OK, so...

OK, so apparently I misunderstood the e-mail system with the blog.  I thought by removing the sign-up gadget on the right side of my blog page, it would stop the e-mail notifications from going out when I add a post - I was wrong.  They still travel through cyberspace from my house to yours.  And I guess I'm OK with that.  I just miss seeing that you've stopped by for a visit to my blog and maybe even that you left a comment or two - and it's nice to see my counter number change!  Whatever, I will continue to share new recipes with you periodically -  so when you can, pop by and take a gander.  I love company!! :)  (And, I have replaced the sign-up gadget, as you can see.)

Also, I fixed the Microwave Coffee Cup Scramble (below) this morning for the Mister and me, this time adding some bacon bits.  It was really good and he liked it, too.  I love that I can make these, each cup of eggs taking only 1 minute a piece and not even have to wash a pan!!  Strictly for presentation purposes, in the future I'm gonna try a few different containers, ramekins, bowls, etc.

Microwave Coffee Cup Scramble

I found this recipe in the October 2011 Better Homes and Gardens magazine.  I thought it looked like fun... a quick and easy breakfast.  It was good -  really -- and fun to do.  It was even quicker than the instructions say.  Each microwave is a little different, so the timing will depend on your unit.  I cooked mine for the first 45 seconds on high like instructed, then only 15 seconds on the second time.  It was perfect!!  Fluffy, moist but not slick, and not rubbery. 

I bet some bacon bits or a few pieces of diced ham would be really good, too --  maybe even some diced green chili or salsa --  mmmmmm! 

In the picture at the top,  it doesn't look like very much of a serving, but the cup is tall and narrow so the perspective is weird.  The ingredients are all in there - I promise!

Give it a try... I think you'll like it.  Just be sure to work with your own microwave -- don't over cook it.

 

Microwave Coffee Cup Scramble

2 eggs

2 T. milk

2 T. shredded cheese

   Salt & Pepper

1.  COAT 12-oz. microwave-safe mug with cooking

        spray.

    ADD eggs and milk; beat until blended.

2.  MICROWAVE on HIGH 45 seconds; stir.

    MICROWAVE until eggs are almost set, 30 to 45

        seconds longer.

3.  TOP with cheese; season with salt and pepper.

Fruit Crisp Dump Dessert

SEE NOTE AT BOTTOM! 

I was visiting with a good friend, Kay Peterson, this afternoon and she gave me this amazing recipe...  It is so quick and easy, you just won't believe it!  It took just minutes to prepare and the house smells delightful...  Kay has to be one of the best cooks on the mountain... you can always expect some yummy treat when you stop by her house.

The recipe calls for an 8-oz can of crushed pineapple.  I only had a 20-oz can, so I just measured out a cup and will use the rest for something else.  Also, all I had was a no-sugar-added can of cherry pie filling. I fully intended to sprinkle some sugar on top of the cherries, but forgot... DON'T forget, or use regular sugared pie filling!!  It was still really, really good, but a little tart what with the pie filling having no sugar and the pineapple.  I sprinkled some sugar on a piece of it and it made it awesome!  So, in this case, sugar is definitely a good thing!  Also, some Cool Whip, whipped cream or ice cream would be really good, too.  I baked it for 40 minutes, but I think next time I'll let it go a little longer.  It wasn't real browned when I took it out of the oven, so I think another couple of minutes would make the crumb topping even better.

Fruit Crisp Dump Dessert
1 yellow cake mix
1 cube (1/2 c.) butter or margarine, melted
1 21-oz can cherry pie filing
1 8-oz can crushed pineapple, undrained
Optional:  1 cup chopped nuts

1.  Pour pie filling into a 9x13 cake pan, spreading to
        edges.
2.  Top pie filling with the pineapple,
        distributing evenly.
3.  Combine dry cake mix with the melted butter to a
        crumbly texture and top the pie filling and
        pineapple with it.
4.  If desired, top the cake/butter mixture with
        chopped nuts.
5.  Bake in a 350 degree preheated oven for
        38-44 minutes or until golden brown.

