Yummy, quick fix for the cool evenings we have been having in the Midwest.

Skillet Lasagna

adapted from Family Fun

Ingredients

• 1 1/4 cups ricotta cheese or cottage cheese (I used low-fat cottage cheese)
• 1/4 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 cup grated Parmesan
• 1 1/2 cups shredded mozzarella

• 1 pound lean ground beef
• 1 medium zucchini, diced (about 1 cup)
• 1 (26-ounce) jar pasta sauce
• 6 oven-ready (no boil) lasagna noodles

Instructions

1. In a medium bowl, mix together the ricotta or cottage cheese, water, salt, basil, oregano, pepper Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.
2. Brown the beef in a large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low.
3. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half  and fill in the edges. Spread the cheese mixture over the noodles.  Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.
4. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed. Makes about 6 servings.

A little garlic bread and salad on the side and you have all you need for a delicious meal on a budget too.

I never seem to never get tired of chocolate!

So thought I would share this fast, easy chocolate recipe with you.

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

(It is best if you mix all ingredients in a bowl before putting in a cup)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day

At my local Price Chopper Grocery I buy a small loaf of multi-grain bread that you bake for only 15 minutes and tastes so, so good.  Full of seeds and grains and nice brown crust, my favorite part of bread.  I knew if I baked the bread I would be crazy enough to eat the whole thing so decided I better have a pretty healthy salad to go with it.  I get so tired of lettuce salad and after opening the frig and all the cabinets made this up to go with my bread…give it a try it was really quite good.

A fresh bunch of spinach

Small can of crushed pineapple (I would have preferred chunks but didn’t have any)

Handful of slivered almonds

One thin slice of red onion (I just love this onion)

1/2 teaspoon of ground ginger

Small piece of ham steak, chopped (cooked up to 3/4 cup meat)

I opened the pineapple and drained all of the juice into a non-stick skillet and with heat on med-lo I put the clean spinach leaves in and covered with a lid for about 10 minutes.  Check on it because I didn’t time it so I am guessing.

While that is steaming I chopped up the ham and threw it into another non-stick skillet on med-hi and let it sizzle until lightly browned and smelled wonderful.

When I checked on the spinach about half way through the wilting process I added the ginger and stirred up the spinach to distribute.

Pulled down a plate and placed the spinach, ham, a large tablespoon or more of the crushed pineapple, almonds, onion and in no time at all I had a healthy salad.

Notice I had lots of real butter on my hot bread too…and yes I ate that whole loaf and I wonder why I am gaining weight?

A favorite soup of my family is potato soup.   In my single days, potato soup would be on the menu if I cooked for a man because I knew they would love it.  Serve it with a salmon steak, grilled asparagus, and a hard roll and you will win hearts, my husband loved it.

Today I made potato soup and wanted to share with you how it was made.

The ingredients

2 medium sized baking potatoes

1 cup of diced ham (purchased diced so I would not have to chop ham and as a substitute for bacon, cholesterol  and weight issues)

1 cup low fat sharp shredded cheese, (low fat substitute for Velveeta, same issues as bacon)

2 stalks of celery

6 green onions

1 teaspoon (or more, I didn’t measure) fresh ground black pepper

I wash the potatoes and leave the skin on because that provides better nutritional value, then I chop into bite size chunks, (every kitchen requires a good chopping knife).

Chop the celery and onion and set aside enough  of the onion tops, and cheese to garnish 6 servings.  Place the chopped potatoes, celery and onion  in a pan of boiling water, adding a heaping teaspoon of sea salt.

Cook until potatoes are still slightly firm and never mushy!

While the vegetables are boiling take a small saute skillet on medium high heat sligthly brown the ham.  This process will bring out the flavor and juice in the ham better than just putting it into the boiling water.

Doesn’t that look juicy and yummy?  Set the ham aside to enhance flavors.

Drain the potatoes and add 3 cups milk (2% milk and no butter, those same issues with cholesterol and weight just kept coming up.)

Add the ham (setting aside some ham for garnish if you want) and cheese and stir until melted and smooth, won’t take long if you use shredded cheese.

By the time I got to this stage my mouth was watering….

Next we have to add the absolute must for me but you can go lighter than my preference, fresh ground black pepper.  I use a lot!

