I probably get most of my dairy nutrition through cheese. I'm not a big milk drinker, I like milk I just don't think about it. Cheese on the other hand, ummmmm. I've been eating mozzarella sticks like a fiend, I like them room temp. I love a sharp cheddar, Muenster slices on a sandwich, and have you ever tasted caraway cheese?? I LOVE that.
I also have a fondness for cheese balls, probably because our family has always had a love affair with appetizers of any kind. My kids ate Rumaki (smoked oysters & water chestnuts wrapped in bacon) at an early age, and often had appetizer night and a movie on weekends. When I made a cheese ball last weekend for a Husker game party I found about 5 different versions I had collected over the years. I picked what I liked best from them all and came up with my version. It's pretty darn good! I'll get busy and get some more appetizer things on here before the holidays. That's our tradition each Christmas Eve. I fill the island with a smoked turkey and as many other delightful bites as possible. Fun, fun, fun. I'm looking forward to the holiday season and spending time with family.
CHEESE BALL
2 - 8 oz cream cheese - room temp
1 jar Old English cheese (I think Kraft makes these little tiny jars of cheese)
1 jar Pimento cheese
4-5 green onions chopped, use some of the top for color
garlic salt, just a dash
2 tsp Worcestershire sauce
1/4 cup BUTTER - room temp
2 tsp. chives
bacon bits for garnish
Combine all of the ingredients except the bacon. Mix well then pour into a bowl that has been lined with plastic wrap. This will make it easy to get it out of the bowl and shape later. Refrigerate for several hours before using. Put it into a serving dish when ready to serve and sprinkle on bacon bits.
We went through an entire box of crackers when we had this last weekend. Another one of the girls make the famous chocolate chip cheeseball (dessert type) served with graham crackers, that's on my blog here somewhere too! What a fun season we're going into, enjoy every minute. :-)
Sunday, November 15, 2009
Wednesday, September 30, 2009
Easy Peasy Lemon Squeazy
My title is a direct quote from one of my preschool girls. She said her brother says that ALL the time. Kind of catchy, huh?
Last night I made a recipe that was in a pampered chef magazine, and we really liked it. It's a type of calzone, and I almost put spaghetti sauce with it. I'm glad I didn't because the flavors were so good, and it would have been masked by a sauce.
HAM AND CHEESE CALZONE
(10 x 15 pan 450* oven)
2 Tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
8 oz deli ham (about 1/2" thick piece) cubed
1/2 small onion chopped
8 slices Swiss cheese (could use grated)
2 (10-13 oz) tubes of refrigerated pizza crust
olive oil
1 oz Parmesan cheese
Line your sprayed pan with the first tube of pizza dough, press gently to fit the pan.
Combine the mayo, mustard, broccoli, ham and onion. Spoon over crust within 1" of sides then top with the Swiss cheese slices. Top with remaining pizza dough and pinch the edges all the way around to seal. Brush lightly with olive oil and use a sharp knife to make 12 slits on top for steam to escape. Bake 14-16 min till golden and sprinkle on Parmesan cheese. Bake another 2-3 min to brown slightly. Serves 8 or 4 HUNGRY people.
Last night I made a recipe that was in a pampered chef magazine, and we really liked it. It's a type of calzone, and I almost put spaghetti sauce with it. I'm glad I didn't because the flavors were so good, and it would have been masked by a sauce.
HAM AND CHEESE CALZONE
(10 x 15 pan 450* oven)
2 Tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
8 oz deli ham (about 1/2" thick piece) cubed
1/2 small onion chopped
8 slices Swiss cheese (could use grated)
2 (10-13 oz) tubes of refrigerated pizza crust
olive oil
1 oz Parmesan cheese
Line your sprayed pan with the first tube of pizza dough, press gently to fit the pan.
Combine the mayo, mustard, broccoli, ham and onion. Spoon over crust within 1" of sides then top with the Swiss cheese slices. Top with remaining pizza dough and pinch the edges all the way around to seal. Brush lightly with olive oil and use a sharp knife to make 12 slits on top for steam to escape. Bake 14-16 min till golden and sprinkle on Parmesan cheese. Bake another 2-3 min to brown slightly. Serves 8 or 4 HUNGRY people.
Eggactly Right!
Have you ever noticed that sometimes the most simple recipe can become difficult? For example boiling a decent egg. It doesn't sound like it should be hard, but if it's not done correctly your yolks turn colors and what about when they won't peel right? UGH. Here is an E Z way to boil eggs.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
Tuesday, September 22, 2009
Company for supper, it must be Tuesday!
Our BFF's came over tonight for supper. It's great when you can entertain with your hair in a pony tail, wearing comfy clothes (even my apron) and not even realize it until they've left!
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
Winner Winner Chicken Dinner
Here is a different idea for wings. If you know me very well, you know that I often use chicken breasts and cut them into tenders or chunks so we don't have to deal with the bones. Whatever you like, buy a couple of pounds and let me know what you think.
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
FALL, yup it's here.
OK, it's official Fall has arrived. It really felt like it today here, high in the 60's and it even sprinkled today. The cooler weather makes it much easier to cook I think. You want to throw things in the oven and warm up the house a bit. A few days ago I made a stuffed pepper recipe that used spaghetti sauce. Today I made a baked pasta recipe that also used spaghetti sauce. Maybe I'm part Italian and don't know it. ANYWAY..... I'll start with the peppers in case you have any in your garden yet.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Monday, September 21, 2009
Fall is sneakin' up on us!
Tomorrow is the official GO day for Fall, not sure I'm quite ready. I really love Fall with the colors and cool nights, really ideal weather for me.
Yesterday was Rissa's shower, we had 30 people there and it went very well. She got some great gifts and it was just a relaxing fun day. Her new family is great, they are welcoming her with open arms, but then...what's not to love?
We did a dessert bar instead of typical cake, mints, etc... What a spread! Here is a photo of the table. One of the last minute things I threw together (because I was afraid there could be as many as 50 people) was a cinnamon/sugar pretzel. These were a hit! They bake in the
microwave - so cooling them off takes longer than preparing them. Give it a shot, I don't think you'll be disappointed.
CINNAMON SUGAR PRETZELS
1 pkg 15-18 oz butter braid pretzels
2/3 cup veg. oil
1/3 cup sugar
1 1/2 tsp cinnamon
Put pretzels in a large microwave safe bowl. In a smaller bowl combine oil, sugar and cinnamon; pour over pretzels and toss to coat. Microwave uncovered on high for 2 min then stir. Microwave another 3 min and stir again. Pour out onto a cookie sheet to cool and store in an airtight container.
Sunday, September 6, 2009
Husker Victory!
I'm still relishing the game last night, Nebraska opened their season with a sound victory. So I didn't have to worry the night before, now I know. Some improvement to be made for sure, but a good solid start. Way to go Bo! We watched the game outdoors with our card club friends, what a beautiful night it was!
I have been researching new recipes and found a way to make zucchini that really rocks. I don't care much for zucchini unless it's totally immersed in chocolate brownies, cake, etc.... fried left me cold, just such a funny texture when it's cooked to much. I discovered the ONLY way to make it as far as I'm concerned, it reminds me of my favorite Chicken Parmesan recipe that I make and crave quite often. I hope you have a chance to try it out while the farmers markets or your own garden are still offering zucchini. Look for one that is no larger than 6-8" long and smaller around than 2", it will turn out so much better. Those big ones are only good to hold a door open!
Baked Zucchini Crisps
(This recipe is enough for about 3 people as a side with a meal)
1 med. zucchini - or 2 smaller
2 Tbs melted butter
1/4 cup crushed cornflake crumbs
2 Tbs grated fresh Parmesan cheese
1/2 tsp garlic salt
I like to partially peel the zucchini but leave every other strip on for the color, then cut into 1/4" circles . Melt butter in microwave in a bowl, and in another dish combine cornflake crumbs, cheese and garlic salt. Make sure both sides of your zucchini get a bath in the butter, then roll in the crumb mixture. Place circles on a sheet pan that has been lined with parchment paper. If there is extra crumbs put them on top of the zucc's before you bake it. Oven should be 375* and they will bake for 15 min. They smell lovely....don't over bake them because they will turn to mush!
Did you know that Kellogg's Cornflakes come in a box that has them already crushed? I found it by breadcrumbs at Walmart. AWESOME!!
Hope you are all enjoying a relaxing Labor Day weekend! I start school Tuesday, looking forward to it :-)
I have been researching new recipes and found a way to make zucchini that really rocks. I don't care much for zucchini unless it's totally immersed in chocolate brownies, cake, etc.... fried left me cold, just such a funny texture when it's cooked to much. I discovered the ONLY way to make it as far as I'm concerned, it reminds me of my favorite Chicken Parmesan recipe that I make and crave quite often. I hope you have a chance to try it out while the farmers markets or your own garden are still offering zucchini. Look for one that is no larger than 6-8" long and smaller around than 2", it will turn out so much better. Those big ones are only good to hold a door open!
Baked Zucchini Crisps
(This recipe is enough for about 3 people as a side with a meal)
1 med. zucchini - or 2 smaller
2 Tbs melted butter
1/4 cup crushed cornflake crumbs
2 Tbs grated fresh Parmesan cheese
1/2 tsp garlic salt
I like to partially peel the zucchini but leave every other strip on for the color, then cut into 1/4" circles . Melt butter in microwave in a bowl, and in another dish combine cornflake crumbs, cheese and garlic salt. Make sure both sides of your zucchini get a bath in the butter, then roll in the crumb mixture. Place circles on a sheet pan that has been lined with parchment paper. If there is extra crumbs put them on top of the zucc's before you bake it. Oven should be 375* and they will bake for 15 min. They smell lovely....don't over bake them because they will turn to mush!
Did you know that Kellogg's Cornflakes come in a box that has them already crushed? I found it by breadcrumbs at Walmart. AWESOME!!
Hope you are all enjoying a relaxing Labor Day weekend! I start school Tuesday, looking forward to it :-)
Wednesday, September 2, 2009
College Bound
Our best friends Bill & Nancy have just gone through one of the big stages of life. Their youngest son Eric has gone away to college. No matter how much you prepare for that separation - it catches you by surprise and takes your breath away. Nancy is a great cook, I love eating meals with them! One of her first thoughts was if she knew how to cook for just 2 people....I'll admit I struggled with that same concept when we were left alone with no extra mouths to feed. Being the planners that we are, we decided to dedicate one night a week to cooking for each other. Last night they came to our house for supper, and next week we'll go to their house. I LOVE IT! I made a no fail baked steak that you can have prepared ahead of time so that you can just enjoy your company. Perfect for a Fall or Winter meal with some mashed potatoes...yum.
BAKED ROUND STEAK
1 med onion
2-3 lb beef round steak (I used a beef sirloin ball tip)
1 can cream of mushroom soup
1 Tbsp Worcestershire
1/2 can milk
Spray a 9x13" pan with Pam, then cut the onion into 1/2" slices and spread them around the bottom of the pan. Cut the steak into serving size pieces, dredge them in flour that has been seasoned with salt and pepper and brown them on both sides in a skillet with veg. oil. Place browned steaks on the onion and top with the mushroom soup that has been mixed together with the Worcestershire and milk. Cover tightly with foil and bake at 350* for 1 1/2 - 2 hours or until tender. This makes a gravy and smells sooooo good. When I bought my meat the round steak was actually more expensive than the beef sirloin so I switched it up. Sirloin is more tender anyway and they were nice thick pieces, about 3/4" I'd say.
We also had mashed potatoes, mixed vegetables, garlic rolls & fresh garden tomatoes. I'm looking forward to next Tuesday to see what Nancy has up her sleeve!!
BAKED ROUND STEAK
1 med onion
2-3 lb beef round steak (I used a beef sirloin ball tip)
1 can cream of mushroom soup
1 Tbsp Worcestershire
1/2 can milk
Spray a 9x13" pan with Pam, then cut the onion into 1/2" slices and spread them around the bottom of the pan. Cut the steak into serving size pieces, dredge them in flour that has been seasoned with salt and pepper and brown them on both sides in a skillet with veg. oil. Place browned steaks on the onion and top with the mushroom soup that has been mixed together with the Worcestershire and milk. Cover tightly with foil and bake at 350* for 1 1/2 - 2 hours or until tender. This makes a gravy and smells sooooo good. When I bought my meat the round steak was actually more expensive than the beef sirloin so I switched it up. Sirloin is more tender anyway and they were nice thick pieces, about 3/4" I'd say.
We also had mashed potatoes, mixed vegetables, garlic rolls & fresh garden tomatoes. I'm looking forward to next Tuesday to see what Nancy has up her sleeve!!
I want to cook!
I am so excited about recipes this week, I have rediscovered my love for searching and trying new ideas! I'm feeling good yet on my meds as we continue to discover what my new "thing" is, and this unseasonably cool spell we've gotten here in Nebraska has made me want to bake and cook like a crazy woman.
About a year ago I found a granola mix at WalMart that I fell in love with, they sell it by the bakery. I would splurge and spend almost $4 for a small tub when I felt like treating myself. I've always been watching for a homemade version and think I might have found something similar. This recipe resembles a boxes cereal more than the crunchy mix that sticks together a bit more. I think the next time I make it I'm going to double the syrup recipe and see if that makes it more of a grab and go treat. In any case, I do like the finished product....I just had a bowl of it for breakfast and I LIKED it!
