Fishstick Egg Casserole

This came to me after not eating fish sticks since i was a little girl.It was so good i wanted seconds Check out the recipe on https://www.facebook.com/pages/LetsEat247/1402213246734365

Beefstew bread

For recipe check it out https://www.facebook.com/LetsEat247/1402213246734365This is what i made today using

 And turning it into Beefstew bread

Bacon wrapped stuffing chicken

Bacon wrapped stuffing chicken

Ingredients 
2 chicken leg quarter pieces,cut into 4 pieces
Stuffing mix
6 pieces of uncooked bacon
1 10 1/2 oz can of Campbells cream of mushroom soup
1 can milk(use empty cream of mushroom soup can to measure milk) 
Onion Powder
Seasoned Salt
Black Pepper
Directions 
1.Preheat oven to 350 degrees
2.Prepare chicken,cut the thigh and drumstick apart..total 4 pieces
Season separated chicken pieces.

Wrap bacon around chicken pieces,set aside

3.Mix the stuffing with half of cream of mushroom soup and enough milk until moist, then put in pan.

4.Lay bacon wrapped chicken pieces on stuffing. Pour remaining soup/milk mixture over bacon wrapped chicken

5.Cook for 1 hour or until bacon is done on chicken...very much needed after 1 hour when bacon is brown on one side,turn bacon wrapped chicken over until that side of chicken,bacon is browned also.

Spicy Kale Scrambled Eggs

Spicy Kale Scrambled Eggs
Ingredients
1 handful of Organic baby kale(Natures Green Organic)
A half sliced Jalepeno pepper
1 egg,melted butter
Directions
1.Melt butter in preheated skillet set at 350.
2.Add baby kale and cook until soft,then add sliced  Jalapeno pepper.

3.Scramble eggs into the kale and Jalepeno until set.

Servings :1

Cut it Short Enchailadas

Cut it Short Enchiladas
Ingredients
5 Elmonterey cook&serve beefy bean burritos-From the family size 8-pack
1 can cream of chicken soup
A half of a can of Hunts no salt added petite diced tomatoes
1 8 oz container sour cream
A handfull of Velveeta shredded cheese
Directions
1.Preheat oven to 350 degrees
2.Place 5 burritos in a glass dish

3.Mix up cream of chicken soup,diced tomatoes and sour cream in a bowl,mix until well blended

4.Pour the cream of chicken soup,sour cream tomato mixture over the burritos then sprinkle shredded cheese over top

Cover with foil.Cook for 20-30 min.Finished result

Oven baked peppered honey mustard catfish pieces

Oven baked peppered honey mustard catfish pieces
Ingredients
6 catfish pieces
1/2 cup honey
1/2 cup mustard
black pepper
1 tbsp of butter
Directions
1.Preheat oven to 350
2.Put butter in baking dish then in oven while preparing fish
3.Mix honey,mustard and black pepper in a bowl. coat catfish pieces with black pepper honey mustard mixture.then put in buttered dish.Cover pan with foil bake for 30 min.

I just got some stuff together for some soup

I just got some stuff together for some soup
Ingredients
1/2 cup onion,chopped
1/2 cup of chopped tomatoes
A half a link of pork smoked sausage
5 5 lb red potatoes
1 can chicken broth
1 can tomato sauce
1 can sweet peas
1tsp butter
garlic powder and black pepper,to taste
Directions
1.Brown sausage and onions in an melted buttered skillet.
2.Parboil potatoes for 10 min.
3.After sausage&onions are browned and potatoes are 
parboiled,put in boiler with rest of ingredients.Continue to let simmer until potatoes are tender 20-30 min.

Angel hair tomato ranch pasta salad

Angel Hair tomato ranch pasta salad
Ingredients
Cooked Angel hair pasta
Buttermilk Ranch dressing
chopped tomatoes
sprinkle of Italian seasoning
Directions
Mix all together.Serve

7 Season Chicken with Tomatoes,Broccolli&Onions

7 Season Chicken with Tomatoes,Brocolli&Onions

Ingredients

2 chicken leg quarters pieces

1 tsp. Grill Mates Montreal chicken seasoning

1 tsp. chili powder

 1 tsp.black pepper

1 tsp. seasoned salt

1 tsp. garlic salt

1.tsp. poultry seasoning

1 tsp. paprika

1 c melted butter

1 can peeled whole tomatoes

chopped onion

broccolli

Directions

1.Melt butter

2.Place chicken in roast pan.rub melted butter over chicken

3.Mix 7 seasonings in small bowl,then rub 7 seasonings over chicken.Cook chicken for 1 hour

4.Then after 1 hour is up put in whole tomatoes,chopped onions and brocolli into the roaster with the chicken.Let continue to cook for another hour until chicken is done.

Servings 2-4.

Just some fried chicken i cooked at 11 last night

Fried Chicken

Ingredients

2 chicken leg quarters,cut drumstick from thigh.make it 4 pieces

1 5 oz can of Great Value evaporated milk

1 C of self rising flour

garlic powder

pepper

Grillmates Montreal chicken seasoning(for flavor)

Directions

1. Season chicken pieces with garlic powder and pepper

2. Mix chicken seasonings in with flour

3. First dip chicken in evaporated milk and then in seasoned flour and then back in the evaporated milk and back into the seasoned flour.

