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Friday, February 28, 2020

Bacon Wrapped Shrimp

Bacon Makes It all better




16 extra large shrimp
8 slices bacon
5 tablespoons maple syrup
3 tablespoons soy sauce
1 teaspoon chili powder
salt and pepper to taste
1 tablespoon chopped parsley
cooking spray

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Lay the slices of bacon out in a single layer on the pan.
Bake for 8-10 minutes or until bacon is partially cooked.
Cool for 5 minutes, then cut each slice of bacon in half crosswise.
While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
Remove 2 tablespoons of the marinade and reserve for later use.
Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
Preheat the broiler. Coat a sheet pan with cooking spray.
Wrap one piece of bacon around each shrimp and secure with a toothpick.
Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
Flip the shrimp and broil for 1-2 minutes more on the other side.
Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.

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Mexican Pasta Dish




1 1/2 cups milk (I used fat free milk)
16 oz grated pepper Jack cheese
16 oz box rotini pasta (I used elbow macaroni, I use wheat pastas when available too.)
1 tbs each flour and unsalted butter
Pinch chili powder
10 oz can drained Mexican flavored corn
1/8 tsp pepper
1/4 tsp salt (I omitted the salt)
2 trimmed, sliced, green onions

Heat oven to 350 degrees. Coat a 11x7x2" baking pan with oil or with cooking spray. Bring a pot of lightly salted water to a boil. Add rotini and cook 5 min. Add green onions and cook an additional 2 min. Drain and set aside.
*In a saucepan, melt butter. Whisk in flour until smooth. Add milk, whisking until smooth. Stir in salt and pepper, bring to a simmer. Cook simmering, 4 min. Remove from heat.
*Add half of the cheese to milk mixture, whisk until smooth. Stir in corn, then combine in bowl with pasta and green onions. Pour half into dish, top with half of remaining cheese. Repeat, ending with cheese.
*Bake 25 min. Cool slightly before serving.
MAKES 10 SERVINGS 


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Thursday, February 27, 2020

Peanut Butter Bars



1 cup white sugar
1 cup light corn syrup
1 cup peanut butter (heaping)
5 cups corn flakes (could also be bran flakes or corn chex)
Chocolate chips (Optional, so just use as much as it takes to satisfy your chocolate craving. :)

Mix sugar and corn syrup in heavy pot over medium heat.
Once the mixture is bubbly, add peanut butter. Turn off heat and stir well.
In mixing bowl, pour over corn flakes. While still warm and gooey, stir in chocolate chips. Press into 9x13 pan. Let cool (if you can!) and cut into bars.

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Chocolate vanilla Mint Fudge #Recipe

This fudge recipe is perfect for st. patricks day Enjoy



2 c. chocolate chips
2 c. white chocolate chips
14 oz. sweetened condensed milk
1 tsp. peppermint extract
green food coloring

Line the bottom of a square pan with wax paper and set aside.  Place the chocolate chips and half the can of sweetened condensed milk in a bowl and microwave/stir until smooth.  Pour into the pan and spread evenly.  Place the white chocolate chips and the rest of the milk into a bowl and microwave/stir until smooth.  Add peppermint and food coloring, stir well, spread evenly over chocolate fudge.  Use a knife to swirl parts of the two fudges together for a pretty design.  Refrigerate until firm then place on counter until it reaches room temperature.  Run a knife around the edges of the pan and turn the fudge out onto a cutting board.  Remove the wax paper and cut into squares.


