Our weekend and spring/summer evenings are filling up quickly. What quick and easy recipes or tips work for you and your household?
We do have this new favorite, for frittata-like eggs. These can be made in advance and refrigerated or frozen.
Scrambled Egg Muffins
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
This is my daughter Katie’s very favorite thing! Perfect for the Kentucky Derby weekend (May 6)
Kentucky Butter Cake
Prep 30 m
Cook 1 h
Ready In 2 h
Recipe By:Suzanne Stull
“Moist and buttery cake made from readily available ingredients with a luscious butter sauce.”
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 5/4/2017
BBQ Pulled Pork
all you need:
1 large onion, thinly sliced
1 (18oz) bottle of BBQ sauce
2 tbsp. brown sugar
1 tsp liquid smoke
1 (3 to 4) pound pork shoulder
Combine BBQ sauce, brown sugar, and liquid smoke in small bowl and mix. Place pork shoulder in slow cocker and pour ingredients from bowl over pork shoulder. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours. Shred pork and serve on buns.
Nutrition per servings: 220 calories, 4.5 g fat, 1.5 g sat, 0 g trans, 70 mg cholesterol, 540 mg sodium, 21 g carbohydrates, 1 g fiber, 23 g protein.
Source: Mankato Hy-Vee Dietitian
I like to make this up ahead of time and freeze in a gallon-sized freezer bag; easy enough to grab throw into slow cocker when I need it. This is a favorite in my house.
This is one of my favorite quick and easy vegetarian recipes. Goes great with cheese grits. Adapted from Moosewood Restaurant
Black-Eyed Peas with Spinach
1 onion, chopped
2 tablespoon olive oil
10 oz fresh spinach, rinsed, stemmed, and coarsely chopped
2 16 oz cans black-eyed peas
ground black pepper to taste
pinch of cayenne or crushed red pepper flakes
Sauté onions in oil until soft, about 7 min. Add the spinach to the skillet, stir until it wilts. Add the black-eyed peas, pepper, and cayenne. Bring to a simmer on medium heat. I make cheese grits in a rice cooker. Cook grits as normal and add shredded cheddar cheese as desired.
Chicken Tacos – Simple Crockpot Recipe
One of my favorite recipes of late has been shredded chicken for tacos. When @bjs03 served them recently, I knew they would be a hit with my entire family! On top of that, it is SUPER EASY – 5 minutes prep time.
1-2 pounds of boneless chicken breasts
1 package dry taco seasoning mix
1 16 oz jar of salsa
In a crockpot, place chicken at bottom, add taco seasoning and salsa. Cook on low for 6-8 hours.
Once fully cooked, shred with a fork. Serve/enjoy with your favorite chicken taco fixings.
This sounds really good. I will try it this weekend. Thanks!
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I love pulled pork for get togethers. I’ll add this recipe to my file 🙂 Most recently, I made a pulled pork with a pineapple relish and served it on Hawaiian buns.
I’m not much of a cook. How would i make the grits?
Trying out a picture … bummer, it’s sideways 🙂
I believe it is a two to one ratio – 1 cup grits, 2 cups water. But, the package has the directions. After cooking and while the grits are still hot, I add
shredded sharp cheddar cheese, about half a bag (I like a lot of cheese) and stir until it melts.
What a great idea for camping!! Just warm them up in the mornings!!
I love this recipe too – has been a go to for quite some time. There is another version of this that uses 1 packet of ranch seasoning mix and 2 cups of chicken broth in place of the salsa. Either way – this recipe also works great in quesadillas and on taco salad! Thanks for sharing!
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