tag:blogger.com,1999:blog-88557454257761993532024-03-13T10:02:41.642-07:00What's For Dinner?Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-8855745425776199353.post-40296579735499646602024-03-02T09:38:00.000-08:002024-03-02T09:40:04.346-08:00Baked Mexican-Style Rice<p style="font-family: Arial; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 cup rice, rinsed</span></li><li><span style="font-family: arial; font-size: medium;">1 3/4 cups boiling water</span></li><li><span style="font-family: arial; font-size: medium;">4 tablespoons diced potato</span></li><li><span style="font-family: arial; font-size: medium;">4 tablespoons frozen mixed vegetables</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">1 1/2 teaspoons ground cumin</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons tomato paste</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons chicken bouillon paste</span></li></ul><p></p>
<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: medium;"><br /></span></p>
<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.</span></p><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><i>1/2 recipe:</i></span></div><div><span style="font-family: arial; font-size: medium;"><i><br /></i></span></div><div><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/2 cup rice, rinsed</span></li><li><span style="font-family: arial; font-size: medium;">7/8 cup boiling water</span></li><li><span style="font-family: arial; font-size: medium;">2 tablespoons diced potato</span></li><li><span style="font-family: arial; font-size: medium;">2 tablespoons frozen mixed vegetables</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">3/4 teaspoon ground cumin</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon tomato paste</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon chicken bouillon paste</span></li></ul><p></p>
<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: medium;"><br /></span></p>
<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.</span></p></div><div><br /></div>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-25495354054607787742024-02-24T14:07:00.000-08:002024-02-24T14:07:29.226-08:00Bob's Redmill Old Fashioned Biscuits<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: arial;"><span style="font-size: large;"><i>Possibly the best biscuits ever!</i></span></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: arial;"><span style="font-size: large;"><br /></span></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: arial;"><span style="font-size: large;">2 cups all-purpose flour</span></span></li><li><span style="font-family: arial;"><span style="font-size: large;">1 tablespoon baking powder</span></span></li><li><span style="font-family: arial;"><span style="font-size: large;">1 tablespoon sugar</span></span></li><li><span style="font-family: arial;"><span style="font-size: large;">1 teaspoon salt</span></span></li><li><span style="font-family: arial;"><span style="font-size: large;">6 tablespoons butter</span></span></li><li><span style="font-family: arial;"><span style="font-size: large;">1 cup milk</span></span></li></ul><p></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: large;">Preheat oven to 425 degrees F. Whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: large;">Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. Place biscuits on ungreased baking sheet.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: large;">Bake 12-15 minutes or until golden brown.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: large;">Makes 6 big biscuits.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><span style="font-size: large;">Original post <a href="https://www.bobsredmill.com/recipes/how-to-make/bobs-old-fashioned-biscuits-2/" target="_blank">here.</a></span></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-15968701777966852002022-03-04T08:54:00.000-08:002022-03-04T08:54:10.261-08:00Fideo con Pollo y Tomate<div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Mal2DGkHKcM/YR18GQpavrI/AAAAAAAAFKk/FfuZ21WXBoIBJgEWHxRu8P7F2kmbCLHdQCLcBGAsYHQ/s400/fideo.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://1.bp.blogspot.com/-Mal2DGkHKcM/YR18GQpavrI/AAAAAAAAFKk/FfuZ21WXBoIBJgEWHxRu8P7F2kmbCLHdQCLcBGAsYHQ/w400-h300/fideo.jpeg" width="400" /></a></div><div><br /></div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">3 bone-in chicken thighs, cooked & shredded, about 2 cups</span></li><li><span style="font-family: arial; font-size: medium;">1 1/2 tablespoons vegetable oil</span></li><li><span style="font-family: arial; font-size: medium;">2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)</span></li><li><span style="font-size: medium;"><span style="font-family: arial;">2 cubes Knorr Caldo de Tomate bouillon or </span><span style="font-family: arial;"> <span>Knorr Caldo de Pollo bouillon</span></span></span></li><li><span style="font-family: arial; font-size: medium;">1 cup diced onion</span></li><li><span style="font-family: arial; font-size: medium;">3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)</span></li><li><span style="font-family: arial; font-size: medium;">3-4 cups water (enough to cover pasta)</span></li><li><span style="font-family: arial; font-size: medium;">salt & pepper to taste (I used 1 teaspoon)</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">2 1/2 teaspoons ground cumin</span></li><li><span style="font-family: arial; font-size: medium;">4 whole Serrano peppers, unbroken & stems on </span></li></ul><p></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.</span></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><br />Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-25606980820567280822022-02-14T15:01:00.002-08:002022-02-14T15:01:35.984-08:00Homestyle Veg-All Beef Stew (Updated)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I2eneZB0Tlk/YCyqWlIsXWI/AAAAAAAAE8k/tlM0GCtaTkMu-22I2N0wnqPG4VwtvLc_ACLcBGAsYHQ/s640/stew.