Sausage & Cheese Egg Roll Cups

My kiddos have been in love with Egg Rolls lately. So I have been eyeing thru Pinterest for ideas on what to make next with these amazing little things. So the other day at the grocery store I was picking up more and I noticed the Won Ton wrappers and thought oooh what could I make with theses.

I mean these things are like magic, I have seen my string bean child eat sooo many helpings in forever.

I got a couple ideas and modified them to our liking and this is what I came up with, very basic quick breakfast.

So you'll need:

*Log of sausage I use Jimmy Dean
*Cheddar and Mozzarella Cheese grated
*Won Ton wrappers


~Preheat oven to 350-400 degrees. Cook sausage untill done, grate cheeses together, and then while waiting take a muffin tin and place wrappers in cups. Bake for about 5 minutes just the wrappers. Then take out and place your sausage and cheese in cups and bake for another 10-15 minutes.

Then enjoy!

You could also totally put egg, peppers, tomatoes, and bacon etc in these and they would be just as delish.

Day three of Pulled Pork???

I slowed cooked a pork roast the other morning, and it was smelling all delicious like allll day long.

Dinner time came and went and I still had soo much pulled pork left over. The hunni was warned he would be having some in his lunch  and the girls and I would be doing the same, lol.

Day 2 of lefts over not so bad but still sooo much left......

Day 3 I felt like having pizza for dinner. I started getting everything out, hunni brought some cheese home and then I wondered about BBQ pork pizza????

Lets just say there's no more left overs and it was sooooo yummy. I also made a pepperoni pizza for the girls just in case, well they polished that one off and then went for the BBQ pizza.

Happy mama moment!

Super easy too, make your own pizza dough I really like the pioneer womens  recipe it is SUPER easy, or do store bought.  

BBQ sauce, pork, little more sauce and top with cheese ( mozzarella and cheddar ) and in the oven for about 20-30 minutes and about 350 degrees. 

Stuffed Sweet Peppers

I have to share this one with y'all! Oh my goodness these are so amazing! My girls our in love with sweet peppers and will even eat them raw. They could go through 20 of these little cuties if I let them. So my mind started turning and I was wondering what I could do with them to make a little dinner side.

1. The girls LOVE the sweet peppers, so hard part over of making them eat something "weird"
2. I LOVE peas, and cream cheese
3. The man of the house LOVES bacon

So with that been said, I threw it all in a bowl and mixed away and then stuffed. I have tried them in the oven and they turn out great! I have to say that one night I was grilling and I went ahead and through them on there. I do believe they turned out even BETTER! I will defiantly be cooking them that way again.

I couldn't really tell you how much of each to cook/chop or what not into it. Just go with what you like I guess. Maybe not so much cream cheese just enough to make it ball up I guess in the bowl?!?! Oh and SOFTEN the cream cheese makes mixing a much easier and quicker job.

I really hope that y'all enjoy these as much as my family does. Ill tell you what to, I am not a pepper fan. Though I could eat a whole plate of these.



Before going in the oven




Out of the oven and ready to eat



I like how on the grill they kinda char up I guess, lol. :)



French Bread

I am forever going to be making my own French bread. This was so delicious, it froze nicely, it baked well. Two thumbs up! I precut my french bread into smaller portions so that I could just grab out of the freezer and go. I have made garlic bread, and cheesy bread.

I would say if you do make some and freeze it, I wouldn't let it sit in the freezer past 3 months. It would probably start getting a stale taste and what not.

Prep: 40 Minutes

Rise: 1 hour and 35 minutes

Rest: 10 minutes

Bake: 35 minutes

Oven: 375 degrees

Makes 2 loaves (28 slices)

 51/2-6 cups all-purpose flour

2 packages active dry yeast

11/2 teaspoons salt

2 cups warm water ( 120 to 130 degrees)

Cornmeal

1 egg white, slightly beaten

1 tablespoon water

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic ( 8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover, let rise in a warm place until dough doubles in size ( about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover, let rest for 10 minutes. Meanwhile, lightly grease a baking  sheet, sprinkle greased baking sheet with cornmeal.

4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side, seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down on prepared baking sheet. In a small  bowl stir together egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size about 35-45 minutes.

5. Preheat oven to 375 degree. Using a sharp knife, make three or four diagonal cutes abouts 1/4 deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Recipe courtesy of Better Homes and Garden Cookbook.