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Raw Apple Salad === Vegetarian Recipe



Apple Boats – Raw Vegan Salad Recipe
Adapted from Vegalicious

2 large apples, I used fuji
2 tbsp. lemon juice
2 stalks celery, chopped
2 tbsp. cilantro, chopped
1 tbsp. honey (or agave)
1 avocado
3 tbsp. sunflower seeds


Cut apples in half, take out stems and core.  Using a melon baller, or a knife, scoop out the insides of the apple but don’t cut through the skin. To make sure your boats don’t rock, cut off a tiny sliver of flesh on the bottom. Pour lemon juice into a bowl and quickly dip the edges of the apple into it so they don’t turn brown. Take the apple insides and chop into small pieces. Add celery and pour remaining lemon juice into the apple mixture.  Add cilantro, sunflower seeds, honey and salt. (just add a pinch of salt if your sunflower seeds are not salted) Cut avocado in half and mash until creamy. Add to apple mixture and mix thoroughly.  Fill apple boats with the mixture and serve immediately or store covered in the refrigerator.

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Wednesday, February 26, 2020

Breakfast Bagel Sandwich



2 eggs
salt and pepper
4 thin slices smoked deli ham
1 slice American Cheese
2 Tbl. cream cheese, room temperature
1 plain bagel

Heat a medium skillet over medium-high heat.  Crack each egg, side by side, into the skillet.  Season with salt and pepper.  Cook for 4 minutes on the first side, flip over and cook for another 3 minutes on the second side.  The yolk will be soft, but not runny.  Remove to a plate.  Add sliced ham to the same skillet and cook for about 30 seconds per side, just to heat through.  Meanwhile, place the bagel in the toaster.  
Remove bagel from toaster and immediately place a slice of American cheese on the bottom half, followed by the warm ham and then both eggs.  Spread cream cheese over the top half of the bagel and place on sandwich.  Enjoy.  

Enjoy !!!!

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Frugal and Delicious Stuffed Peppers #Recipe

This recipe can be adapted to fit your taste buds. Enjoy but feel free to use the recipe as is or suit to your taste and flavor likes



1 large green bell pepper, cored, seeded and halved
2 c. cooked grain of your choosing; I used packaged yellow rice
2 tbsp. olive oil
1 medium yellow onion, diced
4 cloves garlic, diced
1 10 oz. can black beans, drained
1 10 oz can corn, drained
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. ground black pepper
handful of cilantro, chopped
5 oz. Mexican melting cheese or pepper jack, shredded
salt taste

 Pre-heat your oven to 375. Put the cooked rice, 4 ounces of the cheese, and the cilantro into a large bowl. Set aside while you prepare the rest of the filling. Add the olive oil to a medium skillet and heat over medium heat. Add the onions and saute until just turning golden, 6-7 minutes; add the garlic and cook for another minute. Add the beans, corn, cumin, chili powder and cook for a few minutes to combine the flavors. Check the seasoning and adjust the salt. Add the bean mixture to the rice, cheese and cilantro and stir to combine. Lay the pepper halves in a baking dish and heap with stuffing. Sprinkle remaining cheese over the top. Bake for 25-30 minutes, until peppers are crisp-tender. Turn on the broiler for the last few minutes of cooking to brown the cheese, if you like. Serve immediately. Sour cream, hot sauce and additional cilantro are nice accompaniments, as is

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Tuesday, February 25, 2020

Frugal Meal --- Dorito Ramen Salad



2 (3 ounce) packages beef-flavor ramen noodles
1 (10 ounce) bag Doritos
1 lb ground beef
2 cups shredded cheddar cheese

  • Cook ramen noodles according to package directions. (only add one of the seasoning packets- reserve the other for later).  Drain.  Cook ground beef adding one of the seasoning packets to the beef mixture. Mix beef and ramen noodles. On a plate, place doritos to make a "bed" for the beef mixture. Place beef mixture on top of doritos and top with cheddar cheese.
  • Enjoy.
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Pizza Night ---- Keep the Dough Ready To Go

Our family enjoys pizza night at least one time a week. We take time as a family to complete an assignment of making pizzas. One way that we keep this enjoyable is to have ingredients ready to go. Whatever will be put on the pizza needs to be known, out and ready and that includes the crust. Here is an easy recipe for you to keep on hand in your freezer to drag out whenever needed.



freezer pizza dough

1 T yeast
1 c warm water
1 t sugar
2 T oil
1 t salt
2 1/2 c flour

Mix water and oil Add yeast , sugar, and salt. Add 2 c flour and mix smooth. Knead enough flour in to make soft dough Knead 8 minutes Place in greased bowl turn to grease Cover Rise 30 min Spread in pan Freeze or top with toppings brush with italian dressing and bake 450 degrees for 12 minutes

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This Day In History



The pistol was invented by Samuel Colt  He also was awarded a patent #138 for it on February 25th 1836. The patent was for a Colt Revolver with a rotating chamber containing 6 bullets. 




