November 9, 2008
November 8, 2008
Spaghetti Pie
I found this recipe on the Taste of Home website. I really like everything I have found there. I went looking for this because I had leftover spaghetti to use up.
I made two(I probably should have made three smaller ones) , one with foil in the bottom for the freezer,and ate one on Halloween night. The frozen one we had tonight, after defrosting of course. We do like this recipe and will have it again. Now I've got this blog to refer back to.
SERVINGS: 18
METHOD:
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
1 package (1 pound) spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups (16 ounces) sour cream
2 teaspoons Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 ounces) tomato paste
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
METHOD:
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
1 package (1 pound) spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups (16 ounces) sour cream
2 teaspoons Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 ounces) tomato paste
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
Directions: Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheese.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.
To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 3 pies, 18 servings, 6 per pie.
Good Luck Sam's Chapter Meeting
We went to our monthly meeting with the Good Luck Sam's. We went to a restaurant called Bon Ton's Cafe in Old Colorado City for lunch today. We met more new people yet again this time. I do like getting to see all the same people every month to catch up with how everyone is doing.
They give door prizes every time and we won again, second month in a row. This time we won a set of canisters that are black and we're not sure we will use them.
Also, Carol had some brand new rugs to give away, so we picked out a couple for the bus. That was really nice of her. I guess she went to a store that was going out of business and they gave them to her, about 35-40 nice rugs. Wow, and we got to benefit.
They give door prizes every time and we won again, second month in a row. This time we won a set of canisters that are black and we're not sure we will use them.
Also, Carol had some brand new rugs to give away, so we picked out a couple for the bus. That was really nice of her. I guess she went to a store that was going out of business and they gave them to her, about 35-40 nice rugs. Wow, and we got to benefit.
November 7, 2008
HSM3
We went to High School Musical 3!
Jasmine and I met my friend Aleta and her daughter Sarah.
We went out to dinner at Chili's and then went to the movie.
I think the girls had a fun time.
Jasmine and I met my friend Aleta and her daughter Sarah.
We went out to dinner at Chili's and then went to the movie.
I think the girls had a fun time.
Snickerdoodle Pie
I received this recipe from a email recipe exchange. I haven't made it yet but plan to soon. I'll keep you posted.
From Paula McMillin
1 recipe of your favorite piecrust, or 1 unbaked refrigerated piecrust
1 tablespoon turbinado sugar or coarse sugar
1/2 teaspoon plus 1/4 teaspoon ground cinnamon (divided use)
2 teaspoons butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon plus 1 teaspoon pure vanilla extract (divided use)
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour
Heat oven to 350 degrees. Line a 9-inch pie plate with the pastry. In a small bowl, combine turbinado sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
In a saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In a mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk. Beat in flour. Spread in piecrust.
Slowly pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar. Cover edges of pie with foil.
Bake pie for 25 minutes; carefully remove foil. Bake 20 minutes more, or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Makes 10 servings.
Approximate values per serving: 385 calories, 17 g fat, 8 g saturated fat, 49 mg cholesterol, 53 g carbohydrates, 289 mg sodium, 4 g protein, 1 g fiber; 40 percent calories from fat.
From Paula McMillin
1 recipe of your favorite piecrust, or 1 unbaked refrigerated piecrust
1 tablespoon turbinado sugar or coarse sugar
1/2 teaspoon plus 1/4 teaspoon ground cinnamon (divided use)
2 teaspoons butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon plus 1 teaspoon pure vanilla extract (divided use)
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour
Heat oven to 350 degrees. Line a 9-inch pie plate with the pastry. In a small bowl, combine turbinado sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
In a saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In a mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk. Beat in flour. Spread in piecrust.
Slowly pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar. Cover edges of pie with foil.
Bake pie for 25 minutes; carefully remove foil. Bake 20 minutes more, or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Makes 10 servings.
Approximate values per serving: 385 calories, 17 g fat, 8 g saturated fat, 49 mg cholesterol, 53 g carbohydrates, 289 mg sodium, 4 g protein, 1 g fiber; 40 percent calories from fat.
November 5, 2008
Flank Steak
Marinate for at least 30 minutes:
Soy sauce
brown sugar
garlic
grill for 8-10 minutes on each side
Sounds so exciting doesn't it. It is super easy! I have decided recently I like flank steak. OK maybe the fact that they were in the clearance meat section at a great price so a bought a couple and put in the freezer. So, one of my clients gave me this marinade. I am one of those cooks who throws in a little of this and that so, the first time I made I think it had too much brown sugar, slightly sweet. Although I did marinade it for a good day and a half. Tonight I made it again, I tried to find the right combination, aka. not too much brown sugar and only let it sit for an hour. We eat it with horseradish sauce. I use my electric knife to cut thin slices. Tonight Keith and I only ate half so I sliced the rest of it and put it in the freezer, I'll probably pull it out and use it for burritos or steak nachos for a quick fix.
Soy sauce
brown sugar
garlic
grill for 8-10 minutes on each side
Sounds so exciting doesn't it. It is super easy! I have decided recently I like flank steak. OK maybe the fact that they were in the clearance meat section at a great price so a bought a couple and put in the freezer. So, one of my clients gave me this marinade. I am one of those cooks who throws in a little of this and that so, the first time I made I think it had too much brown sugar, slightly sweet. Although I did marinade it for a good day and a half. Tonight I made it again, I tried to find the right combination, aka. not too much brown sugar and only let it sit for an hour. We eat it with horseradish sauce. I use my electric knife to cut thin slices. Tonight Keith and I only ate half so I sliced the rest of it and put it in the freezer, I'll probably pull it out and use it for burritos or steak nachos for a quick fix.
November 3, 2008
I shared
OK, I just sent everyone I know a link to this blog. Scary. I have been posting without telling anyone for a while and now I just put myself out there to the world. Ahh! I hope everyone is nice.
Table Update
We're still waiting. The company Keith ordered the table from is having issues. They called Keith last week and explained that they messed up and sent someones table to us and our table to that person. He told Keith to refuse it when it gets delivered. Then Friday, while handing out Halloween candy the UPS man shows up to deliver the table and Keith was frustrated. When he placed the order he put in his work address as the shipping address because he is there during the day and would be there to receive it. He did this also because sometimes the UPS man just leaves boxes outside our door, so his work address just made sense. So, not only did they send the wrong table but to the wrong address. Now, we're starting to wonder what shape the table will be in when it arrives! I will keep you posted.
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