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Archive for April, 2011

Garlic Cheddar Biscuits

Here’s the recipe I’ve tempted you with already! If you love the biscuits at Red Lobster you will love these too. The best part about them they are a lighter version of Red Lobster’s biscuit so you don’t even have to feel guilty about it. Each biscuit is about 95 calories. Can you believe it’s already Wednesday? Well actually I can, but maybe if I say that it will seem like the week flew by. I’m on my last few days at Valu Ford. It’s seems a bit surreal but I guess next week it will seem real when I start the new job. Totally not ready for the learning curve that’s involved. Wishing I could skip forward about a month. I always hate that feeling of not thinking you’ll ever get the hang of things then looking back and wondering why you felt that way. Jason’s currently downstairs working on mudding the bedroom walls. The basement is nearing completion. I’ve set a goal of being done by Mother’s Day because I’m hoping to host it for my family. I figure that I’m the only one that isn’t a mother so I should probably have it. So if any of my family members are reading this it’s your heads up! Jason said this is competely possible but he also said the basement was going to be done to host Super Bowl Sunday. It’s a good thing he didn’t specify which year! Enjoy the biscuits. I promise you won’t be dissappointed!

Garlic Cheddar Biscuits
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Ingredients

2 Tbsp light butter, melted
2-4 garlic cloves, minced
1 Tbsp fresh chopped parsely
2 c. Heart Smart Bisquick
1 c. Shredded Fat-Free Cheddar Cheese
2/3 c. Milk

1. Preheat oven to 400 degrees.

2. Grease cookie sheet.

3. In a large bowl combine biscuit mix, cheddar cheese and two cloves garlic. Stir in milk and mix.

4. Drop batter by heaping spoonfuls onto cookie sheet. Should make about 12 biscuits. Bake 10 minutes.

5. Meanwhile melt butter in frying pan and add the rest of the garlic and saute on low heat about one minutes. Remove from heat and add parsely. Brush biscuits with melted butter mixture and bake five minutes longer or until gold brown on bottom.

Enjoy!!! I can’t wait to make them again 🙂

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I hope everyone had a wonderful Easter with family and friends! I had a full day of events on Easter Sunday. It started out by popping a couple egg bakes in the oven for after church brunch that I helped serve. I didn’t actually make the eggs bakes I just baked them. Pretty awesome deal huh? I also brought the Sunshine Salad that I posted on here to church brunch. After church Jason and I may have had a slight mishap. We were in the process of handing off the bag with the empty glass Pyrex bowl and somehow, I’m not blaming either of us, it slipped and landed on the tile floor. It made a huge crash and everyone had to investigate what was going on of course! Luckily the bowl shattered in the bag and clean up was a breeze. This bowl was venturing out for the first time that Sunday…and for the last time. That wedding present (sorry dear brother Brent who gave it to me) had a short life. Luckily Mom hoarded another one and I got a new bowl Sunday night! Can’t beat that. I’ve got a pretty awesome Mom, but I’ve already told you that multiple times and I bet you are tired of hearing it! After church it was off to Aunt Pam’s where I brought this amazing recipe I’m going to share with you. Then after that we went to Aunt Cheryl’s. We were definitely FULL to the brim after all of the days events. This recipe I’m sharing is a staple at the Wiese get togethers. I LOVE it. Love love love it. Jason said I was wasting some good cheese mixing it in with all these vegetables. I’ll have to disagree with him. It’s simply amazing!

Broccoli Cauliflower Casserole
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Ingredients

1 16 oz package frozen cauliflower, thawed
1 16 oz package frozen broccoli, thawed
1 4-5 oz can water chestnuts, sliced, drained
1 8 oz can bean sprouts, drained
1 can cream of mushroom soup
1 c. mayonnaise
Onion, chopped
2 eggs, beaten
1 tsp salt
Dash of Pepper
8 oz grated cheddar cheese
8 oz grated mozzarella cheese

1. In a bowl combine soup, eggs, onions, water chestnuts, mayonnaise, salt & pepper.

2. In a 9×13 glass pan put 1/2 of the broccoli, cauliflower, bean sprouts & water chestnuts. Pour half of the combined mixture over the cauliflower mixture. Then sprinkle half the cheese on top.

3. Then make another layer of the broccoli, cauliflower, bean sprouts & water chestnuts. Top with the sauce and cheese.

4. Bake at 350 degrees for an hour to a hour and fifteen minutes.

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Sunshine Salad

Mmmmm popcorn! If there is one thing in life I’m addicted to I think it’d be popcorn…not chocolate, not alcohol, just popcorn. At least it’s something in life that can harm me tooo much! I’m winding down the night with some popcorn while holding down the couch with my wonderful hubby…each of us on a different laptop. Impressive huh? I mean they used to say you were married a long time when you both read the newspaper or something. Well it looks like in these new times it’s when you both have a laptop! Busy busy day today…I worked until 4 then I came home and went crazy in the kitchen for Easter tomorrow. I made this salad recipe I’m going to share with you, a vegetable casserole (recipe to come later) and got some of the stuff for my lettuce salad ready also. Jason was awesome and grilled burgers and made potatoes on the grill tonight so I didn’t have to worry about that. I absolutely love summer because it means that Jason becomes Mr. Grill Master and it gets me out of cooking supper a lot! After supper we got ready and went bowling at the Evinks. Jason took the first game and left me in the dust but I’m proud to report I came from behind and over took him the last frame of the second game to beat him! Tomorrow’s activities have us going to church, off to my Aunt Pam’s and then to supper at my Aunt Cheryl’s. The recipe I’m going to share with you tonight is what I made for brunch at church tomorrow. It’s my amazing mother’s recipe once again. I called her up to ask her what she thought of a few recipes and she came to the rescue with her own. She even whipped up a batch last week so I could taste test it before I made it. I mean how can you beat that? Well, she could have made it all for me but that didn’t happen 🙂 Happy Easter everyone!

