Great Kitchen

Cornbread waffles with chili and fixings is one of our favorite weeknight meals. Easy to make and the two flavors were meant to go together! Ingredients 2 packets Martha White Mexican Style Cornbread Mix 1 1/3 cups milk 2 eggs 2 (30 oz) cans chili Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese Instructions Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.) Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through. In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Once your waffle iron is heated, spray with nonstick spray. Pour one cup of cornbread mix onto waffle iron. Depending on your type of waffle iron, the light will come on or it will beep when ready...

Ingredients 1 tablespoon olive oil 1 green pepper seeded and sliced 1/2 sweet onion sliced 1 8 ounce package refrigerated crescent rolls 1/2 pound good quality deli roast beef about 8 slices 1/8 teaspoon garlic powder 4 slices provolone 1 large egg 1 teaspoon water Pinch of dried oregano optional Instructions Preheat oven to 375 degrees. Line a large baking sheet with a silicone liner or parchment paper and set aside. Heat oil in a large skillet over medium heat. Add peppers and onions and cook until slightly tender, about 5-7 minutes. Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges. Roll out dough making about an 8x12 inch rectangle. If dough is a little sticky dust with flour. Place dough on baking sheet. Cut 1 inch slits 1 inch apart on both long sides of dough. Place slices of roast beef flat in the center of dough between slits. Top with cooked peppers and onions. Sprinkle garlic powder on top. Top with slices provolone cheese. Cross strips ...

An extra cheesy, crisp quesadilla that features the bold flavor of buffalo chicken wings. Ingredients 1 lb boneless, skinless chicken breasts, cooked and then either diced or shredded salt & pepper, to taste 1/4 cup buffalo sauce 4 large flour tortillas 4 tbsp butter, softened 1 1/2 cups shredded cheddar cheese 1 cups shredded mozzarella cheese 4 tbsp ranch dressing Instructions In a medium-large mixing bowl, toss the chicken with the buffalo sauce to evenly coat. Season with salt and pepper, to taste. In a separate mixing bowl, add the cheeses and toss until evenly combined. Heat a large skillet over medium heat. Just before you're ready to cook your quesadilla, spray the skillet with a tiny bit of nonstick cooking spray. Working with one tortilla at a time, spread the outside of each evenly with a tablespoon of butter. Place a tortilla in the skillet and, working quickly, sprinkle about an 1/8 of the cheese evenly out over half of the quesadillas. Spread about 1/4 of the chic...

Cornbread waffles with chili and fixings is one of our favorite weeknight meals. Easy to make and the two flavors were meant to go together! Ingredients 2 packets Martha White Mexican Style Cornbread Mix 1 1/3 cups milk 2 eggs 2 (30 oz) cans chili Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese Instructions Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.) Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through. In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Once your waffle iron is heated, spray with nonstick spray. Pour one cup of cornbread mix onto waffle iron. Depending on your type of waffle iron, the light will come on or it will beep when ready...

Perfectly cheesy, full of flavorful meats and potatoes, this breakfast casserole is a true crowd pleaser and our go-to holiday (or any day) breakfast recipe. Reheats wonderfully for any leftovers! Ingredients 1 pound Italian Sausage, cooked 1 yellow onion, chopped, sauteed in sausage grease 7 eggs 1/2 cup milk 20 ounce bag frozen Diced Hash Browns 8 ounce brick of Mild Cheddar Cheese, grated Salt & Pepper, to taste Instructions Preheat oven to 350. Spray medium casserole dish (we used 9 x 13) with non-stick spray. Set aside. Prepare sausage and onions. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping. Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy! link recipes from  https://doughmesstic.com/2012/12/29/cheesy-potato-breakfast-casserole/

How to Freeze French Toast When I make this recipe, I usually do a really large batch. I freeze the slices on a baking sheet and then put in a zip top bag when frozen. That way my kids can pop on in the microwave in the morning for a quick breakfast! Ingredients Eggs Milk Flour Sugar Vanilla Extract Cinnamon Texas Toast Butter How to Make Perfect French Toast First, make the batter by adding the eggs, milk, flour, sugar, vanilla, and cinnamon to a bowl and whisktogether. I like to add these ingredients to my blenderto mix. Next, pour the batter in a shallow dish, such as a pie pan. Heat a griddle or frying pan to medium high heat, around 350 degrees. Add a slice of Texas Toast to the pie plate and allow it to soak for 10-15 seconds on each side. Place the bread slices on the hot griddle and cook for 2-3 minutes on each side until it is golden brown. Remove the french toast from the griddle and serve immediately, or keep warm in the oven until ready to serve. link recipes from  http...

Everything you need for breakfast: oats, peanut butter and a little bit of chocolate! These Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are low in sugar and so filling! INGREDIENTS 1 cup rolled oats (uncooked) 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour) 1/2 tsp cinnamon 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tbsp coconut oil 2 eggs 1/4 cup maple syrup 1/4 cup peanut butter (crunchy or creamy) 1/2 tsp vanilla 1/3 cup chocolate chip INSTRUCTIONS Preheat oven to 350 F and line a 8x8 pan with parchment paper. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spr...

