Morning Oven Hashbrowns

 Hashbrowns are one of those things that I dreaded making from scratch.  You really have to watch them on the stove, so the outside doesn't burn while the inside is hard.  Plus, in the morning, I usually have too many things going at once, and haven't even fit in my morning coffee (Which I need!).

I decided to use my oven instead.  They were awesome.  And I was able to get Claire ready for the day, while Breakfast was on it's way.  In the last 5 minutes, I started the eggs, threw in some toast, and Breakfast was served. 

Ingredients:

2 Potatoes, peeled and chopped into small bites

Olive Oil
Southwest Chipotle Seasoning by Mrs. Dash
Fresh Chives

Directions:
Turn Oven to 400 F degrees.  Toss potatoes with olive oil and seasoning.  Spread on a greased pan and bake for 20 min or until golden brown, turning potatoes once after about 10 minutes.
Add some fresh Chives and Serve. 

 Sloppy Joe Pasta


Sewright Blog by Ruth Yoder

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Creamy Chicken Vegetable Pasta

Ingredients:
8 Oz cooked pasta
Frozen vegetables of your choice (I used corn, broccoli, and carrots)
2 Chicken breast cooked and sliced
4oz cream cheese, cubed
2Tbsp Butter
2Tbsp Flour
1 Cup of Milk
Salt/ Pepper

Directions:
Once you have all of the above ingredients, start your sauce.  
Melt butter in a pan, then add flour and stir.  Slowing add in milk, whisking as you pour.  You want to make sure there are no lumps of flour. Cook for about 2 minutes or until bubbly, then add cream cheese.   Melt into the sauce.  Add to your pasta, chicken and veggies.  Salt and pepper to taste, and Viola! Dinner is served!

 Happy Memorial Day everyone!! 

Flower hair clip tutorial  

Sewright Blog by Ruth Yoder

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Chicken Enchiladas Verdes

 These are soo good! Walmart had the Elpaso Green Chili sauce for $1.00 so I put this together.
 Try them if you can!  

Ingredients:
2 Chicken Breasts Cooked and diced small
1/2 Orange pepper, diced
1/2 Onion, diced
4oz or 1/2 brick of cream cheese softened
2 Tbsp. or more of Taco Seasoning
1 Can Green Enchilada Sauce
1 1/2 Cups of Mozzarella Cheese
7 Corn tortillas
 Green onions for garnish

Inside mixture for Enchiladas Verdes

Directions:
 Saute' the pepper and onion in a pan in olive oil until softened. In a bowl, add your cream cheese, onion and pepper.  Mix. 

Then add your chicken, taco seasoning, Mozzarella Cheese and a 1/3 of the can of green enchilada sauce and mix some more.

Heat your corn tortillas, and add filling.  Roll, and put in a sprayed non stick pyrex pan seam side down. 

Pour the rest of the green sauce on top and add more cheese.

Cover with foil and bake at 350 F for 30-35 Minutes. 

Add some green onions for garnish. Serve. Yum!

 Do you have your own recipe for this?  What do you do different?

Easy Chocolate Cake From Scratch



Sewright Blog by Ruth Yoder

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