As you all can tell, Sassy and I just haven’t had the time to come over here and post some recipes for you lately. That being said, I’m mulling over the idea of either pulling down the recipe blog or doing something different here. What exactly, I’m not quite sure. So there is the chance that in the next month or so, this site may be pulled down. Once I decide what I’m going to do, I’ll be sure to post about it, so that you know what’s going on. So stay tuned, I hope to know what I’m going to do here by the first of June!
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Holly |
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Wow, it’s been a while since anyone has posted here. So much has been going on. But hopefully things are settling back down and we can resume posting again. Now it’s fall, I have some awesome recipes to post. Check back soon for some cool recipes.
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A few years ago, my step father bought my mother a cook book. This cook book was being sold at the Oncology center he was attending for his cancer treatments. My mother gave me this book and I love the recipes in it. It’s from around town and most of the recipes are fairly simple. I don’t know where you can buy this book ( Southern Settings) but it is one of my favorite cookbooks. Last week I decided to utilize my over abundance of bell peppers growing in the garden and made some stuffed bell peppers. OMG they were delicious and very simple and easy on the wallet. Hope you enjoy them as much as I did.
Plantation Stuffed Peppers
1 pound ground beef
1 cup chopped onion
1 clove of garlic, chopped
2 teaspoons of chili powder
1 teaspoon salt
1/2 teaspoon of pepper
2 cans of tomato soup
8 ounces sharp cheddar cheese, shredded or sliced
1 1/2 cups cooked converted rice
8 medium green bell peppers
Brown the ground beef with the onion and garlic in a skillet.
Stir until the ground beef is crumbly. Add the chili powder, salt
pepper and soup and mix well. Simmer covered for 10 minutes.
Add the cheese. Cook slowly until the cheese melts, stirring
occasionally. Stir in the rice. Let mixture cool.
Cut the peppers into halves lengthwise ( I just cut the tops and
bottoms off my peppers to make a little cup). Remove the membranes
and seeds. Cook the peppers in boiling salted water that covers the
peppers, for 3 minutes or until tender. Drain well. Let cool.
Place peppers on a baking sheet or in a shallow pan. Stuff with
the rice mixture. Bake covered with foil at 400 degrees for 30-45
minutes or until it is heated through.
To Freeze:
After you add the rice mixture to the peppers, allow to cool. Freeze
until firm. Wrap the peppers individually in foil or plastic wrap and
return to freezer. Thaw partially before cooking.
Here they are before I cooked them. I actually cooked them on the grill and when they were done I added cheese to the top of them. The peppers were so sweet, it goes so well with the rice mixture.
And here is the finished product. It was so good. Even the girls loved it.
Enjoy!!
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Recipes, Red Meat, Sassy, Veggies |
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INGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 1 (14 ounce) can cream of coconut
* 1 (14 ounce) can sweetened condensed milk
* 1 (16 ounce) package frozen whipped topping, thawed
* 1 (8 ounce) package flaked coconut
DIRECTIONS
1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
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Sassy |
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Many times I find myself in a bind and feeling like Old Mother Hubbard when it comes time to make dinner! One of the things that I’ve made that is super cheap to make, but time consuming, is noodles! Store bought noodles are OK, but I don’t really care for them that much. I LOVE the ones you can buy in the freezer section, but those are very pricey! So I decided that I was going to learn how to make my own noodles. There isn’t a set recipe for this, I just kind of grab a handful of this and a dash of that and mix it up, so I’ll make an attempt to try and describe with measurements as best as I can 
INGREDIENTS
Flour
Eggs
Water
Salt
Pepper
What I do is break 2 eggs and scramble them up real good! I then add salt, pepper and water to make a watery mix, I’m guessing about half a cup of water. Then I get my mixer out with the bread hooks rather than the regular beaters, and start mixing in the flour until the “dough” forms a ball that isn’t sticky. If you don’t have a mixer with bread hooks you can either mix it by hand with a fork, cut the flour in with knives or a pastry blender or, you can even mix it in with your hands, it just depends on what you want to do.
Once I get that done I take out about a quarter of the dough and put it onto a floured, flat surface and roll it out with a rolling pin until it’s about 1/8th of an inch thick, you don’t want it too thick because the noodles do plump up when you cook them. I “try” and roll it out into a rectangular shape, because then I cut that into pieces that are roughly about 4 inches long. From that I cut the noodles, roughly about 1/4 of an inch wide. After they’re cut I hang them on clean plastic coat hangers and hang them all around my kitchen (the part of the whole thing that drives my husband CRAZY….LOL). I let them hang and dry for at least 3 hours, but longer if I can, and when I make these I make enough so that I can have some for dinner that night then put the rest in a storage bag or bowl and put them in the freezer for another meal.
It’s VERY time consuming, but they’ve really come in handy when I am running low on funds and/or food! And they are WONDERFUL in home made chicken noodle soup too! (another recipe that I’ll post some day!)
If any part of this was confusing, let me know and I’ll try to explain it a little better! I’m honestly one of those cooks that grabs a handful of this and a pinch of that most of the time…LOL! But the biggest “trick” with these is rolling them out thin enough and cutting them thin enough! After you make them a few times they get much easier and you’ll find your own ingredients that you’ll like to add as well, like garlic powder and herbs. You can even use other types of flour like whole wheat and if you’re really into health foods or specialty types of pasta you can add things like pureed spinach, tomatoes or beets which would also add color to them! You can get so creative and actually make some fantastic meals when you have some basic things like noodles handy!
