Merry hit on all my favorite things: baking, reading, the color red, delicious smelling candles! Thanks Merry for the great goodies. I especially look forward to baking something. I need a new recipe with ramekins!
Friday, November 22, 2013
Fall Cara Box
Wednesday, August 28, 2013
Cara Box Reveal!!
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| Contents of my box: photo book, baking goods, romance novel and card |
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| Great guilty pleasure reading |
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| Seasonings! |
Wednesday, August 7, 2013
What do I do with this Zuchini?
A couple weeks ago, my husband brought a zucchini as big as a house. There are so many things sweet and savory you can make with this veggie - ultimately - here's what I've done:
- Chocolate Zucchini cake - this was a very unique dish, using olive oil instead of butter. Recipe from Food Network.
- Breaded zucchini
- Zucchini tacos - my own creation
Onion
Zucchini
Summer squash
Cumin
Taco seasoning
1/2 can of butternut squash soup (or tomato sauce)
I served this with chips, shredded cheese, and lettuce- but you could do tortillas, sour cream or tomatoes!
- Sautéed zucchini as a side dish
Tuesday, August 6, 2013
Welcome back Liz!
After a long absence, I'm attempting to rejoin the blog world! My posts will mainly about good strategies and recipes for busy moms! Coming topics: crockpot favorites, easy cookies, what to do with zucchini and the best banana muffins!
Monday, May 18, 2009
Easiest lemon pie eva'!
1/2 cup lemon juice
3 egg yolks
1 14 oz can sweetened condensed milk
1 prepared graham cracker crust
Cool Whip
lemon zest
fresh strawberries to garnish
Whip egg yolks with lemon juice and sweetened milk. Pour into pie crust. Bake for 30 minutes at 350. Chill pie for 2 hours. Frost with Cool Whip and garnish with lemon zest and strawberries.
Enjoy!
3 egg yolks
1 14 oz can sweetened condensed milk
1 prepared graham cracker crust
Cool Whip
lemon zest
fresh strawberries to garnish
Whip egg yolks with lemon juice and sweetened milk. Pour into pie crust. Bake for 30 minutes at 350. Chill pie for 2 hours. Frost with Cool Whip and garnish with lemon zest and strawberries.
Enjoy!
Baby Blue Punch
The wonderful DJ Fitzgerald (no relation) of DJ Delights made this for my shower. Make it next time you need something fun for a baby shower!
1 package blue, Kool-aid mix
1 (2 liter) bottle Sierra Mist
1 package blue, Kool-aid mix
1 (2 liter) bottle Sierra Mist
Friday, April 10, 2009
Easy Baked Mac and Cheese with Bacon
Mac and Cheese from scratch is the best and it's so easy!
2 cups uncooked mac
3 strips of bacon
2 tablespoons flour
2 cups milk
2 cups cheddar cheese
1/4 cup parm cheese
Cook mac according to package directions. Cut bacon in small pieces and cook in medium saucepan. Once cooked, remove bacon and leave drippings. Add flour and cook for a minute. Whisk in milk, and bring to a boil, always stirring, until sauce becomes thick. Then add 1 cup cheddar cheese and parm cheese and heat through. Mix mac, cheese sauce and bacon, and spread into baking dish. Sprinkle last cup of cheese on top. Bake for 20 minutes in 350 oven.
ps: you can also add spinach or broccoli, if you want a healthier version!
2 cups uncooked mac
3 strips of bacon
2 tablespoons flour
2 cups milk
2 cups cheddar cheese
1/4 cup parm cheese
Cook mac according to package directions. Cut bacon in small pieces and cook in medium saucepan. Once cooked, remove bacon and leave drippings. Add flour and cook for a minute. Whisk in milk, and bring to a boil, always stirring, until sauce becomes thick. Then add 1 cup cheddar cheese and parm cheese and heat through. Mix mac, cheese sauce and bacon, and spread into baking dish. Sprinkle last cup of cheese on top. Bake for 20 minutes in 350 oven.
ps: you can also add spinach or broccoli, if you want a healthier version!
