3 De-Lish Green Vegetable Side Dishes {Blast From The Past}

Spring is in the air!  It won't be long and we'll be enjoying fresh asparagus.  This is my most favorite way to enjoy it. There's also a tutorial for freezing asparagus at this post too. 

Favorite Asparagus Casserole

Oh how I love thee, Cheese Scalloped Cabbage.  Just a few simple steps and you can be enjoying this easy cheesey cabbage dish today.  Layer cooked cabbage with Velveeta and cracker crumbs - bake it and scarf down!

Cheese Scalloped Cabbage

This is a favorite in the family.  One weekend I made it three times for a visiting niece.  Easy recipe using canned soup.  A great combo using rice and broccoli...along with yummy cheese. 

Cheesey Broccoli Rice Casserole

Cheesey Mini Meatloaves (Make Ahead)

I love meatloaf!  

I'm not a big meat eater, and if we are eating out and there's meatloaf on the buffet, you can be sure I will be enjoying the meatloaf.  

When my hubby returned home from his third tour of Vietnam, meatloaf was the first dish he requested from his mama. 

It's great to have similar tastes, and this is my favorite recipe for making it.  This recipe comes from my good blogging buddy, Jane Doiron's, MAKE AHEAD MEALS FOR BUSY MOMS cookbook. Jane was the first blogger I really connected with years ago and she still holds a special place in my heart.  She was very helpful with getting my Facebook page set up  & helping me add blog gadgets too. 

The directions below include making ahead & freezing the meatloaf for a quick meal later.  I've also made this recipe a couple of times while visiting my daughter and made it into meatballs for her freezer. 

We love cheese in our meatloaf, so I've added small chunks of Velveeta before baking. (though I've not added the cheese if I'm going to freeze it first)

My mom always made the ketchup/brown sugar glaze on meatloaf when I was growing up, so of course, I am partial to having that topping too.  Hubby isn't, so in making these in mini loaf pans, I can have my sauce and he doesn't have to. 

WORKS FOR US! 

CHEESEY MINI MEATLOAVES

2 lbs. lean ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. dried minced onion

1 clove of garlic, minced

1/2 cup Italian-style or garlic & herb bread crumbs

1/3 c. Parmesan cheese, grated

1/2 c. ketchup

1 large egg

2 - 3 ozs. Velveeta, cut into small chunks, optional

Optional Sauce:

1/4 c. ketchup

2 Tb. light brown sugar

1 tsp. dry mustard

~A Day Ahead~

In a large mixing bowl, combine the beef, salt, pepper, onion, garlic, bread crumbs, cheese, ketchup, egg and Velveeta.  Press the mixture evenly into four 3" X 5" X 2" mini loaf foil pans.  Cover and refrigerate.

~Cooking Directions~

Remove the meatloaves from the refrigerator 30 minutes before cooking.  Preheat oven to 350. Bake uncovered, for 45 minutes.  Combine the sauce ingredients and brush on top of the loaves if desired.  Bake for 10 more minutes.

(If using muffin size, they will cook faster than that).

~Freezer Directions~

Wrap the uncooked meatloaves (without the sauce on top) in plastic wrap and place in labeled freezer bags.  Freeze up to 3 months.

Thaw the meatloaves in the refrigerator 24 hours before heating.  Bake as directed.

Linked to Weekend Potluck

Speedy Cinnamon Roll "Waffles"

I am always tickled to see, and try, the easy and family-friendly recipes that my blogging bud, Brandie, shares at The Country Cook. You can be assured they'll be fun and delicious.  Brandie uses the mini cinnamon rolls in this recipe, I used regular size.

Please get on over to Brandie's blog and check out her amazing recipes!

And don't forget to tell her I said HI. 

I love FOODIE FUN, and this is one of those doggone easy and enjoyable recipes that I LOVE!  As Brandie says...'this really isn't a recipe', and easy enough for older kids to make for themselves. 

You don't even have to heat up the oven! Try 'cooking' in your waffle iron!

