Cilantro Butter

1 Stick of Butter at room temperature.
1/4 Cup of finely chopped Cilantro
2 Tablespoons or so of Olive Oil

Blend all together and shape with saran wrap, back into a log form.  Refrigerate until ready to use.
Serve over Chilpotle Cilantro Lime Tri-Tip

Chipotle Cilantro Lime Tri-Tip

This is a recipe that has a funny story in our family.  While pregnant with our first son I had this for the first time.  My husband had taken me to The Cafe, in Ames Iowa for a date night.  It was absolutely to-die-for delicious.  Everything I ever ate there was delicious, but this was one of those meals that I craved but couldn't afford to have EVERY OTHER NIGHT!  Joshua was determined to figure out how to make this yummy steak for me and I must say, his version is every bit as good!

Whenever we most recently made this we used the marinade on Sirloin, but it is so much better on a Tri-Tip.

Here's what you need:
3 Tablespoons Dijon Mustard
2 Tablespoons ground Chipotle Seasoning
1/2 Cup Honey
1/4 Cup Lime Juice
1 Teaspoon Cumin
Salt & Pepper to taste
1/2 - 1 Teaspoon of garlic minced
1 Bunch of finely chopped Cilantro

Marinate your steaks for at least 2 hours.
Grill to your preference. Serve with a pat of Cilantro Lime Butter on the top of each steak
Serve with some delicious Parmesan Mashed Potatoes and a beautiful salad  - AMAZING!

Easy Egg Rolls

Asian food is by far my hardest to cook.  When I am craving a good General Tso Chicken, I just want to go out.  When we lived in Ames Iowa we had a friend we went to church with that owned a joint we could walk to.  To this day I haven't had hot and sour soup that even comes close to how delicious his was.  He was from Laos and was a delicious cook.  So knowing this you can understand that usually when I try a new Asian dish it doesn't go so well. (In comparison to House of Chen Im never going to measure up!)  In fact, upon telling my husband that I was making Egg Rolls for supper he asked if he needed to stop for PB&J supplies in case they didn't turn out quite right!  He had the best of intentions in asking too!  I totally didn't take it personal!  The good news is - Last night I found an easy recipe that EVERYONE at my table loved.
I found this recipe online but tweaked it just a bit.  It is simple and super easy.  Jon from House of Chen would laugh at its simplicity - but that is ok - he is 11 hours away and doesn't do shipping.

Here is what you need:
1 pound pork sausage
1 teaspoon garlic powder
1 teaspoon ground ginger (from your spice cabinet)
2 1/4 cups shredded slaw mix (chopped a bit more)
Egg Roll wrappers - found in the produce section of your grocer
Peanut Oil for frying
Seseme seeds for topping (optional)
Soy Sauce for dipping (optional)

In a large frying pan, fry up your pork sausage with the spices.  Chop the pork small.  While that is working chop the slaw mix a bit smaller.  (This all depends on your brand of slaw mix)  If you would rather you can chop up 2 cups of cabbage and 1/4 cup carrots.  This is the same equivalent. 
Once the pork has cooked through, drain well, I even used paper towels to blot away any excess oil.

Combine your drained pork and slaw mix together.  Stir well. 
Lay out your Egg Roll wrappers in front of you, corner facing you so that it looks like a diamond.
Place 1/4 -1/3 cup of the mixture in the center of the wrapper.  First fold the sides in and then roll up the wrapper much like the chick at subway rolls up your sub.  Use water on the tip of your finger to "seal" the corner of the wrapper down.  Go ahead and make up all of your egg rolls before you begin frying because this process takes a bit longer than the frying process and can make you feel rushed.  Not good when dealing with hot oil and a frying pan!

I used my cast iron skillet for frying mine up - but there is no right or wrong pan for frying these up.  Pouring in a generous amount of peanut oil, fry them until golden brown.  This goes pretty quick, I just sort of rolled them over to get them brown on all sides. 
Set on paper towels to drain.  
Once they are all done and you are ready to serve them - you can garnish with sesame seeds if you so desire.  They are a perfect paired with Fried Rice.  I have a great recipe for that coming soon, (not my own just in case you were concerned! :)  No need for the Peanut Butter and Jelly!  This was a hit with the whole family!

