Recipes from this weekend….

   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…..

Happy cooking!

~T 🙂


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
Chopped onions
Yellow mustard
Chili sauce (recipe below)

Chili recipe:
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!!!!