I am beginning to feel like a recluse, many days I don’t leave our home, I am missing my friends! This week I am thinking of making a pitcher of todays recipe, whip up some veggie pizza and invite them over to my back yard for some distancing fellowship! I think its safer out doors and I know they have all been cautious too. I miss hugs, my kids and Grand kids as I am sure all of you do too.
Together by being diligent with safe practices this too will pass, eventually. There is hope with news of a possible vaccine so we can cling to that!
1 cup water
3/4 cup sugar
1 cup fresh mint leaves
1 cup fresh lime juice
1/2 cup tequila
2 cups lemon lime soda ( like sprite)
Heat water and sugar, bring to boil until sugar dissolves, remove from heat, add mint and steep for 2 hours, strain, stir in remaining ingredients serve over ice.
Stay safe and have a good week!
One of the best parts of summer is grilling and Vidalia onions! So I am excited to share todays side dish recipe with you. I love onions in just about anything, have never been able to understand people who say they don’t like onions, my Dad was one of those people. This recipe came from face book, I hope you enjoy it too. I am giving you the recipe the way it was printed but I didn’t use thick sliced bacon, I used what I had on hand and I par cooked the bacon a little just until some of the fat rendered out, it was still soft.
Bacon Wrapped French Vidalia Onion
4 Vidalia onions ( small-medium)
2 Tablespoons extra virgin olive oil
1 1/2 tsp. Montreal seasoning
4 slices thick sliced bacon
4 oz. Gruyere, sliced or torn if you like
2 Tablespoons flat leaf parsley, chopped
3/4 cup beef broth
1/4 cup white or red wine
1/4 tsp. chopped thyme
1/2 Tablespoon Montreal seasoning
Peel and cut about 1/2 inch of the onion tops. Trim a small amount of the bottom of the onion so they stand upright.
With a spoon scoop out a few of the inner layers of the onion leaving the majority of the outer layers. Place each onion on a square of heavy duty tin foil or you could put them in a square tin foil baking pan.
Brush onions with the olive oil, sprinkle liberally seasoning over each onion, fill center of onion with cheese. Wrap bacon slices around each onion and secure with toothpick.
Combine basting sauce ingredients and put 2 Tablespoons of sauce in the center of each onion. Wrap foil around onions or cover foil pan with foil cook on a medium grill for 30-60 minutes, I like mine fall apart done, you can put them in the oven too. Enjoy!
Stay safe and cool, Have a great week!
It’s the time of year to try new salad recipe’s! I love just about anything called a salad but especially ones that have the fresh taste of summer. Today’s recipe comes from a Taste of Home cook book, unfortunately Pa Lloyd doesn’t think he likes avocados so I add come cubed cucumber, then take out a helping for him before adding the avocados for myself and guest. I admit I didn’t used to like avocado’s either but when I read they were rather high in calories I decided they must be good and little by little I leaned to like them. One of my favorite breakfasts is buttered wheat toast topped with thinly sliced avocado lightly salted, a friend Joanne Soma told me that was a snack she likes so I tried it and have been indulging ever since!
Fresh Mozzarella and Tomato salad
6 plum tomatoes, chopped
2 cartons ( 8 oz. each) fresh mozzarella cheese pearls, drained, found in the deli cheese dept.
1 small cucumber, peeled, seeded and cubed ( optional)
1/3 cup fresh basil
1 tablespoon chopped fresh parsley
2 tsp. chopped fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 tsp. salt
1/4 tsp. pepper
2 medium avocados chopped
In a large bowl, combine the tomatoes and cucumber if using, cheese, basil, parsley and mint; set aside.
In a small bowl whisk together lemon juice, olive oil, salt and pepper, pour over tomato mixture,stir to coat. Cover and chill at least an hour. Just before serving , stir in the avocados, serve.
Have a good 4th and stay cool!
What a great rain we had, made our lawn nice and green again and gave my flowers a boost!
Today I’m sharing a easy chicken and mushroom quick meal, I love any recipe that calls for fresh mushrooms, I hope you will enjoy it too!
Mushroom Chicken Bites
2 Tablespoons oil, divided
1 # boneless chicken thighs, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. Italian seasoning
1/2 tsp. each garlic powder and onion powder
1/2 tsp. paprika
8 oz. sliced mushrooms
3 Tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped, optional
4 cloves garlic, minced
2 Tablespoons fresh chopped parsley
Heat 1 Tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken, season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes, transfer cooked chicken to a plate; set aside and keep warm. Heat remaining oil in the same pan with 1 tablespoon of butter, add mushrooms and cook, while stirring, until just beginning to brown and soften, 3-4 minutes. Add the remaining butter to the pan, let melt and saute’ onion and pepper until just soft and fragrant, about 3 minutes, add garlic and saute’ until fragrant, about 30 seconds. Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 minutes more. Taste test and season with salt and pepper if desired, sprinkle with fresh parsley, and serve warm.
Stay safe and have a great week!
For the past 3 months my main outing has been going to the grocery store every two weeks. I go on Sunday morning at 7:00 a.m., very few customers on that day and time of day. When I first started on my routine I noticed that 99% of the customers I saw were wearing masks but this past weekend maybe half were. I am worried that we are starting to feel safe because in our county we haven’t experience new cases of the virus for a few days but we are still in the midst of a pandemic. Our state had over 300 new cases and some deaths yesterday so it is far from over. Many states are experiencing a surge of cases and since its summer people are traveling. I know its hard, we miss seeing our families, going out to eat, meeting friends for lunch, its hard to distance and wear the uncomfortable masks but the alternative of fighting to breathe because of this often fatal disease is so much worse. So please everyone lets try to protect each other and practice distancing, washing our hands frequently and wearing those masks!
