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Monday, October 14, 2019

Enchilida Bubble Cake

1
lb lean (at least 80%) ground beef

2
cans (7.5 oz each) Pillsbury™ refrigerated biscuits

1
can (15 oz) Progresso™ black beans, drained

1
can (10 oz) Old El Paso™ enchilada sauce

1
can (8 oz) tomato sauce

1
cup shredded Mexican cheese blend (4 oz) 



Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.

Bake 25 to 30 minutes. Let stand 5 minutes before serving.

recipe resource here
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oh my heartsie girl

Check out this Great Book Review

Living here in Southern Illinois we have many opportunities to get out and enjoy nature. Not to far away from our home is Giant City National Park as well as a short drive to the river. Oh the beauty that we see but when we can not get out and enjoy nature our family loves to look at books about nature. Including books that are filled with nature pictures that the kids will all enjoy.



The blog Heck of a Bunch has introduced me to another author by the name of Mary Holland. Take a look at their review of the book Animal Skins and enter for your chance to win a copy for your own family.

Pumpkin Carrot Cake



Cake:
2 cups Gold Medal® all-purpose flour
¼ cup yellow cornmeal
2 cups sugar
1 teaspoon salt
3 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 large eggs
½ cup peanut oil
2 teaspoons vanilla extract
2 cups grated fresh carrots
1 cup crushed pineapple
1 cup pure pumpkin
½ cup chopped walnuts
1-1/2 cups flaked coconut
Frosting:
4 tablespoons unsalted butter, room temperature
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
3 cups powdered sugar
1 cup flaked coconut
¾ cup chopped walnuts

Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired

recipe resource here

shared at reader tip tuesday

Native American Veggie Mix



    2 C Baby Lima Beans (Fresh or Frozen)
    1 Red Bell Pepper
    1 Green Bell Pepper
    2 C Corn (Fresh or frozen whole kernels)
    2 C Eggplant
    2 C Fresh, Firm Roma Tomatoes
    2 C Yellow squash (1 medium)
    2 C Zucchini (1 medium)
    2 T Butter or Butter Substitute
    3 Cloves of Garlic
    1 c White Onion
    1/2 c Fresh Parsley
    1/4 t Pepper
    1/4 t Paprika
    Morton Salt Substitute to taste 

    Start by:
1. Chop all vegetables to bite size.
2. Dice the parsley, onions and garlic.

Cooking Method
3. In medium cast-iron skillet heat oil, add onion, garlic and peppers and saute until soft.
4. Steam squash, zucchini and lima beans until done and add to the skillet.
5. Season with pepper, paprika.
6. Season with Morton Salt Substitute to taste.
7. Stir in the fresh parsley. Enjoy!

Serving Size: 8

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Tuesdays at our home

Happy Columbus Day

Each year in the United States the second Monday in October is celebrated as Columbus Day. On October 12th, 1492 it is documented in history that Christopher Columbus arrived in America. While he is given credit for discovering North America, some like my son in law may argue that North America was never lost. Rather, Leif Erikson and others had explored America but never received the popularity or credit.

It was in 1492 that Christopher Columbus did cross the ocean blue and discovered America. At the time Columbus was looking for a new route to Asia when he led 3 ships to what is now known as Bahamas. While a new route to the spice lands was not found Columbus did discover a new place to explore. In addition, Columbus would lead further explorations and eventually form a colony in North America. 
Christopher Columbus day was first celebrated by the state of Colorado in 1906. In fact, it was the first official holiday of the state. After that other states would begin to observe the special date of this early exploration. In 1892 President Harrison would lead the United States in a celebration for the great explorer.  In 1937 Columbus day would become a federal holiday in the U.S. Eventually, in 1970, Columbus Day was changed to the current observation on the second Monday in October.