"Deep summer is when laziness finds respectability."
1 envelope onion soup mix
1 bottle (12 ounce size) Russian salad dressing
8 ounces apricot jam
What Has Mae Mobley Been Up To?
Finding a sunny spot to catch the morning rays
Oh my....squeezing into small spaces
Watching the dog walkers in the greenbelt,
waiting to see her birds at the birdfeeders
Sunrays make me sleepy...not much going on out there
A new discovery......what is that....finally something is of interest
Enough of that....hmmm....feathers.....something to play with
Now we're talking....a sweet baby bunny
The Classic Peanut Butter Cookie
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
|Cream together butter, peanut butter and sugars. Beat in eggs.|
|In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.|
|Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.|
Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.
|Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls!|
2 cups chopped yellow squash
2 cups crumbled cornbread
1/2 cup butter, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of chicken
2 eggs, beaten
1 small yellow onion, chopped
1/2 green pepper, chopped
1/2 cup coarsely chopped celery
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 t. garlic powder
1/2 t. Cajun seasoning
1/4 cup milk
Place squash and onion in a medium sized saucepan, cover with water, add 1/2 t. salt and sugar and boil until tender. Saute the celery and green pepper in a small skillet in melted butter and sauté until tender.
Drain the squash and onion and combine with the sautéed celery and green pepper...place all in a large mixing bowl. Season with salt, pepper, Cajun seasoning and garlic powder. Combine all together with the cornbread, sage, soup, eggs and milk. Transfer to the prepared baking dish and bake for 30-35 minutes until mixture is browned on top. Bake 30 minutes in the preheated oven, or until lightly browned.
A comfy bed or porch swing, a ceiling fan, and fresh air sound like the
perfect recipe for an at home escape!
I dream of sunrooms and sleeping porches in the summer.....
We all love quick and easy recipes to prepare for lunch or dinner. These two words, "quick and easy" capture my immediate attention! I had a few ingredients on hand which were actually left over from previous use, and came up with this oh-so-delicious vegetarian recipe with a Mexican flair! Don't you prefer to spend your time outdoors, enjoying the afternoon with nature and reading a good book? I believe this recipe will prove to be one that you will serve over and over again! And the great thing is, you can make it your own by adding your preference of ingredients! The title says it all!
QUICK AND EASY SPINACH ENCHILADAS
1(10 ounce) package frozen creamed spinach
1 cup ricotta cheese
1/2 cup sour cream
2 cups cubed Monterey Jack cheese, cheddar cheese, Colby cheese
4 (6 inch) flour tortillas
1 (19 ounce) jar salsa sauce
|Preheat the oven to 350 degrees F. Microwave frozen creamed spinach for 6-7 minutes. Remove from microwave and begin to assemble your enchiladas. Place a flour tortilla on a plate and spoon about 3 T. creamed spinach over the tortilla. Gently spread about 2 T. ricotta cheese over the spinach. Sprinkle 2 T. cubed cheese over this mixture. Carefully roll the tortilla and place in a greased baking dish. Complete this process until all six tortillas are made and placed side by side in your baking dish. Spoon the salsa over the tortillas and top with additional cubed cheese. Bake at 350 degrees F. for about 25 minutes. Serve with fresh avocado and fresh tomato slices. Top with a dollop of sour cream!|