Wednesday, July 16, 2014
Roasted Corn Salad
Ingredients
2 ears fresh corn
Extra Virgin Olive Oil
1 medium bell pepper
2 slices yellow onion, 1/4 inch
1/2 small jicama
3 Roma toamtoes
1 Anaheim chili
1/2 small jalapeno
1 scallion
Cilantro, chopped
Salt and pepper to taste
Honey lime dressing
Coat corn with olive oil and grill over high heat until corn begins to char. Slice corn off cob and place in bowl. Cut sides off bell pepper core. Grill two sides and dice the other two. Remove skin from the grilled pepper and dice. Grill onion slices until browned and dice. Peel and dice jicama. Dice tomatoes. Dice scallion and chilies. Add all ingredients to the corn, stir, salt and pepper to taste.
Honey lime dressing
1 Tbsp honey
1 lime, juiced
3 Tbsp oil
2 small cloves garlic, pressed
Combine all ingredients in a small bowl and whisk well.
Saturday, July 5, 2014
Strawberry Spring Salad with Red Onion Vinaigrette
Salad
Spring Mix
Strawberries, sliced
1 c candied pecans
1 c sugar
Craisins
Cucumber, sliced
Feta
Vinaigrette
! c red onion, diced
2 c canola oil
2/3 c. white vinegar
1 c sugar
2 t Dijon mustard
2 t salt
Combine all ingredients and blend until smooth. Refrigerate until serving, can be stored for up to one week.
Layer all salad ingredients and drizzle dressing over, usually one half of the recipe is enough, or serve on the side. Top with candied pecans, also can be served to the side as an option.
Candied Pecans
1/4 c. sugar
2 T water
1 c pecans
Dissolve sugar in water and bring to a boil. Add the nuts and coat evenly place on parchment and let stand.
(Note my youngest daughter dislikes most of the ingredients in this salad but she is the one who found and brought this to our family meal.)
Thursday, July 3, 2014
We love Frozen!
Monday, June 23, 2014
Cutest Cookies-Natalie does it again.
Wednesday, June 18, 2014
Brussels Sprouts (Roasted)
1 lb. Brussels sprouts, trimmed and halved
2 cloves garlic, minced
1/2 t red pepper flakes
Olive oil for coating
salt and pepper
Preheat oven to 325. Put Brussels sprouts and garlic in bowl and toss with olive oil. Place them on a baking sheet and sprinkle with red pepper, salt and pepper. Roast in oven for 10 mins. Cover the pan with baking foil and continue baking for another 15-17 minutes.
(This is from one of the books on my shelf, we didn't feel the covered baking time was adequate so I added my own extra time. The original called for 10-15. Also we put the pepper flakes in with the oil and will not do that again, too spicy.)
Wednesday, June 11, 2014
Raspberry Rhubarb Crubmbles (Martha Stewart)
1/2 t orange zest
2 T orange juice
2 c raspberries, strawberries, or combination of the two
1 1/2 lb. rhubarb (2 c. frozen)
1 1/4 c sugar
2 T tapioca
pinch salt
Combine ingredients and place in ramekins (6). Top with crumble mixture, place on foil lines baking sheet. Bake at 375 until topping is golden brown and juices bubble up. Cool on wire rack for 30 mins. Top with ice cream or vanilla yogurt.
Crumble topping
6 T butter softened
1/4 c brown sugar
1 c flour
1/4 t finely grated orange zest, for Raspberry and Rhubarb recipe
Work together
Tuesday, June 3, 2014
Spanish Rice
Monday, May 26, 2014
Lemon Blueberry Loaf
Lemon Blueberry Loaf
1/3 c melted butter
1 c sugar
3 T lemon juice
2 eggs
1 1/2 c flour
1 t baking powder
1 t salt
1/2 c milk
2 T lemon zest
1 c frozen blueberries
Mix together butter, 1 c. sugar, juice, and eggs. Combine flour, baking powder, and salt with egg mixture and milk. Fold in lemon zest and blueberries. Pour batter into a greased loaf pan. Bake at 350 for 60 mins.
Glaze
2 T lemon juice
1 T butter, melted
1 c powdered sugar
Sunday, May 18, 2014
Roasted Beet Salad (My Copy Cat)
Roasted Beets
1 gold beet
1 red beet
Remove the greens and wash thoroughly, cover in foil separately so that the red color doesn't bleed into the pretty color of the yellow. Bake in a 400 degree oven for 50-55 mins. depending on the size of the beets. Cool, remove the skin, and cut into 3/4 inch cubes.
