Baked Cheese Bites

100_2349OVEN TEMP: 425 º F     PREP TIME:  5 minutes      COOK TIME:    10 minutes

Ingredients:

String cheese

Milk – enough to cover cheese

Bread crumbs (plain or seasoned) – enough to cover cheese

Materials:

I cut very small pieces. You can make them any size you like.

I cut very small pieces. You can make them any size you like.

Cookie sheet

2 mixing bowls

These are so simple and quick!

They make a perfect snack for toddlers as well!

My daughter LOVES them!

It is a nice little change from every day string cheese!

Cut up your string cheese into bite sized pieces

You just need to make sure every piece of cheese gets a milk coating

You just need to make sure every piece of cheese gets a milk coating

I made mine pretty small because I made them for my daughter and I didn’t want her to have any troubles with it.

You can make yours bigger if you’d like

Add the cut cheese to one of your mixing bowls

After I drained the milk, I moved the cheese to a dry bowl before adding bread crumbs

After I drained the milk, I moved the cheese to a dry bowl before adding bread crumbs

Pour enough milk to cover all of them

Drain and move to other mixing bowl

Add some bread crumbs and toss

Please note that it will not look like the cheese is covered, but it is

Lay flat on a non-greased cookie sheet

Bake at 425 º F for 8-10 minutes

Don't judge my cookie sheet! I need to get a new one!!

Don’t judge my cookie sheet! I need to get a new one!!

These are so good and they do not last long!

Enjoy!

❤ Kaydee Reign

!

Brownies from Scratch

My edges got REALLY crispy!

My edges got REALLY crispy!

OVEN TEMP: 350 º F    PREP TIME:  10 minutes     COOK TIME: 40-45 minutes

100_2326Ingredients:

1 1/4 c flour

1 tsp baking powder

1 tsp salt

2/3 c unsweetened cocoa powder

2 c sugar

1 c melted butter (2 sticks)

3 eggs

1 tsp vanilla

Cooking spray or butter

Materials:

9″ x 13″ casserole dish

Measuring cup(s)

Measuring spoon(s)

Microwave safe dish

Large mixing bowl

Sifter

Whisk

Rubber spatula

Now lets get started! 

Measure out all your ingredients

Sift the dry ingredients into a large mixing bowl

A sifter is a very important tool for baking!

A sifter is a very important tool for baking!

Sifting helps prevent clumps and is an important step!!100_2329

Now melt your butter in a microwave safe dish for 45 seconds

Stir your butter if there is any small lumps, they will melt.

100_2330Make a dent in the center of the dry ingredients and pour the melted butter in. Mix well.

This is what it will look like before ANY eggs are mixed in.

This is what it will look like before ANY eggs are mixed in.

Add the eggs, 1 at a time.

It will get easier to whisk with each egg added!

This is what it will look like after 1 egg has been whisked in

This is what it will look like after 1 egg has been whisked in

Make sure you mix well after each egg!

After the last egg has been whisked in, add the vanilla and whisk again.

Use your rubber spatula to scrape the sides down and whisk again.

This is what it will look like after all 3 eggs and the vanilla have been incorporated

This is what it will look like after all 3 eggs and the vanilla have been incorporated

Right before going in the oven

Right before going in the oven

Grease your 9″ x 13″ dish and pour the brownie mix.

Use the rubber spatula to scrape the bowl and smooth the mix

Bake at 350 º F for 40-45 minutes or until a toothpick comes out mostly clean

**I didn’t think to take a picture of my toothpick. You don’t want it to come out wet, but it doesn’t have to be completely clean. There can (and should) be a little bit of goo!

Wait at least 5 minutes before cutting. This will allow the brownies to continue cooking. 100_2353

I hope you enjoy!

❤ Kaydee Reign

French Toast

100_2325

Close up of a couple slices of French Toast with syrup

PREP TIME:  5 minutes          COOK TIME:  10-15 minutes

Ingredients:100_2303

Bread

1 egg for every 2 slices of bread

2 tbsp milk for every 1 egg

3/4 tsp vanilla

Cinnamon

Butter or Cooking spray

Heat a large skillet with butter over medium-high heat

**You do NOT need a lot of butter, just enough to cover the skillet. The purpose is to make sure the French Toast will not stick to the pan

This is what it should look like when you add the milk and vanilla

This is what it should look like when you add the milk and vanilla

While the pan is heating, beat your eggs. 100_2306

**Please note if you are making an odd number of slices, round up with the number of eggs you use! i.e. 5 slices = 3 eggs

Now add the milk and the vanilla

This is what it should look like after you mix the milk and vanilla

This is what it should look like after you mix the milk and vanilla

This is before I mixed the cinnamon in

This is before I mixed the cinnamon in

Beat to combine.

