Portabella-Basil Alfredo

I don't know if I've ever shared this with you, or not. But I'm one the biggest fans of mushrooms. Ever! I'm serious. It hasn't always been that way. My Mom is a HUGE mushroom fan. Always has been. But me. It took me a while to get "on board."

But once I did, there was no turning back. Not at all! I must buy 2 boxes of mushrooms, from COSTCO a week! I eat them raw. I add them to my favorite recipes. Heck, I just enjoy them every single day.

So when I got this yummy cookbook recently, there was no looking back! I was thumbing through, and noticed a certain little recipe. I wanted to make it immediately! But with all this traveling, it was pushed back.

Until this week. And I was at home. Looking at one of my favorite websites. Hello! Gooseberry Patch posted this recipe. It's this week's Recipe of the Week! A match made in Heaven!!!

Portabella-Basil Alfredo

16-oz. pkg. spinach fettuccine pasta, uncooked
1 T. olive oil
5 portabella mushrooms, chopped
3 c. milk
1-1/2 t. garlic salt
8-oz. pkg. cream cheese, cubed
3-oz. pkg. cream cheese, cubed
1-1/2 t. dried basil
1-1/2 c. grated Parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, heat oil in a large skillet over medium heat. Sauté mushrooms until tender, about 5 minutes; drain any extra liquid from pan. Add milk and garlic salt to skillet; heat just to boiling. Stir in both packages of cream cheese and basil. Reduce heat to low; cook, stirring constantly, until cream cheese is melted. Stir in Parmesan cheese; cook over low heat until melted, about 3 minutes. Serve over pasta. Makes 8 to 10 servings.



This was dinner Wednesday. Mostly because we've been so busy. And haven't been to the grocery store. I had everything on hand. And whipped this up in no time! I made a few changes. I added onions. In this house, we LOVE them! And I used a few cloves of garlic. You know, instead of garlic salt. The flavors just melted together. And made such a yummy meal!

We had some friends in town, and this was dinner. It was fast enough, for a weeknight meal. But tasty enough, for company. I also made some homemade bread, a salad, and some dessert. It was yummy! And you should try it too. And soon! Thanks again, to Brooke for the yummy cookbook!!! ♥

Kay's Chinese Chicken Salad

Let me start off with, I've never really been a big fan of Ramen Noodles. Not that they aren't a wonderful little staple. But in my family, we never really ate them. Don't get me wrong. Later, when I went to college, they were a staple in my life.

Who can beat a month's worth of meals, for under $5? They're not terrific tasting. But when you're living penny to penny, well it's what you eat. It's been years, since I last had them. And I'm not even talking about the Ramen Noodle packs. I'm taking about the "Cup of Noodles."

But over the last few years, I've noticed so many recipes popping up. The first one, that I can remember, was from Paula Deen. I remember trying it. And really liking it. What happened to that recipe? I have no clue, where I put it!

So when I noticed this week's Gooseberry Patch, Recipe of the Week, I knew I had to make it! It was something that sounded interesting. Something that My Bestie wanted to eat for dinner. And well, something that we could cook up in our hotel room. :)

Kay's Chinese Chicken Salad

3-oz. pkg. chicken-flavored ramen noodles, uncooked
1 head cabbage, shredded
4 boneless, skinless chicken breasts, cooked and shredded
2 T. onion, chopped
2 T. slivered almonds, toasted
2 T. sesame seed, toasted

Dressing:
1 c. oil
3 T. sugar
1/3 c. vinegar
2 t. salt
1 t. pepper
reserved ramen noodle seasoning packet

Set aside ramen noodle seasoning packet for dressing; crush noodles. Combine all ingredients except seasoning packet in a large serving bowl; toss lightly to combine. Prepare Dressing: Whisk together all ingredients. Drizzle Salad with Dressing and toss again. Serves 8 to 10.



My Guy's grandma bought me this cookbook. Last week, I was cooking this up. When we all headed to Orlando. I know, how random is that? You see, on the way, My Bestie found the recipe. She was thumbing through the cookbook. And begged me, literally begged, for me to make this salad. Weird, right? I thought so! But then again, girl eats Ramen nearly every single day!

When I found the recipe this week, I knew I had to share with you. Who knows, there might be a "poor college student" out there. Like I was, just a few years ago. Needing to "doctor" up this staple. Like I said, we didn't really have a "full kitchen," or many kitchen staples or utensils to use. Much like a college student, in a dorm room. :)

We head to the local grocery store, and picked up a few ingredients. We bought a rotisserie chicken, and shredded her up. I shredded the cabbage. And we used the toaster oven, to toast the nuts and seeds. Honestly, it took a few minutes. And the dressing was super easy.