Once the cheese has melted serve in soup bowls and garnish with the onion, ham and cheese to suit each individual’s taste.  If you prefer to have the soup thicker take a tablespoon of flour and mix into a small amount of milk,maybe 1 tablespoon, less than a 1/4 cup.  I never measure but you want a runny paste.  Stir into the soup and allow to simmer for 10 minutes, stirring to be sure you don’t scorch it and until it thickens slightly.

Trust me it was delicious….I decided 6 cups even with all the good health choices I made for ingredients was probably still more than I needed to be eating so I took a couple of bowla next door for my neighbors and “yes, they loved it.”

Now if any of my kids read about me giving potato soup away and not calling to invite them first, well…..I may have to make more!

I love aprons, they remind of my childhood.  They automatically conjure up memories of a kitchen filled with the aroma of bread baking or canning season and me and my Mother filling the jars.  I have sold almost every apron I have made for Christmas shopper’s and it thrills me to know so many little girls and bigger girls will be wearing them in their kitchens. I received an email about Grandma’s Apron recently and decided I wanted to share it so hope you enjoy it half as much as I did.

Grandma’s Apron

Author Unknown

The principal use of Grandma’s apron was to protect the dress underneath, because she only had a few dresses and it was easier to wash aprons than dresses and aprons used less material.
Frequently it served as a potholder for Grandma as she removed hot pans from the oven.
It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears..
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.  Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables and after the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folks knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.
Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.
They would go crazy now trying to figure out how many germs were on that apron.

What causes us to be so nostalgic about those memories?  It was a slower pace, closer relationships with neighbors, no TV or computers to compete for our attention.  I can picture my Mother, oven door open sliding out a fresh loaf of break, and oh the fragrance, today it is still my favorite kitchen smell.  I am glad I have memories of Mother and Grandma’s aprons and I hope you do too.

A tradition in my home in cold weather is potato soup.  My children love, love it.  Easy to make and easy on the pocketbook.

My recipe: 

4 medium white potatoes, peeled and cubed bite size

1 bunch of green onions, chopped

6 slices lean bacon, cooked crisp

2 stalks celery, chopped

1/2 cup shredded sharp cheddar cheese

1/2 cup Velveeta cheese, chopped

4 cups milk, 2% is my choice use whatever you prefer

2 pats butter, I never use oleo or margarine, just the real thing

salt and pepper

1 cup chopped fresh parsley

Directions:

Brown bacon to crisp, not dry however, and set aside.  In same skillet save a tablespoon of bacon drippings and saute the onion and celery until almost tender.

Peel potatoes (wash and leave skins on if you prefer), chop into bite size chunks and place in pan of boiling water that has been salted. Cook until potatoes are just tender but not falling apart, only takes 10-15 minutes.  Drain completely,  return to fire and add rest of ingredients, bringing back to hot but not boiling, stirring until the Velveeta melts.  Reduce fire to low temp for 10 minutes to bring out best flavor.

Serve hot with chopped parsley and shredded cheddar on top.  Sour cream can also be used on top but soup is very rich without it.

I love to serve it with Salmon Patties and broiled asparagus that has been smothered in olive oil and garlic salt.

Yummy, I am ready to cook up some Cheesy Potato Soup!

Recently I was a guest in Deb’s home for dinner. The grandchildren of her family were all there making for a great time no matter what food was served.

When I asked what I could to to help prepare dinner she got out a jar of homemade applesauce a couple cans of Parker house dinner rolls and asked if I could take the applesauce and rolls and make applesauce turnovers. Now I have made apple turnovers but applesauce, come on that stuff runs!

Grandson Kevin sat watching me and was quite entertained as I struggled to keep that applesauce inside those wraps no matter what shape I cut them.  When we finally ate dinner Kevin wanted one of the first ones I made as he knew it had way more applesauce than some of the others.   As I said it was a lesson in learn as your go cooking.

What a mess, I licked my fingers a lot…I tried every shape but no matter what I tried the applesauce spilled out,  let’s face it applesauce is runny

Everybody had a good laugh about how they looked so, so, undescribable.  However, none were left as they tasted downright delicious!

HAPPY HALLOWEEN DEAR FRIENDS!!!

