Wednesday, November 18, 2009
Tuesday, October 6, 2009
Baked Macaroni and Cheese
2 cups rigatoni noodles
4 tablespoons butter
3/4 cups panko bread crumbs
1 tablespoon all-purpose flour
1 1/2 cups milk
2 cups Wisconsin sharp cheddar cheese (orange cheese)
Prepare noodles according to the directions on the package. Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a small saucepan over medium heat, melt 2 tablespoons butter; add bread crumbs and toss to coat. Set aside.
Meanwhile, prepare cheese sauce. In a large saucepan over medium heat, melt butter. Stir in flour until blended. Gradually stir in milk; cook until mixture thickens slightly and is smooth. Remove saucepan from heat and stir in cheese until melted.
Place drained noodles in casserole. Pour cheese sauce over noodles. Sprinkle reserved crumb mixture over top. Bake 20 minutes or until bubbly and crumbs are golden.
Monday, October 5, 2009
Crunchy Apple Dessert
4 large cooking apples (McIntosh apples from the orchard in Mexico, NY)
1/4 cup golden raisins
2 tablespoons lemon juice
3 tablespoons butter
1/2 cup quick-cooking oats, uncooked
1/4 cup brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Preheat oven to 375 degrees. Peel apples and cut each in half; remove cores and slice apples. Grease an 8"x8" baking dish. Combine apple slices, raisins, and lemon juice in baking dish.
In a saucepan over medium heat, melt butter. Remove from heat, stir in oats and remaining ingredients until mixture forms large crumbs
Spoon oat mixture on top of apple mixture. Bake 30 minutes or until apples are tender and topping is crisp and lightly browned. Serve warmed or chilled.
Sunday, October 4, 2009
4 steaks , cooked well and cut into bite size pieces
1 large tomato, cut into chunks
1 package taco seasoning
shredded 4 cheese mexican
soft taco shells
Prepare the taco to suit your taste. Enjoy. If you feel like going back for seconds, go right ahead.
Wednesday, September 30, 2009
Friday, September 18, 2009
Thursday, September 17, 2009
The decorations and my flowers were done by Randy's cousin Stephanie.
One last picture of us enjoying our special day.
Monday, September 14, 2009
Country Style Boneless Pork Ribs
package of pork ribs
1 cup Kraft thick n' spicy honey barbeque sauce
1 cup Jack Daniel's honey smokehouse barbeque sauce
1/2 cup ketchup
2 tablespoons liquid smoke
Mix the above ingredients together in a medium size bowl. I chose to chill overnight for use in the morning but if you plan on cooking right away there is no need to chill the sauce. Place the ribs in the crockpot and pour the sauce over top. Turn the crockpot to low. I started the ribs at 7:30 this morning so they were cooking for 8 hours, when I got home from work I turned them down to low for another two hours.
Friday, September 11, 2009
Wednesday, September 9, 2009
Banana Peach Smoothie
1 banana, sliced
1 can peaches
2 cups non fat vanilla ice cream
In a blender on high speed combine banana, peaches and ice cream until smooth. Serve immediately.
* Since I made so much I will have some more of this to enjoy tomorrow morning with my breakfast.
Monday, September 7, 2009
Thursday, September 3, 2009
Sugar-Topped Applesauce Muffins
2 cups biscuit/baking mix
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup applesauce (I used country berry flavor applesauce)
1/4 cup milk
2 tablespoons vegetable oil
1/4 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
In a bowl combine the baking mix, sugar and cinnamon. In another bowl, beat the egg, applesauce, milk and oil. Stir into dry ingredients until moistened Fill paper-lined muffin cups two thirds full. Bake at 400 degrees for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine sugar and cinnamon. Dip muffin tops in melted butter then in cinnamon sugar.
Makes 12 muffins
*An update on yesterday's post, Randy came home from work late last night so he has yet to try the stuffed peppers. I did end up telling him that they were made with tofu and I said you really will like them, so I am hoping he does end up trying them.
Wednesday, September 2, 2009
Tofu and Rice Stuffed Peppers
1 cup uncooked rice
2 tablespoons olive oil
1 teaspoon minced garlic
1 (12 ounce) package firm tofu, drained and diced
1/2 cup marinara sauce
salt and pepper to taste
1 red and 1 yellow pepper, top cut out and seeded
Preheat oven to 350 degrees. Cook rice according to directions on the box. Set aside. Heat olive oil in a large skillet over medium heat, stir in garlic and tofu. Cook for about 5 minutes. Mix in marinara sauce, season with salt and pepper. Continue to cook and stir until tofu is evenly brown. Add the cooked rice into the tofu and sauce. Stir until well blended well. Fill each pepper to the top with tofu and rice mixture. Place stuffed peppers in a glass baking dish. Bake for 25 to 30 minutes.
