Meatball Sub

 

• One of our families friends to have on family night and any night we are entertaining the younger crowd is meatball subs. Have you ever tried them?? They may become a favorite of yours as well. If you like the recipe please leave a comment letting me know you visited. 
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• 16 frozen cooked meatballs
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  2 cups marinara sauce
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  3 tablespoons butter, melted

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¾ teaspoon garlic puree (or finelg minced garlic)

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  Kosher salt
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  ½ tablespoon chopped fresh parsley, optional
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  4 hoagie buns, uncut
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  4 slices provolone cheese
• ½ cup shredded mozzarella cheese
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  2 tablespoons grated Parmesan cheese

• Preheat oven to 350°F.
• Place meatballs and marinara sauce in a saucepan. Heat over medium-low heat for 20-25 minutes or until heated through.
  16 frozen cooked meatballs,2 cups marinara sauce
• Meanwhile, stir together butter, garlic, parsley and pinch of salt. Set aside.
  3 tablespoons butter,,¾ teaspoon garlic puree,Kosher salt,½ tablespoon chopped fresh parsley,
• Hollow out a long rectangular shape in the hoagie buns using a serrated knife, being careful not to cut all the way through the buns. Remove the excess bread and discard or save for homemade breadcrumbs or croutons.
  4 hoagie buns,
• Brush interior of rolls with garlic butter. Place rolls in casserole dish or on sheet pan and bake for 5 minutes.
• Remove rolls from oven and line each bread cavity with a piece of provolone cheese. Add four meatballs and desired amount of sauce on top of cheese in toasted bread cavity. Sprinkle 2 tablespoons mozzarella cheese over each sandwich. Bake for another 5 minutes or until cheese is melted.
  4 slices provolone cheese,½ cup shredded mozzarella cheese
• Remove from oven and sprinkle each sub with ½ tablespoon Parmesan cheese. Serve immediately with any remaining sauce.
  2 tablespoons grated Parmesan cheese

Saturday 9

 1) In this song, a tall, handsome man asks Taylor Swift to drive away with him to escape the crowds. Where were you headed when you most recently got behind the wheel? 

I was with my son in law and we were headed to the grocery store. 

2) She sings about memories of a romance that just "follow you around." Is anyone special on your mind this morning? (It doesn't have to be a romantic partner.) 

A good friend whose father in law was in a terrible wreck He is not doing so well

3) The lyrics reference sunset. Now that it gets dark earlier, do you find yourself watching the sun set more often?  

It seems to come to soon before we know it it is dark

4) The video for this song takes place on a movie set. Swift said it was inspired by tales of Elizabeth Taylor and Richard Burton embarking on a love affair while co-starring in Cleopatra. Elizabeth and Richard fell in love in Rome, while this video was filmed outside of Gaborone, Botswana. In your wildest dreams, which of these exotic locales would you rather visit: Rome or Gaborone? 

I have never thought about going to either location. My thoughts are normally in the mountains somewhere

5) In homage to Elizabeth Taylor, Swift went from blonde to brunette for the video. Do you have an appointment with a stylist between now and year end?  

No my hair is long and dark just like I like it

6) Both Taylors (Swift and Elizabeth) often wore the color purple. What color dominates your wardrobe? gray

 

7) In the video, Taylor Swift's leading man is Scott Eastwood, son of Clint. Though not as famous as his dad, Scott works steadily and has more than 30 TV and movie credits. Can you think of another second-generation performer who followed his or her parent into show business?

not at the moment

8) In 2014, when "Wildest Dreams" topped the charts, Paul McCartney had to reschedule tour dates so he could recover from a bout with the flu. How are you feeling this morning? 

headache and backache youngest daughter and her husband diagnosed with covid. 

9) Random question: How many different zip codes have you lived in throughout your life?  

I have only lived in 3 different areas

Christmas Cookie Recipe : Cathederal windows

 For many the holidays are made special by the many colors that can be seen during Christmas. This recipe helps us to remember the beautiful church windows with the many colors that shined through. The recipe is known as Cathedral cookies and with just a few ingredients can be made up quickly. 

This recipe will make about 60 cookies

1/4 lb butter or margarine

12 oz semi sweet chocolate chips

1 cup chopped walnuts

12 oz multi colored mini marshmallows

7 oz sweetened grated coconut 

Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Toss marshmallows and nuts in a large bowl; stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm. Before serving, unwrap from waxed paper and cut into 1/2" slices.

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Weekend Potluck

Yankee Doodle Dandy Treats to say Thank You to the Vets

 

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

--or--
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
--or--
6 cups Kellogg's® Cocoa Krispies® cereal
1 1/2 cups white chocolate morsels
1 tablespoon vegetable oil
3/4 cup powdered sugar
2 tablespoons water
Red-, white- and blue-colored sprinkles

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
4. Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
5. Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red-, white- and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4- x 1-inch strips. Best if served the same day.

