December 31, 2012
I’m not much of meat eater, so for me this was dinner, but for you perhaps a crisp fresh salad and some meat or fish would complete it to your liking. Either way it’s “homemade ish” as you will soon find out:
shredded sharp cheddar cheese
French’s French Fried Onions
Fresh or frozen broccoli
Uncle Ben’s Country Inn Broccoli Rice Au Gratin
In one pot cook your broccoli until barely done if frozen and if (unlike me) you have fresh broccoli in hand, I would steam it so it still has some crispness . . . my preference, cook it as you like but it will cook a bit more when incorporated in the finished dish. Drain and hold aside.
In a second pot cook rice mix as directed. When it is finished cooking and gets to the “cover and let stand five minutes” stage of prep, add your broccoli, a couple of palm fulls of shredded sharp cheddar, and stir. Replace cover and allow to stand 5 minutes. Just before serving, stir in a couple of handfuls of French’s onions, stir them in and add some more on top – not stirred in. Done! Eat. Yum.
December 22, 2012
I do not know where this recipe originated. It seems EVERYONE but me knew about it already. Me, I’ve never eaten soda bread, much less baked any. It said if the dough doesn’t feel right add a tiny bit more buttermilk. Well, I’d never touched the dough, so I decided a slightly sticky yet somewhat dry dough made with exact measurements was “right” and it sure tastes good. This took 45 minutes from “getting stuff on the counter and mixing by hand” to “putting finished loaf in a basket on the counter. I was patient for 10 minutes before hitting it with a bread knife and a wee bit of Nutella.
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
Preheat oven to 375 and lightly spray (cooking spray) the bottom of your pan. Mix your ingredients. Shape into a loaf and place on your baking sheet or pan. I centered it in an oval in a 9 x 13 pan.
What you see was taken from the oven is just 40 minutes and I’m going for seconds after I post this. Yum.
December 10, 2012
Here they are! I chose a Duncan Hines Spice Case and Publix brand 15 ounce can of Pumpkin and that’s it. Mixed well, made 12 big muffins, baked for 22 minutes at 350. Ate one warm . . . spicy but not too much and yummy and moist. I was told they are also good chilled, topped with powdered sugar, frosted, etc. Me, loved it just the way it was. I admit, I might be tempted to add a scoop of cream cheese for breakfast tomorrow. Yum!!!!
November 26, 2012
Caddo Veil keeps telling me my posts make her hungry . . . probably not the ones about song birds and trees. lol I’m thinking she’s got a sweet tooth, but let’s see how something savory appeals to her!
Okay, the picture doesn’t look like much, but like many things dear to my heart, it’s all about what you can’t see! Believe me, it is.
This is a marriage of pizza, calzone, and a wrap!
So, I love wraps, especially sun dried tomato, spinach, or pesto. I always have them on hand for sandwiches. I love pizza, but too much bread equals too much Martha, so I make my pizzas differently.
Tonight’s dinner was a sun dried tomato wrap topped with my favorite pizza sauce, a blend of Italian shredded cheeses, slices of pepperoni, anda spoonful or two of ricotta cheese! (low-fat)
A sprinkling of some seasonings and it was time to roll up my rapzone. I folded and wrapped it as a wrap sandwich usually is and placed it on a non-stick baking sheet and heated it for about 20 minutes at 350.
Your timing might vary depending on your choice of toppings. If you want to eat this like a sandwich, I recommend making a pocket for it from foil or waxed paper as this is yummy but messy. Have fun using your favorite spices and goodies, and let everyone make their own, if you want. The kids will love it!
November 26, 2012
Many of you expressed a liking for my blueberry tea cake recipe and this one is just as “last minute” and offers lots of variety in presentation.
The recipe is the same as the Last Minute Blueberry Tea Cake but rather than two packages of Martha White blueberry muffin mix, I used two of the strawberry muffin variety. Everything else was exactly the same even the handfuls of blueberries.
In serving it, I spooned some strawberry jam (preserves would also work) in a microwave safe dish and melted it, then spooned it over top of a piece of cake, then I used low-fat whipped cream, yes the kind in the can, and added plenty of that. This can be enjoyed just straight from the oven warm or cool, but treating yourself to a fruit drizzle either as much as I did or a smaller amount, and a bit of whipped topping . . . yum. Low sugar varieties of the jam and topping work just fine and since everything used is likely to be on a pantry shelf . . . great for last-minute needs or cravings. It took no time at all to mix – less than 30 minutes from idea to eating – as the mix is just the package and milk and yes if I was not clear enough, I added a couple handfuls of blueberries right from the freezer. Yum.