Spaghetti Pie

Spaghetti Pie exceeded all my expectations. It is the best parts of lasagna and spaghetti. We loved it, the family I shared it with loved it and so did my mom. That is a lot of love. It does have a few steps but came together quickly. Next time I make it I will make the meat sauce in the morning. Then cook the noodles and assemble the 'pie' in the evening. Doing a bit of dinner prep in the morning is so helpful.

Spaghetti Pie
12 ounces thin spaghetti or vermicelli
1 pound lean ground beef
1 small onion, diced
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. pepper
28 ounce can crushed tomatoes
16 ounce tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese

1. Lightly coat a deep 9 or 10 inch pie plate with cooking spray and set aside.  Preheat the oven to 400 degrees F.
2. Cook the noodles until al dente according to package.  While the noodles boil brown ground beef. Add the onion, garlic, salt and pepper. Cook until the meat is cooked through.  Add crushed tomatoes, tomato sauce, dried basil and oregano.  Simmer the sauce over medium-low head for 10 minutes.
3. When the noodles are done, drain and return to the pot.  Immediately stir in the softened cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly incorporated. Stir in the cottage cheese, Parmesan cheese, and the mozzarella cheese.  Toss until the noodles are evenly coated.  Stir in 3 cups of the red sauce.  Keep the remainder of the sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle an additional 1/4 cup of Parmesan and mozzarella cheese on top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.  Let the dish rest for 10 minutes.  Cut into slices and serve with remaining red sauce.
--This makes 6-8 generous servings. Which is way to much for 2! It does reheat well so leftovers are great. I made 2 smaller pies and have one in the freezer for another day.
--The meat sauce was excellent on its own. It is easy to make and would be yummy on spaghetti.
Printable Recipe
Adapted from Mel's Kitchen Cafe

Oven Meatballs

These really are not beautiful, is it possible to take a good photo of meat?? But don't worry about looks because these are delicious. I am not a big meat eater, I have pretty high standards when it comes to ground meat. These come highly recommended from Mel's Kitchen Cafe. I am so glad I tried them--they are perfect for my meat eating boys and I enjoyed them too.

These little babies are very versatile. They make a killer Meatball Sub (recipe to come), we just enjoyed them with some fresh pasta and sauce. Just good food. They freeze well and it is easy to make a large batch. What's not to love?

Oven Meatballs

1 cup Panko crumbs

3/4 cup shredded Parmesan or mozzarella cheese (I do love options)

1/2 cup milk

1/2 cup beef or chicken broth (options again)

1/2 cup chopped fresh parsley

2 eggs, lightly beaten

1 1/2 tablespoons dried oregano

1 1/2 teaspoon salt

2 teaspoons pepper

2 teaspoons dried basil

1/2 teaspoon red pepper flakes

2 pounds ground beef

In a large bowl mix together all ingredients but the beef. Let the mixture sit for 10-15 minutes. Add the beef and mix gently. Yes, you need to use your hands. I love my disposable kitchen gloves. I can do more with these on!

Line rimed baking sheet with foil and lightly grease the foil. Form into golf ball sized meatballs--I use a cookie scoop, easy. You might need two baking sheets. Place meatballs an inch apart. Bake at 400 degrees for 20-25 minutes until cooked through. 

Be creative--use in most anything. Extra meatballs freeze well. Put in a freezer bag. Label and date. Most important--don't forget to use them!

Printable Recipe

Lemon Biscones

This is just a different version of my Cinnamon Biscones from Back in the Day Bakery Cookbook. I added lemon zest and a delicious lemon glaze to a basic Buttermilk Biscone recipe. It was delicious, I served them for girls weekend and everyone agreed they were perfect. A Biscone is a combination of a scone and a biscuit. It marries the ease of the biscuit with the buttery flavor of the scone--a match made in Heaven! Light and delicious.