GRANOLA MADE EASY
1/2 cup brown sugar
1/8 cup water
2 Tbsp butter
1/2 cup honey
1 tsp cinnamon
2 tsp vanilla
7 cups old fashioned oats
2 cups pecans (break into any size pieces you like)
dried fruit of your choice - I used about 1/2 -3/4 cup of craisins
Mix brown sugar, water, butter & honey in a small sauce pan. Bring to a low boil. Remove from heat and stir in cinnamon & vanilla. Pour over oats and pecans that have been placed in a large bowl and stir till evenly coated. The original recipe said to add the dried fruit after it was cooked and cooled, but I added mine with the oats and nuts. Also you can use toasted almonds or whatever type of nut you like best. Spread into a 9x13 pan that has been lined with parchment paper. I had the paper come up the sides of the pan a bit so that I could stir it without losing cereal under the paper. Bake at 375* for 10 min. Take out and stir, then return the pan to the oven. Turn off the heat and go to bed! Wake up to a delicious granola breakfast. Store this in a tightly sealed container.
About a year ago I found a granola mix at WalMart that I fell in love with, they sell it by the bakery. I would splurge and spend almost $4 for a small tub when I felt like treating myself. I've always been watching for a homemade version and think I might have found something similar. This recipe resembles a boxes cereal more than the crunchy mix that sticks together a bit more. I think the next time I make it I'm going to double the syrup recipe and see if that makes it more of a grab and go treat. In any case, I do like the finished product....I just had a bowl of it for breakfast and I LIKED it!
GRANOLA MADE EASY
1/2 cup brown sugar
1/8 cup water
2 Tbsp butter
1/2 cup honey
1 tsp cinnamon
2 tsp vanilla
7 cups old fashioned oats
2 cups pecans (break into any size pieces you like)
dried fruit of your choice - I used about 1/2 -3/4 cup of craisins
Mix brown sugar, water, butter & honey in a small sauce pan. Bring to a low boil. Remove from heat and stir in cinnamon & vanilla. Pour over oats and pecans that have been placed in a large bowl and stir till evenly coated. The original recipe said to add the dried fruit after it was cooked and cooled, but I added mine with the oats and nuts. Also you can use toasted almonds or whatever type of nut you like best. Spread into a 9x13 pan that has been lined with parchment paper. I had the paper come up the sides of the pan a bit so that I could stir it without losing cereal under the paper. Bake at 375* for 10 min. Take out and stir, then return the pan to the oven. Turn off the heat and go to bed! Wake up to a delicious granola breakfast. Store this in a tightly sealed container.
Saturday, August 29, 2009
Sinful snack mix anyone?
My good good friend Kristin makes this snack mix, it's decadent! Here is the list of what goes in and you can pretty much pick what you do and don't like. Quantities are up to you as well. I'm putting this together for friends tonight that are getting together for a back yard fire. I know it will be well received! The candy corn really makes it feel like a Fall treat. Keep in an airtight container if there's anything left (tee hee).
2 boxes of *Kudo's (variety pack is fun)
1 or 2 bags of candy corn
1 bag plain or peanut m&m's
1 bag Reece's Pieces
3/4 bag of pretzel sticks
Cashews or peanuts
*Kudos is like a granola bar type snack
Cut each Kudo bar into 5 or 6 bites, then just start adding whatever else you want.
2 boxes of *Kudo's (variety pack is fun)
1 or 2 bags of candy corn
1 bag plain or peanut m&m's
1 bag Reece's Pieces
3/4 bag of pretzel sticks
Cashews or peanuts
*Kudos is like a granola bar type snack
Cut each Kudo bar into 5 or 6 bites, then just start adding whatever else you want.
Summer is sneaking away.
August has just a couple of precious days left. We have had a whirlwind of craziness this summer. Mike had a work related surgery the end of May that found him recovering for 4 weeks at home. That was followed shortly by my discovery that I quite possibly have Crohn's disease. Symptoms not typical in my mind for this thing, mostly I suffered with such an incredible cough that I was only sleeping 3 hrs a night. Sleep is as precious as gold when you are not able to get it...I was a basket case. Further tests with a pulminologist (sp?) ended up with a referral to a GI guy in Lincoln. After an endoscopy, a colonoscopy, a lung CT and some other fun stuff I've been told I have a small airway lung disease, that is most likely thanks to Crohn's. Further blood work and tests will confirm this at some point, but that's where we are now. Life sure can throw you a curve ball when you least expect it. Now you know why the long absence from this hobby of mine. Not much cooking, but a lot of wonderful support from family and friends. I am so blessed.
Once the Dr. got me on a billion Mg's of Prednisone my energy level is back and I'm cooking again. A few days ago I made a Shepard's Pie, that's what I'm posting today. For my birthday last Tuesday I made my annual chocolate chip cheesecake, delish! That recipe is already on this blog somewhere, if you haven't made it you really should. I'm also waiting for a lady to supply me with the end of her little cucumbers so I can make the pickles I posted earlier in the summer. My daughter made the recipe and I loved them. Salty, but in a good way. This shepherds pie is a spin off of Rachel Rae's version. I changed a couple of things to make it more "me". It's a big batch, we've been eating it all week :-).
SHEPHERDS PIE
2# potatoes - peeled, cubed and boiled until tender
1/3 cup sour cream
2 Tbsp. margarine
salt and pepper
1 1/2 - 2 # ground beef
1 small onion - chopped
2 Tbsp butter
2 Tbsp flour
1 cup beef stock
2 tsp Worcestershire
1 package of frozen mixed vegetables - microwaved until just tender
8 oz grated cheese (optional)
After the potatoes are cooked drain them and mash them together with the sour cream, & margarine; season with salt and pepper.
Brown the ground beef with the onion while potatoes are cooking. Drain off any grease and set aside. In the same skillet melt the butter and add the flour stirring for 2 min. to make a roux. Whisk in the beef stock and Worcestershire, stir while this thickens for 1 min. Add the cooked ground beef back into this sauce and stir to coat meat completely.
In a large pie plate or another dish of comparable size place the meat in the bottom. Top this with the cooked mixed vegetables, and sprinkle with a couple of hands full of cheese. Now spread the mashed potatoes over the top and smooth it out so that it seals up all around the dish. Bake this for 30 min. @ 350* and top with a few small pats of butter when it comes out of the oven. The potatoes should just be a little golden when you take it out, oven time may vary.
Mike is making some pickled jalapenos sometime soon, we'll let you know how they turn out!
Once the Dr. got me on a billion Mg's of Prednisone my energy level is back and I'm cooking again. A few days ago I made a Shepard's Pie, that's what I'm posting today. For my birthday last Tuesday I made my annual chocolate chip cheesecake, delish! That recipe is already on this blog somewhere, if you haven't made it you really should. I'm also waiting for a lady to supply me with the end of her little cucumbers so I can make the pickles I posted earlier in the summer. My daughter made the recipe and I loved them. Salty, but in a good way. This shepherds pie is a spin off of Rachel Rae's version. I changed a couple of things to make it more "me". It's a big batch, we've been eating it all week :-).
SHEPHERDS PIE
2# potatoes - peeled, cubed and boiled until tender
1/3 cup sour cream
2 Tbsp. margarine
salt and pepper
1 1/2 - 2 # ground beef
1 small onion - chopped
2 Tbsp butter
2 Tbsp flour
1 cup beef stock
2 tsp Worcestershire
1 package of frozen mixed vegetables - microwaved until just tender
8 oz grated cheese (optional)
After the potatoes are cooked drain them and mash them together with the sour cream, & margarine; season with salt and pepper.
Brown the ground beef with the onion while potatoes are cooking. Drain off any grease and set aside. In the same skillet melt the butter and add the flour stirring for 2 min. to make a roux. Whisk in the beef stock and Worcestershire, stir while this thickens for 1 min. Add the cooked ground beef back into this sauce and stir to coat meat completely.
In a large pie plate or another dish of comparable size place the meat in the bottom. Top this with the cooked mixed vegetables, and sprinkle with a couple of hands full of cheese. Now spread the mashed potatoes over the top and smooth it out so that it seals up all around the dish. Bake this for 30 min. @ 350* and top with a few small pats of butter when it comes out of the oven. The potatoes should just be a little golden when you take it out, oven time may vary.
Mike is making some pickled jalapenos sometime soon, we'll let you know how they turn out!
Thursday, August 6, 2009
Where did July go?
Hello out there, it's me... remember me? July was a lost month I'm afraid. I've had one of my "sick spells" as Mrs. Cravats used to call it on Bewitched when I was growing up. I found out I don't have asthma, hoooray! I do however have a supersized case of acid reflux that I'm trying to leash. This monster rears its ugly head in the form of sinus problems, which leads to bronchial problems, which leads to breathing problems, etc... not the typical acid indigestion you hear of. I require much sleep these days and little activity, not to mention 4 prescriptions. My days of rest are coming to a close - so I hope and pray that Dr. K is able to get me on the path of happiness once again.
My poor Mike has not had much home cookin' lately. I did manage to make a pan of bars tonight, and I think they turned out very well.
Rhubarb Dream Bars
2 cups flour
10 Tablespoons powdered sugar (I intended to measure that out in a cup measure, but didn't sorry)
1 cup real butter (2 sticks)
4 eggs
2 cups sugar
1/2 cup flour
3/4 tsp. salt
4 cups diced rhubarb (I had only 3 1/2 cups rhubarb in my freezer so I added 1 cup of frozen blueberries. If you have fresh ingredients, all the better!)
Combine flour, powdered sugar and butter. Mix and pat into a 9x13 pan. Bake at 350* for 15 min. Beat eggs, then add sugar, flour, salt and mix well. Fold in rhubarb. Pour over crust and bake for an additional 45 min. Store in the fridge when cooled. Really good!
My poor Mike has not had much home cookin' lately. I did manage to make a pan of bars tonight, and I think they turned out very well.
Rhubarb Dream Bars
2 cups flour
10 Tablespoons powdered sugar (I intended to measure that out in a cup measure, but didn't sorry)
1 cup real butter (2 sticks)
4 eggs
2 cups sugar
1/2 cup flour
3/4 tsp. salt
4 cups diced rhubarb (I had only 3 1/2 cups rhubarb in my freezer so I added 1 cup of frozen blueberries. If you have fresh ingredients, all the better!)
Combine flour, powdered sugar and butter. Mix and pat into a 9x13 pan. Bake at 350* for 15 min. Beat eggs, then add sugar, flour, salt and mix well. Fold in rhubarb. Pour over crust and bake for an additional 45 min. Store in the fridge when cooled. Really good!
Wednesday, July 22, 2009
We saw it! Flying from West to East.
My husband and I took a quick field trip out to a darker part of town, on a hill to try and spy the space station. We saw it and it was bookin' - it took now time and it was gone. I think we're supposed to see it more nights this week, amazing!
I had to shut off my oven with just 2 batches of cookies left to bake, but it was worth it. I waited until late hoping the heat would subside a bit. It's hard to talk myself into heating up the oven when it's warm, and I don't just flip my AC on at the first warm breeze. Humidity plays into it the most.
This cookie recipe is a different one from my usual choc. chip cookie, it has oatmeal in it. I really like an oatmeal/chocolate combo, I have several bar recipes like that. These cookie stayed nice and tall for me, I'll see how they are tomorrow. Hopefully still moist and fresh tasting. I'm a 2-3 day cookie person, after that I've lost all interest in them because they just don't have that fresh taste.
Chocolate Chip Oatmeal Cookies
1 cup butter (I used Imperial margarine sticks @ room temp)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 1/2 cups blended oatmeal (I used quick cooking oats)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 -12oz bag semi sweet chocolate chips
1 1/2 cups chopped walnuts
Blend the oatmeal in a blender or food processor to a fine powder. Cream butter and sugars with electric mixer. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking soda and baking powder. Next stir in chocolate chips and nuts until completely combined.
Line a large baking sheet with 1" sides with parchment paper, and spoon heaping tsp. of dough onto cookie sheet. Bake for 10 min @ 375* or until just turning golden on top. Don't over bake!
I had to shut off my oven with just 2 batches of cookies left to bake, but it was worth it. I waited until late hoping the heat would subside a bit. It's hard to talk myself into heating up the oven when it's warm, and I don't just flip my AC on at the first warm breeze. Humidity plays into it the most.
This cookie recipe is a different one from my usual choc. chip cookie, it has oatmeal in it. I really like an oatmeal/chocolate combo, I have several bar recipes like that. These cookie stayed nice and tall for me, I'll see how they are tomorrow. Hopefully still moist and fresh tasting. I'm a 2-3 day cookie person, after that I've lost all interest in them because they just don't have that fresh taste.
Chocolate Chip Oatmeal Cookies
1 cup butter (I used Imperial margarine sticks @ room temp)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 1/2 cups blended oatmeal (I used quick cooking oats)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 -12oz bag semi sweet chocolate chips
1 1/2 cups chopped walnuts
Blend the oatmeal in a blender or food processor to a fine powder. Cream butter and sugars with electric mixer. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking soda and baking powder. Next stir in chocolate chips and nuts until completely combined.
Line a large baking sheet with 1" sides with parchment paper, and spoon heaping tsp. of dough onto cookie sheet. Bake for 10 min @ 375* or until just turning golden on top. Don't over bake!
Sunday, July 19, 2009
Remember when you were little?
OK, still not sleeping.
