Monday, August 31, 2015

Brown Eyed Baker Hatch Green Chili Mac & Cheese

Hatch Chile Mac and Cheese - Perfectly cheesy with a kick! |
Four years ago: Traditional Pavlova


yield: 8 servings
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
Wonderfully creamy macaroni and cheese made with seasonal Hatch chiles. Substitute poblano or Anaheim chiles if you can't get Hatch chiles.


For the Macaroni and Cheese:
16 ounces cavatappi pasta (or shaped pasta of your choice)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
6 ounces sharp cheddar cheese, shredded (about 1½ cups)
6 ounces smoked gouda cheese, shredded (about 1½ cups)
Salt and pepper, to taste
5 Hatch chiles, roasted, seeded and finely chopped
For the Topping:
2 ounces sharp cheddar cheese, shredded (about ½ cup)
2 ounces smoked gouda cheese, shredded (about ½ cup)
4 tablespoons unsalted butter, melted
1 cup plain breadcrumbs


1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
2. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
3. While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
4. Once the sauce comes to a simmer, stir in 6 ounces each of the cheddar and gouda cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
5. Add the cooked, drained pasta and Hatch chiles to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
6. In a small bowl, mix the melted butter with the breadcrumbs.
7. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.
8. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Friday, August 28, 2015

Pork Enchilada From The Queen of Clean

Do you have a busy week ahead? Looking for a quick and delicious meal? This is it!
EASIEST PORK ENCHILADAS – Let your slow cooker do the work
Choose a cut of pork that is well marbled (butt, shoulder, even ribs) Size dependent on number of people you are serving. 
One onion coarsely chopped
3 cloves chopped garlic
1 can Enchilada Sauce, red or green; spiciness to your preference
Scatter chopped onion and garlic in the bottom of the slow cooker
Place pork on top
Pour over Enchilada Sauce
Cook on low for 7 hours until tender and easily shredded
Remove for slow cooker with a slotted spoon and save the juice
To assemble, layer the shredded pork in the tortilla. Add a little of the juice from the slow cooker and roll.
At this point you can roll and place in a casserole , add additional enchilada sauce over the top, sprinkle on grated cheese. Bake at 350 degrees until hot, bubbly and the cheese is melted. Usually about 20 - 30 minutes.
You can make them your own by adding one or more of the following things: rice, well drained and rinsed black beans, drained corn, green onions etc. Roll, place in casserole and bake as above. 
Before serving sprinkle on green onions or black olives 
I love to add brown rice in them to absorb all the yummy broth the pork cooked in. Green chilies are also good in them.
Be sure and save the slow cooker juice for leftovers. When re-warming the pork, add some of the juice to keep it moist.
For a speedy clean up use a throw away pan. I get the Steamer pans, which are closed to 9 x 13, at the warehouse store.

pumpkin Cheesecake Snickerdoodle Cookies

Borrowed and Shareing

Pumpkin Cheesecake Snickerdoodles (adapted)
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
Filling Ingredients:
8 ounces pumpkin spice cream cheese 
Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Note: if you cant find the pumpkin spice cream cheese,
make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.

courtesy of:

Wednesday, August 26, 2015

Pumpkin Cupcakes

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Yields 24 Cupcakes with Frosting
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
Thanks to…/ for the great cupcake recipe
Borrowed and Shareing

Tuesday, August 25, 2015

Sausage Gravy Breakfast Pizza

"Sausage gravy breakfast pizza"
Borrowed and Shaering
2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese
1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Sunday, August 23, 2015

11 mins · 
Borrowed and shareing

Homemade Kentucky Blackberry Cobbler
Blackberry Cobbler is a very easy recipe, the only catch is that it takes about 45-55 minutes in the oven to go through the bubbling, caramelizing, browning process (now that doesn't sound too bad, does it?). The cobbler batter is a wonderful base that I could eat directly with a spoon if I didn't have the promise of blackberry heaven in my immediate future. It is akin to biscuits, and doesn't have sugar in the batter itself…that comes with the blackberries to create a nice glazed crust on top. For warmer weather, you can serve the cobbler with warmed cream (which I chose), or with fresh whipped cream–whatever makes you happy.
Traditional Recipe
2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted
First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.
After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.
Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!
✿´¯`*•.¸¸✿ SHARE WITH YOUR FRIENDS ✿´¯`*•.¸¸✿

Sausage Muffins

Borrowed and Shareing
Sausage Muffins! 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM! Great for a cold night!

