NOT A REAL HOUSEWIFE

Fun with X-Rays

2012-02-02T21:16:00.006-05:00

So, you can tell that I am loving my new career choice (I graduate in May!)..... My crafting efforts are even starting to revolve around x-rays, skeletons, bones and skulls.

Oven mitt from the Dollar Tree... Made my own stencil with freezer paper.

One of my clinical sites has lots of old x-rays laying around. They let me take them home as long as I remove all of the patient and hospital information first. I cut the x-rays to fit and just glued them on to the lampshade. There are actually four different images around the shade. (Let this picture also serve as a preview to my new home office that I'm working on.)

This t-shirt was the first thing I made with a freezer paper stencil and fabric paint. It's so easy! Google it!

A close up of the front.

A small skull at the top of the back, too!

I made this one to wear to a Halloween party. Yes, I know, it's a little naughty. I have some crazy friends that appreciate that!

A close up.

And, guess what?? It glows in the dark!!

Chicken Enchilada Soup

2012-01-25T17:55:00.008-05:00

Eddie said "This is the soup I have been looking for all my life!"

Well, not exactly. But, he has talked about a soup he had in a restaurant many years ago..... Finally, I found a recipe that he thinks tastes just like that soup, wherever it was!

CHICKEN ENCHILADA SOUP
recipe from Real Mom Kitchen , just slightly adjusted

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (10 ounce) can enchilada sauce
1 (10 ounce) can condensed cream of chicken soup
1 1/2 cups skim milk
2 boneless, skinless chicken breasts
shredded Pepper jack cheese

In a 3 1/2 to 5 quart slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken breasts on top of mixture.

In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.

Top individual servings with pepper jack cheese. Crushed tortilla chips, avocado chunks and sour cream would make great toppings as well.

Yield: 4 -5 servings

Crafty Jewelry Display

2012-01-19T20:07:00.005-05:00

Here's another recent craft that I did, inspired by all the great stuff on Pinterest.

There were at least five or six different versions of jewelry displays similar to this. Almost all of them used a regular picture frame. There were different materials used to hold the earrings (even chicken wire!), some had hooks for necklaces, some did not.

I used a regular picture frame, glass and backing removed. I used window screen material to hold the earrings. The only thing I had to buy were the small cup hooks that I inserted along the bottom to hold necklaces ($2.00).

I think it turned out great! Very happy with it!

P.S. That's is NOT a dog collar necklace, it's a bracelet that you wrap around the wrist twice before buckling.

See my inspiration for the project here.

Keys? Phone? Wallet?

2012-01-15T09:47:00.006-05:00

My husband has a bit of a problem when leaving the house with everything he needs in the morning. I have recently developed the habit of saying to him "Keys? Phone? Wallet?" as he walks out the door. Trying to be a helpful wife.....

The other day, I saw a picture of a rug stenciled with the words keys, phone, wallet. It was meant to be placed at the door as a reminder. I liked the idea, but the rug doesn't exactly fit my idea of appealing home decor.

So, I came up with this framed picture of all the necessities hubby should have as he leaves the house. These are actual pictures I took of his keys, phone and wallet. I hung it next to the back door that we use every day.

We'll see if it really serves the purpose!

Broccoli Soup

2012-01-14T15:27:00.002-05:00

BROCCOLI SOUP

1 tablespoon vegetable oil
3 stalks celery, diced
1 cup diced carrots
1 cup diced onions
6 cups chicken broth
4 cups broccoli, cut up bite-sized
salt and pepper

Sauté celery, carrots and onion in oil until onions are soft, 5 to 8 minutes. Add broth and broccoli; bring to a boil. Lower heat, then simmer until carrots and broccoli are soft, about 45 minutes.

Blend soup using an immersion blender or in a regular blender in batches. Add salt and pepper to taste.

Top with fresh grated Parmesan if desired.

So healthy and much more delicious than expected!

Mediterranean Tuna Salad

2012-01-10T20:58:00.012-05:00

This recipe is based on one (that I found on Pinterest) for Mediterranean Tuna Panini. Although that sounds really great, I'm trying to avoid bread in order to lose some weight. I served it over a plateful of iceberg lettuce topped with a little Greek salad dressing.

I adjusted the recipe for a smaller portion and slightly changed up the ingredients and proportions. Here's my version.

MEDITERRANEAN TUNA SALAD
inspired by recipe at EatingWell.com

1 (6 ounce) can solid white albacore tuna, drained

1 Roma tomato, seeded and chopped

1 ounce crumbled feta cheese

1 tablespoon chopped onion

2 tablespoons chopped Kalamata olives

1 tablespoon chopped capers

2 teaspoons lemon juice

1 tablespoon lite mayonnaise

black pepper to taste

Mix all ingredients until combined.

Yield: 2 servings

This was the best tuna salad ever! I don't want to go back to the kind with hard-boiled eggs and pickle relish.

Crafty Housewife

2012-01-10T13:32:00.004-05:00

So sorry I haven't been here for a while! I am addicted to Pinterest and have been over there wasting all my time... Well, actually, I'm here to prove that it has not been wasted time. I have been doing a little crafting based on some of the great things I have found at Pinterest.

The crafting may slow down as I'll be back to school next week for my final semester!! But, I do have a new project.... I'm going to create a home office for myself. I have been sharing Eddie's office all this time. Not a terrible thing, just tired of looking at pilot/airplane/flying stuff. I want my own pretty things! Like purple and pink things, Georgia Bulldog things, X-ray things, creative/crafty things!

Anyway, here are some things I've made lately...

Infinity scarf from a t-shirt (I buy t-shirts for crafts for $1 -2 at thrift stores)

Scarf and hat decoration for a wine bottle gift (ready for next Christmas), made from a thin fleece material (free! I already had this fleece)

Pencil/pen holder - sweater (one I was about to donate) wrapped around a Mason jar, there is one seam up the back and I used hot glue to hold it to the bottom of the jar (free! already had all this stuff)

Thrifted canape spreader (bought for 21 cents!), I removed original handle and added a pretty wine cork

Redneck Wine Glasses - had the Mason jars on hand, bought the candlesticks at a thrift store for $1 each, used 5-minute epoxy to put them together

To see the originals that inspired me, check out my Pinterest board titled "Made It, Got It, Did It!!!".

Sheldon says "Meowy Christmas!!"

2011-12-20T18:58:00.002-05:00

Moravian Spice Cookies

2011-12-19T17:18:00.002-05:00

My husband's favorite holiday cookie!

He actually made them this year because I think they are more trouble than they are worth. But they are so delicious when someone else makes them.

MORAVIAN SPICE COOKIES

1 2/3 cups all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon finely ground white pepper

1/2 teaspoon dry mustard powder

6 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1/4 cup molasses

1 large egg yolk

Preheat the oven to 325 degrees.

Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set.

Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 8 minutes (watch them very closely).

Pineapple Upside Down Cake Cocktails

2011-12-14T17:10:00.002-05:00

Sorry! No photo!

PINEAPPLE UPSIDE DOWN CAKE SHOT OR COCKTAIL

1 part Cake flavored vodka (I used Three Olives brand)
1 part pineapple juice
1 maraschino cherry and a splash of the juice

Mix the above.

Stop here if you like it as a shot.

Add 1 or 2 parts lemon-lime soda and some ice for a cocktail.

You can make these individually or mix up a big batch to share with all your crazy school friends!!

Mini Ham Sandwiches on Hawaiian Rolls

2011-12-14T16:53:00.002-05:00

MINI HAM SANDWICHES ON HAWAIIAN ROLLS

2 packages King's Hawaiian Sweet Rolls (24 rolls)

1 cup minced onion

1/2 cup butter (1 stick)

3-4 tablespoons Dijon mustard

3-4 teaspoons Worcestershire sauce

3 teaspoons poppy seeds

2 (9 ounce) packages of slice ham lunchmeat

10 slices of processed Swiss cheese slices (individually wrapped) *see note

Slice rolls as group lengthwise and place bottoms on a foil lined baking sheet. Set tops aside for now.

Melt butter in a skillet and add onions. Cook until onions are soft. Add mustard, Worcestershire sauce and poppy seeds. Mix and cook for a few more minutes.

Spread half of onion mixture on each set of 12 rolls. Top with ham and cheese slices. Place roll tops back on. Cover with aluminum foil. Can be refrigerated until ready to bake.

Bake, covered, at 350 degrees for about 25 minutes. When done, slice the rolls apart into 24 mini sandwiches.

Note: Processed Swiss slices melt much better than regular Swiss. I put the sandwiches together one day, refrigerated overnight and baked the next day.

Roasted Asparagus with Feta & Lemon

2011-12-04T14:03:00.002-05:00

Follow this link to the original recipe for Grilled Asparagus with Feta.

Instead of grilling, I roasted/baked the asparagus like in this post, then added the feta, lemon zest and lemon juice.

So tasty!!

(not my picture)

Spaghetti Squash Gratin

2011-12-04T13:59:00.002-05:00

This can be a meatless entree or a great side dish. It was delicious!

Follow this link to get the recipe.

Halloween Decor

2011-10-16T09:13:00.006-04:00

Just wanted to share some pictures of my mantle dressed up for Halloween....

Fish with Fruit Salsa

2011-10-16T09:06:00.002-04:00

FISH WITH FRUIT SALSA

2 fish filets (Tilapia, Orange Roughy, Mahi Mahi are good ones)
salt
pepper
1 tablespoon olive oil
Fruit Salsa

Salt and pepper the fish filets. Cook fish in olive oil over medium heat 3 to 5 minutes on each side until done. Add fruit salsa and cook until just heated through.

Fruit Salsa:

diced pineapple
diced mango
diced tomato
diced red onion
diced red bell pepper
minced jalapeno
chopped fresh cilantro
salt
pepper
balsamic vinegar
lime juice

Mix all ingredients in desired proportions.

