Blog Award

We recently got our SECOND blog award! We are SO excited. Thanks to Real Mom Kitchen!! Laura has a wonderful blog, check it out!!

Here are the rules for this award. Please find at least 10 more blogs, of any kind that you love to read. Write a post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is done and be sure to let them know too!!! (If you don't come up with 10, that's fine too!)

Here are the 10 blogs that we are passing this award on to. Check them out they are all wonderful!!

Crazy Crafty Cousins

Homemade Goodness

Smoky Mountain Cafe

Gather Round Our Table

Food Friends and Fun

Crafty Chicks

Tender Crumb

A Corner of My Kitchen

Mommy's Kitchen

Cookies with Boys

Hot, Crusty French Bread

The other day I was looking for a recipe for a fast and EASY french bread recipe and found the perfect one! I found this recipe at Chickens in the Road. This recipe is very easy and the bread tastes GREAT!

Hot, Crusty French Bread

Ingredients:

• 3 cups all-purpose flour
• 1 package yeast (rapid-rise recommended)
• 1 cup warm water
• salt to taste (~3/4 teaspoon)

Directions: In a large bowl, combine water with yeast and salt. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Three cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Form dough into a french-style loaf and place on greased baking sheet. (Dust baking sheet with cornmeal first if desired.) Place immediately in oven (unpreheated!)–bread will rise as oven heats up. Set oven at 375-degrees. Bake for 30-40 minutes. Makes one loaf. Recipe can be doubled, tripled, and so on.

PB and Chocolate Banana muffins

I love banana bread and I love mini-muffins!! I love being able to grab a quick one-bite(I have a big mouth:)) bit of goodness. I have a little guy here that wanted some "nuffins" for his birthday breakfast. The peanut butter is very subtle in this recipe. If you want a big peanut butter taste, add more:)

PB and Chocolate Banana Muffins

Ingredients:

• 1/4 cup Crisco Shortening
• 1/4 cup creamy peanut butter
• 1 cup sugar
• 2 eggs
• 1/2 cup buttermilk (you can make your own 1/2 T. vinegar, milk to make 1 cup)
• 2 mashed bananas
• 1 t. baking soda
• 1 t. salt
• 1 3/4 cup all-purpose flour
• 1/3 cup oatmeal (I used old-fashioned oats)
• 1/3 cup unprocessed bran
• 2/3 cup semi-sweet chocolate chips

Directions: Cream shortening, peanut butter, sugar and eggs together. Mix in buttermilk and bananas. Add soda, salt, flour, oatmeal and bran. Stir in chocolate chips. Fill mini-muffin pans 2/3 full. Bake at 375 degrees for 16-18 minutes. Makes ~40 mini-muffins.

This is the bran that I used. I didn't notice until I downloaded that picture that my 8 year old has turned this into unprocessed Brain. Haha...we do have a few of those around here:)

Here is the birthday boy showing off a couple of his new books from Grandma. Thanks MOM!! ....and yes, the messy chin is permanent. It seems to be anyway:)

Baked Omelet Roll

I found this recipe in an old issue of Taste of home. I made it for breakfast Sunday morning and it was a big hit!! We really enjoyed it. I don't have a 9x13" pan. Can you believe that? Me neither. I have a 9.5x13.5". I used a smaller pan and it still worked well, but I would recommend the 9x13" if you have one.

Baked Omelet Roll

Ingredients:

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 cup shredded cheddar cheese
• other toppings of choice, I added green chili and Canadian Bacon

Directions: Place eggs and milk in a blender. Add flour, sat and pepper; cover and process until smooth. Pour into a greased 13-in. x 9 in. x 2 in. baking pan. Bake at 450 degrees for 20 minutes or until eggs are set. Sprinkle with cheese and other toppings. Roll up omelet in pan, starting with short side. Place seam side down on a serving platter. Cut into slices.

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BBQ Chicken Pizza with Alfredo Sauce

This pizza is SO yummy!! This is super easy, unless you want to make each ingredient from scratch. My family LOVES this!! I made mine with a homemade pizza dough, but I have also made it with pizza dough that I have purchased from the bakery at my grocery store. I have made it with homemade Alfredo sauce, and I have made it with store bought sauce.

BBQ Chicken Pizza with Alfredo Sauce

Ingredients:

• 1 12" round pizza crust
• 1 cup Alfredo sauce
• 1 cup shredded chicken in BBQ sauce
• 1-2 cups shredded mozzarella cheese

Directions: Roll out pizza crust. Put oil on pizza pan and sprinkle with cornmeal. Place pizza crust on pan. Top with Alfredo sauce, BBQ chicken and cheese. Bake at 400 degrees for approx. 30 minutes or until cheese is melted and starts to brown. All ingredients are depending on taste, add more or less, whatever you like.

Creamy Ranch Chicken Enchiladas

The other day I had ONE chicken breast in my fridge. I also had some left-over homemade cream of mushroom soup that needed to be used. This turned out to be a great way to stretch one chicken breast. SO yummy, you won't be sorry if you try these!!

Creamy Ranch Chicken Enchiladas

Ingredients:

• 1 chicken breast(I used one with bone-in and skin-on)
• 1 4 oz. can green chili
• 1/4 cup chicken broth
• 2 T Ranch dressing mix, separated
• 1/4 t. ground cumin
• 2 oz. cream cheese
• 1 cup prepared cream of mushroom(1/2 can, 1/2 cup milk)
• 1 can cream of chicken
• 1/4 c. milk
• 1 1/2 cups cheese, separated(I used half cheddar and 1/2 Monterrey Jack)
• 1/4 t. oregano
• 7 small flour tortillas

Directions: Cook chicken, green chili, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Remove skin and bones from chicken. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk,1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread ~1 T of the chicken mixture and the soup/cheese mixture in the middle of the tortilla. Roll and place in a greased baking dish. I had a little of the chicken mixture left, so I added it to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 30 minutes, or until cheese just starts to bubble and brown. Serve with sliced olives, sour cream and lots of salsa.