Breakfast Pizza

Serves: At least 2

Ingredients:

• 1 can (10 ounces) refrigerated pizza dough (or a Boboli pizza shell)
• Choice of meat(s)
• 4 eggs
• 1 cup of Milk
• 2 cups (8 ounces) shredded Italian-blend cheese
• Additional seasonings to taste

Preparation:

1. Preheat oven to 450°F. For crust, unroll pizza dough; pat onto bottom and up side of greased 12-inch pizza pan. Bake 5 minutes or until set, but not browned.

2. While crust is baking, cut meat(s) into 1/2-inch pieces. Whisk together eggs, milk and Italian seasoning in medium bowl until well blended. Throw in whatever additional seasonings you may wish to add as well.

3. Spoon the meat(s) over crust; sprinkle with cheese. Carefully pour egg mixture over sausage and cheese. Bake 15 to 20 minutes or until eggs are set and crust is golden.

Possible Additions:

• Salsa

• Bacon Ranch Dressing

Chicken Bake

This dish is a old favorite that we have had on our menu for a LONG time.

Serves: At least 2

Ingredients:

• 1 box of Stove Top Stuffing
• ½ bag of “Fajita-style” Chicken strips (Tyson makes great chicken strips!)
• 1 can of Cream of Chicken Soup
• 1 cans of water
• 6 Tbsp. of butter
• Chicken Seasoning and Italian Seasoning


Preparation:

Pre-heat over at 400 degrees.

Spray a thin layer of PAM on the bottom of a baking dish.

Strategically place the six tablespoons of butter in the dish.

Pour in the Stove Top Stuffing and the Chicken Strips.

Spoon out the Cream of Chicken Soup (We like Campbell's Soups) on top of the Stuffing and Chicken.

(Depending on what flavors compliment your stuffing, you may choose to add cheese, ranch dressing, barbecue sauce, or honey mustard in whatever combination you desire.)

Sprinkle on the Italian Seasoning and the Chicken Seasoning (We like McCormick's for our seasoning.).

Bake at 400 degrees for 30 minutes.

Recommended Side Dishes:

• Corn Bread Muffins
• Ham or Turkey (We usually feature this dish at holidays.)

Recommended Beverages:

• A sweet/fruity wine or wine cooler (Seagram’s Wild Berry wine cooler is great)
• Iced Tea (with or with out lemon and sugar)
• Ginger Ale (We like ALE-81.)

Possible Additions:

• Add a spoonful of sour crème to the sauce.
• Switch to Creme of Celery instead of Cream of Chicken soup.

Scrambled Eggs

When it comes to breakfast, there really is nothing better than Scrambled Eggs. Here is the recipe we use in the O'Hurley's kitchen.

Serves: 2

Ingredients:

• 3 eggs
• 2 Tablespoons of milk
• 2 teaspoons of butter
• Salt, pepper, and spice to your taste
• CHEESE

Preparation:

Melt the butter on low-medium heat in a sauce pan or small pot.

Whisk the eggs, milk, and spices (incl. the salt and pepper) until you get a nice bright yellow mixture that is smooth. A note on spices: I have an Italian blend of spices that I like to add with a dash of oregano and garlic powder.

When the butter has melted, add the egg mixture to the butter. With a wooden spoon or spatula, move the egg mixture around as it hardens so that it cooks evenly.
Add the cheese.

There is a huge debate over when the scrambled eggs are done. Some people like soft scrambled eggs; others like them very dry. Use your judgment on when you think the right consistency has been achieved.

Recommended Side Dishes:

• Meat (ham, bacon or sausage)
• Toast or English Muffin with jelly and/or jam
• Doughnuts
• Hashbrown Potatoes or Tater Tots (Ore-Ida makes great potato products!)

Recommended Beverages:

• Milk
• Juice

Possible Additions:

• Ham cubes or Bacon bits
• 1/2 cup of Ranch or Bleu Cheese dressing (Yes, we have a "thing" for Ranch!)

Spaghetti Carbonara with Chicken and Ranch Sauce

This dish is a new favorite that was recently added to our menu. Some friends on Facebook really liked it and we thought it should be our first recipe for the blog.

Serves: 2

Ingredients:

• ½ lb. spaghetti pasta
• ½ bag of “Fajita-style” Chicken strips (Tyson makes great chicken strips!)
• 2 egg yolks
• ½ cup of milk
• 1 Tbsp. of (Extra Virgin) Olive Oil
• ½ cup of Ranch Dressing
• Bacon bits
• Garlic Powder, Oregano, Italian Seasoning, Salt and Pepper
• 1 cup grated Parmesan cheese

Preparation:

Cook the chicken strips in a heavy skillet.

Cook the pasta as directed on package. Meanwhile, combine the dressing, egg yolks, milk, oil, cheese and seasonings in a medium bowl and beat until well blended.

When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the chicken and cheese and toss again to coat. Serve immediately.
Have additional Parmesan cheese available at the table.

Recommended Side Dishes:

• Garlic Breadsticks
• Mozzarella sticks with marinara sauce

Recommended Beverages:

• A sweet/fruity wine or wine cooler (Seagram’s Wild Berry wine cooler is great)
• Iced Tea (with or with out lemon and sugar)

Possible Additions:

• Add a spoonful of sour crème to the sauce.

Possible Substitutions:

• Don't have bacon? Try Bacon Ranch Dressing. (We like Hidden Valley)

You Said It:

Amanda LeFever: "Two thumbs up from my household! I will be making it again!"

Shannon Maple Pennington: "Sounds yummy!!!"