Hi, I’m feeling calmer today! I discussed the food cost increase with my husband. He agreed that we don’t need meat every day. I bought some fresh vegetables and apples today.
Tonight we had a lovely salad with mixed greens, baby spinach, carrots, broccoli, celery, and green pepper, adorned with our favorite dressings. We followed with a delicious bowl of Mushroom Barley soup. Well, I did. Everyone else had at least two bowls of the soup. See the recipe in the cooking category. You really must try it. The barley is in the cereal aisle near the oatmeal.
Tomorrow I will cook pinto beans for refried beans. Those will appear tomorrow night as burritos. Yum! Then, Friday night, Honey and I decided to have our date night at home. We’re going to shoo the children downstairs and cook together. We really enjoy that. I have a bag of boneless, skinless chicken breasts (my big splurge this week) to cook. He’s going to look for a recipe to try in
his new America’s Test Kitchen cookbook that I gave him for Christmas. The kids will eat with us; then, they’ll be shooed back downstairs while Honey and I watch a movie together.
Well, that’s what we’ve got planned. You know the old saying, “The best laid plans of mice and men often go awry.” ~smile~
Happy at Home
These make delicious burritos!
4 cups of pinto beans (2 lbs.)
1 small onion, chopped
3-5 garlic cloves, chopped
2 T canola oil
Put the beans in a colander. Sort out all the uglies and broken beans. Then rinse them well in cool water, continuing to look for bad ones.
Now put everything in a your Crock Pot. Cook on high for around 7 or 8 hours. If you run out of time, you can put them on the stove to finish them up. You want them good and soft. Now add salt to taste, usually at least a tablespoon. Don’t put it in until your beans are soft, or they’ll be tough.
Now, put 3 or 4 ladles full of beans and juice in a large skillet. I spray mine with cooking spray first. Now, over medium heat, mash the beans until they have the consistency of refried beans. If you want to, add some shredded cheddar or Monterrey Jack cheese. Now they’re ready to wrap up in warmed tortillas for burritos or use for dip with chips.
Season’s Greetings! Having a well-planned menu and cooking schedule for the days just preceding and including Christmas is so helpful for me. I created a plan a few years ago; and, I update it yearly. Here’s what this weekend looks like for me. Perhaps you can adapt it to help you in your home.
Egg Salad Sandwiches
Chili with Fritos
Cookies and Milk
Christmas Eve Day
Grilled Cheese Sandwiches
Veggies & Dip
Queso & Chips
Rice Pudding with One Almond
Fudge & Peanut Brittle
German Apple Stuffing
Potatoes and gravy
Green bean casserole
Black & Green Olives
Little Vlassics Sweet Gherkins
Spend 15 minutes at a time. Do not crash and burn!
2 Days Before Christmas Eve:
Day Before Christmas Eve:
Christmas Eve Morning:
Christmas Eve Afternoon:
Cut up veggies & put in fridge.
Mix up stuffing & put in fridge.
Mix up breakfast casserole & put in fridge.
Christmas Eve- Early Evening:
Easy Morning Breakfast Casserole
This yummy dish is straight forward and to the point!
It’s got a down home flavor my kids really like!
1 lb. Sausage
2 cups of milk
2 slices of bread
1 cup of shredded cheese
Add some chopped green peppers and chopped onions if you like, we always do!
Brown sausage and drain well. Beat eggs, and add the milk. Gently stir in the shredded cheese, sausage, and torn up bread pieces. This is the time to add the green peppers and onions if you’d like. Put it in 13 x 9 pan which has been sprayed with cooking spray. Refrigerate overnight.
Put it in a cold oven the next morning and Bake at 350 degrees for 45 minutes. Insert a knife in the middle to check doneness. It should come out clean. This is great with salsa.
I like to have hot buttered toast and orange juice with it.
Pineapple Cream Pie
Ooooh! This is scrumptious!
This is made without any added sugar, but it is so popular with our family. They choose this over sugary pies!
Stir the following ingredients together in a medium bowl:
1 large can crushed pineapple, drained
1 small sugar free instant vanilla pudding mix
1 pint sour cream
Spoon this into a prepared graham cracker crust. Chill for at least one hour.
I hope you enjoy this
little treat from
Harvest Lane Cottage!
Happy at Home,
I’m so happy to spend a few moments with you as this old year is preparing to change to the new. Change can be an uncomfortable thing, but it’s often a good thing. I love the assurance of knowing that GOD works all things together for those who love HIM who are called acording to HIS purpose.
This blog is one of those changes for me. I’ve read blogs for years, but I’ve never had the courage to write myself. Well, I plan to change that with the LORD’s help. I hope you’ll visit me often as I build my little blog home. I have many interests, as I’m sure you do: Christian living, frugal living, cooking, writing, raising children, discipline-theirs and mine, loving my husband, caring for my home, scrapbooking, sewing. Oh, the list goes on and on. Won’t you join me as I begin my blogging journey?
Happy at Home,