That's how I describe the month of March, where did it go?!? I'm smiling actually because it's that much closer to sunny days on the deck. We're growing sunflowers at school, I can't wait to plant the extra ones in our back yard.
I spent much of my day cleaning a giant hall closet that housed everything from sheets/towels to canned food/Tupperware/baking dishes...etc. I wish I could say I was finished, but I still need to go out and purchase some large tubs to store some things in. I'm going to enjoy knowing where things are, and getting the excess fun serving dishes out of the kitchen. I filled about 4 bags with things for Good Will, I hope this spurs me on to tackle the next project!
My friend Sarah, who lives in Miami, stopped by today for a visit this afternoon. I always enjoy our talks so much! Sarah is looking into some new job opportunities right now, what an exciting time in her life! Whatever she decides to do, I know God will bless her in immeasurable ways!
Today I'm posting a recipe for meatballs, these are great! I made them for my sons graduation party, as per his request. If this recipe is to large just cut it in half. I usually made it big and store the extras in the freezer.
BARBECUED MEATBALLS
3 lbs ground beef
1 12oz can evaporated milk
1 C oatmeal
1 C cracker crumbs
2 eggs
1/2 C chopped onion
1/2 tsp garlic powder
1 - 2 tsp salt
1/2 tsp pepper
2 tsp chili powder
2 C ketchup
1 C brown sugar
1/2 tsp liquid smoke
1/2 tsp garlic powder
Combine the ground beef, evap. milk, oatmeal, cracker crumbs, eggs, onion garlic powder, salt & pepper, and chili powder. Shape into walnut size balls and place in a single layer on waxed paper lined cookie sheets; freeze until solid. These can now be stored in a zip lock bag until you are ready to bake them. To make sauce combine ketchup, brown sugar, liquid smoke, and garlic powder. Stir until sugar is dissolved. Place frozen meatballs in a baking pan and pour on the sauce. I try not to have them to close together so they cook more evenly. Bake @ 350* for 50 - 60 min.
Sunday, March 30, 2008
Wednesday, March 26, 2008
Fam photos
It's always fun to have family get together. Here's my #1 son. I like to hang out with him 'cause I can wear big shoes. We share a strange sense of humor, although I know his is much stranger then mine! James is a die hard Busch's bean fan, the onion flavor. I like to make my own baked beans, but they are never as good as the he thinks his brand is. I'm going to give you my version of a superb baked bean since we are getting closer to cook out weather, then you can buy a can of those other things and you be the judge!
BAKED BEANS WITH BACON
2-16 oz cans pork and beans
1/4 cup brown sugar
1 tsp. mustard
1/2 cup ketchup
1/2 onion chopped fine
6 slices of bacon cooked and crumbled
1 tsp. worcestershire sauce
Combine all ingredients and bake in a greased casserole for 1 hour @ 350*
Monday, March 24, 2008
It's a girl!
Happy Birthday Hanna (Hannah?) Jean. Remember the friends I mentioned having a baby today? Done deal. She weighs 8lb 15oz. - that's a healthy little girl my friends :-) Her father requested that I hold a spot for her in my preschool class of 2011! Praying for God's richest blessings on Hannah and her family.
I made a salad for Easter lunch that I have made millions of times, but every time I love it! It has definitely withstood the test of time. There are many variations of this recipe, and most do not brown the ramen noodles, I think that is a step you should not skip. It adds such a nutty flavor. Here is my version, I hope you like it.
Bok Choy Salad
1 head of bok choy (can use Chinese cabbage)
1 head of lettuce or 1 bag of prepared greens ready to use
4-6 green onions chopped using a lot of the green stem
2 packages Ramen noodles chicken flavor
1/3 C sunflower seeds
2-3 tsp stick margarine
Dressing:
1/2 C sugar
1/2 C vinegar
1/2 C oil
2 Tbsp soy sauce
flavor packets from the ramen noodles
In a skillet melt the margarine and add the crunched up Ramen noodles, save the seasoning packets for later. Brown the ramen over med heat stirring frequently just until a golden brown color. Remove to a paper towel and cool.
Next combine the dressing ingredients and shake well until the sugar has dissolved. If you have a Pampered Chef salad dressing mixer - go find it! This is the time to use that puppy.
Chop the bok choy into bite size pieces, when you get to the part that resembles celery, slice it thinly and use just parts of it - not all. Add the lettuce that has been torn into bite sized pieces, and mix them together gently. When you are ready to sit down to eat place this into a large bowl and add the green onions, cooled ramen noodles, and sunflower seeds. Mix gently and cover with dressing.
