Shepherds Casserole and Final Day ofl 30 Day Challenge

This is the last recipe for the 30 Day Food Challenge. First off I want to thank everyone that has participated by sending me recipes. I never thought that I would be able to gather that many recipes from other bloggers. So thank you for all your support!

I appreciate all of the comments that had been made throughout the month on all those recipes. There were some that commented everyday...yes I did notice!

Remember that there are 3 giveaways going on right now. Your chances are pretty dang good so make sure to enter. They all end tonight.

I also have one other favor to ask you all...I would really appreciate it if you would stop by and leave a comment on this post or on your favorite recipe that was left. The recipe with the most comments (I will add the comments from this post to the right recipe) will receive the 30 Day Food Challenge Favorite Recipe Award! So make sure to stop by and comment/vote (and if you submitted a recipe go ahead and get some voters over here to support you :)

Now onto the last recipe of the month

image borrowed from here

Shepherds Casserole
1 lb ground beef or leftover roast meat dices small
1 can cream of mushroom
1 can beans (you could use fresh or frozen also)
1/2 bag of frozen corn (you could use canned corn but I like the frozen stuff better)
1/2 large onion
2 cloves garlic
any other veggies that you have on hand (like carrots, celery, zucchini, mushrooms, etc)
mashed potatoes (or hashbrowns. I just use whatever kind of potatoes that I have on hand that will be quickest)
cheddar cheese

This is a good 1 pot meal. It is also pretty quick and easy.

cook your ground beef with the garlic and onion, then add the veggies and mushroom soup. Now take your potatoes and put that on top of your ground beef mixture. Then cover the potatoes with cheese. Turn it down to low/medium low and put your lid on. Wait until the sides of your casserole are bubbling and the cheese is melted. That tells you that it is all ready to serve.

Now don't forget to comment on your favorite recipe from this month. I will announce the winners tomorrow of the 3 giveaways and the 30 day food challenge favorite recipe

BBQ Chicken Pizza

I love homemade pizza and BBQ chicken was on request this week. It’s easy and fast to put together with a little preparation and thinking ahead. I tend to be the type of cook who has to stick to the recipe and suggested measurements, but pizza happens to be the exception. Here’s what I used to whip up a tasty pie tonight:

BBQ Chicken Pizza

1 bag Trader Joe’s Whole Wheat Pizza Dough ( So good! They also make plain or garlic and herb)

BBQ Sauce – I spread this on thin because it has such a powerful taste

Shredded Monterrey Jack cheese

Cooked chicken, cubed- I used my leftover grilled chicken from the night before

Cilantro – This is key in my opinion. I can’t get enough of this fresh leafy green stuff!

Red Onion, chopped

Mushrooms- only because I had them on hand

Preheat the oven to 450. Spread some flour on the counter and roll our the dough. Get all of your ingredients together, top your pizza and bake for about 10 minutes or until cheese is melted and crust looks golden brown around the edges. Don’t expect leftovers!!!

Recipe can be found here

Mango Delight

In our Bountiful Basket we got a few really large mangos. I had not decided what I would do with them yet. We are going to a block party tonight and need to take a salad and that is when I cam up with the perfect solution:



Mango Delight
1 large package of vanilla pudding, prepared (but not set yet)
2 large mangos, diced
1 pint whipping cream whipped (or you can use cool whip)
1 cup crushed graham crackers (you could also use a graham cracker pie crust
3 tablespoons butter melted

Put your graham crackers and butter in the bottom of your pan (save a tablespoon or so of the graham crackers to put on the top of your dessert). Mix it all together squish to the bottom to make your crust. Then add your diced mangos on top of the graham crackers. Then spread the pudding over your mangos. Finally spread the whipping cream over the top of your pudding and sprinkle the remaining graham crackers over the top. Refrigerate until set and serve

This is a really delicious and quick dessert. My daughter and I made our own little bowl to try before we assembled it all together and we could not stop eating it. Plus I am not a fan of mangos but this is really yummy.

Eggplant Dip (Melitzanosalata)

Mmm!! One of my favourites! Smooth and tangy. This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.

This is a side dish which can be served with any meat, fish or vegetable dish.

Ingredients

3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt


Preparation

Wash the eggplants and make a few deep cuts in their skin with a sharp knife.

Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.

Allow them to cool and cut them in two lengthwise.

Scoop out the white flesh and try to remove the dark seeds.

Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.

Allow them to stand and drain for an hour.

Mash them as much as you can with the help of a fork, do not use a blender.

Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.

Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.



