Feb 122016
 

We liked the Tater Tot Breakfast Muffins, so I decided to try something similar with crescent rolls.

These seem to pop out of the wells easier than the Tater Tot Breakfast Muffins. If you have a newer muffin tin, you may not need to spray or grease the wells, but mine’s old. I wind up with quite a mess if I don’t.

For a creamier taste, try substituting half and half for the milk. If you do, add an extra tablespoon or two of half and half to make up for the extra thickness.

Breakfast Crescent Quiches
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 can crescent rolls
  2. 6 large eggs
  3. 1/4 cup milk
  4. 1/2 cup center cut ham, diced
  5. 3/4 cup shredded cheddar cheese
  6. 1/2 cup frozen shredded potatoes
  7. 2 Tablespoons onions, minced (optional)
  8. 1/4 cup mushrooms, diced (optional)
  9. 1/4 cup green or red peppers, diced (optional)
  10. 1/4 teaspoon pepper (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Spray muffin tin with cooking spray or grease with shortening or butter.
  3. Cut each crescent roll in half and press into the bottom and up the sides of the wells of the muffin tin.
  4. Whisk eggs and milk, then stir in the rest of the ingredients.
  5. Pour mixture evenly into muffin tin wells on top of the crescent rolls.
  6. Bake for 20 minutes or until a toothpick inserted in the center is clean.
Notes
  1. There will be 2 extra crescent rolls and extra egg mixture depending on how many optional ingredients you use and the exact size of eggs. Extra large eggs, extra leftovers. These can be saved for a second batch or fried in a pan for a quick snack while you wait.
  2. To freeze cool completely and wrap each quiche in plastic wrap, then place in a freezer bag. This keeps the quiches from sticking together and helps prevent frost buildup.
  3. To heat from frozen, microwave for 1 1/2 to 2 minutes. 1 1/2 minutes works for me at full power in a 1250W microwave.
Kryson's Kreations http://krysonskreations.com/
Breakfast Crescent Quiches

Nov 162015
 

Sorry for the terrible picture. It looked better in the camera, honest! I’ll take pictures again the next time I make them, but as always, anyone that tries them out and wants to send pictures, please do.

I love making these little muffins and freezing them for later. They heat quickly and make for a fast, satisfying breakfast.

Serve with fresh fruit for a well-rounded breakfast.

Tater Tot Breakfast Muffins
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 36 tater tots
  2. 7 large eggs
  3. 1/4 cup milk
  4. Favorite Fillings, Diced
  5. Suggestions: ham, sausage, bacon, turkey bacon, green peppers, red peppers, onion, fresh mushrooms, spinach, kale
  6. shredded cheddar cheese for topping
Instructions
  1. Heat oven to 400 degrees.
  2. Generously grease or spray all the cups of the muffin pan with shortening, butter, spray olive oil or cooking spray. I seem to have less problems with sticking when I use shortening.
  3. Place 3 thawed tater tots in each cup of a muffin pan. If you forget to take the tater tots out to thaw, you can pop them in the microwave for a minute or two to thaw. After placing in muffin pan cups, use a small cup to squish the tater tots flat.
  4. Bake tater tots for 10 minutes.
  5. Remove tater tots from oven and fill each cup loosely with your favorite fillings. Don't cram or pack them in, the eggs need holes to fill.
  6. Whisk together eggs and cup milk. Fill each cup with egg mixture. Sprinkle cheddar cheese on top (optional).
  7. Bake for 20 minutes or until the egg is cooked through.
  8. To remove muffins, run a fork around the edge of each one to loosen it from the sides. Place fork back in the side, push in on the muffin gently and twist. The muffin should pop right out.
Notes
  1. To freeze cool completely and wrap each muffin in plastic wrap, then place in a freezer bag. This keeps the muffins from sticking together and helps prevent frost buildup.
  2. To heat from frozen, microwave for 1 1/2 to 2 minutes. 1 1/2 minutes works for me at full power in a 1250W microwave.
Kryson's Kreations http://krysonskreations.com/
I found this recipe on the net somewhere and adapted it to my style over time, but I’m not sure of the original source. There are many different sites with very similar recipes. So, I didn’t give any one site credit as the “adapted from” because I don’t know which one to credit. Thanks to all of them though. I enjoy having a yummy, fast breakfast choice.

tatertotmuffins

Nov 102015
 

Another dish that screams for modification. Use your own favorite pizza toppings. Make it vegetarian, Hawaiian or even change the sauce to Alfredo instead of pizza sauce. Just make sure you use the same amount of liquid so the pasta has enough to absorb.

