Sunday, June 30, 2019
32 oz Frozen shredded hash browns
16 oz Sour cream
10.5 oz Cream of chicken soup (1 can)
1/2 cup Butter (melted)
1/2 cup Frozen diced onions
2 1/2 cups Shredded Colby cheese (divided)
Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.
In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in casserole dish and top with remaining 1/2 cup of cheese.
Bake for 45-50 minutes in preheated oven.
Saturday, June 29, 2019
I originally made these to take to the in-laws. I left out a few to give Richard, which he enjoyed and gave it his "Richard Approve " smile.
The remainder of the cookies went in the freezer.
Mey brought food over and I wanted to give her something back and the only thing I had ready was the cookies. Took a few out of the freezer and figured Richard would be happy since Mey doesn't eat sweets.
Gabe spoke to Richard and he said he only got ONE cookie from the last batch I sent over. I told Gabe WHAT? Mey doesn't eat sweets!
Spoke to Mey on our morning walk and asked what happened to the cookies- she rubbed her tummy and smiled and said -SO GOOD.
So there you have it. It's a family approved cookie.
1 cup unsalted butter — softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick-cook oats
2 cups butterscotch chips
Preheat oven to 350°. Line your baking sheets with parchment paper .
Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
Drop by tablespoonfuls onto your prepared baking sheets.
Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.
Thursday, June 27, 2019
Jamie with Dori, one of her six horses.
Dori intimidated me due to her size. The pony and I got along great.
Jamie and Jeff also have 2 goats, 1 bull and 40 heads of cattle. We rode around the farm ( 70 acres) on a ATV and the cows were running after the ATV.
They also have 5 dogs and a new Great Pyrenees puppy.
Wednesday, June 26, 2019
3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup milk
2 and 1/2 cups chopped onions- about 2 small onions.
oil for frying
Mix together dry ingredients.
Add milk and stir, batter will be thick.
Add onions and mix thoroughly
Heat 1/2 inch oil in skillet over medium high heat
drop batter by tablespoons in hot oil, flatten slightly
Brown on both sides until nice and crisp
Drain on paper towels
Saturday, June 22, 2019
Mey loves to bring goodies over and this carrot salad is my favorite. I asked her for the recipe and she said a little of this and this much of that. I had to experiment till I came somewhat close to hers.
Mey uses a mortor and pessel to grind the peanuts first, then adds the habanero ( each time she makes it the amount changes). Add the amount of heat you desire.
In the mortor, which now contains the crushed peanuts and haberno add a clove of garlic and crush.
about 2 tablespoons Peanuts - Mey likes the honey roasted.
Habanero- add as little or as much depending on the degree of heat you like
1 peeled clove -garlic
4 to 5 large carrots
1 medium tomato
salt to taste
Peel and shred 4 or 5 large carrots into a medium sized bowl.
Cut 1 medium sized tomato and add to mortor and crush.
Add the mixture of peanuts,habanero, garlic and tomato to shredded carrots. Mix well.
Juice 1 lemon and add to carrot mixture and salt to taste.
Once in awhile Mey will add anchovies. No salt required if you add them.
You can use regular peanuts instead of honey roasted. Add sugar the mixture to taste.
If someone makes this and likes it and shares- please remember it is Mey's original recipe.
Tuesday, June 18, 2019
Ae-yun is generously supplying me with lots of cucumbers. I planted a few cucumber seeds and might get some. Very difficult to grow anything now due to no rain and temps in the upper 90's.
2 Carrots, Large
1 medium size onion ( or you use green onion)
1/4 cup Peanuts
2 Seedless cucumbers
1/2 tsp Red pepper flakes
1/2 tsp Salt
1/3 cup rice vinegar
1 tablespoon toasted Sesame oil
2 tbsp Sugar
Slice the cucumber in half and then in slices. Slice the onion in thin stripes.
Peel and shred carrots
Add cucumber, onions and carrots to a medium sized bowl.
In a small bowl combine rice vinegar, toasted sesame oil, salt, sugar and red pepper flakes. Pour over cucumber mixture and stir to combine.
Sprinkle peanuts on salad.
Thursday, June 13, 2019
Mey gave me a little container of rice. Not wanting to waste it since I'm not a rice enthusiast I figured I would make fried rice for Gabe.
I had chicken left over from DELMARVALOUS CHICKEN, and cabbage from Crack Slaw (Asian Cole Slaw)
Recipe in the short video above.