Yesterday I noticed a post on Facebook for an estate sale REALLY close to my house so today, after doing some errands, I went. WOW! The lady who lived in that house was a hoarder (they even put that in the ad!) – she LOVED dishes! and silver plate – there had to be at least 8 silverplate butter dishes with lids (really nice, but I already have one); at least 14+ sets of dishes (probably much more); one entire room was filled with nothing but silver plated serving items for LARGE parties: platters, big tureens, silverware – I’m kind of at a loss for words when attempting to describe all in that one room, alone! The garage was so packed I hardly could get around in it – some really old steamer trunks (someone would get a huge bargain if they bought those), old really unique chandeliers – so much ‘stuff’! What did I buy, you ask? One hunk of cranberry-colored material for $2.00 – going to use it at Log Cabin Days for a picnic table cover/cloth. There was another estate sale in the area, also so I checked that one out – NO WHERE NEAR the amount of ‘stuff’ – rooms were mostly empty. I paid $1.00 for a large new white plastic ring binder notebook (a little larger than the one I use for my knit group) good bargain; new they run about $8.00. That’s the total sum of my adventures: $3.00. (good thing, ’cause I started out with $4.00 – with a little extra tucked away just in case I spotted something I really wanted/needed).
Sort of ended up on a Mexican-themed recipe list today!
Ice Cream Tacos
2 T. cinnamon
1/4 C. sugar
2 C. chocolate chips
2 T. butter
3 small flour tortillas
1/4 C. rainbow sprinkles
vanilla ice cream
caramel ice cream sauce
On small plate combine sugar &
cinnamon – mix well.
Melt chocolate chips over double
boiler until smooth. In small
skillet over medium heat melt
butter. Add tortillas & saute, one
at a time, until golden & crisp, 2
minutes per side. Dredge both
sides of tortilla in cinnamon
Fold tortillas in half & dip outer
edges in melted chocolate, then
dip in sprinkles. Turn a muffin
tin unside down & stand tortillas
upright in between muffin ‘bumps’.
Let stand until chocolate is hardened,
about 10 minutes. Fill each taco with
3 scoops of vanilla ice cream & top
with caramel sauce. Freeze until
hardened, at least 30 minutes
Crockpot Taco Chicken
4 boneless skinless chicken breasts
1 (29 oz) can black beans, drained/
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes with green
chiles (like Ro*Tel)
2 T. taco seasoning mix
1 (8 oz) pkg. cream cheese cut into cubes
Spray insides of crockpot with nonstick
spray. Place chicken in bottom of crockpot.
Top with black beans, salsa, canned
tomatoes & taco seasoning – stir to combine
ingredients. Cover & cook on Low 6-8 hours.
During last 30 minutes of cooking time, add
cream cheese cubes & cover/cook until
cream cheese melts. Serves 4
Mexican Fried Rice
3 C. cooked white rice
4 T. olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 C. frozen corn, thawed
1 (4 oz) can green chiles, drained
1/2 C. chopped tomatoes
1 tsp. cumin
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 green onions, sliced (save a few
pieces for garnish)
Add 2 T. oil to large skillet over medium-
high heat & add onion-saute 3-4 minutes.
Add tomatoes, corn & chiles, cook 2-3
minutes until liquid has cooked out. Add
seasonings & garlic; cook 1-2 minutes
until garlic begins to brown. Turn down
heat to medium; add remaining oil &
cooked rice-cook4-5 minutes, stirring
frequently to blend. Stir in green onions &
remove from heat. Top with remaining
green onions & serve. Serves 6
Roasted Garlic & Red Pepper Bruschetta
2 heads fresh garlic
1 large red bell pepper
1 baguette, sliced
3-4 T. olive oil
Preheat oven 375 degrees F.
(see note below on how to
Cut pepper in half lengthwise/remove
stem & seeds. Prep garlic & roast with
cut pepper on same sheet. Remove
from oven & adjust oven temp. to
400 degrees F.
Place sliced baguette on a baking
sheet & lightly drizzle with oil. Bake
until just brown, about 10-15 minutes.
Remove garlic meat from bulbs & slice
pepper. Remove toasted baguette slices
from oven & spread with roasted garlic
& pepper. Serve warm. Serves 6-8
How to Roast Garlic:
Preheat oven 375 degrees F.
