tag:blogger.com,1999:blog-22987485622858469212024-03-12T16:25:57.661-07:00What's CookingThis place is where I share my very best and favorite recipes with my friends and family. I hope you enjoy!Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2298748562285846921.post-69276887516582136372019-01-25T05:47:00.000-08:002019-01-25T05:47:13.023-08:00Simple Breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-6ZCVxMK2o8c/XEsS4i0yVHI/AAAAAAAAlhk/em0enQfbtucFrxv2-5B-KTe-VwgAVu6XACKgBGAs/s1600/20181208_074640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://2.bp.blogspot.com/-6ZCVxMK2o8c/XEsS4i0yVHI/AAAAAAAAlhk/em0enQfbtucFrxv2-5B-KTe-VwgAVu6XACKgBGAs/s640/20181208_074640.jpg" width="360" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">So, I've been on a mission to make my meals a whole lot more simple and healthy. I follow a food plan that allows me to keep color and flavor. Not much to write about here but doesn't this look delish?</span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-6091728595591683612013-07-28T22:17:00.000-07:002013-07-28T22:17:46.098-07:00Susan's Sunday Surprise<div class="separator" style="clear: both; text-align: justify;">
Sunday Leftovers<a href="http://1.bp.blogspot.com/-H3h9AhoBFKU/UfX4IBhO3hI/AAAAAAAAFb0/xSrohn_wbrM/s1600/1375036199876.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-H3h9AhoBFKU/UfX4IBhO3hI/AAAAAAAAFb0/xSrohn_wbrM/s400/1375036199876.jpg" width="258" /></a></div>
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I've really started looking forward to cooking brunch on Sundays. I take my inspiration from a woman I used to work for who has a cooking blog. She is the most amazing fly-by-the-seat-of-your-pants kind of cook I've ever run into. She hasn't posted in a while but if you are an adventurous cook, you ought to check out her site at <a href="http://csa-mom.com/">CSA Mom.</a> </div>
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Today I needed to use up a few things in the fridge so I decided to make it all worthy enough to sit on a tortilla shell. I like flour tortillas and my hubby likes corn, so we keep both in the cupboard.</div>
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I made a homemade salsa with my ripe cherry tomatoes. Now you gotta know there is love in that salsa if I'm standing there cutting cherry tomatoes into quarters. Hubby said maybe I should use the food processor next time. No. I wanted it chunky.</div>
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So the protein here is two hamburgers I had cooked a couple nights ago. I chopped them up and added them to some already sauteed mushrooms and some chopped up red pepper that was hanging out in the fridge. If I had not had the burgers, I would have scrambled a couple of eggs or perhaps taken some hot links out of the freezer. Or perhaps it would have been a vegetarian breakfast. </div>
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The hash browns were the only non-leftover item here.</div>
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Mmmmm! My hubby loved breakfast today. That's just what I was shootin' for!</div>
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What would you put in your leftover surprise?</div>
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<br />Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-81143196866045662542013-07-21T14:29:00.002-07:002013-07-21T14:41:25.005-07:00Two Ingredient Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AUWl1R80Zq4/UexSPsF7qbI/AAAAAAAADbk/muWtulZpfjw/s1600/IMG_20130721_125018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-AUWl1R80Zq4/UexSPsF7qbI/AAAAAAAADbk/muWtulZpfjw/s320/IMG_20130721_125018.jpg" width="320" /></a></div>
SO EASY ... I made these this morning and they are delish! <br />
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<strong>TWO INGREDIENT LEMON BARS</strong></div>
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This is all you need:<br />
1 box angel food cake mix <br />
2 cans lemon pie filling </div>
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(I used the 15 oz. cans)<br />
Mix dry cake mix and cans of pie filling together in large bowl. Mixed it by hand.</div>
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Pour into greased 9 x 13″ baking pan.<br />
Bake at 350 degrees for 25 minutes (or a little longer) or until top is starting to brown. Store in fridge. Sprinkle a little powdered sugar on top before serving. <br />
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(I must credit FB with this recipe.)</div>
Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-85774515824787952502013-05-05T16:52:00.002-07:002013-05-05T16:52:17.183-07:00Sunday Frittata with Aspargus<div align="justify" class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RwfO8buJa-I/UYbu1sjFupI/AAAAAAAADTU/PvBT--ZW4fk/s1600/frittata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="http://1.bp.blogspot.com/-RwfO8buJa-I/UYbu1sjFupI/AAAAAAAADTU/PvBT--ZW4fk/s320/frittata.jpg" width="320" /></a></div>
Six Egg Frittata<br />
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Aspargus: In a 10 inch cast iron pan, add cut up bite sized pieces and saute in a little olive or canola oil until tender, about 5 or 6 minutes<br />
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To the saute add: <br />
diced red peppers<br />
jalapeno or sorreno pepper<br />
leftover, already cooked Jimmy Dean sausage chopped up. Heat for just another minute.<br />
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In a bowl, scramble 6 eggs with a splash of water. Pour over the top of the saute mix.<br />
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Sprinkle your favorite cheese (cheddar, Monteray Jack, Pepper Jack, whatever) on top.<br />
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Place the cast iron skillet in a preheated 400 degree oven and bake for at least 12 minutes and check for doneness.<br />
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<strong>OH SO GOOD!!</strong><br />
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Serve with whatever fruit you have on hand. <br />
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We like corn bread with breakfast so I baked cornbread to go along with this hearty brunch.<br />
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Enjoy!<br />
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<a href="http://3.bp.blogspot.com/-eSCI_Z-peJE/UYbwLE9pZAI/AAAAAAAADTg/_t4HvSJ0QAU/s1600/frittatta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-eSCI_Z-peJE/UYbwLE9pZAI/AAAAAAAADTg/_t4HvSJ0QAU/s400/frittatta+2.jpg" width="296" /></a></div>
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Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-1389406745286957422013-03-23T11:28:00.002-07:002013-03-23T11:28:47.063-07:00Susan's Annual Spring "Cake Walk" Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZD4yXFmy4cA/UU3xin3TR8I/AAAAAAAADN4/hRBgIyimN48/s1600/13+-+1" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZD4yXFmy4cA/UU3xin3TR8I/AAAAAAAADN4/hRBgIyimN48/s320/13+-+1" width="237" /></a></div>
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Nothing too fancy to do here. Just bake a regular white cake, or whatever flavor you like best.</div>
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This year I decided to use some of my raspberry freezer jam by putting a thin layer of it over the top of a thin layer of frosting on the bottom layer of this cake. Did you get that? Lots of layering going on here.</div>
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I stuck 3 toothpicks in this cake to keep the top layer from sliding off while I frostedi t. </div>