Do you remember when you were little and there was a cookie that required no baking and it was as sweet as licking out the cookie bowl? I don't know if my mom ever made these, but I do remember them from some point in my life. I think it may have been a 4-H recipe from the good old WE TRY AND DO club I belonged to. (Strange name now that I think about it) I learned to sew, cook, bake, sing in a group, give speeches, and other great things in 4-H. Gee, I wonder if it's to late to get my kids enrolled in a club, hmmm they are only 25 and 28 years old now. I'll suggest it.
Back to the cookies.
These are called NO BAKE COOKIES because... you guessed it - no oven time. I know you are probably familiar with this recipe, but it's fun to revisit old favorites to remind us of simpler times.
NO BAKE COOKIES
2 cups sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup margarine
1 tsp vanilla
pinch of salt
1/2 cup peanut butter
3 cups oatmeal
Mix sugar, cocoa, milk, & margarine in a saucepan. Stir over med. heat until it boils. Cool for 1 minute then add remaining ingredients mixing well. Drop by teaspoonfuls onto waxed paper and cool completely before removing to sore in an airtight container.
Do you remember when you were little and there was a cookie that required no baking and it was as sweet as licking out the cookie bowl? I don't know if my mom ever made these, but I do remember them from some point in my life. I think it may have been a 4-H recipe from the good old WE TRY AND DO club I belonged to. (Strange name now that I think about it) I learned to sew, cook, bake, sing in a group, give speeches, and other great things in 4-H. Gee, I wonder if it's to late to get my kids enrolled in a club, hmmm they are only 25 and 28 years old now. I'll suggest it.
Back to the cookies.
These are called NO BAKE COOKIES because... you guessed it - no oven time. I know you are probably familiar with this recipe, but it's fun to revisit old favorites to remind us of simpler times.
NO BAKE COOKIES
2 cups sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup margarine
1 tsp vanilla
pinch of salt
1/2 cup peanut butter
3 cups oatmeal
Mix sugar, cocoa, milk, & margarine in a saucepan. Stir over med. heat until it boils. Cool for 1 minute then add remaining ingredients mixing well. Drop by teaspoonfuls onto waxed paper and cool completely before removing to sore in an airtight container.
Counting sheep
Hey! It's past my bedtime, but sleep is not happening for me....so I grabbed a couple of my favorite old cookbooks to find something for the blog. See how much I think about you people? Seriously - Mike has to work in the morning at 7 so I thought rather than toss and turn I'd get up and let him get into some fabulous 'rem' sleep.
Twenty one years ago I discovered this recipe for shrimp. Friends that my husband worked with were coming over for the 4th of July and I wanted something special. I think that buying shrimp back then was a huge treat for us, I guess it still is. You might wonder how I remember when I made it for the first time?!? I have a habit of writing down the date the dish was prepared next to the title. If I didn't care for it, the date is followed by a :-( or I might just cross out the whole recipe so I don't make the same mistake again. If there are no descriptive notations, I'll most likely make it again. Tracy and Maureen did like this dish, and I have made it many times since then, or at least similar recipes. Be sure to use raw shrimp, or cut your cooking time down drastically. A precooked shrimp will turn to rubber when cooked again.
Baked Shrimp
2 lbs fresh shrimp, shelled and deveined
1 Tbsp salt
1 tsp oregano
1 tsp thyme
1 cup softened butter, divided
3 cloves garlic, minced
1 Tbsp minced parsley
4 oz. sliced mushrooms
Toss shrimp with salt, oregano and thyme; chill at least 20 min.
In small bowl, cream together1/2 cup butter with garlic and parsley.
Saute' mushrooms with remaining butter.
Place shrimp in individual baking dishes; top with mushrooms, dot with garlic butter.
Bake @ 375* for 20 min.
I also remember that we had a chocolate swirl cheesecake topped with a peanut butter hot fudge sauce for dessert. Maybe a future idea? OR German chocolate cheesecake....endless possibilities.
Sleep well all.....
Twenty one years ago I discovered this recipe for shrimp. Friends that my husband worked with were coming over for the 4th of July and I wanted something special. I think that buying shrimp back then was a huge treat for us, I guess it still is. You might wonder how I remember when I made it for the first time?!? I have a habit of writing down the date the dish was prepared next to the title. If I didn't care for it, the date is followed by a :-( or I might just cross out the whole recipe so I don't make the same mistake again. If there are no descriptive notations, I'll most likely make it again. Tracy and Maureen did like this dish, and I have made it many times since then, or at least similar recipes. Be sure to use raw shrimp, or cut your cooking time down drastically. A precooked shrimp will turn to rubber when cooked again.
Baked Shrimp
2 lbs fresh shrimp, shelled and deveined
1 Tbsp salt
1 tsp oregano
1 tsp thyme
1 cup softened butter, divided
3 cloves garlic, minced
1 Tbsp minced parsley
4 oz. sliced mushrooms
Toss shrimp with salt, oregano and thyme; chill at least 20 min.
In small bowl, cream together1/2 cup butter with garlic and parsley.
Saute' mushrooms with remaining butter.
Place shrimp in individual baking dishes; top with mushrooms, dot with garlic butter.
Bake @ 375* for 20 min.
I also remember that we had a chocolate swirl cheesecake topped with a peanut butter hot fudge sauce for dessert. Maybe a future idea? OR German chocolate cheesecake....endless possibilities.
Sleep well all.....
Tuesday, July 14, 2009
Spuds
Spuds might make you think of Spuds McKenzie the dog that represented Budweiser, late 80's?? Many of you are to young to remember. Speaking of dogs, this week we are dog sitting Charlie the cocker spaniel from Lincoln. Charlie is white and copper freckled, he's a cutie. Soft plush BIG ears, and the saddest eyes ever. Charlie has his own blog, can you believe it?
When I think of spuds, I think of potatoes, I LOVE potatoes. Tonight for supper my husband did an amazing sirloin steak that was marinated in tons of herbs, I'll get him to give up the recipe for the following post. Sooooooo good. I made a potato recipe that I saw on TV today, I switched it up a bit, but they were simple and great with grilled meat.
Bakin' Bacon Potatoes
6-8 new potatoes - small to med. size (I used white not red)
3 slices of bacon
1/2 cup chopped onion
Wash the potatoes thoroughly and poke with a sharp knife. Put them in a microwave container and cook until fork tender. Take them out of the container to cool slightly on the counter.
While the potatoes are cooking, cut the bacon into small pieces and put into a skillet with the chopped onion, cook over medium heat until it begins to crisp.
After the potatoes have cooled a few minutes place one at a time inside a clean towel and press down just until you feel it crack and flatten slightly. Now put each potato in the heated skillet along with the bacon and onion. Leave the potatoes until they have developed a golden brown color and flip it once. Season with fresh ground pepper and salt.
The bacon flavor permeates the potato, so you really don't need a lot of fixings on top, we used only butter. If your a die hard sour cream lover, a dollop wouldn't hurt. Of course you'll want to spoon the bacon and onion on for garnish. So crispy, smokey, yummy!
When I think of spuds, I think of potatoes, I LOVE potatoes. Tonight for supper my husband did an amazing sirloin steak that was marinated in tons of herbs, I'll get him to give up the recipe for the following post. Sooooooo good. I made a potato recipe that I saw on TV today, I switched it up a bit, but they were simple and great with grilled meat.
Bakin' Bacon Potatoes
6-8 new potatoes - small to med. size (I used white not red)
3 slices of bacon
1/2 cup chopped onion
Wash the potatoes thoroughly and poke with a sharp knife. Put them in a microwave container and cook until fork tender. Take them out of the container to cool slightly on the counter.
While the potatoes are cooking, cut the bacon into small pieces and put into a skillet with the chopped onion, cook over medium heat until it begins to crisp.
After the potatoes have cooled a few minutes place one at a time inside a clean towel and press down just until you feel it crack and flatten slightly. Now put each potato in the heated skillet along with the bacon and onion. Leave the potatoes until they have developed a golden brown color and flip it once. Season with fresh ground pepper and salt.
The bacon flavor permeates the potato, so you really don't need a lot of fixings on top, we used only butter. If your a die hard sour cream lover, a dollop wouldn't hurt. Of course you'll want to spoon the bacon and onion on for garnish. So crispy, smokey, yummy!
Saturday, July 4, 2009
Lemons
Happy 4th of July to all of you! I'm having a relaxing day so far...went to the teeny farmers market at our mall, stopped at Target and HyVee. I've made some black bean salsa, blue cheese dip, and I'm heading up to make lemon bars next. I came down to search my blog for the recipe and realized that I have never posted lemon bars, and I love them. My son James loves them more, but they are a perfect summer treat. So after the lemon bars it's going to be talent show at the lake, and more fun. Enjoy!
Lemon Bars
1 package of yellow cake mix
2 eggs
1/3 cup veg. oil
1 8oz cream cheese - softened
1/3 cup sugar
1 T lemon juice - fresh squeezed
Mix dry cake mix with 1 egg, & veg oil. Reserve 1 cup of this for the top, pat the rest into a 9x13 pan that has been sprayed with Pam. Bake for 15 minutes at 350* While the crust is baking combine the cream cheese with sugar, lemon juice and remaining egg. Beat with mixer until light and smooth. Spread this over baked layer and crumble remaining 1 cup of cake mixture over the top. Bake another 15 minutes. Cool and cut into bars.
Lemon Bars
1 package of yellow cake mix
2 eggs
1/3 cup veg. oil
1 8oz cream cheese - softened
1/3 cup sugar
1 T lemon juice - fresh squeezed
Mix dry cake mix with 1 egg, & veg oil. Reserve 1 cup of this for the top, pat the rest into a 9x13 pan that has been sprayed with Pam. Bake for 15 minutes at 350* While the crust is baking combine the cream cheese with sugar, lemon juice and remaining egg. Beat with mixer until light and smooth. Spread this over baked layer and crumble remaining 1 cup of cake mixture over the top. Bake another 15 minutes. Cool and cut into bars.
Sunday, June 21, 2009
Eurika!
Do you see the 3 beautiful words on the top right hand portion of your screen??? SEARCH THIS BLOG...do you know what that means?? I have been trying to figure out a way to organize my recipes, to be able to find what's on here, to check and see if I already posted a recipe, etc... NOW all I have to do (or you have to do) is type in an ingredient like...spinach, hit search, and everyone of my recipes w/spinach will be at my fingertips! Hoooooooray! This is a wonderful day, thank you blogspot genius people. I owe you one ;-).
Friday, June 19, 2009
Got your cornchips ready???
I've discovered my new favorite salsa recipe for the summer, move over pico degallo! It's going to take some doin' so invite your friends over to help you with the prep work. 14 ingredients and only 4 of them can be opened and dumped in...I'm just warning you, but I think you will be pleased with the results. It probably only has about 35 calories for 1/4 cup serving, it's those chips that get you in trouble. Have you ever eaten salsa on cottage cheese? Yum yum yum.
BLACK BEAN AND CORN SALSA
1 (15 1/2 oz) can of black beans, rinsed and drained
2 cups frozen corn, thawed
4-5 Roma tomatoes, chopped
1 large sweet red pepper, chopped
1 small green pepper, chopped
1 can of chopped green chilies
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice
2 garlic cloves, minced
1 tsp sugar
1 tsp kosher salt
1 tsp ground cumin
1 (16 oz) jar salsa (I used Chi chi's medium heat)
Tortilla chips for dippin!
In a LARGE bowl combine all of the ingredients (not the chips silly) and stir well. I couldn't resist trying it immediately and it was already great. I store things like this with strong flavors in glass containers so it doesn't absorb into the plastic. Keep it sealed and in the fridge.
I would estimate that this makes 8-10 cups of salsa. Muy Bueno!
BLACK BEAN AND CORN SALSA
1 (15 1/2 oz) can of black beans, rinsed and drained
2 cups frozen corn, thawed
4-5 Roma tomatoes, chopped
1 large sweet red pepper, chopped
1 small green pepper, chopped
1 can of chopped green chilies
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice
2 garlic cloves, minced
1 tsp sugar
1 tsp kosher salt
1 tsp ground cumin
1 (16 oz) jar salsa (I used Chi chi's medium heat)
Tortilla chips for dippin!
In a LARGE bowl combine all of the ingredients (not the chips silly) and stir well. I couldn't resist trying it immediately and it was already great. I store things like this with strong flavors in glass containers so it doesn't absorb into the plastic. Keep it sealed and in the fridge.
I would estimate that this makes 8-10 cups of salsa. Muy Bueno!
Thursday, June 18, 2009
Pot roast, it must be Sunday
When I was growing up we always had a roast cooking in the oven while we were at church Sunday morning. I have no idea what cut of meat my parents bought, but I know there were always potatoes, carrots and onions in the same big square Pyrex baking dish.
I've become an advocate of slow cookers, they really simplify life and make it look like you've spent so much time preparing a great dinner. Today was a cooker here in Norfolk, hot..humid... not a day to crank up the oven. Yesterday I went to Lou's (my favorite home town grocer) to buy some meat. Their meat is far better than the chain stores carry. I found a beef sirloin tip roast on sale, picked one out with even marbling that was about 2 1/2 lbs. Not that big, but with just two of us home now, that's plenty!
I rinsed it off and put it in my s.c. then sprinkled on one envelope of brown gravy mix, this is the powder stuff that weighs less than 1 oz. I then filled the envelope about half full with water to get the last bit of powder out, (how did I get to be so frugal?) and put on the lid. I set the heat level to 3 (mine goes to 5) and it was done in 4 hours. If you are gone all day, use a really low setting. If you are home and have time, toss in some veggies the last hour - but don't over cook them.