Lemon Biscones
3/4 cup cake flour
3/4 cup all purpose flour
2 tablespoons sugar
zest from 1 lemon
1 tablespoon baking powder
3/8 teaspoon fine sea salt
1 stick cold butter, cut in 1/2 inch cubes
3/4 cup buttermilk or more as needed
1 egg beaten for wash
2 tablespoons sanding sugar
Rub zest into sugar with your fingers--it will smell wonderful! Add flours, baking powder and salt, mix well. Cut in cold butter with 2 knives or a pastry blender. You will have various sizes of butter from pea size chunks to sandy patches.
Gradually add the buttermilk and gently fold the ingredients together until you have a soft dough with no flour at the bottom of the bowl. You should still see lumps of butter in the dough--this makes the flaky goodness. If the dough seems too dry add a tablespoon of buttermilk. the dough should seen slightly sticky and moist.
Scoop mounds of the dough on a parchment lined sheet pan. I like stoneware. I also use the Pampered Chef large Scoop. This is the perfect size. You will get 12 maybe 13 biscones. Brush gently with egg wash and sprinkle generously with sanding sugar. Bake at 375 for 18-20 minutes. Rotate pan half way through. Keep a close eye on them. You want a very light golden biscone. Do not over bake.
Remove to a cooling rack and when cool glaze.
Lemon Glaze
1 cup powdered sugar
zest from 1 lemon
lemon juice to desired consistency
Printable Recipe

One Year Ago-------Chocolate Iced Cookie Bars
Two Years Ago------Blueberry Brown Sugar Plain Cake
Three Years Ago----Idaho Party Cookies
Four Years Ago------Broccoli Salad

Ice Cream Sandwich

Ice Cream Sandwich using the Chocolate Sugar Cookies.

 Jarom was kind enough to taste test the prototype. This is one delicious dessert was his reply.. My kids are coming to visit in a couple of weeks. My freezer will be full of mini chocolate sugar cookie ice cream sandwiches. They will love me forever. Do you think we can get away with giving the kids otter pops and they adults ice cream sandwiches?? I didn't think so either. Kids are smart like that.
I think if I used the small Pampered Chef Scoop they would be the perfect size. Using the medium scoop like I did for the cookie was a perfect desert sized cookie. The small scoop will make the perfect snack size Ice Cream Sandwich! 
Just make a batch of these Yummy Chocolate Sugar Cookies, cool, scoop slightly softened ice cream on one cookie--top with another. Freeze, you have the perfect summer treat.

Pepperoncini Beef

I'm sure you are probably tired of turkey about now. But family gatherings continue, parties and activities fill your calendar. Do I have a great recipe for you. It is simple and delicious. I have made it twice in the past two weeks, that's how good it is. I found the recipe over at Our Best Bites which is not surprising because their blog is awesome and Kate and Sara are amazing too.

Pepperoncini Beef
Salt and pepper a two to three pound beef roast, I like a Rump Roast. Heat a little olive oil in a pan until hot. Brown roast on all sides. Yes I know this dirties a pan but just trust me on this one. You really want a nicely browned roast. 
Put the browned roast in a crock pot. Top with 4-5 cloves of garlic, pressed. Pour contents (juice and all) of a 16 ounce jar of Pepperoncini pepper rings over the roast. Put the lid on and cook till very tender. You could cook it on low all day or on high for a shorter time. All crock pots seem different. You want it fall apart tender.
Remove roast from crock pot place on a cutting board. When cool enough to handle either shred or slice the beef. Using an immersion blender blend pepper/juice mixture. Drizzle some of the juice over the beef--maybe half. It adds moisture to the meat as well as flavor. Put the remaining on the table to add as needed.
Spread a little butter and mayo on a crusty roll. Pile on meat and top with provolone cheese. Put sandwich under the broiler just to melt the cheese and heat up the roll. Be prepared to eat one of the best sandwiches ever. I'm a non beef eater but these were excellent. It's easy and feeds a crowd. Perfect for the coming holidays.
Feeds about 8 adults.

Almost Like Pioneer Woman's Lasagna

It's custom in the Harris House to let the birthday person choose the menu. Jess wanted Lasagna and Flip Over Plum Cake. Now I will be the first to admit that although I have made lasagna I have never found 'the' recipe. Well the hunt is over for the perfect Meaty Lasagna. Pioneer Woman pulled through again. I used her basic recipe and just changed it where it made sense for me to change. Check her blog for a very complete detailed recipe. The basics are covered here.