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I <span style="color: #cc0000;">love</span>,<span style="color: blue;"> love</span>, <span style="color: lime;">love</span> making color coconut for the grass. This is the one and only time of year I ever do it!</div>
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Just put however much coconut you wish to color into a ziploc bag. Add a drop or <em>five</em> of your favorite food coloring into the bag and squish it together until it's all colored to your liking.</div>
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I went a little crazy with the Starburst flavored jelly beans but I gotta tell you that my cake got picked before dozens of store-bought cakes during the cake walk. Why buy a cake when you can make one that's way better tasing and oh-so-much-fun to make?</div>
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If I had done this in a Bundt pan, I would have filled the middle space with a whole bag of jelly beans or perhaps some strawberries or baby peeps or fake daffodils or ..... The ideas are endless. </div>
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What would you put on your spring cake?</div>
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love, susanSuddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-73282097955838045562013-02-10T12:06:00.004-08:002013-02-10T12:06:39.880-08:00Susan's Saturday Kitchen Sink Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ySWQQ6HjwjQ/URf70DH-c1I/AAAAAAAADJU/VjodCOWEhls/s1600/Stir+Fry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ySWQQ6HjwjQ/URf70DH-c1I/AAAAAAAADJU/VjodCOWEhls/s400/Stir+Fry.jpg" width="400" /></a></div>
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Heat up a fry pan and add olive oil or sesame oil or a combination to heat. Add chopped up Lousiana hot links and brown to taste. <br />
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Add whatever leftover veggies you want to get rid of before you go grocery shopping.<br />
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<strong><span style="font-size: large;">Ideas:</span></strong><br />
celery<br />
snow peas<br />
cherry tomatoes<br />
carrots<br />
green onion<br />
jalapenos<br />
olives<br />
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Last, but not least, add 1/4 or 1/2 cup of black beans and heat til veggies are cooked to your liking.<br />
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Oh my goodness! I ate this right out of the pan!<br />
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I didn't add any seasonings as the hot links are enough.<br />
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I'm trying to reduce my carb intake significantly so I'm trying new things that are bulky and hearty without the rice and noodles. This <em>really</em> hit the spot and I think it would be good with kidney and/or garbanzo beans ... whatever we have left in the fridge from the week.<br />
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What would you add?Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-42893386378042519432013-01-20T10:27:00.003-08:002013-01-20T10:31:19.134-08:00Hawaiin Chicken Haystacks<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-GQ99KY0OnV8/UPwz6cgsjsI/AAAAAAAAC_A/lJexxes4ODc/s1600/101_2625-001.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/-GQ99KY0OnV8/UPwz6cgsjsI/AAAAAAAAC_A/lJexxes4ODc/s320/101_2625-001.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>Here's what you do:</div>
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Cook several chicken breasts (I use frozen ones) in a big fry pan in oil (or butter if you prefer).</div>
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Remove chicken to cool and cube up in big bite size pieces.</div>
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In the big pan, add enough oil to heat up and add a couple of tablespoons of flour to make a roux. Brown the flour for a few minutes on medium high heat but watch carefully so you don't burn it.</div>
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<a href="http://4.bp.blogspot.com/-mKxd19D_dLI/UPwz7IEJLGI/AAAAAAAAC_M/GcApeObyUrc/s1600/101_2629-001.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/-mKxd19D_dLI/UPwz7IEJLGI/AAAAAAAAC_M/GcApeObyUrc/s320/101_2629-001.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a></div>
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Add a can of chicken broth, stir and heat to bubbling. Stir in a can of Cream of Chicken soup and heat. Lastly, add a container of sour cream. Season with salt and fresh ground pepper. Thickness will depend on how well you make the flour roux. You may have to add additional water or milk to make the right consistency. Sometimes it takes practice. <em>Gravy is an art.</em> Don't give up. </div>
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Add the chicken back into the gravy and heat thoroughly. I transferred it to a heated up slow cooker as I was serving a crowd. You want it to be piping hot when you serve it.</div>
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The rest of the story:</div>
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This dish is called "haystacks" because you start with a bed of rice. Pour the chicken and gravy over the rice. Then your guests can add whatever they want from this list of items you've laid out before them:</div>
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Shredded Colby cheese</div>
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Frozen peas</div>
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Water chestnuts</div>
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Pineapple</div>
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Coconut</div>
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Cashews</div>
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Sliced almonds</div>
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Mandarin oranges</div>
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Maraschino cherries</div>
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Green onions</div>
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Celery</div>
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Chopped olives</div>
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Dry oriental noodles (the kind you put on chow mien)</div>
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Red bell pepper</div>
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Sugar snap peas (chopped)</div>
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Anything else you can think of to put on the table (maybe jalapenos next time?)</div>
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This dish is over-the-top yummy! The best part is asking your guests to bring one item to add to the buffet line. Fun fun fun!!</div>
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Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-43348666502111536972012-12-14T04:57:00.000-08:002012-12-14T04:58:02.520-08:00Taco Party Menu<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C6U5GA8j1Po/UMsdbfSEbpI/AAAAAAAACkQ/a_LscT8Kf8g/s1600/tacoparty2012.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-C6U5GA8j1Po/UMsdbfSEbpI/AAAAAAAACkQ/a_LscT8Kf8g/s320/tacoparty2012.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Recent taco party for our friend Cheryl (she's a Sea Hawk fan)</span></td></tr>
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Tacos are an easy crowd pleaser and you can pretty much do everything the day before and enjoy the party. The only cooking to do is heating up the tortillas.</div>
