Oven Scrambled Eggs

We love breakfast for dinner, cause there is no way I will ever make breakfast for breakfast. Sad, I know.  But making all the good stuff requires so much attention and so many pans on the stove.  So I came across this recipe and all you do is mix it up and throw it in the oven and they require very little attention and no space on the stove.  Yay!  This is life changing, people!  We love to use these for breakfast burritos, for dinner of course.

1/4 cup butter
12 eggs
1 teaspoon of salt
1 1/4 cups milk

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
3. Bake uncovered for 15 minutes, stir, and bake an additional 15 or so minutes, or until eggs are set. Serve immediately.
4. I like to sprinkle cheddar cheese on ours right after it comes out of the over.  Mmmm, cheesy scrambled eggs!

Black Bean Pinwheels

I was invited to a fiesta to celebrate a friend graduating from her Master's program. I took these yummy pinwheels and they seemed to be a success. My kids loved them so I am posting them here so we can make them again and again!

1 can (16 oz) refried black beans            

1 pkg (8 oz) cream cheese, softened             

1 pkg (8 oz) shredded Monterey Jack cheese or pepper jack for a little kick 

1/2 cup sour cream             

1/4 tsp garlic salt             

1 pkg (10.5 oz) 6-inch flour tortillas

Mix cream cheese, shredded cheese, sour cream, and garlic salt with an electric mixer on medium speed until blended.              

Spread a thin layer of beans on each tortilla; spread cheese mixture over beans.              

Roll tortillas up tightly. Refrigerate 30 minutes. Cut into ½ -inch slices. Serve with salsa or guac.            

We only used half of the spread and it make plenty. The rest is in the fridge for another batch this weekend.

Layered Green Salad

Another Six Sisters Masterpiece!

1 head of iceberg lettuce chopped(I used a bag of ready to go salad mix)
2 cups baby spinach
salt and pepper to taste
10 hard boiled eggs, chopped
1 package of bacon, cooked and chopped
4 tomatoes, chopped
1 cup cheddar cheese, grated
1 10 ounce bag of frozen peas, thawed

Dressing
1/2 cup real mayonnaise
1/2 sour cream
2 Tablespoons sugar

So you just layer the salad ingredients in the order listed above. Mix the dressing ingredients and pour over the top of the salad and spread to cover. I found I needed to double the dressing recipe because I did this in a 9x12 pan instead of a tall round dish as was recommended.  Once I took this to a ward activity and I skipped the dressing and took a couple bottles to give variety.  Either way this is a fabulous salad! 

{Crock Pot} Cilantro-Lime Fish Tacos

{Crock Pot} Cilantro-Lime Fish Tacos
Ingredients
6 frozen tilapia fillets, frozen
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells
Directions
Place frozen tilapia fillets in the bottom of the Crock Pot.
Cover with Rotel, garlic, cilantro, lime juice, and salt.
Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.

From:  http://funhomethings.com/2013/12/crock-pot-cilantro-lime-fish-tacos.html

Trader Joes Curry Dishes

I went to TJ's the other day and was blown away by their thai curry sauces.  I am sure you can make your own sauce, or you can use other brands, but I looked up recipes and found this one on:  http://www.mymommystyle.com/2013/03/04/trader-joes-thai-curry-chicke-a-dish-your-husband-wont-mind-making/






Ingredients:
Chicken Breast
Peppers (any variety)
Onion
Carrots
potatoes (optional)
cilantro
jasmine sticky rice/brown rice

Directions:
Cook and dice your chicken breasts. We make this really easy by taking a frozen chicken breast and grilling it on a George Foreman, half way through the cooking cut the breast in half (width wise) to get through the thickness of the meat to speed up the cooking time.
While chicken is cooking get your rice ready. You can
Dice all vegetables except cilantro. Prepare a pan to sautee the vegetables with a nickel size portion of Extra Virgin Olive Oil. Add the chicken to the vegetables and sautee for 5-7 minutes. Add your Thai curry sauce and cover pan. Let simmer for 5-10 minutes.
Serve with rice and top chicken with some fresh cilantro. ENJOY!

Winger's Sticky Fingers Recipe

There is a restaurant here in town called Wingers. They have these really yummy sticky chicken fingers on their menu with their really yummy sticky sauce.  Well at sixsistersstuff, I found a copycat recipe and it is even better than the restaurant!  (I went light on the hot sauce since theirs is super spicy, the origninal recipe called for 6 Tbl. of hot sauce, I cut it to 4.)  This is a quick and easy meal that my whole family loves!

1 pkg. frozen breaded chicken strips (We use Tyson brand)

4 Tbl. Frank’s Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

6 Tbl. water

1 1/2 c. brown sugar

Prepare the chicken strips as directed on the back of the package.Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.
Serves 2-3 people.

Snowball Cookies

1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour

Cream butter in a mixing bowl.

Gradually add sugar (1/2 cup) and salt.

Continue creaming until light and fluffy.

Add nuts and vanilla extract.

Blend in flour gradually. Mix thoroughly.

Shape into teaspoonful balls.

Place on ungreased cookie sheet.

Bake at 325° F. for 15-20 minutes.

Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.

Place some confectioner's sugar in a Ziploc bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

 

I have heard these taste best when they sit for a couple of days.  We never seem to have any left that long. Maybe I will try some and hide them away...yeah right!