~~Happy Cooking~~
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Cheap Recipes, Holly, Pasta |
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About a year or so ago, we ventured into this little pizzeria in the local mall. They had this amazing cucumber salad. I thought well I can fix this and it not cost as much. I grow all the main ingredients in my garden so all I have to buy is the dressing. If you don’t have your own garden go to a farmers market. It’s so good on warm summer days.
Cucumber Salad
6 or more cucumbers, peeled and quartered into bite size pieces
1 Large tomato diced
1 medium bell pepper cut into strips
Italian dressing, as much or as little as you like
Once all the veggies are prepped, combine them with the Italian dressing. Chill or serve
just as you get done. My family doesn’t give me much time to chill it. LOL
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I got this recipe from a cook book that my mother in law had given me many years ago. It was Christmas and I had decided that year that I was going to bake cookies for my friends and family as gifts, so I was looking through the book for a good sugar cookie recipe. I thought this would be one I could roll out and use cookie cutters on, so I was disappointed when the mix ended up being about as thick as pancake batter. My disappointment QUICKLY went away with the first one I ate and these are now a yearly tradition that my family and friends look forward to!
INGREDIENTS:
3 cups sugar
2 cups Vegetable Oil
4 eggs
2 teaspoons baking soda
6 teaspoons baking powder
2 cups buttermilk (dissolve baking soda in buttermilk)
6 cups flour
3 teaspoons vanilla
Colored sprinkle sugar
Preheat oven to 425 degrees. I mix all of the ingredients together other than the flour, mixing the baking soda in with the buttermilk is a very important step, one year I forgot to do it, and the cookies just didn’t taste the same! I mix the flour in 2 cups at a time, usually having someone help me with this step so that I can run the mixer while the flour is being added. As I said above, the batter is quite “runny”, almost the same consistency as pancake batter. I put the batter by the tablespoon onto cookie sheets that are lined with parchment paper then sprinkle the tops with the colored sugar. If I make them at Christmas time I use red and green colored sugar, if I make them in the spring I use pinks, purples and light green…LOL! Then I bake them for about 6 minutes, until the edges just start to turn a golden brown color, pull the trays out and let the cookies cool a few minutes before removing them from the trays. As you can see from the photo, I cover my kitchen table with aluminum foil then the cookies go on there when I remove them from the tray. One batch makes approximately 10 dozen cookies and can easily be cut in half if you don’t want such a large batch. I usually make a double batch when I make them. They freeze VERY well!
Personally, I do not frost these cookies, but I think they could be as long is it wasn’t an overly sweet or heavy frosting. I’ve also found a powdered buttermilk by SACO foods that works just as well if not better than actual buttermilk. I like it better because it doesn’t spoil like real buttermilk does so I can keep it in my cupboards and make these cookies any time I have all of the available ingredients. The powdered buttermilk also works wonderful in every other recipe calling for buttermilk that I’ve tried it in!
Anyway, these cookies ROCK! They’re soft and very light, they freeze really well (I freeze them in gallon size freezer bags as well as plastic containers). They’re the perfect cookie for people that don’t like heavy or filling cookies! So give them a try, and if you do, PLEASE let me know what your thoughts on them are too! HAPPY BAKING!!
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Holly, Sweets |
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Homemade Salsa
3 cans of diced tomatoes
1 can of green chilies
1 medium onion
1 medium lime (juiced)
2 tsp garlic (more if you like more)
about a palm full of cilantro ( can use parsley if don’t like cilantro)
Tabasco sauce ( add to your preference)
Place chilies, onion, garlic and cilantro in a food processor. Pulse until desired consistency. Add tomatoes, Tabasco sauce and lime juice. Pulse again until you incorporate tomatoes and again desired consistency. (I just pulse a few times for chunky).
Chill and serve with your favorite Tortilla Chips.
Enjoy!!
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Cheap Recipes, Dips/Sauces, Sassy |
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For years I have heard hubby wanting me to learn
how to make Tomato Gravy. Heck, I had never heard
of it. But since we have an abundance of tomatoes, I
decided to give it a whirl tonight. I must say it turned
out pretty gosh darn good. Sorry no picture with this
one, the family ate it up before I could get a good shot.
This is good with big old buttermilk biscuits, but you
could use it for many other things like meatloaf, creamy
mashed potatoes or just over biscuits.
Tomato Gravy
Bacon grease (I use sausage grease rendered from one
cooking)
2 TBS flour
salt
pepper
About a cup and a half of milk
Sliced tomatoes (about 2 tomatoes sliced)
Cook bacon or sausage as directed. Remove bacon or
sausage from grease. Add flour and cook for about a
minute or so. This is to cook the flour taste out. Slowly
start to add the milk. Pour a little in first then stir out all
the lumps. Add the rest of the milk, salt and pepper.
Before gravy gets too thick, add in sliced tomatoes. Stir
well. I broke up the tomatoes into pieces in the gravy.
Serve over hot biscuits fresh from the oven and enjoy.
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Cheap Recipes, Dips/Sauces, Sassy, Veggies |
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