Thursday, September 9, 2010

Taco Salad

This is a tasty treat. I haven't had it in forever and came across this recipe. Now as you can see from the photo I followed the recipe and added a bottle of Catilina dressing. Note to self: Half a bottle will do ya. I also think you could eat it plain without the dressing. I took a bite and it was lovely. Or just let each person "dress" their own. Here it is. Plain and simple and quick and easy.

1lb. ground meat

1 package taco seasoning

1 can black olives sliced

1 can ranch style beans drained and rinsed

2 c. shredded cheese

1 cup shredded carrots

1 head chopped lettuce

1 tomato chopped

1 small bunch green onions sliced

1 bag nacho cheese Doritos crushed

1 bottle catalina salad dressing

Brown hamburger and add taco seasoning, let cool. Add all ingredients together and dress with catalina when ready to eat. Garnish with avocado.

Wednesday, September 8, 2010

Heathers Apple Pie

Here's something new and different. I had never had anything like this. It was so easy. I really don't enjoy making pie crust so I was happy when this one was so easy. The only pain in the hiney thing is cutting up the apples. No one enjoys peeling and cutting up a bunch of apples. It is unpleasant.
This Heather (because we all know more than one Heather)is a gal I went to High School with and lived with for one year during college. During that time she baked a lot of sweets and in turn caused me to develop a sweet tooth I never had before. So yes, we can all agree to hold her solely responsible for my slight case of obesity.

Anyway here is the recipe. Plain and simple. Yes, it is weird there is cheese in the crust. No, I will not apologize for it. Just try it and see for yourself.

1 stick margarine (softened)
1 cup sugar
1 cup flour
1/2 cup grated cheese
6 small apples
Apple pie spice

Mix softened margarine, sugar & flour. Pat 2/3 mix into pie plate. Sprinkle grated cheese over crust mixture and lightly press in. Peel apples & slice, put into pie shell. Sprinkle with apple pie spice and water. Crumble rest of crust on top. Sprinkle with nuts if desired.

Oven temp: 375
Bake time: 45 min

I'm Still Here

Today is the day I vow to blog once again. I have finally sat myself down in front of the computer and forced myself to post something. My life has been crazy busy for the past several months.
We have always wanted to move back to our hometown the hubs and I. But life has never allowed for such things. Then they started at new program at Jamons job that allows employees to work from home. One day Jamon decided to ask his boss if he could work from home if we lived two hours away. He called me on his lunch break and says to call our realtor and put the house up for sale. One month later here we are all closed and moved away. By away I mean into the house we were staying in on lake visits. I mean a little tiny 900 square foot house where the washer is in the garage and the dishwasher is non existent. Now don't go getting all jealous on me folks! If I told you it really isn't that bad it would be a lie. I didn't think it would be at first. But it's getting old. Hand washing dishes, a baby bed in the living room. You know the sort of things you wouldn't want to deal with on a daily basis. Luckily we have found a house that we love and hope to close on it sometime this month.
Anyway I have some recipes to post and some other tips.
My friend Amy asked me what she could do with a big bag of beans she bought and I am making a pot as we speak so hopefully I will have some bean insight in the next few days. Anything else you all have just been dying to hear my thoughts on? Feel free to let me know.

I need a photo to go with each post so I will leave you with this one.

These girls are what I miss the most about living in Edmond. I look at this picture all the time to remind myself of the huge impact each and every one of them have had on my life. What an amazing buch you see here. Each has been such a blessing in my life. And by the way we have 23 kids between us. Now that's a bunch of baby mamma isn't it?