Cheese Garlic Buscuits

I got this recipe from a friend of mine who got it off the computer, LOL

I didn't take pics this time, but trust me, these are very easy to make and well I made like 14 last night and we ate them all in one sitting, even my little kids loved them.

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter (I used margarine)
1 cup milk
1 cup shredded cheddar cheese

1/4 cup butter, melted for brushing on after they bake
1 clove garlic, minced (I omitted the garlic, just a personal preference)

Directions:

1. Preheat oven to 450 degrees.
2. In a large bowl, sift together flour, salt, baking powder. Cut in butter until mixture resembles course crumbs. Make a well in the center of the flour mixture. Add milk and cheese; stir to combine.
3. Drop batter spoonfuls onto an ungreased cookie sheet. (Mine stuck, so I will suggest you spay your cookie sheets with that non-stick stuff, I will the next time I make these.)
4. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Enjoy!

Mexican Lasagna

First, I have to tell you where I got this recipe. I went to Southern Loving Food Blog and found this recipe, so hats off to Dysfunctional Mom for this awesome recipe!

I have tweaked it just a bit.

I use Morning Star Grillers instead of ground beef, since I am vegetarian. I know it still tastes good because my husband and 16 yr old eat it and they are meat eaters.

Oh and I used 1 cup of salsa and that seemed to work.

Here are the ingredients, oh and cheese which is not pictured, LOL I just didn't have it out. I use cheese blocks and shred it myself.

1 bag of Morning Star Grillers (or 1-2 lbs ground beef)
1 Taco Seasoning package
1 can black beans, rinsed and drained
1 can Cream of Mushroom Soup
6 flour tortillas
1 cup of salsa (any kind you like and the hotness you want)
1 cup frozen corn
shredded cheddar (or any kind of cheese you want)

1. Cook your grillers or beef and drain fat. Pictured below is the grillers.


2. Then you add the taco seasoning package and the amount of water it says to use. I found it to be a bit salty if I don't add the amount of water the package calls for.
3. Add your black beans and can of soup. Mix well

4. In a 9X13 inch pan, put 2 tortillas. You may want to use some olive oil on the bottom of the pan before putting the tortillas, so they don't stick. Then you add your meat mixture and spread evenly.
5. Then you put 2 more tortillas on top of your meat mixture.


6. In a small bowl, mix your salsa and frozen corn. This will be your next layer on the tortillas.
oh and you can add some cheese here if you want.


7. Then you add the last 2 tortillas and more cheese.


8. Bake at 350 degrees for 30 minutes. I was supposed to take a picture before we ate it, but I forgot!
And this my friends is so YUMMY! I am so glad I found this recipe and that my family loves it, except for Brandon, he won't even try it...oh well I am still looking for a recipe that he will love.

Pineapple Upside Down Cake

Of course, my pics are out of order, LOL but if you can get past all that, then this is a post for you!

Here is what it looks like going into the oven...made from scratch.

Here is the first few steps, the brown sugar with butter and then the pineapple on top.

Here is the final cake, no cherries....it is a recipe from Bobby Flay and he didn't use them.

Oh this is the flour mixture, lol

ok. So now on to the important stuff, the ingredients:

Ingredients:

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups pineapple slices
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Here is what you do with all that:

1. Preheat oven to 350 degrees

2. In a small bowl, stir together the melted butter and the brown sugar. Mix well. Spread mixture evenly in a well buttered 9 inch pan.

3. Pat pineapple slices dry with paper towels. Arrange them evenly on top of brown sugar mixture.

4. In a large mixing bowl, cream softened butter with the sugar until mixture is light and fluffy.

5. Add eggs one at a time to the sugar mixture, beating well after each addition.

6. Stir in vanilla.

7. In another bowl, add flour, baking powder, salt and cinnamon.

8. Add the flour to the egg mixture in 3 parts, alternating with the milk, beginning with the flour and ending with the flour. Beat well after each addition. THIS STEP IS IMPORTANT to mix it all together.

9. Spread the batter evenly into prepared pan of pineapple.

Bake for 30 to 45 minutes, checking with a toothpick to be sure it is done.

Let it cool for about 15 minutes before turning it over. It will be HOT.

Enjoy!

Home-Made Croutons

This recipe came from my wonderful daughter, Kylie. When she was at her dad's house for a while, (after her grandmother passed away in November) many family members were there. Her cousin's wife, showed Kylie how to make these wonderful things, they are super yummy!