The salad had a lot of flavor. I'm thinking, the chicken added a lot to it. It was a little crunchy. But not horrible. It reminded me of Chow Mein Noodles. The dressing, was nicely absorbed into the noodles. And it honestly, made for a nice little lunch. Now I'm on the search, for more Ramen Noodle recipes. ♥

Country Fried Steak

We've been on the road, for roughly 2 weeks straight. It doesn't stress me out. Well, except on the weekends. And honestly, just this past weekend. Because we didn't have our "Home on Wheels." And that means, no cooking. Just eating out. I'm not a big fan. Chalk it up to, my childhood. And almost all our meals, eaten at a restaurant...

So I'm relieved, that we've decided on a "pit stop" at our home. In the Southwest. Which mean, a little cooking. And what's on the menu? How about Gooseberry Patch's Free Recipe of the Week. Country Fried Steak! Sounds yummy to me. :)

Country-Fried Steak
 
1-1/2 c. all-purpose flour
1 t. paprika
1 t. salt
1/4 t. pepper
2 lbs. beef cube steak, cut into 8 pieces
1 c. milk
1/4 c. oil
2.6-oz. pkg. country gravy mix, prepared

Combine flour, paprika, salt and pepper; set aside. Dip steak into milk, then into flour mixture, pressing to coat thoroughly. Heat oil in a large skillet over medium heat; add steak and cook 5 minutes on each side, or until golden and tender. Top with prepared gravy. Makes 8 servings.



Yes, this sounds delicious! And oh so easy. So easy, I'm thinking that we need to have yummy mashed potatoes, some veggies, and maybe even fresh baked bread. And you know, with this man and me, a cobbler and ice cream, are also a "MUST!" I can't wait to get into the kitchen! ♥

Seafood Stew

It's been ridiculously cold around here. Lots of traveling. Lots of different temps. Lots of chaos. Makes me think of Christmas. I know. But it's the truth. And last week, I found myself in one of my favorite places. Barnes and Noble. With my friend, Vi.

We're foodies. Through, and through. We met years ago, in college. Studying nutrition. There is an unbreakable bond there. And well, have I mentioned our love of food? That means, we spent most of 2 hours, browsing through the cookbooks. And eventually, I made a purchase.

Like I said, it's been chilly. Makes you want to curl up, with a big 'ol bowl of soup. That is exactly what was on this man's mind. Especially after he read this week's Gooseberry Patch, Recipe of the Week. Yes, My Guy checks out these recipes too. And in fact, e-mailed this one to me. Let's just keep that between you and me! ;)

Seafood Stew

2-1/2 c. chicken broth
1/2 c. long-cooking rice, uncooked
2 t. chili powder
2 cloves garlic, minced
14-1/2 oz. can diced tomatoes, drained
2-1/4 c. green, red and yellow peppers, thinly sliced
1/2 c. onion, thinly sliced
1/2-lb. fillet orange roughy, cut into bite-size pieces
1/4 lb. frozen cooked medium shrimp, thawed
3/4 c. orange juice concentrate

In a saucepan over high heat, bring broth to a boil. Add rice, chili powder and garlic. Stir well; return to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, until rice is tender. Add tomatoes, peppers and onion. Cover; cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice. Cover; simmer over low heat for 2 to 4 minutes, until fish flakes easily with a fork and shrimp are heated through. Serves 4.



Funny how I bought this book. and I just skimmed over this recipe. Not paying too much attention. But this guy, he got me interested in this recipe. In fact, right this minute, I have a pot of this simmering away. I can't wait until dinner! Heck, I NEED to go through this cookbook some more. Everything sounds so yummy! ♥

Aunt Ruby's Sweet Potatoes

Yes, I'm so excited for Fall!!! Not about the current weather we are having. Hurricane Sandy, please stay away. But I'm ready for the cooler temps. I'm ready for hearty Fall cooking, sweater wearing, and lots of holiday decorating!!!

This week's Gooseberry Patch, Free Recipe of the Week, is right up my alley!!! Sweet Potatoes. One of my favorite things to eat. Period! I'm that woman, that buys sweet potatoes in July. :) Yes, I like them that much. Now, I have one more yummy recipe. Just in time for Fall!!!

Aunt Ruby's Sweet Potatoes

3 c. sweet potatoes, peeled, cooked and mashed
1 c. sugar
1/2 c. butter, melted
2 eggs, beaten
1 t. vanilla extract
1/3 c. milk Brown Sugar

Topping: 1 c. brown sugar, packed
1/2 c. all-purpose flour
1/3 c. butter, softened
1 c. chopped nuts

Mix all ingredients together. Spoon into a greased 13"x9" baking pan. For Brown Sugar Topping, combine ingredients; mix well. Then sprinkle with Brown Sugar Topping. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serves 8.