You might even have time on a busy morning to make these for the kiddos before they/you head out the door.  Certainly a fun weekend breakfast for all. 

I bought my waffle iron for $2 at a garage sale years ago and have certainly gotten more than my share back in using it. 

SPEEDY CINNAMON ROLL WAFFLES 

1 - 8 count tube refrigerated (mini) cinnamon rolls 
waffle iron 
nonstick cooking spray 

Preheat waffle iron on low temperature. You want your waffle cooked all the way through, so keep the temp down. Spray top and bottom grates with nonstick cooking spray before they get too hot.  

Place 2 or 3 cinnamon rolls (depending on size of waffle iron) on grates. 
Be sure to leave room for them to spread out.

Close lid and press gently on lid for a couple of minutes, not pressing so hard they ooze out the side.  Check in about 2 minutes, and if not browned enough, cook a tad longer. 

Because waffle irons all cook differently, test until you get yours just right. 

While still warm, spread the yummy frosting, included with rolls, over top and enjoy. 

I LOVE WARM ROLLS! 

Maybe you'll be inspired to try cooking more things in the waffle iron...
say...biscuits?  It's a speedy way to cook, for sure. 

Linked to Whatcha Whipped up Wednesday
Gooseberry Patch - 5 Ingredients or less 

Peanut Butter Delight & Weekend Potluck #62

WELCOME TO WEEKEND POTLUCK!

 AND...

Crunchy crust...cream cheese & peanut butter layer, topped with chocolate pudding, whipped topping and peanuts!  What's not to love??? 

Peanut Butter Delight

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

One-Step Ham Casserole by With a Blast

Recipes that caught our attention ~

Chicken Ranch Burgers by Julie's Eats & Treats

Nutella Oreo Peanut Butter Pie by Growing in Grace

And, a personal favorite ~

Ham & Cheese Lasagna by The Kitchen is My Playground 

If you were featured this week, don't forget to snag the button below...and congrats to you!
<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/IwasFeaturedButton150_zps579e62c1.jpg" width="125"/></a>
Your hostesses ~

• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.

LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Garlic Butter Baked Tilapia Fillets

I am always! looking for a good way to dress up fish, so I was excited when I came across this one.

Sheena from Hot Eats & Cool Reads told me this is one of the 'hottest' posts at her blog.  This recipe is great using any other white fish. Sheena used Pollock. We eat what's on sale, mostly tilapia & pollock.  We enjoyed this a lot and will certainly use this recipe again and again. 

I used fresh lime juice, but refrigerated would work just as well. 

GARLIC BUTTER BAKED TILAPIA FILLETS
*slightly adapted from Hot Eats & Cool Reads*

1 # tilapia fillets

3 cloves garlic, minced

1/4 c. butter, melted

(or Smart Balance)

1 tsp. dried parsley, optional

1 tsp. fresh lime juice

salt and pepper to taste 

(I have a saltless garlic pepper that I used) 

Preheat oven to 400.  

You may grease a glass baking dish, but I preferred lining a pan with nonstick foil for easy cleanup. 

Place fillets in baking dish in single layer.  Combine garlic, butter, parsley, lime juice and spices. Pour over fish. Bake about 30 minutes or until fish flakes easily with a fork.  (My hubby prefers a drier fish, so I baked ours for nearly 40 minutes). 

Linked to Weekend Potluck
Scrumptious Sunday

3 Souper Soup Recipes {Blast from the Past}

As I had lunch with friends recently and I enjoyed my cup of soup, I shared this story...

(feel free to scroll down if you don't want to read the chit chat=) 

Because I was raised on soup, and the first few years we were married, I never made it at home. 

But when I was 38 years old, I had surgery to remove a brain tumor (benign - thank the good Lord).

I had 2 surgeries...a total of 23 hours...and was hospitalized (in another state away from my children) for a month. 

After the second surgery, they didn't feed me soon enough after surgery and my body was traumatized.  It took me forever to eat anything.  My dear hubby fed me a slice of buttered bread and 3 carrot rings a few days after that second surgery, and it took me half an hour to eat it. 

