Sunday was one of those days for us when I just wasn't sure what I felt like making for supper. Somehow the weekly menu I keep on hand had disappeared and I was coming up with nothing for ideas. That's when "divine intervention" kicked in. Hubby said "Something tells me we should eat a Mexican Lasagna." Well, I ran with the idea immediately-I knew someplace in my recipes I had a Tex-Mex lasagna-I found the recipe and a few hours later we were dining Texa-talian. How the inspiration for dinner was from the divine, I'm not sure, but it TASTED divine (snicker.)
Tex-Mex Lasagna
1 C. Salsa
1 1/2 tsp. cumin
1 can tomato sauce
1 can diced tomatoes
9 cooked lasagna noodles
1 C. frozen corn (thawed)
1 can black beans, drained & rinsed
2 C. shredded cheddar or Mexican blend cheese
1/4 C. chopped green onions
1. Preheat oven to 450 degrees.
2. Combine first 4 ingredients; spread 2/3 C. sauce in bottom of an 8-inch square pan coated with cooking spray. Arrange 3 noodles over sauce; top with 1/2 C. corn and half of beans. Sprinkle with 1/2 C. cheese; top with 2/3 C. sauce. Repeat layers once; top with remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 C. of cheese. Cover and bake at 450 degrees for 30 minutes or until sauce is bubbly.
3. Let stand for 15 minutes.
4. Sprinkle with onions before serving.
Yes, it really hit the spot... Even my daughter liked it, despite the fact that it was slightly spicy (since I used Medium salsa). This leads me to believe that perhaps my little girl is growing up a bit (taste-wise that is). Well, that's all for now folks. Ciao. Y'all come back now, y'hear?
Wednesday, January 27, 2010
Sunday, November 15, 2009
Gotta love those nights
Recently I spoiled my kids (and hubby-he's such a sweet tooth!) with a "breakfast dinner." I fondly recall having those special occasional nights when I was a kid when Mom would make pancakes instead of goulash for supper-yum! The french toast I chose to make this time was a little bit "fancier" than the old standard mom used to make (which was also delicious by its own right), so I decided to share it with you.
First I made the bread to make my toast with. I used an easy 1 hr bread machine recipe that a friend shared with me:
French Bread
(This recipe is for a 1 1/2 lb loaf)
1 C. plus 2 Tbs. Lukewarm water
1 Tbs. Butter
3 C. Bread Flour
1 Tbs. Sugar
1/2 tsp. Salt
3 tsp. Bread Machine Yeast
1. Add liquid ingredients and butter to the bread machine pan.
2. Add dry ingredients, except yeast to pan.
3. Make a well in center of dry ingredients; add yeast.
4. Select 1 hour bread cycle on bread machine (number 12 on my machine)
You'll want to make sure that you bake your bread early enough to have it cool to prepare your french toast. I made my right after lunch so it could cool for preparing for supper. Which brings us to our next recipe.
Tropical French Toast
French Toast:
1 C. Egg Substitute
2 Large eggs (use 4 eggs if you wish to leave out the Egg substitute)
1 C. Coconut Milk
1 C. Milk
1/2 C. Sugar
1/2 tsp. Vanilla extract
1/4 tsp. Salt
1 Loaf of French bread, cut into 16 slices
Cooking spray
Additional Ingredients:
1 Pineapple, peeled, cored, and sliced
Powdered Sugar
Chopped strawberries and/or mangoes (optional)
Lime juice (optional)
Flake Coconut (optional)
1. Preheat oven to 400 degrees.
2. Combine egg substitute and next 6 ingredients (through salt) in a large bowl, stir well with a whisk. Place bread in egg mixture; press down with a spatula to submerge. Let stand for 15 minutes.
3. Arrange soaked bread in a single layer on a 9 by 13 pan coated with cooking spray. Bake at 400 degrees for 12-15 minutes or until set. Remove from oven and keep warm.
