These go back to before Ty became a blonde. This summer we've been working on making breakfast. I taught the kids to make an over easy egg (but they still have trouble flipping it), and Rick worked with them on making omelets.
 |
| Well, it taste good no matter what it looks like. |
 |
Jasmine and Kayla have asked to cook a lot this summer, but the timing doesn't always work out. But Kayla did make these pita sandwiches one day.
|
 |
Cheesy Pita Pockets
1 tbs veg oil
1 large onion sliced
1-2 pkg frozen beef sandwich steaks
1 can cheddar cheese soup
8 pita pockets
Heat oil in skillet. Heat onions until tender. Drain and set aside. Break steaks into small pieces and cook until browned. Pour off fat. Add cheese and onions and heat through. Spoon into pita pockets.
|
 |
| And Jessica made crescent roll taco bake. You can see how excited she was to cook! |
 |
Crescent Roll Taco Bake
2 crescent roll tubes
1 lb ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated
cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
Lay out the two tubes of crescent pastry, thick
sides in. Use some of the left over crescent rolls to make the center a bit
thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out
crescent rolls
Add some of the cheese to the top
Pull over crescent rolls and tuck in under meat and
cheese.
Follow cook time on the pack of
crescent rolls.
Add cheese, lettuce, tomato, black olives, sour
cream or whatever you desire for your tacos, in the middle.
|
 |
| Kayla also made easy enchiladas. |
 |
Enchiladas
1 lb boneless chicken breasts cubed
10 ¾ oz can cream of chicken soup
1 c thick and chunky salsa
8 flour tortillas (6")
10 ¾ oz can condensed cheddar cheese soup
Cook chicken in skillet until browned. Add chicken
soup (no water added) and 1/2c salsa. Heat through. Spoon about 1/3c chicken
mixture down one side of each tortilla. Roll up and place seam-side down in 2
qt microwave-safe baking dish. Mix cheese soup (no water added) and remaining salsa.
Pour over tortillas. Microwave on high 5 minutes or until hot. Serves 4. |
 |
| Jasmine made crispy cheddar chicken. |
 |
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz
crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not
tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and
cracker crumbs into 3 separate bowls. Toss the salt and pepper into the
cracker crumbs and stir the mixture around to combine. Dip each piece of
chicken into the milk and then the cheese. Press the cheese into the chicken
with your fingers. Then press the cheesy coated chicken into the cracker crumbs.
Spray a 9×13 pan with cooking spray and place the
chicken in the pan. Cover the
pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil,
bake for an additional 10-15 minutes, or until the edges of the chicken are golden
brown and crispy.
In a medium sized saucepan combine the cream of
chicken soup, sour cream and butter with a whisk. Stir it over medium high heat
until hot. Serve over the chicken.
|
 |
| Jessica made chicken Caesar wraps. There was no real recipe. Just get Tyson or another brand precooked chicken strips and heat them up. |
 |
| Put on a soft flour tortilla and add lettuce, cheese and Caesar dressing. You could add other vegetables too. |
 |
| At Jasmine's request, Jessica make homemade strawberry shakes again. |
 |
Strawberry
Shake
½ lb strawberries sliced
2 Tbs sugar
1 tsp vanilla extract
1 pint vanilla ice cream
½ c milk
1 Tbs strawberry syrup
Combine sliced strawberries, sugar and
vanilla in
bowl. Let set for 20 minutes.
Pour all ingredients into blender and blend.
I don't have pictures of the other times Jasmine helped cook (or can't locate them at least), so this is it for now.
|
