Egg-in-the-Hole

Source:  The Pioneer Woman

Servings:  2

Prep Time:  3 minutes

Cook Time:  10 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  He turned his nose up because he doesn't like anything but scrambled - but he ate them anyway.  I just didn't ask for a rating.  :)

Ingredients:

• 2 slices of bread
• 2 eggs
• butter
• salt
• pepper

Directions:

• I did not make up this recipe.  It's been around for ages under many different names.  I've seen it before but never made it.  When I saw it again on The Pioneer Woman website, I figured I might as well try it out!  For step by step pictures, check out her website.
• Cut a hole in the middle of the bread.  I used a glass rim but if you have a biscuit cutter, it'd probably work a lot better!
• Heat skillet on medium heat.
• Melt 1 Tbsp butter in skillet.
• Place bread in skillet and crack an egg in each hole of the bread.
• Season with salt and pepper.  (I also added some Tastefully Simple Spinach and Herb seasoning)
• Cook for about a minute until the egg is just a bit firm - be sure nothing is sticking to the skillet.
• Flip and season the other side - I added a little extra butter at this point to keep the toast and egg from sticking.
• You determine when they're done by the color of the toast and egg.  I let my toast get a little brown but not burnt and the yolks were pretty firm but still a tiny bit runny.  
• In order to accommodate Scott next time, I'll probably let the toast burn a bit and make sure the yolk is completely cooked and firm.

The Marlboro Man Sandwich

Source:  The Pioneer Woman

Servings:  4

Prep Time:  30 minutes

Cook Time:  30 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  7 out of 10

Katie's Rating:  7 out of 10

Ingredients:

• 1 large onion, sliced
• 1 stick of butter
• 2-3 lbs cube steak
• Seasoned salt
• Worcestershire sauce
• Tabasco

Directions:

• I did not make up this recipe so don't want to accidentally take credit.  Head over to The Pioneer Woman website and check it out!  
• But here are some pictures of my attempt!  :)

Above is a shot of the final steak mixture before I covered it.  It smelled wonderful!

Above is a shot of the bread browning on a griddle - lots and lots of butter!

Above is a shot of the finished sandwich.  Yum!

Another shot of the sandwich.  We WILL be making this again.  :)

S'mores Cups

Source:  Texas Cottage

Servings:  The recipe says it makes 24 cups... I only got 16

Prep Time:  30 minutes

Cook Time:  5-7 minutes in the oven (total)

Katherine's Rating:  7 out of 10

Zack's Rating:  

Ingredients:

• 7 graham crackers crushed into fine crumbs
• 6 Tbsp butter, melted
• 1/4 cup powdered sugar
• 4 bars (1.55 oz) milk chocolate candy, divided
• 12 large marshmallows

Directions:

• Preheat oven to 350.
• Mix first three ingredients in a small bowl until combined.
• Divide mixture into 24 mini cups (about 1 Tbsp each) and press down creating shallow cups.
• Bake 4-5 minutes until edges are bubbling.
• Meanwhile, break two of the bars into 24 rectangles.
• Remove pan from oven and place one rectangle in each cup.
• Cut marshmallows in half using shears dipped in cold water.  Place a half cut side down on each cup.
• Return to oven for 1-2 minutes or until marshmallows are slightly softened.
• Remove pans to cooling rack for 15 minutes.  Then carefully remove cups from pan and place on cooling rack and cool completely.
• Break remaining chocolate into pieces and microwave in short bursts until melted - stirring frequently.
• Dip the top of each cup into chocolate and turn right side up and return to rack.  Let set for 40-60 minutes.
• Can store in air tight container for up to 1 week.

Baked Potato Soup

Adapted from:  Mama Loves Food

Servings:  A Lot, maybe 10-12

Prep Time:  30 minutes

Cook Time:  6 or 10 hours

Katherine's Rating:  8 out of 10

Scott's Rating:  9 out of 10

Ingredients:

• 5 lbs Russett Potatoes, washed but not peeled - cut into 1/2 inch(ish) cubes
• 1 large yellow onion, diced (I used white)
• 10 cloves garlic (whole, crushed, or minced) - (I used minced)
• 8 cups chicken stock
• 1 Tbsp seasoned salt or all purpose seasoning (I used Mrs. Dash)
• 16 oz cream cheese

Directions:

• Add potatoes, onion, garlic, seasonings, and chicken stock to 6 quart or larger slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Remove 1/3 to 1/2 of the soup including all the whole garlic cloves if you used them.
• Add cream cheese to the removed soup and puree the mixture.  Reintroduce to the remainder in the slow cooker.
• Stir until soup is well blended.
• Top with your choice of garnishes and serve!  I used green onions, cheese, and bacon.

Notes:

• I removed about 1/3 to puree but ended up having to add more to get the right consistency.  I used an immersion blender to puree the mixture.  It worked perfectly. 
• I used shredded colby jack cheese, bacon bits, and chopped green onion for garnish.  I also had to add a bit of salt.  Next time I'll probably add a dollop of sour cream as well.  

Pepperoni Roll Ups

Source:  Plain Chicken

Servings:  8 rolls

Prep Time:  5 minutes

Cook Time:  12-15 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  8 out of 10

Ingredients:

• 1 can Crescent Rolls
• 40 Pepperoni
• 4 mozzarella cheese sticks cut in half
• Garlic powder
• Pizza sauce 

Directions:

• Preheat oven to 375
• Unroll crescent rolls and separate 8 triangles.
• Place 5 slices of pepperoni on each crescent roll.
• Top pepperoni with string cheese half and roll up.
• Sprinkle crescent rolls with garlic powder.
• Place rolls on baking sheet and bake for 12-15 minutes or until golden brown.
• Serve with a side of warm pizza sauce.