Barbecued Meatballs

Yield 80 Meatballs

We got this recipe years ago from Country Woman Magazine.  I am not even sure if that magazine is still in publication, but this recipe is alive and kicking among women every where I have lived.  Each place I go, this is a go to recipe for at least one of my friends. 
I remember my momma making this for Sunday Dinners where we would have these (what seemed to be) massive church potlucks.  Because our church had Sooooooo many college students in it who would not be bringing food, and who had not had a good home-cooked meal in a while; my Mom and Grandmother would cook for an army. Im sure many women did but when mom would make this huge batch of meatballs everyone knew Lorraine's food was gonna be good, and they went fast.
When I make it for us now, I save half of the meatballs for another meal in the freezer.

Here is what you need for the meatballs:

3 pounds lean ground beef
1 12 oz can evaporated milk - (milnot)
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

To make the meatballs, combine all ingredients.  Mixture will be soft.  I use gloves for this job and just use my hands.  Shape into walnut sized balls.  (I use a small cookie scoop for this).  Place meatballs in a single layer on wax paper lined cookie sheets; freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.

Sauce Ingredients: (original recipe)
2 cups ketchup
1 cup brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/4 cup FINELY chopped onion

To make sauce combine all ingredients and stir until sugar is dissolved, place frozen meatballs in a 13 X 9 baking pan; pour on the sauce and coat the meatballs evenly.  Bake for 1 hour @ 350.  Test one meatball by cutting it open to make sure it is completely done.  Enjoy them with Mac & Cheese, and Mashed Potatoes - Delicious!  Unhealthy but just get over it and live a little - you will thank the ladies at Country Living later! :)

I have modified the sauce because it is a bit too sweet for my liking - being that it has a whole cup of brown sugar.  I cut that down by at least half and replace some of the ketchup with my husbands' secret BBQ sauce.  So just choose your favorite bbq sauce and play around with it until you get it the way you want. Be creative with your food, I know - its risky but one of these days your gonna get a dead ringer and we are all going to be talking about how much we love your spin on it!

Couponing and Cooking Ahead

A few years ago I took a stab at couponing.  After having a baby I resorted to the big box stores and went out as little as possible!  As the baby gets older, the easier life becomes and normal is slow in coming - but still it's coming.  I have been back at couponing again the past two weeks and I am amazed at how much we have stocked up, as well as how much money I have saved.  It's crazy! I have been following The Krazy Coupon Lady and have made the whole coupon book and everything!  I am posting a link to their book here.  Be sure and check out their awesome site. Go to the Beginner's section and dive in!
Around any holiday is a great time to stock up on meat. So over the fourth my husband went a little crazy and truly stocked up.  My little freezer is full and the one in the garage is starting to get a few meals as well!
Here is what I did.
Upon bringing home loads of Chicken Tenderloin, I prefer to repackage before I freeze it.  I made up several different marinade's.  Searching out all my favorite recipe's and then trying some new ones as well I froze the chicken in portions for my family of 5 in the marinade.  Once it has unthawed in the refrigerator - it will be ready to go onto the grill or into the oven!  Main Entree - DONE!
With all the extra lean ground beef, I made up BBQ meatballs that require being frozen before baking anyway, as well as some chili.  Both of these recipes make enough for two meals for my family.  I chose to cook them after all the kids were in bed the other night - and it was fairly quick and easy. 
There is a book out there available that tells you how to do all the cooking ahead in like a two day stint.  It comes complete with grocery list and everything.  I followed this once with the lady I used to work for growing up.  We had a ton of fun doing it and she even had meals to give away to new momma's and daddy's or anyone you just wanted to share with! If you don't have an entire full two days to devote to this, just do it as you find things on sale.  Save money, and cook ahead, it makes for a less stressful day, and LET ME TELL YOU - Im all about that! I hope that some of these tips really help you out!
From one Hungry Momma to another!

Madras Curry Chicken

 I have always been skeptic when it comes to curry.  Mainly because of a yellow concoction I ate at a missions convention when I was a kid - however; a very dear friend of mine grew up as a Missionary kid in Africa.  They had a guy that was from India who cooked for them that made this delicious curry dish.  She taught me this "by taste" recipe a couple months ago. I have been shy to share it just because - I don't have exact measurements and I want it to turn out for you and for you to love it! I have to  share it though because this is the most comforting dish, it is wonderfully delicious and my 7 year old will eat it with no argument.  It wouldn't be right not to share!
What You Need:
2-3 pounds of chicken
chicken broth
3 large yellow *sweet onions
potatoes
carrots
madras curry seasoning
ketchup
rice
corn starch
olive oil or butter

 You start this dish with 3 large onions and slice them paper thin.  Caramelize them in butter or some olive oil.  While your onions are working, either boil, or saute your chicken.  I usually do a couple pounds.  If you boil your chicken, reserve some of the broth, however if you saute your chicken, you will need to have some on hand.
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor.  Be patient! While your waiting, chop as many carrots and potatoes as you want to put in.  (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then.  Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions,  potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder.  Pour in enough chicken stock to just cover.  After your stew comes to a boil reduce to a simmer.
Start your rice at this point.  I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances.  They are great!

