Recently I came up with a recipe that my husband calls “taco on a leaf”. It’s a quick, fun recipe and it’s easy to add or remove ingredients to your liking
1 avocado, cut in to small pieces
1 pound ground beef
packet of taco seasoning (or make your own)
1/4 cup water
green leaf lettuce
diced green onions
1/4 red onion, diced
1 tomato, diced
roasted red pepper dip (recipe here)
crushed tortilla chips
If you’re looking for an easy, homemade chip dip, look no further! Here’s the recipe for roasted red pepper dip.
10 oz. can of roasted red peppers
1 package of cream cheese
4 green onions, chopped
1 clove garlic (or 1/8 tablespoon garlic powder)
Step 1. Chop green onions and garlic.
Step 2. Drain and rinse red peppers. Place red peppers, garlic, and green onions in food processor.
Serve with tortilla chips. Enjoy!
I love sitting down to watch a good movie with a bowl of hot popcorn.
Microwave popcorn is okay, but I normally make my own on the stove. It’s healthier plus I am able to control how much butter and salt goes on it. Here’s how I make it (yummy popcorn recipes to follow!):
Step 1: Pour popcorn kernels into a large saucepan. I pour enough in to cover 50-75% of the bottom of the pan.
Step 2. Pour oil over popcorn kernels. I use Orville Redenbacher’s Popcorn Oil, but any oil (vegetable, canola) will work. Make sure each kernel is covered in oil (you may need to pick up the saucepan and shake it).
Step 4. Listen to the popping. When the popping slows, lift the saucepan 2-3 inches away from the burner and shake to prevent burning. Once there are 2 seconds between pops, remove the saucepan from the heat.
Step 5. Melt 1-2 tablespoons of butter. I recommend using salted butter, but you can use whatever you’d like (including margarine). Put the butter in the microwave for 20 seconds to melt it.
Step 7. Pour in the remaining popcorn, butter, and salt. Mix again with hands. I do this in two steps so that the butter and salt are evenly distributed in the popcorn.
1 tablespoon water
4 teaspoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
10 cups popped popcorn
Heat water and margarine in a 6-inch nonstick skillet over low heat about 3 minutes or until margarine is melted. Stir in remaining ingredients except popcorn. Drizzle over popcorn; toss. Serve immediately.
2 cups Cheerios cereal
2 tablespoons margarine or butter
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
6 cups popped popcorn
Mix popcorn and cereal. Heat margarine, chili powder, cumin, and garlic powder in 6-inch nonstick skillet over low heat, stirring occasionally, until margarine is melted. Drizzle over popcorn mixture; toss. Immediately sprinkle with cheese; toss.
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons margarine or butter
10 cups popped popcorn
Sprinkle salt over popcorn in large bowl; set aside. Place sugar in Dutch oven. Heat over medium heat, shaking Dutch oven occasionally (do not stir), until sugar starts to melt. Reduce heat to low. Add margarine, stirring constantly, until sugar is completely melted and golden.
Remove from heat. Immediately add popcorn, stirring to coat. Quickly transfer to large bowl; cool.
It’s raining today.
The lichens on our oak and ash trees look like they’re glowing compared to the brown and orange hues of the trees, so I had to get a picture.
I had planned to go to the nearby university today to take pictures of campus, but I can’t because it’s rainy and cold. That’s okay, though! It’s forcing me to stay inside so I’ll probably do some touch ups on my bathroom and maybe watch a scary movie (Halloween is in a few days, after all).
What are your Saturday plans?
I love October. Blue skies, colorful leaves, comfortable temperatures, pumpkins. Last night I celebrated Halloween with my family and I woke up early today to get some pictures of downtown.
Thanks for stopping by and I hope you had a great weekend.
I made soft pumpkin cookies tonight! Let me share the recipe with you. The ingredient amounts are at the bottom of this post.
Step 1. In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
Step 4. Gradually beat in flour mixture.
Step 6. For the glaze, combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Here’s the full recipe:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup 100% pure pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Makes about 36 cookies.