1 pack of mini sweet peppers (I used the pack I found at Costco)
1 1/2 cups garlic bread crumbs
1/3 cup roasted raspberry chipotle sauce
12oz cream cheese, softened
3 tbsp minced garlic
1 1/2 tbsp italian seasoning
1 1/2 cup shredded cheese (I used colby cheddar
1 lb bacon
toothpicks

Preheat the oven to 375 degrees. Put everything except the bacon and the peppers into a food processor (I love my ninja!) and blend it until it’s almost dough-like (if it’s runnier, it’s probably because the cream cheese was super soft. It’s still okay).

Cut the top off the pepper, then clean out the inside. Using a small spoon, stuff the inside with the mixture you just created. Cut off enough of a slice of bacon to stretch over the top, then secure it with a toothpick. Set it into your pan. Wash, rinse, repeat.

Roast in the oven approximately 40 minutes. The bacon should be done. If you like a little char on your peppers leave them in a bit longer. They should be soft and edible. I promise they will be delicious. We had some chipotle ranch dressing we dipped them in, but honestly they didn’t really need it.

What You’ll Need
2 tbsp oil
1 onion, chopped (I used white)
1 lb of bacon, chopped into pieces
1 tbsp Italian seasoning
2 tbsp pepper (you can adjust this to taste)
2 super big sweet potatoes, peeled and diced
5 cups Chicken broth
1 16 oz package frozen corn
2 cans cream corn
1/2 cup grated parmesan
2 cups half and half

First, let’s chop some stuff:

Bacon

onions, and

sweet potatoes.

Cook the bacon in 2 tbsp of oil until it’s almost done, then add the onions.

Then cook til the onions are translucent. Throw in the herbs and pepper.
Then add the fun stuff.

Chicken broth and sweet potatoes, then bring to a boil.

Add the frozen corn and cream corn, then crank the heat down to low and simmer for about a half hour.
You can simmer longer – the longer it cooks, the more the flavors mesh.
After it’s simmered, add the half and half and cheese in, then stir and let cook for about 10 minutes.
It’ll look like this:

Yummy.

A few things to note: I took a shortcut and made the chicken broth with bullion cubes. Therefore, I didn’t add any salt. If you use the traditional broth you might want to salt it to taste. This also makes a very very healthy amount. So be prepared to eat it a while, freeze part of it, or serve a big crowd. But it’s definitely worth making. If you find your soup isn’t as thick as you’d like add a bit of cornstarch and let it cook down. This soup is just begging to be served with cornbread too. So good!

A slew of “holy crap look what I came up with in the kitchen” posts when I move. This kitchen quadruples the size of what I’m working with now. Within a month or so I want new pots and pans. I want to CREATE! And I’m going to have my own crafting room. All of this together is making me so excited for this blog – but it’s a few weeks away. So stay tuned!

1 8-oz can refrigerated crescent rolls
2 tbsp dijon mustard
1 stick (1/2 cup) butter
1 1/2 lbs yellow squash, sliced as thinly as possible
4 large or one bunch small green onions, sliced as thinly as possible and rings popped out
2 cloves garlic, finely minced
2 tbsp basil
2 tbsp thyme
2 tbsp oregano
salt & pepper to taste
1 cup cheddar cheese
1 cup parmesan cheese
2 large eggs
1/4 cup milk

First, you press the crescent rolls in the bottom of a tart pan or spring form pan, 9-10 inches. Make sure all the preforations are pressed together. Then poke holes in it with a fork, and bake at 375 degrees for approximately six minutes, or until light brown.

In a large skillet over medium high heat, melt the butter, then add in the squash, garlic, onions, and herbs. Also add salt and pepper.

Cook about six minutes, or until the squash and onions are tender.

Stir in the cheese into the squash mixture, then pour over the crust and even out the layer. In a separate bowl mix eggs and milk well, then pour on top of the squash mixture.

Then bake it at 375 for 20-25 minutes, until a fork inserted comes out clean. It should be brown around the edges. Then serve as tart slices!

