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Archive for August, 2011

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Menu Plan Monday

Good Monday morning, folks!  I am so glad you could join me today for our little menu planning adventure.  This is a short work week for me because I am taking off Thursday and Friday to have a little extra holiday break before Labor Day.  My co-worker, A, is scheduled for a c-section at the end of next week so I decided to have a little “staycation” before she goes on maternity leave.  Good luck and God bless to A and baby B for a safe delivery and a healthy baby and mama!

On Thursday, I plan on going to Bowling Green, KY with my aunt and nanny to visit Jackson’s Orchard again.  I am so looking forward to some fresh apples!  On Friday, it is all about garage clean-out.  I have a few organization ideas to implement out there, but first there is a bunch of stuff that needs sorting and cleaning.  Wish me luck!!!  Hopefully, there will be before and after photos of the success.

Cheesy steak sandwiches with oven baked fries

Taco ring (2 nights)

Burgers and fries

Pizza night

Shredded Pork BBQ with basic Cole slaw

Apple Butterscotch Brownies (new)

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I tried to warn you last week that the dairy free ice cream recipes were going to come hot and heavy here for a few weeks.  It is my new favorite thing!  I asked my nanny and dad what ice cream flavor they would like to try and they chose good ol’ vanilla.  This makes a great base for a decadent sauce, like, maybe a homemade blackberry sauce from freshly picked blackberries perhaps? Yes, that is a tease.  Check back next week for some berry goodness.

1 14oz. can full-fat coconut milk

1 1/4 cups soymilk or other nondairy milk

1/2 cup granulated sugar (or agave syrup-I just bought some and will try this, too.  The agave syrup lowers the glycemic index which makes it better for diabetics.)

1.5 tbsp. real vanilla extract (The fake stuff would probably work, but I am a real vanilla snob.  Sorry!)

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Place all of the ingredients in a medium bowl and whisk until well combined.  Cover and chill in the refrigerator for at least 2 hours. 

Turn on the ice cream maker and pour the vanilla base into it.  Process for 20 minutes and you will have amazing soft serve vanilla ice cream.  Pour this into a lidded freezer-safe container and let it harden for 2 to 3 hours. 

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Please join me and many other great bloggers at Miz Helen’s Country Cottage for Full Plate Thursday.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.

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August in Kentucky…

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Menu Plan Monday

It is Monday again?  The calendar says it is so I guess I had better work out my menu for the week.  I hope everyone had a great weekend.  We sure did!  C and I took my dad to a Bowling Green Hot Rods baseball game on Friday night and then we stayed home on Saturday to catch up on a few chores.  Even though we have had some extreme heat. the grass sure doesn’t seem to be affected.  It has grown like crazy all summer long.  I got out early Saturday morning and trimmed back the Knockout roses and Compacta holly shrubs that are in our front yard for the last time this year.  Did you know that you weren’t supposed to trim roses or shrubs any later than this in Kentucky? 

If you cut them now, the ends have time to heal over before cold weather.  If you wait too late, the moisture in the air (rain or dew) will settle down in the open cuts, then when it frosts or freezes, that liquid expands and bursts the stems.  Not good!  So if you live in South Central Kentucky, get out there in August and trim those shrubs.  It is safe to cut them back hard during March to encourage new spring growth.  Just a little gardening lesson for you!

This week’s menu is pretty straightforward.  There will probably be only one new thing this week, but that’s ok.  I might change my mind and whip up something new and unexpected!  C’s cousin is getting married in a couple of months and we are going to their wedding shower this weekend.  Congrats to them!

Southern Plate’s Deep Dish Pizza

Grilled Hot Dogs & oven baked fries

Country ham & biscuits with butter roasted potatoes

Pizza night

Homemade sloppy Joes with oven baked fries

Hot Fudge Pie (new) with dairy free vanilla ice cream

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Here is the first of what I am sure is to be many dairy free ice cream recipes.  If you read my Thoughtful Thursday post a couple of days ago (And if you didn’t, go back and read it right now.  I can wait.  Hmm, hmm.  Done? Good.), you will know that I have found a new passion…dairy free ice creams.  Ooohh!  They are so good!

One of my and C’s favorite ice cream treats is rocky road at a certain national ice cream chain, so that is one flavor that I wanted to try to duplicate. This recipe is in the “lick it!” vegan ice cream cookbook.  In my humble opinion, this is just as good if not better since the nuts and marshmallows taste fresher in this homemade version.  Try this now!!! (If you want this recipe to be truly vegan, you will need vegan chocolate and marshmallows.)

1 1/4 cups soymilk or other non-dairy milk

1/3 cup granulated sugar

2 tbsp. unsweetened cocoa powder

6 oz. milk chocolate chips

1 14 oz. can full-fat coconut milk

2 tsp. vanilla

1/4 cup chopped almonds

1/2 cup mini marshmallows

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Combine the soymilk, sugar and cocoa powder in a medium saucepan and whisk until smooth.  Warm on medium heat until the soymilk begins to simmer.  Remove from heat. 

Put the chocolate chips in a heatproof bowl.  Pour the hot soymilk mixture over the chocolate and stir until smooth.  Whisk in the coconut milk and vanilla extract.  Cover and chill in the refrigerator for at least 3 hours. 

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Then freeze in an ice-cream maker according to the manufacturer’s instructions.  (The instructions for mine say: Turn on the machine.  Pour the ice cream base into the machine and process for 20 minutes.  Add the almonds and marshmallows for the last 5 minutes.)

At this point you will have soft-serve ice cream which is awesome in itself.  If you want hard ice cream, pour the soft-serve into a lidded freezer-safe container and freeze for 2-3 hours if you can wait that long!

