Monday, November 29, 2010
Friday, November 19, 2010
We tried dinner in a pumpkin on Halloween and again the week of Thanksgiving to use up the pumpkin on the porch. I have to say it was pretty good! And my daughter thought it was the coolest thing :o)
* 1 medium sugar pumpkin
* 1 pounds lean ground beef
* 1 pounds ground sausage
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons salt
* 1/8 teaspoon ground black pepper
* 4 cups tomato juice
* 3 cups shredded cabbage
* 1/2 pound fresh green beans, washed and trimmed
* 1 cup uncooked white rice
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash pumpkin, cut off top, scrape out seeds and discard.
3. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
4. Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.
5. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours.
Thursday, November 18, 2010
Makes 8-10 Servings
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (14oz) chicken broth
2 cans (4oz) diced green chiles
1/4 tsp garlic powder
4 cups cooked chopped chicken
12 corn tortillas
1 (8oz) block sharp cheddar shredded and divided
1. Saute chopped onion in a lightly greased skillet over medium-high heat 5 to 6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-sized pieces, and stir into soup mixture. Stir in half of shredded cheddar cheese.
2. Pour into buttered 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 min or until bubbly. Uncover and bake 15 more minutes or until golden brown.
So my husband doesn't like cheesecake, he thinks it is too sweet and rich. So to cut back on the cheesecakeeness (yes that is a word in my vocabulary) one day when I was making pudding pie, I used one box (4 serving) cheesecake flavor and one box (4 serving) vanilla flavor, poured it into a graham cracker crust and topped it with cherry pie filling and it has become one of his favorite desserts! Try it!
Wednesday, November 17, 2010
I love how my pillows turned out! And, there was no sewing, just cutting and tying. Which is good for me because my sewing machine and I have a love/hate relationship. I am thinking I need to be on the look out for some awesome vintage buttons to add as "ornaments".
I was rocking my sweet boy to sleep the other night when this block idea came to mind. I already had a wooden block cut and painted, I just printed out the picture (I added the wording in photoshop), then I modge podged it together with some fall colored paper.
I am so thankful for my savior and his sacrifice.
Tuesday, November 16, 2010
This is my most requested dish, an absolute favorite at our house. I have yet to serve this to anyone who hasn't asked for the recipe.
1 pkg ritz crackers, crushed
6 oz. sharp cheddar cheese, grated
1 clove garlic, finely chopped
4 chicken breasts
4 tablespoons unsalted butter, melted
-Heat oven to 350 degrees. In a bowl combine the crackers, cheese, garlic & 1/4 tsp salt and pepper.
-Dip the chicken in the melted butter, then into the cracker mixture, pressing gently to help it stick and place on a foil lined baking sheet.
-Sprinkle any remaining mixture on the chicken and drizzle with remaining butter. Bake until chicken is golden brown and cooked through, 20 to 30 minutes.
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