Yum! This was good. Really tasty to be exact. I actually made this, for breakfast. Just this morning. I'm such a "Lover of Fall." And of sweet potatoes. This hits all those "bells and whistles" for me. :) And you see that it says it serves 8? Yeah, I ate half of this...just a little while ago...

I'm thinking, this would make a nice side dish. Maybe with pork chops, or chicken breasts. With a nice little salad. Yum! I think I just figured out, what we're having for dinner. :) Hey Hills and Barracuda, want to join us? ♥

A Few of My Favorite Things

A few days ago, My Guy and I headed to my parents' cabin. My Mom had asked me to go and "winterize" the place. Because, they just couldn't get out there. Being that this guy is taking a little break from work right now, totally played into this plan.

We headed to Albertson's for a few necessities. And then across the street, to Walgreen's. You know, before heading to the mountains. Where the nearest store, is over an hour away. We needed to stock up, on a few things. Nothing too nuts. As we were only going to be there, for 2 days.

But that didn't seem to bother, little 'ol me. :) First of all, I'm pretty sure, I bought out these little guys. My favorite candy. That I can't find anywhere else...

Why are they my favorite? I don't know. Probably because these are my favorite flavors. And I don't have to eat lemon candies. That I just don't like.

Oh, and I couldn't resist the "Beauty Section." Where I bought my new favorite nail polish. L'Oreal's "Eiffel For You." It looks pretty purple, or lavender, in this picture. But in reality, it's more of a grey color. A great neutral for Fall.

Oh, and of course my favorite purchase!!! Gooseberry Patch's Halloween magazine. It's loaded with tons of fun ideas for Halloween. Not just food people! Decorating ideas. And little gifts too! The price was a little high. But with a nice coupon, I only paid $4!!!

Yes, I've spent the last few days trying new recipes. Dreaming of all the things, I'm going to make this month. Writing out lists of supplies, I'll need. Oh, and enjoying my candy. Seriously people, why can't I find it at other stores? ♥

Bestest Burger Ever

Are you like me? You LOVE burgers. Especially in the summer. When grilling is the ONLY way to cook. Well, in my opinion. :) I try to come up with different "recipes" all the time. I experiment a lot! And I'm grateful, that My Guy enjoys trying new things too.

Actually, I was wondering what in the world, I was going to make for dinner tonight. And then, I came across this recipe. Oh, how I LOVE Gooseberry Patch! And their Free Recipe of the Week! Because this sounded way too good. We had to try it out!!!



Bestest Burger Ever

2 lbs. ground beef
1 onion, chopped
1 t. salt
1 t. pepper
1 t. dried basil
1/3 c. teriyaki sauce
1/4 c. Italian seasoned bread crumbs
1 T. grated Parmesan cheese
6 slices American cheese
6 onion rolls

Mix together beef, onion, salt, pepper and basil. Add teriyaki sauce, bread crumbs and Parmesan cheese; mix well. Divide into 6 patties. Grill to desired doneness; top with American cheese. Serve on onion rolls. Makes 6 sandwiches.



OK, that isn't the burger in the picture. But I needed a picture. And I'm still suffering from my "Food Coma." Yes, that is how good, this recipe is! There is just something fun, and interesting, about the different flavors. Things I would have never put together. Oh, and I made some sweet potato fries. And a little fresh fruit salad.

It was so delish, that immediately, I put on my PJ pants. Because, I ate way too much! Then we snuggled up, for a good movie. You know, after a meal like this, you don't want to do much. Just relive the delicious meal. Over and over!!! ♥

Busy-Day Lasagna

I have a little confession to make here. I LOVE Italian food! The real stuff. My grandma, was Italian, so I know real, and good food, when I see it. And more importantly, when I taste it!

But sometimes, you just don't have the time for it. The good stuff, always takes hours and hours to make. And let's face it, most of us are really busy. All the time! I myself, have come up with some ways to try and accommodate our busy schedule. Like doubling or even tripling the amount of sauce I make at once. Then I freeze the leftovers. Makes for a super easy spaghetti dinner, on a busy night.

I've also grown to LOVE lasagna rolls. Pretty much you boil the lasagna, make the filling, then roll everything up. Place the rolls in a baking dish, and cover with your favorite sauce, and cheese. Yum!

But there is also a new idea in town. Well, maybe not so new. I first heard about it on one of Rachael Ray's shows. About 5 years ago. You use ravioli to make a quick lasagna. Now I've seen it done, many times. On TV. But I've never tried it.

