Breadstick Fun and Breakfast Enchiladas

A while ago, I bought some Pillsbury breadsticks to go with the soup that we were having for dinner. Evan was helping me cook and he offered to put the breadsticks in the oven. When he got them out of the can and put them on the baking stone, he made one of them into an "S" shape. Obviously that one was for Seth and he LOVED it!! So, last week we had soup for dinner again and I grabbed a can of Pillsbury breadsticks for us to play with/eat!!

Great idea, Daddy!! :)

And last night, for dinner, we had Breakfast Enchiladas. I was looking in my Southern Living cookbook for something fun that we hadn't had before and these are what looked best to me! They were easy to make (but not super fast) and we all three thought they were delicious!

Breakfast Enchiladas

Ingredients:

1 lb package of ground pork breakfast sausage

2 T. butter or margarine

4 green onions, thinly sliced

2 T. chopped fresh cilantro

14 large eggs, beaten

3/4 t. salt

1/2 t. pepper

Cheese Sauce (recipe to follow)

10 (8 inch) flour tortillas

1 cup shredded Monterey Jack cheese with jalapeños

Optional Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Directions:

Cook (scramble) sausage in large nonstick skillet; drain well; set aside.

Melt butter in large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt and pepper and cook (scramble the eggs). Remove from heat and gently fold in the sausage and 1 1/2 cups of the cheese sauce.

Spoon about 1/2 cup of egg mixture down the center of each flour tortilla; roll up. Place seam side down in a lightly greased 13x9 inch baking dish. Pour remaining cheese sauce evenly over tortillas; sprinkle evenly with monterey jack cheese.

Bake, uncovered, at 350 degrees for 30 minutes or until sauce is bubbly. Serve with desired toppings.

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Cheese Sauce

Ingredients:

1/3 cup butter

1/3 cup all purpose flour

3 cups milk

2 cups shredded cheddar cheese

1 (4.5 oz) can chopped green chiles, undrained

3/4 t. salt

Directions:

Melt butter in sauce pan over medium low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat and whisk in cheese and remaining ingredients until smooth.

Tip: cook the sausage first, then make the cheese sauce, then scramble the eggs... that way you are ready to assemble as soon as the eggs are cooked!

He gets really excited about dinner... like his mommy! haha :)

Party Week and Sweet Potato Biscuits

I have decided to call this week "Party Week" here on Dinner Bells. My brother, grandma and I all three had birthdays in the month of September and there were family birthday parties for all of us so I have decided to spend the week sharing pictures and recipes from those parties!

My brother's birthday was on the 17th and my grandma's was on the 18th and although we usually celebrate their birthdays on different days, we had one big party for them this year. We had a dinner table for "Mammaw" and a dessert table for Luke. Basically two completely different parties in different rooms of the house... so fun! I'm going to start with Mammaw's party today because dinner comes before dessert! :)

My mom and I decided to do a black and white theme for Mammaw's party because she LOVES black and white... it's always been a huge joke in our family about black being her favorite color! Here are a few pictures, followed by the recipe for Sweet Potato Biscuits. During the course of the week, I will also share the recipe for a pesto that we served with an heirloom tomato and mozzarella salad and a delicious scalloped potato dish.

Sweet Potato Biscuits

Ingredients:

2 cups self rising flour

1/4 cup sugar

3 T. shortening

2 T. butter

1 cup cooked, mashed sweet potatoes (about 1 large sweet potato)

1/3 cup half-and-half

Directions:

Combine flour and sugar in a medium bowl; cut in shortening and butter with a pastry blender until mixture is crumbly. Add mashed sweet potato and half-and-half, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place on lightly greased baking sheet. Bake biscuits at 400 degrees for 14-15 minutes or until lightly browned.

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Happy Monday!!

Come back tomorrow for more of "Party Week"! :)

Pumpkin Chocolate Chip Bread

I hope everyone had a great weekend (despite a devastating loss for my fellow Razorback fans). The highlight of my weekend was the cooler weather that we (finally) had yesterday!!

And in honor of this long awaited fall feeling, here is a delicious fall recipe that I made last week on the first official day of fall. I found this recipe on a friend and fellow food blogger's blog: Lindsay's Menu.

I just had to try this recipe because I felt like chocolate and pumpkin were an unlikely pair and I had to see for myself how it worked... it totally works!! I LOVED this recipe!! Evan and I polished off the whole loaf with no help from friends or family... haha what?? At least it wasn't all in one night! :)

Pumpkin Chocolate Chip Bread

Ingredients:

1 cup sugar

1 cup canned pumpkin

1/3 cup vegetable oil

1 tsp. vanilla extract

2 eggs

1 1/2 cups flour

2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp ground cloves

1 heaping cup semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Combine first five ingredients and mix well. Add remaining ingredients. Mix together and pour into a greased loaf pan. Bake for 45-55 minutes, or until toothpick comes out clean. (Lindsay recommends that you cover your bread with foil for the last 10ish minutes so the edges don't get too dark.)

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Let me know what you think of the pumpkin/ chocolate combo if you try this recipe or have tried one like it! :)