Archive for the ‘dinner’ Category

Pizza Rolls

I was inspired by a recipe I found on King Arthur’s website (if you’re a baker…it’s an awesome site for all kinds of baking supplies and recipes) and came up with my own version of pizza rolls.  They were a hit with the kids!
Pizza Rolls
  • 1 Burger Bun Recipe
  • 1 lb Favorite Pizza Meat (sausage, pepperoni, salami, etc)
  • 3 c shredded mozzarella, divided
  • 1-2 c pizza sauce

Preheat oven to 400 degrees.  Make bread according to recipe.  After first rising, spread dough out on a greased surface.  Sprinkle 2 c of cheese over dough.  Layer on meat (I used some pepperoni on half and salami on the other half).  Roll dough jelly roll style….like you would for cinnamon rolls.  Seal end and edges.  Using a sharp knife, cut dough into rolls.  Place on greased baking pan and lightly press down.  Let rise for another 20-30 minutes.  Bake for 10 minutes and then remove from oven.  Top each with a tablespoon of sauce and a sprinkling of cheese.  Bake again for another 2-4 minutes or until cheese is melted.

Here they are before the 2nd rising:

Here’s after they’ve baked for 10 minutes and I’ve topped them with sauce and cheese:

And here’s the final product:


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Just as a disclaimer, this makes a lot of these babies!  So, if your family doesn’t eat a lot, you make want to use this recipe for when you have lots of kids over, or you can use half of the dough for something else….like hot pockets or just plain ol’ Burger Buns. 😀  Or you could freeze them and warm them up later for a quick lunch or after school snack!


Preheat oven to 400 degrees.  Make bread according to recipe.  After first rising, pinch off a small amount of dough and wrap around hot dog.  Repeat process.  Place on greased baking pan.  Let the dough rise again for 20-30 minutes.  Bake piggies for 10-12 minutes or until bread is golden brown.

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Cindy’s Mexican Rice

Here’s this awesome recipe from my friend Cindy.  And it’s perfect with the CCC Burrito Enchiladas!

Mexican Rice

  • 1 c white rice
  • 1 Tbsp oil
  • 1 1/2 Tbsp tomato bouillon
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 c fresh cilantro, chopped

Add rice to hot oil, and fry until light golden brown, stirring constantly.  Slowly….slowly add water and stir.  Add bouillon, cumin, onion powder, and garlic powder.  Return to a boil.  Reduce heat to low and simmer , covered for 20 minutes.

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CCC Burrito Enchiladas

I’ve blogged about one of my bff’s, Kris.  But I want to mention the other:  Cindy.  She’s awesome, too.  And boy is she a go getter!  She’s got 4 kiddos, is heavily involved in their school (which is a 3 day a week school at our church and then a 2 day a week homeschool), cooks our Wed’s@ CCC meals, runs & coordinates the Nursery/Toddlers at CCC, helps run the Single Parent Ministry @ CCC, and is her hubby’s right hand man woman.  And did I mention she’s a pastor’s wife?!  Yeah….she’s amazing.  She’s been there for me so many times, I can’t even count.  We were pregnant 3 times together.  She coordinate meals for my family when I had surgery a couple of years ago.  She watched my then 4 & 2 year old kiddos at midnight when I went into labor with Clarky, nearly 4 years ago…and she had all 4 of her kiddos, including a 2 month old at the time.  She’s a no nonsense, tell it like it is kinda friend.  She’s always ready to jump in when there’s a need…And I adore her Texan accent!

So this brings me to CCC Burritos.  I think Cindy & Kevin Guffey have been making these burritos for the past 11 years.  Here’s just another way to enjoy them…..even though they are pretty fantastic on their own.  If you need some burritos, contact Cindy 😀

CCC Burrito Enchiladas

  • 8 CCC Burritos
  • 1 lb ground beef
  • House Seasoning, to taste
  • 1 10oz can cream of mushroom soup
  • 1 pkg dry enchilada mix
  • 1 8oz can tomato sauce
  • 1 c milk
  • 1 can diced green chilies
  • 2 c shredded Mexican blend cheese

Brown ground beef and season with House Seasoning.  Drain off any grease and set aside.  In a medium bowl, combine cream of mushroom soup, enchilada mix, tomato sauce, milk and green chilies (if you’re kiddos are like mine, you’ll want to blend those little chilies to a pulp before adding…my family refuses to eat green thingies).  Add cooked ground beef.  Stir and set sauce aside.

Spray crockpot with cooking spray.  Remove frozen CCC Burritos from wrappers.  Layer 2 or 3 on the bottom.  Top with about 1 cup of sauce.  Sprinkle on a handful of cheese.  Repeat this layering until all burritos are arranged in crockpot.  Finish with adding remaining sauce and more cheese.  Place lid on top.  Cook on low for 3 hours.