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Here's what I had to make my party a big hit. <br />
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Hamburger (browned and seasoned the night before)<br />
Taco Seasoning<br />
Refried beans (Taco Bell fat-free)<br />
Spanish Rice (will post recipe later)<br />
Tomatoes<br />
Onions<br />
Lettuce<br />
Avocado<br />
Salsa (green, red and homemade cabbage salsa)<br />
Shredded cheddar cheese<br />
Sour cream<br />
Tortilla chips to dip in cabbage salsa<br />
Tortilla shells (corn and flour)<br />
Parmesan cheese (to sprinkle on fried flour tortillas)<br />
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Dessert:<br />
Ice cream or sherbet<br />
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Drinks:<br />
Root beer, Sprite and Cola (remember to pick up ice)<br />
Always have a fresh pot of coffee on<br />
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When I'm having friends over for a party, I do ask each to bring something to contribute. My friends brought the tomatoes, homemade cabbage salsa, cheese, chips, ice cream and soda. I placed the meat, beans, and Spanish rice in my 3-pot crock pot to serve buffet style. I will definitely do this theme party again. It was easy and everybody loved it. <em>I always keep all the ingredients on hand just in case a guest can't make it to the party unexpectedly or arrives late. I've learned from experience that missing an important element of the meal can really make for an anxious cook. </em></div>
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<strong>Notes:</strong> I prepared the meat the night before, adding the seasoning and placing it in the crock pot in the fridge overnight. I also made the Spanish rice and it went into the crock pot. The night of the party, I opened up 4 cans of refried beans into the third crock pot. I got home from work and heated each crock pot in the microwave for about 10 minutes and placed them on the warmers. Everything was piping hot when my guests arrived. A friend helped me fry up the corn tortillas and we warmed the flour shells in the microwave for a minute. Instant party!</div>
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Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-85086409650149997642012-12-01T21:23:00.001-08:002012-12-01T21:23:28.743-08:00Party on a Plate Cream Cheese & Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BJId5Kcjakc/ULrjZJ0bNsI/AAAAAAAACf8/DSLB_e-A3iw/s1600/CreamCheeseandCrackers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="http://1.bp.blogspot.com/-BJId5Kcjakc/ULrjZJ0bNsI/AAAAAAAACf8/DSLB_e-A3iw/s320/CreamCheeseandCrackers.jpg" width="320" /></a></div>
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1 tub of fat-free cream cheese</div>
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1 tsp. dry Italian Seasons salad dressing</div>
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1/4 c finely chopped walnuts or pecans</div>
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Mix the cream cheese and seasoning together and refrigerate for at least an hour if you can. Fat free cream cheese is much softer than regular and harder to form into a ball but it can be done! You can even place it in the freezer for 30 to 45 minutes to get it good and cold.</div>
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Form mixture into a ball and roll in the chopped nuts. Place on a plate and serve with your favorite crackers.</div>
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This is a great potluck item that you can throw together quickly. I like to keep a good supply of the above ingredients on-hand during the holidays so I have nice, quick dish to take along. You can place the cream cheese mixture in a bowl if you are in a hurry and don't have time to cool it down enough to form a ball. </div>
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Optional: </div>
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You can add finely chopped baby shrimp to this. </div>
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Get creative. Don't have nuts on-hand? Try rolling your cheese ball in some dried parsley. Or serve it without the nuts. </div>
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This is a party favorite!</div>
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Enjoy!</div>
Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-66500668230032456992012-11-28T05:26:00.001-08:002012-11-28T05:26:32.578-08:00Easy Peazy Hawaiian Chicken<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-8LCureSRRjA/ULYNUklqxTI/AAAAAAAACcE/KuB-FbF5aGE/s1600/Hawaiin+chicken2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8LCureSRRjA/ULYNUklqxTI/AAAAAAAACcE/KuB-FbF5aGE/s320/Hawaiin+chicken2.jpg" width="320" /></a>You'll need:</div>
Chicken pieces<br />
Flour for dredging chicken<br />
Butter or oil for frying <br />
Garlic (a clove or two, minced)<br />
Bottle of your favorite BBQ sauce<br />
Can of pineapple (crushed or pieces)<br />
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<strong>This recipe is so easy.</strong><br />
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First, rinse your chicken pieces (I like boneless breasts or thighs). Dredge them in flour and brown in a large, oven-safe pan in either butter or oil or a mixture of both. I add the minced garlic before I turn the chicken over. You may have to add butter or oil as the chicken browns. No worries. </div>
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<a href="http://4.bp.blogspot.com/-S8GR79Jp-ak/ULYQkXYU8gI/AAAAAAAACcU/1rWBSVA0wGw/s1600/101_2312.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-S8GR79Jp-ak/ULYQkXYU8gI/AAAAAAAACcU/1rWBSVA0wGw/s200/101_2312.JPG" width="150" /></a>Once you're satisfied with the degree of browning, simply pour the entire bottle of BBQ sauce and entire can of pineapple, including the juice, into the pan and gently stir the two together. You can mix the bbq sauce and pineapple in a separate pan and heat it before adding but I skip that step in an effort to make this much easier. </div>
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<a href="http://2.bp.blogspot.com/-x_XzmKMOrIs/ULYPR9Ya4HI/AAAAAAAACcM/h196sCIr8YM/s1600/Hawaiin+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-x_XzmKMOrIs/ULYPR9Ya4HI/AAAAAAAACcM/h196sCIr8YM/s200/Hawaiin+Chicken.jpg" width="200" /></a>Place the pan in the oven at 350 for approximately one hour. I don't cover it because I like some of the liquid to evaporate. You'll want to watch this dish as it can easily burn if your oven cooks a little hot. Since the chicken is mostly cooked when you place it in the oven, you can get away with 45 minutes. </div>
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If you don't have an oven-safe pan, simply place your browned chicken in a large baking pan and pour the bbq sauce/pineapple over the top.</div>
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Serve with rice. There will be plenty of yummy sauce to pour over the rice. Enjoy!</div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Notes: I wish I could remember who gave this recipe to me some 20+ years ago. I suspect it was my wonderful mother-in-law but I wouldn't make a bet on it. Regardless, it is a winner!</span><br />
Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-31453510003612504392012-10-28T14:32:00.003-07:002012-10-28T14:41:04.430-07:00Susan's Special Spaghetti Feed Menu<div style="text-align: justify;">
We had 12 good friends over for a spaghetti feed on Friday night so I thought I should write down my menu for next time. Everything went perfect and our guests loved it. I don't think it's necessary to re-create the wheel so I will defnitely use this menu again!</div>
