Mary Lamm passed on her families favorite breakfast casserole! I am so glad Mary shares her recipes because so many people make secret recipes they will not pass on. I know this will bless so many women out there! When I got married I would have given anything for a whole book of recipes to cook so I was not so stressed out. It has only been three months but now I have so many recipes I have tried I am able to share them with you!
Lamm’s Favorite Breakfast Casserole.
You can change the meat and add
veggies.
1 lb. turkey sausage (taken out of casing)
1 small onion, chopped
8 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded mexican shredded cheese
In large skillet, cook sausage. Sauté onions.
Mix together remaining ingredients, stir in bacon mixture. Transfer to a
greased 9x13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and
bubbly. Let stand 10 minutes before serving.
Kids
Sunday, January 30, 2011
Oatmeal Chocolate Cookies
I was never a baker until I made these cookies!
I found this recipe on AllRECIPES.COM and made a few changes! They are delicious!
Original Recipe Yield 7 dozen
Ingredients
• 1 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2-3 cups rolled oats
• 2 cups semisweet chocolate chips
* Handful of walnuts
* handful of coconut flakes (I do not like coconut but I do in these cookies!)
Directions
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl cream butter, brown sugar and granulated sugar. Add eggs and vanilla and mix thoroughly.
3. Combine the baking soda, salt and flour and stir into creamed mixture
4. Add oatmeal and chocolate chips and stir until well blended.
5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 minutes. Leave them on cookie sheet for about 5 minutes.
(I sometimes add other sweets like heath bits, nuts, reeses, coconut, etc…)
I found this recipe on AllRECIPES.COM and made a few changes! They are delicious!
Original Recipe Yield 7 dozen
Ingredients
• 1 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2-3 cups rolled oats
• 2 cups semisweet chocolate chips
* Handful of walnuts
* handful of coconut flakes (I do not like coconut but I do in these cookies!)
Directions
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl cream butter, brown sugar and granulated sugar. Add eggs and vanilla and mix thoroughly.
3. Combine the baking soda, salt and flour and stir into creamed mixture
4. Add oatmeal and chocolate chips and stir until well blended.
5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 minutes. Leave them on cookie sheet for about 5 minutes.
(I sometimes add other sweets like heath bits, nuts, reeses, coconut, etc…)
Thursday, January 27, 2011
Creamy Butternut Squash Soup
Over a year ago my friend Daniela came over and made me some of this soup! I was craving butternut squash soup so I decided to make it today. Unfortunately Daniela lives in Japan now so I could not call her to get a recipe. I looked up several online and decided to create my own. So here is my version but you can add any spices you want.
Ingredients
6-7 cups of cubed butternut squash (I bought a fresh package at Costco that was already peeled and cubed) Or you can cut a squash in half and bake it.
1 small onion chopped
2 tablespoons of butter or olive oil
4 cups of chicken broth (low-sodium is best)
4 tablespoon of cream cheese
2 cups half and half
1/4 teaspoon black pepper
2 teaspoons red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon marjoram
1 teaspoon garlic powder or freshed minced garlic
Directions
In a large pot sauté the onion in the butter or olive oil. Then add everything else minus the cream cheese and half and half. Boil for about 20 minutes.
Then pour the mixture into a blender add the cream cheese and puree until everything is smooth.
Pour the contents back into the pot and place on the stove on medium heat.
Now you will add the half and half. If you want the soup creamier just add more half and half. At this point I taste the soup and start adding any other spice I feel the soup may need. Everyone has a different palate so tweak it to fit those taste buds of yours. You may want it spicier so you can add some cayenne pepper or more red pepper flakes. The beauty of cooking is being creative and making changes. The more you cook the easier it gets and the more fun you have!
Ingredients
6-7 cups of cubed butternut squash (I bought a fresh package at Costco that was already peeled and cubed) Or you can cut a squash in half and bake it.
1 small onion chopped
2 tablespoons of butter or olive oil
4 cups of chicken broth (low-sodium is best)
4 tablespoon of cream cheese
2 cups half and half
1/4 teaspoon black pepper
2 teaspoons red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon marjoram
1 teaspoon garlic powder or freshed minced garlic
Directions
In a large pot sauté the onion in the butter or olive oil. Then add everything else minus the cream cheese and half and half. Boil for about 20 minutes.
Then pour the mixture into a blender add the cream cheese and puree until everything is smooth.
Pour the contents back into the pot and place on the stove on medium heat.