This is the specific curry you are looking for.

Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch.  Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water.  Add this to your curry and stir it well.
Once it thickens you are ready to eat.  I enjoy this just over rice.  It is so delicious just the way it is.  However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it. 

A Dash of Flavour

Ladies and Gentlemen! You can now order your cookbook on line - I am posting the link below!!!
Filled with over 150 recipes for everything from appetizers to salads and entrees to desserts, A Dash of Flavour will definitely whet your appetite. And with inspirational stories, Scriptures and quotes sprinkled throughout, this book will also help you discover the very spice of life!

But A Dash of Flavour is more than just a cookbook; it will enhance your entertaining while extending hospitality around the world!

Proceeds from A Dash of Flavour will benefit Flavour missions initiatives, including: the adoption of Haiti orphanages, working with the A21 Campaign to prevent human trafficking, reaching out to women in correctional facilities and more to come.

http://www.edyoung.com/product.php?id=2287

Hungry Momma Marinara

Marinara sauce is my favorite.  I was known to eat spaghetti as a teenager every single day - I think the total day count was 11 days in a row that I had eaten spaghetti.  I was working and would go pick up a Little Caesar's spaghetti and eat it after getting off of work from the BBQ join.  (crazy thing is now I crave that little joint that is no longer in business).
Anyway - somewhere down the line I have just always been known as the kid who could eat her weight in spaghetti.  I have tried to make a perfect marinara many times. This is probably as close as I have come.  It is a fast way to make a slow-cook tasting sauce.
Here is how you do it!

 Start with your favorite Olive Oil and stock pot.

Add minced or chopped fresh garlic to the oil and saute until just starting to brown.  I would do 2-3 depending on how much garlic you like.

 Add one can of petite diced tomatoes with Italian seasonings.

This time I used Cento brand - use whatever brand you like.  I do feel like with tomatoes brands matter - but that is a whole different discussion for another day.

Add one jar of your favorite sauce from the store - this is where you can add your own flair.  I think that it has turned out best when I have used the six cheese variety - but this is your call. Get creative!





Next add one can of tomato paste.  This will make it rich, and also thickens it!

 I used this organic variety for the first time.  I really liked it.








Add a little sugar.  Not too much but a little really helps give it the yummy sweet kick.

 Add about 1/4 cup + more if you like of Parmesan cheese.








Add a teaspoon of Italian Seasonings and Oregano.  Add in a pinch of Basil as well!

Now, just give it time, Cook it down low and slow for about 30 minutes.  Make sure you Salt it well and always ALWAYS taste it as you go.  You need to play this by ear and make it work to your liking.
My family likes meat sauce on their spaghetti, so I will add well seasoned fried hamburger chopped fine to this.  When I fry up my meat I add plenty of garlic powder and Italian seasoning to it as well.
However if you are making Chicken Parmesan - this sauce will stand alone!

Time for Salad!

There is nothing like a good salad in my opinion!  I have been craving my favorites as I always do when the weather turns warm.
My favorite Lettuces to start with are butter lettuce and baby greens.  Here lately I have been enjoying these salad mix ins.
Grilled Chicken
Peeled, Sliced Apples
Maple Glazed Pecans
Feta Cheese
Blueberries (if I have some fresh ones)
Cran-Raisins
Balsamic Dressing

Chicken Waikiki Beach

This recipe is another of my Grandmother White's  - I remember having it at her house as a kid, however I only seen them every so often because we lived 5 hours away.  A friend who grew up near her sent it to  me just the other day!!! How fun is that!  Thank you Susan for sending this my way!!!