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Enjoy Some Clam Chowder

New England and clam chowder seem to travel in the same circle. There is good reason for this. Clam chowder was brought to New England area by the British and French migrants that settled there. The migrants would cook large amounts of meat in large pots in order to feed the masses. The introduction of milk into the cooking would help to progress the chowder dish. By the early 1700s clam chowder would be thought of as a staple. 

Have you ever tried clam chowder?? If not there are some great reasons why you should. Clams are a great source of Omega 3 fat that are needed to keep the heart as well as the body well. Clams also offer more iron than beef as well as good resource for phosphorus, potassium, zinc, copper, manganese and selenium. In addition, clams are a lean protein source and offer around the same amount of protein as chicken





13 Slices Thick Cut Bacon
1 Cup Chopped Onion
1 Cup Chopped Celery
2 - 3 Cans Fancy Whole Baby Clams (w/juice)
2 Cups Chicken Broth
2 Cups Heavy Whipping Cream
1 tsp Ground Thyme
1 tsp Salt
1 tsp Pepper


Cook bacon until crispy (reserve bacon grease in the pan)
Chop onion and celery
Place onion and celery in bacon grease and cook until soft (do not discard the grease it will go in the crockpot with the veggies)
After veggies are soft pour all ingredients (including crumbled bacon) into the crockpot
Cook on low for 4-6 hours or on High for 2 hours.


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Monday, February 24, 2020

Kissing the Blarney Stone

In less than a month St. Patrick day will be here. One phrase that has been overheard by many is "kissing of  the blarney stone" But what is a blarney stone?? It is a real stone that has stood in Ireland and is believed to have special power. The legend of the blarney stone includes having the one that kisses the blarney stone to be blessed with eloquence and persuasive powers. Perhaps that is why so many have spoke of the stone. 




To bring the lesson home to children there is an easy activity that you can participate in. Simply go out for a walk and have them look for a good looking stone. The stone should be big enough to make a good paper weight. Each child should find one of their own and clean it the best they can. The next step is to pain the rock green and adding the words "kiss me". Another great idea would be to paint a shamrock on it as well.

Good luck to you and may the Blarney stone bless you all.

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Sunday, February 23, 2020

Pasta Salad

Pasta Salad


1 lb. tri-color rotini pasta
1 cucumber, seeded and chopped
2 red bell peppers, seeded and chopped
1 can garbanzo beans, drained
1/2 cup kalamata olives, sliced
1 c. fat-free Italian salad dressing

Cook the pasta as directed and drain well.  Add the cucumber, bell peppers, garbanzo beans, and olives and toss to combine.  Add the salad dressing and mix until everything is well coated.  Refrigerate for at least 2 hours until well chilled.  Serve.

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Chicken and Rice

Chicken & Rice



-3 large chicken breasts
-1 stick butter
-1 cup regular rice
-1 can cream of chicken soup
-1 can cream of celery soup
-1 cup milk
-1 package dry onion soup mix

Line a 9 by 13 pan with foil. Slice 1 stick butter into cubes on bottom of the pan. Pour 1 cup regular rice over butter. Cut breasts into vertical halves. Place 6 half breasts on top of rice. Cover with soups, smearing over chicken, and sprinkle with dry soup mix. Pour milk over entire pan. Cover with foil, sealing tight. Bake at 350 for 2 hours. Remove from oven, carefully (STEAM BURNS!), open foil top. Remove chicken breasts, set aside. Mix rice WELL until creamy. Serve with the chicken (at side as pictured) OR cut up chicken breasts and mix back into the rice casserole and then serve. 

