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Second Chance

Tidbits of My Life

Parmesan Roasted Brussel Sprouts


Credit:http://www.iwashyoudry.com/parmesan-roasted-brussel-sprouts/?m

Ingredients

  • 1 1/2 pounds fresh brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/4 cup breadcrumbs
  • 1/2 cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
  2. Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
  3. Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned

Grandma Grinolds Banana Bread

1 1/2 cp sugar

1/2 cp oil

2 eggs (1/2 cup egg subsitute)

1/2 cp buttermilk

1/4 tsp salt

1cp mashed banana

2cp flour

1tsp baking soda

1tsp vanilla

1/2cp chopped nuts

 

Preheat oven to 350.

Cream sugar and oil together; beat in eggs.

Add buttermilk salt and bananas; beat well.

Add flour soda vanilla and nuts. Beat.

 

Place in greased loaf pan. Bake at 350 for 50-60 min (if its humid out it will take longer to cook, here where its real humid it takes almost twice as long). Enjoy!!!

Coffee Can Bread

Ingredients

1/2 c
warm water

1 pkg
yeast

1 Tbsp
sugar

4 1/2 c
sifted unbleached flour

2 Tbsp
sugar

2 Tbsp
oil

1 tsp
salt

1 can(s)
evaporated milk

2 greased 1 pound coffee cans with lids

1MIX FIRST 3 INGREDIENTS AND LET STAND UNTIL BUBBLY (ABOUT 15 MIN.)

2now mix other ingredients in seperate bowl,then add the yeast mixture. knead the dough for 10 min. fill the two greased 1-pound coffee cans half full with dough,and place greased plastic lids on the cans. let rise in warm place until lids pop off.

3bake 45 min.at 350*

​BEEF STICKY BUNS

INGREDIENTS1 recipe Basic Country Beef Breakfast Sausage(recipe below)1 cup sliced button ./4 cup diced onion3 cups fresh baby spinach1/2 cup reduced-fat shredded Cheddar cheese1 package (13.8 ounces) refrigerated pizza dough

INSTRUCTIONS FOR BEEF STICKY BUNS
Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups beef in large bowl; reserve remaining beef for another use. Add onion and mushrooms to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt spinach. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired

UNSTUFFED CABBAGE ROLLS

​Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) low sodium diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8.

Sweet Ginger Pork Chops


   Prep Time: 10 minutes

Cook Time: 6 hours
Serves: 6

Ingredients:
6 boneless pork chops
1/4 cup brown sugar
1/4 cup tomato sauce
1/4 cup soy sauce
4 tablespoons honey
1 tablespoon vinegar
1 tsp ground ginger
2 cloves crushed garlic
1 teaspoon salt 
1 teaspoon pepper

Directions:
1. Place pork chops on bottom of 6-quart slow cooker. 
2. Whisk all other ingredients together in a medium-size bowl.
3. Pour mixture over the chops.
4. Cook on low for 6 hours.

Chocolate Toffee

Credit: http://www.delish.com/cooking/recipe-ideas/recipes/a50490/chocolate-toffee-recipe/

INGREDIENTS

  • 1 1/2 c. butter
  • 1 1/2 c. sugar
  • 1/2 tsp. vanilla
  • pinch of kosher salt
  • 2 c. semisweet chocolate chips
  • 1/2 c. Toasted chopped almonds
  • 1/2 c. toasted chopped pecans
  • Flaky sea salt, for garnish

DIRECTIONS

  1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (so the butter and sugar don’t separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you’re heat is not high enough. Increase the heat and keep stirring until the color turns. Don’t give up! If you’d like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick.
  2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
  3. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
  4. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Jalapeño Popper Dip–Stuffed Chicken

Credit: https://www.buzzfeed.com/robertbroadfoot/get-spicy-with-jalapeno-popper-dip-stuffed-chicken-breasts?utm_term=.eyBWvvqbZ8#.lirPQQdkY3

INGREDIENTS

Servings: 3

1 jalapeño, diced

2 ounces cream cheese

½ cup cheddar cheese

3 chicken breasts, boneless and skinless

Salt, to taste

2 cups flour

2 eggs, beaten

2 cups bread crumbs

1 cup oil for frying

PREPARATION

1. In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño.

2. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture.

3. Press the edges of the chicken together to seal the pocket.

4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.

5. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.

6. Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F/180˚C.

7. Fry the chicken until golden brown on both sides.

8. Transfer the chicken to a baking dish, then bake for 20 minutes.

9. Serve!

Slow Cooker Sausage Tater Tot Casserole

INGREDIENTS

  • 1 (32 oz.) bag frozen tater tots, thawed
  • 2 (15 oz.) cans condensed cream of chicken soup
  • 16 oz. smoked sausage or chorizo, diced
  • or
  • 2 cups diced ham
  • 4 cups cheddar cheese, grated
  • Kosher salt and freshly ground pepper, to taste
  • Green onion, chopped, garnish

PREPARATION

  1. Spray crock pot with non-stick spray
  2. Layer bottom of crock pot with 1/2 bag of tater tots.
  3. Sprinkle 1/2 diced ham or sausage
  4. Mix 2 cups shredded cheese and 1 can condensed soup.
  5. Repeat layer
  6. Place lid on slow cooker and cook on HIGH for 2-3 hours, or until tater tots are tender.

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