I think most of us have one special cookbook that we turn to for delicious recipes. Mine is a First Baptist Church (Eagle Lake, Florida) cookbook made in 1983. How I have held on to that book for so long I do not know. It has the most wonderful recipes in it.
This particular recipe comes from that cookbook and is fabulous! There are 5 different extracts in it and I swear with each bite you can taste a different flavor. I can still remember how wonderful it tasted the very first time I ate a piece of it. Heaven!!
The recipe calls for a tube pan, but I have a friend who makes hers in a regular loaf pan. (I presume she uses several loaf pans to do it).
HER WAY: 5 FLAVOR POUND CAKE
2 sticks of butter, softened
1/2 cup of Crisco (in the can - not liquid)
3 cups of sugar
5 eggs, well beaten
3 cups regular all-purpose flour
1/2 tsp. baking powder
1 cup of milk
1 tsp of each five extracts: coconut, rum, butter, lemon & vanilla
Cream butter, Crisco and sugar until light and fluffy. Add well beaten eggs and blend. Combine flour, baking powder and add to creamed mixture, alternating with milk. Stir in the five extracts. Spoon into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1.5 hours until cake tests done. Let remain in pan until pan is cool enough you can place hands on it, then flip cake over and cover with the following glaze:
GLAZE:
1 cup of sugar
1/2 cup of water
1 tsp each of: coconut, rum, butter, lemon, vanilla & almond extracts
Mix all together and boil until sort of thick. Spoon over cake.
**NOTE** Did you notice that the glaze actually had 6 extracts in it? Oh well, I present the recipe as it is written in the book. Why mess with perfection?
Friday, May 27, 2011
Sorry for the delay!!
We will be having our next challenge soon. Pete is having trouble with his gas stove and there was a huge delay in getting it scheduled to be fixed. Once he is up and running, we will resume. Hope everyone has a wonderful weekend!!
Tuesday, May 24, 2011
IT'S A GIVEAWAY!!!!!
We are pleased to announce that Everglades Seasoning Company is graciously donating their Everglades Gift Shack as a giveaway for our blog. (See picture, description of product and rules below)
This giveaway is in celebration of having over 1000 visitors to our blog!!!
Everglades Seasoning Company is located in Sebring, Florida. They have been producing their wildly popular seasonings for many years. Their all-purpose seasoning replaces your salt and pepper. I encourage you to visit their products page on their website.
I have been using their seasonings for a long time and I keep going back for more. Their seasonings are so versatile that you can use them on many different foods. You are only limited by your imagination. I even put it in and on top of my potato salad to replace paprika. You MUST visit their recipe page where you will find many wonderful dishes to prepare!!
The Gift Shack includes one of each: 8 oz. Everglades, 6 oz.Heat, 6 oz. Fish & Chicken, 6 oz Cactus Dust & 15 oz. Moppin BBQ Sauce.
THE RULES ARE SIMPLE!!!
1. Be a follower of His Way or Her Way on our blog, Facebook or Twitter. Simply state on one of the 3 websites that you would like to be entered into the giveaway!!
2. You may earn a BONUS entry by going to Facebook and "Liking" Everglades Seasoning's Facebook page. Just make sure you let us know that you "liked" them.
It's that simple!!!!
Deadline for the giveaway is May 31st at midnight. The winner will be announced June 1st.
This giveaway is in celebration of having over 1000 visitors to our blog!!!
Everglades Seasoning Company is located in Sebring, Florida. They have been producing their wildly popular seasonings for many years. Their all-purpose seasoning replaces your salt and pepper. I encourage you to visit their products page on their website.
I have been using their seasonings for a long time and I keep going back for more. Their seasonings are so versatile that you can use them on many different foods. You are only limited by your imagination. I even put it in and on top of my potato salad to replace paprika. You MUST visit their recipe page where you will find many wonderful dishes to prepare!!
The Gift Shack includes one of each: 8 oz. Everglades, 6 oz.Heat, 6 oz. Fish & Chicken, 6 oz Cactus Dust & 15 oz. Moppin BBQ Sauce.
THE RULES ARE SIMPLE!!!
1. Be a follower of His Way or Her Way on our blog, Facebook or Twitter. Simply state on one of the 3 websites that you would like to be entered into the giveaway!!