Then I read this week's Gooseberry Patch, Recipe of the Week. Um, hello! I knew I had to try it out! And it's super easy. Definitely what I needed last night. :)



Busy-Day Lasagna


2 c. shredded mozzarella cheese
1 to 1-1/2 c. shredded Parmesan cheese
2 26-oz. jars favorite pasta sauce, divided
2 25-oz. pkgs. frozen sausage and cheese ravioli, divided
12-oz. pkg. frozen spinach, thawed and drained, divided

Combine cheeses in a bowl; set aside. Spread a layer of sauce in a lightly greased "13x9" baking pan. Arrange a layer of ravioli on top of sauce. Spread a layer of spinach on top. Add a layer of cheese mixture, completely covering the spinach. Spoon some sauce over cheese. Repeat all of the layers, ending with a layer of cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until cheese is melted and sauce has reduced a little. Let stand 5 to 10 minutes before cutting into squares. Makes 8 to 12 servings.



So we're pretty lucky. Around here, we have a cute Italian shop. That has tons of fresh ravioli every day. I picked up our favorite. And thawed some of my yummy sauce. In no time, we had a yummy meal. Salad and dessert included! I also picked up some crusty Italian bread. :) You have to have some. It's the ONLY way to soak up the sauce. :)

What a super easy meal! That tasted like it took hours to make. Honestly, besides a quick run to the store, it took 5 minutes to put together, and in the oven. Yum! This is definitely going to be a regular on our "rotation." ♥

Mom's Blackberry Jam

I have something to admit. I'm a HUGE fan of berries. All berries. And of homemade jams, jellies, and preserves. I've only made them a handful of times. With My Guy's grandma. She is so good at it! Never uses recipes. And ALWAYS comes up with wonderful treats for us!

For a while now, I've wanted to make my own. And just couldn't think, of what type I'd make. I bought some apricots last week. Then I ate them all! :) Then I tried raspberries. Oh, but those were delish too!

As you can tell, I've had this on my mind,m for a while now. My Mom and I, had also been talking about making some preserves. Maybe peach. Because one of their employees, brought them a few sacks of peaches. Yum!

Well, all of this made more sense, when I saw this week's Gooseberry Patch, Free Recipe of the Week. Blackberry Jam! I immediately knew, I had to make it. I ran to the store, bought all the blackberries I could find. And when this guy got home from work, we had jars and jars of Blackberry Jam!!!



Mom's Blackberry Jam

4 c. blackberries, washed and hulled
4 c. sugar
4 1/2-pint canning jars and lids, sterilized

Place blackberries in a large Dutch oven; just cover with water. Bring to a rolling boil; add sugar. Boil until mixture drips thickly from a wooden spoon, about 30 to 45 minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals. Makes 4 jars.



So let me be honest with you, it was wonderful! Super easy to make. And if you've ever wanted to try your hand at canning, this would be the recipe to try. It's ridiculously easy! And delish!

Oh, and it doesn't hurt, that I have a GREAT history with blackberries. Growing up, our neighbors had a HUGE blackberry bush. For days and days, maybe even weeks, my friend and I would eat blackberries. Straight from the bush. We didn't bother washing them. They were that good, and sweet!

Now that I have this under my belt, I think I'm going to try some more. I'd LOVE to make some strawberry preserves. Or apple butter. And my Mom wants to try something with those yummy peaches. Oh Gooseberry Patch, I think you created a "Canning Monster!" ♥

Golden Macaroni & Cheese

I don't know about you. But I LOVE me some mac 'n cheese!!! Seriously, you'd think I was 3 years old. :) I try not to make it too often. Because I'd be the 400 lb woman!

I have 1 recipe, that I turn to every single time, I'm craving mac 'n cheese. 1 recipe, that is my absolute favorite. Never fails me. And is just perfect! But I also like to try new recipes. Look for a little twist on my mac 'n cheese.

When I opened up Gooseberry Patch's Free Recipe of the Week, my smile couldn't have been any bigger! This was a perfect match, with our BBQ chicken last night. You definitely need to try this recipe!



Golden Macaroni & Cheese

10-3/4 oz. can cream of mushroom soup
1/2 c. milk
1/2 t. mustard
1/8 t. pepper
3 c. elbow macaroni, cooked
2 c. shredded Cheddar cheese, divided
1 c. French fried onions

Blend soup, milk, mustard and pepper in a lightly greased 1-1/2 quart casserole dish. Stir in macaroni and 1-1/2 cups cheese. Bake, uncovered, at 350 degrees for 20 minutes. Top with remaining cheese and onions; bake 10 additional minutes. Serves 4.



Let's just say, this guy was a little unsure of the recipe. While he watched me put it together. But when we dug into the pan, he was all smiles. So was this guy. Who finished off the pan. :)

This is definitely different from the norm for me. About the only things that were similar, were the macaroni, milk, and cheese. But I have to say this, all the flavors worked well together. Made it interesting, without overwhelming. It was delicious. And you can bet on it, I printed out this recipe. And added to our "Favorites!" ♥

Texas Green Sauce

I think by now, you know that I'm from the Southwest. Born and raised. Until I met this guy, it was the only place I'd ever called home. I've lived in a few cities, in the southwest. For a short time, I lived in another state...still in the southwest.

So you should know, I was raised on all things chili. It's the one thing that I miss most, about living in the South. Especially the Southeast. Where in the heck do you find chili? Well, this guy, is a doll! And he even goes out of his way, to buy a couple of sacks. Every August, and has them shipped to us. Gotta LOVE My Guy!!!

I don't just like chili, I LOVE it! I NEED it! And well, I just enjoy every single bite!!! With that being said, not all chili is created equally. What My Guy and his buddy consider a "good bowl" of chili, isn't what I'm thinking. They're thinking of a "stew" like thing. Me? I'm thinking of fresh chili, blended up, nice and thick. And oh so hot!

So when I took a peak at this week's Gooseberry Patch Free Recipe of the Week, I was questioning myself. Do I try this? Who eats chili out of a can? With avocados? I LOVE me some avocados. But with chili, it sounds a little odd...



Texas Green Sauce

4 avocados, pitted, peeled and chopped
16-oz. container sour cream
10-oz. can tomatoes with chiles
1 T. garlic powder
4-oz. can green chiles
2 t. salt
1 t. lemon juice
3-oz. pkg. cream cheese, softened

Combine all ingredients in an electric blender; process until smooth. Makes 5 cups.



It's good stuff! Promise you. :) Coming from me, that means a lot. I actually made some fresh tortilla chips last night. And made a batch of this. I figured what's the worst that can happen? I hate it, and give it to this guy. But even I surprised myself. It's really yummy!

So much so, we ate almost the entire thing. :) I know! But it was tasty. And we were deep into our movie. I will say this. I drained the chili and the tomatoes first. Then I blended the cream cheese and sour cream well. Smashed half the avocados. Left the other half chunky. Then rough chopped the tomatoes and chili. It made for more of a dip, then a sauce.

I did this mostly, because I didn't know what the sauce would taste like. Or what I'd pair it with. I'm sure it would be nice over grilled chicken. But I was much more into the "chips and dip" thing last night. Either way, the taste is good. And definitely worth a try. ♥

Watermelon Lemonade

Yesterday, this guy and I, landed in the desert. We raced to find a cool place, to just be. Ate a yummy dinner at PF Chang's. And headed to my home to pick up a few things. 105 degrees outside. Like 130 degrees in my home! Let's just say, it was a quick "in and out" sort of trip.

And because I'm "Under the Weather," this week, we headed home. Almost as soon as I found my PJs, favorite slippers, and a good book. Hello refrigerated air. I LOVE you! In a way, that if we ever had to split our assets, I'd fight for that beautiful machine! Our home, went from triple digits, to 68 glorious degrees, in minutes! :)

But we still needed something to quench our thirst. We had a pretty exciting adventure at my home last night. What was supposed to be 5 minutes, took 2 hours. And when we drove the 10 minutes, to our new "Ranch," well all I could think was, I need something ice cold. And a glorious bath!

My Guy had made an earlier run to the store. Picked us up a few essentials. And then told me about this recipe. Yes, this guy, checks out Gooseberry Patch, from time to time. And all that was on his mind, was this week's Recipe of the Week. Hello watermelon goodness!!!



Watermelon Lemonade

4 c. watermelon, chopped
1 c. sugar
1-1/2 c. lemon juice
6 c. cold water

Place watermelon in a blender; process until smooth and set aside. In a large pitcher, combine sugar and lemon juice; stir until sugar is dissolved. Stir in water. Add watermelon; mix well. Serve very cold; stir well before serving. Makes 8-10 servings.



Let me just say a few things. One, this recipe is super easy! Yes, this man, made it from beginning to end. All I did, was change into some comfy PJs, and meet him on our back patio. Literally, in less than 5 minutes, we had a pitcher of watermelon goodness! Secondly, it says 8-10 servings. The 2 of us, polished off a pitcher, in no time! Lastly, this was perfect, over ice, in a fun cocktail glass. With a super fun straw, and watermelon slice as a garnish. It was love!

Oh, and if you adore an Agua Fresca, this is your drink! I'm actually excited to try it again tonight. With Miss Kimbo and Miss Thea, who will be staying with me. Since this guy, had to leave at 2AM. To make it to work on time. But when I try this today, I'm going to use lime juice, instead of lemon. Should be AMAZING!!! Between, instead of sugar, we used Splenda. And only 1/3 cup. ♥

Mandarin Orange Cake

The last couple of weeks, have just been crazy! My family has needed me. My friends have needed me. This amazing man has needed me. And I just can't be in all these places, at the same time. Let me just tell you, I've been feeling incredibly guilty!

