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Saturday, January 24, 2015

Goody Snack...Too Addictive

A friend recently convinced me that snowshoeing is fun. Boy was she right! We have done it a couple times this winter...I love it. I still have not bought my own pair but luckily our local sporting good store rents them for dirt cheap ($10). I have brought this yummy snack mix each and every time....mmm. In parentheses are the brands I use for gluten free substitution.


Scrumptious Snowshoe Snack
adapted from: http://www.tasteofhome.com/recipes/nacho-snack-mix

8oz pretzel twists (great value)
8oz pretzel sticks (great value)
8oz Cheez it crackers (vans brand)
8oz Cheetos/popped corn (pirate booty)
1/3 cup butter, melted
1/3 cup canola oil
1/2 pkg dry ranch dressing mix
1/2 pkg dry taco seasoning mix

In a large bowl combine pretzels, crackers and Cheetos  In a measuring cup combine oil and butter; stir. Drizzle over pretzels and crackers. Toss.  Sprinkle with seasonings. Toss again.  Bake on two parchment lined cookie sheets at 250 for about 70 minutes; stirring every 20 or so. During the last 20 minutes stir in the Cheetos/popped corn  Cool completely.  Keep in an airtight container or bag. NOTE: once I start munching it is very hard to stop....slightly addictive.

Tuesday, January 20, 2015

Absolutely Deadly (to the waistline)

Why do I have a sweet tooth?  I think I must take after my mom and grandpa (her dad).  I have always loved a good cookie.  It has been hard to find the perfect one since going gluten free. However these yummy delights do not disappoint.  They are splendid.  I hate admitting that I ate 2 for breakfast this morning. oops. ;P

Monster Cookies
adapted from: http://thepioneerwoman.com/cooking/2010/09/monster-cookies/

2 sticks butter, softened
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
1 T vanilla
3 1/2 cups oats, divided (2 cups pulsed in the food processor until 'floury')
1/2 t baking soda
1 t baking powder
3/4 cup chocolate chips
3/4 cup butterscotch chips
2 1/4 cups rice krispies cereal

Preheat oven to 375.  In a large stand mixer cream together sugars with butter.  Add eggs and vanilla; incorporating well. In a measuring combine oats, baking powder and baking soda; stir well. Gradually add to butter and egg mixture.  Slowly fold in chips and cereal. Scoop cookie dough (with a cookie scoop or tablespoon) onto a lined cookie sheet.  Bake for 12-15minutes.  Cool completely before removing from cookie sheet.  Serve with a cold glass of milk.

Sunday, January 11, 2015

Simple & Delicious

Today is my grandparent's anniversary.  If they were living, they would have been married 67years. I think of them often. This recipe is in honor of them.  I love and miss you, Grandma and Grandpa!

Crescent Roll Cinnamon Rolls
adapted from: http://www.thehungryhousewife.com/2012/03/crescent-cinnamon-rolls.html

1 pkg crescent rolls, separated into 8 triangles
1/4 cup butter, softened
1/4 cup sugar
1 T cinnamon

Preheat oven to 375.  Combine butter, sugar and cinnamon.  Spread evenly on each triangle.  Roll up as in making traditional crescent rolls.  Bake 10-12 minutes.

Thursday, January 8, 2015

From Dread to Love

When I was younger I detested brussels sprouts. However now they are one of my favorite vegetables.  This baby cabbage is so delightful now.  Here is a recipe that hopefully will turn your head too.

Brussels Sprouts with Cheese
adapted from: http://www.barefeetinthekitchen.com/2014/09/crispy-brussels-sprouts-recipe.html

2 lbs fresh brussels sprouts
1-2 T olive oil
1 t salt
1/4 t pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425.  Slice brussels sprouts and place in bowls.  Toss with oil, salt and pepper.  Place on a lined baking sheet.  Roast for 10 minutes.  Stir and roast an additional 5minutes.  Sprinkle with cheese just before serving.

Tuesday, January 6, 2015

Perfectly Rich & Tasty

On cold days of winter, warm and comforting food is the best.  I have been wanting stew for sometime  This recipe was perfect: creamy, rich and delicious.  It hit the spot.  SSP was not so sure of it at first but after he heard there might be popcorn for dessert-he changed his mind. BAP was a bit worried about the mushrooms.  Daddy convinced them if he ate them WITH the meat and everything else it was good.  All in all -- a successful meal (even if it was after several attempts).

