Bacon Cheddar Bubble Bread

Bacon Cheddar Bubble Bread. Bacon….cheese….who could ask for more?? How about some mozzarella thrown in for stringy cheesy yumminess? I added some and it rocks! This one comes from Recipes That Crock, as it’s actually a crock pot recipe. I made it in the oven because I started late, and hey, if you want to do it in the crockus poticus, have at it. Just place it all in your greased and floured slow cooker and cook on high for 1 ½ to two hours. I guess I’d do that if I needed to go out and wanted it done when I got home, but it was easier for me to just whip it up and bake it for about half an hour in the oven. Either way, this is so stinking good, I know you’ll love it!

So, let’s get cooking!

Cook the bacon in a skillet, drain, and set to cool. Dice the pepper and grate the sharp cheddar cheese.

Chop up the bacon. In a large bowl, place the refrigerated rolls, pepper, bacon, and cheeses. Pour the melted butter over it all, then mix. I found that using my hands was the best way. Messy, but best. ;)

Place all into a 9 X 13” baking dish that is greased. I added a little more cheese on top. Just because that’s how I roll. ;)

Bake in a 350° oven for about 30 minutes or so, until browned on the sides.

Enjoy! ~TMMF

Bacon Cheddar Bubble Bread

4 tubes refrigerated biscuits
¾ c butter, melted
1 bell pepper
8 strips bacon
1 c sharp cheddar cheese
1 c shredded mozzarella cheese

Roasted Pepper Pasta Salad

Here’s the last of the pasta salads we had this summer. This recipe is from Food Network Kitchen, and originally had small mozzarella balls in it, but they were too expensive for me, so I used a block of mozzarella and cut it into chunks. Hey, it works and you save money! ;) The recipe also used fresh basil, but I didn’t have any and used dried instead. This is a very tasty pasta salad with a Mediterranean flair and I’m sure you’ll like it as we did.

So, let’s get cooking!

Set a pot of water to boiling for the pasta.

After washing the peppers, slice in half, remove the seeds and place upside down on a sheet pan. Don’t peel the garlic; simply place it on the sheet pan with the peppers.

Roast under the broiler for 7-8 minutes. When they’re done, you can place the peppers in a covered bowl to sit for a few minutes to help soften the peels.

While the peppers are basking under a tropical sun in the broiler, cut up the mozzarella cheese into ½ inch chunks.

When the water is ready, cook the mezzi rigatoni just until al dente. Drain and rinse well with cold water to cool off.

Peel the pepper halves, and then slice. Megan helped me, and we decided to cut the strips of sliced peppers in half.

Squeeze the garlic from their peels into a bowl. Mash, squish, do what you have to to make it all a mess. ;)

Add the oil, lemon juice, and basil and whisk until well blended.

In a large bowl, mix together the pasta, peppers, and cheese chunks. Add the dressing and stir well until thoroughly coated.

And you’re done! Enjoy! ~TMMF

Roasted Pepper Pasta Salad

12 oz mezzi rigatoni
½ each of red, yellow, and green
   Bell peppers
6 cloves garlic
1/3 c olive oil
Juice from 1 lemon
8 oz mozzarella
2 tsp dried basil

Sausage and Tortellini Veggie Soup

This soup is one I came up with one night when I was craving a good hearty vegetable soup, and I had some ground Italian sausage and tortellini on hand to toss in too. What came out in the ladle when it was done was just delicious! I hope you like it as much as we did.

So, let’s get cooking!

Dice the onion, pepper, celery, and mince the garlic. I had a little red bell pepper that needed to be used up so I used that too.

Dice the zucchini into larger chunks than the rest and cut the carrots into coins.

In a large saucepan or stockpot, sauté the Italian sausage with the onion, pepper, celery, and minced garlic until the sausage is fully cooked and onions translucent.

Add the chicken broth, can of diced tomatoes, zucchini, carrots, and thawed spinach, along with the pepper, oregano, and basil. Bring to a boil, then turn down to simmer for 30 minutes.

When the soup has simmered, cook the tortellini in boiling water for 3 minutes, no more. Make sure the water isn’t boiling too hard or it’ll tear the tortellini up.

Drain the tortellini and add to the soup. It’s now ready to serve!

Enjoy! ~TMMF








Sausage and Tortellini Veggie Soup
   (serves 8-10)

1 lb ground Italian sausage
1 onion
1 green bell pepper
2 stalks celery
2 big cloves garlic
1 or 2 small zucchinis
4 carrots
7 c chicken stock or broth
1 28 oz can diced tomatoes
1 10 oz pkg frozen spinach, thawed
1 19 oz bag frozen cheese tortellini
1 tsp pepper
2 tsp oregano
1 tsp basil

Spicy Korean Chicken

This recipe comes from Rasa Malaysia, who puts out authentic Asian recipes that are so good! It wasn’t overly spicy; both Megan and Timmy won’t eat anything too hot, but they sure ate this. You can also amp it up by adding extra spice to it.

My one change I made was using sriracha instead of the Korean chili paste, known as gochugaru. I didn’t want to spend money on an ingredient that I could substitute with something I already had that would be sufficient. Part of my goal in presenting recipes is to ensure that they’re affordable for most families. The chicken came out wonderful and I’m sure you’ll like it.

So, let’s get cooking!

If you’re using leg quarters like I did (inexpensive and delicious!), separate the legs and thighs and remove the skin if you’d like.

Peel and mince the garlic and the fresh ginger. I *love* using fresh garlic and ginger in cooking. They smell so good and taste even better!

In a medium bowl, whisk together all the ingredients.

Place the meat in a gallon freezer bag and pour in the mixture. Marinate for two hours or overnight for even better flavor infusion.







Grill or bake and dig in to authentic Spicy Korean Chicken!

Enjoy! ~TMMF

Spicy Korean Chicken

2-3 lbs meat
¼ c oil
3 Tbl sriracha
2 tsp chili powder
2 Tbl toasted sesame oil
3 Tbl sugar
6 cloves garlic
2” fresh gingerroot

Buffalo Chicken Pasta Salad

From Yellow Bliss Road, this is one of the BEST pasta salads to ever cross my lips! I cannot tell you how stinking good it is and how we wanted it for more meals. My family *loves* Buffalo Chicken anything, so of course I just had to try this. It will be eaten by our family for years to come and then even on into the hereafter. ;)

The original recipe included a couple tablespoons of blue cheese, which I switched out for 1 cup of feta cheese, and I added mayo to the dressing and increased the hot sauce. The result was perfect according to my taste testers. ;)

So, let’s get cooking!

Assuming you’ve cooked the rotini, drain it and rinse with cold water. Sauté the chicken breasts in a little oil in a skillet. Set aside to cool afterward.

While that’s cooking, dice the celery and grate the carrot. These are both great jobs for young chefs to help with.

In a smallish bowl, whisk together the Ranch dressing and mayonnaise.

When the chicken has cooled, shred. My darling daughter Caitlin used two forks to do this, but you can also just use your hands to pull it apart.

Add the Frank’s hot sauce and coat well.

In a large bowl, place the rotini, celery, and grated carrot and mix.

Add the crumbled feta cheese and the shredded chicken. And yes, use a rubber spatula to get every drop of that hot sauce!

Mix together, and you’re done! Yahoo!!

Enjoy! ~TMMF

Buffalo Chicken Pasta Salad

1 lb rotini pasta,
   cooked and cooled
2 chicken breasts
2 stalks celery
1 carrot
1 c feta cheese, crumbled
1 c Frank’s hot sauce
½ c Ranch dressing
½ c mayonnaise