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-I2eneZB0Tlk/YCyqWlIsXWI/AAAAAAAAE8k/tlM0GCtaTkMu-22I2N0wnqPG4VwtvLc_ACLcBGAsYHQ/w400-h300/stew.jpg" width="400" /></a></div><p><br /></p><p><br /></p><p></p><div id="E301" is="qowt-word-para" qowt-eid="E301" style="background-color: white; line-height: 1.2; list-style-type: none; padding: 0px 0px 0pt;"><ul><li><span style="font-family: arial; font-size: medium; line-height: 1.2; white-space: pre-wrap;"> 1 medium onion, peeled and cut in eighths</span></li><li><span style="font-family: arial; font-size: medium; line-height: 1.2; white-space: pre-wrap;"> 2 teaspoons minced garlic</span></li><li><span style="font-family: arial; font-size: medium; line-height: 1.2; white-space: pre-wrap;"> 1 ½ pounds cubed beef stew meat</span></li><li><span face=""verdana" , sans-serif" style="font-family: arial; font-size: medium;"><span class="qowt-font4-Arial" id="E310" is="qowt-word-run" qowt-eid="E310" style="display: inline; white-space: pre-wrap;"> 1 (14 ½ ounce)</span><span class="qowt-font4-Arial" id="E311" is="qowt-word-run" qowt-eid="E311" style="display: inline; white-space: pre-wrap;"> can no salt added diced tomatoes (do not drain)</span></span></li><li><span face=""verdana" , sans-serif"><span class="qowt-font4-Arial" id="E314" is="qowt-word-run" qowt-eid="E314" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;"> 3-4 cups (5-6) peeled and diced potatoes</span></span></li><li><span face=""verdana" , sans-serif"><span class="qowt-font4-Arial" is="qowt-word-run" qowt-eid="E314" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;">1 cup baby carrots, cut in half</span></span></li><li><span face=""verdana" , sans-serif"><span class="qowt-font4-Arial" is="qowt-word-run" qowt-eid="E314" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;">1 cup (2-3 large) celery diced</span></span></li><li><span face=""verdana" , sans-serif"><span class="qowt-font4-Arial" is="qowt-word-run" qowt-eid="E314" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;">1 (14 1/2 ounce) can sweet peas, drained</span></span></li><li><span style="font-family: arial; font-size: medium; line-height: 1.2; white-space: pre-wrap;"> 1 teaspoon each paprika, marjoram, and chili powder</span></li><li><span style="font-family: arial; font-size: medium; line-height: 1.2; white-space: pre-wrap;"> Water to cover</span></li></ul></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; line-height: 1.2; list-style-type: none; padding: 0px 0px 0pt;"><span style="font-family: arial; font-size: medium;"><br /></span><ol><li><span face=""verdana" , sans-serif" style="font-family: arial; font-size: medium;"><span class="qowt-font4-Arial" id="E324" is="qowt-word-run" qowt-eid="E324" style="display: inline; white-space: pre-wrap;">In Dutch oven, </span><span class="qowt-font4-Arial" id="E326" is="qowt-word-run" qowt-eid="E326" style="display: inline; white-space: pre-wrap;">saute</span><span class="qowt-font4-Arial" id="E328" is="qowt-word-run" qowt-eid="E328" style="display: inline; white-space: pre-wrap;"> onion in oil until soft; add garlic. </span></span></li><li><span class="qowt-font4-Arial" face=""verdana" , sans-serif" is="qowt-word-run" qowt-eid="E328" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;">Add meat, tomatoes, vegetables and seasoning. Add water to cover. </span></li><li><span class="qowt-font4-Arial" face=""verdana" , sans-serif" is="qowt-word-run" qowt-eid="E328" style="display: inline; font-family: arial; font-size: medium; white-space: pre-wrap;">Heat covered until meat and vegetables are heated through.</span></li></ol></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; line-height: 1.2; list-style-type: none; padding: 0px 0px 0pt;"><span face=""verdana" , sans-serif" style="font-family: arial; font-size: medium;"><br /></span></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; list-style-type: none; padding: 0px 0px 0pt;"><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="font-family: arial; font-size: medium; line-height: 19.2px; white-space: pre-wrap;">**This was adapted from a recipe on the label of the Homestyle Veg-All cans a few years ago.</span></span></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; list-style-type: none; padding: 0px 0px 0pt;"><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="line-height: 19.2px; white-space: pre-wrap;"><br /></span></span></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; list-style-type: none; padding: 0px 0px 0pt;"><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="line-height: 19.2px; white-space: pre-wrap;"><br /></span></span></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; list-style-type: none; padding: 0px 0px 0pt;"><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="line-height: 19.2px; white-space: pre-wrap;"><br /></span></span></div><div id="E323" is="qowt-word-para" qowt-eid="E323" style="background-color: white; list-style-type: none; padding: 0px 0px 0pt;"><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="line-height: 19.2px; white-space: pre-wrap;"><br /></span></span></div><div><span face=""arial" , "arial unicode ms" , "arimo" , "microsoft sans" serif , sans-serif"><span face=""verdana" , sans-serif" style="line-height: 19.2px; white-space: pre-wrap;"><br /></span></span></div>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-24636096705126009552022-02-12T17:23:00.000-08:002022-02-12T17:23:09.665-08:00Italian Sausage and Tortellini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUsVQOGzngkG0yyF5kcRLksvsJO4yfHOj2dfWzzuzhAkwRvN57FikVEhbGvK7dipVW2fYxVMkPl9JwPzUnVq6WeXBb8bbSOYergVL5CW0wNYPoHjtyKEfn2X7N2dSZ6LSLO9iSI8yGnMhwQbEFhUqjeJGxbc2R5XXa6ateRyvpV-onmZyCQ4WzIg=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUsVQOGzngkG0yyF5kcRLksvsJO4yfHOj2dfWzzuzhAkwRvN57FikVEhbGvK7dipVW2fYxVMkPl9JwPzUnVq6WeXBb8bbSOYergVL5CW0wNYPoHjtyKEfn2X7N2dSZ6LSLO9iSI8yGnMhwQbEFhUqjeJGxbc2R5XXa6ateRyvpV-onmZyCQ4WzIg=w400-h300" width="400" /></a></div><p><br /></p><span style="font-family: arial; font-size: medium;"><ul style="text-align: left;"><li>1 (19 ounces) package Mild Italian Sausage links, cooked and sliced into coins</li><li>1 sweet yellow onion, diced</li><li>1/2 cup carrots, finely diced</li><li>3 cloves garlic, minced</li><li>4 cups baby spinach, fresh</li><li>1 (24 ounces) jar marinara sauce*</li><li>1 cup beef broth*</li><li>1/2 teaspoon salt</li><li>1 (16 ounces) bag frozen cheese tortellini</li><li>1/4 cup grated Parmesan cheese*</li></ul></span><p></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">In a large skillet, brown the Italian sausage over medium heat.