Thursday, May 5, 2016

Asparagus Tomato Salad

This was something
I tossed together

leftover cooked asparagus
chopped tomatoes
balsamic vinaigrette dressing to taste

Easy Peasy Side Dish!

Wednesday, May 4, 2016

Corn Beef Brunch

I got ther recipe from here Of course I adapted it to my liking

2 cans corn beef
shredded cheese
6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 

Layer cheese slices over hash. 

Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 

Yield: 8-10 servings.

Tuesday, May 3, 2016

Sausage Ravoli Bake

I got the recipe from here

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

  • Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.

In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.

Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.

Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.

Monday, May 2, 2016

Creamy Buffalo Chicken Enchiladas Recipe

  • My hsb loved this meal - it is a cross between buffalo chicken, enchiladas and tamales. I got this recipe from here

  • 3 cups shredded rotisserie chicken
  • 1 can (19 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing


  • 1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.

I poured a layer of enchilada sauce on the bottom of the pan

 Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.

  • In a small bowl, mix soup, salad dressing and a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.

  • Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. 

  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.

Tuesday, March 15, 2016

Easy Turtle Layer Cake

This recipe was based loosely off of
the following one

I made an easier version using

Sea Salt Caramel Frosting by

1/4 C powder sugar

1 dark chocolate cake mix made as per instructions
dividing the batter into 3 round pans
( I didn't do this so ended up cutting each one in half)

Hot Fudge Chocolate Ice Cream Sauce - heated

Pecan pieces

Make the cake as per instructions
Mix the frosting w the powder sugar until well blended
level each layer by cutting w serrated knife
Spread frosting on each layer and stack
Spread a fine layer of the hot fudge sauce
Repeat for next layer

One the top layer
spread the hot fudge sauce until it drips over the edge
With a star tip go around the edge of the cake
Depending on the size of your star tip 
either do one or 2 rounds
in the center sprinkle pecans

Sunday, February 21, 2016

Autumn Hayride Casserole

I have no idea where the name came from
for this

Autumn Hayride Casserole

1 lb. ground beef, browned                                          1 c. all-purpose flour

1-1/2 t. salt, divided                                                     1/2 c. cornmeal

I1/2 t. chili powder                                                       2 T. sugar

2 c. Cheddar cheese, shredded                                     1 t. baking powder

and divided                                                                   1/4 c. butter

1/2 c. barbecue sauce                                                  1/2 c. milk

1-1/2 c. Mexican-style corn                                        1 egg, beaten

8-oz. can tomato sauce

Combine flour, cornmeal, sugar,
baking powder and one teaspoon salt,
1/2 cup cheese; cut in butter.
Blend in milk and egg

Combine ground beef, 1/2 teaspoon salt, chili powder,
one cup Cheddar cheese, barbecue sauce,
corn and tomato sauce; set aside

Spread half of the cornmeal mixture over the bottom
and sides of an ungreased 9" square baking pan.
Pour ground beef mixture on top of crust

sprinkle with remaining cheese.

Pour reserved half of cornmeal mix on top
Bake at 400 degrees for 20 minutes;

Saturday, February 20, 2016

Jalapeno Dip

This is my latest obsession

I didn't think I would like it
when the waitress at Chuy's put it on our table

but I was hooked!

I decided to try to make a healthier version of it
This can be used as a salad dressing, dip
I even added some to tunafish to give it a zip

1 1/3 C Fage 0% Greek yogurt
1/3 C Buttermilk
jalapeno (chopped in a can ) to taste - I start w 1/2 tsp
4 oz can diced green chiles
1/2 bunch cilantro chopped or more to taste
1 one oz pkg Ranch Dressing Mix or 1 Tbsp of make your own*

Add all ingredients to a blender and give it a whirl 

It will be runny at first but will firm up
after cooled

Calories-307 w pkg mix  - 11.3 calories per Tbsp
240 w home made  8 calories per Tbsp

*Homemade Ranch Seasoning Mix
Yield: 3 Tablespoons (about 2 packets)

2 Tbs. dried parsley 
2 tsp. dried dill  
1 tsp. garlic powder 
1 tsp. onion powder 
1/2 tsp. black pepper
1/2 tsp. dried chives
Small pinch of salt
Mix all together and store in an airtight container for up to 2 months

Total 25 calories

Friday, February 19, 2016

Ham and Beans

 This is one of those comfort food
I soak a bag of white beans overnight

The first thing in the am I rinse them off
Add the beans and cover with water

Add a hambone
and let the slow cooker do its magic all day on high

After they cook for the day pull out the hambone
and shred the ham

Let it cook down until the beans are mushy

Serve with cornbread

I occasionally add green chiles

..Easy peasy....