November 28, 2011

I hope everyone had a wonderful and blessed Thanksgiving!  I remembered to take time and count my blessings!  I even included by blog as a blessing!  We spent the day with my husbands brothers and sisters.  All 5 of them were together!  9 of 11 nieces and nephews were present.  5 of 7 great nieces and nephews were present!   27 all total were present.  That was and is such a tremendous blessing! 

Friday I spent the day with our daughter and grandson and went to Colorado Springs shopping!  Another blessing.  I have the most adorable grandson on the planet! 

 

here he is enjoying the scenery at Gunther Tooties!  He sees a camera or a cell phone aimed at him and starts posing and grinning!

Last week I made cookies for our churchs Thanksgiving cooking ministry.  Tuesday night we all got together and boxed them up.    The ladies outdid themselves!!! 

Now this weekend was my cooking weekend for our brunch at church.  I tried a new recipe that I found!  Breakfast Bierocks!  They were a hit!  fairly easy to make!  and I made 3 casseroles.    Also made up some breakfast burritos along with homemade tortillas!  For the bierocks i made the bread.  I love to make bread. 

Weekend Brunch Casserole

1 lb sausage roll, browned

2 cups shredded mozzarella cheese

1 can refrigerated crescent dinner rolls (8 oz)

4 large eggs, beaten

3/4 cup milk

1/4 tsp salt

1/8 tsp black pepper

Preheat oven to 425 F.  Crumble and cook sausage in skillet over medium heat until browned.  Drain sausage.  Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  Combine remaining ingredients in medium bowl until blended, pour over sausage.  Bake 15 minutes or until set.  Let stand 5 minutes before cutting into squares; serve hot.  Refrigerated leftovers. 

Make Ahead Breakfast Casserole

1 lb sausage roll, browned

2 1/2 cups seasoned croutons

4 large eggs

2 1/4 cps milk

1 can condensed cream of mushroom soup (10.5 oz)

1 pkg frozen chopped spinach, thawed and squeezed dry (10 oz)

1 can mushrooms, drained and chopped (4 oz)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 tsp dry mustard

Picante sauce  or salsa  (optional)

Spread croutons on bottom of greased 13 x 9 baking dish.  Crumble and cook sausage in medium skillet over medium heat until browned.  Drain sausage, spread over croutons.  Whisk eggs and milk in bowl until blended.  Stir in soup, spinach, mushrooms, cheeses and mustard.  Pour egg mixture over sausage and croutons.  Refrigerate overnight.  Preheat oven to 325 F.  Bake egg mixture 50-55 minutes or until set and lightly browned on top.  Garnish with herb springs and carrot, if desired.  Serve hot with picante sauce, if desired.  Refrigerate leftovers. 

Breakfast Pizza

1 lb sausage, browned

1 pkg refrigerated pizza crust dough (13.8 oz)

8 oz pre-sliced mushrooms

1 cup diced tomato

2 cups shredded pizza blend cheese (I use mozzarella)

4 large eggs

Preheat oven to 400F.  Unroll dough and press into a greased 9 x 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish.  Crumble and cook sausage and mushrooms and tomatoes over crust.  Top with shredded cheese.  In small bowl, whisk eggs until well combined.  Pour over pizza.  Bake 13 to 15 minutes or until eggs are set and crust is brown.

Breakfast Bierocks

Bread dough

8 eggs

1 lb sausage

1/4 small onion

shredded cheese

1/2 melted butter

Cook sausage with onion, and add to scrambled eggs.  Put in center of 4 inch bread dough squares.  Top with shredded cheese.  Pull corners together, pinching edges, then turn over and bake on cookie sheet.  Bake about 20 minutes at 350 F   Remove and brush with melted butter and serve. 



November 20, 2011

Okay..I've been horrible about updating my blog.  I pledge I will TRY to do better.  Just been busy here.  I will try to do it much better. 

Today, was a first for me!  I did a Once A Month Cooking presentation and I loved it!  I was so nervous...my knees were knocking so loudly I'm sure you could hear them at your house!  But I was excited to do the presentation too!  They were receptive and I think fairly excited about it.  If you ladies are reading this...please know that I really did enjoy it and I hope you learned something, as that was goal!  Thank you for having me! 

I baked 2 doz cookies yesterday and HUGE pot of chili.  Friday I cooked Chicken chicken soup, made 2 loaves of Bread,  jelly and a pineapple pie in the oven! 

For lunch today we had the chili AND chicken noodle soup and cornbread!  soooo yummy, but I didn't eat any cornbread...I don't like it, but I can't eat it anyway! 

Thanksgiving is coming up this week, and I will be making Zweiback rolls and pumpkin pie, butterscotch pudding (from scratch, not the boxed stuff!) and a crustless pumpkin pie.  Will try to post pictures, but will for sure post some of the recipes. 

Also will post a picture of my freezers!  full!!!! 

More later on! 

thoughts

Well.....where do I begin!?~  We held our first once a month cooking group!  We will have to see if we offer any more!    Started out to be 6 ladies going join my daughter and I.  On the night before cooking day...got a phone call that a lady wasn't going to make it...5 minutes later, another one...not kidding.  Then as I hung up, another.  Kept up like that for a bit...until we were down to one.  Talk about discouraging.  Not mad, not upset, really not hurt...just discouraged.    terribly discouraged.  I feel led to have this as a ministry guess I just thought that it would just go...but nope....obstacles.  That mean ol' devil! 

So I just decided to go on.  I'm making plans....I'll open it up, maybe, and see how many show an interest. 

We did have fun the day of cooking!  Amber did almost all of the recipes from the list.  She is so happy with a full freezer.  The other lady that joined us, made soups for when her family comes to visit during the holidays!  We shared recipes and we shared tips and tricks!  Almost as important, we bonded, and laughed! 

We ate lunch.  I provided with homemade frozen pizza!  Let them know how easy this program is! 

This last weekend....WOW...I always bake cookies for the office to give out at Halloween!  So...I made, with the assistance of my 5 year old granddaughter, Baleigh...15 dozen cookies...chocolate chip, oatmeal, monster, and cake mix cream cheese cookies!  The last ones are the bomb!!!!  YUMMMMMY.  So...after we made the cookies, I made our breakfast/brunch items for church for sunday.   2 breakfast quiches, 1 breakfast pizza, and 1 huge breakfast casserole!  I whipped up a 5 lb batch of meatballs to be made up on Sunday.  and I put a roast on for sunday dinner.  I whipped up a batch of Italian zucchini soup! 