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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Up until now, you would not have found many, if any, ice cream recipes on this little blog o’ mine.  Why?  Well, I am extremely lactose-intolerant.  So bad that one little bite of regular ice cream will send my stomach into fits for hours, and that is so NOT FUN!  I can take the medicine that helps, and it does just that, helps, but it does not go away completely. 

All of that is about to change.  You may see a dozen ice cream or frozen treat recipes on here all in a row because of a birthday gift that I received.  My in-laws (God bless ‘em, they are wonderful!) gave me a tabletop ice cream maker along with a recipe book titled “lick it!”, which is full of vegan ice cream recipes.  Now, I am not a vegan, and probably will never be a vegan, but one thing that vegans and I share is a need for food without dairy in them.  This book rocks!

The ice cream maker is a Cuisinart model ICE-21 and it is awesome!  Check it out here for all of the info.  It makes 1.5 gallons at a time in about 20 minutes.  At that point the ice cream is like soft serve which is the way I like it.  If you want it firmer, just put the deliciousness into a freezer-safe lidded container and let it harden for a couple of hours.  That is if you can wait that long!!

So far I have made the chocolate rocky road, vanilla, and orange sherbet recipes from the “lick it!” book, and they are great!  I couldn’t tell that they weren’t the real thing.

If you are lactose-intolerant or vegan or just want to try something a little different, get yourself an ice cream maker and this book.   A little word to the wise, you might want to invest in coconut milk and soymilk stocks.  Just wait, you will understand!

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Menu Plan Monday

Well, well, well…here we are at the start of another week.  Where does time go? I know where some of my time has gone, to my new online addiction of pinterest.com.  I am sure many of you have already become hooked to this website, and if you haven’t tried it, check it out!  Pinterest is an online virtual bulletin board where you can “pin” pages from the web to your own board for safekeeping until you are ready to use these ideas, but the best thing is that you can look at other people’s boards as well to see what interests them. Then, if you really like their stuff, you can follow them and see what they add everyday.  Let me tell you, this can be a huge time-suck.  I can easily kill and hour or two just browsing!

Back to our menu…this week will be a little short.  One night I HAVE to go to the grocery.  I have cleaned out the freezer and pantry so much that there is very little left, which is good so all of the food can be refreshed but that means a big grocery bill this week and that is not good. We also are attending a baseball game with my dad one night so we will probably nosh on ballpark food then.  It’s free t-shirt night so we can’t miss it!!  I hope everyone has a safe and wonderful week!

Famous Pork Chops and butter roasted potatoes

Cheesy steak sandwiches with oven baked fries (2 nights)

Basic Meatloaf

Grocery Night

Ballgame Night

Dairy Free Marshmallow Ice Cream with Hot Fudge Sauce (2 new recipes)

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For this month’s version of the Southern Plates-Picture Perfect Cooking project, I have changed sources just a little. This recipe is from her website instead of her book, but I had to show you all this one.  It is so so good!  I made it one Monday night and took it to my in-laws and they said that I could make it again any time I wanted to! 

To save a little time that night, I cooked the meat, onion & pepper mixture the day before and stored it in the fridge until I needed it.  This is a great weeknight meal with a salad on the side.  Enjoy!!

1 lb. ground beef

1 lb. Italian sausage

1 tbsp. vegetable oil

1 medium onion, chopped

1 bell pepper, diced

15 oz. jar pizza sauce of your choice

2 tbsp. Italian seasoning

1 cup all-purpose flour

1/2 tsp. salt

1/8 tsp. black pepper

1 cup milk

2 eggs

1 tbsp. olive oil

8 oz. shredded mozzarella (Italian cheese blend is good, too)

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In a large skillet over medium-high heat, cook the peppers and onions in the vegetable oil until they just start to soften.  Add the ground beef and sausage; cook until there is no pink left in the meat.  Drain off the fat if necessary and then pour in the pizza sauce and Italian seasoning.  Stir to make sure the sauce and seasoning are completely combined and set aside.

Preheat the oven to 350 degrees.  Spray a 13×9” baking dish with non-stick spray.  Spread the shredded cheese over the bottom of the pan.  Then layer the meat/pepper mixture over the cheese.

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In a separate bowl (one with a pour spout if you have it), combine the flour, salt, pepper, milk, eggs, and olive oil.  Stir until just combined.  Pour over the meat and cheese as evenly as possible

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Bake for 30-35 minutes and enjoy!

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.  I linked up this recipe and there are many other wonderful dishes from other bloggers, too!

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Menu Plan Monday

Well, August is in full swing and school is back in session in our small town so it feels like summer is winding down.  It would be great if the hot weather would wind down a little too.  Hopefully we are nearing the end of the scorching heat and we will be able to enjoy being outside again.  I know my garden and strawberry beds really need some TLC because of this heat.  The weeds are bigger than the plants, but I have been afraid to pull them in case the good plants come up with the bad.  I have appreciated the rain barrels a lot this summer since the rain has been sporadic.  The collected rain water has kept everything alive and producing.

This week’s list seems to be a “clean out the freezer” list, but hopefully everything will still be yummy.  I am still making dairy-free ice cream like crazy and most of the recipes I have tried have turned out really well.  I will be sharing with you all very shortly.  Have a great & blessed week!

Pioneer Woman’s Murphy’s Hot Hamburger  (new)

Grilled hot dogs with oven fries

Cheesy beef corn chip skillet

Grilled steaks & roasted potatoes

Pizza night

BBQ Ribs with oven baked fries

Homemade Fudge Rounds (new)

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