I love soups. One dish, throw everything in, cook in the crockpot and viola, you have a magnificent dinner. I’m in too good eating, but simple eating

So I thought I’d share my easy creamy chicken vegetable soup recipe along with the cheese biscuits that I make to go with it. Bon apetite my friends!

These recipe cards are printable. Just click on the card above and hit print from your browser’s menu. Enjoy!

As a senior citizen I cook minimally compared to the nurturing years of having children at home for multiple meals each day. My focus used to be space to work on the counter tops, practical was the essence of the decor.  Now my focus is on a welcoming place for a visitor(s) both young and old to relax, find a cheerful conversation, cup of coffee or if they are lucky a snack or light meal.

I love the cooking part but I really dislike the clean up part of food preparation these days   So in light of all that information you will understand my apartment kitchen is not about utilizing space for cooking but rather about making a small space (8′ 6″ x 11′) be inviting and fun. The goal is when my guests leave they are looking forward to a return visit.

The first picture was the empty room before I began the transformation. Take a look and let’s see how you think I did.

Now it looks like this.

On a budget of $200 take a look up close at some of the items, mostly old, a few new, that make this room really pop with color and charm. On the left a new dish rack and yellow pottery from Home Goods – $28.00.

Then I added more color by displaying some square dinner plates in reds and greens using colorfully patterned salad/dessert plates that will be wonderful for serving a slice of cheesecake or a sandwich. (Notice what I place first in my food list.) Kohl’s $40.00 on dishes, rack $6.00 Home Goods.

Table and stools from NFM (Nebraska Furniture Mart) $112.00. Rug in the background from Wal-Mart $10.00.

Picture of geraniums in pots on a rock wall that Deb took on a trip to Italy that I framed hangs above the sink and definitely makes up for not having a window there.

Flower hanging in cone on wall, sunflowers in the black rooster pot and black and white checkered fabric put me at $216, slightly over budget

Some things I already had and wanted to keep in my theme.

So to all our friends who take their valuable time to read our blog; if your ever in my neighborhood, let me know and I will put the coffee pot on and run to the store for a slice of cheesecake so please plan on stopping by.

Welcome dear friends!!! I’m so glad you stopped by to see what I’ve been up to in the kitchen! This week I took time to set the table all pretty and prepared a nice, sit down meal for our family. The irony is it was SO easy and fast, I don’t know why I don’t do it more often. So let’s start with the table setting, shall we? Very informal tonight.

I used my “everyday dishes”, placing them on straw woven placemats. I really wish I had some red placemats to put under those plates though. These dishes have served many a family dinner, as evidenced by a few nicks on the bottom of the plates. It was the first set of dishes I bought 12 place settings of as our family had grown large enough to need that many.

The centerpiece is also quite simple, a dark brown basket filled with sunflowers. Glassware is el cheapo $1 glasses from Old Word Pottery…family friendly while still looking pretty, don’t you think?

What is that I smell coming from the kitchen? Mmmmm, apple smoked pork loin. The pork loin was on sale at the grocery and the apple smoke rub is something I picked up at the Farmer’s Market. So easy to make and so delicious to eat. Placed the loin in a baking pan, sprinkled and pressed in the “rub” all over it, baked at 350 for one hour. That’s it! And we ate every last piece of it.

Hmmm, what can I fix to go with the loin. Hash browns O’Brien sounds good and would use up some vegetables that need to be cooked before spoiling. 5 medium red potatoes, 1 stalk celery, 1 red bell pepper, 1 onion, 1 bunch of green onions and 1 clove garlic … stir fried in a skillet with olive oil and it’s ready to serve. Doesn’t it look and smell so yummy?

But wait, I have blueberries in the refrigerator that desperately need to be used. I need something quick and easy. Bisquick to the rescue. Semi-homemade blueberry muffins, and enough for breakfast the next morning too!

What a wonderful meal we had. The boys noticed right away how pretty the table was set and Christina ooohd and aughhhd over the delicious pork loin. If only all of you could have joined us for dinner too! But of course that would have meant no leftover muffins for me I’m so glad you stopped by to share in our family dinner! Please stop by again soon.

Oh, I almost forgot. Here is the recipe I used for the muffins. I love Bisquick! Just click on the recipe card for a full sized recipe card.Be sure to check out other fabulous tablescapes posted at Between Naps on the Porch, hosted by the lovely Susan.