Tuesday, September 10, 2019

Cake Mix Recipes: Easy Lemon Bars

1 box angel food cake mix
1 can lemon pie filling

or 

1 box angel food cake mix
1 box lemon pudding mix
2 cups milk

Mix ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar after baking.





Wednesday, August 28, 2019

August 2019 Reading List
















Summer Brides
A June Bride by MaryBeth Whalen
A July Bride by Beth Wiseman
A August Bride by Debra Clopton

Tuesday, August 27, 2019

One Pot Garlic Parmesan Pasta






















1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves


Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5

Tuesday, August 13, 2019

Egg Roll in a Bowl























1 pound ground pork
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion

Brown ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Serving: 6  Calories: 268

Tuesday, July 30, 2019

Green Chili Cream Chicken Enchiladas


















6+ soft tortillas
8 oz. cream cheese
2 small cans diced green chiles
2 cups cooked, cubed or shredded chicken
28 oz can green enchilada sauce
2 cups shredded cheddar cheese

Sauté cream cheese, green chiles, and cooked chicken until it is warm and nicely combined.
Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Roll up tortillas and place in a 9x13 baking dish sprayed with cooking spray. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40 minutes at 375 degrees.

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:
























































Wednesday, May 29, 2019

May 2019 Reading List



















Rock Art handbook by Samantha Sarles
Rock Art Critters by Denise Scicluna
The Art of Stone Painting by F. Sehnaz Bac

Tuesday, May 21, 2019

Creamy Lemon Pie






















2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) whipped topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set.

Tuesday, May 7, 2019

German Rice Pudding


















1 cup regular rice
14 cup sugar
3 cups milk
1 cup cream
18 teaspoon salt
1 teaspoon vanilla extract

Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often. Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often. Stir vanilla extract into pudding. Serve warm with cinnamon and sugar or fruit compote, or both.