family favorite recipes 2018

Monte Cristo Grilled Cheese
Calendar Cover

IngredientsIngredients

  • 1 large egg
  • 1 tbsp half & half
  • 1/2 tbsp butter
  • 2 slices artesano bread
  • 1 tsp mayonnaise
  • 1 tsp grainy mustard
  • 4 slices Swiss cheese
  • 2 to 3 oz deli ham, thinly sliced
  • Powdered sugar, for sprinkling (if desired)

DirectionsDirections

In a small bowl, beat the egg and the half & half until well combined. Set aside. Spread one slice of bread with mayonnaise and the other slice with mustard. Top each slice of bread with 2 slices Swiss cheese. Place ham on one slice bread and assemble sandwich by topping it with the other slice. In a small skillet, melt butter over medium heat. When the butter begins to bubble, dip the sandwich quickly in the egg mixture, making sure the entire sandwich is coated Add sandwich to skillet and cook until golden brown on one side. Flip and cook the other side. Sprinkle with powdered sugar, if desired. Serve warm.
Powered by Get in My Belly
Breakfast Kolaches
Calendar Cover

IngredientsIngredients

  • 1 tsp butter
  • 6 eggs, divided use
  • 8 breakfast sausage links, fully cooked
  • 2 tbsp all-purpose flour
  • 1 tube (8 oz) refrigerated crescent rolls
  • 2 oz cheddar cheese, shredded
  • Salt and pepper to taste

DirectionsDirections

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Beat five of the eggs in a bowl. In a nonstick skillet over medium heat, cook butter until hot; add beaten eggs. As eggs begin to set, use a spatula to pull the eggs gently across the pan, forming large soft curds. Cook while pulling, lifting and folding until eggs are thickened and visible liquid is cooked off. Remove skillet from heat. Sprinkle flour onto work surface and unroll crescent dough over the flour. Pinch seams in dough together, then flatten dough lightly with a rolling pin. Cut dough into eight rectangles. Top a rectangle with 1/8 of the cooked eggs, 1/8 of the cheese, and a sausage link; roll up the rectangle and place on baking sheet. Repeat with remaining dough, eggs, cheese, and sausage. Beat the remaining egg and brush beaten egg over each roll; season with salt and pepper. Bake for 15 minutes or until golden brown.
Powered by Get in My Belly
Slow Cooker Cajun Chicken Alfredo
Calendar Cover

IngredientsIngredients

  • 3 skinless, boneless chicken breasts
  • 4 tsp Cajun seasoning
  • 4 tbsp butter
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups heavy cream
  • 1/2 tsp dried basil
  • 1/2 tsp lemon pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 8 oz penne pasta
  • Parmesan cheese for topping, grated

DirectionsDirections

Place chicken breasts in slow cooker and cover with Cajun seasoning. Add remaining ingredients except for penne. Cook on high for about 2 1/2 hours or until cooked. Shred chicken with two forks in cooker container and add penne. Serve when penne is fully cooked. Garnish if desired with parmesan.
Powered by Get in My Belly
Cheesy Taco Pasta
Calendar Cover

IngredientsIngredients

  • 1 lb ground beef
  • 1/2 tsp salt
  • Pinch of black pepper
  • 1 packet (1 oz) taco seasoning
  • 2 cups water
  • 1 cup mild salsa
  • 8 oz rotini pasta, uncooked
  • 1 1/2 cups shredded Mexican-style cheese
  • Optional toppings: chopped tomatoes, avocado, crushed tortilla chips, chopped cilantro

DirectionsDirections

Preheat a large deep skillet over medium heat. Add ground beef and season with salt and pepper. Cook, stirring occasionally until cooked thoroughly. Drain grease. Stir taco seasoning into ground beef, then stir in water, salsa and pasta noodles. Bring mixture to a boil. Stir, cover and reduce heat to a simmer. Cook until pasta is tender, about 15 minutes. Remove from heat and stir in cheese. Season with additional salt and pepper if needed. Serve with optional toppings if desired.
Powered by Get in My Belly
Stuffed French Bread
Calendar Cover

IngredientsIngredients

  • 1 loaf French bread
  • 1 lb lean ground beef
  • 2 tbsp finely chopped onion
  • 1 tsp minced garlic
  • 1 can concentrated cream of mushroom soup
  • 2 tbsp milk
  • 2 tsp Worcestershire sauce
  • Salt and pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 tbsp chopped parsley

DirectionsDirections

Preheat oven to 350 degrees F. Slice loaf in half lengthwise. Hollow out each half by scooping bread out of the middle; reserve removed bread in a large bowl. Set the halves on a large baking sheet and set aside. Tear removed bread in the large bowl into small chunks and set aside. In a large skillet over medium-high heat, brown ground beef and onion; drain and discard any grease. To the skillet add garlic and stir briefly, then add soup, milk, and Worcestershire sauce. Season to taste with salt and pepper and cook 5 minutes or until thoroughly warm. Add hot beef mixture to large bowl and stir to combine. Pour beef mixture into the hollow in one half loaf. Top with shredded cheese and the other half loaf to make a submarine shape. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.
Powered by Get in My Belly
Pecan Pie Bars
Calendar Cover

IngredientsIngredients

Crust
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 2 2/3 cups all-purpose flour
  • 1/2 tsp salt

Topping
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup honey
  • 2 tbsp heavy cream
  • 2 cups chopped pecans

DirectionsDirections

Preheat oven to 350 degrees F and line a 9” x 13” baking pan with foil, leaving enough for a 2” overhang on all sides.

