I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

Busy weeknights are a given. We all have them and we all loathe them. I don’t want to say, “that’s life,” but it kinda is. This quick family meal can come together in less than 30 minutes, its hearty and comforting. My family really enjoys it, and honestly, I do too. The flavors are full on! Like POW! Yeah, I totally batman’d ya !

They are kinda like the Super Potato Oles that my midwest friends would get at Taco John’s. I said, kinda… they have that from home taste that NO Fast Food can compare to. Hope you try them, cause I know you will love them.

Try my Copy Cat Potato Ole seasoning too… oh my!!!

The Taters:

1 bag golden crowns hash browns

1 1/2 pounds ground beef

2 tablespoons taco seasoning

3 cups beef or chicken broth

Tater Seasoning ( recipe below )

Toppings: 

nacho cheese sauce or dip

cheddar cheese

diced onions

pico de gallo

sour cream

fresh cilantro leaves

lime wedges

Directions:

In a large skillet, brown the beef and then drain. Add the broth and the taco seasoning. Reduce heat to med low and cook until most of the liquid is gone.

Cook the hash browns, deep fry or bake… up to you.  After cooking, sprinkle with the copy cat ole seasoning.

Plate the taters and top with nacho cheese ( amount is by choice) add beef then top with desired amount of toppings and serve.

Copy Cat Seasoning Salt for Hash Browns: 

Mmmmmmmmm………

Busy weeknights are a given. We all have them and we all loathe them. I don’t want to say, “that’s life,” but it kinda is. This quick family meal can come together in less than 30 minutes, its hearty and comforting. My family really enjoys it, and honestly, I do too. The flavors are full on! Like POW! Yeah, I totally batman’d ya !

They are kinda like the Super Potato Oles that my midwest friends would get at Taco John’s. I said, kinda… they have that from home taste that NO Fast Food can compare to. Hope you try them, cause I know you will love them.

Try my Copy Cat Potato Ole seasoning too… oh my!!!

The Taters:

1 bag golden crowns hash browns

1 1/2 pounds ground beef

2 tablespoons taco seasoning

3 cups beef or chicken broth

Tater Seasoning ( recipe below )

Toppings: 

nacho cheese sauce or dip

cheddar cheese

diced onions

pico de gallo

sour cream

fresh cilantro leaves

lime wedges

Directions:

In a large skillet, brown the beef and then drain. Add the broth and the taco seasoning. Reduce heat to med low and cook until most of the liquid is gone.

Cook the hash browns, deep fry or bake… up to you.  After cooking, sprinkle with the copy cat ole seasoning.

Plate the taters and top with nacho cheese ( amount is by choice) add beef then top with desired amount of toppings and serve.

Copy Cat Seasoning Salt for Hash Browns: 

Mmmmmmmmm………

When you are  surrounded by pecan tress you have to get creative, can’t let them go to waste…. That hubbyman of mine loves them so much,  and this is too easy not to share with you! It’s perfect for gift giving, lunch boxes and especially for game day!

Give it a try …. let me know whatcha think….

2 cups pecan halves or pieces 1 cup white sugar 3.4  cup light corn syrup 1 pinch salt        1 tsp ground cinnamon 1 Tbs butter 1 tsp vanilla extract

1 tsp baking soda

Sea Salt for sprinkling

Line a baking sheet with parchment paper …In a glass bowl, combine the pecans, sugar, corn syrup, and salt. Mix together then add cinnamon and mix once more.

microwave for 4 minutes until bubbly

( remember to cover with a paper towel in case it pops, you don’t wanna get sugar all over your microwave)

After the 4 minutes, use pot holders to remove the bowl from the microwave and add the butter and vanilla…. it’s gonna sizzle ..Microwave again for 2 minutes.

With pot holders …remove the bowl, and quickly stir in the baking soda. It should start to foam and turn white.

pour the mixture on your lined or greased baking sheet. Spread out the pecans in a single layer and sprinkle with sea salt.

WORK FAST 

Let the brittle cool for 30 minutes. Once it’s cool, break it into pieces, store in an airtight container.

You can sub other nuts in place of the pecans, or you can mix them up… have fun with it and make it your own.

• 8 fresh basil leaves
• 3 medium cloves garlic
• 1 (8-oz.) pkg. cream cheese, softened
• 1 cup grated Parmesan cheese
•  freshly ground black pepper ( to taste)
• 1/4 cup olive oil
• fresh basil leaves for garnish ( if desired)

In food processor, combine the basil and garlic. pulse until it is fine….Add cream cheese, Parmesan cheese, and  olive oil.. pulse until smooth… add pepper to taste

Chill for at least one hour, serve with toasted baguettes or veggies.

