Homemade Egg McMuffin Sammy's

Nothing can be simpler than this fast version of a beloved favorite. What makes this especially easy is the fact that it can be placed in your freezer for you convenience another day! What makes these even better is the fact that they are a very healthy alternative to the drive-thru!

Ingredients:

12 eggs                seasonings (to taste)            Sliced cheese or grated cheese              meat of choice              english muffins or sandwich rounds (whole wheat)

Directions:

           1) Crack your eggs into a well greased (butter or Non-stick spray) muffin tin. If you want your yolk slightly loose then don't whisk them. If you are a 'scrambled' fan, then scramble before placing in tin.

           2) place in 350 degree oven for approximately 15 minutes.

           3) While the eggs are cooking toast up your muffin or rounds. You can place in oven or toaster.

          4) Grab your meat of choice (canadian bacon, bacon, sausage, etc) place on muffin/round top with cheese and egg

          5) At this point you can individually wrap and place in freezer or serve. Your choice!

          6) If you choose to freeze: these are better served after warming in the oven (isn't everything though??). Just place in a 350 degree oven and it will take approximately 25 minutes. (less if you have a convection oven)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Hawaiian Fluff

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 (3.4 ounce) packages instant vanilla pudding mix
• 4 cups cold milk
• 1 1/2 teaspoons coconut extract
• 1 (8 ounce) package cream cheese, softened
• 1 (20 ounce) can crushed pineapple, well drained 
• 2 cups heavy cream, whipped and sweetened
• 2 cups flaked coconut, toasted

Directions

1. Mix cake batter per package directions.
2. Pour the mixture into 9x13 casserole dish
3. Bake at 350 degrees for 15 minutes.
4. After cooling, combine pudding mixes, milk and coconut extract; beat for 2 minutes.
5. Add the cream cheese and beat well.
6. Stir in pineapple and pour over the cooled cake.
7. Top with whipped cream and sprinkle with coconut.
8. Chill for at least 2 hours.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Minty Dessert

Ingredients

• Gallon of Mint Chocolate Chip
• Package of Oreos type sammy cookies (Or GS Thin Mints would work beautifully!!)
• Package Andes Mints

Directions

1. Take ice cream out of freezer and let it soften until you can stir (don’t let it completely melt).
2. Place Oreo's in a large Ziploc bag and crush  
3. Put aside one cup of the Oreo crumbs for later.
4. Crush the mints & mix together with the ice cream
5. Place crushed Oreos at the bottom of a large cake pan (except for that one cup you are saving for later).
6. Pour ice cream mixture over the top and spread slowly (carefully as Oreos kind of stick to it. 
7. Sprinkle the top with remaining Oreos.
8. Freeze for at least a couple of hours.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Kid-Friendly Mac N Greens

Ingredients

1 pkg. egg noodles
3 c. fresh spinach, diced
2 T. butter
2 T. flour
1 1/2 c. chicken broth (vegetable broth is a good substitute if you want to make this vegetarian)
1 c. cheddar cheese
1 c. asiago cheese
1/2 c. diced ham
1 c. green peas, frozen

Instructions

Bring a large pot of water to a boil. Add noodles and cook according to package directions.

While noodles are cooking, melt butter in a large skillet, over medium-high heat. Stir flour into melted butter then slowly add the broth and whisk until flour & butter are completely dissolved. Cook just until mixture starts to boil. Remove from heat and stir in remaining ingredients.
Three to four minutes before the noodles are finished, add the peas to the pot of water.
One minute before noodles are finished, add spinach to the pot of water.
Drain noodles, peas, & spinach, then transfer to a large serving bowl. Pour cheese mixture atop and stir. Serve immediately. Enjoy!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Hawaiian Meatballs and Rice

Ingredients

FOR THE STICKY RICE:
3 c. rice      6 cups water       1 tsp salt       1/2 or 1 stick butter or 1/2 cup olive oil

FOR THE MEATBALLS:
2 lbs. ground chicken, pork or beef
1/2 c. saltine crackers, crushed
1 egg
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. thyme

FOR THE SAUCE:
1/2 c. ketchup
1/4 c. brown sugar
1/4 c. white vinegar
1/4 c. soy sauce

1 T. dried onion flakes
1 T. dried, minced garlic
1 T. cornstarch
1 c. water
1 c. fresh pineapple (optional)
1 c. green bell peppers, chopped (optional)

Instructions

Prepare rice according to package

In a large bowl, combine all meatball ingredients with your hands. Roll into 1 1/2 inch balls, then place in a warm skillet which has been drizzled with olive oil. Add 1/4 c. water to the bottom of the skillet, then cover with a lid. Allow to cook on stove, over medium heat for about 10 minutes, or until meatballs are cooked through.

In a large bowl, combine all sauce ingredients. Pour over cooked meatballs and bring to a boil over medium heat. Once sauce is thick and bubbling, serve meatballs and sauce over rice. Garnish with cilantro and peanuts, if desired.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Clayton Approved Deviled Eggs

Ingredients

6 eggs, boiled
1/4 c. Mayo and Sour cream

1 tsp Brown Mustard Seeds, crushed or use powder

1 tbsp Horseradish OR Dijon mustard

2 T. ham, finely diced
1/2 tsp. garlic salt
Fresh crushed pepper

* for Clayton – sprinkle tops, generously, with Paprika

Instructions

Slice eggs in half and remove yolks. In a medium bowl, combine yolks, yogurt, ham, scallions, salt and pepper. Spoon the combined filling back into the egg halves.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Kid Friendly Chowder

Ingredients

1 T. olive oil
1/2 c. red bell pepper, finely diced
1/2 c. green bell pepper, finely diced
1/2 c. yellow onion, finely diced
2 c. sweet white corn (fresh or frozen)

1 chicken breast, cooked and shredded
2  tsp Chicken boullion
3 T. flour
3 c. whole milk
1 c. water
3 T. sharp cheddar
Optional garnish: cilantro and crushed tortilla chips

Instructions

In the bottom of a large soup pot, heat olive oil over medium heat. Add pepper and onions and saute in heated oil until softened (about 3-5 minutes). Stir in corn.
Crumble boullion over pepper and corn mixture. Sprinkle flour atop peppers. Whisk in milk and water. Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. Garnish, if desired, before serving.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!