Lentil And Black Bean Soup

I can thank my niece, Melissa, for this yummy recipe. I don't know, maybe you have to be a runner to love it. Either that or you just have to be healthy minded. Then again  you might just love this recipe if you love good soup. I love to run, I love to be healthy 
and I love good soup. There ya go, this recipe is a winner!


Lentil and Black Bean Soup 


1/2 lg. onion
1 minced garlic clove
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. paprika
2 c. vegetable broth
1 tbs. tomato paste
1/2 c. lentils (rinsed & picked through)
1 c. black beans (canned, drained & rinsed)
1/4 tsp. salt & 1/4 tsp. pepper
juice of 1 lime

Chop onion & saute in pot on med. heat until soft. Add garlic clove, chili powder, cumin & paprika - saute 1 min. Add vegetable broth & tomato paste; bring to a boil. Add lentils, cook until tender, about 30 minutes. Partially mash black beans; add to soup with salt, pepper & lime juice. Cook 5 minutes. Garnish with cilantro.

I love this soup! It tastes great after a long run on a chilly day, and it is very healthy. Hope you like it as much. Enjoy!

Fabulous Pumpkin Pie

The name speaks for itself. Therefore I don't need to go into a long discourse about just how wonderful this pumpkin pie is. Just trust me.

Ingredients

1 (29 oz) Can of Libby's Pure Pumpkin. Do not make the mistake of using a different brand. Nuff said!

1 cup White Sugar

3/4 cup packed Brown Sugar

2 and 1/2 tsp Cinnamon

1 tsp of Nutmeg

3/4 tsp of Ginger

1/4 tsp Cloves

4 Eggs

2 Cans of Evaporated Milk

2 - 3 unbaked pie shells

Remember your pie is only as good as your ingredients, so buy the best not the cheapest!

Mix all the ingredients together and pour into your shells. This will make two 9 inch pies and I can usually squeak out a third one in a smaller tin.

I prefer to bake my pumpkin pies in glass, but I have used tin. 

I like to wrap the edges with tin foil. I hate over browned edges.

Bake 15 min. one 425. Reduce heat to 350 and bake 40-50 min. longer. Poke it with a tooth pick. When the pick comes out clean it's done.

Pumpkin Cookies

There is this thing called E A S Y. And if you look up Merriam, she'll tell you it means, "Causing or involving little difficulty." After reading Ms. Webster I tried to find a word to describe this cookie that is easier than easy, because when you make these cookies you will want to sing and dance around your kitchen in a joyous manner and expound to the world on how you just made the easiest recipe 'EVaaaaar!' Besides being simple to make this cookie is also yummy to eat. Nuff said!

You'll only need two ingredients to literally whip up this recipe;
1- A spice cake mix (although if you have a yellow cake mix you can improvise with it. The only outcome of using a yellow cake mix instead of a spice cake mix is, your cookie will just be a tad boring.)

and...

2- A 15 oz can of Libby's pumpkin.

That's it folks. Wow, finally a recipe I can remember in my head when I get to the store!

Now here's the skinny on how to make it. Ya ready?

Get yourself a bowl put both ingredients in it and mix it nice and creamy like. Yup, that's it! Told ya it was easy!

Bake at 350 for 12-15 min depending on how big you make the cookie. I'm not saying it's the law or anything. I'm just giving you a rough idea. If you want me to be more precise, cook it till it's done folks. Stick a tooth pick in it and if it comes out clean, take it out of the oven. If not cook it some more. Mine took me 15 min. I like my cookies big!

Now here's a little side note. There are two ingredients you can add to this recipe if you want to jazz it up. Yesterday there was a war goin' on at my house as to which ingredient to add. The milk chocolate chippers won out. But I tried my hardest to put raisins in them instead. Really I did! I love raisins. So you can add stuff like nuts too if your family will let ya! My family has enough nuts in it, no pun intended. They won't let me add anymore!

Also you can dust the top of these cookies with powdered sugar or drizzle a little cream cheese frosting all over it. I like to tell people these things because I have had so many complaints about this cookie being way to easy! There now, does this post finally look long enough. Hahahahah Welcome to baking the easiest cookie ever. Easy/Peasy ---Pretty darn tasty too I might add!

Pearl's Chili (easiest recipe ever)

My mother was a good cook. In honor of her today and how bad I miss her, here is her easy delicious recipe for how to make the best Chili ever! If you mess this up, you had better give up cooking all together. It's the simplest recipe you'll ever make. The tastiest too! Ok, so I'm prejudice. I've been eating this chili for at least 54 years! And yes that's me as a baby sitting on my mother!