2. You may earn a BONUS entry by going to Facebook and "Liking" Everglades Seasoning's Facebook page. Just make sure you let us know that you "liked" them.
It's that simple!!!!
Deadline for the giveaway is May 31st at midnight. The winner will be announced June 1st.
Friday, May 20, 2011
WEEKEND BONUS RECIPE - CORN PUDDING
This recipe came from the ladies at the Selma EUB Church via our sister, Linda. It's great. I prefer using butter and frozen petite white corn (instead of canned). Use whichever you like, ya can't go wrong.
**NOTE** When Pete submitted this recipe to me, I told him that it was a basic recipe and one that had been around for many, many years. He didn't and still doesn't believe me. He's only heard of it and eaten it in recent years. He agreed that I could put a poll on here asking if it's an old or new recipe to you. Well, that's all I needed to hear. I can't believe he doesn't believe his sister. . .lol.
HIS WAY: CORN PUDDING
1 stick of butter
1 can whole kernel corn
1 can creamed corn
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
Melt butter, mix all ingredients. Bake in greased 9X13 pan at 350 for 50 minutes or until done.
**NOTE** When Pete submitted this recipe to me, I told him that it was a basic recipe and one that had been around for many, many years. He didn't and still doesn't believe me. He's only heard of it and eaten it in recent years. He agreed that I could put a poll on here asking if it's an old or new recipe to you. Well, that's all I needed to hear. I can't believe he doesn't believe his sister. . .lol.
HIS WAY: CORN PUDDING
1 stick of butter
1 can whole kernel corn
1 can creamed corn
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
Melt butter, mix all ingredients. Bake in greased 9X13 pan at 350 for 50 minutes or until done.
Wednesday, May 18, 2011
CHALLENGE - BEST POTATO SALAD
My Aunt Beulah told me years ago that the secret to a good potato salad is lots of eggs. She said that it adds a richness to the potato salad. I have to say that I agree with what she told me. I love eggs anyway so it was a soft sell on my part.
I use a secret ingredient that I did not show in the ingredients picture. It's a seasoning called "Everglades Seasoning Cactus Dust". It is a wonderful seasoning that is made in Sebring, Florida. In fact, their company is providing a gift for our blog to giveaway. We will be announcing that giveaway on Monday, May 23rd. Be sure to watch for the announcement.
Another thing most of you will probably notice is that I do not use relish in my potato salad. That is a personal choice. I simply don't like pickles. Please feel free to add relish to taste if you enjoy it.
For the challenge, I cut the recipe in half since it's just me and Mom eating it.
**NOTE** I apologize for the poor pictures. It seems as if my pictures are getting worse. I need a new camera!!!
HER WAY: POTATO SALAD
5 lbs potatoes
1 - 1.5 cups of mayo
1 small sweet onion
6 eggs, hard boiled
4 TBS of yellow mustard
2 tsp of salt
1 tsp of pepper
1 TBS of garlic powder
1 TBS of Everglades Seasoning Cactus Dust
1 tsp of Carribean Jerk seasoning
Ingredients used in recipe. (minus the secret ingredient)
Peel, dice and boil potatoes until fork tender. (Using my favorite knife from Pampered Chef. It has a lifetime warranty).
Drain potatoes and let them cool for a few minutes. Add remaining ingredients except hard boiled eggs. Mix to coat evenly. Peel hard boiled eggs carefully. Chop 5 of the eggs into pieces reserving 1 egg for later use. Mix into potato salad until evening distributed. Add more mayo if necessary. Add any more seasonings to taste, if needed. Cut the 1 remaining egg into slices. Lay on top of the potato salad. Sprinkle top with Everglades Seasoning (or paprika). Cover and chill in fridge until ready to eat.
******************************************************************
The first time you make this, follow the directions to a "T". Then you can
switch things up the next time, if you would ever want to change it, it's THAT
good. I was floored the first time I put this dish in my mouth. You will be too.
Being that I dislike anything diet or low-fat, I've changed a few things to make
it my own, like using Miracle Whip and adding the egg yolks. BUT I highly
recommend not skimping and leaving anything out. It all just works so well
together. The only recommendation I can make for your first time making this is that if your family members can REALLY eat, you may want to double or triple the recipe. Once you taste it, you'll know why...
