Q Kitchen

  Ingredients: With THIS recipe, I used 1 half French or Italian bread  2 cups flavored liquid coffee creamer of your choice (or 4 c milk) 16 large room temperature eggs beaten until all yolks are broken 1 Tbs each: cinnamon, nutmeg and vanilla (if using unflavored milk or cream use 1/3 cup vanilla) 1 sticks melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** I add day of baking Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg, vanilla and melted butter in large bowl.  Place crusts, and cut pieces of bread up to halfway in your generously greased 9 x 13 casserole dish (or roaster pan). Add egg mixture over top of bread layer and bake COVERED in a 375 degree preheated oven for 45 minutes.  When the french toast is mostly dry on top, remove cover and return to oven for 15-20 minutes. Once top is completely dry and browned to your liking, remove from oven and allow to set for additional 10 minutes before serving. IF FREEZING, place uncovered in refrigerator to...

 Ingredients: 12 oz box of Jumbo Shells 4 Tbsp Butter 1/4 C All-Purpose Flour 1/4 tsp salt  1/4 tspn black pepper 4 C shredded cheese of your choice 3 C milk  Directions:  1.) Cook pasta according to directions then rinse with cool water to keep from getting mushy

 Red Sauce Recipe: 4 - 29 oz tomato sauce 3 - 6 oz tomato paste  2 TB EACH: Italian seasoning, garlic granules, kosher sea salt, black pepper, onion powder Cook 2 - 12 oz boxes of jumbo shells according to directions on box minus 5 minutes. If directions say boil 12 minutes, boil for 7 minutes instead. Remove from heat and gently place in strainer then run cool water over the pasta to stop the cooking process. Separate any shells stuck together while running the cool water over the pasta. When I do this, my shells stay firm and do not rip, tear or stick together. Cheese filling Recipe: 6 eggs well beaten until all yolks are broken We prefer 1 TBS each: garlic granules, dried parsley, dried thyme, kosher sea salt, crushed red pepper, onion powder. Add any seasonings and spices after the egg yolks are broken and well mixed. In a large mixing bowl, blend well together: 32 oz low-moisture, low fat ricotta cheese 2 c high fat, low curd cottage cheese 1 c grated Parmesan 3 c shredde...

 As a single mom to three children with varying special needs, time is often a valuable commodity I do not have the luxury of having much of. Because of this, over the past 12 years, I have learned skills to save money and in the long run, saved time and saved myself of much food-related drama. In this short article, I will give you some of the resources I have used along the way. I hope this helps someone out there along the way. The First Skill: GET ORGANIZED! Ways you can get organized? Start by inventorying you "Four Corners Pantry" . What is a four corners pantry?  https://youtube.com/shorts/moknoa-ntgM?feature=share The "Four Corners Pantry" is your { 1st Corner} working pantry, {2nd Corner} your refrigerator or refrigerators, {3rd Corner} your freezer or freezers and {4th Corner} your extended or "prepper" pantry.  Let's start with your working pantry also referred to as the "1st Corner. This is where you keep your food items you use every ...

 Creamy French Toast Mix 12 large room temperature eggs beaten until all yolks are broken and mixed well with whites Next add: 2 cups flavored liquid coffee creamer of your choice (or 2 c milk) 2 Tbs each: cinnamon, nutmeg and vanilla 1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla and melted butter in large bowl.  Italian - Style Egg Mix 12 well-beaten eggs (Make sure all egg yolks are completely broken) 2 c milk 1/2 tsp salt 1 Tbs Italian seasoning 1  tsp garlic powder 1/2 c melted butter ( I forgot to add to bag in the video but made a note in my kitchen binder to add after mixes were thawed.) Mix well until all seasonings are well incorporated with eggs and milk. Then add approximately 1 1/2 C Italian shredded cheese and wisk well.  Gently pour egg mixture into gallon freezer bag and remove as much air from bag before completely sealing.  Rinse off outside of bag and dry compl...

  How to Make Ham and Cheese Sliders: Ingredients: dozen buns 12 slices deli ham 6 cheese slices (Swiss, cheddar, or marble) 1/2 cup butter, melted 1 Tbsp. mayonnaise 1 Tbsp. Dijon mustard 1/2 Tbsp. Worcestershire 1 Tbsp. poppy seeds 1 Tbsp. honey 1/2 Tbsp. dried onion Assembly Instructions: Place the buns on a flat surface and slice the buns all together. Put the bottom part of the buns in a 9×13 aluminum baking tray. Layer ham and cheese on top of the buns, then place the top layer of buns over the cheese. Mix up the dressing by combining the melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, poppy seeds, honey, and dried onion in a small bowl. Spread the dressing mixture over the top of the buns. Cover the tray with two layers of aluminum foil and store in the freezer until you’re ready to eat.