Sunday morning was our breakfast/brunch before church.  This was in honor of our wonderful Pastors.  What a wonderful special turnout.  Shows what a blessing they are to everyone's lives.  After church 2 of our children and 2 of our grandchildren joined us for a dinner of pork roast, potatoes, gravy.  Then again, Baleigh and grandma whipped up 2 more batches of cookies for the total of the 15 doz.  I finished up our laundry and got ready for the week. 

Last night was Halloween...duh...     Worked the P.D. giving out treats...and cookies.    After working all day, then that....I was exhausted when I got home.  tonight I'm sitting.  Blogging! 

Okay...here is the recipe for the cream cheese cake mix cookies

1 box of cake mix....any flavor

1 8 oz pkg of softened cream cheese

1/4 cup of butter softened (I use butter flavor Crisco)

1 large egg

1 tsp vanilla. 

1 cup add ons...whatever suits your fancy (chocolate chips/nuts/raisins/M&M's)

Combine cream cheese and softened butter until well combined.  Then add the dry cake mix and combine well.    Mix in egg and vanilla.  '

Bake in a 375 degree oven until golden brown around edges.   

I used a white cake mix and added M&M's...I've thought about using a spice cake and using raisins &/or nuts. 

More later. 

Any suggestions?????







October 16, 2011

Time sure has a way of getting away from a person!  I cannot believe it is the middle of October already!  AND it has been over a week since I last posted.  Boy am I a terrible blogger. 

Well I did it!  I have planned a Once A Month Cooking session with our church!  Some ladies from the church have expressed an interest!  I've made up the menu.  I tried to vary the types of food in the ethnicity and the types of proteins!  This month only concentrating on the main dishes.  Later months we will try to add sides and desserts...and maybe even breads!  I've got a ton of ideas to add more interest and to help instruct and growth and fellowship! 

Here is the menu for this month: 

Too Good Pork Chops; Oven Ready Souper burgers; Chicken Alfredo; Honey Lime chicken; Elegant Chicken in Marinade; Rainy Day Chicken with Rice; Marinated Flank Steak; Penne in Cream Sauce with Sausage; Hungry Man's Manicotti; Sour Cream Enchiladas; King Ranch Casserole; Chicken & Broccoli Lo Mein; Chicken Tetrazzini; Parmesan Steaks; Cashew Chicken; Meat loaf; Pepper Steak; Chicken Noodle Soup; Winter Pot Roast; Meal on the Run Pork Loin; Magnificent Casserole; Pizza Stromboli; Cranberry chuck Roast on the Grill; Burritos; Chicken Nuggets.  Whew! 

For our meal for the cooking day, I'm considering providing a freezer meal of pizza and pumpkin pie cake! 

If you are interested in taking part in the cooking...give me a shout and I'll get a menu to you.  I really truly hope to see you at our class! 

October 5, 2011

This has been an exciting busy week at our humble abode.  On the 24th was our Flatlanders Fall Festival, our version of Oktoberfest.  (See my post from the 24th)  The 25th also was my brother, Dennis, birthday.  Only got to see him for a bit on Saturday so wished him happy early birthday there.  Then I text him on Sunday.  I love him.  He is a good big brother.  Ornery, but really good to our mom and to me! 

Then Tuesday, the 27th, my kids took us out to eat for my birthday which is the 28th.  Enjoyed spending time with 2 out of 3 of my kids and their other halves and 3 out of 4 of my grandkids.  Good food and Good company.  I then went home and made jalapeno poppers and brownies and took them to work with me on Wednesday, my actual birthday.

I received flowers from my daughter, son-in-law and granddaughters.  Hubby took me out for supper.  He actually said the words "Happy birthday" that morning.  He NEVER says that!  EVER!  Such a sweetheart I have. 

Thursday was work, and then we kept the granddaughters as daughter had bible study and son-in-law had to go out of town for work.  I made homemade potato soup and biscuits for supper.  Then the girls thought they needed to have ice cream!  Grandpa and Grandma can't tell them no!  hehe 

Friday was a chillaxin evening.  We went out to eat...McDonald's,...I eat cheaply...just a cheeseburger patty and glass of water, so not like we are spending tons of money, but it was time alone just the two of us, can't get much better than that. 

Saturday I spent the day with our other daughter and our grandson.  Since they were unable to make it here for my birthday supper, this was their present to me.  An entire day with them.  We went shopping and just hung out!  I must tell you all...I have the most adorable grandson in the universe.  All my grandkids are the most adorable!  Ryker just laughed and grinned and talked and slept!  He is so silly!  EAT...my gosh that boy eats more than grandma does!     sure is fun to watch him devour his food.  Thank goodness he is not a picky eater! 

Sunday was church.  We had potluck at the church, so I didn't have dinner at my house.  First time in about 6 months, other than when we were out of town!  I made a casserole to go to the potluck and one for a lady and her family from our church that had surgery.  Then at the last minute I decided not to go to the potluck.  I went home and enjoyed the quiet!  Then I got lonely, called my oldest granddaughter, and took her out for ice cream as a reward for getting 100% on her spelling words.  I just sat and listened to her talk.  How enlightening that was!  She is quite the conversationalist.  Granted it is all one sided!  hehe  She told me all about school, her dogs, her sister, her friends, her wants.  Even told me about her next birthday party (in June of 2012)  Every time she'd change the subject she'd tell me "I love you Grandma!  This is fun!"  Awwww

Then Monday back to work!  :(  Wish I didn't have to work, but I sure do enjoy my job!  It is interesting! 

Today is Levi's birthday, our son.  All the kids and grandkids are coming to our house for supper.  Homemade lasagna, garlic bread, home canned green beans, and cake and ice cream.  Tomorrow is Baleigh's birthday, our second oldest granddaughter.  She will be 5.  Goodness gracious...that is not possible.  anyway, we will celebrate them both tonight! 

Tomorrow night, after I get a massage, I will post the casserole I made this past weekend.  Hopefully I can get this blogging thing organized enough that I can take pictures of my cooking and let you see what it is. 

