Wednesday, November 25, 2015

Corn Bread (Self-Rising Meal)

  • 3 tablespoons shortening, oil or drippings
  • 2 cups self-rising corn meal mix
  • 1-2 tablespoons sugar (optional)
  • 1 1/2 cups milk
  • 1 egg, beaten
  1. Heat oven to 425 degrees.
  2. Heat shortening in 10-inch oven-proof skillet or square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly.
  3. Combine dry ingredients.
  4. Add milk and egg; mix until blended. Add melted shortening; mix well.
  5. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Monday, November 16, 2015

Homemade Bread Maker Bread

  • 9 ounces milk (medium-warm)
  • 2 tablespoons oil
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups flour
  • 2 teaspoons active dry yeast (or 1 package)
  1. Add ingredients in order listed.
  2. Set bread maker to 1 1/2 lb. loaf and adjust other settings, if you need to.
  3. Let it Go and enjoy the results!
Cook's notes: I put my cold milk in a glass measuring cup and microwave for
   1 minute to make it not cold. (This will make your yeast not activate)
I have tried regular all-purpose flour and bread flour. Bread flour seems to do a
   little better but regular flour works just as well.

Sunday, November 15, 2015

Hamburger Vegetable Soup

  • 1 pound ground beef, browned and drained
  • 1 small onion, diced
  • 1 (16 ounces) bag frozen mixed vegetables
  • 1 can petite diced tomatoes (do not drain)
  • 5-6 medium potatoes, peeled and cut into large dices
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 2 dashes black pepper
  • 2 chicken bouillon or 1 tomato/chicken bouillon
  1. Place all ingredients in large Dutch oven.
  2. Cover ingredients with water, filling as needed.
  3. Summer until potatoes are tender.

** I will be sharing the homemade bread I make in the breadmaker tomorrow!

Saturday, November 14, 2015

Red Beans & Rice

  • 1 (8 ounces) package Vigo Red Beans & Rice
  • 7 ounces smoked sausage, quartered and sliced
  • 1-2 tablespoons oil or butter
  • 3 1/2 cups water
  1. In a large saucepan with a tight-fitting lid, bring water to a boil.
  2. While you are waiting for the water to boil, brown sausage in a skillet with the oil or butter.
  3. Add Red Beans & Rice mix, sausage and oil to boiling water, stirring while boiling for 1 minute.
  4. Cover saucepan tightly. Reduce heat to simmer, cook for 20-25 minutes. Fluff and serve.

Microwave directions: Combine mix, 3 3/4 cups hot water, oil, and sausage in a 1 1/2 quart microwave casserole dish. Cover and microwave on high for 22 minutes. Stir, Let stand, covered for 5 minutes.

What We Ate (Nov. 8- Nov. 14)

Sunday:               (Lunch)  KFC Buffet
                            (Dinner)  Wendy's

Monday:               Bourbon Street Style Chicken (recipe soon!)
                             White Rice

Tuesday:              Sonic

Wednesday:         ?

Thursday:             Pizza

Friday:                  Out of Town

Saturday:             Red Beans & Rice (from a mix, recipe coming soon!)

Saturday, November 7, 2015

What We Ate (Nov. 1-Nov. 7)

Sunday: (Lunch)   Captain D's
              (Dinner)  Spaghetti w/ Meat Sauce
                            Green Beans
                            Garlic Toast

Monday:              Shepherd's Pie
                           Fried Okra (the fresh okra was a gift from my MIL!)

Tuesday:             Little Caesars Pizza
                           Pasta Salad

Wednesday:        Hamburgers
                            French Fries

Thursday:           ?

Friday:                BBQ Nachos/Salads

Saturday:            ?

Wednesday, October 28, 2015

Creamy Chicken & Noodles

  • 2 chicken breasts, cooked and cubed
  • 3 carrots, cut into "coins" and cooked to "fork-tender"
  • 1/2 bag (8 ounces) frozen broccoli cuts, cooked to "fork-tender"
  • 1/2 box (8 ounces) any pasta shape, cooked according to package directions (I used mini bowtie pasta)
  • 1 can (10 3/4 ounces) "cream of" soup (any flavor will be good)
  • salt, pepper, garlic powder and onion powder, to taste
  • 1 cup reserved vegetable cooking water
  • 1 chicken bouillon cube
  • grated Cheddar cheese

  1. Just mix everything in a Dutch oven, except cheese, and heat until hot and bubbly.
  2. Sprinkle the cheese on top and allow to melt before serving.

Inspiration recipe here.