Shepherd's Pie

Meat Filling:

1 lb ground beef
1/2 cup chopped yellow onion
1 garlic clove, minced
1/2 teaspoon celery flakes
1 1/2 cups beef gravy
3 cups frozen vegetables, thawed (green beans, corn, chopped carrots and corn)
Salt
Black pepper

Topping:

4 big potatoes, peeled, cooked and mashed
1 garlic clove, minced
2 oz cream cheese
1/4 cup salted butter
Milk
1 cup shredded Cheddar cheese, divided in half
Salt
Black pepper

In a big skillet cook and drain the meat. Add onions, garlic and seasoned with salt and pepper to taste. Cook for a couple of minutes. Meanwhile, cook the mixed vegetables in some hot water but just for 3-4 minutes and drain.

Add the vegetables and gravy to the meat mixture and cook on low heat for a few minutes. Pour this mixture in a 21/2 quart baking dish.

Meanwhile, add the cream cheese, butter, garlic, and some milk to the potatoes. Season with salt and pepper to taste. Stir in 1/2 cup Cheddar cheese and combine well. The potato mixture has to be thick and spreadable.

Cover the meat filling evenly with the potatoes. Add 1/2 cup shredded Cheddar cheese and bake in a preheated oven at 350 F for about 30 minutes until hot and bubbly.

Makes 4-6 servings

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

Mocked Iced Coffee

I like PERO so I decided to make an iced coffee recipe using it.

3 teaspoons PERO
4-5 teaspoons sugar
3/4 cup boiling water
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Toppings:

Whipped cream
Chocolate Syrup
Ice cubes

Add the PERO to the boiling water and dissolve well. Sweetened with the sugar; stir in the vanilla extract. Immediately add the heavy cream mixing well.

Serve very cold over ice cubes or with a dollop of whipped cream and some chocolate syrup.

Makes 1 serving

Whole Wheat Oatmeal Banana Pancakes

All Recipes

www.allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons dry milk powder
1 egg
2 tablespoons vegetable oil
2 cups milk
1 teaspoon vanilla
1 banana, mashed

Additional ingredients I added after reading the reviews online: 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Place the rolled oats into the jar of a blender and blend until mixture resembles coarse flour. Mix together the blended oats, whole wheat flour, all-purpose four, baking soda, brown sugar, baking soda, salt and dry milk powder in a bowl; set aside.

Whisk together milk, eggs, vanilla and oil. Stir in the banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium high-heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Note: You can omit the banana and add 1/2 cup applesauce and 1 1/2 teaspoons ground cinnamon.

Makes 12 pancakes

                                                                                  Recipe by amom2boys

Strawberry Jam

www.bonappetit.com

Bon Appetit Magazine

1 lb fresh or frozen strawberries, hulled and quartered
2/3 cup sugar
1 large Granny Smith apple, peeled and coarsely grated
1 tablespoon fresh lemon juice

In a large skillet put the strawberries and sugar. Stir in apple and cook at medium-low heat breaking the strawberries and sugar dissolves. Simmer for 10-15 minutes until it thickens. Stir in lemon juice.

Refrigerate for at least two hours before eating. Serve within 2 weeks. Keep refrigerated.

Chocolate Chip Oatmeal Muffins

Taste of Home

www.tasteofhome.com

This is a great recipe. The only change that I make is less chocolate chips.

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup (6 oz) semi-sweet chocolate chips (I add 1/2 cup only)

In a large bowl cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with the applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350 F for 25 minutes.

Makes 12 muffins

Note: I baked mine for only 20 minutes.

                                                                                         Cheryl Bohn
 
                                                                                          Dominion City, Manitoba

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings