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Archive for October, 2013

It is time to get another week started so let’s make it a good one!  C & I had a nice lazy weekend at home so hopefully we are rearing to go today, maybe…hopefully.  These cool mornings sure make it hard to get up because all I want to do is stay in my nice, warm bed for just a little while longer. 

I have a couple of new recipes on the menu for this week and I hope they are both winners.  It has been years since I have made stuffed peppers so I am really excited to try this stuffed pepper soup.  I think I could eat soup every night right now. 

I hope everyone has a wonderful and blessed week!

Stuffed pepper soup (new)

Tacos with fresh fruit

Easy deep dish pizza with salad

Plain Chicken’s calzones with salad

Fall apart pork chops (new) with butter roasted potatoes

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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I love trying a new twist on an old favorite and this is just that.  Thanks to Real Mom Kitchen, I now have a new main dish in my arsenal.  This was so flavorful and easy, which makes it a perfect weeknight dinner idea.  It is also easy to tweak it to your taste with different pizza toppings. Thanks, Real Mom Kitchen!

EasyDeepDishPizza

1/2 cup diced onion

1/2 lb. ground beef

1/2 lb. Italian sausage

1/8 tsp. ground red pepper

1 tsp. Italian seasoning

1 cup pizza sauce

1 tube crescent roll dough

1/2 cup grated parmesan cheese, divided

1 cup shredded mozzarella cheese

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Preheat the oven to 400 degrees and spray a 9×13” baking dish with non-stick spray.  Cook the onion, beef and sauce in a skillet over medium heat until the meat is cooked through.

Add the red pepper, Italian seasoning, and sauce to the meat mixture.  Reduce heat and allow the mixture to simmer for 10 minutes.

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Line the bottom of your prepared pan with the crescent roll dough.  Press to seal seams.  Sprinkle 1/4 cup of the grated parmesan over the dough.  Next, spread the meat mixture over this.  Top it off with the mozzarella and the remaining parmesan. 

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Bake at 400 for 15 to 20 minutes or until the top is golden brown.  Serves 4-6 and goes great with a fresh tossed salad.

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This week’s prompts are orange/fiery so I chose orange.  Our leaves haven’t really started to turn yet so I had to search for a few orange things.

The persimmon tree in the fence row behind our house is loaded with fruit this year.

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This fallen branch had a pretty orange/yellow fungus growing on it, if fungus can be pretty.

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It wouldn’t be fall without a few pumpkins, now would it?

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Please join me for:

Nurture Photography Challenge - Fall 2013 Edition

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Fall is my second favorite time of the year (after spring) and I especially love to visit orchards to get fresh picked apples to munch on.  Every year, I like to try to go to a different one and this year it was local. 

My aunt, grandmother and I visited Hinton’s Orchard in Larue County, Kentucky a short time ago and I highly recommend it. 

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Just look at the loaded apple trees that you pass by driving to their store:

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Not only that, but they have pumpkins and gourds for sale:

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When you go in the store, you are bombarded with such good smells…apples, apple cider, baked goods, jams and jellies just to name a few.  They even offer locally grown and processed meats which I love. 

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Hinton’s also has several attractions to keep the little ones entertained as well.  You can take a trip out to their pumpkin patch, walk through their corn maze or take a hayride.  It is all so much fun and I highly recommend stopping by!

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Hello again!  Wow, these weeks just seem to go by faster and faster especially the weekends.  I blink and it is time to go back to work again.  This weekend C & I did something that I had not done in YEARS.  We went to a haunted house/woods/hayride called Skeleton’s Lair with a group of our cousins.  Of course, we had to eat first and we did eat at Shogun Bistro which is a hibachi grill restaurant.  That was the first time C or I had ever eat at a place like that and it was good, but pricey!!  We all had a great time though and that is all that matters.  Here’s a photo of the group that went to the haunted house:

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I don’t have any new dishes this week.  I know, I am a bad food blogger, but I have a few house cleaning projects that I want to get done so cooking will take a back burner until I get they are finished.

Salsa sloppy Joes with oven baked fries

Grilled pork chops with butter roasted potatoes

Sausage bake

Cheesy steak sandwiches with oven fries (didn’t get made last week)

Pizza night

Shredded pork bbq with curly fries

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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This week’s prompts are yellow and shine so I used both and shot a photo of my yellow mum in full sunshine.  The colors of fall are so saturated and intense and the light is wonderful!

 

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Nurture Photography Challenge - Fall 2013 Edition

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October is in full swing and that means that bloggers everywhere are embracing pumpkin as an ingredient.  I must admit that pumpkin is not my favorite flavor, but I like it well enough.  This month’s Dessert Challenge at Lady Behind The Curtain features pumpkin and cream cheese so I went searching for a new recipe to try.

I really like muffins and it was an easy decision when I found this recipe at Sweet & Crumby.  Her recipe makes 24 muffins so I made a half batch instead.  The muffins are really moist and have a great flavor, but if I make them again, I will probably sweeten the cream cheese just a tiny bit before I put it in the muffins.  Otherwise, this was a really tasty treat!

pumpkincreamcheesemuffins

1 1/2 cups all purpose flour

2 tsp. apple pie spice

1/2 tsp. baking soda

1/2 tsp. salt

1 cup canned pumpkin

5 oz. vegetable oil

1 cup granulated sugar

2 eggs

4 oz. cream cheese, room temperature

4 tbsp. brown sugar

2 tbsp. unsalted butter

1 tsp. cinnamon

1/2 cup chopped pecans, toasted

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Preheat oven to 350 degrees and put liners in a muffin pan. Sift the flour, spice, baking soda and salt together on a paper plate and set aside.  In a large mixing bowl, combine the pumpkin, oil, sugar, and eggs.  Add the dry ingredients to the wet and gently stir until combined.  Don’t over mix the batter and don’t worry if there are a few lumps left.

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Using a small cookie scoop, fill the muffin tins about 2/3 full. You will have a little batter left over. Cut the cream cheese into 12 pieces and put one piece into each muffin, pressing it down into the batter.  Then spoon a little extra batter over the top to completely cover the cream cheese.

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In a separate small bowl, combine the brown sugar, pecans, cinnamon and butter until crumbly.  Sprinkle a little of the topping over each muffin.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool and enjoy!

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pumpkincreamcheesemuffins

Please join me and others at the Lady Behind the Curtain Dessert Challenge.


Lady Behind the Curtain Dessert Challenge

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