HIS WAY: RICHARD SIMMON'S POTATO SALAD
POTATOES:
4 cups red potatoes -- peeled and cubed
14 1/2 ounces chicken broth -- fat free, sodium reduced
2 tablespoons cider vinegar
3/4 cup celery -- finely diced
1/2 cup green onions, whole -- finely diced
2 eggs, hard-boiled -- whites only, coarsely chopped
1 tablespoon minced fresh parsley
DRESSING:
1/2 cup mayonnaise or Miracle Whip
1 tablespoon Dijon-style mustard -- coarse grain
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon celery seed
Ingredients used in recipe:
In medium saucepan combine potatoes and chicken broth. Bring to boil over
medium heat. Cover and cook about 10 minutes or until tender. Drain and save
cooking liquid to use for soup.
Chop veggies.
In large bowl toss hot potatoes with vinegar.
In second large bowl, mix together dressing ingredients.
Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.
I use a secret ingredient that I did not show in the ingredients picture. It's a seasoning called "Everglades Seasoning Cactus Dust". It is a wonderful seasoning that is made in Sebring, Florida. In fact, their company is providing a gift for our blog to giveaway. We will be announcing that giveaway on Monday, May 23rd. Be sure to watch for the announcement.
Another thing most of you will probably notice is that I do not use relish in my potato salad. That is a personal choice. I simply don't like pickles. Please feel free to add relish to taste if you enjoy it.
For the challenge, I cut the recipe in half since it's just me and Mom eating it.
**NOTE** I apologize for the poor pictures. It seems as if my pictures are getting worse. I need a new camera!!!
HER WAY: POTATO SALAD
5 lbs potatoes
1 - 1.5 cups of mayo
1 small sweet onion
6 eggs, hard boiled
4 TBS of yellow mustard
2 tsp of salt
1 tsp of pepper
1 TBS of garlic powder
1 TBS of Everglades Seasoning Cactus Dust
1 tsp of Carribean Jerk seasoning
Ingredients used in recipe. (minus the secret ingredient)
Peel, dice and boil potatoes until fork tender. (Using my favorite knife from Pampered Chef. It has a lifetime warranty).
Drain potatoes and let them cool for a few minutes. Add remaining ingredients except hard boiled eggs. Mix to coat evenly. Peel hard boiled eggs carefully. Chop 5 of the eggs into pieces reserving 1 egg for later use. Mix into potato salad until evening distributed. Add more mayo if necessary. Add any more seasonings to taste, if needed. Cut the 1 remaining egg into slices. Lay on top of the potato salad. Sprinkle top with Everglades Seasoning (or paprika). Cover and chill in fridge until ready to eat.
******************************************************************
The first time you make this, follow the directions to a "T". Then you can
switch things up the next time, if you would ever want to change it, it's THAT
good. I was floored the first time I put this dish in my mouth. You will be too.
Being that I dislike anything diet or low-fat, I've changed a few things to make
it my own, like using Miracle Whip and adding the egg yolks. BUT I highly
recommend not skimping and leaving anything out. It all just works so well
together. The only recommendation I can make for your first time making this is that if your family members can REALLY eat, you may want to double or triple the recipe. Once you taste it, you'll know why...
HIS WAY: RICHARD SIMMON'S POTATO SALAD
POTATOES:
4 cups red potatoes -- peeled and cubed
14 1/2 ounces chicken broth -- fat free, sodium reduced
2 tablespoons cider vinegar
3/4 cup celery -- finely diced
1/2 cup green onions, whole -- finely diced
2 eggs, hard-boiled -- whites only, coarsely chopped
1 tablespoon minced fresh parsley
DRESSING:
1/2 cup mayonnaise or Miracle Whip
1 tablespoon Dijon-style mustard -- coarse grain
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon celery seed
Ingredients used in recipe:
In medium saucepan combine potatoes and chicken broth. Bring to boil over
medium heat. Cover and cook about 10 minutes or until tender. Drain and save
cooking liquid to use for soup.
Chop veggies.
In large bowl toss hot potatoes with vinegar.