I recently tried freezing it before cooking and it worked beautifully. It wasn’t fully thawed when I started cooking it, so I added an additional 10 minutes to the cooking time. Freezes well after cooking, too.

Pizza Pasta
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Ingredients
  1. 1 lb mild Italian pork sausage
  2. 1 small onion, diced
  3. 8 ounces fresh sliced mushrooms
  4. 2 cups beef broth
  5. 2 cups pizza sauce
  6. 1 (14.5 ounce) can diced tomatoes, undrained
  7. 4 cups uncooked rotini pasta
  8. 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
  9. 4 sliced crispy bacon, crumbled
  10. 1 1/2 cups shredded mozzarella or pizza cheese
  11. Sliced pepperoni for topping
Instructions
  1. In skillet cook sausage, onion and mushrooms over medium-high heat 8 to 10 minutes, until sausage is no longer pink. Drain.
  2. In ungreased 13x9-inch (3-quart) glass baking dish, mix beef broth, pizza sauce and tomatoes. Stir in cooked sausage mixture, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
  3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
  4. Uncover baking dish and stir. Sprinkle with bacon, cheese and top with pepperoni. Bake uncovered 10 to 15 minutes longer or until cheese is melted.
Notes
  1. If freezing, add rotini pasta, broth, pizza sauce, tomatoes, cooled sausage mixture and olives to a plastic freezer bag, Food Saver bag or freezable casserole dish with a lid. Remove as much air as possible from bags and freeze. If using a casserole dish, cover with plastic wrap before covering with lid.
  2. Remove from freezer and allow to thaw for a day before cooking.
  3. Don't forget the bacon, mozzarella cheese and pepperoni!
  4. Don't like Italian sausage? Use hamburger!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

Nov 052015
 

I mentioned in my Prep for NaNoWriMo post that having freezer meals ready for November is helpful, so I thought I should share what we did this year. My original plan was to keep from cooking tons of dishes and freezing them. I wanted to have crock pot and casserole dishes ready to go with a minimum of pre-cooking. That’s not exactly what happened and it took me more time than I planned. Two days longer than I planned.

I cut down my list several times before we decided on the amount of food we actually wanted to try to stuff in the freezer. I had lots of big ideas and not enough room!

You can’t see everything in the picture, but this is most of it.

freezer-meals

I don’t have all the recipes posted, but I’ll keep editing this post and linking to the recipes as I add them. Gives me plenty of things to post during NaBloPoMo.

The full list of everything we made (the hubby was a huge help):

Slow Cooker Salsa Chili

Slow Cooker El Paso Ham

Corn Bread

Skillet Zucchini

Easy Cheesy Potato Sausage Skillet

Pizza Pasta

Taco Seasoning

Taco Soup

Slow Cooker Green Beans with Bacon

Tater Tot Breakfast Muffins

Breakfast Crescent Quiches

Bread Machine Egg Bread

Granola

30 cups chicken broth
20 cups beef broth
32 cups Slow Cooker Beef Stew
5 cups Spiced Pears (for Overnight Oatmeal)
1 pound Pinto Beans
1 pound Black Beans
Sheppard’s Pie
Slow Cooker Loaded Potato Soup
18 Freezer Burritos
5 pounds Slow Cooker Mashed Potatoes

I feel like I’m forgetting something…

Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Feb 232015
 

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

Slow Cooker Italian Pork Sandwiches
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Ingredients
  1. 2 pounds ground pork
  2. 1 15-oz can tomato sauce
  3. 1 1/2 cup chopped onion
  4. 1 8-oz can pizza sauce
  5. 3 cloves garlic, minced
  6. 2 Tablespoons vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon fennel seed
  10. 2 Tablespoons Italian seasoning
  11. 1 Tablespoon hot pepper sauce
  12. hard rolls
  13. 3 to 4 cups shredded mozzarella cheese
Instructions
  1. Brown ground pork and drain well. Transfer to slow cooker.
  2. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
  3. Cover and cook on low for 8 to 10 hours.
  4. Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
Notes
  1. Freeze Ahead:
  2. You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  3. When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
  4. Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
  5. And don’t forget the hard rolls and mozzarella cheese!
Kryson's Kreations http://krysonskreations.com/

 

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