Thursday, June 30, 2011

Nom!! Pinto Beans & Rice

Easy Pinto Beans and Rice

2 cups chicken stock
1 cup uncooked rice

1/4 lb. Bacon, chopped & fried crisp
1 green bell pepper, chopped
1 clove chopped garlic
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can diced tomatoes with green chilies
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper

In a saucepan, bring chicken stock to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook bacon till crisp. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice or add to rice. NOM!!

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Finished 2 orders!! Yippiee!!
Hot Pink Bow Tucks bag


Blue Green Mill House Inn Tote


Boneless Pork Ribs with Saucy Mama Sweet Heat Marinade!!


Wednesday, June 22, 2011

My Saucy Mama Win!!

I forgot to tell you how good this marinade is!!!! I won it from Cathy's blog The Dutch Baker's Daughter!! I Love it!! I just sauted it with with some stir fry beef! NOM!!

I forgot to post this recipe too

Corn-and-Zucchini Saute with Basil

6 ears corn, husks and silks removed (I used a can of corn)
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise (I used squash)
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar
I saw it made on

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Sunday, June 19, 2011

Happy Father's Day!!

Hope all had a great day celebrating Father's Day!!

I went to Church this morning, than came home & cooked!! A friend brought me Squash & cucumbers!! Yummy!!
So I made Cucumber Salad

Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.
Serves 6 to 8

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Squash, corn, basil stir fry

Beef stuffed Squash

Printed from COOKS.COM
5 lg. yellow squash
1 med. onion, chopped
1 med. green pepper, chopped
1 (16 oz.) can whole tomatoes, drained and chopped
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 lb. ground beef
Wash squash, cook in boiling salted water to cover 8 to 10 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise. Remove pulp, leaving a firm shell. Chop pulp.
Cook ground beef, onion, and pepper in a skillet until beef is browned. Remove from heat, and drain off drippings. Stir in squash and tomato. Place in squash shells in 9x13x2 inch dish. Spoon beef mixture into shells and bake on 350 degrees for 25 minutes

Yesterday was my last day at the hair salon in Hampstead. Start my new job here in town tomorrow!! Yippiee!!
So we had a yard sale up there yesterday. Didn't do too bad in sales but still had to cart junk home!! I made a crumb coffee cake & blueberry muffins & they went over good!!

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* Exported from MasterCook *

Crumb Coffee Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups flour
1 3/4 cups sugar
1/4 pound butter (l stick) -- softened
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/4 pound butter -- (1 stick)
1/4 cup brown sugar
2 teaspoons cinnamon
1 pinch salt
confectioner's sugar (for dusting)

1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the topping.

(2) Add butter, eggs and milk to flour mixture in large bowl and mix well.

(3) Grease and flour a 13-inch rectangle baking pan. (I used PAM spray w/flour)

(4) Spread batter in prepared pan.

(5) Preheat oven to 350 degrees.

(6) For Topping: Take the 2 cups of reserved flour mixture and add to the butter, brown sugar, cinnamon and salt. Mix together with your fingers until blended and lumps begin to form when you squeeze the mixture making small pea-sized crumbs.

(7) Cover the entire cake with the crumbly mixture.

(8) Bake for 30 minutes.

(9) When cooled, dust with confectioner's sugar

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Sunday, June 12, 2011

LOL Ninja Kitty strikes again!!

If I don't put my bread away Ninja Kitty strikes!!! LOL
Mangled bag??

Want a slice?? Good luck!!

Saturday, June 11, 2011

Hello :)

Wow I haven't posted in over a month??
Been busy making both sizes of the Bow Tucks bag!! Sold a few & got a few orders. Only thing is I keep forgetting to take pictures before they go out the door!!
Large one

Small one someone ordered

inside small one

Still not really cooking. A friend brought me some some fresh veggies. Cabbage,green beans,green onions, cucumbers, squash, red potatoes & zucchini. Yummy!! I pressured cooked the cabbage & the green beans. Of course not together!! tee hee!! I stir fried the the squash & zucchini with the green onions. Yes together this time!! Baked the potatoes in the microwave. The cukes I just ate raw in salad or by them self's! I just got a new batch of yellow squash yesterday. Think I'm going to freeze some & looking for some new recipes for the rest!

I won a giveaway from the The Dutch Baker's Daughter blog. It was was for 3 bottles of stuff from Saucy Mama. I got Sweet Heat marinade, Pacific Rim dressing & Tarragon Lemon mustard. So need to find something yummy to do with them!! Thanks Kathy!!

I forgot I did cook this this past Monday.

Winner Winner Chicken Dinner!
Serves 4
Tags: dinner Budget-Friendly rice, grains and breads poultry roast Yum-o! Family-Friendly
Submitted by
Rachael Ray
on 09/21/10
Roasted chicken with rice flavored with lemon and thyme is a five ingredient winner!

Pantry Items:
Extra virgin olive oil (EVOO)
Salt and pepper
5 Ingredients:
1 cup basmati rice
2 cups chicken stock
1 lemon, thinly sliced
6 sprigs thyme
1 chicken (about 2 1/2-3 pounds)
Pre-heat the oven to 400ºF.
Pour the rice into a 9-inch x 13-inch ovensafe baking dish. Add the chicken stock, lemon slices, thyme sprigs and some salt and pepper. Stir to ensure an even layer of rice on the bottom of the dish.
Arrange the chicken on top of the rice. Drizzle the chicken with EVOO and season with salt and pepper.
Roast in the oven for about 1 hour, until the rice is tender and the chicken is cooked through.
Remove from the oven. Place the chicken on a board and let rest, about 5-10 minutes, before carving.
Stir the rice to loosen.