HAPPY HALLOWEEN! :-)
Thursday, October 31, 2013
Caramel Sauce
1/2 cup butter
1/2 cup cream
1 cup brown sugar
Bring butter, cream and sugar to a boil over medium heat.
Boil, stirring constantly, for two minutes.
Let cool and serve over ice cream or as a dip for apple slices.
Enjoy!
Wednesday, October 30, 2013
Great Northern Beans
1 bag great northern beans, picked and rinsed
leftover ham, diced
2 teaspoons onion salt
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 cups water
Place all ingredients into a crockpot and cook on low 8-10 hours.
Serve with biscuits or cornbread and enjoy!
Monday, October 28, 2013
Roasted Autumn Vegetables
Roasted Autumn Vegetables
10-12 servings
1 bag of baby new potatoes, quartered
1 bag of carrots, peeled and sliced into sticks
1 bag of parsnips, peeled and sliced into circles
2 turnips, peeled, cut in half and sliced
1 butternut squash, peeled and cubed
1 white onion, cut in half and sliced
1 purple onion, cut in half and sliced
3 tablespoons oil
juice of one lemon
juice of one lemon
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Combine prepared vegetables in a large bowl. Toss with oil. Spread vegetables onto two baking sheets lined with parchment paper. Squeeze lemon juice and sprinkle seasonings over all. Bake at 450° for 50 - 60 minutes or until veggies are browned and tender. Enjoy!
Oh my stars was this yummy! A perfect fall side dish or a meal in itself.
I could have eaten a whole pan by myself. :-)
Sunday, October 27, 2013
Caprese Salad
one 8 ounce ball of fresh mozzarella, sliced
one package of campari tomatoes, halved
a handful of fresh basil leaves
a drizzle of olive oil
1/4 cup balsamic vinegar, reduced
a sprinkle of sea salt
Layer mozzarella, tomatoes, and basil on a serving plate.
Drizzle with oil and balsamic vinegar reduction.
Sprinkle with salt.
Enjoy!
Menu Plan
Supper Menus
October 27th-Nov 2nd
Sunday
breakfast for supper - waffles, bacon, scrambled eggs, hash browns
Monday
fettuccine alfredo, caprese salad, french bread
Tuesday
fried ham, roasted autumn vegetables, rustic bread
Wednesday
Thursday
frito pie (Halloween tradition :-), apple slices with homemade caramel sauce, roasted pumpkin seeds
Friday
leftovers
Saturday
out of town
out of town
Saturday, October 26, 2013
It's National Pumpkin Day!
October 26th is National Pumpkin Day!
Here are some favorite pumpkin recipes to help you celebrate. :-)
Monday, October 21, 2013
Sunday, October 20, 2013
Menu Plan
Supper Menus
October 20th - 26th
Sunday
leftovers
Monday
angel hair pasta with marinara sauce, ceasar salad
Tuesday
Wednesday
soft tacos, guacamole, tortilla chips
Thursday
leftovers
Friday
out for supper
Saturday
tba - waiting to see what our weekend plans are :-)
Saturday, October 19, 2013
We Bleed Maroon!
Gig' em Ags!
And we love #2 Johnny Football!
Fightin' Texas Aggies Class of '91 and Class of '94. :-)
Breakfast Hash Brown Casserole
Breakfast Hash Brown Casserole
adapted from Little House Living
makes 12 servings
Ingredients needed -
1 pound bulk pork sausage
2 tablespoons butter
1 onion, diced
1 cup milk
1 tablespoons corn starch
1 bag frozen hash brown potatoes (no need to thaw)
1 8 ounce package of extra sharp cheddar cheese, grated
salt and pepper to taste
Cook sausage in skillet until done. Place sausage in a 9x16 pyrex baking dish. In the same skillet, melt butter and sauté onion until softened. Stir corn starch into milk and then pour into skillet with onions. Cook over medium heat, stirring constantly, until thickened. Combine hash browns with onion milk mixture and pour over sausage. Top with cheese. Bake at 400° for 45 minutes until bubbly and golden brown. Serve immediately with salt and pepper to taste.
This was very simple to throw together and a big hit with my boys.
As we scooped it onto plates, piping hot from the oven,
I thought it would also be great spooned onto
warm flour tortillas with a bit of salsa on top.
We may try that with the leftovers.
This can also be made the night before and popped in the oven the next morning.
This recipe is definitely a keeper.
If you try it, I hope you enjoy it, too! :-)
Monday, October 14, 2013
Menu Plan
Supper Menus
October 13th-19th
Sunday
invited to friend's house for supper
Monday
build your own sub sandwich, potato chips, veggie dip, pickles
Tuesday
out for supper
Wednesday
Thursday
leftovers
Friday
gnocchi with pesto sauce, caesar salad
Saturday
Saturday
slow cooker green chili chicken enchilada soup (new recipe)
Saturday, October 12, 2013
Mini Pumpkin Muffins
you will need -
1/2 cup oil
1/2 cup brown sugar
1/2 cup milk
3/4 cup pumpkin
1 egg
1/2 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
and for the topping
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons cinnamon
Preheat oven to 350°.
Combine oil, sugar, milk, pumpkin, egg, and vanilla.
Add flour, baking powder, salt, cinnamon, nutmeg and ginger.
Mix well.
Spoon batter into mini muffin tin.
Bake for 10-12 minutes or until done.
Combine cinnamon and sugar.
Dip warm muffins in butter and then cinnamon and sugar mixture.
Serve warm and enjoy!
Makes 36 mini muffins.
Tuesday, October 8, 2013
Tuesday Tidbits :-)
Well, the ducklings are very cute.
They are very fun to watch.
They are VERY attached to each other.
And, they are very...
poopy!!! Oh my goodness -
these two poop more than when I had
FIVE babies chicks in a brooder.
We're just changing out the paper often,
and hoping their feathers come in FAST
so they can go outside where they belong. :-)
In other news,
I canned some
last night.
It was tasty.
I got myself a sussy at the store over the weekend.
I've managed to break three, THREE,
oil lamp globes over the years.
So I decided this time to get a more
sturdy one that hopefully will last me awhile. :-)
I just love a good oil lamp.
Weekend before last we lost power at the house for almost four hours
and I really missed having an oil lamp handy.
I'm also really enjoying the gourds
that my friend Sandi gifted me from her garden.
Wasn't that sweet? :-)