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<strong>Spaghetti Sauce:</strong> I served two kinds of sauce. One was an Italian spicy sausage/hamburger sauce and the other was a plain-Jane sauce with meatballs. See my <a href="http://whatscooking-suddenlysusan.blogspot.com/2012/10/susans-sweet-spaghetti-sauce.html"><span style="color: blue;"><strong>sweet spaghetti sauce recipe.</strong></span></a> (<em>Note: make a lot, you can always freeze any extra sauce for later</em>.)</div>
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<strong>Noodles:</strong> I always cook too many noodles but that's okay. I have a 3-pot slow cooker so I am able to put the noodles in one pot along with the two different red sauces. Perfect. I store the extra noodles in a big ziploc bag and we eat spaghetti for as many meals as we can stand. After that, if I still have noodles, I will eat them cold with a lite basalmic vinegar dressing tossed with cherry tomatoes, a little green onion and anything else I have sitting in the crisper, sprinkled with a little grated Parmesan cheese.</div>
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<strong>Garlic Bread:</strong> Depending on how much time I have, I will make my own garlic bread but I'm not above buying the pre-buttered, seasoned kind. </div>
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<strong>Tossed Green Salad:</strong> I have a big beautiful glass bowl that I love to fill with a salad that has everything I can think of in it. Leaf lettuce, mushrooms, carrots, green onions, cherry tomatoes, sugar snap peas (chopped), and broccoli slaw (if I need to stretch it). The leftovers get placed into serving size bowls and I have salad for my work lunches.</div>
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<strong>Salad Dressings:</strong> We eat lite dressings but most of our friends don't. I try to buy a regular Italian dressing and a <em>good</em> bleu cheese dressing to serve.</div>
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<strong>Dessert:</strong> Dreyer's makes a fabulous Spimone flavored ice cream and it is a big hit with folks who have never had it before. My 2nd choice for dessert would be Rainbow Sherbet. You wanna keep it light after such a heavy dinner.</div>
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<strong>Drinks:</strong> Remember to have ice on-hand. If a guest asks what they can bring, I let them bring liters of soda. Rootbeer was a huge hit at my last spaghetti feed and the runner up is 7-up. Water, orange juice and coffee are always available at my house.</div>
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<span style="font-size: x-small;"><strong>Notes:</strong> 10/26/12 Had a party for our friend, Marty. It was awesome. We had 12 people and really could not put more than that comfortably in our house. It's hard sometimes to limit the guest list so I guess we just need to have more parties and mix it up.</span></div>
Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-39296413335690302302012-10-28T14:27:00.001-07:002012-10-28T14:27:45.285-07:00Susan's Sweet Spaghetti SauceWhile I love the idea of cooking from scratch, sometimes it's just not practical and it's really more about having friends over and enjoying their company than trying to impress them with something that I really think can be just as good from a jar. <br />
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<strong>ITALIAN SAUSAGE SPAGHETTI SAUCE</strong><br />
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Brown:<br />
1 lb. Italian sausage (mild or hot, depending on your taste)<br />
1/2 lb. ground beef<br />
2 cloves minced garlic.<br />
Drain off any grease.<br />
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Pour in:<br />
Prego (or whatever kind you like) spaghetti sauce<br />
1 tsp. basil (<span style="font-size: x-small;">adjust to your liking</span>)<br />
1 tsp. Rosemary (<span style="font-size: x-small;">adjust to your liking</span>)<br />
1 tsp. oregano (<span style="font-size: x-small;">adjust to your liking</span>)<br />
2 Tbsp. sugar (<span style="font-size: x-small;">try just 1 T and see if it needs more. Trust me, it needs it</span>)<br />
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Place the sauce in a crock pot and leave it on high until it almost simmers and then turn it down and let it cook for a couple of hours.<br />
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<strong>SPAGHETTI SAUCE AND MEATBALLS</strong><br />
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Prego spaghetti sauce<br />
basil (<span style="font-size: x-small;">adjust to your liking</span>)<br />
rosemary (<span style="font-size: x-small;">adjust to your liking</span>)<br />
oregano (<span style="font-size: x-small;">adjust to your liking</span>)<br />
sugar (<span style="font-size: x-small;">adjust to your liking</span>)<br />
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Place your sauce in the crock pot, add the spices and then add your meatballs. I buy the frozen meatballs for convenience.<br />
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Bring to almost a simmer and then turn down and let it cook for a couple of hours until your guests arrive.<br />
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Serve with grated Parmesan & Romano cheese and garlic bread.<br />
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Enjoy!Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-87621818830400552782012-10-27T17:08:00.000-07:002012-10-27T17:10:20.433-07:00Susan's Freaky Friday Frittata<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-5daz6YmJe_w/UIx0M8oBi7I/AAAAAAAACS4/KGGHn0Op0Kw/s1600/Frittata2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<a href="http://2.bp.blogspot.com/-5daz6YmJe_w/UIx0M8oBi7I/AAAAAAAACS4/KGGHn0Op0Kw/s1600/Frittata2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5daz6YmJe_w/UIx0M8oBi7I/AAAAAAAACS4/KGGHn0Op0Kw/s320/Frittata2.jpg" width="320" /></a>I adapted this recipe from a couple of recipes I read online and took my inspiration for getting creative with what I have on-hand from <a href="http://csa-mom.com/">CSA Mom.</a> The base of this is leftover mashed potatoes and eggs. What you add to it puts the "freaky" in it!<br />
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Here's what I did:</div>
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<em><span style="font-size: large;">Mix together:</span></em></div>
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<span style="font-size: large;">2 cups of leftover mashed potatoes</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;"></span> </div>
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<em><span style="font-size: large;">In a small 6 inch cast iron skillet:</span></em></div>
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<span style="font-size: large;">Saute 1 green onion, 1/2 jalapeno, 1/2 red pepper for just a minute or two in a pat of butter. </span><span style="font-size: large;">Add that to the potato/egg mixture.</span></div>
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<em><span style="font-size: large;">Stir in:</span></em></div>
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<span style="font-size: large;">1/2 cup shredded cheddar cheese.</span></div>
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<span style="font-size: large;">Wipe out the cast iron skillet and add the entire mixture back into the skillet.</span></div>
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<span style="font-size: large;">Bake in 350 degree oven for about 25 to 30 minutes.</span></div>