Monday, April 6, 2009
Easy chili in the crock pot
lb browned ground beef
1/2 onion chopped
1/2 green or red pepper chopped
1/2 cup chopped celery
2 cans of tomatoes with chilies (I use Rotel) undrained
1-2 cans of red beans (depends how many beans you like) undrained
1/4 cup red wine vinegar
2 tablespoons chile powder
2 teaspoons cumin
1 teaspoon parsley
1 teaspoon basil
1 teaspoon Worcestershire sauce
Brown beef. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, kidney beans, onions, tomatoes, celery, peppers, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours.
Lentil salad with cumin lime dressing
Ok, so I am expecting a baby and am supposed to eat a lot of protein. It's harder than it sounds to eat protein at every meal. So, I am trying to think of creative ways. I received a calendar from the Scholar House here in Louisville which contained several recipes. This is a great one to get protein in your diet without eating meat :)
1 cup of basmati rice cooked to package directions
1 cup of lentils cooked to package directions
1/2 cup shredded carrots
1/2 cup pinenuts
1/2 cup red pepper, diced
cumin lime dressing:
1 cup lime juice (use the bottled stuff)
1 cup veg oil
2-3 cloves garlic
1 jalapeno pepper, diced
4 teaspoons cumin
s and p
Mix first five ingredients together and chill. Mix up dressing in blender. Add dressing right before serving and chill. You can eat this alone or add some baby greens. Again, adapted from the Louisville Scholar House calendar.
1 cup of basmati rice cooked to package directions
1 cup of lentils cooked to package directions
1/2 cup shredded carrots
1/2 cup pinenuts
1/2 cup red pepper, diced
cumin lime dressing:
1 cup lime juice (use the bottled stuff)
1 cup veg oil
2-3 cloves garlic
1 jalapeno pepper, diced
4 teaspoons cumin
s and p
Mix first five ingredients together and chill. Mix up dressing in blender. Add dressing right before serving and chill. You can eat this alone or add some baby greens. Again, adapted from the Louisville Scholar House calendar.
Tuesday, March 24, 2009
Liz's easy lasagna
Okay, I haven't posted in a while. I got inspired by a nice lady in the grocery who recommended these noodles. I was a little skeptical, but they turned out great! No boiling and the texture was perfect. Thank you random lady in the grocery!
Barilla lasagna noodles (no boiling variety)
1 lb ground beef
1 onion
1 green pepper
2 cloves garlic
16 oz ricotta cheese
2 cups mozz cheese
1 cup parm cheese
1 teaspoon dried parsley
1 egg
1 26 oz jar of pasta sauce
1 cup water
Brown beef with pepper, onion, and garlic. Drain beef and add sauce and water. Bring to boil and simmer. Mix ricotta cheese, 1 cup of mozz cheese, 1/2 cup of parm cheese, egg and parsly.
Pre-heat oven to 375. In 9 by 13: layer cup of meat sauce, 3-4 UNCOOKED noodles and 1/3 of ricotta cheese. Repeat layers. Top with remaining mozz cheese and parm cheese. Bake covered for 50-60 minutes.
Barilla lasagna noodles (no boiling variety)
1 lb ground beef
1 onion
1 green pepper
2 cloves garlic
16 oz ricotta cheese
2 cups mozz cheese
1 cup parm cheese
1 teaspoon dried parsley
1 egg
1 26 oz jar of pasta sauce
1 cup water
Brown beef with pepper, onion, and garlic. Drain beef and add sauce and water. Bring to boil and simmer. Mix ricotta cheese, 1 cup of mozz cheese, 1/2 cup of parm cheese, egg and parsly.
Pre-heat oven to 375. In 9 by 13: layer cup of meat sauce, 3-4 UNCOOKED noodles and 1/3 of ricotta cheese. Repeat layers. Top with remaining mozz cheese and parm cheese. Bake covered for 50-60 minutes.
Sunday, December 21, 2008
Butternut squash casserole
This is so good, it's almost a dessert! You can also use sweet potatoes. To peel a squash is work, but it's worth it!
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla
1 pinch salt
2 tablespoons flour
3 eggs
1/4 cup butter, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup butter, melted
1 cup brown sugar
DIRECTIONS
Preheat oven to 425 degrees
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Adapted from Allrecipes
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla
1 pinch salt
2 tablespoons flour
3 eggs
1/4 cup butter, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup butter, melted
1 cup brown sugar
DIRECTIONS
Preheat oven to 425 degrees
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Adapted from Allrecipes
Bourbon Balls
Adapted from my friend Mary's mom's recipe. My husband loves them.