5 or 6 boneless skinless chicken breast
salt and pepper and coat with flour.
Brown on all sides in skillet .....drain on paper towels and arrange in roasting pan. preheat oven to 350

Sauce
1 can sliced pineapple
1 cup sugar
2 Tb corn starch
3/4 cup cider vinegar
1 TB soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper seeded and cut in 1/4' circles
Drain pineapple, pouring syrup into 2-cup measuring cup.
Add water to make 1 1/4 cups.
In a sauce pan combine sugar, cornstarch, pineapple syrup
vinegar, soy sauce, ginger and bouillon cube. bring to a boil--
stirring constantly. Boil 2 min. pour over chicken...bake uncovered
30 min. Arrange pineapple slices and pepper rings. Bake 30 min more.
Serve over rice.

This is soooo good and is beautiful to serve.

Mustard Roasted Potatoes

Here is a preview of one of our amazing recipes for the Flavour Cookbook!  Try it tonight and get ready to order a Flavour cookbook for every woman in your family!!!  

(picture shown is right before going into the oven) YUM!!!

Mustard Roasted Potatoes

2 1/2 pounds small red potatoes

2 yellow onions

3 tablespoons olive oil

2 tablespoons whole grain mustard

2 teaspoons kosher salt

1 teaspoon pepper

1/4 cup fresh flat leaf parsley

Cut potatoes in halves or quarters depending on size and place in mixing bowl.

Slice onions into half rounds and add to potatoes. Toss together.

Mix olive oil, mustard, salt and pepper in separate bowl and add to potatoes and onions.

Bake on sheet pan for 1 hr. at 425°, tossing from time to time so they brown evenly.

Serve hot, sprinkled with the chopped parsley and a little extra salt.

French Herbed Chicken

Momma says that if Grandmother made this for Sunday lunch - she never wanted to go over to Jeana or Beverly's house!  No wonder Im so particular about Sunday Dinner!!! If what my momma's cookin is better than what yo mamma's cookin - Im going home with my family!

1 ( 2 1/2-3 lb.) fryer, cut into pieces. ( You know that now days we would buy only the pieces that we want, instead of the whole chicken!  I'm just putting it down how I received it!)
1/3 Cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
oil
1 or 2 Onions, cut into large pieces ( this can be chopped, if you like smaller pieces)
1/2 cup, or several carrots, cut into small sticks
1 clove garlic, crushed
4 sprigs fresh parsley ( I'd chop this!)
1 bay leaf
1/4 tsp. dried thyme
2 or 3 sprigs of celery leaves ( I usually just add  2 or 3 stalks of celery, making sure they are the tender pieces with leaves from the middle of the stalk. This also can be chopped small, if you prefer....which, as a child, I would have loved the celery and onion  to be chopped small...but Mom never did!)
1 Can of Cream Soup, undiluted, either Chicken, Celery or Mushroom; whichever you have on  hand.  (I like celery the best)
(Mom says that if you are using 2 chickens, use 2 cans of soup)

1. Mix flour, salt and pepper together in a shallow dish.  Coat chicken pieces in flour mixture.  Heat oil in skillet on medium/high heat, and brown chicken pieces on all sides, and drain on paper towels.  These don't need to get done, just browned.
2. Place chicken pieces in a 9x13" casserole dish.  Arrange onions, celery and carrots around the chicken pieces.
3. Mix soup, thyme and garlic together, and add to the chicken dish, spreading the mixture as evenly as possible over the pieces.  Add parsley and bay leaf. 
4.  Cover with foil, and bake for 2 hours at 350 degrees.  (Mom would bake it on 225 degrees for 3 1/2 hours, during church!)

Poppy Seed Bread

Much to my surprise when I came looking for our poppy seed bread recipe on here it wasn't here.  It is the very best poppy seed bread I have ever put in my mouth!  It was passed to me from my mother who got it from one of her sweet friends Renee Whitley.  Renee is one of the best cooks out there.  Everything that she cooks is worth putting in your mouth!
So, without further ado,

Poppy Seed Bread

3 eggs beaten

2 cups sugar

1 cup oil

1 ½ teaspoons butter flavoring

1 ½ teaspoons vanilla flavoring

1 ½ teaspoons almond flavoring

2 tablespoons poppy seeds

3 cups flour

1 ½ cups milk

1 ½ teaspoons salt

1 ½ teaspoon baking powder

Combine eggs, sugar, oil, poppy seeds and flavorings together.  Mix well. 

Add flour and milk alternating slowly.  Add salt and baking powder. 

Grease and flour 2 loaf pans, then grease and flour wax paper to line the loaf pans.  Pour in batter dividing it between the two.  Bake at 350 for 1 hour.  Test with toothpick in the center of the loaf to make sure that it is completely done. 