Oh yes...excited.....there is a "foodie Blog Roll" widget on the side bar!!!!  they list my blog and then it can be found on the www.  I've already gotten some hits and comments!  Then also, scheduled our Once a month cooking group with our church for the 22nd.  I have a lot of people interested.  If everyone shows up....it will be full house!  Talk about nervous!  I am planning the menu and getting the shopping list ready and some other handouts!  Excited AND nervous! 

Please pray for me and this program and this blog! 

Love to all

Texas Roadhouse Rolls

Texas Roadhouse Rolls

4 tsp active dry yeast
2 cup milk, scalded and cooled to lukewarm
3 T melted butter, slightly cooled
1/2 cup sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter.

 

Speedy overnight Casserole

 

2 cups chopped chicken or turkey

2 cups large elbow macaroni, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 soup can of milk

1 soup can of chicken broth

1 small onion, chopped

1 small can of water chestnuts, sliced

1/2 tsp salt

1/2 lb grated cheese (save some for topping)

1 cup crushed potato chips

 

Mix all ingredients except toppings.  Put in 9 x 13 inch pan.  Sprinkle reserved cheese and potato chips on top.  Cover with foil.  Refrigerate overnight.  Bake, covered, for 1 hour and 45 minutes at 350 degrees.  THIS FREEZES WELL and we use it often in our Once A Month Cooking Menus. 

September 24, 2011

In our little hamlet of Goodland, we have our Flatlander's Fall Festival this weekend.  Lots of antigue restored cars and lots of wonderful motorcycles.  Tons of food booths used for fund raisers for local functions.  All my kids and I spent the day there yesterday.   Lots and lots of walking!  Wonderful beautiful weather and an enjoyable day.

This also was our family Sunday at church, which means breakfast casseroles for me to make.  I had a couple of requests for my breakfast enchiladas!  So easy and so good.  I also made a crockpot casserole.  Put it all in the crockpot and let it cook overnight.  Easy, easy!  Then I made a casserole that I baked last night and warmed it up today.  Out of all of that, I had 2 small containers of leftovers that I sent home with my daughter and my son...1 each. 

For our normal sunday lunch...I made our family favorite "Funeral" Casserole.  It is a casserole that the Methodist Church in Oakley serves for funeral dinners.  It is easy and YUMMY.  I mixed it up last night and kept it in the fridge overnight. 

This morning when I got up, I made the sausage gravy for the breakfast enchiladas and poured on them.  Then I set the oven to come on at 10:15 to bake the dinner casserole, and put it in there.  I made the Texas Roadhouse Rolls and they were rising while I made the gravy, set the oven and got ready for church.  Then I made the dough into the rolls and put them on baking sheets, covered them and loaded up the casseroles for transportation to church.  After church when I arrived at home, the casserole was ready to come out of the oven, the rolls were ready to go into the oven for 15-20 minutes.  So while the rolls baked and the casserole cooled, I and my granddaughters sat the dinner table and I cooked some corn.  We added some cantelope and bread and butter pickles to the menu and dinner was ready to eat! 

Now I'm "chillaxin"...actually doing laundry!!   The garden is pretty well done, so now my house should probably get clean and organized.  Then we will also start our Once a Month Cooking for the winter.  Anyone wanting to join in, let me know....we are trying to get a larger facility than my kitchen.  So....let me know. 

Homemade Lasagna Recipe

here is the recipe for the Lasagna.  It calls for jars or spaghetti sauce.  I use my homemade mix.  This also calls for no boil lasagna noodles,  this time I used them...in the past I've made my own.  I intended to make my own this time, but I was getting pressed for time so opted to use the store bought! 

So..here goes

1 lb Italian sausage
1/2 lb lean ground beef
2 jars of pre-made spaghetti sauce
16 oz ricotta cheese
1 egg
4 cups freshly shredded mozzarella cheese
1 cup Parmesan cheese
2 pkg (9 oz) of no boil lasagna noodles
Parsley and garlic powder for dusting the top

Make sauce early in the morning and let simmer all day.  Cook the combination of Italian sausage and ground beef in a large pan.  Drain and set aside. 

Place Ricotta cheese in a large bowl and add egg.  Beat well.  Set aside. 

Shred Mozzarella cheese and place in a large bowl.  Set aside. 

Preheat oven to 350 at this time. 

Lay out all of these ingredients and a 9 x 13 lasagna pan in an assembly line on your counter

Ladle 2 cups of sauce into your pan and coat. 

Take your uncooked lasagna noodles and lay them out over sauce.  About 5-6 horizontally and 2 vertically.  You do not need to be perfect-I promise you won't mess up. 

Take about a cup of ricotta cheese and with a butter knife spread it on top of your noodles. 

Sprinkle Mozzarella and Parmesan cheese on top of Ricotta Cheese.  Sprinkle Italian sausage on top of cheeses. 

Ladle more sauce on top

Repeat process until pan is filled

Top with Mozzarella cheese a sprinkle of garlic powder and a garnish of parsley on top. 

Bake covered for 30 minutes, uncover and bake an additional 15 minutes until bubbly and lightly browned on top. 


BING CHERRY SALAD

1 15 oz can of sweet pitted cherries, drained and liquid reserved. 
1 8 oz can of crushed pineapple
8 oz cream cheese
8 oz cool whip
2 cups miniature marshmallows

in a bowl, combine 1/4 cup reserved juice and the cream cheese and cool whip and mix until thoroughly mixed.  then add pineapple and marshmallows.  Finally add cherries.  chill until ready to serve. 

Sunday September 18, 2011

Wow was it a beautiful day today.  Absolutely gorgeous weather!  I enjoy Sundays so much.  Between church and spending time with church family and spending time with my blood family and cooking and serving them all and spending time with my wonderful TDH (tall/dark/handsome) husband, can't think of a better way to spend the Lord's day! 

As I've mentioned before we have our family and some church family to our house for lunch.  Today was no different, other than we added a few church family to it!  For lunch today I served 15!!!  2 large pans of lasagna, an entire loaf of Texas toast garlic bread, broccoli/cauliflower with cheese sauce, tossed salad, and bing cherry salad, with peach crisp for dessert with homemade whipped cream!  I went to bed last night thinking I wasn't going to have enough!  Ha!    I will post the recipes tomorrow night as I'm getting ready to go to church now. 