Friday, August 21, 2015

Mashed Potato Pie

Borrowed and Shareing

Dorothy Crockett
Well... pie doesn't always have to be fruit... does it?
Ingredients ~
2 C. leftover mashed potatoes
2 eggs
1/4 C. cottage cheese
1/4 C. sour cream
2 green onions, chopped
1 T. bacon bits
1/4 tsp. garlic powder
1/2 C. shredded cheddar jack cheese
Directions ~
In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients.
Mix together well and pour into a lightly greased (I used butter) baking dish. 
Bake at 375 degrees for 20 minutes and then move the dish to the upper part of the oven and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing.

Thursday, August 20, 2015

Pumpkin Pie Cake

Borrowed and shareing
1 - 18oz can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 c. melted margarine or butter
1 - 13oz can evaporated milk (not sweetened condensed)
3/4 c. chopped pecans or walnuts
3 eggs
3 tsp cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

Best Ham Sandwiches

My Mom made these all the time. My turn. SHARE to save.
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

Wednesday, August 19, 2015

Crackers & Company Brown & Greenfield Mesa AZ

1325 N Greenfield Road Suite 101
Mesa, AZ 85205
Located just North of Brown Rd. on Greenfield Rd in the Mountainside Fitness Plaza.

 Our Favorite Breakfast side item
 Our Favorite Breakfast Main item


Sunday, August 16, 2015

Mozzarella Cheese Garlic Bread

Serves: 10
  • 1 (16) oz loaf Italian bread
  • ½ cup butter melted
  • ½ tsp dry Italian seasoning or oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp garlic salt
  • 2 Tbsp grated Parmesan cheese
  • 16 slices mozzerella cheese, quartered
  1. Preheat the oven to 375°F. Line a cookie sheet with parchment. Set aside.
  2. Use a sharp knife cut approximately 1-inch slices on the diagonal across the bread. Repeat going the opposite direction.
  3. Melt the butter and mix with the Italian seasoning, onion powder, garlic powder and garlic salt.
  4. Drizzle into the cut portions of the loaf reserving 2 Tbsp to brush on top.
  5. Sprinkle all over and between the cuts with the grated Parmesan cheese.
  6. Bake for 8 minutes.
  7. Remove from the oven and place cheese slices between each cut. Brush with melted butter.
  8. Bake for another 5-8 minutes or until the cheese melts.
  9. Pull apart and serve immediately as is or with marinara sauce for dipping. .

Garlic Cheese Biscuits

Garlic Cheese Biscuits Cheese garlic biscuits 
Borrowed and Shareing

Follow me at for more amazing posts and recipes!!
Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese 
For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Preheat oven to 450 degrees F (230 degrees C).In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned.
While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Saturday, August 15, 2015

Queen of Clean Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies**
Black olives to sprinkle on top when it comes out of oven
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
** You can replace the canned chilies with fresh chilies of your choice. Great with hatch chilies. Just remember to adjust for your heat preference.

Wednesday, August 12, 2015

Paula Deen's Pudding

Borrowed and shareing
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags butter cookies, any design or shape you like, preferably rectangle shaped
Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve
from pauladeen .com

Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.
Share to save to your timeline so that you can make it later
Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Tuesday, August 11, 2015

Amish Crazy Quilt Pie

Borrowed from Shareing
Amish Crazy Quilt Pie
2 cups milk, may use lower fat
4 large eggs
1/2 cup all-purpose flour
1 cup sweetened flaked coconut
1 cup granulated sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
Place all ingredients into a blender, put blender on medium speed and count to ten -
pour into a 9" deep dish pie pan.
during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling --.
Bake at 350* for 45 minutes

Saturday, August 8, 2015

Starbucks lemon loaf

MUST SHARE!!! You will want to keep this one!!!
This is a Top Secret recipe version of Starbucks Lemon loaf.
1 1/2 cup(s) FLOUR
1/2 tsp SALT
1 cup(s) SUGAR
2 TBS BUTTER; Softened.
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
Lemon Icing Ingredients:
1 cup POWDERED SUGAR; Plus 1 Tablespoon.
2 TBS WHOLE MILK; I Used 2%.
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Borrowed and Shareing
Like and Share
(¯`✻´¯)Follow me/Friend me for daily recipes, fun & handy tips, motivation, DIY ideas. I am always posting cool things
Like “Share” Tag Comment
☆ Thank you all for passing my things around and sharing ☆

Chile Colorado Burritos

Chile Colorado Burritos

1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Makes 5-7 burritos, depending on how full you make them.