Almost like Pioneer Woman's Lasagna
1 pound ground beef
3/4 pound Jimmy Dean Hot Sausage
3 cloves garlic
1 teaspoon salt
1 can 28 ounces whole tomatoes
2 cans 6 ounce tomato paste
2 Tablespoons Dried Parsley or 6 tablespoons fresh parsley finely chopped
2 Tablespoons Dried Basil or 6 tablespoons fresh basil finely chopped
3 cups cottage cheese
2 eggs
1/2 cup Parmigiana Regino cheese, finely grated or Kraft Green cheese
2 Tablespoons Dried Parsley or 6 Tablespoons fresh  Parsley finely chopped
1 teaspoon salt
1 pound shredded mozzarella cheese
1/2 cup Parmigiana Reggino cheese--finely shredded or Kraft Green
9 ounce package of  'needs no cooking' lasagna noodles--I used Barilla
Combine ground beef, sausage and garlic. Cook until browned, drain fat. Add tomatoes, tomato paste 6 tablespoons fresh parsley, fresh basil and salt. Simmer the sauce for 45 minutes stirring occasionally.
In a bowl mix cottage cheese, beaten eggs, grated Parmigiana Reggino cheese and 6 more tablespoons of fresh parsley, add 1 teaspoon salt. Stir together,
As per the instructions on the no cook lasagna box, add 1 cup of water to your sauce. I made a 9x13 pan and a 8x4 inch pan to put in the freezer. Spread a little bit of sauce on the bottom of each pan. Layer lasagna noodles, don't overlap. Spoon half of the cottage cheese mixture over the noodles. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat sauce over top. Repeat, ending with meat sauce mixture. Sprinkle the top generously with Parmesan cheese. Either freeze or refrigerate up to 2 days. To bake immediately cover with foil and bake at 350 for about an hour or until heated thru and lasagna noodles are cooked. This dish was delicious! Leftovers heated up nicely and tasted delicious. Everyone was happy. I like using the no cook noodles, just make sure and add extra liquid to your sauce as the noodles will absorb it while cooking. Also for the noodles to cook you must cover the pan with foil and cook for about an hour--it takes that long to cook the noodles.
I did not use the entire box of noodles--this is a meaty, saucy lasagna recipe. Just how my family  likes it. Perfect served with a slice of crusty garlic bread.
I used fresh herbs because I had them growing outside my front door. Dried would also be fine. Good luck and enjoy this yummy make ahead meal. Put it on the schedule for your holiday baking.
Printable Recipe

1 year ago--One Good Hot Roll
2 years ago--Double Apple Bundt Cake
3 years ago--Banana Pecan Cup Cakes

Orange Glazed Blueberry Scones

I do love blueberries, they don't grow in Utah but thanks to Costco I have blueberries. These scones were delicious, I had plenty of company to share them with. This recipe was give a full 5 stars by my eager testers.

Orange Glazed Blueberry Scones
2 cups four
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups blueberries
1/4 cup frozen butter--grated
3/4 cup buttermilk or cream--I used half buttermilk half cream
1 egg
 In a large bowl stir together the flour, sugar, baking powder and salt. Add frozen butter that has just been grated. Mix with your fingers, you should have a nice mix of different size pieces. Or use a pastry blender.
In a small bowl mix together buttermilk and egg. Add liquid to dry mixture and gently mix. Add in blueberries and gently stir. The more you stir the tougher the scones. Gentle is the word.
Using a large Pampered Chef Scoop put scoops of batter on a parchment lined pan. Bake at 400 for about 18 minutes.

Orange Glaze
2 tablespoons butter
2 cups powdered sugar
zest and juice of 2 oranges
In a small saucepan mix all ingredients and simmer until sauce starts to thicken. Once thick stir well and brush or spoon on scones. This glaze should slightly harden.
I wanted to make an orange butter cream frosting--which would be yummy. The glaze added a fun dimension.
This recipe is adapted from Tyler Florence

On Giving

Every once in a while you run into a blog post that is just so good it needs to be shared. I found such a post on Danelle's blog Outnumbered.
We have so many opportunities to serve others, Danelle has just posted some great ideas on giving and serving those in the hospital. She also knows how to care for patients once they get home. Hospital stays are quite short now so patients really do need help once they return home. With her permission please allow me to share Danelle's blog post.