This salad is going to wilt - that is why you don't do it ahead of time, I can't stress this enough... it's meant to be eaten immediately. IF you want to be smarter than the salad, don't add the sunflower nuts, noodles or the dressing - have it available to add to each serving as needed.
I made a salad for Easter lunch that I have made millions of times, but every time I love it! It has definitely withstood the test of time. There are many variations of this recipe, and most do not brown the ramen noodles, I think that is a step you should not skip. It adds such a nutty flavor. Here is my version, I hope you like it.
Bok Choy Salad
1 head of bok choy (can use Chinese cabbage)
1 head of lettuce or 1 bag of prepared greens ready to use
4-6 green onions chopped using a lot of the green stem
2 packages Ramen noodles chicken flavor
1/3 C sunflower seeds
2-3 tsp stick margarine
Dressing:
1/2 C sugar
1/2 C vinegar
1/2 C oil
2 Tbsp soy sauce
flavor packets from the ramen noodles
In a skillet melt the margarine and add the crunched up Ramen noodles, save the seasoning packets for later. Brown the ramen over med heat stirring frequently just until a golden brown color. Remove to a paper towel and cool.
Next combine the dressing ingredients and shake well until the sugar has dissolved. If you have a Pampered Chef salad dressing mixer - go find it! This is the time to use that puppy.
Chop the bok choy into bite size pieces, when you get to the part that resembles celery, slice it thinly and use just parts of it - not all. Add the lettuce that has been torn into bite sized pieces, and mix them together gently. When you are ready to sit down to eat place this into a large bowl and add the green onions, cooled ramen noodles, and sunflower seeds. Mix gently and cover with dressing.
This salad is going to wilt - that is why you don't do it ahead of time, I can't stress this enough... it's meant to be eaten immediately. IF you want to be smarter than the salad, don't add the sunflower nuts, noodles or the dressing - have it available to add to each serving as needed.
Sunday, March 23, 2008
Happy Easter
It's March 23rd already, it's been a L-O-N-G time since I posted. My computer was down for about 3 days, I can't believe how hard it was to go without Internet for that long. Perhaps I need to go to a group for people who suffer from Internet withdrawal.
A lot has happened in the last few days. The new reality TV season is under way for BACHELOR and DANCING WITH THE STARS. A good friend of mine had a car accident, she's fine I'm happy to report. Another friend has accepted a teaching job in Wisconsin. A third friend is having a baby tomorrow!!! My life is pale in comparison, but I'm OK with that.
My kids (+1) just went back to Lincoln after a fun weekend. I packed them up with leftovers, including a dessert bar that is never going to make the trip back looking very pretty. Now I'm thinking that a nap sounds divine - but first things first!
Friday night I made a turkey breast for my kiddos, so Saturday I used the leftovers and made this sandwich stuff that was tastey.
Cheesy Turkey Sandwiches
6 cups shredded turkey
1/2 cup mayo
1/3 cup chopped onion
3/4 cup chopped celery
1 can cream of mushroom soup
8 oz. Velveeta cut into cubes
Combine all of the ingredients and put into a casserole dish and warm in a 250* oven for an hour. This can easily be doubled if you have a lot of leftovers. This is enough to fill 8 to 10 hamburger buns.
I hope your Easter celebration was wonderful. We were blessed to have 10 very special people here to share it with us. Happy Easter!
A lot has happened in the last few days. The new reality TV season is under way for BACHELOR and DANCING WITH THE STARS. A good friend of mine had a car accident, she's fine I'm happy to report. Another friend has accepted a teaching job in Wisconsin. A third friend is having a baby tomorrow!!! My life is pale in comparison, but I'm OK with that.
My kids (+1) just went back to Lincoln after a fun weekend. I packed them up with leftovers, including a dessert bar that is never going to make the trip back looking very pretty. Now I'm thinking that a nap sounds divine - but first things first!
Friday night I made a turkey breast for my kiddos, so Saturday I used the leftovers and made this sandwich stuff that was tastey.
Cheesy Turkey Sandwiches
6 cups shredded turkey
1/2 cup mayo
1/3 cup chopped onion
3/4 cup chopped celery
1 can cream of mushroom soup
8 oz. Velveeta cut into cubes
Combine all of the ingredients and put into a casserole dish and warm in a 250* oven for an hour. This can easily be doubled if you have a lot of leftovers. This is enough to fill 8 to 10 hamburger buns.
I hope your Easter celebration was wonderful. We were blessed to have 10 very special people here to share it with us. Happy Easter!