In second large bowl, mix together dressing ingredients.
Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.
Sunday, May 15, 2011
NEXT CHALLENGE - BEST POTATO SALAD
Summertime is almost here. At least it feels like it in Florida. Temperatures have been in the upper 80's and low 90's. Los Angeles weather has been milder. Grills are already starting up in my neighborhood, so thoughts of hot weather foods are coming to mind.
I learned to make potato salad from some awesome Southern cooks. I tweeked the recipes to find the way I like it best. It is the potato salad I've loved and have made for over 30 years. It might surprise you to know that in spite of that, I've never met a potato salad I didn't like.
Pete has several different ones he likes and makes. He decided that he is going to make Richard Simmon's potato salad. Pete says that it is really delicious. I'll be anxious to see the recipe. I have to say that I'm intrigued and may have to make it to taste test it myself.
I learned to make potato salad from some awesome Southern cooks. I tweeked the recipes to find the way I like it best. It is the potato salad I've loved and have made for over 30 years. It might surprise you to know that in spite of that, I've never met a potato salad I didn't like.
Pete has several different ones he likes and makes. He decided that he is going to make Richard Simmon's potato salad. Pete says that it is really delicious. I'll be anxious to see the recipe. I have to say that I'm intrigued and may have to make it to taste test it myself.
Friday, May 13, 2011
WEEKEND BONUS RECIPE - TACO DIP
This recipe is a double recipe. It could easily be reduced by half. Can it possibly get any easier and be so good?
HER WAY: TACO DIP
2 - 16 oz containers of sour cream
2 - 8 oz blocks of cream cheese, softened
1 jar of salsa
1 small onion, chopped
1 bag of shredded cheese
1 tomato, diced
Mix the first 4 ingredients together. Pour into a 9 x 13 pan. Top with the shredded cheese and tomato.
Serve with nacho chips for dipping.
HER WAY: TACO DIP
2 - 16 oz containers of sour cream
2 - 8 oz blocks of cream cheese, softened
1 jar of salsa
1 small onion, chopped
1 bag of shredded cheese
1 tomato, diced
Mix the first 4 ingredients together. Pour into a 9 x 13 pan. Top with the shredded cheese and tomato.
Serve with nacho chips for dipping.
Wednesday, May 11, 2011
CHALLENGE - BEST BREAKFAST DISH
HER WAY: HASHBROWN CASSEROLE
This recipe was given to me by my former boss, LaVerne E. It was a much requested dish that all of us in the office loved. LaVerne is always very generous sharing her recipes with others. This is one that I specifically asked for when I retired. The baked casserole is very moist. Plus the addition of sour cream makes it rich tasting.
2 lbs frozen bag hashbrowns (thawed)
1/2 cup butter
8 oz. container sour cream
1/2 cup chopped green onions
1 can condensed cream of chicken soup
1.5 cup cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
2/3 cup crushed crackers or cornflakes
1/4 cup melted butter
Ingredients used:
Mix 1/2 cup butter, soup and cheese in saucepan over heat until melted.
Add the rest of the ingredients (except for crumbs and 1/4 cup of butter). Mix well. Spread out into a casserole dish and top with crumbs.
Drizzle with the 1/4 cup melted butter.
Bake at 350 degrees for 1 hour. Let it cool for a few minutes before dishing up.
**************************************************
HIS WAY: CHORIZO ESPANOL
Chorizo is a sausage that comes from various places in the world. It can be from Mexico, Portuguese, Spain, Guatamala just to name a few. Generally, it is a fresh sausage meaning it has to be cooked before eating. It is a versatile sausage and can be eaten for breakfast, lunch or dinner. There is really nothing to cooking them. You can boil or fry the sausages. Most chorizo is scrambled with eggs for breakfast and is served in tacos and burritos. I used the crockpot on these sausages because I was busy that day.
This is how I cooked the chorizo. I was feeding 6 people, so I used about 6 lbs of chorizo. I used about 2 lbs each of Guatamala, Spain and Argentina chorizos.
Cut up one onion and add a 1/2 cup of water to crockpot.
The sausages were cooked on high in the crock pot for 4 hours. They are delicious and you can see that I ate mine as a sandwich.