</span></p><p><span style="font-family: arial; font-size: medium;">Remove the sausage from the skillet and add the onions and carrots to the skillet and cook until soft and translucent. Stir in the garlic.</span></p><p><span style="font-family: arial; font-size: medium;">Add the marinara sauce, broth, Italian sausage, and salt and stir to combine.</span></p><p><span style="font-family: arial; font-size: medium;">Stir in the tortellini and continue to cook over medium heat. Once the sauce starts to bubble, reduce the heat to low and simmer the sauce covered until the tortellini is soft. </span></p><p><span style="font-family: arial; font-size: medium;">Once the tortellini are soft, remove the lid and turn up the heat to medium and stir in the spinach. Cook for 3-5 minutes, or until the spinach is wilted.</span></p><p><span style="font-family: arial; font-size: medium;">Stir in the Parmesan cheese. </span></p><p><span style="font-family: arial; font-size: medium;">*I used Prego Roasted Garlic & Herb pasta sauce</span></p><p><span style="font-family: arial; font-size: medium;">*I used 1 teaspoon beef bouillon & 1 cup water</span></p><p><span style="font-family: arial; font-size: medium;">*I used the green can Parmesan cheese</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Original recipe <a href="https://easyfamilyrecipes.com/italian-sausage-tortellini-skillet/">here.</a></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span> </p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-46780644660066770602021-12-28T18:20:00.001-08:002021-12-28T18:20:10.360-08:00Mom's Sausage Rice Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vXFBAYc1hs0/YSv8gltk9zI/AAAAAAAAFLQ/Pa_ejLJvOkkFziOlxM_nQwxjdVtoWNSpgCLcBGAsYHQ/s2048/Sausage%2BRice%2BCasserole.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://1.bp.blogspot.com/-vXFBAYc1hs0/YSv8gltk9zI/AAAAAAAAFLQ/Pa_ejLJvOkkFziOlxM_nQwxjdVtoWNSpgCLcBGAsYHQ/w400-h266/Sausage%2BRice%2BCasserole.JPG" width="400" /></a></div><br /><p><br /></p><p><br /></p><p><span style="font-family: arial; font-size: medium;"> Passed down from my grandma <3</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">1 pound bulk sausage</span></li><li><span style="font-family: arial; font-size: large;">1 cup chopped celery</span></li><li><span style="font-family: arial; font-size: large;">1 cup chopped onion</span></li><li><span style="font-family: arial; font-size: large;">1 can cream of mushroom soup</span></li><li><span style="font-family: arial; font-size: large;">1 can cream of chicken soup</span></li><li><span style="font-family: arial; font-size: large;">1 1/4 cup? soup can water</span></li><li><span style="font-family: arial; font-size: large;">1 cup uncooked regular white rice</span></li><li><span style="font-family: arial; font-size: large;">Onion powder</span></li></ul><p></p><p><span style="font-family: arial; font-size: medium;">No extra salt!</span></p><p><span style="font-family: arial; font-size: medium;">Brown sausage in skillet; drain well. Combine with all other ingredients; stir gently to mix. Spoon into a large casserole; cover and bake at 325 degrees for 2 hours. Serves 10 to 12.</span></p><p><br /></p><p> </p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-53868945619641261072021-12-28T18:16:00.001-08:002021-12-28T18:21:30.476-08:00Cheesy Beef Enchiladas<p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: arial; font-size: large;">I tried this recipe from Julia Pacheco and it was so good!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">1 pound ground beef</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoon onion powder</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoon chili powder</span></li><li><span style="font-family: arial; font-size: large;">20 ounces red enchilada sauce</span></li><li><span style="font-family: arial; font-size: large;">1 1/2 cups shredded sharp Cheddar cheese</span></li><li><span style="font-family: arial; font-size: large;">12 corn tortillas</span></li></ul><p></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Preheat oven to 375 degrees. Brown ground beef and drain any excess grease. Return to pan. Add the seasonings, 3/4 of one of cans of enchilada sauce, and 1/2 cup of cheese. Stir to combine and let the cheese melt into the mixture. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Spray a 13x9 baking dish with nonstick spray. Pour remaining 1/4 can of enchilada sauce into dish and spread around bottom of pan. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Wrap tortillas in a wet paper towel and microwave for about a minute, until they are soft. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Spoon meat mixture into the tortilla and fold it around the mixture. Place seam side down into baking dish. Repeat with remaining tortillas. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;">Pour the whole second can of enchilada sauce over the rolled enchiladas. Top with remaining cheese. Bake for 20-25 minutes. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: medium;"><i>You can find the original recipe <a href="https://www.juliapacheco.com/cheesy-beef-enchiladas/">here.</a></i></span></p><div><br /></div>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-76830863531202140982021-11-23T13:31:00.000-08:002021-11-23T13:31:05.292-08:00Sweet Potato Casserole with Pecan Topping<div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Sweet Potato Mixture:</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">2 cans (29 ounces each) Bruce's Cut Sweet Potatoes (Yams), well drained</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">2 eggs, well beaten</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">3/4 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1/2 teaspoon cinnamon</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1/4 cup butter, melted</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Pecan Topping:</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1/2 cup all purpose flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">3/4 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 cup chopped pecans</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1/4 cup butter, melted</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Preheat oven to 375 degrees F. Grease a 13x9 inch baking dish. In a large bowl, mash sweet potatoes. Add rest of ingredients for sweet potato mixture. Spread evenly in prepared dish.