parties

Are you having a party and need appetizer ideas? I will put a few on here and maybe it will be something you can use.

Sausage balls - very simple. ground sausage mixed with a little ground beef or ground turkey. throw in a little bread crumbs, roll into balls. Heat slowly over med low heat until browned. Add some grape jelly and let simmer. Easy, inexpensive, and good.

Shrimp/crab or seafood dip - 1 jar salsa, 1 pkg. cream cheese softened, cooked shrimp or crabmeat chopped, handful of shredded cheddar. Mix all ingredients well. Put in a bowl surrounded by your favorite crackers for dipping. Easy!

Bruschetta - Diced tomatoes, diced onions or onion powder, minced garlic or garlic powder, chopped basil, mozzarella cheese, loaf bread. Mix the tomatoes, onion, garlic and basil. Set aside. Slice bread into 1/2" slices and toast in oven lightly. Spoon small amount of tomato mixture on each slice and top with cheese, put under broiler just long enough to melt cheese. Simple and delicious!

These are just a few of the really easy items you can serve.
Wishing everyone a safe and Happy New Year!

Happy cooking and good eating!

No requests

Ok, Since there were no requests made for anything specific and I am busy trying to make a bunch of Christmas gifts then anyone who might be following along will just have to take whatever I post. ha ha
This is a good recipe that doesn't take a lot of time so it would be good to make during the busy holiday times when you are in a bind.

SPINACH PESTO PASTA

INGREDIENTS

WHOLE WHEAT PENNE NOODLES – 1 BOX COOKED TO AL DENTE

CHERRY TOMATOES – APPROX. 10 CUT IN HALF

FROZEN SPINACH (OR FRESH) – THAWED IF FROZEN

WALNUTS – A GOOD HANDFUL

PARMESAN CHEESE – 1 ½ CUPS

GARLIC CLOVE – 1

OLIVE OIL – ½ - 1 CUP

LEMON – PEEL AND JUICE – GRATED LEMON PEEL , THEN JUICE

SALT & PEPPER – TO TASTE

FRESH BASIL – ABOUT 5-7 LARGE LEAVES CUT IN CHIFFANADE

DIRECTIONS

COOK PASTA, DRAIN AND COOL. PUT SPINACH, NUTS, GARLIC, OLIVE OIL, AND 1 CUP PARMESAN, INTO FOOD PROCESSOR. BLEND UNTIL YOU GET A NICE CONSISTENCY. GRATE THE LEMON PEEL AND TOSS HALF WITH THE PASTA AND PUT THE OTHER HALF IN WITH THE PESTO. SQUEEZE HALF THE LEMON JUICE INTO PESTO AND GIVE IT ANOTHER SPIN. THE OTHER HALF OF THE LEMON JUICE INTO THE PASTA AND GIVE IT A STIR. CUT THE TOMATOES IN HALF AND TOSS THEM IN THE PASTA. ADD THE PESTO MIX, SALT & PEPPER. TOP WITH ½ CUP GRATED PARMESAN AND FRESH BASIL.

SERVE AND ENJOY!

• ADD IN A LITTLE KEN’S NORTHERN ITALIAN TOMATO BASIL SALAD DRESSING FOR A SLIGHTLY DIFFERENT TASTE.

Happy Cooking and good eating!

Tell me what...

Ok for my few followers on here. Tell me what you would like to see a posting on. Would you like some tips, some special recipe, or maybe you would like some info on spices/herbs?

When I get a few replies on here I will post something about what you have asked for.  If nobody is paying attention to what I post, then you will just have to put up with whatever strikes me at the moment.

So, I am asking you, please, tell me what is on your mind? What is it about cooking that you want to know more about? What can I help the average Joe/sephine out there with?

Thanks for following me and remember...

Happy cooking and good eating!

Inexpensive and easy

Here is a meal that is very cost effective and very easy to prepare.
1 box of pasta roni shells and white cheddar
handful of frozen broccoli
1 can of chicken (like tuna can)
salt
pepper
onion powder
garlic powder
parsley


Cook the pasta according to the package directions. I added a little more water because of putting in the broccoli and the chicken. Put your salt and pepper in the water. Let it boil for about 8 - 10 minutes instead of the 12- 15 on the box. Remove from heat, drain, add your milk, butter, and seasoning from the pasta box. Add 1 tsp each of the onion powder and garlic powder. When all is mixed well, then sprinkle with parsley. You can also add a little sprinkle of sweet paprika for a pretty and "Christmasy" look.