BEYOND MEALS: SNACK BASKETS, GIFT CARDS, AND OTHER TIPS FOR HELPING FRIENDS AND NEIGHBORS DURING A HOSPITAL STAY

The past few weeks, I've taken meals in to two different friends.  One just had a baby, and the others husband had been in the hospital for a minor surgery.  Meals are always appreciated, but there are some other great things you can do for friends and neighbors when someone in the family is experiencing a hospital stay.

The Snack Basket:  This is hands down my favorite way to help someone out during a hospital stay.  When E was in the hospital after his first seizure, one of our friends raided her pantry and brought us a huge basket of snacks.  It was full of things like granola bars, fresh and canned fruit, and crackers.  It was a lifesaver! 

Often, when a family member is in the hospital, people are coming and going, but no one has time to sit down to a full meal, or do any grocery shopping.  Everyone's schedules are disrupted.  This is especially true if the hospital visit is unexpected.  During a family emergency, eating right (or eating at all) can be the last thing on anyone's mind.  We literally lived off of our snack basket for two days.  It's also portable, and can be carried back and forth to the hospital, where both patients and visitors often need or want something to eat.

Snack baskets are also quick and easy to put together.  Try picking up a few cheap baskets when you see them on sale. There's a good chance you'll have enough food in your pantry and/or refrigerator to make up a basket on the spur of the moment. You could also include things like homemade cookies, beef jerky, fruit leather, nuts, popcorn, pretzels, juice, and even some chocolate or candy. Easy Mac is great for older kids who might be home alone without anyone to cook for them.  Individually packaged portions like the 100 Calorie Packs are great for something like this too.

An Offer to Watch Children:  If you can offer to take someone's children during a hospital stay, I can tell you from experience, they will be eternally grateful.  This is especially true of mothers who are due to deliver a child and have other young children at home.  More so if they don't have family in town.  One of my biggest concerns when I was pregnant with my second and third child was what I would do with the other kid(s) when it was time to go to the hospital.  A new mom might also appreciate someone taking older kids for a few hours once she and baby have returned home.

I also know how grateful I was when a friend came to my house at 5:00 am so I could be at the hospital for a 6:00 am surgery.  She woke the children and got them dressed and ready for school so that my husband could accompany me to the hospital.  What to do with the children is always a stressful thing to consider when a family member is in the hospital, and anything that can be done to help out in that area is always greatly appreciated.

Hospital Care Kit:  Depending on the situation, you could put together a small care package to send along to the hospital.  Consider including things like books and magazines, lotion, Chapstick, snacks, warm socks, change for vending machines, and for expectant mothers, a scrunchie to hold their hair back during labor.  If children will be frequent visitors to the hospital, you might even include a few art supplies or small toys.

Freezer Meals:  Like I said, meals are always appreciated.  However, people often receive more food in the week or two after a hospital stay than they can possibly eat.  For this reason, I like to take in a freezer meal whenever possible.  Meals that freeze well include soups, Mexican dishes like enchiladas, pasta dishes like lasagna, and most casseroles.

I always splurge on disposable pans and Glad-ware when I take in a meal.  I don't want the people I'm trying to help to have to worry about returning any dishes to me.  It's the last thing someone wants to think about during or after a hospital stay.  If you're taking in a warm meal and don't want to use disposable dishes, ask if you can transfer the food to the recipient's dishes right then.  You can take your dishes home and they won't have to worry about returning them later.

Often, the most overwhelming time for a new mom or someone who has been in the hospital comes few weeks later, when everyone has stopped pampering them and the offers of help have died down.  A freezer meal will be very much appreciate then!

Gift Cards: Consider a gift card to any a local restaurant that delivers. Pizza is the obvious choice, but depending on the family, you could do Chinese or sandwiches. This is a great option for providing meal if you are busy too and don't have time to cook for your family and someone elses. And much like a freezer meal, it can be saved for a time when other offers of help have slowed down.

Mixes & Staples:  My friend Kristen recently told me that when she brings a meal, she also likes to include some homemade pancake mix, along with instructions and a few staples, like eggs and milk.

There are tons of recipes for mixes in a jar out there.  Many of them would be fun to include with a meal, and would be great on their own as well.  It might even relieve a little stress for the family members at home to be able to whip up a batch of cookies together, using a mix and other ingredients that you've provided.  People appreciate knowing that you're thinking of them.  You don't have to do something elaborate or time consuming to let someone know they're in your thoughts and prayers.

