Mini Frittatas

Mini frittatas to me are like having your own personal little omelet that you know you aren't to going to mess up. Honestly, I have never tried to make an omelet. Simple because my husband has mastered those and who doesn't love it when their significant other cooks for them?

These are super easy and quick to make. They also go great with hash browns and fruit.

Ingredients:

• 8 Eggs
• 1/2 c. Milk
• Salt and Pepper
• 4 oz. Thinly Sliced Ham, choppped
• 4 oz. Cooked Bacon, chopped
• 1/3 c. Grated Parmesan or Cheese of Preference
• 2-3 tbsp. Spinach, thawed and chopped.

Preheat oven to 375. Grease muffin pan with Crisco.

Whisk egg, milk, salt, and pepper in a large bowl until blended.
Stir in ham, bacon, cheese, and spinach.
Pour into muffin cups using a measuring cup until it's almost to the top (not all the way because the eggs will fluff)

Bake 8-12 minutes or until egg is no longer runny.

Serve with ketchup, salsa, or eat them by themselves.

Tex-Mex Goulash

 When I was younger, I hated goulash. Was not my thing at ALL.

 Well.... this is nothing like your typical goulash! 

(The leftovers are just as good as the first time too)

Ingredients:

• 1/2 lb. shells (I used to make it with elbow macaroni noodles but found shells to taste better)
• 1 lb. Ground Sirloin
• 1/2 sweet onion, diced
• 2 cups. tomato juice
• 1 packet Taco Seasoning
• 1 can Black Beans, drained and rinsed
• 1 can Sweet Corn, drained
• 2 cups Shredded Mozzarella
• Sour Cream

Prepare noodles according to package. (Do Not Rinse Noodles)

In the meantime, saute the sirloin and onion in a (large) skillet until meat is browned and onions are translucent.
Drain any grease, if there is any.
Add tomato juice and taco seasoning. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Once done, add noodles, corn, beans, and cheese. If you don't have a large skillet, I would suggest putting everything in a pot. Allow to simmer 20 minutes or until heated through and cheese has melted. (Stirring occasionally)

**** If too dry, add more tomato juice.

Serve with a dollop of sour cream, stir well.
Or even some black olives.

Chicken Alfredo Pizza

Ingredients:

• 2 chicken breast, cubed
• 2 tbsp butter
• 1/2 tbsp minced garlic
• 1/4-1/2 c. frozen chopped spinach, thawed
• 3-4 strips of bacon, cooked and crumbled
• Jar Bertolli Garlic Alfredo Sauce
• Mozzarella Cheese (about 1 cup)
• Parmesan Cheese (about 1/2 cup)

Directions:

• In a large saucepan melt butter over med heat. 
• Stir in minced garlic, chicken breast, and spinach... cook until chicken is well done and set aside. 
• Having your pizza dough ready, pour half of the alfredo sauce onto the dough and spread it out evenly. 
•  Sprinkle cheese on top of alfredo sauce (if you prefer more sprinkle away).
• Take the chicken mixture and place evenly on top of cheese. 
• Don't forget to sprinkle your bacon crumbs too!
• Bake @500 for 9 minutes or until dough is fully cooked and slightly browned. 

Pizza Dough

Ingredients:

• 1 c. boiling water
• 2 1/4 tsp. active yeast
• 1 tbsp. honey
• 1 tsp. salt
• 2 tbsp. olive oil
• 3 c. bread flour

Directions:

• In a large mixing bowl, stir yeast and honey into boiling water until well mixed. Let sit for 5-10 minutes or until bubble begin to form. 
• Pour in salt, oil, and half of the flour... mix. 
• Slowly add in rest of flour until you get the dough to your liking. (Should not be sticky)
•  Knead for 5-6 minutes. 
• Cover with a towel and place in a microwave or oven and let rise 1-2 hours. 
• When ready roll dough out to fit a cookie sheet. (I covered my cookie sheet with non-stick foil)
• Top with your favorite toppings.
• Bake at 500 for 9 minutes.

Bread Bowl

Ingredients:

• 2 tbsp. yeast
• 2 tbsp. sugar
• dash of salt
• 2 c. hot water
• 2 tbsp. olive oil
• 5-6 c. flour

Directions:

• In a mixer add first 5 ingredients. Stirring until well dissolved. 
• Gradually add flour until dough forms and continue mixing about 5 minutes. 
• Cover with a towel and place in oven or microwave and let sit 45 minutes or until it has risen and doubled in size.
• Grease or line 2 cookie sheets with non-stick foil. 
• Flour surface area for work space, knead dough into baseball size balls, or larger to make bigger bowls. 
• Bake at 400 for 18 minutes or until golden brown.

Broccoli Cheese Soup

Ingredients:

• 1/2 tsp. minced garlic
• 1/4 c. chopped onion
• 2 tbsp. butter

• 1 can cream of chicken
• 1 1/2 c. milk
• 1lb. Velveeta, cubed
• 1 (12 oz) package frozen chopped broccoli 

  Directions:

1. Melt butter in saucepan, add onions and garlic. Cook until onions are translucent.

2. Cooking on low, whisk in soup and milk.

3. Slowly add in Velveeta until completely melted.

4. Finally add broccoli and cook until tender. 

 For extra flavor::  Serve in bread bowl (recipe listed as well) and eat together.