Hobo Packs

One of my mothers favorite things to grill is hobo packs so easy to make and the best of memories. These foil wrapped packs of food were first introduced to us through a girl scout picnic when I was yet in grade school. This recipe I am sharing was found here

• Ground Beef
• Onion
• Potatoes
• Baby Carrots
• Aluminum Foil
• Dale's Sauce (optional)

Instructions

1. Make patties out of the ground beef. Peel and slice onion. Slice potatoes into chunks. Place each patty in the center of a large sheet of foil. Top with onion, potatoes, and carrots. Add 2 T of sauce, if using. Close packet and seal well. Bake in oven at 350 for 45 minutes to an hour, or until done.

shared here and at

Friday Food Frenzie
Becoming Martha
Strut Your Stuff Saturday
Foodie Fridays
Serinity Saturday

Daily Thankful

 

Thankful Thursday a day to share what I am thankful for in my life. The truth is that I am thankful every day in my life. Praise is so much better to give back than complaints (which are very easy)

 

Today I found out that a co-worker of mine that was ready to move on to another job within a week of time has now got the chance to stay where we are employed. The company has decided to give her a promotion since a job has opened up. I love this for her but also pray that she finds the right thing for her.

 

I am also loving the beautiful weather. Oh my such a lovely day we had today I so look forward to more of these. I also look forward to heading to my grandsons home this weekend. Yes, after not seeing my grand children for a month the weather has finally improved enough to head north to see the babies. I simply can not wait.

 

Finally for this short list I am so happy to see that my eldest son found a chance to get a few extra winks of sleep

 

 

 shared here

Valentine sugar Cookies

1/2 cup unsalted butter, softened 1/4 cup shortening
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Mix butter, shortening, sugar, eggs, and vanilla thoroughly.

Stir flour, baking powder, and salt together.

Blend butter mixture and flour mixture.

Divide dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour or overnight.

Heat oven to 400 degrees.

Remove dough from refrigerator and allow to sit on the counter for 15-30 minutes, depending on the temperature of your kitchen.

On a board that has been lightly floured with a mixture of flour and confectioner's sugar, roll dough until it is 1/4 inch thick. Cut with your favorite cooky cuter.

Place on an ungreased baking sheet. Top with colored sanding sugar, if desired.

Bake 6 to 8 minutes, or until cookies are a delicate light golden color.

Cool on a wire rack. If desired, decorate with Easy Cream Icing.

Makes 3-4 dozen cookies, depending on the size of the cutter

Easy Cream Icing

1 cup sifted confectioner's sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1-3 Tablespoons cream, milk or water
food coloring or icing tints

Blend sugar, salt, and vanilla.

Add liquid (cream, milk, or water) 1 tablespoon at at a time until icing reaches a spreadable consistency.

Add food coloring.

Spread on cookies with an off-set spatula.

Makes icing for 3 to 5 dozen cookies, depending on size.
Recipe source Betty Crockers Cooky Book
shared here and here and here and here

Sibling Rivalry

Love this because I can only imagine the sibling rivalry that was going on and poor old MOM!!!

shared here

Taco Soup

2 pounds ground beef

1 envelope taco seasoning

1-1/2 cups water

1 can (16 ounces) mild chili beans, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chilies

1 can (4 ounces) chopped green chilies, optional

1 envelope ranch salad dressing mix

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

This is a taste of home recipe. February 4th is National Soup Day so why not plan on cooking up a batch of this. Sure to please the family

Monday Music Moves Me To

When things dont look so well just take a stance upon or knees and praise him for all he has done for us. This is a bit of wisdom that was passed down through the years from many members of my family. Today, I share a couple of my favorite songs with you.

Garden Vegetable Lasagna

Share this great recipe with your family and start them on the good eating pathway to a healthier diet

This recipe I found here offers awesome recipes the whole family may agree on.

 

 

1 container (15 ounces) ricotta cheese

8 oz. shredded mozzarella cheese (about 2 cups)

2  eggs

Store Brand Eggs 2.5 dz For $3.98
Large White
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Store Brand Eggs 4 For $5.00
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4  medium carrots, shredded (about 2 cups)

Store Brand Carrots 2 lb For $2.50
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Store Brand Carrots $3.99
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1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained

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9 lasagna noodles, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce                                        

Grated Parmesan cheese

 

                            

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese. Bake at 400 degrees F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

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To thaw the broccoli, microwave on for HIGH 4 minutes.