Sunday, January 15, 2017

World's Greatest Nana Puddin' ****

There are a zillion banana pudding recipes in internet-land.  I combined my favorite parts of each and came up with this one.  I let the 11-year-old come up with the name, lol.

This was another winner for us.  To show how far behind I am, this was actually my contribution to our Thanksgiving get-together.  What little bit was leftover from dinner was scarfed down at breakfast the next morning.  I think it's safe to say we'll be having this one again. ;-)



WORLD'S GREATEST NANA PUDDIN'
(luckymommyto2boys ~ Amy)

2 boxes Nilla Wafers
6-8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using a different bowl, combine the cream cheese and condensed milk together, and mix until smooth.
Line the bottom of a large trifle bowl with a layer (or two!) of cookies.  Layer sliced bananas on top.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
Pour some of the mixture over the cookies and bananas and cover with another layer of cookies.  Alternate layers until you get the top.
For garnish, crumble a few cookies and sprinkle on top.
Refrigerate until ready to serve.

Cranberry Kielbasa Bites (Crockpot) ***

This was my second new appetizer recipe for our Christmas Eve gathering.  Super simple, but very flavorful.  My boys (even the grown-up one, lol) ate this one up.  They all loved it.  It's similar to the Lil Smokies or meatball recipes that use the grape jelly, but I think that the cranberry adds a nice mellowing factor to it.  The grape jelly ones are just a tad bit too sugary-sweet for me, but the tartness of the cranberries kind of tone that down a bit.  Whatever it was, it was a winner for us.  My kids ate the few remaining leftovers for snack the next day and still loved them! (Sorry, but there's no pic on this one either.  I was too busy trying to get everything ready and out the door in time for the party!)

CRANBERRY KIELBASA BITES (CROCKPOT)
(luckymommyto2boys ~ Amy ~ TheFrugalGirls)

1 can Jellied Cranberry Sauce (14 oz.)
1 bottle Heinz Chili Sauce (12 oz.)
2 links Hillshire Farm Beef Polska Kielbasa (12 oz.)

Slice Kielbasa links into round pieces 1/4"-1/2" thick.
Place sliced Kielbasa pieces in Crockpot
In mixing bowl, stir together Jellied Cranberry Sauce and Chili Sauce.
Pour sauce mixture over Kielbasa in Crockpot.
Cook on HIGH for 1-1/2 hours, or LOW for 2-1/2 hours, or until hot.
Serve with toothpicks and Enjoy!

Bacon-Wrapped Brussels Sprouts ***

I am so far behind on my postings that it's not even funny.  Hubby was unemployed for a while, and everything was so crazy that I mainly just stuck to old tried and true recipes.  I'm going to try to catch myself up on all the new stuff we've tried, though, so you've been warned. ;-)

These were AMAZING.  I mean, our family is crazy about Brussels sprouts and bacon, so there really was never a question.  I took these to our family Christmas Eve celebration, though, and even the folks who don't like Brussels said that they were good!  The general consensus is that they don't even taste like Brussels, since the bacon flavor is so predominant.  However you want to look at it, they were great.  Not to mention easy.  I can honestly see doing these as a side dish over the weekend or something (when you have a bit more time).  I used those sprouts that come cleaned and in the steaming bags, mainly just because I'm lazy.  Worked perfectly, though!  I forgot to take a pic of this one, but if you follow the link, you can see hers.  Mine were basically the same.  Some of the larger sprouts worked better when cut in half, so mine we're necessarily as pretty.  Ha!

BACON WRAPPED BRUSSELS SPROUTS
(luckymommyto2boys ~ Amy ~ FitFoodieFinds)

12 strips of bacon
12 medium/large brussels sprouts
pepper, to taste

Preheat oven to 375*F and line a baking sheet with tin foil.
Then, prep brussels sprouts by washing and patting dry with a paper towl.
To make bacon wrapped brussels sprouts. Place a brussels sprouts at the top of a piece of bacon. Then roll it up, your bacon inside the brussels sprout and place on baking sheet. Season with pepper, to taste.
Bake at 375*F for 30-35 minutes depending on how crispy you like your bacon.
To serve, insert a toothpick into each sprout.

