Texas Caviar

Down here in Texas we always have black eyed peas on New Years Day with a ham, cornbread and cabbage and sometimes fried potatoes or potato salad.  Eating black eyed peas is supposed to bring luck in the New Year.  I cannot confirm or deny this because I have never missed a New Year’s without eating some.  I suggest to be on the safe side that you have a pea or two.  If you are not from the south you probably think that black eyed peas are grown to feed cattle and that is perfectly fine, but If I were you I would go ahead and make some anyway.  If you don't want to cook a pot of peas from scratch try the recipe below, who knows... it might make you feel a little differently about black eyed peas.  Go ahead, eat your peas and have a lucky year!

Texas Caviar Recipe
10 servings
3 (15 ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onions
3 tablespoons chopped green bell peppers
3 tablespoons chopped red bell peppers
3 tablespoons chopped yellow bell peppers
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
garlic powder, salt and pepper to taste
Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with garlic powder, salt and pepper. Marinate for 12 to 24 hours before serving. Serve with crackers or tortilla chips.

First White Christmas in 83 Years

 

We had a White Christmas here in North Texas, the first one in 83 years.  We had blizzard like conditions with blowing snow up to 30 mph and it was amazing.  I have always dreamed of a White Christmas but didn’t realize the consequences it would bring.  You see here in North Texas snow and ice pretty much shuts down everything including roads.  We are not equipped to drive on ice.

I cooked all day Christmas Eve and then none of my family could make it to my house for the party.  Luckily my Mom had came earlier in the day and was able to be with us.  We had a very quiet Christmas Eve but the next day when the roads cleared the rest of the family made it over to the house and we were able to have a brief Christmas party.  Christmas was a bit different this year with a few new faces and a few that couldn’t be here but life is about changes so we we adjust and go on. 

Next year I believe I will think twice before I dream of a White Christmas.

Merry Christmas from the Family

Do You Hear What I Hear?

Merry Christmas Eve Eve to all my Blogland friends.

White Chocolate Cherry Chunkies

These are my favorite cookies and this is my third year to make them.  The Rae Rae and Nana made them together on Sunday afternoon.  She said she was a good "pourer" and was so proud of herself for helping to make cookies.  She sat on a stool in front of the oven and watched them bake through the window.  It was a great afternoon with my Granddaughter.

White Chocolate Cherry Chunkies

Ingredients:

1 1/2 cup white chocolate chunks
1 cup chopped macadamia nuts
1/2 teaspoon salt
1 teaspoon baking soda
3 cup all-purpose flour
2 tablespoon milk
1 teaspoon vanilla
2   large eggs
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup candied cherries

Directions:

Preheat oven to 375 degrees.  In a medium bowl, with electric mixer, cream butter, milk and sugars together until light and fluffy.  Add eggs and vanilla.  Set aside.  Sift together flour, soda, and salt.  Add milk then add flour, soda, and salt to butter mixture.  In another bowl, combine nuts, cherries and white chocolate.  Then add to mixture, stirring only to blend.  Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart.  Bake for approximately 11-13 minutes.  Cool on wire rack.
Yield:  4 dozen large cookies
Preparation time:  10 minutes
Cooking time:  11-13 minutes
Ease of preparation:  Easy
Recipe courtesy Paula Deen

The Queen has Spoken

Why must my children learn the hard way?  Why can’t they take my advice and do what I say?  The following are in no particular order and are not intended for any one child in particular.
Don’t date the players.  Don’t rent the expensive house, just stay in the apartment for now.  Don’t marry him.  Don’t reproduce (although I’m glad she did).  Don’t take that job in another state.  Don’t go off to college, just go to one here.  Don’t buy the new car, just drive the one you have that is paid for.  Don’t put that in your nose.  Don’t quit the job with insurance for one that pays a little more.  Don’t go live with your dad.  Don’t make that face because it might stick that way.  Don’t get a dog.   Don’t pass up an okay job waiting for a better offer.  Don’t wear tacky undies because you might get in an accident.  Don’t burn bridges.  Don’t trust everyone.  Don’t forget that the dorky guys will make the best husbands.  Don’t air your dirty laundry.  Don’t eat the leftovers in the fridge unless you ask me how old they are.  Don’t live for the moment.  Don’t let that one get away.  Don’t talk to me like that.    Don’t forget about what is important.  Don’t talk to strangers.  Don’t try that. Don’t forget your upbringing.   Don’t make the same mistakes that I made.  Don’t forget that I am here for you. 
Always know that I love you.

Snow in Cowtown

It snowed this morning!!!!  Woot!  We usually only get snow about once a year if we’re lucky and it is usually mixed with ice.  Today it was just a light dusting with pretty flakes and all traces were gone by 10:00 am.  It amazes me how a snow fall makes everything feel pristine and clean.  It’s almost like time stands still and the world goes silent when it snows.  It was a beautiful morning until I started my commute.

