Cooking and entertaining has always been a big part of my life, whether I'm cooking dinner for family, friends, or a fund raiser for the grandkids or celebrating holidays, food is always a huge part of my world.
I enjoy people, and love to bless others with my hospitality. Thank you for visiting my kitchen today, and I hope you find something good to eat!
Okay, okay, your all right, I have been away much too long...no real excuse except that life just gets in my way. Even though I haven't written in a while, I have checked on you my friends. So since I heard that the salad I had left on the last blog has wilted beyond belief, how about a new recipe. This one is totally yummy for all you foodies out there and I think you going to love it!
SHRIMP ENCHILADAS VERDE 1 1/2 lbs. peeled cooked shrimp 21-25 count tails removed and diced 1 C frozen corn thawed 2 small cans chopped green chilies undrained 2 C canned green enchilada sauce or green salsa divided 12 corn tortillas 1 15z. can refried beans 1 C shredded cheese, mexican style 1 C chopped fresh cilantro 1 lime into wedges
Oven should be set 425 degrees. Spray pam on a 13 x 9 glass baking dish. Combine shrimp, corn, chilies and 1/2 cup of enchilada or green salsa and put in microwave oven for 2 1/2 minutes.
Spread 1/4 cup of sauce in baking dish. Top with 6 corn tortillas. Spread the refried beans evenly over the tortillas. Top with shrimp mixture and then add 6 more tortillas. Pour the remaining shrimp mix over the tortillas and cover the dish with foil.
Bake the enchiladas until it begins to bubble around 20 minutes. Remove the foil and spread the cheese on top. Continue baking until heated through and cheese is all melted about 5 minutes. Top with as much cilantro as you want and serve it with the limes wedges.
This is really yummy and your family and guests will really it. This is different and new and definitely a keeper. My family just loves it. Add a salad and fresh fruit! Enjoy!
Well I guess I should have published this yummy salad at the beginning of the summer instead of the end but I just made this salad for my granddaughter's 16th Birthday party at her request and I also wanted to share this with you. This is another salad that came from a friend to a friend. That's what we do...share the good stuff and I hope that you like it too.
Chopped washed Romain Lettuce Sliced strawberries 1 package of sliced almonds caramelized with sugar and in a frying pan 1/4 thinly sliced red onion.
Dressing: 2 C mayonnaise 2/3 C sugar - I use Splenda 1/3 C light or regular cream 1/c red wine vinegar 2 T. poppy seeds 3 T. strawberry jam
If you would like to exchange raspberry's in this salad use raspberry vinegar in the dressing. Toss the Romain, strawberry's, red onion and almonds with the dressing right before serving. There is enough salad dressing for several salads. This salad is so refreshing you, your family and friends will love to serve this. Enjoy!
Since I'm making this wonderful salad for our Sunday super tonight, I thought that I would hop onto the computer and share it with you also. This salad came from my daughter who is a great cook and luckily for me she will also share her recipes. Here in the family we call this the "Batty Salad", because that is her husbands Family name and her wonderful mother-in-law shared this salad with her! That's how the all those recipes goes around and around...
MANDARIN ORANGE SALAD
Large head of Romain Lettuce, washed and cut 4 green onions, sliced thin 1 can Mandarin Oranges, drained 1/3 C of sugar...I use Splenda 1 t. salt 1 t. celery seed 1 t. dry mustard 1/2 C apple cider vinegar 1 C Canola Oil 1 C sliced almonds, toasted
Mix the dressing and Chill. Just before eating mix the lettuce, onions, almonds and Mandarin oranges and add your dressing.
This salad is so great, every time I make it for someone that hasn't had it, they want the recipe and I wanted to share it with you, my new friends. Enjoy!
Well I picked more fresh tomatoes today and I'm going to deliver some tomorrow to family and friends. Today I have a recipe for you that would be great for a large crowd...I just love parties, don't you?
