Upcoming hopefully this week

My kitchen is getting new tile so the cooking is on hold for a few days but when I am able to get back into my kitchen I will be making. Italian cream cheese Chicken and Pork with Pears so stay tuned.

Cheese Souffle

So this is NOT an original recipe even a little, I actually followed a recipe word for word. I still wanted to write about tho because I wasn't sure if I could make one and I DID IT. It was considered a hard recipe so that was a big boost in my ego. I might try to add or take away from it later but those things are tricky so for right now I will stick to the recipe. For those of you that don't know what a Souffle is. It's basically and giant fluffy egg, def not my fav but I'd never had one nor made one so it was still a good experience

fruit cocktail pork

Yes you read right, Are you Scared yet? This recipe is probably the most true the blog title so far. I started this recipe out in my head thinking hey pears, pork and cream cheese sound good, maybe I'll try them all together. We'll after a trip to the cupboard plans changed, I only had fruit cocktail so fruit cocktail I used. I fried some pork til it was cooked all the way through and in the mean time took the juice from the fruit cocktail and mixed it in with cream cheese maybe 4 oz but it wasn't the consistancy I wanted so I grabbed my left over Alfredo sauce from last night and decided to add that in also. Once the pork was cooked I made some rice and then added my mixture and the can of fruit cocktail, put it on medium heat and stirred it around a bit covered it and left it alone until my rice was done... I used the 5 minute rice. Then I plated the rice and put my new creation on top and that was dinner. My 1 year old ate it up and my husband said he liked it but that I should omit the whole piece of fruit before I served it. I thought it was pretty good myself. I do however plan on doing just cream cheese and Pears next time. Below are pictures of my concoction. Please let me know if you are brave enough to try it.




The pork while it was cooking









Everything in the pan





The final product

Fettuccine Alfredo

I absolutely Love fettuccine Alfredo but every time I've gone to make it myself it was never flavorful enough for my liking. Since I don't make it from scratch and cheat and buy the jar I started experimenting with adding flavor and the one I landed on that my husband and I like the most is adding a few squirts of Ranch just to livin it up a bit.

So I just broil my fettucine and drain it then add the alfredo sauce and a little of ranch and serve. I normally cook some chicken with it also but was out today so I just had it plain.

Chicken and rice casserole

I still live by the fact that my cousin in law made something similar for Christmas last year but she doesn't remeber. Anyways tonight's dinner was quite interesting.

I cooked rice

diced and cooked chicken with natures seasoning and minced onions

chopped up frozen broccoli ( and when I say chopped I mutilated it)

diced up velveeta cheese

and smashed up buttery crackers

put all the rice on the bottom of dish, then the broccoli, chicken and cheese topped with the crushed crackers. Baked for 20 mins at 350

My hubby added salt and pepper to his and after eating it I think it needed more cheese maybe even preheated with milk to make it creamier and to mix all the contents together then top with the crackers.

My crazy "cookbook" so far

All of my made up or modified recipes that I can currently remember.

I will try and categorize them

nachos my way

chips sprinkled with cheddar cheese then topped with ranch dressing, sour cream mixed with taco seasoning, and salsa

Cream cheese Cheddar Crisps

take and soften cream cheese and add taco seasoning then smear onto a tortilla sprinkle with cheese and fold over or another tortilla on top depending on how big the tortillas are and how big you skillet is. Spray pan once pan is hot add the Crisp and cook on both sides until done.

Mexican Lasagna ( enchiladas the EASY way)

Ground Beef cooked add in taco seasoning and minced dried onion

Cheddar or a blend of cheeses

corn or flour tortillas

your choice of enchilada sauce

layer as you please and bake at 350 for about 20-30 mins until cheese is bubbly and yummy.



Cream Cheese Chicken Enchiladas

Chicken diced and cooked with taco seasoning and minced onions

Cheese

Cream cheese 8 oz pkg

flour tortillas

enchilada sauce usually green

add cooked chicken to bowl with softened cream cheese mix well, add a little bit to each tortilla put in a pan and cover with enchilada sauce and cheese. bake at 350 for 20-30 minutes until cheese is bubbly and yummy


Cream Cheese Wonton's

softened cream cheese mixed with minced onion and nature's seasoning
Add to wonton wrapper fold whatever way is easiest for you
add to fryer or pan with hot oil, fry until golden
serve with sweet and sour sauce


Asian Noodles

Broil your favorite short cut pasta to box directions drain and put back in pan

Add in Butter

Cheddar Cheese

Soy sauce or Teriyaki Sauce with equal parts sugar mixed together

frozen corn

pour over and mix well wait until cheese is melted and corn is cooked and serve



Ranch Noodles

Broil fav pasta to box directions, drain and put back in pan

Add Cheddar cheese

Butter

Ranch Dressing (enough to coat thinly)

Sour cream optional add if it's too salty for your liking

wait til cheese is melted and serve


Turkey or Chicken Roll Best right after Christmas or Thanksgiving

2 pkg's cresent rolls tube kind

take 2 triangles and mesh them together creating a square

Take left over Turkey or Chicken Add in

Mayo

Cranberry Sauce

Chopped Pecans

French Onion crispy things ( that go on green bean casseroles)

scoop mixture onto rolls evenly and roll up and bake to pkg directions

Spinach Dip

I am NOT a fan of spinach even in the slightest. You show me something green and you are guaranteed to have my nose in the air, just ask my mom. I am however a sucker for Spinach Artichoke dips at restaurants. I have searched a lot to find a good recipe and have not been happy with any of them even if they are EXACTLY what the person who made it told me. I was convinced the spinach dip needed cream cheese therefore I made one of my own.

I have a bible study so they were the guinea pigs this time. I took the bag of spinach from my freezer that has been there for what seems like an eternity just waiting for such a time as this, I had my hubby follow the pkg directions for cooking it, drained it, took a few paper towels and squeezed out the excess liquid ( I saw that one on tv) note to self: wait until the spinach cools more before handeling with bare hands, it's HOT. I had originally thought it would be a perfect food processor project since I received my first one for Christmas, however after a little bit of thought decided it was a stove project, so I grabbed my cream cheese and my spinach and turned on the burner and added onion soup mix, then mixed it all together. I had this particular recipe in my head and had all ingredients on hand but usually I go by the seat of my pants. I had my husband take the first sample, he always does whether he likes to or not. I then asked him what it needed. He replied it needs something, but I don't know what it is, what every cook wants to hear, NOT! He then decided it could use some salt and pepper and began adding. He then also thought it could use some lemon juice. After a few shakes of both and few quirt's of lemon juice he took a second sample and decided it was a master piece. I should also take the time right now to inform you that I RARELY measure things out, their is never the same amount of ingredients in my creations. I learned that one from my Grandma M.

Now onto the recipe

1/2 package frozen spinach Cooked following the pkg instructions
then drain and squeeze out excess liquid. (once cooled)

2 8oz pkg's of cream cheese

1 pkg onion soup mix

salt and pepper to taste

lemon juice a few squirts you can do fresh I just did the squeeze lemon.

Mix together in pan on stove, heat til hot and serve soon after.

We found out tonight that it does not keep it's form very long so I recommend making it and serving shortly after.