Pumpkin fluff
A great use for your Young Living Essential oils.
1 small can pumpkin
1 box vanilla or butterscotch instant pudding
1 small container cool whip
2 drops ginger vitality Essential oils
1 drop nutmeg vitality Essential oils
1 drop clove vitality Essential oils
1 drop cinnamon vitality Essential oils
Mix all together, let flavors blend and dip set up for at least 3 hours in refrigerator.
Sprinkle a little pumpkin pie spice over top of dip
Serve with gingersnaps, vanilla wafers, Graham crackers, pretzel crisps, or sugar cookies.
Monday, October 14, 2019
Tuesday, October 8, 2019
Breakfast bake
Bag of red potatoes 3 lbs
1 lb sausage or bacon cooked
1 green pepper or red pepper
1 small onion
1 dozen eggs
Oil
Salt and pepper
Olive oil
2 cups Shredded cheese
Cut up one half of the 3 lb bag of potatoes and place in a 9x13 pan.
Drizzle potatoes with olive oil.
Toss to coat all potatoes.
Season with salt and pepper.
Put in 450 oven and bake for 25 to 30 min until potatoes are fork tender.
While potatoes cook:
Mix the eggs in a bowl with whisk and blend well.
Chop vegies in small pieces.
Cook and crumble sausage.
When potatoes are cooked:
Sprinkle vegies, sausage and cheese over cooked potatoes in 9x13 pan.
Pour eggs over top of everything and return to oven.
Bake 15 to 20 min until eggs are cooked and knife comes out clean when tested.
1 3 lb bag of red potatoes will make 2 9x13
pans.
I like to make 2 pans at a time, eat one pan and cut the other pan into 8 portions, putting each portion into a sandwich bag and put into freezer for breakfasts at a later time.
1 lb sausage or bacon cooked
1 green pepper or red pepper
1 small onion
1 dozen eggs
Oil
Salt and pepper
Olive oil
2 cups Shredded cheese
Cut up one half of the 3 lb bag of potatoes and place in a 9x13 pan.
Drizzle potatoes with olive oil.
Toss to coat all potatoes.
Season with salt and pepper.
Put in 450 oven and bake for 25 to 30 min until potatoes are fork tender.
While potatoes cook:
Mix the eggs in a bowl with whisk and blend well.
Chop vegies in small pieces.
Cook and crumble sausage.
When potatoes are cooked:
Sprinkle vegies, sausage and cheese over cooked potatoes in 9x13 pan.
Pour eggs over top of everything and return to oven.
Bake 15 to 20 min until eggs are cooked and knife comes out clean when tested.
1 3 lb bag of red potatoes will make 2 9x13
pans.
I like to make 2 pans at a time, eat one pan and cut the other pan into 8 portions, putting each portion into a sandwich bag and put into freezer for breakfasts at a later time.
Goulash
A recipe I have been trying to perfect for my hubby for the past 32 years we have been married.... his grandmother used to make this, and we finally figured out something close to her recipe.
Goulash like Grandma used to make
2 lbs ground chuck
1 large onion chopped
1 tsp garlic powder or
1 tb chopped garlic in a jar.
2 15 oz cans tomato sauce
2 15 oz cans tomato puree
1 15 oz can diced tomatoes
Salt pepper
3 cups pasta
3 cups water
Brown hamburger with onion and garlic in large pot.
Add salt and pepper to taste.
Cook until meat is cooked through.
Drain off oil if there Is a bunch from your hamburger.
Add canned tomato sauce, puree, and diced tomatoes, cook for 20 min to blend flavors.
Add pasta and water.
Cover with lid
Cook for 30 min, stiring occasionally, until pasta is cooked and most liquid is absorbed.
I like to add a can or two of olives to my goulash.
Serve with shredded cheese, parmesan cheese, garlic bread and a green salad.
My mom used to add corn and dark red kidney beans, as well as olives to her goulash.
I hope you enjoy this old fashioned meal as much as my hubby does!
Goulash like Grandma used to make
2 lbs ground chuck
1 large onion chopped
1 tsp garlic powder or
1 tb chopped garlic in a jar.
2 15 oz cans tomato sauce
2 15 oz cans tomato puree
1 15 oz can diced tomatoes
Salt pepper
3 cups pasta
3 cups water
Brown hamburger with onion and garlic in large pot.
Add salt and pepper to taste.
Cook until meat is cooked through.
Drain off oil if there Is a bunch from your hamburger.
Add canned tomato sauce, puree, and diced tomatoes, cook for 20 min to blend flavors.
Add pasta and water.
Cover with lid
Cook for 30 min, stiring occasionally, until pasta is cooked and most liquid is absorbed.
I like to add a can or two of olives to my goulash.
Serve with shredded cheese, parmesan cheese, garlic bread and a green salad.
My mom used to add corn and dark red kidney beans, as well as olives to her goulash.
I hope you enjoy this old fashioned meal as much as my hubby does!
