Wednesday, October 23, 2013
My hubby and best friend, Bill is actually a pretty good cook. He loves Mexican food and I have to tell you makes a mean taco salad! One Saturday while I was at work he decided to create some enchiladas. These were simply delicious.
Here is how he made them. Simple and easy!
1 lb hamburger meat (lean)
1 onion chopped
Shredded mexican style cheese
1 can enchilada sauce (your choice)
Cook meat and onion together and drain. Lightly spray a 9x13 pan and place organic corn taco shells inside one at a time filling with meat and cheese. After the pan is full with wrapped and filled shells, pour the sauce over them. Then put more cheese over the top as much as you like and bake at 375 degrees for about 15 minutes or until bubbly and slightly brown. Enjoy!!!
These are great for game day!!!!
Friday, October 18, 2013
I just love eggs benedict! It is so easy to make and you can either make your own hollandaise sauce from scratch or purchase the mix in the store. It really makes for an easy nutritious breakfast! Using and egg cooker makes it quick and easy too. I was lucky enough to get this egg cooker for free for trialing it. I wasn't sure if I would really ever use it but I have to tell I would buy one if this one ever pooped out on me.
I do have to say though that the directions to poach eggs that the cooker came with are not exact. At least, not for me. I think it all has to do with whether you are sea level or not. To poach the three eggs as seen in the picture I had to double the amount of water to get the eggs to the consistency I desired. So, my theory is you need to really play around with the cooker to see what will work for you you.
Monday, October 14, 2013
I created this fast and easy pumpkin loaf using a recipe from a 1985 Southern Living Cookbook. I have several of these in my library and just love them! When I posted my picture of this loaf on Facebook many people asked me to post the recipe. This particular recipe was originally created by Frances Robison of Mobile, Alabama. Since so many of you aske for it, here goes..
1/2 cup butter or margarine, softened
1 Cup sugar (I used Splenda blend following directions to substitute)
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup cooked, mashed pumpkin (I had some fresh in my freezer that I thawed)
3/4 cup semi-sweet chocolate morsels
3/4 chopped pecans, divided
Glaze (recipe follows)
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, salt, and spices; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels and 1/2 cup pecans. Spoon mixture into a 9x5x3 inch greased and floured loafpan. Sprinkle top with remainining pecans. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on a wire rack. Drizzle top of loaf with glaze. Yield: 1 loaf (note: I doubled my recipe for two loaves and shared one with my neighbor)
1/2 cup sifted powdered sugar
1 TBSP half-n-half
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Combine all ingredients stirring until smooth. Yield: 1/4 cup
Saturday, July 6, 2013
I made this lemon cake from a box mix for July 4th. My hubby loves lemon cake! Actually, he just loves cake. Anyway, I did jazz the cake mix up a bit. I can never follow exact directions. Instead of water I use buttermilk. That makes any box cake mix so moist! Everyone will think you made it from scratch, trust me on this.
When I iced the cake I also used a pre-made icing. However, I decided to put some lemon curd in the center of the cake. It made it so very tasty and gave the cake such a burst of flavor! This cake turned out to be so moist and yummy that it actually split on me! You can see in the pics the earthquake it created. I was always told that a cake that falls or splits is usually a yummy cake and this cake proved that to be true.
Have a cakey day!!
Wednesday, June 12, 2013
The following recipe is a classic breakfast and sausage bake that my family loves for me to make when we have family gatherings. It is great to have handy during the holidays. Super simple to make. Spray non-stick coating on the bottom and sides of a 9x13 pan. I use a glass pan. 1 can crescent rolls - unfold and place in bottom of coated pan. 1 pkg sausage browned, crumbled and drained. Spread on top of rolls. 4 eggs beaten and mix with milk to make 2 cups total. Pour over sausage and rolls. Finish by adding grated cheese on top. I usually get a combination of cheddar and/or monterey jack cheese about 1 1/2 cups spread liberally. Bake in preheated oven for 1/2 hour at 350 degrees. Allow to cool and slice to serve. Fresh fruit compliments this dish.