Ben's Beef Stew
adapted from: http://iowagirleats.com/2013/12/16/beef-stew/

1 T vegetable oil
1 t dried thyme
1 large shallot, diced really small
4 garlic cloves, minced
salt/pepper
8oz button mushrooms, sliced
3 T butter, melted
3 T rice flour
1 lb stew meat, cut into bite-size chunks
4 cups beef broth
2 bay leaves
1 (small bag) peas/carrots mix

In a dutch oven heat oil.  Add thyme-let get slightly fragrant.  Toss in shallot, garlic, salt/pepper and mushrooms; saute until lightly browned (7minutes).  Add meat; brown about 8-10minutes.  In another bowl combine butter and flour.  Add butter mixture to meat, coating well.  Slowly add broth.  Then add bay leaves.  Boil; cover after lowering heat and simmer for 2 hours (stir once in awhile).  Remove lid and simmer some more for another hour or so.  Season to taste.  Add peas/carrots and cook for a couple minutes.  Remove bay leaves.  Serve over piping hot mashed taters.

Thursday, January 1, 2015

Blessings For The New Year

Happy New Year! Prayers for many blessings for all my wonderful readers and their families.
This new year will (hopefully) be filled with lots of fun and exciting recipes and traditions that our family shares. I will post these too. Until I get a chance I will leave you with this lovely prayer that I found in my Sunday Missal written by Venerable James Alberione, SSP.

Prayer to Jesus, Divine Master
Jesus Master, you have the words of eternal life.
Replace my thoughts with your thoughts, 
I want my thinking to be influenced by your teaching; 
I want to make decisions according to your standards.
You are the Truth, given to me by the Father.
Live in my mind, Jesus Truth!

Your life is the Way - certain, unique, true,
the way of love for the Father, 
the way of love for others to the point of total sacrifice.
Grant that I may understand your way. 
At every moment, may I follow you,
and may I refuse to follow
every way that is not yours.
What you want, I want; give me your will in place of mine.

Jesus, substitute your heart for my heart.
With your divine life, illumine my life.
You say, "I am the life." Therefore, live in me.
May your life be evident in my own living, 
just as happened with Saint Paul, who said,
"Christ lives in me."

Live in me, Jesus Master, Way, Truth and Life.
                                                                    Amen

Wednesday, December 31, 2014

New Years Eve Meal

Last year we had dinner and evening with friends.  This year is the same.  We had lasagna last yea made by our gracious hostessr; this year I offered to makie it. I will make a green version and a larger regular stand-by version. Here are the recipes I am making for dinner tonight with gluten free ziti/penne noodles. These recipes are delicious.

Baked Ziti
adapted from: http://www.tasteofhome.com/recipes/ziti-bake

3 cups ziti/penne pasta, cooked to just under al dente
1 3/4 cups meatless spaghetti sauce
1/2 pound ground sausage
1/2 medium onion, chopped
1 cup cottage cheese
1 1/2 cup shredded mozzarella
1 egg, lightly beaten
2 t dried spinach
1/2 t dried oregano
1/4 t garlic powder
1/8 t pepper

Preheat oven to  375.  Cook pasta; drain and set aside. Brown sausage with onion; drain off fat. In a bowl combine 3/4 cup sauce, cottage cheese, 1 cup mozzarella cheese, egg and seasonings.  Stir in pasta and meat.  Put some reserved pasta sauce in the bottom of a well-greased 8x8pan. Top with remaining sauce and mozzarella cheese. Bake about 45minutes covered with foil.  Uncover and bake an additional 5-10minutes.

Spinach Alfredo Lasagna
adapted from: http://www.familytime.com/recipe/ShowRecipe.aspx?recipeid=13419

1 jar Alfredo sauce
1lb sausage, cooked with 1/2 large onion and drained
1 (10oz) package frozen spinach, thawed and squeezed dry
1/4 t black pepper
16oz ziti/penne pasta, cooked to just under al dente
1 egg
2 cups shredded cheddar cheese
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese
 
Preheat oven to 350. In a bowl combine Alfredo sauce, sausage, spinach and pepper.  In another bowl  half of the cheeses with the egg. Grease a large 13x9 pan. Place some of the sauce mixture on the bottom of the pan. Place 1/3 of the pasta in the bottom of the pan; next top with 1/3 cheese mixture then finally 1/3 sauce mixture. Repeat layers until all ingredients are used up.  Bake for about 45minutes, covered.  Uncover and bake an additional 5-10minutes.