Favorite Food (s)

 

Popping in with a short post (maybe). :)

Pizza is one of my most favorite foods.
I really think it should have it's own
food group. Ha!
As I was checking out Pinterest the
other day, I ran into a Two Ingredient
Pizza Dough recipe. Now I am not much
into making it at home but I could do this
recipe very easily. It is from Weight
Watchers.

Two Ingredient Pizza Dough

1 C Non fat plain Greek Yogurt
1 C Self Rising Flour
Extra for hands and/or
your work surface.

Preheat oven to 350 degrees.

Combine both ingredients in
a mixing bowl, blend until
ingredients combined.
** if your dough is sticky,
sprinkle flour onto dough
until it feels solid and easy to
separate.
Continue to knead the dough for
2-4 minutes.
Flour your work surface and
divide the dough into 4 equal
parts then form into 7" circles.
Top with your fave toppings.
*1/2 C of sauce should be enough
for the 4 pieces. Less is best in
order to prevent a soggy crust.
I checked another site and they put
their pizza on parchment paper.
You may want a higher temp
depending on how crisp you like
your crust.

If you don't want to use your dough
right away, put in the fridge on a
plate then cover with plastic wrap.

To make your own self rising flour,
combine 1 1/2 C  ALL PURPOSE
FLOUR, 1 1/2 tsp Baking Powder
and 3/4 tsp Salt.

Enjoy!


~Keep on Dreaming~

Fourth Food Fun

Hello!

It's Maker Monday and today
I have two great quickies for 
your 4th holiday activities!

First up:

Frozen Grapes

Wash and dry your grapes, 
thread on skewers and 
freeze.

Serve when ready. Enjoy!

Next up a take on those 
popular Smore's!

Chewy Smore's Snack Mix

2 C Popped Fat-Free Kettle 
Corn
1 C Golden Grahams Cereal
3/4 C Cocoa Puffs Cereal
3/4 C Mini Marshmallows
10 Mini Tootsie Rolls

Cut Tootsie Rolls into small
pieces.
In a ziplock bag, mix the tootsie 
rolls with the rest of the ingred-
ients, close bag and mix 
thoroughly.

Makes 6 servings-so double of 
needed.
109  cals per serving
103 mg sodium
13.5  grams sugar

From a Hungry Girls Cookbook


~Keep on Dreaming~

Cinco De Mayo

Tomorrow is May 5th OR
Cinco De Mayo.

For my husband this is a great day,
he could eat Mexican food every
day of the year! Me not so much.
I enjoy it but not EVERYDAY!

At school my classroom is having 
a Cinco De Mayo luncheon. IT's 
going to be yummy!

Here is our menu:

Queso with chips
Tacos with fixings
Brownies

Soda/water

Color Scheme:

Red, yellow and orange

Enjoy your Cinco De Mayo
whether at home or a 
favorite restaurant. 
LA! LA!


~Keep on Dreaming~

Oh Yum!

Hi friends!

I am back at it. Still fighting with these 
horrid allergies though! Yuck.
Thanks again for well the "Well Wishes."

Sunday Savor has a bit of a twist today
so pull up a chair and relax.

Today is:
National Grilled Cheese Day!

A comfort food for most and 
a must have for most children 
and my husband.

The Ancient Romans were the 
first to make a cooked bread 
and cheese sandwich, but many 
cultures have created their own 
versions. 
The classic version we know today
appeared in the 1920's when bread 
and cheese were affordable.

It is popular selection in many diners,
cafe's, schools and homes. Though it
is usually made with three ingredients,
some "dress" it up. 

Add ons: 
Bacon
Ham
Other cheeses

Sides:
Tomato Soup
Chips
Salad

How do you make a grilled cheese?

I am a classic lover from way back
but do enjoy bacon or ham on it too.

Enjoy a Grilled Cheese today!


~Keep on Dreaming~

Oh Yum!!!

Today, January 23 rd  is National
Pie Day!

