Tuesday, July 16, 2019

Fried Rice

















2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
2 tablespoons soy sauce

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

Tuesday, July 2, 2019

Spanish Rice


  




















2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Monday, June 24, 2019

My Dad

My dad. Thank you God, for blessing me. Until we meet again. Loving you always.

Dorwin (Pete) S. Burke 5-1-1926/ 6-12-2019

Tuesday, June 18, 2019

Classic Cheesecake















1-1/2 cups graham cracker crumbs 
3 Tbsp. sugar  
1/3 cup butter or margarine, melted 
4 pkg. (8 oz. each) cream cheese, softened  
1 cup sugar 
1 tsp. vanilla  
4 eggs

Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Wednesday, June 12, 2019

My 10 Year Blog-Aversary

Oh my Goodness! I can't believe, I've been doing my blog for 10 yrs. I never would have imagined that I would be doing it this long. I've wanted to give up many times but somehow I keep going.





Tuesday, June 4, 2019

Chocolate Peanut Butter Pie

















Crust: 
 

Filling:
 
 
 
 

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Friday, May 31, 2019

Clutter Busting Challenge May 2019


I'm purging 37 items this month. Our swing that had broke so we took it apart for scrappers to haul off. A few wood pieces that I had planned to paint and sell but have decide I don't want to do anymore. They got taken to our community dumpster that they have for this week for Community Clean-up week. We had stuff in the barn that has been picked up along the road to resell but have decide not to do that. I sat everything along the road and most of it was gone within a couple hours. The remainder I dropped off a the thrift store.

My Purge Pile: