Monday, March 7, 2011
March book
For this month, I've chosen to read "The Musician's Daughter" by Susanne Dunlap. It was one of the 2011 Beehive Award nominations (so I hope it's a good one!).
Tuesday, January 4, 2011
January Read
Hi Friends, are you ready for our January pick? I have chosen I capture the Castle by Dodie Smith. I hope you all had a wonderful Christmas season! We'll talk soon!
Tuesday, December 7, 2010
Recipes
And I rarely cook because I get very tired of the leftovers, but when I do, these are my favorites.
Cammy's Creamy Chicken Noodle Soup
3 cups water
4 tsp chicken boulion
2 cups celery chopped
2 cups chopped carrots
¾ cup chopped onion (or 1 TBSP dried onion flakes)
2 cans cream of chicken soup
Thicken with ½ c butter and ½ cup flour (melt in a separate plan and then whisk in flour) Then whisk in 1 can evaporated milk. Slowly add this mixture to the other pot and it will thicken the soup.
Then add:
2 cups cooked chicken
Noodles (any kind you have)
Cook until vegetables are tender and noodles are tender. Sometimes it gets too thick so I add milk until it’s the right consistency.
Chicken Enchilada Casserole
2-3 boneless/skinless chicken breasts
1 can green enchilada sauce
1 can cream of chicken soup
8 oz. sour cream
1 bag tortilla chips
grated cheese
Serve with guacamole and salsa.
Cook chicken and shred. Mix together enchilada sauce, soup and sour cream.
In 9x13 pan, layer chips, chicken, soup mixture and cheese. Keep layering until you’ve used all the ingredients (about 2 layers of each).
Bake at 350° for 15-20 minutes or until soup mixture boils.
Note: This is a great way to use up the end of the bag of tortilla chips (all the crumbs!), or if your chips are a bit stale.
Pizza Rolls (And I know Lindsay has taken this and made it much more fun. Lindsay, will you post all the kinds you make?)
Ingredients:
1 Rhodes frozen bread dough (loaf kind, not the rolls)
1 package pepperoni
shredded mozzarella cheese
marinara sauce for dipping
Directions:
~Thaw out 1 of the frozen bread loaves (usually three come in a package).
~After thawed and risen, flatten loaf with your hands as long and wide as it will go (probably 2’ x 6”).
~Layer a single row of pepperoni down the middle, then shredded cheese on top of that down the middle.
~Roll up dough like a package, starting with tucking in the ends and pinching the middle seam so it stays closed.
~Place seam-side down on a lightly greased baking sheet.
~Poke the roll on the top with a fork and brush on olive oil, then sprinkle parmesan cheese, garlic, parsley, etc.
~Bake at 350 degrees until brown on top (I think around 10-15 minutes).
Easy Chicken Cordon Bleu
2 cups Stove top stuffing mix
4 small boneless skinless chicken breast halves
4 slices ham
1 can cream of chicken soup
1 TBS Dijon Mustard
1 cup shredded Swiss cheese
Preheat oven to 400. Prepare stuffing mix as directed on package. Place chicken in 13 x 9 baking dish. Cover with ham. Mix soup and mustard together; spoon over chicken/ham. Top with stuffing mix. Bake 25 minutes or until chicken is cooked through. Sprinkle with cheese, back for 5 more minutes or until cheese is melted.
Barbacups (we hated these growing up, but they aren't half bad.)
Brown 1 lb hamburger, drain off excess fat
Add: ½ cup barbecue sauce
2 Tbls brown sugar
1 Tbls dried minced onion
Take 1 can Pillsbury Biscuits, press into ungreased muffin tin, making sure dough is up to edge of each cup. Spoon meat mixture into each cup and sprinkle with ¾ cups grated cheddar cheese. Bake at 400 for 10-12 minutes.
And I just have to include a dessert as this is my new favorite!
Strawberry Cheesecake Trifle (We do raspberries instead)
Ingredients:
2 (8oz) packages cream cheese, softened
2 cups powdered sugar
1 (8oz) sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) cool whip thawed
1 angel food cake, torn into bite-sized pieces
4 Tablespoons sugar
2 bags frozen strawberries
*In a large bowl beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl, starting with 1/4 of strawberries, then adding 1/3 of the cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap, and chill several hours.