Two 30 oz cans (I use Western Family) -undrained-Chili Beans. (I never cook my own! YUCK, that would ruin my mother's recipe. hahaha)
Two 46 oz cans Tomato juice.
Two pounds ground beef.
Two BIG HEAPING scoops of REAL butter! (My mother never made anything without real butter! She lived to be 90. I'm following in her path!)
Chili powder to taste and liking.
A smidgen of beef bouillon.

You're going to love making this!!!

Brown the beef in a large soup pot. Drain off the grease. Add the beans and tomato juice. Warm it. Sprinkle with Salt, pepper, and Chili powder to taste, stir and sprinkle again until you like the flavoring. Don't over do it! Sprinkle a little granulated beef bouillon in. Not too much. Just enough to give it a little warm flavor that brings out the beef. Stir in the butter.

Just a side note. I like my Chili really juicy. I even a cup a water to my recipe. If you like less juice, just add less tomato juice and no water! Heat piping hot and serve.

Every Halloween I make this. So did my mom. Love her dearly! Miss her horribly!

HAPPY HALLOWEEN!

Hearty Beef Bake

Need to use up that Zucchini from your garden? Try this Hearty Beef Bake. It's easy and it taste delicious. Now you know what I'm having for dinner tonight!

The How To
Brown up a pound of ground beef along with a medium chopped onion in it. Drain the grease off.
Salt and pepper it good.
Stir in a cup of cooked rice. White, brown, any kind you prefer. Mix that together with the beef and onion.
Chop up a nice large red tomato. I like to mash mine. You can add more or less as you prefer.
Pam your casserole dish and place the beef mixture in the bottom.
Cover with  two cups of thin sliced Zucchini, I like to use yellow and green. Now cover the zucchini with your chopped or mashed tomatoes.
Next take a 19 oz can of Progresso vegetable classic tomato basil soup and pour over the top.
Pam your tin foil and cover the casserole mixture. Bake at 375 for 25-30 min. Take tin foil off and add two cups shredded mozzerella cheese, cover again with tin foil and bake another 10-12 minutes or until cheese is melted.
(I like to season this with a little Italian seasoning before I bake it.) That's an option for you.
Enjoy!

Happy Cooking

Raspberry Pistashio Blossoms

I like things quick and simple.

I like things sweet.

I like things that taste good. 

I like Raspberry Pistashio Blossoms.

It's everything I like!

Ingredients

6 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg white, lightly beaten
1/2 cup finely chopped pistachios
6 tablespoons raspberry preserves
1 cup powdered sugar
2-3 tablespoons orange juice
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

Instructions

Spray counter lightly with non-stick cooking spray. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle. Place on a large sprayed baking sheet and brush tops of rolls with egg white. Cover with sprayed plastic wrap and let rise until double in size. Place pistachios on a plate. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere. Return rolls to baking sheet. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals. With fingertips, make indentation in center of each roll. Spoon 1 tablespoon preserves into each indentation. Bake at 350°F 18-20 minutes. Remove from baking sheet and cool completely on wire rack. Combine all remaining ingredients until smooth and drizzle over cooled rolls.


Recipe brought to you by Rhodes, my family's favorite!

Taco Soup

Can you have to many taco soup recipes? I don't think so. This recipe is a five star hit. Has a little twist to it with a package of Ranch Buttermilk Dressing. Try it! You won't be sorry! Nope, not one bit!!!

The How Too

• Brown 2 pounds ground beef.
• add and saute 2 cups diced onions.
• Add the following;
• 2 (15 1/2-ounce) cans pinto beans (undrained) 
• 1 (15 1/2-ounce) can pink kidney beans (undrained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package Ranch buttermilk salad dressing mix
• Stir all ingredients together and simmer for ten minutes.
• Dish up with Corn chips, for serving.
• 
  
• Optional Below:
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Recipe by Paula Deen :) Happy Cooking

Curried Chicken and Almond Cups

Found this little goody of a recipe today. I stumbled on it quite by accident. I can't wait to make it for our next family barbeque. It looks so easy. That's my kind of recipe.



Printed version below

Curried Chicken and Almond Cups
Ingredients

• 1 can Pillsbury Golden Layers refrigerated buttermilk biscuits
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cooked chicken
• 1/4 cup slivered almonds
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.

In a small bowl, mix the sour cream with the mayonnaise, shredded chicken, almonds, curry, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup.

Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving.

dinnertool.com

Applesauce Oatmeal Cookies

It's the maple syrup that will get you!

Yup, 

This is your only warning!

You're about to be addicted!

Oatmeal Applesauce Cookies with Maple Icing

4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup applesauce, unsweetened
1 + 1/2 cups old-fashioned rolled oats
1 + 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup raisins or dried cranberries

Icing:
1 + 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup

 
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and sugars, add egg and applesauce, mix until well blended, 2 to 3 minutes.

2. Mix in oats, flour, cinnamon, baking soda, baking powder, and salt. Mix in raisins or cranberries.

3. Using a 1 1/2-inch ice cream scoop or 1/4 cup measure, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

4. Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set. 

Tip: For a thick cookie, refrigerate batter for an hour before baking, they won't spread as much.


After you make these, pop one in your mouth, savor all it's warm and tasy goodness. . .this is the part where I say, "Told you so!"

Easy Lemon Cookies

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup powdered sugar for decoration

Preheat oven to 375 degrees
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until well coated. Once sugared, put them on a ungreased cookie sheet.
Bake for 6-9 minutes.
Bottoms should be lightly brown and the insides chewy.

For a crunchier cookie, or to use this cookies with the Blackberry parfait, just press flat with a fork and bake a bit longer.

Blackberry Parfaits

Summer is finally here and this little recipe is sure to be a hit. It's light, it's refreashing and it tastes divine! The best part however is how easy and quick it is to whip up.

Blackberry Parfaits
2 cups fresh, ripe blackberries, rinsed and drained
1/4 Cup sugar, that is if you can restrain yourself. I merely start with a fourth and then depending on the tartness of the berry, add a bit more, ok maybe quite a bit more. You can never add to much sugar, right?
4 dry crunchy lemon cookies, crumbled
2 cups vanilla frozen yogurt.

Combine blackberries and sugar; let stand 15 minutes. Layer berries, cookie crumbs and frozen yogurt in glasses. Serve immediately. Serves 4

282 calories, 4g fat, 10mg chol, 4g prot, 53g carbs, 38g sugars (if following the reccomended allowance.) 4g fiber, 150mg sodium.

All American Salsa

"Where Liberty dwells, there is my country!"

Ben Franklin

Don't miss out on this recipe! My cute daughter made it for me once and now it's a constant menu item on any summer family barbeque. It might have that familiar Mexican flavor, but this Salsa is an All American recipe. You're going to love it!

Fresh Summer Salsa Recipe

7 or 8 diced Roma tomatoes (if small get 8)
1-2 diced cucumbers (depending on size)
2 cans shoepeg corn
1-2 Tablespoons dried onion
½ cup Olive Oil
¼ cup Apple Cider Vinegar
2 plus Tbsp Cholula sauce
1 plus Tbsp Green Tabasco suace
1 plus Tbsp dried Cilantro
1 tsp Salt
some pepper
(add or take away from the sauces according to spice preference; note: it gets hotter the longer it sits) For those that like it hot and spicey, throw in some red tobasco sauce too.

Mix together. Let sit long enough for the dried onions to hydrate. Enjoy with favorite tortilla chips! Yum!

Happy Birthday America! Land that I love!

This is the post after the post! Thanks Em for posting this on the blog in honor of my birthday!!! I've been literally bugging the tar out of Emilyn to give me this recipe. There for a while I was beginning to think she was holding out on me as a form of torture. This salsa has become my absolute favorite. Every time we have a party or a gathering and Em asks, "What can I bring?" I nod my head and request her salsa. Thanks Em, Love--- Love--- Love it!!! I'm so glad you are such a wonderful daughter and wonderfully good cook too!

Broccoli and Bacon Salad

One last delicious salad from my friend Kelly. You can never have too many salad recipes for summer!

Broccoli and Bacon Salad

2 heads broccoli broken up into small pieces
3 green onions, minced
4 slices of cooked and crumbled bacon
1/2 C. dry cranberries
1/4 C. sunflower seeds (shelled, salted)
2/3 C. mayo
1/4 C. sugar
3 T. cider vineagar
salt and pepper to taste

Toss broccoli, onions, cranberries, bacon and sunflower seeds together. Whisk remaining ingredients together until sugar is dissolved.
Pour dressing over broccoli mixture, toss together and let marinate for an hour before serving.

South West Pasta Salad

She's the Recipe Queen.

And once again I have to thank Kelly Annie for sharing!

