Monday, November 23, 2015

Tamale Pie

My life has been a little freaking insane busy as of late.
I don't remember the last time I didn't have 500 things to do every day...until today!

I can sleep in!
Those words don't come out of my mouth!! Due to my normal M-F schedule (alarm at 4:30) my internal clock doesn't allow for this sleeping in thing...but due to the amount of stuff going on, I was the poster child for exhaustion last night.

Head hit pillow=Jay was out!

Yeah. 4:30am. I hear this noise.
Mr. Sir, cat master of the house, is having himself a jolly good time playing with the doors on the entertainment center. Seriously? :::sigh:::
Get up, chase him away...convince my body that it's not a work day, that I can go back to bed...and so I do.

Then 5:30am happens.
Mr. Sir...again. Now he has managed to wiggle his FAT bum into this 2 inch opening in hubby's sock drawer...and now he is stuck. He's wiggling all over the place making the dresser creak.
(how am I the only one in the house to hear all this noise?)
I get up...rescue chubby man...and that's it. I'm done.

So much for sleeping in.

Thanks fuzz butt. It's a dang good thing you are a handsome sir...otherwise you might become an outdoor cat.

1 Tbsp vegetable oil
1 Medium onion, chopped
1 Green bell pepper, chopped
2 Jalapeno peppers, seeded and minced
1 ½ Lbs ground beef
1 ½ Cup corn kernels (canned, fresh, or frozen)
1 (14.5) oz can diced tomatoes (drained)
3 Tbsp tomato paste
2 Tbsp chili powder
4 Tsp ground cumin
2 Tsp salt
4 oz shredded Monterrey Jack cheese

1 ½ Cup yellow cornmeal
1 Cup all purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1 Tsp salt
2 Eggs
1 Cup milk
6 Tbsp unsalted butter, melted

1. Preheat oven to 375
2. Filling: in a large skillet, warm the oil until hot
3. Add onion, green pepper, and jalapenos. Cook until softened. Transfer to a bowl and set aside.
4. Add ground beef to pan, breaking up the meat, cook until browned.
5. Add onion mixture to the cooked meat in the skillet
6. Stir in corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well.
7. Bring to a simmer and then reduce heat to low. Cook for 20 minutes.
8. Topping: Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
9. In a separate bowl, whisk together eggs, milk, and melted butter
10. Pour the wet ingredients over the cornmeal mixture. Mix until just moistened.
11. Assemble: Stir cheese into beef mixture
12. Pour beef mixture into a 9 x 13 pan, smoothing top
13. Pour cornbread mixture over the beef mixture, smoothing for an even top.
14. Bake for 30-40 minutes
15. Let cool for 15 minutes before serving


Recipe adapted from Brown Eyed Baker

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Sunday, November 22, 2015

Blogging for Books: Food 52 Baking

**I received a copy of this book from Blogging for Books in exchange for my unbiased review**

This is a comprehensive recipe collection of baked goods. For those just starting out, it will be a baking bible of sorts. Included are some of the most basic recipes for cakes, cookies, etc. Nothing intimidating, nothing wild and crazy, just good recipes.
Love that there are little hints and tricks included...very helpful!

For those who are a little more experienced, one might find this book a little mundane. I bake all the time, but am more than pleased to have a basic collection on my shelf!

Don't be discouraged if some of the recipes have what seems to be a long ingredient list...upon closer inspection, most are items one would already have on hand.

Also, pay close attention to the "Baking for any Occasion" sections: It helps lead you to what recipes may be best for different occasions.

This book is heavily about baking, but there are some savory options included as well. They have pizza dough and flat breads that are worth taking a look at too!

Monday, November 16, 2015

Hubby's Egg Salad

Last week I posted my very basic egg salad recipe!

Not that hubby doesn't eat his egg salad "my way", but he has his own special blend that he does the girl child.

Hubby has decided that this is how he likes his egg salad.
I have to admit, due to the onion and pepper, I have never actually tried this version, but he eats it up like I just put filet mignon on his plate.
I think he enjoys how the butter gets all melty into the egg.

I do like butter and salt on a plain hard boiled I figure it is about the same sort of flavor.

3 Hard boiled eggs (peeled)
2 Tbsp tub butter
Salt and Pepper to taste
2 Tbsp diced onion
2 Tbsp hot pepper

1. Chop egg in a bowl
2. While egg is still warm, mix in butter (or warm egg slightly if using cold eggs)
3. Season with salt and pepper
4. Add onion and pepper
5. Mash egg while mixing


Come party with me HERE!

Monday, November 9, 2015

Egg Salad

I went for many, many, many years hating egg salad.

One day I woke up...and...well, I liked it.

Makes me feel like a classic case of parenting book advice "it can take 200+ times of tasting an item for a child to develop a taste for it".

