Super Noob:
Featured Guest

** My giveaway for a great nursing cover up ends soon. Please enter if you haven't! **

I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!

Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:

• 1/4 C Shredded Cheddar
• 1/4 C Shredded Monetary Jack
• 1/4 C Shredded Pepper Jack
• 1/4 C Shredded Parmesan Cheese
• 1/4 C Shredded Colby Cheese
• Wraps (I use Sandwich Petals or gf corn tortillas)
• Olive Oil
• Garlic Powder
• Sides: sour cream, salsa, tomatoes, olives, onions, peppers...

1. Combine cheeses to create a cheese blend
2. Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
3. Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
4. Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
5. Heat on medium heat for 2-3 minutes on each side.
6. Serve with sour cream, salsa, tomatoes, olives, onions, peppers...

For more gluten free recipes, stop by Marine Corps Nomads.

Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!

This week Heather of Traveling Down the Tracks With D and H is sharing one of her favorite recipes with us all. It looks delicious and I will certainly give it a try. After taking a peek at the recipe, please go say hello to Heather and be sure to check out some of her photo posts. They are great as is she!! So why not follow her while you are at it...I do ;)

**This is a recipe from Rachael Ray's mom that was featured on her site. You can click on the link here , to be able to print it out easily**

Beef Burgundy

Ingredients :

3 tablespoons extra-virgin olive oil, divided, plus additional as needed
4 slices bacon, chopped
2 1/2 pounds sirloin or sirloin tips, cut into large, bite-size pieces
Salt and freshly ground black pepper
1/3 bottle red burgundy wine
2 cups beef stock
1 package frozen pearl onions
2 teaspoon sugar
5 tablespoons butter, divided
1/2 pound mushrooms, quartered
2 tablespoons flour
1 teaspoon orange zest
1 pound wide egg noodles
A handful chives, minced Instructions:

Preheat oven to 375°.
Salt and pepper the sirloin tips and set aside. Preheat Dutch Oven and olive oil. Chop up bacon(easiest way to do this is to use kitchen shears). Cook in the pot until it is brown and crispy.

Remove bacon and add beef. You may have to do this in a few batches. Add more olive oil as needed and brown all the sides. Remove the beef and add 1/3 of a bottle of wine. Stir it to release any brown bits from the bottom. Let it bubble and reduce slightly.

Then add 2 cups of beef stock and the beef and bacon back to the pot. Cover and place in the oven. After 1 hour prepare water for the noodles. Then, place the onions in a pan to cook. The recipe calls for sugar to go in with the onions, I don't add this, I just add the water and it is fine. Then get a pan ready for the mushrooms. Add one tablespoon of olive oil and one tablespoon of butter. Cook the mushrooms until brown. After they are done cooking add salt and pepper. When the onions and mushrooms are done, combine them by putting the mushrooms in the onion pan. When the meat is done cooking in the oven (30 minutes after you started getting the water, onions and mushrooms started) take it out of the oven and place on a burner. I don't add the onions and mushrooms yet. First, I get the roux ready by heating up 2 tablespoons of butter and then sprinkle the flour over it. Cook it, stirring constantly for about a minute. Then add liquid from the pot and stir until thick. Add that to the pot and stir. Then add the mushrooms and onions and let it simmer for a few minutes. When your noodles are done cooking add a tablespoon of butter and the chopped chives. Serve the beef burgundy over the noodles.

Enjoy!I changed this recipe slightly by omitting the sugar and orange zest.
Thank you, Heather! Now please go say hello at her blog. I linked to a photography post I enjoyed...sure you will too.

Oh, and on a sidenote...I have some fun giveaways coming later in the week, so stay tuned!

This week brings with it a new guest featured recipe. Jamie from Mommy's Camera is sharing what looks to be a fabulously rich chocolate dessert. Jamie is a mommy with a point and shoot camera, she is learning to become a better photographer with the point and shoot and free editing software...and giving tips along the way. Please go say hello, and tell her I sent you!

Molten Chocolate Cakes

Ingredients:
4 squares Baker's semi-sweet baking chocolates
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
1/2 cup Cool Whip (thawed)

Instructions:

Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tablespoon of whipped topping and serve immediately.

Looks delicious if you ask me! I will be trying this one for sure.

This week I am having my first guest featured recipe. Quirky Momma brings us a great Mix and Match Casserole. I don't know about you, but I am always up for a recipe that leads me no further than my pantry for the ingredients. If you have not had the pleasure of meeting Quirky Momma...where have you been? Truly, for a mom with very young children, she is a godsend. She gives tips ranging from learning activities to housekeeping. Without further ado, I introduce you to Quirky Momma.

As momma to three preschoolers, I rarely have the time to shower, let alone think of what we are going to eat for dinner. I love this casserole - it is my good old standby recipe, great for stretching out trips to the grocery store! Basically, I look in the pantry and mix and match. Hope this is a help to you and a blessing to your family!

Ingredients:
8 ounces sour cream (or plain yogurt or a cup or two of white gravy)
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

Choose one of the following for your Sauce:
10 3/4 ounces cream of mushroom soup, condensed -- undiluted
10 3/4 ounces cream of celery soup, condensed -- undiluted
10 3/4 ounces cream of chicken soup, condensed -- undiluted
10 3/4 ounces cheddar cheese soup -- undiluted
29 ounces diced tomatoes with basil, garlic and oregano -- undrained

Choose one vegetable:
14 1/2 ounces cut green Italian beans -- drained
15 1/4 ounces sweet peas -- drained
10 1/2 ounces asparagus cuts and tips -- drained
15 1/4 ounces whole kernel corn -- drained
13 1/2 ounces chopped spinach

Choose one starch:
2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells
(Or... cover with mashed potatoes, hasbrowns, biscuits or a pie crust for a meat pie variation).

Add one meat or protein source:
12 ounces solid white tuna in spring water -- drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef -- browned and drained

Extras- choose one or two (optional):
3 ounces canned mushroom slices -- drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper -- or green
1/4 cup chopped onion or scallions
1/4 cup chopped celery
2 cloves garlic -- minced
4 1/2 ounces chopped green chiles
1 1/4 ounce taco seasoning mix

Top it off with one or two of these:
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers -- crushed
1 cup herb-seasoned stuffing mix
Directions:
Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.
Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.

I hope you all try out her recipe and go visit her to let her know you did! Even if you don't try the recipe...be sure to visit her anyway for some great ideas.

The original recipe can be found in CD Kitchen