Enchilida Bubble Cake

1

lb lean (at least 80%) ground beef Save $

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.

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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.

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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

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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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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.

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Hot Chocolate Brownies

• 
  
• 
  
• 1/2 cup Vegetable Oil
• 1 cup Granulated Sugar
• 1 teaspoon Pure Vanilla Extract
• 2 Eggs
• 1/2 cup All-Purpose Flour, Or gluten free all purpose flour
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 cup Hot Chocolate Mix
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• Marshmallow Bits
• Rainbow Sprinkles

1. Preheat oven to 350°F.
2. Combine the vegetable oil, sugar, vanilla, eggs, flour, baking cocoa, hot chocolate mix, baking powder, and salt in a stand mixer.
3. Mix well until combined, and then pour into a greased 8-inch square pan.
4. Add marshmallow bits and sprinkles to the top of the brownie batter and bake for 20-25 minutes or until when a toothpick poked into the deepest part comes out clean. Remove from oven and let cool for 5-10 minutes, cut and serve.

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How Long Do Spices Last

Do you bake in the fall?? IF you answered yes have you also checked your spices to make sure they are up to date and fresh?? It is important during baking time that you have the proper ingredients and that they are fresh that includes the spices. It will only take a few minutes to ensure your spices are not expired. 

Here is a quick glance at spices that are most often used and an idea of how long they should last

• Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years
• Herbs (basil, oregano, parsley): 1 to 3 years
• Seasoning blends: 1 to 2 years
• Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
• Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
• Extracts: 4 years (except for vanilla, which will last forever)

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Frappe Pie #Recipe

A small Boston based coffee chain known as Coffee Connection brought the frappe to the U.S. during the 1980s. Following the introduction other larger retain chains would begin serving the frozen coffee beverage during the 1990s. Since those early times frappe's have been dressed up to fit the taste buds of individual consumers. However, the original definition of frappe meaning "to chill" has been extended to become a favorite of many world wide. 

3/4 c. coffee

3/4 c. half and half

1 packet instant chocolate pudding mix

1 container Cool Whip (8 oz.)

2 tbsp. chocolate sauce, plus more for drizzle

1 chocolate graham cracker crust

1 can whipped cream

1. Mix coffee and half and half, then stir in pudding mix, beating with a whisk or electric mixer for about two minutes, or until thickened slightly and frothy. Fold in Cool Whip and chocolate sauce until just combined.
2. Pour the mixture into a chocolate graham cracker crust and freeze for three hours, until set.
3. Just before serving, top each slice with a swirl of whipped cream and a drizzle of chocolate sauce

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National Flower Day

October 7th 1986 President Reagan signed a proclamation making the rose the national flower. The rose is still celebrated on this day the 7th of October. 

The flower commonly known as the rose is designated and adopted as the national floral emblem of the United States of America, and the President of the United States is authorized and requested to declare such fact by proclamation.

Title 36, Chapter 10, §187
United States Code

With over 100 species of roses the rose bush is very popular in many areas. It may surprise you that the rose is primarily native to Asia. There are a few roses that are native to North America, Europe and even Africa. Likewise their scent, color and shades may vary as well. 

Parts of the rose may be eaten and have been used in medicinal properties as well. Art, music and literature all in one fashion or another have been represented by roses. Roses grow in all 50 states and it may be no surprise how roses have played a significant role in the U.S.A 

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