Now I haven't tried this yet, but rest assured if it comes from Kelly's kitchen then it's gaurenteed delish!

1 pkg. (12 oz) egg noodles, cooked and cooled
1 red bell pepper
1 yellow or orange bell pepper
1 can black beans, rinsed and drained
1 C. frozen kernel corn, thawed
1 C. jack or pepper jack cheese
1 bottle (12 oz.) creamy French dressing
Salt and pepper to taste

In a bowl, combine all ingredients except dressing. Toss with half the dressing and chill 1 hour. Gradually add remaining dressing to desired consistency just before serving.

This is a great salad. It is different from the usual cookout fare. If you want to spice it up a little add some cayenne pepper maybe? It would be great with a bit of heat.

Baked Potato Salad

I know it's been forever since a new recipe has appeared. 

Don't faint!

Who can't use a new potato salad recipe? Personally God did not make a bad potato in any form and I'm quite certain potatoes were my first real love! To this day I cannot turn one down no matter what it's fashioned like. Whether chip, baked, mashed, fried, or any other form, I love them all. Dress them how you like. They can be draped and drenched in cheese, gravy, butter, ranch dressing, ketchup, you name it. I love potatoes!  Thank you Kelly Annie for sharing this delightful recipe! YUM!

5 russet potatoes, cubed and cooked
1/2 C. finely chopped onion
1 C. mayo
1 C. sour cream
1 Tbsp. mustard
1/4 C. milk
salt and pepper to taste
1 lb. bacon, cooked and crumbled
2 C. grated cheddar cheese
2 T. fresh chives, chopped

Mix potatoes and onion together in a bowl. Set aside.
In a separate bowl, combine mayo, sour cream, mustard, and milk until creamy and smooth. Spoon over potatoes and gently stir until completely covered. Season with salt and pepper. Just before serving, fold in cheese, bacon and chives.

Just for you Mom and in honor of Grandma Pearl

So, we too have taken up a collection of these cute little glasses the good people of Old English keep producing. However, our taste buds do not agree with eating it as a spread on celery. I hate celery! Sorry Grandma, it's the strings. I'm weird. So how then were we to use the orange stuff when we just wanted the glass. I thank my sister-in-law for this recipe.
You'll need a stick of butter, softened(not melted). A loaf of French Bread sliced in half lengthwise. One glass of Old English. Mix the butter and orange stuff together. Spread on bread and broil on Hi until golden brown. Slice and watch it disappear. Ours did, which is why I have no end result picture. I'll do better next time mom. Enjoy your new way to use Old English!

X-Rated Recipe ---Sour-On-Sex-Pie

As you well know, the Crow's are pie makers. And I was so excited when I stumbled onto this recipe today... Sour-On-Sex-Pie. (I just had to say it twice.) I must admit, it was the name that drew me to it.  And I laughed at the fact I found the recipe at the gynecologist's office. I was so happy I came home with more than just a pap smear!

Food with the word "Sex" in it??? It has to be good right? I'm not going to expound here. I'm going to keep my x-rated thoughts to myself. Although when I get the pie made, I might be forced sit in bed and eat it naked. Oh dear, I probably ruined your appetite!

Ok, so come this weekend, you know what I'll be doing... I love lemons!

Crust
1 1/4 gingersnap cookie crumbs (I read the first ingredient ---gotta be good!)
3 tablespoons sugar
4 tablespoons unsalted butter melted

Filling
1/2 cup FRESH lemon juice (about 2 lemons)
1 cup of sugar
4 large egg yokes
2 large eggs
6 tablespoons butter, cut into pieces
1 tablespoon lemon zest (about one lemon)
1 cup whip cream

Preheat the oven to 350 degrees.

The crust: Stir together all ingredients, and press into a 9 inch deep dish pie plate. Bake 8 to 10 minutes. Cool.

The filling: In a wide sauce-pan, whisk together lemon juice, sugar, egg yolks and eggs. Cook over medium low heat, whisking constantly until the mixture thickens, about 5 minutes. Immediately pour it through a sieve set over the metal bowl of an electric mixer; whip on medium speed, adding the butter, piece by piece, until incorporated. Turn mixer to high, and continue whipping until mixture is fluffy and cool, about 10 minutes. Add zest. In a separate bowl, whip the cream into soft peaks . Mix a third of the cream into the lemon mixture; fold in the rest.

Freeze 4 to 5 hours. Thaw slightly before serving.

Recipe by Susan Spungen

May is, 'Make Your Favorite Dish' Madness! Hurry Join IN!

