BakeAwayGirl

 We've made this twice and done it differently each time. I liked the flavor better the first time but the texture better the second. Key difference is cooking the potatoes first, and that's a must. Using frozen potatoes is just too wet. Breakfast Casserole 1 lb bacon, cooked and diced 1 onion, diced 1 bell pepper, deseeded and diced 1 can green chiles 12 large eggs 1 cup milk 1 tbsp neutral oil 3 cups frozen diced potatoes 2 cups shredded cheese Salt, pepper, garlic powder, paprika to taste Cook bacon in preferred method. We prefer to bake it on a cookie sheet in the oven at 400* for 22 minutes. Dice cooked bacon. Set aside. Dice one onion. Deseed and dice one bell pepper.  In a large skillet, heat bacon fat or oil. Saute the onion and bell pepper, adding salt, pepper, and garlic to taste. Once vegetables are tender, set aside. In the same large skillet, heat oil. When oil is very hot, pour in frozen potatoes. Sprinkle salt, pepper, garlic powder, and paprika. Cook according ...

Quarantine Day 9287473829. Or at least that's what it feels like.  Mostly due to anxiety.  Every time one of us coughs, it sends a panic shock through the house (at least for me).  The worries cause tension, of course, and the age old question of "What should we have for dinner" is a little loaded because we can't/won't go out if we're missing an ingredient.  And I'm a crazy person, so when I see a recipe call for an ingredient I have in limited supply, I discard it because the thoughts "What if I want to use that ingredient later?!" overtake any rational ideas. Luckily, we do love trying new recipes and I have a whole enormous Pinterest board filled with ideas, which is where we found this one.  I actually pinned this one years ago, but today proved a perfect opportunity for it.  We had heavy cream in the house because we wanted to make a soup and I forgot how much we needed, so I bought the big carton and now we have leftover!  It actuall...

This recipe was a find years ago, but I never remembered to take a picture for the blog until this last time.  It combines two delicious things into one.  As the name indicates, it is a combination of taco salad and pasta salad.  I will admit, I was skeptical at first.  First off, I'm not a fan of French or Western dressings (which this recipe uses), however it does work with the other ingredients. I've played with a few different ingredients, but the nice thing about both tacos and pasta salads is that you can add anything you'd like.  Besides the basics (taco meat, lettuce, pasta), I use cheese, black beans, and tomatoes.  You can do corn, any kind of peppers, or other types of beans.  This practically begs  for black olives, but I hate them so... no. Important:   We ate this the very first time without the crushed fritos.  We decided we wouldn't make it again.  Then we ate the leftovers with  the crushed chips and i...

Salad from the top view You may have noticed that I love Southwestern American food.  I love Mexican food, but I think I like the Tex Mex better.  It has a lot of spice and flavor and cheese.  The best way to do this, in my opinion, is salads.  They taste so fresh but have so much more flavor than your every day salad. Last month, we had a potluck at work.  Potluck at my work is code for snacks and desserts, but usually no real food.  I had a recipe in my To-Do List Pinterest board, and decided it was perfect for a more substantial aspect of the potluck.  The recipe made way more salad than I anticipated, but it was no problem!  The recipe was a hit, and I even sent the bit of leftovers home with people because they loved it so much. Here's the catch.  The recipe for the dressing wasn't very good, in my opinion.  Some people really liked it, but I wouldn't do it again.  I'll include it here because some people loved it. ...