Tuesday, September 1, 2009
Friday, August 28, 2009
The New Good Housekeeping
6 medium apples
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup old fashioned or quick cooking oats
6 tablespoons butter (3/4 stick softened)
Peel, core, and slice apples. Place apples in a glass baking dish.
Preheat oven to 375 degrees. In a medium size bowl, mix brown sugar, flour, oats, and butter. Sprinkle oat mixture evenly over apple slices. Bake 45 minutes or until apples are tender. Serve warm or refrigerate to serve cold later.
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup sugar
3/4 cup sifted flour
1/2 teaspoon salt
Butter an 8 x 8 x 2 inch baking dish or a 6 cup casserole dish. Peel, core and slice apples. Combine sugar, cinnamon and mix with apples. Turn into prepared baking dish.
For the topping, combine together sugar, flour, salt and butter. Mix together and top apples with crumbly mixture. Bake at 375 degrees or until apples are tender and topping is nicely browned.
I served our apple crisp with lowfat vanilla ice cream. Very delicious indeed!
Thursday, August 27, 2009
Tuesday, August 25, 2009
Saturday, August 22, 2009
We stopped at a pull off that was on one of the bridges to take some pictures. Here is Randy with Lake Champlain behind him. On either side of the bridge was water for as far as you could see.
I am all smiles as I sit waiting for Randy to take my picture. That is quite the view.
This sign is right beside where we were sitting on the rocks. Very interesting historial information about the lake and the islands.
Another shot of Lake Champlain.
Friday, August 21, 2009
Pick yourself up a box of the Creamy Basil Parmesan Chicken and Pasta and give it try.
Wednesday, August 19, 2009
Sunday, August 16, 2009
Then later on in the afternoon, I noticed Buster was asleep again in the computer room on the floor sunning himself. I know cats like to lay in the sun but I was rather surprised that he would be laying in the sun instead of finding a cool place to lay.
Thursday, August 13, 2009
Wednesday, August 12, 2009
Tuesday, August 11, 2009
Tuesday, August 4, 2009
Monday, August 3, 2009
This is Cleo deciding if she wanted to attack her tail. She doesn't need any toys, she always mangaes to keep herself entertained somehow.
Saturday, August 1, 2009
Thursday, July 30, 2009
Gingery Apricot Pork Chops
2 pork chops 1 inch thick
12 ounce jar apricot preserves
1/3 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
Preheat oven to 350. In a medium size bowl, mix preserves, brown sugar, salt and ginger. Stir until everything is blended well. Coat chops completely on both sides. Arrange chops in a 2 quart baking dish. Bake until pork chops are cooked through.
Wednesday, July 29, 2009
Monday, July 27, 2009
There are some changes that I am hoping are going to happen in the next few days if not the next week ahead. It is not that I want to keep everyone in the dark but I just wanted to let this little tidbit of information out. I am hoping that everything works out and things go the way I want them to. If this change does occur, it will have some affect on my blogging but it will only be for the better. Sorry I can't reveal anymore but I will keep you posted. Now on to the chicken recipe that is our dinner for tonight.
Noodles and Stir-Fried Chicken Medley
1 package whole grain noodles
2 cups cooked chicken, cubed
1 package stir fry vegetables
1/4 teaspoon garlic powder
soy sauce to taste
Cook pasta according to package directions, also cook vegetables . In a large skillet place cooked vegetables and chicken. Add garlic powder and soy sauce. Blend together well. Serve over hot noodles. Enjoy!
Thursday, July 23, 2009
Wednesday, July 22, 2009
Baking Powder Blueberry Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
Preheat oven to 450. In a large bowl, mix flour, baking powder and salt. With pastry blender or 2 knives used scissors fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk; quickly mix in blueberries and mixture forms soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead to mix thoroughly. With a floured rolling pin, roll out dough, 1/2 inch thick for highm fluffy biscuits and 1/4 inch thick for thin, crusty ones.
With floured 2-inch biscuit cutter, cut into biscuits. Place biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits, nearly touching for soft-sided ones.
Bake 12 to 15 minutes until golden.
Tuesday, July 21, 2009
Black And White Cheesecake Squares
vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325. Coat a 9-113 inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a hand mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Thursday, July 16, 2009
Creamy Dreamy Fruit Salad
1 1/2 cups cantaloupe, watermelon and honeydew
8 ounce package cream cheese
1/2 cup butter, softened
1/2 cup marshmallow creme
In a large bowl place all the fruit. In another large bowl add the cream cheese, butter and marshmallow creme. Blend together with hand mixer until blended well. Add fruit dip to the fruit and mix throughly. Chill for an hour.