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Breakfast Casserole

Breakfast is one thing I try and make every weekend. I'm not the mom who wakes up and fixes breakfast every morning. Maybe I would be if I didn't have a little diva to get ready because she takes up most of the morning. My boys would much rather have extra sleep and just grab something at school because around here they feed them breakfast or a little snacky thing anyways. But when we are all together on the weekend I always make up for it. As you can probably tell by now my home is over run by meat and potato eating boys so meals aren't real meals without some sort of meat. If they come to the table and see there isn't any meat they start acting like cavemen around here. Grumbling and hitting things ...ok ok maybe not that bad but close!! This breakfast was really pretty easy. I had a couple packages of croissants in my fridge I wanted to use up so I found this recipe and it was great!

1 lg. can Pillsbury crescent rolls
1 lb. sausage, browned and drained well
2 c. Mozzarella cheese
4 eggs
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper or to taste
you could also add chopped cooked mushrooms, onions, olives etc. We added fried mushrooms and onions and it was FABULOUS!!!!

the original recipe doesn't call for any toppings but I love to be able to add veggies when I can
diced tomatoes
chopped fresh spinach
green onions

Press crescent rolls into the bottom of a 9x13 inch buttered pan. Sprinkle with cooked sausage, then the 2 cups of Mozzarella cheese. Mix eggs, milk, salt and pepper. Pour over other ingredients. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.


Avocado Egg Sandwich

How many of you have seen the baked eggs on pinterest?? Its amazing you can bake them instead of boiling them. SO EASY!!!! So we are not really huge on eating eggs. I know they are healthy for you and are a great source of protein but they are not our favorites. So how can you disguise an egg?? You make an avocado and egg sandwich :) I know it doesn't sound like the best combo but man if you just give it a try you will think differently!!! This is such an easy recipe I am almost embarrassed to post it but I couldn't not share it with you or I would feel selfish lol. Can you imagine how healthy this sandwich is???

3 boiled eggs
1 small avocado
1-2 TBS mayo
salt and pepper to taste
served on whole grain bread

Mash your egg and avocado. Add mayo and salt and pepper. Spread over bread. Serve. EASY PEASY RIGHT!!!


Taco Loaf by Jen (AND a recipe for WHITE BREAD)

Yeah I finally got my cousin Jennifer Lopez to blog for us!!! No I am not related to the singer Jennifer Lopez but I am related to the amazing cook Jennifer Lopez. She is an awesome cook that can make anything I swear!!! She posted this on her fb and I asked her to share it with us so thank you Jen we love you!!!

Hi I just Wanted to share my new creation :)


First you must prepare a half batch of my bread recipe so that'll come first followed by the Taco Loaf recipe. Lucky you, you get 2 recipes in 1 ;)

Grandma's Country White Bread

*Makes 2 loaves

3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)

*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)


In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans. Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Taco Loaf
To make this you must first prepare half the batch of the “grandma’s bread” recipe. Instead of placing loaf in pan to double the second time, you will roll it out to about a 1/4 inch thickness. Make sure you are working on a well-floured surface. Once rolled out, rollup with plastic wrap so the dough doesn’t stick together. Last place plastic wrap over roll to allow to rise. Now proceed to preparing the filling.

1 lb ground turkey
1 yellow onion chopped and divided
3 cloves garlic mined and divided
1 4.5oz can of diced green chilies, drained
Salt and pepper to taste
3 roma tomatoes chopped
1/2 lime
2-3cups mixed grated cheese, Monterey jack and cheddar

Prepare all veggies.
Place tomatoes, half the onion, 1 clove of garlic, juice of half of a lime and salt to taste in a glass bowl. Stir, cover and place in fridge.

Preheat oven to 375.

Next mix the turkey, onion, garlic, drained chilies, salt and pepper together. Fry over medium high heat until the juices evaporate and the turkey begins to get just a little crispy.

Now prepare a cookie sheet with oil (cooking spray) and a very thin layer of flour. Roll dough back out and fill with a thin layer of cheese mix. Next apply meat mix to half of the rolled out dough. Begin rolling the dough back up, similar to rolling cinnamon rolls, tucking the ends inside as you roll. You may add more cheese if you wish to create cheese layers in the bread. Once rolled completely, pinch off seams and lay seam side down. Cut slits in the top just enough to see the meat. Do this every 1 ½ inches or so.

Bake for about 20 minutes and sprinkle cheese on top. Bake an addition 5 minutes. Remove from oven and brush with just a bit of butter anywhere there is no cheese. Allow to cool for 15 to 20 minutes. Cut and serve with tomato salsa.


Beef Chimis

Taste of Home

Ground beef is one of my go to meats when I forget to pull anything out for dinner. You know the fall back meals like spaghetti, shephards pie, tacos etc. Well sometimes you get burnt out on that stuff and need something different in this case a little spice :) My family really liked this dinner and so my SUPER MOM status was saved!!!!! I did change it up though, I rolled them up and then put them in a pan and sprayed them with pam and then cooked them at 350 for about 30 minutes then turned them and did the same thing on the other side. Your filling is already cooked so you pretty much just cook it until its at desired crispness. But you can cook them either way and they are super yummy!!

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) Tomato Sauce, divided
2 tsp. chili powder
1 tsp. minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen