Pasta e Fagioli

I don't know about you but our weather here in Cascade has been more than a little on the chilly side lately and when that happens, there is nothing better than a hot cuppa soup, one of which is Olive Garden's Pasta e Fagioli Soup.  I didn't feel like driving 24 miles to Hagerstown to Olive Garden so I came up with this version of my own.  

I really hope you enjoy it as much as I do!

Pasta e Fagioli

Ingredients

1 cup ditalini pasta, uncooked

2 tbs olive oil

½  lb spicy Italian sausage, casing removed

½ lb hamburger meat

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and grated

2 stalks celery, diced

3 cups beef broth

2 cups water

1 qt whole tomatoes or 15 oz tomato sauce + 15 oz diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1 tsp thyme

Salt and pepper, to taste

2 cups dried navy beans

Boil beans until nearly done and set aside.  Cook hamburger meat and Italian sausage until done, drain and set aside.  Sauté the onion and celery in oil until tender but not done.   In a large stock pot, add the beef broth, water, tomatoes, vegetables, beans, meat and spices.  Simmer for at least an hour.  Add the pasta and cook until done then serve.  

Serve with grated parmesan, a warm bread and a salad.  

~hugz n blessingz~

Elizabeth

Gluten Free/Vegan Tiramisu Pancakes

Oh my gosh, I can't believe that these taste as good as they did.  This was the first time that I made them and I was happily surprised at the outcome.  I found the original pancake recipe on the PETA website http://www.peta.org/living/food/chef-chloe-tiramisu-pancakes/ and I tweaked it a bit because they were not originally gluten free, just vegan.  I hope you enjoy them as much as I did!

Gluten Free/Vegan Tiramisu Pancakes

The original is From Chloe’s Vegan Desserts titled : Tiramisù Pancakes

1 cup Betty Crocker Gluten Free Rice Flour Blend
1 Tbsp. baking powder
½ tsp. salt
¾ cold coffee
¼ cup maple syrup
1 Tbsp. McCormick's Imitation Rum Extract
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

• In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
• In a separate small bowl, whisk together the water, maple syrup, and rum.
• Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
• Gently fold in the chocolate chips.
• Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
• Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
• Let cook on the other side until lightly browned and cooked through, about 1 minute more.
• Remove from the skillet and keep warm in the oven.
• Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick (which it did frequently), add a little more water, 1 tablespoonful at a time.
• To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

Makes 2-3 servings of 2 pancakes each

*hugz n blessingz*

~Elizabeth

Lemon Sunshine Muffins

Ingredients for the Muffins:

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds

Ingredients for the Icing:
1 cup confectioners’ sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or line the molds with paper muffin cups.

2. In a large bowl whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt (I used Oikos greek yogurt), eggs, vanilla, lemon juice and melted butter together until well blended.

3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Divide the batter evenly among the muffin cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

5. For the Icing: Measure the confectioners’ sugar into a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. 

Serve.

Hugz n Blessingz

*Elizabeth*

Virginia's White Russian Cake

Every week I try to fix one goody to set on the sideboard for folks to munch on while waiting for dinner and this week it was my mom's White Russian Cake.  This has a smooth, creamy light flavor and does taste quite similar to a White Russian drink!

1 yellow cake mix
1- 4oz package instant chocolate pudding
1 cup vegetable oil
4-eggs
3/4 cup water
1/4 cup kahlua
1/4 vodka
1/2 cup sugar

Beat all ingredients together at high speed for 4 minutes then pour into a greased and floured (I use a combo spray with both in it) bundt pan.

Bake 50-60 minutes until done, test with a toothpick.

When done, turn onto cooling rack then glaze while warm.

Glaze:
9 tsp powdered sugar
1 1/2 tsp cocoa
2 tsp Kahlua
Hot water, enough to make a thin glaze.

*hugz n blessingz*

Elizabeth<3

Owner: Nostalgic Dreams Bed and Breakfast

http://www.nostalgicdreams.com

Love is:

Since, like Paris is the city of LOVE, I believe that February is considered the month of love and to this end, I would like to share with you what I believe is the truest form of love that can be known.  I hope that your life is filled with love and happiness, if not, search above for what you long.  