4. While bread is baking, heat a grill pan over medium heat. Coat pan with cooking spray. Arrange pineapple slices in pan (cook half now if they won't all fit); cook for minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure if you still have uncooked pineapples.
5. Arrange toast on plate, top with pineapple and powdered sugar. If you wish you can also top with strawberries and or mangoes with a splash of lime juice and a sprinkling of flaked coconut. (I have even made a fruit compote of these ingredients to go on top, but it really is great on its own.)
I hope you enjoy the recipe. Here's to many more sweet suppers for my family and yours.
First I made the bread to make my toast with. I used an easy 1 hr bread machine recipe that a friend shared with me:
French Bread
(This recipe is for a 1 1/2 lb loaf)
1 C. plus 2 Tbs. Lukewarm water
1 Tbs. Butter
3 C. Bread Flour
1 Tbs. Sugar
1/2 tsp. Salt
3 tsp. Bread Machine Yeast
1. Add liquid ingredients and butter to the bread machine pan.
2. Add dry ingredients, except yeast to pan.
3. Make a well in center of dry ingredients; add yeast.
4. Select 1 hour bread cycle on bread machine (number 12 on my machine)
You'll want to make sure that you bake your bread early enough to have it cool to prepare your french toast. I made my right after lunch so it could cool for preparing for supper. Which brings us to our next recipe.
Tropical French Toast
French Toast:
1 C. Egg Substitute
2 Large eggs (use 4 eggs if you wish to leave out the Egg substitute)
1 C. Coconut Milk
1 C. Milk
1/2 C. Sugar
1/2 tsp. Vanilla extract
1/4 tsp. Salt
1 Loaf of French bread, cut into 16 slices
Cooking spray
Additional Ingredients:
1 Pineapple, peeled, cored, and sliced
Powdered Sugar
Chopped strawberries and/or mangoes (optional)
Lime juice (optional)
Flake Coconut (optional)
1. Preheat oven to 400 degrees.
2. Combine egg substitute and next 6 ingredients (through salt) in a large bowl, stir well with a whisk. Place bread in egg mixture; press down with a spatula to submerge. Let stand for 15 minutes.
3. Arrange soaked bread in a single layer on a 9 by 13 pan coated with cooking spray. Bake at 400 degrees for 12-15 minutes or until set. Remove from oven and keep warm.
4. While bread is baking, heat a grill pan over medium heat. Coat pan with cooking spray. Arrange pineapple slices in pan (cook half now if they won't all fit); cook for minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure if you still have uncooked pineapples.
5. Arrange toast on plate, top with pineapple and powdered sugar. If you wish you can also top with strawberries and or mangoes with a splash of lime juice and a sprinkling of flaked coconut. (I have even made a fruit compote of these ingredients to go on top, but it really is great on its own.)
I hope you enjoy the recipe. Here's to many more sweet suppers for my family and yours.
Wednesday, November 4, 2009
What's better than sausage and bread?
Okay-maybe it's not the combination I would have preferred, but since they are both delicious things I have made this week-you're getting a recipe for both of them.
We'll start with the sausage recipe first:
Sausage with Peppers
2-3 large potatoes
Cooking spray
3 tsp. olive oil, divided.
3/4 tsp. salt, divided
1/4 tsp black pepper
1 pkg of turkey smoked sausage
1 pkg frozen peppers/onion blend-Defrosted
2 garlic cloves, minced
2 tbs. red wine vinegar
1 tsp. dried rosemary
1/4 tsp crushed red pepper
1. Preheat oven to 375 degrees.
2. Wash & thickly slice or quarter potatoes. Arrange in a single layer in a roasting pane coated with cooking spray. Drizzle with 1 tsp. oil and sprinkle with 1/2 tsp salt and black pepper. Toss to coat. Bake for 40 minutes at 375-turning occasionally.
3. While potatoes cook, slice sausage. Heat 1 tsp. oil in a large (non-stick) skillet over med-high heat. Add sausages to pan, cook for 5-8 minutes or until slightly browned on outside. Remove sausages from pan.
