Cooking for Dummies...

(this is NOT what my taco ring looks like...but, you get the idea. mine is much messier and minus all the veggies)

I have a lot to share with y'all, but not enough time to write.

So, I leave you with this...

A recipe.

This is an absolute staple at my house. My kids eat every single last bite on their plate.

That's saying a lot for my picky eaters.

The Taco Ring
 
2 cans crescent rolls
1 pkg. taco seasoning
1 lb ground round
2 cups of grated cheddar cheese
a little water-just enough to mix seasoning in ground beef once cooked
 
Optional: lettuce, tomato, sour cream, salsa.
 
-Cook meat and add and seasoning.
-Arrange rolls in a circle on cooking stone or round pizza pan with points hanging down, sides touching.
--Put some meat on each triangle.
-Top with grated cheese
-Fold over skinny end of point to fatter end of crescent roll to cover meat.
-Repeat with each triangle.
 
Yes, it's that easy.
 
Bake according to crescent roll package directions.
 
Serve with lettuce, tomato, sour cream and salsa. (or none of the above it you have picky eaters like me!)
 
If I can make this, your 3 year old can make this.
 
Scout's honor.
 
no martha stewart here,
 
jill

Eat your veggies....

Here's the recipe of the week...I skipped last week...didn't think many people would be perusing my blog the day before Thanksgiving. So, here ya go...

Looking for a side to take to the company Christmas party, your neighborhood party, or just to make for dinner some random night? This is IT! (and..i am officially a DORK after that cheesy sentence).

Rebekah shared this recipe with me last year, and I have used it many times since. It is always a huge hit, yet easy to make. If you are not a broccoli fan...this may change your tune. Enjoy!

Recipe for: Broccoli Casserole
From the Kitchen of: Gloria Hudgins

Ingredients:

~2-3 stalks of fresh broccoli cut and cooked until fork tender (in salty water)
~½ of a yellow (sweet) diced onion
~1 layer of grated cheddar cheese (2 cups)
~½ of a bag of Pepperidge Farm cornbread dressing crumbs (in yellow and white bag)
~1 stick of butter (plus 1 more 1/2 stick)


Mix these together:

o 1 Can of Cream of Mushroom soup
o 1 Can of Cream of chicken soup
o 1/2 Cup of Mayo
o 1 beaten egg
o 1/2 cup of sour cream


Directions:
Layer the cooked broccoli in the bottom of a 9x13” pan. The next layer is the raw, diced, sweet onion. Next layer your shredded cheese over the onion and broccoli.
Mix together the liquid ingredients and spread over the cheese.

Finally, microwave the stick of butter and toss the breadcrumbs in melted butter and then spread buttered cornbread crumbs over the entire casserole. Press crumbs into the casserole to get crumbs to soak up the liquid mixture. Add pats of butter to the top of bread crumbs if desired.

Bake for 45 minutes at 350° until topping is golden brown and bubbly.

Cooking 101....

Easy Breezy Porcupine Balls


1 lb. uncooked ground beef

1 cup uncooked Minute Rice

1 large can tomato juice

salt, pepper, and Italian seasoning


~Mix uncooked ground beef, uncooked rice and 1/2 cup tomato juice.

~Season with salt, pepper, and Italian Seasoning.

~Form into small balls and place in a baking dish

~Pour remainder of tomato juice on meatballs


Cover dish with foil, and bake for 25 minutes at 350 degrees.

Pineapple Casserole

1 20 oz. can pineapple tidbits

1/2 cup sugar

3 tbsp. self-rising flour

1 cup grated cheese

1/4 cup melted margarine

1/2 cup ritz cracker crumbs

Drain pineapple, reserving 3 tablespoons of juice. Combine flour and sugar in a bowl , then stir in juice.

Fold in pineapple and cheese.

Put in a buttered dish. Combine melted butter and cracker crumbs. Sprinkle over pineapple mixture.

Bake at 350 degrees for 25 minutes.

Yield: Serves about 4, double for larger group.

**I used a medium sized corning ware dish, it wasn't enough for a 9x13 dish.

(Not the best pictures...i had to take them quick, because Lem was in the middle of making his plate. )

There is just something about Fall and Winter that brings out the home-body in me. More so than usual anyway. I get full swing in the cooking mode, and love baking during the holidays. My kitchen gets the most use for the next 3 months than it will see the whole year!

My goal this winter is to become a better cook, and to learn some new recipes. I have already started on my quest, and it has been quite fun. Lem has certainly enjoyed coming home to a warm meal on the table these last few weeks. Unlike the Summer time when he is lucky to have milk for his cereal.

To help me obtain this lofty goal of "becoming a better cook", I have challenged myself to try one new recipe a week. This being week one. My recipe tonight was White Bean Chicken Chili. Big hit with the husband, and the son...not so much with the daughter. I will post this recipe tomorrow, I want to post a picture with it...and the picture is still in my camera. Too lazy to download it tonight.

However, I will post an old staple of a recipe around the Hill homestead. We had it last night for dinner. Porcupine Balls. Sounds appetizing, right?? Well, it is! Try them and let me know what you think. My kids (both of them!) even enjoyed them. Joseph says during dinner, "Mommy, you should really think about trying out for "So, you think you can cook!". Ahhhh, melt my heart.

Poor thing, his taste buds are highly distorted from the likes of my cooking. I still appreciated the compliment and his sweet sincerity, though. My little charmer.

I am thinking that Wednesdays will be my recipe post days here on the old blog. So, tune in on those days...and let's get cookin'! Most importantly share, share, share your recipes. Give a girl a hand on this cooking challenge.

dusting off my apron,

Jill

Pimento Cheese Recipe

Summer time is great for yummy and easy meals for lunch time! Here is one recipe that makes for a perfect sandwich for you and the kiddies. My friend Kim made these at the beach this past weekend and they were delicious!!!!! I didn't know pimento cheese could taste so good!

Kim's Pimento Cheese

1 bag of shredded cheddar cheese (i use sharp and the thicker shreds)
Mayonnaise to your liking
1 jar of pimentos
a shake or two of worcestershire sauce
salt and pepper to your liking
1/4 finely chopped onion (optional)
1 small finely chopped jalepeno (optional)

Pour chese into bowl, add mayo, salt/pepper-stir, then add in jar of pimentos (do not drain) and stir then add onion and jalapeno, stir.....store overnight for better flavor.

These sandwiches taste the best on white wheat bread......YUM! Enjoy!!