Yield: 2 servings

Sorry for the lack of measurements! I just put it together, it's probably different every time.

Cinnamon Chipotle Brownies

2011-09-28T12:58:00.004-04:00

These brownies were so delicious! They are a thick, dense brownie, but still moist and chewy. Everyone was surprised by the little kick of the cinnamon and chipotle, but they liked it. Just enough to make you feel warm inside!

CINNAMON CHIPOTLE BROWNIES
Emeril Lagasse recipe

1 cup butter (2 sticks)
4 ounces unsweetened chocolate, roughly chopped
1 1 cup all-purpose flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup semisweet chocolate morsels

Grease and flour an 11 x 7 inch baking pan. Set aside.

Heat the butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted.

In a medium bowl, stir together flour, sugar, cinnamon and ground chipotle. Add the melted chocolate mixture to the flour/sugar mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chocolate morsels.

Pour mixture into the prepared baking pan.

Bake at 325 degrees until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.

Note: I actually doubled the ingredients and baked them in a 9 x 13 pan. It worked out fine, but they were really thick and had to cook for about an hour. In the future, if doubling the ingredients, I will cook in 2 pans so they are not as thick and don't have to cook as long.

Reuben Dip

2011-09-25T16:44:00.002-04:00

Who loves a Reuben sandwich? Here it is in an appetizer dip form!

REUBEN DIP

1/4 cup mayonnaise
1/4 cup thousand island dressing
8 ounces sauerkraut (rinsed and squeezed dry)
4 – 5 ounces shredded or chopped corned beef
8 ounces shredded Swiss cheese

In a bowl combine all ingredients. Mix well. Spread mixture into a small casserole dish.

Bake at 350 degrees for about 25 minutes.

I served this with cocktail pumpernickel bread. I toasted it in the oven during the last 10 minutes of cooking time for the dip.

Kitty Cuteness!

2011-09-21T20:07:00.005-04:00

It's Sheldon's Birthday!

He's one year old today.

Sheldon says:

I'm too cool to wear the silly hat on my head.

Birthday dinner was delicious.

This is when I was first adopted last December.

Look how much I've grown!

Buffalo Chicken Dip

2011-09-18T11:13:00.002-04:00

I know, everyone else in the world already has a recipe for Buffalo Chicken Dip. I have eaten this many times, but never made my own. This is a compilation of several recipes found around the internet, made with proportions to my liking.

BUFFALO CHICKEN DIP

1 (8 ounce) package of light cream cheese, room temperature
1/2 cup chunky blue cheese salad dressing
1/2 cup hot wing sauce (Frank’s)
2 (10 ounce) cans premium white chunk chicken (Tyson)
1 cup shredded sharp cheddar cheese

In a medium bowl, mix cream cheese with next 3 ingredients. Then stir in half of the shredded cheddar. Move mixture into baking dish.

Bake at 400 degrees for 15 minutes, uncovered. Then top with remaining cheddar and bake 10 more minutes.

Serve with tortilla chips and celery sticks. It was surprisingly good with the celery sticks!

Pork Chops with Pepper Jelly

2011-09-17T12:23:00.011-04:00

So, it's been a while since I've tried any new recipes... School has been keeping me pretty busy lately and I'm on an evening shift rotation, so poor hubby has to fend for himself 3 nights a week.

I actually made this a couple of weeks ago. The pepper jelly is really great, sweet and spicy at the same time, perfect for the other white meat.

PORK CHOPS WITH PEPPER JELLY
recipe found at Taste & See

4 boneless pork loin chops
salt and pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a large skillet over medium-high heat. Add pork chops, and cook 6 to 8 minutes; turn and cook about 6 minutes or until done. Remove from skillet, and keep warm.

Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Yield: 4 servings

Honey Mustard Pecan Crusted Fish

2011-08-23T11:43:00.007-04:00

HONEY MUSTARD PECAN CRUSTED FISH
recipe adapted from One Lovely Life

2 fish fillets, patted dry (I used Tilapia)
2 tablespoons honey Dijon mustard (French’s)
1 tablespoon mayonnaise
1/2 cup panko bread crumbs
1/4 cup chopped pecans
1/4 cup freshly grated parmesan
1/4 teaspoon salt
olive oil, for drizzling

In a small bowl, combine honey mustard and mayonnaise until smooth. In a shallow bowl or plate, combine panko, pecans, parmesan, and salt.

Brush honey mustard mixture over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat (just the one side). Place fillets in a baking dish. Drizzle with olive oil.

Bake at 400 degrees for 25 to 30 minutes, or until fish flakes easily with a fork.

Yield: 2 servings

That's my squash casserole in the background.

Red Sangria

2011-08-17T22:17:00.004-04:00

RED SANGRIA
inspired by my friend Paulette's version

1 bottle Barefoot Sweet Red wine
1/2 cup Triple Sec liqueur
1 orange, sliced (I squeezed the ends to add some juice)
1 nectarine, diced
1 plum, diced
lemon-lime soda (I use a diet version)

Combine the wine, liqueur, orange juice and fruit pieces. Chill for several hours.

Pour sangria into glasses over ice; add lemon-lime soda as desired (or not). I like mine with soda.

See my white wine version here.

Bacon-Wrapped Tater Tots

2011-08-13T10:30:00.006-04:00

What an excellent combination of some favorite indulgence foods!

This would be a great party food... some competition for the pigs-in-blankets! I wonder which would go faster?

BACON-WRAPPED TATER TOTS
adapted from Recipe Girl

Tater Tots (partially thawed)
center-cut bacon (each strip cut in half)

Wrap each tater tot in a half slice of bacon. Secure with a toothpick.

Place a metal cooling rack on a sheet pan. Place wrapped tots on the rack.

Bake at 450 degrees for 20 - 25 minutes, or until bacon is crispy. Serve warm.

Note: I used onion flavored Tater Tots. Check out the variations at Recipe Girl.

Blueberry Crumb Bars

2011-08-11T09:26:00.005-04:00

I tried this new recipe and took it to the hospital for my last day at my most recent clinical rotation. There were compliments and requests for the recipe..... definitely worthy of sharing! Delicious!

BLUEBERRY CRUMB BARS
recipe found at Pink Parsley

Blueberry Filling:
3 cups fresh or frozen blueberries
1 tablespoon lemon juice
zest of 1/2 lemon
1/2 cup sugar
pinch of salt
2 tablespoons cornstarch

Crumble and Crust:
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 pieces (1 1/2 sticks)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

To make the filling, combine the berries, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, until thickened. Remove from heat and set aside.

Grease a 9x13 inch baking dish, set aside.

In a large bowl, combine all the crumble and crust ingredients. Blend with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 1/2 cups for the topping; then press the rest of the mixture into the bottom of the prepared baking dish.

Pour the berry filling over the crust, and use a spatula to spread the mixture over the entire surface.

Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.

Bake at 350 degrees until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving.

Bacon & Blue Cheese Crostini

2011-08-04T09:34:00.000-04:00

A super simple appetizer to have before dinner (or as you are completing the dinner).

BACON & BLUE CHEESE CROSTINI

skinny loaf crusty bread, thinly sliced
cooked bacon pieces (like Hormel)
crumbled blue cheese

Place bread slices on aluminum foil lined baking sheet. Bake at 400 degrees for 4 to 5 minutes.

Meanwhile, mix bacon pieces and cheese together.

Top bread slices with bacon/cheese mixture. Broil for 2 to 3 minutes, just enough to melt cheese.

Strawberries with Amaretto

2011-08-02T08:56:00.000-04:00

This is a quick, easy and healthy dessert. You can just throw it together before dinner and it's ready to eat afterwards.

STRAWBERRIES WITH AMARETTO

2 pints strawberries, hulled and cut into quarters
2 tablespoons amaretto liqueur
2 tablespoons sugar or Splenda
1/2 teaspoon grated fresh orange peel

In a large bowl, toss strawberries with liqueur, sugar and orange peel. Refrigerate for 30 minutes to 1 hour, stirring occasionally. Spoon strawberries and juice into dessert bowls to serve. Add whipped cream if desired.

Tropical Island Chex Mix

2011-08-01T09:14:00.004-04:00

This was a really great combination. I did change up the proportions quite a bit. I mean, I understand that Chex wants to highlight their cereal, but I wanted to highlight all the extra yummy ingredients. I reduced the amount of cereal and increased the other stuff.

TROPICAL ISLAND CHEX MIX
adapted from Chex

6 cups rice Chex cereal
1 cup shredded coconut
1 cup dried banana chips
1 (6 ounce) package dried tropical fruit mix
1 (6 ounce) package dried pineapple pieces
1 (6 ounce) jar macadamia nuts
3 tablespoons butter
1/4 cup packed brown sugar
1/4 cup frozen pineapple or orange juice concentrate, thawed

In ungreased large roasting pan, mix cereal, coconut, banana chips, dried fruits and nuts.

In a one quart saucepan, heat butter, brown sugar and juice concentrate over medium heat until hot.

Pour over cereal mixture, stirring until evenly coated.

Bake at 300 degrees, uncovered, 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Gnocchi with Roasted Shrimp & Asparagus

2011-07-31T09:07:00.003-04:00

GNOCCHI WITH ROASTED SHRIMP & ASPARAGUS
recipe found at Cooking with Jamie

4 cups (1 inch) sliced asparagus
olive oil
salt and pepper
1 pound peeled and deveined large shrimp
1 (16 ounce) package vacuum packed gnocchi
2 tablespoons pesto
1/4 cup shredded Parmesan cheese

Place asparagus on baking sheet. Drizzle with olive oil; add salt and pepper. Stir to coat. Bake at 425 degrees for about 15 minutes. Add shrimp to the baking sheet with asparagus; cook 5 to 8 minutes until shrimp are done.