Add some cinnamon, mix.

Don’t mix too much or the cinnamon will lump together.

Once the pan is heated, turn the burner down to medium heat.

Take 1 slice of bread and place in egg mix, coating both sides.

Work quickly and carefully

Work quickly and carefully

You don't want to tear your bread!

You don’t want to tear your bread!

You want to make sure that the entire piece of bread gets the egg mix on it.

**Don’t leave the bread in the egg mix for too long, your bread will become soggy and it will rip easily.

Also, try not to let any part of “just egg” stay on the bread

***I highly recommend adding more cinnamon to the egg mix after each slice of bread.

Place 2 pieces of bread at a time on your skillet.

This is the nice golden color you want

This is the nice golden color you want

Cook for approximately 1-2 minutes on each side.

You want your bread to be a nice golden brown color.

**Make sure the egg is cooked thoroughly! Raw egg can cause many problems!

This is the finished product! Of course with syrup!

This is the finished product! Of course with syrup!

I make French Toast on a regular basis in my household!  I hope your family enjoys it as much as mine does!

❤ Kaydee Reign

No Bake Peanut Butter Corn Flake Balls

Close-up (before chocolate)

Close-up (before chocolate)

PREP TIME: 5 mins     COOK TIME:  30-45 mins    ASSEMBLY TIME: 10 mins YIELDS: Approx. 65±

Ingredients:

1 c sugar

1 c corn syrup

1 (18 oz) jar peanut butter

6 c corn flakes

3 oz quality chocolate (I used white chocolate, but you can use any type of chocolate you like)

Cooking or baking spray

Materials:

Large saucepan

double-boiler (or materials to make your own!)

Measuring cup(s)

Hard plastic spoon(s)

Rubber scraper

Spoon

Parchment or wax paper

Just these simple ingredients!

Just these simple ingredients!

Once you start this recipe, you need to work quickly. If you don’t your ingredients will harden!

It is best to get everything set up and ready to move to the next step.

Get your wax paper set up and measure out all your ingredients.

Spray your measuring cup with cooking spray before you measure your corn syrup and the syrup will not stick!

100_2280

Sugar added to corn syrup

Add corn syrup and sugar to a large saucepan over medium-high heat, stirring to combine

This is what it should look like after you have combined the sugar and corn syrup

This is what it should look like after you have combined the sugar and corn syrup

Bring it to a boil.

Immediately remove from heat once it starts to boil.

Add the jar of peanut butter.

Don’t worry about getting every last bit out of the jar, just get most of it.

Mix the peanut butter and syrup/sugar mixture well.

After the peanut butter has been mixed in with the sugar mix

After the peanut butter has been mixed in with the sugar mix

Once the peanut butter mix is done, add it to the corn flakes in a large mixing bowl.

Peanut butter mix added to large mixing bowl with corn flakes

Peanut butter mix added to large mixing bowl with corn flakes

**Please note it is better easier to add the peanut butter mix to the corn flakes rather than the corn flakes to the peanut butter mix

Use the utensil you made the peanut butter mix with and a spoon to mix them together.

*After sending a few corn flakes flying around, I used my hands to mix this! 

Don’t worry about crushing corn flakes, worry about mixing fast and well.

If you wait too long or take too much time, the peanut butter mix will harden! 

Make sure to cover all the corn flakes with the peanut butter mixture

This is what it should look like once you have combined the peanut butter mix and the corn flakes

This is what it should look like once you have combined the peanut butter mix and the corn flakes.

As soon as that is done, you need to form approximately 1″ balls on parchment paper

Approx. 1" balls on wax paper

Approx. 1″ balls on wax paper

Now melt your chocolate and drizzle it over your peanut butter corn flake balls!

