April 27, 2024

GCH: What’s on Your Plate? – Crockpot Apple Oatmeal

January 1, 2013 by

photo 3

I love this recipe!  You can throw all the ingredients in the crock pot before you go to bed and when you wake up in the morning, breakfast is ready!  I made this Christmas Eve night and we woke up to a wonderful smelling house and had a delicious breakfast ready to go!  Because who wants to cook on Christmas morning?  This would also be perfect for Sunday mornings when you don’t want to cook before church.

What you need:

Two sliced apples (I used Golden Delicious)

2/3 cup brown sugar

1 tsp cinnamon

pinch of salt

2 tbsp butter

2 cups oatmeal

4 cups water

crockpot

Directions:

Throw the sliced apples, the brown sugar, cinnamon, salt, and butter in the bottom of the crockpot.  Then pour in the oatmeal and then the water on top.  DO NOT STIR.  Cook overnight 8-9 hours on low.  Makes about 4 servings.  Depending on your tastes, you may need to add more sugar or butter to your individual serving 🙂

That’s it!  Easy peasy… and delicious!

God is great, God is good… let us thank Him for our food!

<3 Shauna

PS – you can also find Shauna on her personal blog at www.workhomeplay.net.

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GCH:What’s on Your Plate? – Easy Meatloaf

December 18, 2012 by

meatloaf_shauna

I found this recipe in my mom’s old recipe book the other day and thought I’d give it a try since she wrote “very good” on it 🙂  My picky husband even liked it and went back for seconds, which rarely happens!  It was very simple to throw together so it would make a great weeknight meal.  I paired it with some mashed potatoes and corn….   Let’s get to it!

What you will need:

1 envelope Lipton’s onion soup mix (I used vegetable soup mix since that’s what was in the pantry)

2 lbs ground beef

1 1/2 cup bread crumbs

2 eggs, beaten

3/4 cup water

1/3 cup tomato sauce

1 tbsp worcestershire sauce

ketchup for topping* (see my note about this below…)

big bowl

spoon

loaf pan

cooking spray

Directions:

Mix all ingredients (except ketchup for topping) together in a bowl.  Spray or grease a loaf pan and place mixture in, smoothing out the top.

*If desired, spread a layer of ketchup on the top (NOTE:  my husband does not like ketchup, so I could not use this as a topping.  My picture shows a “nekkid” meatloaf! LOL)  I also had the idea to put a couple of slices of American cheese on top of the meatloaf a few minutes before it came out of the oven, but he 86’d that idea also.  However, I did smother my slice of meatloaf with ketchup afterwards while the hubby ate his plain.)

Bake in a preheated 350 degree oven for about 50 minutes.

 

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal blog, www.workhomeplay.net.

 

 

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GCH:What’s on Your Plate? – Cheesy Chicken and Rice with Bacon

December 11, 2012 by
Cheesy Chicken and Rice with Bacon

Cheesy Chicken and Rice with Bacon

What you need:

1/2 lb bacon (save 2 tbsp bacon grease), crumbled

4 tbsp butter

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked, shredded chicken

4 cups cooked white rice

1 cup shredded cheddar cheese (for topping)

9×13 casserole dish

skillet for cooking bacon

medium saucepan

whisk

large spoon

Instructions:

Cook bacon, drain and set aside.  Reserve 2 tablespoons of bacon grease.  After bacon has cooled, crumble into pieces.

Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, pepper, salt, and chili powder until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high while whisking broth until thickened.  Reduce heat to low and stir in 1 1/2 cups of cheddar cheese.  Reduce heat to a simmer and set aside.

Put shredded chicken and cooked rice in a casserole dish and mix in the 2 tablespoons of reserved bacon grease.  Add cheese sauce, mix to combine all ingredients.  Top with 1 cup shredded cheddar cheese, then top with crumbled bacon.  Place under oven’s broiler for 3-5 minutes until cheese is melted.  Serve immediately.

Makes 4-6 servings.