I even found time to make some butter.  yummy 

The only problem was that I was getting ready to move a baking sheet that I had some of the garlic bread thinking it was one that hadn't been in the oven yet.  WRONG!!!!!!  I have blisters on 3 fingers on my left hand, and no feeling in them either.  Now....how am I suppose to type at work tomorrow?  Having a hard time now....making a lot of typos!  Hopefully I'm catching them all. 

Well I'm off to church.    More tomorrow night!

September 15, 2011

Well tonight was  C O L D!!! here, good soup weather.  So, I decided to make homemade Potato Soup.  Roy was wanting some biscuits, so I also made homemade buttermilk biscuits and made some homemade butter out of some cream that was about the expire, and added some honey to it, for honey butter.   

For the potato soup!!!    Now I will tell you that I have removed all the calories and all the fat!!!  ha! ha! 

peel a desired amount of potatoes.  Since it is just Roy and I and I don't eat much and Roy is cutting down, I peeled one potato.  (size of a baking potato) 
dice a small amount of onion
cover with chicken broth and bring to a boil.  Boil until potato is fork tender (meaning that the fork goes through a potato piece with little resistance).  Drain, reserving the broth. 

melt 2 tablespoons butter in saucepan.  Add 1 or 2 tablespoons flour and stir until all the flour is moistened.  Add 1 cup heavy whipping cream.    Stir to incorporate all flour/cream mixture.  As soon as it is bubbling, add more cream and chicken broth, alternating between the two...to reach desired consistancy.   Pour in potatoes.  Heat to bubbling and add 1 tablespoon butter and salt and pepper to taste. 

tonight I heated up some cheddar wursts in my cast iron skillet until they heated through.  I then chunked it up and added it when I added the potatoes to the cream mixture.  I also have added corn in the past...quite tasty!  Usually I add either ham or bacon (mostly bacon as I always have that on hand) instead of the brats that I added tonight.

While the potatoes were boiling, I made up the biscuits

2 c. sifted flour (bread flour is best)
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
1/3 c. Crisco
1 c. buttermilk

Sift together dry ingredients. Cut in the shortening with a fork or pastry blender, it will be coarse crumbs. Add buttermilk all at once and stir until the dough follows the fork around the bowl. Turn out and knead only 5 to 6 times. (Too much handling makes them tough.) Roll to about 1/2 inch thick. Cut with round cookie cutter or glass (cup) dipped in flour. Place in greased pan. Brush gently with melted butter. Bake at 375 to 400 degrees for 10 to 12 minutes. When baked, brush again with melted butter.

 

there you have it.  Our calorie free/fat free dinner!  (hahaha)

 

For dessert we had peach cobbler with a dollop of ice cream!  Me I was too full to have any.  hehehehe

HASHBROWN/MEATLOAF/RED CINNAMON PICKLES RECIPES

Well the hash brown recipe that I mentioned in yesterdays post, was delicious!  AND EASY!  I put it in the oven and set my oven to come on while we were at church and we came home...dinner was ready...meatloaf and the hash brown casserole.  It was so good.  So...here is the hash brown recipe. 

Jalapeno and Cream cheese Hash brown Bake

1 (26 oz) package frozen hash browns
2 (8 oz) packages cream cheese
1 1/2 cups sour cream
1 (4oz) can diced jalapenos

Mix sour cream, cream cheese, and jalapenos together in a 9 x 13 inch baking dish. 

Add hash browns and mix. 

Bake at 350 for 50-60 minutes. 

I used fresh jalapenos as I had some from our garden.  Even at that I chop jalapenos and freeze them and have them on hand all of the time. 

I added onion too as for my husband he insists EVERYTHING have onion!  Just before taking it from the oven...I sprinkled cheese on it and baked it until the cheese was melted and lightly browned! 

My son and my husband LOVED IT!  I will make this again real soon!   HUGE HIT

For my meatloaf I put a layer of the meat mixture in the bottom of my loaf pan, put a layer of sliced cheese (careful not to get to the edge) and then covered with a layer of the meat mixture.    Came out like stuffed meatloaf!  Think I'm gonna try spinach leaves with cheese on top next time.  I also add some of our homemade horseradish for a little "bite" and some (a little or a lot depending on your tastes) jalapeno, chopped!  Put cheese on top of it when it was almost done and browned the cheese.  YUMMMMMMY. 

Red Cinnamon Pickles

7 pounds peeled, seeded cucumbers in strips
1 cup lime
1 gallon water
1 cup vinegar
1 bottle red food coloring
1 tablespoon alum
Enough water to cover pickles
3 cups vinegar
2 cups water
10 cups granulated sugar
2 to 3 large packages Red Hots cinnamon candies (see NOTE)
8 sticks cinnamon

Soak cucumbers, lime and 1 gallon water for 24 hours.

Wash cucumbers. Soak in ice water for 3 hours. Mix 1 cup vinegar, food coloring, alum and enough water to cover pickles. Simmer in this mixture 2 hours.

Pour off liquid and throw away. Boil 3 cups vinegar, 2 cups water, sugar, candies and cinnamon. Pour over cucumbers. Let stand 24 hours.

Drain liquid and bring to boil. Put cucumbers into jars with 1 to 2 sticks cinnamon in each jar. Pour hot liquid over jars and seal.

NOTE:   DO NOT use red hots candy that lists cornstarch as an ingredients. They will not work for this recipes.

So.....I had made up meatloaf from 5 lbs of hamburger.  Knowing that my son loves meatloaf.  I thought we were going to have 8 or 10 others for lunch, so was worried I wouldn't have enough!  Silly me.  Only Levi and Brooke and us for lunch!  So....we have leftovers.  Sent some home with Levi. 

I also made cauliflower for our veggie.  Was going to add Broccoli, but found out that we didn't have any!  So we had cauliflower with cheese sauce.  So our menu was as follows:  Cheesy meatloaf/Cream cheese Jalapeno hash brown bake/Cauliflower with cheese sauce/red cinnamon pickles/bread and butter pickles/tea/fresh peaches with cream for dessert!   

September 10, 2011

This has been a busy week for us!  Between work and the new boss arriving and canning season is in full swing, we also had Ivy's birthday.  We went to Burlington on Thursday night and took her and her husband and son out for dinner!  Actually the entire family was there.  Got to spend the evening with all of our kids and all of our grandkids.  Can't believe my sweet beautiful baby girl is 28!  Where has the time gone. 