I didn't let my chocolate melt all the way and ended up spooning it on, not drizzling

I didn’t let my chocolate melt all the way and ended up spooning it on, not drizzling

20150218_140132

**I messed my chocolate up a few times (distracted by my 2.5 year old and my 8 month old) so I did NOT wait for my chocolate to melt well enough for it to drizzle. Whomp whomp.

But they are still delicious!!

You can even skip the chocolate all together or add a different type of chocolate, these babies are good!

They are airy with a little crunch, and VERY rich!

Enjoy!

❤ Kaydee Reign

Tips for Melting White Chocolate

Using a double-boiler to melt white chocolate is recommended.

White chocolate has a low melting temperature and so direct heat is not recommended. Using direct heat can cause your chocolate to melt too fast and burn.

If you do not own a double-boiler, you can make one yourself using 2 saucepans (like I did) or a saucepan and a metal bowl. 

My homemade double boiler! The top pot should fit snugly onto the bottom pot. (Mine does not! Oops!)

My homemade double boiler! The top pot should fit snugly onto the bottom pot. (Mine does not! Oops!)

Add about 1″ water to the lower pot **DO NOT add a lot of water. The water should never come in contact with the top pot/bowl, even when it is boiling!

Bring the water to a rolling boil, turn the heat on low and add the top pot with your white chocolate.

**Do NOT keep the temperature on your stove high. It won’t burn your chocolate at first, but after a couple of minutes: RUINED.

The white chocolate is starting to melt

The white chocolate is starting to melt

This is where your patience needs to kick in!! 

This is not a quick process, but if you want your chocolate to melt right it is definitely the way to go!

Stir your chocolate fairly often, it helps spread the heat around.

The chocolate will look like its sweating, and very slowly it will start to liquefy.

The amount of time it takes will depend on how much white chocolate you need. The more you need, the more time it will take.

You can microwave the chocolate to melt it (I would NOT recommend this method) in 30 second increments. You are more likely to burn it this way!

This is what it should look like when it is close to being finished. I did NOT let my chocolate melt as much as I needed it to be.

This is what it should look like when it is close to being finished. I did NOT let my chocolate melt as much as I needed it to be. I was in a rush to finish this and get my kids down for nap time! 

Other tips to keep in mind when melting white chocolate:

  • Make sure the pan with the chocolate and any utensils used are dry. Moisture will cause your chocolate to seize and you will have to start over or try to fix it!
  • Do NOT use a wooden spoon. Wood retains moisture and could cause your chocolate to seize as well.
  • Periodically check the water in the bottom pan!!

***At some point I realized my chocolate wasn’t melting anymore and was starting to harden. I was so confused until I lifted the top pot and saw the last couple drops of water evaporate. HOWEVER! If you do this how you are supposed to, your water will not evaporate because you turned the burner onto low after the water started to boil and before you added the top pot. (I had forgotten to turn my heat down) 

Just remember to keep a close eye on your chocolate and stir it often!

Do you have any other tips or tricks for melting white chocolate??

Leave me a comment here or check out my Contact Me page!

Thanks for reading!!!

Kaydee Reign 

Cheese Stuffed Hamburgers

The Finished Product

The Finished Product

I LOVE burgers! Every time I eat a burger, I am in Heaven! Mmmm!

Whenever I make burgers at home, I make them myself. It lets me experiment with different things and I love doing that in the kitchen!

If I had thought about it beforehand, I would have cooked some bacon to go in these as well! That would have made them even better!

100_2249Ingredients:

2 – 2.5 lbs ground beef

1 med onion

2/3 – 1 c shredded cheese

1/2 tsp garlic powder

1 tsp steak seasoning

2 tbsp Worcestershire sauce

1 tsp soy sauce

Hamburger buns

Olive  oil

Lettuce *optional

Materials: (I did not take a picture of the materials I used)

Large skillet

Cutting board

Splatter screen (If you have one)

Spatula

Knife

Wooden spoon

Measuring cup

Measuring spoon(s)

Now we get down to business!! 

Lettuce and sliced onion

Lettuce and sliced onion

The first things I did: wash the head of lettuce and rip some leaves off, and dice and slice the onion.

Diced and sliced onion

Diced and sliced onion

I was going to dice half of the onion and slice up the other half to put on the burgers.

I ended up dicing much more than 1/2 but it all turned out okay!

The diced onion will be going into the meat, so feel free to add as much as you want!

