Well summer certainly arrived here. It is hot, and beautiful outside. This means first thing in the morning I am running around like a mad woman trying to open all of the windows. Soup is on our menu plan tonight, really I must start looking at the weather once in a while when I make the menu plan, but as I don’t want to groceries to go to waste, soup we will have, I am sure it will be good, just not weather appropriate! Last week, during one of our cold spells we had appetizer night. Two kinds of wings, veggies and dip, and these potato skins. They were so yummy, we didn’t even need additional dip.
Recipe from Hidden Valley The Original Ranch
- 4 baked potatoes, quartered
- 1/4 cup sour cream
- 1 pkg. Ranch seasoning & salad dressing mix
- 1 cup shredder cheddar cheese
- 3 slices bacon , cooked and crumbled
- 1 green onion, chopped
1. Scoop out potato from skin leaving skins in tact. Mix potato with, sour cream and ranch. Sprinkle with cheese.
2. Bake for about 12 minutes at 375 degrees. Remove from oven and sprinkle with bacon and green onions.
3. Eat and enjoy!
It is rare for our treat of the week to not include chocolate. I do love my chocolate! This week was no exception, these chocolate bars were delicious! They made my house smell like I was baking for Christmas too, so that was a double bonus. Eat them, enjoy them, then make some more!
Recipe found in Hershey’s Cookbook
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa
- 1/2 cup butter
- 1 egg
- 1 can sweetened condensed milk
- 2 cups chocolate chips
- 1 cup coarsely chopped nuts
1. Mix together the flour , sugar, and cocoa, cut in butter until small and crumbly. Mix in egg.
2. Set aside 1 1/2 cups of mixture press remaining in a greased 13×9 inch pan. Bake at 350 degrees for 10 minutes.
3. Melt together 1 cup of the chocolate chips and the sweetened condensed milk, pour on top of cooked crust.
4. Mix 1 cup chocolate chips and nuts with the crumbs that you set aside. Pour on top of milk mixture gently press down. Bake for 25 more minutes.
5. Remove from oven and cool slightly, cut into bars.
6. Eat and enjoy!
Yesterday was my anniversary. We sent the kids to babysitters for the whole day ( much thanks guys) and spent the day hanging out together. It was pretty low-key, went to the zoo, did some shopping,saw a movie and decided to have lunch at Jack Astor’s. We hadn’t actually planned where we were going to eat, but we were right by it, and I love a menu with lots of options. Everything was delicious, We shared, caesar salad, chicken bow ties with chicken and calamari, but the best part of the meal was dessert. It has been years since I have had a restaurant dessert that I have liked so much. We shared, well I think hubby only had two bites ,the Jack Louis. Basically a homemade Joe Louis but made with Red Velvet Cake and smothered with Hot Fudge Sauce. It was huge we took more than half of it home, I will be sharing with the kids later today so I don’t eat the rest by myself. So if you go , get the dessert, but share with friends. Advice from your friendly neighbourhood food blogger.
First of all I want to say Happy Anniversary to my husband. We have been married for 14 years. Yes, I got married when I was 18 , had my first baby at 20. I knew what I wanted and I went for it, and now I have the perfect family. Love it! Today, I will hopefully be walking around the zoo with my husband, if the weather decided to cooperate. So while I am off gallivanting away, I leave you with a recipe. I realize I already have a Meatball Sub recipe on the site, but sometimes you just need options. The first one, that I already posted is more of a “crunchy” meatball sub recipe. My husband likes this more, if he has a sandwich it is almost always made on toast. This new recipe is more of a “soft” meatball recipe. For people like me who enjoy the sogginess that comes from a beef tip, or dipping my toast in hot chocolate. So how do you prefer your bread, crunchy or soft?
Recipe from Allrecipes
- 1/3 cup CONTADINA® Italian Bread Crumbs
- 1/3 cup chopped green onions
- 1/4 teaspoon pepper
- 1 pound ground beef or turkey ( I used beef)
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 1 large green sweet pepper, chopped
- 1 (28 ounce) can CONTADINA® Recipe Ready Crushed Tomatoes with Italian Herbs
- 6 Italian or French rolls, split
- 1/2 cup shredded mozzarella cheese
1. Mix together brad crumbs, green onions, pepper and beef. Shape into meatballs and place in greased baking dish. Bake for 10 minutes at 425 degrees.
2. Heat oil in skillet and saute mushrooms and pepper until tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low. Add meatballs and cook for about 5 minutes until meatballs are cooked through.
3. Scoop onto buns and top with cheese. Heat in oven until cheese is melted.
4. Eat and enjoy!