Cammy's Creamy Chicken Noodle Soup
3 cups water
4 tsp chicken boulion
2 cups celery chopped
2 cups chopped carrots
¾ cup chopped onion (or 1 TBSP dried onion flakes)
2 cans cream of chicken soup
Thicken with ½ c butter and ½ cup flour (melt in a separate plan and then whisk in flour) Then whisk in 1 can evaporated milk. Slowly add this mixture to the other pot and it will thicken the soup.
Then add:
2 cups cooked chicken
Noodles (any kind you have)
Cook until vegetables are tender and noodles are tender. Sometimes it gets too thick so I add milk until it’s the right consistency.
Chicken Enchilada Casserole
2-3 boneless/skinless chicken breasts
1 can green enchilada sauce
1 can cream of chicken soup
8 oz. sour cream
1 bag tortilla chips
grated cheese
Serve with guacamole and salsa.
Cook chicken and shred. Mix together enchilada sauce, soup and sour cream.
In 9x13 pan, layer chips, chicken, soup mixture and cheese. Keep layering until you’ve used all the ingredients (about 2 layers of each).
Bake at 350° for 15-20 minutes or until soup mixture boils.
Note: This is a great way to use up the end of the bag of tortilla chips (all the crumbs!), or if your chips are a bit stale.
Pizza Rolls (And I know Lindsay has taken this and made it much more fun. Lindsay, will you post all the kinds you make?)
Ingredients:
1 Rhodes frozen bread dough (loaf kind, not the rolls)
1 package pepperoni
shredded mozzarella cheese
marinara sauce for dipping
Directions:
~Thaw out 1 of the frozen bread loaves (usually three come in a package).
~After thawed and risen, flatten loaf with your hands as long and wide as it will go (probably 2’ x 6”).
~Layer a single row of pepperoni down the middle, then shredded cheese on top of that down the middle.
~Roll up dough like a package, starting with tucking in the ends and pinching the middle seam so it stays closed.
~Place seam-side down on a lightly greased baking sheet.
~Poke the roll on the top with a fork and brush on olive oil, then sprinkle parmesan cheese, garlic, parsley, etc.
~Bake at 350 degrees until brown on top (I think around 10-15 minutes).
Easy Chicken Cordon Bleu
2 cups Stove top stuffing mix
4 small boneless skinless chicken breast halves
4 slices ham
1 can cream of chicken soup
1 TBS Dijon Mustard
1 cup shredded Swiss cheese
Preheat oven to 400. Prepare stuffing mix as directed on package. Place chicken in 13 x 9 baking dish. Cover with ham. Mix soup and mustard together; spoon over chicken/ham. Top with stuffing mix. Bake 25 minutes or until chicken is cooked through. Sprinkle with cheese, back for 5 more minutes or until cheese is melted.
Barbacups (we hated these growing up, but they aren't half bad.)
Brown 1 lb hamburger, drain off excess fat
Add: ½ cup barbecue sauce
2 Tbls brown sugar
1 Tbls dried minced onion
Take 1 can Pillsbury Biscuits, press into ungreased muffin tin, making sure dough is up to edge of each cup. Spoon meat mixture into each cup and sprinkle with ¾ cups grated cheddar cheese. Bake at 400 for 10-12 minutes.
And I just have to include a dessert as this is my new favorite!
Strawberry Cheesecake Trifle (We do raspberries instead)
Ingredients:
2 (8oz) packages cream cheese, softened
2 cups powdered sugar
1 (8oz) sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) cool whip thawed
1 angel food cake, torn into bite-sized pieces
4 Tablespoons sugar
2 bags frozen strawberries
*In a large bowl beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl, starting with 1/4 of strawberries, then adding 1/3 of the cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap, and chill several hours.