4. Heat 1 tsp. oil in pan. Add pepper/onion blend and saute for about 5 minutes or until cooked through. Add garlic; saute' 1 minute. Stir in 1/4 teaspoon of salt, vinegar, rosemary and crushed red pepper. Return sausage to pan, cover and cook over medium-low heat 8 minutes or until sausage is cooked through.
Even my little guy was eating this recipe-so I knew it was a keeper. I'm putting star next to that one in my cooking binder!
My next recipe is for something that I thought was an unachievable goal-a bread that would satisfy my husbands discriminating taste. He always wanted a bread that tastes like the bread on the Arby's market fresh sandwiches. Soft, yet seemingly healthy, and of course delicious, too. Well after many months and recipes a friend shared this recipe with me and according to my hubby-"We have a winner folks!" This bread is so good that on Monday when we were dazedly trying to pack my daughter's lunch and we accidentally sent two pieces of plain bread instead of a sandwich (oops) to school-she came home saying "That was great, Mom-it didn't even need anything on it!"
The Best Bread
1 1/2 C. Hot water
1/3 C. softened butter
1/3 C. Honey
2 tsp. salt
1 egg
2 Tbs. Lecithin (I found mine at GNC vitamin store)
4-4 1/2 C. Flour
1/2 C. ground flax seed
1 Tbs. yeast (add and extra tsp. for hand kneading)
Combine water, oil, honey salt & egg. Add lecithin, half of flour and ground flax seed. Mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic. Let rise until double in size. Divide and roll into loaf shape-place in 2 greased loaf pans. Let rise again until double. Bake at 350 degrees for 25-30 minutes.
We'll start with the sausage recipe first:
Sausage with Peppers
2-3 large potatoes
Cooking spray
3 tsp. olive oil, divided.
3/4 tsp. salt, divided
1/4 tsp black pepper
1 pkg of turkey smoked sausage
1 pkg frozen peppers/onion blend-Defrosted
2 garlic cloves, minced
2 tbs. red wine vinegar
1 tsp. dried rosemary
1/4 tsp crushed red pepper
1. Preheat oven to 375 degrees.
2. Wash & thickly slice or quarter potatoes. Arrange in a single layer in a roasting pane coated with cooking spray. Drizzle with 1 tsp. oil and sprinkle with 1/2 tsp salt and black pepper. Toss to coat. Bake for 40 minutes at 375-turning occasionally.
3. While potatoes cook, slice sausage. Heat 1 tsp. oil in a large (non-stick) skillet over med-high heat. Add sausages to pan, cook for 5-8 minutes or until slightly browned on outside. Remove sausages from pan.
4. Heat 1 tsp. oil in pan. Add pepper/onion blend and saute for about 5 minutes or until cooked through. Add garlic; saute' 1 minute. Stir in 1/4 teaspoon of salt, vinegar, rosemary and crushed red pepper. Return sausage to pan, cover and cook over medium-low heat 8 minutes or until sausage is cooked through.
Even my little guy was eating this recipe-so I knew it was a keeper. I'm putting star next to that one in my cooking binder!
My next recipe is for something that I thought was an unachievable goal-a bread that would satisfy my husbands discriminating taste. He always wanted a bread that tastes like the bread on the Arby's market fresh sandwiches. Soft, yet seemingly healthy, and of course delicious, too. Well after many months and recipes a friend shared this recipe with me and according to my hubby-"We have a winner folks!" This bread is so good that on Monday when we were dazedly trying to pack my daughter's lunch and we accidentally sent two pieces of plain bread instead of a sandwich (oops) to school-she came home saying "That was great, Mom-it didn't even need anything on it!"
The Best Bread
1 1/2 C. Hot water
1/3 C. softened butter
1/3 C. Honey
2 tsp. salt
1 egg
2 Tbs. Lecithin (I found mine at GNC vitamin store)
4-4 1/2 C. Flour
1/2 C. ground flax seed
1 Tbs. yeast (add and extra tsp. for hand kneading)
Combine water, oil, honey salt & egg. Add lecithin, half of flour and ground flax seed. Mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic. Let rise until double in size. Divide and roll into loaf shape-place in 2 greased loaf pans. Let rise again until double. Bake at 350 degrees for 25-30 minutes.
