Cooking is Therapy

Between sicknesses, shuffling kids around and working full time I have actually managed to find some time to make some more pinterest recipes. We used to go out to eat ALL of the time (pre-kids and then when Palmer was born, oh heck probably up until a year ago!) but now I would say we eat 90% of our meals at home. Friday Night is ALWAYS pizza night at our house and we may eat one more meal out on the weekends but other than that we usually eat at home. A. It is too dang hard to take 3 kids out in public after a long day of school, not to mention sometimes embarrassing :) B. It is too dang expensive to take 3 kids out to eat at a restaurant :) C. Even though I don't always make the healthiest or most gourmet meals I still feel like eating at home has been a lot healthier for our family! This girls STILL LOVES to eat out, I won't lie! My husband, don't even get me started, he could go out to eat every meal of his life! :) But when you have 5 mouths to feed and your budget goes more to activities, diapers and formula you learn to cut back on the things that aren't a necessity.

So here goes another Cooking is Therapy Review and Recipes for things that I have made recently. I can honestly say there is nothing that I have tried that I didn't like (that is half the problem! haha I love food!)

Cream Cheese Sausage Pinwheels       

        I had been wanting to try these little treats for a long time! I am not a big sausage person but these are delicious! I will say that they aren't a food that you can just eat and eat... they would be perfect for an appetizer or to bring to a party! I give these a big thumbs up! The directions aren't hard but they are lengthy. Go HERE to see full directions and pictures!~

Ham, Egg, & Cheese Breakfast Roll-UpsIngredients:2 packages of 8 count refrigerated crescent rolls
1 cup cooked ham, cut into small pieces
1 cup shredded colby jack cheese
7 eggs, cooked and scrambled

Directions:
Unroll crescents onto a large ungreased cookie sheet.
Place a spoonful of scrambled eggs, a couple pieces of ham, and a sprinkle of shredded cheese on the wide end of each unrolled crescent.
Roll up each crescent, starting at the wide end and ending at the narrow end of the crescent.
Bake at 375 degrees for 11-13 minutes, or until crescents are golden.
Optional: Serve with salsa for dipping.

**I got this recipe from pinterest but it led me to THIS awesome food website! I love this website!

These are SO great to make on Sundays and just pop a few in the microwave in the mornings and have breakfast to go! I loved them!

BAKED CHEDDAR BROCCOLI RICE CUPS

*** This recipe was a hit! I LOVED these! Again, these are good to make a bunch of and just heat up with your dinner for the perfect side. I could eat this just by themselves! Rice, Broccoli, Cheese - you can do no wrong! I will definitely make these often!
From http://fountainavenuekitchen.com
Ingredients:
1 cup quick-cooking rice (like Minute Rice)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing, or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare rice as directed on package, substituting stock for water.  Place cooked rice in a large bowl and let cool slightly.  Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

BROILED TILAPIA PARMESAN

**** This recipe was QUICK, EASY and SUPER DELICIOUS!!! Another fav at our house! Pair with some rice and a vegetable and you will have a fabulous dinner in no time! 

Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

PIZZA QUESADILLAS



*** These little Dandy's are perfect when you are in a hurry or just need a quick lunch on the weekends! They are SO good, filling and the kids LOVE them (so does mom!) We have already made them multiple times :)

Ingredients

• 8 flour tortillas
• 8 ounces of shredded mozzarella cheese
• 6 ounces sliced pepperoni
• 1 (16-ounce) jar of pizza sauce
• butter for pan

Instructions

1. Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.
2. Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.
3. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
4. Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.
5. Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
6. Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.