Eat and Enjoy!
Original recipe found here

Quiche

Quiche (we call it Egg Cake in our house)

6 beaten eggs

1/2 tsp salt

1 cup Bisquick

3 cups milk

1/4 tsp mustard

2 cups grated swiss cheese

1/2 tsp minced onion OR fresh green onion

1 small can Deviled Ham OR bacon

Mix together, Bake 350* 45-50 minutes. Let it rest for 20 minutes before serving

Here is what you need:

For other recipes search Click here

Homemade Ice Cream and a Cooking Trick

I have always encouraged my daughters to eat their fruit and veggies. They both love to eat many of the foods that I give them, but there are still some that they are not fans of like cauliflower or squash. So when I have either one of those veggies in the fridge do I throw them out in the trash or try and pawn them off on an unsuspecting neighbor or family member? Nope, not on your life! I trick my kids so they don't even know what they are eating.

The other day I made a potato chicken soup (both of which my girls love), but I still had that cauliflower and squash whining to be eaten before the mold took over. So with my daughters permission, I pureed them and mixed them in with the soup in the crockpot. Bow you ask how did I talk my 4 year old into adding cauliflower and squash into her beloved soup? I told her she would not even taste it and I let her blend them all up. My 4 year old has a really believing heart, plus she loves to help me in any way possible.

So what was the verdict? They both ate the soup with not one complaint. So when you are making your children's dinner consider adding a little more nutrients to your every day meals.

Now in the spirit of homemade family goodness, I want to share one of our family favorites. I love ice cream, and so do my girls. I like to believe that eating homemade ice cream is much more healthy than the store bought kind.

image borrowed from here

Homemade Ice Cream
1 cup whole milk
2 cups heavy whipping cream
3/4 cup sugar
1 tsp vanilla
desired flavoring

Mix all ingredients together. Then put into your ice cream maker. We have this ice cream maker. It works really great and is super simple.

For the flavoring I like to add between 1 and 2 cups of crushed berries or other fruit. If I do candy bars or something with lots of sugar then I cut the sugar that I add in half.

Making our meals together with my girls helps them to eat nutritiously, helps me to build a strong relationship with them, and teaches them how to cook. So far my 4 year old can make a mean bowl of microwaved Roman Noodles, so I must be doing something right

If you would like to read more from me please visit A Vision to Remember

Eclair Cake

Recipe submitted by Magnolia Creations

This was my mom’s favorite dessert. Instead of a birthday cake she would request this. This is a simple dessert that everyone will enjoy!

The ingredients needed are:

2 small packages instant vanilla pudding
3 cups milk
1 package of chocolate frosting (or make your own)
8 oz. cool whip
1 box of graham crackers

Stir pudding mix and milk together

Let set for 5 minutes

Fold in cool whip.

In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). I had a rectangle left over that I just HAD to eat. :D

Then layer on 1/2 of the pudding mixture. Layer twice more

Then spread frosting all over the top.

Let set overnight or at least 3 hours. I know it is hard to contain yourself, but it is worth the wait!!!!

Pork Carnitas

Hello everyone!

I'm so excited to be guest posting over here today on Bobbie's 30 day food challenge!

I'm Sumo, from Sumo's Sweet Stuff!

Today I'm going to share one of my favorite go-to recipes: Pork carnitas from the crockpot!

I love my crockpot; it's a great way to make a tasty meal without having to do a whole lotta work.

INGREDIENTS

1 T packed brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano leaves

1 T beef base

1 tsp salt

Freshly ground pepper

4 lbs pork loin roast

1/2 C water

Juice of 1 fresh orange

Juice of 1 fresh lime

2 T soy sauce

2 T chopped fresh cilantro, or 1 T dried

I combine all of my dry ingredients and mix them together first, before putting them in. I like to rub my pork with the dry ingredients, and then add the rest.

Cook on low for 6-8 hours.

Remove from crockpot and shred.

Return to crockpot so your pork can sit in all those yummy juices.

Serve with your choice of fixings!

(In case you are wondering, the correct way to eat them is with cabbage, cilantro, cheese, and fresh lime juice.)

Party Pasta Salad

Party Pasta Salad

**This recipe makes a large amount of pasta. When there are any leftovers, I add grilled chicken and transform it into a main dish.**

1 box of Bow tie pasta

1 large Green bell pepper

1 large Red bell pepper

1 block of Sharp Cracker Barrel cheese

1 block of Vermont white Cracker Barrel Cheese

1 t. Italian Spices

¼ c Balsamic vinegar

3 T. Olive oil

Handful of Basil (optional), torn

1. Cooked pasta as directed on box. Drain and rinse under cold water.

2. While pasta is cooking, dice the bell peppers and cheeses into small cubes. Place in a large bowl. Add spices, vinegar, and oil. Mix. Add rinsed pasta and mix again. Add basil (optional).

3. Place in refrigerate for 30 minutes to 1 hour to chill.

Simple and Quick Pulled Pork

"Pulled Pork":
2 lb pork shoulder,
1 can of root beer.

