Rosemary Parmesan Cheese Straws
Pepperidge Farm Puff Pastry Sheets
1 Large Egg
1 Tablespoon Milk
1/2 Teaspoon Dry Mustard
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Black Pepper
1/2 Cup Grated Fresh Parmesan Cheese
4 Teaspoons Chopped Fresh Rosemary
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Dust a large cutting board with flour and unroll one puff pastry and lightly dust top of pasty with flour. Whisk together all ingredients except cheese and rosemary. Brush wet ingredients on top of puff pastry. Sprinkle half of the cheese all over top followed by rosemary. Cut in 12 strips and place on parchment. Bake for ten minutes and then turn over and back three more minutes to brown. Enjoy!
Meatloaf, Homegrown Tomatoes and G Beans and Broccoli
This is not my mother’s meat loaf which was usually a mushy mess that crumbled on our plates and was somewhere between stewey taco meat and Hamburger Helper without the noodles. It tasted good, but you couldn’t make a meat loaf sandwich with the leftovers. Our friend, Jack, asked if I would share this recipe and so I am because he quipped, “Meatloaf ain’t meatloaf, unless you can put it on bread and make a sandwich the next day!” I concur, and this is a healthier version of the tried and true and sometimes dreaded MEATLOAF…(just sounds wrong…lol).
2 Tablespoons Cooking Oil
1 1/2 Cups Chopped Onion
1 Cup Chopped Bell Pepper
2 Pounds Ground Beef, 85% Lean
1 Cup Rolled Oats
2 Eggs, Beaten
1 Can Tomato Sauce, Eight Ounces
2 Teaspoons Salt
1 Teaspoon Fresh Ground Black Pepper
Saute onion and bell pepper in cooking oil until translucent. Preheat oven to 350 degrees while cooking. In a large bowl mix all ingredients except ketchup and then add cooked onions and peppers, stirring throughout. Spray cooking spray into three loaf pans. Add meatloaf mixture and pat down. Bake for one hour. Drain excess juices. Add ketchup to top of loaves and return to cook in oven for ten minutes.
P.S. This recipe was adapted from my favorite cookbook, Jan Karon’s “Mitford Cookbook & Kitchen Reader”.
This is a favorite breakfast around my house during the hotter months because it’s light. My guys don’t like to eat a heavy breakfast before working in the hot sun. To confess, I have my own biscuit recipe but Bisquick is quick, easy and I still knead and roll out the dough just like my own.
4 Large Gala Apples
1 1/2 Cups Brown Sugar
1 1/2 Stick Butter With Salt
Wash, core and slice apples thin and place in a skillet. Slice Butter and place on top of apples. Add the brown sugar and turn on to medium heat. Let apples cook, stirring occasionally. There will be a fair amount of liquid that forms as apples soften. When the apples are completely soft or no longer opaque remove from heat and serve over biscuits.
Biscuits are made from Bisquick mix; just follow directions on box. Tip: Always stir dry ingredients before adding liquids. These are light, non-greasy biscuits that cook very quickly so start checking at around six minutes.
This is the all time most searched on the web and most read post on The Irish Lady blog so here it is again and worth every bite of it.
Scrumptious AND E and Z is what this cake is! So easy, just dump, stir, pour, bake and frost. I made mine in a To Go container to take to my sister. Favorite cake, is putting it mildly for her. She can eat the whole thing and loves it. Happy Birthday, sister!
2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1 1/2 Cup Pecans
2 Teaspoons Vanilla
1 Can Crushed Pineapple (20 ounces)
Preheat oven t0 350 degrees. Spray 9X13 pan or a bundt pan with cooking spray. Add all ingredients and mix by hand. Pour into pan and bake for 40 minutes for the 9 x 13 or 50 minutes for the bundt pan. Cake will spring back when touched in the center. Cool completely and frost with cream cheese frosting or just buy some if you are really in a hurry.
1 Package Cream Cheese (8 ounces)
1 Cup Sugar
1 Stick Butter (1/2 cup)
1 Teaspoon Vanilla
Blend well with hand mixer until frosting is creamy and not sticking to the beaters. It creams more as you beat it so don’t go to far because it becomes runny.
Recipe Adapted From: ” Mitford Cookbook”
2 Bags Cabbage for Cole Slaw
2 Teaspoons Salt
1 Bunch Green Onions Sliced
1/2 Cup Sour Cream
1/2 Cup Mayonnaise
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Lemon Juice
1/4 Cup Sugar or Splenda
Fresh Ground Pepper
Toss the cabbage with the salt. Mix together the cabbage and green onions in a large bowl. In another bowl combine sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper. Add the dressing to the cabbage and onions. Mix well and refrigerate until well chilled.
Fried Shrimp is one of my specialty dishes that I cook on special occasions. It’s one of those recipes that is not measured by cups and teaspoons, but by touch and specific name brand ingredients to insure that the taste is always a high quality. Make sure to use the the name brands because others will not provide the same quality taste.
2lbs Large Deveined Shrimp
King Arthur Unbleached All Purpose Flour
LouAna Canola Cooking Oil
Lawry’s Garlic Salt with Parsley
Three Large Eggs
Peel, rinse and then butterfly shrimp by cutting a slit a little deeper on the back side of the shrimp allowing the shrimp to open up a little more. Use a large heavy duty skillet. Fill skillet with LouAna Cooking Oil (enough to cover shrimp) that will fry consistently while maintaining the heat. Turn burner on medium to start heating cooking oil. Place about two cups of flour in a dish, salt liberally with the garlic salt and mix together. Place shrimp in a large bowl and break eggs over shrimp and stir to cover completely. Dredge shrimp in flour. Test oil by dropping a splash of flour into skillet if it rises then oil is ready. Drop shrimp into oil, careful to not place too many in skillet. Allow shrimp to turn a light golden color like the picture turning after two minutes to other side. Shrimp will cook very fast so watch carefully. Enjoy!