I decided to take a page from Aileen’s playbook for the start of this new year and try eating less meat. Those of you that know me know that I am just as bad as most mean when it comes … Continue reading
I have a confession to make, I hate making pie crust!! I just never feel like my pie crust comes out good, even though I have been told it is delicious (Ok, I am kind of a perfectionist). That being … Continue reading
The weather has turned cold and it’s always good to start the morning out with something warm and yummy!! This recipe for Best Baked Oatmeal promises and delivers both!! This recipe can easily be doubled or tripled when you … Continue reading
Some days I just need a little comfort food, yesterday was one of those days. When I was in my late teens early twenties I used to eat Hamburger Helper Chili Mac. Yeah yeah I know what you are thinking … Continue reading
This is just going to be one of those “down and dirty” kinda posts, meaning we are going to get to the recipe rather quickly without a lot of commentary LOL. I made Southwest Chicken Skillet for dinner last night and my friend put … Continue reading
In this day and age when the price of EVERYTHING seems to be on the rise, it’s always nice to be able to get a little bit of a break. As I was waiting in line behind an older gentleman … Continue reading
Well as most of y’all know we call my husband “El Conquistador” (ok truthfully he named himself that and it just kind of stuck LOL).
Well there are certain things that he grew up with that he absolutely loves, much like the rest of us. So for the last 11 years when he would talk about some sort of food or meal that he had in his youth, I will call his Mama and ask her for the recipe or how to make it.
That is how this Taco Salad recipe came about!
As his Mama tells it, this was just something she mixed up for PTA luncheons, big family get togethers, cookouts or just for a quick family dinner. She can’t figure out what is so special about it but says that everyone always wanted her to make it.
El Conquistador actually likes this the day after it is made. He likes the way the corn chips soak up the dressing and get a bit soft.
Make it a great day!!!
1 Head Iceberg Lettuce, torn
1 bunch green onion, sliced
1 lb. ground beef, seasoned with cumin, salt & pepper, browned (sometimes I just put a packet of taco seasoning in when I brown it)
1 large fresh tomato, diced
8 oz. cheddar cheese, shredded
small can diced green chilies, drained
1 reg. sized corn tortilla chips, slightly broken
1/2 cup Taco Sauce
1/2 cup ketchup
1/2 cup mayo
Mix all salad ingredients together in a big bowl
In a small bowl mix all sauce ingredients together
Add sauce mixture into salad and mix to combine.
Whether you are having a Birthday party for a child, a dinner party or just want to do something a bit special for the family, these little “cookie bowls” will be a hit.
I personally like to make up a little sundae bar with all types of toppings and goodies. Put a scoop of ice cream into the cookie bowl and then let your guests (or family) go at it making their own creations.
It’s a no brainer for children, but just let me tell y’all………..
Adults LOVE to be brought back to their youth and this will absolutely do it!!!!
Here is the original sugar cookie recipe for these little cookie bowls that I had gotten from Wilton. Don’t feel that this is the only recipe you can use for these. Go wild!!!
Make it a great day!!!
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Preheat oven to 350°F. Spray the outside of each bowl cavity of the muffin tin of your choice with vegetable pan spray.
In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.
If you are tired of the same ol’ pot roast have I got something to not only shake it up, but absolutely ROCK your world.
I know I know, that might be overdoing it a bit, but honestly this little ol’ recipe truly excited both my family and myself.
You see, I am kind of a creature of habit when it comes to some things. Sadly, one of those things was my “Pot Roast”. I always fixed it with the tried and trued onion soup mix, cream of mushroom soup, throw it in the slow cooker method. Don’t get me wrong, it was and still is delicious this way. That being said, I don’t think it was doing anything fantastic for my family.
On my son’s birthday this year, I happened upon a recipe from Sweet Tea and Cornbread .
I wanted to do something really spectacular for this dinner, seeing as my son was turning 18. Boy howdy, did I find it!!! Now I will admit that I tweaked this just a bit, but it is basically the same recipe.
There is one thing that I want to explain before y’all start looking at the ingredients thinking we’re nuts. It calls for not only pepperoncini rings but also jalapeno rings. Don’t let it freak you out and absolutely do NOT leave them out. These do not give hardly any “heat” to the dish and they basically melt into the gravy. If you are concerned about the jalapenos, use just a few less but make sure you use at least some. I bought the bottled, already sliced jalapeno and pepperoncinis and just divided them up among some small zip lock bags based on what I use for each roast and threw them into the freezer.
I can’t wait for y’all to make this roast. Please please please come back and let us know what you thought of it!!!
Make it a great day!!!
Mouthwatering Mississippi Pot Roast
- 3-4 pound Pot Roast (I use Chuck)
- 1 envelope of ranch dressing mix (I just get the store brand)
- 1 envelope of au jus mix
- 1 stick of butter
- 1 – 2 cloves minced garlic (I use the already minced in a jar that I keep in my icebox)
- 1 tablespoon fresh ground pepper
- pepperoncini pepper rings (start with 8 to 10 rings and adjust based on your preference)
- jalapeno pepper rings (start with 5 to 6 rings and adjust based on your preference)
- 1/2 cup water
Spray your slow cooker with nonstick cooking spray or use a slow cooker bag.
Place roast in slow cooker
Add ingredients on top of roast in this order
- Ranch Dressing packet
- Au Jus packet
- Both types of Peppers spread out over roast
- Place the stick of Butter right on top
Cook on low for 8 hours.
Half way through the cooking process I flip the roast and add a half cup of water. If you are making this in the morning and will not be home to flip, no worries. Just add the water in the bottom of the cooker before placing the roast in and just spoon the gravy over the roast before taking it out of the slow cooker to serve.
This will be so tender and falling apart. The gravy is to die for so be sure to spoon some over the meat when you serve it.
I just made some mashed potatoes and peas to go with ours but this would also be good over egg noodles or even rice.
Are y’all looking for a little something to spice up your Valentine’s Day?
Try one of our Valentine’s Day cocktails!
Let’s face it, life is hectic! Sometimes it’s all you can do to get dinner on the table for your loved ones, let alone make a nice romantic dinner for you and your significant other. Well whip up one of these yummy cocktails, sit down with your Valentine and take at least a few moments to have a drink together.
Happy Valentine’s Day!!
Make it a great day, you deserve it!
Tracey and Aileen
White Strawberry Sangria
1 (750 ml) bottle dry white wine, such as pinot grigio or sauvignon blanc
1/2 cup strawberry schnapps
1/4 cup sugar
2 cups sliced fresh strawberries
1 whole strawberry (optional)
1 Stir wine, schnapps and sugar together in a 2-quart pitcher’til sugar dissolves.
3 Serve over ice, and garnish with whole strawberries, if you want.
Cosmopolitan Raspberry Twist
4 fluid ounces smirnoff raspberry vodka, chilled in freezer
1 fluid ounce triple sec
1 fresh lime juice
3 fluid ounces cranberry juice
2 frozen raspberries
2 slices fresh limes
1 Put all ingredients into a shaker add as much ice as you can and give a good shake.
3 Garnish with lime slices and frozen raspberries which helps keep it chilled.
Amore Vietato (Forbidden Love)
– 2 oz. gin
– 1 oz. blood orange juice
– Dash simple syrup, 2 strawberries
– 4 slices of cucumber
1 Muddle fruit with simple syrup
Bailey’s Cool Raspberry
2 ounces Baileys Original Irish Cream
1 Place 4-5 raspberries at the bottom of a rocks glass and lightly muddle them.
2 Top with crushed ice.
3 Add Baileys Irish Cream.
4 Garnish with three speared raspberries.
Image courtesy of Bailey’s