cowBoy sammies

cowBoy sammies

1 lb. ground beef
1 tablespoon dehydrated onion
1/2 teaspoon salt, pepper & garlic salt
1 (8oz.) can tomato sauce
6 slices cooked bacon
6 strips green chile
6 slices white cheese
6 hoagie rolls

brown hamburger with onion and spices. drain.

add tomato sauce; stir and simmer until well combined.

fill hoagie with a spoonful of beef, a slice of bacon, strip of chile, & slice of cheese.

wrap each sammie in saran wrap. (freeze & eat it later)...or
microwave on high for 1 minute or until heated through.

careful when unwrapping! it'll be hot and steamy and you'll be tempted to lick the melted cheese right off the saran wrap.

take-out beef

take-out beef

2-3 pound lean ground beef
1 T. rice vinegar 
3/4 c. brown sugar 
1/2 c. soy sauce (use low-sodium)
1/4 c. water
3 cloves garlic, minced
1/2 t. fresh ginger
1 t. crushed red peppers
salt and pepper

heat a large skillet over medium heat and brown hamburger with garlic.
drain most of the fat.
add the rice vinegar.
add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
simmer for a few minutes to blend the flavors. 
serve over steamed rice next to veggies.

We ALL surf Pinterest & some ideas flop and some are genius! THIS was a GENIUS idea...but it needed a little twist for my family. I LOVE Pinterest! Finally, a great recipe!!

The original Pinterest recipe made a TINY amount...the hubby needed veggies too, "to make up for the 'baby serving' I gave him"...here's the original: http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

samoa cake (or cupcakes)

samoa cake (or cupcakes)

2 cups  sugar

1 3/4 c. flour

3/4 c. cocoa 

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

2 eggs

1 c. milk

1/2 c. oil

1 t. vanilla

2 t. coconut flavoring

1 c. coconut, packed

1 (scant) c. boiling water

preheat oven to 350° and line 24 muffin tins with cupcake liners.

in a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.

add in eggs, milk, oil, vanilla, and coconut flavoring. mix well.

fold in coconut, then add boiling water.  (batter will be very thin!!)

pour batter into 9x13.

bake at 350° for 28-32 mins.

salted caramel buttercream frosting

2 sticks butter, softened

2 t. vanilla extract

1/2 c. caramel topping

4 c. powdered sugar

1 t. salt

cream butter until fluffy.

add in vanilla extract and caramel topping.  

add powdered sugar and salt and mix until smooth.  

if icing is still too thin add a bit more powdered sugar

wait until cake is completely cool & frost!

enjoyed from http://spice-is-nice.com/2011/06/30/samoas-cupcakes/

Hometown

I love this place.

Mini Chimi's (guest post!)

Mini Chimi's (guest post by Diane Holyoak)

Beef chunks, shredded
1 jar pace picante sauce (medium hot)
Diced green chilies (as many for your taste)
Grated cheese (pepper jack or mexiblend or just regular cheddar)
"Baca" red chili sauce

Mix ingredients all together.

Cut large flour tortilla in pie shaped wedges and put small amount of mixture, roll up (sort of tricky) and secure with a tooth pick.
Can be frozen at this point and cooked later - or fry in hot oil now - remove toothpick and turn til brown all the way around - enjoy!

Grandpa's Salsa (guest post!)

Grandpa's Salsa (guest post by Diane Holyoak) 
1 qt. tomatoes
1 pint green chili, diced
2 med. onions, chopped
1 clove garlic, chopped
1 heaping T. honey
1 tsp. sugar
3/4 tsp cumin 
1 T. oregano
1 T. red chili peppers 

3/4 T. accent
garlic salt, salt & pepper to taste

Mix all together & chill - gets better as it sits & blends flavors

stuffed baguette (guest post!)

mystilettosanddiapers.blogspot.com

Stuffed Baguette (guest post by Amy Barberio!)

Makes one 12-inch long baguette; about 24 slices

Ingredients:

• Baguette about 14-inch long

• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced (I used 2)
• ½ cup finely chopped red bell pepper (about 1 medium)
• 2 oz finely chopped spicy salami  (I used pepperoni)
• Freshly ground black pepper

Preparation:

Slice off both ends of the baguette and cut the loaf in half. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight.  Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.