Tasty Tuesday – 9/24 – English Muffin Bread and Taco Noodles

Two Recipes again today! I have been a busy bee apparently.

English Muffin Bread

I have always loved English muffin bread so when I found this recipe I was super excited.

This is a recipe on One Good Thing by Jillee.


  • 5 1/2 cups warm water
  • 3 packages yeast or 6 3/4 tsp for those that don’t buy packets like me (1 packet = 2 1/4 tsp)
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups flour (I used all purpose but you can use bread flour)


Mix altogether (you can use a mixer but make sure you have a big bowl, mixing can also be done by hand which is the way I did it)(If not used rapid rise yeast let rise to top of bowl, or for some yeast it says let sit 10 min, I did the latter since that’s what my yeast said), then spoon into well greased loaf pans (full recipe needs 4 loaf pans).  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. But keep an eye on it as every oven is different. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.

Taco Noodles

Found this Recipe at Canadian Moms Cook.


  • 1/2 – 3/4 of a 16 oz. bag of large noodle pasta like ziti (I used Penne Zitoni)
  • 1lb of ground beef (about)
  • 1 pkg/envelope of taco seasoning
  • 1C water
  • 1/2 pkg of cream cheese (about 4oz)
  • 1 1/2 C shredded cheese (I used a mix)


Boil pasta until just cooked, drain, run cold water over it. Brown ground beef, mix together taco season and water, Pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced. Add the cream cheese to the beef mixture, stir until melted and combined, remove from heat. Put pasta in your casserole dish mix in 1 cup of the shredded cheese )I did a heaping cup because I like cheese). Top pasta and cheese with beef mixture, gently mix until the pasta is coated. Top with remaining 1/2 cup of shredded cheese (I did not measure top cheese just sprinkled until top was covered). Bake at 350 uncovered for approx 30 minutes.

This is great, and for our family of two made plenty of left overs!


Tasty Tuesday – 9/17 – Cheesy Biscuits

Also found on Pintrest. From the site. Oh Bite It!. These are wonderful too! Also all eaten and then copied by some of them who had some! You can see the biscuit in this picture. Sorry it’s not great, I’ll try for a better one next time!



1 Container of Pillsbury Grands Flaky Layers Biscuits

3/4 of a pound of Mozzarella..Or your fave cheese!

1/4 cup Olive Oil

1/4 cup Grated Parmesan Cheese

1 tsp. Oregano/Italian Seasoning

Dash of salt

How To:

Pop open those Biscuits and slightly flatten each one out, preparing them for their cheese

Cube up the Mozzarella into approx. 2″ chunks.

Load each biscuit with 2-3 cheese chunks and seal them up very well!

Place them seam-side down onto a baking pan.

Brush them with some Olive Oil

Sprinkle with Parm & Seasoning

Bake them at 350 degrees for approx. 15-20 minutes, or until they’re golden and firm.  Expect some of that cheese to escape due to the extreme heat of the oven

Just let them cool and it will be all good.

Makes: 8

Tasty Tuesday – 9/17 – Chicken Enchilada Casserole

I made this a long time ago and I made it once since then and both times it was gone! Everyone loved it. I found the recipe on pintrest and it is from Pinch of Yum, the link is at the bottom. I personally do not use refried beans in my recipe (not a fan). Here is a picture of my casserole!

bis ench













Chicken Enchilada Casserole
1 lb boneless, skinless chicken breasts
19 ounces (about 2 ½ cups) enchilada sauce
2 cups shredded cheese (I used Mozzarella because I had it on hand)
6-8 small flour tortillas
1 can refried beans (I like Amy’s Organic Refried Black Beans – so yummy!)
1. Cook and shred the chicken. I do this by boiling a large pot of water and
cooking the chicken breasts in the water for about 30 minutes until cooked
through. Then I shred the chicken with 2 forks. You can do this ahead of time.
2. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in
the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
Place 2 tortillas in the bottom of the dish, overlapping to cover the entire
surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to
make a total of 2 layers. For me this was about 1/3 cup refried beans, 1 cup of
the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.
3. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled
aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until
cheese is starting to brown and sauce is bubbling.
4. Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess – delicious, but
not ideal). Top with sliced green onions or cilantro.
To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the
corners. This is not necessary but it helps when you layer your ingredients.
Recipe by Pinch of Yum at http://pinchofyum.com/chicken-enchilada-casserole

Chocolate Chip Banana Pancakes (Heart Shaped)

This is the original link. The picture is from the site and also Pintrest.
I had found this on Pintrest when looking for valentine foods and gifts. I followed the original recipe, with a few little differences nothing major, but I will still post all the info here. 🙂


  • 1 cup unbleached white
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large banana, ripe, mashed well
  • 1 cup 1% milk
  • 3 large egg whites
  • 2 tsp oil
  • 1 tsp vanilla
  • 1/4 cup mini chocolate chips
  • cooking spray


Combine milk, egg white, oil, vanilla and mashed bananas in medium sized bowl and mix until smooth.

Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don’t over-mix.

Heat a large skillet on medium-low heat.

Lightly spray a skillet with cooking spray, place the mold on the hot skillet (make sure to spray the mold with cooking spray) and pour 1/4 cup of pancake batter. Add  chocolate chips in each pancake. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

This is the link to the mold I bought to make mine.
The pancakes were great I recommend them!

Spinach Artichoke Grilled Cheese



I found this on Pintrest here. I made it for Justin and myself a long time ago. It was super yummy, Justin agrees.
I used Mozzarella cheese and sourdough bread 🙂


Makes 2 sandwiches

What You Need
Fresh spinach – enough for about 3 cups chopped
Canned artichoke hearts – about 3 (around 6 ounces)
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
1 cup shredded cheese
4 pieces bread
Kosher salt
Butter or more olive oil)

What To Do

1.  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp.

3 Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

4  Spread butter  on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

KFC Chicken bowl

It is delicious even if it may not look it

So Cameo and I have made this before and it was pretty good but we didn’t have gravy. We made it again last night but included the gravy and man was it fantastic!


Chicken nuggets (or popcorn chicken)

Mashed Potatoes (we used instant)


And broth to make gravy

I made this for 2 people so these are my totals:

12 Chicken nuggets

the 3-4 person serving of the potatoes

half a bag of corn

And I used chicken broth for my gravy, which here is the recipe:

1 stick of butter

1/2 cup flour

4 cups chicken broth

salt to taste

Melt butter till frothy, add flower and whisk toll smooth. Start adding broth 1 cup at a time, whisking each time till incorporated. Once all 4 cups are added boil down to the consistency you like. takes 10ish minutes. And Viola!