Don't be afraid to get creative and ask what's really needed!  Sometimes the answer will be meals, but there are often other things that people are in need of when they or another family member are in the hospital.  And don't forget that the time after arriving home from a hospital stay can be a difficult transition with different needs.  One thing is certain, your help will be welcomed and appreciated.

Thanks Danelle, this is one great article--all of the article including the photo's are courtesy of Danelle.

I think in the coming weeks I might post some more basket ideas or meals in a jar recipes etc.

How do you show love to those in need? Please answer in the comments section and I will compile a list for a future blog post. thanks, cindy

Creamy Baked Taquitos

I've come across recipes similar to this all over blog land. I needed to make taquitos for a party so I combined a few recipes and came up with one yummy taquito. I used a rotisserie chicken from Costco. I got 5 cups (that's after my son ate a chicken sandwich). So I adjusted the ingredients for 5 cups of chicken. I added extra cream cheese and green salsa because I don't like remnants hanging out in my fridge--they get lost. I also like cilantro so I added extra.

The end result was delicious! It made a big batch of filling. Plenty for our party and extras to put in the freezer. I love having a few delicious meals tucked away in the freezer for busy days.  I have used both flour and corn tortillas. They are both yummy, corn tortillas may explode if overfilled (I just may have overfilled a few).

Creamy Baked Taquitos

8 ounces softened cream cheese

7 oz can green salsa

2 Tbsp fresh lime juice

1 tsp ground cumin

2 tsp chili powder

1 tsp onion powder

4 cloves garlic, minced

5 green onions, sliced

1/2 cup cilantro, chopped

5 cups cooked chicken, shredded or finely chopped--canned chicken works well in this recipe

2 1/2 cups Mexican Cheese, shredded

small flour or corn tortillas, about 2 dozen

melted butter

kosher salt

In a large bowl mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic. Once it is mixed stir in the green onions and cilantro. Add the chicken and cheese, mix thoroughly.

Wrap tortillas in a couple moistened paper towels. Microwave until the tortillas are soft enough to roll, 30-45 seconds.

Scoop 2-3 Tbsp of the chicken mixture into the tortillas. Roll as tightly as you can. Avoid the temptation to overfill the tortillas, they will burst when cooked.

Place the rolled tortilla seam side down on the baking sheet. Make sure the taquitos are not touching each other . Brush lightly with melted butter and sprinkle with kosher salt.

Bake 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

Need to make ahead?

The chicken mixture can be chilled until ready to assemble.

Assemble taquitos, chill, and wrap individually in plastic wrap. Freeze. To bake a frozen taquito cook at 425 for 20 minutes (no need to thaw).

Inspiration from Pennies on a Platter

Supermarket Savvy

Several years ago I taught a class on wise grocery shopping. It has some great info that is still pertinent today. It is nothing new but is always a good reminder. Groceries is a big chunk of a our families budget. Be wise and get the most for your money.

I know there are sites all about couponing etc., find a system that works for you. Decide just how much time and energy you have to give. Wise shopping habits should become a way of life.

SUPERMARKET SAVVY

 Cooking, meal planning and smart shopping all go hand in hand. Most of us do not have an unlimited grocery budget. So it is necessary that we be smart shoppers. Listed below are a few ideas that might help you get more for your money! These are just ideas—don’t try them all today; gradual change is always the best. Different ideas work at different times in you life. Decide what your priorities are and implement the ideas that fit your lifestyle.

Use what you buy and buy what you use!  Do not store what you will not use.

Know what you have in your storage room, freezer, and fridge. Some freezer labels and a black marker are a must. I like to make Pasta Sauce, it makes a large batch. I put it in 2 cup containers and label it with the date and contents. Be sure to use these treasures before they become hidden. I think the quality is best if used within 2 months

Buy large quantities of items you use frequently when they are on sale ex. I’ve never paid more than $.79 for a can of olives; when I see them on sale I pick up several cans. Make sure you rotate food.

Study the weekly sales—you don’t need to run to several stores if you don’t want to. Plan your weekly menus around sale items. Ex. last week Kohler's had beef roasts on sale for $1.69 per lb. (I taught this class several years ago, I wish I could get beef rump roasts for $1.69! I think I paid about $2.50 last time I purchased roasts on sale) I purchased several roasts. No, I won’t have roast beef every night! But I won’t have to buy them until they are on sale again. This week there are several Mexican food items on sale; it’s Cinco de Mayo, so I will stock up on green chilies, elPato sauce, salsa etc. This would be a great time to make some Mexican Meat Mix, another dish that makes a lot and freezes well.

