Sunday, July 26, 2015

Yummy Eats

So every week our son comes over to do laundry, and every week we try to prepare something special for lunch. This week we made up some Philly Cheese Steak. This particular sandwich has hard salami in it. My husband called it The Big Red Cheese Steak. Me personally, I would of liked a little more cheese. Overall, I liked. The kids liked it too.

Some other food that was cooked over this past weekend was lobster rolls (using imitation crab meat..still good), some banana coconut bars, cucumber salad, and banana nut bread.

The banana bars recipe came out of Betty Crocker Cookie Book. I substituted butter for the shortening and added about 2 cups of coconut. Topped the bars off with frosting and toasted coconut.
I made banana date bread using the banana nut bread recipe out of the Food Network Magazine. More specifically, out of the 50 Quick Bread insert found in the October 2014 issue.  I had used dates instead of nuts because my grand daughter was helping me make it, and she is allergic to nuts.

The lobster rolls and cucumber salad recipes came out the current issue of Food Network Magazine. I made these for dinner yesterday and forgot to take photos. I still have left- overs, so these still could be pictures to come.

So overall, a tasty weekend of food.

Saturday, July 18, 2015

Strawberry Jello Cookies

So if you search the web for Jello cookies, you are going to find something like the recipe below.

This is how I made it the strawberry cookies:
3/4 cup shortening -only because I was out of butter
1/2 cup sugar
1 - 3 oz package of Strawberry Jello
2 large eggs
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
sprinkles :)

Mix butter, sugar, eggs, and vanilla. Add the dry ingredients. Form 1 inch ball, roll 1/2 of the ball in sprinkles, place sprinkle end up on the baking sheet and flatten using bottom of a glass or fork. Bake in 350 degree oven for about 8 minutes. Enjoy!

Cinnamon Crisps

I went through my vintage Better Home And Gardens cook book, and decided to make Cinnamon Crisps.
My husband loved them, I thought they were good, but not good enough for the effort I put into them. The dough is made from a scratch yeast dough. So you make the dough, let it rise, them make them cinnamon rolls and let them rise again. Then you flatten them and bake them off.

To make things a little easier, I did the first part of recipe in my bread machine (I love my bread machine!).
So I looked to see if the recipe is online....and it is. You can find it here.

Here are the nutritional facts according the BGH recipe site:

Nutrition Facts (Cinnamon Crisps)

    Per serving: 
  • 209 kcal cal., 
  • 8 g fat
  • (3 g sat. fat, 
  • 20 mg chol., 
  • 138 mg sodium, 
  • 32 g carb., 
  • 1 g fiber, 
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Wednesday, July 15, 2015

Biscuits And Gravy

My daughter posted on her Facebook page about the time she made biscuits and gravy.  I asked if she would make some for us, and she did.

Monday, July 13, 2015

Recipe (linky)

 My husband writes the recipes, I take the photos and hopefully the photo matches the recipe :)
 I posted this steak ru-lade recipe in the previous post. This might not be the right photo.
2 6 oz pieces of flank steak (thinly cut)
2 slices of Gouda cheese
1 small jar Pesto

Make the skirt steak as thin as possible , then salt and pepper steak, then place gouda slices on steak, place 1 Tablespoon of pesto on top of cheese. Roll up tight and place on baking sheet and bake 350 degrees for 20 minutes.

Saturday, July 04, 2015

Turkey Lasagna Roll-Ups

My husband created this turkey lasagna roll-up recipe.

Turkey Lasagna Roll-ups

1 can tomato sauce
9 Lasagna strips
1 4 oz container Ricotta cheese
4 oz. Shredded Mozzarella cheese
8 oz. ground turkey  
1/2 yellow onion (diced)
1/2 green pepper (diced)
2 Tablespoons Oregano
1 Tablespoon Basil
2 Tablespoons granulated garlic
Salt and pepper
Vegetable oil

In a large stock pot place water, Vegetable oil, and 3 Tablespoons salt and bring to a boil. Place Lasagna strips in water and return to boil. Boil 9 minutes and drain and run noodles under cold water, set a side. Place ground turkey, green pepper, and onion in medium saute pan, season with salt and pepper,  and cook until Turkey is browned, drain and set a side. In a mixing bowl add your tomato sauce, oregano, basil, and garlic and mix well. Take a 9x9 casserole dish and spray with non-stick cooking spray. Lightly cover bottom of dish with sauce mix (about 4 Tablespoons). Lay a lasagna strip on table, layer on 1 Tablespoon Ricotta cheese and spread on strip, take 2 Table spoons of turkey mixture and spread evenly on  top of cheese, roll up strip , and place in casserole dish. Repeat for other 8 strips. Cover with remaining sauce and top with mozzarella cheese. Cover and bake at 350 degrees for 25 minutes, remove cover and bake additional 5 minutes. Remove from oven and let set up for 5 minutes.

 Here is a Steak Ru-Lade recipe, unfortunately I did not get a photo.

2 6 oz pieces of flank steak (thinly cut)
2 slices of Gouda cheese
1 small jar Pesto

Make the skirt steak as thin as possible , then salt and pepper steak, then place gouda slices on steak, place 1 Tablespoon of pesto on top of cheese. Roll up tight and place on baking sheet and bake 350 degrees for 20 minutes.

This post is going to be shared with these great parties, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing MondayGood Morning Mondays,  What'd Do This WeekendTOO Cute Tuesday Tuesday TableTasty Tuesday The Gathering SpotWorthwhile WednesdayFull Plate Thursday, Best Of The Weekend,  Weekend Blog HopWelcome To The WeekendSharing Saturday, and Link Party Palooza.

Thursday, July 02, 2015

Cocoa Ripple Ring.

This turned out like a breakfast coffee cake. My husband loved it. The recipe came out of my vintage (can we call 1990's vintage?) Better Home And Gardens cook book.

I looked on line to see if there is a recipe available. has a recipe here.

Sunday, June 28, 2015

Citrus Balsamic Grilled Shrimp

This recipe came out of the current issue of Food Network Magazine. The recipe was on one of the ads for Lea & Perrins The recipe I found on their site was Citrus Balsamic Grill

So here is the recipe for this delicious dish.


  1.  In a medium bowl, mix together Worcestershire Sauce, lemon juice, vinegar, oil and garlic. Set aside a few tablespoons of this as the dressing
  2.  In a medium sized bowl, place the shrimp in the marinade, make sure it is well coated. refrigerate and marinate for at least 30 minutes.
  3.  Remove shrimp from refrigerator, reserving marinade. Cook shrimp on preheated grill until the shrimp is opaque or internal temperature is 145 degree F,  basting frequently for first 5 minutes. Discard any remaining marinade.  Note: we cooked our shrimp on stove top in the marinate.
  4. Serve over lettuce top with reserved dressing and lemon zest.

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