Here's what the insides look like:

Tee Hee!!  I just went into the kitchen and found the Mister eating right out of the pan!!  It's about half gone!!  He had a jar of red raspberry jam out and was taking some of it and some of this dessert and eating them together... I have to admit, it was very tasty!!  Next time I make this, I think I'll add some raspberry jam to the cherry pie filling... It gave it a nice rich taste... He's so funny!  Ya gotta love old "little boys" who never grow up!

Wed., January 25, 2012  This dessert is better today even than last night!!  With no additional sugar or anything, it is really yummy!  So, if you want, make it a day ahead or have a little when you make it, then enjoy it even more the next day.   :)

Easy Burros

These are so good and way easier!  I received this recipe from a friend here in Heber/Overgaard about 10 years ago... V. Hausmann.  Thanks again for this great little recipe.

I have, of course, changed things just a little, but the original is really, really good, especially if you don't want to go the Chimichanga route.  The biggest reason for the change is that the canned beef available now, it seems, is different than it use to be.  The directions say to drain the beef, reserving the gravy.  Well, the gravy just doesn't drain off!  There is very little liquid to pour off, so I warmed up the beef in a small skillet to melt the gravy, then poured it into a microwave safe bowl, added the chopped green chilies and the corn starch, stirred it all up and then microwaved it for a couple of minutes until it was thick.  I then put  it in the skillet with the meat, added the beans (I used pintos) and then heated all of it well. 

Then I put the filling on flour tortillas, rolled them up and placed them seam side down in a baking dish.  I poured on some green enchilada sauce, topped it with cheese and put it in a 400 degree oven for 15 minutes.  Dang!  They are so good! 

Put a little rabbit food on the side and a dollop of sour cream on top, YUUUMMM!  (OK, so I forgot the sour cream in the picture... use your imagination!) :)

Give 'em a try... I bet you'll like them, too!

Easy Burros

1 can (12 oz.) beef, drained, reserving gravy

1 can chopped green chilies.

1T cornstarch

1 can black beans

Combine gravy, green chilies, and cornstarch.

Microwave 1-2 minutes, stirring a couple of times, until thick.

Add beef & can of black beans.

Fill tortillas & heat in microwave for 1 minute.

Cake Mix Cookies

Most of you have probably heard of these quickie cookies, and many, I'm sure, have made them... but for those of you who haven't or have forgotten what a little blessing they are, here they are again.

A couple of weeks ago, I was called and asked to bring a couple of dozen cookies to an event at the church... THAT night!  OK, cookie baking was not on my agenda for the day... so I grabbed this recipe and turned out a batch of them in no time.  They were great!

You can use any flavor cake mix you want, chocolate, yellow, spice, lemon, white, or anything you can find.  I used a yellow mix and added chocolate chips and nuts... Oh my!  They were so good.  I found the dough to be just a little softer this time than I wanted, so I threw in an extra handful of flour to stiffen it up a bit.  YUUUUMMMMMEEEE!

Check online for a plethora of variations to tickle your fancy.

Cake Mix Cookies

1 (18 oz.) cake mix, flavor of choice

1/2 cup oil

2 T water

2 eggs

1.  Mix everything together.

2.  Drop by teaspoonfuls onto cookie sheet. 

3.  Bake @ 350 degrees for 10-12 min.

4.  Let rest on cookie for a few minutes.

5.  Remove to cooling rack to finish cooling.

Optional additions:  1 c peanut butter, chocolate chips, nuts, raisins, etc.

Happy nibbling!

Zucchini Casserole

 I love this casserole!  I got it from another temple buddy...   S. Graham, back in July.  It really is tasty and easy.  Thanks for sharing, S. xox  (Excuse the less than appetizing picture... I didn't think to take a picture until after I had served dinner out of it!)

It says to use a 9x9" baking dish, but I add a pint jar of my canned/bottled chicken which makes it too much for that size dish.  To compensate for a larger baking dish, I either use 2 boxes of stuffing mix (Stove Top) or toast 4-6 slices of bread, crumble it into small pieces and add some of the same spices in the packaged product, plus add a bit more margarine.



