So, I was adventurous yesterday and was looking for a new and fun meal for breakfast.  Think blueberry pancakes, cinnamon rolls, and bacon all mixed together for yummy goodness!  This is by far my most favorite recipe I have ever come up with.  I know it sounds strange, but you will not be disappointed!  I promise!  Enjoy!

Blueberry Maple Glazed Bacon Monkey Bread     

Ingredients

 

• 1 package of frozen Rhodes dinner rolls
• 3/4 cup white sugar
• ¼ cup brown sugar
• 2 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 1/4 cup of fresh blueberries
• ½ cup butter
• 1/2 cup margarine
• 3/4 cup white sugar
• ¼ cup pure maple syrup
• 1 lb of good bacon
• ¼ cup of maple syrup
• OPTIONAL: 2 cups of powdered sugar, 1/4 milk, and 1/2 teaspoon vanilla for icing drizzle 

 

DIRECTIONS

1. Let rolls rise per directions on package.
2. Cook bacon on piece of foil at 400 for 15 min. Brush bacon with ¼ cup maple syrup and cook for an additional 3 to 5 minutes until crisp.
3. Chop bacon in to small pieces. ( I stuck them in to my food processor for quicker results)
4. Mix together sugar, nutmeg, and cinnamon.
5. Dip rolls into sugar mixture, coating them very liberally, and place in a greased bread pan.  Sprinkle bacon and blueberries on and around rolls, layering them with the rolls.
6. When all rolls are placed in pan, put the rest of the bacon, blueberries, and sugar mixture on top of rolls.  Drizzle ¼ cup maple syrup over the top.
7. Melt butter and pour mixture over rolls.
8. Bake in a preheated 375 oven for 30 to 35 minutes or until bread looks brown and cooked through.
9. let it sit for 2 minutes, then flip over pan on to a plate.  Drizzle with icing optional. 

My Cakes

I love making the kids' birthday cakes, so I thought I would share some of them that I have done. 

 

 

 

Turkey Cabbage Soup

Ok, I am on a diet again, and I looked up the cabbage soup diet.  Yes, I know and don't want to hear it.  I decided to make my own version of the soup and calculate the nutritional information.  It came up as this:

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 109.6

• Total Fat: 3.0 g
• Cholesterol: 24.0 mg
• Sodium: 593.8 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 4.4 g
• Protein: 9.6 g

View full nutritional breakdown of Turkey Cabbage Soup calories by ingredient

YIPEE!!! Low cal, low carb, and high protein for soup!    Here is the recipe if you are interested!  It is yummy!

Turkey Cabbage Soup

Ingredients

1.25 lbs ground turkey
2 celery sticks, diced
1/2 large head green cabbage, sliced
2 large bell peppers, diced
6 large green onions

1 tsp minced garlic
2 cans of tomatoes, diced
6 cups of water

1 can chicken broth
3 beef bouillon cubes
1 tsp celery seed
2 tsp black pepper
2 tablespoon dried onion flakes
1 tsp Morton's Nature Seasoning

1 tsp dried rosemary, chopped fine

1 package onion soup mix

6 cups of water

Directions

1.    In a large pot, cook ground turkey and green peppers together until meat is brown. Season meat with black pepper, minced garlic, and Nature Seasoning while cooking.

2.    Add celery, cabbage, green onions, tomatoes, water, brother, beef bouillon, celery seed, onion flakes, dried rosemary, onion soup mix, and water to the meat and green peppers. Bring to a boil.

3.    Turn heat down on stove to medium low and simmer for 30 minutes until cabbage looks done.  Should make at least 10 bowls of soup.

 

Mexican Quiche

Ok, I was experimenting with quiche again, and went Mexican this time!  Everyone seemed to love it, so I thought I would share.  Let me know what you think!