This is my darling granddaughter. And this is the face your going to get if you don't participate!

Everyone LOVES a good recipe. So ladies, or gents, although I doubt there are any guys who read this blog, cough it up! Yes, I said, "Cough it UP!!!" I want your yummy recipes.

My girls were suppose to be participating in this venture. Hello ---where are you?

This blog is lacking and I need something new and fun to cook. I'm sure you can agree. Everyone gets into a cooking rut. So send away! It can be any delicious recipe. Anything from your favorite desert to the meal you are cooking up tonight that your family constantly demands. And you can send as many as your want.

Can I beg ---please, please, please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Here's how it works.

Send me your #1 favorite recipe and a hundred bazillion more - LOL! Add a photo if you can. Email it to:

allflapdoodle@gmail.com

That's it.

Vegetable Soup

Now, I don't know how many of you are home canners, personally I hate home canning, but I find myself doing it anyway, because no matter how hard I try I just can't duplicate the deliciousness of home canning. So, for those of you who engage in this messy business of putting up good food, you are going to love this recipe! This recipe is for the down to earth vigilant home canner. It comes from the kitchen of Kitty Call, but my cute little daughter's father-in-law is the one who passed it onto me. Yes he is a man who loves home canning. I know, clone him!

Home Canning: Vegetable Soup

1 pound pearled barley (soak 2hrs and cook)
1/2 Bushel tomatoes (scald, peel and cut. Cook in large kettle until they boil down and make their own juice.
2 large Onions cut fine.
1 large bunch of Celery diced.
2 green Peppers cut fine.
1 bunch of Parsley cut fine.
15-20 Carrots diced.

Cook vegetables together.

When done add:
1/3 Cup Sugar
1/2 Cup Salt
Add Vegetables to Tomatoes and Barley and mix.

Bring to a full rolling boil, let simmer for a few minutes. Bottle immediately and process the same time as tomatoes.

Makes 17 Quarts

PS, better make plenty, because it disappears in half of a heart beat!
Thanks Lynn :)

Lemon Sugar Cookies

Ingredients

* 3/4 cup butter, softened
* 1 cup vegetable oil
* 1 cup confectioners’ sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 teaspoons lemon extract
* 4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup white sugar for decoration

Directions
1. Preheat the oven to 375 degrees. Sift together flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl cream together butter, oil, confectioners’ sugar, white sugar until well blended. Stir in eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
3. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ten Minute Lasagna

I never make Lasagna. I want to. My daughter Em, makes divine Lasagna. I keep hoping she'll put her recipe on here. Today I found two dishes worth trying. The first comes from Circle of Moms. The second was featured on Good Morning America. I'll probably be adding ground beef to both of them. How can you make Lasagna without the BEEF? Here's the deal however, I'm hoping all you lovely bakers will try the recipes out and respond back. Let me know which one you like best and if they really take ten minutes. 

Ingredients

2 eggs, lightly beaten
4 cups grated mozzarella
15 oz cottage cheese
1/2 cup grated Parmesan
25 oz. jar tomato sauce
18 “No-Boil” lasagna noodles, 3” x 7”

Preparation

Preheat the oven to 350˚F. In a large mixing bowl, combine the eggs, 3 cups of the mozzarella cheese, the cottage cheese, and Parmesan cheese. Stir until well combined.

Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (You can refrigerate it for up to 8 hours if you’re not cooking it right away.)

Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.

Taking a poll: Let me know which one you like best!

Ingredients

1 jar pasta sauce (26-ounce)
1 bag frozen large cheese ravioli, unthawed (30-ounce)
1 box frozen chopped spinach, thawed and squeezed dry (10-ounce)
1 bag mozzarella (8-ounce), shredded
1/2 cup Parmesan, grated


Cooking Directions

Heat oven to 350° F.

Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. Makes 6 servings. This is a great recipe to make the day before. When you get home, you can just remove from the refrigerator and put it in the oven to finish cooking.

Recipe courtesy of Real Simple magazine.

Buy Some Avocados Today

Goose taught me a cool trick the other day.

After spending two years in Guadalajara Mexico,

one learns a few things.

All you need is a sharp knife!

I love Avocados!

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. 
I've been reading about brain foods! Put this little star performer on your grocery list! Your brain will love you for it! The best way to eat this little goody ----squeeze a fresh lemon on it and a little salt and pepper. YUM!