Monday, October 19, 2009
Two great fall recipes.
Anyone that knows me will tell you how much I HATE to lie-I'm just no good at it. Fortunately (or unfortunately) I am able to "pull the wool over" my kids' eyes when duty calls.. For example-sometimes as a Mom you almost have to play a good carnival barker- "Come one, come all. Step right up ladies and gents and feast your tongues on a simply nutritious-er..ah... I mean DELICIOUS meal!)
Our dinner tonight is a perfect for instance-we had a recently discovered favorite. Three out of four people in our family like it and the fourth rarely eats well at supper anyways, so I wouldn't completely count for him. I guess I should just post the recipe and you can see why it's so shocking that we "squashed" out any dislike for this meal!
COBBLER CRUNCH
1 Squash (acorn or butternut work great)
1/4 C. Brown sugar
1/4 C. Peanuts
1/4 C. Dried Cherries
1 Tbs. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground Cloves
2 Tbs. Butter (divided)
1. Wash squash, cut in half lengthwise and scoop out seeds. Place face-down in a baking dish and bake in a 350ยบ oven for 30 minutes.
2. While squash is baking, mix next 6 ingredients (sugar through cloves).
3. Remove squash from oven, turn over. place sugar mix in "bowl" part of each squash half. Place a tablespoon of butter on top of each part of sugar mixture.
4. Cover squash and place back in oven for an additional 25-30 minutes.
5. Remove from oven and mix squash in with the "cobbler mixture" until combined.
My daughter absolutely loves this recipe and she doesn't even seem to notice that it is the same kind of squash she turned her nose up at 2 months ago-just because it is prepared differently.
I also have a recipe that EVERYONE in my family loves-good old fashioned applesauce. I made my third batch of fall today. I thought I was done, but my mother's farmer friend was kind enough to provide me with a large batch of apples, and I'm never one to turn an apple away. Since all of our sauce apples have been received at no cost.. I think our family saying of the month is "When life gives you apples, make applesauce."
MOMMA'S CHUNKY CINNAMON APPLESAUCE
8-10 Apples
3-4 Pears
1/2 C. Water
1/2 C. Brown Sugar
3 Tbs. White Sugar
1 Tbs. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground Cloves
1. Peel, core and slice apples and pears, place in slow cooker.
2. Add rest of ingredients and combine.
3. Cook on low for 8 hours or high for 3-4 hours.
4. Mash fruit with a potato masher until it reaches desired consistency. Keeps in refrigerator for at least a month (ours has never made it longer than that without being consumed!)
On a gardening note-does anyone else have a bunch of tomatoes sitting in their kitchen? I have a whole slew that I picked right before it frosted a week ago-most of which were still green. I made fried green tomatoes with some of them (not our favorite), but the rest I'm just watching with hopeful eyes-is that a twinge of red on that one?
Our dinner tonight is a perfect for instance-we had a recently discovered favorite. Three out of four people in our family like it and the fourth rarely eats well at supper anyways, so I wouldn't completely count for him. I guess I should just post the recipe and you can see why it's so shocking that we "squashed" out any dislike for this meal!
COBBLER CRUNCH
1 Squash (acorn or butternut work great)
1/4 C. Brown sugar
1/4 C. Peanuts
1/4 C. Dried Cherries
1 Tbs. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground Cloves
2 Tbs. Butter (divided)
1. Wash squash, cut in half lengthwise and scoop out seeds. Place face-down in a baking dish and bake in a 350ยบ oven for 30 minutes.
2. While squash is baking, mix next 6 ingredients (sugar through cloves).
3. Remove squash from oven, turn over. place sugar mix in "bowl" part of each squash half. Place a tablespoon of butter on top of each part of sugar mixture.