Sunshine Salad
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Ingredients

1 can (20 oz) pineapple tidbits
1 can (11 oz) mandarin oranges
1 pkg instant vanilla pudding
1 c. quartered strawberries
1 c. sliced bananas
1 c. Blueberries

1. Drain pineapple and oranges. RESERVING liquid. I type this in all caps because my mom pretty much yelled at me to listen to this step when she was giving me the recipe over the phone. I have a wonderful nack for not reading the recipe all the way through and skipping steps 🙂 My mom also gave me her little strainer to use for this recipe which is pictured. Isn’t she the most fantastic mom ever?? I think I might have to purchase one of these!

2. Prepare the pudding with the reserved liquid instead of the milk the pudding calls for. My pudding box said 2 c. milk but I only had about 1 – 1 1/2 c. liquid and this was still plenty!

3. Combine pineapple, strawberries and oranges and gently fold in pudding.

4. Add bananas and blueberries right before serving.

Recipe from: Coleen Koehl

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Li’l Cheddar Meat Loaves

Day off today so I spent it working around the house mainly on the basement. My wonderful husband always seems to make me a list of things to do on my day off. Isn’t he suppose to be the one with the “Hunny Do List”??? So I spent the day staining and varnishing the bathroom vanity and some woodwork. You know that you need to get done with your basement when you walk into Ace and they ask you what you are doing in the basement now! I’m glad they know my projects so well 🙂 My day was quite successful other than my momentary lapse of spilling my can of varnish all over the floors. Luckily it was the cement floor and NOT the newly tiled bathroom floor. I said a few naughty words the way it was. I can’t imagine what I would have said if it would have been in the bathroom. We had the recipe that I’m sharing with you tonight for supper. I was at the gym this morning and one of the gals mentioned she found out about my blog and this stimulating conversation ended up centering around meatloaf…well I told her about this wonderful meatloaf recipe that I thought was already on my blog..low and behold I got home and it wasn’t so here it is! It’s awesome…Jason’s reaction to it explains it all. He asked me what was for supper and I didn’t tell him so he peaked his head in the oven and said, “OH MEATLOAF, I LOVE MEATLOAF!” So I’d say it’s a pretty good recipe. ENJOY!

Li’l Cheddar Meat Loaves
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Ingredients

1 Egg
3/4 c. Milk
1 c. Shredded Cheddar Cheese
1/2 c. Quick-Cooking Oats
1/2 c. chopped onion (I substitute dried onion)
1 tsp salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp prepared mustard

1. In a bowl beat egg and milk

2. Stir in cheese, oats, onion and salt

3. Add beef and mix well

4. Shape into eight loaves; place in greased 13 in x 9 in x 2 in baking dish

5. Combine ketchup, brown sugar and mustard. Spoon over loaves.

6. Bake, uncovered, at 350 degrees for 45 minutes or until meat is no longer pink.

Shared on the following sites – Please give them a visit!

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Cookie Salad

Wow where has time went? I haven’t posted for almost a month! I’ve been thinking about it and collecting pictures and recipes but I just haven’t got very far on actually doing it. You know how that goes. Another Monday has gone and went and we are off to the start of a new week. Not much has changed around the Evink household. Well maybe a little bit has…I got a different job offer and decided to take it. It was about the hardest decision I’ve made in a few years. The position is with Federated Telephone in Chokio. It has better hours and benefits. When we decide to start a family this will be huge and something I’ve been worrying about at my current position. Working till 6:00 doesn’t really work with daycare so I had the opportunity and decided to take a different job. It was hard because it’s a little ways off but who knows if this opportunity will be there when I need it. You know how “easy” it is to find a job in Morris! Haha well I guess Chokio in this case. That’s about the only downfall is driving to Chokio but I think I can handle that. Progress on the basement has been slow but steady. The tile is in the bathroom and we measured and picked out carpet. We need to do some finishing touches on the bathroom. The bedroom is also on it’s way to completion…the egress window is in. Now to mud and tape and put the recessed ceiling in. Ok well now for the recipe! Cookie Salad…another one of my mom’s stand by recipes that Jason LOVES. You can vary it however you would like…I’ll tell you what else you can put in it. It’s super delicious!

Cookie Salad
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Ingredients

1 c. Buttermilk
1 Box Instant French Vanilla Pudding Mix
1 Large Can Mandarin Oranges, drained (You can also use apples and cut those up or both!)
8 oz Cool Whip
Snickers or Fudge Striped Cookies

1. Mix together everything but the Snickers or Cookies.

2. Cut the Snickers or break up the cookies and add right before serving.

3. ENJOY!

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