Often Used Recipes at my House
I realize most of my favorite recipes came from someone else (thank you Lindsay and Amy) so I am not posting those (example Chicken Tortilla Soup, Huevos Rancheros) - they are not mine. Here are some of the other favorites:
Hearty Fall Soup
1 lb turkey sausage (I have used hamberger instead)
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp Italian Seasoning
2 can chicken stock (I don't use cans, I use cubes)
1 can Italian style diced tomatoes (I used bottled tomatoes)
1 can white beans
Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer 10 mintes. Season with salt and pepper. Serve with grated Romano cheese and bread. This is Chad's favorite soup.
My children love...
White Chicken Chili
Marinate 6-8 chicken breast in dry Italian dressing mix (best day before). Add:
2 can garbanzo beans
2 cans white nothern beans
2 cans white corn
2 cans diced green chilies
2 white onions diced
1 Tbsp cumin
1 Tbsp diced garlic
1-2 Tbsp chicken broth
Cook all day on low or bring to boil and simmer 30 min. Top with Mozerella cheese. Obviously this recipe is very large. Half it for a large family size portion.
Margarita Chicken
This recipe is SO easy and tasty and even healthy.
4 boneless, skinless chicken breasts
2 Tbsp corn oil
2 Tbsp lime juice
1 tsp honey
1 c tortilla chips, finely crushed
1 can Mexican stewed tomatoes
2 Tbsp cilantro, chopped
1/2 c Monterey jack cheese
Brush chicken with oil, juice and honey mixture then rollin tortilla chip crumbs (My kids love it when I use green avacado chip crumbs because of the color). Bake at 350 for 20 - 25 minutes. While chicken is baking, puree tomatoes and cilantro into a sauce (of course, I use bottled tomatoes - is there anything else), Romove chicken from over and top with puree and sprinkle with cheese. Bake again for 5 to 10 mintutes. Serve with lime wedges (yeah right for me).
Porcupine Meatballs
Klarks all time favorite recipe besides crab which he only got on his birthday.
1 egg beater
1 can tomato soup
1/4 c rice
1/4 tsp onion salt
1/4 tsp pepper
1 lb hamberger
1 tsp Worcestershire sauce
1/2 tsp oregano
Mix the egg and 1/4 c tomato soup with rice, onion, pepper, and hamberger. Shape into meatballs and put into fry pan. Mix remaining soup with Worcestershire sauce, oregano and 1/2 c water. Pour over meatballs and bring to boil. Reduce heat and simmer for 20 mintes. Serve with potatoes or rice.
Russian Chicken
Easy and yummy but not cheap. I make this most often for the missionaries.
4 to 8 pieces of chicken breast
1 bottle Russian salad dressing (8 oz)
1 pkg dry onion soup mix
1 c apricot jam
Mix together dressing, soup mix and jam. Pour over chicken. Bake at 350 for 1 1/2 hr or in crockpot for 3 to 5 hrs. (I have never purchased or used dry onion soup mix - I am not sure why. It would probably be a lot better with it).
Last one...
Rice and Black Bean Pilaf
1 c brown rice, uncooked
2 1/4 low-sodium chicken broth
1 Tbsp olive oil
1 c onion, diced
2 cloves garlic, minced
2 tsp fresh oregano, chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 tsp cumin
1/2 tsp dried chili flakes
15.5 oz can black beans, drained and rinsed
2 tsp parsley leaves, finely chopped
Place rice and chicken broth in saucepan and bring to boil. Redice heat and cook rice, covered, until tender and all liquids absorbed, 30 -35 minutes. Remove from heat, uncover, and fluff with fork. Heat the oil in large saute pan over medium-high heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes. Combine onioin-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. (Phew, you can tell I copied that recipe directly).
What are YOUR favorite recipes???
Hearty Fall Soup
1 lb turkey sausage (I have used hamberger instead)
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp Italian Seasoning
2 can chicken stock (I don't use cans, I use cubes)
1 can Italian style diced tomatoes (I used bottled tomatoes)
1 can white beans
Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer 10 mintes. Season with salt and pepper. Serve with grated Romano cheese and bread. This is Chad's favorite soup.
My children love...
White Chicken Chili
Marinate 6-8 chicken breast in dry Italian dressing mix (best day before). Add:
2 can garbanzo beans
2 cans white nothern beans
2 cans white corn
2 cans diced green chilies
2 white onions diced
1 Tbsp cumin
1 Tbsp diced garlic
1-2 Tbsp chicken broth
Cook all day on low or bring to boil and simmer 30 min. Top with Mozerella cheese. Obviously this recipe is very large. Half it for a large family size portion.