This was my weekend to make muffins for church!  The kinds I made this time, Peanut Butter Muffins, Zucchini Muffins, Chocolate Chip Muffins, Banana Blueberry Muffins, Cherry Muffins.  All double batches. 

CHERRY MUFFINS

Ingredients list:

1 large egg, beaten.
3 ½ cups of unbleached flour.
2 cups of milk.
¾ cup of tart cherries, drained.
1/3 cup of vegetable oil.
1/3 cup of chopped pecans.
¼ cup of sugar.
1 tablespoon of baking powder, and 1 teaspoon of baking powder.
2 teaspoons of almond extract.
1 teaspoon of salt.

Instructions:

In a suitably sized mixing bowl, combine the flour, baking powder, salt and the sugar.

In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.

Mix the ingredients together gently.

Gently fold in the drained cherries and chopped nuts.

Spoon the batter into greased muffin tins filling each about two-thirds full.

Bake at 400°F (205°C) for 25 minutes.

CHOCOLATE CHIP MUFFINS

Ingredients list:

¾ lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.

Instructions:

Preheat your oven to 400°F (200°C) and butter your muffin pan.

Beat the butter and the vanilla extract together to form a light, airy mixture.

One at a time, add the eggs, and beat gently.

Add ¼ cup of the sugar after each egg and mix thorougly.

Put the baking powder and salt in the milk, then add to the mixture.

Fold in the flour and the chocolate chips.

Pour the mix into your buttered muffin pan, filling each cup two-thirds full.

Bake for 25 minutes or until muffins turn golden brown...

PEANUT BUTTER MUFFINS

Ingredients list:

2 medium eggs, beaten.
2 cups of sifted flour.
1 cup of milk.
½ cup of peanut butter.
¼ cup of sugar.
2 tablespoons of butter, melted.
3 teaspoons of baking powder.
1 teaspoon of salt.

Instructions:

Sift together the flour, sugar, baking power and salt.

Add the peanut butter and mix throroughly.

Combine the eggs and milk, then pour into the mixture.

Add the butter and stir until mixture is moistened.

Fill greased muffin pans about two-thirds full and bake at 400°F (200°C) for 25 minutes.

ZUCCHINI MUFFINS

Ingredients list:

2 medium eggs.
1 ½ cups of all-purpose flour.
1 cup of shredded zucchini.
1 cup of sugar.
½ cup of vegetable oil.
½ cup of chopped walnuts.
1 teaspoon of baking soda.
½ teaspoon of salt.
¼ teaspoon of baking powder.

Instructions:

Mix together the vegetable oil, sugar and eggs.

Add the shredded zucchini, flour, baking powder, baking soda and salt.

Fold in the chopped walnuts.

Lightly grease muffin tips, then fill two-thirds full with the mixture.

Bake at 375°F (190°C) for 25 minutes.

Today I also canned cinnamon pickles, green beans, tomatoes, pickled jalapeno peppers, started a batch of 14 day sweet pickles. 

Cinnamon Pickles

Cucumbers waiting for the salt brine to sit in for 10 days

container with cucumbers ready to become sweet pickles

Jalapeno's ready for the pickling brine

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Green beans...

Earlier this week I made/canned jalapeno jelly! 



baby food jars filled with Jalapeno Jelly (minus two that Ivy took home)



For our Weekly sunday dinner tomorrow we are having meatloaf and jalapeno hashbrowns.   The hashbrown recipe is a new one to me...haven't tried it yet, so tomorrow will be a first.  I will let you know how it turns out.  Tonight I made up the meatloaf, just need to put in pan and bake...Makes my mouth water to think of it! 

Meatloaf ready for the pan and baking!  the white stuff is onion!!!! 

Jalapeno Jelly

12 oz of jalapeno peppers (about 12 medium)
2 cups cidar vinegar, divided
6 cups sugar
2 3 oz pouches of liquid pectin
green food coloring, optional

Wash and seed and devein peppers.  puree peppers in blender with 1 cup cidar vinegar until smooth.  DO NOT STRAIN PUREEcombine puree with remaining vinegar and sugar.  Bring to a boil over high heat.    bring to boil that cannot be stirred down, over high heat.  Boil 10 minutes, stirring frequently.  Add liquid pectin, immediately squeezing entire content from pouches.  Return to a hard boil for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary. 

Lade hot jam into hot jars, leaving 1/4 inch head space.  Wipe rims.  Center lids on jars.  Or pour melted paraffin  approx 1/8 inch. 

Now I'm working on our menu for the Once A Month Cooking session.  Plus deciding on a day to do it.  Will let you know on the progress. 

Upstairs simmering, I have cinnamon pickles simmering in the vinegar brine.  shortly I'll put them in a container to stay for 24 hours.  tomorrow night I'll make the sweet sauce and can them.  I'm waiting for some more cucumbers to get large enough to pick to make more sweet pickles. 

Fun weekend

This was an amazing weekend for me!  I feel so selfish saying that, but it was!  Saturday morning we got up and left!  we just took off, got in the van and just starting driving!  We headed south.  By lunch time we were in Dodge City.  Hubby and I both enjoy history so this was something we would enjoy. 

the bottom pictures are of a town that has a fence that is made up of whirly gigs.  Thought that was so cool, 

Then Sunday of course there was church and then we had Amber and family and my mother join us for lunch here.  Lunch was pork roast, potatoes and carrots and gravy.  I also picked beans and my mother and I snapped beans as we had a fun conversation . 

Today...well at 9 a.m. Amber and Rilynn and Baleigh and I went horseback riding.  A lady that Amber works with offered to have us come out and ride.  It was so much fun.  Baleigh loved the donkey and led "Sweet pea" around all morning. 

Rilynn rode Emma for awhile.  When Emma did the "shake" Rilynn lost it.  She cried and was so scared and wanted to get off.  So...then it was grandma's turn.  Grandma rode Emma.  Her stirrups were a little too short, so I just rode around without my feet in the stirrups. :) 

Now it was grandmas turn...

Stirrups were too short for me, but I made due.  I sure loved it...It has been over 30 years since I rode a horse, but it was so fun.   I doubt that I could have done it 127 lbs ago!!! 

Then after the horse back riding, we came home and canned.  Canned beans...5 qts.  Canned pickles 9 qts, salsa 2 qts, 25 pints of jalapeno jelly.  This was all for Amber.  She is learning how to do canning. 