Meanwhile, cook gnocchi according to package directions. Drain gnocchi and return to pot. Add shrimp, asparagus, pesto and shredded cheese. Toss gently.

Yield: 4 servings

My Awesome Brunch Burrito

2011-07-30T14:44:00.009-04:00

This is what I created for brunch today. It was delicious. I wish I had the time on a weekday morning to make this.

BRUNCH BURRITO
Not A Real Housewife Original

diced onion
fresh spinach, chopped
pre-cooked bacon pieces
egg and 2 tablespoons milk whisked together
crumbled feta cheese
large flour tortilla

Saute the onion in a little oil for about a minute, then add the spinach. Saute another minute before adding bacon pieces. Saute one more minute. Add the egg and milk mixture and cook and stir until the egg is done the way you like it.

Place egg mixture on flour tortilla, top with feta cheese and wrap it up. Add a little more oil to the pan and brown the wrap on both sides.

Blue Hawaiian Sherbet

2011-07-28T11:22:00.002-04:00

This was the most delicous of the sherbet recipes so far!

BLUE HAWAIIAN SHERBET

1/2 of a 2 liter bottle of pineapple soda
1 (14 ounce) can sweetened condensed milk
1 small can crushed pineapple in juice
4 tablespoons blue curacao

Chill the soda and crushed pineapple several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture. Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

Don't forget to try Orange-Pineapple Sherbet and Peach Sherbet, too.

Chex Barbecue Snack Mix

2011-07-19T17:02:00.002-04:00

This recipe is straight from the Chex website. In fact, just follow this link to see the complete recipe.

There's just one thing that I would change for next time. I used a vinegar based barbecue sauce, which is a little thinner consistency. A thicker and sweeter sauce would probably be better for this.

BBQ Ribs & Peanutty Coleslaw

2011-07-14T16:51:00.012-04:00

This method of cooking the ribs makes for really tender, moist meat. We've had trouble with drying them out in the past, so this made us very happy. The coleslaw has a bit of an Asian flair.

BBQ BABY BACK RIBS
recipe from Publix Apron's Simple Meals

1/2 cup apple cider or apple juice
1 1/4 cups barbecue sauce, divided
4 -5 pounds pork baby back ribs
1 tablespoon blackened seasoning

In a small bowl, combine apple cider and 3/4 cup of the barbecue sauce. Set aside.

Place ribs on a large piece of heavy duty foil. Rub the blackened seasoning into ribs on both sides. Pour sauce over top of ribs. Bring up ends of foil and double-fold ends to seal. Double-fold both sides up to completely seal ribs. Place on baking sheet and bake at 450 degrees for 25 minutes. (For more tender ribs, cook up to 15 minutes longer.)

Ribs can be finished on grill, for best flavor. Preheat grill. Remove ribs from foil pouch; place on grill. Brush with remaining 1/2 cup barbecue sauce as ribs grill 3–4 minutes to improve flavor.

PEANUTTY COLESLAW
adapted from Southern Living

1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons white vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) package shredded coleslaw mix
1/2 cup chopped peanuts

Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.

Note: I combined 2 different barbecue sauces, one spicy and one sweet.

Tonkatsu

2011-07-07T17:59:00.006-04:00

I love trying new and interesting recipes. Doesn't Tonkatsu sound exotic?? It was very easy to make and super tasty!

TONKATSU
recipe adapted from Beyond Kimchee
(go visit for more information about the name Tonkatsu)

sauce:
1/2 apple, chopped
1/2 cup chopped onion
1/2 (8 ounce) can crushed pineapple
1/3 cup soy sauce
1/4 cup Heinz 57 steak sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons corn syrup

meat:
1/4 cup flour
1 cup Panko (Japanese bread crumbs)
1 egg, beaten
2 pork cubed steaks
salt & pepper
2 tablespoons oil

For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thick and syrupy. Strain the sauce through a strainer pressing with spoon to get all the liquid. Discard the fruit and onion mixture (See note!!) You will have more sauce than needed for just 2 servings.

Place flour in a shallow bowl. Place egg in a second bowl. Place bread crumbs in a third bowl. Season both sides of pork with salt and pepper. Dip pork into flour, coating both sides. Then dip into egg mixture. Finally dip into bread crumbs, pressing to hold. Place coated pork on a plate with wax paper between and covering them. Chill in the refrigerator for at least one hour. (Crumbs will stick better when cooking.)

Place oil in pan and heat on medium heat. Place pork in pan and cook approximately 4 to 5 minutes on each side. Serve immediately with sauce drizzled over each serving.

Yield: 2 servings

Notes:

I changed the original recipe to only fry the meat once in a little oil, instead of deep frying twice.

I strained the sauce, but could not bring myself to discard the apple/pineapple/onion mixture. It was too delicious. We ended up putting the mixture on top of our meat and eating it. It was like a fruit chutney meant to eaten with it.

Crafty Housewife

2011-07-05T08:43:00.008-04:00

I found some time to be crafty while on my break from school. (It starts back tomorrow!)

I combined my love of cooking with love of x-ray (sort of!)... I made my own stencil and painted this apron.

My new favorite little mascot is the Japanese Maneki Neko (Lucky Cat). I painted it on this water bottle I found at a thrift store (found the image on the internet to copy).

I found this sign, unfinished, printed in just black, at a dollar store last year. I finally painted it.

But, the real reason for the sign was to paint this version on the other side. Joe's Crab Shack has a sign that says "Joe's Big Deck" on the door leading to their outdoor patio. Eddie always thought it was really funny. I don't get it... HeeHee

I'm still making some leather koozies, coming up with new ideas. See previous koozies here.

I made Sheldon a leather collar with studs! Like he's really going to wear it. You should have seen him trying to get out of it the second it went on! This is the one picture where he stayed still for a second. All the other pictures were of him wrestling to get it off.

I have a crafty husband, too. He made this scratching post and bird-watching platform for Sheldon.

Fresh Tomato, Brie & Blue Pasta

2011-07-04T08:46:00.004-04:00

FRESH TOMATO, BRIE & BLUE PASTA

1 1/2 pounds fresh tomatoes, seeded and coarsely chopped (I use Roma)
1/4 cup basil pesto
6 ounces Brie
2 ounces Stilton or other blue cheese
8 ounces thin spaghetti (I used whole wheat)
freshly grated Parmesan cheese

Combine tomatoes and pesto in a large microwaveable casserole dish. Cut/crumble both cheeses into small pieces and mix in with tomato mixture. Meanwhile cook pasta according to package directions. Drain pasta and add to the casserole dish; mix well. Microwave for 2 or 3 minutes, until cheese is melted. Serve with Parmesan cheese.

Yield: 3 - 4 main dish servings

I love to eat this as a meatless meal, but for the hubby, I added a piece of grilled chicken coated with pesto. That's also a good way to make it more filling and/or eat less carbs, too.

Fish with Corn & Black Beans

2011-06-29T09:22:00.009-04:00

FISH WITH CORN & BLACK BEANS
adapted from Pink Parsley

1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup diced yellow onion
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro, divided
2 tablespoons orange juice
2 teaspoons pureed chipotle chiles in adobo sauce, divided (see tip in this post)
2 teaspoons minced garlic, divided
salt and pepper
4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
4 tablespoons unsalted butter, softened
1 teaspoon grated orange zest

In a large bowl, combine the beans, corn, both onions, half of cilantro, orange juice, 1 teaspoon chipotle puree, 1 teaspoon garlic, salt and pepper to taste. Set aside.

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle puree, orange zest and 1 teaspoon garlic in a small bowl until well-combined. Set aside.

Spray a casserole dish with non-stick spray. Transfer the corn and bean mixture to the dish. Lay the fish pieces on top. Spread butter mixture over the fish. Cover dish with foil. Bake at 450 degrees for about 25 minutes. Sprinkle with remaining cilantro.

Notes:

I chose to broil the dish for about 5 minutes at the end in order to brown the fish a little.

I used an 11 x 9 x 2 dish since I only used 2 pieces of fish.

Original recipe cooked each piece of fish in individual foil packets, I made it easy on myself and used a casserole dish.

I used Tilapia Loins (from the frozen section at Costco).

Orange Creamsicle Cocktail

2011-06-27T08:56:00.003-04:00

Anyone feel the need for a cocktail on this Monday morning?

ORANGE CREAMSICLE COCKTAIL

8 ounces diet orange soda
3 ounces orange flavored vodka (I used Three Olives RangTang)
3 ounces sugar free vanilla syrup (Torani or Davinci brand)
2 tablespoons Cool Whip

Place all ingredients in a bowl and whisk together so the Cool Whip is well blended. Pour into martini shaker with about a cup of ice. We want this one stirred (not shaken…. soda could explode!). Place strainer on top of shaker and pour into glasses.

Yield: 2 servings

Bang Bang Shrimp Copycat

2011-06-26T16:21:00.006-04:00

Saturday night date night at home!

Bonefish Grill's Bang Bang Shrimp made at home and a gourmet burger.

BANG BANG SHRIMP COPYCAT
recipe adapted from Gina's Skinny Recipes

4 tablespoons light mayonnaise
3 tablespoons Thai sweet chili sauce
1 teaspoon Sriracha sauce
1/2 cup shredded iceberg lettuce
1/2 pound large shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 tablespoon canola oil
4 tablespoons chopped green onions

In a medium bowl, combine mayonnaise, sweet chili sauce and Sriracha. Set aside.

Divide lettuce between 2 plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet on high heat; when hot add oil. When oil is hot add the shrimp to hot pan and cook, tossing constantly for about 3 to 4 minutes, or until shrimp are slightly crispy. Remove from pan and combine with the sauce, coating well.

Place shrimp mixture on lettuce and top with scallions.

