Friday, June 3, 2011


Hey, time to see if I have any readers, lol.  I am giving away a $5 gift card to  What you need to do to enter is comment with your favorite recipe.  Not the title, I want actual recipes to try.

So, I will take the comments over the weekend, and on Monday at noon, I will use to put in the number of comments received and it will pick the winning comment.

So, make sure I have your email, so that I can email you the electronic card information.

Now, to see those recipes.  Yippee, I am excited to be able to do this.

*I forgot to mention, only one entry or recipe per person.  I had 2 great recipes from Joy, but I had to remove one of them, so that she was only entered once.  I realized I forgot to mention that, so if you end up posting twice, I will take the recipe I like the best and leave it in the comments.*


  1. Lasagna

    1 lb ground beef
    1/2 lb ground pork
    3/4 cup chopped onion
    1 clove garlic minced
    16 oz can tomatoes
    15 oz tomato sauce
    2 T parsley flakes
    2 T sugar
    1 t salt
    1 t basil leaves

    3 cups ricotta cheese
    1/2 cup grated parmesan cheese
    1 1/2 t salt
    1 t oregano leaves

    8 oz noodles, cooked and well-drained
    12 oz mozzarella cheese, shredded
    1/2 cup grated parmesan cheese

    Cook and stir ground beef, pork, onion, garlic, until meat is browned and onion is tender. Drain off fat. Add tomatoes and break-up with fork. Stir in tomato sauce, 2 T parsley flakes, 2 T sugar, 1 t salt and 1 t basil. Heat to a boil, with stirring occasionally. Reduce heat and simmer uncovered for 1 hour.

    Heat oven to 350 degrees. Mix 3 cups ricotta cheese, 1/2 cup parmesan cheese, 1 T parsley flakes, 1 1/2 t salt and 1 t oregano. Reserve 1/2 cup meat sauce for the top layer. In ungreased 9X13 pan, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and ricotta cheese mixture. Repeat 3 times. Spread reserved meat sauce over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered for 45 minutes. Let stand for 15 minutes before serving.

  2. Taco Soup

    -1 can of kidney beans
    -1 can of pinto beans
    -1 can of corn
    -1 large can of diced tomatoes
    -1 packet taco seasoning
    -1 packet ranch dressing mix
    -1 lb browned ground turkey or hamburger
    -shredded cheese and sour cream for embelishment

    --brown meat
    --drain fat and add meat to crockpot (or big soup pot)
    --sprinkle seasoning packets on top of meat
    --drain and rinse the beans and add
    --add the ENTIRE contents of the corn and tomato cans

    cover and cook on low for 8-10 hours or on high for 4-5, if using crockpot. If using soup pot, cover and cook on low for at least an hour (the longer, the better). Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

  3. chocolate chunk cookies

    1/2 pound butter
    1 cup dark brown sugar
    2/3 cup sugar
    1 tbls. molasses
    2 eggs
    1/2 tsp. salt
    1/2 tsp. baking soda
    3 cups flour
    1 cup 72% chocolate chunks
    1 cup semi sweet chocolate chips

    the guy used an ice cream scooper to make them perfectly round and i will continue to use one whenever i make cookies now! they all turn out the same size! love it :) bake at 350 of took mine about 14 minutes to be done. they were the BEST chocolate chip cookie i have ever made

  4. This is my entry! It is the oldest recorded cannabis recipe! I don't fully understand it, but it is historic!

  5. Here is a recipe that we use for our sourdough starter.

    Mix one cup of warm water with one cup of flour. Place in a room that is between 70-80 degrees.
    Wait 24 hours.
    Pour out half of the sourdough starter and mix in another half cup of flour and half cup of warm water. (This is called feeding your starter)
    Place back in 70-80 degree room.
    Feed your starter every 24 hours until your starter begins to bubble on top. When starter begins to bubble, put it in the fridge and feed it once a week, it's ready to use anytime after it's been refridgerated.

  6. Lime Shrimp Salad

    1 lb shrimp
    1 lg avocado
    1 med/large tomatoe
    1 jalepeno
    1/4 cup red onion
    2 limes
    cilantro (as much as you prefer)

    Juice two limes and combine with red onion to mellow the onion flavor. Let sit for about 5 minutes. While sitting, Chop the remaining ingredients into bite size chunks with the exception of the jalepeno which you would dice into small pieces after taking the seeds out. Combine together and put salt and pepper to taste. This is sooooo light and refreshing!


Leave me a message, I want your ideas. Please be kind, this is a peaceful place.