So by the time that was all done, this grandma was pooped.  I still had laundry to do.  

so...with the trip, church, lunch, and horseback riding and spending the day with 2 granddaughters and eldest daughter...I had a fantastic 3 day weekend.  If only my other 2 kids and grandkids could have joined us, then my weekend would have been perfect in every way! 

Oh yes...almost forgot!  I made ham salad sandwich spread.  Levi...come get your share!!!!!!  Had baked a ham last weekend and made green bean soup and what was leftover, used to make ham salad spread!  Yummmmm 

Okay...all for now.  Until next time

September 1, 2011

I cannot believe that it is September 1st already.  Where has this summer gone?  Where has this year gone for that matter?  Goodness

The canning process is in full swing!  Between pickles, beans, jalapenos, okra, and zucchini...I'm beat!  but the feeling of having a full pantry for this winter is well worth it. 

I finally got my batch of sweet pickles canned.  7 qts of it!  Got another batch soaking.  Worked on the cinnamon pickles.  got them in the sweet brine now.  They will get canned tomorrow night.  Plus I will have okra and jalapenos and beans to can.  We are going to be gone on Saturday, so want to get done what I can tomorrow night.  AND I will have all day Monday to do some canning and baking! 

Tonight I also froze some cooked sausage.  I had about 4 lbs of cooked sausage left over from my breakfast cooking from this past weekend.  So decided to freeze it so I have it for my next cooking.  Now I need to grind up some ham and make ham salad spread.  Oh that is one of my favorites and it is something I can get down. 

until next time. 

Pictures

For those of you wanting to see pictures of my canning products.  Here they are...  

Dill pickles Beef Broth Green Beans

Pickled Onions and Dill Spears

           

Cinnamon Pickles in Brine

Dill Pickle slices and spears

Sweet pickles (under the weight) in their brine

Beef and Chicken broth

July 28, 2012

Well once again I failed to get pictures of the foods.  Camera malfunction.  Hubby says it was the operator!  ha ha!  Funny guy! 

Well, the breakfast enchiladas that I made for breakfast at church was a HUGE hit!  That makes me extremely happy!  I'm wanting this to be a success, not for me, but to help the church and it's people.  HONESTLY!  I truly mean that!  People really loved it.  I huge casserole dishes were devoured.  Then I made another breakfast casserole.  It too was gone.  So...here are the recipes.  AND I've got a huge pot of green bean soup going...I'll try to give the directions for that also. 

SAUSAGE AND EGG CASSEROLE

1 lb bulk sausage
6 eggs
1 tsp dry mustard
2 cups milk
1 tsp salt
6 slices white bread, cubed (I only used 4 and I removed the crusts)
4 oz mild cheese, cubed  (I shredded mine)

Brown sausage and drain.  Beat the eggs; add mustard, milk, and salt.  Mix in the bread cubes, cheese, and sausage.  Put in a buttered baking dish and refrigerate overnight. 

In the morning, take the casserole out of the refrigerator and let set on the counter for a half hour while oven is preheating.  Bake at 350 degree for 45 minutes.  Remove from the oven and let set for several minutes before cutting. 

Now.,..this is a disclaimer.  This is directions on how I made these.  There is no "recipe" to follow...as I made these up for this....they were a hit as I said before. 

BREAKFAST ENCHILADAS

1 lb bulk sausage
1 small can of green chilies
12 large eggs
2 cups of shredded hash browns (I used the frozen and I thawed them and added them to the eggs as they cooked)
shredded cheddar cheese
Flour tortillas

Brown sausage and drain well.  Beat the eggs and add chilies.  Pour into a separate skillet from what the sausage was cooked in and cook.  When almost done, add the thawed, drained hash browns.  When completely cooked set aside in a medium bowl. 

When all is cooled, combine eggs and sausage and some shredded cheese.  (Reserve some sausage for the gravy)  Place a spoonful of egg/sausage in middle of tortillas and bring end closest to you to middle, then fold in left side and right side and then roll.  Place each burrito into a well buttered casserole dish, seam side down.  When all tortillas are used, cover with aluminum foil and place in refrigerator overnight, or set aside to make sausage gravy. 

For the gravy, use the pan that the sausage was browned in.  Use some if the grease drained from the cooked sausage.  When bubbly, add enough flour to make a "roux".,... not to thick.  Whisking constantly.  Pour in some heavy cream.....then add some milk...whisking the entire time.  When desired thickness has been reached, add some sausage pieces.    Pour over the burritos.  Top with some more shredded cheese and bake till warmed through! 

Now for the green bean soup! 

2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper

Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.

 

Well there you have them.  Please let me know what you think of these.  I love to hear the comments and it helps to make me a better cook and a better blogger.  Who knows...maybe I'll be another Pioneer Woman!  ha! 

 

Love to all.  Until next time!

August 27,2011

Sorry, I know it has been awhile since I posted.  Things have been crazy here.  Between dealing with my husband being ill and having 2 subsequent surgeries and the beginning of canning season and working a full time job AND the local fair going AND the start of school AND our church activities. 

We have our brunch at Church tomorrow as it is family Sunday.  I made breakfast burritos AND a breakfast casserole AND a breakfast pizza.  Tomorrow also the kids will be here for dinner along with my mother.  So, I put a ham in the oven. 

I picked green beans...2 buckets full!  Roy wants green bean soup!  Have to admit it does definitely sound good!  So...tomorrow.....green bean soup will be on the stove cooking.  YUMMY stuff.  That is a soup I learned to make from my mother-in-law.  Green bean soup, homemade biscuits, homemade preserves, and homemade from scratch butterscotch pudding for dessert!  Best comfort food in the world!  So tomorrow I will share the "directions" with you.  Has some good stuff in it.  hehehe  Lots of butter, cream, broth.    See why I had a weight problem for all those years?!?!

Today I made my breakfast brunch foods.  Breakfast burritos which will be smothered with sausage gravy; and also a breakfast casserole.  Then I canned 5 qts of meat.  Then I canned 5 qts of green beans.  I made the sweet pickle brine for my sweet pickles that are "soaking".  The I picked more beans and snapped them preparing them for the green bean soup.  The thing that took the longest was the browning of the sausage for the breakfast foods.   6 pounds of sausage takes a long time!   

Well it is late, so I will close for this time.  I'm planning on posting the recipes and directions tomorrow.   AND I'll try to post pictures too. 