Yield: 2 appetizer servings

Hamburger included plain beef patty, crumbled blue cheese, chunky blue cheese salad dressing, bacon, lettuce and tomato. We had sweet potato fries with the burger (frozen crinkle cut from Kroger).

And, here's Sheldon enjoying the outdoors for a while. Just because.

Key Lime Pie Martini

2011-06-24T19:31:00.010-04:00

What to do on a rainy Friday night??

KEY LIME PIE MARTINI
adapted from Hungry Girl

3 tablespoons lime-flavored vodka (regular vodka worked fine)
2 tablespoons sugar-free vanilla syrup (Torani or DaVinci brand)
2 tablespoons pineapple juice
1 tablespoon lime juice
1 tablespoon Cool Whip (Thawed, of course. Lite or regular, your choice)

Place all ingredients in a martini shaker with about 1/2 cup crushed ice. Cover and shake, shake, shake... Shake your booty! Oh, I mean shake the drink.... thoroughly. Strain into a martini glass. Consume in moderation!

Yield: 1 serving (I recommend doubling so you can share!)

Note: Isn't it cool how it separates? Just like having the meringue on top of the pie.

Mexican Pulled Pork

2011-06-23T10:49:00.003-04:00

MEXICAN PULLED PORK
recipe adapted from Gina's Skinny Recipes

4 - 5 pound pork shoulder/butt roast
cumin
garlic powder
salt and pepper
1 cup chicken broth
1 - 2 tablespoons minced garlic
2-3 tablespoons pureed chipotle peppers (see tip in this post)
2 bay leaves

Combine cumin, garlic powder, salt and pepper in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker.

Combine broth, minced garlic and chipotle peppers and add to slow cooker. Toss in the bay leaves. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds.

Remove bay leaves from slow cooker. Remove enough accumulated liquid from slow cooker, leaving just above half cup. Add meat back, stir and cook another 30 minutes.

Note: Unless you are having a party for 10 or 15 people, you will have leftovers that freeze really well in small portions (I used ziploc bags).

As seen in the picture, I used the pork in soft tacos this time, served up with Cuban Black Beans. I have since used some of the pork for regular pulled pork barbecue sandwiches. Just add your favorite sauce and heat in microwave or on the stove.

Cheese & Veggie Enchiladas

2011-06-22T09:21:00.007-04:00

This recipe is a combination of my Cheese & Onion Enchiladas and this Cheesy Zucchini Enchilada recipe.

Another way to get more veggies into your life... But, if you want it even healthier, see the second recipe link above.

CHEESE & VEGGIE ENCHILADAS

1 tablespoon oil
1 cup sliced yellow onion
1 medium zucchini, grated
1 medium yellow squash, grated
1 tablespoon jarred garlic
salt and pepper to taste
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 – 15 ounce) jar or can of enchilada sauce (I used Kroger Chipotle enchilada sauce this time)

Sauté onions for 3 to 4 minutes in oil. Add zucchini, squash, garlic, salt and pepper. Cook for 2 to 3 more minutes.

Meanwhile, pour a small amount of the enchilada sauce in the bottom of an 8 x 11 x 2 inch casserole dish. Set aside.

Spread tortillas out on the counter. Place one sixth of the veggie mixture and a portion of cheese (you decide the amount) on each tortilla. Roll up and place seam side down in casserole dish. Cover with enchilada sauce, amount as desired. Sprinkle more cheese on top.

Bake at 375 degrees for 20 to 25 minutes.

Yield: 6 enchiladas

Peach Sherbet

2011-06-20T22:07:00.007-04:00

Yeah, not my photography......

Another flavor, pretty much the same recipe.

PEACH SHERBET

half of a 2 liter bottle of peach soda

1 (14 ounce) can sweetened condensed milk

1 (15 ounce) can peach slices, drained and chopped

2 tablespoons vodka

Chill the soda and fruit several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture.

Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

I Love Cows!

2011-06-14T23:27:00.004-04:00

I really love the Chick-Fil-A Cows! I especially love the billboards with the cows standing in front of the sign. Whoever thought of the cows as a marketing strategy is a GENIUS.

So, today, I did a little shopping at one of my favorite thrift stores. Just look at this awesome purchase! It cost me 80 cents. Cow in a disco suit with a microphone and "hair"!

He now sits with UGA Cheerleader Barbie (a gift) and another cow that I bought at a thrift store for a dollar a while back.

And, look at this! A picture of me with the cows at the Relay for Life event I did a month or so ago.

In reality, I rarely eat at Chick-Fil-A. I don't eat much fast food in general. I just really love their advertising. Am I crazy?

Sausage Balls

2011-06-14T17:12:00.007-04:00

Who doesn't love sausage balls??

I made these for a breakfast we had on the last day of school. They disappeared!

I used regular sausage instead of hot, and was a bit dissapointed. I wanted the extra flavor and spice. So, remember to get hot sausage.

SAUSAGE BALLS

3 cups Bisquick
1 pound hot breakfast sausage (the kind in the tube)
1 pound sharp cheddar cheese, grated

Mix all ingredients with hands. Shape into small (1 inch or less) balls. Place on baking sheets.

Bake at 375 degrees for 12 to 15 minutes.

Yield: I made about 90 this time.

Note: It works bette to grate a block of cheese. The pre-shredded cheese has ingredients to keep all the pieces from sticking together and therefore doesn't hold together as well.

Orange Delight Cake

2011-06-13T14:56:00.002-04:00

A delicious and easy cake that can feed a crowd.

You'll find the recipe over at the Duncan Hines website.

School's Out for Summer!

2011-06-09T17:12:00.005-04:00

So, I've completed my first year of the Radiologic Technology program. One more year to go.

I have about four weeks off before a short five week summer term. I need this break so bad! I've worked really hard and kept my 4.0 GPA the entire time I've been back in school. I'm kind of proud of myself.... But, what will I do to keep myself busy? I can only relax so much.

Orange Pineapple Sherbet

2011-06-08T11:31:00.003-04:00

ORANGE PINEAPPLE SHERBET

half of a 2 liter bottle of orange soda
1 (14 ounce) can sweetened condensed milk
1 small can crushed pineapple in juice
2 tablespoons vodka

Chill the soda and crushed pineapple several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture. Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

The vodka keeps sherbet and ice cream from freezing up really hard.

Spicy Bourbon Bacon Chex Mix

2011-06-03T20:07:00.014-04:00

My picture doesn't do this justice! Check out the picture over here where I found the original recipe! (I made a couple of changes.)

SPICY BOURBON BACON CHEX MIX

7 1/2 ounces Corn Chex cereal

7 1/2 ounces Honey-nut Chex cereal

1 pound bacon, crisply cooked and chopped

1/2 cup packed dark brown sugar

2 cups small pretzels

2 cups lightly salted roasted peanuts

1/2 cup butter

1/4 cup light corn syrup

3 tablespoons bourbon

1 teaspoon chipotle chili powder

1 teaspoon cinnamon

Line two 15 x 10 x 1 - inch pans with foil. Spray foil with cooking spray. In large bowl, mix cereals, pretzels, peanuts and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon, chipotle chili powder and cinnamon. Pour over snack mixture; toss until evenly coated.

Spread snack mixture onto pans. Bake at 300 degrees for 15 - 25 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces.

NOTE: The original recipe said to store in the refrigerator. NOT necessary! It will be GONE before you have a chance to do that!

By the way, I made this snack to take to the VA Hospital as it was the last day of this most recent clinical rotation there. I have been on a rotation in the operating room for the last couple of weeks. Don't you just love the camouflage lead aprons??!!

Dessert Chimichangas

2011-06-02T14:58:00.002-04:00

Okay, so this is not something new, just a variation on the Banana Burritos I've done in the past.

This time, since we were already grilling for dinner, these were cooked on the grill in a foil pan, pan uncovered, grill closed.

The one on the left contains bananas, white chocolate chips and chopped pecans. It's toppped with caramel sauce.

The one on the right contains bananas, strawberries and a little chocolate syrup inside and out.

I'm sure you could come up with many more combinations. See this post for more specific directions.

Balsamic Pork Scaloppini

2011-05-25T18:05:00.004-04:00

A couple of week's ago, I went into Publix and smelled the most wonderful meal cooking at the Apron's meal demonstration. I already had dinner plans that night, but picked up the recipe card to use another time. I made it last week and it was delicious!

I'm getting sort of lazy about typing up recipes so follow the link--------->

I didn't follow their directions for the Tomato Buttered Noodles, but made my own version by just adding butter and sun-dried tomato pesto to cooked noodles.

Pierogi Bake

2011-05-17T21:47:00.007-04:00

Pierogi [peer-OH-gee] - A Polish specialty, pierogi are half-moon-shaped noodle dumplings filled with a minced mixture, the most common being pork, onions, cottage cheese and seasonings. Mushrooms, cabbage, potatoes and rice are also used as filling ingredients. After the pierogi are cooked in boiling water, they're sometimes sautéed briefly in butter and topped with toasted bread crumbs. They can be served as a first course or side dish. - THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Pierogi - Like a ravioli, but with mashed potatoes and onion inside. - Beth

I have seen this recipe several places. The original here (this one has nutrition info), but also seen here and here!

(Follow the links to recipe)

Pyszne! (Google Translate says this is Polish for delicious)

Sheldon

2011-05-17T17:41:00.001-04:00

I love this kitty!

He's so sweet to help with the laundry...

Chicken Tortilla Stack

2011-05-13T17:44:00.003-04:00

This is my version of a Pampered Chef recipe from many years ago. You could easily adjust to use your favorite Mexican flavors.

I used extra large flour tortillas, refried black beans, shredded cooked chicken, sliced black olives, chunky salsa and shredded cheddar cheese. There are three layers, in that order, of all those ingredients. Then I topped it with one last flour tortilla, baked it at 375 degrees for about 30 minutes. Once it was out of the oven, I added more cheddar cheese, diced tomato, chopped avocado, a few olive slices and some sour cream. Slice it carefully and serve.

