Meal Planning with Connie

A portion of our catch! When thou passest through the waters , I will be with thee. Isaiah 43:2a The recipe that inspired tonight’s entrée suggested trying red snapper. Red snapper isn’t a fish you will usually find on our freezer’s shelves. But, this summer is an exception! When we were in Destin, we dismissed with the entertainment venues that usually gobble up our “play money" - things like bowling, water/amusement parks and movies. We put all our "fun finances" into a four-hour fishing trip, instead. I have to tell you that I was less than excited about this little expedition. As a matter of fact, I begged them to go without me. I assured them, I’d be perfectly content to sit on the beach, read my book and hear all about their trip when they returned - if they returned. I’m not a very good swimmer, and am basically scared to death of water that reaches above my ankles! Now, I do love to look at the ocean. I do love to hear the ocean. I even like the smell ...

Thank you for participating in our first poll, which asked the question: Do you put jelly on your meat and biscuits? The results are: Always, what's a meat and biscuit without some jelly?! 14% Never, that's disgusting! 35% Sometimes, I like it both ways! 50% (I don't know where the other 1% is! These are just to totals we were given!) Okay, I have to admit to being in the 35% who find it disgusting. I had honestly never even heard of anyone doing this until I met Larry. I have been surprised over the years to find that it is quite a common practice! Who knew?! While I sat quietly at at home, eating my momma's chocolate gravy, there were those who were slathering jelly on their sausage and biscuits!! Poor Larry! He tries to accommodate me. When he found out that just the thought of jelly on your bacon was a very unpleasant one for me, he stopped putting the jelly on his meat and biscuits. When we were younger - and could eat more, he would just...

Janet's Cheesy Chicken Tortilla Casserole Many thanks to Janet and Katie for the Cheesy Chicken Tortilla Casserole! We all really liked it!! I think the world of these ladies!! Janet is the best birthday card-sender I know!! Her husband Mark cooks the most wonderful pork tenderloins!! Katie and Jonathan and Larry and I have the same anniversary - only a couple of decades apart!! This is a sweet, sweet family!! I did half the recipe and make it in an 8x8 pan. Since I was using the smaller pan, I cut the tortilla into strips so they would fit better. Also, since I was opening a new jar of salsa to make the salad dressing, I just added a cup of it to the soup mixture for the casserole instead of 1/2 a can of Rotel. I threw in a dash of cayenne pepper for a little heat and a bit of cumin for flavor. I took Katie and Janet's advice and brushed the tortillas heavily with chicken broth. They were all very tender. This is another keeper!! Larry and I both liked the salad, to...

It’s Meal Planning Day!!! Don’t forget to tidy your fridge and sort your coupons!! We've posted a couple of new cooking quotes and tips for the kitchen, baking and recycling. These can all be found in the left sidebar. Today is the final day of our poll! Be sure to vote!! It's also in the left sidebar!! Meal Plan for July 20th - 26th Let your speech always be with grace, seasoned with salt... Colossians 4:6a Monday - Bowtie Alfredo Carbonara, Cheesy Broiled Tomatoes and Garlic Bread Monday - Bowtie Alfredo Carbonara, Cheesy Broiled Tomatoes and Garlic Bread Bowtie Alfredo Carbonara 2 cups fresh, sliced mushrooms ½ - 1 cup chopped onion 8 pieces bacon, chopped (Can substitute Canadian bacon, but you will need to add a bit of butter, olive oil, water or broth for sautéing Canadian bacon, mushrooms and onions.) 16 oz. bowtie pasta, prepared according to package directions White sauce: (can use jarred Alfredo) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 2 teaspo...

Wisconsin Cheese Producers' Cheese Chart A few weeks back, I told you guys about a free cheese chart that is available from the Wisconsin Cheese Producers. Mine came in the mail today, and it's really neat. It pictures 34 different varieties a cheese and gives information on each cheese's texture and flavor. It also lists suggested usages for each variety. On the back of the chart, there is information on safe handling and storage of cheese. I am happy to report that I have receive no other contact from them, such as unwanted e-mails, mailings, etc. You can still get your chart by completing an on-line form at: http://www.eatwisconsincheese.com/cheese/requestguide.aspx

Sloppy Joes and Crispy French Fries This recipe took me back to many a Friday night during my childhood! While we ate vegetables almost exclusively through the week, Momma would make hamburgers, pizza or Sloppy Joes on Friday nights. Logan loves Sloppy Joes! Sloppy Joes 1 -1 ½ pounds ground beef ½ c. catsup 2 tablespoons yellow mustard 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar Liquid smoke Brown ground beef in a skillet and drain. Return to skillet and add all other ingredients and simmer a few minutes. Serve on hamburger buns.

The hot summer months are the perfect time for making homemade ice cream!! Larry developed this recipe through trial-and-error several years back. We think it's great! If you are a Wendy's Frosty fan, you'll love this ice cream!! On the 4th, Dude and Aunt Jean came over to watch the kids shoot a few fireworks and to eat a bowl of Larry's freshly-made Chocolate Ice Cream. It was the perfect way to end a celebration of our country's freedom!! Larry's Chocolate Ice Cream 1 can Eagle Brand Milk 1 1/2 cups sugar 2 teaspoons vanilla 1 pint whole whipping cream 2 quart-sized Chugs of Barbers Chocolate Milk* Do not add any other milk to recipe. Freezer will not be completely full. Combine all ingredients, pour into ice cream freezer and freeze according to ice cream freezer instructions. *This is the best. We've tried them all! If your grocery doesn't have Barber's Chugs, just be sure to get whole milk chocolate milk. Unfortunate...