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Simple Veggie Wrap
So Yummy and wonderfully simple
2 ounces Garlic and herb Cream Cheese
3 tablespoons Mayo
3 tablespoons Dijon mustard
thinly sliced veggies: you can use tomato, and red pepper, cucumber, mushrooms, and red onion just to name a few.
tortillas (You can also use flat-out bread)
Mix together cream cheese, mayo and Dijon until smooth.
Spread a layer of the cream cheese mixture in the middle of the tortillas. Then layer with lettuces and whatever veggies you plan on using. Remember to thinly slice your veggies.
Dab the ends of the tortilla with some of the cream cheese mixture. This seals it.
Roll the tortilla tightly and cut diagonally to the size that you want your wraps.
This would be so good at a pot luck, party or get together.
Creamy Peanut Butter Fruit Dip
Great for Apples and Banana’s!
- 1 (8 ounce) package cream cheese, softened
- 1 cup of peanut butter (I use Peter Pan)
- 1 cup of packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup of milk plus 2 tablespoons.
In a Medium size mixing bowl combine all ingredients, except the 2 tablespoons of milk. Mix together well.
Once mixed well add the remaining 2 tablespoons of Milk (this just makes it a little more creamier and easier for dipping).
Serve with fruit, Apple or Banana’s.
Store in refrigerator.
This make a good batch. You can even use this as a frosting for cup cakes.
Starting the New year off right with a POP of a recipe.
Not only are they Jalapeño Popper’s but they are bacon wrapped and a huge hit!
- Jalapeños approx. 12
- Cream cheese (you can use block or tub cream cheese..both work just fine for me.)
- Package of Bacon (Cut in Half!)–You will not use all the bacon!
Tip/Warning: Your skin might not tolerate Jalapeños. Avoid touching your eyes, nose…etc when making these. I alway’s wear disposable gloves just to be safe.
1. Pre-heat oven to 350º
2. Remove the stems. I do this just by giving them a little twist.
3. Cut in Half Length wise.
When you have so many Apples you don’t know what to do with them!
- 4-6 lbs. of peeled, cored and quartered apples. Hint: Use a good cooking apple like Golden Delicious, Granny Smith, or McIntosh.
- 4 strips of lemon peel (optional)
- Juice of one lemon, about 3-4 Tbsp
- 3 inches of cinnamon stick (optional)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup water
- 1/2 tsp salt
- Combine all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft. (They will change color and almost look transparent.)
- Remove from heat. Remove cinnamon stick and lemon peels (if used). Mash with potato masher until the desired consistency. The more you mash the smoother it will be.
Ready to serve, either hot or refrigerated. This is delicious with vanilla ice cream. Freezes easily and last up to one year in a cold freezer.
- Prep time is approx. 45 minutes.
- Sugar’s used are guidelines. Depending on your taste and the sweetness of the apples you can adjust the sugar accordingly.
- If you use less sugar, more than likely you will want to use less lemon juice as well.
- Add ground cinnamon after mashing if desired. (my kids love it like this.)
There you go! When you have more apples than you know what to do with!
*This is an excellent recipe. All my children loved it. Well, with the exception of my oldest. He is a VERY VERY picky eater. Granny Smith apples are excellent for this recipe. However, you can also use Braeburn apples as it works just as well.*
1 Teaspoon dried rubbed sage
1/2 teaspoon of salt
1/4 teaspoon fresh ground black pepper
4 (4 ounce) Boneless Center-cut loin pork chops (about a 1/2 thick) *This time I used about a each thick pork chop. Just remember to adjust cooking time to fit the size of the meat.*
1/4 cup vegetable oil
2 teaspoons of butter
4 cups Apples (about 4 med. sized apples do the trick)
3 Tables spoons brown sugar
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon Dash of salt.
- Combine Sage, salt and black pepper in a small bowl.
- Coat pan with cooking spray.
- Heat oil until hot. -The meat should sizzle once it hit the pan.
- Cooking on Medium/high heat.
- Add pork and cook approx 4 minutes on each side or until done.
- Once all meat is cooked, in the same pan toss in the butter, apples, brown sugar, and ground cinnamon.
- Cook apples for 5 minutes. Until crisp, yet tender. Stirring occasionally.
I drizzle some of the apple sauce right onto the pork chop. This would be good served with a side of noodles as well. I just had some potatoes that needed to be used.
“These meatballs are excellent for a pot luck. They are delicious by themselves, Placed on top of Rice and Mashed Potato’s, Place them on a hoagie bun with Mozzarella cheese or even provolone or Swiss cheese. My whole family loves these. You can make these two ways for your convenience!”
- 3 pounds Beef
- 2 Eggs-Slightly beaten
- 4/5 ounces evaporated milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Garlic Powder
- 1 tablespoon chili powder (you can use more or less depending on your own tastes)
- 1/2 to a cup chopped onion
The Sauce Ingredients
- 2 cup ketchup
- 1/2 teaspoon minced garlic
- 2 cups brown sugar
- 1 cup quick cooking oats
- 1/4 to 1/2 cup chopped onion
- 2 tablespoon liquid smoke flavoring
- 1 1/2 cup water (omit this if you bake the meatballs)
- In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
- If using the crock pot method. Place them directly into the crock pot after forming the meatball.
- In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Crock pot Directions:
- Crock Pot baking directions: Place meatballs in the crock pot and then cover with sauce. Then add one and a half cups water. It will look like you have really diluted it too much. Don’t worry about this. It gets thick toward the end. Cook on low for 6 hours or high for 3 hours.
