Ok, I admit it, I am a carb fanatic!!! I have been trying to eat a b it healthier and these past several years, I just haven’t been able to wrap my tongue around “brown rice” …UNTIL NOW!!! This is very … Continue reading
I absolutely LOVE bread, especially a good crusty bread!!! I have always been intimidated by bread making. I have tried several times and things usually turn out “okay” but not “super”. I was on a mission the other day to … 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
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
I don’t know about y’all but all too often I go to the grocery store and buy fresh fruits and vegetables with the best of intentions just to turn around later finding them spoiled and have to throw them away. I tend … Continue reading
Do y’all have left over ham from New Year’s? Are you tired of the same ol’ rewarming over and over again? Here in the South, ham is a traditional New Year’s dish. But of course I’m still not used to … Continue reading
Every year at Christmas, one of my best friends and I, exchange one fun gift. It is not something that one “needs” it is something that one either “wants” or just something off the wall. This year I received Michael … Continue reading
The days are getting shorter, and even here in North Carolina, the weather is getting a bit chilly.
These are the perfect days for a nice hearty dinner done in the crock pot.
This stew is not only easy to make but it will keep your family, yes even the kids, coming back for more. This beef stew recipe absolutely has a kick and more vegetables than your kids will ever guess. This is awesome with a hearty crusty bread.
Just a note about the V8 Juice. I use the Hot and Spicy which is what makes this “Sassy”. If you don’t like as much spice, feel free to use one can regular V8 or just swap out both cans for the regular.
I hope you and your family will enjoy this as much as mine does.
Please be sure to share your stories and comments with us.
Make it a great day!!!
1 Package Stew Meat
3-4 Russet Potatoes
1 Small Package Frozen Peas
2 – 11.5 oz Cans Hot & Spicy V8 Juice
1 Envelope Onion Soup Mix
1/2 Cup Flour
1/4 tsp Cayenne Pepper
1 tsp Garlic Powder
1 Tbls Olive Oil
1 Bay Leaf
Salt & Pepper
Nonstick Cooking Spray
In a resealable plastic bad add flour, Cayenne Pepper and a pinch of salt and pepper. Add stew meat and shake to coat all pieces.
Warm Olive Oil in a frying pan over medium heat, add coated meat browning on all sides.
While meat is browning, peel potatoes and cube and chop carrots into chunks.
When meat is browned, place it into crock pot which has been sprayed with non stick spray.
Add Potatoes, Carrots, V8 Juice, Onion Soup Mix, Garlic Powder, Bay Leaf, Salt and Pepper (to taste).
Cook on low for 7-8 hours or high for 4-5.
Remove Bay Leaf
Stir in Peas about 5 minutes before serving. They will be warmed through but not mushy.
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.