*hugz n blessingz*

~Elizabeth

Cinnamon Chip Cinnamon Oatmeal Cookies

Hardly anything says Christmas like cookies, so today I decided to get into the Christmas spirit a bit more and bake a batch of Cinnamon Chip Cinnamon Oatmeal Cookies.  I have loved cinnamon chips for years and sometimes it is a little difficult to find them but if you tell your grocer that you would like some I guarantee they will order some for you.  I get a case at a time and toss them in the freezer for a year and I am good to go!  They can be added to scones, cookies and all sorts of other yummy goodies so head out and find you some.  If you can't find some, here's where you can order them so don't fret! 

http://www.hersheysstore.com/product/7688  

Here's my favorite recipe to use them in so grab the kids, grand kids or your best friend and get going!

Cinnamon Chip Cinnamon Oatmeal Cookies

1/2 cup butter flavored shortening (I use Crisco sticks)
1/2 cup margarine or butter (I use Blue Bonnet Light)
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups quick oats, uncooked
1 package (10 oz) Hershey Cinnamon Chips
1 cup chopped pecans (optional)
1 cup coconut (optional)

Preheat oven to 350 degrees F.  Cream together the shortening and margarine, then add the sugars, eggs and vanilla at medium speed until mixture is light and fluffy.  Sift together the dry ingredients and add slowly to mixture on low speed (Trust me, you DON'T want to wear this mixture!). When all are mixed together add the cinnamon chips, pecans and coconut.

Drop by rounded tablespoon 2 inches apart onto a prepared baking sheet (I use Pam when making cookies).  

Bake at 350 for about 12 minutes or until lightly browned. Remove the cookies with a sharp spatula and let them cool on a rack.

Store in a loosely covered container or you can freeze them for up to a month!  

Makes approximately 5 dozen cookies.

No, I Didn't Fall Off Of The Planet...

Hi y'all,

First of all, I should apologize, I usually don't fall so far behind that I can't keep up, but I did this year.  I have been away in Oklahoma, Tennessee, North Carolina, Virginia and Florida most of the year and just returned a couple of weeks ago.  I have not had time to catch up on things but I wanted to at least check in with you and let you know that I am still on the planet.  The good news is that things are going well for us here at our household and things are moving quickly.  I hope to get my "brains" together soon so that I am able to become focused in my endeavors.  I have a bazaar at Fort Ritchie Community Center on December 7, from 9-3 and I will be sharing my booth with my new booth partner, Joyce, from Echinacea Farms so please drop by to see us, we would love to be able to visit with you and I would love to catch up!  

Well, I hope that I am able to connect with everyone in the coming months as I press forward.  Here are a few places that you can find Nostalgic Dreams on the web, drop by sometime! 

Find Nostalgic Dreams at these locations on the web:

http://www.facebook.com/nostalgicdreams

http://www.nostalgicdreams.com/

http://www.zibbet.com/NostalgicDreamsBNB

https://twitter.com/NostalgicDream1

http://www.pinterest.com/nostalgicdream1

*hugz n blessingz*

~Elizabeth

Clay Pot Chicken For Dinner, Why Not?!

Clay pot cooking has been around for centuries and I only caught onto it when we lived in Belgium a few years ago and my friend, Cecile bought me this Romertopf clay chicken casserole dish.  I had seen it at a restaurant where my interest was piqued and I wanted to try it as well.  It was on a much smaller scale but Cecile hooked me up when she bought me the pot.  Here’s the instructions for the most mouth watering, juicy, flavorful chicken you can cook in an oven.

1 whole chicken (I use around 5 lbs so I can have leftovers)

Your favorite “chicken” spices (I used rosemary, Lawry’s Season Salt, pepper, poultry seasoning and a smidge of regular salt, all up to you and what you like)

DO NOT PREHEAT OVEN!

The first time you use your clay pot you need to soak the lid and bottom for about 2 hours.  This helps create the moisture that will be transferred to your chicken as it cooks, that way the chicken will be moist from the moisture from the pot. 