To make up to my favorite guy, I wanted to make him an AMAZING meal. Have us a little celebration! So I planned on all his favorites. But when it came to dessert, I wanted to try something new. So I took to Google. And when I Googled oranges, this guy's favorite, I was sent to Gooseberry Patch! And this week's Recipe of the Week! Mandarin Orange Cake. Yum! Even I was intrigued. :)



Mandarin Orange Cake

18-1/2 oz. pkg. white cake mix
11-oz. can mandarin oranges, drained and juice reserved
3 egg whites
1/2 c. oil
2 8-oz. cans crushed pineapple
3-1/2 oz. pkg. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed
1 c. sweetened flaked coconut, divided

Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated. Serves 12.



Do you see that last line? Serves 12. Um, it served 2!!! And I'm not lying. It was so good, that on Monday night, we gobbled the entire thing down! And it was delicious. This is a light cake. Not as in calories. But as in "light and fresh." Perfect for Summer! Perfect for My Guy. Perfect for all these Summer "Get Togethers." I can see this little cake, making an appearance around our home, many times! I already can't wait, to bake a second one. ♥

Soft Taco Casserole

The last few weeks, have just been nuts! I'm exhausted. But grateful. And so happy, that my Mr. was able to come out here, for a few days. With that, we've just been taking life, a little slower. At least yesterday and today.

With that, I don't really feel like cooking. Not the big meals, that this guy has gotten used to. So I went to Gooseberry Patch for some ideas. And this week's Recipe of the Week, is just what I was looking for. A tasty, but easy, casserole.



Soft Taco Casserole

1 lb. ground beef, browned and drained
10-3/4 oz. can tomato soup
1 c. salsa
1/2 c. milk
8-1/2 oz. can peas & carrots, drained
7 6-inch corn tortillas, cut into 1-inch squares
1-1/2 t. chili powder
1 c. shredded Cheddar cheese, divided

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray. Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.



It's funny. When I was little, my Auntie and Grandma, both made tacos with mixed veggies. It's not something you see a lot. But it is tasty! This recipe, just reminded me of their tacos. Yum! Maybe I might try whipping up a batch of those, next week.

Right now, we have our casserole in the oven. I've also made a salad. And this guy, is in charge of dessert. It has been one emotional week. And I'm so grateful, for this time to just sit and relax. I know, we tend to forget to do that. And you know what, it's really important. It helps to re-energize a person. Making life a whole lot happier! ♥

Roasted Walnut & Pear Salad

I don't even know where to begin. Life has been so crazy! And I'm just ready, to stop. But the month of June, is just nuts for me! The "Bridal Tea" that was planned earlier this week, was moved. And the Baptismo, this weekend, was changed. I'm still feeling a total sense of loss. And very unmotivated.

But I must power through. I know. It's hard to move forward. Especially this soon after, a great loss. But I'm moving. And I'm trying to get plans together, for Dawn's party. Tomorrow. Everything I had previously planned, went out the window Monday. Sorry Dawn!

Instead, I've decided on an afternoon get together. Just us gals still. But days later. With much simpler food. To compensate, we're going to have a "jewelry making" afternoon. This guy, just amazes me! He bought us tons and tons of stuff, from Tori Spellings new line. :)

And I've been putting together lots of easy, but tasty recipes. Essentially, I'm going to have about 2 hours, to get it together. :) This week's Gooseberry Patch Recipe of the Week, just seems so perfect! Light, easy, and tasty.



Roasted Walnut & Pear Salad

1 head romaine lettuce, torn
2 c. pears, thinly sliced
2 Roma tomatoes, chopped
1 c. walnuts
2 T. butter
1/4 c. brown sugar, packed
4-oz. pkg. crumbled blue cheese
8-oz. bottle raspberry white wine vinegar salad dressing

Place lettuce in a large serving bowl; lay pears on top and add tomatoes. In a medium skillet, roast walnuts in butter until golden; add brown sugar and stir over low heat until walnuts are hardened with glaze. Add walnuts to salads, sprinkle on blue cheese and toss with vinegar dressing. Makes 6 to 8 servings.



Doesn't this sound AMAZING? Honestly, I'm looking forward to hanging out with my gal pals. I NEED to just relax. And enjoy life a little. Today was such a tough one. I can't even describe to you, the crazy amount of emotions, that were going on. Saying goodbye to my SIL, was like saying goodbye to my sister. ♥

California Cobb Salad

I'm IN LOVE with the fact, that my friends are in town for a few days. OK, 2 weeks! But who's counting? In the midst of all the craziness, that is a gig schedule, I've carved out some time. To spend some much needed time, with some of my closest and dearest friends. I LOVE you guys!!!