Some great options might be to use ground beef, shredded smoked pork.... maybe regular 'pinto' refried beans... enchilada sauce poured over? White cheese sauce with jalapenos?

Peachy Ham Quesadilla

2011-05-02T17:23:00.003-04:00

We almost always have grilled cheese sandwiches with my homemade soups. I decided to throw this together with a few "leftover" ingredients I had on hand instead.

Ham, Swiss cheese, honey mustard and peach preserves in a flour tortilla grilled on the sandwich press/grill.

I used to get something like this at a Roly-Poly sandwich shop. If you're not familiar - they make about 50 different wrap sandwiches. The menu always seemed so overwhelming. I'm not sure mine is exactly the same, but the combination turned out great!

Apricot Almond Chicken Salad

2011-04-30T09:43:00.012-04:00

Here's the other dish I made for the Easter Picnic last weekend. Chicken salad or shrimp salad work great in these tiny pitas as an appetizer.

APRICOT ALMOND CHICKEN SALAD

1/2 cup mayonnaise
1/3 cup apricot preserves
2 teaspoons grated fresh ginger
salt
black pepper
3/4 cup chopped or sliced almonds
3/4 cup chopped dried apricots
3 cups chopped cooked chicken (I used canned chicken this time)

Stir together first 5 ingredients in a large bowl. Add almonds, apricots and chicken, stir some more.

The measurements here are just estimates, adjust to your taste. Serve in pitas, on crackers, on a salad, in a sandwich.....

Cherry Pineapple Dump Cake

2011-04-24T18:20:00.010-04:00

This is part of what I made for my extended family's Easter picnic. Only one small serving came home with me. It's always good to see others enjoying something I made.

In case you didn't know, it's called a dump cake because you just "dump" the ingredients right into the pan.

CHERRY PINEAPPLE DUMP CAKE
recipe from Southern Living

1 (20 ounce) can crushed pineapple in juice, undrained
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1/2 cup chopped pecans

Spread crushed pineapple on bottom of a lightly greased 13 x 9 inch pan. Top pineapple with cherry pie filling. Sprinkle the dry cake mix evenly over fruit. Drizzle with the melted butter. Sprinkle with chopped pecans.

Bake at 350 degrees for about an hour, until hot and bubbly.

This would be really great to top with vanilla ice cream when it's warm just out of the oven.

And here's the entire table of food at our family picnic (you might call it a potluck).....

My plate.... ham, mac 'n' cheese, potato salad, deviled egg, sweet potato casserole, baked beans, pasta salad, hash brown casserole, Buffalo chicken tender, baked ziti, Apricot Almond Chicken Salad in a tiny pita (I made that, too. Recipe coming soon.).

And that doesn't include dessert. I had another small plate for that. No need for dinner tonight!

Salmon Croquettes

2011-04-21T17:04:00.008-04:00

Do they taste better if you call them croquettes instead of patties??

I think so.

I hated these when I was a kid. I dreaded the times we would have Salmon Patties. They were edible only if they were covered in ketchup.

Of course, now you can get skinless and boneless canned salmon. I think that's what really makes the difference.

Ketchup no longer required!

SALMON CROQUETTES

2 (5 ounce) cans skinless, boneless salmon, drained
1/4 cup dry bread crumbs (plain or Italian seasoned)
1/4 cup finely chopped onion
2 tablespoons mayonnaise
1 egg, beaten
1 teaspoon lemon juice (optional)
1 teaspoon Creole seasoning
more bread crumbs
2-3 tablespoons oil

In a medium bowl combine first 7 ingredients, mixing well. Shape into 6 or 7 patties. (Mix will be very moist.) Coat with more breadcrumbs and fry in a pan with a little oil, turning once halfway through.

Just a picture of my sweet baby Sheldon!

Cuban Wrap Sandwich

2011-04-14T17:20:00.005-04:00

We had leftover Pork Loin the other day and this is what I did with it...

It holds traditional Cuban Sandwich ingredients wrapped up in a flour tortilla and grilled on my indoor grill/panini press/sandwich press (you know, it's like a George Foreman grill, but George didn't make this one).

Sandwich includes pork loin, ham, Swiss cheese, dill pickles and mustard. That's all. It's a simple combination, but, oh, so yummy.

Chipotle Chicken Sausage Pasta

2011-04-12T17:30:00.007-04:00

You can see from this blog that I do a lot of cooking from recipes. I rarely just throw things together and make a dinner. But, that is just what I did with this meal. I bought the chicken sausage with no real plans for it, scoured the pantry, found black beans and tomatoes. Then I sort of copied the sauce from another recipe.

I'm really proud of this! It was delicious!

CHIPOTLE CHICKEN SAUSAGE PASTA
Not a Real Housewife Original

8 - 10 ounces linguine
12 ounces Johnsonville Smoked Chicken Sausage with cheese and chipotle peppers, sliced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can fire roasted Tex Mex style diced tomatoes (similar to Ro-tel), drained well
2/3 cup milk
3 ounces cream cheese
1/2 teaspoon Cajun/Creole seasoning (like Zatarain's or Tony Chachere's)

Cook linguine according to package directions.

Meanwhile, cook the chicken sausage in a little oil until browned.

Mix together milk and cream cheese (I heated this mixture in the microwave just enough to melt the cream cheese). Add this to the browned sausage. Add black beans and tomatoes. Stir and heat until warmed throughout.

Add the pasta and stir carefully.

Yield: 4 servings

Bourbon - Brown Sugar Pork Tenderloin

2011-04-10T08:30:00.007-04:00

Wow! Another new recipe in the same week. Can you tell I'm not really studying very hard right now?

I love putting the husband to work on the grill! We had really nice weather to sit outside on the deck for dinner. Eddie grilled the pork loin and squash (with a little olive oil spray, salt and pepper). I made the mashed potatoes and sauce for the pork.

BOURBON – BROWN SUGAR PORK TENDERLOIN
recipe from Southern Living

2 pounds pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch

Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 to 10 minutes.

Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce. (Or drizzle sauce on each serving)

MASHED POTATOES WITH CARAMELIZED ONIONS

1 (24 ounce) package Ore-Ida Steam n' Mash cut russet potatoes
2/3 cup milk
2 tablespoons butter
1 cup diced onions oil or butter to sauté onions
salt and pepper

Microwave potatoes according to package directions.

Meanwhile, sauté onions in a little oil or butter until caramelized.

When potatoes are done, add milk and butter; mash to desired consistency. Stir in onions, salt and pepper to taste.

Chicken with Pecan Sauce

2011-04-08T17:47:00.010-04:00

This is a new recipe I tried for the first time last night. It turned out great, really delicious.

I have changed the recipe below to reflect how I will make it next time. The sauce was so good, I wanted more, so I doubled all of the sauce ingredients. Next time, I should have sauce for the chicken and some extra to spoon over rice or pasta.

CHICKEN WITH PECAN SAUCE
recipe from Southern Living

1/2 cup pecans
1/4 cup butter, divided
2 skinless, boneless chicken breasts , pounded to 1/2 inch thickness
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken broth
2 tablespoons brown sugar
4 tablespoons cider vinegar (if you don't love cider vinegar as much as me, maybe just use 2 tablespoons)
1 tablespoon dried thyme

Heat pecans and 2 tablespoons butter in a large nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until toasted and fragrant. Remove from skillet.

Sprinkle chicken with salt and pepper. Dredge in flour. Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.

Add chicken broth to skillet, and cook 5 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 6 -8 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 tablespoons butter. Serve sauce over chicken.

Yield: 2 chicken breasts and enough sauce to cover chicken and some rice or pasta

Acapulco Shrimp Cocktail and Fish Tacos

2011-03-27T09:35:00.008-04:00

So, I wanted a special side dish to go with my Fish Tacos... I usually serve black beans with them, but wasn't in the mood for that this time. I loooooovvvvvve avocados, so when I ran across this recipe, I knew I would love it. And I did!

ACAPULCO SHRIMP COCKTAIL
recipe found at What's Cookin Chicago?

1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1/2 cup finely diced onion
1/2 cup chopped cilantro
1 ripe avocado, diced

Place the shrimp in a large bowl and add the lime juice.

In a small bowl, mix the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well; then pour over shrimp and stir.

Carefully fold in the diced avocado. Divide into 4 to 6 serving dishes.

You can find the recipe for my Fish Tacos here.

By the way, I am back to school tomorrow. That means less cooking and posting here, but I'll give it my best effort.

Chickpea Salad

2011-03-27T09:18:00.005-04:00

This is a delicious salad on it's own or served over lettuce like I had it. I made a little more dressing than the recipe so that I had enough to cover the lettuce.

The magazine recipe suggested to serve it with pita bread and hummus, which sounds good, too.

CHICKPEA SALAD
from Publix FamilyStyle magazine

2 (15 ounce) cans garbanzo beans, drained and rinsed
6 Roma tomatoes, sliced or chopped
4 ounces crumbled Feta cheese
1/4 cup chopped fresh basil leaves
1/3 cup white vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 black pepper

In a large bowl combine beans, tomatoes and cheese.

In a screw top jar, combine vinegar, oil, sugar and pepper. Shake to mix well.

Pour dressing over bean mixture and stir gently.

Shrimp Fried Rice

2011-03-26T09:58:00.005-04:00

Such a yummy dinner of Shrimp Fried Rice, served with a cup of Campbell's Wonton Soup on the side.

This is something that I mostly just throw together, so I don't have a good, complete recipe. I use Sun-Bird Fried Rice seasoning mix and mostly follow the directions on the back of the package.

I use Success Boil in Bag brown rice. I cook it ahead of time and refrigerate for 2 to 3 hours or overnight. The cold rice sticks together less, trying to stir-fry warm rice just turns it to mush.

