Tuesday, December 16, 2014

Green Eggs and Ham Breakfast Casserole

Here's another easy breakfast casserole that a friend and I made the other day for our campus breakfasts!  Little did Buffy and I know we each had made almost the exact same recipe....she knows our motto! 

Click here for the link to Green Eggs and Ham Breakfast Casserole

I like to call it The Ranch Kitchen's Green Eggs and Ham Casserole because of the green chili's that bring such a great flavor to it.  I literally threw this together in ten minutes the night before.  I cooked it and reheated the next day in our cafeteria for ten mintues in one of their jumbo steamers and was able to serve our staff.  Someday I want commercial size appliances....hint...hint Scott.

Each year our secretaries Anita and her daughter Tori serve an assortment of sweets and their famous pumpkin roll.  It's a tradition we all enjoy.  The rest of our administrators help by pitching in and serving egg casseroles, doughnuts, muffins and croisants. 

Buffy made this casserole with sausage instead of ham and cooked it in her crock pot all night on a medium heat. I think her idea is better and especially for Christmas morning this year!

Hope you enjoy it.  Later this week I'll share my Principals 'Bobby's Egg Ring Casserole' that was a hit as well! 

Alise - The Ranch Kitchen

Thursday, December 11, 2014

Sure Champ December Post

This past year has gone faster than I've wanted it too.  Life the older I get seems to have a sneaky way of doing that, but I have no complaints. They year has been a good one with many memories and milestones for our family.

This month's Sure Champ Blog Post Recipes from the Ranch sums some of our year up and shares some recipes we'll be making at our ranch this month. December is a busy time, but when you plan a bit ahead, it's never to hard to get a healthy meal on the table in no time.  Check out the recipe tab above for all my recipes!  

Have a great rest of December and I'll be posting as I can to share more family friendly recipe that are from staple items most cooks have readily on hand in their pantries.

Alise @ The Ranch Kitchen

Sunday, November 23, 2014

Alyse & Ruthie's Chocolate Chip Cake

Have I told you how much I love chocolate?  I adore the smell, the thought and all the different flavors of chocolate! My house has candy bowls of sweets and chocolate throughout and found I'm the only one that really eats them.  I don't really eat them a lot, but a small snack size Hershey's Kiss seems to curb my appetite and hold me until dinner.

Alyse Jones Bennett at our school's Thanksgiving luncheon with her wonderful cake!

Today I'm sharing another Alyse's recipe and not mine for Alyse and Ruthie's Chocolate Chip Cake.  It's a dense, rich and decadent cake from a young teacher at our school.  She didn't follow her Aunt Ruthie's recipe directly, but the results were wonderful!  It sometimes gets a bit confusing having two Alise's on our campus, but we are blessed to have her as she is a fantastic science teacher and cares about 'her' kids so much.

Click here for Alyse and Ruthie's Chocolate Chip Cake!

This cake would a great desssert for anytime of the year.  It would especially be enjoyed this week during Thanksgiving as it has most the ingredients you already have in your pantry and refrigerator.  The original recipe called for 8 ounces or sour cream, but Alyse decided on 16 ounces and it was over the top good. 

Very proud of this young cook. If you'd like to also share recipe on my site it's easy.  Just click on the link at the top or here to Share a Recipe and create an account.  Promise it's super simple and won't take you but a minute.

Once you submit and I check it over, I'll submit!  If you'll leave your email in the text of the recipe (I'll delete it before I submit), I'll let you know when your recipe goes live.  It's a great way to catalog and share your recipes with family and friends!  And I love getting new family favorite recipes for my site!

Enjoy and thanks Alyse for sharing this recipe!

Alise - The Ranch Kitchen


Saturday, November 22, 2014

Artie's Sugared Green Beans

I love having friends contribute to The Ranch Kitchen!  This recipe today came from dear friend and coworker Carol Elder who teachers at my school.  She's a wonderful cook in her own right and says she learned everything from her sweet mother Artie Montgomery.

Daughters and sons I think keep their parents memories alive by recipes and her mom's Artie's Sugared Green Beans is a real keeper.  We all enjoyed this during our Thanksgiving Potluck at school the other day and thankfully I had my camera in hand!  My girls and I will most certainly be making this for Thanksgiving and for many years to come.

Click here for the recipe for Artie's Sugared Green Beans!

It's a simple dish to make and is pretty in a crystal bowl like the one Carol served this dish in.

Thanks so much for Carol for sharing this recipe today and for teaching my Audrey! She's one of the best teachers out there!  To teach is to touch a life forever!

Enjoy your week long break and Thanksgiving!  You deserve it as all our teachers and students do!

Alise - The Ranch Kitchen

Tuesday, November 18, 2014

'Sure Is The Best Broccoli Rice Casserole' and November Sure Champ Recipes From the Ranch Blog Post

Thanksgiving is right around the corner and my mother and I are starting to think about our family meal.  It's always a huge effort to cook for our growing family and certain dishes are traditions each year. 
This year, as in the past, I will cook my newest recipe for 'Sure Is The Best' Broccoli Rice Casserole.  This recipe was recently posted on the Sure Champ November Blog Post along with some other favorite holiday favorites from around our ranch. 

Click here for the November Sure Champ Recipes from the Ranch Blog post. 

This cheesy rice dish with broccoli and onions is one of my husbands favorite sides and usually a part of his birthday dinner.  It's a southern staple dish at holiday dinners. 
For this recipe I switched from the jar of processed cheese to 1/2 lb. of Velvetta and liked the difference it made.  I usually use more cream of mushroom soup and felt that only one can was needed.  Instead of frozen broccoli, I used fresh and chopped them finely.  I also used sweet white onions, instead of the harsher (eye tearing) white cooking onions.  You could leave the onions out, but I think it's a huge part of this dish. 
Once your rice is cooked, throwing this casserole together is easy.  I've also included with this recipe how to cook the perfect rice.  I thank my mom for that huge lesson.

It's great to have as the next day as leftovers or to send home with family.  A lot of the time I put the casserole together, cover tightly with foil, and do the final baking the day of Thanksgiving (or Christmas & Easter) to help take some stress away from my day.

You can also click here for the recipe for 'Sure Is The Best Broccoli Rice Casserole'

Hope you enjoy it as much as we do! 
Alise  - The Ranch Kitchen