Next you want to add a little bit of olive oil to a large skillet

You should put a little bit less oil that this

You should put a little bit less oil that this

Now add the diced onion and saute it.

Onions added to the oil

Onions added to the oil

I find  that the best way to get a nice and even saute it to evenly spread out and flatten the ingredients

You really do not need a lot of olive oil for this.

It should be just barely enough to coat the onions.

I put a little bit too much in my skillet and had to wipe it out. I used the same skillet to cook the burgers

This is what my onions looked like when I was finished with them

This is what my onions looked like when I was finished with them. Some are a little burned but that is not a big deal! 

(I do not have a grill and I do not know how to use one)

Now is when you get your hands dirty!!

Worcestershire sauce, soy sauce, garlic powder, steak seasoning, and sauteed onions added to ground beef

Worcestershire sauce, soy sauce, garlic powder, steak seasoning, and sautéed onions added to ground beef

Add the ground beef to a medium or large mixing bowl and mash with your hands.

Add the Worcestershire sauce, soy sauce, garlic powder, steak seasoning, and sautéed onion.

Mix well. Don’t be afraid to really get in there! You want the ingredients to be well mixed into the meat.

I apparently did not take a picture of the meat after I mixed it all together. Probably because I had already washed my hands close to a billion times.

Once you have thoroughly mixed everything together, its time to start shaping the patties!

The average amount of meat I used to shape a patty

The average amount of meat I used to shape a patty

I took enough meat to form a small ball in the palm of my hand.

100_2263Flatten the ball to shape a disc.

Don’t stress on making them perfect, I know I didn’t!

Once you have made your patties, indent the middle of each patty with your thumb.

Make sure not to poke all the way through or make the patty too thin

This picture shows the indents I made.

This picture shows the indents I made. I used the same cutting board I cut the onion on

Now sprinkle a little bit of cheese onto each patty in the indentation.

100_2266

You really don’t need a lot of cheese here.

Add just enough to fill the indentation!!

Flip one patty onto another (obviously you need to have an even number)100_2268

Seal the seam. This step if very important.

If you don’t seal the seam well, when you flip your burger it will fall apart.

And you will be sad.

And you’ll have to scoop a cheesy mess out of your skillet!

100_2269

Let me tell you, these smell phenomenal!

In a large skillet, cook patties 2 at a time, 3-4 minutes on each side.

If you are fancy, and you own AND know how to use a grill, you can and should grill your burgers!

You may want to cook it for less or longer, depending on how done you want your burgers.

Make sure you cook them the way you like it!

Make sure you cook them the way you like it!

It’s probably a good idea (I didn’t do this because I just didn’t think of it until after) to put your burgers on something lined with a few paper towels.

They are greasy and a little more moist with the soy sauce and the Worcestershire sauce.

Now you just assemble your burger and enjoy! 100_2276

I added ranch to my bun and topped my burger with some lettuce!

The Finished Product

The Finished Product

Thanks for reading! I hope you enjoy these burgers as much as we did!

Let me know what you think!

Have a suggestion? Leave me a comment!

❤ Kaydee Reign

Chicken Chimichangas with Sauce

40

OVEN TEMP:  400 º F          PREP TIME:  40 m          COOK TIME:  60 m          SERVING SIZE:  3-4

Ingredients: 

  • 1-1.5 lbs of boneless skinless chicken breasts **you can use a rotisserie chicken if you wish
  • 1/4 – 1/2 tsp Homemade Taco Seasoning per chicken breast
  • Olive oil
  • 1/4 c butter (4 tbsp or 1/2 stick)
  • 1/4 c flour
  • 2 c heated chicken stock (2 c hot water + 2 chicken bullion cubes)
  • 8 oz sour cream
  • 4 oz can chopped green chiles, drained
  • 1/4 tsp cayenne pepper
  • 1+/- tsp hot sauce *optional
  • 12 small corn tortillas
  • 8 oz shredded Mexican cheese
  • 1/2 medium onion, diced
  • 1/2 c shredded lettuce
  • 1/2 c Vegetable oil
(Almost) All of the ingredients used

(Almost) All of the ingredients used

Materials:

  • 2-3 skillets
  • 1 cookie sheet
  • 1 wire rack
  • Medium mixing bowl
  • 9″ x 13″ baking dish
  • Measuring cup(s)
  • Measuring spoon(s)
  • Whisk – plastic if using a nonstick skillet
  • Tongs
  • Wooden spoon
  • Large cutting knife
  • Can opener
  • Meat thermometer
  • Aluminum foil

The very first thing I would do, just to make everything easier (and I would do this every time I cook anything), measure out all your ingredients beforehand so you can just grab and go! Otherwise dinner takes forever and you have a situation on your hands! Once you have everything measured out, you are ready to start! 