Cool on wire racks for 3 minutes before removing from pans.  Carefully remove the bread and Glaze immediately

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

½ teaspoon almond flavoring

½ teaspoon vanilla flavoring

½ teaspoon butter flavoring

Brown Beans (Grandma Branhams way)

  

Sort a pound of pinto beans removing all the split beans as well as any little rocks that may have been in the bag.

Soak the beans over night in a stock pot of water.
This is the type of bean that Grandma would remove. She would throw that out!
Rinse the old water that the beans have been soaking in all night OFF!  Pour in fresh  new water - a couple inches above the bean line.

Cut the top off of a bell pepper just to open up the flavor.  Place the entire pepper, seeds and all still attached inside the stock pot of beans.
Put in a ham hock, and season with lots of salt and pepper!
Also add a couple teaspoons of baking soda. (it helps trust me)









Boil the beans good for an hour or so, and then simmer all afternoon.  Serve them with Jiffy Cornbread Mix and Fried Potatoes and Onions and you have yourself a meal!

Grandma Branham's Cole Slaw

3 Cups finely shredded crisp cold cabbage
green onions, diced fine
(Can add chopped bell pepper and chopped parsley)
3 Tbs. Sugar
1 1/2 teas. salt
1/4 cup apple cider vinegar
3 Tbs. salad oil

1. Combine vegetables, tossing lightly.
2. Just before serving, combine sugar, salt, vinegar and oil, and shake or stir until sugar is dissolved and pour over vegetables.
Grandma would sometimes place the cabbage mixture in the freezer for 15-30 minute before we were to eat, so it would be super cold and crisp! Yum!

Grandma Branham's Potato Salad

Grandma's Potato Salad

Boil potatoes and mash and season with milk, butter, salt and pepper like you would make regular mashed potatoes.
Boil 5 eggs, and grate (save a slice or two to garnish the top)
1 medium onion, chopped fine
1/4 teas. tumeric
paprika sprinkled on top
2 Tbs. sugar
4 big blobs mayonnaise
5 heaping Tbs. sweet pickle relish.
2 Tbs. vinegar

Mix all up and ENJOY!

Pizza with Hatch Green Chili's

I had to share this video some guys at our church put together!  Isaac and Rob are just great!  Thanks for the shout out boys! Hope that you survived the snowmagedon!

Tip on Cheesecake

I learned this week that if you will bake your cheesecake with a pan of water on the bottom rack of the oven, your cake will turn out much better.  I tried this with my mother's key-lime cheesecake just today.  I haven't ever made this cake where It didn't crack in the middle.  - Today it was perfect!  The pan of water made all the difference!  Can't wait to sink my teeth into it!  (in the refrigerator for 24 hours momentarily!)
Cheesecake loves a MOIST oven!

White Chili

It's a Chili sort of day around here with the national weather system that has moved through the area. Even in DFW we are below freezing!  What better to have for supper than Chili!

White Chili
1 pound white beans, soaked overnight and drained
3 cups chicken broth
1 clove minced garlic
1 onion, diced
1 (4 oz) can green chilies, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
1 dash of cloves, ground
1 dash of cayenne pepper
4 cups chicken, cooked and cubed
3 cups Monterrey Jack cheese, grated

Combine chicken broth, garlic, onion, and beans in a large stockpot.  Bring to a boil.  Reduce heat and simer for 2 to 3 hours.  Add remaining ingredients, except cheese.  Simmer an additional hour. 
Garnish with Cheese.
Serves 8-10

You can add in tortillas if you prefer!

The January Break

Well as you could tell I have been on a bit of a hiatus this month.  I have been hard at work on a project you will hear more about later.  But I will be more faithful in the coming days to share yummy recipe's that will keep those good ideas for supper coming!

most used words in the ole bloggy blog

Tex Mex Soup

Tis the season for soups.  I am new to Texas and Lord knows that I should not be cold, but I confess.  After moving here in the dead heat of summer, my blood thinned quickly and Im longing for warmth. 
Here is a Yummy soup from a cafe from none other than IOWA!  I thought that was funny being the name is TEX MEX SOUP!!!

1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
1 15 ounce can stewed tomatoes
4 cups chicken stock
1 can tomato soup
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
Salt and pepper to taste

For serving:
avocado
sour cream
tortilla chips
grated cheese

Saute onion, jalapeno, garlic and stewed tomatoes in a large kettle for several minutes,  Add remaining ingredients and simmer one hour. 
Garnish with fresh avocado, grated cheese, sour cream and tortilla chips. 
Serves 4-6

Peach Berry Crisp

 Hungry Momma's house is in the middle of a fast. 
You haven't heard much from us lately and for that we are very sorry - However I have some yummy stuff to share with you!

