For these past 15 months of marriage I have had so much fun cooking old family recipes and trying new ones. It has been an adventure learning to plan, shop for, cook and clean up after 3 meals a day, 7 days a week, 52 weeks/year - that's 1,095 meals/year! Not to mention snacks and baking! Yikes! Sometimes I feel like it is a full time job just keeping food in the fridge and on the table (and it is only just the 2 of us so far!) But I must say that I LOVE it! I enjoy planning, shopping and cooking for us! Of course, there have been times that the meal just didn't turn out right and I promised never to cook that particular meal again. And I've been told that every new bride burns the chicken at least once (done that!).
But all in all, I love my job as a wife in managing the kitchen and Curtis is always so great in being willing to help out when I need it.
So I thought it may be fun and a blessing to share with you some of our favorite recipes! Enjoy!
1 (15 oz) can of whole corn
1 1/2 cups flour
1/2 cup sugar
1 Tbsp Baking Powder
1 tsp salt
1/2 cup milk
2 large eggs
1/4 cup (soft) butter
1/4 honey
Picture from:http://lifes-greatest-blessings.blogspot.com/2012/09/corn-bread-muffins-real-corn-no-cornmeal.html
Directions: Process corn, mix all dry ingredients, mix all wet ingredients, combine dry and wet ingredients, Pour into 8x8 pan, bake at 400* for 25-30 minutes. Can make as muffins also.
Baked Zucchini
cooking spray
2 Tbsp minced garlic
1 Tbsp Italian Seasoning1 Tbsp butter
4 Tbsp Olive Oil
1/2 cup Parmesan Cheese, divided
1/2 cup Romano Cheese, divided
Salt & Pepper to taste
4 Zucchini, thinly sliced
3 large tomatoes, thinly sliced
1 onion, thinly sliced
1/4 cup Mozzarella Cheese (Picture from Aldi.com)
Directions: Preheat oven to 350*, Spray 9x13 pan, mix in bowl - garlic, Italian seasoning, butter, olive oil, 1/4 cup Parmesan cheese and 1/4 cup Romano cheese, salt an pepper. Add zucchini, tomato and onion to bowl and mix. Add mixture to pan. Sprinkle with remaining Parmesan, Romano, and Mozzarella cheese. Bake for 30 minutes covered with foil. Remove foil and bake for additional 5-10 minutes.
* I just use mozzarella cheese in place of Romano Cheese.
Chicken Parmigiana
1 egg, beaten
2 ounces of bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 oz.) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup Parmesan cheese
Directions: Preheat oven to 350*, lightly grease pan, (I thinly cut the chicken breast in half hot dog style and then pound it down) pour egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then into the bread crumbs and then place in pan. Cook until no longer pink, up to 40 minutes. Pour spaghetti sauce under and over chicken. Sprinkle with mozzarella and Parmesan cheese and return to oven for 20 minutes.
** Should be so tender that you can cut it with your fork! (Picture from all recipes.com)
And lastly for dessert! My Grandma Luta's famous ...
7-layer Cookie
1/2 cup (1 stick) butter or Margarine
1 cup graham cracker crumbs (about 12 crackers)
1 can (3 1/2 ounces or 1 1/2 cups) Flaked coconut
1 6-ounce package of chocolate pieces
1 6-ounce package of butterscotch pieces
1 can (15 ounces) Sweetened condensed milk (non-evaporated)
1 cup chopped walnuts
Directions: Preheat oven to 325*. Meanwhile, put butter in 9x13 pan and slide in oven to melt. (Don't burn). When melted, remove man from oven, tip to spread butter and sprinkle evenly with graham cracker crumbs. Top with the coconut, then chocolate, then butterscotch. Drizzle condensed mild over and sprinkle with nuts. Press nuts lightly into mixture, so they won't fall off later. Bake for 30 minutes. Cool. Cut into pieces.
Enjoy!!!
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