Mini Cheddar Bacon Frittats

Mini Cheddar and Bacon Frittatas

recipe by Stephanie http://www.stephanieskitchen.com/

I changed a few things!

We never have left overs with this one.

Makes 12 Frittatas

8 eggs

2 tablespoons milk

2 tablespoons water

1 tablespoon fresh parsley, chopped

1 cup cheddar cheese

4 strips cooked bacon, chopped

2 or 3 Green onions chopped

1. Beat eggs in a medium bowl. Add remaining ingredients.

I chop up the Bacon and put it on the top right before I put it into the oven.

2. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim.

Bake at 375 degrees for 10-15 minutes or until centers are set.

Chicken and Biscuits

I got my new edition of the Food and Family magazine in the mail the other day and this is the second recipe I've tried from it. Yummy- I did a bunch of the prep work in the morning (aka cooking the chicken and veggies, measuring out the sour cream, bisquick, etc) so when dinner time came I just put it all together. With Anden as my helper sometimes making something long and involved just doesn't work.

My sis came over for dinner and so we all voted thumbs up on this one. Enjoy!

1 can (10-3/4 oz.) condensed cream of chicken soup (I used the reduced fat and it was still yummy)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided (I used light and it was fine)
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
3 Tbsp. milk
1 cup all-purpose baking mix

HEAT oven to 375ºF. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

STIR milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture.

BAKE 35 min. or until biscuit topping is golden brown and chicken mixture is hot and bubbly.

Thanks Kraftfoods.com for this winner.

My Mom's Taco Soup

We made this for dinner the other night and it makes plenty. It's quick but also works well for soup dinners at church or pot lucks.

1 16 oz size can of Pork and Beans
Small can of chopped green chilis
28oz can stewed or diced tomatoes
8oz can of tomato sauce
1 package of taco seasoning
1lb ground beef
1 can of corn
1 small onion chopped

Brown the ground beef and drain. Mix everything else together and simmer for 1/2 hour until warmed :) Top with sour cream, shredded cheese, and fritos or tortilla chips.

Just a side note, I just put everything into the pot - including the water from the corn. It gives it just the right amount of juice. My mom drains hers so either way works!

Cafe Rio

Cafe Rio Pork

3 pounds pork
16 oz bottle salsa blended smooth
1 can coke
2 cups brown sugar

Cook the roast in crockpot 5 hours. Shred and add other ingredients. Cook 2 more hours.
This makes tons, so have a party or freeze half of it.

Black beans

2 cloves garlic
2 tbl olive oil
2 cans black beans
16 oz tomato juice
1 tsp cumin
fresh cilantro

Crush the garlic, cook in the oil. Add the beans and the juice, then the cumin. Simmer and serve with cilantro.

The Best Apple Crisp

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

(I sprayed it with pam.)
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

I found this at the betty crocker site
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=35368&WT.dcsvid=MjA5NjY3NTg0NQS2&WT.mc_id=Newsletter_BettyCrocker_09_23_2008

~Sandy

Bacon and Baked Potato Soup

This sounds like the perfect recipe for a rainy day like today...well, at least this morning!

Ingredients:

1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream


Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.

Serve topped with reserved bacon, cheese, green onions and sour cream. Enjoy!

I found this recipe on a site called www.casserolesnotincluded.blogspot.com
It sounds yummy!

Welcome Utah Moms!

Here we go with our own cooking site. Please feel free to post your recipe or menu plans or both! If you would kindly do us all a favor and make sure to label your posts (bottom of this box, in the "labels for this post" that way it will create our own index to the side for quick and easy retreival of ideas.

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Vicki