Thursday, March 13, 2008
March-ing halfway through the month
This has been a very busy week. My friend Sarah from Omaha got engaged on Monday, I'm really excited for her! Wednesday was our last supper at church for the Lent season, the parents of the grade school children served, it was great. Today I didn't have school, but I visited another educators' classroom for professional growth - worked for about 5 hours, got my haircut, and now I'm home doing laundry. Yippee. We've eaten the last of the corned beef dinner, and are looking forward to the weekend.
I've been talking to my dad and he has that horrible upper respiratory junk going around. I hope he goes to the Dr. tomorrow, the way he sounds it could turn into pneumonia pretty quickly. Please say a prayer for him to regain his strength, he's 86 and doesn't need any more complications in his life. He and my mom have a booth at target that he calls "the office" where all of his friends stop by each day. They have a very busy social life.
Today's fun food item is a cheesecake in a bar form. If you are a cheese head, you'll like this one!
CHOCOLATE CHIP CHEESECAKE BARS
Crust:
2/3 C firmly packed brown sugar
1 cup chopped nuts, walnuts or pecans
2 cups flour
2/3 cup margarine - melted
Mix together the brown sugar, flour and nuts. Stir in melted margarine until blended. Reserve 1 cup of this mixture for topping and pat the remainder in a 10x15 greased pan. Bake @ 350* 12-15 min.
Filling:
2 - 8oz cream cheese (room temp)
1/2 cup sugar
1/4 cup milk
3 eggs
2 tsp. vanilla
1 -12oz bag mini chocolate chips
With an electric mixer combine cream cheese and sugar until smooth. Add milk, eggs and vanilla until blended. Fold in the chocolate chips and spread over the baked crust. Sprinkle the reserved topping crumbs over and bake for another 30 min or until set. Store in the refrigerator.
I've been talking to my dad and he has that horrible upper respiratory junk going around. I hope he goes to the Dr. tomorrow, the way he sounds it could turn into pneumonia pretty quickly. Please say a prayer for him to regain his strength, he's 86 and doesn't need any more complications in his life. He and my mom have a booth at target that he calls "the office" where all of his friends stop by each day. They have a very busy social life.
Today's fun food item is a cheesecake in a bar form. If you are a cheese head, you'll like this one!
CHOCOLATE CHIP CHEESECAKE BARS
Crust:
2/3 C firmly packed brown sugar
1 cup chopped nuts, walnuts or pecans
2 cups flour
2/3 cup margarine - melted
Mix together the brown sugar, flour and nuts. Stir in melted margarine until blended. Reserve 1 cup of this mixture for topping and pat the remainder in a 10x15 greased pan. Bake @ 350* 12-15 min.
Filling:
2 - 8oz cream cheese (room temp)
1/2 cup sugar
1/4 cup milk
3 eggs
2 tsp. vanilla
1 -12oz bag mini chocolate chips
With an electric mixer combine cream cheese and sugar until smooth. Add milk, eggs and vanilla until blended. Fold in the chocolate chips and spread over the baked crust. Sprinkle the reserved topping crumbs over and bake for another 30 min or until set. Store in the refrigerator.
Sunday, March 9, 2008
Ready to bust!
I feel like I have done nothing but eat, eat, eat this weekend. Friday night we kicked it off since James came home for the weekend. Hot wings, artichoke crab dip, queso dip, plus other little nibbles. Saturday lunch was spent at Culver's with the grandparents, Saturday night was a wildly successful corned beef brisket in my slow cooker! Today was a birthday lunch for my brother at Whiskey Creek, and now....I'm ready to bust. In between we had a new rice Krispie log thingie, chocolate fondue with pound cake & fruit, and lots of great coffee. Life is good.
There is a promise of weather in the 50's starting tomorrow and through the week. Hallelujah! Counting down the days until Spring, 12 I believe?!?
Today's recipe is extra special! It's from my friend Molly and it's fabulous. It's hard to categorize, it's a salad but so sweet and decadent I think I use it more as a dessert. I guarantee that you will have people asking you for this recipe.
GRAPE SALAD
2# green seedless grapes
2# red seedless grapes
Wash the grapes and pick out any bad ones, dry well.
8 oz cream cheese - room temp
1 cup sugar
1 cup sour cream
1 tsp. vanilla
Mix together and gently fold in the dried grapes.
1 cup brown sugar
1 cup pecans - broken into small pieces
These will be used as you layer the salad.
In a glass bowl place 1/3 of the grape mixture. Sprinkle with 1/3 of the brown sugar
and 1/3 of the pecans. Repeat so that you have 3 layers ending with brown sugar and
pecans on top.
When I made this I didn't use a full cup of brown sugar, I just used the amount I wanted.