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#cookie recipe --- White macadamia nut




1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Preheat your oven to 350 degrees F Mix the dry ingredients (flour, salt, and baking soda) together in a bowl.3 Mix the other ingredients in a separate bowl (butter, both sugars, eggs, and vanilla). If the butter is stiff or still harden, it may be harder for you to mix. You can use an electric whisk if you don't want to wait. Avoid melting the butter because it'll give the mixture a different texture.4 Pour a little of the flour mixture into the wet mixture, a little at a time. Mix everything thoroughly and add the white chocolate chips and macadamia nuts. Fold the ingredients into the mixture.5 Line your cookie sheets with wax or parchment paper. Drop tablespoon amounts onto your cookie sheet about 1 to 2 inches between each other. The empty space between each drop will allow them to spread as they bake, otherwise the cookies will "collide" and connect with each other.6 Place the cookie sheet into the oven for 10 minutes or until they turn a golden brown color. Remove from oven and cool them on


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Saturday, February 22, 2020

Irish Potato Soup



2 tablespoons of Irish butter
2 medium sized onions
3 large potatoes, washed & peeled
1 cube chicken bouillon
2 cups of milk
1 clove garlic, crushed
1 teaspoon dried parsley
3 pieces of celery, chopped
1 pinch ground black pepper & salt
1 ½ cup of grated cheese

Thinly slice the onions and potatoes and add to a pan with melted Irish butter. Add the chicken bouillon, celery, dried parsley, garlic and season with salt & pepper. Cover the pan allowing the vegetables to soften under a low heat, do not let them brown. Add milk and mix until soup becomes thick then stir in cheese until fully melted. Serve piping hot with a few slices of buttered bread and enjoy. Irish potato soup is extremely cheap and easy to make which makes it a great dish to cook and serve to family and friends.'

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Friday, February 21, 2020

help our feathered friends


Our heavenly father takes care of us as he takes care of all that he loves. In return it is up to us to help take care of nature. Here is a great way to take care of the birds





1/2 cup shortening
1/2 cup peanut butter
1/2 cup flour
2 cups cornmeal

Combine all ingredients until well-mixed. I used my hands. Feel free to add some sunflower seeds, nuts, dried fruits, anything your birds might like!
There are many ways to serve this treat! We have a board attached to a pole, but you can also smear it right onto the tops of your bird feeders, or even onto the branches of a tree or bush. Or, add chunks of it to a tray feeder. The options are endless

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Make Your Own Tortilla Chips

Making your own tortilla chips to your own can easily be done and may save you a bit of money in the long run. Whether you bake or fry the chips is left up to you and your taste buds. To make you will need about 1 cup of oil, more or less depending on the amount of chips you want to make. You will also need some corn tortillas, no need to go super fancy here. Each tortilla will make up to 6 chips so a pack of 12 tortillas will make up about 72 chips. Sounds like a great snack for a couple of snackers and an easy way to make them up 





To start with have your tortillas dry out a bit by leaving them on the counter for a few hours. You will find this will make it easier for them to be worked with. This can also be done by baking the tortillas in the oven on baking sheet at 350 degrees for 5 minutes or 200 degrees for 10 minutes or by microwaving them in a single layer on paper towel for 30 - 60 seconds However be careful to crisp not to dry out

Cut tortillas in 6 pieces 




Pour 1/8 to 1/4 inch oil into a skillet. Heat oil on medium 350 degrees. The oil should be hot but not smoke Have a large platter lined with paper towel Place chips in single layer into skillet Chips should not touch and all sides should be coated with oil. Fry for 2 minutes or til chips start to change color and are firm




Remove chips from oil using a slotted spoon or tongs. Drain on paper towel lined plate. Season with your choice of seasoning Cover with towel to keep warm




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St. Patrick Day Puppy Chow #recipe



