Summer Couscous salad

We are visiting Pratt's for the long wknd (LOVING the warmer weather). Enjoying a BBQ today. April reminded me to get it up on our cooking blog.

Summer Couscous Salad (serves 6-8)
1 pkg 5.9 oz. Parmesan couscous (Near East brand is great).
1/4 t. black pepper
2 T lemon juice
3 T olive oil
1 pkg cherry tomatoes (halved)-or a couple of garden tomatoes diced
1 small green zuchinni-diced
1 small yellow squash-diced
1/2 c. fresh basil (or sprinkle dry basil)
1 C. or container of feta cheese
*bunch of green onions-chopped
*Note to self: set aside onion-free portion for Mike

• Make couscous according to pkg, set aside.
• Mix lemon juice and olive oil, pepper together then add to couscous
• Add veggies to couscous mixture, stir and chill in fridge (up to 4 hrs)
• Stir in feta & serve

Bernice's famous Swedish pancakes

Sorry it has taken so long to get this recipe up. I know that some of you have been waiting for it.

Mix together, well:

-6 eggs, beaten
-2 1/4 C buttermilk
-1 rounded t baking soda
-3/4 t salt
-1 1/2 C flour
-1 1/2 T sugar
-1/3 C oil

Batter will be thin. Cook on hot griddle. Serve with any toppings you like!

Our New Family Favorite!

Hi Ladies.   So I get tired of the same old recipes that keep recycling through my kitchen.  I love this blog because I've gotten new and great ideas from all of you!  Thank You.   I like to purchase recipe books from time to time.... and tonight I dusted one off and hoped for inspiration.  I found an EASY recipe - most things we probably have in the pantry or freezer - and my kids LOVED THEM!  The nice thing is most of these ingredients are "lean" or "skim" or "low fat" if you so choose.  You could probably throw in  a few veggies and they would never know!  Here you go:

Cheeseburger Calzones

1 lb ground beef
1 medium onion, chopped
1/2 tsp. salt
1 jar (1 lb 10 oz) Ragu Robusto Pasta Sauce
1 jar (8 oz.) marinated mushroom, drained and chopped (optional)
1 C. shredded Cheddar Cheese (about 4 oz.)
1 Package (12 oz.) refrigerated large flaky biscuits (8 biscuits)

1.  Preheat oven to 375 degrees.  In 12-inch skillet, brown ground beef with onion and salt over medium-high heat; drain.  Stir in 1 cup Ragu Pasta Sauce, mushrooms and cheese.

2.  Roll or press out each biscuit to a 6 - inch circle (this is key - roll them big enough!)  Place 1/2 Cup beef mixture on each dough circle; fold over and press edges to close.  Seal completely by pressing along edges firmly with tines of fork.

3.  With large spatula, gently arrange on cookie sheets.  Bake 13 minutes or until golden.  Serve with remaining sauce (warm it up and dribble on top of Calzone or serve on the side)

De-lish :)

Happy Cinco De Mayo!

 

Yummy Enchiladas:

1 lb. cooked chicken strips, or canned chicken (that's what I used)
1 brick cream cheese (can use low fat)
1 sm can green chiles

*warm in a skillet until cream cheese melts

*Spoon mixture into 10, or so, warmed large corn tortillas (I found mine at Walmart), roll up and place seam side down in a greased casserole dish. Pour over the top, 2 10 oz. cans Old El Paso mild green chile ench. sauce (Jon says it's hard to find good green ench. sauce and he thought this one was really good) and put grated cheddar cheese on top. Bake @ 350 for 15-20 min. YUMMY! EASY! FAST! It's good with or without sour cream and serve with spanish rice, corn and or beans.

Me, Jon, and Haleigh loved it. Lauren and Collin thought it was a little spicy but putting sr. cream on it helped to cool the spiciness and then they ate it up!