  Tamale Casserole INGREDIENTS 1/2   lb   ground turkey OR ground beef 15   oz   can pinto beans, drained and rinsed 15   oz   can corn, drained 10   oz   can red enchilada sauce 8.5   oz   box jiffy corn muffin mix 1   tsp   salt 1/2   tsp   pepper 1   tsp   cumin 1   tsp   chili powder 1   tsp   oregano 1/2   tsp   onion powder 1/2   tsp   garlic powder 1/3   cup   water 4   oz   cheddar cheese, shredded DIRECTIONS Preheat oven to 350 degrees To a skillet on the stove add the ground turkey and break it up and cook through. To a large bowl add in the cooked ground turkey, pinto beans, corn, red enchilada sauce, jiffy, seasonings, and water stir well. Spray a 9×13 baking dish with non stick spray add the casserole in and spread it out sprinkle the top with the shredded cheese and bake for 30-35 minutes. Top with your favorite taco toppings and ...

12 eggs beaten until all yolks are broken 1 c shredded cheese of your choice. 1 c milk of your choice.  Wisk all together and place in a labeled bag with directions:  "Thaw overnight in fridge. Wisk contents in a mixing bowl until well blended. Pour into well greased cookie sheet and place in 350 degree preheated oven for 10-12 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 2-3 minutes before cutting with a spatula or egg turner. Remove squares from sheet pan and place on rack to cool completely before using." **IMPORTANT - Close zipper on freezer bag most of the way, removing any air, then lay flat with zipper closure up to remove all excess air from bag before completely closing the zipper. Allow to freeze laying flat then once completely frozen the bag can be stacked with other bags or stood up. These can be used by themselves or made into breakfast sandwiches or breakfast burritoes.

 Preheat Oven to 375 degrees (F) Ingredients for Egg Mix: 12 scrambled raw eggs (room temperature) 1 1/2 C shredded cheese of your choice 1 1/2 - 2 C diced cooked ham chunks salt, pepper, garlic powder and other desired seasonings you would usually add to your eggs or omelets 1 1/2 C milk or light cream Mix the cheese, ham and seasonings together until well blended then slowly mix in the milk Cut stale or stout bread (French, Italian,Texas Toast or Potato bread) OR use an entire bag of crusts. GENEROUSLY butter or grease bottoms and sides of casserole dish(es) Arrange bread cubes or crusts loosely on bottom 1/2 of casserole dish Wisk all ingredients in egg mixture together and ladel over bread layer evenly until all cubes or crusts are covered at least a 1/2 inch over top of the bread layer. Place in 375 degree preheated oven. Bake for 30 minutes then check to see if middle of egg mix is set and no longer "jiggly". If no longer jiggly in the middle, stick a knife in the middl...

 Ingredients: 1/2 loaf sturdy bread ( I used half of a french bread loaf, cut in half 2 times then cubed) 2 cups flavored liquid coffee creamer of your choice (or 2 c milk) 16 large room temperature eggs beaten until all yolks are broken and mixed well with whites 1 Tbs each: cinnamon, nutmeg and vanilla 1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** I usually add this the day of baking Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla.  Cut all slices of bread into 3 strips and add in small batches to the fluid mix ensuring all sides are evenly coated. Pleace each dipped piece of bread onto a generously greased cookie sheet and bake in a 350 degree preheated oven for 8 - 10 minutes on both sides. Be sure to flip after 8 minutes so neither side is soggy or (worse) burned. When the french toast is gently browned (or browned to your liking) and is easily lifted with an egg turner or spatula, remove all pieces gently from the cookie sheet and pla...

  FREEZER-PREP FRENCH TOAST STICKS INGREDIENTS 1 loaf Texas toast 7 eggs 1 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla 1 teaspoon cinnamon 2 tablespoons sugar Salt, to taste Cooking spray PREPARATION Preheat oven to 350°F/180˚C. Spray a large baking sheet with cooking spray. Stack and slice the Texas toast into thirds. In a large bowl, whisk together eggs, milk, butter, vanilla, cinnamon, salt, and sugar. Dunk each strip of bread into the mixture, allow the excess to drip off, then place on prepared baking sheet. Repeat with remaining strips. Bake in a preheated oven for 15-20 minutes, flipping halfway. Remove from oven and serve, OR let cool slightly and transfer baking sheet to freezer. Once frozen, after 1-2 hours, transfer to a freezer bag for easy storage. To reheat, preheat oven to 350˚F and bake for 10-15 minutes until heated through. OR transfer frozen sticks to a plate and microwave 45-60 seconds. Enjoy!