The making of pies dates back to
ancient Egypt. In 1,300 B.C.
Egyptian bakers folded bread
dough around nuts, honey and
fruits in the form of today's rustic
tarts.

The Greeks and Romans continued
the tradition but wrapped meat in 
a flour and water paste.

Those primitive pastries have evolved
into the pies we know today.

What better way to celebrate a
Friday than with a piece of pie!

What kind do you like?
I like apple and chocolate.

~Keep on Dreaming~

Simple Summer Salad

We are off to a neighborhood
picnic later today so last night
I whipped up this delish salad.

Summer Pasta Salad

1  1 lb box/bag pasta
(I used Barilla Rotini)
1  Green Pepper
1  Red Pepper
1  Medium onion
1  Cucumber
5  Large baby carrots
3  Cloves garlic
2  T Dried parsley
1  Small can black olives
1  Bottle-Ken's Steakhouse
Light Northern Italian
Dressing
Cheese cubes

Cook, drain and cool
pasta, set aside.
Chop all veggies to
your liking.
Drain and rinse black
olives.

Once pasta is cool, add
veggies and 1/4 of the
dressing. Mix together.

Add the parsley and
black olives. Stir together
again. Cover and place
in fridge overnight.
Next morning, pour
another 1/4 of dressing
on the salad, mix, recover
and place in the fridge.

About an hour before
leaving check salad to
see IF it needs more dressing
and add the cheese now or
right before serving.


Enjoy!

~Keep on Dreaming~

Guess What???????

Hold on tight my friends!
Friday is National Donut Day!!!!!
What better reason to have a donut.

What kind of donuts do you like?

I like glazed, long johns, and lemon
filled.

Where do you buy your donuts?

We have a "Mom and Pop" type
store we like but we are not
opposed to Dunkin, Krispy Kreme
or the grocery store is pretty good
too.


Enjoy and Happy Friday to all!

I am off to some garage sales.

~Keep on Dreaming~

An Easy Summer Meal

I can't believe that
Memorial Day was two
weeks ago!
I wanted to show you
what we had for our
holiday meal. It was
so simple!

Menu

Grilled Beef and Chicken
Kabobs with peppers and
onions on the skewers
with the meat
Corn on the Cob
Potato Salad
Fresh bread from the
grocery

Simple Table Setting

Plates(faux paper plates)
Target-3 years ago
Spring paper napkins-JoAnn's
this Spring
Glasses-Fancy plastic ones
from the store deli :)
Tea lights--LED flicker
candles-Ace Hardware-last
month
Potted Geranium

Secret: The plates look
like paper ones but they
are NOT.They are the Melamine
plates. I have three sets now.
Red, Green and White. Love them!
My tea lights will be great for
Fourth of July too.

~Keep on Dreaming~

Something for Easter

Photo: Google


Are you looking for something simple
to serve at your Easter brunch, lunch
or dinner?
I saw this in a cookbook that I bought
recently.

Spinach Quiches

1 (14.1-oz.) package of    
refrigerated piecrusts
2 T butter
1 small onion, chopped
2 green onions, chopped
1/4 c chopped fresh parsley
1 (10-oz.) package frozen
chopped spinach, thawed
and well drained
1 T Worcestershire sauce
1 tsp salt
1/2 tsp pepper
3 large eggs
1/4 c milk
1 c (4 oz.) shredded swiss cheese

Preheat oven to 350 degrees. Roll
each piecrust into a 12-inch square;
cut each square into 24 pieces. Shape
into balls, and press into a lightly
greased miniature muffin tin.

Melt butter in a large skillet over
medium heat. Add onions and
parsley; saute until onions are
tender. Add spinach; cook 2
minutes. Stir in Worcestershire
sauce, salt and pepper. Remove
from heat.

Whisk together eggs and milk
until blended; stir in cheese.
Add egg mixture to spinach
mixture; spoon into prepared
pans.

Bake at 350 for 30-35 minutes.
Remove immediately from
pans and cool on wire racks.

Enjoy!