Tomato and Orzo Salad
12 to 14 ears corn 1/2 C Olive Oil, extra-virgin 4 C cooked orzo pasta 1 1/2 lb. cherry tomatoes, halved 1 finely chopped red onion 1 C basil leaves, thinly sliced Sea Salt, pepper and cayenne pepper to taste
Shuck your corn and scrape the kernels. In a large skillet heat 1 T. of olive oil and add the corn. Cook stirring occasionally until slightly charred, you know golden. Transfer to a large bowl to cool, and then stir in the orzo, onion, basil and tomatoes.
In a small bowl whisk together your dressing which is the remaining olive oil, vinegar and salt, pepper and cayenne. Pour over the corn salad and toss. Refrigerate to blend all the flavors.
Now this makes a big salad, which for me is great with large gatherings. You can cut this recipe down to any size you want. I always forget that I'm usually cooking for two during the week and then the frig gets full!
How can anyone pass up the great flavors of homegrown tomatoes, onions and corn on the Cob. Enjoy!
Hi everyone as you can see from the pictures above, my tomato crop is abundant. So I'll be sending several recipes out this week using them. I really like this recipe and it's great for summer when you have this wonderful home grown flavor...
FRESH TOMATO PIE
1 unbaked pie crust 2 C. shredded mozzarella, divided 3 to 4 C medium sized tomato, thinly sliced - let set in an strainer until ready to use 1/2 white onion, sliced in rings 1/2 C Caesar Salad Dressing 1 t. dried basil Parmesan cheese salt and pepper to taste
Heat the oven to 400 degrees. Bake the pie crust 10-12 minutes or until slightly golden. Cool. Reduce the oven temp. to 350 degrees. Sprinkle 3/4 C of the mozzarella cheese on bottom of cooled pie crust. Arrange the tomato slices and then add onion slices evenly over the tomatoes.
Combine salad dressing, and remaining mozzarella cheese, basil, salt and pepper in a small bowl, mix and then spoon over the tomato and onions. Add a light coat of Parmesan cheese over the whole pie.
Bake 40 minutes until bubbly and golden brown.
We really like this pie in the summer time and I hope that you get a chance to make this for your family. Enjoy!
I want to take opportunity to thank my dearest friend Chris from Knitting Mania who so graciously bestowed this award to me...she is a darling girl that has been a gift from GOD just for me! But I am willing to share her with others!!!
I want to pass this 'Sharing the Love' Award on to a very special young lady that I have only had the pleasure of meeting once, about ten or more years ago, but I still continue to hear so many wonderful things about. Her name is Jenna and her blog address is on my sidebar as; turning bright in the sea. I visit her site often, as she is on one of the greatest adventures of her life.
She is so spirit filled with the Heavenly Father and walks daily with the Lord, that reading her blog just lifts me up. Jenna this award is for you to pass on and share this with a loved one that make you smile and touches your heart, as you do mine. GOD bless you and keep you safe.
Hi everyone I'm back from visiting and caring for my brother in Ojai, Ca and he is mending and doing well. Thank you all for your prayers for my brother and sister-in-law. The weather was great and cool there and one day my Aunt Perk and I slipped off to the beach for fried calamari and oysters. Nothing but nothing beats fresh fish!
I wanted to give you a recipe that goes with cool weather, Chris will love this, so I'm sending along my Potato Sausage Soup. This is so easy and simple and really great for a week night supper. It's very similar to the Olive Garden's famous Toscana soup. Give it a try...simply delicious.
Ingredients are: 5 sweet Italian sausage links 5 slices of bacon, cut into pieces 5 medium baking potatoes, cut into large cubes 1 Cup diced white onions 2 large cloves of minced garlic 1 and 1/2 boxes of chicken stock 1 Cup heavy cream 3 Cups fresh spinach salt and pepper to taste
Remove the sausage from the casing and brown in a skillet breaking it up until cooked through. Place the onions and bacon in a large saucepan and cook until the onions are tender. Add the garlic and cook 1 minute longer. Add the chicken broth and potatoes and simmer for 15 minutes. Add the sausage, spinach, cream and continue to simmer another 10 to 15 minutes.
