Flourless Oatmeal Muffins

Very versatile and yummy muffin for your breakfast.  I would almost prefer without the nuts and fruit, but for that added umph of health I added them in.  My kids sure enjoyed them for breakfast.

2 1/4 C oats
1/4 C nuts (optional)
1/4 C dried fruit (raisins, craisins, apple)
2 tsp baking powder
1/2 tsp salt
3/4 C milk
2/3 C honey or brown sugar
2 eggs
2 Tbsp oil or softened butter

Preheat oven to 450*
Line muffin tin with paper or spray with oil
**I like to blend most the oats to a finer texture
Mix all ingredients in bowl until an even texture is achieved.
Divide batter between muffin tin bowls.
Bake 12-14 minutes or until golden brown.

Jack-in-the Box Tacos

My husband loves Jack-in-the-Box tacos, but considering we don't have any locations here, he has settled for these.  Pretty darn yummy!

1 lb ground beef
1/2 C refried beans
1/2 tsp garlic salt
2 Tbsp chili powder
1/4 C taco sauce
12 corn tortillas
6 slices American cheese
shredded lettuce
oil for frying

Brown ground beef and break it apart into small crumbles with back of wooden spoon.
Add refried beans, stirring to make a semi-smooth texture.
Add in seasonings and taco sauce, remove from heat.
Heat oil until hot.
Spread 1/12 mixture on tortilla and fold in half.
Drop in hot oil and fry on both sides until crispy.
Once fried, cool for a few moments, pry open slightly, and slide half a slice of cheese inside.
Garnish top of taco with lettuce and extra sauce.

Sour Cream Enchiladas

1 lb diced chicken
1 tsp garlic salt
1/2 tsp cumin
1 chopped onion
1 tbsp butter
8 8-inch tortillas (we use Tortilla Land brand)
2 C cheese
1/4 C butter
1/4 C flour
1 can (15 oz) chicken broth
1 C sour cream
1 can (4 oz) diced green chilies

Cook and season chicken and onion in pan over med-high heat, until chicken is cooked through.
Melt butter in a saucepan, and stir in flour to make a roux; stir constantly until bubbly.
Whisk in chicken broth, bringing mixture to a boil, stirring frequently.
Remove from heat and add sour cream and green chilies.
Cook tortillas on stove top.  Divide chicken between tortillas and sprinkle 1 1/2 Tbsp cheese in each.
Roll tortillas and place seam side down in 9 x 13 pan, that has been lightly sprayed with canola oil non stick spray (we use the Sam's Club brand).
Pour sauce over tortillas and sprinkle remaining cheese on top.
Cook in 400* oven for 20 minutes or until cheese is melted and bubbly.

Taco Seasoning

3/4 tsp paprika
2 tsp dried onion flakes
1/2 tsp salt
1 Tbsp cornstarch
1 tsp chili powder
3/4 tsp cumin
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp dried oregano
1/4 tsp coriander (optional)

Mix together in small bowl or sprinkle directly over ground beef.
*If using as taco beef, add 3/4 C water and simmer for 5 minutes.

Taco Casserole

1 lb ground beef
1 pkg taco seasoning
3/4 C water
1 can (15 oz) beans (refried, black, or pinto)
2 C monterey jack cheese
1 C salsa
1 onion chopped
1 can (2 1/3 oz) sliced olives
1 chopped tomato
2 C coarsely crushed corn chips (we like Mission brand or fritos)

Brown ground beef, add taco seasonings and water. Simmer 5 minutes.
Heat beans on stove until hot. Stir in cheese and salsa.
Spread bean mixture in bottom of 9" square pan. Add beef on top. Sprinkle corn chips, remaining cheese, and olives on top.   
Bake in 375* oven until cheese is melted and bubbly.
Remove from heat and sprinkle tomato on top.

Christmas Morning Traditions and Good Eats

Ever since I was little, my Mom would have Russian Tea simmering in the crockpot and Butterscotch rolls baking in the oven for our Christmas breakfast.  Now that I have kids I find myself keeping this tradition alive and we look forward to it every year.  We have had to change the butterscotch rolls up a bit because we can no longer have the frozen Rhodes rolls, but this year I finally was able to perfect them.  Thank goodness because I was getting very upset about ruining the rolls the past 2 years!!

Russian Tea

2 C sugar
2 C water
2 Quarts water
2 C orange juice
3/4 C lemon juice
1 tsp vanilla extract
1 tsp almond flavoring

In saucepan combine sugar and 2 C water and bring to a boil.  Boil for 5 minutes.
Meanwhile, combine the rest of the ingredients in your crockpot and get it heating up. 
When sugar water is done boiling add to your crockpot and allow to heat through. 
Drink up!

Butterscotch Rolls

1 C warm water
1 egg
2 Tbsp melted butter
3 1/4 C flour
1/4 C sugar
1 tsp salt
1 Tbsp yeast

Place ingredients in order given into your bread machine and set on dough cycle.
Once done, remove and separate into 12-18 equal size rolls.

Combine:
1 3/4 ounce box of butterscotch pudding mix (NOT instant)
1/4 C sugar
1/2 C chopped nuts (we like pecans)
1/2 tsp cinnamon
1/2 C brown sugar

Melt 1/4 butter.

Dip roll in butter and roll in pudding mixture to coat well.  Place in greased bundt pan and repeat.
Cover and allow to rise until double.
Bake in 350* oven for 20-25 minutes or until browned.

Broccoli and Cheese Soup

1/2 C butter
5 Tbsp flour
5 C milk
Pint of half and half
2 heads of broccoli, chopped
Onion, chopped
7 chicken bouillon cubes
garlic powder
16 oz Velveeta

Melt butter over medium heat in saucepan.  Whisk in flour and allow to cook for 1 minute.  Slowly add in milk and continue to stir for about 5 minutes.

Transfer to large stockpot and add the rest of the ingredients, except the Velveeta.  Allow to simmer until the broccoli and onion are tender.

Add cheese and heat soup through over medium heat.