Crust
In an electric mixer bowl, cream together butter and brown sugar until fluffy. Add flour and salt. Mix until crumbly. Press flour mixture into pan. Bake until golden brown, about 20 minutes. Prepare topping while crust bakes.
Topping
In a saucepan over medium heat, combine butter, brown sugar, honey, and cream; simmer for one minute, then stir in pecans. When crust is done, remove from oven and immediately pour topping over hot crust, spreading topping to cover entire surface. Return pan to oven and bake an additional 20 minutes. Allow cooked bars to cool fully in pan. Using the foil overhang, lift bars out of pan and transfer to cutting board. Peel off the foil, slice into bars, and serve.
Powered by Get in My Belly
Asian Honey Chicken
Calendar Cover

IngredientsIngredients

Honey glaze
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes, or more, to taste

Chicken
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” chunks

DirectionsDirections

Honey glaze
In a small bowl combine cornstarch and water; set aside. In a small saucepan over medium-high heat, combine remaining glaze ingredients and bring to a boil. Reduce heat and add cornstarch mixture, stirring regularly; cook until slightly thickened, 2 to 3 minutes, and set aside.
Chicken
Place flour in one small bowl and pour buttermilk into another small bowl. In a large skillet over medium high heat, heat vegetable oil. While oil heats, dredge a chunk of chicken in flour, dip into buttermilk, then dredge in flour again; place on a plate. Repeat with remaining chicken. When all chicken is dredged, add three or four chicken chunks to hot skillet and cook until evenly golden and crispy, about 2 minutes on each side, then transfer to another plate lined with paper toweling. Repeat with remaining dredged chicken. Move chicken to serving bowl, drizzle with glaze, and serve immediately.
Powered by Get in My Belly
Country Apple Fritter Bread
Calendar Cover

IngredientsIngredients

Fritter Bread
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk
  • 2 apples, any kind, peeled and chopped

Old-Fashioned Creme Glaze
  • 1/2 cup powdered sugar
  • 2 tbsp milk or cream

DirectionsDirections

Fritter Bread
Preheat oven to 350 degrees F. Line a 9” x 5” loaf pan with foil and spray with non-stick spray. In a bowl, combine brown sugar and cinnamon and set aside. Using an electric mixer and a medium bowl, beat white sugar and butter together until smooth and creamy. Beat in eggs one at a time until blended in. Add vanilla extract. In another bowl, combine flour and baking powder and whisk together; add to butter mixture and stir until blended. Add milk to batter and mix until smooth. Pour half the batter into the loaf pan and top with half the chopped apples and half the cinnamon mixture; pat apples lightly into batter. Repeat with remaining batter, chopped apples, and cinnamon mixture. Using a knife or spoon, swirl cinnamon mixture through apples. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 50 to 60 minutes. Let cool for about 15 minutes.
Old-Fashioned Creme Glaze
Combine powdered sugar and milk or cream until well mixed. Drizzle over cooled bread.
Powered by Get in My Belly
Slow Cooker Chicken Taquitos
Calendar Cover

IngredientsIngredients

  • 2 uncooked chicken breasts
  • 1 packet taco seasoning
  • 7 oz cream cheese, cubed
  • 1/4 cup water
  • 1 1/2 cups shredded cheddar cheese
  • Taco-sized flour tortillas
  • Olive oil spray

DirectionsDirections

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place chicken breasts in a 2- to 3-quart slow cooker. Sprinkle with taco seasoning, then add cream cheese cubes and water. Cover and cook for 6 to 8 hours on low, or for 4 to 6 hours on high. With two forks, shred the chicken. Add cheddar cheese and stir to coat the chicken evenly. Spoon chicken mixture into the center of a tortilla. Roll up tortilla tightly and place on baking sheet. Repeat with remaining chicken mixture and tortillas. Spray taquitos generously with olive oil spray. Bake for 8 to 12 minutes, or until tortillas are crisp.
Powered by Get in My Belly
Brazilian Rub Salmon
Calendar Cover

IngredientsIngredients

  • 25 oz salmon, cut into 4 portions
  • Sea salt and fresh ground pepper, to taste
  • 2 tbsp brown sugar
  • 1 tsp Spanish smoked paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 4 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon

DirectionsDirections

Preheat oven to 425 degrees F. In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread mixture evenly on top of salmon. Place salmon pieces on an oiled foil-lined baking sheet and drizzle lemon juice on top of all salmon. Bake for about 12 to 15 minutes, until cooked through.
Powered by Get in My Belly