Cornbread Taco Bake

Cornbread Taco Bake

• 1 lb ground beef
• 1 (1 ounce) package taco seasoning
• 1/2 cup milk
• 1/2 can creamed corn
• 1 T chopped jalapenos
• 1T chili powder
• 1 egg
• 1/2 cup green pepper chopped
• 1/4 cup chopped onions 
• 1 (8 ounce) can tomato sauce 
• 1  package cornbread mix
• 1 (2 7/8 ounce) can French-fried onions (optional)
• 2/3 cup shredded cheddar cheese
• black olives (optional)

1. In skillet, brown meat with onion and green pepper; drain.
2. Stir in taco seasoning and tomato sauce
3. Mix together cornbread mix, milk, corn, jalapeno, chili powder and add black olives and  half of the french fried onions if desired
4. Pour 1/3 of cornbread in the bottom of pan
5. Add the meat mixture to the pan
6. Sprinkle half of the cheese over the meat
7. Pour additional cornbread on top
8. Bake uncovered at 400°F for 20 minutes.
9. Top with cheese and french fried onions if desired.
10. Bake 2-3 minutes longer.

Serve with pinto beans and a green salad.  Ole’!

Tortellini Soup

Tired of Thanksgiving leftovers?  Try this satisfying soup.  It’s easy and delicious.  The measurements are approximate because that’s how I roll.  I just adjust as I cook.  You may need more or less broth depending on how much meat and tortellini you might want to add. 

1  lb frozen  Italian meat balls 2 links sweet Italian sausage
2/3 C. chopped onion
1/2 C. chopped bell pepper
2/3 C. thinly sliced carrots
3 cloves garlic, chopped
salt and pepper 2 tbsp. olive oil
1 can basil and oregano diced tomatoes
4 C. beef broth
1 tsp. Italian seasoning 1 tbsp. dried basil
1 can dark red kidney beans, drained and rinsed
1/2 package baby spinach leaves or more
2-3 C.  frozen 5 cheese tortellini  (I used 1/2 package)

Brown sausage and drain grease.  Add olive oil, add onion, bell pepper, carrots, and garlic and cook until onions are translucent.  Add broth, seasonings, beans and tomatoes and bring to a boil.  You can simmer for awhile at this point if you like but it is not necessary.  Add the precooked frozen meatballs ( for the carnivores in your family) and bring to a boil again.  Next add the tortellini and spinach and cook as directed on the tortellini package.  Do NOT overcook the tortellini.

Serve with crusty bread and parmesan cheese. 

Corn Casserole

I made this for our Thanksgiving dinner we had at work.  It’s easy and cheap to make.  They ate every bit of it.

Ingredients:
1 (15 ounce) can cream-style corn
1 (11 ounce) can whole kernel style corn, drained
2 eggs
1 cup sour cream
1 (8.5 ounce) package jiffy corn bread mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
2.In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3.Bake in a preheated oven for 30 minutes or until lightly brown.
4.Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Crockpot Chicago Italian Beef Recipe

 I’ve never been to Chicago but I know that this a great recipe.

• 5 lbs rump roast (do not substitute for a different type roast)
• 2 (10 1/4 ounce) cans beef consommee (Broth)
• 1 (1 ounce) package Good Seasonings Italian salad dressing mix
• pepperoncini pepper (1/2-1 jars depending on level of spiciness)
• giardiniera (1/2-1 jars)
• 2-5 sweet green peppers (according to size)
• 1 loaf long thin French bread or sub sandwich bread

1. Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2. Turn over at the 6th and 12th hour interval.
3. At the 17th hour cut sweet green peppers into strips lengthwise and cook in water on low heat until soft.
4. Cut bread into 6 inch lengths and slice on the side lengthwise.
5. Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7. Salt to taste.
8. OPEN WIDE and enjoy the most wonderful taste sensation. 

I used a smaller roast and cooked for about 12 hours total and I didn’t turn over until the 10th hour because I wasn’t home.  I also used less beef broth and only half a jar of both the peppers and  the giardiniera..  Serve on sub sandwich buns with Muenster Cheese.  Delicious and easy.

Camp Ready

Here are some “after” trailer pictures as promised.   Pretty cozy, huh?  Unless hell freezes over (or Texas ) we will be camping Saturday, Sunday and Monday.  We are really looking forward to getting out of town!  We won’t be going very far on the maiden voyage because it still needs some work but we will be far enough from the city to see the stars and that’s alright with me.

Four Things You Can’t Recover

Four things you can't recover:
The stone........after it’s thrown.
The word........after it's said.
The occasion........after it's missed.
The time.........after it's gone.

Really makes you think doesn’t it?  I bet most everyone has learned this the hard way. 