This recipe was given to me by my former boss, LaVerne E. It was a much requested dish that all of us in the office loved. LaVerne is always very generous sharing her recipes with others. This is one that I specifically asked for when I retired. The baked casserole is very moist. Plus the addition of sour cream makes it rich tasting.
2 lbs frozen bag hashbrowns (thawed)
1/2 cup butter
8 oz. container sour cream
1/2 cup chopped green onions
1 can condensed cream of chicken soup
1.5 cup cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
2/3 cup crushed crackers or cornflakes
1/4 cup melted butter
Ingredients used:
Mix 1/2 cup butter, soup and cheese in saucepan over heat until melted.
Add the rest of the ingredients (except for crumbs and 1/4 cup of butter). Mix well. Spread out into a casserole dish and top with crumbs.
Drizzle with the 1/4 cup melted butter.
Bake at 350 degrees for 1 hour. Let it cool for a few minutes before dishing up.
**************************************************
HIS WAY: CHORIZO ESPANOL
Chorizo is a sausage that comes from various places in the world. It can be from Mexico, Portuguese, Spain, Guatamala just to name a few. Generally, it is a fresh sausage meaning it has to be cooked before eating. It is a versatile sausage and can be eaten for breakfast, lunch or dinner. There is really nothing to cooking them. You can boil or fry the sausages. Most chorizo is scrambled with eggs for breakfast and is served in tacos and burritos. I used the crockpot on these sausages because I was busy that day.
This is how I cooked the chorizo. I was feeding 6 people, so I used about 6 lbs of chorizo. I used about 2 lbs each of Guatamala, Spain and Argentina chorizos.
Cut up one onion and add a 1/2 cup of water to crockpot.
The sausages were cooked on high in the crock pot for 4 hours. They are delicious and you can see that I ate mine as a sandwich.
Sunday, May 8, 2011
WINNER OF THE GIVEAWAY
The winner of the Pampered Chef giveaway is Phyllis of Tea Party Everyday. Congratulations!
We used Random.org to select the winner.
Thank you to everyone who entered the giveaway.
We used Random.org to select the winner.
Thank you to everyone who entered the giveaway.
Friday, May 6, 2011
WEEKEND BONUS RECIPE - SALVADOREAN QUESADILLA
Hi, it's Pete. Here's my wife's (Hilda) home recipe for quesadilla from El Salvador. Not like the mexican quesadilla (cheese on tortilla). This treat goes great as a breakfast bread with coffee, or dessert with tamales, fried pork, refried beans or any other hispanic food.
1 box Jiffy cornbread mix
2 eggs
1 cup sour cream
1 cup cottage cheese
1 cup cream cheese (softened)
1/4 to 1/2 cup sugar (adjust to taste)
1 stick cinnamon (crumbled small)
1 tbl. sesame seeds
Preheat oven to 350. Mix all the ingredients except seeds. Pour into a greased or buttered 9x13 baking pan (preferably glass). Top with seeds. Bake for 30-60 minutes until golden brown on top. Serve warm or cold.
Note: This recipe looks just like cornbread but is extremely moist, much sweeter and takes longer to bake. Cooking times with vary due to different ovens, location in oven and altitudes. After 30 minutes, check on it every five minutes til done. I recommend the glass dish so you can make sure the bottom doesn't burn.
Tip: Serve with Salvadorean coffee for a unique blend of tastes. You can find it in most gourmet or specialty coffee stores. But be warned. Once you taste these unique flavors together, you may never go back to regular coffee again.
1 box Jiffy cornbread mix
2 eggs
1 cup sour cream
1 cup cottage cheese
1 cup cream cheese (softened)
1/4 to 1/2 cup sugar (adjust to taste)
1 stick cinnamon (crumbled small)
1 tbl. sesame seeds
Preheat oven to 350. Mix all the ingredients except seeds. Pour into a greased or buttered 9x13 baking pan (preferably glass). Top with seeds. Bake for 30-60 minutes until golden brown on top. Serve warm or cold.
Note: This recipe looks just like cornbread but is extremely moist, much sweeter and takes longer to bake. Cooking times with vary due to different ovens, location in oven and altitudes. After 30 minutes, check on it every five minutes til done. I recommend the glass dish so you can make sure the bottom doesn't burn.