I add chopped onion, frozen mixed vegetables (that have been cooked until warm), 2 eggs scrambled, soy sauce and shrimp.

I started by cooking the onions, then added the shrimp. Moved those to the side and cooked the eggs.

In a separate pan, I stir-fried the rice in a little vegetable oil, added the vegetables, seasoning mix and soy sauce. After cooking that for a short time, I added the onion, shrimp and egg mixture and cooked a little more.

Leftovers from this are really good for lunch the next day!

Healthy Eating

2011-03-24T11:09:00.006-04:00

Once again, I am going to try to eat healthier and lose a little weight. Please help me out by giving me some of your best little tips and tricks.

Here are a few of my suggestions for healthier eating.

Fat free/light yogurt with 1/2 cup Kashi Go Lean Crunch cereal mixed in makes a quick breakfast.

The healthiest cereal that I've found is Kashi Go Lean (original). It's low calories and has 13 grams of protein, 10 grams of fiber and it's low in carbohydrates compared to other cereals. The extra protein and fiber makes it really filling.

I like to eat some of the healthy entrees from WW Smart Ones, Lean Cuisine and Healthy Choice. I am partial to the ones with pasta (and without meat), but I like to add extra vegetables. I added fresh spinach to this Spinach Ricotta Pasta, but these days I am keeping a bag of frozen chopped spinach handy and adding a handful before microwaving.

Here, I've added extra frozen chopped broccoli to a Fettucine Alfredo entree. I usually microwave for a minute longer than usual to account for the extra frozen vegetables.

To help me drink more water, I have to add some flavor. There are so many brands to choose from - Crystal Light, Lipton, Arizona Tea, as well as the store brands. All of these are sugar-free, 5 to 10 calories. Get a reusable bottle or at least re-use the bottled water or soda bottles a few times.

Please comment and give me some more ideas!

Almond & Peach Crusted Pork Chops

2011-03-23T10:31:00.007-04:00

This recipe has inspired me to be on the lookout for more pork chop recipes, not a meat I've used very much...

ALMOND & PEACH CRUSTED PORK CHOPS

recipe found at Cooking with Jamie (go visit her!)

1 egg
2 tablespoons peach preserves (I used sugar-free)
1/2 cup Bisquick
1/2 cup coarsely chopped almonds
1 tablespoon cornmeal
1/2 teaspoon salt
4 boneless pork loin chops
2 tablespoons vegetable oil

Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of peach.

Mix Bisquick, almonds, cornmeal, and salt in another dish.

Dip pork chops in preserve mixture, then coat with Bisquick mixture.

Heat oil in large non stick skillet over medium heat. Cook pork chops about 7 minutes per side, or until crust is golden and pork is cooked through.

Heat extra preserves in microwave and drizzle on top.

And here's to trying to get more vegetables into my life! This cabbage was really, really good for being so simple.

SAUTEED CABBAGE
inspired by recipe at My Tasty Treasures

pre-shredded cole slaw mix (about 3/4 of the bag)
2 tablespoons unsalted butter
salt and pepper to taste

Melt the butter in a large pan over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Busy, busy...

2011-03-16T16:55:00.002-04:00

And I don't see cooking, blogging, thrifting or crafting anywhere on this chart!!

But, I just finished final exams for winter quarter - so maybe I'll find a new recipe or two to make over the next week and a half.

Strawberry Chocolate Truffles

2011-02-21T17:17:00.004-05:00

These are made the same way as the Red Velvet Truffles from December.

Just switch to a strawberry cake mix, strawberry frosting and chocolate candy coating.

Yummy!

Greek Pizza

2011-02-20T11:02:00.004-05:00

Another in the growing line of pizzas...

GREEK PIZZA

1/4 cup homemade or commercial basil pesto
1/3 cup Greek olives, sliced
1 small purple onion, diced
1/4 cup sliced pepperoncini peppers
1 or 2 sliced Roma tomatoes
4 ounces feta cheese, crumbled
6 ounces mozzarella cheese, grated
1 pre-baked pizza crust

Top pizza crust with first 7 ingredients in the order listed. Bake according to directions on pizza crust package.

Pulled Pork with Chipotle Barbecue Sauce

2011-02-13T15:43:00.007-05:00

I made this Pulled Pork and Chipotle Barbecue Sauce a few weeks ago and didn't take any pictures at the time. But that's okay, I knew I would be having it again because it made a lot and I had frozen some of it to eat later.

I mixed the sauce in with the shredded pork before freezing it into small portions. So, this past Friday, I just had to thaw and re-heat the pork. I served it on small slider buns with a couple of dill pickles.

PULLED PORK

recipe from the National Pork Board

4-5 pounds boneless pork butt
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water

Combine all seasoning in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker. Add water. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds. Mix with barbecue sauce and serve on buns.

CHIPOTLE BARBECUE SAUCE

from a magazine I can't remember

1 (10 ounce) can tomato puree
1 1/2 cups root beer
1/2 cup finely chopped sweet onion
1/4 light brown sugar
2 tablespoons lemon juice
1 teaspoon chipotle chile powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/2 cup cider vinegar

Stir together all ingredients in a 2 quart saucepot. Bring to a boil, stirring frequently. Cover, reduce heat to low and simmer 25 to 30 minutes, until sauce thickens.

Enjoy!

Butter Toffee Cookies

2011-02-06T10:16:00.006-05:00

Last Friday, was my last day of clinicals at the VA Medical Center. I made these cookies for all the technologists and my clinical instructor. That hospital was an amazing place for my first rotation. So busy all the time, so many great opportunities for learning and awesome patients (all Veterans, of course!!).

I'm moving on to Northside Forsyth Hospital for the next five weeks.

BUTTER TOFFEE COOKIES

1 cup sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup English or almond toffee bits
sugar

Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.

Shape rounded tablespoons of dough into balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with the bottom of a glass. If the glass sticks, dip glass in sugar.

Bake at 350 degrees for 10 to 12 minutes until edges are lightly browned. Let cool for 2 minutes and remove from cookie sheet.

Yield: 3 dozen

That's my VA Clinical Instructor "Miss Lena" in the middle. She's the greatest!! We all loved her so much. Can't wait to get back there for another rotation.

American Cancer Society Relay for Life

2011-02-02T18:18:00.001-05:00

I am participating in the Relay for Life to benefit the American Cancer Society with my fellow students from the Radiologic Technology program at Gwinnett Technical College.

You can donate by credit card here. The minimum donation is $5.00, but if you are feeling generous.....

Thanks in advance!

My version of the Strap Perfect - Free!!

2011-02-01T18:24:00.001-05:00

So, here I am in another great thrift store bargain top. This one by bebe brand, cost me about $5.00 at Goodwill.

It's hard to see in the picture, but it has matte sequins down the middle and the rest of the ornamentation is silver colored metal 'studs'.

It has a racer back. Do I want to wear it without a bra? No.

Am I going to this website to pay almost $30.00 with shipping for the Strap Perfect-The Ultimate Bra Strap Solution? No.

Instead, I'm going to use a flat hair barrette that I already own to pull those straps together!

I wish I could invent something so simple and make a million!!

Cinnamon Chicken with Pumpkin Grits

2011-01-30T10:49:00.004-05:00

I found this recipe in Better Homes and Gardens magazine. It was a reader submitted, prize winning recipe. You can see a prettier picture here. I made some little changes - only 2 chicken breasts for us, same amount of grits for a larger serving size, no fresh sage in mine.

Yummy!

CINNAMON CHICKEN WITH PUMPKIN GRITS

2 skinless, boneless chicken breasts
cooking spray
salt
black pepper
cinnamon
2 cups water
2/3 cup quick-cooking grits
1/2 cup canned pumpkin
1 /2 tablespoon dried rubbed sage
1/3 cup shredded cheddar cheese

Arrange chicken breast halves in a small baking pan. Spray chicken with cooking spray and sprinkle with salt, pepper and cinnamon (both sides).

Bake at 400 degrees for about 20 minutes or until no longer pink and juices run clear.

Meanwhile, in medium saucepan bring water to boiling. Stir in grits until combined. Stir in pumpkin, sage, and salt to taste. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes, stirring frequently. Remove from heat; stir in cheese.

To serve, spoon grits onto dinner plates and top with chicken breast halves.

Yield: 2 servings

Chicken Bruschetta

2011-01-30T10:27:00.004-05:00

This is a delicious Cooking Light recipe that I found on myrecipes.com.

CHICKEN BRUSCHETTA

1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 skinless, boneless chicken breasts
2 tablespoon olive oil, divided
1 (8-ounce) package pre-sliced mushrooms
1 cup diced zucchini
1/2 cup chopped red onion
4 garlic cloves, minced
1 cup chopped plum tomato (or quartered cherry tomatoes)
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup grated fresh Parmesan cheese

Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture.

In a large skillet, heat 1 tablespoon olive oil. Sauté the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate and cover to keep warm.

Add the remaining 1 tablespoon olive oil to the skillet. Add mushrooms, zucchini, onion, remaining salt and minced garlic; sauté 3 - 5 minutes to suit your taste. Add 1/8 teaspoon black pepper, tomato, basil, and vinegar; sauté 3 minutes.

Serve the vegetable mixture over chicken; sprinkle with cheese.

Note: The original recipe called for 4 chicken breasts, the veggies served as just a topping. I used only 2 chicken breasts and cooked the same amount of veggies so there would be enough to count as a vegetable side dish as well. I served with orzo pasta.

Creamy Cheese Tortellini with Asparagus

2011-01-17T14:12:00.003-05:00

This recipe was in Gourmet Magazine posted on Epicurious.com, but came to me recommended by a friend.