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">In a medium bowl, combine pecan topping ingredients. Sprinkle evenly over sweet potato mixture.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Bake 30 to 35 minutes or until topping is browned. Let sit for 10 minutes before serving.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Variation</u>: Can replace pecan topping with 2 cups miniature marshmallows (or just pile them on top!)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><i>Adapted from the Bruce's Yams label</i></span></div><p><span style="font-family: arial; font-size: medium;"><br /></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-1267289429388938332021-10-23T21:29:00.004-07:002021-12-06T16:23:04.872-08:00Libby's Famous Pumpkin Pie<p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://1.bp.blogspot.com/-VmcU-enWyQU/YaaCI-ge77I/AAAAAAAAFOw/R_kqM-mESRIMJ9fMzIlPc0ElB100a8_kQCLcBGAsYHQ/s2048/07C1BB8B-50BA-4212-A516-AF5BCA0E479C_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-VmcU-enWyQU/YaaCI-ge77I/AAAAAAAAFOw/R_kqM-mESRIMJ9fMzIlPc0ElB100a8_kQCLcBGAsYHQ/w400-h300/07C1BB8B-50BA-4212-A516-AF5BCA0E479C_1_201_a.heic" width="400" /></a></span></div><span style="font-family: arial; font-size: medium;"><br /><span style="white-space: pre-wrap;"><br /></span></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: arial; font-size: large; white-space: pre-wrap;">1 can (15 ounces, or 2 cups) Libby’s 100% Pure Pumpkin</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="white-space: pre-wrap;">1 can (12 ounces, or 1 ½ cups) Carnation Evaporated Milk</span><br /><span style="white-space: pre-wrap;">¾ cup granulated sugar</span><br /><span style="white-space: pre-wrap;">½ teaspoon salt</span><br /><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 ¾ teaspoon pumpkin pie spice; </span><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">or</span><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">, </span><br /><span style="white-space: pre-wrap;"> 1 teaspoon ground cinnamon</span><br /><span style="white-space: pre-wrap;"> ½ teaspoon ground ginger</span><br /><span style="white-space: pre-wrap;"> ¼ teaspoon ground cloves</span><br /><span style="white-space: pre-wrap;">2 large eggs</span><br /><span style="white-space: pre-wrap;">1 unbaked 9-inch deep-dish pie shell</span></span></p><p><b id="docs-internal-guid-b6907a2c-7fff-c4df-cf84-1990f608b546" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="font-family: arial; font-size: medium;"><br /></span></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk. Pour into the pie shell.</span></span></p><p><span style="white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">Bake in a preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F. Bake for 30-40 minutes (40-50 minutes) or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.</span></span></p><p><span style="white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">Original recipe <a href="https://www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/">here.</a></span></span></p><p><span style="white-space: pre-wrap;"><br /></span></p><p><span style="font-family: arial; font-size: medium; white-space: pre-wrap;">*Cook's Country states that the filling should be baked until filling reaches 165 degrees F. for the perfect pie</span></p><p><span style="white-space: pre-wrap;"><br /></span></p><p><br class="Apple-interchange-newline" /></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-7201466676118764492021-10-19T16:19:00.000-07:002021-10-19T16:19:10.873-07:00Roasted Red Pepper Hummus<p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">1 (15 ounces) can garbanzo beans, drained, reserve liquid</span></li><li><span style="font-family: arial; font-size: large;">2 teaspoons minced garlic</span></li><li><span style="font-family: arial; font-size: large;">2 tablespoons lemon juice</span></li><li><span style="font-family: arial; font-size: large;">1 tablespoon olive oil (I used vegetable oil in a pinch)</span></li><li><span style="font-family: arial; font-size: large;">2 tablespoons peanut butter (or any other nut butter)</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoon ground cumin</span></li><li><span style="font-family: arial; font-size: large;">1 or 2 strips of jarred roasted red pepper and small amount of its juice</span></li></ul><p></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">I adapted this <a href="https://plainandnotsoplain.com/large-family-food-idea-snacks-homemade-hummus-pita-chips/">recipe.</a></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-80458860288163062852021-06-07T11:38:00.000-07:002021-06-07T11:38:16.594-07:00Classic Cherry Cheese Pie<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XTgMV_2VRlQ/YL5nDPkk3DI/AAAAAAAAFHs/Dvgdtzb850wgdNdQ4JAGM8Q0lNhV3oQOgCLcBGAsYHQ/s2048/cherryp.