After you soak your pot you need to rinse off your chicken and then season it with the herbs and spices you have chosen.  Just an fyi, I did not use more than 1/8 tsp of each seasoning on my chicken, except for the rosemary.  

Place the chicken with the BREAST SIDE DOWN into the pot.  The reason you need to do this is that the breast is the driest meat on the bird and if you place it upside down in the pot, the moisture will naturally gravitate that direction as well.  Add more seasonings if you like, adjust them to where you think that you would like then place the lid on the pot.   

Turn the oven on NOW to 425.  I cook my 5 lbs chicken about 1.5 hours. 

After 1.5 hours, I take the pot out of the oven and sit it on the stove.  It will still continue to cook the chicken because of the heat and steam that are built up inside the pot-so be forewarned, it will be VERY hot when it is opened and also full of steam.  I use oven mitts and a butter knife on the opposite side of the pot, to take the lid off so that the steam does not hit my face. 

Next, grab a couple of tongs or the lifters that you use when you take a turkey out and position them under the bird, lifting gently onto a platter.  Slice or quarter as desired.

I also like to change things up every now and again and instead of seasonings, I open a can of cream of chicken soup and cream of celery soup and spread over the top then cook the same way.  The reason I do this is so that I can use the juices that have dripped off of the meat in a gravy or sauce.  You can siphon out the fat so that it is less caloric if you like.  I do. 

You can find your own here! http://www.romertopfclaybakers.com/category/products/clay-bakers/

Old Fashioned Blueberry Muffins

Old Fashioned Blueberry Muffins

I don't know about youbut what would go better with your favorite cup of hot tea, coffee or hotchocolate during the winter (or any other time) like an old fashioned blueberrymuffin.  Muffins are not only comfort food because each and every one ofus has had them in some sort of flavor, but they are also easy to"transport" for on the go snacking making it a busy family's snack dujour.  They go great in lunch boxes and even fit nicely in a zippee bagthrown into a backpack on your child's way out the front door for school. Muffins are VERY easy to make and you just need to remember one thing,less is more when it comes to stirring and mixing them.  If you over-mixthen you will have the opposite effect that you are going for as far as muffinsare concerned; they will be hard and dense instead of light and airy so afteryou add the dry to the wet ingredients, mix until JUST combined, don't keepwhipping them 'round.  I hope that you enjoy this recipe as much as myfamily does!

Old Fashioned BlueberryMuffins

2 cups flour2/3 cup sugar1 TBS baking powder1/2 tsp salt1/2 tsp nutmeg1 1/2 cups blueberries(at least, I do a whole pint)2 eggs, beaten1/2 cup milk1/2 cup melted butter ormargarine (I use Bluebonnet Light)2 TBS sugar (forsprinkling on tops of muffins before baking-optional)

Heat your oven to 400degrees.  In a large bowl mix flour, sugar, baking powder, salt andnutmeg.  In a small bowl beat your eggs, add milk and room temperaturemelted butter then mix SLOWLY AND CAREFULLY into the dry ingredients. Just before all are mixed together blueberries in gently until all isJUST mixed.  Fill greased muffin cups to 2/3 full (I do more like 3/4 butup to you) and sprinkle your 2 TBS sugar on top if you desire.  To behonest, I always skip this step because these are just sweet enough without theadded sugar/calories.  Bake for 20-25 minutes or until tops are goldenbrown and it springs back to the touch or you can insert a toothpick if youlike.  If the toothpick comes out clean then they are done.  

Makes approximately 1dozen Old Fashioned Blueberry Muffins.

*hugz n blessingz*

~Elizabeth

Walk In The Woods

I wanted to share a bit of what it looks like up here on the mountain in Cascade, Maryland.  I love our home and the surrounding countryside here and when it snows like this it just makes it even MORE magical! 