This Easy Breakfast Casserole Recipe has hash browns, ham, cheese, and eggs. This hash brown breakfast casserole can be made overnight. Perfect for a holiday breakfast! Ingredients 24 oz. frozen hash browns -about 8 cups 16 oz. cubed ham 8 oz. sharp cheddar cheese -shredded 12 large eggs 1 cup milk -I used skim 1 teaspoon salt 1/2 teaspoon ground black pepper cooking spray Instructions Preheat oven to 350 degrees F. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1). Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon. Bake for one hour, uncovered. The center should be set and the edges should be golden brown. link recipes from  https://www.thewholesomedish.com/easy-breakfast-casserole/

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes. Ingredients: 1 cup diced Ham 2 c tater tots…still frozen 1 dozen whisked eggs 1 can (8) Pilsbury Grands biscuits..diced up (raw) 2 c. Cheese…your choice…I used Cheddar 1/4 c milk Directions: All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense! I have made this SOOOOO many times and varied the ingredients almost every single time! but this morning these were the simple ingredients I used!!! So get creative!!!! you won’t find this recipe anywhere because, as usual I MADE IT UP! link recipes from  http://www.kittytabby.com/bundt-cake-br...

Ingredients 1 (20 ounce) can pineapple chunks 1 red onion 2 green bell peppers 1 red bell pepper 1 yellow bell pepper 3 chicken breasts (about 1 1/2 pounds) SAUCE: 1 C of pineapple juice 1/4 C water 3/4 C apple cider vinegar 2 tsp soy sauce 1 tsp chicken bullion granules 1 C sugar 1 Tb brown sugar 2 Tb cornstarch 1/2 tsp garlic powder 1/4 tsp ginger 1/2 tsp lemon pepper Instructions 1. Preheat your oven to 420 degrees. 2. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup. 3. Chop 1 red onion, 2 green bell peppers, 1 red pepper and 1 yellow pepper into large 1-2 inch chunks. You'll want to be sure that they are all about the same size so they cook evenly. 4. Cut 3 chicken breasts into 1 inch chunks. 5. Place the chicken, veggies and pineapple chunks into a large bowl. 6. Drizzle 3-4 Tb olive oil into the bowl and toss to coat. 7. Sprinkle the chicken and veggies with garlic salt and lemon pepper. 8. Stir to combine. 9. Line two...

Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes! Ground Hawaiian Beef is one of my go-to weekday recipes, made with lean ground beef, peppers, onions, and big chunks of pineapple with a sweet and sour Hawaiian-style sauce. You get a savory, salty taste from soy sauce and rice vinegar, while the ketchup and brown sugar add a sweet molasses-type flavor that goes perfectly with the beef. You can make this recipe ahead of time to meal prep for the week. Cook the ground beef according to the recipe, then allow to cool completely. Separate among 4 freezer-safe containers, add over 1 cup of rice per container, seal, and freeze. Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Course: Main Course Cuisine: American INGREDIENTS 1 pound beef 90/10 1 yellow onion chopped 1/2 green bell pepper chopped finely 2 garlic cloves minced 2 tablespoons ketchup 2 tablespoons brown sug...

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!! I’m having a love affair with my Instant pot these past few months. Check out all these amazing Instant Pot Recipes It took a while to get going ( I mean, mine was still in the original packaging for at least 2 months after purchase). But, once I realized the convenience, there is no stopping. My favorite part of a fried rice in an instant pot is that it does not require cooked, cooled leftover rice. No planning needed! I’m all set to make chicken fried rice when the craving hits or in need a quick fix for school lunch box. An absolutely perfect side dish for all your favorite Chinese dishes or just a simple meal in itself. Instant Pot Shrimp Pasta with Tomato Cream Sauce – delicious instant pot pasta recipe that is ready in under 30 minutes Why Instapot chicken fried rice? Instant pot was a...

My family loves these Crispy BBQ Chicken Wraps, and I love that they’re such an easy dinner to make! Think all of the yummy, cheesy goodness of a BBQ chicken pizza, toasted in a crispy wrap. Who needs a super easy dinner idea for their busy week? I’ve got you covered with these BBQ Chicken Wraps! These are the simplest wraps. When your 4-year-old asks for “seconds” at dinner, it’s a total win! I love these wraps for a few different reasons. First, they are pan fried, so you get that delicious crunch that you love from chimichangas, without the extra fat. Second, you can easily use leftover chicken or shredded rotisserie chicken to make this meal come together even quicker. You can use homemade or store-bought BBQ sauce too. The ingredients are super simple and hopefully ones that you already have in your pantry. I would serve them with a side of fresh cold vegetables or a simple green salad. My family loves these Crispy BBQ Chicken Wraps, and I love that they’re such an easy dinner to ...