Here’s a picture of dinner, including the green beans I will do later:

8 oz cream cheese, room temperature.
1/2 cup sugar
1/4 cup dry funfetti cake mix
2 tbsp vanilla
4 tbsp milk

Put it all in a bowl and cream the hell out of it. If it’s too runny, add more funfetti. If it’s too thick, add more milk. Just like a tbsp at a time though on the milk. And this is what it looks like!

Anyway, I definitely support growing your own veggies and fruit – but if you can’t, find a farmer’s market. Buy locally grown!

Blueberry Strudel Cream Cheese Muffins

Muffin Batter:
1 cup of fresh blueberries
2 tbsp vegetable oil
1 egg
1/4 cup sugar
3/4 cup milk
2 cups baking mix

Wash the blueberries and make sure all stems and leaves are discarded. Set aside. In a bowl mix oil, egg, sugar, and milk together until well blended. Stir in the baking mix. It should be a little bit lumpy. Gently fold in the berries. the batter is done!

Cream Cheese Filling:
1/4 cup sugar
4 oz softened cream cheese
1 tsp vanilla
1 egg

Beat all the ingredients in a bowl until well mixed. The cream cheese filling is done!

Strudel topping:
3/4 cup brown sugar
1/4 cup all-purpose flour
2 tbsp cold butter

Blend all the ingredients together with a pastry cutter (preferred) or your fingers until it is little coarse beads. The topping is done!

Wasn’t that all easy? Now, assembly.

First, preheat your oven to 375. Line 12 muffin tins with cupcake/muffin liners. divide the muffin batter evenly over the 12 cups, then spoon the cream cheese mixture evenly over the top. Pile on the strudel on top of that, and bake 15-20 minutes or until done.

And this is what you get!

2 lbs fajita meat of your choice (I prefer the carne asada from Wal mart’s meat department, and it’s the only place I can find it around here)
1 medium onion, slivered into thin slices
1 green bell peppers, slivered into thin slices then halved
1/2 carton sliced onions
2 cloves minced garlic
3 tbsp + 2 tbsp olive oil
1/2 packet fajita seasoning
1/2 cup + 4 tbsp barbecue sauce (Sweet Baby Ray’s Hickory & Brown Sugar is my fave!)
1 large can refried beans
1 box yellow rice (I use tony chachere’s, and the measurements will be for that. You might have to adjust for a different brand)
1 cup water
12.5 oz can tomatoes with green chilis
Fajita sized tortillas (warm them in single layers on a sheet in the oven between foil layers beforehand or take the lazy way and microwave them)
condiments for fajitas as you wish (salsa, cheese, sour cream, etc)

First, the fajitas.
Heat 3 tbsp of the oil in a very large skillet on medium high. Add the onions and garlic and cook, stirring a lot, for about 3 minutes. Then add in the green pepper, stirring more, and cook about 3 more minutes. Then add in the mushrooms and cook until everything looks yummy and done. Ok, maybe I should have taken -this- picture. Stuff should start to be getting tender and onions should be limp and yellowish brown. Add in your meat and the fajita seasoning (even though it may say on the package, do not add water! you’re gonna let the sweat from the meat and the veggies mesh with the seasoning and then the sauce). Stir it until it’s coated, and continue to stir while your meat cooks. When it’s completely brown, add in the barbecue sauce and let simmer for about five minutes. That’s it. It’s ready to eat!

The Side dishes:
Open a large can of refried beans, put in a microwave safe bowl. Add in the remaining barbecue sauce and heat for about 3 minutes, stirring well. For the rice, add a cup of water, the tomatoes, and the remaining olive oil in a pan and bring to a boil. Add the contents of the package in, bring back to a boil, then reduce to a simmer, cover and cook, stirring constantly, 20-25 mins or until the rice is done. It may or may not need some more water towards the end – if the rice isn’t done yet and it’s looking a bit dry, add 1/4 cup of water at a time.