  Ground Beef and Rice Skillet This simple skillet meal is full of flavor! Prep Time 5 minutes   mins Cook Time 15 minutes   mins Total Time 20 minutes   mins Course:  Dinner Cuisine:  American Keyword:  Ground Beef and rice skillet   Servings:  4   servings   Author:  The Southern Lady Cooks Ingredients 1   lb   of ground beef 1/4   cup   of diced red onion 1/2   teaspoon   of minced garlic 1 1/2   teaspoons   of smoked paprika 1/2   teaspoon   of cumin 1  (14 ounce)   can of green enchilada sauce 1  (15 ounce)   can of pinto beans   drained 1   (4.5 ounce)   can of green chiles 1  (10 ounce)   can of mild Rotel tomatoes   drained 2   cups   of cooked white rice 1   cup   of shredded cheddar cheese Instructions In a 10 inch skillet, add red onion, minced garlic, and ground beef and cook on medium heat. Drain ...

Ingredients: 16   ounces   of Rigatoni pasta 1   teaspoon   of minced garlic 1/2   cup   of chopped onion 1   lb   of ground beef 4   ounces   of Velveeta 14.5-   ounce   can of fire-roasted tomatoes   drained 7   ounces   of green chiles 1   cup   of Ranch dressing 3/4   cup   of BBQ sauce 2   cups   of shredded cheddar cheese Instructions Cook pasta according to the direction on the box and drain. Cook minced garlic, onion, and ground beef on top of the stove until cooked through. Drain off any grease. Add in Velveeta, tomatoes, and green chiles and mix through until cheese is melted. Add pasta and meat mixture together in a large bowl. Add bbq sauce, ranch dressing, and a cup of shredded cheese and stir together. Pour into a 2-quart casserole dish and top with the rest of the cheese. Bake at 350 for 15-20 minutes or until cheese is melted and heated through.

  Cajun Baked Spaghetti Andouille sausage (I have also used smoked sausage and smoked turkey sausage) Spaghetti noodles Diced onion Sweet peppers or green pepper Cajun seasoning Smoked paprika Cream cheese Diced tomatoes, drained Shredded cheddar cheese Recipe Notes : If you don’t like Andouille sausage, you can always use smoked sausage or smoked turkey sausage. My family loves cheddar cheese but you could easily use mozzarella or parmesan in this recipe.   Cajun Seasoning: 2 tablespoons paprika 1 teaspoon black pepper 1/2 teaspoon red pepper flakes or cayenne (You can add more if you like it hot) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon oregano Combine all ingredients and store in an airtight container.  This makes about 1/3 cup of Cajun seasoning. Instructions Cook pasta according to directions on the box. Slice sausage and brown in skillet over medium heat with onions and peppers. Stir in di...

  Corndog Muffins | Make Ahead Freezer Meals for Kids! Ingredients 8 boxes of corn bread mix (I used the Jiffy brand I had in my pantry) 3 cups of milk (I was out of milk on this freezer cooking day and used almond milk instead. Water will work, too!) 8 eggs 12 hotdogs Mix corn muffin mix well in large metal mixing bowl. *Fill muffin wrappers 3/4 full with corn muffin mix. *Slice 12 hotdogs into 4 slices each – you’ll have 48 mini hotdog pieces. *Place two mini hotdog pieces in the middle of each corn muffin. *Bake at 400 for 12-15 minutes *Let corndog muffins cool *Eat now and bag rest for freezer in labeled freezer bag

 https://www.tasteofhome.com/recipes/sweet-spicy-jalapeno-poppers/ 6 jalapeno peppers 4 ounces cream cheese, softened 2 tablespoons shredded cheddar cheese 6 bacon strips, halved widthwise 1/4 cup packed brown sugar 1 tablespoon chili seasoning mix Directions Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan. Bake at 350° until bacon is firm, 18-20 minutes. Peppers (Hot) Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts 1 stuffed pepper half: 66 calories, 5g fat (3g saturated fat), 15mg cholesterol, 115mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.

  Thai Chicken Curry 4.72  from  94  votes This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor! PREP: 10 minutes   mins COOK: 40 minutes   mins TOTAL: 50 minutes   mins SERVINGS:  4   servings Ingredients    1x 2x 3x 1 1/2   pounds   boneless skinless chicken breasts   or thighs, or a mix! 1/2   teaspoon   kosher salt 1/2   teaspoon   ground black pepper 2   tablespoons   coconut oil 1   red bell pepper   thinly sliced 1   leek   thinly sliced 2   cloves   garlic   minced 1/2   teaspoon   grated fresh ginger 2   tablespoons   red curry paste 1   can   full-fat coconut milk   (14 ounces) (do not use light, or the sauce won't thicken properly) 3   tablespoons   fresh cilantro   torn Prepared brown rice   for serving Instructions ...