The Queen Of Cute Shoes

I am really not in the blogging mood today so I decided to just write a simple and easy recipe that I am sure most people love. It is a recipe from J's mom and it's a great one!

Apple Crisp (I call it Cinnamon Apple Crisp)

4 Cups Apples, peeled and sliced
1 Tbsp. Lemon Juice
1/3 Cup Flour
1 Cup Oatmeal
1/2 Cup Brown Sugar
1/2 Tsp. Salt
1 Tsp. Cinnamon
1/3 Cup Butter

Place apples slices in greased baking dish. Sprinkle with lemon juice. Combine dry ingredients and mix until crumbly. Sprinkle over apples. Bake at 375°F for 30 Minutes.

*Serve plain, with cream, or with cool whip.*

If you want a great soup recipe that is super simple and sounds delicious, head on over to Deb at Just A Country Girl and try her delicious Potato-Cauliflower Soup recipe!!

Sometimes I think it's pretty unfair to only post recipes that I myself would eat, just because there may be some readers out there who are vegetarian or vegan so from now on I think I am going to post one recipe of each. One for those who eat everything; meat, dairy, etc. One for those who are vegetarian; eating vegetables and dairy products, and one for those who are vegan; who don't eat any animal products. So I have searched around and searched around for some nice vegetarian and vegan recipes and I will be posting those as well. Here we go:

For Those 'Everything' Eaters:

Chicken Taco Lasagna

Prep time: 30 Minutes
Ready in: 9H 30M (overnight refridgeration)
Serves: 4

Ingredients:
1 (14.5 oz.) can diced tomatoes
2 Tbsp. Taco Sauce
1.5 Cups Cubed Cooked Chicken
1/2 (16 oz.) Low Sodium - Low Fat Can Refried Beans
1/4 Cup Low Fat Sour Cream
6 Uncooked Lasagna Noodles
6 oz. (1.5 Cups) Shredded Colby Jack Cheese
1/4 Cup Chopped Green Onions
1/4 Cup Sliced Olives, if desired
2 Tbsp. Chopped Fresh Cilantro

Directions:
1. Spray 8X8" baking dish and a piece of foil to cover top of dish (once filled) with non-stick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.

2. Spread about 1/3 of chicken mixture in bottom of sprayed baking dish. Top with 3 uncooked noodles, braking to fit if necessary. Spread with half of bean mixture and another 1/3 of the chicken mixture. Sprinkle with 3/4 cup cheese and half of onions and half of olives.

3. Layer 3 more noodles, remaining bean mixture, and reamining 1/3 of chicken mixture. Sprinkle with remaining onions, olives and cheese. Cover with sprayed foil, sprayed side down. Refridgerate at least 8 hours or overnight.

4. Heat oven to 350°F. Bake COVERED lasagna for 50 minutes. Uncover baking dish and bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with a dollop of sour cream, chopped fresh tomato and shredded lettuce.

For Those 'Vegetarian' Eaters:

Cheesy Vegetable Gratin

Prep time: 30 Minutes
Ready in: 45 Minutes
Serves: 4

Ingredients:
1 (10 oz.) Cheddar Cheese Soup
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sour Cream
1 Med. Red Bell Pepper
1 (1lb.) Pkg. Frozen Broccoli, Carrots, and Cauliflower (thawed+drained)
1 1/2 Cups Goldfish, crushed
2 Tbsp. Butter, melted

Directions:
1. Heat oven to 375°F.

2. Spray 8X8" baking pan with non-stick cooking spray.

3. In a large bowl, combine soup, cheese and sour cream; mix well. Stir in bell pepper and thawed veggies. Spoon in sprayed pan.