Preheat your oven to 400 º F

Line a medium sized cookie sheet with aluminum foil (be careful not to poke holes in it!) and place a wire rack on it.

This is what your cookie sheet should look like

This is what your cookie sheet should look like

Next you need to prep your chicken to be cooked. *If you have a rotisserie chicken you can skip the next couple steps and just shred your chicken and start your sauce. 

Open your package of chicken and pat dry with a paper towel. 

Pour a small amount of olive oil onto each chicken breast and rub it in all over and in every area you can find. You want it to be damp but not wet.

Then take 1/4-1/2 tsp (per chicken breast) of Homemade Taco Seasoning and do the same thing. Rub it in all over in every area you can find.  You can use more if you want to, or you can add a little more later after you shred it. 

This is what your chicken breasts should look like

This is what your chicken breasts should look like

Put the chicken in the oven on the middle rack.

Bake at 400 º F for 40-50 minutes. *you must make sure your chicken is cooked properly to avoid getting sick! The internal temperature of your chicken should be 165 º F! 

Don't make people sick! Make sure your chicken is cooked properly!

Don’t make people sick! Make sure your chicken is cooked properly!

While your chicken is cooking, it’s time to get started on the sauce! 

Place 2 chicken bullion cubes into 2 c of hot water. It needs to be hot to melt the cubes and stir to accelerate the process. *if you have chicken stock you can just use 2 c of that and skip this step

The cubes start to dissolve immediately in hot water, but stirring really helps

The cubes start to dissolve immediately in hot water, but stirring really helps

Melt the butter in a large skillet on medium-low heat.

Once the butter is melted add the flour and cook for 3-5 minutes *see image below

Once that is done, start adding the chicken stock you made 1/3 c at a time. 

Whisk after each addition, to try and get all the lumps out

This is what it should look like when you are cooking the butter and the flour

This is what it should look like when you are cooking the butter and the flour

Continue to add the broth.

Remember to whisk and stir constantly.

After a couple of additions, this is what your sauce will look like

After a couple of additions, this is what your sauce will look like

*anything metal on a nonstick skillet will scratch it. To ensure keeping your skillets in nice shape, use plastic and wooden utensils

**This sauce is supposed to be smooth and creamy so you really want to do everything you can to get all the lumps out! 

Once you have added all of the broth, add sour cream, green chiles, cayenne pepper, and hot sauce.

Once you have added all of the broth, you need to add the other ingredients

Once you have added all of the broth, you need to add the other ingredients

*if you want a super smooth sauce you can put these ingredients in a blender 

Mix thoroughly.

Keep on medium-low heat, stirring occasionally.

This is what your sauce should look like when it is finished

This is what your sauce should look like when it is finished

Now you are going to want to saute the onion you diced earlier. (If you didn’t dice it yet, now would be a good time to do it)

 I used the smallest skillet I own for this. 

This is right after I put the onions in, I forgot an after picture!

This is right after I put the onions in, I forgot an after picture!

Pour just a small amount of olive oil into the skillet on medium heat

Add the onions and saute them. When they are finished, the onions should be slightly transparent and browned. 

Now while you are waiting for the onions to finish, you can start shredding your chicken. (It should be done by now.)

Make sure you keep an eye on the onions and stir occasionally. It does not take long for them to finish

Here is what your chicken should look like when it is done

Here is what your chicken should look like when it is done

You really don’t want to wait too long to shred the chicken. Its much easier to shred it while its hot! 

Shredded chicken!

Shredded chicken!

I just used 2 forks to shred my chicken. Use one fork to hold and the other to rip the meat apart!

It takes a couple minutes and it makes you wonder why you did’t just get a rotisserie chicken!

If you want, you can add some additional taco seasoning once you have shredded all the chicken. 

