Sunday, April 3, 2016

Tomato Basil Pasta Salad

Tomato Basil Pasta Salad

16 oz uncooked penne pasta
3/4 C olive oil
1/3 C balsamic vinegar
1 pint grape or cherry tomatoes
1-2 C fresh mozzarella pearls
1/2 C pine nuts
1-2 basil leaves, torn
Salt, to taste

Cook & drain pasta and place in salad bowl. In small mixing bowl whisk together oil & vinegar; pour over pasta & mix well. Add remaining ingredients and toss well to coat. Cover & refrigerate until ready to serve.

Tuesday, March 15, 2016

Grandma Velma's Irish Potato Bread

Grandma Velma’s Irish Potato Bread       
Makes 2 loaves

2 Tbsp sugar
4 tsp salt
2 pkg dry yeast
6-8 C flour, divided
1 ½ C prepared mashed potatoes
½ C water
1 ½ C Milk
½ C butter (1/2 stick)
3 eggs

  1. In mixing bowl combine sugar, salt, yeast, and 1 ½ C of the flour; set aside.
  2. In a 2 qt sauce pan add potatoes, water, milk, and butter. Heat over low, stirring often until very warm and combined.
  3. Very slowly stir liquid mixture into dry mixture.
  4.  Add eggs and beat for 2 minutes.
  5. Stir in 3 ¼ C of the flour to make soft dough.
  6. Turn dough onto floured board and knead for 10 minutes.
  7. Knead in additional 1 ½ C of the flour.
  8. Shape into big dough ball and place in lightly greased bowl, turning to coat dough.
  9. Cover with towel or plastic wrap and let rise 1 hour.
  10. Punch down. Turn onto floured board. Cut dough in half. Cover again and let rest 15 minutes.
  11. Place each half into large, greased loaf pan and gut 2 gashes across top with serrated knife. Cover and let rise and additional hour. Preheat oven to 400°.
  12. Brush top of loaves lightly with milk.
  13. Bake 40 minutes, or until golden brown.
  14. Turn out from pan and cool on wire rack. Let cool before cutting.

·       Recipe can be used to make dinner rolls as well. About 3 ½ - 4 doz.
Allan Rosenberg/Cole Group/Photodisc/Getty Image
{Get Printable Version Here}

Thursday, February 18, 2016

Fried Nacho Tacos

Fried Nacho Tacos

Three of my favorite words. Mmm... These are "Nacho" Mama's Tacos!

All kidding aside, if you are like me and love recipes with 5 ingredients (6 if you count the cooking oil, but who's counting?) or less and cooks in 20 minutes or less, then this is a must try! This recipe came about because I didn't have any motivation to cook an elaborate dinner tonight and my food storage/deep freeze is always stocked with these items.


1 lb ground beef
1 packet taco seasonings
1/4 C. water
1 can cheddar cheese condensed soup
18 soft corn tortilla shells (white or yellow)
cooking oil

Step 1.
In small skillet brown ground beef over Med-Hi heat. Drain fat.

Step 2.
Stir in 1 packet of taco seasonings, and ONLY 1/4 C of water. (This is less than the packet instructions.) Stir until seasonings are evenly distributed.

(I know, I know - it looks like Kitty had an accident, but I promise it's sooo delish!)

Step 3.
Stir in cheddar cheese soup until well mixed. Turn off heat.

Step 4.
Heat 2-3 tbsp cooking oil in new skillet. (I love my electric skillet for this.)

Step 5.
On a plate, place a stack of about 18 tortillas and microwave about 1 minute. This helps keep the tortillas pliable and from tearing when folding.

Step 6.
Place one spoonful of cheesy-meat mixture on one-half of a tortilla shell.

Step 7.
Fold tortilla in half and fry a few minutes each side, until golden brown.

Step 8.
Placed fried tacos on a plate lined with paper towel to help absorb excess grease.

Step 9. EAT & ENJOY!!!

p.s. I love to dip mine in homemade ranch dressing. MMMMMMM!