Friday, January 1, 2016
4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
2 tablespoon of Cilantro
1 lime, juiced
salt and pepper
1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
3. Scoop the tuna into the avocado bowls. Season with salt and pepper.
Thursday, May 21, 2015
|A healthier version of this classic casserole and it tastes better, no more can beans and soup!|
2 - pounds of fresh French style Green beans from the produce section
3 - cups Homemade Cream of Mushroom soup. * recipe below
2.8 - ounces of French`s Fried Onions
pepper to taste
* Cream of Mushroom soup
- 1/2 cup of unsalted butter
- 1/2 cup of finely minced onion
- 1/4 cup of finely minced celery
- 12 ounces of fresh button mushrooms cleaned and chopped
- 1 teaspoon of kosher salt
- 3/4 cup of all purpose flour
- 3 cups of chicken broth
- 1 cup half and half
Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half. And set aside
Next...Steam the green beans till slightly tender, don`t over cook and drain.
Preheat Oven to 350 degrees
In a large bowl measure out 3 cups of soup and place in the bowl, add pepper and the beans and mix. Place in a 9 x 13 baking dish and top with the fried onions and bake for 30 min. or until bubbly.
* Extra soup can be frozen, after it is frozen and you want to use use, thaw it at room temperature, then place in a sauce pan on low- med heat and stir often.
Wednesday, December 10, 2014
1 c. packed brown sugar
3/4 c. granulated sugar
1 c. butter, softened*
1 tsp. vanilla
2 1/2 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
2 c. whole M&M'S plain candies
Preheat oven to 350°F.
Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.
Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.
makes 36 cookies
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup Butter, softened
1 teaspoon vanilla
Heat oven to 325°F. raise the oven rack
Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Iced Ginger cookies
2 cups of sugar
1-½ cups of coconut oil or softened butter
½ cup of molasses
31/2 cups of self rising flour
1 tablespoon of ground ginger
2 teaspoons of cinnamon
White chocolate Bark
In a bowl, combine sugar and oil, mix well and add the eggs. Stir in the molasses, combine all the dry ingredients and add in slowly until mixed well. Roll into ¾ inch balls, roll in sugar and place on a lightly greased baking sheet. Bake at 350 for 10 to 12 minutes until just light golden on the bottom. Let cool and place on wax paper and drizzle with melted white chocolate Bark. I usually melt about 2 squares at time in the microwave 30 sec. a time in a glass measuring cup till melted.
Monday, October 6, 2014
|This recipe was given to me years from a lady in Kentucky, it is definitely a comfort food if you live in a area prone to long cold winters. This soup recipe is very easy and does not lack in flavor|
Makes 8 quarts.
1 - pound ground beef
1 - large yellow onion diced
1/2 - head of cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 - 15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 - cup chopped parsley
salt and pepper to taste
In a 10 qt. stock pot, over med. heat, drizzle a teaspoon of olive oil in the pan and add the ground beef crumbled up, when the meat is about halfway cooked, turn the heat up a little and add the diced onion. Stirring often till the meat is browned and the onions are soft. While this is cooking be opening the can vegetables and drain off the water.
Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high. When mixed add the water, I use the empty tomato juice can or bottle to fill up with water, then add the cabbage and stir, Once this comes to a boil, turn down to simmer put a lid on cook for about 2 hours. After 2 hours do a taste to see if it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done. Vegetable soup is always better the next day!
When soup is completely cold, ladle it into freezer containers and it is ready for the freezer. When your ready to eat it, just thaw it out and dump into a sauce pan and heat slowly on med./low heat and serve.
Monday, September 22, 2014
I have been making this little recipe for years. Its very simple! It is a canning recipe.
You can also make applesauce with this recipe also by leaving out the allspice and cloves. I dont put my apples through a sieve, I like my applesauce chunky.
Friday, July 11, 2014
These honey roasted veggies are so amazing and so sweet. I wish I would have had this recipe when my kids were little, they would have been begging for me to fix them.
3 med. size turnips thick sliced
5 carrots peeled and sliced
2 large parsnips peeled and sliced
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
3 tbsp. honey
Preheat the oven to 350 degrees. Peel and cut the parsnips and carrots into 1 inch slices, and slice the turnips into 1/2 inch inch slices .
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and mix till coated. Spread the vegetables on a baking sheet in a single layer and bake for about 30 min. and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork. Remove and place on a platter (optional you can sprinkle with dried parsley flakes) and serve hot. Serves 4
Thursday, June 26, 2014
1 1/2 cups shredded Cheddar
1 cup shredded smoked Gouda
1 box med pasta shells cooked and drained
1/2 stick butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
pinch of cayenne pepper
Kosher salt and freshly ground black pepper to taste
Melt the butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you loose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes until thick and will coat the back of spoon. Season the sauce with freshly grated nutmeg, cayenne, salt, and pepper. Then add in your cheeses and stir until melted into the sauce. Stir in your cooked pasta and dumped into lightly greased baking dish 9x13 bake at 350 until bubbly and lightly brown around the edges.