Cinnamon Roll French Toast Casserole

March 28, 2017 by
I stumbled across this recipe on FB.  It’s really simple to make and delicious.   
  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.



Bourbon Street Steak Marinade

March 26, 2017 by

When Mark and I go to Applebee’s to eat, his favorite is the Bourbon Street Steak. We even got my Mom and Dad hooked on it. I started doing some research and found a copy-cat recipe.  It’s fantastic and really close to the original recipe.


2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
4 teaspoons chili powder
4 teaspoons minced garlic
1 1/2 teaspoons meat tenderizer (McCormick’s is pretty good)
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoons oregano
2 cups water

Whisk all ingredients in a bowl then pour into a large zip lock bag.  Pound the steaks out with a meat tenderizer a couple of times. Put them in the marinade and let them marinate from 2-24 hours.

If you don’t like the heat, you can always cut down on the chili powder and the cayenne pepper.

Cheesy squash

March 18, 2017 by

This recipe is from my sister Elaine.  It’s the one dish that Adam always requests when we visit.  

3 yellow squash

3 zucchini squash

1 medium onion

1 jalapeno pepper

1 cup red and/or green bell pepper

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cubed velveeta cheese


Cut squash in 1/4″ thick rounds, dice onions and peppers.  Cover with water in saucepan and boil until tender.  Drain almost all the water from vegetables.  Reduce heat to low and add cheese.  Adjust salt, pepper and cheese to your taste and enjoy.

Stuffed Cabbage Rolls

March 15, 2017 by

Another great looking recipe from Joy in Texas.  Looks fantastic!!



1 T olive oil
1 medium onion, diced
1 (28 oz) can crushed tomatoes (or improvise)
4-5 cloves garlic, chopped
½ t crushed red pepper
½ t dried basil
salt and pepper to taste

1/3 c medium grain rice
1 large egg
1 small yellow onion, diced
3 cloves garlic, minced
1 t paprika
a splash of Mrs. Dash
salt and pepper to taste
1 lb ground pork (that’s my preference, use beef if you prefer)

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Shredded Beef Tacos

March 12, 2017 by

This is another recipe from Joy in Texas.  YUMMY!!!


2-3 lb chuck roast
salt and pepper to taste
1 onion, diced
½ cup beef broth
1 t cumin
1 t cayenne
1 t smoked paprika
3-5 garlic cloves, minced
2 T tomato paste
2 jalapeno, diced (more or less to your taste)
¼ cup lime juice

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March 12, 2017 by

This recipe comes from Joy in Texas.  It looks fantastic!  This is definitely a weekend recipe but I would love to try it. 

This is a 2 part recipe, so don’t let it scare you.  It looks like it’s complicated if you have never made it, but if you take it step by step, you will do fine.

So the original purpose of empanadas was to use leftovers.  The wife would take them and make empanadas, little pouches, for the husband to take to the fields to work for lunch.

With that being said, you can stuff your empanadas with anything.  I will give you the typical Spanish filling… remember onions, lots of onions.

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American Goulash

March 8, 2017 by

Mark found this recipe on Betty Crocker’s website.  He has found a lot of recipes on there.  They have some good stuff and most of it is inexpensive and easy to make.

This one was fantastic!  See a couple of notes at the bottom.


1 lb lean (at least 80%) ground beef
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups (from 32-oz carton) Progresso™ beef flavored broth
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup uncooked elbow macaroni
3 oz cream cheese, cubed
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup flavored croutons, coarsely crushed

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Grilled Tequila Lime Shrimp

February 20, 2017 by

I got the ideas to use our Tequila Lime Chicken marinade with shrimp.  It turned out fantastic.


4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro

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Chile Verde

February 18, 2017 by

This is another recipe recommended by Joy in Texas.  It comes from Simply Recipes. I am going to have to try this one, it looks so good.


1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
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Cilantro Lime Rice

February 18, 2017 by

This is a recipe recommended by Joy in Texas.  The recipe comes from Simply Recipes.

This recipe has been modified with my picture.




  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

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