4. In a small bowl, combine crushed crackers and butter; mix well. Sprinkle over vegetables mix.

5. Bake for 30 - 35 minutes.

For Those 'Vegan' Eaters:

Baked 5 Spice Seasoned Tofu

Prep time: 10 Minutes
Ready in: 30 Minutes
Serves: 4

Ingredients:
1lb. Firm Tofu
1 Cup Vegetable Stock
1/4 Cup Soy Sauce
2 Tbsp. Toasted Sesame Oil
1 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
1 Tbsp. Sesame Seeds
1/2 Tsp. Chinese 5 Spice Powder

Directions:
1. Wrap the block of tofu in a clean, lint-free towel, place it in a strainer and place the stainer in the sink. Place a plate over the towel covered tofu, then add a heavy can or other weight on top of the plate. Leave to pres for 30 min.

2. Remove the tofu from the towel and cut into 1/2" slices.

3. Lightly opil a 9X13" baking pan, place the tofu slices in a single layer in the baking pan and set aside.

4. In a small bowl or measuring cup, whisk together the remaining ingredients, and pour the mixture over the tofu slices.

5. Bake at 350°F for 15 minutes. Remove the baking pan from the oven, carefully flip over the tofu slices, and bake an additional 10 to 15 minutes or until all of the liquid has been absorbed.

Use as slices or dice for use in salads, sandwiches, or add in stir frys. Store in airtight container for 5-7 days in the refridgerator.

I really hope you try and enjoy the recipes that I picked out for today!!! Enjoy and while you are eating... think of me! :)

This one is so good! I just made some of these yesterday, I love them. They are so good, and a nice go to snack for when you are feeling like you need a little cookie.

PEANUT BUTTER COOKIES

1 cup white sugar
1 cup brown sugar
1 cup butter (2 sticks)
1 cup peanut butter (the extra crunchy is GREAT for this one)
2 eggs
2 teaspoons baking soda
2 cups flour
1 teaspoon vanilla

Cream both sugars and butter. Then mix in peanut butter, then eggs. In seperate bowl combine baking soda and flour, sift, then add to wet mixture. Add the Vanilla, and make sure everything is mixed in well.

Drop by rounded tablespoons onto parchment lined cookie sheet, then bake for 10 minutes.

Bake time is depending on the size of the tablespoon you use.. watch them and take out as soon as sides turn golden, the centers won't look done but I swear they will continue cooking once out of the oven, then they will flatten out and continue cooking through. I leave them on the cookie sheet until they are done flattening out and harden up a bit on the bottom so they don't break or mush together once I put them on the cookie rack.

I really enjoy this one and after searching though my recipe box for a delicious recipe that I really felt like sharing, this one hit me because I made them yesterday and they are great. I really hope you enjoy them!

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Oh and if you haven't yet... you should sent me a 'St. Patrick's Day' message. Oh and if you have already, Thank You Very Much!! ps: you always could send me another, HA HA HA!

Here's another one, that you haven't done.... you can send me a 'Moving Day' message!!!

Or another one you haven't tried... (i am trying to feel loved here... do you mind?!?) You can send me a 'Happy Easter' message.. you know you want to!!

Get your own Greetinger

PS: the more messages I get the more the TOP one will fill up with clovers, the more the MIDDLE one will fill up with flowers, and the more the BOTTOM one will fill up with Easter tulips. You should check it out... send me a message, it's cute!

Here is a recipe that my husband and I really love. It is a great go to meal when you need something quick, easy, and something that will fill you up. It tastes great and it only takes 15 minutes. YES!! I said 15 minutes. It is also very VERY healthy for you.

TURKEY CHILI:

Ingredients:

• 1 pound turkey, ground
• 1/2 cup onion, chopped
• 1 clove garlic, peeled and minced
• (1) 15 1/2  oz. can pinto beans, drained and rinsed
• (1) 15 1/2 oz. can kidney beans, drained and rinsed
• (1) 28 oz. can stewed tomatoes, chopped
• 1/2 tablespoon chili powder
• 1/2 tablespoon cumin powder
• 1/2 cup salsa

Directions:

• Brown turkey, garlic and onions in a hot skillet.
• Add beans, tomatoes, chili powder, cumin and salsa to turkey mixture.
• Cook until hot.
• Serve with cornbread or rice.

If you use Organic products, it is even better!

It is so good I am making a big pot of it for my potluck tonight. If you try it, I hope you enjoy it!