Uh oh - now you can make these tasty chips at home!
I apologize, in adavance, for sharing this recipe with y'all.
You always see tater chips on restraunt menus, and if you're like me, you order them every now and then. They are just SO good. They are like fries - but a million times better.
I decided to make the chips for Drew and I on Monday night to eat while we watched the National Championship game. I fixed Homemade Ranch and Touchdown Taco Cups as well.
These taco cups will be a hit at your next tailgate!
Bring these Taco Cups to your next tailgate and I promise they will be a hit!
Everyone loves a good dip at a party (especially this Spicy Ranch Chicken Dip) but sometimes I like to change it up a little! These little Taco Cups taste like you're eating a full taco! There's lots of great stuff in every bite - you get a lot of meat, a little cheese, and a little creaminess from the black beans. I like to top mine with sour cream and some salsa - delicious!
Since there's so much meat in the recipe, it's also a hit with the men!
An easy and delicious addition to your supper!
I love bread.
It’s just as simple as that. I like to blame it on my mom. I can’t remember a time growing up when we didn’t have bread with a meal. Meat, potatoes, a vegetable and, of course, bread. It’s just what we did.
Croissants, French bread, Italian bread, rolls, biscuits, Yorkshire pudding – I don’t discriminate.
This Macaroni and cheese casserole tastes unbelievable and is so easy, you'll never use a box mac and cheese again!
-2 cups macaroni
-1 large block extra sharp cheddar cheese (16 oz)– grated
-1 cup heavy whipping cream
-salt and pepper to taste
· Preheat oven to 350.
· Coat deep casserole dish with cooking spray (2 to 2 ½ quart size).
· Cook macaroni according to directions. Drain and rinse with cold water.
· In deep casserole, layer macaroni, grated cheese, and repeat.
· Whisk cream, eggs, salt and pepper together then pour over the macaroni and cheese.
· Bake for 30 minutes or until cheese starts to brown.
For an all-in-one meal, cut up ham into bit-sized pieces and layer it in with noodles and cheese.
1 to 2 lbs of fresh whole green beans (smaller sized ones are best)
1 TBSP butter
1 TBSP olive oil
1 clove chopped garlic
Sea salt to taste
Cracked black pepper to taste
1 fresh lemon
Flash boil beans whole in enough water to cover. Drain and put in ice bath to stop cooking process and keep them crisp and bright green. Set to the side.
In skillet, put butter, olive oil, and fresh garlic. Cook on medium heat until garlic is slightly golden.
Add drained beans to skillet along with salt and pepper to taste. Cook 5 minutes. Drain. They should remain somewhat crisp and bright green.
Squeeze lemon juice over beans during final minute of cooking. Serve up delicious and fresh lemony beans. It’s my daughter’s “go to” recipe and a family favorite for us!
Thanks Courtney for sharing this with us! You can cook for me anytime!
Our friends John and Tina Sorrells told us about this little trick for cooking fresh corn in the microwave. We had this at their house one night and couldn’t believe it was from the microwave. By the way, I think it's time for another invite!
We love fresh corn in the summer and throwing it on the grill is our favorite way to eat it. However, on those days when my husband, the “Grill Master”, gets home late, we will throw the corn in the microwave, husks and all!
Cut off the ends of the corn so they will fit on the microwave turntable. You don’t want the pieces to overlap. Place the corn on a damp paper towel and cook on high for about 2-4 minutes per ear. Turn the ears of corn over half way through the cooking cycle. The corn cooks in its own natural juices. Remove the corn and wrap it in a dish towel or tin foil. Let it sit for about 5 minutes. Then smother it in butter, a little salt and pepper and enjoy!
I saw this on someone’s Face Book and wanted to try it. It looked pretty easy and I thought it would be a fun appetizer.
Take 1 potato and make small cuts down the length of the potato, but not all of the way through. Place in small baking dish. Then drizzle with 2T melted butter and 2T Olive Oil. Finally top with your favorite seasoning (Sea Island Sea Salt, Cavendar’s, etc) and bake @ 350 for about 45 minutes to an hour. (I had to bake mine a little longer till the whole potato was done) This makes a great side dish as well as an appetizer.
1 package of Pork Chops (Your favorite cut - what’s on sale!)