Vanilla Vinaigrette
1/3 c. olive oil
3 T white vinegar
1 T sugar
1/4 t ground pepper
2 t pure vanilla extract
1/2 t. salt
Combine all ingredients and mix well. Chill. Shake vigorously before serving
Candied Cashews
1/4 c. sugar
2 T water
1 1/4 c lightly toasted cashews
Dissolve sugar in water and bring to a boil. Add the nuts and coat evenly place on parchment and let stand.
Add the above recipes to a bed of mixed greens and slivers of white cheddar cheese, serve.
(On the spring salad menu we noticed the same vinaigrette with strawberries instead of beets and candied almonds instead of cashews. Oh the possibilities.)
Saturday, May 17, 2014
Crock Pot Beef and Broccoli
1 lb. boneless beef chuck or round steak, slice thin
1 14 oz. can beef broth
1/2 c. soy sauce (La Choy is gluten free)
1 T sesame oil
1/3 c. brown sugar
2-3 cloves garlic, minced
2 T cornstarch
2 T cooled sauce (at the end of cooking time)
Broccoli, fresh florets. (frozen can be used as well just add a little cooking time)
Mushrooms, fresh or canned, to taste
Combine broth, soy sauce, sesame oil, brown sugar, and garlic mix well. Pour over the meat in the bottom of the crock pot. Cover, cook on low for 7 hours. At the end of the cooking time remove 2 T of the sauce and let cool, combine with the cornstarch and add to the meat mixture and stir well. Add the broccoli and mushrooms, stir cover for another 30 mins. Serve over hot rice.
(I have had this one tucked away for awhile, it is so easy and yummy and will become a staple in my rotation. To make it even easier use a crock pot liner and clean up is a breeze.)
Saturday, May 10, 2014
Coconut Fruit Dip
Coconut Dip
8 oz. cream cheese, softened
1 15 oz. Cream of Coconut (not coconut oil or water!)
8 oz. Cool whip
Mix cream cheese and cream of coconut until WELL blended. Fold in cool whip and chill. Serve with fresh fruit. (Makes a very large batch.)
(This is my adaptation from a recipe I found on line. It was a huge success with my family. I made the mistake of doubling the recipe for a family event, it wasn't necessary to double it. The benefit was having it in the fridge for snacks!)
Tuesday, May 6, 2014
Buttermilk Baked Chicken
Buttermilk Baked Chicken
2 c. buttermilk
1/4 c. sour cream
1 1 oz. packet ranch dressing
1 T salt
3 lb. bone in chicken breasts or thighs
5 slices white bread, sandwich
Mix buttermilk, sour cream, 2 T of the ranch mix, and salt until well combined. In a large zip style bag add the mixture and the chicken. Marinate 30-60 minutes. While the chicken marinates place bread into a food processor and process until finely ground. Add the seasoning mix. Place on a baking sheet and place in a 450 oven until golden brown (3-5 minutes) Put the chicken into the mixture and then place on a greased baking sheet. Bake on the lowest rack in the oven for about 10 minutes, move the baking sheet up on level and reduce temperature to 400. Bake until the chicken is golden and internal temperature is 160 for light meat 175 for dark. 20-25 minutes, the breading may look burned but it is not.
My mom used to make the best fried chicken when I was growing up but because of the grease I have not done it in my own family. I found this recipe years ago when I received a free copy of Cook's Country Magazine. I have been going to try it since then. I finally did and it is one I will make again. Since I was making an "old fashioned recipe" I decided to do red potatoes and peas like she used to make as well. Yummy dinner.
Wednesday, April 16, 2014
Where Do I Begin?
Tuesday, April 15, 2014
Back Again
Saturday, December 28, 2013
Cheese Enchiladas (Gourmet Guy)
Cheese and Onion Enchiladas |
2 tablespoons lard, bacon drippings or olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon oregano, crumbled
2 tablespoons flour
¼ cup pure red chile powder (not cayenne)
2 cups chicken stock or water
salt to taste (3/4 teaspoon)
Instructions:
Heat fat in skillet over medium heat. Add garlic and sauté briefly, then stir in cumin and oregano. Sprinkle in flour and cook for a minute or two. Stir in chili powder and immediately add the stock or water, stirring to break up any lumps. Continue stirring until the sauce nearly comes to a boil. Lower the heat and simmer for about two minutes so flavors blend. Season well with salt. Remove from heat.