There will be a wonderful gravy surrounding your roast. If you need to stretch it or if it happens to be thinner than you like, sprinkle in some Wondra and whisk it while it cooks a bit longer. Wondra is in a tall blue round cardboard container in the baking aisle. It's the bomb...it won't lump and helps in a hurry! If you need more liquid for a larger batch of gravy use beef broth or potato water after the potatoes are finished cooking, then add the Wondra. I've also heard of people adding a small amount of instant mashed potato flakes in a pinch to thicken a sauce or gravy.
Well, it's time to get my food on the table. I'm looking at a waldorf salad with pasta for my next post. I'll try it first and let you know!
I've become an advocate of slow cookers, they really simplify life and make it look like you've spent so much time preparing a great dinner. Today was a cooker here in Norfolk, hot..humid... not a day to crank up the oven. Yesterday I went to Lou's (my favorite home town grocer) to buy some meat. Their meat is far better than the chain stores carry. I found a beef sirloin tip roast on sale, picked one out with even marbling that was about 2 1/2 lbs. Not that big, but with just two of us home now, that's plenty!
I rinsed it off and put it in my s.c. then sprinkled on one envelope of brown gravy mix, this is the powder stuff that weighs less than 1 oz. I then filled the envelope about half full with water to get the last bit of powder out, (how did I get to be so frugal?) and put on the lid. I set the heat level to 3 (mine goes to 5) and it was done in 4 hours. If you are gone all day, use a really low setting. If you are home and have time, toss in some veggies the last hour - but don't over cook them.
There will be a wonderful gravy surrounding your roast. If you need to stretch it or if it happens to be thinner than you like, sprinkle in some Wondra and whisk it while it cooks a bit longer. Wondra is in a tall blue round cardboard container in the baking aisle. It's the bomb...it won't lump and helps in a hurry! If you need more liquid for a larger batch of gravy use beef broth or potato water after the potatoes are finished cooking, then add the Wondra. I've also heard of people adding a small amount of instant mashed potato flakes in a pinch to thicken a sauce or gravy.
Well, it's time to get my food on the table. I'm looking at a waldorf salad with pasta for my next post. I'll try it first and let you know!
A Summer Salad for Supper
Oh dear, I did this all once and it disappeared :-( Here we go again.
This will be the abbreviated version.
Cranberry Walnut Salad
1 pkg. (10oz) mixed salad greens
2/3 cup sweetened dried cranberries
1 package (4oz)crumbled feta cheese
1/2 cup coarsely chopped walnuts
2 Tbsp balsamic vinegar
1 Tbsp. honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens cranberries, cheese and walnuts in a shallow bowl.
Whisk together vinegar, honey, mustard & pepper in a small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Time to eat!
My family in Lincoln told me I made Lance's journal on tv - here is the link if you want to try and find me :-)
http://www.kolnkgin.com/lancesjournal/headlines/48294152.html
This will be the abbreviated version.
Cranberry Walnut Salad
1 pkg. (10oz) mixed salad greens
2/3 cup sweetened dried cranberries
1 package (4oz)crumbled feta cheese
1/2 cup coarsely chopped walnuts
2 Tbsp balsamic vinegar
1 Tbsp. honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens cranberries, cheese and walnuts in a shallow bowl.
Whisk together vinegar, honey, mustard & pepper in a small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Time to eat!
My family in Lincoln told me I made Lance's journal on tv - here is the link if you want to try and find me :-)
http://www.kolnkgin.com/lancesjournal/headlines/48294152.html
Friday, June 12, 2009
It's a dilly of a recipe!
Today I'm giving a recipe that is NOT tried and true. I found it in a T.O.H. magazine, and I'm going to make it once the cucumbers start coming in. I love a good dill pickle, but the whole canning process can be quite bothersome. This is a refrigerated version that sparked curiosity for me, and maybe for you too!
REFRIGERATOR DILL PICKLES
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1 qt. vinegar
1 cup canning salt
Cut each cucumber lengthwise into 4 spears. In a big bowl combine the cuc's, dill, onions and garlic; set aside. In a dutch oven combine the remaining ingredients. Bring to a boil, cook and stir just until salt is dissolved. Pour over cucumber mixture and cool. Cover tightly and refrigerate for at least 24 hours before trying. Store in frig for up to 3 months.
REFRIGERATOR DILL PICKLES
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1 qt. vinegar
1 cup canning salt
Cut each cucumber lengthwise into 4 spears. In a big bowl combine the cuc's, dill, onions and garlic; set aside. In a dutch oven combine the remaining ingredients. Bring to a boil, cook and stir just until salt is dissolved. Pour over cucumber mixture and cool. Cover tightly and refrigerate for at least 24 hours before trying. Store in frig for up to 3 months.
Thursday, June 11, 2009
The land of BBQ
Ah, the season has arrived! As you walk through the neighborhoods you can smell grills in the back yards and it makes you wonder what they are preparing. Is it pork, beef, chicken? Soooo many possibilities. We recently bought a pork cut called 'husker chops', it's a thick cut of pork, like a chop. I found a marinade recipe that turned these into super magnificent pork chops! Here it is:
1/2 cup water
1/2 cup soy sauce
1 Tbsp lemon juice (fresh is best)
2 Tbsp canola oil
1 Tbsp brown sugar
1 tsp garlic powder
1 tsp pepper
Combine all ingredients with a whisk, cover and refrigerate 1/2 cup of this for basting the meat you plan to grill. The rest can be poured into a large resealable plastic bag to which you will add your chops, or whatever you are grilling. Refrigerate for 8 hours, drain and discard marinade and you are ready to get jiggy with the grill. *This was enough marinade for 5-6 lbs of meat, feel free to cut it in half for smaller quantities.
Another thing that adds a nice touch to a grilled steak is a slice of herbed butter. If you think about it, when you go to a steak house you often get your meal presented to you with a small pat of butter on the steak melting and oozing onto the steak and plate. Mmmm, I'm making myself hungry. It's so easy to make, you should really try it!
1/2 cup water
1/2 cup soy sauce
1 Tbsp lemon juice (fresh is best)
2 Tbsp canola oil
1 Tbsp brown sugar
1 tsp garlic powder
1 tsp pepper
Combine all ingredients with a whisk, cover and refrigerate 1/2 cup of this for basting the meat you plan to grill. The rest can be poured into a large resealable plastic bag to which you will add your chops, or whatever you are grilling. Refrigerate for 8 hours, drain and discard marinade and you are ready to get jiggy with the grill. *This was enough marinade for 5-6 lbs of meat, feel free to cut it in half for smaller quantities.
Another thing that adds a nice touch to a grilled steak is a slice of herbed butter. If you think about it, when you go to a steak house you often get your meal presented to you with a small pat of butter on the steak melting and oozing onto the steak and plate. Mmmm, I'm making myself hungry. It's so easy to make, you should really try it!
HERB BUTTER | |
4 tbsp. butter 1 tbsp. fresh herbs, chopped or 1/2 tbsp. dried herbs Cream butter and herbs together. Store in small container. Cover and refrigerate. Will keep up to three months. Use with vegetables or a sandwich spread. Good herbs to use: Parsley, sage, or a combination of parsley, chives, basil, thyme and tarragon. What an extra POP of flavor, especially if you grown your own fresh herbs!! I've been very poor at posting lately. My wonderful husband has been home from work lately because of a little medical thingie, I've been wearing a nurse hat instead of a chef hat, so forgive me please. I promise to be better at posts. I hope you are trying new recipes, you could send me some :-). TTFN | |
Friday, May 29, 2009
Have you ever tried whistling with a mouth full of crackers?
My brother stopped by a little while ago, he was dropping off something he picked up for us. We sat out back on the deck, what a beautiful evening it's going t be when it cools off just a bit. When I found this recipe it reminded me of my mom. When I was a little girl my mom used to eat saltine crackers with oleo spread on them. Does anyone call it oleo any more? Margarine, butter, etc...... that's what I'm talking about. She would spread it on pretty thick and pop one after another into her mouth while I watched the process. I don't remember eating them myself, but then I must have. This is a recipe that you most likely will have the ingredients on hand and it can be put together for unexpected company. Pair it with an adult beverage and you've got a winner!
Kicked Up Garlic Crackers
2 cloves garlic - minced
1/4 bunch of flat leaf parsley - chopped
(I think you could definitely substitute whatever amount of dried parsley you want)
1/2 stick butter - melted
30 saltine crackers (1 pack)
Combine the minced garlic with parsley and melted butter. Lay out a flat layer of crackers on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in a 350* oven for 5-7 minutes or until golden.
This would be great with a crab dip!
Kicked Up Garlic Crackers
2 cloves garlic - minced
1/4 bunch of flat leaf parsley - chopped
(I think you could definitely substitute whatever amount of dried parsley you want)
1/2 stick butter - melted
30 saltine crackers (1 pack)
Combine the minced garlic with parsley and melted butter. Lay out a flat layer of crackers on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in a 350* oven for 5-7 minutes or until golden.
This would be great with a crab dip!
Here chic-chic-chic!
I'm home today taking care of my husband. He's on the couch sleeping - recovering - doing what he needs to be doing. I have had time to watch cooking shows, and that puts me in the mood to cook and especially EAT! I have more luck with Paula Deen recipes and this is one that is from her as well. I have a couple of her cookbooks and we have much in common. I do not use as much butter as she does (lots and lots of her recipes call for it!!), but I do advocate real butter. The taste and the product are unsurpassed. This recipe goes together with lightning fast speed and only takes 20 min in the oven. You could use a roaster in the garage to bake this to keep your house cool in the summer time, OR why not bake it on the gas grill?!? So many possibilities :-)
HOT CHICKEN SALAD
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1 cup mayo
1 cup grated sharp cheddar
2/3 cup crushed potato chips
Preheat oven to 350*. Spritz a 9x13 pan with veg. oil spray. In a large bowl combine the chicken, celery, almonds, salt & pepper, lemon juice, mayo & cheese. Pour mixture in the prepared dish, spread the crushed potato chips on top. Bake for 20 min or until bubbly.
HOT CHICKEN SALAD
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1 cup mayo
1 cup grated sharp cheddar
2/3 cup crushed potato chips
Preheat oven to 350*. Spritz a 9x13 pan with veg. oil spray. In a large bowl combine the chicken, celery, almonds, salt & pepper, lemon juice, mayo & cheese. Pour mixture in the prepared dish, spread the crushed potato chips on top. Bake for 20 min or until bubbly.
Thursday, May 21, 2009
Memorial weekend=Peanut butter dessert!
I love a long holiday weekend. My weekend is actually going to last all summer since school is out, and I have no summer job lined up. Is that the good news or the bad news?
I just finished making a dessert that smells so yummy, I have to wait for it to chill 4 hours, maybe I'll set the timer so I don't have to wait a minute longer than necessary. By the way, I got a new hand mixer for mother's day and it works like a Cadillac mixer, LOVE IT! Sorry James that you got my old one, it's not near as great as my new one!
PBF Dessert
2-8oz pkg.cream cheese -softened
chocolate sandwich cookies (about 1 1/2 rows)
1 cup sugar
1/2 cup creamy peanut butter
4 cups cool whip -thawed
1/2 cup hot fudge ice cream topping
Crush the cookies in a zip lock bag or use a food processor. Press them into a 9x13 pan, set aside.
Beat the cream cheese, sugar and peanut butter in a large bowl with mixer until blended. Gently stir in the whipped topping until blended. Carefully drop a spoonful at a time onto the cookie crumbs, the crumbs will move around so be careful! Smooth slightly, then drizzle the fudge topping on. Using a knife swirl gently to give a marble look. I had to heat my fudge topping for about 11 seconds to make it easier to drizzle, my topping was really thick. If you over heat it I'm afraid it will melt the cream cheese layer, so don't overdo it!
Refrigerate for 4 hours or until firm. You could garnish each serving with chopped peanuts and extra hot fudge sauce when serving. Refrigerate leftovers.
I just finished making a dessert that smells so yummy, I have to wait for it to chill 4 hours, maybe I'll set the timer so I don't have to wait a minute longer than necessary. By the way, I got a new hand mixer for mother's day and it works like a Cadillac mixer, LOVE IT! Sorry James that you got my old one, it's not near as great as my new one!
PBF Dessert
2-8oz pkg.cream cheese -softened
chocolate sandwich cookies (about 1 1/2 rows)
1 cup sugar
1/2 cup creamy peanut butter
4 cups cool whip -thawed
1/2 cup hot fudge ice cream topping
Crush the cookies in a zip lock bag or use a food processor. Press them into a 9x13 pan, set aside.
Beat the cream cheese, sugar and peanut butter in a large bowl with mixer until blended. Gently stir in the whipped topping until blended. Carefully drop a spoonful at a time onto the cookie crumbs, the crumbs will move around so be careful! Smooth slightly, then drizzle the fudge topping on. Using a knife swirl gently to give a marble look. I had to heat my fudge topping for about 11 seconds to make it easier to drizzle, my topping was really thick. If you over heat it I'm afraid it will melt the cream cheese layer, so don't overdo it!
Refrigerate for 4 hours or until firm. You could garnish each serving with chopped peanuts and extra hot fudge sauce when serving. Refrigerate leftovers.
Friday is almost here!
