Mexi-Mac Skillet

Mexican PastaYears and years…..and yes, even more years ago, I was a newlywed. Fresh in my new kitchen, brimming with ideas. The thing was, I was also working and sometimes after getting home from a 8 hour shift of working at the mall I just didn’t feel like cooking. One especially tired day, hubby came home and asked what was for dinner and I proclaimed. Mexican Pasta! I am sure this recipe is a little more what he had mind, Sadly, he was greeted with a serving a good ol’ KD with some salsa on top. So when I saw this recipe in Taste of Home Fresh and Easy, I had myself a good little chuckle and added it to the meal plan. KD and salsa this is not. It was very good, very easy and all three of the kids loved it!

  • 1 pound ground beef
  • 1 lrg. onion, peeled and chopped
  • 1 can diced tomatoes (small)
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/2 cup water
  • 1 1/4 tsp. chili powder
  • 1 tsp oregano
  • 1/2 tsp. salt
  • 2/3 cup uncooked macaroni
  • 2/3 cup shredded cheddar cheese

1. Brown beef with onion in large skillet until beef is cooked through. Drain.

2. Add next 7 ingredients. Bring to a boil. Stir in pasta, and simmer, covered, for about 20 minutes, or until pasta reached desired consistency. Stir about every 5 minutes. Top with cheese, and return lid until cheese has melted.

3. Eat and enjoy!

Peach Pie Scones with Vanilla Glaze

Peach SconeScones are a very popular item in this house. Hubby, loves them, I love them, and the kids love them. One batch lasts exactly one day. Our buttermilk scones are the favourite. Slathered with butter and jam they are an ideal afternoon treat. I like to have a scone with a big cup of tea for my lunch. Although in the summer heat, this rarely happens. Too hot for baking, too hot for tea. With summer around the corner, and the oven going into hibernation, we are eating lots of baked goods in preparation. Trying to get it all out of my system before the no more baking rule begins. It usually only lasts a month anyways, then I suck it up, turn on the oven, and roast myself while eating chocolate cake. It’s usually worth it, but I always have high expectations of keeping the oven off. Peaches are just starting to show up at the grocery store. Well, I guess they are there year round, but affordable peaches are starting to show up. A plus of summer, all the delicious fruit! So of course, I made these scones and we had ourselves a lovely little lunch.

Recipe from A Latte Food

    • 2 cups + 2 Tbsp all-purpose flour
    • 1/3 cup brown sugar
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, cubed and cold
    • 1 egg
    • 1/4 cup heavy whipping cream, plus more for brushing
    • 1/4 cup sour cream
    • 2 tsp vanilla extract
    • 1/2 cup fresh peaches, diced
Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp vanilla extract
  • 1-3 Tbsp heavy whipping cream

1. Combine first 4 ingredients. Cut in butter until all butter is very small.

2. Whisk together egg, cream, sour cream and vanilla. Add to flour mixture, fold in peaches. If to dry, add extra cream 1 Tbsp at a time.

3. Shape dough into a 1/2 inch thick disk. Cut into 6 wedges. Brush with whipping cream.

4. Place on greased baking sheet. Bake for 18 minutes.

5. Combine glaze ingredients and spoon over warm scones.

6. Eat and enjoy!

Sausage Pepper Sandwiches

Sausage Pepper SandwichesThere is something so satisfying about dinner when it is meat stuffed in bread. Yup, we are a sandwich family. Burgers, Subs, Sloppy Joes, we like our meals that involve bread. I am lucky to have a bunch of sausage in my freezer at the present moment, so when I saw this recipe in Taste of Home Fresh and Easy, I thought we’d give it a try. We’ve had meatball subs, we’ve enjoyed homemade beef dips, I have yet to make the epic sausage sandwich, and quite enjoyed it, as did the kiddos. Easy, tasty, and pretty affordable too. Triple score. It’s made in the slow cooker, so an excellent choice for an evening that you are pressed for time.

  • 6 Italian Sausage Links
  • 1 medium bell pepper, sliced
  • 1 large onion, cut into 1 inch pieces
  • 1 can (8 ounce) tomato sauce
  • 1/8 tsp. pepper
  • 6 hoagie rolls

1. Brown sausage links. Cut into slices. Place in 3 quart slow cooker. Add remaining ingredients (besides buns). Cook on low for 7-8 hours.

2. Serve on buns with slotted spoon. If desired butter and toast buns before putting sauce mixture on. Serve with tomato sauce on side to dip.

3. Eat and enjoy!

Chocolate Chip and Cherry Blondies

Chocolate Cherry BlondiesOne of my favourite times of the week is grocery shopping. Love it! A quiet hour to myself meandering through the food aisles deciding what to eat for the week. I always have a list handy with my pre chosen meal plan. This is another favourite. Making the meal plan is always a great time. Especially when choosing the “treat” of the week. I had actually planned something completely different this week, and then a super rare thing happened. I switched and made this recipe from Averie Cooks¬†instead. Whoa, strange tidings. I had all the ingredient in the house, hubby wasn’t excited for the original plan, and I kind of wanted chocolate, and so these were made, eaten, enjoyed. So good. I will certainly be making them again, especially as I still have some delicious cherries in my freezer. Frozen fruit is so handy to have on hand! Recipe has been ever so slightly adapted.

  • 1/2 cup salted butter, melted (1 stick)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips + 1/4 cup chocolate chips
  • 1 cup frozen cherries

1. Beat together melted butter, and brown sugar. add egg and vanilla. Beat in flour. Fold in 1 cup of the chocolate chips and frozen cherries.

2. Line a 8×8 baking pan with tin-foil. Spray with cooking spray. Scoop batter into pan and press down slightly. Top with remaining 1/4 cup chocolate chips and gently press into batter.

3. Bake for 30 minutes at 350 degrees. Let cool. Remove from pan and discard tin-foil. Cut into 9 large squares.

4. Eat and enjoy!