Thursday, October 29, 2015
Sometimes I hate having just a little bit of "something" in the fridge.
Like "a little bit" of onion left . . .
. . . or a little bit of lettuce . . .
. . .or a little bit of cheese.
You know; the amounts where you can't throw it out, because there's too much,
but you don't really have enough for what a recipe calls for.
That's kind of how I came up with this casserole we had for dinner the other night.
There was just "a little bit" of some ingredients, so I combined them with other "whole" ingredients.
If you want to make this, but you don't have the amount of the ingredients listed, that's OK. Just make due!
If you have more than the amount listed, that's OK too! You have a choice! Do I use "a little bit" or the whole thing?
Cowboy Sausage Casserole
"a little bit" of breakfast sausage (maybe 1/2 pound or so) (substitute ground beef if desired)
"a little bit" of onion, chopped
1 clove garlic, minced
1 can Bush's chili beans
1 package Martha White gluten free cornbread (or regular)
1 can creamed corn
1/2 cup buttermilk (or regular milk)
"a little bit" of grated cheese
In a 10 inch skillet that is oven proof*, cook the sausage, onion, and garlic together until the sausage is no longer pink and browned a bit. Drain grease.
To the meat mixture, add the chili beans and stir until combined.
In a bowl, add the cornbread mix, creamed corn, egg, buttermilk, and whatever amount of grated cheese you have. (It doesn't take much, actually). Stir until combined.
Pour the cornbread mixture over the meat. Place in oven and bake for 25-35 minutes or until the cornbread is done.
Serve hot with Tabasco sauce, if desired.
*If your skillet isn't oven-proof, transfer meat mixture into a 8X8 square baking pan, and proceed as directed.
Tuesday, October 20, 2015
It's getting close to trick or treat time and I wanted to do something creative!
Our neighborhood is not "traditional."
By that, I mean it is very small and off the beaten path.
If you talk to my mom, you'd think we live off the grid!
But truth is, by most standards, we might be considered "in the country."
But by those who really live "in the country," we are close to city-dwellers.
Regardless of such, we won't have a lot of little trick or treaters running up to our door.
Matter of fact, I had to tell our neighbors to come see us that night!
And with that, comes the fact since we won't have too many kids I wanted to go BIG!
I bought BIG candy for the kids!
Who doesn't love getting full-sized candy bars when they trick or treat?
I mean, really!!
To make your candy mummy, you'll need:
- any kind of full-size candy bar
- strips of white cloth; muslin, cheese cloth, even crepe paper if you have it. (I used cheese cloth)
- wriggle eyes
- hot glue
Start on the back of the candy bar, using a finger, hold the end in place, then begin wrapping the bar, over-lapping the edges of the fabric just a bit. Try to end with the fabric piece in the back, simply tuck it under the already-wrapped fabric.
Turn the mummy over to the front and place the eyes where you want them. I kind of tucked the bottom edge of the eyes under an edge of the fabric to have it appear to be "peaking." Hot glue the eyes in place.
Enjoy giving your mummy wrapped candy!
Here are some Halloween funnies:
"What kind of music do mummies like?"
"What's the most important subject a witch learns in school?
"What is the favorite food of a ghost?
Wednesday, October 14, 2015
While it may not feel like it outside, the calendar tells me that it is Fall.
There are so many things about this season that I absolutely love!
I like the falling leaves,
and to watch the squirrels gather their food,
and where we live, we have deer . . .
so now I like to watch them too!
I also love Fall food.
One of my favorites are apples!
I'm not really sure, but in the Fall, I love to nosh on apples.
It's the strangest thing!
Maybe it's because they are more crisp,
or their color is more appealing.
Whatever the reason, I'll go with it!
Today, both of the cherubs were wanting an "after school snack."
Looking at the apples on the counter, I offered apples and dip.
Since I didn't have any dip, I made some!
I took three things that my girl cherub really likes and I mixed them together.
I just mixed; no measuring!
If you like these ingredients, just mix yourself some dip and and enjoy an apple!
Peanut Butter and Nutella Apple Dip
1 small spoonful Nutella
2 small spoonfuls of peanut butter
2 small spoonfuls of marshmallow cream
Mix the ingredients together in a bowl and serve with sliced apples.
Friday, October 2, 2015
We love pizza.
When we were thrown into gluten free eating, we had trouble finding good gluten free pizza out in restaurants.
Which leads to me to ask the question, "Why is pizza so crazy expensive?"
I honestly don't understand!
While we do like "calling in a pizza," we also really like making them at home more!
We all hang around and prepare different ingredients for the pizza bar.
Some of us like pineapple.
Some like garlic.
Some like black olives.
Some want meat,
while others don't.
That's why make-your-own-pizza night is fun!
It gets you in the kitchen together,
and making fun of your family members!
The other night, we were going to make pizzas but I had no pizza sauce.
I really don't like buying pizza sauce.
I actually don't really like the way it tastes and since we don't use it all at one time, there are left-overs.
I don't like using the left-over sauce.
I know, I know!
I use mayonaiise after it's been opened.
I use bbq sauce too!
. . . and salad dressing,
But pizza sauce?
I just grosses me out!
That's why making my own is really the best option!
We use what we want and then I freeze the rest until the next family pizza night.
What's also great is the sauce tastes yummy!
Like . . .sauce!
It's good to dip your crust in or a bread stick!
1, 15oz can tomato sauce
1, 6oz can tomato paste
1-2 TBSP Italian seasoning*
1/2-1 tsp. garlic powder*
1/2-1 tsp. onion powder*
1/4 tsp. salt
1 tsp. sugar
Place all of the ingredients in a sauce pan over medium heat.
Stir until the paste is dissolved. Lower the heat and simmer 15 minutes.
You can use the sauce right away.
Store in the refrigerator until ready to use later in the day.
Freeze any remaining sauce for another time.
You can also place all of the ingredients in a small crockpot, on low, and heat until ready to use. I would not cook in the crock pot longer than 4-5 hours.
*Not knowing if you are using flavored sauce and/or paste, or just plain-jane canned goods; the seasonings are suggestions of where to begin to season the tomato ingredients. It's so much easier to add spices; we all know you can't remove it once it's in there!