Macey's is having a spring case lot sale so this might be a good time to check my canned goods and see what I might need a case of.

Have a group of friends that network—let each other know when you see a good buy. I often get calls from friends letting me know where good deals are. If you find a great bargain let a friend know; she will return the favor!

Set up a checking account for groceries, a set amount of money goes in it each month or week. It is used exclusively for grocery purchases. If you don’t use it all each month it accumulates and it is there when you see a great sale.

Try generic and store brands; they are often much cheaper and high quality. I bought a can of Walmart's diced tomatoes and a can of Hunt's diced tomatoes. I did a blind test with my daughter, we couldn't tell the difference. So I will buy Walmart's diced tomatoes and pocket the savings! Have several kinds of canned tomatoes on hand. Italian seasoned tomatoes make a delicious Tomato Basil Soup. Whole tomatoes make a quick and yummy Pizza Sauce. Try a can before you buy a case.

Make your own bread, pastry, desserts and treats. They taste better, are higher quality and are cheaper. Twinkies sit on store shelves for weeks; that tells you something about the amount of preservatives in them! Eat less treats and junk food!

Tomorrow I will tell you how I feel about Costco--the store that costs $250 per basket, or so it seems.

Chicken Spaghetti

If you need a new recipe that fits in the 'comfort food' category this could be your pick. Hubby loved it, said it was perfect and was excited to have leftovers in his lunch. I even ate leftovers--I never eat leftovers. It's good. Speaking of leftovers this recipe makes plenty, a full 9x13 pan. I divided it in two square bakers and took one to my sweet neighbor Kristi. She is always doing kind things for me. Sharing always makes one feel good.
This recipe came from Pioneer Woman. Check her site for the complete recipe. I simplified it a bit and it still tasted wonderful.

Chicken Spaghetti--my way
2-3 cups diced cooked chicken, leftover chicken works or a Rotisserie Chicken is always a great choice
1 pound thin spaghetti, broken into 2-inch pieces
1 can chicken broth, low sodium
One 4-ounce jar diced pimientos, diced
1 small onion, finely diced
1/4 cup finely chopped green pepper
2 can Cream of Mushroom Soup
2 1/2 cup grated cheddar cheese
1 teaspoon Lawry's Seasoned Salt
Freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper (this makes it,  please don't leave it out)
Add 2 teaspoons chicken bouillon to a large pot of boiling water, add spaghetti and cook al dente.
Put drained spaghetti in a large bowl and add soup and 2 cups of cheese, mix well. Add onion, green pepper and pimiento. Add seasoning salt, black pepper and cayenne pepper. Finely add the chicken and broth. Stir together and adjust seasonings. Put in a large baking pan and top with remaining cheese.
Bake at 350 for 35 to 45 minutes until bubbly. I cooked some in individual bakers. It's fun to have your very own dish!

TWD Vanilla Ice Cream--Rewind

Weather forecast: Hottest week of the year. Looks like a perfect time for making homemade ice cream. I have a Cusinart canister that has taken up permanent residence in my freezer. I decided to put it to good use. Actually I decided to make vanilla ice cream to use the egg yolks leftover from Dories Chocolate Meringue cookies. Two great desserts.

Dories Vanilla Ice Cream starts out by making a simple egg custard, it's not hard but does take a little time as the custard must be chilled before making the ice cream. But the wait was well worth it, we were greeted with rich creamy ice cream. I thought about putting hot fudge on the ice cream but it really stood on its own.
My canister is back in the freezer and I have tree ripened peaches. Sounds like a yummy flavor to me.
Please check one of my favorite blogs Cafe Lynnyloo she has the best photography, everything looks yummy. Lynne will have the complete recipe. Spend a few minutes on her blog--you will be glad you did.

Baked Creamy Pork Taquitos

Variations of this recipe have been floating around the web for quite sometime. The fact that this recipe is still surfacing tells me that it is worth trying. This recipe comes from Our Best Bites--a blog I can trust. I made several changes because that is what you do to recipes. I think this is a winner, just in time for Cinco de Mayo!