Add some crusty french bread and voila there is your simply Italian dinner! Enjoy!
Hi to all my friends in blogdom! Just a short note to let you know that I will be out of touch for the next week as I am going to Ojai, CA to spend some time with my brother who is having knee surgery on Monday.
I would make me so happy if you would lift my Brother Steve and his lovely wife Jan up in prayer at this time. Not only is my brother going to be out of commission for awhile, but my sister-in-law is having trouble with her one remaining kidney. I know without a doubt that prayer works in our daily life, so please keep them in your thoughts and prayers.
It is such a comfort to drop the tangles of life into God's hands and leave them there.
Cast your cares on the LORD and he will sustain you...
Hey everyone I'm sorry for being away for so long but I have a request from my daughter Jennifer, in fact she has asked several times...for my Bean Salad recipe and I'm finally getting to it. It's easy and switched up from a box mix to just try to make it a little lighter. So here is my version. This is for you Jen...I'm so happy you enjoyed it!
3 BEAN SALAD 2 cans of green beans 1 can of kidney beans 1 can garbanzo beans 1/2 Cup chopped red onion 1/2 Cup chopped red bell pepper
1 packet of Good Seasoning Italian Salad Dressing
1/4 Cup apple cider vinegar 3/4 Cup water 1/4 Cup Canola Oil Sugar or artificial sweetener (if you want your dressing sweetened)
Drain and rinse the canned beans. Add your chopped vegetables and set aside. In a separate bowl add the seasoning mix and the remaining ingredients for the dressing. Add 1 teaspoon of sugar or artificial sweetener at a time, to sweeten the dressing if you would like. I sweeten my dressing to cut the vinegar sometimes. It's an individual thing...so give it a try. ENJOY!
I have been tagged by Chris at Knitting Mania and Trish at Nana's living the Dream at the same time, and I'm very late in answering. So this is going to tell all my crazy secrets...so here we go!
1. What was I doing 10 years ago? Let's see that would be 1998! I was hip deep in medical transcription...crazy job but I learned a lot. It consumed me though and I really didn't have much of a life so I got out of that. Picture this; typing in my pj's with my bunny slippers on. Truth! All day...
2. My favorite snacks? Anything in the sugar group! Pie is of course first...cake is running in second, fudge is third...and being healthy...homemade hummus and black pepper potato chips!!! Yum...
3. 5 things on my to do list? Paint front porch rail, paint the guest bathroom, paint the kitchen cabinets, clean out the flowers beds in the backyard and replant with pretty stuff! Where are you In A Garden.
4. Things I would do if I were a billionaire? Well my husband says for me never to play the lottery because he says that I will give it all away and he is pretty much right. I just want to share! But I would love a home in the mountains and a home on the beach, and just travel and travel. And all our children and grandbabies would be set too!
5. What are 5 jobs that I have had? Bookkeeper, audit analyst, medical transcriptionist, dental assistant, secretary and telephone operator right out of high school.
6. What 5 bad habits do I have? Who me!!! Okay it does slip out, but sometimes, not often, I swear...I don't want to but it sneaks out. I like to shop too much ( husband agrees ). Can't say no enough. I can't always forgive myself. I think maybe one bad habit is that I interfere in my children's lives too much...but I'm not too sure about that. Just don't ask them though...
7. Here is 5 places that I've lived. Porterville, CA. Fresno, CA. Ventura, CA. Bakersfield, CA. Visalia, CA. Yeah I really get around!
8. What are 5 random things that people wouldn't know about me: I got 9 stitches over my right eye surfing no less! I love fishing. I hate doing dishes. I would like to pierce my right ear at the top and get a little diamond! I am terribly soft hearted.