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Pizza Soup

 Pizza Soup

--2 jar (14 oz) of pizza sauce
--3 empty jars full of water (this time I used lg can of tomato juice- much better)
--3 green bell pepper, seeded and chopped
--1 fresh, chopped jalapeno
--1 lg red onion, chopped
--1 jar sliced mushrooms
-- 2 lg can petite diced tomatoes
-- 3 lb ground turkey or beef or Italian sausage-any kind (turkey, chicken, pork,etc whatever meat you prefer
--1 lg sliced pepperoni, sliced in quarters or as circles
--8 fresh basil leaves, chopped (or 1 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (I don't add the pasta to the soup...I let people add it themselves)
--shredded mozzarella cheese (to add later as a topping)

Use a large Crockpot for this recipe. Serves 10-12 hungry adults with leftovers. Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths (or dump in the other meat raw as it will cook in the crockpot) Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water (or lg can of tomato juice). Cover and cook on low for 7-9 hours for the flavors to meld. Thirty minutes before serving, add the dry pasta. It can take 20-30 min to cook. I prefer to make the pasta separate and let people add it to their soup.

Garnish/top with shredded mozzarella cheese. Serve w/ garlic bread! YUMMY-OOOoohh

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October great time to spend more time with family and friends around the table

 October is the time of year when life starts to settle down a bit. Summertime will find our growing family where my children are grown and my grandchildren ranging from 4 to 14 are often busy as well. By the time fall gets here I am ready to settle down just a bit and take a deep breath and catch up with family. Others must feel the same way as October has been known as Eat better, Eat together month. 

Food has been celebrated for centuries and shared in groups possibly even longer. There has been historical individuals to be remembered by food as well. The Earl of Sandwich, a notorious gambler that never wanted to leave the table to get something to eat. Thus the sandwich was invented so that he would not have to leave the table, rather be able to sit and play cards longer. 

Not all of us have the same schedule and some may not be able to sit around the table at dinner time with the family. This should not be an excuse as there are other times such as breakfast, brunch, or even lunch where we can join together and enjoy a meal. At other times when we join together at banquets, barbqs, holiday meals or parties we can get together and enjoy the food while catching up with each other. In addition, it may help us pay more attention to what we eat, our manners and etc... 

Helping each other prepare the meal, set the table, clean up the meal etc... is always great as well. This may be found to be a great time to truly communicate with each other as well. It is a great idea to get a routine where meals are prepared, served and cleanup is done. 

So better eating and chatting to you. Make sure everyone has a fair chance to share their opinion and any topic (considering) that they would like to talk about. 

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Angel Lush Cake Recipe

 

1 can crushed pineapple in juice, undrained

1 (3.4 oz. ) pkg Jello vanilla flavor instant pudding
1 cup thawed cool whip whip topping
1 pkg (10 oz.) pound angel food cake cut into 3 layers
10 small fresh strawberries

Mix pineapple and pudding. Stir in cool whip. Stack cake layers on plate. Spread pudding mixture between layers and on top of cake.
Chill 1 hour and top with berries

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Farm Safety Awareness

 Driving back from my sons house the other day we passed many fields where farmers were busy working. I can recall the long days that my grandfathers would put in the fields during autumn. Both of my parents grew up on farms in central Illinois and I was then able to enjoy visiting and gaining memories of my hard-working grandparents on working farms. Perhaps one of the busiest and dangerous time of the year was in the fall during harvest. Trucks, trailers, combines and more were all in the field during this busy time. 

Risk of injury and farm hazards are very present during harvest times not only then but for the farmers of today as well. The machinery, chemicals, grain bins, the heat, and more compact the situation. In fact, the only industry that has more injuries and fatalities. in the United States is the mining industry.   

Statistics show that the months of April thru September is the time period that more deaths due to farming are highest. This has only declined thru the years is due to making the equipment safer. Working on the farm can be dangerous and nearly daily hazards. Thus farm workers should be aware of these dangers and protect their selves. Wearing protective clothing as well as gloves, hearing protection and safety eye wear will help protect as well. If you are a farm worker I salute you as it is where it all started for our family and you all are very much needed. Using your experience to prepare the generation behind you will help ensure hazards may not be as deadly. 

The National Safety Council has been striving to raise awareness on safety issues in rural communities since 1944.

Dorito Chicken casserole

1 (14.5 ounce) package nacho cheese-flavored Doritos, lightly crushed

2 ½  to 3 cups rotisserie chicken, shredded and cut into small pieces

1 can black beans, rinsed and drained

1 (15.25 ounce) can corn, drained

8 oz. colby jack cheese, shredded and divided

1-10 oz. mild diced tomatoes and green chiles (Ro-tel)

1- 4 oz. can green chilies

1 (10.75 ounce) can condensed cream of chicken soup

8 ounces sour cream

1 tablespoon taco seasoning

Cilantro for garnish, optional

Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Spread half the crushed chips into the bottom of the prepared baking dish.