Helluuuuuuuu! I feeling like cooking today. I have a turkey in the oven - thankfully yesterdays 90's turned into today's 60's as far as temps go. I'm making a hot turkey sandwich to take to my family in Lincoln this weekend. It's a big moving day and I'm going to help feed the tired and hungry! I'm making a new salad that is beautiful, that's what I'll be sharing here today. It's so similar to others , but with a few tweaks I thought it was worth a post. It's called............
SWEET AND SOUR COLD SLAW
4 cups shredded cabbage or broccoli slaw
1 medium red bell pepper - chopped
1 medium yellow bell pepper - chopped
1 cup green onions - chopped
1 can of corn - drain
1 jalapeno pepper - seeded and diced fine
1/2 cup red wine vinegar
1/3 cup sugar
Mix together the red wine vinegar and sugar; set aside until ready to use. Combine the slaw, peppers, onions, corn & jalapeno. Toss with salad dressing and serve immediately.
SWEET AND SOUR COLD SLAW
4 cups shredded cabbage or broccoli slaw
1 medium red bell pepper - chopped
1 medium yellow bell pepper - chopped
1 cup green onions - chopped
1 can of corn - drain
1 jalapeno pepper - seeded and diced fine
1/2 cup red wine vinegar
1/3 cup sugar
Mix together the red wine vinegar and sugar; set aside until ready to use. Combine the slaw, peppers, onions, corn & jalapeno. Toss with salad dressing and serve immediately.
Wednesday, May 13, 2009
Expecting company??
You never know when company is coming, take mother's day for example. My loving son called me specifically on Saturday to tell me he would NOT be making it home. I said, "OK, that's no problem." My daughter also seemed to have other plans for the weekend, and I was fine with the idea that I would have a relaxing day, time to work on school stuff if I felt like it.
Sunday morning I woke up and got ready for church. When I walked out into the kitchen I noticed that my husband had really cleaned up things in the kitchen and it was looking great! He said, "thought I'd make it look nice for mother's day", I thought nothing of it.
After church we pulled in the driveway, and I walked in the front door to music and three smiling faces in the kitchen. "Happy Mother's Day" I heard, and I was SOOOO surprised. They had brought lunch along! Brats, hamburgers, two salads, berry/rhubarb cobbler, etc. YUM! My parents and brother and his son came over, and we had a very nice lunch. After that we went to Grandma Ann's and saw more relatives. Then we went to a party for my other daughter's (who's not related) graduation. We had so much fun, and the day went very quickly. My family went back to Lincoln around supper time, and I spent the evening preparing for school the next day.
NOW, the day before I made a salad for my friend Shannon. They were having a high school graduation party for Garth, and I offered to help with food. She had me prepare today's recipe that makes a salad for LOTS of people. I think it feeds about 50 people - seriously! Make this when you do have a large crowd coming, because it won't keep very well. If nothing else make a 1/2 batch and split it with a friend!
VEGETABLE SALAD
1 head broccoli
1 head cauliflower
1 head lettuce
1 head red cabbage
1 large red onion
12-oz pkg grated mozzarella cheese
1 lb. bacon fried and crumbled into small pieces
1 cup sunflower seeds
Parmesan cheese
DRESSING
2 Cups mayo
1/2 cup sugar
2 tablespoons vinegar
Wash veggies and cut into small pieces; put into a large bowl and toss gently. Mix dressing ingredients and let the dressing set for at least 1 hour. Pour dressing on just before serving and mix carefully. Top with mozzarella, bacon, sunflower seeds and Parmesan cheese. Serve right away.
Sunday morning I woke up and got ready for church. When I walked out into the kitchen I noticed that my husband had really cleaned up things in the kitchen and it was looking great! He said, "thought I'd make it look nice for mother's day", I thought nothing of it.
After church we pulled in the driveway, and I walked in the front door to music and three smiling faces in the kitchen. "Happy Mother's Day" I heard, and I was SOOOO surprised. They had brought lunch along! Brats, hamburgers, two salads, berry/rhubarb cobbler, etc. YUM! My parents and brother and his son came over, and we had a very nice lunch. After that we went to Grandma Ann's and saw more relatives. Then we went to a party for my other daughter's (who's not related) graduation. We had so much fun, and the day went very quickly. My family went back to Lincoln around supper time, and I spent the evening preparing for school the next day.
NOW, the day before I made a salad for my friend Shannon. They were having a high school graduation party for Garth, and I offered to help with food. She had me prepare today's recipe that makes a salad for LOTS of people. I think it feeds about 50 people - seriously! Make this when you do have a large crowd coming, because it won't keep very well. If nothing else make a 1/2 batch and split it with a friend!
VEGETABLE SALAD
1 head broccoli
1 head cauliflower
1 head lettuce
1 head red cabbage
1 large red onion
12-oz pkg grated mozzarella cheese
1 lb. bacon fried and crumbled into small pieces
1 cup sunflower seeds
Parmesan cheese
DRESSING
2 Cups mayo
1/2 cup sugar
2 tablespoons vinegar
Wash veggies and cut into small pieces; put into a large bowl and toss gently. Mix dressing ingredients and let the dressing set for at least 1 hour. Pour dressing on just before serving and mix carefully. Top with mozzarella, bacon, sunflower seeds and Parmesan cheese. Serve right away.
Tuesday, April 28, 2009
Pizza Pie a la fruit
Can you guess where I'm going with this blog? That's right.....fruit pizza! My friend Nancy makes this wonderful creation, I'm sure that the recipe has been around forever. It's just one of those things that you forget how sublime it is until you try it again. Overlooked, but NOT forgotten. The glaze is the key....I'm hoping that she will make it for her sons graduation in a couple of week.
Nancy's Fruit Pizza
1 roll of sugar cookie dough (softened)
1 8oz cream cheese (softened)
1 12oz cool whip
Press cookie dough into a large round pizza pan, not quite to the edge. Bake for 10-15 min or until golden brown. (It doesn't say, but I would use directions on package for temp.) Cool completely.
Mix softened cream cheese and cool whip together. Once crust is cool spread with cream cheese mixture. Select any fruits that you like and slice into bite size pieces. Strawberries, melons, pineapple, grapes, kiwi, bananas, etc.....
Arrange fruits on top of the cream cheese and top with glaze.
Glaze:
3/4 cup sugar
1 cup orange juice
1/4 cup lemon juice
3 Tbsp. cornstarch
Mix everything together and cook until thick. Cool and pour over fruit. Best if made and eaten the same day. You may substitute strawberry cream cheese and strawberry cool whip if you wish.
Nancy's Fruit Pizza
1 roll of sugar cookie dough (softened)
1 8oz cream cheese (softened)
1 12oz cool whip
Press cookie dough into a large round pizza pan, not quite to the edge. Bake for 10-15 min or until golden brown. (It doesn't say, but I would use directions on package for temp.) Cool completely.
Mix softened cream cheese and cool whip together. Once crust is cool spread with cream cheese mixture. Select any fruits that you like and slice into bite size pieces. Strawberries, melons, pineapple, grapes, kiwi, bananas, etc.....
Arrange fruits on top of the cream cheese and top with glaze.
Glaze:
3/4 cup sugar
1 cup orange juice
1/4 cup lemon juice
3 Tbsp. cornstarch
Mix everything together and cook until thick. Cool and pour over fruit. Best if made and eaten the same day. You may substitute strawberry cream cheese and strawberry cool whip if you wish.
Monday, April 20, 2009
Mexican and Monday start with 'M'
I get so much junk sent to me via email that I do an auto delete most of the time. Today however I opened a recipe that turned out to be a keeper! Partially I looked at it because it came from tasteofhome, seemed credible. Also it was Mexican and I do love that! It was called Enchiladas Verde's. Typically I do not like enchiladas, the corn tortillas are not my favorite - but my husband likes them a lot. When I stopped at HyVee to get the ingredients I found Chi-Chi's cafe style tortillas made with corn flour....ding-ding-ding-ding....winner! I'll go ahead with the recipe now, it really reminded me of something I often order at El Mezcal.
ENCHILADAS VERDE'S
1 pound lean ground beef
1 onion, chopped
1 garlic clove, minced
1/4 tsp salt
8 oz shredded cheddar cheese (I used a Mexican blend yellow/white cheese)
1 can cream of chicken soup
8 oz Velveeta cheese, cubed
3/4 cup evaporated milk
1-4oz chopped green chilies, drained
1-2oz jar diced pimientos, drained
tortillas (12-6"corn or 6-8 of the bigger 8" flour tortillas)
canola oil
In a large skillet, cook beef, onion, garlic & salt until meat is no longer pink; drain. Stir in cheddar cheese and set aside.
In a large saucepan cook and stir the soup, Velveeta and milk over med. heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas one at a time in oil for 5 seconds on each side. Drain well on paper towels. Place about 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake @ 350* 30 min.
I found that this made a lot of cheese sauce and I only put on enough to cover the enchiladas. The remainder I saved in a separate bowl to sauce up leftovers or use as a white queso dip for chips. I also added a couple of dashes of red pepper sauce for a little more zing, it still was not hot. I also wasn't excited about frying the tortillas, I almost skipped this step but thought it might affect the final product so I stuck to the recipe. I used very little oil, maybe 2-3 Tbs.
ENCHILADAS VERDE'S
1 pound lean ground beef
1 onion, chopped
1 garlic clove, minced
1/4 tsp salt
8 oz shredded cheddar cheese (I used a Mexican blend yellow/white cheese)
1 can cream of chicken soup
8 oz Velveeta cheese, cubed
3/4 cup evaporated milk
1-4oz chopped green chilies, drained
1-2oz jar diced pimientos, drained
tortillas (12-6"corn or 6-8 of the bigger 8" flour tortillas)
canola oil
In a large skillet, cook beef, onion, garlic & salt until meat is no longer pink; drain. Stir in cheddar cheese and set aside.
In a large saucepan cook and stir the soup, Velveeta and milk over med. heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas one at a time in oil for 5 seconds on each side. Drain well on paper towels. Place about 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake @ 350* 30 min.
I found that this made a lot of cheese sauce and I only put on enough to cover the enchiladas. The remainder I saved in a separate bowl to sauce up leftovers or use as a white queso dip for chips. I also added a couple of dashes of red pepper sauce for a little more zing, it still was not hot. I also wasn't excited about frying the tortillas, I almost skipped this step but thought it might affect the final product so I stuck to the recipe. I used very little oil, maybe 2-3 Tbs.
Sunday, April 19, 2009
Pickled Asparagus!
No, the title was not an exclamation of frustration....it's something I tried recently in the kitchen. This was really easy and compared to the pricey alternative I recommend you try it if you are into asparagus. I boiled fresh asparagus for 2 minutes and dropped it into ice water to keep it from cooking any longer. Next I trimmed the spears to fit a jar that used to house sliced jalapenos. I took the peppers out and tossed them into a zip lock bag. The juice remained in the jar and I put the asparagus in to marinate for 24 hrs. I LOVE THIS! It wasn't hot like jalapenos, but had a very wonderful flavor like the sweet cherry peppers that are pickled.
Now this next paragraph might offend some of you, so accept my apology now if that's the case. Have any of you ever heard that asparagus makes your urine smell funny? I learned this quite by accident playing a board game with card club friends and I truly thought they were telling me a big lie. Turns out I've heard it from several others now that I'm bold enough to ask. I can't say that I've noticed any side effects, but it's something to think about!
I'm going to leave you with some of my favorite quotes from my preschool students today. If this doesn't make you smile, nothing will.
Go to comments to see the quotes, sorry they would not post on this page?!?
Now this next paragraph might offend some of you, so accept my apology now if that's the case. Have any of you ever heard that asparagus makes your urine smell funny? I learned this quite by accident playing a board game with card club friends and I truly thought they were telling me a big lie. Turns out I've heard it from several others now that I'm bold enough to ask. I can't say that I've noticed any side effects, but it's something to think about!
I'm going to leave you with some of my favorite quotes from my preschool students today. If this doesn't make you smile, nothing will.
Go to comments to see the quotes, sorry they would not post on this page?!?
Monday, April 13, 2009
Eat your carrots!
When I'm putting a meal together, I really love it when I sit down to eat and there's a variety of pretty colors on my plate. That may sound dumb to most people, but I really am disappointed if I have before me a plate of food that blurs into each other.
One of the salads I made for Easter was an eye popping orange color, thanks in great part to the fact that I steamed the vegetable. Steaming keeps the bright color and valuable nutrients, so it's a win win.
Copper Carrot Pennies (Lil Kuester gave me this recipe 26 yrs ago)
2 lb. carrots peeled and sliced into 1/4" circles
1 small green pepper, sliced
1 medium onion, thinly sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp dried mustard
1 tsp Worcestershire sauce
pepper to taste
Boil or steam carrots in salted water until just tender - not mushy. Combine the carrots, green pepper and onion in a bowl and set aside. In a saucepan mix together the soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil to dissolve the sugar and then cool slightly. Pour over carrot mixture and chill several hours before serving.
If you want to kick this up a notch, use a glass bowl and alternate layers of carrots, pepper rings and onion rings. Pour the sauce over and chill.
This really is a great recipe, I hadn't made it forever. My nephew Casey gave his stamp of approval on this one!
One of the salads I made for Easter was an eye popping orange color, thanks in great part to the fact that I steamed the vegetable. Steaming keeps the bright color and valuable nutrients, so it's a win win.
