Nutella Mint Hot Chocolate

1 large spoonful Nutella
1 large piece mint chocolate (my Mom brought us back some fine mint milk chocolate from Seattle. I can't remember the brand, she got it in the airport), but a few Andes mints would work
1 1/4 c. milk
mini marshmallows

1. Melt the nutella for 30 seconds on high in the microwave.
2. Break up the mint chocolate into pieces.
3. Microwave the mint chocolate pieces into the Nutella, for 30 sec. and stir.
4. Add cold milk into the chocolate mixture and stir really well.
5. Heat milk until hot but not boiling. Stir really well.
6. Add marshmallows and enjoy!

I know mint + nutella sounds strange, but it was actually creamy and excellent.

Granny B's Sweet Corn Pudding

Granny B’s Sweet Corn Pudding

1 jiffy corn muffin mix

1 c. sour cream

3 eggs

1/2 stick of butter (original recipe called for 1 whole stick)

1 can creamed corn

1 can whole kernel corn

1/4 c. cheddar cheese (opt).

Mix all ingredients, not cheese

Bake in a 2 qt. Casserole for 40 min- 1 hour, if desired add cheese 

put back for 10 min. in oven to let the cheese melt

3 Types of Stuffed Squash

A few notes on baking squash: First, it's either stuffed, or it's not. Second, make sure you cook until it is totally soft! Undercooked squash is not so good! Thoroughly scoop out seeds and throw them away, or bake them with a little spice (We like wasabi powder), salt, a little olive oil, and pepper. 

Always coat the baking sheet with olive oil, and add a little butter to the cavity of your squash. The time varies depending on the type of squash.. Otherwise, it is as simple as that!

Stuffed Acorn Squash ~ With Apples and Cinnamon

Halve and Bake flesh-side up @ 400° for 1 hr, 15 min.

Add: Baked apples, cinnamon, butter, and a "crust"~ use this recipe for apple crisp

Stir the apple crisp into the the baked squash

Serve with pumpkin muffins

This was delicious!

Stuffed Butternut Squash ~ With Roasted Red and Yellow Pepper

Halve and Bake flesh-side up @ 400°F for 1 hr, 30 min.

Add to the cookie sheet red and yellow peppers, halved and sunny-side up

The peppers will start to brown around the edges- that's fine and makes it taste good. You can wrap them in tin foil (I didn't do this, but I've heard it helps keep them more crisp as they brown).

Dice the roasted red and yellow peppers, add to squash with butter, salt, and pepper.

This made a very nice side to Tomato and Roasted Red Pepper soup!

Stuffed Spaghetti Squash~ With Sun-dried tomato pesto sauce

Halve and bake, flesh side down @375°  for 1 hr, flipping halfway through.

Add store bought sauce-

 this one looks good

I can't find the kind I bought, but it was from Whole Foods. 

Toss baked squash with this, add a little grated parmesan and you're ready to eat!

Enjoy! Bon appetit!

Ginger Echinacea Lemonade/Iced Tea

Honey and Lemon Echinacea Iced Tea

• 5 c. hot water
• 1 tbsp. fresh lemon juice
• ¼ c. honey, divided
• 4 tea bags (I used Celestial Seasoning Perfect Trio- green, black, and white tea)
• 12 drops Golden Echinacea (I used HerbPharm brand)

Put honey and water in stockpot. Bring to a rolling boil, then turn off heat. The minute the water stops boiling, add tea bags and stir. Let steep for 5-6 min.

Meanwhile, squeeze the juice of 1/2 lemon (or about 1 tbsp) when cool. Or make a simple lemonade by stirring honey, ½ c. water, and lemon juice.

Combine tea and lemonade, and refrigerate.  When cold, pour over ice and serve.

Meal Plan

Sunday night: Frozen Pepperoni pizza with salad
Monday LUNCH: vegetable soup and paninis DINNER: baked chicken, french fries, and mixed vegetables
Tuesday: LUNCH: PB&J with tortilla chips DINNER:pork stir fry
Wednesday: LUNCH Quesadillas with tortilla chips and guacamole DINNER: Bean and bacon soup with toast and pretzels
Thursday LUNCH: PB&J with soup DINNER Pasta with green beans and garlic toast
Friday LUNCH: leftovers DINNER: chicken noodle with ham and cheese sandwiches

Thursday: LUNCH: Egg salad sandwich DINNER:Veggie soup with corn and beans, and Bread or Grilled Cheese
Friday: LUNCH: PB&J with tortilla chips, DINNER: Ham and Cheese pasta with veggies
Saturday: LUNCH: Ham and Cheese sandwiches, DINNER: Chicken Stir fry
Sunday: LUNCH: Stuffed shells and asparagus, DINNER biscuits and gravy
Monday: LUNCH: Mexican Salad, DINNER Pad Thai
Tuesday: LUNCH: Quesadillas DINNER: Pasta

Tacy's Cobb Salad

Ok, if your lettuce isn't pre-washed, sort it by hand and rinse. If you have a salad spinner, that is what I recommend using for drying your lettuce. If you don't, a clean paper towel will work.

Tear apart or cut up your lettuce until it is the size you like. Dice up a little bit of cheese. I usually use goat cheese, but if you prefer, Colby or Colby Jack are nice subs. 

Meanwhile, boil an egg. I like mine just set, but not runny, so you want to boil it on Medium heat for 11 minutes, then let it cool for 5 minutes. After it is done cooling, run some cold water over it and peel it under water.

Add some crispy bacon, diced green pepper, and some cloth napkins and you are done!

Meal Plan Summer 2014

Monday~Shish Kabobs on the Grill
Tuesday~ Cheese cubes & Fruit, Motts Applesauce, PB&J
Wednesday~Earth Fare Pizza, corn on the cob and fruit
Thursday~Spaghetti and Earth Fare Tomato Basil Sauce
Friday~Brats with Uncle Evan

Monday~ Whole Roast Chicken
Tuesday~Chicken leftovers
Wednesday~Order pizza
Thursday~This Chicken Cilantro Pasta Salad
Friday~Breakfast for dinner- Eggs, bacon, yogurt, and fruit