This can be made with tuna, crab meat, shrimp, ham. Another one that you can just change up slightly according to your particular tastes. Try different veggies in it too.  Serve with your favorite cracker or a nice hunk of fresh bread.

Happy cooking and good eating!

make it stretch

Make it stretch seems like an odd title for a food blog. Today I want to talk to you about how to make your food, and ultimately your dollar, go farther. There are so many ways to take one meal and turn it into another. All you really need is your imagination (and possibly a strong stomach).

Let's start with your basic pinto beans. You make a pot of beans.. after a meal store your beans. The reason will come shortly. Save your cornbread too.

You make some spaghetti. Don't mix your sauce and your pasta. Reason to come shortly.

You can combine your spaghetti sauce and your beans, add some bell pepper, onions, chili powder, and cumin and turn those two meals into a pot of chili.

You can also take the beans and some chili and turn that into a mexican dish.
Sloppy Joe's can turn into spaghetti, then turn the spaghetti into chili.

Take some mashed potatoes leftover. Start a pot of potato soup (using less potatoes than normal) add the mashed potatoes and it becomes a creamier potato soup!  Mashed potatoes can also be used to make potato pancakes. Or... mix with cheese and herbs, roll into balls dipped in flour and deep fry for a crispy potato ball.

The cornbread. I save my cornbread in the freezer throughout the year. It is great to thaw out and re-use for another pot of beans. It is even better to save up and use for stuffing.

This is a start for how to stretch your food. Think about some of the main ingredients in different dishes and which have the same flavor type. Adding one or two simple ingredients can change the dish to make something new. Doing this will help keep your family from getting bored with the same ol leftovers and really helps to stretch that ever shrinking dollar.

The Stuffing

My daughter called me today and wanted the family stuffing recipe so I thought I would put it on here with the side dishes for Thanksgiving. Stuffing is another one of those dishes that you can change up in varying ways. Go with your taste and experiment a little at a time.

Sausage Stuffing

1 bag bread crumbs or leftover cornbread crumbled

1 pkg. Sausage cooked, crumbled, drained

3 stalks celery, diced

1 medium onion, diced

1 box chicken stock in a box + ½ of another OR 1 ½ qt turkey stock made from giblets & neck

sage about 2 tsp.
thyme 2 tsp.

poultry seasoning 2 tsp.

salt & pepper to taste

water chestnuts, diced

• cranberries, raisins, nuts, apples can all be added also

Brown the sausage and remove from grease. Cook the onion and celery in the sausage grease just until soft. (If not much grease you can add a little butter to the pan before sauteeing)

Put all ingredients in a bowl and mix together until wet. You will want your mix to be wet without swimming in it and just enough to keep it from drying out in the oven. Put into an oven safe dish and bake at 350 for about 45 minutes.

As always...

Happy cooking and good eating!

another side

Broccoli Rice Casserole

1 10 oz. pkg. frozen chopped broccoli, cooked and drained

1 can cream of mushroom soup or cream of celery, cheddar cheese, cream of broccoli... I prefer the cheese soup for more cheesy flavor.

1 egg, beaten

1/2 c. mayonnaise

2 tbsp. minced onion

1/2 c. grated cheddar cheese

1 cup cooked white rice

Salt and pepper, to taste

Topping:

1 1/2 to 2 c. Ritz crackers, crumbled

2 tbsp. Butter

Mix broccoli, soup, and other casserole ingredients together. Pour into buttered dish. Mix crackers and butter together. Sprinkle on top.

Bake at 350°F for 30 minutes.

Sides

With Thanksgiving approaching I thought I would post a couple of side dishes. I am going to start with one that I did not long ago and just happened to be telling someone about yesterday. If you are tired of the same old (but good) mashed potatoes, then change them up a bit.

Potatoes 1 - 1 1/2 potatoes per person
Leeks 1 bunch
(cauliflower) about 3 or 4 large flowers cut into small pieces
water - enough to cover the top of the potatoes
salt & pepper
butter - 2 tbsp.

*There are two ways to do this.

Cut your potatoes just like you would normally do. Get your pot of water on to boil.

* Either put the potatoes and cauliflower into the boiling water - or-
  Cut the leeks and soak in  cold water - add half to the water with the potatoes after soaking.

Boil for approx 10 minutes or until the potatoes just get soft. Drain the water off and return to pot or put into a mixing bowl. Beat or mash (I prefer a hand masher) the potatoes and cauliflower or leeks. Add the butter, salt, & pepper. Mix well. If using the leeks, add the remaining cut leeks after all mashed and blend into mashed potatoes.

