Archives for June 2011

Not Your Ordinary Ham and Cheese Sandwich

There’s something about church that makes everyone positively ravenous.  I can’t seem to get lunch on fast enough on Sundays.

Last week, I made these sandwiches.  The ham slices were pre-cut from the grocery, sold in the meat department.  I fried them on the griddle (because the gas grill was out of gas).  I topped the ham with thick slices of Monterey Jack cheese, sauteed onions and mild banana pepper rings.

What’s the best sandwich you’ve had lately?


Chocolate Pretzel Fudge

Fudge + pretzels = Scrumptious!

This is an easy fudge to make.  It’s a variation of Mocha Fudge.  Just melt the ingredients together and throw in a handful of broken pretzel pieces.  Lick the pan.  Then wait.  And wait.  And wait a bit more.

About 3 hours in the fridge later and it’s ready to cut and eat.

Here’s what you’ll need:  [Read more…]

Ingredient Spotlight: Bell Peppers

When I was young, my relatives called a green pepper “mango”.  Anyone else ever heard that name for green pepper?

We’ve actually got some green peppers growing in our garden that look like they are going to produce this year.   That will be a first.  We’ve tried them several times, but they just don’t do well.  Hopefully, this year will be different.

But until our garden peppers are ready, I buy them at the store.  I love adding sweet peppers to recipes.  They make everything taste better and look pretty too.

Here are a few of my recipes that use bell peppers:  [Read more…]

Ravioli with Tomato and Onion Sauce – 5 Ingredients!

Dinner doesn’t get simpler than this.

If you’re blessed with tomatoes growing in your backyard, you could start the water, pick a couple tomatoes and have the sauce finished by the time the ravioli is done.

I didn’t have fresh tomatoes for this, so I used canned.  The sweetness of the onions goes well with tomatoes.  Cheese ravioli is a perfect base for the sauce.

Here’s what you’ll need.  [Read more…]

Menu, Grocery List, Recipes Year 2 Week 35

Are you enjoying summer?

We’ve had lots of steamy, sunny, hot weather.  Perfect for sprinklers, pools and water balloons.

The menu this week has several slow cooker recipes.  If you make plenty of chicken on the night you fix Baked Chicken with Summer Vegetables, you can use the extra in Cheesy Chicken and Rice Casserole.

As always, you get 6 dinners and 1 dessert.  Serving suggestions are included on the recipes in bold and on the grocery list in curly brackets {}.

Here’s what’s on the menu this week:

1. Favorite meat on the grill, Microwave Corn on the Cob, Homemade Baked Beans, fresh summer fruit
2. Salsa Verde Steak in the Slow Cooker, chips and salsa, salad
3. Pizza Bowties with Italian Sausage, salad
4. Baked Chicken and Summer Veggies in the Slow Cooker, Cornbread Muffins
5. Cheesy Chicken and Rice Casserole, favorite steamed veggie, Cranberries and Oranges
6. South of the Border Skillet, salad
7. Lemon Pineapple Cake Mix Cookies with Pineapple Glaze

Click here to print:  [download id=”97″]

This menu is linked to Menu Plan Monday at

Weekend Reading

I’ve been doing lots of reading on my new Kindle.  I splurged on it a few weeks ago and I’m officially in love.

– One of the books I’ve purchased is Sarah Mae’s 31 Days to Clean, Having a Martha House the Mary Way.   Every summer, I have a goal of deep cleaning our entire house.  It’s hard to get to the heavy cleaning during the school year.

I didn’t buy Sarah Mae’s book to teach me how to clean, but because she reminds me of the reason why.  Making a home is about much more than keeping it clean, putting meals on the table  etc.  It’s also about creating an atmosphere for my family to thrive, starting with my own heart attitude (something I constantly need to work on).

– Toni at The Happy Housewife shares how to make Roasted Red Pepper Hummus.  I’ve been wanting to try that for a long time.

– Oh, for a nap/quiet time schedule like Connie at Smockity Frocks has for her family.  She’s one smart woman!

– Bible School season is here.  In case you’re in charge of meals, here’s an old post I wrote on cooking for a crowd – dinner menus and recipes for 100.

What are you up to this weekend?  Whatever it is, I hope you have a great one!


Frozen Pink Lemonade

Need a way to beat the heat this summer?  This is the easiest thing ever.

Bake at 350 wrote a post about DIY Coke Icees that has been making the rounds of the internet.  I decided to try it, but I used pink lemonade instead of Coke.  I also made one with orange soda.  I’m thinking any kind of drink would be deliciously frosty…

Sweet tea, green tea, white grape peach juice, root beer… Endless possibilities.

To make one, just use a counter top ice cream maker.  Pour your beverage in.  Turn it on and let it go for about 20 minutes or until it looks sufficiently icy.  The End.

Happy Summer!


Lemon Pineapple Cake Mix Cookies with Pineapple Glaze

What to do with the lemon cake mix hanging out in my pantry?  Cookies, of course!

This was an experiment.  I wasn’t at all sure how the crushed pineapple would work in a cookie made from cake mix.  I was afraid it would be too much liquid.  But they turned out wonderfully.  Soft and lemony with a sunny flavor.

Here’s what you’ll need:

[Read more…]

Ingredient Spotlight: Fresh Herbs

Do you grow your own herbs?

I don’t have much of a green thumb, but I do like to try to grow herbs.  Right now I only have basil and chives, but in the past we’ve had parsley, cilantro, thyme, rosemary, mint and lavender.

Basil is my favorite to cook with.  I love to walk out to the garden boxes and gather a handful while the pasta boils.  Small pleasure.

Here are a few of my recipes that use fresh herbs:  [Read more…]

Nutella Muffins

The outside looks like a plain vanilla muffin.  But inside there’s a creamy pocket of Nutella hiding.

Can it get any better?

I don’t think so.

Loy says dessert-like muffins should be called “Muffcakes”.  I agree completely.

Here’s how you make this magic – and please do go straight to your kitchen to make these.  You will love yourself for it!  [Read more…]

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