7 or 8 hours on low in a crock pot (could it be any easier???)until you can pull the pork apart with a couple of forks. I drain off some of the liquid at the end, actually spoon it off, then add some BBQ sauce, my preference is Sweet Baby Ray's, and then put the bottle on the table next to a pile of soft hamburger buns, so people can add more if they want. Cole slaw on the side to put on top of the pork, or on the plate, whichever. Great for potlucks too.
Gayle

Check ME Out Saturday Week 31

Welcome to another week of Check ME Out Saturday. There were so many really cute and fun things linked up last week. So many really delicious things to!

Don't forget to enter in the 3 different giveaways mentioned above here!



Here are some of my favorites

Potholes and Pantyhose has this fun pillowcase dress tutorial

All thinks pink and crafty (I LOVE this name...I definitely love pink and crafting....PERFECT). She upcycled an old placement into something awesome (click HERE to find out what)







<center><a href="http://www.iamonly1woman.blogspot.com//"><img border="0" src="http://i918.photobucket.com/albums/ad29/retrolove80/AVisiontoRememberMcklinkyButton.png" /></a></center>
Link up below and make sure it leads to the actual blog post.

Twice Baked Potato Casserole

A lovely reader sent me, Dorothy, sent this recipe to me:

picture borrowed from here

Twice Baked Potato Casserole

6 medium baked potatoes

1 lb. cooked bacon, crumbled

¼ tsp. salt

¼ tsp. pepper

24 oz. sour cream

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

Cut baked potatoes into 1-inch squares. Spread half in the bottom of a greased 13 x 9 x 2 casserole dish. Sprinkle half bacon, salt & pepper over the potatoes. Poor half of the sour cream over the layers and then follow with half of the cheese. Repeat with the rest of the ingredients. Bake at 350 degrees for 20 minutes or until cheese is melted.

Blog Swap with Not So Crafty

Hi everybody! I'm so excited to be swapping blogs with Bobbie. She is so creative!!

Let me start by introducing myself. I'm Tonia, the creative mind behind Not So Crafty.Growing up I couldn't craft to save my life. My mom would drag me into craft stores against my will. I still have issues with them. I didn't realize then how relaxing crafting can be. It's a great way to unwind after (or during) a crazy day.

A little more about me. I have been married to the funniest, most amazing man for 9 1/2 years. I also have the privilege of staying home with our 3 crazy kids. They really are awesome.

I love to hang out with my family. We usually spend a lot of time outside when the weather lets us. We like to ride 4-wheelers and go camping.

Some of the things you will find on Not So Crafty are:

Ribbon Flowers

Beaded Watch Bands

Filing Cabinet Redo

Strip Quilt and Burp Rags

Step Stool

I also do something different every day during the week. I have...

My Project Monday-I show something I have made, sometimes I include a tutorial

Tasty Tuesday-My weekly menu

What I like Wednesday-Features from my weekly link party

What the Cr@ft!? Thursday-Weekly linky party

Fresh Face Friday-Blog Swap or guest posters.

Thanks again to Bobbie for swapping with me.I had a blast! I hope to see you over at Not So Crafty!

Thanks for swapping blogs with me. Remember to sign up for each of the 3 giveaways (the links are at the top of this post) and the stop by tomorrow for another episode of Check ME Out Saturday link party

Ginger Beef Stirfry

I love a good stir-fry and this one is loaded with flavor and color. I am expecially a sucker for fresh ginger, and the way it smells. Another great thing about stir-fry is that you can add or subtract ingredients according to your personal taste or what you might have on hand. Give this recipe a try- I think it’s good enough for company!

Ginger Beef Stir-Fry

Ingredients:

1 teaspoon cornstarch

1/4 cup cold water

1/4 cup plum sauce

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1/4 teaspoon crushed red pepper flakes (or more if you like it really spicy!)

1 lb boneless, sirloin steak – cut into 2” strips

1 tablespoon vegetable oil

1 medium red pepper

1 1/2 cup broccoli

2 medium carrots, thinly sliced

4 green onions, chopped

1 teaspoon minced garlic

5 tablespoons salted peanuts, chopped

rice

sesame seeds

1. In a small bowl, whisk cornstarch & cold water until smooth. Stir in plum sauce, ginger, soy sauce, and pepper flakes. Set aside.

2. In large skillet or wok, stir-fry beef in oil until no longer pink. Remove and keep warm.

3. In the same pan, stir fry peppers, broccoli, carrots, onions, and garlic until tender. Return beef to pan. Whisk plum sauce mix over it. Cook and stir until thick. Stir in peanuts and sesame seeds to your liking and serve over rice (we happen to like brown in our family, but white is a classic for stir-fry.)

Serve in a pretty asian inspired dish if you have one and enjoy!!

Original Recipe found here