*hugz n blessingz*

Elizabeth

Nostalgic Dreams Owner

http://www.nostalgicdreams.com

Spaetzle, Tiny Dumplings From Above

Do you know what Spaetzle is, have you ever eaten it before?  Spaetzle is a magical, tiny, mini dumpling or egg noodle that apparently dates back to 1725 and possibly even further back.  It is created using a spaetzle maker and the recipe includes eggs, flour, salt and either water or milk.  I use milk.  Spatzle History Here

Let me give you a little history of how I know about speatzle.  Years ago we were stationed at a NATO base which included 18 different countries and I was a bus monitor working under a German boss (who was awesome, by the way.)  Anyway, my boss asked if I would like to help with the annual Oktoberfest celebration and assist in making the TONS of spaetzle that was to be served that day, so I said yes.  I went, I made, I had oodles of fun and I loved it!  And before you ask, NO...I did NOT partake of the drinking but took home a couple of steins.  lol  Anyway, when my boss went home to Germany later that year to visit family, he brought me back a gift... A SPAETZLE MAKER!! I was so very happy!  I could now make my own to which my family would be subjected to for years to come.  :oD  I also have a good friend that is from Bavaria and she gave me a wonderful recipe for spaetzle, which I will share with you today.  I hope that you will try it sometime, broaden your horizons a bit!

Spatzle

Spaetzle Recipe

6-8 persons

3 eggs

3 cups all purpose flour

1 cup milk

1/2 tsp salt

1/4 tsp nutmeg (optional)

Fill a two quart pot of either water or broth (I usually use water as I am adding a sauce to the spaetzle) and let it begin to boil as you mix the ingredients.  Beat the eggs until foamy and then combine with the milk.  Mix together the flour, salt and nutmeg (if you like it) then add to the eggs and milk a little at a time.  The dough will be very wet, sticky and elastic.  

Sticky Dough

Fill the square basket in the spaetzle maker and place over the pot of boiling water.

Spatzle Maker Over Water

Begin to move the square basket back and forth over the top of the boiling water until empty then place temporarily over your dough bowl while you scoop out the cooked noodles.  (They only take a minute or so and will float to the top when cooked.)  I always scoop mine into a two quart covered dish that I can place in the oven to keep it warm while I am working on the next basket full of dough.  

Cooked Spatzle

As you can see, I use a large slotted scoop to dip it out and place it in the dish.  After all the spaetzle is finished cooking, I sometimes add a bit of butter or grate some cheese on top of it if I am not have a sauce with my dinner.  You can also treat treat it as a noodle and add any sauce and bake it if you like.  Be creative!  

I hope that you try this soon, you can find the spaetzle maker at Bed, Bath and Beyond, Amazon and Target.  If you have any questions, please, contact me and I will do my best to assist!

*hugz n blessingz*

~Elizabeth~

The Newsletter's Are Coming, The Newsletters Are Coming!

http://nostalgicdreams.com/Newsletter.html

Okay, I am getting MORE organized every day...I know...it's a miracle but yes, it's true!  I had a problem with Outlook and when I supposedly repaired it, EVERYTHING that I had done was gone-POOF!  I was so bummed.  I had to do some searching on how to retrieve emails that were deleted and thankfully I hadn't deleted them off of the server after uploading them so they were all there.  

You see, when someone clicks on the "Newsletter" area on the NostalgicDreams.com website it takes you to a form, you fill out the form then click submit.  The info then comes to me where I upload the info into my Outlook and place on my distribution list for newsletters.  Well, I had it all done and when I was trying to "get more organized" I tried to update my Outlook thus overwriting EVERYTHING that was there.  :o(  I was NOT the happy camper when it happened.  But!  Dah dah dah dah!  I figured it out and found each and every webhosting email and finally redid EVERYTHING again.  You see how that BIG word keeps popping up there?  Yes, well, when I say EVERYTHING I mean, EVERYTHING!  lol  

Now, I would like to formally invite you to partake of my newsletter which will go out this week for the first quarter of the year.  I will subsequently send one out around the beginning of each quarter so that you will know what is going on thereby keeping you updated on current events here at Nostalgic Dreams.  Please, feel free to follow the link, sign up and I will be more than happy to send one out to you as they are written.  

When you sign up for the newsletter, I also would like to invite you to put your birthdate on there, only the month and day, but I would like to send you at least an ecard for your birthday.  Pretty please?  With sugar on top?  I will be hosting give-aways that will only be through the newsletter as well as recipes that will not be on my blog, there will be craft tips, just whatever I can think of to keep things stirred up a bit.  I want to have fun while building my business and I would love to have you along with your smile!

Well, the link is above so please, feel free to fill it out and let me hear from you.  I can't do my job without you and I would love to hear what you think, it really makes me tick.  

Thank you so very much for being a friend and supporter of Nostalgic Dreams, I appreciate you more than you know.

*hugz n blessingz*

~Elizabeth~

Pumpkin Chocolate Chip Muffins

Okay, I know that some of you will go EYWWWWW! YUK! with this  recipe but I am here to tell you, these are KILLER MUFFINS!  I have made these for years for my friends, family and guests here at Nostalgic Dreams, Inc. and everyone tries them and absolutely loves them.  I hope you will too! 

~Elizabeth<3

Pumpkin Chocolate Chip Muffins

4 eggs
3 cups all purpose flour
2 cups sugar
1 cup of canola oil
½ tsp cinnamon
2 tsp baking soda
½ tsp salt
15 oz. can of pumpkin
12 oz. pkg. mini chocolate chips

Preheat oven to 350 degrees.  Beat eggs, oil and sugar together.  Mix in rest of the ingredients but don't over beat.  Spray muffin pans with non-stick cooking spray.  Fill each section ¾ full, bake in pre-heated oven approximately 20 minutes or until lightly browned.  Makes about 24 medium muffins.

*hugz n blessingz*

~Elizabeth~

http://www.nostalgicdreams.com

Homemade Biscuits!

Homemade Biscuits

2 cups all purpose flour
1/2 tsp salt
3 tsp baking powder
1/2 cup butter flavored Crisco + 2 Tbs butter flavored Crisco divided
1 cup milk

Oven at 450 (could be 425 but up to you). Grease your cookie sheet with the 2 Tbs butter flavored Crisco  Mix the dry ingredients together, cut in the rest of the Crisco  then add the milk, mixing gently until just blended. Put approximately 1 cup of flour on your counter (extra to listed above) and scrape your batter onto it. 

Sprinkle approximately 1 more handful of flour on top of it and FOLD the dough over in halves NO MORE than ten times. This will ensure your biscuits are light and flaky. Do not over kneed. Roll the dough to 1/2 or 5/8 in thick and cut with a floured glass, cookie or biscuit cutter. Place dough circles onto your greased cookie sheet then into the oven for about 15 minutes or until golden brown. 

Serve immediately.

Makes approximately 12 2 1/2" biscuits.

Note: I usually double this recipe, use a larger glass to cut the biscuits then I fill them with ham or sausage and cheese and then put them into individual freezer bags for the freezer. Nuke them in the microwave about 1 minute and you are good to go!

*hugz n blessingz*

~Elizabeth~

http://www.nostalgicdreams.com

http://www.facebook.com/nostalgicdreams

Virginia's Vodka Christmas Cake Recipe

Well, okay, it's a bit early yet but I am here (along with my mother's help) to make your Christmas season an absolute enjoyment, so without adieu, I give you Virginia's Vodka Christmas Cake Recipe.  Enjoy your holiday season! 

Once again this year, I’ve had requests for my Vodka Christmas Cake recipe so here goes. Please keep a copy in your files as I am beginning to get tired of typing this up every year! (Made mine this morning!!!!) ~Virginia

1 cup sugar

1 tsp. baking powder

1 cup water

1 tsp. salt

1 cup brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle Vodka

2 cups dried fruit

Sample a cup of Vodka to check quality. Take a large bowl, check the Vodka again to be sure it is of the highest quality then Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. 

At this point, it is best to make sure the Vodka is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck in the cup of dried fruit. Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. 

Sample the Vodka to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the Vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. 

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. 

Finally, throw the bowl through the window. Finish the Vodka and wipe the counter with the cat.

Obviously this recipe is in jest, Please do not follow the directions and do not drive a mixer or anything else when you try this recipe!  

Happy early Thanksgiving!