For creamier potatoes add in about 1/4 cup milk and mix well.
Here is a picture of the potatoes with leeks.

I will post other sides in the next couple of days.

Happy Cooking and Good Eating!

Soup

Today is a little cool and the rain is supposed to be coming in this afternoon. Then I believe it is going to be wet and cooler for a few days. I am making some soup for tonight. It's a very simple chicken, vegetable, noodle soup.

1 Stock pot of water
2 tbsp chicken stock (powder kind) or instead of the water you can use 2 boxes of chicken stock in a box.
1 medium onion - diced
2 stalks of celery - diced
3-4 carrots - diced or you may use the baby carrots and just cut in half. (up to you how much you use)
2-3 cloves of garlic - minced
chicken - raw, rotisserie, or canned
Egg noodles

Toss all into pot and bring to a boil for about 45 min. Add in about 2 tsp of poultry seasoning and some ground black pepper.

You can either use the canned chicken (like for chicken salad) or use rotisserie chicken from the store broken up into pieces.

You can also cut up pieces of raw chicken when putting all the veggies in and let the chicken cook with the vegetables.

When the vegetables and chicken are cooked through it is time for the noodles. There are two ways of doing this.
1) Cook your noodles in a separate pot and add noodles to your bowl when you are ready. This way keeps the noodles from getting too soggy and turning to mush in your bowl. Just cook the amount you need for the moment.
2) Add the noodles to the pot 7-8 minutes prior to turning off heat.

* optional -  I like to sprinkle in a little basil at the end for added flavor.

Serve it up with your favorite crackers or nice big hunk of fresh bread.

Happy cooking and good eating!

I feel like chicken tonight

I have some chicken cutlets and was thinking and thinking of different ways to prepare it. I finally decided on tonight's dinner menu. It's my spin off menu.
chicken cutlets laid out flat. I topped each with some fresh spinach leaves, fresh basil leaves, a couple slices of thinly cut ham, and some mozzarella cheese. Then I rolled each one up and held them secure with 2 toothpicks. I made a sauce with butter, flour, milk, dijon mustard, regular mustard, garlic powder, onion powder, salt, and pepper. I put sauce in the bottom of my baking dish, put the chicken on top, then topped off the chicken with more sauce. Then bake it in the oven at 375. (can't say how long to bake it since it is still cooking).
To go with it I have some baby carrots boiling in water with a little honey, and some whole wheat penne pasta with green peas.

Happy cooking and good eating!

cooking for the family

I have enjoyed cooking for my family for many years now. My children are all grown and some with families of their own. Since they all moved out I had to cut down on the amount of food I cook. My husband pointed out to me that I was making way too much and it was either being thrown away or stored in the freezer until the freezer burn forced me to throw it away. *sigh* Ok, I cut back and began to cook for just us two with maybe enough for 1 night of leftovers.
Now when the kids come home for a visit I am frantic with worrying whether or not I am making enough food for everyone. I think I should adopt some kids or take in boarders or something just so I can continue cooking larger amounts.
This morning my daughter and her family headed back to SC after spending a few days visiting. It was a nice visit with all of them.  As with all family visits it is really nice to see family and bittersweet when they leave. This afternoon we got a call that one of our sons was coming for a quick visit before heading back home and would arrive at the house shortly before dinner time. I had something laid out for me and my husband that would be just enough for two for one night. Quickly I had to scramble and decide what to fix that would feed the two of us and our son and his girlfriend. Chili to the rescue!

Brown some ground beef. Dice one medium size onion and one medium size bell pepper. Peel and dice or grate 2 small cloves of garlic. Toss it all in with the beef until the veggies are soft and the beef is cooked through. Add in 1 can of kidney beans, drained and rinsed and about 1 1/2 cups of pinto beans. Add in one 8 oz. can of diced tomatoes, 4-5 cups of water, and about 3 - 4 tbsp of tomato paste. Season it with salt, pepper, cumin, and chili powder. I also add in a spoonful of sugar to help cut the acid in the tomatoes.

Let it all come to a boil then reduce to a simmer. Let is slow cook for about 20 min. Add in some oregano, stir well, and taste it for flavor. If you need to add any of the spices this is the time to add more.

Serve it with crackers or some fresh made cornbread. Perfect for a cold night.

