Wednesday, February 21, 2018

Mexican lasagna

1 can or fried beans
(or mash one can of brown beans)
2 cups shredded cheese
2 lbs cooked ground beef
1 pckg Taco seasoning
1 pckg (10 pcs) and wraps

1 tub sour cream
1 jar salsa
1 bunch green onions diced
1 large tomato diced

In a large round casserole dish
Or spring form pan (lightly greased)

Lay 2 wraps down
Top with 1/3 of cheese
Lay another wrap down
Top with 1/3 of the refried beans
Lay another wrap down
Top with 1/2 the ground beef

Lay another wrap down
Top with 1/3 of cheese
Lay another wrap down
Top with 1/3 of the refried beans
Lay another wrap down
Top with 1/2 the ground beef

Lay 1 wrap down
Top with last of cheese
Lay another wrap down
Top with last of the refried beans
Lay another wrap down

I prepare this and cooked later!

Bake covered at 350 degrees
For about 1 hour or until fully heated
In the center.

Mix the diced tomatoes and green onions.

Let sit for about 5 minutes
Once taken out of the oven.
Cut into slices like a pie.

Top with salsa
or the fresh tomatoes
and sour cream
or ranch dressing.

Serve with a salad
topped with crushed doritos.

Serves 4 to 6 people.

Bon appetit!!!!!

Friday, September 22, 2017

Pumpkin Protein Pancakes

One of many recipes from my kickboxing class.

2 eggs
1/4 cup pumpkin puree
1/8 tsp cinnamon
1/4 scoop of vanilla protein powder (to thicken)

Mix together. Makes 3 pancakes.

Friday, March 3, 2017

Baked beans

I wanted to make some comfort food
for John and I knew he'd love this.

3 cups of dry navy beans (I used a blend)

6 hot dogs sliced into thin rings
** soak them all for 8 hours 
or soften the beans by boiling 
then simmering them for 10 minutes

In a crock pot:
1 medium yellow onion chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar
1 1/2 cups water
1 tbsp ground mustard
1/2 cup molasses
salt to taste
and softened beans

Mix it well, cover and cook for 10-12 hours.
Stir occasionally near the end of the cooking time.

This can be made a day ahead 
and reheated on the stove on low heat.

"Bon Appetit!"

Sunday, January 8, 2017

Cheesy Asparagus Soup

I froze some asparagus
and never got around to using it.
New Years organizing required me
to get my freezer in order.
So I looked up a recipe
for frozen asparagus soup
and altered it to use items I had.

Image result for cheesy asparagus soup


2 packages (12 ounces each) frozen cut asparagus

1/2 onion or leek

Cook gently on medium/high until limp.
Puree and set aside.
Add some of the milk below if necessary.

1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
1 package of nacho cheese powder
OR 1 cup monterey jack cheese

Stir together until it creates a paste.

4 cups milk

In a large pot start bringing milk to a boil.
Add your cheese paste.
Whisk well.
Add the pureed asparagus.

4 to 5 drops hot pepper sauce

Serve with crumbled bacon and extra cheese.

"Bon Appetit!"

Friday, October 28, 2016

gingered carrot soup

Image result for gingered carrot soup with rice

4 tbsp. margarine/butter
8 cups shaved carrot
4 stalks chopped celery
1 chopped red onion
2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger

  • Melt butter in large saucepan on medium.
  • Add the rest of the ingredients.
  • Cook for 5-10 minutes, stirring occasionally until onion is softened.
12 cups vegetable stock
4 tbsp. honey
1 tsp salt
1tsp pepper

  • Add remaining ingredients.
  • Bring to a boil
  • Reduce heat to medium/low
  • Simmer covered for 50 minutes stirring occasionally
  • Process with hand blender until it is the desired consistency
** you can puree in blender until smooth.

1 cup whole grain rice

  • Boil to desired doneness
  • Add to soup
  • Stir well and serve

This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving.

"Bon Appetit!"

Saturday, October 22, 2016

pumpkin pie cheeseball

1 brick cream cheese
3/4 cup of pumpkin pie filling
1 cup powdered sugar

  • blend together well
  • chill well! overnight if possible.
  • roll in crushed cookie crumbs
  • serve with sliced apples, or small cookies.

Image result for pumpkin pie cheeseball

Bon appetite!

Thursday, February 25, 2016

Cranberry Chicken

I am thrilled with this recipe
because I always put cranberries out for the turkey dinner
and usually only 1 person eats any,
leaving me with a TON of leftovers.......

3/4 cup chopped carrot
3/4 cup of chopped onion

Place in crockpot.

1 can of cranberries (or whatever is left)
1/2 cup bbq sauce (hickory if you have it)
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tbsp dried crushed chillies (I used chili spice)

Mix in a large bowl

3-6 SKINLESS quarter chickens
***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing***

1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp black pepper

Mix spices in a large Ziploc bag, and shake rinsed chicken in them.

Arrange chicken in crockpot.
Cover the meat with the sauce.
(if you have to layer the chicken ensure some of the sauce is on each piece)

Cook covered on low for 6 to 7 hours
or on high for 3 to 3 1/2 hours.

Remove chicken with slotted spoon

Rinse the veggies in a strainer with HOT water and serve as side dish. *** unnecessary if using deboned leftovers***

(found in Company's Coming - Chicken Now pg 99)

We served this with peas and rice.

"Bon Appetit!"