*hugz n blessingz*

~Elizabeth~

Two Weeks Later

Drs. Small and DiMarco

Well, it has been just 16 days since my surgery...

and I wanted to share a few things with you.  I was cautious about the whole event leading up to and including that day.

 I was the second surgery that day for my surgeons (Dr. Small and Dr. DiMarco- I call them the dynamic duo!) and they were kind enough to stop by my cubicle before I went in that morning to check on me and to let me take a pic for you.  My surgery was only a couple of hours with no complications.  I was wheeled to my room and was then given a morphine push along with an iv drip and allowed to have 8 oz of ice chips every 8 hours and it was that way until the last morning when I got a cherry popsicle- Woot! lol.

I had to have help with everything I did because of the areas where the ptrocars were inserted, since they have to go through the stomach muscle it takes more effort to do some of the things that needed.  I was so grateful for the help, trust me.  It was nice to leave on October 7th, I wanted to get home-I felt I could heal better there w/o the iv, etc.  

Moving forward to the 12th

I had my check in with Dr. Small (on the left) and he said that I was healing well.  I weighed in and had already lost 30.3 pounds in one week.  I about fell out!  I started crying actually.  I have my next weigh in/check up on November 2nd and will keep you tuned in on my progress.

I just started my pureed food stage yesterday (October 20th) and I am so glad.  I was given a mini blender (kind of like a shake blender) and I love it!  I make my protein shakes with it and also blend my "baby food".  :o)  Sad being 48 and eating the same thing that my grandson, Stratton eats, but it's all for the best in the end.  I am also finished with the hydrocodone that they gave me for pain but am still on the celebrex.  I am off of one of my high blood pressure meds * yeah!* and am doing just fine.  I can also get bathe and dressed by myself now and am cooking a little bit too.  I have been walking and am even going to the store the afternoon with hubby to get some more goodies for my new regime.  

If you are thinking of having the roux en y operation, I ask you to look into it fully before you make a decision.  It takes months of prep work including doctors' visits, psychologists, dieticians, pulmonologists, cardiologists, tests, tests and more tests.  I had my surgery exactly 10 months from the start of my first information session.  I won't lie, there have been times where I was in severe pain, it is't easy or fun, but, the outcome is changing me, even more quickly than I had ever imagined.  I will post a new pic when I update from the doc visit on the 2nd.  

Thank you for sharing in this journey with me and thank you to Felicity Fields for helping me to fill in my blog occasionally when I am "out for the count".  Until next time.

*hugz n blessings*

Elizabeth

Tasty Enchiladas

Good afternoon!  We have been a wee bit busy around the Gilchrist household as of late but I wanted to share a recipe with you that my family loves and is great for FREEZING for later, Yeah!  Those are the best kinds of recipes to have you know.  You  can make double and put in the freezer (uncooked) for a rainy day when you don't feel like cooking or when you are on the go and you just don't have the time to jump in there and get even MORE things done than are what is called for during the day so I thought I would share a recipe with you that you can prepare in advance too.  

I was raised in Oklahoma where there were quite a few Mexican and Native American foods in our area.  I absolutely LOVE spicy food and this is the type of food that you can spice Up or Down.  lol  I am the  only non-wimp in our family so it is usually just on the edge of spiciness.  Okay, without further adieu, here is my enchilada recipe.  I do hope that you will enjoy with your family!

Enchiladas

1 lb. ground beef (your choice)

1 16 oz can of re fried beans

1 7 oz can of green chilies

1 large onion- chopped

1 large green pepper- chopped

4 cloves of garlic- minced

3 tsp ground cumin

2 tsp chili powder

1/4 tsp pepper

salt to taste

1 regular package of flour or corn tortillas

1 14 oz can of your choice of enchilada sauce

Chop the green pepper and the onion and mince the garlic then add to the ground beef in a large skillet and cook with the lid on until the beef is cooked and the veggies are sauteed.  Drain the beef mixture then return to the skillet adding the green chilies, cumin, chili powder, pepper and salt, and re fried beans and let simmer with lid on for about a half hour.  