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<a href="http://2.bp.blogspot.com/-dGaI7_REVvM/UIx3PcBJN8I/AAAAAAAACTI/ss08oyo_c5k/s1600/Frittata3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-dGaI7_REVvM/UIx3PcBJN8I/AAAAAAAACTI/ss08oyo_c5k/s200/Frittata3.jpg" width="200" /></a></div>
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<span style="font-size: large;"><span style="font-size: small;">Notes: This turned out so yummy and I would make this for a brunch. I served with chopped up green onions and I had some black olives in the fridge that I put on the table with it along with some grapes on the side. Nice combo of sweet, salty & a little spicy with the jalapenos.</span> </span></div>
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Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-47573782882388932272012-10-22T06:00:00.002-07:002012-10-22T06:00:47.159-07:00Susan's Simple Turkey Dinner Menu<div align="justify" class="separator" style="clear: both; text-align: center;">
<u><span style="color: #0066cc;"></span></u> </div>
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<a href="http://4.bp.blogspot.com/-vwkK9kezLs0/UIVAk4YiA_I/AAAAAAAACQs/Wky2ISHE8U8/s1600/FruitSalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-vwkK9kezLs0/UIVAk4YiA_I/AAAAAAAACQs/Wky2ISHE8U8/s200/FruitSalad.jpg" width="150" /></a> <span style="font-family: Georgia, "Times New Roman", serif;">The older I get, the more I rely on lists and the written word. While I was preparing dinner for friends on Saturday, I got the idea that I should start a section on this blog dedicated just for menus. As I put together dinner parties, I can record what worked well and then rely on this blog to jog my memory the next time I have a party. So here is my first installment.</span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">THE BASICS:</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkey, fruit salad, pies, mashed potatoes, stuffing, gravy, corn, whole wheat rolls, cranberry sauce, green olives, cheese & crackers. </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong><u>Turkey:</u> </strong></span><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Putting together a turkey dinner isn't hard but it is time consuming. <em>And so worth it.</em></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">First, find the turkey you want. I like to thaw mine in a sink full of water. You can thaw a turkey in the fridge but it takes about 3 days. I go in for the cheap birds. Turkey is turkey, to me. What I do with it <em>after</em> the party is make it into different dishes and believe me, nobody knows it's not a Butterball when I get done with it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Next, think about what time you are going to serve dinner and count backwards to figure out what time you gotta stick that bird in the oven. I add an extra 30 minutes to that because sometimes the bird doesn't cook as fast as I think it should plus you gotta let it "rest" when it comes out of the oven before you can carve it. I really like to serve meals when I say I'm gonna serve them. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>Pies:</strong></u> Pecan pie and a berry pie. Pumpkin, <em>if you must</em>.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>Fruit Salad:</strong></u> Pineapple, grapes (red & green), kiwi fruit, oranges, and one lime just for fun. No whip cream. Just fruit. It's refreshing!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>Deviled Eggs:</strong></u> They are so easy to make that it would be a crying shame to leave them out. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Mashed Potatoes:</u> </strong></span><span style="font-family: Georgia, "Times New Roman", serif;">Make the real ones. They are so easy to make. And be sure to make extra so you have enough leftovers for a day or two.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Stuffing</u>:</strong> I'm terrible at making stuffing so I use Stove Top right out of the box. Perhaps this is something I'll work on this year. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Other Stuff:</u> </strong></span><span style="font-family: Georgia, "Times New Roman", serif;">Green olives, cute little cut-up pieces of cheddar cheese and Triscuits. Whole wheat rolls. Real butter.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Optional:</u> </strong></span><span style="font-family: Georgia, "Times New Roman", serif;">If I have time, I like to make ham roll-ups for an appetizer.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>Drinks:</strong></u> </span><span style="font-family: Georgia, "Times New Roman", serif;">I try to find out what kind of beverages my guests like and have that on-hand. If nothing else, Cranberry Cocktail Juice is nice. Don't forget to buy ice if you don't have an ice-maker.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Coffee</u>:</strong> </span><span style="font-family: Georgia, "Times New Roman", serif;">It's nice to have a pot coffee ready to brew to go with the pie.</span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">*****************************************************</span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;"><span style="font-size: x-small;"><em>Notes:</em> 10/20/12 Dinner went well. I used my big 3-pot crock pot to keep the potatoes, stuffing and gravy hot and a small crock for the corn. Worked very well.</span></span></div>
Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-83531953570124648452012-10-14T06:59:00.001-07:002015-04-15T10:51:25.616-07:00Speedy Oatmeal Cookies<span style="font-family: Georgia, "Times New Roman", serif;">Speedy Oatmeal Cookies</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t vanilla</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup oatmeal</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Optional: raisins, chocolate chips, butterscotch chips, craisins, nuts.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix together in order and bake on an ungreased cookie sheet at 350 degrees for approximately 10 or 11 minutes, depending on how done you like them.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Note: I usually double this recipe. This the BEST oatmeal cookie recipe of all time. I have never ever had a batch fail. It's quick and easy and my hubby loves these cookies. (will add photos next time I make them.) Also, you can make this up, form the dough into ready-to-bake balls and freeze. It makes it easy to pull them out of the freezer and place right onto a cookie sheet to make cookies when surprise guests show up.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Hope you'll try it!</span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-61264966190542665682012-10-06T10:55:00.001-07:002012-10-07T15:58:55.396-07:00Hopped Up Hashbrowns<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Lhfz-7mx5MY/UHBsrkTUIqI/AAAAAAAACK8/c18PST_8hMs/s1600/SprintPhoto_bhahis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Lhfz-7mx5MY/UHBsrkTUIqI/AAAAAAAACK8/c18PST_8hMs/s1600/SprintPhoto_bhahis.jpg" /></a></div>
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I am inspired by a cook we met when we lived in Yuma, Arizona who slung hash at Penny's Diner. It was our favorite place to go for a cheap meal. Gene always ordered .99 cent hotcake that would cover the entire plate and I loved the "hopped up hashbrowns".</div>
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So, here's what you need:</div>
