Amazing French Toast Bake - Banana, Chocolate, Caramel Oh MY! (Kristi Original)

This creation turned out AMAZING! It is one of my favorites. It was inspired by looking around my kitchen and realizing that I had hot dog buns and bananas that were going to go bad. This is what popped into my head. My kid's new saying is, 'If it's in Mom's mind, it is amazing! ❤

Ingredients

1 Package of White Break Hot Dog Buns (You could probably use any bread, but this is what I had)

3 Sliced Bananas - Ripe to Over Ripe

6 Eggs

2 Cups of Milk

1 Tsp Cinnamon

1 Tsp Sugar

1 Tsp of Vanilla

1/2 Stick of Melted Butter

1/2 Cup or to Taste - Mini Semi Sweet Chocolate Chips

Caramel Ice Cream Topping

Non-Stick Cooking Spray

Instructions

1. Preheat your oven to 350 Degrees
2. Spray a 9 x 13 Pan with Non-Stick Cooking Spray. 
3. Rip up or cut up the hot dog buns and put them into the 9 x 13 pan until the pan is almost full. Leave enough room for the bananas and chocolate chips. 
4. Mix the Eggs, Milk, Vanilla, Cinnamon and Sugar to make a batter. It should be medium yellow. Add more milk if it isn't light enough.
5. Evenly Pour the batter onto the buns. Try to make sure all the buns get wet.
6. Top with Bananas and drizzle the Butter over everything
7. Top with the Chocolate Chips and generously drizzle Caramel Sauce over the top. 
8. Bake in the Oven Uncovered for 45 Minutes

Crescent Pizza Rolls (Kristi Original)

Ingredients

2 Rolls of Pillsbury Crescent Rolls

Pizza Sauce

Pepperoni

Shredded Mozzarella Cheese

Instructions

• Unroll each of the crescent rolls 
• Add a spoon full of the pizza sauce and spread it onto the crescents
• Add 3 pepperoni to each
• Top with Mozzarella Cheese
• Roll up each crescent

Bake according to the crescent package instructions.

Chicken Bacon Ranch Shredded Chicken Sandwiches (Kristi Original)

My sister in law has been very very sick for 6 months. I was looking for a meal that would be easy to make for me and easy to rewarm as they needed food. This is what I came up with. Success!

Ingredients

2 Lbs Cooked Chicken Shredded (I did a few pounds)

1-2 Cups Shredded Cheddar Cheese

2 Tbsp Bacon Bits - as much as you like

Ranch Salad Dressing (I used Light House Homestyle Ranch) - As much as you need to get the chicken saucy.

Salt and Pepper to Taste

2 Tbsp Butter

Instructions

I cooked the chicken in the instant pot for 20 minutes with 1 cup of chicken broth. Then I shredded the chicken breast, melted in butter and added in all of the other ingredients. It can be used cold or warmed. We ate it on buns. 

Cheesy Bacon Ranch Mashed Potatoes (Kristi Original)

I had some left over mashed potatoes, so I thought I'd give them an opportunity to shine again. You could do this recipe with new mashed potatoes or left overs. My son told me I should make a cook book for all my recipes after trying this one. ❤ Unfortunately I don't measure cook, I do more of a dumping creative cooking approach. That makes it harder for people to follow. Do your best! This one is great.

Ingredients

3-5 Lbs Mashed Potatoes

Milk or Cream - Pour in enough to help the consistency of the potatoes to be what you like

1-2 Tbsp Butter

1-2 Tbsp Bacon Bits (I just sprinkled in as much as I wanted)

1-2 Cups Shredded Cheese

3 Long Squeezes - Ranch Salad Dressing (I used Light House Home Style) I just poured in a bunch. I tried it as I went for a taste test

Shake of Salt if needed

1 Tsp Garlic

1/2 Tsp Pepper

Instructions

Rewarm the mashed potatoes or make new potatoes. Take the hot potatoes and add all of the ingredients. Serve and Enjoy!

Chicken Enchilada Hotdish (Kristi Original)

Tonight my son wanted Chicken Enchiladas, but we did not have any tortillas. Instead I created this hotdish. 