4. Cover squash and place back in oven for an additional 25-30 minutes.
5. Remove from oven and mix squash in with the "cobbler mixture" until combined.
My daughter absolutely loves this recipe and she doesn't even seem to notice that it is the same kind of squash she turned her nose up at 2 months ago-just because it is prepared differently.
I also have a recipe that EVERYONE in my family loves-good old fashioned applesauce. I made my third batch of fall today. I thought I was done, but my mother's farmer friend was kind enough to provide me with a large batch of apples, and I'm never one to turn an apple away. Since all of our sauce apples have been received at no cost.. I think our family saying of the month is "When life gives you apples, make applesauce."
MOMMA'S CHUNKY CINNAMON APPLESAUCE
8-10 Apples
3-4 Pears
1/2 C. Water
1/2 C. Brown Sugar
3 Tbs. White Sugar
1 Tbs. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground Cloves
1. Peel, core and slice apples and pears, place in slow cooker.
2. Add rest of ingredients and combine.
3. Cook on low for 8 hours or high for 3-4 hours.
4. Mash fruit with a potato masher until it reaches desired consistency. Keeps in refrigerator for at least a month (ours has never made it longer than that without being consumed!)
On a gardening note-does anyone else have a bunch of tomatoes sitting in their kitchen? I have a whole slew that I picked right before it frosted a week ago-most of which were still green. I made fried green tomatoes with some of them (not our favorite), but the rest I'm just watching with hopeful eyes-is that a twinge of red on that one?
Sunday, September 13, 2009
On top of spaghetti
All right all you bloggers/fans. I'm back and ready for action (that is typing is about all the action I have energy for right now). I have a new recipe I want to share. It's one that's been in great demand... Okay, ONE person has asked me for the recipe-my sister, but I'm still going to force it on all the rest of you because in my opinion it's a good one!
Slow Cooked Spaghetti Sauce
About 8-10 ripe tomatoes
1 can of tomato paste
1 small summer squash
3 green onions
2 carrots
2 tsp-1/4 C. minced garlic
2 tsp-1/4 C. sugar
Basil
Oregano
Parsley flakes
1 Bay leaf
Salt
Pepper
Mince tomatoes, squash, onions & carrots & place in slow cooker. Add tomato paste. Add Garlic, Sugar, Basil, Oregano, Parsley, Salt & Pepper to taste. Add Bay leaf. Cook for 5-8 hours on low setting or until thickness of your liking.
I just made this recipe yesterday, and I have to admit it was my best batch yet. As I don't stick to a tight recipe, every time is a little different-you can tweak it to your liking. I also have added minced green peppers when I've had them-basically whatever is in my garden. Also, I prefer my sauce a little sweeter, so I add the higher amount of sugar (and garlic since I love garlic, too.)
Speaking of garlic, I am considering planting some this year. I have received some instruction as to how. The deciding factor will be whether my husband is willing to do a little tilling for me this fall, since garlic can be planted in the fall. I'll let you know how it goes, if it goes that is!
Slow Cooked Spaghetti Sauce
About 8-10 ripe tomatoes
1 can of tomato paste
1 small summer squash
3 green onions
2 carrots
2 tsp-1/4 C. minced garlic
2 tsp-1/4 C. sugar
Basil
Oregano
Parsley flakes
1 Bay leaf
Salt
Pepper
Mince tomatoes, squash, onions & carrots & place in slow cooker. Add tomato paste. Add Garlic, Sugar, Basil, Oregano, Parsley, Salt & Pepper to taste. Add Bay leaf. Cook for 5-8 hours on low setting or until thickness of your liking.
I just made this recipe yesterday, and I have to admit it was my best batch yet. As I don't stick to a tight recipe, every time is a little different-you can tweak it to your liking. I also have added minced green peppers when I've had them-basically whatever is in my garden. Also, I prefer my sauce a little sweeter, so I add the higher amount of sugar (and garlic since I love garlic, too.)