To assemble the enchiladas, coat the bottom of a 9 X 9 baking dish with the sauce. Working one at a time, spread about a teaspoon of sauce on each of six corn tortillas. Microwave each tortilla about 10 seconds to soften, place a generous amount of grated cheese in center of warmed tortilla, add chopped onion to taste (I like lots of onion), and roll enchilada. Place seam-side down in the baking dish. Repeat for the remaining enchiladas. Pour remaining sauce evenly over the enchiladas, top with grated cheese and sprinkle a few more onions on top. Bake at 400 degrees for 10-15 minutes. Serve with Spanish rice and beans. Top with guacamole and sour cream if desired.
Thursday, August 22, 2013
Garlic Chicken Farfalle (the constantly missing recipe)
Garlic Chicken Farfalle or Penne
16 oz. Farfalle pasta (bowtie) or Penne
1 c. heavy whipping cream
3-4 chicken boneless, skinless chicken breasts, cut in cubes
2-3 cloves garlic, minced
1 T pepper
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. Parmesan cheese, plus small amount for garnish
1 12oz.Lawry's chicken marinade with lime juice
Precook bacon, drain and crumble. Cut the chicken into cubes and cook in a small amount of butter. Start the pasta. When chicken is done move to the side and add the butter and garlic, stir. And the cream, pepper, bacon, and parmesan, whisk together over low heat for a few minutes. Drain pasta and add to a large bowl and pour the chicken cream mixture over the top. Garnish with parmesan cheese
Wednesday, August 21, 2013
Grilled Chicken and Roasted Garlic Pizza
Grilled Chicken and Roasted Garlic Pizza
1 lb. pizza dough
1 T butter
8 cloves roasted garlic
2 T flour
1/2 t black pepper
1/2 c. milk
1/2 c. half and half
1/4 c. Parmesan cheese
1 1/2 c. grilled chicken breast, cut into cubes
1/4-1/2 c. red onion, diced small
1 c. Mozzarella cheese
1 t fresh thyme (optional)
1/2 t oregano (optional)
fresh basil, chiffonade
1 t fresh Rosemary (or more to taste)
Preheat oven to 450. On baking pan place cornmeal to ease in spreading. Melt butter, saute garlic for a minute, and flour and mix well. Whisk in milk and half and half. Cook until mixture thickens add the pepper and Parmesan. Spread the sauce on the dough, top with onion, chicken, cheese and Rosemary if using. Feta cheese can also be added if desired. Bake approx. 18 minutes or until golden brown and cheese is melted sprinkle with remaining desired herbs.
Tuesday, August 20, 2013
Zuppa Toscano (Copy Cat) repeat
1½ Mild or Medium Italian sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 c. onions, diced
6 slices bacon
2 cloves garlic, minced
2 c. kale leaves, chopped
2 cans chicken broth
1 qt. water
1 c. heavy whipping cream
Cinnamon Roll Cake (updated version!!)
1/4 t salt
1 c. sugar
4 t baking powder
1 1/2 c. milk
2 eggs
2 t vanilla
1/2 c. butter, melted
1 t cinnamon
1 c. brown sugar
2 T flour
1 T cinnamon
5 T milk
1 t vanilla
Monday, August 19, 2013
Strawberry Lemonade (simple)
Strawberry Lemonade
1 c. country time lemonade
2 c. cold water
2 c. sprite (more if desired)
46 oz. can pineapple
Saturday, August 17, 2013
Baby Shower Goodies Natalie does it again!
In celebration of Grandchild number 10 we threw a "Baby Girl" shower for Rachel since everything she has is for a boy. It was great fun and good to be together with family, friends, and good food. It was fun to have our first entertaining event in our new home.
Thursday, August 8, 2013
Yumminess Pie
12 oz. cool whip, thawed
8 12 oz. Butterfinger candy bars, crushed
1 8 oz. cream cheese, softened
graham cracker crust
Blend cool whip, Butterfinger, and cream cheese. Place into a graham cracker crust and chill.
I found this on a recipe on my phone and can't even give credit to where it came from or even remember the real name. It was a fun find but it is VERY rich. Next time we are going to try it with Heath bars instead of the Butterfinger!
Monday, July 29, 2013
Garbanzo Bean (chickpea), Tomato, Basil Salad
My new recipe search has found another keeper but made a few changes to our liking!
