Baked Egg Tostadas

IngredientsDescription

Load them up with fresh veggies for a filling start to the da

• 2 whole 6-inch Whole Wheat And Corn Style Tortillas
• ¼ cups Low-sodium Canned Black Beans
• 6 Tablespoons Shredded Mozzarella Cheese
• 2 whole Large Eggs
• 2 pinches Salt And Pepper
• Your Desired Toppings

Preparation

Preheat toaster oven to 375°F.
Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a toaster oven cookie sheet and bake for 4–5 minutes. Remove tortillas and cookie sheet but leave the toaster oven on.
Divide black beans and cheese evenly and arrange in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.
Crack one egg into a small ramekin and carefully pour it into the center of a tortilla; the bean and cheese mixture will contain the egg but it is okay if a little leaks out. Repeat with remaining egg and second tortilla.
Carefully return the cookie sheet to your toaster oven and bake for 12–15 minutes until the egg whites are fully set and the yolks are cooked as desired.
Transfer tostadas to plates, sprinkle with salt and pepper, load up with toppings like baby spinach, sliced jalapenos, green onions, grape tomatoes, chopped avocado, cilantro, radishes or salsa.

Easy Skillet Baked Ziti

Easy Skillet Baked Ziti

Prep Time: 5mn

Cook Time: 10mn

Total Time: 15mn

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 pound to 1 pound ground Italian Sausage
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flake
• 28 ounce can crushed tomatoes
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 12 ounces ziti (I used mini ziti)
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese (I use my Microplane grater for this)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• Chopped fresh basil or parsley for garnish

Need to convert the measurements? Click here!

DIRECTIONS

1. Pre-heat your oven to 475 degrees.
2. In a very large non-stick oven-safe skillet (if you have one), heat 1 tablespoon olive oil over medium heat. Add in the Italian Sausage and cook. Use a large wooden spoon or spoon to break the meat up into small bite sized pieces. When it is cooked through, use a slotted spoon to remove the meat from the pan, draining any excess fat. Set the meat aside.
3. Wipe the pan clean.
4. Heat another tablespoon of olive oil over medium-high heat. Add in the garlic and red pepper flake and cook for about a minute. To the pan add in crushed tomatoes, water, ziti, and season with about 1/2 teaspoon salt, 1 teaspoon Italian seasoning and 1/2 teaspoon dried basil.
5. Cover the skillet and cook over medium to medium-high heat for about 15-20 minutes. When the ziti is almost tender, it’s done. You don’t want the ziti entirely tender because it’ll continue cooking in the oven.
6. Stir in the cooked Italian Sausage and heavy cream. Season with additional salt and pepper to taste.
7. Add in the finely grated parmesan cheese and stir to combine.
8. If you have an oven-safe skillet, sprinkle mozzarella cheese and sharp cheddar cheese over the top.
9. If you do not have an oven-safe skillet, transfer the mixture to a large casserole dish, then top with cheese.
10. Bake for about 10 minutes, or until the cheese is all melted and bubbly. If you want to brown the cheese a bit, broil it for just 2-3 minutes.
11. Allow the Skillet Baked Ziti to cool for a few minutes before serving.
12. Enjoy!

Easy Crock-Pot Chicken and Stuffing

1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
8 oz. sour cream
1 (6 oz.) box Stove Top stuffing mix*
¾ cup water
1 (16 oz.) bag frozen green beans
3-4 large chicken breasts, salted and peppered if desired.




Place the chicken on the bottom of the crock pot.
Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.
Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.
Cook on high for 4 hours, or on low for 6-7.
*No need to cook the stuffing mix prior to adding to crock pot

Italian Knot Cookies

 :)

Traditionally these Italian love knots are flavored with anise, however you can substitute the anise flavor with limone, orange or whatever flavor you desire.