This salad tends to get watery the 2nd day so prepare it just before serving. I like to serve it in a clear glass bowl because the layers are so pretty.
There is a promise of weather in the 50's starting tomorrow and through the week. Hallelujah! Counting down the days until Spring, 12 I believe?!?
Today's recipe is extra special! It's from my friend Molly and it's fabulous. It's hard to categorize, it's a salad but so sweet and decadent I think I use it more as a dessert. I guarantee that you will have people asking you for this recipe.
GRAPE SALAD
2# green seedless grapes
2# red seedless grapes
Wash the grapes and pick out any bad ones, dry well.
8 oz cream cheese - room temp
1 cup sugar
1 cup sour cream
1 tsp. vanilla
Mix together and gently fold in the dried grapes.
1 cup brown sugar
1 cup pecans - broken into small pieces
These will be used as you layer the salad.
In a glass bowl place 1/3 of the grape mixture. Sprinkle with 1/3 of the brown sugar
and 1/3 of the pecans. Repeat so that you have 3 layers ending with brown sugar and
pecans on top.
When I made this I didn't use a full cup of brown sugar, I just used the amount I wanted.
This salad tends to get watery the 2nd day so prepare it just before serving. I like to serve it in a clear glass bowl because the layers are so pretty.
Tuesday, March 4, 2008
1 potato, 2 potato, 3 potato, 4
My husband stayed home from work today because he wasn't feeling well. That might not sound like a big deal to many of you, but if you know Mike...that never happens. This is the man that went for 18 years with perfect attendance at work! It started yesterday afternoon with the chills, fever, a nasty upper respiratory situation, and basically he has been sleeping like Rip Van Winkle. I'm keeping him coherent with ibuprofen, musinex, power aid, NyQuil, and chicken noodle soup. I could see progress tonight, I hope he doesn't think he's going to work in the morning, I think he needs at least another day to rest up.
I was cooking for another Lent supper at our church tomorrow night. I did the Mostaccioli salad -again, I hate duplicating this soon, however I had all of the ingredients on hand and it just seemed to make sense. Also I made a pan of bars that smell mighty good right now. They have a yellow cake mix combined with an egg and some butter for the crust, and on top is a combination of eagle brand milk, an egg, toffee chips and pecans. I don't remember making this before, but maybe I'll remember it when I try a bite.
I haven't given any side dish recipes other than salads so far. I love potatoes cooked any way except for tater tots, don't ask me why?!? Here is a potato recipe that is so good, you'll have to try it sometime soon.
PARTY POTATOES
8-10 med potatoes
1 C sour cream
1 8 oz cream cheese
garlic salt
butter
paprika
chives
Cook potatoes and drain. Beat sour cream & cream cheese first at medium speed till well blended. Add hot potatoes gradually, beating until light and fluffy (add a little milk if to stiff). Season with garlic salt to taste, I'd say about 3/4 tsp. Spoon into a 2 qt. casserole and dot with butter. Sprinkle with paprika and chives. Bake 30 min @ 350*. This can be made ahead and kept in the refrigerator until time to bake, but increase baking time to 1 hour.
I got this recipe from a teachers conference that I attended in Omaha. One of the nice church ladies shared it with me!
I was cooking for another Lent supper at our church tomorrow night. I did the Mostaccioli salad -again, I hate duplicating this soon, however I had all of the ingredients on hand and it just seemed to make sense. Also I made a pan of bars that smell mighty good right now. They have a yellow cake mix combined with an egg and some butter for the crust, and on top is a combination of eagle brand milk, an egg, toffee chips and pecans. I don't remember making this before, but maybe I'll remember it when I try a bite.
I haven't given any side dish recipes other than salads so far. I love potatoes cooked any way except for tater tots, don't ask me why?!? Here is a potato recipe that is so good, you'll have to try it sometime soon.
PARTY POTATOES
8-10 med potatoes
1 C sour cream
1 8 oz cream cheese
garlic salt
butter
paprika
chives
Cook potatoes and drain. Beat sour cream & cream cheese first at medium speed till well blended. Add hot potatoes gradually, beating until light and fluffy (add a little milk if to stiff). Season with garlic salt to taste, I'd say about 3/4 tsp. Spoon into a 2 qt. casserole and dot with butter. Sprinkle with paprika and chives. Bake 30 min @ 350*. This can be made ahead and kept in the refrigerator until time to bake, but increase baking time to 1 hour.
I got this recipe from a teachers conference that I attended in Omaha. One of the nice church ladies shared it with me!
Monday, March 3, 2008
Sunday, March 2, 2008
Choc-o-late'
Happy March!