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-XTgMV_2VRlQ/YL5nDPkk3DI/AAAAAAAAFHs/Dvgdtzb850wgdNdQ4JAGM8Q0lNhV3oQOgCLcBGAsYHQ/w400-h300/cherryp.jpeg" width="400" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">1 (9 inch) graham cracker crust</span></li><li><span style="font-family: arial; font-size: large;">1 (20 ounces) can cherry pie filling</span></li><li><span style="font-family: arial; font-size: large;">1 (8 ounces) package cream cheese, softened (I prefer Philadelphia brand)</span></li><li><span style="font-family: arial; font-size: large;">1 (14 ounces) can sweetened condensed milk</span></li><li><span style="font-family: arial; font-size: large;">1/3 cup lemon juice (I use bottled lemon juice)</span></li><li><span style="font-family: arial; font-size: large;">1 teaspoon vanilla</span></li></ul></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br />Beat the softened cream cheese with a hand mixer until it is creamy. Add the milk, lemon juice, vanilla. Mix until thoroughly combined. Pour mixture into the graham cracker crust. At this time, I also put my cherry pie filling the refrigerator also. After the filling has been chilled for a few hours, top pie with the cherry pie filling. </span></div>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-9945782039199889342021-04-24T17:39:00.000-07:002021-04-24T17:39:13.356-07:00Ground Beef Hash Brown Bake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9uTP74uPDEI/YIS5LTPEdnI/AAAAAAAAFF0/7GKYsmBjjRodRd6cCqFpbQxn-K-3d4DqwCLcBGAsYHQ/s640/beefhashcass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-9uTP74uPDEI/YIS5LTPEdnI/AAAAAAAAFF0/7GKYsmBjjRodRd6cCqFpbQxn-K-3d4DqwCLcBGAsYHQ/w400-h300/beefhashcass.jpg" width="400" /></a></div><br /><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 pound (16 ounces) ground beef</span></li><li><span style="font-family: arial; font-size: medium;">1 tablespoon dried minced onion (or 1/2 cup diced onion)</span></li><li><span style="font-family: arial; font-size: medium;">1 package (26 ounces) frozen shredded hash browns ( 4 cups fresh shredded potatoes?)</span></li><li><span style="font-family: arial; font-size: medium;">1 can (14 1/2 ounces) cream of mushroom soup</span></li><li><span style="font-family: arial; font-size: medium;">1 cup milk</span></li><li><span style="font-family: arial; font-size: medium;">2 cups shredded Cheddar cheese, divided</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">salt & black pepper, as desired</span></li></ul><p></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Preheat oven to 350 degrees F. In a Dutch oven, brown ground beef and onion. Drain the ground beef and return to pot. In the same pot, combine hash browns , soup, milk, garlic powder, salt, pepper, and 1 cup of the cheese. Heat until ingredients are combined and mixture is warm. Turn mixture into a 13 x 9 inch baking dish. Bake uncovered for 30 to 40 minutes, sprinkling top with the reserved cup of cheese in the last 10 minutes.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Original post <a href="https://www.5dollardinners.com/hashbrown-beef-bake/">here.</a></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-34563077895597905882021-04-21T18:14:00.000-07:002021-04-21T18:14:06.313-07:00Perfectly Seasoned Slow Cooker Pinto Beans<div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 pound (16 ounces) bag of dried pinto beans</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons olive oil</span></li><li><span style="font-family: arial; font-size: medium;">1 small yellow onion, diced</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon minced garlic</span></li><li><span style="font-family: arial; font-size: medium;">4 slices of thick cut bacon</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon salt (adjust to your preference)</span></li><li><span style="font-family: arial; font-size: medium;">4 teaspoons chicken broth concentrate</span></li><li><span style="font-family: arial; font-size: medium;">1 bay leaf</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon granulated white sugar</span></li></ul></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Pour the beans into a large bowl or slow cooker bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans in a stovetop safe pan at a steady boil for about 10 minutes before you begin to cook them. Drain and rinse the beans after this step. Heat olive oil in a pan and saute onions and garlic until soft and fragrant. Transfer all of the ingredients to the slow cooker bowl and cover beans with at least 2 inches of water. Set slow cooker to high and cook for 4-6 hours, until beans are as soft as you desire.</span></div><p><br /></p><p><span style="font-family: arial; font-size: medium;">Original recipe <a href="https://www.loavesanddishes.net/the-secret-to-perfect-old-fashioned-pinto-beans/">here.</a> </span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-1914163490988868292021-04-08T18:40:00.000-07:002021-04-08T18:40:11.777-07:00Creamy Spinach and Mushroom Chicken<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f31M_92Np5k/YG-rhtceuJI/AAAAAAAAFFA/wgiQYkMd5_UXjb82uZTqIV04q0axEnGbwCLcBGAsYHQ/s640/spinmushchk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-f31M_92Np5k/YG-rhtceuJI/AAAAAAAAFFA/wgiQYkMd5_UXjb82uZTqIV04q0axEnGbwCLcBGAsYHQ/w400-h300/spinmushchk.jpg" width="400" /></a></div><br /><p><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><ul style="text-align: left;"><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 tablespoons olive oil</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">4 tablespoons butter</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">3-4 chicken breasts, halved crosswise</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Salt and pepper to taste</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">10 ounces Cremini mushrooms, sliced</span></li></ul><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><ul style="text-align: left;"><li><span style="font-family: Arial;"><span style="font-size: 17.3333px; white-space: pre-wrap;">3 teaspoons minced garlic</span></span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 tablespoons flour</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 teaspoon garlic powder</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 cup chicken broth</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 cup heavy cream or half & half</span></li><li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">½ cup grated Parmesan cheese</span></li><li><span style="font-family: Arial;"><span style="font-size: 17.3333px; white-space: pre-wrap;">Salt and black pepper, to taste</span></span></li><li><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;">1 cup baby spinach, stems removed (I just used a big handful)</span></li></ul><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;">Place 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Melt butter over medium heat. Add chicken. Season with salt and pepper. Brown chicken until internal temperature is 165 degrees F. Remove from pan. Melt an additional 1 tablespoon of butter and olive oil together. Saute mushrooms until they are soft. Remove from pan. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;">Place 2 tablespoons of butter in skillet. Add garlic and saute until fragrant. Add flour and allow to cook for a minute or two to remove the raw flour taste. Slowly stir in chicken broth and garlic powder. Add the heavy cream. Stir until sauce is thickened. Add Parmesan cheese and stir until melted in the sauce. Season sauce with salt and pepper, as needed. Stir in baby spinach and allow to wilt. Add chicken and mushrooms back to the skillet and coat chicken with the sauce. Serve over your favorite pasta.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;">Original recipe <a href="https://whatsinthepan.com/chicken-with-spinach-and-mushrooms-in-creamy-parmesan-sauce/" target="_blank">here.</a></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 13pt; white-space: pre-wrap;"><br /></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-71768637548408805632021-03-28T11:40:00.003-07:002021-09-20T15:22:03.261-07:00Country-Style Smothered Green Beans<div class="separator" style="text-align: center;"><a href="https://1.bp.blogspot.com/-MQVPQ33-j0E/YUkIoSEMPTI/AAAAAAAAFMg/eDXlO1tfTVwzOOZqtvx-dFwhIVXfHTsmwCLcBGAsYHQ/s382/greenbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="382" height="266" src="https://1.bp.blogspot.com/-MQVPQ33-j0E/YUkIoSEMPTI/AAAAAAAAFMg/eDXlO1tfTVwzOOZqtvx-dFwhIVXfHTsmwCLcBGAsYHQ/w400-h266/greenbeans.jpg" width="400" /></a></div><p style="text-align: left;"></p><br /><br /><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">2 strips (3 ounces, approximately) thick cut bacon, cut into pieces (use more if you wish!)</span></div></span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup diced onion</span></li><li><span style="font-family: arial; font-size: medium;">1 pound frozen cut green beans (or, fresh from the Farmers' Market!)</span></li><li><span style="font-family: arial; font-size: medium;">1 tablespoon light brown sugar, packed</span></li><li><span style="font-family: arial; font-size: medium;">3/4 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">1/8 teaspoon black pepper</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons low-sodium soy sauce</span></li></ul><span style="font-size: medium;"><p><span style="font-family: arial; font-size: medium;">In a Dutch oven, fry bacon until the grease is released. Remove bacon from pot and set aside, leaving bacon grease in the pot. Saute onion in the grease for a couple of minutes, until fragrant. Add bacon, green beans and seasonings into the pot. Stir all to combine. Cover the pot and simmer on very low heat for 45 minutes, or until the green beans are soft. You may need to add additional water as this simmers so that the green beans don't burn.</span></p> <br /></span><br />Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-70533890655032623582021-03-04T18:46:00.002-08:002021-03-04T18:46:46.720-08:00Mushroom & Bacon Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qWvoJ79oeNg/YEGbWohOEEI/AAAAAAAAE-I/QrZ4ShJyt7kfGK8OVc3g_vlUvaKl3gKtgCLcBGAsYHQ/s1198/baconrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="1198" height="276" src="https://1.bp.blogspot.com/-qWvoJ79oeNg/YEGbWohOEEI/AAAAAAAAE-I/QrZ4ShJyt7kfGK8OVc3g_vlUvaKl3gKtgCLcBGAsYHQ/w400-h276/baconrice.jpg" width="400" /></a></div><p><br /></p><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;"> <span style="font-size: 12pt; white-space: pre-wrap;">2 slices thick-sliced bacon, cut into pieces (may use 3-4 regular slices of bacon)</span></span></li><li><span style="font-size: 12pt; white-space: pre-wrap;"><span style="font-family: arial;">½ onion, minced</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 ½ cups sliced mushrooms, cut into pieces</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 teaspoon minced garlic</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 cup rice, uncooked (I used long-grain white rice)</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3 cups chicken broth</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">⅛ teaspoon dried thyme leaves (I used dried sage)</span></span></li><li><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">⅔ cup shredded Parmesan cheese (I used just under 1/4 cup of the green can stuff)</span></span></li></ul><p></p><span id="docs-internal-guid-b47c97f0-7fff-edae-ea81-c90339b7e4fd"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fry the bacon in a large skillet until browned and crisp. Spoon bacon onto a paper towel lined plate, reserving 1 tablespoon bacon grease in the skillet. Saute the onion in the grease until softened. Add the garlic and saute until fragrant. Add the mushrooms and saute until mushrooms start to release their juices. Add the rice, chicken broth, thyme and bacon to the skillet. Add black pepper, to taste. Stir until combined. Cover skillet tightly with a lid. Simmer for 20-25 minutes, until rice is tender and broth is absorbed. Add cheese and stir until melted.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Inspired by this <a href="https://www.myfoodandfamily.com/recipe/138288/oven-baked-mushroom-bacon-risotto">recipe.</a></span></p><div><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-37010061916670545302021-02-25T08:45:00.002-08:002021-02-25T08:45:48.838-08:00Restaurant-Style Mexican Rice<p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/4 cup diced onion</span></li><li><span style="font-family: arial; font-size: medium;">2 tablespoons oil</span></li><li><span style="font-family: arial; font-size: medium;">1 cup uncooked white rice</span></li><li><span style="font-family: arial; font-size: medium;">3 1/4 cups hot water</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup diced potato</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup frozen mixed vegetables, thawed</span></li><li><span style="font-family: arial; font-size: medium;">2 cubes Knorr Caldo de Pollo bouillon* </span></li></ul><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.