So....the 'moral' of my story is to say..while laying there in that bed, barely able to eat anything, I was SO intrigued by soup commercials on tv...that I couldn't WAIT to get home and have some homemade soup.  It was an easy thing for me to eat and we've been enjoying it ~ often~ ever since. 

A good friend has served this soup to company and told me they decided it was better than what a well-known chain restaurant serves. It's perfect to enjoy with a grilled cheese sandwich. 

HOMESTYLE CREAMY TOMATO SOUP

This yummy...and oh so easy...recipe is one of my most repeated.  Love it!!

EASY 6-CAN VERY LOWFAT TORTILLA SOUP

Southwest Chicken Chop Salad

Now all of you know I'm about quick and easy

(not to mention..delicious!)

So when I share a 'longer' recipe, you gotta know it's cause I think it is WAY worth it.

This is one of those recipes.  The list of ingredients is longer than usual, but it is SO tasty and yummy.   And you should know the directions are really short.

*-*

You can make it to 'fit' your family's tastes, by adding or taking away anything on the list.  There is a lot of chopping involved here, but you can do much of it ahead of time.  It's a great way to use up that leftover chicken in your fridge too. 

Personally, I ADORE the combination of black beans and avocado.  OH YUM!! 

The dressing is ranch and taco seasoning mixed together with mayo.  More YUM! 

I found the recipe at Lauren's Latest where she shares an amazing tutorial for this lovely salad.  Her photo is better than mine for sure, so be sure to pop over and check it out.  And please tell her hello from me too.  

(Sadly, I guess I pretty much covered up my salad with the chips, while Lauren added hers to the salad after mixing in the dressing...much better idea).  

There are so many beautiful colors (& healthy goodness too!) in this salad, I will be sure to do it differently next time...because there WILL be a next time. 

I used more black beans, but you could also change up the kinds of beans you would enjoy, or add some cheese.  

SOUTHWEST CHICKEN CHOP SALAD 

2 c. diced rotisserie chicken

1 green pepper, diced, optional
(I don't care for green peppers, so I didn't add them) 

1 - 15 ozs. can black beans, rinsed & drained

1 c. sweet yellow corn, canned or frozen

2 roma tomatoes, diced

4 scallions, washed and sliced (use the whole thing)

1 large romaine heart, washed and chopped

1/2 bunch cilantro, washed and chopped, optional

2 ripe avocados, (not overly ripe) diced

2 c. crushed tortilla chips

Dressing: 

1/2 c. mayonnaise

1/2 c. sour cream

1/2 Tb. ranch seasoning

1/2 Tb. taco seasoning

1/2 Tb. (fresh is best) lime juice, optional

salt & pepper, to taste

In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

Linked to Weekend Potluck

No-Bake Special K Bars (with Choco-Scotch Topping)

These scrumptious & quick-to-make bars are TOPS to all who are privileged to taste them.  It has always cracked me up that they're called Special K bars, when the recipe calls for cornflakes.  Probably someone made them when they didn't have Special K cereal on hand and they got a new name?  

Whatever you call them, your family is going to LOVE them! 

I've had this recipe in my files for years, given to me by a high school classmate.

(Thanks Dottie!)  I know there are alot of versions around the net, but this is the one I've made for years. 

Of course, they're terrific without the topping, but it adds a specialness that can't be beat. 

These are pretty rich - teenagers LOVE them! You will too - just be careful you're not home alone or everyone will wonder what that good smell in the house is, but they don't see anything that you've made. 

(wink, wink) 

SPECIAL K BARS 

1 c. white sugar

1 c. light corn syrup

1 c. creamy peanut butter

1 tsp. vanilla extract

6 c. Cornflakes (or Special K or Rice Krispies) cereal

TOPPING: 

1 c. butterscotch chips

1 c. milk chocolate chips

Lightly grease a 9x13" pan.

Bring the sugar and syrup to a boil in a medium pan over medium high heat. Remove from the heat and stir in the peanut butter & vanilla until smooth, and then add the cereal, stirring until evenly coated. 