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Make your hashbrowns however you like. We buy the frozen shredded ones for ease but in the wintertime I've been known to bake a whole 5 lb. bag of taters, put them in the fridge and shred them up for hashbrowns on the weekend. Anyway ... fry up your taters and set them aside for a minute so you can do the "hopped up" part.</div>
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I use whatever I have in the kitchen. You can add or delete anything from this list and it will still work:</div>
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Tomatoes (chopped)</div>
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Jalapeno peppers (chopped)</div>
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Red and/or green and/or yellow peppers (chopped)</div>
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Onion (chopped)</div>
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Mushrooms (chopped)</div>
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Butter (a couple of pats) (you could use olive oil but I prefer butter)</div>
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Get your skillet good and hot. Put a couple of pats of butter in and before it all melts and burns, slide in your chopped up veggies. Saute them to your liking. I like mine done on the less cooked side. </div>
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<strong>Warning:</strong> if your jalapeno is a hot one, you're eyes are gonna burn. Remember to turn the fan on.</div>
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Slide this mixture over the top of your hashbrowns and you've got a steaming hot plate of yumminess. You can add a little shredded cheddar cheese on top if you can afford the fat. I like to serve with a side of scrambled eggs. There is so much color to this that you'll want to go into the breakfast business!</div>
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<span style="font-size: x-small;"><strong>Notes:</strong> </span></div>
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<span style="font-size: x-small;">- Oct. 6, 2012, I made this today because I had a lot of red and yellow cherry tomatoes given to me along with a variety of hot peppers I picked up from a co-worker. I didn't add any red or green peppers and it was just fine. We hadn't had this in a long time and we enjoyed remembering our days in Yuma, Arizona over breakfast this morn. Oh my, the flavors were fresh! Thank goodness for good friends who keep me in tomatoes this time of year.</span></div>
<br />Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-66930190844651244282012-07-14T07:19:00.003-07:002012-07-14T07:20:31.982-07:00Raspberry Freezer Jam<div align="justify" class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ABU_hMeRaMw/UAF-AUjjIUI/AAAAAAAABo8/cmeWOxbrBgM/s1600/raspberry+jam.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-ABU_hMeRaMw/UAF-AUjjIUI/AAAAAAAABo8/cmeWOxbrBgM/s320/raspberry+jam.JPG" width="320" /></a></div>
<span style="color: purple;"><strong>RASPBERRY FREEZER JAM</strong></span><br />
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I'm not going to post the recipe for this online but I wanted to post this here so if anybody reads it they can take it from me that freezer jam is so easy that a 1st grader could make it!</div>
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Go to the store and buy pectin (check the box to make sure it is for <em>freezer</em> jam) found in the food canning section. Open the box and read the directions. I can tell you what you'll need to have on hand, if you're not brave enough to open the box right there in the store:</div>
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<br /></div>
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Crushed berries (you can use other types of berries, check the box)</div>
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Karo light syrup</div>
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Sugar</div>
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Lemon juice (either fresh or concentrate)</div>
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Plastic containers to freeze the jam in!</div>
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Easy peazy!</div>
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<br /></div>
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On this particular day, we (Nancy and me) decided to make 4 batches at one time. We simply placed 4 bowls on the counter and went to town. It took us about an hour to complete the mashing and stirring and waiting. The jam has to sit on the counter for 24 hours before it goes in the freezer. This is to make certain the sugar is not crystalized. </div>
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Make sure to make some little containers that you can give away to your favorite neighbor, friend, and relatives.</div>
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You'll be so happy you made this when winter rolls around. </div>
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Enjoy!</div>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com2tag:blogger.com,1999:blog-2298748562285846921.post-65912589469624918352012-05-28T10:02:00.001-07:002012-07-22T09:10:45.221-07:00Fruit Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kjOA5BkdjaQ/T8Ot6zSscEI/AAAAAAAABlQ/OjK5jFb_82g/s1600/SprintPhoto_bop4bf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kjOA5BkdjaQ/T8Ot6zSscEI/AAAAAAAABlQ/OjK5jFb_82g/s1600/SprintPhoto_bop4bf.jpg" /></a></div>
<div style="color: blue; font-family: Georgia,"Times New Roman",serif;">
<b>FRUIT PIZZA</b></div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
"CRUST":</div>
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1 tube of Pillsbury Sugar Cookie dough</div>
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Spread cookie onto a pizza pan or you can use a regular cake pan</div>
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Bake a 350 until cookie is nice and brown. It takes longer than you think it will. Let cookie cool in the pan. Use a spatula to lift cookie from the pan as it is cooling to make sure it doesn't stick. </div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
"SAUCE":</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 cube cream cream cheese at room temp. (you can use reduced fat if you want)</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 tsp vanilla</div>
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Powdered sugar. I don't measure my powdered sugar but start with one cup and keep adding until it is as sweet as I want.</div>
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I sometimes add a scant amount of milk or orange juice if I get too much powdered sugar mixed in.</div>
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Spread the frosting on the cookie. </div>
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Add your favorite fresh fruit. Go crazy with the design! This pizza is better when it has been sitting in the fridge for a couple of hours and it is over-the-top good the next day!</div>
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<span style="font-family: Georgia,"Times New Roman",serif;">ENJOY!!!</span><br />