Tip: Serve with Salvadorean coffee for a unique blend of tastes. You can find it in most gourmet or specialty coffee stores. But be warned. Once you taste these unique flavors together, you may never go back to regular coffee again.
NEXT CHALLENGE - BEST BREAKFAST DISH
Lori will make a hashbrown casserole and Pete will make a chorizo dish. Sounds like a great way to start the day!
Wednesday, May 4, 2011
CHALLENGE - BEST 99 CENT STORE DINNER
One of Lori's favorite blogs is Billy Vasquez's "The 99 Cent Chef". Lori and Pete were discussing his blog and decided that they wanted to see what they could come up with. It really was challenging for Lori because the Central Florida stores don't have the huge selection of foods like they do in the Los Angeles area. It may be hard to choose who won the challenge because both dinners look and tasted great.
If you get a chance, visit his blog and look at the great dishes he has created from the 99 cent stores. You will be amazed!!
********************************************************
After going up and down the 2 little rows of food half a dozen times, I saw that I could make Shrimp with Lemon Pasta. I got a loaf of frozen garlic bread for $1.00 (amazing!). And I even had money left over for dessert! I chose a box of strawberry fruit bars. My dinner for four people totaled $8.00. It was very good. But what really surprised me the most was the garlic bread. It was a wonderful loaf that surprisingly had a lot of garlic butter on the inside.
The shrimp I found at the store was already cooked. Normally, I would prefer raw shrimp. I like to roast the shrimp in the oven by coating it with olive oil, salt and pepper.
I did not make 4 servings since it was just Mom and myself for dinner. So I took the measurements below and halved them without a problem. Since we were allowed to use whatever seasonings we had at home, I did not include them in the ingredient picture.
HER WAY: SHRIMP WITH LEMON PASTA
1 lb. spaghetti pasta
12 oz. shrimp, deveined and peeled
Zest and juice of 2 lemons
3 TBS of butter
1/4 cup of olive oil
1 TBS of garlic powder
Ingredients purchased at the 99 Cent Store.
Cook the spaghetti according to package directions. Zest and juice 2 lemons.
Drain pasta when cooked to desired texture. Put pasta back into pan and add melted butter, olive oil, lemon juice and zest.
Add shrimp to pasta. Toss pasta to evenly distribute and coat the shrimp and sauce.
Dinner is served with garlic bread.
The strawberry fruit bars were so tasty after a great meal.
******************************************************
HIS WAY: TAMALE PIE
As to how or why this dish was put into the pie category, I'll never know.
Regardless of its name, its a great dish and can be made in almost any price
range. Remove excess grease (if any) before cooking. My ingredients cost $8.00 at the 99 cent store.
10-15 beef tamales, individual, canned or frozen, any size
2 cans of chili con carne (with or without beans)
1-2 cups yellow cheese
1 onion (chopped to your liking)
1 jar salsa
Ingredients purchased at the 99 cent store.
Line up individual tamales into an ungreased baking dish or pan. Smother with
chili, then top with onions.
Bake at 350 for 30-40 minutes. Remove and add cheese.
Bake til cheese is melted. Top with salsa. Serve hot with tortilla
chips. Makes 4 servings.
If you get a chance, visit his blog and look at the great dishes he has created from the 99 cent stores. You will be amazed!!
********************************************************
After going up and down the 2 little rows of food half a dozen times, I saw that I could make Shrimp with Lemon Pasta. I got a loaf of frozen garlic bread for $1.00 (amazing!). And I even had money left over for dessert! I chose a box of strawberry fruit bars. My dinner for four people totaled $8.00. It was very good. But what really surprised me the most was the garlic bread. It was a wonderful loaf that surprisingly had a lot of garlic butter on the inside.
The shrimp I found at the store was already cooked. Normally, I would prefer raw shrimp. I like to roast the shrimp in the oven by coating it with olive oil, salt and pepper.
I did not make 4 servings since it was just Mom and myself for dinner. So I took the measurements below and halved them without a problem. Since we were allowed to use whatever seasonings we had at home, I did not include them in the ingredient picture.