I made a few changes to the recipe and updated the times. For instance, the recipe said to start with 4 cups of broth, boil and reduce to 1 cup in 6 minutes. I was pretty certain that it would not reduce that fast. I started with 3 cups and it took 20 minutes to reduce to 1 cup.

Anyway, it turned out really good!

Be careful not to cook the asparagus for too long - the more it cooks, the less it will taste like fresh aspaagus and the more it will taste like yucky canned asparagus. (I really hate the canned stuff!)

CREAMY CHEESE TORTELLINI W/ ASPARAGUS

3 cups chicken broth
2 garlic cloves, smashed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 (2 x 1 inch) strips lemon zest
1 (20-25 ounce) package frozen cheese tortellini
2 teaspoons cornstarch
2/3 cup heavy cream
1 bunch asparagus (3/4 pound), trimmed and cut into 1 inch pieces
1/2 cup grated Parmesan cheese

Boil broth with garlic, thyme, pepper and lemon zest in a large saucepot until reduced to about 1 cup, about 20 minutes. Discard garlic pieces and zest.

Meanwhile, cook tortellini according to package directions. Drain.

Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer about 3 minutes. Add asparagus and simmer until crisp-tender, about 5 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

Yield: 4 main dish servings

Barbecue Shepherd's Pie

2011-01-16T11:24:00.005-05:00

BARBECUE SHEPHERD’S PIE

1 pound ground beef
1 cup diced onion
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce ) can fire-roasted diced tomatoes, drained well
1/2 cup barbecue sauce (sweet, smoky variety)
2 tablespoons diced pickled jalapenos
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
1/4 cup sour cream
1 cup shredded cheddar cheese, divided
salt and pepper

Brown meat with onion in large skillet. Drain well, return to skillet. Add beans, tomatoes, barbecue sauce and jalapenos. Spoon meat mixture into baking dish. Heat potatoes according to package directions and then mix with sour cream, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.

Bake at 350 degrees, uncovered, for 30 - 40 minutes or until heated through.

Yield: 6 servings

Confessions: I didn't drain the tomatoes. It was a little runny for my taste, so next time I'm draining the tomatoes really well. I also used instant mashed potatoes this time, a four cheese flavored variety. That's because WalMart didn't have the Simply Potatoes brand, I guess I usually get those at Publix. Anyway, the recipe above is the way I wanted to make it and will be the way I make it next time. And there will be a next time, it was superdelicious!

This is a combination of about twelve recipes I found around the internet. I made a long list of possible ingredients, then Eddie helped to choose the ingredients we wanted to include.

Product Recommendation - Stir-Fry Vegetables

2011-01-13T10:12:00.002-05:00

I really like these frozen stir-fry vegetables from WalMart, so I wanted to share!

They come in the two varieties you see below (Asparagus and Sugar Snap) and also Broccoli Stir-Fry (not shown). All of them have a variety of other veggies included. They seem to be good quality, always nice and fresh.

I used the Sugar Snap variety in my Kung Pao Chicken stir-fry last night.

I used bottled Panda Express Kung Pao sauce (also purchased at WalMart) and added chopped peanuts.

Cheeseburger Pizza

2011-01-13T10:02:00.004-05:00

Nothing really special here. This is just me copying a pizza we get sometimes at one of those pizza buffets.

I started with a Mama Mary's thin whole wheat crust and added roasted garlic tomato sauce from a can. I drizzled yellow mustard over the sauce. The pizza is topped with about 1/2 pound ground beef, cooked and drained. Then add raw onion slices, mozzarella and cheddar cheeses and top with a few dill pickles. Classic cheeseburger ingredients! Cook according to crust package directions.

In the background - that's a version of this Veggie Pizza.

Happy New Year!

2011-01-02T18:26:00.002-05:00

A traditional Southern New Year's Day dinner (with a few shortcuts, of course).

A actually took the time to cook dry black eyed peas. It's very rare for me to use dry beans. I added some chopped ham that I had put in the freezer from Christmas and some chopped onion (because I like onion in most everything!). Served that over rice.

Cornbread is a box of Jiffy with cheddar cheese, onion (again!) and green chile peppers added.

The collard greens are from a can! I can only do so much homemade and semi-homemade.

Thrifty Housewife

2010-12-31T11:50:00.005-05:00

For a couple of years now, I've been a real advocate for thrift store shopping. Being unemployed and then becoming a student sort of encourages saving money!

I like to show off my finds every now and then to encourage others to give thrift shopping a try.

NineWest purse, $3.69 from a Goodwill store, very clean, appears to have never been used.

Harley Davidson leather boots, would retail for over $100.00, looked like they were worn once. I got them for $6.60 at a Goodwill store.

Ann Taylor evening bag with rhinestone button closure, like new, $1.69 at Goodwill.

Liz Claiborne handbag - I got this one over a year ago at Park Avenue Thrift store for about $6.00

High Sierra backpack was purchased at Goodwill for $3.93. The main zipper was broken, but Eddie figured out how to fix that for me. Ironically, this $4 backpack carries over $400 worth of my schoolbooks now!

Chain and pearl necklace was a belt that I converted to a necklace. I got it for about $2.00 at Value Village Thrift.

Seriously, go try it! If one of your New Year's resolution is related to saving money.....

The Best Christmas Present

2010-12-27T14:41:00.003-05:00

Eddie brought this little guy home two weeks ago. We adopted him from a local shelter.

This is Sheldon! At this time he is 3 months old, weighs 2 1/2 pounds. He is full of energy and adjusted to his new home within hours.

Sheldon brought so much holiday joy! I hope he's here for 17 or 18 years like my other cats were.

Mango Chutney Cheese Spread

2010-12-27T14:21:00.003-05:00

I took this to a holiday party recently. It's an interesting mix of flavors, but so good. Try it out at your New Year's Eve gathering.

MANGO CHUTNEY CHEESE SPREAD

16 ounces cream cheese (from a tub, reduced fat)
1/2 cup golden raisins
1/4 cup bacon pieces, cooked until crispy
1/4 cup sliced green onions
2 tablespoons sour cream
9 ounce jar mango chutney (Major Grey’s)

Stir together the first 5 ingredients. Spread mixture in a shallow dish or make a shape on a serving plate. Spread a thin layer of chutney on top. Serve with crackers. (I like Wheat Thins with this.)

Red Velvet Truffles

2010-12-13T09:34:00.005-05:00

This is a really simple recipe. Easy, but a little time consuming. Delicious!

RED VELVET TRUFFLES

1 box red velvet cake mix (Duncan Hines)

ingredients needed according to cake mix

1 "regular size" container whipped cream cheese frosting

white/vanilla candy coating (I use the kind that comes in a big 16 ounce rectangle, need about 1 1/2 packages)

Bake the cake according to directions on package. Let the cake cool completely. Crumble the entire cake.

Mix in the cream cheese frosting (I used a mixer, but it could be done by hand). Refrigerate for a couple hours. Scoop out into balls (I made mine about 3/4 inch round with a very small cookie scoop). Freeze balls for a couple of hours or overnight (I like to divide up the work over a couple of days, so I freeze them overnight).

Melt candy coating according to package directions. Dip balls and place on wax paper to harden.

Keep refrigerated.

Yield: a whole lot, about 100!!

Christmas Decor

2010-12-13T09:21:00.002-05:00

Being busy with school kept me from putting up the Christmas decorations as early as I usually do. I decided to keep it simple so taking them down before school starts again will be easy.

My little tree... fewer ornaments than usual.

The fireplace, nothing but lights and pinecones on the garland.

These are plain white, velvety stockings that I bought last year (or the year before?). I added the satin fabric to match my color scheme. It can easily be changed out when the color scheme changes in the future.

Pretty reindeer...

Holiday Goodies

2010-12-05T08:48:00.005-05:00

It doesn't look like I'm going to find very much time for making goodies this year. (I'll make a few) These are my favorites that I usually make over and over.

Follow the link to the original post.

Chocolate Covered Cherries

Espresso Crunch Cups

Eggnog Truffles

White Chocolate Macadamia Fudge

I'll let you know if I come up with some new ones for this year.

Southwest Stuffed Peppers

2010-12-05T08:23:00.003-05:00

This recipe came from The Kitchen Life of a Navy Wife.

I just made two stuffed peppers and baked the rest in a casserole dish to have another night.

SOUTHWEST STUFFED PEPPERS

4-6 green bell peppers
1 pound ground beef
1 (14 ounce) can Ro-tel, undrained
1 1/2 cups water
1 (5.4 ounce) package Knorr Fiesta Sides Mexican Rice (rice & orzo blend)
2 cups shredded Mexican cheese blend

Cut tops off of bell peppers; remove seeds. Cut bottom of bell pepper so that it will sit up straight. Put bell peppers in a large bowl and cover with plastic wrap. Heat in microwave for 2 or 3 minutes.

In a large skillet, brown the ground beef until no longer pink; drain well. Return meat to skillet. Add the Ro-tel tomatoes, water and rice mix. Bring to a boil. Reduce heat; cover and simmer for 6 to 8 minutes until liquid is absorbed.

Spoon meat/rice mixture into bell peppers. Top each with a small portion of cheese. Place in a greased or sprayed baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with additional cheese and bake for 5 to 10 minutes until the cheese is melted.

Thanksgiving Dinner 2010

2010-11-26T10:38:00.004-05:00

We had a somewhat quiet, simple Thanksgiving this year. It was nice to have Eddie's son Nick with us. Still trying to get to know him better.

We roasted a turkey breast. I made a new version of sweet potatoes by combining three different recipes. The dressing was also a combination of recipes. The old favorite broccoli casserole made an appearance. To finish the meal we had Pumpkin Pie with Cool Whip!

