Entries categorized as ‘recipe’

Christmas Ornament Cookies – Thank You Pinterest

December 2, 2014 · Leave a Comment

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The kids had so much fun making these easy and yummy Christmas Ornament Cookies. This is what you will need.

24 large cookies – any flavor
24 small Rolo chocolate
Small jar of  Marshmallow Fluff or frosting
Bag of colored plain M&M candy
For more fun – add children

Let their imagination run wild!!

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Inspiration from Pinterest

 

Categories: Family · recipe · Time of the Season
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Lemon and Garlic Baked Shrimp

November 25, 2014 · Leave a Comment

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This is one of my favorite go to recipe.  I always have a bag of  frozen shrimp in the freezer . Just serve  with your favorite side. I made a big salad this time.

Lemon and Garlic Baked Shrimp – serves 6

Oven 425

2 lbs large shrimp – peeled and devined
Zest and juice of 1 large lemon
3 garlic cloves minced
3 Tb olive oil
salt/pepper to taste
chopped parsley  – optional

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Mix all of the above in a large bowl. Pour onto a lined baking sheet pan. Baked for 20 minutes until shrimp turn pink. Do not over cook. Serve hot or cold.  Makes a great starter too. Enjoy!

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North Country Vegetable Soup

November 21, 2014 · Leave a Comment

The other day I remembered a great soup  I use to  make for my family.   I had not made this soup in at least 20 years.  I totally forgot how much we all enjoyed eating, North Country Vegetable Soup.  Then, not sure why,  I remembered this soup.  Like my memory bank just opened up and out pops the memory of North Country Vegetable Soup.  Now I began the quest of searching for the recipe.  I knew where I had it but not sure if I would find the book I kept it in.  Remember this was over 20 years ago.

Then Viola…I found the book!

Could not believe it…I still had it.  And it was a real mess!

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I loved this soup.  The kids loved this soup.  How or why did I stop making this soup? I have no answer to this question but now I am happy that North Country Vegetable Soup has returned to my dinner table, and it arrived just in time for winter.

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So without further ado here is the recipe for this heart warming, tasty, filling, soup.

1 1/2 lbs boneless meat                                    2 cups water                1 can chick peas

l can condensend onion soup                         1 tspn basil                    1 can peas (optional)

1 can beef broth                                                    1/4 tspn pepper

1 can tomato past                                                 carrots, celery

Cut up beef.  In a kettle place beef, with soup, beef broth, tomato paste, water, basil, and pepper, heat till boil. Cover pot, then simmer for 1 hours and 45 minutes (till beef is tender)

Stir in peas carrots, celery and chick peas ( with liquid).  Heat and cover for 15 minutes.

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I like to eat this soup with a sprinkle of cheese and a slice of Pita bread.  get-attachment (1)

SOOOOOOooooo GOOooood!!!!!  Will be making another pot real soon.

I will rummage through my old recipe book to see what other recipes I had forgotten about.

Categories: recipe

Acorn Treats for the Fall Season

November 11, 2014 · Leave a Comment

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Acorn Treats – makes 48

48 mini semi-sweet chocolate chips
48 chocolate Kisses
48 mini-bite cookies (nutter butter or nilla)
Chocolate spread or frosting

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Spread the flat side of each kiss with a small amount of chocolate spread or frosting,  immediately attach each to a cookie.
Spread the flat side of each mini chocolate chip with a small amount of chocolate spread or frosting,  immediately top cookie.

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Source: Pinterest

Categories: Family · recipe · Time of the Season
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Shepard’s Pie

September 27, 2014 · Leave a Comment

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I followed Rachel Ray’s recipe:
I used beef , vegetable broth and corn and mushrooms instead of peas and did not use paprika

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
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Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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For Rachel Rays Recipe click here

Categories: recipe