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

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! 

Pizza Pasta (Kristi Original)

This is so easy to make and yummy! I made it with pepperoni, however if you leave out the pepperoni it would be vegetarian. It would also be fun to try adding vegetables to the recipe. Here's what I did...

Ingredients
1/2 Box of Pasta (I used Elbow Macaroni)
1 Jar of Spaghetti Sauce (I used Newman's Own Sockarooni)
1 Jar of Water
Splash of Vegetable Oil
Garlic Salt (Sprinkle)
Garlic Powder (Sprinkle)
1-2 Cups of Milk
1/4 Big Block Velveta Cut into Cubes (8oz)
1 Cup Shredded Mozzarella Cheese
Pepperoni

Instructions
1. Add the pasta, sauce, water to the instant pot and stir (The water should cover the noodles).
2. Sprinkle Garlic Salt and Garlic Powder
3. Determine the cooking time (See my post on perfect pasta in the instant pot)
(Previous Elbow Macaroni 3 minutes cooking, 5 minutes natural release and then quick release the rest. Perfect Pasta!)
4. When the pasta is done add the milk, Velveeta and shredded mozzarella. Stir until the cheese is melted. If you need to, turn on the saute to help the cheese melt. The milk will make the pasta creamy. 
5. Add in the desired amount of pepperoni and serve

Kristi Cordon Bleu (Kristi Original)

I made up this dinner last night and it really had a Chicken Cordon Bleu flavor without having to stuff a chicken. Here's what I did....

Frozen Chicken Breasts
Butter
Dried Up Bread or Crispy Toast
Thin Ham Slices (I used lunch meat)
Alfredo Sauce (I used bacon flavored in a jar)
Salt
Pepper
Garlic Pepper
Fiesta Party Mix (Tastefully Simple, We just used on the adult's chicken)

Preheat the oven to 425. Put the chicken on a cookie sheet and top with seasoning, crushed bread (you are making bread crumbs) and pats of butter. Cook for 30 minutes. Remove from the oven, top with ham, and pour Alfredo sauce over the ham and chicken. Put back in the oven and cook for another 10-15 minutes.

Award Winning New Year's Eve Chili 2017 (Kristi Original)

This year my sister and I did a chili cook off for New Year's Eve. So fun and my chili won! I think the steak was the reason why. Here's the recipe.

Ingredients:
1 Can of Diced Tomatoes with Chilis
2 Lbs or 2 steaks cut into bite sized pieces (I used tenderized Top Round Steak)
1 Can of Jalapeño Beer (Vengeance Jalapeño Creme Ale by Jack Pine Brewery, I'd maybe change it to 1/2 a can)
1 Can Bush Red Chili Beans in Hot Chili Sauce
1 Can Bush Black Beans in Mild Chili Sauce
1 Can Bush Kidney Beans in Spicy Chili Sauce
1 Can Light Red Kidney Beans (Drained)
1 Can Green Giant Mexican Corn (Drained)
1 15oz Can Tomato Sauce
1 16oz Jar of Mild Pace Salsa
1/2 Onion Chopped
Ol West BBQ and Dipping Sauce (Dump or Drizzle, So maybe 1/3 Cup)
Garlic (Sprinkle)
Ginger (Sprinkle lightly)
Fiesta Party Mix - Tastefully Simple (Sprinkle)
Salt (Sprinkle)
Pepper (Sprinkle)
Cumin (Sprinkle)
1 Tbsp of Chili Powder

Instructions:
Dump everything into a crock pot and stir. Cook on high for 4 hours or low for 6 hours or until the meat is done. 

Optional:
Top with Shredded Cheese. For added heat add diced jalapeño peppers. 

Taco Pizza (Kristi Original)

I made this the other day when friends came over. I was pleasantly surprised at how good this tasted. Honestly I couldn't stop eating it!

Ingredients:
1 Trader Joes ready refrigerator pizza dough (found in the cooler by the meats and cheese)
1 Can Refried Beans
1 Taco Seasoning
1 Lb of Ground Beef
1/2 Can of stewed tomatoes with green chilis
8oz Shredded Cheese (I used Mexican cheese)
1 can of sliced black olives
Optional: 1 Small Can Jalapenos

Toppings:
Lettuce
Tomato
Onions
Sour Cream
More Cheese (Can there ever be too much cheese?)

