Wednesday, December 14, 2011

My all time favorite scrambled eggs!

I'm not sure if it's because it the holiday season, or if it's because of what I am going through right now health wise, heck, it might be both, but I've been thinking about my Grandma Murphy a lot lately. I think most of my family has. So many things are happening to us right now, good and bad, that we can't help but think of her and the calm that she would bring to everything. A few weekends ago, during one of my Grandma moments, I whipped up these scrambled eggs for us. They aren't anything special and I'm sure you are wondering why in the heck I'm posting a recipe for scrambled eggs but I am. Mainly to remember, to remember all of the good times our family has shared eating these eggs. They remind me of Grandma and all of the early mornings I spent with my Uncle Dan and Aunt Robin, sitting in their camper on one of our family camping trips eating these eggs along with a piece of peanut butter toast drinking a big ol' glass of orange juice, because apparently everyone needs a healthy dose of vitamin D, or is it C. I still can't get my peanut butter toast to taste like my Aunt Robins...she must have a secret butter to peanut butter ratio that I am not aware of and sadly, my days of drinking a big ol' glass of orange juice are long gone thanks to my disease but these eggs...there is no screwing them up. And even if it was for a few short minutes, I was a little girl again, huddled around the campers kitchen table, surrounded by my favorite people at one of our favorite places.
Murphy's Scrambled Eggs
~Source: The Murphy's
10 eggs
2 tbsp. milk
6 slices of bacon, finely diced
salt and pepper to taste
1.) In a large skillet, fry finely diced bacon. Once browned remove from pan and allow to cool on a paper towel lined dish, dispose of bacon grease.
2.) In the same skillet add a tablespoon of butter or so to help prevent eggs from sticking. Add your scrambled egg mixture, which includes salt, pepper, and your milk. Add cooked bacon to the egg mixture half way through the cooking process. Personally I like my eggs well slimy eggs for this gal.
3.) Serve alongside a piece of two of peanut butter toast, and your big ol' glass of orange juice and you have yourself a pretty good breakfast.

Tuesday, December 13, 2011

Baked Ziti

Man do I have a recipe for you today. Recently I have been trying out quite a few new recipes and let me tell, none have knocked my socks off until last night. That is saying a lot coming from someone who has zero appetite the majority of the time because of my Crohns disease and the ugly flare that I am battling. This recipe though, oh my goodness, it was delicious. So delicious that my Mom had two helpings as did my dear husband. Daniel started off with his regular portion size and for round two he came back to the table with a heap of ziti on his plate. This will definitely go into rotation at our house, especially since it was so easy to put together. Seeing as by most evenings I've hit my maximum energy level and have started going downhill, easy is always best for me. It's always a plus that easy also equals totally awesome! Serve alongside some hot from the oven garlic bread, a fresh green salad, and a tall glass of wine and you my friends, would have a lovely date night dinner.
Baked Ziti
1 lb. dry ziti pasta
1 1/2 tsp. olive oil
1 onion, sliced
1 tsp. minced fresh rosemary
4 cloves garlic, chopped
1/2 lb. ground beef
1/2 lb. ground pork sausage
1 1/2 jars (26oz) spaghetti sauce
salt to taste
1 (6oz.) package of provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6oz.) package mozzarella cheese, shredded
2 tbsp. freshly grated Parmesan cheese
1.) Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2.) Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3.) Place ground beef and sausage in the skillet. Cook over medium high heat until evenly brown. Stir in the onion mixture and spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4.) Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and parmesan cheese.
5.) Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
* Since we all know I can't follow directions well enough to save my life, here we go with how I made this dish. First of all, I cooked the onion and garlic along with the meat mixture also meaning I didn't need the olive oil the recipe called for. I omitted the rosemary for the simple fact of I just don't like the stuff. Also, I did two layers of the cheeses, sour cream, and cottage cheese. I just split all of it in half. Lastly, just in case you wondered, I used probably about 3/4 of a 45 oz. jar of Prego Meat Sauce.
I can't stress to you guys enough that you must try this dish. As I sit here typing up this post, at almost midnight thank you...why is this Mother not in bed, I am salivating at the thought of having this for lunch tomorrow. Yes folks, it is that good!

Thursday, December 8, 2011

Holiday Crunch

I can't believe I am actually sharing this recipe with the blogging world. My Mom made this dish for us growing up so often that there came a point in time that I hated it. At the mere mention of it I would cringe and then would quickly start begging and pleading that she make something else instead.
There is nothing special about this dish. There are no fancy ingredients or cooking techniques and why my family loves it so much is beyond me. They love it so much that there were many Christmas Eve dinners where my Mom wanted to serve it as the main course. It was on those Christmas Eve's where because of my hatred for it, that I offered to make the entire Christmas Eve dinner just so that we wouldn't have to endure Holiday Crunch.
I have no clue where my Mom got the recipe, nor do I know why it's called Holiday Crunch. I get where the crunch comes from but not the holiday part. What I also don't get is why after all of these years my hatred for it has turned into love. My love for it has grown so much that for the first time ever, I actually made it for dinner the other night. Never in a million years did I see myself eating this stuff again, let alone make it and serve it to my little family. I just know my Mom was secretly laughing inside the night I made this for us. All of those years that I did nothing but moan and groan when she would make it and here I am craving the stuff. It's horrible I tell you, absolutely horrible. Mom-1,
Holiday Crunch
~Source: My Mother
1 lb. elbow macaroni, cooked and drained
1 lb. ground beef, browned and drained
2 cans cream of mushroom soup
1 bag shredded sharp cheddar cheese, add an extra half a bag if you like it cheesy.
1 lg. container French's Fried Onions
1.) Pre-heat oven to 350 degrees Fahrenheit.
2.) In a large mixing bowl, combine the cooked elbow macaroni, browned ground beef, cream of mushroom soups, and shredded cheese.
3.) Transfer to a greased, deep baking dish. Top with fried onions.
4.) Bake for 30 minutes or until heated through and onions are lightly browned.
I hope your family enjoys it as much as mine.
*I apologize for the way my posts are appearing. I promise that I put in the proper spaces and what have you but for whatever reason when I publish the post using our lap top, everything scrunches together. When I do it on our desktop everything looks fine. Unfortunately, my Mom has gotten virus' on both of our desk top in ours won't even turn on. This means I'm stuck using the lap top until the desktops are repaired.