Alfredo Pizza

Alfredo Pizza

I wasn't really sure how this meal was going to go over with the rest of the family because I have never made this before. They can be picky when it comes to new meals. In fact my youngest complained about the ingredients as I was preparing the food.

However, I made two pizza's and I'm happy to say every bite was eaten by my children and husband!!

I tried to make this as easy on myself as possible and used pre-made and pre-cooked products. 

Brush the pizza dough with olive oil.

Mix remaining ingredients in a bowel.

On one of my pizza's I added chopped fresh mushrooms.

Spread mixture on pizza dough. Bake in the oven according to package directions or until brown.

When pizza is almost done add shredded cheese of your choice. I used cheddar because that is what I had on hand but next time I will try monetary jack.

Slice and enjoy!

Alfredo Pizza

recipe is enough for two medium to large pizzas

1 package of pizza crust of your choice or, your favorite homemade dough recipe.

1-2 tablespoons of olive oil

1 1/2 cups of  cooked chicken - chopped

3/4 cup of spinach - chopped

4-6 slices of bacon - cooked and crumbled

1 jar of alfredo sauce

1/2 cup of mushrooms - chopped (optional)

1 cup of shredded cheese of your choice (optional)

Preheat oven  according to your pizza dough package directions. I set my oven to 425 degrees.

Brush pizza dough with olive oil. Mix all remaining ingredients in a bowel. Spread ingredients on pizza dough and place in oven until brown. If wanted, add shredded cheese to pizza and remain cooking just until cheese is melted. Let cool for a couple of minutes, slice, serve and enjoy all the compliments. (and a great pizza) 

This recipe is super easy for busy nights yet will taste like you spent all day make your family a gourmet pizza!

I hope you love this pizza as much as we did :)

Baked Cristo Sandwich

Baked Monte Cristo Sandwich

The Monte Cristo sandwich is probably one of my favorite sandwiches of all time. This fantastic recipe is a great alternative to the original fried sandwich!

Ingredients

crescent rolls, honey, muenster cheese, sliced turkey and ham, raspberry jam, butter

separate crescent rolls into eight squares and pinch seams together

I had to use two baking sheets 

brush tops with melted butter and honey

bake in 375 degree oven until lightly golden brown

place in a greased baking dish and top each side evenly with turkey

place another layer of crescent rolls on top of the turkey

top with cheese and...

ham, evenly on both sides

place another layer of crescent rolls and spread raspberry jam

place the final layer of crescent rolls and brush with any remaining butter and honey (this step is optional)

bake in a 375 degree oven for approximately 10 min until golden brown

ENJOY!

Monte Cristo Sandwich

Ingredients

2 (8oz) cans of crescent dinner rolls

2 Tbsp butter, melted

2 Tbsp honey

6 oz thinly sliced turkey

6 oz thinly sliced ham

6 oz muenster or gouda cheese

1/3 to 1/2 cup of raspberry jam (I used seedless)

Directions

Heat oven to 375 degrees. Separate dough into eight squares on two ungreased baking sheets. Pinch perforations together to seal. In small bowel combine butter and honey. Mix well and brush over dough. Bake in the oven until lightly golden brown. Cool for 5 min.

Grease a 9x13 baking dish. Carefully place one layer of crescent roll in the baking dish. Top evenly with sliced turkey. Place second layer of crescent roll over turkey. Top evenly with cheese and ham. Place third layer of crescent roll over ham. Spread raspberry jam evenly over rolls. Place fourth and final layer of crescent roll on top. If you have any butter mixture left over you can brush the top of the final layer before placing in the oven. 

Bake at 375 for approximately 10 min until golden brown. Let stand 5 min. Slice and enjoy! Yields: 6 slices.

Texas Roses

I have found that the easiest roses to grow are knockout roses. I love them because they are very low maintenance and they are so beautiful!

I recommend pruning them twice a year. Once in the early spring and then again toward the end of August. In the spring you can cut them back as much as you want and they will grow tall and full but, in August only cut them about a third of the way back. Once they are cut they will quickly grow new leaves and lots and lots of blooms!

These are by far my favorite landscaping flower!

Taco Soup......

Yummy!!

It is going to be rainy tonight and turn cooler here in Texas, so I thought it would be a good soup night.

And of course I will add a glass of wine with my meal and hope I don't get any whine from the kids :)

Hope ya'll enjoy!

Ingredients:
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups low fat milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can Rotel, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips

Directions:

1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, continue to stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
3. Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

Been A Long Time....

I'm Back.....

It has been a long time since I've blogged anything. I was sick :(

I am feeling much better now though :)

My chickens are doing great!! I am getting alot of eggs.

And now that they are familiar with their new home, I let them out during the day to scavenge for bugs and such. They really like being able to run about. They also have been nice enough to help clean out my flower beds!

New chickens

The Chickens Are Here!!

My chickens are finally in their new home!

They seem happy. We have only had them a couple of days and already have eggs! The whole family is every exited about our new feathery friends. They are a nice addition to our home. 

What's For Dinner??

That is the most popular question in my house this afternoon.

Well the answer is this.......

Chicken Crescent Roll Casserole

• 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
• 3/4 cup grated reduced fat cheddar cheese (or any cheese of choice)
• 1/2 cup whipping cream
• FILLING
• 4 ounces reduced fat cream cheese (very soft) - I used Green Mountain Farms Greek Yogurt Cream Cheese
• 4 tablespoons butter (very soft but not melted)
• 1-2 minced garlic cloves (optional)
• 1/3 cup onion, finely chopped
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups)
• 1/2-3/4 cup finely grated reduced fat cheddar cheese
• 1/2 teaspoon seasoning salt 
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons fat free mayonnaise
• 1 cup grated reduced fat cheddar cheese (for topping)

directions

• 1. Set oven to 350°F.
• 2. Butter a casserole dish (any size to hold crescent rolls).
• 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• 4. Heat just until the cheese melts (do not boil).
• 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• 6. Add in the chopped chicken (I used my food processor to chop), onion and cheddar cheese; mix well until combined.
• 7. Add 1-2 Tbsp mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• 8. Season with seasoned salt or white and black pepper to taste.
• 9. Unroll the crescent rolls.
• 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• 11. Drizzle a small amount of soup mixture on the bottom of the dish.
• 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• 14. Bake for about 30 minutes.
  
  
  Here in Texas we enjoy our comfort food! I hope you enjoy it too!!

My New Hen House

 

 

It's not quite finished yet but almost!

 

 

They have a fenced-in yard to keep out various unwanted creatures that may lurk about in the night.

 

I should be getting my chickens later this week!

 

 

 

Bluebonnets Are Here!

 

 

I always love watching the bluebonnets grow every year. They are so pretty and I can't resist getting pictures of the kids in them!