9. What are 5 cd's that I would love to have on a desert island? Misty Edwards, Jordan Sparks, Josh Grobin, Carrie Underwood and Keith Urban.
10. People I want to get to know better: I want to get to know my darling friend Chris more and my cousin Brenda, my sister-in-law Jan and my daughters Kim and Jennifer. I enjoying visiting with my new friends in blogdom Nanatrish from Nana's Living the dream and Cindy from In a Garden.
Sorry everybody that I have been MIA from blogdom but I am back now. You know how things just pile up sometime...well I had a little "daddy blues", (that's what I call it). You see my dad is in a wonderful home in Kingsburg, California and the home is for Alzheimer's patients. He is the one guy there and 5 other ladies that he calls "shug", short for sugar! He is stage 3 and really he is doing pretty well right now. Dad doesn't always make sense when we're visiting but sometimes...there's that little spark in his eye and he knows who I am. Yesterday was his 85 Birthday and this visit we just couldn't connect. As hard as it is, I just thank GOD for days we did connect and giggled and laughed.
This blog is for him and the recipe I'm giving you was his. With his great big, strong, hard working hands he made the most wonderful bread you could ever have. And he also gave the best hugs with those great big hands!!!
2 packages active dry yeast 2 C water - warm 110 degrees 1/2 C sugar 2 t. salt 6 1/2 to 7 C sifted flour 1 egg 1/4 C soft Crisco shortening
In a mixing bowl dissolve the yeast in water and add sugar, salt and about half of the flour. Beat throughly for about 2 minutes. Add the egg and shortening. Gradually beat in the remaining flour until smooth. Cover with a damp kitchen cloth and place in the refrigerator. Punch the dough down occasionally as the dough rises even in the frig. About 2 hours before baking, cut off an amount needed for your rolls and return the remaining dough to the frig. Shape the dough into rolls and place on a greased baking sheet. Cover and let rise ( 1 1/2 to 2 hours). Heat the oven to 400 degrees and bake for 12 - 15 minutes.
The rolls can be formed into dinner buns, crescent rolls or cloverleaf rolls.
To me these rolls are very special and I truly hope that you enjoy Daddy's bread.
Well it's been fun sharing some family recipes with you all. I've had some new visitors to my kitchen and it spurs me on to add more great meals that I can share. This recipe that I'm adding today is from my "Aunt Pearl." She was such a love and would have really gotten a kick out sharing this across the Internet with so many different people...
APPLE CHOCOLATE CAKE
2 cubes butter or 1 Cup margarine 2 Cups sugar 3 eggs 1/2 Cup water 1 T. vanilla Beat until fluffy
2 1/2 Cups flour 1 t. soda 1 T. cinnamon 1 t. cloves 2 T. Cocoa Mix until well blended and add to the wet ingredients.
Fold in : 2 Cups grated apples ( red delicious ) 1 Cup chopped walnuts 1 Cup chocolate chips
Add spray pam to your bundt pan and the batter. Cook at 325 degrees for 50 to 60 minutes. Toothpick test.
I have served this cake for dessert and at brunches. It need no icing. All the different flavors make a very special cake that I hope you, your friends and family enjoy!
Hi There... I talked to a hard working lady yesterday and she needed a recipe that she could put together and have a easy dinner when she gets home. Well this is a crock-pot recipe and you can't get any easier than that. I got this recipe from my daughter and have shared it with many friends...you'll love it cousin!
PULLED PORK WITH ROOT BEER SAUCE
1 2 1/2 to 3 lb pork sirloin roast 1/2 t. salt 1/2 t. pepper 1 T. cooking oil 2 medium onion, cut into thin wedges 1 cup root beer ( not diet) 2 T. minced garlic 3 Cups root beer (two 12 z. cans or bottles) 1 C. bottled chili sauce Several dashes bottled hot sauce (optional) 8 to 10 hamburger buns split lettuce leaves (optional) tomato slices (optional) Trim fat from meat. If necessary, cut meat to fit into a crockery cooker. Sprinkle meat with salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker and add the onions, the 1 Cup of root beer, and the garlic.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Meanwhile, for sauce, in a medium saucepan combine the 3 Cups root beer and the chili sauce. Bring to a boil and reduce heat. Boil gently uncovered, stirring occasionally about 30 minutes or until mixture is reduced to 2 cups. If desired add the hot sauce.