1 stick of butter
1 16oz box of powdered sugar
5 TB to 1/4 cup of bourbon
1 cup of chopped pecans
1 1/2 to 2 pkgs of semi sweet choco squares
parafin to thin chocolate (I found it at walmart)
pecan halfs
Mix powdered sugar (sifted) and softed butter and then mix in the bourbon. Mix well and then added the 1 cup of chopped pecans. Then put them in the freezer for about an hour or so, so that the dough will firm up. It is easier to scoop out when it is firm. Then, after the dough set, form the balls. Then put balls back in the freezer for an hour or two until they firm up again.
Melt the chocolate over low heat and dip the balls, using a toothpick or spoon to hold them.
Place the pecan on top; chocolate cools very quickly.
1 stick of butter
1 16oz box of powdered sugar
5 TB to 1/4 cup of bourbon
1 cup of chopped pecans
1 1/2 to 2 pkgs of semi sweet choco squares
parafin to thin chocolate (I found it at walmart)
pecan halfs
Mix powdered sugar (sifted) and softed butter and then mix in the bourbon. Mix well and then added the 1 cup of chopped pecans. Then put them in the freezer for about an hour or so, so that the dough will firm up. It is easier to scoop out when it is firm. Then, after the dough set, form the balls. Then put balls back in the freezer for an hour or two until they firm up again.
Melt the chocolate over low heat and dip the balls, using a toothpick or spoon to hold them.
Place the pecan on top; chocolate cools very quickly.
Monday, November 24, 2008
Pumpkin soup - I love pumpkin
Evoo
1 bay leaf
1 ribs celery chopped
1/2 onion chopped
Salt and pepper
1 1/2 tablespoons all-purpose flour
1 teaspoon tyme
3 cups chicken stock
1 (15-ounce) can pumpkin
1 cups heavy cream
nutmeg
Directions
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 5 minutes, until tender. Add flour, and tyme, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.
From Rachel Ray
1 bay leaf
1 ribs celery chopped
1/2 onion chopped
Salt and pepper
1 1/2 tablespoons all-purpose flour
1 teaspoon tyme
3 cups chicken stock
1 (15-ounce) can pumpkin
1 cups heavy cream
nutmeg
Directions
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 5 minutes, until tender. Add flour, and tyme, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.
From Rachel Ray
Frosted pumpkin cookies - these are great!
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
Frosting
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop onto cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
Frosting
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop onto cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
Sunday, October 26, 2008
Easy baked chicken
This recipe comes mainly from my friend Ashley. I needed something to cook when I had almost nothing in the house!
4 chicken breasts
1 can cream of chicken soup
1 8 oz cream cheese
1 can diced tomatoes (I used the spicy diced)
1 teaspoon garlic powder
s and p
Salt and pepper the breasts and put in dish with a little cooking spray. Mix remaining ingredients together in sauce pan till the cream cheese melts and the sauce comes together. Spoon sauce over chicken. Bake at 350 for 40 minutes or until chicken is cooked.
Serve with extra sauce and rice!
4 chicken breasts
1 can cream of chicken soup
1 8 oz cream cheese
1 can diced tomatoes (I used the spicy diced)
1 teaspoon garlic powder
s and p
Salt and pepper the breasts and put in dish with a little cooking spray. Mix remaining ingredients together in sauce pan till the cream cheese melts and the sauce comes together. Spoon sauce over chicken. Bake at 350 for 40 minutes or until chicken is cooked.
Serve with extra sauce and rice!
Wednesday, October 15, 2008
Lemon Brownie Cake
1 box (18.25 ounce size) lemon cake mix
1/2 cup butter melted
1 egg, slightly beaten
1 can lemon frosting
8 ounces cream cheese
2 eggs
Combine cake mix, butter and first egg. Press into a greased 13 x 9- inch pan. Blend frosting and cream cheese. Remove 3/4 cup of mixture and set aside. Add the remaining eggs and beat well. Spread over layer in greased pan. Bake at 350 degrees F for 30 minutes. Spread the remaining frosting over cooled cake.