Comfort food

My husband told me the other day that he really enjoys my cooking. Then he said he would love it if I made more "comfort" foods. He has a list of foods that he grew up with and it is pretty much what I grew up with too.
Today I spent time running errands and ended up not getting home until almost 5. Not having a lot of time to prepare something I decided to go with some comfort food.
Dinner Menu for tonight:

Meatloaf
Mashed potatoes
Sweet green peas
Homemade gravy
and some store bought rolls


Meatloaf:
Ground Beef
diced onions
diced bell pepper
1 egg
worcestershire sauce
Ketchup
bread crumbs
salt & pepper
garlic powder

Now, I don't measure anything hardly ever so you will just have to use your judgement on this one. It really depends on the size of the loaf you are making as to how much you use. Mix it all together and place it into a baking dish and form it into a log (or whatever shape you want). Bake it at 350 for about an hour uncovered.

Mashed potatoes:
Peel and cut 4 - 5 medium potatoes into approx. 2 inch cubes. Put into salted boiling water and boil for about 10 minutes. Check the potatoes at about 8 min. in to see if they are soft. Drain the water and put the potatoes back into the hot pot (this helps to remove excess moisture). Add some butter, salt & pepper and mash. Add in about 1/3 cup milk and mash again. Add some parsley for garnish.

Peas:
put water in pot and bring to boil. Add 1 tbsp sugar and pinch of salt & pepper. Add 1 tbsp butter. Add in frozen peas. Boil about 3 - 5 min. remove from heat and serve.

rolls:
go to deli department of grocery store and pick up a bag of whatever looks freshest!

ENJOY!

let's talk pork

I dug around in my big freezer trying to decide what to fix for dinner tonight. I decided on a boston pork butt. Now, how was I going to prepare it? After looking in the pantry and scrounging my brain I came up with something. I put some worcestershire sauce, bbq sauce, hot pepper sauce, onions, carrots, garlic, and celery in the crockpot. Then I added about 1 1/2 cups of water 1/2 cup sugar, salt & pepper, and some sage. I added the pork butt and turned it on to cook high for 6 hours. It has been cooking for almost that now and I just checked on it. I had to pinch off a piece of meat and it was so tender and flavorful! I think you could put just about anything in a crockpot and have it turn out good.

I am also going to try something with some hot peppers that were given to us. I was told that one particular pepper was good when battered and fried so I am going to try a cornmeal batter dip that is slightly sweet to offset the heat from the peppers. I have four different pepper types to try this with and I am really hoping that it turns out. My mouth is watering just thinking about it. I believe I need to create some kind of dip for it as well. I will have to think on that one and make another post.

For another side dish I am going to make some mac n cheese and am going to top it with some bread crumbs and then bake it in the oven. Wow, I need to stop writing and start cooking on the rest. It is making me hungry talking about it.

Talk to me people! Tell me what you think.

more appetizers

I know it has been a couple of days, but sometimes things just happen. I just made a very simple chicken salad for tonight. I used the leftover rotissiere chicken from 2 nights ago. Works great and very easy to put together.

Here are a couple of appetizer recipes.

CHEESE SQUARES

CHEESE SQUARES

6 eggs

3 oz evaporated milk (carnation)

1 8 oz Jalapeño Jack cheese (adjust for pepper taste)

3 oz. blocks Cheddar (sharp/med.)

Grate cheeses( keep separate.  In 13X9 pan layer cheddar, Jack cheese and last top layer is cheddar.  Beat eggs with milk; slowly pour over cheeses.  Bake at 350 approx. 45 min.

Cool slightly, cut in 1" squares. 

Garnish w/black olives sliced (1 piece on each square.

My ex mother in law used to make these whenever the family got together and they were yummy! They are a heart attack waiting, but just eat a little and pass the rest on to your guests. 

Sausage Balls

1 pkg. Mild sausage

2 handfuls of a pkg. of ground beef

½ sm. onion chopped

1 egg

½ cup grape jelly

2 Tbsp. Teriyaki sauce or Worcestershire sauce

2 Tsp. Garlic powder

2 Tsp. Crushed red pepper flakes

2 handfuls crushed crackers (or use bread crumbs – comes in a container)

salt & pepper to taste

Mix all ingredients, except for jelly and sauce, with hand in a bowl. Yes, it’s messy. Be sure to get the egg mixed in real well. Shape into small balls. Heat skillet to med/high heat. Place balls in skillet and let brown. You may have to cook your balls in shifts. Once the first side is brown, flip over and brown the other side. Make sure the meat is done completely before removing from heat. Pour out any excess grease. Put balls back into skillet (at this point you can squeeze them all in at one time). Turn heat down to low.

