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Archive for September, 2010

Spotlight

It is Wednesday, so it must be another ingredient spotlight day at Eat At Home Cooks.  Today’s spotlight is shining on the incredible, edible egg!  Check it out here!!

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Menu Plan Monday

Happy fall to everyone!  We can certainly tell a difference in the weather after the autumnal equinox last week.  Hopefully we have seen the end of all of the extremely hot weather that we have endured this summer.

C and I finished the upstairs painting on Saturday except for just some very small touch-up work, but that shouldn’t take over a couple of hours to finish.  Then I can start the really fun part of decorating and putting the finishing touches on the rooms.  I have “visions” for both bedrooms, so I just need to go do a little shopping!  There will be photos on here when I get them done.

I hope this week to pick up some mums and pumpkins for fall decorations.  I am running a little late with that, but I hope to get everything fixed this weekend if possible.  I guess I might spare a little time to fix supper for C & I as well this week!

Tuesday: baked ham slices with roasted potatoes

Wednesday: taco salads with fruit salad

Thursday: spicy beef vegetable soup (new recipe coming soon)

Friday: cheesy steak sandwiches with oven baked fries

Dessert: Apple Dumplings

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Beefy Pizza Casserole

Do you ever cut recipes out of magazines with the intent on making it “soon” and then never get around to it?  Well, I do…a lot.  I finally took a few minutes and went through my recipe file to do a little purging.  I threw away several of them because I knew I would never make them, but I found a few keepers in the bunch.  Back in 2005, (I told you these were old) I had copied a recipe out of a Southern Living magazine that caught my eye then.  When I found it again recently, it still looked good to me so I gave it a try.  This would make a great family dinner with a salad on the side. That is how I fixed it, and we had plenty for leftovers the next night. In fact, it was really too big for the two of us but I think it would be easy to scale down.

 

2 lbs lean ground beef

1/2 medium onion, chopped (The original recipe called for 2 whole onions chopped, but that was way too much for me.)

1/2 cup chopped sweet peppers

3 tsp Italian seasoning, divided

1/4 cup all purpose flour

1 jar tomato and basil pasta sauce (I used Paul Newman’s 24 oz marinara.)

2 cups shredded mozzarella cheese

1 can refrigerated pizza crust

1 tbsp olive oil

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Cook the ground beef, onion, peppers, and 2 teaspoons of Italian seasoning in a large skillet over medium-high heat, stirring until beef is no longer pink. 

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Add the flour, stirring until blended.  Stir in the pasta sauce.  Bring mixture to a boil, stirring constantly.

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Spoon the meat mixture into a lightly greased 13×9” baking dish.  Sprinkle evenly with the mozzarella cheese. 

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Unroll the pizza crust and place it on top of the cheese.  Tuck the edges into the baking dish if necessary.  Brush the crust with olive oil and sprinkle the remaining tablespoon of Italian seasoning on top.

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Bake at 425 degrees for 15-20 minutes until golden brown.

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Almost Wordless Wednesday

This year’s garden-2nd generation Part II:

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What a difference a few weeks makes!  These cucumber seeds were just sprouting on August 28th, and look what happened in just 3 weeks!

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Spotlight

It is Ingredient Spotlight day at Eat At Home Cooks!  This week the focus is on dried or canned beans. Check it out here!

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Menu Plan Monday

Good Monday Morning!  I must admit that last week’s supper menu went down the drain.  Work was wild last week and I was worn out every night.  C and I also had a major loss in our lives…our best four-legged furry friend in the world, Patches, passed away on Tuesday.  He had lived a long life at thirteen and a half years old, but we miss him terribly.  Every time we were outside this weekend, we looked for him to join us.  Every time we pulled out of the garage or came home, we looked for him.  He was such a blessing to all of us with his wonderful doggy personality and intelligence. 

 

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Hopefully this week will be better!  We will need to go to the grocery one night this week (GROAN!), so my menu is one meal shorter.

Grilled pork chops with grilled potatoes and salad

Salisbury steaks with roasted potatoes

Pizza night

Pecan pie

C & I did manage to complete the pressure washing on our vinyl siding this weekend.  Yay!!  I am hoping to finish the upstairs painting next Saturday if everything goes well.  I hope that everyone has a great week!

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Snickerdoodle Blondies

I love finding new recipes to try and cooking blogs seem to have an unending supply of ideas.  This recipe came from bakingbites.com.  If you have not had the chance to read this blog, I highly recommend it!  It is full of wonderful recipes and beautiful, mouth-watering photos of them.  These blondies have their roots in the classic snickerdoodle cookies, but they are quicker to make.  Here is a little warning to the wise though: this recipe only makes enough for an 8×8” baking dish so if you are feeding a crowd, you might want to stick with the classic cookie recipe posted here:

https://pictureperfectcooking.wordpress.com/2009/06/22/snickerdoodles/

If you want a small treat, you can’t go wrong with these sweet, buttery, cinnamon-flavored bars.  These did dry out a little in a couple of days, so I suggest eating them on the day they are baked or maybe one day later at the most.

1/2 cup butter, softened

1 cup granulated sugar

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 cup all purpose flour

1 tbsp granulated sugar mixed with 1 tsp ground cinnamon

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Preheat oven to 350 degrees.  Grease a 8×8” baking pan.  I just used the butter wrapper.  In a large bowl, cream together butter and sugar until light.  Beat in salt, egg, and vanilla extract until well combined.  Add in flour and stir until no streaks of dry ingredients remain.

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Pour dough (it will be thick) into the baking dish and smooth it into an even layer.  Sprinkle dough evenly with cinnamon/sugar mixture.  Bake for about 30 minutes until the bars are set and the edges are just very lightly browned.  Cool in the pan before slicing.

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