Tag: eat

Fry Sauce

Published on by TracieLeave a comment

Fry Sauce

I am back with another “recipe” that’s really not a recipe.  But, it’s so good that I wanted to share it with you in case you’ve never tried it.

We love to dip our fries at our house.  Ketchup, honey mustard, barbecue, ranch – each one of us has a favorite.  But this sauce is one that Denton and I make over and over.

Here’s how I make it:

Start with your favorite mayo.  Have you tried this Heinze Real Mayonnaise?  We like it almost as much as our favorite Hellmann’s.

Start with a tablespoon of your favorite mayo….

Add a tablespoon of your favorite ketchup….. Add in as much Sriracha as you can stand.  For me it’s very little, but for Denton and Liv it’s at least a teaspoon.  I would start with 1/4 teaspoon and see how hot you want it to be.

Splash in some Worcestershire sauce…..Or if you are Denton, leave it out and add mustard instead…..

And make a big mess while you stir it all together!

You can serve it with fries, but we love it with roasted potatoes and pigs in the blanket too.  Let me know what you like it with!

Fry sauce

And voila!  Here’s the handy dandy printable.

Fry Sauce

Print Recipe
Prep Time 2 minutes
Cook Time 0 minutes

Ingredients
  

  • 1 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1/4 tsp sriracha sauce
  • 1/4 tsp tsp worcestershire sauce

Instructions
 

  • Add all of the ingredients together and dip! You can change anything and everything in this "recipe". Denton usually adds mustard to his and leaves out the worcestershire sauce. Whatever floats your boat! Enjoy!

 

What's for supper?

What’s for Supper?

Published on by TracieLeave a comment

What’s for supper at your house this week?

Hello friends!  How are you?  The holidays rolled in and I completely concentrated on what was right in front of me, so you are getting two weeks instead of one today.  I hope that you got to eat something fabulous over the holidays!  If you did, let me know what it was, please!

Here’s what we ate last week in no particular order:

A variation on my Monte Cristo sandwiches with the soup of your choice straight out of the can.  My pick was vegetable beef.  It doesn’t look very appetizing, but it tasted delicious.

We tried a new to us Chinese restaurant.  It was really good!

Burgers with fries and onion rings.  I rarely make the effort to stand over the stove and make fries or onion rings, so you know this was a special occasion.

Mini meatloaf with mashed potatoes, green beans, fried mushrooms, and perfect boiled eggs.

Crock pot turkey, baked potatoes, and canned cranberry sauce with leftover bread sticks.  Yum!

Leftover turkey on buns, with chips, cashews and blueberries.  Delicious.

Here’s what we ate the week before:

Simple spaghetti with garlic bread.  I also made a giant salad but sadly forgot to include the picture.

Ham sandwiches with chips, pickles, tomatoes and the last bite of avocado.  

Soup beans with roasted veggies, Mac and cheese and my favorite salmon.  

A giant salad with shrimp scampi with orecchiette and buttered bread.  Yum.

I found a new to us kind of steak in the clearance section of my Food Lion.  They were fine.  But they definitely weren’t Ribeyes.  Baked potatoes are always a hit with cucumbers and almost burned crescent rolls.  I also made a sauce to go with the steaks.  It was REALLY good.

Hot dogs with chili, chips and broccoli salad.  LOVE.

That’s it for us.  I hope that you ate something delicious this past week.  If you did, let me know in the comments down below.  I am always looking for a tried and true recipe to spring on my family.

What's for supper?

What did you eat last week?  What are you planning to eat this week?  You can see all of my other What’s for supper? plans here.

sweet potato casserole

Sweet Potato Casserole

Published on by TracieLeave a comment

Sweet Potato Casserole

I wanted to share this recipe with you in case you don’t already have a favorite for sweet potato casserole.  I love it.  It’s decadent, and it feels like you are getting away with something by eating it with your meal.  Like having dessert first.  It’s delicious!

Here’s how I make it:

Gather all of your ingredients.

Beat two eggs…..

Like so.  I always start my recipes by beating the eggs first.  That way, if something could be over mixed, it won’t happen.  Make sense to you?  Then add the milk…..

