Brrr~ I am freezing my hiney off today! Thankfully Dale got a fire going this morning before work, which is so nice and cozy, but even so, its 66 degrees in here. My “soft” butter I leave out in the cabinet for toast, is not so soft right now! 🙂
Today is going much better than yesterday, everyone was fed, clothed and playing nicely by 8:30, the sink is dish free, the kids are currently napping, and I am trying a new recipe for dinner tonight. That always makes me happy!
I LOOOOOVE trying new recipes! In fact, it may just be an addiction. I currently have quite a few new recipe choices at my disposal!
All this, PLUS a new Pampered Chef book from my bestest best friend in the whole world….
Making monthly menus is so much more fun with good resources like these!
And a kitchen drawer FULL of print off’s, yet to be tried! Yay!
We are having a Broccoli, Ham and Cheese Calzone for supper, it’s a Pampered Chef recipe. Man, I love Pampered Chef stuff! Their recipes often call for pre-made dough, so instead, we’ll be making some whole wheat pizza dough. For the sake of healthy eating, I try to use whole wheat flours in place of white whenever possible. And, for the sake of UN-healthy eating, I will also be trying a new recipe I found from P. Chef: S’mores Cups. Sounds yummy! 🙂
If these pass the test and get the Ferguson stamp of approval, I will be sharing these with you tomorrow. Until then, here are a few recipes from this weekend…..
These were amazing, and so pretty in color!
6 Granny Smiths (any crisp baking apple will do)
Scant, unpacked 1/2 c. brown sugar
1/3 cup red hots + a few for topping
1/2 tsp. ground cinnamon
Preheat oven 350*. Lightly grease 8×8 pan. Core apples leaving approx. 1/2 inch at the bottom. Peel if desired. Arrange apples in baking dish. Mix together sugar, cinnamon and red hots. Fill each apple with sugar mixture, topping with a few extra red hots. Bake uncovered for 30-35 minutes, basting with pan juices to keep apples moist. This recipe is so easy to double or triple for a large group! (increase bake time accordingly)
I am not a big hotdog fan, but if you are going to eat a hotdog,
THIS is the way to do it! YUM!
1 pkg hotdog buns, buttered and toasted before serving
1 pkg hotdogs, grilled
1 container fine coleslaw, or make your own
Chili sauce (recipe below)
Boil a lb or two of ground beef until done & boiled down with minimal liquid left. Then add ketchup, onion powder, chili powder & maybe some garlic salt. Just do it to taste, it is really a mild, fine chili ” sauce”.
Serve grilled hotdogs on butter toasted bun with coleslaw, mustard, onions and chili on top.
Dig in! They are divine!!!!