Banana Muffins

What do you do when you have left over bananas that know one will eat?!?!? Make BANANA MUFFINS! Then everyone eats them :) No wasteful food in this household, everything gets brought back to life.

Got everything ready to go!

Added flour and such, made my well and added the milk and egg.

Just keep stirring, just keep stirring ( watch Finding Nemo one to many times :) )

Add caption

Notice two missing my girls just couldn't wait to eat them :) Proud Mama

Receipe Courtesy of Better Homes and Garden Cookbook.

Muffins

Prep time 10 minutes 

Bake time 18 minutes

Oven 400F

Makes 12 or so muffins

1 3/4 Cups all- purpose flour

1/3 cups sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg beaten

3/4 cups milk

1/4 cup cooking oil ( I use olive oil for everything and I never notice a difference)

1. Preheat oven to 400F. Grease muffin tin or use muffin cups or lined paper bake cups. Set aside. In a medium bowl combined flour, sugar, baking powder, and salt. Make a well in center of mixture, set aside.
2. In another bowl combined egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened ( batter should be lumpy.
3. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18-20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm.

• Banana Muffins, prepare as at left, greasing muffins cups ( do not use paper bake cups ). Reduce milk to 1/2 cup. Stir 3/4 cups mashed banana and 1/2 cup chopped nuts ( I don't prefer nuts in my baking products, though I do enjoy them by themselves. Weird I know ) into flour mixture along with the egg mixture.

I hope you enjoy making these and finding a new purpose for your older, ripened bananas.

New things are coming out soon! .........

I'm trying something new tonight for dinner and I just cant wait to share the outcome. I have tried a couple new venison recipes that I will be sharing SOON! One has to do with back straps, I personally have never really been much of a fan for them. Though when talking to a relative he gave me a few pointers on how to remove the "gamey taste" I do believe it did the trick. I sooo enjoyed the back straps and will be enjoying them more often now. :) Also I did a Beef-n-noodle version but with venison and a few other added ingredients that I don't normally put in my beef-n-noodle dinner. But it was sooo delicious!

Stay tuned for the updated post to be coming out! recipes included. Please also take a moment and leave a comment. I would love to here if you enjoy what I share! Also let me know what you may want to hear about???

The more I learn everyday the closer we are to be less in debt, more money in our savings, and living off the land that is provided for us. I wish I would have learned more sooner and been a little more opened minded when I was younger.

Ball Itailian Sauce Reg

We really enjoy this one. It has a taste that I cant really describe. The first time I made it, it didn't thicken very well so it was a somewhat runny sauce. Though when we added it to our spaghetti it really grab on with a great flavor. I have since then made more and I added a small can of tomato paste to it while it was cooking. That seemed to thicken it up quite a bit. But all in all, this will be a staple in our household. Next year I'm going to try my daddios favorite spaghetti sauce that he makes every year. :) Enjoy~~!

 

Found at http://www.freshpreserving.com/recipe.aspx?r=314

 

You will need:

For every 2 pints of pasta sauce: 4 lbs fresh tomatoes (about 12 medium) 
OR
1 can (28 oz) crushed tomatoes + 1/2 cup water
1/3 cup Ball^® Italian-Style Pasta Sauce Mix - MIX WELL BEFORE MEASURING
2 Ball^® Pint (16 oz) Fresh Preserving Jars with lids and bands

Directions:

Prepare Pasta Sauce
1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce.
3. ENJOY using 1 of the 3 ways listed below.

ENJOY NOW! (Refrigerate up to 1 week)

-OR-

FREEZE (Up to one year):
1. COOL to room temperature, about 30 minutes.
2. LADLE sauce into jars.  Label
3. FREEZE sauce for up to 1 year.

-OR-

FRESH PRESERVE (Store up to one year):
1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*

RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.
QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.
*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Ball Italian Sauce PLUS something extra

This is some pretty good sauce, I will worn you though it has a kick to it. I made it and poured it all over the spaghetti one night not thinking of course. Yea my poor little ones had there mouths wide open and tongues hanging out. Water! Water! I felt horrible, made them something else and continued with dinner. But I do recommend making if you like it with a kick or would like to try something different.

Found at http://www.freshpreserving.com/recipe.aspx?r=263

You will need:

8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.