Baked Creamy Pork Taquitos
3 oz cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t onion powder 
1/4 cup chopped cilantro
1/4 teaspoon Lawrys Seasoning Salt
2 C shredded cooked pork
1 C grated Mexican Blend cheese
small corn tortillas

Soften cream cheese in microwave for a few seconds, stir. Add green salsa, lime juice, onion powder and seasoning salt. Stir to combine and then add cilantro, cheese and pork. 
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.
Place 2-3 T of pork mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. This doesn't look like much filling, resist the urge to add more. Too much filling will cause 'taquito explosion'. You don't want that!
 Roll taquito tightly and place seam side down on a sprayed baking sheet. Make sure taquitos are not touching. Spray tops with cooking spray and sprinkle lightly with kosher salt.
Bake in 425 degree oven for 15-20 minutes until crisp and ends start to get golden brown.
Serve with salsa and sour cream.


This is the week to purchase everything 'Mexican'. I stock up on green chiles, I like whole green chiles because I know exactly what is in the can. Often chopped green chiles have charred skin, stems and other things I can't identify. I also purchase green salsa, enchilada sauce, sliced olives, El Pato, RoTel tomatoes and green chilies, Pace Picante (medium), chips etc. It is easy to make quick meals when the pantry is well stocked.

Slow Cooked Pork Roast

I don't care for sweet pork and hubby doesn't like the smell of pork cooking with liquid smoke. I have made a few pork recipes we just didn't love. But I do enjoy good slow cooked shredded pork, it is versatile. Top it with slaw for a yummy sandwich, use it to make enchiladas, tacos, tostadas etc. I was happy to find this Slow Cooked Pork recipe on For the Love of  Cooking, it is one great recipe.

Slow Cooked Pork Roast
 Heat 1 tablespoon of olive oil in a heavy pan add a pork shoulder roast that has been seasoned with salt, pepper, cumin, coriander and dried oregano. Brown on all sides. Add 2 cups chicken broth, 1/2 cup chopped cilantro, 6 pressed garlic cloves and 1 small can green chili peppers. Bake covered at 300 for 5-6 hours. Turn roast half way through. Roast is done when meat is tender and easily shreds.
Drain drippings, remove fat, discard. Drizzle drippings over shredded pork. It is so good. At this point the meat can be made into a sandwich or used for enchiladas, tostadas etc. It can also be frozen in 1 or 2 cup portions.

Oven Chili

I found this recipe in a Pampered Chef Stoneware Cookbook. I like the flavor of chili but have never been a bean lover. This recipe is full of onions, tomatoes, peppers and lean beef. Just one can of beans to serve 10 people. I knew it would be a winner. It was and continues to be a family favorite. I have had requests to add more beans. Sometimes I do. 

HEARTY OVEN CHILI

2½ Pound boneless beef rump roast—trimmed of excess fat and cut in ½ inch cubes
4 garlic cloves, pressed
2 Tablespoons chili powder
1½ teaspoons dried oregano leaves
¾ teaspoon ground cumin
¼ teaspoons black pepper
2 cups onions, coarsely chopped
2 cups green bell pepper, coarsely chopped
3 cans (14½ ounces each) diced tomatoes, I give them a spin with my Immersion Blender
2 cans (8 ounces each) tomato sauce
1-2 cans (15.5 ounces) pinto or black beans, drained and rinsed

Sprinkle garlic and seasonings over beef cubes; stir to coat meat. Add vegetables and beans. Put in stoneware baker or heavy pan. Cover and bake at 350 for 2½-3 hours until meat is tender. Serve with tortilla chips, shredded cheese, sliced olives, chopped green onions and sour cream. Serves 10
This can also be cooked in a large crock pot on high 4-6 hours or until meat is tender.

French Dip Sandwiches

I was introduced to French Dip Sandwiches at a local diner 40+ years ago. Tender roast beef  piled on a toasted bun is good , but add provolone cheese and dip it in a little cup of aujus and it almost feels gourmet!
This dish is always a welcome dinner entree. For years I made it with left over roast beef and a packet of au jus mix, it was good.
I found a winning recipe on Our Best Bites. Now French Dip Sandwiches are not a 'leftover' but a meal fit for company.

