Honey Mustard

Honey Mustard

Ingredients:

1/2 C Mustard

1/2 C Mayo

4 Tbs Honey

Directions:

Mix all ingredients in a bowl until well blended.

Honey may stick to spoon or sides of dish so make sure it is mixed into the sauce.

Sloppy Joes

Sloppy Joes

Ingredients:

Ground beef

1/2 Onion Minced

2 Tbs Minced Garlic

1/2 C Kethcup

1/2 C Mustard

3-4 Tbs Brown Sugar

Directions:

Brown the meat with the onion and garlic in a skillet. 

Once the meat is fully cooked add the ketchup, mustard and brown sugar. Taste as you go and add ingredients to acquire the perfect taste you want. 

Serve on buns warm.

-We use any left over meat in tomato sauce with pasta.

Cornflake Chicken

Cornflake Chicken

Ingredients:

Chicken Tenders

1-2 Eggs

1 Tbs Paprika

1 Tsp Garlic Powder

1 Tbs Chili Powder

Salt

Pepper

1/4 C Parmesan Cheese

1-2 C Cornflakes

(Spicy)

1 Tbs Cayenne Pepper

1 Tbs Hot Sauce

Directions:

Oven: 350°

In a small bowl beat the eggs with paprika, garlic powder, chili powder, salt and pepper. For a spicier chicken include the cayenne pepper, and hot sauce.

In a separate bowl mix crush the cornflakes and mix with parmesan cheese. (I use the parmesan container to crush the cornflakes...it works pretty well)

Dip the Chicken tenders in the egg mixture. Then coat with cornflake mixture.

Place the coated chicken on a baking sheet and place in oven. Cook for 10-15 minutes or until chicken is fully cooked.

Breakfast Ring

Breakfast Ring

Ingredients:

Pillsbury Crescent Dough

5 Eggs Scrambled

5 Pieces of Bacon crumbled

1 c Shredded Cheese

Directions:

Oven: 350°

Cook the eggs and bacon and place in bowls or on plates on the side.

on a sheet of foil place the crescent pieces, long side out, into a circle slightly overlapping the ends. once the ring is formed, first put a layer of cheese on the inner most part of the ring.

Next layer the bacon pieces on top of the cheese. Placing the bacon on the cheese will help hold it in the ring once the cheese is melted.

On top of the bacon place the scrambled eggs. They do fall off so it takes a little ingenuity to make them stay in place.

Once the eggs seem to want to stay put begin wrapping the crescent pieces up and over the insides. When wrapping the crescent dough over the eggs be sure to slightly angle the ends of the dough each time. Pinch the ends of the dough to the center to form a tight seal. 

Once the ring is assembled place in the oven for about 10-15 minutes or until the dough is lightly tanned. 

The breakfast ring can be served immediately or put in the fridge and warmed later on. 

Stuffed Loaded Potato Skins

Stuffed Loaded Potato Skins

Ingredients:

6 Russet Potatoes

Bacon

2 Cups Shredded Cheese

Butter

Milk

Salt

Directions:

Cook the potatoes either in the oven or in the microwave. 

Clean each potato and poke with a fork all around the potato.

I suggest the oven because it makes for a nicer skin on the potato. 

In the oven you cook the potatoes for about 1 hour or until soft. If you chose to cook them in the microwave it's about 8-10 minutes for 2 potatoes. 

While the potatoes are cooking you can also put the bacon in the oven on a separate rack to cook.

Once the bacon is finished let it cool and drain on a plate lined with paper towels.

When the bacon is cooled crumble into pieces.

Once the potatoes are cooked let cool for about 5 minutes or until you are able to handle the potatoes.

Slice potatoes in half long ways.

Scoop out most of the potato insides leaving some still in the skins and place the insides in a separate bowl. 

In the bowl add a little bit of salt, butter and milk. Using a large serving fork or a hand mixer create mashed potatoes. As you mix continue to add salt, butter and milk until the potatoes are at the desired consistency. Once you have achieved the mashed potatoes mix in a small portion of the shredded cheese.

Spoon the mashed potatoes back into the potato skins.

Top with the remainder of shredded cheese and bacon pieces.

Replace the skins into the oven for 5-10 minutes to crisp the skins and melt the cheese on top and in the potato skins.

Hurricane Sandy Grilled Egg Sandwich

Grilled Egg Sandwich

Ingredients

English Muffins

Eggs

Cheese

2-3 Tbs Butter

Directions:

On the grill place some foil.

Put water in a pot on the grill, or on a grill burner and bring to a boil.

Split the english muffins and place them inside down. This will toast it and heat it up.

Once toasted, flip and butter the inside.

Place cheese on the muffins and allow to toast the bottom and melt the cheese.

Once the water starts to boil crack and drop the entire egg into the water. Cook until hard boiled or soft yolk.

Remove from water and place on the english muffins.

Enjoy right away or wrap in foil and reheat on an open flame later on. 

Hurricane Sandy Sandwich Melt

Hurricane Sandy Sandwich Melt

Well when hurricane sandy came my family and I lost our power for about a week. No heat, no electricity, NOTHING. When it came to cooking we had to get a little inventive to use up our food before it went bad, and to not starve. Luckily for us we did have our grill working with propane, and a fire place with a cast iron insert which heated the house nicely even without the electric blower working. 

Late one night my sister, friends and myself got a little inventive with our hunger pangs. I do have to give most credit to my sister on this though.

Ingredients:

Foil

Bread

1-2 Tbs Butter

Cheese

Tuna Salad

(Or whatever you like)

Directions:

On a piece of foil spread some butter about the size of two pieces of bread.

Place the bread on the foil with the cheese on top.

Place the foil with bread and cheese on top of the stove/fire/grill.

Let it heat up and toast the bread. (The sizzling sound this made just urged our stomachs to growl even more.)

Once toasted to where you like add the tuna salad (or whatever filling you like) and enjoy.