• 8 fresh basil leaves
• 3 medium cloves garlic
• 1 (8-oz.) pkg. cream cheese, softened
• 1 cup grated Parmesan cheese
•  freshly ground black pepper ( to taste)
• 1/4 cup olive oil
• fresh basil leaves for garnish ( if desired)

In food processor, combine the basil and garlic. pulse until it is fine….Add cream cheese, Parmesan cheese, and  olive oil.. pulse until smooth… add pepper to taste

Chill for at least one hour, serve with toasted baguettes or veggies.

If you love butter, raise your hand! I knew you did… I am not going to apologize for this recipe… like ever… It is not one that I would make on a daily basis, but it is without a doubt an awesome winter treat! It goes best with jams and spreads….. but I had ham, so yeah, that’s what happened.

These are also known as Butter Swim Biscuits …. wait til you see why.

Let me , real quick, give credit to Ree Drummond ( http://www.thepioneerwoman.com )  for that awesome butter dish!! I love her products….okay, where were we……. oh, buttah…

You will need:

4 cups  all-purpose flour

8 tsp baking powder

8 tsp sugar

3 tsp salt

3 1/2 cups buttermilk

2 stick unsalted butter ( yep, 2 )

Mix  the flour, sugar, salt, and baking powder and stir until they’re evenly combined.

Add the buttermilk.

If you do not have buttermilk in your fridge,  you can make your own by mixing 2 cups of regular milk with 2 tbsp white vinegar or lemon juice and let stand for 5 minutes.

Mix all of the ingredients together until they form a big ball.

 Melt the  butter in a microwave safe bowl and pour it into the bottom of a 9 x 13  pan.  Add your dough and press it with your fingers until it reaches the sides of the pan.

Pre-cut the biscuits so that you get 12.

You may gave to do this twice . 

Yeah, I see all that buttah!

Bake at 450° for about 40-45  minutes just until they’re golden brown on top.

Serve with Ham, Jelly, Jam, Honey or even… dare I say? Butter?

Low Carb Ham -N-Cheese Rolls

( this is one of my older recipes, but I make them all the time)

Soften one 8oz block of Cream Cheese, add one tablespoon of powdered ranch dressing and fold it in … Pat dry 9 pieces of sandwich  ham with paper towels .. spread a thin layer onto every inch of the ham.

… roll , then freeze 15-20 minutes and cut .. keep in fridge for a low Carb go-to snack !!

Ingredients

• 1 box chocolate cake mix ( made per package directions)
• 1 box instant pudding mix
• 2 cups plus 2 tablespoons milk
• 1 can (21-ounces) Cherry Pie Filling
• 1 tub extra creamy Cool Whip®  whipped topping
• chocolate shavings

Heat your oven to 350°

Mix cake per package directions and pour into a 9×13 flour sprayed cake pan. Bake for 32 minutes, remove from oven and place on a cooling rack for 10 minutes.

After 10 minutes, poke holes in the cake, in any pattern…the handle of a wooden spoon works best.

Allow to cool completely.

In a bowl, mix the pudding and the milk and them pour on the cake, use the back of a spoon to spread it all over so it goes into the all the holes.

Put in the fridge for 20 minutes to allow pudding to set.

Pour the pie filling on top of the pudding covered cake and spread out over the top.

Spread thawed Coo Whip® over the cake then shave chocolate over the top, as little or as much as you would like.

I garnish with just a few cherries in the center of the cake, it just makes it preeety!

A few weeks ago, my bestie, Pam, introduced me to her sausage and gnocchi supper. I even posted her recipe for you. I have been playing with ideas in my head ever since. A dangerous place let me tell ya!

I have created three new recipes, derived from hers and I tried one tonight. It went over well, so I will share it with you . This is budget friendly and I think you will like it. I fed five people with this recipe and it can easily be cut in half. I can not wait to see what they think of the nest one.

You need:

NOTE: Can be cut n half!

1.5 pds ground beef

2 cans premium cheddar sauce ( see pics)

2 pounds pre-made gnocchi

1/2 cup milk

1 tablespoon taco seasoning

1 tsp ground cumin

1 small can green chilis

1/2 can tomatoes with chilis

black pepper to taste  NOTE: I do not add salt, the cheese has more than enough

fresh chives or cilantro ( optional )

The Cheese

Put on a pot of water to heat the gnocchi. Bring to a hard simmer.
Cook beef until browned and crumbled. Drain well.

Add the cheese and the milk to make it thinner and creamier, stir well. Reduce heat to med low.

Add the seasonings and the chilis and stir well

Add the gnocchi to the pot of water and cook for 2 minutes to soften. Then add to the beef and cheese mixture and fold in the tomatoes gently.

Turn off the heat and remove from burner.

Stir well and serve immediately.

Garnish with cilantro or chives.