Camping With a Ghost

We bought a vintage camper last weekend.  We plan to restore it so don’t laugh at it now.  It will be cute when we are finished.  When we got got home with it I began taking my “before” pictures.  Isn’t it cute?  Several evenings later I put my card in the computer to look at my pictures and this is what I saw.

No laughing!  Look in the window (click on the picture to enlarge).  I’m a little freaked out.  My husband swears it’s him and that there was some kind of glare.  But he doesn’t really look like that and why would he be standing looking straight in the window?  I’m just saying….

Could it be that I will be camping with a ghost? 

Beef Enchilada Casserole Recipe

 

Beef Enchilada Casserole Recipe

45 min | 15 min prep
SERVES 6 -8

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lb ground meat
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 1 (10 3/4 ounce) cans creamy chicken verde soup
• 1 (4 1/2 ounce) can chopped green chiles
• 1 1/2 dozen corn tortillas, cut into triangles
• 2 (10 ounce) cans red enchilada sauce, divided
• 1 (16 ounce) can chili beans drained and rinsed
• 4 cups sharp cheddar cheese, shredded
• black olives, sliced (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. In large skillet, begin browning meat with onions.
4. Add garlic, ground chili powder, cumin, salt and red pepper.
5. Cook until beef is brown and crumbly; drain.
6. Stir in soup and green chiles, beans and enchilada sauce; reserve 1/2 can sauce to pour over top.
7. Line prepared baking dish with tortillas triangles.
8. Spread 1/3 mixture onto tortillas.
9. Evenly sprinkle with 1 cup cheese.
10. Layer more tortillas.
11. Cover with meat mixture.
12. Evenly sprinkle with 1 cup cheese.
13. Repeat again ending with cheese.
14. Evenly spoon remaining can of enchilada sauce on top.
15. Bake for 25 minutes or until hot and bubbly.
16. Garnish with sliced black olives and sour cream if desired.

Serve with a green salad with spicy ranch dressing.  Ole’!

Black Bean, Corn and Rice Salad

(not actual picture)

Ingredients:
1 cup rice, cook as directed but use chicken broth instead of water
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon garlic
1/2 cup red onion, chopped
2 T. chopped fresh parsley
1/3 cup green bell pepper, seeded and chopped
1 avocado, diced
1 cup frozen corn kernels, thawed
1 (15 ounce) cans black beans, drained & rinsed
salt and pepper to taste
Directions:
In a large bowl, whisk together the olive oil, garlic, lime juice, vinegar and cumin. Add red onions, parsley, avocado, green pepper, corn and beans and toss to coat.

I took this to a pool party  back in the summer and received many compliments. It's great for summer because it is made without mayo but don’t be scared to make it in the fall either.  I like to take it to work for lunch.

RIO GRANDE LIMEADE

• 2 (12 oz) cans frozen limeade concentrate, thawed and undiluted
• 3 cups tequila
• 3 cups water
• 2 cups orange liqueur
• 1 cup fresh lime juice
• garnish with lime slices

Stir together first 5 ingredients. Chill 8 hours. Serve over ice and garnish if desired.
This recipe makes a perfect margarita, not too tart, not too sweet. Enjoy with chips and salsa. Ole'!!
I'll be having these after my siesta or maybe a siesta will be needed afterwards…

Italian Pasta Salad, aka Oodles of Noodles

We were going to a birthday party last night and I wanted to take something that went with what the hostess was making. The theme of the night was Italian. I decided to make a pasta salad & bruschetta. It was really good. Here is what I did...
these measurements are not exact, I made this recipe up as I was preparing it so you may need to adjust

Italian Pasta Salad

• 18 oz tri-color pasta, cooked and drained ( I have also used fettuccine, my niece calls it Oodles of Noodles when I do that.  Feel free to use what you want)
• 2/3 cup sliced black olives
• 2/3 cup sliced green olives with pimento
• 1 cup shredded Mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup grape tomatoes
• 2/3 cup thinly sliced red onion
• 1/4 cup fresh basil
• 1/4 cup flat leaf parsley

Mix all together.
Now for the dressing

• 1/2 cup mayonnaise
• 1/3 cup extra virgin olive oil
• 1/2 tsp balsamic vinegar
• 1 t. sugar
• the juice of half a lemon
• 1/2 tsp garlic powder
• salt and pepper

Mix all together and let set in the fridge for awhile before serving.

Broccoli-Cauliflower Salad

I made this for the hungry ones the other day and they gobbled it up!
Broccoli-Cauliflower Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
"Crunchy broccoli and cauliflower florets are tossed with salty bacon, cheddar cheese, and a mayo dressing."
Ingredients:
1  1/2 cups broccoli florets
1  1/2 cups cauliflower florets
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Don’t Ever Forget

Get the tissue ready.

Spring at the Ponderosa

The backyard on Memorial Day.