Until then. 

August 14, 2011

This past weekend was my high school reunion.  It was so good to see my classmates after all these years.  Goodland High School Class of 1974!  Can hardly believe it has been 37 years!  Seems like only yesterday we were walking through the halls of Goodland High School together! 

After my class get together, I worked in my garden for awhile.  I picked a rather large batch of cucumbers and a good crop of zucchini.  I put some of the cucumbers in a crock filled with brine for a start of 14 day sweet pickles.  My family just adores them!  I don't like sweet pickles.  I sliced some up for sour cream and cucumbers.   

Today the our daughter and granddaughters and their Dad and a good friend and her children were here for lunch.  Wasn't much to it, grilled hamburgers and cheddar brats, cucumbers and chips and homemade Salsa that Mary brought.  Roy went to WalMart and bought a cake.....it is Michelle's (Mary's daughter) birthday tomorrow.  We wanted to surprise her and didn't have time to bake a cake.  Wasn't aware until church.  Feel bad that it wasn't homemade, but "grandpa" thought enough of her to at least let her have a "Paula Deen Lemon" Cake. 

After the kids all left and Roy went to work, I worked on the zucchini.  I shredded  it and bagged it in 2 cup ziplock baggies.  Got a total of 6 quarts.  Then I worked on my rhubarb.  I washed, chopped and bagged 6 quarts of it.  I also worked on getting some beef broth made.  I will get to finish it up tomorrow night.  It will be nice to have those jars of beef broth this winter and jars of canned beef for quick stews and beef and noodles! 

I will post pictures of all this and the recipes later. 

All for now

Deb

August 6, 2011

Another busy week at our house.  This was fair week.  The Police Department (my employer) had a booth there and I worked it or did some things for it, every night!  I took in the foods of course.  All the canning, baking, and of course the fair foods! 

My poor garden sure has suffered this week.  I think my tomato plant has got the wilt!  Probably won't have any tomatoes this year.  I'm not happy about that!  Not at all. 

Today I picked green beans and cucumbers and jalapeno peppers and okra.  Only got enough green beans to have for lunch today.  All the cucumbers I picked, I used the larger ones to eat now and the smaller ones for pickling.  I made dill pickles.  Not many...only got a couple of quarts.  I pickled the jalapenos and the okra...so had a canner full.  I had purchased some chives from the farmer's market today so I diced them up and got a half pint jar full of chives. 

Tomorrow is our family reunion.  I need to fix something to take for the potluck.  haven't decided what to take.  Here is it 3 o'clock in the afternoon and I still don't know what to fix.  I need to be deciding.  So I'm off of here to figure it out and I'll let you know. 

Later

August 1, 2011

Well I hope this week is a bit more calm than last week was.  For those of you that don't know, my husband had a terrible bout with kidney stones.  He had surgery to have them blasted on Monday...By Wednesday he was in so much pain, he couldn't eat or sleep.  Thursday morning he couldn't stand it any more.  The Dr. here in town admitted him to the hospital for pain management, re-hydration and to get his bowels in order.  Friday morning they transferred him to Hays, 2 1/2 hours away.  Saturday morning they did surgery to remove two stones, both the size of a pencil eraser and place a stint.  He feels so much better!  He is back to his old self again, and I like the old self!  Thanks to all of you for your prayers and thoughts and calls. 

Sunday we had the kids over for dinner, as usual.  I did something easy....Roast in the slow cooker, homemade buttermilk biscuits, and green beans.  After lunch I was going through our refrigerator, taking inventory.  I discovered I had a quart of heavy whipping cream that we had since the 4th of July.  I knew we couldn't possibly use that much cream before it went bad, if it wasn't already.  So I decided to make butter out of it.  I can always use butter!  It was good so out came the mixer and the beating began.  When I was done making the butter, I had a pound of butter and 1 1/2 pint of buttermilk.  So, I'm stocked up for a bit. 

This weekend is our family reunion in Monument, Kansas.  So I will be doing some serious cooking on Saturday.  I'll let you know what I cook and try to post the recipes and pictures too.  This week is our fair here.  I'm working the booth for our department 4 out of 5 nights....and making ribbons tonight.  Friday night is the tractor pull...we used to go to tractor pulls all over the area when we were dating, and we still like going to them.  We have missed very few over the years.  So...this will be a busy week, but hopefully not as stressful as last week. 

Is anyone out there willing to have cooking classes or Once A Month Cooking seminars?  I'm interesting in doing those. 

All for now.  Until next time. 

July 27, 2011

Tonight Roy returned to work.  Still in pain but I couldn't talk him into staying home.  Now that is dedication!  Poor guy sure is suffering! 

When I got home from work, I started the water on the back yard, and visited the garden.  picked some cucumbers...4.  I also cut some rhubarb.  I saved some aside for my mother and I froze the rest for us.  4 quarts!  feels like I accomplished something.  I'm so anxious to start canning.  Our shelves are looking so bare!  I'm wanting to can some beef and some beef broth too.  Need to get that done.  Then I'll have more room in our freezer.  I might try my hand at canning chicken this year!   I haven't done it for years, and I miss the fact of having chicken and broth at the ready for a quick lunch for guests. 

We should be able to eat well this winter with this plan.  Just think...canned chicken, canned beef, canned chicken and beef broth, frozen beef and once a month cooking meals, canned beans, pickles, tomatoes, frozen corn...wow...sure hope it works out!

LOL.  I was going through my recipes to find a dessert for this Sunday.  I found one.  Not sure if it is large enough to feed my crew.  (there is a note of sarcasm!)  You'll understand when you see the recipe.  I'm snickering as I type it.  Ha! Ha! Ha!

Plain Ole Vanilla Wedding Cake

800 lbs sugar
25 cups vanilla
21 1/2 lbs of baking powder
7200 stiffly beaten egg whites
75 gallons butter
600 lbs sifted cake flour
94 gallons of milk. 

Cream sugar, butter and vanilla together in bathtub.  Stir together flour and baking powder in separate tub.  Find a larger container, perhaps an unused grain silo, add cake flour to creamed mixture alternately adding milk.  Fold in egg whites.  Pour into as many number 12 wash tubs as you can find, making all layers about the same size.  Cover wash tubs and place in building that will take 28-30 minutes to burn down.  Remove from debris.  Frost with white icing using relatively  new rowboat oars. 