In a large bowl, stir together the chicken, black beans, corn, 1 cup of the cheese, Ro-tel, green chiles, cream of chicken soup, sour cream and the taco seasoning. Spread the mixture evenly over the chips in the baking pan.

Bake for 20 minutes. Spread remaining chips evenly over the top, then sprinkle with the remaining cheese. Bake another 5 to 7 minutes or until the cheese is melted. Garnish with cilantro, optional.

Caramel Custard

 

Milk- 500 ml / 1/2 ltr

Sugar - 50 grams + 3 tblspn for making caramel

Eggs - 3

Vanilla Essence - 1 tblspn

Water - 1 tblspn

Preheat the oven to 190 Degree C / 375 Degree F. 

Start by making the caramel. In a nonstick pan add sugar and 1 tblspn of water and swirl the pan to help it to melt down.

Let the caramel come to a boil allow it to bubble up till it turns golden brown. Don't stir the pan  which results in a sticky caramel. Pour this caramel in a baking pan and spread it evenly.

Now whisk eggs, sugar and vanilla till light and fluffy. Add in milk and mix well. Pour this through a sieve and pour it over the caramel.

Now take a bigger pan and fill it half way with water. Place the caramel pan inside that pan and bake it for 45 mins.

Allow it to cool a bit. Put into the fridge for around 3 hours.

Now release the sides with a knife and place a plate over the tin and holding the tin carefully,  invert the tin.Now tap the top of the tin carefully and lift it for a lovely caramel custard.

Serve chilled.

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Caramel Pumpkin Poke Cake

 1 box Spice Cake Mix 16 oz

3 Eggs

1/4 cup Water

1 can Pumpkin Puree 15 oz

9 oz Caramel Ice Cream Topping

8 oz Frozen Whipped Topping

1/2 cup Toffee Bits

Preheat oven to 350 degrees. Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes. Pour into lightly greased 9x13 cake pan. 

Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.

Cool completely (you can place in the fridge or freezer to cool if desired).

When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake. Poke halfway down the cake, not all the way to the bottom. Pour ice cream topping in holes and over cake. Spread whipped topping over cake and sprinkle on toffee bits.

Refrigerate 2 hours before serving.

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No Bake Bars #recipe

 1 cup granulated sugar

1 cup light-color corn syrup

2 cup peanut butter

3 cup crisp rice cereal

3 cup cornflakes

¾ cup butter

4 cup powdered sugar

2 4-serving-size packages vanilla instant pudding and pie filling mix

¼ cup milk

1 12 ounce package semisweet chocolate pieces

½ cup butter

Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside. 

In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan.

For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.

For frosting, in a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. To serve, remove set mixture from pan by lifting foil. Place on a cutting board; cut into bars. Makes 64 bars.

Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

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Pumpkin Corn Chowder

 My daughter finds herself in amongst the many that love pumpkin. Not just the taste but the scent, wording pretty much anything that has to do with pumpkins. This is also the time of year that farmers here in Illinois and states surrounding us will be harvesting the crops. One of the many grown is corn. So it simply makes sense to combine both pumpkin and corn in a lovely meal that will fill one up. I hope you enjoy leave a comment please if you do try. 

½ cup diced pancetta

4 tablespoons butter, divided

1 tablespoon minced garlic

1 cup diced onion

½ cup diced celery

1 cup diced carrots

1 quarts chicken or vegetable stock

1 ½ pounds diced pumpkin, see note

1 peeled and diced large Russet potato (1 ½ – 2 cups)

¼ cup fresh parsley chopped

¼ teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 ½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

• 1 ½ teaspoons ground coriander
• 1 teaspoon garam masala
• 2 15-ounce cans creamed corn
• 1 pound frozen corn
• 1 15-ounce can pumpkin puree
• 3 tablespoons flour
• 2 cups heavy cream (one pint)
• Optional toasted pumpkin seeds for garnish

1. In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.  Add garlic, onions, celery and carrot and cook 5 minutes. Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt , pepper, coriander, cream corn, frozen corn and pumpkin puree. Bring to boil, simmer 10 minutes or til veggies are tender.                                                                                                                            While soup is cooking, place 2 TBSP butter in medium sauce pan and let it melt. To the melted butter add flour and cook 2-3 minutes Add few ladles soup to the flour mix and stir til thick. Then place mixture back into soup and stir. Mix in cream and taste for seasoning. 

To toast seeds place in pan and heat over medium heat til roasted about 5 to 6 minutes

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