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<span style="font-family: Georgia;"><strong>July 2012 update</strong>: Nancy and I made some "mini" fruit pizzas to take to a bbq. They turned out very nicely but they get soggy fairly quickly so I think I'd make the cookies a bit thicker next time and make them up just before I'm heading out the door to any event with them or before serving to company. </span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com1tag:blogger.com,1999:blog-2298748562285846921.post-90418645506572706332012-03-08T05:13:00.000-08:002012-03-08T05:13:15.985-08:00Simple Salads<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JvnxsRqIPOo/T1ittIMB6AI/AAAAAAAABeA/Na9TDyxYmz8/s1600/100_9780.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-JvnxsRqIPOo/T1ittIMB6AI/AAAAAAAABeA/Na9TDyxYmz8/s320/100_9780.JPG" width="239" /></a></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Salad for Lunch</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Obviously there's no recipe to throw together a salad but I wanted to post up this photo to remind myself how easy it is to package a week's worth of lunch salads and snacks to throw in the fridge. In the morning, I just pick what I want to throw in my bag and go. I have saved so much time doing this, I hope someone else can benefit from this tip. I've found my salads stay fresh even at 5 days. There's no excuse for me to eat bad lunches.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">I use a mixed green lettuce that comes in a plastic box. It's very dry so it stays well when packed up with other veggies. Here is a list of some of the things I throw on my salads, or whatever happens to be in the fridge:</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Carrots, red & yellow pepper, cucumber, zucchini, celery, garbanzo beans, black beans, gargonzola or feta cheese.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">I keep a couple of different salad dressings in the fridge at work along with some crunchy stuff to add to my plate in case of sheer boredom. Crunchy stuff: chinese noodles, almonds, Fiber One cereal (try it! you'll be surprised), sunflower seeds, home-made croutons, etc.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">I've found that cutting up oranges and strawberries and adding them to my grapes kicks it up a notch. <i>I am a grape lover and eat them every day of the week.</i> </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">What do you eat for lunch? I love new ideas so please leave a comment!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">love, susan </span></div>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com3tag:blogger.com,1999:blog-2298748562285846921.post-65786038462972569592012-01-18T16:38:00.000-08:002012-01-19T07:24:52.068-08:00Firecracker Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Uxq_SGrOtwI/TxdklOlnRmI/AAAAAAAABW0/EgoSGGTbqJ4/s1600/firecracker+shrimp.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-Uxq_SGrOtwI/TxdklOlnRmI/AAAAAAAABW0/EgoSGGTbqJ4/s320/firecracker+shrimp.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Firecracker Shrimp</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">(adapted from The Pioneer Woman's recipe)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons hot chili sauce</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 minced garlic cloves</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">pinch of salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh ground pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons sugar (optional)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Mix marinade and pour over shrimp in a ziplock bag and place in the fridge at least 30 minutes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Place shrimp on skewers and grill on bbq or any hot surface about 2 1/2 minutes on each side. Make sure to turn your overhead fan on ~ this is a very hot, spicy aroma! It'll set off your firm alarm. Serve with rice and fresh grilled veggies.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I am including the link to The Pioneer Woman's recipe here: http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-1/</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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NOTES: I liked this so much I tried it with the chicken the next night. Yummy!!! I will definitely be making this again in 2012.Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com1tag:blogger.com,1999:blog-2298748562285846921.post-8945338707614782812012-01-02T07:36:00.000-08:002012-01-02T07:36:20.743-08:00Home-Made CroutonsHomemade Croutons<br />
<br />
You take stale bread and the heels and cut them up into cube size pieces. I like mine a little larger but cut them however you like. Place cubes in a big bowl.<br />
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Melt 1/4 cup of butter in the microwave and drizzle over the bread cubes. Toss to distribute butter.<br />
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Sprinkle 1 teaspoon dry Italian Seasoning Salad dressing over bread cubes and toss.<br />
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Spread bread cubes on a cookie sheet and bake in pre-heated 350 oven for 15 to 18 minutes. Let cool and store in container.<br />
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YOU'RE GONNA LOVE THESE! A great use for old bread and heels. With the cost of bread rising, I can't stand to throw it out. Plus, you get to control the amount of butter & salt on your croutons. Enjoy!<br />
<br />
If you have something you add to yours, please leave a comment. I'm up for new ideas!Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com1tag:blogger.com,1999:blog-2298748562285846921.post-59728772640833714472011-10-22T11:07:00.000-07:002011-10-22T11:07:09.242-07:00Baked Oatmeal<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NKs5v6SfrF8/TqMDcB3K1kI/AAAAAAAABQg/J7oVPAGiXT4/s1600/100_8932.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-NKs5v6SfrF8/TqMDcB3K1kI/AAAAAAAABQg/J7oVPAGiXT4/s320/100_8932.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Baked Oatmeal</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: x-small;">(recipe <i>adapted</i> from Dr. Sears Zone) (Trademarked)</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">3 cups rolled oats (Old Fashioned)</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">3 TBLS sweetener (I use brown sugar)</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tsp. baking powder</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. cinnamon</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. salt (optional)</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup applesauce</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. vanilla extract</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">3 eggs (or 2 cups egg substitute)</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup milk</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup blueberries or 1 cup strawberries or fruit of your choice</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Mix all ingredients. Spray 9x9 pan with non-stick cooking spray. (I use two smaller pans). Place mixture in pan(s). Bake 30 - 32 minutes. Test center with toothpick. Serve as-is or in a bowl with vanilla yogurt over the top.</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">This is a fantastic recipe for making on Sunday and eating for breakfast the remainder of the week. Simply heat up a serving in the microwave and add whatever topping suits you.</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>NOTE: </b>The original recipe uses egg substitute and adds 4 scoops of Dr. Sears Protein Powder. I adapted this to fit what I have in my cupboards. It is filling and delish!</span></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0tag:blogger.com,1999:blog-2298748562285846921.post-6877454991080013292011-10-02T16:57:00.000-07:002011-10-02T16:57:41.259-07:00Amish Friendship Bread<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GWK-1GRdCGo/Toj48LZYT_I/AAAAAAAABPU/nvYIzUJAiu8/s1600/100_8808.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/-GWK-1GRdCGo/Toj48LZYT_I/AAAAAAAABPU/nvYIzUJAiu8/s320/100_8808.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You have to receive a starter from a friend.</td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;">Amish Friendship Bread </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">DON'T use any type of metal spoon or bowl for mixing.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">DON'T refrigerate</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">If air gets in the bag, let it out. It's normal for the batter to rise, bubble, and ferment.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>First</b>, you must receive a starter from a friend or go to the link I provided below to make your own starter. Someone gave me a starter last Sunday and I was so happy to receive it. I haven't made this bread in 20 years.</div><ul style="font-family: Georgia,"Times New Roman",serif;"><li>Day 1: Do nothing. (This is the day you receive the batter. <u>Go by the date on the bag.</u>)</li>
