Friday, May 29, 2015

I make these for my grandsons for their birthday.  You can put any amount of money that you choose, but as they pull it out, the more the better.  I have done it with m & m candies, but my oldest grandson asked for sour patch kids.

1. Take an empty toilet paper roll and place it in a mason jar.
2. Fill around the container with your candy of choice
3. Lay the money end to end and tape the ends together.
4. Fold the money accordion style and allow a bit of it to stick out
5. Decorate the lid if you so desire and place it on top.

The kids love it.

Mexican Lasagna

Another recipe that in my folder that I do not know who to give credit. It is a really good recipe.  I cut this recipe in 1/2.

1 1/2 - 2 pounds ground beef
2 cans enchilada sauce (I used green enchilada sauce, but the red would be equally good)
1 can chopped tomatoes with green chilies (Rotel) I did not use this because I only made 1 pound g. beef
6 no bake lasagna noodles (3 for each layer in a 12" X 9" baking dish)
1-2 cups shredded cheese (I used cheddar)
salt, pepper, ground cumin, garlic salt
Brown meat, drain and add salt, pepper, cumin, and garlic salt. Mix in beans (I used 1/2 a can for 1 pound of ground beef) and enchilada sauce. Simmer just until warmed. Ladle just enough meat sauce to cover the bottom of a 12" X 9" pan for whole recipe. ( I used an 8" X 8" baking dish).

Lay 3 lasagna noodles on sauce. Dollop sour cream on noodles and spread lengthwise. Repeat layers with meat, noodles, and sour cream. Top layer should be meat sauce. Cover with foil and bake 30 - 45 minutes (until noodles are soft) then remove foil, sprinkle with cheese and return to oven for 10 minutes.

Friday, May 22, 2015

Salmon with Yogurt/Mustard/Dill Sauce

I do not know where I found this recipe because I didn't write it down. Almost none of my recipes are originals. Salmon was on sale, so I looked through my recipe file for a recipe and found this one. The sauce was really good and would go well with almost any fish.

Ingredients for the Salmon:
1 salmon filet
salt and pepper
Ingredients for the sauce:
1/2 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh dill, chopped
squeeze of fresh lemon
1 tablespoon lemon zest
Preheat oven to 450 degrees
Sprinkle salmon with salt and pepper.  Line a baking dish with foil or parchment paper. Place salmon in prepared dish and roast for 15 minutes.  To make the sauce whisk together yogurt, mustard, dill, lemon zest, and lemon. Salt and pepper to taste.

Wednesday, May 20, 2015

Chipotle Pork Tacos

I got this recipe from the April 2011 Cooking Light. I could not find it online to give you the link. Cooks in about 10 minutes. I used a whole pork tenderloin so we have enough for lunch later this week.

Printable Version
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons minced garlic
1/4 teaspoon salt
Cooking spray to cook shallots
1 cup thinly sliced shallots
2 teaspoons olive oil
8 corn tortillas
reduced-fat sour cream
chopped cilantro
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet. Remove plastic wrap. Cut pork into thin strips. Combine pork tenderloin and next 7 ingredients.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; saute' for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork saute' for 3 minutes or until no longer pink. Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

Tuesday, May 19, 2015

Asparagus Tart with Creamy Ricotta

I was a little worried about making this for my meat eater, but he was fine with it.  It made enough for two meals. I served it with a nice green salad with tomatoes from our garden.  

Printable Version
Ingredients for the dough:
5 tablespoons cold butter
1 1/4 cups all-purpose flour (may use 3/4 cup all-purpose and 1/2 cup whole wheat
5 tablespoons small-curd cottage cheese
1/2 teaspoon salt. 1 teaspoon cold water

Ingredients for the Filling:
2-3 garlic cloves
1 cup ricotta cheese
1/4 cup cooked and squeezed dry baby spinach
1/2 cup chopped fresh parsley
2/3 cup grated Parmesan cheese
salt and black pepper
1/2 bunch green asparagus
4 eggs

Cut the butter into cubes. Quickly work together the butter, flour, cottage cheese, and salt in a food processor or until pea-sized clumps form. Add 1 teaspoon water and work together quickly into a smooth dough. Wrap in plastic and place in refrigerator for 20 minutes.
Place dough on a lightly floured work surface and roll out into a disk about 1/8 inch thick.
Add more flour to the surface as you roll so the dough doesn't stick. Line a 9-inch tart pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away the excess pie dough that may be hanging over the sides. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom with a fork. Cover the edges with aluminum foil and prick the bottom with a fork. Cover the edges with aluminum foil and pre-bake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove the crust from the oven and remove the aluminum foil.
Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley, and 2/3 cup of Parmesan cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread it lengthwise over the ricotta mixture and lightly press it into the mixture.Beat the eggs and pour over the filling. Season with salt and pepper, top with the rest of the grated cheese.
Bake for 25 minutes, until the eggs are set and edges are golden brown.

Crock Pot Meatloaf

When I need to take a dish for pot-luck at church, I like to take something in a crock pot so it will stay warm. This was a big hit. I added a mixture of catsup and horseradish to the top before I took it.  
You can find the recipe Here



  1. To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
  2. In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours. The picture shows what it looks like when I am ready to take it to church.  I remove the aluminum                                                                                         foil and place it back in the crock pot.