It’s really that easy. 30min and done.

Asian Sensation Sauce (you will need to make this first!)
1/2 cup barbecue sauce
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp cajun seasoning
1 tsp garlic salt
1 tsp onion powder
Whisk all ingredients together!

Stuffed Wontons – Nomalicious!
1 small onion, finely chopped
3 cloves of garlic, minced
2 tbsp olive oil
2 stalks of celery, finely chopped
1/3 cup matchstick carrot pieces, chopped into tiny tiny pieces
1 small carton of sliced mushrooms, chopped into small pieces
1 lb ground beef
3 tbsp asian sensation sauce
6 oz cream cheese, cold, cut into cubes
1 package wontons

First, heat 2 tbsp of oil in a large skillet on medium high heat. Once it’s nice and hot, add in the onions and garlic. Cook for about three minutes.

Then, add in the celery and carrots and cook for about five minutes.

Crumble in the ground beef and cook until it is almost done.

Add your mushrooms and worcestershire sauce and cook until the mushrooms are completely done.

Drain the mixture and put into a bowl, adding the cream cheese and 3 tbsp of the Asian Sensation sauce.

Lay a wonton out flat and with your fingertips brush some water along the edges. Then put about a tablespoon(ish) of the meat mixture in the center.

Fold the wonton diagonally and press down so it seals well. The water will act as a binding agent.

Place them on a wax paper lined baking sheet. If you have to use a few baking sheets put the first one in the refrigerator while you do the second. Look at these beauties!

Heat oil in a deep skillet to 365 degrees. Let them cook 2-4 at a time until they are golden and crispy on both sides.

I served ours with some turnip greens, corn, and a side of sauce. I am tired. That’s what we got hahaha.

Ingredients for home Fries:
4 tbsp oil
2 lbs of potatoes, diced (I had to take the skins off to appease picky college boys but I prefer to leave them on)
1 medium onion, diced
1 clove of garlic, minced
salt and pepper to taste

Ingredients for Sauce:
2 tbsp oil
1 small or 1/2 medium poblano pepper, seeded and diced into small pieces.
1 clove minced garlic
1 tbsp thyme leaves
1/2 stick butter
4 tbsp flour
1 1/2 c. water
1 c. half & half
1/2 c. parmesan cheese, shredded finely
salt and pepper to taste

Ok, this is simple easy peasy. First, start the potatoes. In a giant skillet heat some oil on medium high, and when it’s nice and screamin’ hot, put your onions and garlic in.

After that, I let it cook for about 3-4 minutes, until they’re close to being done. Then I add the potatoes, cook on medium high about five minutes. After that, I pat it down into the bottom of the pan, and reduce heat to medium. I let it sit for about five minutes, stir it up, pat it down again, and let it sit five minutes more. Then once more, and five more minutes.

While this is going on, it’s sauce time. Heat 2 tbsp of oil over medium high heat in a saucepan, and then add the peppers and garlic. Cook for about four minutes, letting the pepper get soft.

Reduce the heat to medium, and melt in the butter. Stir in thyme and the salt and pepper. Add flour and stir well, coating and cooking into a roux. Once it’s all done, whisk in the water and continue whisking until all the lumps are gone and you’re left with a smooth gravy-like texture. Stir in the half & half, whisking to mix, then raise the heat to medium high and bring to a boil. Once it starts boiling remove from heat and stir in the cheese, adding additional salt and pepper if you like. If it’s too thick and isn’t like a creamy sauce, whisk in a little water or chicken broth to thin it up a little bit – but make sure you only whisk in a little at a time.

Now, back to the fries. After the third five-minute rotation on medium, crank the heat up to high and cook for about five more minutes, stirring constantly. Then you serve the fries with the sauce on top. I actually made grilled cheese with waffles instead of bread and bacon and cheddar inside to go with these. They were pretty darn good.

Like I said, this is definitely not -healthy- but it is delicious and most awesome comfort food. Not only that, but it’s way easy!