The brown sugar….

And the melted butter.

And the vanilla extract.

And the salt….

Next put in your sweet potatoes.  Or yams.  Either or will fit in this recipe.  Unless you disagree.  So you should add whichever you prefer.  You do you.  I’m not going to judge you.  As you can see I don’t show bias between the two…..

Mash everything together until it looks like a bowl of yumminess.

Pour into a greased vintage baking dish.  Or whatever vessel you have that is ovenproof.

Next, mix together the flour….

The brown sugar and salt.

Pecans…..I use the ones that are already chopped.  It saves me a step and they are cheaper.  Win win.

Next add the melted butter.

Yours will more than likely be less wet than mine.  I had a distracted moment and add double the butter…..Don’t be like me.  Or do.  It will all turn out okay in the end.

Sprinkle over the top and bake.

It will turn out beautifully.  Even if this photo was of just the corner because I forgot to take a photo until after we had devoured most of it!  Enjoy!

And voila!  Here’s the handy dandy printable.

sweet potato casserole

Sweet Potato Casserole

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients
  

  • 2 (40 ounce) cans yams, drained
  • 1 stick butter
  • 2 eggs (beaten)
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1/2 cup flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Topping:

  • 1/2 cup brown sugar
  • 1 stick butter
  • 1/2 cup flour
  • 1 cup chopped pecans
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350*.
  • Spray your 9 X13 baking pan or butter it.
  • Beat the eggs, and then add all of the ingredients (except for the topping ingredients).
  • Mix together and pour into the baking dish.

Topping:

  • Melt the butter and mix the other ingredients into it.
  • Sprinkle over the casserole.
  • Bake covered with foil at 350* for about 45 minutes to an hour. Until everything is toasty brown and bubbly.
  • Enjoy!

sweet potato casserole

 

Baked Chicken and Rice

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Baked Chicken and Rice

My Aunt Mary Jane posted the original recipe for this meal on her Facebook page.  It looked delicious so I decided to give it a try.  We’ve had it a few times now, and we all really like it. I will post the link to the original recipe down below, but keep in mind that I altered it quite a bit……

Here’s how I make it:

The very first change I made was to substitute long grain rice for the box mix the original recipe uses.  I didn’t have the box mix and I ALWAYS have plain long grain rice on hand.

Next I used two packages of onion soup mix.  You can use whatever floats your boat, but I used the great value brand.

I only use ONE packet of the soup mix with the rice, save the second one for sprinkling on the chicken on top. 

One can each of cream of celery and mushroom condensed soup….

Use the cans and fill them with water – around 3/4 full each…..

Here is where you can choose your protein.  We love chicken, but Liv doesn’t eat it, so I’ll show you how I make my life easier….

Chop the chicken in to bite sized pieces….

I also chop tofu for Liv…..baked chicken and rice

Also a side note that’s important, spray your baking sheet with your favorite oil spray.  I live on the wild side and normally don’t do this, but it WILL stick if you don’t.  Ask me how I know….

After mixing the rice and soup mixture well and putting Liv’s tofu into her own small baking dish, I pour about one cup of of this over her tofu and her dish is ready to bake.

Add the chopped chicken to the rest of the rice mixture….

Pour into the baking dish…..

The original recipe called for the whole chicken pieces to be laid over the rice-soup mixture.  It was fine this way, but your dish will stretch WAY farther if you chop up the chicken.  Also, when you sprinkle a spoonful of the onion soup mix over the chicken it is very intense and Denton and I thought it was too much.  However, Hayden loved it like that.  So, not only is this for aesthetically pleasing results after it bakes, but Hayden can eat this piece of chicken, hahaha.

The teaspoon of onion soup mix from the second packet.  You will have a lot left over for the next time you make this.

Cover with aluminum foil and bake for around 35 to 40 minutes.

Liv’s dish with tofu….

Our dish with chicken!

And voila!  Supper is complete.  Here’s the handy dandy printable.