Copper Carrot Pennies (Lil Kuester gave me this recipe 26 yrs ago)
2 lb. carrots peeled and sliced into 1/4" circles
1 small green pepper, sliced
1 medium onion, thinly sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp dried mustard
1 tsp Worcestershire sauce
pepper to taste
Boil or steam carrots in salted water until just tender - not mushy. Combine the carrots, green pepper and onion in a bowl and set aside. In a saucepan mix together the soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil to dissolve the sugar and then cool slightly. Pour over carrot mixture and chill several hours before serving.
If you want to kick this up a notch, use a glass bowl and alternate layers of carrots, pepper rings and onion rings. Pour the sauce over and chill.
This really is a great recipe, I hadn't made it forever. My nephew Casey gave his stamp of approval on this one!
Mama mia, that's a meatball!
Happy Easter - one day late! What a great weekend it was. To bad the pain of income tax has to follow so closely to rub out the happy thoughts in my head :-( Grrrr.
I made several new things but today I'll share my meatball sub recipe. It was sloppy but it was yummy, you might need a bib.
Meatball Sub
* 1/4 cup chopped green onion
* 2 tablespoons Italian seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese (the powder stuff)
* 1 1/4 pounds lean ground beef
* 6 - 8 French roll buns or hogie buns
* 4 ounces cream cheese, softened
* 1/4 cup mayonnaise
* 1/2 teaspoon Italian seasoning
* Dash pepper
* 1 cup shredded part-skim mozzarella cheese, divided
* 1 can or jar spaghetti sauce
DIRECTIONS
In a small bowl, combine the onion, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; brown in a skillet until no longer pink; drain.
Meanwhile, combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread on buns. Sprinkle with half of the mozzarella cheese.
In a skillet, combine the spaghetti sauce, and meatballs. Cook just until warmed through and be careful that it doesn't spatter on you. Spaghetti sauce is notorious for doing that! Serve about 3 meatballs on a bun with the desired amount of sauce. Sprinkle with remaining mozzarella. You could brown this under the broiler now, but I found that the sauce started to make the buns soggy so I recommend that you dig right in!
I made several new things but today I'll share my meatball sub recipe. It was sloppy but it was yummy, you might need a bib.
Meatball Sub
* 1/4 cup chopped green onion
* 2 tablespoons Italian seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese (the powder stuff)
* 1 1/4 pounds lean ground beef
* 6 - 8 French roll buns or hogie buns
* 4 ounces cream cheese, softened
* 1/4 cup mayonnaise
* 1/2 teaspoon Italian seasoning
* Dash pepper
* 1 cup shredded part-skim mozzarella cheese, divided
* 1 can or jar spaghetti sauce
DIRECTIONS
In a small bowl, combine the onion, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; brown in a skillet until no longer pink; drain.
Meanwhile, combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread on buns. Sprinkle with half of the mozzarella cheese.
In a skillet, combine the spaghetti sauce, and meatballs. Cook just until warmed through and be careful that it doesn't spatter on you. Spaghetti sauce is notorious for doing that! Serve about 3 meatballs on a bun with the desired amount of sauce. Sprinkle with remaining mozzarella. You could brown this under the broiler now, but I found that the sauce started to make the buns soggy so I recommend that you dig right in!
Tuesday, March 31, 2009
HR Puff n Stuff
Remember that old children's show from the 80's?
Stuffed Pasta Shells
12 oz jumbo macaroni shells, will use only half of the package
boil according to directions on box
1 1/2 lb ground beef
1 tsp celery salt
1 jar spaghetti sauce
8 oz mozzarella cheese
1/2 onion chopped
1 clove garlic minced
1 tsp salt
Brown ground beef with onion, garlic & celery salt, drain any grease. Add to meat mixture 1 cup of the sauce and 3/4 cup of the cheese. Ladle about 2-3 tablespoons of the sauce into the bottom of a 9x13 pan that has been sprayed with Pam.
Fill shells with the ground beef mixture and place in the pan. Top with remaining sauce and cheese. Cover with foil and bake at 350* 30 minutes. Uncover and bake another 5 minute to brown slightly. All done!
Stuffed Pasta Shells
12 oz jumbo macaroni shells, will use only half of the package
boil according to directions on box
1 1/2 lb ground beef
1 tsp celery salt
1 jar spaghetti sauce
8 oz mozzarella cheese
1/2 onion chopped
1 clove garlic minced
1 tsp salt
Brown ground beef with onion, garlic & celery salt, drain any grease. Add to meat mixture 1 cup of the sauce and 3/4 cup of the cheese. Ladle about 2-3 tablespoons of the sauce into the bottom of a 9x13 pan that has been sprayed with Pam.
Fill shells with the ground beef mixture and place in the pan. Top with remaining sauce and cheese. Cover with foil and bake at 350* 30 minutes. Uncover and bake another 5 minute to brown slightly. All done!
Eclair Puffs aren't just for Valentines day!
Good friends of our moved to Wisconsin last summer. This was their specialty that I always looked forward to. I remember Tim bringing these to a gathering one time with them baked together in the shape of a heart! It was so great :-)
Puffs
1 cup water
1 stick margarine
1 cup flour
4 eggs
Boil water and margarine, turn to low and add flour. Keep stirring until it looks like play dough. Remove from heat and add eggs one at a time. Spoon onto a baking sheet a tablespoon at a time, or make long strips if you want it to look more eclair-ish not cream puff-ish. Does that make sense? Bake dough 1 hour @ *400 and cool completely!
Filling
1 large instant vanilla pudding mix
1 1/4 cup milk
1/2 of a 9 oz cool whip - thawed
1 tsp vanilla
Mix together the pudding powder and milk until thick then add vanilla and fold in cool whip gently. Use this to fill each cooled puff that has been sliced open.
Icing
2 squares unsweetened chocolate
2 tablespoons butter
2 tablespoons milk
1 cup powdered sugar.
Melt & stir the chocolate, butter and milk together. Add powdered sugar and it's ready to drizzle over the top of the puffs.
Store leftovers in the refrigerator.
Puffs
1 cup water
1 stick margarine
1 cup flour
4 eggs
Boil water and margarine, turn to low and add flour. Keep stirring until it looks like play dough. Remove from heat and add eggs one at a time. Spoon onto a baking sheet a tablespoon at a time, or make long strips if you want it to look more eclair-ish not cream puff-ish. Does that make sense? Bake dough 1 hour @ *400 and cool completely!
Filling
1 large instant vanilla pudding mix
1 1/4 cup milk
1/2 of a 9 oz cool whip - thawed
1 tsp vanilla
Mix together the pudding powder and milk until thick then add vanilla and fold in cool whip gently. Use this to fill each cooled puff that has been sliced open.
Icing
2 squares unsweetened chocolate
2 tablespoons butter
2 tablespoons milk
1 cup powdered sugar.
Melt & stir the chocolate, butter and milk together. Add powdered sugar and it's ready to drizzle over the top of the puffs.
Store leftovers in the refrigerator.
Did you call me a turkey?
These titles are really bad, sorry. This is a turkey salad recipe that I made up myself! It could be made with chicken of course, use what you have!
Turkey Salad Supreme
4 cups cubed cooked turkey or chicken
1 cup red seedless grapes, halved
1 cup chopped celery
4 green onions
1/2 cup sunflower nuts
dressing:
1 cup miracle whip
1/2 cup sour cream
1/2 tsp fresh grated ginger
1 tsp fresh lemon or lime juice
2 tablespoons sugar
Stir together the first group of ingredients in a large bowl. Mix together dressing ingredients and fold in gently. Serve on lettuce leaves or what ever you like!
Turkey Salad Supreme
4 cups cubed cooked turkey or chicken
1 cup red seedless grapes, halved
1 cup chopped celery
4 green onions
1/2 cup sunflower nuts
dressing:
1 cup miracle whip
1/2 cup sour cream
1/2 tsp fresh grated ginger
1 tsp fresh lemon or lime juice
2 tablespoons sugar
Stir together the first group of ingredients in a large bowl. Mix together dressing ingredients and fold in gently. Serve on lettuce leaves or what ever you like!
More spinach in your teeth!
One of my all time favorite salads. Did I mention I hate jello? That's why you'll not see many fruity jello fluffy type things here. Now and then I throw one in for my wonderful husband, but mostly he eats jello at his moms on holidays.
SPINACH SALAD
10 oz bag of fresh spinach
1/2 can of water chestnuts slivered
2-3 hard boiled eggs chopped
1 hand full of fresh bean sprouts (optional)
1/2 lb bacon baked till crisp
dressing:
1/2 cup oil
1/4 cup vinegar
1/2 tsp salt
1/2 cup sugar
1 tsp Worcestershire
1/3 cup ketchup
1/2 small onion diced fine
Combine the first group of ingredients and toss lightly. You may want to save a little egg and bacon for garnish. Dressing ingredients need to be blended together until combined well. I always serve the salad separate from the dressing, leftovers will keep better that way.
SPINACH SALAD
10 oz bag of fresh spinach
1/2 can of water chestnuts slivered
2-3 hard boiled eggs chopped
1 hand full of fresh bean sprouts (optional)
1/2 lb bacon baked till crisp
dressing:
1/2 cup oil
1/4 cup vinegar
1/2 tsp salt
1/2 cup sugar
1 tsp Worcestershire
1/3 cup ketchup
1/2 small onion diced fine
Combine the first group of ingredients and toss lightly. You may want to save a little egg and bacon for garnish. Dressing ingredients need to be blended together until combined well. I always serve the salad separate from the dressing, leftovers will keep better that way.
There's snow business like making desserts!
OK, now for recipe # 2. I found a cereal marshmallow dessert thingie in a Kraft magazine that I'm also taking to our church supper tomorrow night. I'd say it's a kicked up rice krispie treat with chocolate on top! It's called:
Chocolate Dipped Snowballs
1/4 cup butter
1 pkg 10 oz marshmallows
5 cups Post Honey Bunches of Oats with Almonds cereal
1/2 package semi sweet chocolate chips
(I cheated, the recipe calls for 7-oz Baker's real dark semi sweet dipping chocolate)
Melt butter and marshmallows in the microwave and stir in cereal. Cool slightly, really do this because I of course thought I could start right away and they would not stay together for me.
Shape into balls and place on wax paper or parchment paper to cool completely. I used an ice cream scoop to keep them uniform, I buttered it first and then buttered my hands so they would roll without sticking.
Melt chocolate chips and dip 1/2 of each ball in the chocolate. Set back onto the parchment paper dipped side up until chocolate is not soft. Store in an airtight container.
I doubled the ingredients and got just over 3 dozen, that way I was able to use one whole package of chocolate chips.
Chocolate Dipped Snowballs
1/4 cup butter
1 pkg 10 oz marshmallows
5 cups Post Honey Bunches of Oats with Almonds cereal
1/2 package semi sweet chocolate chips
(I cheated, the recipe calls for 7-oz Baker's real dark semi sweet dipping chocolate)
Melt butter and marshmallows in the microwave and stir in cereal. Cool slightly, really do this because I of course thought I could start right away and they would not stay together for me.
Shape into balls and place on wax paper or parchment paper to cool completely. I used an ice cream scoop to keep them uniform, I buttered it first and then buttered my hands so they would roll without sticking.
Melt chocolate chips and dip 1/2 of each ball in the chocolate. Set back onto the parchment paper dipped side up until chocolate is not soft. Store in an airtight container.
I doubled the ingredients and got just over 3 dozen, that way I was able to use one whole package of chocolate chips.
You've got spinach in your teeth
I find myself at the end of the month and I've only posted one time. So to sooth my conscience I'm going to post maybe three times tonight! Yesterday I made the good old spinach dip recipe that every one's mom makes. I can't believe you might not have it, but just in case.....here goes.
SPINACH DIP
1 package 10 oz frozen chopped spinach, thawed and squeezed dry (squeeze the crap out of it you don't want runny dip)
1 16oz sour cream
1 cup mayonnaise, use Hellmanns or Kraft, don't skimp on this
1 envelope Knorr Vegetable soup mix
1 can 8oz water chestnuts, drained and chopped
3 or 4 green onions chopped, use some of the green as well.
Combine all and chill at least 2 hours before serving. Great with crackers or veggies. I made this for a salad supper at our church tomorrow night. It's always good and it makes a good size batch. This is also a regular for us around Easter time.
SPINACH DIP
1 package 10 oz frozen chopped spinach, thawed and squeezed dry (squeeze the crap out of it you don't want runny dip)
1 16oz sour cream
1 cup mayonnaise, use Hellmanns or Kraft, don't skimp on this
1 envelope Knorr Vegetable soup mix
1 can 8oz water chestnuts, drained and chopped
3 or 4 green onions chopped, use some of the green as well.
Combine all and chill at least 2 hours before serving. Great with crackers or veggies. I made this for a salad supper at our church tomorrow night. It's always good and it makes a good size batch. This is also a regular for us around Easter time.
Tuesday, March 24, 2009
I'm back.........
I'm pleased that someone missed me. I haven't been on for a month and today I got a telephone call urging me to get my act together! OK, thanks for the nudge.
It seems that school gets busier each and every day. Only two months left and I need to have those little smiling faces prepared for next year. My afternoon kids are amazing! Smart, funny, kind, adventurous, beautiful! I will miss them so much next year, but it's so cool when they come back to visit! This year I had a 5th grade boy that came back to read to my kids when he had a day off. We all loved it! The other two classes are great as well, but since they don't come every day I don't feel like I have that close bond with them, at least not as close if that makes sense.