Thursday, May 14, 2015

Smothered Meatballs and Marinara

I found this recipe for the meatballs and marinara Here
The recipe for the spaghetti was found Here  Jud declared that this was a once a week meal.  I added capers to the spaghetti recipe because I had them.

Ingredients for the Meatballs
1 pound lean ground pork
1/4 cup ricotta cheese
1/4 cup shredded Havarti cheese (or cheese of choice)
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon ground fennel seeds
1/2 teaspoon salt or garlic salt
Remaining ingredients
1 cup marinara
1 cup shredded Havarti cheese (or cheese of choice)
1/4 cup sliced basil
Preheat oven to 375 degrees
To make meatballs, combine all ingredients for the meatballs. Roll into small balls and place on a baking sheet lined with parchment paper. Bake for 8 minutes. Remove from baking sheet and place on a paper towel to drain the grease. Add the marinara to the cast iron skillet, place the meatballs on top of the marinara sauce and top with the shredded cheese. Bake for 30 minutes at 375 degrees. Top with basil.

I only used about 1/2 of the package of spaghetti, but you could certainly use the whole package of spaghetti. It was delicious. 

Ingredients for the Pasta


  1. Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
  2. Melt, blend and stir all the ingredients together.
  3. Toss with pasta and serve

Tuesday, May 12, 2015

Pretzel Dogs

I found this recipe Here . I just copied and pasted it from her website. I made them for my grandson who is a really picky eater.  He said he liked them, but he only took one bite and declared that he wanted a pbbh (peanut butter, banana, and honey sandwich)  Jud and I did liked the pretzel dogs. Maybe I will try them again with other grandchildren.

Pretzel Dogs

Yield: 8 pretzel dogs
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 40 minutes


3/4 cup warm (110 to 115 degrees F) water
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons active dry yeast
2 1/4 cups flour
1 tablespoon butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
8 hot dogs


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix on low speed using the dough hook until well combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Remove the dough from the bowl and place in a clean, oiled bowl. Cover with plastic wrap and sit in a warm place for approximately 50 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper and brush with the vegetable oil.
Bring the 10 cups of water and the baking soda to a rolling boil in a large, deep pan.
In the meantime, separate the dough into 8 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long. Wrap one piece of dough around each hot dog, leaving just a bit of the dog peeking out at the ends. Press the ends of the dough together to hold in place.
Place the pretzels, one at a time, into the boiling water for 30 seconds. Remove them from the water using a slotted spoon. Return to the prepared cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
If you're freezing the pretzels, do not brush the tops with the egg wash or add the pretzel salt. Bake them until just lightly browned and cool completely. Place them into the freezer on the cookie sheet for 1 hour to harden. Remove from the cookie sheet and place in a freezer safe bag and freeze until ready to use. To prepare, brush the frozen pretzels with egg wash and sprinkle with salt. Bake at 350 degrees for about 15 minutes or until warmed through and golden brown.

Tuesday, May 5, 2015

Talapia, Zucchini Pancakes, and Zucchini Bread

We gathered zucchini from our garden today and I decided to make zucchini bread and zucchini pancakes. The recipe for the talapia is easy and delicious.  I don't really have a recipe, I just used some herbs from our garden and pan fried it in a little (2 T. ) canola oil (about 3-4 minutes per side). When the fish is done on one side, flip the fish and add about 2 T. butter to the pan and spoon the butter over the fish for the last 3 minutes. Add about 2 teaspoons fresh thyme.  I put sprigs of dill on the fish after I plated.

Ingredients for the Zucchini Bread (makes two loaves) Recipe online here
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1.Grease and four two 8" X 14" pans. Preheat oven to 325 degrees F (165 degrees C)
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake 40 - 60 minutes, until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.

Ingredients for the zucchini pancakes
1 1/2 cups of grated zucchini (You might want to squeeze out the juice from the zucchini in a clean kitchen towel
1 egg
1/2 cup flour
salt and pepper
1 cup bread crumbs or panko crumbs
Mix all ingredients together and make into pancakes. Let sit for about 10 minutes. Dust both sides with the bread crumbs and fry in canola oil on both sides until golden brown.

Tortellini with Italian Sausage, Fennel and Mushrooms

We planted fennel in our garden. When it was ready to pick, I found this recipe Here  It makes enough for 6 so we are having left-overs later this week. Even if you don't have fresh fennel, it would be worth buying it in the grocery store.  

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped for garnish
1 pound Italian sausage, casings removed, sausage coarsely crumbled
1- 8 oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low- salt chicken broth
1- 16 oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling (this is what I used
15 oz. package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional ( for serving)
Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; saute" until sausage is brown and cooked through and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream then 1 cup broth; boil until liquid is reduced slightly thickened. (2-3 minutes.  Cook tortellini in a large pot of boiling salted water until tender, but still firm. Dran and return to pot. Add sausage mixture to tortellini. Toss over medium heat until blended. Add spinach and stir until wilted. Stir in 1/2 cup cheese. Add more broth by 1/4 cupfuls. Season with salt and pepper. Sprinkle with fennel fronds and serve with additional cheese.