Once you have finished shredding the chicken, add the lettuce and onions (they should be done by now)

Mix thoroughly, add the cheese and mix again.  

All the fillings mixed together!

All the fillings mixed together!

Now comes the assembly! Preheat your oven to 250 º F

Corn tortillas need to be cooked before you can use them. Otherwise they will rip. 

They look pretty much the same as when they are not cooked

They look pretty much the same as when they are not cooked

To cook the tortillas, turn your gas burner on medium and heat each tortilla individually on both sides for 8 seconds.

**Use metal tongs place, pick up, and flip tortillas

I used my cutting board (where I diced my onion) to assemble the chimichangas. 

Try not to put too much inside, otherwise it will be hard to roll

Try not to put too much inside, otherwise it will be hard to roll

Add chicken mixture to the middle of tortillas

Roll away from you, tucking the ends in and securing the seam with a toothpick

This is what your assembled chimichanga should look like

This is what your assembled chimichanga should look like

Once you have finished assembling all of the chimichangas, you need to fry them. 

Heat vegetable oil in a skillet on medium-low heat

Once the oil is heated, fry 2 chimichangas at a time3736

Let them fry for 3 minutes on each side

Remove from skillet and place in 9″ x 13″ casserole dish

Once the chimichangas are cooled, remove the toothpicks. 

*I only used 4 toothpicks this way 

After adding chimichangas to the casserole dish, I recommend keeping the dish in the oven until the next set is done to keep everything warm. 

When everything is done, all you have to do is add some chimichangas to a plate and smother them in sauce! 

These pictures don't do this meal justice!

These pictures don’t do this meal justice!

I hope everyone enjoys this recipe! I know my family certainly does!

Thanks for reading!

-Kaydee Reign

Homemade Taco Seasoning

I wish I could attach a "smell" file! This is mouth watering!

I wish I could attach a “smell” file! This is mouth watering!

I love using this spice mix any time I am making a Mexican style dish. I use it mostly for tacos. This seasoning is so good and makes your dish taste like its authentic Mexican food!

Ingredients:

  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 3 tsp ground cumin
  • 2 tsp salt
  • 2 tsp pepper

Combine everything and mix well!!

Keep this seasoning in an air tight container and use as needed.

You do not need a lot of this seasoning when you put it on anything. A little goes a lot way!!!

Potato Bacon Breakfast Casserole

OVEN TEMP: 400°-350°-400°          PREP TIME:  +/- 60 mins            COOK TIME: 75 mins

Ingredients:

  • 32 oz hash browns (can use frozen or make your own)
  • 1 tbsp dried onion
  • 1 tbsp garlic powder
  • 16 oz cottage cheese
  • 2 c grated cheddar cheese
  • 1 pkg bacon (2 c crumbled) *can use any meat, a mixture of meats, or more than 2 c
  • 12 eggs
  • 1 tbsp milk
  • Cooking spray

Materials:

  • 2 medium cookie sheets
  • 2 wire racks
  • 9″ x 13″ casserole dish
  • Large mixing bowl (you really want a big one)
  • Medium mixing bowl
  • Measuring cup(s)
  • Tablespoon measure
  • Cheese grater
  • Blender *not required but I used mine
  • Whisk *you can use an electric mixer if you have one and want to
  • Large wooden spoons (2)
  • Aluminum foil

Now come the steps!

Preheat your oven to 400° – you need to cook the bacon!

Cookie sheets after lined with aluminum foil and topped with wire rack

Cookie sheets after lined with aluminum foil and topped with wire rack

Close up of one of the finished cookie sheets

Close up of one of the finished cookie sheets

While your oven is preheating you need to get your bacon ready to go in the oven.

Line 2 cookie sheets with aluminum foil and then put wire racks on them.

Lay your bacon out on the cookie sheets.

Bacon lined up  MMMMMMM

Bacon lined up
MMMMMMM

When the oven is preheated, bake the bacon (LOL) for 30 minutes *check around 20 minutes because ovens vary **this is for crispy bacon

2 c grated cheddar

2 c grated cheddar

Garlic powder and dried onion

Garlic powder and dried onion

While the bacon is cooking, go ahead and measure out 1 tbsp each of dried onion and garlic powder.

Now would also be the time to grate your cheese.

You can use shredded cheese, but I love grating things!

