Uggghhhh Photobucket is no longer hosting 3rd party sites

Soooo uggghhhhh all my pictures plus signature are kaput!! So I moved some from PB to my computer than uploaded them to Fickr what a PIA!!

I made a Couscous Salad today. Got the recipe a zillion years ago!! I haven't typed the recipe anywhere yet!

Dill Pickle Pasta Salad

Found this recipe thru a friend on Facebook.
From Spendwithpennies

Dill Pickle Pasta Salad

• 1/2 lb dry shell pasta (about 3 cups)
• 3/4 cup sliced pickles
• 2/3 cup cheddar cheese , diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• 1/2 cup pickle juice

DRESSING

• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1/8 tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving

Bacon Macaroni Salad Recipe

Bacon Macaroni Salad Recipe

     

Ingredients

2 cups uncooked elbow macaroni

1 large tomato, finely chopped

2 celery ribs, finely chopped

5 green onions, finely chopped

1-1/4 cups mayonnaise

5 teaspoon white vinegar

1/4 teaspoon salt

1/8 to 1/4 teaspoon pepper

1 pound bacon strips, cooked and crumbled

Directions

1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.

2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon. Yield: 12 servings (3/4 cup each).

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Spanish Rice, oh yummmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!
Found the recipe Here

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I made this Easy Rice Bake Casserole to take to work yesterday.
 It's really good you should try it!!

Easy Rice Bake Casserole

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

No sewing today only cooking!!!

Went to a Awesome Church service this morning!!!! Than hit Food Lion & got some good deals! Came home & started cooking for the week!! Nom!!

Creamy Penne Pasta and Chicken

2 1/2 cups penne pasta, cooked as directed
4 tablespoons butter
1 garlic clove, crushed
1/3 cup onion, sliced
1/4 teaspoon salt
4 tablespoons flour
1 (15 oz.) can or 2 cups chicken broth
1/2 cup sour cream, yogurt, half-n-half or whole milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 roasted chicken breasts, cut into bite size pieces
red pepper flakes, optional
grape tomatoes, sliced, optional
While the penne is cooking, melt butter in a medium sauce pan. Cook garlic and onions with 1/4 teaspoon salt, over medium heat, until onions have softened. Add flour and cook 1 to 2 minutes, stirring constantly.

Stir in broth, stirring frequently until sauce comes to simmer. Remove from heat.

PLEASE STAND BY FOR A KID FRIENDLY TIP
If you have one on hand, use a hand blender to puree the onions into the sauce for a smoother texture. Or, carefully move sauce to a blender with the lid secured, and pulse the sauce until smooth. Move sauce back to pan and stir in sour cream until it has melted. The kiddos will never know about the onions and garlic.

If you don't have to make a fuss over the kids, then simply stir in the sour cream until it has melted. Be sure the pasta is well drained, then move to a large serving bowl. Top pasta with chicken pieces. Pour sauce over hot pasta, tossing well to get all that creamy sauce inside the pasta. Allow to stand a few minutes before serving, so sauce can thicken. Garnish individual plates with grape tomatoes and red pepper flakes.

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One Pan Dinner Recipe- Italian Rice

makes 6 to 8 servings

1 cup long grain rice
1/3 cup whole garlic cloves
1/4 cup olive oil or bacon drippings
3/4 - 1 pound lean ground beef or pork
1/2 cup yellow onion, finely chopped
1 teaspoon rubbed sage
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon fresh ground pepper
Salt to taste
1 (28-ounce) can tomato sauce
2 cups water
1 teaspoon sugar
1 cup grated parmesan
Heat oil in a heavy dutch oven over medium heat; add rice and garlic cloves; cook about 10 minutes, stirring constantly until lightly golden brown.

Add meat, onion, sage, Italian seasoning, dried basil, pepper and salt to taste. Stirring frequently, cook another 10 minutes or until meat is browned.

Add tomato sauce, water and sugar. Simmer over low heat 15 to 20 minutes until rice is tender. Add up to 1-cup more water if needed.

Serve each bowl topped with grated parmesan cheese.

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Korean Short ribs

You will need, 2 pounds of pork or beef ribs. I used boneless pork ribs chopped up.Take 4 tablespoons of brown sugar and sprinkle or rub onto the slices and marinade for 10 minutes while getting the rest of the ingredients ready. Mix in a small bowl:
4 garlic cloves crushed and minced
4 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon red pepper flakes
1 cup water

Layer the ribs in the pressure cooker and pour the ingredients above over the meat. Seal, and pressure cook for 35 minutes. After the meat is tender but not falling apart, lay them on an ovenproof dish and put in a 400 degree F oven to caramelize, about 15 to 20 minutes. Serve over steamed rice.

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Hope you try some!!


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All aboard!!! hahahahaha

Crazy that's how it seems!! LOL I love that song!!!

Gosh knows I feel like a train wreck! Monday I was off, DH & I cut 4 azaleas back, all of them need it but 4 by the front of the house was the goal!! DONE!! but not without mishap!! LOL DH cut the extension cord, sparks were flying everywhere!! Than I went to Susan's we ate ice cream & talked for 3 hours, (she's my friend & old boss) was great to just talk & chill, catch up all that good stuff!!
Than I survived the 3 day training class for work!! But not without some mayhem!! LOL I got into trouble one day cause I got distracted!! Anywho I had issues with my mannequin head the base would not stay upright, her head kept flopping around, you know how hard it is to cut hair on a flopping head?? So the teacher told me to use his tripod. So I had to be in the center of the room!!?? Than the next day the base was so tight I couldn't move it?? Crazy so every time I had to move it I just popped her off, tee hee only had to catch her once! Last day it worked right!!