Oh, and several years ago, Cindy shared her amazing Mexican Rice recipe with me.  I served our enchiladas with Cindy’s Mexican Rice.  Oh man…YUMMO!

I luv ya more than my luggage, Cindy!!

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Fried Rice

Well, tonight was Cader’s last soccer practice.  He had a really short season this year because of rain one Saturday, snow one Saturday, and Easter weekend on another Saturday.  He still had a great time, but is already looking forward to basketball!  Tuesdays have been good crockpot dinner days.  Tonight we had Brown Sugar Chicken (though I used chicken breasts this time instead of thighs) and Fried Rice.  I don’t make this rice as much as I would like because it’s not one of my kiddos’ favorites.  Actually…they won’t touch it.  They all hate rice.  Which is a bummer.  I think it’s wonderful.  Fried Rice.  Mexican Rice.  Cheesy Broccoli Rice Casserole.  Rice for breakfast.  You get the idea.  I like rice.  However, the kiddos do like the Brown Sugar Chicken.  That’s good.  They got to eat at least some dinner tonight….hehehe.

Fried Rice

  • 2 c cooked rice
  • 4 slices of bacon
  • 3 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp soy sauce
  • 3 Tbsp worcestershire sauce
  • 1 tsp liquid smoke
  • 1/2 c frozen veggies

Chop bacon and fry in medium-high heated skillet.  Drain off all but about 2 Tbsp of grease.  Add veggies and stir around until veggies are cooked through.  In a small bowl, whisk the eggs and then add to bacon and veggies in pan.  Stir everything around until eggs are cooked.  In a large bowl, add rice, veggie mix, soy, worcestershire, liquid smoke, garlic powder and onion powder.  Stir everything and serve.

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Breakfast Burritos

There really is no limit to a breakfast burrito.  I know of tons of different ways that people make these delightful wonders!  Of course, my family being….well…my family….I don’t add all the wonderful veggies that I would like, but these little beauts are still quite tasty.  I mean….can you go wrong with bacon….ever?

Breakfast Burritos

  • 10 eggs
  • 1/4 c milk
  • House Seasoning, to taste
  • 1 c cooked meat (we had leftover cooked sausage and bacon but ham or turkey or smoked sausage, etc would be just as tasty)
  • (if you like veggies, cut meat to 1/2 c and add 1/2 c chopped veggies…like onions, green peppers, tomatoes, potatoes, mushrooms, etc.)
  • 1/2 c shredded cheese (we had colby tonight but sliced American cheese or sliced Velveeta are favorites around here, too)
  • warm tortillas (for mini burritos – use fajita size but you can use larger if you want a larger burrito….my kiddos think mini sized stuff is more fun to eat 😀 )

Heat skillet to medium-high heat and spray well with cooking spray (a non-stick skillet works best for scrambled eggs).  In a medium bowl, whisk together eggs and milk…beat them well!  Pour into hot pan.  Sprinkle in House Seasoning to taste.  Add meat.  Stir everything until eggs are set.  Remove pan from heat.  Top with shredded cheese.  Place desired amount of eggs onto a warm tortilla and roll up.  Serve with salsa and any other topping you may desire (sour cream, etc.).

As us Campbells say, “mmm  mmm…good!”

My little 4 ft 10 inch 2nd grader put away no less than 4 of these tonight!

And as an update……

I got some b e a u t i f u l flowers from a very ornery sweet lil’ gentleman last week and one of the flowers just bloomed yesterday:

It’s the giant yellow one 😀  You can see another one on the right about to bloom.  I have no idea about flowers (I do know what a daisy and a rose and a tulip looks like, but beyond that, nada.  I didn’t inherit my mother’s green thumb.  So if you know the name of these beauties, you can let me know (or I’ll just remain in the dark about it).

AND….we won’t be having the breakfast bake sale on April 25th.  It’s my boys’ birthday weekend and I’ve got family coming in.  Looks like we may be coordinating it with the Youth Garage Sale instead (first part of May).  I’ll give more updates later as I know!

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Honey Chicken Kabobs

It’s grilling weather, people!!  I love the spring 😀

Honey Chicken Kabobs

  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 large skinless, boneless chicken breast halves – cut into 1 inch cubes
  • skewers

In a large bowl, mix oil, honey, soy, pepper, and garlic powder.  Reserve 1/4 cup.  Add cut up chicken and marinate in refrigerator for at least 30 minutes….but the longer the better!  When ready to grill, skewer the chicken and cook for 12-15 minutes.  Baste the chicken with the reserved marinade.

Oh….wow!  These are delicious!!

Next time I’m going to double everything and make more!  These were so good….. and Mike even had some of the leftovers today, cold, and he said it was just as good today.  I’d also like to skewer some veggies next time too.  Maybe some pearl onions and mushrooms and a bell pepper.  Yeah…that’s what I’m gonna do…….

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