Ingredients

2 Cans of Refried Beans

2 Cans of Enchilada Sauce

2 Cups of Shredded Mexican or Cheddar Cheese (You can do more if you like)

1 Small Can of Sliced Black Olives

1/2 Bag of Tortilla Chips

1 Can of Diced Tomatoes and Green Chilies (My son would prefer me to leave out the tomatoes though my husband and I liked them)

2 Cans of Chicken (Or Shredded chicken)

1/2 Onion Diced

1 Tbsp of Butter

Cumin

Cayenne Pepper 

Instructions

1. Saute the Onion with a sprinkle of Cumin in the melted Butter over a medium heat until it is cooked.

2. Take a 9 x 13 pan and layer the following ingredients spread out evenly

• Smash the 2 cans of Refried Beans across the bottom of the pan
• Cooked Onion
• Chicken (Drained and Shredded)
• 1 Can of Enchilada Sauce
• 1/2 of the Cheese
• Tortilla Chips (fill with whatever looks good)
• Black Olives (Drained)
• Tomatoes and Green Chilies (Drained)
• 1 Can of Enchilada Sauce
• Sprinkle with Cumin and Cayenne Pepper
• Top with Remaining Cheese

Bake in the Oven at 350 Degrees for 20 Minutes (Longer if it isn't warm)

Optional: Serve with Salsa, Avacado, Sour Cream and/or Guacamole

NOTE: Vegetarian Option, Removed the Chicken.

Mashed Potatoe Patties (Kristi Original)

I had left over mashed potatoes, so I thought I'd come up with a new way of eating them.

Ingredients:
4 Cups of Mashed Potatoes
1/4 Cup of Milk
1 Cup of Cheese
1/2 Cup of Sour Cream
Butter
Salt, Pepper and Garlic Powder to taste

Instructions
1. Mix all of the ingredients except the butter. Adjust as necessary to ensure the mashed potatoes can be smashed and are sticky enough to become patties.
2. Melt butter into a frying pan.
3. Make the mashed potatoes into patties and fry in the oil. Flip when they are warm or are browned. When the patties are warm, eat and enjoy.

Ham and Cheese Egg Bake (Kristi Original)

Ingredients:
12 Eggs
1 Cup of cubed ham
1 to 1.5 cups of shredded cheese
2 slices of processed cheese slices - cut into little pieces
2 Tbsp butter melted or broken up into little pieces
2 slices of bread broken into little pieces (I ripped the bread up)
3 Tbsp of milk
1/4 cup of chopped onions
1 tsp salt
1 tsp garlic powder
pepper to taste

Instructions:
1. Beat the eggs, add milk and seasoning
2. Add the other ingredients
3. Add to a greased 9x13 pan
4. Bake at 350 degrees for 25-30 minutes

Mexican Tater Tot Hotdish

Ingredients: 
1 Lb Ground Beef
1 Onion Diced
1 Packet Taco Seasoning
1 Can Green Chiles (4oz)
1 Can Black Beans (15.5oz) - Rinsed and Drained
1 Bag of Frozen Corn (14.4oz)
1 Can Red Enchilada Sauce (10oz)
3 Cups Shredded Cheddar & Monterey Jack Cheese, Divided
4 Cups of Frozen Tater Tots
Cilantro, Optional Garnish
Sour Cream, Optional

Instructions:
1. Preheat oven to 375 degrees
2. Brown the Ground Beef and Onion - Drain.
3. Add to the Ground Beef/Onions - Seasoning, Green Chiles, Black Beans, Frozen Corn and Enchilada Sauce. Cook.
4. Add 2 Cups of Cheese
5. Pour into 9x13 pan that has been sprayed with non stick cooking spray.
6. Top with tater tots
7. Bake for 35-40 minutes
8. Top with the remaining cheese and bake for 5 more minutes
9. Garnish with cilantro and top with sour cream

Nutrition
Serves 8
Calories 407
Fat 25g
Carbs 28g
Protein 19g
Sodium 932mg
Fiber 3g
Sugar 3g

Recipe from dearcrissy.com

The Best Homemade Sloppy Joes

I just went to a friend's house for dinner. She made these sloppy joes and they were AMAZING. They come from www.thechunkychef.com The Best Homemade Sloppy Joes.

Ingredients:
1 Tbsp butter
1 tsp olive oil
1 lb ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 kosher salt
1/4 tsp red pepper flakes
1/4 tsp black pepper
dash of hot sauce

Instructions:
1. Heat butter and oil in a large skillet over Med/Med-High heat. Add beef and brown breaking apart into crumbles as it cooks, about 5 minutes. Transfer to a colander to drain.

2. Add onion and bell pepper to the same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back into the skillet and add the tomato paste. Stir Well.

3. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes, and black pepper. Stir well to combine.

4. Cook over MED head for 10-15 minutes, unite mixture has thickened to your liking. Remove from heat and serve over toasted buns.