This is a Daniel Diet friendly dish that we love to have.  The use of frozen fruit makes it easy to make in the dead middle of winter!

Im sorry that there are no measurements for this recipe, I cook in an eyeball it sorta style quite often. So, I put lots of pictures here for you to see.

 In the bottom of a casserole dish put a single layer of frozen peaches.

 On top of the peaches, put on a layer of frozen mixed berries.  The best mixture in my opinion is Blueberries, Blackberries, and Raspberries.  I removed the Strawberries from the mix.

Sprinkle with Cinnamon all over the top.

 Use a little bit of Pure Maple Syrup to lightly sweeten the crisp.

Top the fruit with granola.  Whatever your favorite variety - I use whichever one I have on hand.  I make my own sometimes, and you can use that too.

 I use about 1/4 to 1/2 cup of water and sprinkle over the top.

Bake your crisp in the oven at 375 for 30-45 minutes. 

Teacher Treats

How about a quick gift idea for the people who invest so much into your kids?
This week I made "puppy chow" as we call it. It's yummy and addicting! However it makes nearly a whole cereal box full and we dont need that much candy around here. I just wanted one bite honest!


Several years in a row I purchased a daily desk calendar by Mary Englebreit. I could not throw out her beautiful artwork that was on each page so I have been recycling these into little cards for quite a few years!

"Books Fall Open, You Fall In" is perfect for the reading teacher!
I placed about two cups of candy into the cellophane bags. Put on the silver twisty tie it came with...Went to the ribbon box and found a nice sturdy wired type (hoping it holds it shape after my first grader carries it in). Tied a bow. Then I selected my cards with a teacher theme and wrote Happy January on the back! I punched a little hole in the corner and threaded a tiny ribbon through it to fasten it on to the package. These cards could even have said "thank God it's Friday!" there doesn't have to be an occasion to give. Just do it and make someone feel special!

Corn Bean Salsa

Our very first Neighbors in Iowa became very dear friends of ours. We started a tradition of getting together for dinner and all the recipes we made had to be ones we had never tried before.  They had taken a trip to Santa Fe and while there went to a cooking class.  They brought back this recipe and we have been loving it for many years since!
(I always double this recipe since we usually have a house full!)
This is better the day after you make it!

Saute:
1/2 cup finely chopped onion
1 t. minced garlic
2T olive oil

In a bowl combine:
3 T chopped fresh cilantro
1/2 t cumin powder
1 jalapeno minced ( I remove seeds)
2 T Cider Vinegar
1 T Honey
1 T chili powder
1 t salt
3/4 cup of drained can corn
3 large roma tomatoes or (i use one can of petite diced can tomatoes drained)
1 can black beans, drained and rinsed

Lightly Saute Onion and Garlic in oil. Combine all ingredients. Stir well. Let stand one hour to blend flavors!

Grandma Tucker's Scalloped Potatoes

My dear friend Anna and I grew up together.  Her Grandfather and mine were best friends.  My grandparents lived in the Parsonage on one side of the church parking lot, and hers lived on the other side of it.  We used to sell lemonade out of her tree house there it was so fun!
One day I was fortunate to eat a meal with Anna and her Grandparents.  Grandma Tucker served her amazing Scalloped Potatoes. I can't recall how old I was but all I remember was this oval aluminum pot that was full of delicious yummy-ness. Well, when Anna went back home to East Texas this Christmas she seen her Grandma she asked her for the recipe! Funny thing about this "recipe" - was all she wrote down was:
Potatoes
Oleo
1 Can of evaporated milk
Salt & Pepper

Gotta love our sweet grandma's  - they don't tell you how many potatoes, how much butter, they don't tell you what temperature they just do their thing and it turns out delicious every single time!
So we called her - "Grandma, what temp did you cook it at?"
Her sweet response  "Now, Anna, you cook nearly EVERYTHING at 350!" 

So,,, here is how we recreated them - very easy, and simple
8 or so potatoes
1 Stick of Butter
1 can of evaporated milk

 Layer peeled thinly sliced potatoes with pats of butter. Salt and Pepper each layer.
Pour the can of evaporated milk over the top.  Cover and Bake for about an hour @350.