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Tuesday, February 25, 2014

freezing

Who wants to leave the house when it FEELS like -26 degrees.  I am making Bacon Cheeseburger Potato soup for supper with a warmed up baguette.  However, I do need to go out and let a friends dog out - she happens to be in sunny Las Vegas!

Wednesday, November 27, 2013

SIX-CAN CHILI

Perfect to throw together and have simmering on the stove for whenever your company gets in tonight :)

SIX CAN CHILI

1# hamburger
1/2 onion, diced
black pepper
Simmer these together until your hamburger is cooked. Stir in the following 6 cans of goods:
2 cans of diced tomatoes
1 can of tomato sauce
3 cans if beans ( I use lt. red kidney, dk. red kidney and pinto beans) with their juice
1/4 c. brown sugar
1/2 can of water
chili powder to taste

Stir together and let simmer until you are ready to eat!


Tuesday, November 26, 2013

Oriental Coleslaw - it's what I had for supper :)

I had to work this evening, at my get-out-of-the-house, job!  So when I get home its generally a little after 7:00.  Tonight I decided I should have a bowl of this coleslaw for dinner - with a possible popcorn chaser - still to be popped!  This is a great side dish for a Thanksgiving Table as well - or Christmas :)

Oriental Coleslaw
1 pkg. bagged coleslaw (grated cabbage & carrots)
1 pkg. ramen noodles (any flavor), broken in the package into many small pieces
1/4 c. butter
1/2 c. slivered almonds
1/8 c. vinegar
1/4 c. sugar
1/4 c. canola oil
1 tbsp. soy sauce

Dump your coleslaw into a bowl.  In a small saucepan take your broken noodles, toss the flavor packet in the trash, add the butter and almonds to the saucepan and stir over medium heat until the almonds & noodles are a light golden brown.  Set aside.  In the same small saucepan, mix the vinegar, sugar, oil & soy sauce.  Bring to a boil and let boil about 1 minute.  Let chill if you desire.  When ready to eat your coleslaw put your noodle mixture in the bowl with the coleslaw, stir, add your dressing, stir & eat!  Don't add your dressing until you are ready to eat - as it will get soggy.  It is DELISH!  Lots of times I just make the stuff up and put in containers in the fridge - then when I want a bowl I mix up just enough to eat and save the rest for the next day!

ENJOY!

& Happy Thanksgiving to all!




Heath Peanut Butter Cookies

YUM I just made these cookies and so far have eaten three of them, and perhaps some dough as well!  I love a good peanut butter cookie, however, I don't usually make them because my oh-so-predictable family always chooses chocolate chip or monster, if I give them a choice!  However, my mom is coming down for Thanksgiving and she too loves a good PB cookie - so today was a good day to make them and stick them in the freezer for her arrival.

Heath Peanut Butter Cookies

1 c. butter, softened
1 c. peanut butter, creamy
1 1/2 c. brown sugar
1 c. sugar
2 tsp. vanilla
3 eggs
2 3/4 c. all-purpose flour
dash of salt
1/2 tsp. baking soda
1 bag of Heath baking bits

Mix all together.  Stir in the Heath bits.  Bake at 350 for 8-10 minutes.  



Monday, October 21, 2013

Supper is planned....

I am making the Bacon Cheeseburger Potato soup that I posted here last January!  Since it feels like January outside :(  The whole week is not looking nice for weather here in my neck of the woods so warm, comfort foods will be in order!  I apologize for neglecting this blog - it is hard to keep  up with my jobs :)  I do post much more frequently on my facebook page - Life By Jill Marie - please join me there as a friend, if you haven't already done so!  Have a great day and keep warm!

Thursday, August 1, 2013

Raspberry Freezer jam

Also today, I just whipped up a batch of Strawberry, Raspberry, Blackberry Freezer Jam.  I have no big secrets here I Use the recipe straight off the box of Sure Jel!

YUMMY bars

YUMMY Bars
1 german chocolate cake mix
1 c. evaporated milk
2/3 c. melted butter
1 bag caramels, wrappers removed
Mix your dry cake mix with 2/3 c. evaporated milk and the melted butter. Stir well. Place slightly over half of that into the bottom of your 9 x 13 cake pan. Bake at 350 for 6 minutes. In a microwave safe bowl melt your caramels with the other 1/3 c. evaporate milk. Stir well. Pour over cooked bottom layer. Dot the top of the caramel with the remaining chocolate batter. Return to the oven and bake an additional 25 minutes.