Pumpkin Pie Pudding

Ingredients:
1 package of vanilla instant pudding (1/10oz pkg)
1 can (12 fl oz) of Evaporated Milk
1 can (15 oz) of pumpkin
1 tsp of pumpkin pie seasoning
Whip Cream

Instructions:
1. Mix the vanilla pudding mix and the evaporated milk (mix as long as the pudding packaging says)
2. Refrigerate for 5 minutes
3. Add the pumpkin and the seasoning and stir well
4. Refrigerate for at least 10 minutes
5. Optional: Serve with whip cream on top

This came from the website verybestbaking.com

Instant Pot Mashed Potatoes - Ranch Mashed Potatoes

Ingredients:

3 Lbs of Potatoes Cubed

1 Cup of Water

1 Stick of Butter

Milk

Hidden Valley Ranch Seasoning Pack

Salt and Pepper to Taste

Instructions

1. Put the cubed potatoes on top of the trivet in the instant pot

2. Add Water

3. Close the lid and make sure the valve is sealed

4. Set the instant pot to 10 minutes

5. Once the 10 minutes are up, quick release the instant pot.

6. Open the pot, add butter, milk, seasoning and mash your potatoes

Note: I added a Hidden Valley Ranch seasoning pack and some mayo for an added twist to make ranch mashed potatoes.

Instant Pot Hamburger (From Frozen to Cooked)

Ingredients:

1 Lb of Hamburger

1 Cup of Water

1. Put the hamburger on the trivet in the bottom of the instant pot.

2. Add 1 Cup of Water

3. Seal the instant pot, close the sealing valve and set it to 35 minutes

4. Once the 35 minutes is up, let it naturally release for 10 minutes and release the remaining pressure.

5. The beef is ready to use.

https://sweetandsavorymeals.com/how-to-cook-frozen-ground-beef-in-the-instant-pot/

Lasagna Pasta

I got a Wildtree seasoning pack for a Lasagna Skillet Meal. It was so good, but unfortunately Wildtree went out of business. So I'm copying the recipe from the box and I'll adjust the seasoning later. In addition I made the ground beef in the instant pot and it made this recipe so easy to make.

1 Pound of Ground Beef

2 Cups of Water

2 Cups of Elbow Macaroni or Other Noodles of Choice

1 (14.5 Oz) Can of Tomato Sauce or a Jar of Spaghetti Sauce

1/2 Cup of Mozzarella Cheese

Seasoning TBD

1. Cook and Drain the meat - Season as you like

2.  Add water, tomato sauce, macaroni and any seasonings to the pan. 

3. Bring to a boil, stirring occasionally.

4. Once it is boiling, reduce heat to low, cover and simmer 11-13 minutes or until the pasta is tender, stirring occasionally. 

5. Once the noodles are cooked, remove it from the heat, top with cheese and enjoy. 

Note: If the sauce is too think, adjust this recipe with less water or adding a thickening agent like flour.

Cajun Potatoes and Sausage (Kristi Original)

Ingredients:
1 Cup Chicken Broth
2 Rings of Kielbasa Sausage
1-1/2 to 2 Lbs of Potatoes
1 Package of White Mushrooms
4 tsp Cajun Seasoning
3/4 tsp Salt
1/2 tsp Black Pepper
4 Tbsp Butter
Optional: Peppers and Onions (I still need to experiment with additional ingredients.)

Instructions:
1. Cut up the Kielbasa into chunks, the potatoes into cubes and the mushrooms quartered
2. Add Chicken Broth to the Instant Pot
3. Add the butter and seasoning
4. Close and Seal the Instant Pot
5. Set the instant pot to 3 minutes.
6. Once complete, do the quick release, Stir and Serve.

Banana Peanut Butter French Toast (Kristi Original)

I saw banana french toast listed at the state fair, so I thought I'd give it a try. They turned out AMAZING! If you don't like peanut butter or if you have allergies, this would still be amazing. 

Ingredients
White Bread (I used Sarah Lee Artisan White)
Eggs (4-5)
Milk (Splash/Dump) 1/4 Cup
Vanilla (Splash/Dump) 2 tsp to 1/2 Tbsp
Maple Syrup (Drizzle) 1 TBSP
1/2 -1 Very Smashed Ripe Banana
Peanut Butter (1 TBSP)
Cinnamon (Dump - 2 tsp)

Mix all the ingredients together. Dunk each slice of bread fully into the batter. Then grill the bread until it is fully cooked. Top with butter and syrup and enjoy. Yum!