Preheat oven to 350 and spray a 9x13 dish with cooking spray to prevent from sticking. Pour approximately 1/4 cup of the enchilada sauce into the bottom of the pan, tilting until all the dish is covered.  Take one tortilla in one hand and a large serving spoon in the other and fill the tortilla then roll the filled tortilla up and place side by side in dish, repeat until all meat is used.  Drizzle the rest of the sauce over the top of the enchiladas.  This will not cover them to make them soggy.  If you would like more sauce, please do.   Makes approximately 10 enchiladas.  Sprinkle with the cheese until covered and and then place in the oven for approximately 30 minutes or until the cheese is melted and slightly browned.  Remove and serve immediately with shaved lettuce, sour cream, salsa and Spanish rice.

As I stated before, this can very well be prepped in advance and frozen.  All you need to do to is place foil on top of this and put in the freezer then when you decide you would like to use it, put it in a COLD oven and bring it up to oven temperature as the oven gets warm.  Also, you will need to cook it with the foil on top as it will brown before it is cooked through.  You will need to almost double the cook time when comes directly from the freezer.  Or...just set out the morning of in the fridge and it should be thawed enough to use that evening.  You can make several of these and place in the aluminum pans to cook for a crowd as well.  It is easy to double/triple, etc the recipe.  Approximately 2 enchiladas per person.  If you would like to make more meat and just freeze it in containers, it can be done as well.  All you need to do is basically 1 onion/green pepper and 4 garlic cloves for each pound of meat/ one can of re fried beans as well.  Just cook as stated above and freeze in containers and pop in the microwave when you get home so all you need to do is fill the tortillas and cook.  Easy peasy!  The meat can stay in the freezer for one year if frozen correctly.

Enjoy!

*hugz n blessingz*

~Elizabeth~

Dating Again

Yup, you read it right, I am dating again.  It has been about 7 years since I have been on a date but I had one on Saturday night...with HUBBY!  We have been through so many ups and downs, ins and outs that we have not taken time for our relationship lately so we made plans and had a date.  Let me tell you about it!

We made reservations at Leitersburg Cinemas in Hagerstown, Maryland a couple of weeks before.  The special thing about this cinema is that they have what they call, "Dinner and a Movie" where you go online (click the link above) and when you arrive there you will see the following text:

What is Dinner and a Movie?

"Our take on the classic concept combines the pleasure of dining out with the entertainment of a night at the movies. Dinner and a Movie is offered in our two VIP theaters during select showtimes each week. Schedules are announced on Tuesday of each week.

Upon check-in, guests are escorted to the south lobby to enjoy a popcorn appetizer and wait to be seated in the theater. Dinner will be served at your seat just before the movie begins. At the conclusion of dinner, an attendant will be available to collect your dishes and serve coffee, soda and dessert. Put your feet up and enjoy the show!

Prices range from $20-$30 per person depending on the menu. Seating is limited and advance online ordering is required by 10:00 AM the day of the event."

Following that you will see:

"What's Included?

·         A movie ticket to one of our special VIP rooms with luxury leather recliners - each equipped with its own table and cup holder

·         Popcorn appetizer

·         Drinks (soda or water)

·         Main dinner course

·         Dessert

·         Coffee

Reservations

For tickets, please visit our website. ADVANCED ONLINE ORDERING IS REQUIRED by 10:00 AM the day of the event!"

Did you read that?  You get your movie ticket, popcorn and soda (or water), your main course, dessert and coffee if you like.  Yup, you read it right!  You will even get to sit in luxury in this recliner with cup holder and tray.  They even ask you if you would like a blanket to keep you warm since theaters get a little frigid at times.  Isn't that awesome?!

Well, go on, click the "order" button if you want a night out with your special someone.  You get to choose your seating as well as your meal.  Usually there are three meals to choose from.  

I can tell you that I had the most wonderful time in years.  I thought I was in heaven when they brought my dinner, coffee and dessert to me all while I was snuggled up with hubby sitting right next to me.  *smile*  

Here is there contact info if you want to try it for yourself.  Have a great time and don't forget to call the babysitter early!