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June 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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New Great Granddaughter!8/30/2018  We have a new Great Granddaughter, born August 28th, Nora Grace Phillis weighed 5 # 10 oz. Our Lydia is now a big sister! I’m so anxious to get my hands on her. I love the smell of new babies.
Time for another salad recipe. This salad was served at the graduation celebration we went to earlier for our Grand nephew Tristan Rabbe. I have made a salad very similar to this one but I like this recipe better. Shot Gun Salad 16 oz. bag of shredded cabbage 2 pkg. chicken flavored Raman noodles 3 green onions, sliced 1 cup chow mien noodles 1 cup honey roasted peanuts Dressing: 1/2 cup canola oil 3-4 Tablespoons wine vinegar 1 Tablespoon sugar 2 seasoning packets from the Raman noodles Whisk together the dressing ingredients. Break up Raman noodles and mix with the cabbage and green onions. Add chow mien noodles, peanuts and dressing just before serving. Enjoy the cooler weather and have a great week!
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Dessert Anyone??8/29/2018 Try as I might to limit carbs once in awhile I just have to make a dessert. I usually wait until we are going to have company so we have help eating it. Pa Lloyd has a real sweet tooth, lately he has been trying to cut down on sweets too, so that does make it easier for me. Today’s recipe comes from Facebook I hope that you enjoy it!
Blueberry Butter Cake: 1 pkg. yellow cake mix 3 large eggs divided 2 sticks butter, melted and divided 1 ( 8 oz.) pkg. cream cheese, room temperature 1 1/2 tsp. vanilla extract 2 cups powdered sugar ( I used 1 1/2 cups) 2 cups fresh blueberries Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish. Beat 1 stick melted butter with 1 egg in a large bowl, then beat in yellow cake mix until incorporated. Transfer mixture to baking dish, being sure to spread/pat it in a even layer and set aside. In a separate large bowl or mixer beat softened cream cheese until fluffy, then beat in remaining 2 eggs. Once that is well mixed, mix in remaining butter and vanilla. Gradually beat powdered sugar into mixture, mix until smooth, then drop spoonfuls over cake batter, spread carefully and gently into a smooth, even layer. Drop blueberries over cake, gently press them into the cream cheese mixture. Bake for 40-50 minutes or until center is just set, but slightly jiggly in the center. Cool. Have a great week!
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Tomato season is here!8/21/2018 We only have 2 tomato plants but we have a gorgeous, plentiful tomato crop. All winter long I long for fresh tomatoes, now finally they are ready. We have enough to share with friends. My favorite use for fresh tomatoes is the good old BLT. I could eat one every day during the season. Since we have such a good amount I am looking to use them other ways. Today I am sharing one of those tomato recipes, a tasty side dish!
British Broiled Tomatoes 1 large ripe tomato Salt and pepper 1 clove garlic, crushed or minced 1/2 cup grated cheese 2 Tablespoons butter 1/4 cup fresh parsley Wash tomato. Cut in half, drain on paper towels cut side down for 20 minutes. Place tomato halves cut side up in baking dish. Season with salt and pepper and garlic. Sprinkle with cheese, dot with butter and top with parsley. Place under broiler until cheese is bubbly about 3 minutes, watch closely. Serves two. Have a great week!
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A Getaway!8/14/2018 Five friends and I spent a lovely four day getaway at a beautiful lake home on Sand lake in Wisconsin last week, thanks to the hospitality of Allison McMartin, daughter of Bev Chicos. Now we have two generous children of friends who share their lake home with their Mother’s friends. Lucky us! Both have lovely decks we can have our morning coffee on while we plan our days activities. We always bring too much food, some day maybe we will get our food coordinated, we only ate out once because of all the food we brought. This time we had no health issues. We ate, drank and were merry!!
We are still enjoying fresh peaches so am sharing another favorite peach recipe with you! Peach Cobbler 4 cups sliced peaches, peeled 1 Tablespoon lemon juice 1/2 cup sugar Mix together and set aside 1/2 cup butter, melted 1 cup flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1 cup milk cinnamon Melt butter in a 9x13 baking pan whisk together flour, sugar, baking powder and salt, then whisk in milk until smooth, pour over melted butter, spread peaches with the liquid that has formed over the batter, sprinkle with cinnamon. Bake at 350 degrees for 30-40 minutes, cool 10 minutes, serve warm or old with ice cream or whipped topping. Have a great week, enjoy the fair!
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A Healthy Recipe!8/8/2018 Tomorrow five friends and I are headed to Wisconsin for a few days of respite. Its an annual outing. As of now, none of us have pressing health issues, well I am always gimpy, thankfully they slow down and put up with me. Last Saturday, we toured our State Capital and attended Mamma Mia at the Ordway and of course lunch out. It was a wonderful day, I had never been to the capital before. I remember a couple of years ago I had felt grumpy about our tax dollars being sent on renovating the capital. I am so glad it was renovated it's a beautiful building and part of our history.
Today I am sharing a healthy recipe with you. We have to eat out veggies!! Parmesan Roasted Cauliflower: 7 cups cauliflower florets, cut to bite sized pieces 3-4 Tbsp. olive oil 1 cup Italian bread crumbs 1/2 tsp. garlic powder 1/2 tsp. salt 1/3 cup Parmesan cheese Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray liberally with nonstick cooking spray. Combine the cauliflower and olive oil in a large zip lock bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Have a great week! |
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