And early this week, I decided we needed to have a little "get to together." I knew, I wanted to take advantage of our AMAZING backyard. It's like paradise back there. And we rarely use it. It's a shame! But I figured, the kiddos would have a wonderful place, to run around. :) Perfection!!!

But it's been H-O-T as heck! We keep hearing about this tropical storm...that should be here next week. But honestly, it's just been hot. Just plain hot and sticky! And that means, I don't want to cook. Heck, I barely want to eat. So I want something light, and fresh. Oh, thank goodness for Gooseberry Patch! And this week's Recipe of the Week. The California Cobb Salad.




California Cobb Salad

1 head lettuce, shredded
3 c. cooked turkey, cubed
8 slices bacon, crisply cooked and crumbled
3 eggs, hard-boiled, peeled and sliced
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
3/4 c. crumbled blue cheese
1 c. green onion, chopped
8-oz. bottle Ranch salad dressing

Divide lettuce among 4 to 6 salad plates. Arrange remaining ingredients except dressing in rows over lettuce. Drizzle with dressing to taste. Makes 4 to 6 servings.



Well, I use most recipes, as a guide. And inspiration. This one, is no different. I made my own Ranch dressing. From scratch. Yum! I need to do that again. And soon! I also made a few upgrades. I used Romaine lettuce. I had some Roast Beef, that we had on hand. A cut up some cucumbers and carrots. The perfect additions.

This was the perfect little meal. In all this heat. With a HUGE variety of fruit. And some rather delicious cookies. You know how I LOVE to bake! Let's not forget, the fresh raspberry lemonade! The perfect summer lunch. Not too heavy. Just perfect in this summer heat! We must do it once again. :) And very soon! ♥

Avocado Dip

I'm a big fan of avocados!!! I think it's pretty easy to say, well you come from the southwest. You probably eat tubs of guacamole. But the truth is, that's just one of the ways, that I like to eat avocado.

Since I was little, avocado in my sandwiches is a MUST!!! There is absolutely no debating it. In fact, I've been known to go to COSTCO, just to buy avocados. From our home, that's almost an hour drive!!! And I really only buy avocados. :) Most of the time, I split them open, and just enjoy. Yum!

This week's Gooseberry Patch Recipe of the Week, just made me smile. Seriously! A new way to try avocados. And while hanging out with Zo this week, I made a big bowl of this dip! We just might have tripled the recipe. :) Yum, it was delish!!!



Avocado Dip

2 avocados, pitted, peeled and chopped
8-oz. pkg. cream cheese, softened
1/4 c. mayonnaise
1/2 to 1 t. garlic salt

Blend all ingredients together; cover and chill until serving. Makes about 2 cups.



Not only was our dip yummy, but this cookbook, has just got me hooked!!! Thanks to Mrs. S (Zo's Mom. My almost MIL.) for buying it for me. What can I say? She just knows about my cookbook addiction!!! ♥

Mrs. Palmer's Fried Chicken

I have to say this much, My Guy is AMAZING!!! It's been a tough couple of days. If we're friends on Facebook, then you know why. And right now, that's all I'm going to say. I'm just not ready, to talk about it.

But back to this guy. He wanted to make me feel better. And he knows, that I REALLY LOVE fried chicken. But like me, he just doesn't attempt to make it. Not with his Grandma. Who makes the "World's Best Fried Chicken!" When we want fried chicken, we usually go to her.

This week, were still on the "road." Far from home. And I've been in a funk! A big one! So this guy, got the idea to make me, some fried chicken. He went to Google for a little help. And that sent him right to Gooseberry Patch. And this week's Recipe of the Week!



Mrs. Palmer's Fried Chicken

4 to 5 boneless, skinless chicken breasts
1 qt. buttermilk
salt and pepper to taste
2 c. self-rising flour
2 t. garlic powder
2 t. dried parsley
2 t. dried thyme
2 t. poultry seasoning
1 t. dried rosemary
1 t. pepper
1 qt. oil
Garnish: chicken gravy or sweet-and-sour sauce

Cut chicken into strips, approximately 3 per breast. Place chicken in a large plastic zipping bag; pour buttermilk over chicken. Seal bag and chill for 2 to 3 hours. Drain chicken, discarding buttermilk; season chicken with salt and pepper. In a separate plastic zipping bag, combine flour and seasonings; seal bag and shake to mix well. Add chicken to bag, a few strips at a time; coat thoroughly. Heat oil to 350 degrees in an electric skillet. Carefully place chicken into hot oil; cook until both sides are golden. Drain on paper towels. Serve with chicken gravy or sweet-and-sour sauce. Serves 4.