1/2 cup butter melted
1 egg, slightly beaten
1 can lemon frosting
8 ounces cream cheese
2 eggs
Combine cake mix, butter and first egg. Press into a greased 13 x 9- inch pan. Blend frosting and cream cheese. Remove 3/4 cup of mixture and set aside. Add the remaining eggs and beat well. Spread over layer in greased pan. Bake at 350 degrees F for 30 minutes. Spread the remaining frosting over cooled cake.
Risotto - so easy
A lot of people think this is hard to make, but it's one of the easiest side dishes.
1/2 onion
1 clove garlic
1 cup arborio rice, available on the rice aisle
s and p
chicken stock
1 cup frozen peas
1/3 cup of parmesan cheese
Cook garlic and onion for 2 minutes. Then add rice and cook for another minute. While this is cooking, heat chicken stock in a separate pan. When hot, add a cup to the rice/onions, and stir. Reduce heat. Stir often and continue adding a half cup of liquid each time the liquid becomes absorbed. Cook about 25 minutes. When rice is cooked to desired consistency, remove from heat and add cheese and peas.
1/2 onion
1 clove garlic
1 cup arborio rice, available on the rice aisle
s and p
chicken stock
1 cup frozen peas
1/3 cup of parmesan cheese
Cook garlic and onion for 2 minutes. Then add rice and cook for another minute. While this is cooking, heat chicken stock in a separate pan. When hot, add a cup to the rice/onions, and stir. Reduce heat. Stir often and continue adding a half cup of liquid each time the liquid becomes absorbed. Cook about 25 minutes. When rice is cooked to desired consistency, remove from heat and add cheese and peas.
Monday, October 6, 2008
Chicken and Biscuits
2 cups cooked chicken
1 160z bag of frozen veggies thawed
1 cup cheddar
1/2 cup sour cream
1 can cream of chicken soup
1 cup baking mix
3 tablespoons milk
1/4 cup sour cream
Mix first five ingredients together in 8 by 8 dish. Mix baking mix, milk and remaining sour cream together and drop 6 mounds on top of chicken mixture. Bake at 375 for 35 minutes.
Another great one from Kraft!
1 160z bag of frozen veggies thawed
1 cup cheddar
1/2 cup sour cream
1 can cream of chicken soup
1 cup baking mix
3 tablespoons milk
1/4 cup sour cream
Mix first five ingredients together in 8 by 8 dish. Mix baking mix, milk and remaining sour cream together and drop 6 mounds on top of chicken mixture. Bake at 375 for 35 minutes.
Another great one from Kraft!
Cracker Barrel Hashbrown Casserole - For those of us who love hashbrowns at the Barrel!
1 can cream of chicken soup
1 8oz block Colby cheese, shredded (I use shredded cheddar)
1/2 cup onion, chopped
1/2 cup margarine or butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
2 (30-oz) packages of frozen country style hash brown potatoes
Preheat oven to 375. Combine first 6 ingredients stirring until well blinded Add frozen shredded hash browns to bowl. Soon mixture into (9x13) baking dish. Bake 25-30 minutes or until golden brown
1 8oz block Colby cheese, shredded (I use shredded cheddar)
1/2 cup onion, chopped
1/2 cup margarine or butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
2 (30-oz) packages of frozen country style hash brown potatoes
Preheat oven to 375. Combine first 6 ingredients stirring until well blinded Add frozen shredded hash browns to bowl. Soon mixture into (9x13) baking dish. Bake 25-30 minutes or until golden brown
Thursday, September 25, 2008
Easy chicken quesadillas
I poached chicken on Sunday and then had it cooked and all ready to go for the week. A good idea for us working gals!
2 cups cooked chicken breasts
1 onion chopped
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 to 6 flour tortillas (I used spinach)
1 cup shredded Mexican cheese mix or Cheddar
Salsa
sour cream
Directions
Brown the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat another pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Top with salsa and sour cream.
Adapted from Ellie Krieger
2 cups cooked chicken breasts
1 onion chopped
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 to 6 flour tortillas (I used spinach)
1 cup shredded Mexican cheese mix or Cheddar
Salsa
sour cream
Directions
Brown the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat another pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Top with salsa and sour cream.
Adapted from Ellie Krieger
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