- Oven Baking Directions: Preheat oven to 350º. Lightly grease a medium baking dish. Bake with meatballs only (no sauce) for 20 to 25 minutes. After 25 minutes pour the sauce over the meatballs and bake an additional 30 to 35 minutes. Checking frequently. Bake on middle rack. Sometimes it is done before the 30 minutes is over.
- Use Melon Ballers or a Ice Cream scoop to get uniform meatballs.
- Wet your hands/fingers after every three or four meatballs.
- You can also make these in a electric skillet to keep the meatballs warm. Take tooth picks and have them as appetizers.
“A little over a year and a half ago, I received a phone call from my mom. And as we were talking. The subject turned to ‘food’ (imagine that) and she told me about a new recipe she had found that my step-dad, brother in law and I guess my sister as well (I think). She told me the ingredients and how she made it and she just knew the kids would love it. And Guess What….She was RIGHT!”
This recipe is perfect for Breakfast. You can even take it to a pot luck for a dessert. My whole family enjoys this recipe. I make it at least twice a month.
3 (12 ounce) packages refrigerated biscuit dough—(Make sure you get the “CHEAPY” biscuits)
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1. Preheat oven to 350º
2. Grease one 9 or 10 inch bundt pan.
3. Mix white sugar and cinnamon in a plastic bag or bowl. Cut biscuits into quarters. I use a Pizza Cutter for this. Makes it quick to cut all the biscuits. Shake or coat 6 to 8 biscuit pieces in the sugar cinnamon mix.
4. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
5. In a medium saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350º for 25 to 28 minutes. Let bread cool in pan for 2 minutes, then turn out onto a plate. ( This gets messy) Do not cut! The bread just pulls apart.
Kitchen Gadgets! I am pretty sure most of us have at least some kitchen gadgets. I don’t know what it is about kitchen gadgets. That if I see them around, I just have to have them. I do not know why.
However, I have found a couple (okay, maybe more than a couple) of kitchen gadgets that actually work.
Out of all the kitchen gadgets I have….This one is one of my top 10 favorites. This one does it job. And for a small investment of only $4.99. You just can’t beat it.
My Kitchen Gadget today is a Lettuce knife! Have you ever heard of it? I hadn’t. However, about 6 months ago. I stumbled upon it online.
Did you know that using a regular kitchen knife to cut through lettuce will bruise it. Turn it brown. A lot quicker? I didn’t. If you use a plastic lettuce knife, the browning doesn’t happen!!! Not at all. Even after you store your unused lettuce away in the fridge!
It is also good on Veggies as well. My knife is this on by OXO. It has a good strong nice handle. The knife is long so it cuts through even the biggest heads of lettuce. But be careful, the edges even though they are plastic is sharper than you think.
I give this little gadget 5 Stars! When I ordered it, I wasn’t expecting much….much less than to do it actual job! I was amazed that it did! I will tell you I couldn’t find these in any chain store such as Wal-Mart or Target. I even looked in Kohls.
I purchased mine on Amazon.
It really is worth it. This Knife is perfect for a gift maybe with a Lettuce dryer for newlyweds! It is really useful. I have chopped up Lettuce with it, Sliced Tomatoes with it, even cut a pie with it.
If you don’t have one of these, you need to go out and get one and test it out yourself. I think anyone who cooks will like it.
Cooking or at least knowing the basics of cooking are an important part in any ones life. Particularly, a college students or the bride-to-be.
When I graduated High School, I received a lot of monetary gifts. Which I think is the norm. But now looking back I would have enjoyed receiving a ‘basic’ how to of cooking. For wedding gifts, I only received one Cookbook….I was 20 years old. I could only cook a Turkey and Roast and maybe some mac and cheese. A good Basic cookbook would have served me well….instead I received The Texas Home Cooking cook book.
And there were some ingredients that I had never heard of and didn’t possibly know where to find them. I was so intimidated by it that I put the cookbook away….and to this day almost 15 years later. I have still not opened that cookbook.
My recommendation for the beginner, Intermediate or an expert at cooking (every cook can still learn new tricks and tips).
“The Kitchen Survival Guide”, by Lora Brody
I suggest this book because it is “a hand-holding kitchen primer with 130 recipes to get you started”.
PLUS, she gives great kitchen basics and backgrounds every consumer should know, via these 3 categories:
Setting up and Equipping your kitchen.
Setting up and Stocking Up
Getting Ready to Cook.
Then breaks everything down in easy to understand terms, and also covers such interesting things as:
How to read and understand a recipe.
How to roast and carve a chicken or turkey, and make Gravy!
How to set a table.
How to tell if eggs are fresh.
How to put out a kitchen fire! Now THAT is good to know!!
How to make granola.
WHY grocery lists are important.
How to substitute ingredients.
How to choose a supermarket.
How to make chicken soup just like Mom’s.
Which foods can and can’t be frozen.
How to cook a live lobster.
You can see how valuable these lessons would be to a novice cook. Plus, while many of the recipes are geared towards a youthful palate…pizzas, tacos, lasagna, fruit shakes, and the like…the book then also includes items to spark the education and appreciation of fancier fare, such as chutney dip, butterflied leg of lamb, crustless quiche, and more.
So all in all, I think it is a great first book, and it is a fun reading experience too!
Let’s Get Cookin’!!!!