I love just about anything that has cream cheese as an ingredient, this appetizer recipe I have recently found is no exception, I hope you enjoy it too!
Bacon cream cheese biscuits
1 can refrigerated biscuits
8 oz. cream cheese, softened
8 oz. bacon, cooked and crumbled
1/4 cup green onion, chopped
1/4 cup grated parmesan cheese
1/4 cup grated cheddar cheese
1 tsp. garlic powder
In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic powder and parmesan cheese, mix well
Open can of biscuit dough and separate out each biscuit, roll each biscuit out flat.
Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. take the edges of the dough and fold over until the cheese is covered, pinch edges to seal.
Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkle grated cheddar cheese on each biscuit. Bake at 350 degrees for 11-13 minutes or until golden brown.
Have a safe week!
Another easy and few ingredient recipe! The other day I wanted to share a treat with my little Great Grand daughter, but her Mother is gluten free so its always a challenge! I was looking through my Methodist church cook book and I found a three ingredient cookie recipe submitted by Kathy Kloeckner not using flour, I had noticed that recipe before but just didn’t think it could possibly work but it did. It makes about 24 cookies so not so many which I also liked I am thinking I may try adding milk chocolate chips next time, then they would taste like Reeces peanut butter cups. If you like peanut butter you will like these!!
Peanut butter cookies
1 cup granulated sugar
1 cup peanut butter
1 tsp. vanilla
Blend sugar and peanut butter, add egg and vanilla. Roll into balls and roll in sugar. Bake 9 minutes at 350 degrees.
Trust me these will be a hit! Have a great day and keep safe!!
A fast breakfast!
We had some left over ham after Easter so that following week I decided to make omelets for lunch. I remembered this easy recipe I used to fix when my six oldest Grandchildren came to visit for a week during the summer. The children liked it because they could help make them adding the ingredients they liked. The recipe came from our Methodist cook book, submitted by Renee Poppe. A fast and easy recipe with little clean up! We enjoyed it just much now as we did those summers years ago!
Omelet in a bag
2 slices ham, cubed
1/2 cup shredded cheese
1 Tablespoon onion, chopped
1 Tablespoon chopped green pepper
Salt and pepper to taste
Crack eggs ( only 2 per bag) into a good quality resealable small freezer baggie. Press air and seal. Shake or squeeze to beat the eggs. Open the bag and add other ingredients of your choice. Remove air and reseal baggie: squeeze to mix ingredients. Bring a large pot of water to a boil, drop the bag into the boiling water and cook for exactly 13 minutes. Open the bag and roll out on the plate. Use a tongs to remove the bag from the water, Pa Lloyd wanted 3 eggs so I cooked his an extra minute. You may cook up to 8 bags at a time.
I have eaten this dessert/salad many times but I have never made it myself. Since Pa Lloyd is now supposed to be on a low carb/sugar diet and he loves sweets I tried to come up with a dessert that I could make that he could eat. After a little thought and browsing through my many cookbooks, I came up with this strawberry pretzel dessert. I used sugar free Jello, a sugar substitute and gluten free pretzels so it was gluten free too. It was a hit, I will be making it again before too long!
2 1/2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup melted butter
Mix together, press in a buttered 9x13 inch
baking dish, bake at 400 degrees for 8 minutes, cool
8 oz. cream cheese, room temperature
1 cup sugar
1 small can drained, crushed pineapple,
save the juice
1 small container cool whip
1 large ( 6 oz. ) strawberry jello
2 cups boiling water
Drained pineapple juice with water added to make one cup
2 10 oz. pkg. frozen strawberries ( I used no sugar added, sliced strawberries)
Blend ingredients for second layer until smooth, spread on cooled crust. Dissolve Jello in boiling water, stir in frozen strawberries until thawed, then add cool water/pineapple juice. Gently pour over cream cheese layer. Chill until the Jello is set.
Stay safe and have a great week!
When we were looking into my genealogy we discovered that I had two great aunts ( my Grandfather Taylor’s sisters) and one uncle who passed away in 1917 and 1918 as young adults. My uncle was in France serving in the first world war. I think it was referred to as the Spanish flu then. According to the records it turned into a respiratory /pneumonia complication, and back then they didn’t have antibiotics and we didn’t have the access to media where we could be given instructions on how to best protect us and our loved ones.
I am guessing many homes didn’t even have running water and certainly not hand sanitizer! I hope everyone heeds the warnings and does their best to follow the instructions of our health professionals! Most people my age have underlying conditions and we always worry about my sweet little great grand daughter, Nora. Soon it will be spring and at least we can go out to our yards to get out of our homes. We are going to be very careful and stay close to home for awhile!
We eat a lot of carrots at our house. I am sharing a different way to prepare them with you!
Honey Garlic Butter Roasted Carrots
2 # carrots, washed and peeled
1/3 cup butter
1/3 cup honey
4 garlic cloves, minced
1/2 tsp. salt
dash of black pepper
2 Tablespoons of fresh chopped parsley or dill
Preheat oven to 425 degrees, lightly grease a large baking sheet with cooking oil spray.
Trim ends of carrots and cut in thirds.
Melt butter in a skillet, pour in honey over medium heat, cook while stirring until completely melted through the butter. Add garlic and cook for 30 seconds until fragrant while stirring. Add carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce, season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly, toss to coat. Roast for 20 minutes, or until carrots are fork tender. Broil on high for 2-3 minutes to crisp the edges. Garnish with parsley or dill. Stay safe and have a great week!
I'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.