Aug 222014

Creamy Vanilla And Strawberry Frozen Yogurt

As some of you know, a couple of weeks ago I picked up an older yogurt maker and I have to say that I am not a big fan of just plain yogurt! I ended up with it sitting in my frig trying to figure out what to do with the rest of it after I ran out of strawberries to top it off. Husband doesn’t care for yogurt at all but I think now I might be able to remedy that situation. My Country Living Magazine had all kinds of different ways to spruce up plain frozen yogurt and after making my version, I can’t wait to experiment with more ways to make this treat as husband even thought it was pretty good and very tasty. It still had a little of the sourness that good yogurt has, but now I know exactly what is in it versus the store bought stuff! Of course you will need some kind of ice cream maker for the freezing part to make it easy on yourself or you can do it the old fashion way by freezing it and after a little while in the freezer, take it out, stir and refreeze.

This is really good yogurt!

This is really good yogurt!


Creamy Vanilla And Strawberry Frozen Yogurt
  • 1-1/2 cups store bought plain Greek yogurt or homemade
  • 1 cup half and half
  • ⅓ cup sugar
  • 2 oz fresh honey
  • ¾ tsp French vanilla extract
  • ⅛ teas kosher salt
  • Heaping cup of chopped fresh strawberries
  • ⅛ cup of sugar
  1. Whisk together the yogurt with the next 5 ingredients, cover and chill until very cold, two hours or more.
  2. Place chopped berries in a saucepan with the ⅛ cup of sugar over medium-high heat and cook until fruit has softened, about 6-8 minutes; cool completely.
  3. Pour yogurt mixture into your electric ice cream maker bowl and freeze according to manufacturer's instructions, adding strawberries during the last few minutes of freezing time or fold into frozen mixture before placing in your freezer.
  4. Wait at least 2 hours before eating, if you can wait that long!


Hope you enjoy this wonderful, healthy treat! Have a great week end! Let me know if you have a favorite yogurt recipe!

Aug 202014

Steak And Egg Sandwich

A couple of days ago, I read on Yahoo somewhere, that sandwich wraps were on the outs and good old sandwiches on bread were making a comeback and the author of the article was quite happy! By the time I got back to the computer the article was nowhere to be found, at least not where I had seen it and I was disappointed because I wanted to read the whole thing. That’s what prompted me to share this tasty, quick sandwich that we put together the other night. I was thinking of a steak sandwich with sauteed onions and peppers and husband was leaning towards an egg sandwich so we decided to partner them up to satisfy both of our hunger pangs! Now I don’t want you to be too upset with me, as I do keep Steak-umms in the freezer for a quick sandwich and yes I know they’re not the healthiest thing to eat but we still enjoy them once in awhile! The only thing that surprised me that evening was that Kenny didn’t slap a slab of cheese on top of his. Oh wait, hold the press, he didn’t help that night so it was up to me and I forgot, oops. Next time though, I will put some on his and leave mine plain as usual. Plain Jane, yep that’s what I’ve been called more than once as mayo is not usually an option on my sandwiches although I like it, no ketchup on my burgers and no mustard on my hot dogs! I mean why cover up the taste of a good burger or hot dog with lots of extra stuff? I’m really not that bad as I do like some things on those two items, just not all the time!

Did ya notice? Kenny didn't cover it with catchup!

Did ya notice? Kenny didn’t cover it with ketchup!


Steak And Egg Sandwich
  • 1 Steak-umm per sandwich
  • Desired amount of peppers and onions sliced
  • 1-2 eggs, depending on how hungry and how big the bread is that you're using
  • Oops, cheese slice of your choice
  • 2 slices Italian bread, sliced about ¾-inch thick each
  • Butter
  1. Saute peppers and onions in a small amount of olive oil to desired crispness (well for husband and still crunchy for me).
  2. Cook Steak-umms per package instructions, keep warm (steaks might come out a little oily so blot with paper towels.
  3. Scramble egg or eggs to your taste (eggs can be cooked any way you like them) and when cooked, top with cheese to melt.
  4. Brush one side of of bread slices with a small amount of butter and fry on buttered side until golden brown.
  5. Top unbuttered side with egg, steak and top with onions and peppers; top with other slice of toasted bread and eat while they're hot!


Hope you enjoy our simple little sandwich………….

Aug 192014

Fall Ham And Veggie Casserole

The colors are awesome!

The colors are awesome!

As I mentioned last week, I am over ready for the cooler months of fall and when I saw this recipe in our newspaper written by Allson Ladman from the Associated Press, I knew right off the bat I had to try it. Disappointment was not an option as Kenny and I both really enjoyed the different root veggies combined with the ham and cheese. Another plus with the recipe was the fact that you can make it the night before and chill in the frig for up to one day, nice for those who work or have busy schedules. I did vary things a little bit such as using fresh potatoes versus store bought refrigerated pre-grated potatoes, yeah a little extra time in the kitchen but not enough to make me sad! I also had to cut the recipe in half as it made way too much for just the two of us and I still will have another dinner with it tonight. So if you have a lot of mouths to feed, I’m sure this recipe will serve you well as it is very tasty and filling at the same time. The recipe says it makes 12 servings and I think that can vary depending on who you’re feeding. You also get a great amount of proteins and veggies all in one dish. Of course I had to have some biscuits for my better half……………

The cheese..the ham..and all those veggies...Yummy!

The cheese..the ham..and all those veggies…Yummy!


Fall Ham And Veggie Casserole
  • 1 pkg (10 oz) frozen chopped spinach, thawed
  • 4 eggs
  • 2 cups whole milk
  • ½ cup light mayonnaise (I used regular, no lite in our house)
  • 1 tbsp Dijon mustard
  • ½ teas kosher salt
  • ½ teas ground pepper (I used white pepper)
  • ½ teas onion powder (could have used a little more for us)
  • 20 oz ham steak, diced (I used about 8 oz for half the recipe and it was fine)
  • 3 cups shredded sharp cheddar cheese, divided
  • 2 medium carrots, grated (not specified on how large to grate so I used medium and it was worked fine)
  • 2 medium turnips (again I used medium grate)
  • 20 oz pkg refrigerated shredded potatoes (I used fresh potatoes here)
  1. Coat a 9 X 13 baking dish with cooking spray.
  2. Place the spinach in a stainer and squeeze out as much water as possible and set aside.
  3. In a large bowl, beat the eggs with the milk, mayo, mustard, salt, pepper and onion powder until smooth.
  4. Add the spinach to the egg mixture along with remaining veggies, ham and 2 cups of the cheese; pour into prepared pan.
  5. Sprinkle with remaining cheese*, cover and refrigerate for later use or bake immediately in a 350 degree oven for 45 to 60 minutes or until puffed and golden and a knife inserted in the center comes out clean.
  6. * I kept the cheese topping until the casserole was almost done and then topped it off just to melt the cheese.


Come on fall, I’m ready, are you ready?………….. Enjoy!

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