Breakfast Quesadillas



My two boys would probably be happy eating tortilla shells for every meal.  They are a staple in my kitchen just like milk and bananas.  Matt, while he likes tortilla shells, he expects something to be inside it.  This breakfast filling was super.  We really enjoyed these and I think you will too!

Feel free to add in whatever you like.  I used some leftover Cheesy Rotel Dip with taco meat that we had had on nachos, along with some black olives and green onions.  If you are short on time the filling is really good by itself or wrapped in tortilla burrito style instead of pan toasted as a quesadilla.

Breakfast Quesadillas  Source: An 'A' For Effort

Ingredients:

Eggs

Milk (about 1/2 tablespoon per egg used)

Shredded Cheddar Cheese

Cheesy Rotel Dip with taco meat

Green Onion, chopped

Black Olives, sliced

Tortilla Shells

*No exact measurements, I used 8 eggs but it depends on how hungry your family is :)

Directions:

1. Beat eggs and a small amount of milk in a mixing bowl.  Pour into a very large skillet.

2. Cook over low heat, stirring occasionally to scramble the eggs.. 

3. After a couple of minutes, add in Cheesy Rotel Dip, green onion and black olives. Continue cooking the eggs until done.

4. Spray a separate skillet with cooking spray and add a tortilla shell.  Layer with shredded cheddar, egg mixture, more cheese and a second tortilla shell. Spray the top shell with cooking spray. 

5. Cook over medium-low heat until the bottom shell begins to toast.  Carefully flip the quesadilla over and toast the second shell.

6. Cut into wedges and enjoy.

Baked Sour Cream & Ranch Chicken

When I saw this recipe at One Crazy Cookie I knew it would be a crowd pleaser at my house like so many of Tiffanee's recipes.  We love Ranch Dressing :)  The chicken is breaded and then baked and not fried, making it much healthier than traditional chicken fingers!  We only had a little bit left over (I wish there had been more!) and it was wonderful on my salad for the lunch the next day.

Baked Sour Cream & Ranch Chicken  Source: One Crazy Cookie

Ingredients:

6 chicken breasts cut into tenders (I didn't use this many when I made it but should have!)

1 1/2 cups bread crumbs

1/4 to 1/2 cup grated Parmesan cheese
1 packet Hidden Valley Ranch dressing mix
1/2 cup light sour cream (depending on how much chicken you use, you might want more but since I used less chicken I had plenty)


Directions:


1. Preheat oven to 425 F.
2. Mix bread crumbs, Parmesan cheese and Ranch mix together in a bowl. 
3. Put sour cream in a separate bowl.
3. Lightly coat the chicken with the sour cream and roll in the bread crumb mixture. (You won't need a ton of sour cream on it)
4. Place chicken pieces on a greased cookie sheet.
5. Bake for 20-25 minutes or until cooked through.

Strawberry Marshmallow Ice Cream

I am enamored with food.  Even during the first trimester of this pregnancy when I didn't want to actually eat any food I would lie in bed and think about food. (I know!  Who dreams about food even when they don't want to eat any?!?)  I would think about what food I had seen on other blogs, what looked yummy, what I thought my husband would like and what we needed to use up in our own refrigerator.  This recipe was made out of all four of these things. I found the recipe at Three Boys, it looked so good, I thought Matt (and the boys!) would love it and I had some heavy whipping cream leftover from a sauce I had made that I wanted to use up.

I totally didn't wait for the ice cream to set up in the freezer, as you can tell from my picture.  We never do that final step with homemade ice cream.  It is just too good to wait for it to harden and this ice cream was really great!  Ideal for celebrating warmer weather and the arrival of spring!  My usual homemade ice cream recipe is not quite as rich as this one (my usual is part heavy cream and part half & half, not all heavy cream).  I used frozen strawberries and didn't defrost them before adding them to the ice cream but would recommend allowing them to thaw some next time because the frozen strawberries were more frozen than my ice cream, but I guess if you allow the ice cream to harden it won't be an issue :)  The marshmallows?  No problems there!  Is it even possible to go wrong with those?  The balance between the strawberries and marshmallows was perfect, I wouldn't change a thing!

Strawberry Marshmallow Ice Cream  Source: Three Boys

Ingredients:

2 cups heavy whipping cream

1 cup sugar

1 tsp vanilla

1 cup miniature marshmallows

1 cup strawberries, cut into bite sized pieces and chilled

Directions:

1. Combine the cream, sugar and vanilla in a medium mixing bowl.

2. Pour into the frozen bowl of an ice cream maker and turn on.  Allow to mix until creamy and fluffy, about 15-20 minutes.

3. Add your marshmallows and strawberries and mix until combined.

4. Remove from frozen bowl and place into a container with a tight fitting lid and place in freezer for 2-3 hours until set. (Or you can be like us and just eat it in it's melty freshly made state :)

You can't really see them, so trust me, there are a lot of marshmallows and strawberries hiding in that melty goodness!

This post linked to: Sweets for a Saturday #10 at Sweet as Sugar Cookies

Chewy Granola Bars

I have been making up for the lost time when I was too sick to eat by joyfully eating everything I want now :)  I had seen some yummy looking granola bars on several blogs which of course made me decide I wanted to eat some myself.  This recipe is really delightful and good for someone who may not like a crunchy granola bar. The recipe includes marshmallows which keep the bars chewy and has lots of healthy oats, raisins, peanut butter and honey. Growing up my mom would sometimes serve these for breakfast :) 

Chewy Granola Bars Source: An 'A' For Effort's recipe box

Ingredients:

2 C rolled oats

1- 1 1/2 C Honey Nut Cheerios (or your favorite cereal)

3 C miniature marshmallows

1/2 C peanut butter

1/4 C honey

2-3 Tbsp butter

1 C dried fruit (I used raisins, but dried cherries are great in this!)

Directions:

1. Preheat oven to 350 F and toast oats for about 15 minutes. 

2. While oats are toasting, combine butter and marshmallows in a large pot and melt over low heat. 

3. When the marshmallows have just about melted, stir in the peanut butter and honey.

4. Add in the toasted oats, cereal and dried fruit.  Stir until well combined.

5. Spread mixture in a greased 8 x 8 baking dish and chill until firm.

6. Once firm, cut into bars.

*I was too impatient to actually toast my oats and just tossed them in the mix untoasted.  Toasting them tastes great but is not absolutely necessary :)

This post linked to: Sweets for a Saturday #10 at Sweet as Sugar Cookies