Southwestern Pizza Con Queso!!

    

You would not believe how simple and good this recipe is. I make it all the time and every time I eat it I think maybe we should have made two. (It’s that good!) Sometimes I have the pre cooked chicken that comes in the bag already diced in the fridge and then I of course use the 3 peppers and onion frozen bag of veggies from Kroger and just heat it all up in the microwave with the seasoning and then top the pizza. If I do this way it is ready to go in the oven within 5 min. You can substitute the southwestern seasoning with taco seasoning if you want. To be honest my daughter would not eat this because she is a strictly cheese pizza kind of gal, so I pop a frozen cheese pizza in the oven for her, and because I want the leftovers for lunch the next day, so I go ahead and give into the frozen pizza. I hope you love this recipe as much as I do. Enjoy!

Southwestern Pizza Con Queso –

from 29 Minutes to Dinner Volume 2 (Pampered Chef cookbook)

1 prebaked thin crust pizza crust
8 oz. cooked chicken breasts, shredded
1 tsp. vegetable oil
1 small red bell pepper
1 small green bell pepper
1 small red onion
2 Tbsp. Southwestern Seasoning Mix
2/3 cup prepared Monterey Jack salsa con queso dip
1/2 cup shredded Mexican cheese blend


Slice peppers and onion and toss with seasoning mix to coat. Add this veggie mixture to skillet (coated with the oil) and cook 2 - 3 minutes or until tender. Add chicken and cook 1 minute more or until heated through.

Spread salsa con queso dip over crust. Top evenly with chicken/veggie mixture then sprinkle with cheese. Bake 7 - 8 minutes or until cheese is melted.

Vanessa's Poor Man's Sandwich

I got this recipe from my best friend Vanessa Fields. She made this for her family yesterday and they loved it, so I tried it tonight and it was a big HIT!! It is so easy and soooo good! I toasted my buns and then topped the meat with mozzarella cheese and sautéed papers and onions. I hope you try it because it is so good and easy!!

Vanessa's Poor Man's Sandwich

• 1 Rump, Chuck or Shoulder Roast 2.5 -4 lbs
• 1 Lipton Recipe Onion Soup Packet
• 1 tsp Italian Seasoning
• 1 cup water

Put all ingredients in a Crockpot and cook on high for 7 hours. After 7 hours, slightly shred the meat. Put on a toasted bun and enjoy!!

Optional toppings:

Peppers

Onions

Mozzarella Cheese

 

Pumpkin Scone Recipe

I made these tonight and they were absolutely wonderful!  I just had to share this recipe with you all. I will be making these again very soon. I hope you all enjoy!

http://sweetpeaskitchen.com/2010/09/27/pumpkin-scones/

Pumpkin Scones

Ingredients:

For the Scones:

• 2 cups all-purpose flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter, cut into 1-inch cubes
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

For the Powdered Sugar Glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons milk

For the Spiced Glaze:

• 1 cup plus 3 tablespoons powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Delicious Baked French Toast Casserole

Ok... This recipe is so good and very easy. I make this on Saturday night and then pop it in the oven on Sunday morning before church and Adam can get the kids eating while I am getting ready. All my kids and my husband and I love this recipe, to be honest it really doesn't even need syrup... it is that good all by itself! I have never made the raspberry sauce; if I use syrup I just use regular syrup. I sometimes make this without nuts also and it is still just as wonderful! Enjoy!!

http://www.pauladeen.com/recipes/print_view/209/

Baked French Toast Casserole

From Paula's Home Cooking

     

Ingredients

• dash salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoon sugar
• 1 cup milk
• 8 large eggs
• 2 cup half-and-half
• Butter, for pan
• 1 loaf French bread (13 to 16 ounces)

Praline Topping, recipe follows

 

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2-teaspoon ground nutmeg

Raspberry Syrup:

• 1 cup raspberry preserves
• 3 tablespoons water
• 2 tablespoons raspberry liqueur (recommended: Framboise)

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

 

Caramel Apple Cheesecake Bars... Could it get any better???

I have made these bars many times and love them. They are perfect for a fall. Enjoy!http://www.pauladeen.com/recipes/print_view/413/

 

Caramel Apple Cheesecake Bars with Streusel Topping

     

Ingredients

1/4 teaspoon nutmeg
Streusel topping (recipe follows)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 granny smith apples, peeled, cored and finely chopped
2 large eggs
1/2 cup plus 2 tablespoons sugar, divided
1 cup (2 sticks) butter, softened
2 (8 ounce) packages cream cheese, softened
1/2 cup firmly packed brown sugar
2 cup all purpose flour
1/2 cup caramel topping
Streusel Topping
1 cup firmly packed brown sugar
1 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Directions

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13-by-9-by-2 inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
Streusel Topping
In a small bowl, combine all ingredients.

Recipe Courtesy of Paula Deen

Breakfast Burritos

     I wanted to share another recipe because I am making these up tomorrow to put in my freezer.  I love these and so do my kids.  I use turkey sausage to make them more figure friendly.  They really are great and easy to make.  They taste wonderful when they come out of the freezer too! I actually do not eat breakfast very often so I eat them for lunch, I just pull them out and heat them up... soooo good.

http://moneysavingmom.com/2011/05/freezer-friendly-breakfast-burritos.html

Tex-Mex Chicken Skillet

Ok...... I must start off by saying I love love love this recipe!  It is one of my husbands absolute favorites and my kids love it.  When we have leftovers of this I will put it in a tortilla the next day for lunch, but we do not have leftovers that often it is that good! To be totally honest I make it without the cilantro because my kids would not eat it... I hope you make it and enjoy!!

Tex-Mex Chicken and Rice Skillet

Serves: 6
Recipe courtesy Pampered Chef “29 Minutes to Dinner”

• 1 teaspoon plus 2 tablespoon vegetable oil, divided
• 1 (11-ounce) can Mexican-style corn
• 2 cups cubed chicken breast
• 1 tablespoon taco seasoning mix or Pampered Chef southwestern seasoning
• 2 cups uncooked instant white rice
• 2 cups chicken broth
• 1 1/2 cups salsa verde (green)
• 2 tablespoons snipped cilantro
• 1 cup shredded mexican cheese

Add 1 t. oil to skillet; heat over medium-high heat 1-3 minutes. Drain corn; pat dry with paper towels. Add to skillet in single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove from skillet; set aside.
Cut chicken into 1/2 inch pieces. Combine with taco mix. Add to skillet. Cook over medium-high heat 5-7 minutes or until no longer pink in center, stirring occasionally. Remove from skillet; set aside.
Add 1 T. oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to simmer over medium-high heat. Cover; reduce heat to low. Simmer 5 minutes or until most of liquid is absorbed.
Spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.