Margarita Chicken
This recipe is SO easy and tasty and even healthy.
4 boneless, skinless chicken breasts
2 Tbsp corn oil
2 Tbsp lime juice
1 tsp honey
1 c tortilla chips, finely crushed
1 can Mexican stewed tomatoes
2 Tbsp cilantro, chopped
1/2 c Monterey jack cheese
Brush chicken with oil, juice and honey mixture then rollin tortilla chip crumbs (My kids love it when I use green avacado chip crumbs because of the color). Bake at 350 for 20 - 25 minutes. While chicken is baking, puree tomatoes and cilantro into a sauce (of course, I use bottled tomatoes - is there anything else), Romove chicken from over and top with puree and sprinkle with cheese. Bake again for 5 to 10 mintutes. Serve with lime wedges (yeah right for me).
Porcupine Meatballs
Klarks all time favorite recipe besides crab which he only got on his birthday.
1 egg beater
1 can tomato soup
1/4 c rice
1/4 tsp onion salt
1/4 tsp pepper
1 lb hamberger
1 tsp Worcestershire sauce
1/2 tsp oregano
Mix the egg and 1/4 c tomato soup with rice, onion, pepper, and hamberger. Shape into meatballs and put into fry pan. Mix remaining soup with Worcestershire sauce, oregano and 1/2 c water. Pour over meatballs and bring to boil. Reduce heat and simmer for 20 mintes. Serve with potatoes or rice.
Russian Chicken
Easy and yummy but not cheap. I make this most often for the missionaries.
4 to 8 pieces of chicken breast
1 bottle Russian salad dressing (8 oz)
1 pkg dry onion soup mix
1 c apricot jam
Mix together dressing, soup mix and jam. Pour over chicken. Bake at 350 for 1 1/2 hr or in crockpot for 3 to 5 hrs. (I have never purchased or used dry onion soup mix - I am not sure why. It would probably be a lot better with it).
Last one...
Rice and Black Bean Pilaf
1 c brown rice, uncooked
2 1/4 low-sodium chicken broth
1 Tbsp olive oil
1 c onion, diced
2 cloves garlic, minced
2 tsp fresh oregano, chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 tsp cumin
1/2 tsp dried chili flakes
15.5 oz can black beans, drained and rinsed
2 tsp parsley leaves, finely chopped
Place rice and chicken broth in saucepan and bring to boil. Redice heat and cook rice, covered, until tender and all liquids absorbed, 30 -35 minutes. Remove from heat, uncover, and fluff with fork. Heat the oil in large saute pan over medium-high heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes. Combine onioin-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. (Phew, you can tell I copied that recipe directly).
What are YOUR favorite recipes???
Friday, December 3, 2010
Quick Meals
Hi Girls,
Here are a couple of my quick meals. It has taken me a whole month to get around to this, which makes me realize this is quite the request. Maybe on your month you can post a few favorite recipes if you don't have time now. :)
I found this pizza crust recipe in Prevention's Diabetes Diet Cookbook, which I got at DI for one dollar. (A well spent one dollar for me!) It is nothing spectacular I assume but what was thrilling to me was the fact that pizza crust can be frozen and then baked as usual by just adding toppings at dinnertime!
I like to make this crust times 6 which makes three Saturday's of meals at once if I freeze them. (We eat two pizzas at once in my family). It is a little work to make the crusts and freeze them, then wrap them, but I love being able to pull out frozen crust, add toppings and bake! This leaves time for making a nice salad! I do not have a food processor but I do have a kitchenaid so I adjust it for this. I am sure you could do it by hand.
I can be such a dreamer, but my current desire is to have a family game and pizza night on Saturdays. I love having one meal planned for each week, and if I need to, we can pull this together quick on a weeknight too.
