6 ounces plain vanilla yogurt
2 cups strawberry, sliced
1 cup fresh or frozen raspberries
¼ tsp vanilla extract
¼ c. sugar
ice to fill blender to top
Put all ingredients in a blender and blend to your desired consistency.
By Zanna Morris,
1 can frozen orange juice concentrate
1 cup frozen pineapple chunks
½ cup milk
½ cup water
¼ cup sugar
½ teaspoon vanilla
Combine all ingredients in blender add ice cubes to top. Blend until smooth, about 30 seconds. Serve immediately.
It was just one of those evenings where I just wanted to veg on the couch. But, me being me, and having too much to do, could not do that. So, I did a little horse training, because this lady is tired of that adorable new horse running from me each and every time I walk out to get him. It only took one day of offering treats to him, now he follows me everywhere! I just love that little guy! I groomed the boys and fed and watered everyone. The boy and I played on the zipline a bit and now on to the house to figure out dinner.
I stand looking into my lovely stainless side-by-side fridge/freezer and hoping that by some miracle something will have produced itself, which I can just pop in the oven and an hour later magically have a lovely dinner for my family. I looked and looked and nothing. I am so sad! If we lived closer to town it would be a pizza delivery night. Who am i kidding? I have never in my life lived where pizza was avaliable for delivery to my doorstep. I can almost hear you all gasping, but it is true. Anyway…There are only three of us in our little family and many times I will prepare a casserole, freeze half of it and serve half of it. But, tonight there is nothing of that nature in my freezer. Dang it! I have hamburger meat ready to go, so, dinner will revolve around that. Hamburger meat. Little L loves Hamburger Helper! Loves it! Really, if it came down to steak or HH! It would be a toss up. And the boy loves his steak, too! I had HH in mind when I came up with this super easy, one skillet dish.
THE HAMBURGER YUMMY
1 pound ground beef
1 onion chopped or sliced, your preference
1 can cream of mushroom soup
2-1/2 cup egg noodles,
2-3 soup cans water
1. Brown ground beef, drain, and spice it up with a dash or two of seasoning salt.
2. Add chopped onions and continue cooking for about 3 minutes, onions will not be cooked thoroughly at this point. Don’t worry they will have plenty of time to get happy and cooked throughly.
3. Reduce heat to low and add the can of mushroom soup and water. Stir it in well.
4. Add in noodles and stir again.
5. COVER! Yes, covering is the secret. Check back in about 5 minutes and give it a whirl, just to make sure it is not sticking and recover.
6. Dish will be ready in about 10 minutes. You can leave it cooking on low for quite sometime, though… like, until your child stops dilly dallying and finishes their homework. Of course that has never happened to my child. 🙂
By the way hubby and the boy told me we never have to buy HH again! I’d say that is a pretty good compliment!
It’s just the three of us celebrating Easter on The Ridge this year. So we will get up early in the morning in hopes that the Easter Bunny will have left us some eggs to hunt and goodies in our Easter basket. Then, head to church, because Jesus’ sacrifice is the real reason we celebrate Easter! Then we will head home to have a delicious lunch. We each picked a side to go with the main dish, Pork Loin.
Here what’s on our menu:
Pork-o-licious Pork Loin RECIPE HERE
Garlic Mashed potatoes (recipe below) chosen by Big L
Fresh green beans with bacon, of course chosen by Little L – who prefers to be called medium sized!
Homemade sourdough rolls – chosen by me – and I may or may not share with the boys- I love bread and pasta- which is how I got my, umm…curves… Yes, that’s what we will call it!
Grandmas Scotch Cake– this was a majority vote! RECIPE HERE
PS: To the gang of diesel mechanics that are following the Hip Home Ec Teacher (Hey!) the Pork-o-licious Pork Roast is a great easy recipe that will feed a manly man for several days. It is even better leftover, in fact. I bought a pretty large pork loin (feel free to substitute loin for the roast) on sale last week with the intentions of cutting it in half to use separately, but then I thought leftovers! Score!!! Super easy you can’t go wrong!
Here’s my Garlic Mashed Potato recipe:
5-6 medium potatoes
5 tablespoons butter
1/4 cup sour cream
2 teaspoons minced garlic
1 tablespoon whole milk
Salt and pepper to taste
1. Cook potatoes in salted water, that teaspoon of salt, use it here.
2. Drain potatoes and return to pan.
3. Add butter, sour cream, garlic, MASH and then MASH some more. I prefer hand mashed potatoes, as opposed to whipped, but feel free to whip ’em in a mixer if that is your preference. I think hand mashed just feel homey.
4. Add milk, salt and pepper, taste and add more until the consistency and taste is right for your liking.
Enjoy and Happy Easter!
And we’d like you to welcome Bullet, who has found a happy home with us on The Ridge.