Speaking of garlic, I am considering planting some this year. I have received some instruction as to how. The deciding factor will be whether my husband is willing to do a little tilling for me this fall, since garlic can be planted in the fall. I'll let you know how it goes, if it goes that is!
Sunday, June 14, 2009
Strawberry Fields Forever
Every year when school gets out I line up our babysitter (the one I used regularly when I was still working) to watch my little guy so that I can have a special day with my school girl. In the past we have gone to an arcade, a state park/monument and a drive-in restaurant. This year money is a little tighter, as I'm not working outside of the home anymore, so I decided to entertain ourselves by strawberry picking and making strawberry jam.
It was such a fantastic day for it-the rain we were supposed to get just blew on by. My seven year old girl was aptly entertained for over an hour by just picking and commenting on every single berry. Our only down point was when we pulled up to the strawberry farm to see a sign listing "Children over 12 only." My girl is a pretty good reader, so she saw this before me and was crying before I even knew what was going on. We had driven over an hour to get there and I hadn't seen anything on the website about an age limit, so we trekked in and I asked. After some consideration, the owner decided that my gal could pick on an outside of a row of the field, while I picked inside. Like I said before, she was a pro-didn't squash a single plant and not once did I hear "I'm BORED!" When we returned to pay for our bounty, the owner said she saw how good my girl was and that next year she can pick right in the row with me. You should have seen her beaming!
It was the highlight of my whole week having that special time with her-I hope I never forget it... After a quick bite we were back home and I was cutting strawberries. The whole process seemed to take forever, but after a few hours of prep and cooking, we had jam! I made a double batch-big enough to share with some neighbors & friends that often share goodies with us. It's always so good to give, isn't it? The simple recipe I used is:
Refrigerator Strawberry Jam
3 lb strawberries, washed & quartered
1 C. sugar
1 Tbs. lemon juice
Place all ingredients in large saucepan. Bring to boil over med-high heat. Reduce heat to medium-low, simmer for 1-3 hours (nice and mushy). Allow to cool (will thicken a little as cools). Store in air-tight containers-keep in fridge for up to a month. Makes about 4 cups.
I tried some of the jam that evening on some toast.... A sweet end to a sweet day.
It was such a fantastic day for it-the rain we were supposed to get just blew on by. My seven year old girl was aptly entertained for over an hour by just picking and commenting on every single berry. Our only down point was when we pulled up to the strawberry farm to see a sign listing "Children over 12 only." My girl is a pretty good reader, so she saw this before me and was crying before I even knew what was going on. We had driven over an hour to get there and I hadn't seen anything on the website about an age limit, so we trekked in and I asked. After some consideration, the owner decided that my gal could pick on an outside of a row of the field, while I picked inside. Like I said before, she was a pro-didn't squash a single plant and not once did I hear "I'm BORED!" When we returned to pay for our bounty, the owner said she saw how good my girl was and that next year she can pick right in the row with me. You should have seen her beaming!
It was the highlight of my whole week having that special time with her-I hope I never forget it... After a quick bite we were back home and I was cutting strawberries. The whole process seemed to take forever, but after a few hours of prep and cooking, we had jam! I made a double batch-big enough to share with some neighbors & friends that often share goodies with us. It's always so good to give, isn't it? The simple recipe I used is:
Refrigerator Strawberry Jam
3 lb strawberries, washed & quartered
1 C. sugar
1 Tbs. lemon juice
Place all ingredients in large saucepan. Bring to boil over med-high heat. Reduce heat to medium-low, simmer for 1-3 hours (nice and mushy). Allow to cool (will thicken a little as cools). Store in air-tight containers-keep in fridge for up to a month. Makes about 4 cups.
I tried some of the jam that evening on some toast.... A sweet end to a sweet day.
Thursday, June 4, 2009
Another two-fer deal on recipes!