I am posting my timed by six amounts below in parentheses, feel free to check my math. :)
One crust (8 servings, 1 thin crust 14 inches in diameter):
2/3 cup warm water
(4 cups water)
2 1/4 tsp active dry yeastz
(12 tsp yeast (4tb?) I use less, about 2- 3 tbsp)
1 3/4 cup-2 cups flour
(less than 12 cups flour)
1/4 tsp salt
(1 1/2 tsp salt)
2 tsp olive oil
(12 tsp olive oil (4 TB?)
Coat large bowl with vegetable oil spray; set aside. In a gladd measuring cup, mix the water and the yeast to dissolve. In the bowl of a food processor, combine 1 3/4 cups flour and salt. Pulse to mix. Add the oil to yeast and water. with the machine running, add the yeast water through the feed tube. Process for 1-2 minutes, or until mixture forms a moist ball.
Transfer the dough to work surface lightly floured with remaining flour. With your hands, knead about 1 minute, or until dough is smooth. Use scants amounts of remaining flour only to prevent surface sticking. Some flour may not be needed. Place the dough in the prepare bowl. coat lightly with vegetable spray. Cover with plastic wrap. Set aside to rise for 30 minutes or until doubled in size.
Punch down dough, shape into a ball and transfer to a work surface. Let stand for 5 minutes. Shape, add toppings, and bake according to recipe directions.
To freeze dough after first rise: Punch down dough and shape into ball. Coat well with with vegetable oil spray, place in freezer-quality plastic bag. Squeeze out all air and close tightly. Store in freezer for up to one month. To thaw, place in refrigerator overnight. with scissors, cut away plastic bag. Place the dough on lightly floured work surface. Shape according to recipe directions.
To freeze unbaked pizza crust: Roll or pat the dough according to recipe directions. Place on pizza pan dusted with cornmeal. Cover tightly with plastic wrap, then wrap in aluminum foil. Store in freezer for up to one month. To bake, remove from freezer (no need to thaw). Remove wrappings. Top and bake according to recipe instructions.
Easy Creamy (I didn't say healthy) Italian Chicken Thighs
(Why are all the easy recipes not the healthiest?!)
boneless skinless chicken thighs
one package of cream cheese, or half if you aren't using lots of thighs
one package dry Italian dressing mix (or homemade version)
If using frozen thighs, place on high for about 4-5 hours. Unfrozen for low 6-8 hours or high 4-5 hours. About one hour before dinnertime, place cream cheese and dressing in crock pot. Stir well before serving. Works well over rice.
Sloppy Joes in a Bowl
Make your favorite sloppy Jo recipe and place over rice in a bowl. Here's one EASY one I found on Allrecipes, for crazy nights. If you have a favorite I would love to know what it is!
1 lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Brown ground beef, onion, green pepper, drain liquid. Add other ingredients and simmer up to 30 minutes.
Here's a link to Huevos Rancheros we have enjoyed, slightly changed to our taste of course. (Fancy beans? Not quite!) Thinking about these makes my mouth water. I miss tomato season! Push HERE for link.
Books....oh yea, I guess I'll have to get around to those tomorrow! Have a good season, I love you all dearly.
Lindsay
*
Here are a couple of my quick meals. It has taken me a whole month to get around to this, which makes me realize this is quite the request. Maybe on your month you can post a few favorite recipes if you don't have time now. :)
I found this pizza crust recipe in Prevention's Diabetes Diet Cookbook, which I got at DI for one dollar. (A well spent one dollar for me!) It is nothing spectacular I assume but what was thrilling to me was the fact that pizza crust can be frozen and then baked as usual by just adding toppings at dinnertime!
I like to make this crust times 6 which makes three Saturday's of meals at once if I freeze them. (We eat two pizzas at once in my family). It is a little work to make the crusts and freeze them, then wrap them, but I love being able to pull out frozen crust, add toppings and bake! This leaves time for making a nice salad! I do not have a food processor but I do have a kitchenaid so I adjust it for this. I am sure you could do it by hand.
I can be such a dreamer, but my current desire is to have a family game and pizza night on Saturdays. I love having one meal planned for each week, and if I need to, we can pull this together quick on a weeknight too.