Today I'm going to dedicate my recipe theme to Rice Krispies. James wanted a recipe a couple of weeks ago and I wasn't home, so I'll put it on here for the next time.
Caramel Rice Krispie Bars
4 cups mini marshmallows
1/4 cup margarine
4 cups rice krispies
Melt margarine and marshmallows together and stir in rice krispies. Pat into a 9x13 pan that has been greased with margarine or sprayed with Pam.
1 bag of caramels wrappers removed
1 can sweetened condensed milk
1 stick margarine
Microwave above ingredients until smooth and pour over the rice krispie base. Refrigerated 1 1/2 hours.
4 cups mini marshmallows
1/4 cup margarine
4 cups rice krispies
As you did up above melt marshmallows and margarine together and stir in rice krispie cereal. Pat on top of the caramel layer and let it get firm before cutting.
Yes, there are two sticks of butter in this!! Just don't make it every day and you'll be fine!
Now, here is another yummy fun treat that my friend Traci made for the kids at school when Jayce was little.
Chocolate Rice Krispie Bars
12 oz pkg butterscotch chips
12 oz pkg chocolate chips
2/3 cup peanut butter
Melt the above ingredients and add 6 cups of Rice Krispies and 4 cups of miniature marshmallows. Pat into a buttered 9x13 pan. How fast was that?
I know everybody and their mom has this one, but here it is anyway.
Scotcharoos (is this what other people call these?)
1 cup sugar
1 cup white corn syrup
bring to a boil and thoroughly stir in:
1 1/2 cups peanut butter &
1 tsp vanilla extract
now stir in:
6 cups of rice krispies
and pat into a 9x13 buttered cake pan.
In your microwave melt:
1/2 package semi sweet chocolate chips &
1/2 package butterscotch chips
check this every 30 seconds so you don't scorch it. After it's melted pour over the rice krispie mixture and pop in the fridge until the chocolate hardens enough to cut.
This recipe reminds me of my mom, she made it for my brothers when they would leave for school in Minnesota.
It seems that school gets busier each and every day. Only two months left and I need to have those little smiling faces prepared for next year. My afternoon kids are amazing! Smart, funny, kind, adventurous, beautiful! I will miss them so much next year, but it's so cool when they come back to visit! This year I had a 5th grade boy that came back to read to my kids when he had a day off. We all loved it! The other two classes are great as well, but since they don't come every day I don't feel like I have that close bond with them, at least not as close if that makes sense.
Today I'm going to dedicate my recipe theme to Rice Krispies. James wanted a recipe a couple of weeks ago and I wasn't home, so I'll put it on here for the next time.
Caramel Rice Krispie Bars
4 cups mini marshmallows
1/4 cup margarine
4 cups rice krispies
Melt margarine and marshmallows together and stir in rice krispies. Pat into a 9x13 pan that has been greased with margarine or sprayed with Pam.
1 bag of caramels wrappers removed
1 can sweetened condensed milk
1 stick margarine
Microwave above ingredients until smooth and pour over the rice krispie base. Refrigerated 1 1/2 hours.
4 cups mini marshmallows
1/4 cup margarine
4 cups rice krispies
As you did up above melt marshmallows and margarine together and stir in rice krispie cereal. Pat on top of the caramel layer and let it get firm before cutting.
Yes, there are two sticks of butter in this!! Just don't make it every day and you'll be fine!
Now, here is another yummy fun treat that my friend Traci made for the kids at school when Jayce was little.
Chocolate Rice Krispie Bars
12 oz pkg butterscotch chips
12 oz pkg chocolate chips
2/3 cup peanut butter
Melt the above ingredients and add 6 cups of Rice Krispies and 4 cups of miniature marshmallows. Pat into a buttered 9x13 pan. How fast was that?
I know everybody and their mom has this one, but here it is anyway.
Scotcharoos (is this what other people call these?)
1 cup sugar
1 cup white corn syrup
bring to a boil and thoroughly stir in:
1 1/2 cups peanut butter &
1 tsp vanilla extract
now stir in:
6 cups of rice krispies
and pat into a 9x13 buttered cake pan.
In your microwave melt:
1/2 package semi sweet chocolate chips &
1/2 package butterscotch chips
check this every 30 seconds so you don't scorch it. After it's melted pour over the rice krispie mixture and pop in the fridge until the chocolate hardens enough to cut.
This recipe reminds me of my mom, she made it for my brothers when they would leave for school in Minnesota.
Sunday, February 22, 2009
Monkey bread is good for me!
Hello All!
It's been a good restful weekend. We have stayed around the house doing things we like to do. Mike is working on a coffee table, I made a dent in the laundry that never goes away, we had friends over last night to play dominoes, great weekend.
The shrimp was 4 stars from the last blog. They will shrink quite a lot in the oven so don't be surprised when you peek in on it. Saturday AM I made monkey bread. I don't recall if I've given you that recipe before....I think just Gorilla bread (that has cream cheese in the middle of each piece) so I'll post the simpler version today. Also this morning I made something for my husband called Doodle Whops. Now I know that sounds like something my golden retriever makes in the back yard, but it was fast and pretty good if you like eggs. I'm not a big egg lover so I tend to shy away from recipes that include runny type eggs. Oh, I don't like jello either, it's a texture thing.
Tonight is the Oscars. It's fun to see the dresses, the hair, and find out what movies I've never heard of are winning awards. Sometimes I make a list of which ones I want to see as I watch the show, helps me to stay current on what's new. Maybe I should go home and tell Mike he has to put his suit on from the wedding and I'll doll up in my pretty black dress and we'll pretend to be at the awards ceremony. We even have a bottle of bubbly we could break out! If it wasn't for the dog hair on the couch I think we could pull it off. Have fun doing what ever you do on a Sunday night 26 days before Spring.
MONKEY BREAD
3 tubes of refrigerated biscuits
1/2 cup sugar
2 tsp cinnamon
1 cup brown sugar
1 stick margarine
1/2 cup chopped nuts
Cut each biscuit in 4 pieces and shake it in the 1/2 cup of sugar and cinnamon that has been mixed together. After each piece is coated thoroughly drop into a bundt or angel food cake pan that has been sprayed with a non stick coating. Occasionally toss in a few of the chopped nuts so they are distributed throughout the bread. Heat the brown sugar and margarine until it comes to a boil. Pour this over the top of the biscuits and bake @ 350* for 30 min. If it looks like it's getting dark on top cover loosely with foil the last 5-10 min. Immediately invert onto a large plate and eat it up!
now....for recipe #2
DOODLE WHOPS
I made 4 so this is what I used:
3 slices of deli ham
4 eggs
grated cheese
Chop the ham and divide between the muffin cups that have been sprayed with a non stick spray. I put some green onion in next, but leave that out if you don't like onion. Crack one egg into each muffin cup, season with salt & pepper. Top with a generous pinch of grated cheese. Cheddar, Colby/jack, whatever you have.
Bake in a 350* oven for 15 min. (over easy stage) to 20 min. (hard boiled). Run a knife around the edge and scoop out with a spoon.
The ham left a bit of water in the bottom of the muffin tin when I did these so I had to mop up a little bit of liquid on the plate before serving. I suppose you could scramble the egg before putting it in if you don't like to see a big old egg yolk on your plate. What ever you do will be right!
It's been a good restful weekend. We have stayed around the house doing things we like to do. Mike is working on a coffee table, I made a dent in the laundry that never goes away, we had friends over last night to play dominoes, great weekend.
The shrimp was 4 stars from the last blog. They will shrink quite a lot in the oven so don't be surprised when you peek in on it. Saturday AM I made monkey bread. I don't recall if I've given you that recipe before....I think just Gorilla bread (that has cream cheese in the middle of each piece) so I'll post the simpler version today. Also this morning I made something for my husband called Doodle Whops. Now I know that sounds like something my golden retriever makes in the back yard, but it was fast and pretty good if you like eggs. I'm not a big egg lover so I tend to shy away from recipes that include runny type eggs. Oh, I don't like jello either, it's a texture thing.
Tonight is the Oscars. It's fun to see the dresses, the hair, and find out what movies I've never heard of are winning awards. Sometimes I make a list of which ones I want to see as I watch the show, helps me to stay current on what's new. Maybe I should go home and tell Mike he has to put his suit on from the wedding and I'll doll up in my pretty black dress and we'll pretend to be at the awards ceremony. We even have a bottle of bubbly we could break out! If it wasn't for the dog hair on the couch I think we could pull it off. Have fun doing what ever you do on a Sunday night 26 days before Spring.
MONKEY BREAD
3 tubes of refrigerated biscuits
1/2 cup sugar
2 tsp cinnamon
1 cup brown sugar
1 stick margarine
1/2 cup chopped nuts
Cut each biscuit in 4 pieces and shake it in the 1/2 cup of sugar and cinnamon that has been mixed together. After each piece is coated thoroughly drop into a bundt or angel food cake pan that has been sprayed with a non stick coating. Occasionally toss in a few of the chopped nuts so they are distributed throughout the bread. Heat the brown sugar and margarine until it comes to a boil. Pour this over the top of the biscuits and bake @ 350* for 30 min. If it looks like it's getting dark on top cover loosely with foil the last 5-10 min. Immediately invert onto a large plate and eat it up!
now....for recipe #2
DOODLE WHOPS
I made 4 so this is what I used:
3 slices of deli ham
4 eggs
grated cheese
Chop the ham and divide between the muffin cups that have been sprayed with a non stick spray. I put some green onion in next, but leave that out if you don't like onion. Crack one egg into each muffin cup, season with salt & pepper. Top with a generous pinch of grated cheese. Cheddar, Colby/jack, whatever you have.
Bake in a 350* oven for 15 min. (over easy stage) to 20 min. (hard boiled). Run a knife around the edge and scoop out with a spoon.
The ham left a bit of water in the bottom of the muffin tin when I did these so I had to mop up a little bit of liquid on the plate before serving. I suppose you could scramble the egg before putting it in if you don't like to see a big old egg yolk on your plate. What ever you do will be right!
Friday, February 20, 2009
Aliens Love Underpants !?!
This blog title is one of my preschool children's favorite books right now When the title showed up in our Scholastic book order I had my doubts, but it's pretty cute. At this age, all you have to do is say the word underwear and they crack up! There are so many great books out there, I love to share them with the kids. Right now we're in the middle of the Cynthia Rylant series about Henry and Mudge. They came about in the late 80's, and I tell my classes that they are chapter books. With a look of confidence and awe I will tell them that they are now big enough for chapter books as we begin the adventures.
It's been a week of highs and lows. Early this week we had catastrophic news about a family that we love, a tragic accident. Later in the week we were sending emails back and forth about a possible house purchase for Nate and Heather. Somewhere in there is balance, God gives us shock absorbers to help protect us from things that seem insurmountable. Those shock absorbers are family and friends. What would we do without them?
Tuesday I made crostini from a couple of baguettes that I bought at Sam's Club. It was just the right texture to make the best ones I've ever turned out. In case you have forgotten, crostini is a baguette sliced thin - maybe 1/4" that has been brushed with olive oil or butter laced with a minced garlic clove. Bake it until golden and use it for dips, my favorite being the good old bacon & tomato dip. Last night I made guacamole, and since it's Friday I feel the need to follow up with another appetizer. I'll admit I have not made this yet, so we'll see.....but it sounds great. Maybe you can try it tonight also, and let me know what you think.
Shrimp with Green Chili Pesto
4 oz freshly grated Parmesan cheese (1 1/4 Cups)
2 cloves garlic
2 - 4 oz cans milk green chilies, drained
1/2 cup pine nuts
1/2 cup parsley leaves
1/4 cup fresh cilantro leaves
3 tablespoons safflower oil
1 1/2 lb. shrimp - shelled & deveined
In a food processor process cheese, & garlic until blended. Add chilies, pine nuts, parsley, cilantro, & 2-3 tablespoons oil and process to a smooth paste. This pesto may be refrigerated for up to a month.
Toss the shrimp in a bowl with the pesto and refrigerate covered for at least 1 hour.
Preheat oven to 350* and place the shrimp on a sheet pan and bake uncovered for 15-20 min. Serve warm or at room temp.
Doesn't that sound great??? If the safflower oil is expensive, I'll substitute olive oil. I can hardly wait!
It's been a week of highs and lows. Early this week we had catastrophic news about a family that we love, a tragic accident. Later in the week we were sending emails back and forth about a possible house purchase for Nate and Heather. Somewhere in there is balance, God gives us shock absorbers to help protect us from things that seem insurmountable. Those shock absorbers are family and friends. What would we do without them?
Tuesday I made crostini from a couple of baguettes that I bought at Sam's Club. It was just the right texture to make the best ones I've ever turned out. In case you have forgotten, crostini is a baguette sliced thin - maybe 1/4" that has been brushed with olive oil or butter laced with a minced garlic clove. Bake it until golden and use it for dips, my favorite being the good old bacon & tomato dip. Last night I made guacamole, and since it's Friday I feel the need to follow up with another appetizer. I'll admit I have not made this yet, so we'll see.....but it sounds great. Maybe you can try it tonight also, and let me know what you think.
Shrimp with Green Chili Pesto
4 oz freshly grated Parmesan cheese (1 1/4 Cups)
2 cloves garlic
2 - 4 oz cans milk green chilies, drained
1/2 cup pine nuts
1/2 cup parsley leaves
1/4 cup fresh cilantro leaves
3 tablespoons safflower oil
1 1/2 lb. shrimp - shelled & deveined
In a food processor process cheese, & garlic until blended. Add chilies, pine nuts, parsley, cilantro, & 2-3 tablespoons oil and process to a smooth paste. This pesto may be refrigerated for up to a month.