Add the Jelly and sauce to the skillet. You can also use apple jelly. Let simmer about 30 minutes or put in your crock-pot on low to serve as hors douvres.

This is one that my mother used to make all the time and I have adjusted it to my own a little. Good little hors douvres for small gatherings.

Here is one more just because... 

Creamy Garlic Chicken

Makes: 4 servings

2 tsp. vegetable oil

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup MIRACLE WHIP Dressing

2 cups frozen stir-fry vegetables

1 Tbsp. soy sauce

4 cloves garlic, minced

3 cups hot cooked MINUTE White Rice

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.

ADD dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.

SERVE over the hot cooked rice.

KRAFT KITCHENS TIPS

Special Extra

Sprinkle with 1 sliced green onion just before serving.

Great Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing and lite soy sauce. Substitute 2-2/3 cups hot cooked MINUTE Brown Rice for the white rice.

Just before serving cut a green onion and sprinkle over top of the dish.

I hope these will help with some cooking choices and party ideas. They are all good. 

Remember - If you have any cooking questions, ideas, or suggestions, just send me a message. Thanks and Happy Cooking!

Southern

So tonight I needed something comforting, easy, and affordable. Southern cooking at its best.
Soup beans and cornbread.
Tonight is Great Northern beans. Very simple, very easy, and definitely affordable.  Soak your beans overnight if you can. Rinse and then put into a pot of water to boil. You can also rinse them off and put them in a pot of water and hard boil for an hour, then dump the water, rinse the beans, and start off with the beginning.
Pot of water to cover the beans and then some. Season with salt, pepper, onions, garlic, and if you have a ham bone or salt pork add that. Let it all come to a boil and reduce heat to medium. It should still have a nice boil to it, just not hard. Check it often as the water will boil down. Simply add a little more water to the pot. It should cook for about 3 - 4 hours. Check your beans at this time by pulling a few into a spoon and blow on it. If the skin peels back from the beans they should be done. Taste it.
You can turn your beans down to low or turn them off completely and make your cornbread.

SWEET SOUTHERN CORNBREAD

PREHEAT OVEN TO 400.

2 CUPS CORNMEAL

1 CUP SELF RISING FLOUR

¼ CUP DOMINO SUGAR

1 EGG

3 TBSP. OIL (I USE LEFTOVER BACON GREASE) + 1 TBSP.

MILK - JUST ENOUGH TO MAKE CONSISTENCY OF CAKE BATTER BUTTERMILK IS BETTER FOR TASTE IF YOU HAVE IT.

IRON SKILLET --- 8 - 10 INCH

FIRST, ADD 1 TBSP. GREASE TO YOUR IRON SKILLET AND PUT IT IN THE OVEN AND LET HEAT UP. WHILE IT IS HEATING MIX ALL INGREDIENTS TOGETHER MAKING SURE IT IS MIXED THROUGH. WHEN MIXED IT WILL HAVE A CAKE BATTER CONSISTENCY.

REMOVE SKILLET FROM OVEN AND POUR BATTER INTO HOT SKILLET. PUT BACK IN OVEN AND BAKE UNTIL TOP IS GOLDEN BROWN AND WHEN YOU INSERT A TOOTHPICK OR A KNIFE IT COMES OUT CLEAN.

THERE’S JUST NOTHING LIKE A GOOD POT OF BEANS AND SOME CORNBREAD ON THE SIDE. WATCH CAREFULLY BECAUSE NOT EVEN LOVE CAN FIX BURNT CORNBREAD.

** YOU CAN ALSO ADD OPTIONAL ITEMS TO CHANGE UP THE FLAVOR TO YOUR PERSONAL TASTES.

(JUST A FEW IDEAS)

1 CUP WHOLE KERNEL CORN

1 CUP SHREDDED CHEESE

2 TBSP. CUMIN

CHOPPED JALAPENO PEPPER

Where to start

I have been cooking for many years now and as with most things I have improved over time. I have a pretty large collection of recipes and enjoy every one of them. I was sitting here wondering what I would write about on the days when I just have leftovers or maybe don't feel like cooking. (yes, it does happen on rare occasions) I came up with a plan. When I am not cooking I will just pull up one of my old recipes and post it here. I figure with my facebook page getting tons of comments from so many over the meals I prepare that once people start checking out my blog it would be nice to have something more than just my rambling on about how I love to cook.
Now here is the next hard part. I have been going over so many different recipes in my head. Do I post a dish for chicken, beef, seafood? Where do I start? Then it hit me. - I will start with appetizers and work from there. <ka_ching... the light bulb came on>
My first appetizer dish will be:
appetizer triangles
This one is so very simple and can be changed up in various ways. It is sure to please many at your next party.