I have two great recipes for you-both have been approved by my family:
Fruit Salad
1 C. cut-up bananas
1 C. Cut up strawberries
1 C. cut up apples
1 C. grapes
Fluffy dressing
1/4 C. yogurt (vanilla or fruity is fine)
1/4 thawed whipped cream
1 tbs. orange juice
Combine yogurt & whipped cream. Add orange juice to make desired consistency. Place fruit in a large salad bowl, toss with dressing.
Cheesy Meat and Potato Casserole
3-4 medium potatoes, sliced thin
2 Tbs. butter, melted
1/2 tsp. salt
1 lb. ground beef or turkey
1 pkg. frozen corn, thawed
2 Tbs. chopped onion
1 can cream of celery soup
1/3 C. milk
1/4 tsp. Garlic powder
1/8 tsp. pepper
1 C. shredded cheddar
Toss potatoes with butter and salt; arrange on bottom and up sides of a greased casserole dish. Bake uncovered at 400 degrees for 30-45 minutes (depending on how crispy you want your taters).
Meanwhile, in a skillet brown meat and drain. Sprinkle meat and corn over potatoes. Combine soup, milk, garlic powder, pepper onion & 1/2 C. cheese; pour over beef mixture. Bake @ 400 degrees, uncovered for 20 minutes. Remove from oven; top with remaining cheese. Return to oven for 2-3 minutes or until cheese is melted.
We all loved this recipe-I cooked my potatoes for the 45 minutes and I thought they were a little too crisp, but my hubby thought they were perfect-so if you like crispy-stick to 45.
GARDEN UPDATE
I have peas!! Okay, maybe not quite peas yet, but I have pea plants! They're kind of short right now, but that's okay, they're still there and haven't been viciously attacked by neighborhood crows, or bunnies, so I'm happy. I also am about to have my first marigold bloom, so that makes me happy, too-those marigold help with keeping pests away (I wonder if I can use it on my hubby?) I've been helping water a vacationing friend's garden this week, and I have to admit that seeing her nicely filled in garden is making me feel a little "green"...........thumb that is (haha!)
Fruit Salad
1 C. cut-up bananas
1 C. Cut up strawberries
1 C. cut up apples
1 C. grapes
Fluffy dressing
1/4 C. yogurt (vanilla or fruity is fine)
1/4 thawed whipped cream
1 tbs. orange juice
Combine yogurt & whipped cream. Add orange juice to make desired consistency. Place fruit in a large salad bowl, toss with dressing.
Cheesy Meat and Potato Casserole
3-4 medium potatoes, sliced thin
2 Tbs. butter, melted
1/2 tsp. salt
1 lb. ground beef or turkey
1 pkg. frozen corn, thawed
2 Tbs. chopped onion
1 can cream of celery soup
1/3 C. milk
1/4 tsp. Garlic powder
1/8 tsp. pepper
1 C. shredded cheddar
Toss potatoes with butter and salt; arrange on bottom and up sides of a greased casserole dish. Bake uncovered at 400 degrees for 30-45 minutes (depending on how crispy you want your taters).
Meanwhile, in a skillet brown meat and drain. Sprinkle meat and corn over potatoes. Combine soup, milk, garlic powder, pepper onion & 1/2 C. cheese; pour over beef mixture. Bake @ 400 degrees, uncovered for 20 minutes. Remove from oven; top with remaining cheese. Return to oven for 2-3 minutes or until cheese is melted.
We all loved this recipe-I cooked my potatoes for the 45 minutes and I thought they were a little too crisp, but my hubby thought they were perfect-so if you like crispy-stick to 45.
GARDEN UPDATE
I have peas!! Okay, maybe not quite peas yet, but I have pea plants! They're kind of short right now, but that's okay, they're still there and haven't been viciously attacked by neighborhood crows, or bunnies, so I'm happy. I also am about to have my first marigold bloom, so that makes me happy, too-those marigold help with keeping pests away (I wonder if I can use it on my hubby?) I've been helping water a vacationing friend's garden this week, and I have to admit that seeing her nicely filled in garden is making me feel a little "green"...........thumb that is (haha!)
Subscribe to:
Posts (Atom)