BOURBON SWEET POTATOES W/ RICE KRISPIES TOPPING

3 to 4 pounds sweet potatoes, peeled and cubed
1/4 cup light brown sugar
1/3 cup bourbon
1/4 cup butter, melted
1/3 cup half-and-half
2 large eggs
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces
1 cup Rice Krispies cereal
1/2 cup chopped pecans

Cook sweet potatoes in a large pot in boiling water for about 30 minutes or until tender. Mash potatoes. Combine mashed sweet potatoes, 1/4 cup brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth (or mash together by hand). Spoon into a greased 2 1/2 quart casserole dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in cereal and pecans. Sprinkle streusel mixture over sweet potato.

Bake, uncovered, at 350 degrees for 25 minutes or until streusel is lightly browned.

Make ahead: Prepare sweet potato filling and spoon into a greased microwave-safe dish. Cover and chill overnight. Microwave at high for 10 minutes or until hot. Prepare streusel and sprinkle over filling. Bake, uncovered at 350 degrees for 20 minutes or until streusel is crispy.

DRESSING WITH BACON AND PECANS

8 bacon slices
1 1/2 cups diced onion
1 1/2 cups diced celery
4 cups dry cornbread stuffing mix (Pepperidge Farm)
3 cups cubed herb seasoned stuffing mix (Pepperidge Farm)
1 cup chopped pecans
1 teaspoon poultry seasoning
4 cups chicken broth
1 large egg (mix into some of the chicken broth)

Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserve drippings in skillet. Crumble bacon; set aside. Sauté celery and onions in bacon drippings until tender.

Combine stuffing mix, bacon, vegetable mixture and all other ingredients in a large bowl; stir well. Spoon dressing into a 9 x 13 x 2 pan.

Bake at 350 degrees for 45 minutes or until golden brown. I like to cover it for about half the time to retain moisture and uncover the last half so that it gets crispy on top.

Happy Thanksgiving!

2010-11-25T09:34:00.004-05:00

I've started my Thanksgiving Day with Pumpkin Pie Pop-Tarts! So delicious... They also have Gingerbread flavor for the holidays. I found them at WalMart.

Later on, we'll be having turkey, dressing, a new version of sweet potato casserole, broccoli casserole and pumpkin pie.

I hope everyone has a great day!

Thanksgiving Ideas

2010-11-23T16:45:00.004-05:00

I'm still deciding what I'm making for Thanksgiving this year...

Here are a few ideas for you. Follow the link to the original post.

Gingersnap Sweet Potatoes

Creamed Spinach Casserole

Carrot Souffle

Corn Pudding

Squash Casserole

Grilled Sweet Potatoes and Apples

And something a little bit healthy.... Pear/Blue Cheese Salad

Enjoy the holiday!

Recent Meals

2010-11-21T17:28:00.003-05:00

What we've been eating lately...

Follow the link to the original post.

Chicken Noodle Soup

Pork Cubed Steak

Mediterranean Shrimp

Beef Stuffed Shells

Chicken Cordon Bleu Bake

2010-11-16T18:45:00.004-05:00

Another great recipe I found at Cassie Craves. That girl knows what I like to eat!

CHICKEN CORDON BLEU BAKE

2 cups cooked chopped chicken (about 2 large boneless breasts)

8 ounces diced ham

1 can cream of chicken soup

1/2 cup sour cream

salt and pepper to taste

2 cups shredded Swiss cheese

1 box stuffing mix for chicken

butter and water called for on stuffing box

Cook stuffing according to package directions; set aside.

In a large bowl, combine chicken, ham, cream of chicken soup, and sour cream. Season with salt and pepper to taste. (Go light on the salt, since the cream of chicken soup and ham are pretty salty on their own.)

Pour mixture into a greased 9 x 13 baking dish.

Sprinkle cheese evenly over the chicken mixture. Carefully add stuffing in an even layer on top of the cheese.

Bake uncovered at 350 degrees for 30 minutes until hot and bubbly.

Yield: about 6 servings

Caribbean Jerk Chicken Chili

2010-11-14T10:53:00.003-05:00

Another addition to the growing soup and chili chapter of my cookbook...

This has a great combination of spices reminiscent of Jerk chicken that we've had in Jamaica. I just served it with some cornbread, it made for a very filling meal.

CARIBBEAN JERK CHICKEN CHILI

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped yellow bell pepper ( I used a green one)

3 tablespoons chili powder

1 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 rotisserie chicken, meat removed and shredded (about 6 cups)

4 cups chicken broth

1 (14 oz) can diced tomatoes

1 (15 oz) can black beans, partially drained

1 (15 oz) can Great Northern beans, partially drained

2 tablespoons chopped pickled jalapenos

3 garlic cloves, minced
1 ounce semisweet chocolate

1/2 cup chopped fresh cilantro (totally forgot to add the cilantro, even though I had it in the fridge!)

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

Add chicken and stir to coat with spices. Add broth, tomatoes, beans, jalapenos, garlic and chocolate. Bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

Stir in cilantro and serve.

Yield: at least 6 servings, depending on size

I found this recipe at Smells Like Home.

Another Death in the Family

2010-11-13T11:44:00.003-05:00

Rest in Peace

Ashley Princess Hood

May 1992 - November 13, 2010

She was 18 years old (that's 88 cat years). She just couldn't go on without Woodrow. I love you and miss you Ashley.

My heart is broken... both of them gone just 3 weeks apart.

Cold Weather Favorites

2010-11-08T17:38:00.003-05:00

Since I haven't been trying very many new recipes lately, I thought I'd remind you of a few from the past that would be great this time of year. I've made some of these in the past few weeks.

Follow the link to each recipe.

Last night, we had Chicken and Dumplings.

Five Bean Chili - makes a good size batch for the freezer.

Seven Can Chicken Tortilla Soup - so easy to keep ingredients on hand for last minute needs.

Fiesta Ravioli Bake - much more delicious than you will think based on the ingredients.

And here's a big Soup and Chili Recap.....

Keep warm!

Apple Squares

2010-11-07T19:49:00.006-05:00

So, I started my clinicals last week at the Veteran's Affairs Medical Center in Atlanta. What timing! This week, November 7 - 13, is National Radiologic Technology Week. And what a great way for the staff to haze the students! We have been told that we must bring food every day that we are there this week. Not really a problem for me, just an excuse to try a new recipe.

I'm having so much fun anyway. It's a pleasure to take a little gift of food to my new friends.

This is a recipe I found at Sprinkled with Flour.

APPLE SQUARES

3 large eggs

1/4 teaspoon salt

1 3/4 cups sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

3 cups chopped apples (I like Granny Smith)

1 teaspoon vanilla extract

Glaze:

1 cup sifted powdered sugar

1 tablespoon butter, softened

2-3 tablespoons milk

1 tablespoon lemon juice

For the Cake:

Coat a 15x10-inch jelly-roll pan with nonstick baking spray with flour; set aside. (I used a 9x13x2 and a 9x9.)

In a medium bowl combine the flour, baking soda, cinnamon and nutmeg. Set aside.

In the bowl of an electric mixer, combine eggs and salt. Beat at medium speed until frothy, about 1 minute. Add the sugar and oil, and beat until blended. Add the flour mixture to the egg mixture, and beat just until combined.

Fold in the apples and vanilla. Pour into the prepared pan, spreading evenly.

Bake at 350 degrees for 30 minutes or until lightly browned and set. Set the pan on a wire rack, let cool.

For the Glaze:

In a medium bowl combine the powdered sugar, butter, lemon juice and enough milk to make a spreadable consistency. Mix until smooth. Drizzle over the mostly cooled cake. Let the frosting set, then cut into bars.

Happy Halloween!

2010-10-31T13:44:00.002-04:00

Please indulge me for a moment...

2010-10-23T18:59:00.004-04:00

Rest in Peace

Woodrow Wilson Hood

May 1993 - October 23, 2010

He was with me for 17 years... My longest love affair was not with a man, but with the greatest kitty ever! I love you and miss you Woodrow.

Mexican Chicken Ravioli Casserole

2010-10-17T15:19:00.002-04:00

School is keeping me very busy, so I haven't had time to try many new recipes. Here's one that we really liked. It's a similar concept to this Mexican Ravioli Bake that I've made before.

MEXICAN CHICKEN RAVIOLI CASSEROLE

1 can condensed cream of chicken soup
1 cup green salsa
1/2 teaspoon ground cumin
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (15 ounce) can petite diced tomatoes, drained
2/3 cup chopped cilantro
2 (9 ounce) packages refrigerated chicken ravioli
1 1/2 cups shredded cheese (Mexican blend or other)

In one bowl, mix soup, salsa and cumin.

In another bowl, mix beans, tomatoes and cilantro.

Layer 1/3 cup of soup mixture in bottom of a lightly greased 9 inch baking dish. Arrange one third of ravioli over soup mixture. Top with one-third of bean mixture, one third of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice. (That's the directions from the original recipe. Mine did not come out firm enough to cut in squares and see the layers, so next time, I'll just mix it all in a big bowl first.)

Bake covered with foil at 400 degrees for 30 minutes. Uncover and bake 15 minutes or until bubbly at edges. Let stand 10 minutes before serving.

Recipe from Campbell's.

Pumpkin Bread Pudding

2010-10-15T16:24:00.006-04:00

My birthday was last week and this is what Eddie made for me as my birthday cake!

It was delicious!

PUMPKIN BREAD PUDDING

1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon crystallized ginger, diced
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice

Line a 10-inch springform pan with aluminum foil. Put the bread cubes and the pecan pieces in the pan and toss.

Whisk together the half-and-half, pumpkin and sugar. Add the rest of the ingredients and whisk until combined. Pour the mixture over the bread. Mix it all together. Let this sit for 20 minutes. Give it one more mix before you put it in the oven.

Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.

Recipe was found here.

Other pumpkin recipes from the past:

Pumpkin Blondies

Creamy Pumpkin Soup

Pumpkin Coffee Cake