Appetizer
How old were you when you got your first credit card?
18 at Mervyn’s!
Soup
When was the last time you felt out of place?
Hmmm…
Salad
Did you have a curfew when you were a teenager? If so, what time did you have to be home?
No not really, it depended on what I was doing.
Main Course
Name a person from history with whom you feel you have something in common.
Can’t think of one at the moment
Dessert
When you read a newspaper, which section do you go for first?
The front page
Ingredients:
freshly squeezed juice of 9 lemons (1 1/2 cups)
4 cups of shaved ice
10 strawberries, pureed
sugar to taste
Directions:
1. Combine lemon juice and strawberry puree.
2. Add sugar until you have reached the desired taste.
3. Pour over shaved ice.
~Adapted from Family Fun
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12
Ingredients
1 pound breakfast sausage, shredded ham, or shredded bacon (or combination)
1 small minced onion
1 (12 ounce) can refrigerated crescent roll dough
6 eggs, beaten
1 cup shredded Colby-Monterey Jack cheese
salt & pepper
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine meat, and onion. Cook until meat is evenly brown. Drain, crumble, and set aside.
3. Mix eggs, cheese, and milk with meat mixture.
3. Separate the dough into crescent pieces. Put small amount of biscuit dough around the edges of the muffin pan. Fill the middle with meat/egg mixture.
5. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
~Adapted from All Recipes
Servings: 16 bars
Prep Time: 20 minutes
Ready In: 2 hours, 50 minutes
Ingredients:
BROWNIES
1 (19.5-oz.) pkg. Brownie Classics Fudge Toffee Brownie Mix or Classics Fudge Traditional Fudge Brownie Mix
1/2 cup butter or margarine melted
1/4 cup water
2 eggs
1/2 cup finely chopped toffee candy bars (two 1.4-oz. bars)
1/2 cup slivered almonds, toasted
TOPPING
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 teaspoon instant coffee granules or crystals
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup chopped toffee candy bar (four 1.4-oz. bars)
1/2 cup slivered almonds, toasted*
Directions:
1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
2. Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
3. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
4. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.
Tips:
To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwaveable pie pan; microwave on High for 4 to 7 minutes, stirring frequently, until golden brown.
~Adapted from Kraft Foods
Servings: 8
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour
Ingredients:
1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
3. Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.
Nutrition Info
Calories: 449
Total Fat: 38.2g
Cholesterol: 332mg
Sodium: 1080mg
Total Carbs: 3.8g
Dietary Fiber: 0.6g
Protein: 21.8g
~Adapted from All Recipes
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
2 cans (about 16 ounces each) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained
5 slices bacon
1/4 cup chopped green onion
1/2 cup cold water
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
dash pepper
Directions:
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, leaving 1 tablespoon of drippings in the skillet. Crumble bacon and set aside. In remaining drippings, cook onion until just tender.
2. In a bowl or measuring cup, combine water and vinegar; stir in cornstarch. Add liquid to skillet with sugar, salt, and pepper. Cook, stirring, until thick and bubbly.
3. Add drained green beans, stirring to coat with the sauce. Heat through; transfer green beans to serving dish and top with crumbled bacon.
Servings: 5 cups
Ingredients:
10 ounce package frozen chopped spinach, thawed and well drained
9 ounce can artichoke bottoms, well drained and diced
8ounce package cream cheese, softened
2 cups sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
few drops of Tabasco or your favorite hot sauce
1 cup of water chestnuts (optional-for some crunch)
Directions:
Squeeze all the moisture out of the spinach.
Squeeze out the juice in the artichokes and water chestnuts.
(I ground up the artichokes and water chestnuts in my food processor to prevent getting big chunks of those in one bite. I think it enables everything to blended to have a more uniform taste.)
In a large bowl, combine all ingredients and mix well until blended.
Cover and refrigerate for at least 3 hours or up to 24.
Thirteen Songs that I’ve been listening to this week!
If you don’t want to see the results don’t “Read More”! You were warned! 😀
Our 2nd of Summer Days…Today we started the morning by going to Town Creek Park and walked. We took some pictures along the way. Here’s the boys while resting on a bench. After that we went home and made homemade Strawberry-Lemonade Icies. Here’s a picture of Monkey Boy showing off the fact he gets to drink out of a big boy cup! The walk really stirred up our appetite so we went to Red Lobster with Mr. Mag for lunch. After lunch we came home only to struggle with MB, who didn’t want to take a nap! I finally got him down for a good nap and then, when he got up we had our Rock out – Dance out – Sing along session! It was so much fun. Then, TV Boy played his last soccer game for the Spring season.
Click here to see the Strawberry Lemonade Icies recipe.
