Tag Archives: Bell pepper

Food and Family/Pasta and Kids


My daughters were in a wedding recently, so we just couldn’t resist a photo-op.

One of their high school buddies got married.

Photo

Anytime all of my children are going to be home at the same time Mom and I have a dinner.

This time we had pasta.

Mom made her famous lasagna.

Recipe to come as soon as possible.

I made this Chicken Pasta Primavera.

It was very good.

Here is the recipe:

 

4 cloves chopped garlic

1 C cut up broccoli

1/2 C diced onion

1 C  bite sized carrots

1 C sliced zucchini

1 C sliced yellow squash

2 C  sliced white button mushrooms

1 chopped bell pepper

5 T  butter

2 T olive oil

1 1/2 lbs cooked whole wheat penne pasta

4 cooked and cut up, large chicken breasts

 

Sauce:

1 1/2 C  chicken broth

1 C  heavy whipping cream

1 C half-and-half

1 C grated parmesan cheese

basil leaves to taste

salt and pepper to taste

 

Cook all vegetables, a few at a time, until al dente in 4T of butter and the olive oil in your skillet on the stove top.

Then remove all the vegetables and make your sauce.

Pour your chicken broth in skillet, along with your remaining 1 T of butter for about 1 min.

Add whipping cream, half-and-half, grated parmesan cheese.

 Tear in your basil leaves.

Salt and pepper to taste.

Stir everything together at this point.

YUM

 

But the favorite dish that was made was a Oreo pudding dessert.

That recipe is coming up next.

 

 

More later…………………….Sally

Easter Dinner


For Easter dinner we are going to mom’s house.

I have been trying to decide what I should take.

I am going to make a cornbread salad.

Here is the recipe I am going to try.

Pinned Image

Servings: 6 servings Prep Time: 10 min Cook Time: 30 min Difficulty: Easy

Ingredients

1 batch cornbread, cut into 1-inch cubes, recipe follows

1 (14.5-ounce) can red kidney beans, rinsed and drained

1 (15-ounce) can niblet corn, drained

1 medium Vidalia onion, finely chopped

1 large green bell pepper, finely chopped

3 large tomatoes, chopped

2 cups grated sharp Cheddar

1 (8-ounce) bottle ranch dressing

Chopped fresh parsley leaves, for garnish

Cornbread: 1/2 cup vegetable oil, plus 1/4 cup for greasing pan 1 cup self-rising cornmeal 3/4 cup self-rising flour 1 cup cream-style corn 2 eggs 1 cup sour cream 1 cup grated sharp Cheddar, optional 1/2 teaspoon cayenne pepper, optional

Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread: Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

Yield: 8 servings

And previous years I have made this bunny cake for Easter.

This year I plan on making this.

                Bunny Butt Cake

Bunny Butt Cake

                            Hop to it and make this sweet and silly bunny butt cake for your spring party.Learn to make this recipe with our how-to.

  1  box Betty Crocker® SuperMoist® yellow or white cake mix                                            
Water, vegetable oil and eggs called for on cake mix box                                     Tray or cardboard covered with wrapping paper and plastic food wrap or foil   
   1    container Betty Crocker® Rich & Creamy vanilla frosting                                            
Red food color                                           
1   large marshmallow, cut in half                                           
3  cups shredded coconut                                           
Green food color                                           
2  strawberry or cherry  stretchy and tangy taffy candies (from 6-oz bag)                                           
 1   roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)                                           
 3   green-colored sour candies, separated into strips                                           
Construction paper                                           

1.  Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.

2.  Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.

3.  Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.

4.  Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

5.  Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.

6.  Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Wish me good luck!!!!

I will share some pictures tomorrow, hopefully.

More later…………………………….Sally

This Month’s Garden – October 2011


My garden has been invaded!!

All of the mums that I have in the row outside the garden were planted this spring.  There are four of them.  They are all different sizes!  I have a huge orange one, a medium-sized orange one, a small red one, and a tiny red one.  Go figure!!

Below is a picture of my huge one.  Isn’t she beautiful?

This is the tiny one.  They are side by side.

My green peppers are still going strong!

Here is my sage plant.

These are all wild, I didn’t plant any of them. 

Cherry Tomatoes

This is my bounty today.

I hope to show pictures of my garden every month, but I always have good intentions.

The spiders at the beginning of this post didn’t scare you too bad, did they?!

 

More later…………………………Sally

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