Baked Chicken and Rice

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course

Ingredients
  

  • 3 boneless, skinless chicken breasts
  • 2 cups long grain white rice
  • 1 (10.25 ounce) can of cream of celery soup
  • 1 (10.25 ounce) can of cream of mushroom soup
  • 1 1/2 soup cans water
  • 1 box onion soup mix (2 packets)

Instructions
 

  • Preheat oven to 350*. Spray your baking pan with your favorite oil spray.
  • Combine rice, both cans of soup, water and one packet of onion soup mix together and mix well.
  • I always slice my chicken breasts across long ways, because they are always so large. Save one half of one of the breasts to nestle on top of the rice mixture after you pour it into the baking pan. Cut the other chicken breasts into bite size pieces.
  • Mix the chicken into the rice mixture and pour into the baking pan. Place the remaining chicken breast on top of the rice mixture and sprinkle a teaspoon of the second packet of onion soup mix on top of the chicken. Cover the baking pan with aluminum foil and bake for 30 to 40 minutes. Until the chicken is cooked through.
  • Enjoy!

Baked Chicken and Rice

You can find the original recipe here.

Pasta Primavera

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If you need a quick and easy meal that also happens to be meatless, you are going to love this Pasta Primavera!  It is delicious.  Denton talked about this for two days and asked me to make it again immediately.  He loved it!

You could also add in whatever meat you like and it would be delicious too.  You just won’t be able to eat it on a Meatless Monday.

Here’s how I make it:

Pasta Primavera Start out with your favorite pasta – I wanted Farfalle for some reason – and whatever vegetables you have on hand.  Literally.  You can use anything that you love and want to add.  I will say that next time I will leave out the peas, we just didn’t like them in this dish, but use whatever floats your boat.I like to shave my carrots for salads and when I want them to cook at the same time as other veggies that don’t take forever to cook.  Plus they are pretty this way.

We all love squash…..And zucchini ……I almost never buy red onion, but wanted to try it for this recipe specifically and I’m so glad that I did.  It was awesome.Green pepper……Add it all to a deep pan and sauté…..

Meanwhile boil your pasta until al dente…You’ll also need parmesan cheese.  I would normally use the shaved kind but we ate it all and this is what we had….

I also added a couple of heaping tablespoons of my favorite minced garlic to the sautéed vegetables….

At the last minute I added some grape tomatoes so that they didn’t turn into mush…..

And frozen peas, which I will leave out next time.

But man oh man, this was delicious just by itself.Sprinkle over your cheese…Make sure to keep back some of your pasta water to loosen the sauce in your pan….
Dump in your pasta….
Mix everything together….And voila!  Supper is complete.

Pasta Primavera

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people

Ingredients
  

  • 16 ounces pasta
  • vegetables of your choice
  • 1/2 cup parmesan cheese
  • 2 TBSP minced garlic

Instructions
 

  • Chop all of your vegetables.
  • Boil the pasta until al dente.
  • Saute all of the vegetables until tender.
  • Add the garlic, parmesan cheese and tomatoes if you are adding them.
  • Add the cooked pasta and pasta water if needed.
  • Stir everything together and serve!

Pasta Primavera

What's for supper? 11.18.19

What’s for Supper? 11.18.19

Published on by Tracie2 Comments

We are starting a brand new week!  So wipe the slate clean and start fresh.  I’m talking to myself, but maybe you needed to have someone tell you that today too.  Life is so hectic; don’t beat yourself up over things that you didn’t get accomplished on your giant TO-DO list.  I’m starting a new list today and will go from here.

One of the things that I love about the Fly Lady cleaning system (which I fail at constantly) is one of her constant sayings:  Progress not perfection.   Whenever I fail at something, see note above, I remind myself of this.

Case in point, I have failed miserably at keeping an account of what we’ve been eating.  Life is hectic.  I’m trying to find better substitute words for the word busy.  Today I like hectic.  We’ll see what I come up with next week.  Let’s see what we ate last week!

Sunday: 

Roast beef dinner with all of the trimmings.  I love having this because I know that we get to have the leftovers the next day for supper.  Delicious.

Monday:

Leftover Roast beef on garlic toast.  This is so, so good!

Tuesday: 

Taco’s, Quesadillas and chip’s and salsa.  I wanted taco pie, but everyone voted NO.  They wanted straight taco’s.  Which is quicker.  But I have a feeling you will see taco pie on my list next week….

Wednesday: 

Hamburgers.  Need something quick?  This is always one of my go-to’s when I need to get food on the table pronto.  Now I just need to restock my freezer with hamburger.

Thursday: 

Tuna sandwiches.  I told you it’s been hectic.  We’ve gone into the city twice in the past week.  It makes me feel tired just thinking about it.  Living at the back end of beyond gets tiresome when you need something from Home Depot.  I looked it up, the closest Home Depot to my driveway is 1 hour and 18 minutes away.  One way.  Tuna sandwiches please!

Friday: 

Spaghetti and Alfredo with garlic toast.  My wish was for soup beans and to my horror I discovered that I didn’t have any.  How this is possible in my house, I have no idea.  They are on the current grocery list.

Saturday: 

Chili with grits.  One of Denton’s favorites.  Actually everyone in my house likes our recipe for chili.  So there is never a complaint when I make it.  I’m the only one who actually eats it with grits though.  Denton’s favorite is with a sleeve of saltine crackers.  Hayden wants tortilla chips and Liv ate hers with plain ramen noodles this time.  To each his own.  Especially when it’s that easy.

That’s it for last week.  I hope you had a great week.  What did you eat last week?  What are you planning to eat this week?  We need to eat something new, but I’m too tired right now to come up with a plan on my own, hahaha!

What's for supper? 11.18.19

FREE Printable Master Meal Plan

Published on by Tracie2 Comments

One of the ways I try to plan out each week of our meals is to look at what we’ve eaten before.  My tried and true meals that I know everyone in my house will eat.  A quick way to see all of this at a glance is with the master meal plan sheet that I created for my absent brain.  Isn’t that a mouthful?  Master meal plan…..it does, however get the point across.

That moment that happens every single day, when you have hungry people milling about your house, is not a great time to try and remember what makes a great meal to feed your family at home.  Or you probably won’t be eating at home.  This will help, I promise.  Fill it in one day when you don’t have hungry people milling about in your house.  There are forty slots for your favorite meals.  Easy peasy.

Free Printable Master Meal PlanJust click on the master meal plan itself to print and you are golden.  I created a handy dandy Pinterest graphic for you below to share with all of your friends.  I’m sure they have hungry people wandering around in their house searching for food too.  🙂

I would love to hear which of your favorite meals make the list.  I am always looking for tried and true recipes to feed my hungry milling people with. ❤

Taco Pie

Published on by Tracie4 Comments

Taco pie.  Yum.  When you want a taco, but something slightly different, this is the recipe that you want to try.  It’s delicious.

Here’s how I make mine:

You can make this vegetarian if you use a product like Morning Star farms veggie crumbles.  This is how I make Liv’s  all the time.  Just sub in the crumbles for the meat.

Brown your ground beef….

Add in your taco seasoning mix…..

Chop half an onion and saute it with the ground beef.

Beat two eggs until very well combined.

Add one cup of milk to your eggs…..

Now add one can of chopped green chilies and one box of Jiffy Corn Muffin Mix.

Put the ground beef mixture in a well oiled or buttered 9 x 13 pan….

Pour your egg mixture over the top….

Cover with two cups of cheese….

And bake for 25 minutes in a 400* oven.

Glorious!

Now add your favorite toppings:  We love lettuce, onions, refried beans, tomatoes, avocados, salsa, and sour cream.  You can add anything you like or eat it plain, but either way it is absolutely delicious! 

Denton’s favorite is ranch dressing!  It is SO good!

You have to try this and let me know what you think!!  We love it.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable:

Taco Pie

Print Recipe Pin Recipe

Ingredients
  

  • 1 lb ground beef
  • 1/2 onion
  • 2 eggs
  • 1 cup milk
  • 1 can chopped green chilies
  • 1 box Jiffy Corn Muffin Mix
  • 2 cups shredded cheese

Taco Seasoning Mix - 1 TBSP EACH of Chili powder, Cumin and Garlic powder

Instructions
 

  • Fry the ground beef with the onion and drain.  Add your taco seasoning mix.
    Put the ground beef mixture in a well oiled or buttered 9 x 13 pan....
    Pour your egg mixture over the top....
    Cover with two cups of cheese....
    And bake for 25 minutes in a 400* oven.
    Now add your favorite toppings:  We love lettuce, onions, refried beans, tomatoes, avocados, salsa, and sour cream.  You can add anything you like or eat it plain, but either way it is absolutely delicious! 