I used almost all of an 8 oz block of sharp cheddar. There was about 1/5 of it left

The bacon is done!

The bacon is done!

Once the bacon is done you need to crumble it. If it’s crispy enough you can just use a couple spoons, or even your hands. Using your hands will be messy though and make sure you don’t get burned!

I put my bacon in my blender and used the pulse button until I felt like it was crumbled enough. This did make the bacon pieces VERY small, so if that is not how you want it I would recommend using the spoon method.

Just the hashbrowns

Just the hash browns

The first time I made this dish, I made my own hash browns by grating potatoes. Doing this takes extra prep time and I already had a bag of frozen hash browns.

****The hash browns need to be slightly thawed. If they are left frozen 2 things will happen. One, the hash browns will not cook and more importantly, how will you mix the ingredients together if some of them are frozen

I would recommend using a large mixing bowl for this part. I did not and it was harder to mix and I made a mess.

In a large mixing bowl, combine hash browns, spices, cottage cheese, cheddar cheese, and crumbled bacon.

Mix it well and evenly. Now would be a good time to preheat your oven to 350 º F

After I added the other ingredients (minus eggs and milk) and mixed it together

After I added the other ingredients (minus eggs and milk) and mixed it together

Spray a 9″ x 13″ casserole dish with cooking spray (I totally forgot this step! Oops!) and spread mix into dish.

In a medium sized mixing bowl, beat 12 eggs. You can add other spices if you’d like but this dish really doesn’t need anything else.

Once your eggs and mixed well, add milk and mix again.

Now pour the egg mixture into the casserole dish and mix well. Make sure you try to get everything coated !

This was how it looked when I pulled it out the first time

This was how it looked when I pulled it out the first time

Bake at 350 º F for 60 minutes.

I pulled it out and realized it wasn’t done after I started cutting it up.

I made 2 lines in each direction and I think this helped it to finish cooking.

I turned the oven up to 400 º F and cooked it for another 15 minutes. I left the dish in the oven while it heated to 400

This was after it was completely finished

This was after it was completely finished

Obviously I forgot to take a picture before I started serving! Oops!

I’ll get better at blogging and tutorials, I promise!

Side view

Side view

This meal was SO delicious! It slices very nicely!

We all had seconds and there are plenty of leftovers!

This dish is easy to reheat and just as good as when its fresh!

Let me know any variations you made to the recipe and how it turned out for you!

Thanks for reading!

♥ Kaydee Reign

DIY Meal Planning Board

I had been planning to create a meal planning board a few months back but I did not think I had all the materials I would need.  It turns out I was almost right (I ran out of dots towards the end of this and had to use clear tape).

Here is the finished product!

Here is the finished product! It’s not as nice as I wanted it to be, but I just wanted to make it and be done with it!

This project took a little bit longer than it should have because I was having a little bit of difficulty with one of the steps. I know this tutorial will not be all that great, and I am sorry! It’s my very first tutorial ever! And I didn’t plan on making one until I was almost done with it all together!

Here is a list of materials:

  • 1 manila folder
  • 8″ x 11″ Card stock – your choice of color (number of sheets will depend on how many recipes you have)
  • 8″ x 8″ Card stock – your choice of color (number of sheets also depends on how many recipes you have. I was able to get 10 recipes per sheet)
  • Blank white labels
  • Small alphabet stamps & ink pad (your choice of color, I chose black)
  • 8 crafting clothes pins
  • Masking tape
  • Hot glue gun & glue sticks (I used a mini hot glue gun)
  • Small clear adhesive dots
  • Markers or Sharpies – your choice of color
  • 1 cardboard box (I recommend using a thick cardboard to  make it sturdy. I used an old diaper box)
  • 12″ paper trimmer
  • Magnets
  • Scrapbook stickers

Unfortunately, when I started this yesterday, I had already made the recipe name cards on the yellow card stock. I did not take pictures of the steps!

Here are the recipe name cards I made months ago

Here are the recipe name cards I made months ago

I used 8×11 yellow card stock and blank white labels. I actually wrote the recipe name on the labels before I stuck them to the card stock, meaning no wasted yellow card stock! Obviously you can type your recipe name if you’d like! I currently do not have a printer so that is not an option!