Toss the shrimp in a bowl with the pesto and refrigerate covered for at least 1 hour.
Preheat oven to 350* and place the shrimp on a sheet pan and bake uncovered for 15-20 min. Serve warm or at room temp.
Doesn't that sound great??? If the safflower oil is expensive, I'll substitute olive oil. I can hardly wait!
Friday, February 13, 2009
Winner winner - chicken dinner
Today we're having Valentines parties and anticipating snow. There is no sign of anything yet, just cold. We're supposed to get 4" - we'll see. One of my girls brought in ipods for everyone made from a box of candy hearts and 2 Reece's peanut butter cups for the ear buds. Very cute! The same little girl was my snack leader, she made strawberry jello parfaits, they were beautiful.
My husband is off today, nothing to do at work so they were forced to take a day off and use precious vacation time or get no pay. Cause for worry, but hopefully things will pick up again quickly. If we don't make it to Lincoln Saturday I don't know what our plans are for Valentines day. I did buy fresh artichokes to have a fun appetizer with a glass of wine, I also have some raw shrimp and beautiful red potatoes up my sleeve 'just in case'. I bought 2 eclairs from the HyVee bakery yesterday and I was SO disappointed with them. They were awful!! I'll never waste the money on them again, homemade is so much better.
Last night we had a new chicken recipe, and BONUS....it's a slow cooker recipe so it doesn't take much effort. I used chicken thighs and left the skin on, next time I will take it off. It made a lot of liquid and I used 3lbs. of chicken instead of 2 1/2lbs. I also did not find fresh cilantro (which I love) so even though it was probably missing an important flavor I thought it was delicious.
THAI CHICKEN
2 1/2 pounds chicken pieces
1 cup HOT salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1/2 cup peanuts, chopped
2 tablespoons chopped fresh cilantro
1. Place chicken in slow cooker, mix together salsa, peanut butter, line juice, soy sauce and ginger; pour over chicken.
2. Cover; cook on LOW for 8-9 hrs or on HIGH for 3 -4 hrs or until done.
3. To serve, pour sauce over chicken; sprinkle with peanuts and cilantro.
I served mine on rice.
My husband is off today, nothing to do at work so they were forced to take a day off and use precious vacation time or get no pay. Cause for worry, but hopefully things will pick up again quickly. If we don't make it to Lincoln Saturday I don't know what our plans are for Valentines day. I did buy fresh artichokes to have a fun appetizer with a glass of wine, I also have some raw shrimp and beautiful red potatoes up my sleeve 'just in case'. I bought 2 eclairs from the HyVee bakery yesterday and I was SO disappointed with them. They were awful!! I'll never waste the money on them again, homemade is so much better.
Last night we had a new chicken recipe, and BONUS....it's a slow cooker recipe so it doesn't take much effort. I used chicken thighs and left the skin on, next time I will take it off. It made a lot of liquid and I used 3lbs. of chicken instead of 2 1/2lbs. I also did not find fresh cilantro (which I love) so even though it was probably missing an important flavor I thought it was delicious.
THAI CHICKEN
2 1/2 pounds chicken pieces
1 cup HOT salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1/2 cup peanuts, chopped
2 tablespoons chopped fresh cilantro
1. Place chicken in slow cooker, mix together salsa, peanut butter, line juice, soy sauce and ginger; pour over chicken.
2. Cover; cook on LOW for 8-9 hrs or on HIGH for 3 -4 hrs or until done.
3. To serve, pour sauce over chicken; sprinkle with peanuts and cilantro.
I served mine on rice.
Wednesday, February 11, 2009
WACKY WEDNESDAY
We celebrated wacky Wednesday today as part of spirit week, and these two girls were so cute. I know you are wondering about the hair, I couldn't figure it out either. I think I'll just keep you guessing - I'm not sure if I should reveal her secret. They did give me permission to put their smiling faces on my blog.
Tomorrow is my first of three Valentines parties at school. I just returned from Walgreen's with little plastic cups, candy hearts, twix bars, & licorice for the little darlins. Every year it seems that a mom will come up with exactly the same thing I did. I have done personalized candy wrappers before, but I didn't get to my son in time to design something wonderful...so I went to Walgreen's.
Mike and I planned to go to Lincoln this weekend, but that dumb weather man is talking about a lot lot lot of snow. Doesn't he know that we're done with that? I really hope it was a really wrong forecast, we want to go see our kids! James has been working on projects in his house and Heather had a birthday almost 2 weeks ago and we haven't seen her yet. Pray for sun!
Last Sunday my friend Kristin had Bible study at her house. She made a dessert that I had not made since....I don't know when, I don't know if my kids even remember this one. My friend Nancy also made this about a month ago, so I'm thinking that what's old is new. I think it's a sign that you also might like to remember an old favorite as well.
Four Layer Dessert
1 cup flour
1 stick butter
1/2 cup pecans
1 cup powdered sugar
1- 8oz cream cheese
1 tub of cool whip
2 packages of instant pudding (any flavor)
3 cups milk
1. Mix flour, butter and pecans. Pat in a 9x13 pan and bake 15 min @ 350* - cool.
2. Cream together powdered sugar, cream cheese and 1/2 of Cool Whip - pour over crust.
3. Mix Pudding with milk and pour over the cream cheese layer.
4. Top with remaining Cool Whip and chill.
You can sprinkle more nuts on top for garnish, refrigerate.
Now you might have guessed that I like a rich chocolate pudding, but the original was pistachio. I've also seen butterscotch used a lot, so that means you can close your eyes and grab a box. Just be sure it's the instant variety.
I hope to make some truffles sometime soon. I'm looking over many recipes, you could let me know if you have a goodie I should try!
Monday, February 9, 2009
I heart you
It's 9 days into the month and this is my first post! Last night I tossed and turned and during one of those rotations, I had a great idea for a recipe. It was a simple one, I wondered if I had done it before, I was quite sure the answer was no, and now I don't remember what it was. So I'm racking my brains thinking about easy cheesy stuff.
'Jalapeno jelly' or just plain 'green pepper jelly' poured on a block of cream cheese. Serve with crackers. Divine.
Brat's cooked in onions & beer then grilled till brown. Serve in a flour tortilla instead of bread. Surprisingly great.
A tall can of salmon drained and stuff removed you don't like to eat. Mix up with 1 egg and about 10-12 saltine crackers crushed. Season and make into patties, brown on both sides with olive oil and margarine mixture. We love these.
Any mixture of greens topped with craisins, sunflower seeds & your favorite dressing. Bacon bits and green onions optional.
Bacon, you must bake it in your oven if you've never done this. It's easy and cooks beautifully. I did not try this until about a year ago, oh how much time I've wasted. Directions are on the package.
If you have never tried press and seal, your missing something great. I buy the freezer kind and I use it on many many things. It is wonderful to double wrap things for the freezer, a layer of p&s and then in a zippie bag. Perfect to cover those dishes that have no lid and it doesn't ball up like saran wrap.
Did you know you can melt fresh grated Parmesan cheese on those silicone mats and make a crispy little cracker type appetizer? I love the taste of Parmesan, fun to try and they look lacey and foo foo.
Bake a pan of box brownies. When they are just barely done sprinkle the top with mini marshmallows and heat with your broiler until they puff up. Top with canned frosting that has been microwaved just enough to thin it so you can drizzle it on, you probably don't need the whole thing. Chill and your friends will think you did a lot more work than you actually did.
I better jet home in the rain to let my doggie out. Talk to you all later!
PS Nate, thanks for being my one and only friend/follower.
'Jalapeno jelly' or just plain 'green pepper jelly' poured on a block of cream cheese. Serve with crackers. Divine.
Brat's cooked in onions & beer then grilled till brown. Serve in a flour tortilla instead of bread. Surprisingly great.
A tall can of salmon drained and stuff removed you don't like to eat. Mix up with 1 egg and about 10-12 saltine crackers crushed. Season and make into patties, brown on both sides with olive oil and margarine mixture. We love these.
Any mixture of greens topped with craisins, sunflower seeds & your favorite dressing. Bacon bits and green onions optional.
Bacon, you must bake it in your oven if you've never done this. It's easy and cooks beautifully. I did not try this until about a year ago, oh how much time I've wasted. Directions are on the package.
If you have never tried press and seal, your missing something great. I buy the freezer kind and I use it on many many things. It is wonderful to double wrap things for the freezer, a layer of p&s and then in a zippie bag. Perfect to cover those dishes that have no lid and it doesn't ball up like saran wrap.
Did you know you can melt fresh grated Parmesan cheese on those silicone mats and make a crispy little cracker type appetizer? I love the taste of Parmesan, fun to try and they look lacey and foo foo.
Bake a pan of box brownies. When they are just barely done sprinkle the top with mini marshmallows and heat with your broiler until they puff up. Top with canned frosting that has been microwaved just enough to thin it so you can drizzle it on, you probably don't need the whole thing. Chill and your friends will think you did a lot more work than you actually did.
I better jet home in the rain to let my doggie out. Talk to you all later!
PS Nate, thanks for being my one and only friend/follower.
Saturday, January 31, 2009
January - buh bye
Here it is, the last day of January. That can only mean that it is that much closer to Spring!
Hooray :-)
Today I woke up with a ginormous headache, ouch. I haven't had one this big for a long long time. I actually stayed in bed until after 10:30. I was up an down getting sinus medicine, water, crackers because I felt nauseous, telephone, etc.... but by noon I was starting to perk up. I am just so stinkin' tired and I have a cough that sounds like I smoke two packs a day. So many kids have been sick at school - a lot of strep throat and upper respiratory junk. As much as I tell them to cough in their sleeve, you can't imagine how many germs I get blown right in my face. Oh the joys of teaching.
Despite my demise, I managed to get a surge of energy around 5 ish that was quite fruitful. I made two little diddies that I'll share with you. I did wash thoroughly, used utensils not fingers, and tried to stay as sterile as possible - not breathing on any food. I wish I were more excited about the Super bowl tomorrow, don't really care about either team. It would be a great excuse to have a wonderful soiree, oh well. If your team is playing, by all means enjoy!
Asparagus Spears
(use as a salad - served cold)
1 lb fresh asparagus, trimmed
1/4 cup rice wine or cider vinegar
1/4 cup soy sauce
2 Tbsp sugar
2 Tbsp olive oil
3 Tbsp chopped nuts toasted - pecans suggested
In a large skillet bring 3 cups water to a boil. Add asparagus; cover and boil for 3 min. Drain and immediately place in ice water. Drain and pat dry.
In a large plastic zippy bag combine vinegar, soy, sugar & Oil. Add the asparagus, seal bag and turn to coat. Refrigerate up to 3 hrs. Drain and discard marinade, sprinkle with pecans.
and now #2
Super Bowl Sweet Popcorn
1 package of vanilla almond bark
10 cups popcorn or 1-6 oz package of popcorn puffs (no hulls!)
3 cups pretzels
1 cup peanuts
1 cup M&M's
(I didn't have peanuts, so I used peanut M&M's instead)
Melt almond bark in microwave according to package directions and stir in remaining ingredients. Pour out onto a couple of long strips of wax paper to cool. Break into smaller pieces and store in an airtight container.
Hooray :-)
Today I woke up with a ginormous headache, ouch. I haven't had one this big for a long long time. I actually stayed in bed until after 10:30. I was up an down getting sinus medicine, water, crackers because I felt nauseous, telephone, etc.... but by noon I was starting to perk up. I am just so stinkin' tired and I have a cough that sounds like I smoke two packs a day. So many kids have been sick at school - a lot of strep throat and upper respiratory junk. As much as I tell them to cough in their sleeve, you can't imagine how many germs I get blown right in my face. Oh the joys of teaching.
Despite my demise, I managed to get a surge of energy around 5 ish that was quite fruitful. I made two little diddies that I'll share with you. I did wash thoroughly, used utensils not fingers, and tried to stay as sterile as possible - not breathing on any food. I wish I were more excited about the Super bowl tomorrow, don't really care about either team. It would be a great excuse to have a wonderful soiree, oh well. If your team is playing, by all means enjoy!
Asparagus Spears
(use as a salad - served cold)
1 lb fresh asparagus, trimmed
1/4 cup rice wine or cider vinegar
1/4 cup soy sauce
2 Tbsp sugar
2 Tbsp olive oil
3 Tbsp chopped nuts toasted - pecans suggested
In a large skillet bring 3 cups water to a boil. Add asparagus; cover and boil for 3 min. Drain and immediately place in ice water. Drain and pat dry.
In a large plastic zippy bag combine vinegar, soy, sugar & Oil. Add the asparagus, seal bag and turn to coat. Refrigerate up to 3 hrs. Drain and discard marinade, sprinkle with pecans.
and now #2
Super Bowl Sweet Popcorn
1 package of vanilla almond bark
10 cups popcorn or 1-6 oz package of popcorn puffs (no hulls!)
3 cups pretzels
1 cup peanuts
1 cup M&M's
(I didn't have peanuts, so I used peanut M&M's instead)
Melt almond bark in microwave according to package directions and stir in remaining ingredients. Pour out onto a couple of long strips of wax paper to cool. Break into smaller pieces and store in an airtight container.
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