 

Easy Salted Brownie Bites

Published on by Tracie10 Comments

Please don’t run away when you see that this recipe is based on a box mix.  It’s really good, I promise!

I always keep brownie mix in my cabinets for an easy, quick dessert.  Everyone at my house loves them, so I know I won’t eat the entire pan myself, which is a plus.  And these will be ready in under 25 minutes – start to finish!  You have to try these easy, salted brownie bites tonight. 😀

My favorite – hands down – brownie mix is the Ghirardelli Dark Chocolate brownie mix.  But you can use anything for this recipe, because the secret addition is what knocks them out of the park.  The secret ingredient is salt, in case you missed it in the title.  😀   But we’ll get to that.  Now, let’s make brownies!

Today I used Betty Crockers’s brownie mix, since that was what I had on hand.

And my pink Himalayan Coarse salt.  I love this stuff.

Preheat your oven to the appropriate temperature.  Make your brownies with the directions on the box.  See!  How easy is this?

Beat your eggs, oil and water together….

Add your dry mix…..

Mix until just combined.

Spray your pan VERY well.  We do NOT want these yummy bites to stick.

I always use my scoop to put the brownie mixture into the pans.   Ready to bake!

Just pulled from the oven and piping hot.  Now is the time to sprinkle a tiny amount of the pink Himalayan coarse salt on them.

A tiny, tiny amount is so good and makes the chocolate so much more intense.

This is so simple, but it’s also very, very delicious!  Enjoy!!

Here’s the handy dandy printable.

Easy Salted Brownie Bites

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 48 Brownie Bites

Ingredients
  

  • 1 box of brownie mix your choice!
  • Ingredients to make brownies eggs, water, oil, etc.
  • Pink Himilayan coarse salt

Instructions
 

  • Mix and bake the brownie mix.
  • While they are still piping hot, sprinkle a tiny amount of the coarse salt onto the brownie bites,
  • Enjoy!!

Note:  This post may contain affiliate links.  Check out what that means to you here.

Fast and Easy Doughnuts

Published on by Tracie14 Comments

Fast and easy doughnuts

How cold is it at your house today?  It’s an unbelievable 5* this morning at my house.  The perfect morning to make fast and easy doughnuts.  You’ll be so, so glad you did!

The first thing to remember about this recipe is to use cheap canned biscuits.

Pop them out of the can – try not have a heart attack waiting for the pop – and cut them into four pieces.

Deep fry them in hot oil until they are golden brown and drain on paper towels.

While they are frying, pour about 1/2 cup of sugar in to a gallon sized ziplock baggie and add 1/2 teaspoon of cinnamon.

Close it up and shake it until it’s combined.

After you drain the doughnuts, while they are still warm, drop them into the sugar/cinnamon mixture and shake until they are covered.  Fast and Easy Doughnuts

Then try not to eat them all before your family figures out what you’ve created!

One thing to note about these doughnuts is that they are absolutely divine – when they are warm and just made.  But, they do not keep well.  So, just keep in mind that you’ll have to eat them all when you make them.  It won’t be hard, I promise.

Here’s the handy dandy printable recipe.

Fast and Easy Doughnuts

Print Recipe

Ingredients
  

  • Canned biscuits the cheap kind is best!!
  • Hot oil for deep frying
  • Sugar
  • Cinnamon

Instructions
 

  • Cut each canned biscuit into quarters.
  • Deep fry in hot oil until golden brown.
  • Drain on paper towels.
  • Mix sugar and cinnamon in a gallon sized ziplock baggie.
  • Put warm fried doughnuts into the baggie and shake.
  • Hide in your kitchen and eat the doughnuts until your family discovers what you've made! Enjoy!