Press the mixture evenly into the prepared baking dish and let cool before adding topping. 

Make topping by melting together the butterscotch and milk chocolate chips, stirring well until smooth, and spread evenly over the bars.
(If your family doesn't care for butterscotch, try using peanut butter chips instead...or more chocolate). 

 Let stand at room temperature until set, cut into small bars and serve.

Yield: 20 - 24 servings 

Linked to Weekend Potluck  Mix it up Monday

Leader Enterprise - April 3, 2013 - FL fun and t-shirt scarves

Trust you enjoyed a blessed Easter season. Spring really will come one of these days. How crazy to think Phil is being indicted for his wrongful prediction!

We left Ohio in mid-February to drive to Palm Harbor, Florida,to enjoy time with dear TN friends who spend their winters in an RV park there. We were elated to be able to rent a little camper in the park itself. It was such a great time and we look forward to going again next year. There were many snowbirds there from Ohio, Indiana and Michigan, even a couple from Delta.

Even though the temps were a little cooler than usual there, we were very grateful to have missed out on the last ice/snow storm in NW Ohio. We soaked in lots of sunshine, so there were no complaints from us.

One dear man loaned my disabled hubby a 3-wheeled motorized cart for the whole time we were there,so Ron really enjoyed buzzing around the park.It helped him enjoy being outside more than he otherwise would have.

If you've ever been in an RV park, you know there are many activities that go on. We enjoyed pancake breakfast, potlucks, bingo, hot dog and ice cream nights (vacations ARE about food too,right?). I thoroughly enjoyed participating in water aerobics in the park pool also. But my most favorite time was craft time. Once I showed the gals how to make scarves and tote bags from t-shirts, there was no more rest for me. These women went ca-razy!over this easy craft and I ended up being asked to teach four more times. Husbands even commented to me about them.  One man teased, "I have a bone to pick with you.My wife is cutting up all my t-shirts!" Another told me he and his wife couldn't wait to go home and show their granddaughter. I made lots of new friends and truly enjoyed all the interaction. After seeing all my photos from t-shirt times together one of my friends commented "You didn't just teach classes - you started a university". HA! It WAS.A.BLAST!

Since I'm always being asked: I learned how to make these lovely fun items from my blogging friends. If you 'google 't-shirt scarves', you're sure to find all kinds of links with varieties of ideas.I think the 'rage' over this simple craft is that it IS so simple and anyone can do it. 

I decided I would begin to share a tutorial with you that I was able to share in the January/February issue of the women's magazine - Simply Hers - distributed in Hillsdale and Lenawee counties. I've taught these fun craft ideas to ladies at my church and have been asked a few more times by local friends, so am thinking this idea is really blossoming. Go clean out the closet and grab up some t-shirts you don't wear much or even plan to get rid of.

In my next column, I'll share how to make a t-shirt fringe scarf and shoulder tote. I'm excited to also share how to make the bacon roses (yes,they're edible!) that I made for my Honey when we celebrated our recent anniversary.

You'll want to use L or XL (or even XXL) t-shirts that are 100% cotton with no side seams. Don't worry about trying to cut perfectly as this material is very forgiving. A good pair of scissors is helpful too.

INFINITY SCARF: Lay t-shirt out flat; cut off hem,then cut from under one arm across to the other.(If there are graphics,cut just below them). Stretch this 'tube' (from 6"-12" wide) of material like there's no tomorrow. It helps to have a second person to help stretch and pull. Simply wear it in a single or double loop, adding a hair clip or embellishment.

Here's a couple of recipes that will help you THINK SPRING!

This first one is a favorite from my mom. She use to keep it in the fridge all summer long. This is the recipe I shared in my first column here at the Leader almost 4 years ago! Thanks for your support over the years. I still get a big kick out of having someone in the area tell me they tried one of my recipes.