Now you will add the half and half. If you want the soup creamier just add more half and half. At this point I taste the soup and start adding any other spice I feel the soup may need. Everyone has a different palate so tweak it to fit those taste buds of yours. You may want it spicier so you can add some cayenne pepper or more red pepper flakes. The beauty of cooking is being creative and making changes. The more you cook the easier it gets and the more fun you have!
Tuesday, January 25, 2011
Chicken Souvlaki Gyros
I believe the bible makes it so clear that discipleship is a necessary for our spiritual growth. Anytime I ever had a season where I was not working or had more free time I would always spend as much time with the Christ-center mommies around me that I knew. I watched them cook, I observed the way they were with their kids and husbands, I babysit as much as possible. I wanted to start my preparation as a wife and mom as soon as possible. Discipleship of course also involves being in the word and having intentional studies. God calls me to be a help-mate to my husband and so any one on one time I have with older, wiser women helps me grow as a woman of God.
I have been meeting with our Pastors wife every other week to help her cook and serve the men that come to Theology Club on Monday nights. In this time we also talk about what God is doing in my life and I learn as much from her as possible. She is above reproach in every way! I look up to her so much. And she is known for her amazing cooking! So when we meet I get new recipes as well.
This is one Mary found in a magazine and it is DELICIOUS and beyond easy. My husband probably thought I was in the kitchen all day. (Don't tell him it barely took me 30 minutes).
Chicken Souvlaki
2 Tomatoes, cut into wedges
¾ c crumbled feta
½ small red onion, thinly sliced
¼ c halved kalamata olives
5 tblspns olive oil
2 ½ teaspoon red wine vinager
1 tblspoon lemon juice
1 ½ ts dried oregano
black pepper
1 pound boneless skinless chicken breasts, cut into 2 ½ in pieces
½ c plain yogurt
1 small cucumber diced
1 ½ tablespoon minced fresh dill
4 pieces flat bread or pita warmed
medium bowl combine tomato, feta, onion, and olives.
Large bowl whisk 4blspoon, olive oil, ½ tsp vinegar, lemon juice, oregano, and ¼ tsp pepper.
Pour 2 ½ tbsp of the vinaigrette over the tomato mixture toss and set aside.
Add the chicken to the remaining vinaigrette and toss to coat.
Heat the remaining olive oil in large skillet over med high heat transfer the chicken but not the liquid to the skillet and cook until golden brown and cook through 3-4 minutes per side.
Meanwhile in a small bowl combine the yogurt, cucumber, dill and remaining vinegar. Serve with the bread, chicken, and tomato salad.
I have been meeting with our Pastors wife every other week to help her cook and serve the men that come to Theology Club on Monday nights. In this time we also talk about what God is doing in my life and I learn as much from her as possible. She is above reproach in every way! I look up to her so much. And she is known for her amazing cooking! So when we meet I get new recipes as well.
This is one Mary found in a magazine and it is DELICIOUS and beyond easy. My husband probably thought I was in the kitchen all day. (Don't tell him it barely took me 30 minutes).
Chicken Souvlaki
2 Tomatoes, cut into wedges
¾ c crumbled feta
½ small red onion, thinly sliced
¼ c halved kalamata olives
5 tblspns olive oil
2 ½ teaspoon red wine vinager
1 tblspoon lemon juice
1 ½ ts dried oregano
black pepper
1 pound boneless skinless chicken breasts, cut into 2 ½ in pieces
½ c plain yogurt
1 small cucumber diced
1 ½ tablespoon minced fresh dill
4 pieces flat bread or pita warmed
medium bowl combine tomato, feta, onion, and olives.
Large bowl whisk 4blspoon, olive oil, ½ tsp vinegar, lemon juice, oregano, and ¼ tsp pepper.
Pour 2 ½ tbsp of the vinaigrette over the tomato mixture toss and set aside.
Add the chicken to the remaining vinaigrette and toss to coat.
Heat the remaining olive oil in large skillet over med high heat transfer the chicken but not the liquid to the skillet and cook until golden brown and cook through 3-4 minutes per side.
Meanwhile in a small bowl combine the yogurt, cucumber, dill and remaining vinegar. Serve with the bread, chicken, and tomato salad.
Heath Bits Peanut Butter Cookies
Heath Bits Peanut Butter Cookies
This recipe is from the back of the heath bits bag but I did make a few changes and you can add anything you want:) It is so fun changing recipes. I NEVER use shortening. I always use butter. It is so much better for you.