<li>Day 2: Smush the bag.</li>
<li>Day 3: Smush the bag.</li>
<li>Day 4: Smush the bag.</li>
<li>Day 5: Smush the bag.</li>
<li>Day 6: Add to the bag: 1 cup flour, 1 cup sugar and 1 cup milk, then smush the bag.</li>
<li>Day 7: Smush the bag.</li>
<li>Day 8: Smush the bag.</li>
<li>Day 9: Smush the bag.</li>
<li>Day 10: Follow the instructions below:</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;">1. Pour the entire contents of the bag into a large, NON-METAL bowl.</div><div style="font-family: Georgia,"Times New Roman",serif;">2. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk.</div><div style="font-family: Georgia,"Times New Roman",serif;">3. Measure out 4 separate batters of 1 cup each and pour into four 1 gallon ziploc bags. Keep a starter for yourself and give the other 3 to friends along with a copy of this recipe. Be sure to let the friend know which day it is that you are giving it to them. It's helpful to write the date for the friend to know which day it is that you are giving it to them. It's helpful to write the date for Day 1 on the bag.</div><div style="font-family: Georgia,"Times New Roman",serif;">4. Preheat oven to 325 degrees.</div><div style="font-family: Georgia,"Times New Roman",serif;">5. To the remaining batter in the bowl, add:</div><ul style="font-family: Georgia,"Times New Roman",serif;"><li>3 eggs</li>
<li>1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)</li>
<li>1/2 cup milk</li>
<li>1 cup sugar</li>
<li>2 tsp cinnamon</li>
<li>1/2 tsp vanilla</li>
<li>1 1/2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt (you can omit)</li>
<li>2 cup flour</li>
<li>1 large box of instant vanilla pudding </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;">6. Grease 2 large loaf pans. Mix together an additional 1/2 cup sugar and 1 1/2 tsp cinnamon in a bowl. Place half of the sugar mixture in the greased pans.</div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;">7. Pour the batter evenly into the 2 pans and sprinkle the remaining sugar mixture over the top.</div><div style="font-family: Georgia,"Times New Roman",serif;">8. Bake 1 hour. Cool until the bread loosens from the pan evenly (about 10 minutes). Turn out onto serving dish. Serve warm or cold</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">*If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. If you give all your starter away, you will have to wait until someone gives YOU one back! If you want to make your own starter, go to: <a href="http://allrecipes.com/recipe/amish-friendship-bread-starter/detail.aspx">Amish Friendship Bread Starter</a></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>NOTE:</b> I used two small packages of Butterscotch pudding mix in place of the large box of vanilla and it turned out beautiful and Gene loves it. The friend who gave me the starter used Lemon pudding and I thought it was most excellent. Get creative!</span><br />
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<ul></ul>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com2tag:blogger.com,1999:blog-2298748562285846921.post-59518561829076403452011-09-18T14:26:00.000-07:002011-09-18T14:26:51.355-07:00Peach Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pDEnwGwGQyw/TnZg-t0nK0I/AAAAAAAABOs/A8rvRXI1cQ8/s1600/100_8650.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-pDEnwGwGQyw/TnZg-t0nK0I/AAAAAAAABOs/A8rvRXI1cQ8/s320/100_8650.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">PEACH SALSA</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I just made this up and it's delish!!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">You may adjust the ingredients to suit your taste:</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 peaches (I left the skin on for color)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 Walla Walla sweet onion, choppped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 limes (squeeze juice into salsa)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 jalapeno, chopped. I use the whole thing because I like it hot</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cilantro ~ enough to your liking.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I did not put salt in this as I'm afraid it won't go well with the peaches.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I'm going to try this on top of my brown rice for dinner. I think it will be good on top of a greeen salad, chicken, or just scooped out of the bowl with a spoon. Nice combination of flavors here. And, I love the color. Hope you'll try it! </span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com2tag:blogger.com,1999:blog-2298748562285846921.post-7334061342319167852011-09-18T13:52:00.000-07:002011-09-18T13:52:28.286-07:00Peach Crumb Bake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FS1vuHcLbvo/TnZXnFz7fhI/AAAAAAAABOo/mA_KGBC1OwI/s1600/100_8647.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-FS1vuHcLbvo/TnZXnFz7fhI/AAAAAAAABOo/mA_KGBC1OwI/s320/100_8647.JPG" width="320" /></a></div><div style="color: blue;"><b><span style="font-family: Georgia,"Times New Roman",serif;">PEACH CRUMB BAKE</span></b></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 cups peaches (sliced fresh or canned)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon corn starch</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon white sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons graham cracker crumbs</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp cinnamon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 dash ground nutmet</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Layer peaches in bottom of 8" square baking dish and sprinkle with sugar and corn starch. Mix remaining ingredients and sprinkle mixture over peach slices. Bake 15 minues. Serve warm or chilled.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">(</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">I got this recipe off the internet and there was no name to attribute the recipe to but I changed it up a bit to make it my own. This is so easy to make I think it may become a replacement for my crisp recipes.)</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<b>SUSAN'S NOTES:</b> <span style="font-family: Georgia,"Times New Roman",serif;">I added the corn starch and sugar to the peaches because I don't like how soupy the peaches get when they're baked without corn starch. You can leave the sugar out but without any sugar in the graham crackers, I was afraid it was going to be too tart. It was a hit with Gene! I think this will be excellent with apples also.</span>Suddenly Susanhttp://www.blogger.com/profile/12483813654827621158noreply@blogger.com0