So was off today but had a color here, that cancelled & a haircut. So after she left I went to Food Lion for some stuff!! I watched Tyler Florence make honey orange butter, hummmm can you make it plain?? I googled it!! You can!! So I did!!
Homemade butter
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Basically, you're just beating the cream until it start's to look like scrambled eggs and separates into butter and buttermilk. After that happens, you'll remove the butter from the remainders and squeeze it into a "ball-o-butter". Quick, simple!! I used the food processor, made biscuits with the buttermilk!

CREAMY, CHEESY BROCCOLI RICE RECIPE

This cheesy broccoli and rice recipe was a BIG HIT with the family. It made a perfect side to a batch of crispy, chicken. It, also, made a filling vegetarian lunch the next day. I thought it was even better the next day.
HERE'S ALL IT TAKES
makes 4 to 6 servings

First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.
1 cup long grain rice
1 1/2 tablespoons oil
2 garlic cloves, sliced thin
2 cups hot water
In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring. Add hot water, stir; cover with lid. Reduce heat to low and cook 12 minutes, or until water is absorbed.
PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.
While you're waiting for the rice to absorb the water,
blanch the broccoli.
3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces
Blanch 4 minutes in boiling water. Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain. Allow broccoli to cool enough to handle. Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.
Bring it all together.
2 1/2 cups cooked rice from above
1 1/2 cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
1 (12 ounce) can CARNATION Evaporated Milk
2 tablespoons yellow onion, finely diced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Measure out the rice. (You'll have leftover rice.)
In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper. Transfer to 8-inch pan. Top with remaining cheddar.
Bake 20 minutes.
http://simpledailyrecipes.com/creamy-cheesy-broccoli-rice-recip/

Eggplant Parmesan
* edited*
I just peeled it than sliced it. Dipped it in a beaten egg, dipped in Italian bread crumbs. Than fried in olive oil till brown on both sides. Placed on paper towels. Than put one layer in baking dish drizzled some sauce over it than put another layer of eggplant, than the rest of the sauce topped with mozzarella & parmesan cheese. Baked at 350 till cheese browned which mine got a little too brown cause I got distracted!! But dang it's good!!

Chicken Pot Pie with homemade crust

Brownies with butterscotch chips

Gosh I tell you it never ends!!!

So we have company yet again! DBIL & friend came down Friday, they were going to be here in the morning.His 2 boys from Ohio are on vacation here. He called a few times they were here in town & did we want to meet downtown for a free concert & go on the ghost walk. We didn't go it was to stinking hot out! LOL They finally got here at 10:30!? Tired you bet! So we sat in the living for a bit & he talked about having a cook out Saturday afternoon for the kids. So Saturday morning he tells us the father, step-mom, sister & niece are all coming from Kingston too! So he had planned all this before & asked everyone to come all before he asked/told US??? How crazy is that!!!
Here's the motley crew, I'm not in it!
LOL right before this was taken my MIL said what was that?? She starts jumping around screaming, Harley thought she was playing with her & she starts jumping with her, wish I had a video camera right than!! A snake slithered right over her foot & went between her legs!! Freaked everyone out!! Sorry but Harley got the snake :)


I made this

It's from Big Daddy's House
Sweet Pepper Mayo
1/2 cup mayonnaise
1/2 lemon juiced
Pinch red pepper flakes
1/2 roasted red pepper, diced
1/2 roasted yellow pepper, diced
Salt and freshly cracked black pepper
In a bowl add the mayonnaise, lemon juice, red pepper flakes, and roasted peppers. Season with salt and pepper, to taste.

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And this

Easy Rice Bake Casserole
Serves:6 servings
Ingredients
• 2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

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Oops forgot about dinner!!

LOL I signed up for the news on this website & she sent me a PDF cookbook for crockpot cooking!! SWEET!
http://www.southernplate.com/
So anyway I made her Bama Steak Sandwiches Print Recipe
only I cooked the onions & peppers separate, DH is not fond of them. Plus I forgot to add the sauce :( tee hee but they were really good!! Served on whole wheat buns with
BLT Macaroni salad

2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.

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Oven-Cooked Rice

Oven-Cooked Rice
1 cup long-grain rice, uncooked
2 cups canned chicken broth (I use low-sodium/low-fat)
1 can sliced mushrooms, drained
1 tsp. dried parsley flakes
1/2 cup chopped onion (optional)
Salt & pepper to taste
Any other dried herb you want to put in with or instead of the parsley (I sometimes use chervil or tarragon)

Mix all those together & put in a lightly-greased 1 and 1/2 quart oven-proof casserole. Cover and bake at 350 for about 55 minutes, or until all the water is absorbed. If your casserole lid doesn't fit tightly, cover the dish first with aluminum foil & then put the lid on. Fluff up with a fork before serving & to stir everything in. Makes 4-6 servings. Cooks along with any other meats at 350, making things very easy. I usually check this at the end of the cooking time by separating the rice a bit with a fork. If all the liquid isn't absorbed, it goes back in the oven for another 5-8 minutes, or until done

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