French Dip Sandwiches
1 2.5-3 lb beef roast
2 Tbsp. olive oil
salt & pepper
2 1-ounce packages onion soup mix (there are generally 2 packages in a box)
2 cups water
2 cans beef broth
6-8 large buns (these are generous servings)
Swiss, provolone, or mozzarella cheese

Heat oil in a large pan over medium-high heat.  Salt and pepper roast.

When hot, carefully place roast in pan and sear all sides. You are not cooking the meat, just browning it quickly on each side to add flavor and seal in the juices.  After it is browned place the roast in a crock pot and cover with both packages of onion soup mix.  Add water and beef broth.  Cook 8-10 hours on low, or 4-5 on high and another 3-4 on low.  You can't make a mistake with this part!  Basically the longer it cooks the more tender it will be.  You will know the meat is done when it easily pulls apart with a fork.  When the meat is done remove from crock pot and shred into chunks with a fork.

Place meat on crusty rolls. Top with cheese and broil just until cheese is melted.  Don't answer the phone or try to load a few dishes in the dishwasher.  The rolls and cheese will not be tasty when burnt black! Serve with au jus on the side.

Make Ahead Pasta Sauce

Over the years I have tried many 'cook for a day, eat for a month' type recipes. You shop and chop one day, cook the following day and have meals for a month. Sounds like a great concept especially with a busy family. But, sadly I seem to be a 'freezer snob', so many of the recipes I tried just didn't taste good once thawed and cooked.

I was pleasantly surprised with the pasta sauce recipe I found on Our Best Bites. It makes a big batch, has more veggies than meat (I don't love meat) and it tastes delicious thawed and heated. The veggies stay crisp tender, the sauce has a wonderful flavor and it is easy. I love it!

Before my surgery I made a batch and put it in several freezer containers (actually my sweet hubby made it, what a good man). It saved the day on more than one occasion. I like it on angel hair pasta topped with fresh grated Parmesan cheese. I also keep a loaf of sliced LaBrea sour dough or garlic bread in the freezer. It is easy to take out a few slices, toast them them and enjoy a delicious quick meal.

Make Ahead Pasta Sauce
 1/2 pound ground beef or Italian sausage
2 15-ounce cans Italian style diced tomatoes (I blend them in the food processor)
1 15-ounce can tomato sauce
4 cloves of garlic, pressed
1 onion chopped
1 zucchini chopped
2 carrots, peeled and chopped, 1/4 inch dice
2 stalks celery chopped, 1/4 inch dice
2 teaspoons sugar
1/4 teaspoon baking soda
salt and pepper
In a large skillet with lid, brown ground beef, onions and garlic. Add remaining ingredients and bring to a simmer. Cover, turn heat to low and simmer for an hour, stir occasionally. Serve a delicious dinner tonight and put the remaining sauce in freezer containers and label. You now have the start to another great meal!

This recipe comes from Our Best Bites, a great blog. Check their site for a yummy looking lasagna using this sauce. I love this LeCreuset pan, it was a gift from my thoughtful children. They know how to make Mama smile!
I would love to have a few more 'freezer meals', if you have a freezer meal that is a proven winner please share. Send me a link or your recipe, I would love to try it. Thanks for sharing!

Mexican Meat Mix

This may not be the most photogenic recipe but is is delicious. It makes plenty, freezes well, and is very versatile. I use it in tacos, tostadas, burritos and chimichangas; pair it with Refried Beans and you have a hearty meal. It is a real 'man pleaser' at the Harris House.

MEXICAN MEAT MIX
(adapted from Make a Mix Cookbook)
2 1/2 to 3 lb. lean beef or pork roast
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 (7 oz.) can green-chili salsa
2 Tablespoons flour
1 teaspoon salt
½ teaspoon cumin

Place roast in a large roasting pan or stoneware baker. Do not add salt or water. Cover with a tight lid and roast at 275 degrees for 8 to 10 hours. Or cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat and reserve juice. Cool meat and shred. Spray a large skillet with non-stick spray. Sauté onion and green chilies 1 minute. Add salsa, flour and seasonings. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes or until thickened. Use in tacos, burritos, enchiladas, chimichangas or taco salad. This is a yummy, versatile meat mix. Left-overs can be frozen.