I am posting my timed by six amounts below in parentheses, feel free to check my math. :)
One crust (8 servings, 1 thin crust 14 inches in diameter):
2/3 cup warm water
(4 cups water)
2 1/4 tsp active dry yeastz
(12 tsp yeast (4tb?) I use less, about 2- 3 tbsp)
1 3/4 cup-2 cups flour
(less than 12 cups flour)
1/4 tsp salt
(1 1/2 tsp salt)
2 tsp olive oil
(12 tsp olive oil (4 TB?)
Coat large bowl with vegetable oil spray; set aside. In a gladd measuring cup, mix the water and the yeast to dissolve. In the bowl of a food processor, combine 1 3/4 cups flour and salt. Pulse to mix. Add the oil to yeast and water. with the machine running, add the yeast water through the feed tube. Process for 1-2 minutes, or until mixture forms a moist ball.
Transfer the dough to work surface lightly floured with remaining flour. With your hands, knead about 1 minute, or until dough is smooth. Use scants amounts of remaining flour only to prevent surface sticking. Some flour may not be needed. Place the dough in the prepare bowl. coat lightly with vegetable spray. Cover with plastic wrap. Set aside to rise for 30 minutes or until doubled in size.
Punch down dough, shape into a ball and transfer to a work surface. Let stand for 5 minutes. Shape, add toppings, and bake according to recipe directions.
To freeze dough after first rise: Punch down dough and shape into ball. Coat well with with vegetable oil spray, place in freezer-quality plastic bag. Squeeze out all air and close tightly. Store in freezer for up to one month. To thaw, place in refrigerator overnight. with scissors, cut away plastic bag. Place the dough on lightly floured work surface. Shape according to recipe directions.
To freeze unbaked pizza crust: Roll or pat the dough according to recipe directions. Place on pizza pan dusted with cornmeal. Cover tightly with plastic wrap, then wrap in aluminum foil. Store in freezer for up to one month. To bake, remove from freezer (no need to thaw). Remove wrappings. Top and bake according to recipe instructions.
Easy Creamy (I didn't say healthy) Italian Chicken Thighs
(Why are all the easy recipes not the healthiest?!)
boneless skinless chicken thighs
one package of cream cheese, or half if you aren't using lots of thighs
one package dry Italian dressing mix (or homemade version)
If using frozen thighs, place on high for about 4-5 hours. Unfrozen for low 6-8 hours or high 4-5 hours. About one hour before dinnertime, place cream cheese and dressing in crock pot. Stir well before serving. Works well over rice.
Sloppy Joes in a Bowl
Make your favorite sloppy Jo recipe and place over rice in a bowl. Here's one EASY one I found on Allrecipes, for crazy nights. If you have a favorite I would love to know what it is!
1 lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Brown ground beef, onion, green pepper, drain liquid. Add other ingredients and simmer up to 30 minutes.
Here's a link to Huevos Rancheros we have enjoyed, slightly changed to our taste of course. (Fancy beans? Not quite!) Thinking about these makes my mouth water. I miss tomato season! Push HERE for link.
Books....oh yea, I guess I'll have to get around to those tomorrow! Have a good season, I love you all dearly.
Lindsay
*
Wednesday, November 3, 2010
November Book
Hi girls! I am sorry but this book club has made me realize how little I have to offer in the booktable arena! I read so many books that are unexciting and personal, (diabetic recipes in 15 minutes, healthy bread in five minutes a day, Here's how to do (speech) therapy, see what I mean?) and then I go off of so many others' suggestions for other books, and besides, I have a difficult time reading many books at all right now. I obviouly have not been good at reading yours, I can never seem to get a hold of them, and in time! But please know I love you anyway and always enjoy hearing what you choose! Many if not all these books are on the hopeful list to read someday! I love to hear what you have to say about these books! I believe what each person gains from a book is extremely personal, based on his or her life experiences and personal beliefs, and so gleanings, likes and dislikes from a book are entirely personal.
For my selections this month I am going to simply tell you what books I am reading and if you choose to read them, great, if not great! I just love you all anyway, but I am not going to promise they will be worth your while either! ;)
Right now I happen to have these books on my bedside table and will be happy to tell you my basic opinions should I actually finish them by December. Good heavens I hope I will, December sounds far away, and it is not! Oh My!