This is the paper cutter I used

This is the paper cutter I used

The base piece

The base piece

The manila folder

The manila folder

This is when your cardboard box is going to come in handy. You need to cut your base piece out of this. I didn’t measure mine but I do wish I had made it bigger. I also cut a manila folder in half and trimmed it to fit the base.

Use your small adhesive dots to attach the manila folder to the base piece.

8x8 colored card stock

8×8 colored card stock

8x8 card stock cut in half

8×8 card stock cut in half

The finished halved pieces

The finished halved pieces

I used 7 pieces of 8×8 colored card stock for this next part. I used my paper cutter to cut each sheet in half, on at a time.

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Use your small adhe-sive dots to attach the recipe names to the pieces of card stock you cut in half. You don’t have to make these twice like I basically did. Just make them the size you want to begin with!  

After you attach all the recipe names to the card stock use the paper cutter to cut them individually. I would recommend having some pre-made blank cards to fill-in later.

This is the step that took me a long time. When I originally made the recipe name cards, I also made a little container to go with them on the board I planned to  make. But once I put the name cards on another piece of card stock, they got bigger and I needed a bigger container to hold them. It took me a while to figure out how I made the last container. After several attempts and numerous interruptions from my kids, I finally figured it out and made 2 square containers. I used 2 pieces of 8×8 card stock to make them. The first one I made was a little off, but the second one was a lot nicer. Unfortunately I did not think of the tutorial when I was doing this and I don’t have pictures of the process.

Here is the first box and a piece of scrap card stock I used to cover up the imperfections

Here is the first box and a piece of scrap card stock I used to cover up the imperfections

This is what it looked like from the front after I finished it. I also added a piece of scrap card stock (of the same color) to the inside back of the box

This is what it looked like from the front after I finished it. I also added a piece of scrap card stock (of the same color) to the inside back of the box

I cut each piece of card stock to be 6″x6″ long. I marked both sides every 2″ and used my paper cutter to score it. (Make sure you do this to one side only) *Scoring is basically making an indentation in paper to make folding easier. http://www.yourdictionary.com/scoring

I folded the paper after scoring. The middle section will be the bottom of the box. Then you need to score 2″ from the edge and 1″ from the edge, in the opposite direction. Use small adhesive dots to attach your box together. I also used some tape to make sure it held. Then I repeated the process to  make another box.

I used scrap card stock to make 4 2″x2″ squares (using 2 different colors) and then attached one piece to the front of the box and one piece to the inside back of the box.

I did not take pictures of this next step either. I used more of the cardboard box I had in order to make a platform that was more stable for the boxes. Card stock is not light, especially when there are a lot of cards, and I did not want the weight of the recipe name cards to rip the boxes or destroy anything. I used part of the box that already had a fold in it so it would be easier to attach the boxes to them. I did not take measurements but the boxes I made were 2″x2″x2″

The alphabet stamps and ink pad (I got the ink pad from the hand and foot print kit for my son)

The alphabet stamps and ink pad (I got the ink pad from the hand and foot print kit for my son)

After I stamped the clothes pins

After I stamped the clothes pins

This is when I started having A LOT of fun! Using the stamps and the hot glue gun! I pulled out all the letters I would need first and then stamped each day of the week on them.

Now we start piecing it together! Set your clothespins on the base with recipe cards to find the right placement. Mark each spot lightly with a pencil. Place each box (for holding the cards) on the base and mark the bottom lightly with a pencil.

Planning out the board

Planning out the board

After being attached

After being attached

After you have your spaces marked off, its time to plug in your hot glue gun! *make sure you have something protecting your work space as hot glue gets messy  **don’t forget a hot glue gun is HOT

I glued the boxes to the cardboard platforms I made, one side at a time to ensure the glue didn’t dry on me.

Then glue the clothes pins and the boxes to the base using your marks. *don’t put too much or too little glue. 

Now add the finishing touches!

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Here is the finished product!

Here is the finished product!

I stamped “recipes” onto two pieces of scrap card stock and taped them to the boxes. I wrote “What’s for dinner?!” on a piece of scrapbook paper and secured it using scrapbook stickers.

I also used an ultra fine sharpie to color in the lines at the end of the clothes pins.

And you are done!

I hope you enjoyed this! I am sorry I am missing SO many steps!

I will get better at making tutorials, I promise!