It's a nice comfort-food-type meal... I've made it several times, with and without the added chicken. 

Zucchini Casserole

6 cups shredded or  diced (about 1/2") zucchini, unpeeled

1/2 cup chopped onion

1/2 cup water

Combine and microwave:  above 3 ingredients in a
        covered dish for 5-6 minutes.  Drain well.

Melt: 1 stick margarine, (1/2 c.)

Combine: Melted margarine and 1 pkg. (6 oz.) dry
        stuffing mix (Stove Top) with seasoning pkt.
        NO water.  Mix well.

Combine in large bowl and blend well:

        1 can cream of chicken soup, undiluted

        1 cup sour cream

        1 cup shredded cheese

Add:  drained zucchini and onions, blend well.

Put:   1/2 stuffing mixture in 9x9" baking dish.

Add:  zucchini mixture.

Top:  with remaining stuffing mix.

Bake: at 350 degrees for 30 minutes.

Serves: 4 to 6

Opt.  Add cooked chicken (12 oz. can or leftovers).
       4-6 crumbled slices toast plus desired seasonings.
         (Check stuffing mix box to see what they use.)

Cowboy Stew

Howdy, folks!  This is my all-time, go-to, dinner-in-a-hurry recipe!  It tastes wonderful, is quick and easy to throw together, and I haven't found anyone yet who doesn't like it. 

I got this recipe from a friend, A. Hensley, but as soon as I started talking about it, I was promptly informed by her sister, P. Blackburn, that the recipe is HERS, not A.'s.  So, since I love 'em both,  I'll give credit here to a couple of nifty sisters!  Thanks for sharing it with me and now the blogging world.

One day on my way home from Snowflake, AZ I learned of the passing of a good friend's husband.  When I got back to Heber-Overgaard, I stopped by her house before heading home.  I felt so bad for her and her family... what a hard thing.  Anyway, she was expecting her sons and their families up from the Mesa/Phoenix area any minute.  I left her, went home, opened a bunch of cans and popped the lid off a jar of my canned hamburger, threw the stew together and was back to her house with it hot and ready to eat in less than an hour, TOTAL! ...including travel time!  They loved it and still talk about it.  She's still amazed that something that tasted that good was so quick to make. 

It's a complete meal in itself but, of course, you can always add a salad, some bread/rolls and butter or the Kickin' Crackers from my last post.  It's a winner and especially with the cool weather approaching rapidly, this will probably become one of your family's favorites, too.

The recipe calls for 1 lb. of browned ground beef.  I'm sure that is wonderful, but I always use my bottled/canned ground beef.  Makes it soooo quick!

Also, sometimes I throw in a handful of dehydrated onions and some granulated beef bouillon, but it is really not necessary... just something I do once in a while.  If I was going to use fresh hamburger, I'd probably saute some onions to go with the browned meat.... we like onions.

One change we've made is to substitute just about any other kind of beans for the kidney beans.  My family doesn't care for them.  I normally use either pinto or great northern white beans.  Anything your family likes, go for it.

It is important NOT to drain the Ranch Style beans as that is where the unique flavor comes from.  In fact, I always rinse the can to get all the sauce out.  AND it is important not  to add extra salt.  There is plenty of salt in the canned stuff.  Additionally, I always take my kitchen shears and cut up the stewed tomatoes since I prefer small chunks of tomatoes...

It is just as easy to double or triple this recipe, if you have a large enough pot, to feed a big group.  Also, if you'd like it a little soupier, just add some water... easy peasy!

Cowboy Stew

1 can Ranch Style beans, undrained

1 can kidney beans, rinsed & drained (or substitute for your favorite beans)

1 can corn, undrained

1 can green beans, undrained

1 can stewed tomatoes

1 can diced tomatoes

1 lb. ground beef, browned

Drain and rinse kidney beans.  Add all ingredients into a large pot.  Heat thoroughly.  EAT!  That's All Folks!!