Garbanzo Bean, Tomato, Basil Salad
1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste
Toss all ingredients and chill for at least 20 mins.
super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)
Saturday, July 27, 2013
Cutest cookies by our cookie master
Friday, July 26, 2013
French Toast with Coconut Syrup
2 eggs
1/2 c. milk
1 t vanilla
1/8 c. + 1 T flour
loaf French bread, sliced thick (we only used 4 slices, and think the thick Texas toast bread would work well too!)
Blend well and place in a shallow bowl. Dip bread and place on a grease, hot skillet. Flip over and brown. Serve with hot syrup
Coconut Syrup
1/2 c. butter
3/4 c. buttermilk
1 c. sugar
1/2 t baking soda
1 t coconut extract
In a medium saucepan place butter and melt, add buttermilk, and sugar. Once sugar is dissolved boil one minute longer. Remove from heat and add soda and extract stirring constantly. It will bubble up! Continue to stir syrup and let rest a few min's before serving.
The French toast recipe is OK, nothing extra special BUT the recipe for the coconut syrup is outstanding and can think of many used besides French toast, this one is a keeper for sure!
Thursday, July 25, 2013
Lemon Riotta Pancakes with Blueberry Sauce
Pancakes
1 1/4 c. flour
3 T sugar (I used 2)
2 t baking powder
1/2 t baking soda
1/4 t salt
1 c. ricotta
1 T canola oil
1 large egg
2 egg whites
1/2 c. freshly squeezed lemon juice (2 lemons)
2 t lemon zest
Blueberry Sauce (I will double this in the future especially with a larger group of people)
1 1/2 T fresh lemon juice
1 1/2 t cornstarch
2 c. blueberries
2 T sugar
2 T water
Start with the blueberry sauce first. Combine blueberries, sugar, and water, Bring to a boil and heat to low and simmer stirring occasionally. While blueberries reduce and thicken combine dry ingredients and whisk together. In another bowl whisk together ricotta, egg whites, egg, lemon juice and zest. Mix with dry ingredients and stir just until mixed. Scoop 1/3 c. batter onto a 350 grill. Cook until bubbles appear and turn. While pancakes cook add the remaining lemon juice to the cornstarch and mix well. Add the cornstarch to the berries and thicken. Serve the berries on top of
the pancakes. (Remaining syrup will be great on vanilla ice cream.)
Wednesday, July 24, 2013
Blueberry Mango Quinoa Salad
1/2 c. quinoa
1 c. water
Place in a pan and bring to a boil. Reduce heat and simmer for 15 mins., or until quinoa is cooked. Remove lid and fluff with a fork. Let cool to room temperature.
1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries
Combine fruits and refrigerate until ready to use
1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste
Refrigerate all dressing ingredients, except basil, until ready to serve.
When ready to assemble add 1/2 of dressing directly to the quinoa. Toss the quinoa, fruits, together, keep the other half to the side. Toss in the basil and serve immediately.
(I added all of the dressing and it was overpowering)
Kerry's Vanilla Ice Cream
2 c. whole milk
3 beaten egg yolks
1/2 c sugar
1 1/2 t vanilla
1/8 t salt
1 c. half and half
Thoroughly combine milk, egg yolks, salt, and sugar. Cook slowly in double boiler until mixture thickens and coats spoon. Cook, and add vanilla. Add half and half. chill 20 mins. Churn freeze according to directions on ice cream maker.
(This is an old family recipe that signifies tradition for our family!)
Saturday, July 20, 2013
Blueberries
#1 Grilled Blueberry Cheese (pinterest)
For sandwich maker or toastites
8 oz. cream cheese, softened
1/3-1/2 c. powdered sugar (your taste)
Mix together. Place buttered side bread down on sandwich make and top with fresh blueberries. Place second piece of bread down on top and butter top side. Place lid down and cook 1-2 mins.
Good for a sweet treat at home or camping. A little too sweet for a simple breakfast!
Saturday, July 6, 2013
Birthday girl and her cake!
Buttermilk-Blueberry Breakfast Cake
2 t lemon juice
zest from one large lemon
3/4 c. plus sugar
2 T sugar
1 t vanilla
2 c. flour
2 t baking powder
1 t salt
2 c. fresh blueberries
1/2 c. buttermilk (or add 1 1/2 t vinegar to milk if you don't have buttermilk)
Preheat oven to 350. Cream butter with lemon zest and 3/4 c. sugar plus 1 T until light and fluffy. Add the egg an vanilla mix until combines. Toss the blueberries with 1/4 c. flour, then whisk together the remaining flour, baking powder and salt. Grease a 9x9 baking pan with butter or nonstick spray Spread batter into pan. Sprinkle batter with remaining T of sugar. Bake 35-45 mins. check with toothpick. Let cool before serving.