Red Potatoes (2 per person - quartered)
Mushrooms (1 Pkg. of fresh - cut in half)
Red, Yellow, Green or Orange Peppers (3 - cut into big chunks)
¼ c Olive Oil mixed with
2T of brown sugar
Sea Island Salt Seasoning (Sprinkle liberally over dish)
¼ c Moore’s Marinade
Add Pork Chops, Potatoes, Mushrooms, and Peppers to a 9x13 casserole dish. Then add Olive Oil, Seasoning Salt, and Moore’s over everything. Cover with foil and bake @ 350 for about 45 minutes. (You can also go crazy and add a few pats of butter to the dish!) Then … dinner is served!!
Everything and everyone seems to demand our attention…Right Now! Especially with the holiday seasons approaching. We don’t have time to read that book, (or blog!), no time to try that recipe, too tired to do my devotion or volunteer for anything. We are in a world of great distractions, away from Jesus, our family, even ourselves! As moms and women we should try to be “distractionless” (yes, new word). I pray every day for direction and focus; and guess what? Every day the answer is the same! The Lord tells me “I am your direction and focus, keep your attention on Me.” My favorite new verse is Nehemiah 6:3 “I can not come down from this high place; I am carrying on a great project. Why should the work stop while I leave it and go down to you?” Even Nehemiah had distractions rebuilding Jerusalem’s walls. Maybe his distractions weren’t shopping, playing cards, Starbucks, TV shows or even church work, but still distractions. So, let’s stay up on our “high place” where ever the Lord has for us, and not get distracted: did I read Starbucks? Sorry, I still need some work!! Stay focused!!!
Colorful Squash and Tomato Gratin
2 garlic cloves, chopped
2 shallots, chopped
1 T. basil
½ t kosher salt
¼ t black pepper
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
3 tomatoes, thinly sliced
2 T grated Parmesan cheese
Olive oil for drizzling
Preheat oven to 400 and lightly oil 8-inch dish. Then evenly spread garlic, shallots, and basil in bottom of dish. Add salt and pepper. Next add yellow squash, zucchini, and tomatoes in upright position alternating each until pan is full (you will have rows of veggies). Sprinkle top with cheese and breadcrumbs, then drizzle with olive oil. Bake for 20-25 minutes until veggies are tender. Let stand for 5 minutes before serving.
This is a beautiful dish that my Mom gave me from The Food Channel. So, like many dishes or ideas she gives me, I thanked her and enjoyed it and promised to make it soon. Also, like many of her ideas I “tweaked” it a little. I find this works better than trying to rework or criticize her creations in front of her. (My mom wishes my brother and sister would learn that trick; things would be much more peaceful!)
First of all, I’m not spending this much prep time on a side dish; after all it is not dessert and I don’t always have “shallots” hanging around! The” tweaked” version is this…
After cutting squash and tomatoes, place in dish (I just threw all of mine in--no stacking required!) then just top with other ingredients. I substituted garlic salt for garlic, skipped the shallots, and also added our favorite Cavender’s! This dish was delicious, mom’s was prettier but mine tasted great!!
All of this started me thinking about God’s plan for my life. I often like to “tweak” His directions so that they coincide with what I think I should do or fit in with my busy schedule. His ways might take a little longer and have a few more steps. Every day is an opportunity to follow hard after Christ and strive to be led by the Spirit; not to be the leader or the “tweaker”. “For My thoughts are not your thoughts, neither are My ways your ways.”(Isaiah 55:8) Funny, the Israelites also thought they knew what God was thinking and planning.
Blessings and still learning
The 4th of July has always been a fun family holiday for me. My family and I have always enjoyed good food, fellowship, and fireworks. It’s a time to stop and enjoy a little rest and relaxation. It’s also a time to be so thankful for our country and its founding fathers; men with such fortitude and foresight!
This year remember to say a prayer for the USA as we celebrate our freedom with our loved ones. We are truly a Blessed Nation!
Here is an easy twist to an old favorite on the 4th…
Cut up watermelon into triangular wedges, leaving the rind on. Using a paring knife, cut a slit into the rind and insert a popsicle stick (this makes them fun and easy to hold). These can then be served in a tub of ice to keep cold ( Put watermelon side down into ice so sticks are showing and easy to grab). Enjoy this refreshing treat and there is no guilt in having more than one!
“I urge, then that requests, prayers, intercession and thanksgiving be made for everyone-for kings and all those in authority that we may live peaceful and quiet lives in all godliness and holiness.”(1 Timothy 2:1-2).
The Supper Table
Easy ideas to help you get them to the table.
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