And that is the yumminess, that My Guy made me. With the best mashed potatoes. And corn on the cob. Heck, he even managed a peach cobbler, with vanilla ice cream! Carb Heaven I tell you! It was the best thing, to drown out my sorrows. This is definitely a meal, that we're going to come back to. Many times!!!

It's these tough times, that remind me, he's perfect! Takes care of me, when I need it most. Whether it's listening to long stories about my childhood, traveling home with me, or cooking for me...he does it. No questions asked! My Guy even ordered this cookbook for me. Thank You My Love!!! ♥

Raspberry Upside-Down Cake

I'll admit this much, I was supposed to be studying yesterday. But I did take a few minutes, to look at this week's Gooseberry Patch Recipe of the Week. And it sounded delish! But as you know, I really didn't have the time, to give it a second thought, this week. So I "Favorited" the recipe. And hoped, to get back to it, later this week.

Little did I realize, but I was on this guy's laptop. And today, while I was at work, he got on his laptop. He was just hanging around the house. And he got the idea, to bake me this cake. So he called his grandma. Went out, and bought the ingredients. And when I got home, he not only had dinner made, but this beautiful cake! Yum!



Raspberry Upside-Down Cake

1/4 c. butter, melted
1/4 c. sugar
1-1/2 c. raspberries
2 T. sliced almonds
1-1/2 c. biscuit baking mix
1/2 c. sugar
1/2 c. milk
2 T. oil
1/2 t. vanilla extract
1/2 t. almond extract
1 egg, beaten
Garnish: additional raspberries and sliced almonds

Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. Bake at 350 degrees for 35 to 40 minutes, until a toothpick tests clean. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan. Cool 10 minutes before serving. Garnish as desired and serve warm. Makes 9 servings.



It was so yummy! The perfect way, to end a very long day! I should tell you, that Pineapple Upside Down Cake, is my 2nd favorite cake. Right behind, a Fresh Strawberry Cake. With whipped cream! So this cake, already, has a sweet spot, in my heart!

From what I hear, this was a very easy cake to make! Minimal effort. With maximum impact! I am definitely printing out this recipe. And it's going to be one of those "go-to" recipes for me. The ones you reach for, when you want something fresh and easy. Something beautiful. And something beautiful to entertain with!

These are the little things, that make me realize, I have an AMAZING Man in my life! He knows, that this week, is a little nuts for me. Not much time, to take care of myself. Definitely, not time to take care of him. But he does these little things, that not only remind me, that he's taking care of me. But things that make my week so much calmer, easier, and enjoyable. This man, definitely knows, how to treat a woman! ♥

Julie's Fresh Guacamole

This has been a very busy week. Lots of working. Lots of traveling. But, we carved out some time, to hangout with some good friends. There was celebrating this week. For this guy. And lots of good times. But, we were all craving some quiet time. Something low key.

So we all headed to our "Desert Home." Where Mexican food, was definitely on my mind! My Bestie and I, grew up in the SW. So this was right up our alley! I decided on a menu of shrimp tacos, rice, and calabacitas. Oh, and of course, guacamole!

While grocery shopping, My Bestie was telling me, about this week's Free Recipe of the Week, from Gooseberry Patch. Funny that she told me, about it! But I have been so busy. And I hadn't seen the recipe. Between, I really want this cookbook now! And it sounded different from our normal guacamole, but we gave this recipe a try.



Julie's Fresh Guacamole

6 avocados, halved and pitted
3 T. lime juice
1/2 yellow onion, finely chopped
4 roma tomatoes, chopped
3/4 c. sour cream
1 T. ranch salad dressing
1 T. salt, or to taste
1 T. pepper, or to taste
1 T. chili powder
1/2 t. cayenne pepper
Garnish: fresh cilantro sprigs
tortilla chips

Scoop out avocado pulp into a large bowl; mash with a fork. Add lime juice, onion and tomatoes; mix with a spoon. Add sour cream, salad dressing and seasonings; mix well. Cover with plastic wrap; refrigerate for at least 30 minutes. Garnish with cilantro. Serve with tortilla chips. Makes 8 to 10 servings.



I'm used to using jalapenos, garlic, and no "chili powders." Definitely no Ranch Salad Dressing. But you know what, this was good. I think it worked well, because the shrimp tacos are light. And this guacamole, just added a little more depth, to the tacos. It didn't overwhelm the "lightness" of the shrimp. Had it been something like fajitas, I just don't think this would have been a good pairing. But that's just my opinion.

Like I said, this was a nice change of pace. The guys enjoyed it. Us gals, we laughed so hard, and ate so much! It was just a fun, and light meal. We ate outside. Enjoyed the warm weather. Great company. We even had a nice little fire...with s'mores! And ended the night, with a beautiful dessert. Yes, it was the perfect evening! ♥