Instructions:
1. Using the taco seasoning instructions, make the taco meat (taco seasoning and ground beef above)
2. Make the pizza dough according to instructions
3. Spread refried beans over the pizza crust as 'sauce'
4. Top the refried beans with taco meat, black olives, stewed tomatoes with green chilis, black olives and if you want jalapeños. Finish it off with cheese.
5. Bake the pizza according to the pizza dough instructions.
6. Once it comes out, top it with the your desired toppings and enjoy!

Raspberry Chipotle Chicken Bacon Burritos (Kristi Original)

Ingredients:

4 - 8 inch flour tortillas

1 - 12.5 oz Can of Chicken or Shredded Chicken

5-6 pieces of cooked bacon cut into small pieces

1/2 a block of cream cheese (4 oz)

1/2 bottle of Raspberry Chipotle Sauce (Robert Rothschild)

1 - 8oz bag of Shredded Pepper Jack Cheese

(https://www.robertrothschild.com/products/raspberry-chipotle-sauce?utm_medium=cpc&utm_source=googlepla&variant=18295535747&gclid=EAIaIQobChMIrJmK0JWV2AIVnrbACh25hAVQEAQYASABEgJWYfD_BwE)

Instructions:

In a bowl mix together chicken, most of the bacon, warmed cream cheese, 1/2 cheese and 1/4 bottle of sauce. Fill the tortillas with the mixture and put them into the pan. Top with 1/4 bottle of the sauce, remaining cheese and bacon. Bake at 350 Degrees for 30 minutes. 

Thanksgiving Bake / Holiday Dinner Repurposed (Kristi Original)

This year after Thanksgiving I used my leftovers in a hot dish (The Minnesota way. Haha!). My family loved it, so I'll be making this again.

Ingredients:

Stuffing 

Turkey cut up in bite size pieces

1 Can of Cream of Chicken Soup

1/2 Cup of Mayo

Mashed Potatoes

Shredded Cheese

Garlic Powder

Instructions

Mix the turkey, soup and mayo in a bowl.

In a square baking dish (I used an 8 x 8 pan) layer the following ingredients. 

1. Stuffing (I used whatever I had left over, about 2 cups. It ended up being about an inch deep.

2. Turkey mixture

3. Mashed Potatoes, sprinkle with garlic powder

4.  Shredded Cheese

Bake at 350 degrees for about 30 minutes or until it is warm and the cheese is bubbly. 

Sensational Burritos (Kristi Original) My kids named this one

I made up these burritos one night and my kids surprised me and tried them. They loved them and wanted to name them. So they are named 'Sensational Burritos'. 

Ingredients:

4 - Medium size flour tortillas (8 inch)
1 - 12.5oz Can of Chicken (Costco large can)
1 - 8 oz bag of shredded Mozzarella Cheese
1 - Bottle of Robert Rothschild Raspberry Chipotle Sauce (Link Below)

1. Drain the chicken, put it in a bowl and shred it.
2. Add 1/2 of the mozzarella cheese (1 Cup) and 1/2 bottle of the Raspberry Chipotle Sauce and mix.
3. Spoon the mixture into the flour tortillas. Roll up like an enchilada and put in a pan
4. Top with remaining cheese and remaining Raspberry Chipotle Sauce. 
5. Cook at 350 Degrees for 15-20 minutes or until the cheese is melted.

https://www.robertrothschild.com/products/raspberry-chipotle-sauce?utm_medium=cpc&utm_source=googlepla&variant=18295535747&gclid=EAIaIQobChMIrJmK0JWV2AIVnrbACh25hAVQEAQYASABEgJWYfD_BwE

Crock Pot Creamy Chicken and Biscuits (Kristi Original)

Ingredients:

Adjust the quantity based on your family or the size of your crock pot.

3 potatoes cut into cubes

5-6 Sliced mushrooms

1/4-1/2 Onion finely chopped

4-5 Frozen Chicken Breasts (depending on the size, fill the crock pot to feed your family)

1 Can Campbell's Cheese Soup

1 Can Cream Chicken Soup

1-2 Cans of Large Refrigerator Biscuits

Add all of the items, except the biscuits, to the crock pot and top everything with the soup. Add a little water to the crock pot, 1/2 a can. Cook on medium heat all day. Shred the chicken and return to the crock pot. Stir. Cook the biscuits following the package instructions. Top the biscuits with the creamy chicken in the crock pot. Easy meal your family will enjoy.