Mexican Quiche

 

Ingredients

• 1.25 lbs of ground turkey
• 1 (8 ounce) cream cheese
• 1 Tbs Chili Powder
• 1 Tbs Cumin
• 1 Tbs Taco Seasoning
• 2 (9 inch) unbaked pie crusts
• 1 Tbs butter
• 1 onion, finely diced
• 1teaspoon minced garlic or 2 cloves fresh garlic
• 1 ¼ cup frozen corn
• 1 can diced green chilies, drained
• 1 can of Rotel, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Mozzarella cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 large eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon kosher salt
• ½ teaspoon pepper

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sauté onion, garlic, and butter in a large, deep skillet. Cook over medium-high heat until translucent. Add turkey, chili powder, cumin, salt, pepper, and taco seasoning to skillet. Cook until evenly brown.
2. Add green chilies, Rotel, and corn to meat mixture. Cook until fluid is cooked down, appx. 5 min. Stir in cream cheese and cook until melted.
3. In a large bowl, combine beaten eggs, all cheeses, and half and half. Stir in filling mixture one cup at a time so eggs do not cook.  After all is mixed together, split in half and pour each half in to each pie crusts.  Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Tamale Pie

I thought I would add this recipe on here in case you are looking for more easy crock pot, mexican food.   I made this one up when I was cleaning out my canned goods in my pantry.  Super super yummy!

Tamale Pie

Ingredients

1 lb Ground Beef

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon ground black pepper

1 can (15 oz) black beans, rinsed and drained

1 can stewed Mexican tomatoes

1 can Rotel

2 cans diced green chilis

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) red enchilada sauce

½ cup water

3 green onions, chopped

½ cup minced fresh cilantro

2 packages (8 ½ oz) corn bread muffin mix

4 eggs

1 cup (4 0z) shredded Mexican cheese blend

Sour cream to taste

Directions

1.  In a large skillet, cook beef over medium heat until no longer pink.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to crockpot, and stir in beans tomatoes, Rotel, corn enchilada sauce, onions, green chilis, and cilantro. Cover and cook on low for 6-8 hours. 

2.  In a small bowl, combine muffin mix and eggs.  Spoon over meat mixture.  Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese, cover and let stand for 5 minutes.  Serve with sour cream.

Chili Rellenos Casserole

 I saw a recipe for this on Pinterest, so I decided to try it but added my own spin on to it.  We all loved it, but I think Imay try doubling the flour mixture next time to give more breading to it.  

Chili Rellenos Casserole

Ingredients

• 1 lb of lean hamburger meat
• 1 diced medium onion
• 1 tsp minces garlic
• 1 tbs olive oil
• 1 packet of Sazon Mexican seasoning (find in international aisle at store)
• 3 (7 ounce) cans whole green chile peppers, drained
• 3 cans of diced green chilis
• 1 can green chili enchilada sauce
• 16 ounces Monterey Jack cheese, shredded
• 2 eggs, beaten
• 1 cups whole milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/8 tsp black pepper

 

 

 

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2.    Saute garlic and onion in olive until translucent

3.    Add hamburger to the skillet and brown evenly, and add Sazon packet when meat is close to being done.

4.    Open and lay whole chilies flat and evenly in bottom of baking dish. Sprinkle with 2/3 of the Jack and Cheddar cheeses, and cover with meat mixture. Cover meat mixture with the chopped green chilis and enchilada sauce.

5.    In a bowl, mix together the eggs, milk, flour, salt, and pepper and pour over the top of the chilies.

6.    Bake in the preheated oven for 45 minutes. Remove from oven. Sprinkle with remaining Jack and Cheddar cheeses, and serve with sour cream and Cholula if desired.

JJ's Quiche

Experimented with a new recipe tonight for Valentine's Day, and it was amazing!  The Chief and the kids gobbled it all up!  Hope you enjoy it like we did! You can leave out the bacon if you would like, and it still tastes amazing!

JJ’s Quiche

 

Ingredients

• 1/2 pound thick sliced bacon
• 1 bunch of fresh spinach, chopped
• 1 (8 ounce) cream cheese
• salt and pepper to taste
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• ½ teaspoon minced garlic or 1 clove fresh garlic
• 1 8 ounce container of mushrooms, diced
• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Mozzarella cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 large eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

 

 

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Heat olive oil in skillet over medium heat. Saute onions, diced ham, garlic, spinach, and mushrooms until spinach looks cooked. Stir in cream cheese and bacon, and cook until melted.
3. In a large bowl, combine beaten eggs, all cheeses, parsley, half and half, and salt and pepper. Stir in filling mixture one cup at a time so eggs do not cook.  After all is mixed together, split in half and pour each half in to each pie crusts.  Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.