½ cup butter
¾ C creamy peanut butter
1 ¼ C light brown sugar
1 tablespoon vanilla extract
1 egg
1 ½ C all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt unless you used salted butter than you do not need to add much salt
1 C health milk chocolate toffee bits
1. Preheat over to 375
(cooking cookies at a higher heat for less time seems to be the secret to fluffy cookies)
2.Beat butter, peanut butter, brown sugar, and vanilla in a large bowl until well blended. (I mix things in my mixer) Add egg; beat just until blended. Add flour, baking soda, and salt and mix. Add toffee bits and mix until blended.
3.Drop by heaping teaspoons about 2 inches apart onto greased cookie sheet. Bake 7-8 minutes. Do not overbake. They may not look fully baked but they are after 8 minutes. Cool 2 minutes and remove. I bake two cookie sheets at a time. It makes about 3 dozen cookies.
Enjoy!!! You can top them with vanilla ice cream and have Pazookies:) Just warm the cookies up in the microwave for 30 seconds.
This recipe is from the back of the heath bits bag but I did make a few changes and you can add anything you want:) It is so fun changing recipes. I NEVER use shortening. I always use butter. It is so much better for you.
½ cup butter
¾ C creamy peanut butter
1 ¼ C light brown sugar
1 tablespoon vanilla extract
1 egg
1 ½ C all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt unless you used salted butter than you do not need to add much salt
1 C health milk chocolate toffee bits
1. Preheat over to 375
(cooking cookies at a higher heat for less time seems to be the secret to fluffy cookies)
2.Beat butter, peanut butter, brown sugar, and vanilla in a large bowl until well blended. (I mix things in my mixer) Add egg; beat just until blended. Add flour, baking soda, and salt and mix. Add toffee bits and mix until blended.
3.Drop by heaping teaspoons about 2 inches apart onto greased cookie sheet. Bake 7-8 minutes. Do not overbake. They may not look fully baked but they are after 8 minutes. Cool 2 minutes and remove. I bake two cookie sheets at a time. It makes about 3 dozen cookies.
Enjoy!!! You can top them with vanilla ice cream and have Pazookies:) Just warm the cookies up in the microwave for 30 seconds.
Chicken Tortilla Soup
Being a wife and mom has been a great joy in my life! I absolutely love it! I have always wanted to have a creative outlet but never knew what that would be for me. Now I love baking and cooking new dinners every night. It is a joy to have my husband come home and smile at me while I am in the kitchen. I know it blesses him so much to come home to a wife that wants to serve him with all my heart. I thank God daily He blessed my husband with a job that allows me to stay home and take care of our home, Collin, and be doing full time ministry. Thank you God for all the ways you provide!
I found two recipes online for this soup and mixed them up a bit because I liked certain things from each recipe! This was so delicious and so easy to make. I served it with some rosemary bread with olive oil and balsamic.
Chicken Tortilla Soup
2 whole Boneless, Skinless Chicken Breasts or chicken tenders
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 or 1/2 Diced Onion
1 Diced Green Bell Pepper
1 cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
4-5 Tablespoons Tomato Paste
3-4 cups Hot Water
2 cans Black Beans, Drained
1 can kidney beans
1 bag frozen corn
Garnishes:
Tortilla chips
Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese or Mexican cheese or anything
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. I used all the seasoning above in soup and made a just drizzled this same seasoning over the chicken on one side.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30-45 minutes, partially covered.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, tortilla chips and grated cheese, if you have it! (The garnishes really make the soup delicious.)
I found two recipes online for this soup and mixed them up a bit because I liked certain things from each recipe! This was so delicious and so easy to make. I served it with some rosemary bread with olive oil and balsamic.
Chicken Tortilla Soup
2 whole Boneless, Skinless Chicken Breasts or chicken tenders
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 or 1/2 Diced Onion
1 Diced Green Bell Pepper
1 cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
4-5 Tablespoons Tomato Paste
3-4 cups Hot Water
2 cans Black Beans, Drained
1 can kidney beans
1 bag frozen corn
Garnishes:
Tortilla chips
Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese or Mexican cheese or anything
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. I used all the seasoning above in soup and made a just drizzled this same seasoning over the chicken on one side.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30-45 minutes, partially covered.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, tortilla chips and grated cheese, if you have it! (The garnishes really make the soup delicious.)
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