Today we celebrated Easter with our entire family.  All 3 of our children and their spouses and 7 of our 8 grandchildren.  Our daughter Amber and her husband Dallas and their daughters, Cassie 17, Rilynn 11 (almost 12 in her words), and Baleigh 9.   Ivy and her husband, Bret and their sons, Ryker 5 and Axel 3.  Levi and his Brooke, and their daughter Kaisley 4 and Maxton, 2 months.    This grandma was in heaven!  How I love being grandma and spending time with my family.   Our small house was bursting at the seams, but everyone was enjoying it.

We began the celebration on Saturday.  After our grocery shopping...my least favorite thing to do, it was home to cook!   I began cooking at 1 p.m. and finished after 10 p.m.   A list of what I made was as follows:   48 Resurrection Rolls for our Kids church.  They are so simple and so good.



I made up a batch of Dinner rolls for our dinner today and rose up early this morning to get them made out to rise.

I also did a dozen deviled eggs and I dyed the whites, like normal Easter eggs.




Then I made up a GINORMOUS batch of cookies for the coffee bar at church.   They were Apple Cranberry Oatmeal cookies.   They are moist and ohh so good.    I also made a small batch of Peanut Butter quick bread.    Hardly had anything to bring home.    Made over 409 cookies.

Then when they were done, I made a triple batch of scalloped potatoes.  

Our kids added to the meal too.   Amber made an orange jello salad and green bean casserole.   Ivy made cheese cakes.    We loved every bite!!!!

We had church, obviously, first thing.  We stayed for both services and loved every second of it!   What a wonderful blessing to spend time worshiping our Lord and Savior and to be with our church family.     After  church we came home and all of the families were here waiting on us!

The girls and I sat down to plan our next cooking day.   Recipes have been agreed upon and the menu made out and the date sat.   Now to make out the grocery list and get it done!!!!!   I'm so ready.    April 16th is the date.  I'll post the menu and some recipes next time.

Today my feet hurt so bad I can hardly walk.   But you know what.....it is worth it.

Sunday November 4.

Tomorrow, Sunday, we will be hosting our usual Sunday lunch!  Last week it was fried chicken and mashed potatoes, gravy, corn, biscuits, pumpkin pie!  I loved it!  had our 3 children and a couple of new friends.  So the thought this week was to try to top that meal! 

Spaghetti won out!  Although Fried chicken is one of my favorite meals...this is has always been a hit with my family.  I make my own spaghetti sauce dry mix.  I will not be sharing that recipe here as I'm trying to start a small business selling my dry mixes!  But I will share the recipe for the meatballs! 

1 egg
2 T water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and in your favorite recipes.

tomorrow along with the spaghetti and sauce, garlic bread, corn, and a dessert.

October 21, 2012

Well it has been quite awhile since I posted on here.    My camera has been on the fritz and I received a new camera from my children and their spouses and my grandchildren!  So I will try to catch up on my posts. 

Today I'm going to post our pictures and food for the October birthday party that we had.  We have 5 birthdays in our family from October to October 16th! so we decided to have one big party!  We had a total of 17 people (6 kids under the age of 8) for pizza, salad, bread sticks and dirt cake and bug cake.  All homemade from scratch!!!!! 

We made....2 chicken bacon ranch pizzas, 1 cheese pizza, 1 pepperoni pizza, 1 supreme pizza, 2 meat lovers pizza, 1 sausage and black olive pizza, and a couple of reuban pizzas!  Plus breadsticks and a tossed salad....the main course was complete.  For dessert we served Dirt Cake and Bug Cake. 

My little grandson Ryker sure did love the dirt cake.  Isn't that face just the most angelic precious face you have ever seen?  Well, guess I'm prejudice!  Such a sweetie! 

May 20, 2012

It has been a long since I last blogged.   I have lost interest in blogging....but with the encouragement of my husband have found the love again!!!    For those that don't know, I had a serious health issue during my hiatus!  On April 8th, Easter Sunday, I suffered a major heart attack!  Though recovery was slower this time (this was my second) I am doing much better now!  Slow...but better.  I do tire fairly easily though

As you know we host dinner on Sundays following church services.  Yesterday was no exception.  More on that in a moment. 