Thursday, July 4, 2013
Cookie Master Natalie- 4th of July
Orzo Salad (no pictures)
1 t Dijon mustard
1/3 c. olive oil
2 lemons, juiced
salt and pepper to taste
2 c. yellow and red cherry tomatoes, cut in half
1 small red onion, chopped
2 green onions, diced
2 T basil, chiffonade
2 T mint, chiffonade
1 c. slivered almonds, toasted
5 oz. crumbled feta cheese
Add orzo to a boiling and salted pot of water. Cook until tender 8-10 mins. Drain and cool.
Whisk together mustard, oil, and lemon juice, season with salt and pepper to taste. Add cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning.
This is a recipe from the Neeley's on the foodnetwork . I made it and made some modifications for our taste, the original recipe called for 1/2 c. olive oil and we thought it was too heavy. This was a hit for all of our family that tried it. So in my book it is a keeper!
Monday, April 8, 2013
Mmmmm Bruschetta Chicken (revisited)
Bruschetta Chicken
2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)
Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.
Friday, April 5, 2013
So Utterly Excited
Wednesday, April 3, 2013
BUDGET--menu planning! (update)
Here are some tips that have helped me stay on budget, build my storage, and prepare my family meals.
1. Always make a list. After years of doing this I noticed that there were things that I always purchase so I made a permanent list with these items already on it. I also found that if I had a list posted and encouraged my family to write down items that they used up we weren't caught empty handed especially with frequently used items. It was effective most of the time. Place your list in the same place all of the time so it becomes a habit!
Monday, April 1, 2013
Rotisserie Style Chicken in a crockpot
Here is what you need:
Crockpot
Whole Chicken
Seasoning
That's it! You can use any seasoning you like. You could do lemon pepper, bbq style, the possibilities are endless! I used a steak rub which has: sea salt, crushed black peppercorns, dill seed, coriander, red pepper, garlic, and paprika. You do not need to add any water to this! The best part of this is the natural juices that come from this! It is so moist and so tasty!
Pull out the giblets and rinse your chicken in water. Place your chicken in the crockpot breast side up and tuck the wings underneath. Sprinkle your favorite seasonings on top.
Cover and cook on high for 4-5 hours. Do not uncover it while it is cooking because that will lower the temperature and will make the cooking time longer. It is done when the internal temperature is 165 degrees F.
Notice all of the broth in the bottom! I didn't add any water at all!
Cut the chicken and serve. The left overs can be put in a bag in the freezer and can be used in all kinds of things!
Don't stop there! Make your own chicken stock*! Put the bones and skin back in the broth,
fill the rest of the crockpot with water, turn the crockpot on low and leave overnight. You can add carrot, onion, and celery for more flavor. A really frugal tip is to use carrot peels and the ends of onions and celery for the flavor but save the rest of the veggies for soups and other meals.
In the morning strain off the stock and run it through a cheese cloth to remove some of the fat. Let it cool and then put it in containers and freeze!
*Chicken stock is different than chicken broth. Chicken broth is made by boiling the meat. Stock is made by simmering the bones overnight and it releases the gelatin in the bones. When stock is refrigerated it becomes a thick jelly texture. I thought I had done something wrong the first time because I was expecting it to be like broth when cooled, turns out I made a good high quality stock my first try!
The Pantry
As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.
Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter
Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables
Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes
Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet
Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce
Favorite From the Pantry Recipes
Lauri's Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms
3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)
Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced
Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.
Sour Cream Enchilladas
Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt
Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*
Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas
Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.
*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.
Tips
When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.
Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.
Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!
Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.
When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.
Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.
If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.
Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,
Applesauce Spice Cake
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk
This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.
Zucchini Blues
When it was planted
That I had just enough
Now during my days
I'm trying new ways
To use up all this stuff
My basement is crammed
It's been jellied and jammed
Make into bread and cake
It's been chopped and sliced
And grated and diced...
There's nothing else to make!
I've baked it and planned it
Boiled and canned it
And frozen all I need
I have had my fill
There's too much... and still
It's growing like a weed.
(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)




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