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal website, www.workhomeplay.net

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GCH:What’s on Your Plate? – Pizza Pasta

December 5, 2012 by
Pizza Pasta

Pizza Pasta

Super once-a-month casserole dish to make.  Kids and guys seem to love this. You can add any toppings that you would on your pizzas and switch up the pasta.  Penne and Rigatoni work well.I have chopped broccoli, banana peppers, diced ham….the possibilities are endless.  I used to take these to Church potlucks back home and I always came home with an empty casserole dish.

Pizza Pasta

* 12  ounces  uncooked spaghetti (or any pasta you prefer)

* 1/2  teaspoon  salt

* 1  (1-lb.) package mild ground pork sausage

* 2  ounces  turkey pepperoni slices (about 30), cut in half

* 1  (26-oz.) jar tomato-and-basil pasta sauce (I use Classico)

* 1/4  cup  grated Parmesan cheese

* 1  (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Happy Eating, 

Liz

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Be sure to check out my personal food blog  FRESH-PLATE.COM

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GCH: What’s on Your Plate? – Pesto Provolone Chicken

November 28, 2012 by

Pesto Provolone Chicken

Often times, during the holiday season, we are running errands or doing something family oriented . Dinnertime comes fast and I don’t know about you, but I look for quick, flavorful dishes that I can make in a hurry. This recipe for Pesto Provolone Chicken is a life-saver for days when I need just that. Three ingredients and you are set. (yes, THREE !) All four of my sons and my husband love this chicken! My eight year old says it smells like pizza and tastes like heaven.

Pesto Provolone Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

4-6 T pesto sauce (jarred or homemade)

4-6 slices reduced fat  provolone cheese

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a glass baking dish, place all of the chicken. Top each breast with 1 tablespoon of pesto and spread to cover the chicken.

3.  Top each piece of chicken with a slice of provolone cheese.

4.  Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is cooked through.

5. *If you like, uncover the chicken the last 5 minutes of cooking time  to brown the cheese.

Enjoy!

Liz

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GCH: What’s on Your Plate? – Pumpkin Bread

November 6, 2012 by

Today I thought I’d share my Grandma Jessee’s recipe for Pumpkin Bread.  My grandma was born in 1902 and died in 1994, which made her 92 years old.  She was the sweetest, God-fearing woman you’d ever want to meet.  For most of my childhood, she lived right next door to us so I’d go over there and hang out with her and help her cook, or watch her “stories” with her.  She always made this recipe around Thanksgiving, so whenever I think of fall recipes, this is my default.  I’ve made a couple of changes to her original recipe to modernize it, such as the Pam Baking Spray and using Self-Rising flour, but the taste is identical.

My Grandma Jessee

Now if you’re like me and have picky eaters in your house or family members with nut allergies, you can choose to omit the raisins and/or pecans.  I made several loafs yesterday – one with raisins and pecans, one with raisins only, one with pecans only, and one without either raisins or pecans.  It’s delicious either way!  I hope you and your family will enjoy this recipe!  Please leave a comment if you make it and let me know how it turned out for you!

PS – a tip for you about eggs… my mother always taught me to crack my eggs into a separate bowl instead of into the bowl with the other ingredients.  This is for two reasons – if you get any shell in there, you can pick it out and also, if you happened to get a bad egg, you won’t ruin your entire mixture by cracking it directly into the bowl! 🙂

Pumpkin Bread

Pumpkin Bread

Ingredients:

3 cups sugar

2 cups pumpkin

4 eggs

1 tsp nutmeg

1 ½ tsp cinnamon

1 cup oil

2/3 cup water

3 1/3 cup self-rising flour

1 cup raisins

1 cup chopped pecans

 

You’ll also need:

Very large bowl

Pam Baking spray

Measuring Cups

Measuring Spoons

Spatula

2 – 9x5x3 loaf pans

Mixer

 

Directions:

Combine all ingredients except raisins and nuts, mix well.  Then fold in raisins and nuts.  Spray 2 – 9x5x3 loaf pans with baking spray.  Divide batter and pour into each pan.  Bake in a preheated 350 degree oven for 1 hour.

ENJOY!! 🙂

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You can visit Shauna at her personal blog for more recipes, crafting, and other fun stuff!  http://www.workhomeplay.net

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