4. Put coated chicken pieces in preheated oil skillet

5. Fry for 1 hour or until done.

Sausage,Chicken and Potato Stew

Sausage,Chicken and Potato Stew

Ingredients

3 red potatoes sliced

1 cut up link of Eckrich skinless smoked sausage

1 can Shurfine diced tomatoes

1 can Progresso Vegetable Classics minestrone soup

1 pkg. onion soup mix

1/3 c. onion,diced

1 c Prego Three Cheese Italian sauce

1 can Great Value sliced carrots

3 to 4 chicken drumsticks,parboiled

Directions

1.First parboil chicken drumsticks for 30 min.

2. Add the rest of the ingredients to a soup pot,slowly 

simmer,then after 30 min add parboiled chicken,continue 

let soup simmer until potatoes are tender and chicken is done.

There it is

Good Day

Good Day America and Beyond...........I am waiting for my cookbook kit to come by either Fed ex or ups.I hope putting together a cookbook is not too complicated.Feeling anxious.

Onion Rings

Garlic Spaghetti Yummy

How to Debone a chicken thigh

Ranch Chicken Thighs......I cook All of the Time

Ranch Chicken Thighs

Ingredients

• 1/2 cup dry breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon italian seasoning
• 6 chicken thighs ( skin removed)
• 1/2 cup bottled ranch salad dressing

Directions

1. In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
2. Dip chicken into salad dressing, then coat with crumb mixture.
3. Place chicken in a greased 13x9 baking dish.
4. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

Savory Sausage Cheese Grits

Savory Sausage Cheese Grits

Ingredients

• No-stick cooking spray
• 4 Johnsonville Breakfast Sausage Links (original variety)
• 2 cups milk
• 3/4 cup condensed cheddar cheese soup
• 4 packets (1 ounce each) instant grits
• 1/2 cup frozen chopped onions
• 1/2 cup crumbled bacon
• 1/2 cup shredded cheddar-Jack cheese
• Salt and ground black pepper
• 4 tablespoons butter, cut into tiny pieces

Preparation 

1. Preheat oven to 350°F. Spray four 4-inch ramekins with cooking spray; set aside.
2. In medium skillet, over medium heat, cook breakfast sausage, cutting into small pieces. Remove from heat and drain fat; set aside.
3. In large bowl, whisk together milk and soup. Add grits and whisk until smooth. Stir in onions, bacon, cheese and sausage. Season with salt and pepper. Spoon mixture into prepared ramekins and top each with 1 tablespoon of butter pieces. Place ramekins on a baking sheet. Bake in preheated oven for 15 to 17 minutes or until heated through.

Preparation Time
15 minutes

Bake Time
15 minutes

Spinach Casserole

SPINACH CASSEROLE
2 pkgs. frozen spinach pieces, thawed 
2 c. cooked noodles 
1 c. shredded cheese 
1 can cream of mushroom soup 
1/2 c. onion, chopped 
1/4 c. butter or margarine 
Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.

Hamburger Salad Sandwiches

Hamburger Salad Sandwiches
1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper
Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir
well. Use for regular bread sandwiches or as a pita filling.

Bacon Crescent Wraps

• 1 (8 ounce) package cream cheese, softened
• 8 slices bacon, crisply cooked, crumbled
• 1/3 cup grated parmesan cheese
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon milk
• 2 (8 ounce) cans refrigerated crescent dinner rolls

1. Preheat oven to 375 degrees.
2. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
3. Separate each can of dough into four rectangles; firmly press perforations together to seal.
4. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges.
5. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
6. Bake 12 to 15 minute or until golden brown. Serve warm.

SQUASH FRITTERS

SQUASH FRITTERS

1 c. stewed squash
1/3 c. flour, all-purpose
1 egg
1 tsp. baking powder
1/3 c. cornmeal
1 med. onion, chopped
1/2 tsp. salt
1 tsp. sugar

Mix all together and drop in oil until golden brown. Oil does not have to cover. 

Makes 20-24 small fritters.

Asian-Marinated Hamburgers

Asian-Marinated Hamburgers

Ingredients
1 pound lean ground beef 1/4 cup water
1/4 cup soy sauce 2 tablespoons brown sugar
1 teaspoon minced ginger root 1 tablespoon worcestershire sauce
3 tablespoons sesame seeds 4 whole wheat hamburger buns

Directions
1. Form beef into 4 patties. Place in glass baking dish.
2. Combine water, soy sauce, brown sugar, gingerroot and worcestershire in a small bowl. Pour
over burgers. Refrigerate 1 hour or up to 8 hours, flipping burgers at least once.
3. Remove burgers from marinade, sprinkle with sesame seeds (press in) and place on lightly
greased grill rack. Heat reserved marinade until boiling, boil one minute and use as a baste for
burgers on grill.
4. Cook burgers until they are done to your liking, flipping once (avoid rare to medium to reduce
risk of foodborne illness) - approximately 5-7 minutes on each side.
5. Serve on toasted buns with sliced tomato, lettuce and red onion.

PumpkinCornSoup

Pumpkin Corn Soup

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 Tbsp. olive or canola oil
• 2 cups fresh or frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 2 cans (14.5 ounce each) vegetable broth
• 1 can (15 ounces) canned pumpkin
• ½ tsp. salt
• Dash cayenne pepper
• 2 Tbsp lime juice
1. In large saucepan, sauté onion and red pepper in oil until tender.
2. Add corn, jalapeno, garlic and chili powder; sauté 2 minutes longer.
3. Stir in broth, pumpkin, salt and cayenne until blended. Bring to a boil.
Reduce heat: cover and simmer for 10 minutes. Stir in lime juice.

Im Back America and Beyond

Hi There America and Beyond......Blogging in 2015. Ive been so busy with posting food stuff here and there on my LetsEat247 Facebook page.Well let me start the fun.