Ingredients
FOR THE COOKIES
3/4 Cup Melted butter
3/4 Cup Sugar
3 Eggs
1 tsp Vanilla
4 Cups Flour
6 tsp Baking powder
1 Pinch of salt
1/4 Cup Warm water
ICING
2 Cups Powdered sugar
1/2 tsp Anise
1 Pinch of salt

Directions/Steps

In a mixer, add melted butter, sugar, eggs, and vanilla.
Mix the flour with the baking powder and salt.
Change to dough hooks and add flour mixture.
Add the warm water and mix until it forms a smooth dough.
Make 11/2 inch balls with dough.
Roll balls out to about 4 inch worms
Bring one end over the other, then underneath and through the middle, like a knot.
Place on baking sheet, three rows of four. (16 cookies on each sheet)
Bake in 350* oven for 13 - 15 min.
Let cool before icing.
To Ice: Mix all ingredience together in a bowl.
Dip cookie upside down into icing, then turn over onto waxpaper.
Sprinkle with candy sprinkles.

Crock Pot Teriyaki Pork

Good morning!   I have a new super easy slow cooker recipe for you today!  I was slightly skeptical because of how simple it was and the small ingredient list but I sure was glad to be proven wrong…. this time 😉  This pork is SO VERY FLAVORFUL!

We actually ate it 2 nights in a row, because we had leftovers.  Yay for cooking once and eating twice! The first night we had the Teriyaki pork with our favorite fried rice and Fresh Ginger & Garlic Roasted Broccoli and the second night I made Teriyaki Pork Sliders.  

Crock Pot Teriyaki Pork

Ingredients

3-4 lb Boneless Pork Loin
1 cup brown sugar
3 cloves garlic, minced
1/2 tsp black pepper
1/2 cup reduced sodium soy sauce
1/2 cup apple juice
2 Tbsp cornstarch
2 Tbsp cold water
green onions & sesame seeds for serving (optional)

Directions

Cut roast in half and rub down with brown sugar.  Place in crock pot.  I would DEFINITELY recommend using a crock pot liner for this recipe.  Add minced garlic, soy sauce and apple juice.  Cook on low for 6 hours or until tender.  Remove roast and set aside.  Make a slurry with the cornstarch and cold water.  Add to the crock pot juices and continue cooking until juices are thickened, about 15 minutes.  Serve sauce over the pork with green onions and sesame seeds.  Enjoy!

Mini Flower Shaped Pumpkin Pies

• 1 can (15 ounce) Libby's Pure Pumpkin 
• 1 can (12 ounce) evaporated milk
• 3/4 cup sugar
• 1/2 tsp. salt
• 2 large eggs
• 1/2 TBS. to 1 TBS. pumpkin pie spice; depending on your taste.
• One recipe of pie dough

Directions:

Beat the eggs in a large mixing bowl.  

Add the pumpkin, sugar and pumpkin pie spice; combine well.

Add the evaporated milk and combine.

Set aside and prepare your dough.

  

On a floured surface, roll out the pie dough.

Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick cooking spray.  Make sure you spray the top of the muffin pan as well.  

Spread out the flower tips so they lay flat on top of the muffin pan.

Using a small scoop, fill up each muffin. 

Brush the dough with an egg wash before baking.

Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.  Since they are small pies, they bake much quicker than a full sized pie.  AND oven temperatures vary.  You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.  

Let cool slightly in the muffin tins before removing to a baking rack to cool.  

Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.  

Using a flower shaped cookie cutter, cut out shapes in the pie crust.  You can use a round or biscuit cutter for the shapes as well...

Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray...

Using a scoop, spoon the pumpkin pie mixture into the pie crust...

Brush the pie crust with an egg wash and bake in a 400 degree preheated oven for about 15 minutes; checking often until a knife inserted in the middle of the pie comes out clean...

Let cool slightly before removing from the pans.  Top with fresh whipped cream and a sprinkle of cinnamon/sugar before serving...

Hello Dollies

Hello Dollies

Serves 16
A delicious layer bar that is loaded with chocolate, coconut, butterscotch and pecans.

Ingredients
3 cups Nilla wafers crushed
3 tbsp butter, melted
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup shredded coconut
1/2 cup chopped pecans
8 oz sweetened condensed milk
Instructions
Preheat oven to 350
Prepare 9x13 pan with non-stick cooking spray
Place crushed Nilla wafers in the bottom of the pan
Drizzle butter over Nilla wafers
Spread chocolate chips, then butterscotch chips over Nilla wafers
Sprinkle coconut then pecans over top
Pour sweetened condensed milk over the top of pecans in an even layer
Bake for 20-25 minutes or until edges are golden brown and bubbly