Smellin’ Good Kitchen…

I know my absence to my blog is no excuse. After putting out the first issue of The Cattle Business Weekly for November, I pondered on what happened to the month of October. It seemed like it came and went away so quickly. To start out the month right, I pledge to blog at least 5 times this month. I’m just hoping something exciting happens because I lead a rather dull life!

Recently, I have been baking quite a bit lately. The downfall of the whole baking thing, the piles of dishes. Which when Dustin and I become homeowners one day, we both agree that a dishwasher is a must have in our home.

Also, I have been doing some cooking too. There was a point the last couple weeks of October, I left the bag of chicken out to thaw (which shouldn’t have been) and we had to use up roughly 12 chicken breast. I OD’d on chicken for the next week!

Once all the chicken was used up, there was a new recipe I really wanted to try though, so I thought last Friday was the perfect time to try it! I don’t know why it was the perfect time, honestly. It was very easy and tasty. If you like chili cheese hot dogs, you might like this concision!

Here is the recipe:
Chili Cheese Corn Dog Casserole
From Pioneer’s Women’s Tasty Kitchen, adapted by WhiskTogether
Ingredients:
1 cup Cornmeal
1 cup Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Salt
2 whole Eggs
2 Tablespoons Honey
¼ cups Butter, Melted
1 cup Buttermilk
1 cup Green Bell Pepper, Diced
1 cup Onion, Diced
1 Tablespoon Olive Oil
8 whole Hot Dogs, Cut In Bite-size Pieces
1 can Chili Beans, 15 Oz
2 Tablespoons Brown Sugar
½ teaspoons Garlic Powder
½ teaspoons Chili Powder
1 cup Cheddar Cheese, Shredded

Directions:
1. Preheat oven to 350 degrees F. Mix the dry ingredients: cornmeal, whole wheat flour, baking powder and salt together. Add eggs, honey, melted butter and buttermilk. Stir until just combined. Spread half of the batter into an 8″ or 9″ square pan. (Later, if you want to make 12 whole wheat cornmeal muffins, you can use this same recipe!)
2. Over medium heat, in a large skillet, saute the green bell pepper and onion in olive oil until the onions are translucent.
3. Add bite-sized hot dog pieces and stir and heat for 3-4 minutes.
4. Stir in chili beans, brown sugar, garlic powder, and chili powder. Heat through.
5. Stir in 3/4 cup of the cheddar cheese. Spoon the entire mixture into the pan over the corn muffin batter.
6. Spoon the rest of the muffin batter on top of the chili beans mixture.
7. Bake for 25 minutes. Sprinkle remaining cheddar cheese on top. Bake another 3 minutes or just until the cheese begins to melt. Cool for a few minutes and serve.
 
And then you end up with this:

Yummy goodness!

On a different note, which I know more people are interested in than my baking or cooking stories is Jet. So here is your quick Jet update: he’s spoiled, sleeps a lot, and continues to chew on things. In my opinion, he hasn’t changed the last time I wrote about him! I will post a picture maybe as on of my 5 posts!

Satisfaction…

Does anyone know the definition of side track? If you do please let me know. For many weeks now, the word blogging has haunted me in my sleep and continued to be on my mind.

While after taking Jet and Bella for a walk tonight, they convinced me that tonight was the night to sit down a write something. I’m even nervous to look through the camera of the pictures that I have taken to be blogged about.

So I think if I shared them with you at the same time while I look through them, I won’t be as shocked!

Oh man, I was going blog something about this. This happened at the beginning of August. I submitted these ice cream cake cones in the 4-H Sweet Treats auction. These were my favorite when growing up. My mom would make these for my birthday most of the time.

Yes, my favorite salad of all times now! I found this recipe because I need to use up some sweet corn and canned black beans. Let’s just say, hook me up to an IV-I could live off of this.

Then, I made this yummy dessert. A Pumpkin Spice bundt cake! I believe I devoured this within a week! Plus, a dollop of whipped cream on top makes it so much better.

In the past couple weeks, I have made this dish a few times on the weekend. I think they are Dustin’s favorite-breakfast burritos. I believe when I was making this, Dustin came home upset because Jet had an accident in the pickup while going a joy ride. These are definitely a way to a man’s heart!

How did this get on here? Long story short, they love each other!

The only conclusion that I could gather by these pictures is that I like food. I don’t think there is nothing wrong with that. I embrace my love handles each and every day. On a healthy note, I would just like to say I finally accomplished something healthy for my body.

Today was my last day of the Arbonne 7-day cleanse. If you haven’t heard of this at all, it helps cleanse and detoxify the system and support the GI tract. Trust me, it’s not harmful and works!
Well since I think I finally caught you up and myself, I think I’m going to eat a Apple Caramel Cheesecake bars. I made them this past weekend I think there are only 6 bars left. I’m sorry that they are delicious! I’ll blog the recipe later. Later gator!

In the Kitchen…Cheesy BBQ Noodle Casserole

Today, Dustin and I are going to have our post-wedding garage sale. We don’t have much but we needed to have a sale to get rid of all our older stuff to make room for our wonderful wedding gifts!

Since its Saturday, I thought I would share a recipe since I haven’t done that for such a long time! I’m honestly going to try to get better at posting tasty recipes that we’ve tried! So here we go!

(Warning: This kick might have a little kick-I mean my mouth of on fire!)

Ingredients:

3 cups Macaroni Pasta noodles

1 pound Ground Beef

1 whole Medium Onion, Diced

¼ cups Fresh Parsley, Chopped

1 cup Milk

2 cups Of Your Favorite BBQ Sauce (Our favorite BBQ sauce recipe follows directions)

1 cup Mozzarella Cheese

2 cups Monterey Jack Cheese

BBQ Sauce As Garnish

Directions:

1. Heat oven to 350F. Spray a 2 quart casserole dish with cooking spray. (I used my Pampered Chef round baker.)

2. Cook and drain pasta according to package directions.

3. In a large skillet, cook beef and onion over medium heat 8-10 minutes until beef is brown, drain grease. Stir pasta, 3 Tablespoons of parsley, milk, BBQ sauce, mozzerella cheese and 1 cup Monterrey Jack cheese into beef in skillet. Stir well.

4. Spoon mixture into casserole dish. Sprinkle with remaining 1 cup Monterey Jack cheese and parsley, plus a swirl of BBQ sauce across the entire surface.

5. Bake uncovered 30-40 minutes, or until hot and bubbly.

Enjoy!

Our Favorite BBQ Sauce: Jack’s Best Pals Master BBQ Sauce

Ingredients:

1/2 cups of ketchup

2 tablespoons of worcestershire sauce

2 tablespoons of tabasco (We don’t put this in)

3/4 cup brown sugar

1 tablespoon of cumin

1 tablespoon of garlic powder

1 tablespoon of pepper flakes

1 tablespoon of cayenne pepper (We put a small dash)

1 tablespoon of garlic powder

2 tablespoons of celery salt

1/4 cup dark molasses

1/4 cup Jack Daniels

1/3 cup maple syrup

1/4 cup apple juice

Directions:

Combine all ingredients, except the Jack Daniels, in a saucepan and heat slowly until the mixture turns ruby red about 10 min. Take off heat and add the Jack Daniels. Stir and enjoy over ribs or steak, basically anything on meat!