Last weekend we, the entire Wassemiller clan, butchered a beef.  Awww the full freezer effect on my meal planning and cooking ideas!!!!!  Steaks, roasts, hamburger, soup bones!!!!!  yippee!!!!  Well, anyway, Saturday we, the hubs and I, took off for the farm to get our stash of beef.  Filled the back of our van!!!!  seriously concerned us whether we'd have room in freezer.  Well lets just say, we open our freezer with great caution!!!!!. 

So for our sunday dinner we decided on T-Bone steaks on the grill.  so that brings me to the menu! 

We served T-Bone Steaks which I marinated in Lemon-Pepper beer/cheesy hash brown casserole/Bacon Ranch Pasta Salad/Chips with French Onion dip and homemade Guacamole/jalapeno poppers/Dutch Apple Pie a la Mode. 

These part of the steaks that I marinated.  I made a paste of Lemon pepper and vinegar.    Rubbed that on each steak.   Put them in a container and poured a can of beer over them.  

This is the guacmole.  4 avocados and a tomato and some onion and garlic



Hashbrown bake. 

French Onion Dip

Jalepeno Poppers

Bacon Ranch Pasta salad

Dutch Apple Pie

Breakfast Casseroles

I've mentioned before that I make the breakfast casseroles for our church Family Sunday Brunches.  I so enjoy coming up with different ideas and different casseroles for this.  This week I decided to try some ham dishes too! 

I started off by browning up 4 lbs of sausage with 2 chopped onions. 

This is the sausage AFTER being browned with the onions

Then I also put 5 lbs of Chicken thighs on to cook with onions and celery.  This and broth will be used for the casserole for lunch. 

This is the chicken all cooked up and ready to be deboned.  5 lbs of yummy chicken thighs



Ham and Cheese Brunch Casserole

Ingredients

4 cups Shredded hash brown potatoes, thawed if frozen
salt, to taste
black pepper, to taste
1 package frozen chopped broccoli thawed and well-drained
2 cups cooked lean ham, diced
2 cups reduced-fat shredded Swiss cheese
1 cup evaporated skim milk
4 eggs
2 teaspoons onion flakes
2 teaspoons hot pepper sauce
1/2 teaspoon dry mustard

Instructions

1. Preheat oven to 425 degrees F.
   
2. Coat bottom of a 13 x 9 inch / 33 x 23 cm broccoli dish with Cooking Spray. If necessary, press hash browns between paper towels to remove excess moisture. Press hash browns onto bottom and up sides of prepared baking dish. Sprinkle with Salt and Pepper. Spray generously with Cooking Spray.
   
3. Bake at 425 degrees F for 25 minutes. Remove from oven.
   
4. Reduce oven temperature to 350 degrees F. Pat broccoli dry with paper toweling. Toss together broccoli, ham and cheese; sprinkle over crust.
   
5. Beat together the evaporated skim milk, eggs and seasonings; pour over ham mixture.
   
6. Bake, uncovered, for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

	Ultimate Breakfast Casserole

3 beaten eggs 1 pinch black pepper (ground) 10 3/4 ozs condensed cream of chicken soup 16 ozs sour cream 2 lbs potatoes (frozen hash brown, thawed)

2 cups ham (cooked, cubed)         1 onions (chopped)        3/4 cup shredded cheddar cheese        1/4 cup melted butter