Slow Cooker Ultimate Oatmeal

Anyone looking for something new and yummy for breakfast? I haven't tried this recipe yet, but it's on my Monday morning breakfast menu. Wow, this is the first time in a long time I've fixed something for breakfast for my family. Usually everyone just grabs something while they're running out the door. I might need to hide in their rooms and film their faces when they wake up smelling this divine aroma.

I've been reading and looking for better ways to eat healthy and I ran across this delicious recipe in a health promoting magazine (Prevention). Try it, you'll love it!

INGREDIENTS
1 1/2 cups steel cut oats. Steel cut oats by the way are healthier for you than quick oats.
3 cups of milk
3 cups of water
1 cup cream or half and half
1/2 cup packed light brown sugar
4 tbsp melted butter
1/2 tsp salt
1 tsp ground cinnamon
2 large apples, peeled, cored and diced (best choice for apples, try honey crisp or Jonagold)
1/2 cup raisins
1/2 cup cranberries

Coat your slow cooker with cooking spray. Add all ingredients and mix well. Heat on low 8 hrs. Serve with extra milk and fruit. Add chopped nuts for some added deliciousness.

Make this right before you go to bed and it's perfect for breakfast come morning.

Serves 12
Prep time 15 min.

Bread Pudding With Lemon Sauce

Don't faint! This is actually a new recipe. I was told by a very good friend that she was tired of looking at the Cranberry Salsa.
Read carefully now. You are going to want to pack up and head for the store the second you get done scanning this page. Now if you are lucky enough to have all of the ingredients on hand, then just begin baking now! Don't put it off. You'll have to make a second dish anyway because this one will disappear the second you pull it from the oven.

How I found GOLD!

So, the other day I wondered into this little Restaurant up in Eden. The food was delicious and since someone else was treating I decided to be a pig and get dessert. Only because I saw bread pudding on the menu and I love bread pudding.  

Now I know there is going to be someone out there with a turned up nose at the mere mention of bread pudding. I'm going to tell you very emphatically, this is not like any other bread pudding. You should try it before you scoff!

After I got done eating this yummy dish I seriously had to restrain myself from licking the bowl. I thought about carrying my dish into the bathroom so I could secretively suck up every last drop, but I didn't know how to cram the bowl in my pocket.

The key to this recipe being so satisfyingly divine is the smooth and savory lemon sauce. Oh, my mouth is watering just telling you about it.

So here ya go! Welcome to wider hips! Hahahaha

Preheat oven to 350 degrees.

Spray an 8 x 11 casserole dish with non stick spray.

In a large bowl cut into nice cubed chunks 5 generous cups of Bread. I used Texas Toast. My cubes were almost an inch x inch. I've heard french bread is good in this recipe too. Haven't tried it. The point is to make your bread cubes big and chunky and make sure you are using day old bread. Especially if you don't like mushy bread pudding.

Now in another bowl mix; 1 generous cup of sugar, 1/2 tsp salt, 1 tsp ground cinnamon, and 1 tsp nutmeg. Stir this up well so all the ingredients are well mixed. Now sprinkle it over the dry bread.

Now mix and scald the following. 2 cups (1 or 2) percent milk and 1 cup whipping cream. After scalding this mixture set aside and let it cool stirring it frequently.

Now mix in another dish combine 1/2 cup melted butter and 4 beaten eggs together. Mix these two ingredients well and then add them to the scalded milk and mix well.

Now pour wet ingredients over the bread and sugar mixture. Stir a few times but don't stir it so much it breaks up the bread. Just lightly toss it a few times.

If you love raisins here is where you will want to boil and Add a 1/2 cup dark raisins and a1/2 cup white raisins. I would never make this recipe without them, but I'm a raisin lover! Boil raisins just till softened.

After pouring the wet over the dry, now pour this into your greased casserole dish.

Place the casserole dish with the pudding in it,  in the middle of another larger dish. Fill the second dish with water until it comes up the side of your casserole dish about 1/3. This is called a water bath. You bake this in the oven uncovered.

Bake for 45 minutes. Now make the lemon sauce.

Lemon Sauce:

While the pudding is baking combine 1 cup sugar with 2 Tbs corn starch in a bowl,  mix well then add it to a pan, preferable a double broiler.

Add Two Tbs butter, 2 cups of hot water, and 3 Tbs fresh lemon juice

Cook over med heat stirring well so it doesn't burn on the bottom until thickened. This sauce is not as thick as pudding. It's a very smooth and loose.

When the bread pudding is done, let it cool some, top with the lemon sauce and Fresh Whip Cream

There ya go. Enjoy!!! And try not to lick the bowl!