Ingredients:

French bread (just the plain baguette)
olive oil
herbs of your choice, we used an Italian Mix (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil)
Garlic Salt (totally up to you)
Parmesan Cheese (again, up to you)

Take the bread and cut into strips. Dip them into the olive oil and then add your herbs and whatever else you want to use.

Cut into squares and then put on a cookie sheet and bake in oven at 400 degrees. I can't tell you the exact time, sorry, but somewhere between 10 and maybe 20 mins or longer depending on how crunchy you want them.

Kylie made these for us with 2 baguettes. One she left in the strips and we dipped them in our soup that night and the other she made into croutons.

Bon Appetite!

Vegetarian Taco Soup

I am not sure where I got this recipe, but I can tell you I made it on Friday and it was AWESOME! It is more like a vegetarian chili to me, and this particular recipe makes a ton of soup. So, I think the next time I make it, I might freeze most of it. I made it for a get together at my parents house, ummm 6 adults ate some and well there was still a ton in the pot for everyone to take some home.

Vegetarian Taco Soup (aka Vegetarian Chili, LOL)

Ingredients:

2 large cans Bush's Chili Beans or 4 small regular cans
1 can Ro-Tel (diced tomatoes and green chilies)
1 can diced tomatoes
1 can corn
1 pkg taco seasoning
1 pkg Ranch dressing
1 pkg Morning Star Grillers Crumbles
1 can black beans
1 small onion, diced

Put diced onion in saute pan and stir frequently and then add the Grillers and cook thru.

Put all ingredients and the onions and Grillers in a pot and bring to a boil.

Then turn down heat and simmer for 15 minutes.

You don't want to drain any of the beans or the tomatoes. Drain only the can of corn.

This is soooooooo yummy! I shared this with a bloggy friend of mine and then decided to make it myself. I am sure you could substitute the Grillers (aka soy meat) for real hamburger meat.

Enjoy!

Zucchini, Corn and Potato Tacos

I know I have not posted in a long time...my bad! I have had a ton of other things on my mind lately, but this morning, I am hungry! So, I thought it was time I posted a new recipe and maybe actually cook it myself!

Doesn't this look yummy??

I got this from Yahoo Recipes a long time ago, submitted by Better Homes and Garden Magazine.

Zucchini, Corn and Potato Tacos

Ingredients

1 medium potato, cut into 1/2 inch cubes (1 cup)

2 medium carrots, chopped (1 cup)

12 taco shells

1 tablespoon olive oil or cooking oil

1/2 cup chopped onion

1 clove garlic, minced

1 small zucchini, (about 6 oz) cut into matchstick sticks (about 1 1/4 cup)

1 cup fresh or frozen whole-kernel corn

1 tablespoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces firm tofu, cut into 1/2 inch cubes

1 cup shredded cheddar and/or Monterey Jack cheese (4 oz)

salsa (optional)

sliced green onions (optional)

sour cream and/or peeled avocado slices (optional)

Directions:

1. In med saucepan, cook potato and carrots, covered in a small amount of boiling water until just tender, about 7-8 minutes; drain and set aside. If desired, heat taco shells according to package directions.

2. Meanwhile, in a large skillet, heat oil; cook and stir onion and garlic in hot oil over med heat for 2 minutes.

3. Add zucchini and corn, cook 3 minutes more. Add chili powder, salt and pepper. Cook and stir for 1 more minute. Add potato and carrot mixture and tofu. Stir gently and heat thru.

4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion , sour cream and avocado.

This makes 6 servings, 2 tacos per person.

I think I will make this! I am so hungry now! My husband is vegetarian now and I think I need to change up our boring menu!

Enjoy!

Quick and Easy Lemon Cookies

This recipe is from my Aunt Elly. Here is what she had to say about it when I asked her if she has made them:

"yes, I made them and everyone liked them.

Maybe you should add to keep the dough refrigerated. It gets very sticky, but I put a little water on my hands when I rolled them out and then rolled them right away in powdered sugar and put them on the baking sheet and flattened them out a little with a spoon.
And keep it to about 1 teaspoon or they get too big"

So, there you have it! Now for the recipe! Thanks Aunt Elly!

Lemon Cookies

Ingredients:

1 box lemon cake mix
1 egg
2 cups cool whip (chilled)
powdered sugar (to roll them in before baking)

1. Mix all ingredients.
2. Roll into balls.
3. Roll into powdered sugar
4. Bake at 350 degrees for 9 minutes
5. Do not over bake

Enjoy!