	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
	Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
	Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden. Weekend Brunch Casserole 1 pound Pork Sausage 2 cups shredded mozzarella cheese 1 can refrigerated crescent dinner rolls (8 oz) 4 large eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Directions Preheat oven to 425F. 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. Refrigerate leftovers.                Deep Dish Sausage Quiche 1/2 pound Pork Sausage 1 medium onion, chopped 1 package prepared 9” deep-dish pie crust 1/2 cup shredded Swiss cheese 1/4 cup chopped roasted red peppers 4 large eggs 1 cup half and half 1/2 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 425F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of pie crust with sausage and onions. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350F. Bake an additional 20 minutes, or until browned and well set. Let stand 5 minutes before cutting into wedges. Chicken Noodle Bake 1 qt chicken broth 1/2 qt water 1 T chicken base Combine and bring to a boil.  Add 1/2 lb of noodles.  Cook until noodles are tender.   Spread into prepared 9 x 13 baking dish. In a separate bowl combine: 2 qt chicken parts, cut up  (cooked chicken) 1 can cream mushroom soup 1 can cream chicken soup 2 cups frozen peas and carrots (or any veg desired) Spread this over the noodle mixture.  sprinkle with shredded cheddar cheese.   Bake in a 350 degree oven for 1 hour.  For the Stromboli I made homemade bread dough.  One half made into a loaf of bread and the other half I rolled out into a rectangle about 9 x 13.    Spread with pizza sauce and my desired toppings...pepperoni, sausage, black olives and mushrooms.  Then topped that with mozzarella cheese.  Beginning with a short edge, rolling into a jelly roll style.  Baked it for 30 - 35 minutes in 425 degree oven.  Next week we will be having a party for the BIG GAME!  So this week I will be planning the menu and getting it all ready!  I'll post the outcome.  Well I took pictures of all the results of the recipes, but I can't seem to get the camera to cooperate with me now to download the pictures.  I'll keep trying and when I get them downloaded, I'll post them.

January 16, 2012

Well I'm such a slacker!    I made muffins over the weekend and went to take pictures for the blog.  My camera decided not to work!  The nerve of that camera.  How dare it have the nerve to do that to me! 

Well anyway....I'll show it!  I'm gonna post my lunch recipes!  Ha! 

Yesterday for lunch I served smothered pork chops, make ahead mashed potatoes, Red Lobster Cheddar Bay Biscuits, corn and Cherry cheese squares! 

SMOTHERED PORK CHOPS

I always just go by how many I'm going to serve...so for this dinner, this is how I prepared it. 

14 pork chops
1 large onion
1 garlic clove (or to your taste I usually do 2)
2 cans cream of chicken soup (or cream of mushroom or combination or even cream of celery)
1 soup can of milk

Brown pork chops until just browned, on both sides.  place in slow cooker.  I always layer a few chops, then a layer of onion slices and some garlic, then another layer of chops, and a layer of onion and garlic..repeat until all used.  Mix soup and milk together and pour over all.  Cook on high for 4 hours. 

Now I think I have already posted the recipe for the Make Ahead Mashed Potatoes, but I'll do it again as it is one of our favorites and so easy. 

MAKE AHEAD MASHED POTATOES

5 lg potatoes
1 cup sour cream
2-3 T finely chopped onion
1/4 tsp pepper
3 oz cream cheese
2 T butter
1 tsp salt
milk

Peel and cut potatoes in pieces.  Cook in boiling salted water till tender; drain.  Mash until smooth, then add res of ingredients.  Add enough milk to make the potatoes soft and creamy. 

Place in greased casserole and dot with butter.  May be refrigerated for up to one week.  Bake at 350 degree until hot and slightly browned.  Great to feed to family at holiday dinners. 

RED LOBSTER CHEDDAR BAY BISCUITS

2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt

Method:
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
Serve warm.

The corn...was corn we'd gotten last summer and I froze.  just added butter and enjoyed. 

Oh now for the dessert!!!

CHERRY CHEESE SQUARES  (This is one of my favorite Amish dessert recipes)

CRUST:
1 cup walnuts
1 1/4 cups flour
1/2 cup brown sugar
1/2 cup butter

FILLING:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla
1 (21 oz)  can cherry pie filling

Mix crust ingredients together, adding only 1/2 cup nuts.  Reserve 1/2 cup crumbs and set aside.  Press remaining crumbs in bottom of greased pan.  Bake at 350 for 8-12 minutes.  Mix cream cheese, sugar, egg, and vanilla until smooth.  Spread over hot, baked crust and bake 10 minutes more.  Spread cherry filling over cheese layer.  Combine reserved crumbs and reserved nuts.  Sprinkle evenly over cherries and bake 15 minutes longer. 


Okay...I'll give in.   Here is the muffin recipes

RASPBERRY CHOCOLATE CHIP MUFFINS

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semi sweet chocolate chips
1 tsp lemon juice
1 large egg
1 cup buttermilk or 1 cup water and 4 tbsp dried buttermilk)
1/2 cup canola oil
1 tsp vanilla extract
2 cups fresh or frozen raspberries

Preheat oven to 375 degrees.  Line muffin tins with paper liners

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and chocolate chips (and dried buttermilk if using)

In a small bowl or large measuring cup, whisk together the lemon juice, egg, buttermilk (or water if using dried buttermilk), canola oil, and vanilla until thoroughly combined.