~Keep on Dreaming~

Late Week Dinner

 

For dinner this evening I
made Pork Roast Sliders.
When we were at the store,
they had the roast on sale-
I got a 1/2 pound roast for
the two of us. Mind you at
the time I had no idea what
I was going to do with it but
when I got home I came up
with the menu using stuff
I had in the freezer.
I cooked the roast yesterday
right on the stove, I let it get
real tender and then I pulled
it off the stove, let it set and
then shredded it with a fork.
I also saved some of the broth
to keep it moist for when I
reheated it tonight.

Menu

Pork Roast Sliders
Tator Tots
Corn on the Cob

I had a package of Rhodes
rolls, corn and tator tots
in the freezer.
I also heated some BBQ
sauce for Mr. Ken

Simple, easy and yummy
plus there was enough
for leftovers!

~Keep on Dreaming~


Fireworks and Chili

Whew, what a busy weekend!
It started out Friday evening
with fireworks. Our fair city
sets off fireworks to celebrate
the opening evening of the
Chili Challenge.

You'll remember that each
year our city has a festival
where everyone can go from
booth to booth and sample
a variety of chili, salsa or
wings. This is where we
spent Saturday afternoon.

The festival mascot with
familiar faces.

There are a TON of booths! If
you lined all of them up, there
are probably two blocks worth
of booths!

This was my favorite booth. It
had a 60's theme as you can
see. Everything was tye-dyed
and their table covering were
record covers. All their team
members were dressed to
match the theme. The sign
below was outside of their
booth.

A great way to spend a Fall
afternoon!

Mr. Ken even met a new friend.
Ha! Ha!

~Keep on Dreaming~

Saturday Fun

Happy Saturday to All!

I am out of here for awhile,

we have a roof going on our

house and it is LOUD !

It is a glorious 60 degrees this

morning and I am spending some

time with my good friend Nancy

from Acorn Cottage blog. We

are off the The Lenexa Spinach

Festival--food and crafts can't

beat that on a Saturday morning!

Hope everyone has a wonderful

weekend!

~Keep on Dreaming~

A Way to Spend a Saturday

Here's Chef Ken-in the midst of making salsa.

Garden tomatoes, peppers

and cilantro.

Some garden onions.

The chef is roasting the maters

on the grill plate. The peppers

will get the same treatment.

All mixed, mashed and sampled.

I think you can tell by the chef's

reaction that it is HOT! Just the

way he likes it.

Ready for the fridge.

Update--salsa has been

paired with chips a couple

of times and the Chef proclaims

it "Just right!"

~Keep on Dreaming~

A Summer Dessert

Today we have a simple dessert.

Peach Summer Skillet

************************

Topping

*********

1 bun

1 T flour

1/2 Tsp cinnamon

1/3 C raw almonds

Place all ingredients in a

food processor until every-

thing is med/finely ground.

Set aside for use later. I put

mine in a baggie.

Dessert

********

3 peaches-sliced

1 T butter

1/2 tsp sugar/Splenda

In a skillet, melt butter.

Add peaches and your

sweetener choice. Saute

all ingredients until

peaches are soft.

Sprinkle some of the

topping onto the peaches

and set aside. This will

melt and "set" the dessert.

Before serving sprinkle more

topping onto the peaches.

This can be served warm or

"room temp."

ENJOY!

*Serves 2 but can be doubled.

Most ingredients are approximate.

~Keep on Dreaming~

Doesn't Look a Day Over...

Guess who turned 100 today? Yes, you are correct it is the Oreo! They debut in 1912 and have sold over 362 million. This makes them one of the best selling cookies of the 20th century. New varieties have been introduced over the years: **1975--Double Stuf were introduced. **1987--Fudge Covered Oreos were introduced. **1991--Halloween Oreos were introduced. **1995--Christmas Oreos were introduced. I'll bet that the Spring Oreos will be or are already in the stores. Are you an Oreo fan? Are you a dipper, a popper or one who pops them open and licks the creme filling out of the center? I am a fan of the Vanilla Oreo with creme filling as opposed to the Chocolate ones. ~Keep on Dreaming~