Wednesday, October 12, 2016

Biscuits and Gravy with Sausage and Egg Breakfast Casserole ****

Oh.my.word.  This was good.  I mean, what could be bad about it, ya know?  Eggs, biscuits, gravy, sausage...  What could possibly go wrong?  It was great, though.  Thanks to my dog, I was up super early this morning, so it was the perfect time to throw this together.  You could honestly get so much of it prepared the night before and then just combine it and throw it in the oven the next morning.  I made a few little adjustments, but nothing that would alter the end result.  I subbed the frozen sausage crumbles, Egg Beaters, and canned sausage gravy (2 cans).  It was crazy good.  I did have to cook mine for about 50 minutes, but other than that, it was perfect!  An awesome comfort breakfast for a cool fall morning!


BISCUITS AND GRAVY WITH SAUSAGE AND EGG BREAKFAST CASSEROLE
(luckymommyto2boys ~ Amy ~ ScatteredThoughtsofaCraftyMom)

12 ounces of buttermilk biscuit dough (we used Grands, which are slightly bigger)
6 eggs
1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
1 lb sausage, any flavor
1 cup cheese, shredded
1/2 cup milk
salt and pepper to taste

Preheat oven to 350. Grease a 13×9 pan
Brown the sausage in skillet and drain thoroughly.
Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
Layer cooked sausage over the biscuit pieces,
Layer shredded cheese over sausage.
Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
Make gravy according to instructions, and pour over everything.
Bake for 30-45 minutes, or until eggs and biscuits are cooked through.
Serve warm (leftovers are excellent too!)

Thursday, October 6, 2016

Slow Cooker Salisbury Steak ***

This was another winner for us.  There was only one little problem, but it was all my fault.  I always sub ground turkey for ground beef.  Even in meatloaf.  This is one of those recipes, though, where you really need to use the beef.  The turkey just doesn't hold up all that well in the crockpot.  But the flavor was amazing.  Next time, though, I think I want to double the sauce ingredients and throw in some fresh mushrooms.  It's not my typical easy-peasy recipe, but it's really not bad at all.  We will definitely keep this one handy.


SLOW COOKER SALISBURY STEAK
(luckymommyto2boys ~ Amy ~ AllRecipes)

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Wednesday, October 5, 2016

Crockpot Swedish Meatballs****

This was so stinking good.  I didn't realize until after we were already eating it that we'd had almost exactly this same recipe before when I made the Crockpot Meatball Stroganoff. In fact, the only difference was the addition of the dry onion soup in place of the chopped onions.  I think I prefer it this way.  I always use the dry onion mushroom soup, just because I love mushrooms.  I meant to add some mushrooms to the crockpot while it was cooking, but since work has been so crazy this week, hubby has had to do the cooking for me.  I bought the mushrooms, but I didn't think to add them to the recipe notes for him.  Oops.  But it was still another winner for us!



CROCKPOT SWEDISH MEATBALLS
(luckymommyto2boys ~ Amy ~ TheCountryCook)

1 can cream of mushroom (or chicken) soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well. Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.Mix noodles and meatballs together. Or serve meatballs on top of noodles.

Sunday, September 25, 2016

Bacon Cheeseburger Tater Tot Casserole ***

I believe I've mentioned once or twice (or a zillion times) that I have a freakish love of tater tots.  I'm always excited to find a recipe that uses them successfully.  This was absolutely perfect.  The cheesy flavor of the tater tots kind of reminds me of loaded baked potato skins.  Just seriously yummy.  Again, nothing mind-blowing, but just simple and tasty.


BACON CHEESEBURGER TATER TOT CASSEROLE
(luckymommyto2boys ~ Amy ~ PlainChicken)

1-1/2 pounds ground beef
1 (3-oz) package real bacon bits
2 cups shredded cheddar cheese
1 (32-oz) package frozen tater tots
1 (10.75-oz) can condensed cheddar cheese soup
16-oz sour cream

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook ground beef in a large skillet until no longer pink. Drain fat.
In a large bowl, combine cooked beef, bacon bits, cheddar cheese, tater tots, cheese soup and sour cream. Mix until thoroughly combined.
Spread mixture into prepared pan.
Bake for 45 to 50 minutes, until bubbly.