Place the raspberries in the bowl of a small food processor.  Pulse 2-3 times to break up the raspberries.  Add the raspberries to the liquid mixture and whisk to combine. 

Pour the liquid ingredients over the dry ingredients and stir until just combined - some streaks of flour will remain. 

Divide the batter into muffin tins, filling each cup nearly full (these muffins won't rise much)  Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean and the tops are lightly browned. 

Place the muffins, in the tins, on wire racks to cool for 5-10 minutes.  Remove muffins from the tins and cool completely. 


CHOCOLATE BANANA MUFFINS

½ cup all purpose flour

½ cup whole wheat flour

1/3 cup natural cocoa powder

1 ¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp ground cloves

1/8 tsp ground nutmeg

2 large bananas, mashed (about 1 cup)

1/3 cup sour cream

1 large egg

½ cup dark brown sugar, packed

¼ cup canola oil

1 tsp vanilla extract

1/3 cup semi sweet chocolate chips

3-4 tsp peanut butter

 

Preheat the oven to 350 degrees. Line a muffin tin with paper liners.

In a large bowl, whisk together the flours, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a medium bowl, whisk together the mashed bananas and sour cream until well combined. Whisk in the egg, sugar, oil, and vanilla until blended.

Pour the liquid ingredients into the dry ingredients and mix gently until just combined; there will still be a few streaks of flour visible. Gently fold in the chocolate chips.

Fill each muffin liner about half full of batter. Add a small amount of peanut butter (½ - ¾ tsp) centered on top of the batter. Top the peanut butter with the remaining batter.

Bake for 18-20 minutes or until the tops of the muffins spring back when pressed down gently. Cool in the pan for about 10 minutes. Then remove from the pan and cool on wire racks.

These muffins are delicious cooled or warm, but for a gooey peanut butter center, I recommend microwaving the cooled muffins for 20-30 seconds before eating.

Makes 12 muffins

 

 

Well there you have it!  I'd be interested to hear how you like them!  Lots of luck. 

 

New Years Resolution

Hello!  How were your holidays?  Mine was extraordinary!  I had the best Holiday Season in a very long time!  I was pretty busy, hence the lack of posting on here.  I did do quite a bit of cooking and baking!  but was too busy to post or take pictures  :-(  I resolve to do much better this year! 

This past weekend I took our Christmas decorations down and put them away!  I'm always so sad to do that, but I just don't have the room in my home to store my "everyday"items while I've got my seasonal stuff out.  Might be a good thing as I'd probably leave my Christmas decorations up year round! 

Our church gave out food blessing baskets to some that are needing some help.  I made up 9 pints of spaghetti sauce mix and 9 pints of Hot chocolate mix.    Christmas eve we went to my husband's sister's house for our potluck.  She prepares 2 types of soups and everyone else brings the goodies.  I made Hot sausage WonTon cups!  Then for Christmas Day since my husband worked the day shift, we had our Christmas, Christmas night!  So we had beef stew AND potato soup!  I also made our family fudge.  All the kids and the grandkids were here!  That was sooooooooooo much fun!  Our daughter that lives 30 minutes away, decided to spend the night, her and the grandson!!!  This grandma was in heaven.    She stayed with is through Tuesday evening! 

on the 30th, I began taking the decorations down, so I cleaned too.  I have a cabinet that was my mother in laws that I absolutely treasure!  I was at a loss as to how to "decorate" the top.  on the left side I have antigue jars that I have flour, sugar, popcorn, etc in. 

Blank spot on the right.  So  this is what I came up with. 

So...what do you think? 

I had my husband install 2 bulletin boards in our bedroom right above my jewelry armoir....I have too many necklaces and bracelets for my armoir, so placing them on the bulletin board I will see what I have, at a glance!

Well I'm going to close this out!  I resolve to post once a week on here.  I'd really like to post daily, but I'll shoot for once a week for now and of I can do it daily, that'll be a bonus!  I'm also resolving to be better about taking photos of my "projects" 

So here is to a better 2012!!!!

Until next time  

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!