4 1/2 cups Rice Chex® cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup green candy-coated chocolate candies
1/4 cup Lucky Charms Marshmallows

Place cereal in a medium sized bowl and set aside.
In a small microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for one minute and then stir until melted and smooth.
Pour peanut butter mixture over cereal and stir until evenly coated.
Place half of the cereal mixture in a seal-able food storage bag  and add the powdered sugar.
Shake the bag until well coated then spread the cereal out on a baking sheet and allow to cool for 15 minutes.
Stir in green food coloring into the other half until you achieve an even bright green color.  Spread the cereal out onto another baking sheet and allow to cool for 15 minutes.
In serving bowl, mix both cereal mixtures along with the chocolate and marshmallows.
Store the muddy buddies in an airtight container.

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Thursday, February 20, 2020

Make Your Dog Up A Special Treat

Offer your 4 legged friends some love. These dog biscuits are easy to make up and your best friend with 4 paws will love them. Make it the favorite treat by adding your own personal flavor choice that your dog loves. Try peanut butter, ground chicken, bacon bits, cheese or even some flavor extract



½ cup warm broth
2 cups whole wheat flour (or substitute) plus a little more for rolling
1 egg
1 tsp bacon fat or peanut butter (optional)
1-2 tbs crumbled bacon or cheese (optional)

Preheat the oven to 350 degrees and prepare a baking sheet with cooking spray or parchment paper.
Mix all the ingredients together and form a firm dough. Roll out on a floured surface ½ inch thick. Cut into strips or use a bone cookie cutter to form biscuit shapes.
Bake for 30-35 minutes or until lightly golden. Store at room temperature for up to 7 days or in the refrigerator for 2 weeks.

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Yummy Cream Puffs #Recipe

Cream Puffs



Pastry:
1 1/3 cup water
1 stick butter
1 1/4 cup flour
3 eggs

Filling:
1 cup whipping cream
2 Tbsp powdered sugar

Chocolate Icing:
1/2 cup Semisweet Chocolate, chopped
3 Tbsp cream

Preheat oven to 400 degrees
Heat water and butter in small pot until it just comes to a boil
Add flour to the pot all at once and stir until incorporated, continue stirring for 1 minute or until film starts to form on the bottom of the pot (about 1-2 minutes)
Add eggs 1 at a time and combine completely before adding next egg.
This will form a very soft dough that you drop by tablespoonful onto a parchment sheet lined cookie sheet
Cook for 23-26 minutes at 400 degrees until very light golden brown
Do not open the oven to check the puffs or they will fall, use the window to get an idea of color.
After the pastry comes out of the oven let them cool completely before assembling.

Prepare filling by whipping cream until soft peaks form, sift in powdered sugar and whip additional 5 seconds

Place chocolate in microwave for 15 seconds
Add cream, microwave for additional 15 seconds
Mix well, microwave in additional 15 second intervals, if needed until you can stir it until smooth.

To assemble:
Slice open
Top with dollop of whip cream
Dip top in chocolate and nestle on top of whip cream


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Wednesday, February 19, 2020

Chocolate Chip Cheesecake



CRUST
1 1/2 c. graham cracker crumbs
2 T. sugar
1/3 c. butter, melted
CREAM CHEESE LAYER
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1 t. vanilla
1 T. grated orange peel
TOPPING
1 c. walnuts or almonds, chopped
1 c. chocolate chips
2/3 c. flaked or shredded coconut

Preheat oven to 350 degrees. In medium bowl, mix graham cracker crumbs, 2 T. sugar, and melted butter. Press evenly into 9 x 13" pan. Bake 7 to 8 minutes.


In medium bowl, place cream cheese, 1/3 c. sugar, egg, vanilla, and orange peel. Use mixer to blend. Spread evenly over baked crust.


In small bowl, mix nuts, chocolate chips, and coconut. Sprinkle over top, pressing in lightly. Bake 25 to 30 minutes, until golden brown.

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