Sorcery and Cecelia or the Enchanted Chocolate Pot by Patricia C. Wrede and Caroline Stevermer
This is a reread for me, exactly two years later! I love the back and forth letter style of this book and in my memory I found the writing and background of this story enchanting. It is not perfect. You may not glean anything from it--it is just a story. I like it.
The Happiness Makeover by M.J. Ryan
Oh, I know, some of you will not care for this book, but it has helped me and reminded me a bit and I find it uplifting. Simple ways to remind yourself to be happy, like being grateful, finding joy in simple things, etc. No, it is not perfect, you have to read with your gospel lenses on but luckily I have the gospel truths to back me and the spirit or my conscience to tell me YES on many of these ideas or ALMOST! ;) It is simple and basic and theoretically you all know what is says already. Plus the prophet recently said a bit of it, bless his heart, what a great talk! I like this book so far, a few pages a day.
Also for a while I have been thinking it would be fun to read just a chapter or an essay together, as sometimes time is short. I would like to reread this one about FAMILY WORK. Everyone is part of a family somehow, and right now, mine seems to be creating LOTS OF WORK! :) Here is the link.
And then I would like to hijack this BOOKCLUB and ask that you all send me a few recipes that you use often because I NEED THEM! I will post them all here or send them in an email to all of you, if you would like. It often feels like cooking is a major part of my life, and I could use a little excitement and change here, or you know DINNER! I can never figure out what to COOK, SO I thought this would be fun for our bookclub for some spice. Do you? I will try to post a few recipes in the next couple of days to...get you excited?! :)
Lastly I would really like to hear about everyone's family again. It has really been a while! I WOULD REALLY LOVE TO KNOW!
Lindsay
*
For my selections this month I am going to simply tell you what books I am reading and if you choose to read them, great, if not great! I just love you all anyway, but I am not going to promise they will be worth your while either! ;)
Right now I happen to have these books on my bedside table and will be happy to tell you my basic opinions should I actually finish them by December. Good heavens I hope I will, December sounds far away, and it is not! Oh My!
Sorcery and Cecelia or the Enchanted Chocolate Pot by Patricia C. Wrede and Caroline Stevermer
This is a reread for me, exactly two years later! I love the back and forth letter style of this book and in my memory I found the writing and background of this story enchanting. It is not perfect. You may not glean anything from it--it is just a story. I like it.
The Happiness Makeover by M.J. RyanOh, I know, some of you will not care for this book, but it has helped me and reminded me a bit and I find it uplifting. Simple ways to remind yourself to be happy, like being grateful, finding joy in simple things, etc. No, it is not perfect, you have to read with your gospel lenses on but luckily I have the gospel truths to back me and the spirit or my conscience to tell me YES on many of these ideas or ALMOST! ;) It is simple and basic and theoretically you all know what is says already. Plus the prophet recently said a bit of it, bless his heart, what a great talk! I like this book so far, a few pages a day.
Also for a while I have been thinking it would be fun to read just a chapter or an essay together, as sometimes time is short. I would like to reread this one about FAMILY WORK. Everyone is part of a family somehow, and right now, mine seems to be creating LOTS OF WORK! :) Here is the link.
And then I would like to hijack this BOOKCLUB and ask that you all send me a few recipes that you use often because I NEED THEM! I will post them all here or send them in an email to all of you, if you would like. It often feels like cooking is a major part of my life, and I could use a little excitement and change here, or you know DINNER! I can never figure out what to COOK, SO I thought this would be fun for our bookclub for some spice. Do you? I will try to post a few recipes in the next couple of days to...get you excited?! :)
Lastly I would really like to hear about everyone's family again. It has really been a while! I WOULD REALLY LOVE TO KNOW!
Lindsay
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Tuesday, October 12, 2010
October book
Gathering Blue (The Giver #2)
by Lois Lowry
by Lois Lowry
It is a society ruled by savagery and deceit that shuns and discards the weak. Left orphaned and physically flawed, young Kira faces a frightening, uncertain future. Blessed with an almost magical talent that keeps her alive, she struggles with ever broadening responsibilities in her quest for truth, discovering things that will change her life forever.
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