1 Bean and Beef Burritos

One of my sweet friends has a wonderful cooking blog that I love to reference, Made Like Madeley!

Lauren's husband, Brian, and Nate are so alike that I know that whenever I make something off her blog, it will be enjoyed by all members of the family!

These bean and beef burritos were no exception! :-)

Bean and Beef Burritos
2 lbs. ground beef
1/2 whole medium onion
1 can chopped green chilies
2 (7 oz.) can Enchilada sauce
Salt & pepper to taste
Cumin, Oregano, Garlic Salt to taste
1 can refried beans
2 cups grated cheddar cheese
12 whole burrito-sized flour tortillas
Extra grated cheese, for sprinkling
Cilantro leaves to top
Brown ground beef with onion and season to taste. I added a few dashes of cumin, oregano and garlic salt along with a small can of chopped green chilies. Pour in one can of enchilada sauce and simmer over low heat. Heat refried beans in a saucepan. Add 3/4 cup of cheese and stir in till melted. Keep warm. Heat tortillas in microwave for one minute. Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on plate, drizzle with sauce and sprinkle cheese then microwave for one minute or until cheese is melted. Top with cilantro and serve!!

Made Like Madeley

1 First Lady's Lasagna

Sharing and oldie but goodie today! :-)

I met one of my best friends at a very special summer job I had for numerous years after college! Elizabeth and I both went to Baylor, had a ton of numerous friends and even lived in the same dorm freshman year. . . but the Lord perfectly designed our friendship to start after college. Elizabeth and I immediately hit it off and found we had a lot more in common than our blonde hair and blue eyes! From traveling to Cameron, going to baseball games or running all over town together, we always were in an adventure and always having a blast together! Elizabeth is so wise beyond her years. . . she is my "earthly" counselor! I go to her with everything! AND she is the PERFECT person to rejoice with because she gets SO excited about the little things! I adore our "Wednesday Walks" or anytime when I get to spend time with her! She is such a special person and I am so thankful that she is such an integral part of my life! Elizabeth walked by my side throughout my dating relationship with Nate. . . from the beginning when she was a part of a secret plan when Nate first sent me flowers at work to the start of another stage of life when sweet Nate went up to the office to show her my ring the day he proposed! So naturally she was my Maid of Honor! :-) Sweet Elizabeth EXUDES Jesus and I love that quality in her! She is just as beautiful on the inside as she is on the outside! I absolutely CANNOT wait to see all the wonderful things the Lord has in store for her future. . . she has a million talents and is one of those people who could be a famous writer or speaker or could be an incredibly amazing stay at home mom (just depending on where the Lord leads her!) . . . I know this, whatever the Lord has in store for her future, she will be INCREDIBLE at it!

Elizabeth's sister, Johannah, shared this recipe with me! Nate adores pasta and this recipe is one of his favorites!

First Lady Lasagna
1 pound mozzarella cheese
1 1/2 to 2 pounds ground beef or elk
1/2 pound Potters hot sausage (optional)
1 package lasagna noodles (I HIGHLY recommend buying the "precooked" ones)
For Meat Mixture:
Brown meat, drain and add
1 clove garlic
1 tablespoon parsley flakes
1 tablespoon basil
1 1/2 teaspoon salt
1 pound can peeled whole Hunts tomatoes
2 (6 oz) cans tomato sauce
Simmer all ingredients for 30 min (add a little water if needed) Cook 1 package lasagna noodles and rise well in hot water.
For Cheese Mixture:
3 cups creamed cottage cheese (1 pound carton, drained)
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley flakes
3/4 cups grated Parmesan cheese

Combine all ingredients and set aside until ready to assemble lasagna. In a 13x9x2 inch pan alternate layers of noodles, meat, cheese mixture and mozzarella. Bake at 350 degrees for 45 minutes to 1 hours. Serves 8-10

1 Happy Birthday, Boys! :-)

Happy Birthday, boys! :-) I love y'all! :-)  

0 Lemon Bars

Lemon Bar cheer was spread throughout Houston a couple of weeks ago. . . from friends to family to church, everyone enjoyed them! 

Such a perfect "cool" dessert for summertime and not to mention they are amazing! :-)

Lemon Bars
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. (I refrigerate for easier cutting) Cut into triangles or squares and dust with confectioners' sugar.

Food Network

1 Zucchini Walnut Loaf

We have had an abundance of zucchini at our house lately! So I decided to make zucchini bread! :-)

This version is very healthy but all of my family members/taste testers said it was wonderful, as did I . . . Nate (who doesn't like anything whole wheat) gave the bread an "ok" rating! :-)

So for those of y'all with meat and potato husbands, go with a "full" sugar version! :-)

I hope your Independence Day was lovely!

Zucchini Walnut Loaf

3/4 cup whole-wheat flour 

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon (I used 2 tsp)

1/4 teaspoon ground nutmeg (I used 1/2 tsp)

2 large egg whites, at room temperature
1 cup sugar (I used 1/2 cup)

1/2 cup unsweetened applesauce

2 tablespoons canola oil

1/4 teaspoon lemon extract, (optional) (I used vanilla)

1 cup grated zucchini, lightly packed
2 tablespoons chopped walnuts 

Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg whites, sugar, applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.
Per slice: 118 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 88 mg sodium; 37 mg potassium.
Eating Well

2 Southern Skillet Corn

 There is such an abundance of beautiful corn lately at farmers markets and grocery stores! 

I made this skillet corn a couple of weeks ago and Nate devoured it all!

This side is perfect for eating on screened in front porches, espcially on Independence Day!
Happy 4th!
So thankful to live in the Land of the Free! :-)
And, as always, thank you to the men and women (and their families) who sacrifice so much to keep us free!

Southern Skillet Corn
6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings
Kevin and Amanda

6 Red, White and Blue Ideas!

With the Fourth of July quickly approaching. . . Red, White and Blue ideas are overtaking Pinterest!

Here are a couple of my favorite easy and patriotic ideas! :-)

Yummy Slushy Punch

Berry Puff Pancake 

Classic Cranberry Nut Bread

Red White and Blue Summer Salad

Savory Watermelon and Blue Cheese Salad

Watermelon Stars over Blueberries

Baseball Cupcakes

Berry Patriotic Cupcakes

Berry Trifle

Cake Cream Cones

Cherry Cream Cheese Pie

Cherry Delight

Easy Strawberry Trifle

Fresh Berry Pie

Fresh Berry Tart

Fourth of July Cake

Iced Patriotic Sugar Cookies

Red Velvet Cupcakes

Red Velvet Sheet Cake with That's The Best Frosting I've Ever Had 

Red White and Blue Strawberries

Vanilla Bean Ice Cream 

God Bless American and a huge thank you to all of the service men and women AND their families who sacrifice so much to keep us the Land of the Free! :-)