</span></div><p></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-9873197188552822392021-02-25T08:28:00.005-08:002021-10-19T16:20:11.896-07:00Pimento Cheese Spread<p></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1fvWiNETRCw/YDfQIQkW1yI/AAAAAAAAE9s/r5w7S0avMhUSAAjfPVfNTgImeEWdKGymQCLcBGAsYHQ/s400/pc2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://1.bp.blogspot.com/-1fvWiNETRCw/YDfQIQkW1yI/AAAAAAAAE9s/r5w7S0avMhUSAAjfPVfNTgImeEWdKGymQCLcBGAsYHQ/w400-h300/pc2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">8 ounces shredded sharp Cheddar cheese ( I shred my own)</span></li><li><span style="font-family: arial; font-size: medium;"> 1 (4 ounces) jar diced pimentos, well-drained</span></li><li><span style="font-family: arial; font-size: medium;">1/3 cup sour cream*</span></li><li><span style="font-family: arial; font-size: medium;">1/3 cup mayonnaise</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon Worcestershire sauce</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon ground cayenne pepper</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">Generous dash black pepper</span></li></ul><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">*can substitute additional mayonnaise for the sour cream</span></div><p></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-63716232523942882382021-02-18T15:44:00.000-08:002021-02-18T15:44:51.604-08:00Smoked Sausage, Potato, & Green Bean Bake<p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zgjhTMTF9qY/YC766uUEJ5I/AAAAAAAAE9E/zJS4mXAuJfsFfk3zFGhRQkcoo2VkoZyvACLcBGAsYHQ/s2048/sauspotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="2048" height="224" src="https://1.bp.blogspot.com/-zgjhTMTF9qY/YC766uUEJ5I/AAAAAAAAE9E/zJS4mXAuJfsFfk3zFGhRQkcoo2VkoZyvACLcBGAsYHQ/w400-h224/sauspotato.jpg" width="400" /></a></div><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;"><span style="white-space: pre-wrap;">1 (14 ounces) package smoked sausage, sliced ¼ inch thick</span></span></li><li><span style="font-family: arial; font-size: medium; white-space: pre-wrap;">1 (14.5 ounces) can cut green beans, drained</span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">3-4 potatoes, peeled and cut into bite-sized pieces</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">1-2 tablespoons vegetable oil</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">1 teaspoon onion powder</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">¼ teaspoon garlic powder</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">1 teaspoon Slap Ya Mama seasoning</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">½ teaspoon salt</span></span></li><li><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">Dash black pepper</span></span></li></ul><p></p><span id="docs-internal-guid-9d77791f-7fff-59dd-aab7-9258391df63c"><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;">Preheat oven to 400 degrees F. Mix all ingredients in a bowl. Transfer to a 13x9 inch foil lined baking dish. Cover with foil and bake for 40 minutes or until potatoes are tender.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial; font-size: medium;"><i>Adapted from <a href="https://www.greatgrubdelicioustreats.com/sausage-green-bean-potato-casserole/#wprm-recipe-container-21471" target="_blank">this post.</a></i></span></span></p><div><span style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-70500563188669117972021-01-19T19:01:00.000-08:002021-01-19T19:01:00.825-08:00Peanut Butter Frosting<p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/2 cup (1 stick) butter, softened</span></li><li><span style="font-family: arial; font-size: medium;">1 cup creamy peanut butter</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon vanilla extract</span></li><li><span style="font-family: arial; font-size: medium;">2 cups confectioners' sugar</span></li><li><span style="font-family: arial; font-size: medium;">2-3 tablespoons milk</span></li></ul><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Original recipe can be found <a href="https://www.allrecipes.com/recipe/84429/fluffy-peanut-butter-frosting/" target="_blank">here.</a></span></div><p></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-15910743629579803142020-12-16T15:12:00.001-08:002022-02-14T15:04:59.702-08:00Ro-Tel Chicken Doritos Casserole<p> </p><p><br /></p><p><br /></p><p><br /></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">3 chicken breasts, cooked and cubed</span></li><li><span style="font-family: arial;">1 bag Doritos, crushed</span></li><li><span style="font-family: arial;">1 can Ro-tel</span></li><li><span style="font-family: arial;">1 can cream of chicken soup</span></li><li><span style="font-family: arial;">1 pound Velveeta cheese</span></li></ul><p></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">In a microwave-safe bowl, mix together Ro-tel, cream of chicken soup and cubed Velveeta cheese. Heat mixture in microwave in 1 minute increments until smooth and warm. Stir in chicken. In a casserole dish, layer 1/2 of the Doritos and 1/2 of the chicken and cheese mixture. Repeat the layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.</span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-60409720433172389992020-09-26T18:47:00.000-07:002020-09-26T18:47:11.214-07:00Imitation Crab Casserole<p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 (8 ounces) package imitation crab meat, Flake style preferred</span></li><li><span style="font-family: arial; font-size: medium;">5 ounces cream cheese, softened</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup sour cream or mayonnaise (see note 1)</span></li><li><span style="font-family: arial; font-size: medium;">1 cup shredded Mozzarella cheese</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon soy sauce or Worcestershire sauce (see note 2) </span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon onion powder</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon salt (may omit if using mayonnaise)</span></li><li><span style="font-family: arial; font-size: medium;">Sprinkle of black pepper</span></li><li><span style="font-family: arial; font-size: medium;">1/2 medium onion, sliced into very thin rings</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup chopped celery</span></li><li><span style="font-family: arial; font-size: medium;">1 cup shredded Cheddar cheese</span></li></ul><p></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Preheat oven to 350 degrees F. Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.</span></p><p><span style="font-family: arial; font-size: medium;">Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.</span></p><p><span style="font-family: arial; font-size: medium;">Note 2: My personal preference is Worcestershire sauce.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Inspired by this <a href="https://www.sizzlingeats.com/crab-meat-casserole/">post</a>.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-size: medium;"> </span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-25844600821909853402020-09-14T14:32:00.005-07:002021-04-24T17:20:54.314-07:00BBQ Rib Rub<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6Rp5gVCE2jI/X1_eNSa5olI/AAAAAAAAEv0/PqV6nTh3ddUnioqNxjuMRd3ATUBGzOHaACLcBGAsYHQ/s400/ribrub.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="400" height="250" src="https://1.bp.blogspot.com/-6Rp5gVCE2jI/X1_eNSa5olI/AAAAAAAAEv0/PqV6nTh3ddUnioqNxjuMRd3ATUBGzOHaACLcBGAsYHQ/w541-h250/ribrub.png" width="541" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span><p></p><p><span style="font-family: arial; font-size: x-large;"><br /></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">4 tablespoons light brown sugar</span></li><li><span style="font-family: arial; font-size: large;">2 tablespoons smoked paprika</span></li><li><span style="font-family: arial; font-size: large;">1 tablespoon ground coriander (not included in original recipe but I loved the addition)</span></li><li><span style="font-family: arial; font-size: large;">1 1/2 teaspoons onion powder</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoons ground black pepper</span></li><li><span style="font-family: arial; font-size: large;">1 tablespoon table salt (I reduced this to approx. 2 teaspoons)</span></li><li><span style="font-family: arial; font-size: large;">1/2 teaspoon dried thyme (I did not use this)</span></li><li><span style="font-family: arial; font-size: large;">1 1/2 teaspoons garlic powder</span></li><li><span style="font-family: arial; font-size: large;">1 1/2 teaspoons cayenne pepper (I did not use this)</span></li><li><span style="font-family: arial; font-size: large;">2 teaspoons chili powder </span></li></ul><p></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">Mix spices together and rub on your ribs or other pork before using your preferred cooking method.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">I found the original recipe <a href="http://www.madeinmykitchen.com/2014/04/atk-memphis-bbq-spare-ribs.html" target="">here.</a></span></p><p><span style="font-family: arial; font-size: medium;"><b>Updated 4/21</b></span></p>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-91084655916669321512020-08-24T11:25:00.000-07:002020-08-24T11:25:38.138-07:00Tuna Noodle Casserole<p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: x-large;">2 cans cream of mushroom soup</span></li><li><span style="font-family: arial; font-size: x-large;">2 cups milk</span></li><li><span style="font-family: arial; font-size: x-large;">2 cups frozen peas</span></li><li><span style="font-family: arial; font-size: x-large;">2 (6 ounce) cans tuna, drained</span></li><li><span style="font-family: arial; font-size: x-large;">4 cups hot, cooked medium egg noodles</span></li><li><span style="font-family: arial; font-size: x-large;">2 tablespoons dry bread crumbs</span></li><li><span style="font-family: arial; font-size: x-large;">1 tablespoon butter, melted</span></li><li><span style="font-family: arial; font-size: x-large;">Salt and pepper, to taste</span></li></ul><p><br /></p><span style="font-family: arial; font-size: x-large;">Stir soup, milk, peas, tuna, and noodles in a 3 quart (13x9) casserole dish.Bake at 400 degrees F for 30 minutes or until hot. Mix breadcrumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes more. Makes 6 servings.</span><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><u>Variation</u>: In place of bread crumbs, sprinkle 1/2 cup shredded Cheddar over hot casserole. <br /></span><p></p><p><span style="font-family: arial; font-size: x-large;"><br /></span></p><p><span style="font-family: arial; font-size: x-large;"> </span></p></div>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0tag:blogger.com,1999:blog-8855745425776199353.post-9504696503064594732020-07-19T07:01:00.001-07:002020-07-19T07:01:05.127-07:00Paula Deen's Goulash<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 pound ground beef</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup chopped onion (about 1 small)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 cups water (may need to add more)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 (8 ounce) cans tomato sauce; <i>or</i>, 1 (15 ounce) can tomato sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 (14 1/2 ounce) can petite diced tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon Italian seasoning (optional)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 teaspoons garlic powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 teaspoons salt (may reduce)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 </span><i style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Tablespoons</span></i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> soy sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/8 teaspoon black pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup dry elbow macaroni</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serving suggestions: shredded cheese and Fritos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Adapted from recipe <a href="https://asoutherngirl.com/paula-deens-goulash-the-best-ever/" target="_blank">here.</a></span>Melissa M.http://www.blogger.com/profile/10359821504005962837noreply@blogger.com0