I do not know why I have kept this particular recipe.  Probably to have a good laugh.  How funny is this!  I thought I'd share it with all of you and hope you get a at least a grin on your face. 

All for now! 

Garden

Well, can I hear a WAHOO.....I got to pick a whole sum of 6 green beans tonight!  Whoopie doo!!!!  At least it is a start!  so...6 green beans, 2 cucumbers and 1 jalapeno.  Like I said, at least it is a start! 

Roy came through his procedure fine yesterday.  today he is having quite a bit of pain.  Pain pills aren't helping!  I feel so bad for him.  He always has dealt with pain so well, never complain or take pain pills.  Now.....he is almost in tears because of the pain. 

I've watered the yard and the garden!  I made mashed potatoes for dinner and did a load of laundry!  I go to the front yard and what do I see????  Roy watering the front flower garden, doubled over in pain.  That man is gonna be the death of me yet!  Shame on him.  I made him come back in the house.  Now he is upstairs snoozing in the chair. 

This weekend I will making Breakfast casseroles for church on Sunday.  I am working on the menu now and will post it and the recipes later. 

Take care everyone. 

July 23, 2011 #2

Oh what a wonderful day!  This morning I spent with my husband.  We went to the Farmer's market and I bought some new potatoes for creamed peas and potatoes.  I also bought a kohlrabi.  Just 1.  Roy likes them...I can tolerate them...so we will have one with our lunch tomorrow.  I also bought some rosemary and parsley.  We went to WalMart after that to look for some herb plants...I got some rosemary.  Then we went riding around town looking things over.   Those are special times with us as we did it a lot when we were dating and first married.  so we enjoy that a lot.  Have I mentioned before that we are very simple people!  We really enjoy riding around in the county and looking things over, but we haven't done that in a while, since the gas prices are so high and one of us is usually busy!  Ha!  Then we went to McDonalds for lunch!  Again...see, how "simple" we are...I look forward to a date to McDonalds.  We enjoy watching all the out of state people, and seeing all the out of state license plates.  Well then we came home to get things done. 

I made some blueberry scones for Roy for breakfast tomorrow and he read the paper and snoozed. 

Then I went to a friends house to help her daughter with her muffins for 4-H for the fair.  I so enjoyed that!  It is so fun to help out the young cooks and teach them.  I was home in time to see Roy off to work.  I also had washed our bedding and hung it on the line this morning before we went to the Farmer's Market, so I had those take off of the clothesline!  Nothing like the smell of fresh air, clean sheets to sleep on at night. 

I made dessert for tomorrow.  No pie!  I had some things that needed to be used up, so I made it instead of the rhubarb pie.  Here is the recipe

DIRT DESSERT

1 1/4 lbs Oreo cookies crushed
3 lg pkgs vanilla Instant pudding
12 oz soft cream cheese
6 oz cool Whip
4 1/2 cup milk

Whip together pudding, milk, cream cheese, Cool Whip.  Layer the crushed cookies in 9 x 13 cake pan and then the pudding mixture. 

You could make it in a flour pot and decorate with gummy worms and plastic flowers.  Layer the flower planter with crushed cookies and pudding mix and decorate with worm and flowers. 

I also made a loaf of Italian Bread.  I'll make it into garlic bread tomorrow for our spaghetti lunch.  It is on it's second rising now. 

1-1/2 cups warm water (110 degrees F/45 degrees C)

1/2 teaspoon white sugar

1-1/2 teaspoons active dry yeast

1-1/2 teaspoons salt

3-1/2 cups all-purpose flour

Add the sugar and yeast to the warm water and let proof.

Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

As I mentioned, we are having spaghetti and meatballs for lunch tomorrow.  I've made my own spaghetti sauce mix for years.  Huge hit with my kids.  I make it up now and share with them.  Here is the recipe for the mix AND the sauce. 

MIX: 

1 T instant minced onion
1/4 t instant minced garlic
1 T parsley flakes
1 t sugar
1 T cornstarch
1 1/2 t salt
3/4 t Italian season. 

Combine all ingredients in a small bowl until evenly distributed.  Spoon mixture onto a 6 inch square of aluminum foil and fold to make air tight.  Label.  Store in a cool, dry place.  Makes 1 pkg about 1/3 cup.  (I store in a jar)

SPAGHETTI SAUCE

1 lb lean ground beef
2 8 oz cans tomato sauce
1 6 oz can tomato paste
2 3/4 cups tomato juice or water (I always use water)
1 pkg (1/3 cup) spaghetti seasoning mix

Brown ground beef in a medium skillet over medium high heat.  Drain excess grease.  Add tomato sauce, tomato past and water.  Stir in Spaghetti Seasoning Mix.  Reduce heat and simmer 30 minutes, stirring occasionally. 


Now for the creamed potatoes and peas. 

desired amount of potatoes...boiled until tender
peas (frozen or fresh) cooked until tender. 

2 T butter
2 T flour
1/2 t salt
1/4 t pepper
1 1/2 cups milk. 
 melt the butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute.  cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.               

There you have my menu for our lunch tomorrow. 

I also made a batch of guacamole....

4 avocados, pitted
1/2 onion, diced
1 tomato, diced
1 clove garlic, minced
1/2 tsp lime juice
mayonnaise to your taste. 

I've had some requests for the SOUR CREAM CHOCOLATE MUFFINS (here it is Mary!)

5 oz semisweet Chocolate
2 baking chocolate squares
1/3 cup butter
3/4 cup sour cream
2/3 cup brown sugar, packed

1 egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking Soda
1/4 tsp salt
1/2 cup Chocolate chips

Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler.  Allow to cool to lukewarm.  Mix sour cream, sugar, corn syrup, egg and vanilla.  Blend with melted chocolates.  Blend flour, soda and salt, then add to the chocolate mixture and blend very well.  Add the chocolate chips.  Pour batter into 12 greased muffin tins.  Bake in preheated 400 degree oven for about 20 minutes.  Removed from muffin tins and allow to cool on wire racks. 

When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing. 

Yield 12 muffins. 

My goal for this coming month is to post a recipe every evening.  My husband works evenings Wednesday through Sunday for the next 4 weeks, so will free me up a little bit to be able to post more often.  so hopefully I will be able to accomplish that. 

hope you enjoy these recipes.  Until next time.