Broccoli Cheese Sauce (Kristi Original)

Growing up my mom would make Velveeta cheese sauce, steamed broccoli and toast. We would put the broccoli on the toast and top it with cheese sauce. Since I hated broccoli I thought it was awful. I thought it would be better with just the cheese on bread. That got me thinking about a new way to do this so my kids might eat it. So I decided to be sneaky blend the broccoli INTO the cheese sauce so my kids would eat it. It turns out I loved it. However the kids still refused to try it. I think if you made it without the garlic, kids could really enjoy this. However I loved the garlic. This cheese sauce tasted great on pasta, as a dip for chips or on toast. 

Ingredients

1/4-1/3 Log of Velveeta cut into cubes

1 Bag of frozen broccoli

1/4? cup of Milk

1 Clove of Crushed Garlic

1-3 slice Fresh Mushrooms

Salt to taste

Optional:

1 to 1/2 slice of onion finally sliced

1 Jalapeno finely chopped

1. Cook the broccoli according to the instructions. (I used steam in the bag in the microwave).

2. Add the broccoli and the rest of the ingredients to the blender. 

3. Blend the the mixture until it is smooth. (Add more milk if the blender isn't bending, it may need more liquid)

This sauce taste great over pasta, as a cheese dip for chips or veggies, over cooked veggies or on toast. 

Creamy Taco Dip - Crack Dip (Kristi Original)

My husband and I bought a taco dip at a local grocery story. We couldn't stop eating it, so my husband named it the 'Crack Dip'. I decided to try to make the dip at home and I think I got it. I have 2 versions. Mild and Spicy. I'll have to fine tune the measurements later because I started with 1 cup of sour cream and 1/2 cup of Mayo and added an envelop of Taco Seasoning and it was WAY too much. So I had to add 16 oz of sour cream, a little bit of Mayo and Miracle Whip to mellow the flavor out. But I did save the dip and it is awesome!

Ingredients for the MILD dip
Sour Cream
Mayo
(Miracle Whip if you add too much seasoning and it's too salty)
Shredded Cheddar
Taco Seasoning to taste (I used a pack, don't use the whole pack unless you want A LOT of dip. See my note above)

Mix and chill for 1 hour.

Ingredients for the HOT dip
Mix the above ingredients but add..
1/2 to 1 slice of onion finely chopped
1 Jalapeno finely chopped

Spicy Chicken Pot Pie (Kristi Original)

Ingredients

1 Unbaked Pie Crust
3 Little Red Potatoes Cooked and Diced (I made mine on the microwave. You could probably use one large potato also)
1 Small Snacking Pepper Diced
3 Mushrooms Sliced
1 Can of Chicken Shredded or 1-2 Chicken Breasts Cooked
1 Can of Cream of Cheddar Soup
French's Crispy Jalapeños
Sriracha
Garlic Powder - Sprinkle
Spicy Shredded Cheese
Optional - Onions

Instructions
Mix the Potatoes, Pepper, Mushrooms, Chicken, Onions, Cream of Cheddar soup and a squirt of Sriracha. Pour into the pie crust. Bake at the temperature of the pie crust. Check it at the time that the crust should be done and adjust the time as needed. About 5 minutes before it is completed, top with the shredded cheese and Crispy Jalapenos. Put it back in the oven for 5 minutes.

Option - Vegetarian removed the chicken

Mexican Inspired Dessert Quesadilla (Kristi Original)

This is Mexican Inspired because it has chocolate, cinnamon, spice and honey. I've had combos like this in Mexico and in Mexican restaurants. It reminds me of Mexican hot chocolate. 

Ingredients:

2 Tortillas

Butter

Semi Sweet Chocolate Chips or Dark Chocolate

Marshmallows

Dash of Salt

Dash of Chili Powder

Dash of Cinnamon

Dried Cranberries

Raw Honey Drizzled inside or on top at the end

Cashews (Optional)

Take a tortilla and top it with whatever dessert items you like (mine are listed above). Top with a second tortilla. Warm a pan to a medium heat and melt butter in it. Put the tortilla in the pan and cook it until it is golden brown on one side. Flip it and cook it until it is a golden brown. The marshmallows and chocolate should melt sealing the tortillas together. Cut it up into triangles and enjoy your dessert. Yum and Fun! 

Theresa's Corn (Corn Bread Casserole)

1 Can Whole Corn
1 Can Cream Corn
8oz Sour Cream
1 Egg
1 Box of Jiffy Corn Bread Mix
1/2 Cup of Margarin or Butter
Onion (Optional)

Mix all the ingredients together.
Bake at 350 degrees for 1 hour (or until the top turns brown)