I know there are lots of people out in "blog world" who post lots of fun things to their blogs, and have time to keep up with everything else too. For some reason, I've just gotten really far behind on our blog lately. I think I will still post a few things from time to time here (especially videos until I can figure that out on Facebook). But, I guess if you want to know what's going on with us, check out my pictures and posts on Facebook (or send me an email). Hope you are enjoying a wonderful November wherever you are!!!
Thursday, November 11, 2010
Monday, October 18, 2010
Posted by Theresa Walker at 7:11 PM
Posted by Theresa Walker at 7:08 PM
Posted by Theresa Walker at 6:42 PM
Posted by Theresa Walker at 6:31 PM
Saturday, October 16, 2010
- 1 jars prepared salsa (opt.)
- 1 pound ground beef
- 1 (15.5 ounce) jar prepared salsa con queso
- 10 (8 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish (Nick liked it better when I left this out). Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas. (I only filled as many as we were going to eat for one meal, and saved the second half of the mixture for the next meal...they tasted much fresher the second time around this way!).
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Posted by Theresa Walker at 9:48 AM
Saturday, October 09, 2010
Posted by Theresa Walker at 7:59 AM
Tuesday, October 05, 2010
Posted by Theresa Walker at 7:42 PM
Posted by Theresa Walker at 7:32 PM
Posted by Theresa Walker at 7:11 PM
Tuesday, September 28, 2010
***When I made this, I doubled the recipe so that I used the whole box of cake mix, and baked it in two pans (one in the freezer for later).
1 3/4 cups Betty Crocker® SuperMoist® German chocolate cake mix (from 18.25-oz box) 1 cup shredded unpeeled zucchini (about 1 medium) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 cup buttermilk 2 tablespoons vegetable oil 1 egg 1/4 cup chopped nuts 1/4 cup miniature semisweet chocolate chips
cups Betty Crocker® SuperMoist® German chocolate cake mix (from 18.25-oz box)
cup shredded unpeeled zucchini (about 1 medium)
teaspoon ground cinnamon
teaspoon ground cloves
tablespoons vegetable oil
cup chopped nuts
cup miniature semisweet chocolate chips
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round cake pan with baking spray with flour.
2. In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.
Posted by Theresa Walker at 4:47 AM
Monday, September 27, 2010
So, Nick's been asking me to try to make one of his favorite entrees from Macaroni Grill. And, I must say, it was delicious...my first time cooking with shallots. And, I got to use my Pampered Chef chopper for the first time...I don't know how I cooked without it before--love, love, love it!!!
2 T. butter
2 T. chopped garlic
1 tsp. chopped rosemary
1 cup marsala wine
1 tsp. Dijon mustard
1 tsp. salt
¼ tsp. cayenne pepper
8 cups heavy cream
Saute , garlic, and rosemary until garlic begins to brown. Add marsala wine and reduce by one−third. Add remaining ingredients and reduce by half of original volume. Set aside.
1 oz. pancetta or bacon, chopped
6 oz. butter
1 tsp. chopped shallots
18 shrimp peeled and devained
12 oz. grilled chicken breast, sliced
1 pinch of salt and pepper
4.5 cups of granita sauce
1 cups parmesan cheese
48 oz. Penne pasta, precooked
3 tsp. pimentos
1/2 tsp. paprika
6 sprigs of fresh rosemary
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.
Posted by Theresa Walker at 5:45 PM
Wednesday, September 22, 2010
Posted by Theresa Walker at 8:23 PM