Did I mention that chocolate is one of my 4 food groups? It's a sad fact, but at least I'm not in denial. I made a fabulous chocolate fondue for my Bible study girls, and no one could come this afternoon, so.... Mike and I were forced to eat mass quantities of fudgie hot gooey sauce on a variety of foods. Strawberries, pound cake, bananas, shortbread cookies, mandarin oranges, pineapple, oh I better stop, I'm getting full again just thinking about it.
This was a new recipe that I had not tried before, in fact I'm not sure where it came from. It was written down on a scrap of paper, and it rates 4 stars!
Chocolate Fondue
2 C semi sweet chocolate chips
1/2 C sugar
3/4 C cream (half & half would probably work)
Mix together and heat on low until melted. Don't rush it or it might burn. I actually just put mine in a small crock pot on low heat and it worked great.
Next time I made this I will definiely make sur that my company is going to show up. As good as it is, it's better shared with friends and eaten in smaller quantities.
That's all for today from the sweetest blogger of all!
Did I mention that chocolate is one of my 4 food groups? It's a sad fact, but at least I'm not in denial. I made a fabulous chocolate fondue for my Bible study girls, and no one could come this afternoon, so.... Mike and I were forced to eat mass quantities of fudgie hot gooey sauce on a variety of foods. Strawberries, pound cake, bananas, shortbread cookies, mandarin oranges, pineapple, oh I better stop, I'm getting full again just thinking about it.
This was a new recipe that I had not tried before, in fact I'm not sure where it came from. It was written down on a scrap of paper, and it rates 4 stars!
Chocolate Fondue
2 C semi sweet chocolate chips
1/2 C sugar
3/4 C cream (half & half would probably work)
Mix together and heat on low until melted. Don't rush it or it might burn. I actually just put mine in a small crock pot on low heat and it worked great.
Next time I made this I will definiely make sur that my company is going to show up. As good as it is, it's better shared with friends and eaten in smaller quantities.
That's all for today from the sweetest blogger of all!
Saturday, March 1, 2008
Go BIG RED!
I have to say that I have always been a Panther fan, my high school team that I have never forsaken! However at this very moment I am watching Norfolk Catholic girls basketball in the last game of the tournament, and these girls (wearing red) have made an amazing comeback. They have a 2 point lead with less than a minute left. This is what tournament games are all about! I have 4 previous preschool students on the team, including the girl who holds the school record for scoring. They have had the rug pulled out from under them at this very game the last two years, I hope this is their year to shine. IT IS!!! They have won 52-50, what a proud day for the city of Norfolk.
I'm headed to the mall to check out the sale racks. The most incredible bargain of my life may be waiting there for me. I had to wait until the game was over to really keep my mind on the task.
I ran across a recipe for tuna casserole that I reinvented. I have always loved tuna casserole but most people seems to mention it with a look of disdain. I think that if you try this old time comfort food you may become a fan as well.
Enjoy this beautiful weather today!
TUNA CASSEROLE
6-8 oz elbow macaroni or wide egg noodles - cook and drain
6 1/2 oz. can tuna - drain
1/2 cup mayo
1 cup celery - sliced
1/3 cup onion - chopped
1/4 cup green pepper - chopped
1/2 tsp. salt & pepper
1/2 tsp. celery salt
10 1/2 oz cream of mushroom soup
1/2 cup milk
8 oz shredded cheese (med. cheddar or 1/2 cheddar and 1/2 mozzarella)
a hand full of crushed potato chips for the top
Combine all and pour into a greased casserole dish. Bake 425* for 20 min.
4 servings
I'm headed to the mall to check out the sale racks. The most incredible bargain of my life may be waiting there for me. I had to wait until the game was over to really keep my mind on the task.
I ran across a recipe for tuna casserole that I reinvented. I have always loved tuna casserole but most people seems to mention it with a look of disdain. I think that if you try this old time comfort food you may become a fan as well.
Enjoy this beautiful weather today!
TUNA CASSEROLE
6-8 oz elbow macaroni or wide egg noodles - cook and drain
6 1/2 oz. can tuna - drain
1/2 cup mayo
1 cup celery - sliced
1/3 cup onion - chopped
1/4 cup green pepper - chopped
1/2 tsp. salt & pepper
1/2 tsp. celery salt
10 1/2 oz cream of mushroom soup
1/2 cup milk
8 oz shredded cheese (med. cheddar or 1/2 cheddar and 1/2 mozzarella)
a hand full of crushed potato chips for the top
Combine all and pour into a greased casserole dish. Bake 425* for 20 min.
4 servings
Subscribe to:
Posts (Atom)