Using sharp knife, trip tops of each buls
so that all cloves are showing; trim
bottoms just enough so they sit flat.
Coat a rimmed baking sheet with 2 T.
olive oil; place bulbs on sheet & drizzle
with more oil. Sprinkle tops with salt/pepper.
Cover with foil & bake 40-45 minutes – allow
to cool enough to handle. Remove all cloves
& discard empty bulb.
Mexican Beef & Rice Casserole
1 lb. ground beef
1 1/2 C. Mexican-style shredded
four cheese (Kraft)
1 (1 oz) pkg. dry Taco seasoning mix
1 C. white rice, uncooked
1 C. frozen mixed vegetables (carrots/
1 (14.5 oz) can diced tomatoes,
1 C. chunky salsa
1 C. chicken broth
Preheat oven 375 degrees F.
Brown beef in nonstick skillet; drain.
Reserve 1 C. cheese but add remaining
cheese & all remaining ingredients
to skillet – mix well. Spray 9 X 13″
baking dish with nonstick spray &
pour mixture into dish. Bake 40-50
minutes until rice is tender. Top with
reserved cheese & bake, uncovered,
5 minutes more until cheese is melted.
(recipe: Kraft recipes)
Country Farm Chicken Casserole
(partial Grill usage)
2 large chicken breasts
1 medium vidalia onion, diced
5 slices bacon, chopped/cooked/
2 large potatoes, peeled/cubed
1/2 C. canned mushrooms (or
1 C. fresh)
1 (10 3/4 oz) can cream of chicken soup
3/4 C. chicken broth
1 T. melted butter
Preheat oven 425 degrees F.
Reserve bacon grease in skillet.
Peel/cube potatoes & fry in
bacon grease. Season with salt/
pepper, garlic powder – add onion
& mushrooms; fry in bacon grease.
Coat chicken breasts with melted
butter & season with salt/pepper.
Grill chicken (poster used George
Foreman grill). After chicken is cooked/
cooled – cut into cubes. Mix soup &
3/4 C. broth; season with pepper to
make a sauce. In 8 X 8″ glass baking
dish combine chicken, mushrooms,
onions & potatoes. Top with sauce
& mix well so that everything is
well coated in sauce. Bake 30
minutes covered with foil. Remove
foil, top with crumbled bacon &
bake 10 minutes more, uncovered.
(recipe: Mike Suddaby – Facebook)
Crockpot Queso Dip with Chorizo
12 oz uncooked chorizo (or 8 oz, cooked)
16 oz. shredded Pepper-Jack cheese
1/2 C. salsa
1/2 C. chopped cilantro
Toasted bread or chips, for dipping
In medium skillet cook chorizo over medium-
high heat, crumble as you cook; drain. Combine
cheese, chorizo, salsa & cilantro in crockpot.
Cook on High 1-2 hours (or Low 3-4 hours),
stirring every 30 minutes. (If desired, pour
into oven safe bowl & broil 4-5 minutes before
serving to melt top layer of cheese). Serves 8
Raspberry Custard Pie
2 eggs, beaten
1 (8 oz) tub sour cream
1 1/2 – 2 C. fresh raspberries
1 C. sugar
1 T. flour
1/2 tsp. salt
1 (9 inch) pie crust, unbaked
Preheat oven 350 degrees F.
Whisk eggs & sour cream together
in large bowl. In separate bowl
combine raspberries, sugar, flour
& salt; toss lightly. Add berry
mixture to sour cream mixture.
Place pie crust in a pie plate.
Pour berry mixture into pie
crust. Bake 45 minutes, until
firm & golden. Cool completely.
While out & about today I noticed that
the gas prices have jumped – again. Today
regular is up to: $2.39/9. (once again I
should have got gas when it was $2.29/9) –
oh well . . .
Our weather is really nice – perfect for
garage sales; today when I got in the car
it was 60 degrees F.; when I got home
about 2 hours later it’s almost up to 70!
Finally got the thinner white yarn I needed
to knit the baby blanket I started yesterday;
good thing was – it was on sale for $5.99
per skein (big skeins) so I bought three,
knowing they will be used, either for the
blanket or for baby hats.
Hope you have a really good day today!