RHUBARB & MINUTE TAPIOCA

2-1/2 c.  diced rhubarb

2-1/2 c.water

1-1/2 c. white sugar (or sweetener)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1 c. crushed pineapple,optional

Cook all ingredients together in large saucepan over medium heat; stir occasionally. Rhubarb breaks down while it cooks. Stir to blend in food coloring and pineapple; cool; refrigerate. This keeps well for atleast 2 weeks in the fridge.

ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine, melted

2 - 3 c. fresh cooked (el dente) asparagus or

2 (15 ozs) cans asparagus spears, drained

{Cut spears into pieces for easier serving}

1 (8 ozs) can sliced water chestnuts, optional

2 - 3 hard-boiled eggs, chopped

1/2 c. evaporated (or 2%) milk

1  (10.75 ozs)can cream of mushroom soup

Preheat oven to 350. Grease 9"square baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle remaining cracker crumbs on top. Bake 30 minutes or until bubbly.

Stay tuned next time for more t-shirt lessons. You won't want to miss seeing the bacon roses!

---

Corn & Potato Soup with Tilapia & Weekend Potluck #61

WELCOME TO WEEKEND POTLUCK! 

It's soooo fun to have you come to our party....

We love all the yummy goodness you bring to our table.  Be sure to take some time to visit other linked recipes...you won't be sorry! 

FLASHBACK FRIDAY...

Where I share something worth sharing...again

This is a wonderfully healthy soup using (leftover) tilapia...check out the TWO FER ONE recipe post....the first recipe is for Parmesan Tilapia....then you use the leftovers in this soup.  M-M-M Good!

Corn & Potato Chowder with Tilapia

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Fabulous Yeast Rolls by Kitty’s Kozy Kitchen

Recipes that caught our attention ~

Eggs Benedict Casserole by Miz Helen’s Country Cottage

Slow Cooker Lemon Chicken by Kathy’s Kitchen Table

And, a personal favorite ~

Pretzel Chicken Tenders with Honey Mustard Sauce by The Salty Kitchen 

If you were featured today, please don't forget to snag a featured button for display...
<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/IwasFeaturedButton150_zps579e62c1.jpg" width="125"/></a>

Your hostesses ~

4 Little Fergusons~ Tonya

The Country Cook~ Brandie

Mommy Time Party ~ Tabitha

The Better Baker ~ Marsha

Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Strawberry Pina Colada Smoothie

    
Excited to be featured as a guest host at LOVE BAKES GOOD CAKES!
C'mon over and check out the CINNAMON ROLL BAKED OATMEAL CUPS I'm sharing here




 I'm always wanting to check out the recipes I find at Polly & Rachel's  blog...Thriving Home    

                                                                 

As you probably know...I love love love smoothies!

So when I saw they posted this simple 'tropical' concotion...with everything on hand...I went right to the blender and enjoyed some tastes of the islands...

I keep sliced bananas in the freezer - makes them perfect for adding to smoothies. 

Close your eyes and put on some tropical music and maybe you'll be able to see the palm trees swaying in the breeze.....

Enjoy!!

(I have NO idea why I didn't think to add a fresh berry to the side of the glass!?

STRAWBERRY PINA COLADA SMOOTHIE 

• 2 cups strawberries (frozen or fresh)
• 2 cups pineapple (frozen or fresh)
• 1 cup water
• 1 cup unsweetened coconut milk
• 1/2 c. vanilla Greek yogurt 
• 1 cup crushed ice..(or more)
• 1 banana, sliced or chunked
• (I added a few drops of liquid Stevia) 

Place ingredients in blender and blend on high until smooth. Pour & enjoy every luscious sip! 

Linked to Weekend Potluck

3 Yummy Desserts(made with a boxed cake mix ) {Blast From The Past}

Simple and simply delicious!  A classic made easy. 

Pineapple Upside Down Cake

I've not only had some great comments about this cookie recipe, I've also had raves!  De-Lish!!

Melt in Your Mouth Pecan Toffee Cookies

Add pudding and jello to a cake mix - 

fluffy whipped topping, with cream cheese, and more jello...

oh my! There's a link at this post for my Orange Dreamsicle salad too!

#1 post at my blog!

Orange Dreamsicle Cake