Transfer meat to a serving platter. Remove the onions from the cooking juices and place on the platter. Discard the juices. Using 2 forks, pull meat apart into shreds. To serve, add the meat to the buns and spoon on the sauce.
Well I'm sharing another salad recipe with you today. It was my mom's favorite. It's very simple but it is a two day process so that the salad will have more flavor.
SEAFOOD NOODLE SALAD
1 pound medium narrow noodles Cook and drain the noodles the day before serving. Add 1 can crab meat and 1/2 to 1 pound baby bay shrimp - liquid included. Mix well and marinate with the noodles overnight.
Next day add 1 Cup finely chopped celery, 1/2 Cup chopped green onion and 1 Cup chopped parsley. Add lemon juice to taste. Add mayonnaise (1 T. at a time) until the salad is well coated. Chill and serve.
This salad is so great for summer supers. Just remember to keep chilled because of the mayo! Enjoy everyone.
I received a special request for the salad I'm going to share with you today. When our kids were little they called it "green stuff". A lovely young woman who is dear to my heart, nicknamed Mars asked for me to share this recipe with her and now I'm sharing it with you too!
FOR GOODNESS SAKE SALAD
1 small lime jello 1 small lemon jello 2 Cups boiling water cool and add 20 z. crushed drained pineapple. Let set until slightly jellied.
Mix together: 1 Cup canned milk 1 Cup mayo 1 Cup cottage cheese (small curd) 1 Cup chopped walnuts 1 T. horseradish sauce.
Stir and mix with jello and let set.
I hope you enjoy this salad, it is just great this time of year. But as my brother Steve and my family tradition goes, it is served every Thanksgiving and Christmas Day. Enjoy!
Well today is June 1st and a great day for a Sunday barbecue. So along with my baby back ribs that I'm fixing today, I thought that I would share my dessert recipe with you...my family has loved this cake for years.
FRESH APPLE CAKE
2 eggs beat with a fork 1 Cup Oil 2 Cups sugar 1 t. cinnamon 1 t. salt 1 t. soda 2 1/2 Cups flour 1 t. vanilla 3 Cups apples sliced
Mix oil, eggs and sugar. Add dry ingredients - sifted together. Add apples. It will appear to be difficult to mix all together but don't worry if little apple pieces stick out in spots. Bake in a greased 9 x 13 glass pan at 350 degrees 55 minutes to 1 hour.
This cake is truly simple and delicious. You can always add a dusting of powder sugar on top if you like. ENJOY!
Hi everyone this is the first recipe that I would like to share with you. It's new to me and since it's getting hot here this is perfect for a warm summer evening. I can't take credit it for it, it's from Pampered Chef!
Deluxe Cheeseburger Salad
4 sesame seed hamburger bun tops 1 small red onion, divided 2 tomatoes 3/4 lb 95% lean ground beef 1/2 C finely diced dill pickles 3/4 C ketchup 1 T yellow mustard 8 C romaine lettuce thinly sliced 1 C (4 z ) shredded cheddar cheese
Preheat oven to 425. Slice bun tops into 1/4 in. strips. Arrange in a single layer and bake 8-10 minutes.
Chop onions and tomatoes set aside. Brown and cook ground beef and add ketchup, mustard and dill pickles. To the chopped romaine add your chopped onions, tomatoes and ground beef mixture. Top with grated cheese. Serve with bun tops.
This makes a wonderful meal for a summer super. Enjoy!