Yeah, that's me.

Truly, it never occurred to me to "write down" a recipe for my egg salad! The girl child wanted some one day....and just stood there staring at me.
When I asked what she was waiting for, I got a big "well, either you have to make it for me, or at least tell me what goes in it!"

That's when light dawned. What seems so everyday and simple to's a mystery to others!

3 Hard boiled eggs (peeled)
1 ½ Tbsp mayonnaise
Salt and Pepper to taste

1. Chop up eggs
2. Add mayo, salt, and pepper
3. Mash egg with fork while mixing


Come party with me HERE!

Monday, November 2, 2015

Bacon and Cheddar Dip

I have the living room (read: remote) to myself for awhile tonight!

Hubby is off with the guys, probably doing a bunch of burping and bad joke telling. You know, guy stuff.
The girl is in her room listening to music and working on homework.

What is one to do?

I own the Golden Girls seasons 1-3.
Hallmark/Lifetime movies are on demand.

No, I pick to watch Tiny Toons and Animaniacs on the Hub.
Yeah. I promise you that I really am (age wise) an adult.

1 Pkg ranch dressing mix
½ Cup milk
½ Cup miracle whip
8 oz shredded cheddar cheese
8 oz cream cheese (softened)
⅓ Cup bacon bits

1. Combine all ingredients
2. Refrigerate for 2 hours before serving


It is difficult to make a bacon cheddar dip without cheddar. Duh.

Adapted from: Copy Kat

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Monday, October 26, 2015

Magic in the Middles

Someone as slightly messed up in the head as I am.

Seriously...year round I can watch Christmas movies and bake cookies.
Oddly enough, none of my (in-state) friends feel that same longing.

I do have one in FL who might as well share a mind with me. She is always game...but it's a slight bit of a hike for her.

The girl child rolls her eyes at me when she finds out I was listening to Christmas carols on Pandora. In August.
Or September.
Or any month other than December.

Did she really come from ME?

Funny enough though, there are no rolling of the eyes when the cookies come out of the oven. Hm.

1 ½ Cups all purpose flour
½ Cup unsweetened cocoa powder
½ Tsp baking soda
¼ Tsp salt
½ Cup sugar
½ Cup packed brown sugar
½ Cup unsalted butter (softened)
¼ Cup smooth peanut butter
1 Tsp vanilla extract
1 Large egg

¾ Cup smooth peanut butter
¾ Cup powdered sugar

1. Preheat oven to 375
2. Line 2 baking sheets with parchment paper
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
4. In another bowl, beat together sugars, butter, and peanut butter until light and fluffy
5. Add vanilla and egg, beating to combine
6. Stir in dry ingredients, blending well
7. Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth.
8. With floured hands, roll the filling into 1-inch balls
9. Break off 1 tbsp of dough. Make indentation in the center and press a peanut butter ball into the indent.
10. Bring dough up over filling, pressing it closed.
11. Roll the cookie in the palms of your hands to smooth it out.
12. Dip the top of each cookie in granulated sugar and place on baking sheets about 2 inches apart
13. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ inch thick
14. Bake for 7-9 minutes




Adapted from: Recipe Girl

Come party with me HERE!

Monday, October 19, 2015

Ginger Beef with Mushrooms

I cut a deal with the cat today.
Yup. We held a conversation and came to a middle ground.

My lower back has not been my friend as of late. Still not sure what I did, but things on the ground are my arch nemesis. No way can I bend down to get any of it.

I was in the hall closet looking for a new container of soap...and I stupidly hit his bag of treats. Yeah, it made the crinkle noise and he came running. It was like slow motion watching said bag-o-treats hit the ground.
Yeah, not going to happen.

In front of my fur baby, I kicked the bag back into the closet and shut the door.
He was looking at me with that wounded look "how can you neglect me so"?

So, I said,
If you can wait 45 minutes until the girl comes home, I will make sure she gives you treats.
Just a little longer.
It's a lifetime in kitty minutes, I know...but pretty, pretty, pretty please!?

He meowed that it was OK.
I about attacked the girl when she came in. Just told her he needed treats.
Now that I think about it, she didn't ask why...or why they were on the floor.

Oblivious...or maybe not wanting to embarrass her Mama!
Probably more like she is just used to crazy mom. Yeah, I can buy that.

1 ½ lbs stew beef
24 Baby carrots
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Onion, chopped
8 oz white mushrooms (sliced)
2 Tbsp grated fresh ginger
1 Cup beef broth
½ Cup hoisin sauce
¼ Cup quick cooking tapioca
White rice

1. Combine all ingredients (except rice) in slow cooker
2. Cook on low 8-9 hours
3. Serve over white rice


And of course I forgot an ingredient...shocker!

Adapted from: Moms with Crock Pots

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