CRESCENT ROLLS

REMOVE DOUGH FROM CAN AND ROLL OUT.

TAKE ONE PRECUT TRIANGLE AND CUT IN HALF TO FORM 2 TRIANGLES. REPEAT THIS STEP ONE AT A TIME WITH EACH PRECUT SECTION.

USE VARIOUS FILLINGS AND DIP OR ROLL IN DIFFERENT TOPPINGS TO GO WITH FILLING INSIDE.

1. SHREDDED CHICKEN, SPINACH, AND FETA CHEESE
2. GROUND PORK, JALAPENO, AND JACK CHEESE
3. GROUND BEEF, TOMATOES, BASIL, AND MOZZARELLA
4. APPLES, CINNAMON, CREAM CHEESE, FLOUR, AND SUGAR

THE VARIANCES ARE ENDLESS WITH THIS ONE. AS WELL AS THE TOPPINGS

ROLL IN SESAME SEEDS, POPPY SEEDS, DIFFERENT HERBS/CHEESE, SUGARS, SPICES.

JUST USE YOUR IMAGINATION

COOK ACCORDING TO DIRECTIONS ON THE CRESCENT ROLLS

**Give this one a try and let me know what you think, how it turns out for you, what your guests thought of it. My favorite is #3 and then roll it in a parmesan/oregano mixture and bake.

Who likes Italian?

Tonight I am making a red sauce, meatballs with onions and peppers, penne pasta, and  some garlic bread.  My sauce is quite simple. I use diced tomatoes, tomato sauce, garlic, oregano, basil, and a couple tablespoons of sugar. Let it slow cook for at least an hour.
The meatballs - Ground chuck, diced onions, diced bell pepper, minced garlic, bread crumbs, one egg. Mix it all together with a little salt and pepper and shape into balls. Bake in oven on a rack sitting on a pan at 350. The length of time depends on the size you make the meatballs. Check them at 30 min and adjust your time accordingly. When they are cooked through, take them out of the oven and drop into your red sauce. Let it all combine together on low heat for about 10 min.
Cook your pasta about 8 minutes or just to al dente. The pasta should be soft enough yet have just a slight chewiness.
Garlic bread is easy. Either buy a loaf of garlic bread and cut into slices or you can get a loaf of italian bread from the bakery section, slice it down the middle, melt some butter and flavor it with garlic powder, drizzle the garlic butter over the bread. (optional - sprinkle with paprika and basil and some mozzarella), put in oven at 350 for approx 10 - 15 min or until golden brown on top.
This dish can be made and used with any type of pasta you like.
Give it a try and let me know what you think.

Trying

Hello everyone, Glad you came back. I have had a couple of busy days and have not done any cooking. I am starting to have withdrawals. Not to worry though. I should be back to cooking something by tomorrow.
I was thinking about maybe posting just some simple tips and techniques in one of my blogs. I would like to get some feedback from people to see if anyone would be interested in that information. Cooking doesn't have to be an elaborate time consuming event. You can make some easy dishes that taste good and look good without having to get out all your "best dishes" or taking special courses.
It is getting late and my husband has already gone to bed so this post is going to be a short one. Time for me to go to bed so I can get up, go to church, come home and cook up something yummy. Wonder what it will be tomorrow?
Have a good day/night all.
T

Cook with me

Hello folks! My sister suggested I start a blog about cooking since I like to do it so much. I put up a post daily on Facebook about what I am making for dinner and have gotten lots of responses on it.
I will fill everyone in on what I am making and you can give me feedback or ask questions.
I just really love to cook and if I had the ability to start my own restaurant I would. Until then... you can read about what I make for myself and my husband right here. I welcome all comments, good, bad, suggestions, questions.
We all have our own opinions and our own ideas on how things should be so I take things with a grain of salt and just do what I do. I am not starting this to prove anything or to start a big debate over how to cook. I am just simply passing on my love of cooking and if it helps someone who is not as experienced, then that's great. If I learn something from someone else, that's even better.
There won't be anything posted about dinner tonight as we are having dinner out with friends, but check back tomorrow for a new posting.
Thank you all for reading and I hope to start getting some feedback soon.