HER WAY: SHRIMP WITH LEMON PASTA
1 lb. spaghetti pasta
12 oz. shrimp, deveined and peeled
Zest and juice of 2 lemons
3 TBS of butter
1/4 cup of olive oil
1 TBS of garlic powder
Ingredients purchased at the 99 Cent Store.
Cook the spaghetti according to package directions. Zest and juice 2 lemons.
Drain pasta when cooked to desired texture. Put pasta back into pan and add melted butter, olive oil, lemon juice and zest.
Add shrimp to pasta. Toss pasta to evenly distribute and coat the shrimp and sauce.
Dinner is served with garlic bread.
The strawberry fruit bars were so tasty after a great meal.
******************************************************
HIS WAY: TAMALE PIE
As to how or why this dish was put into the pie category, I'll never know.
Regardless of its name, its a great dish and can be made in almost any price
range. Remove excess grease (if any) before cooking. My ingredients cost $8.00 at the 99 cent store.
10-15 beef tamales, individual, canned or frozen, any size
2 cans of chili con carne (with or without beans)
1-2 cups yellow cheese
1 onion (chopped to your liking)
1 jar salsa
Ingredients purchased at the 99 cent store.
Line up individual tamales into an ungreased baking dish or pan. Smother with
chili, then top with onions.
Bake at 350 for 30-40 minutes. Remove and add cheese.
Bake til cheese is melted. Top with salsa. Serve hot with tortilla
chips. Makes 4 servings.
Sunday, May 1, 2011
PAMPERED CHEF GIVEAWAY
We are very pleased to announce that Pampered Chef Consultant Jessica Messersmith is donating a giveaway prize of a Pampered Chef Spice Turn About. She is also including 4 spices and 2 rubs of your choice to go with the turn about. The approximate retail value of this giveaway is $52.50.
Lori personally LOVES Pampered Chef products. Their products are of a high quality and several items have a lifetime warranty! How many cooking products can say that? Not many. What sold Lori on Pampered Chef was the baking sheets and saute pan. They were heavy, professional grade quality but without the high cost.
In the past, a person could only buy Pampered Chef at home parties. However, now it is possible to purchase your kitchen needs online at their website. Browsing through their catalogs and making purchases 24/7 is so convenient.
Check out Jesssica's Pampered Chef website for your cooking needs.
(Stock photo - not all spices are included)
TO ENTER THIS GIVEAWAY, be a follower (old or new) of His Way or Her Way's blog. Leave a comment on THIS post letting me know you are a follower so you'll be entered in the giveaway.
WAYS TO GET EXTRA ENTRIES:
For a Second Entry:
"Like" His Way or Her Way on Facebook. Leave a comment on THIS post saying so.
For a Third Entry:
"Like" Jessica Messersmith's Pampered Chef Facebook Page. Leave a comment on THIS post saying so.
For a Fourth Entry:
Tell your friends about this giveaway on your Facebook status or Blog. Leave a comment on THIS post saying so.
Good luck to all. Contest closes on May 7, 2011 at midnight.
Lori personally LOVES Pampered Chef products. Their products are of a high quality and several items have a lifetime warranty! How many cooking products can say that? Not many. What sold Lori on Pampered Chef was the baking sheets and saute pan. They were heavy, professional grade quality but without the high cost.
In the past, a person could only buy Pampered Chef at home parties. However, now it is possible to purchase your kitchen needs online at their website. Browsing through their catalogs and making purchases 24/7 is so convenient.
Check out Jesssica's Pampered Chef website for your cooking needs.
(Stock photo - not all spices are included)
TO ENTER THIS GIVEAWAY, be a follower (old or new) of His Way or Her Way's blog. Leave a comment on THIS post letting me know you are a follower so you'll be entered in the giveaway.
WAYS TO GET EXTRA ENTRIES:
For a Second Entry:
"Like" His Way or Her Way on Facebook. Leave a comment on THIS post saying so.
For a Third Entry:
"Like" Jessica Messersmith's Pampered Chef Facebook Page. Leave a comment on THIS post saying so.
For a Fourth Entry:
Tell your friends about this giveaway on your Facebook status or Blog. Leave a comment on THIS post saying so.
Good luck to all. Contest closes on May 7, 2011 at midnight.
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