Tasty Tuesday Peanut Butter French Toast!

Today is Peaches' first birthday! It's hard to believe she's all grown up. Too bad she doesn't act that way. She's got the run of the place and it's a good thing we've got thirty acres for her to roam around on, or I have a feeling we'd be hearing from the neighbors. As it is, she seems to respect the borders of our domain and is usually within calling distance. She goes with me to the barn all the time, but doesn't stick around like she used to. I think she feels she has the horses and cats trained well enough that she doesn't need to supervise them and she has her own agenda. I haven't got any special dinner planned, but I bet she'd love some French toast for breakfast!



















And with that in mind, here's another great recipe from our own Diva Donna!

She writes:

Well it's Sunday and we just got up . We slept in a Bit. My Boy Toy wants some PB French Toast. So while he's making the bed. I decided to whip up a Batch. It's Tasty!

PEANUT BUTTER FRENCH TOAST

Ingredients

• 1/2 cup milk
• 3 eggs
• 1/4 cup peanut butter
• 2 tablespoons white sugar
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 4 slices bread

Directions

1. Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
2. Heat the oil in a griddle or frying pan over medium heat.
3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

Tasty Tuesday Sausage Balls!

Donna sent me this recipe recently, which is similar to one I got from a friend about... yikes!... at least thirty years ago! The recipe I have is for more of an appetizer or party food version, and calls for 1 cup Bisquick mixed with 1/3 cup milk, which you then mix with 4 oz of shredded cheddar cheese and 1 lb of sausage, but however you make them, they're still darn good! I mean, how could anything that mixes sausage, cheese, and biscuits not be delicious???

Donna's 1-2-3 Sausage Balls(Gotta love these breakfast Balls) 1 pound bulk pork sausage or 1/2 bulk pork sausage and 1/2 bulk spicy pork sausage) 2 cups shredded sharp Cheddar cheese 2 cups all-purpose biscuit baking mix

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Stir the sausage, Cheddar cheese, and dry baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet.
3. Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes. Enjoy !!!

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I'm guest blogging on Night Owl Romance today!

Grab some balls and come on over!

Tasty Tuesday Salisbury Steak!

Thank goodness Donna keeps providing me with recipes or Tuesdays wouldn't be nearly as tasty! Now, if she was only here to cook it for me, that would be even better.

I still haven't recovered from RWA. I didn't feel that tired at the time, but the adrenaline has worn off and I've been falling asleep in front of my computer in the middle of the day.

No guest blogs today, thank goodness, but some of the Indiana RWA gang wanted to get together and write an erotic anthology, and I've been working on it, but even with no holds barred, I'm still falling asleep!

*yawn* So, without further adieu, here's Donna's cure for the tired, sleepy, and under the weather!

Salisbury STEAK
(for 6 normal people, or 2 of Donna's men)

Ingredients

• 1 (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon mustard powder

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. ENJOY!!!

Oh, yes, and a hunk. Mustn't forget the hunk. . . .

Well, ladies, it's finally happened. I got an email from a guy asking me to put his picture on the blog, and, believe it or not, he's actually read some of my books!

This is Vincent wearing what he refers to as his "uniform." He works in a club somewhere in Wisconsin and wanted to be a Monday Moon candidate.

He's plenty cute, but for Monday Moons, he needs to send me a shot from a different angle!

Tasty Tuesday Burrito Pie!

Looks like Donna has sent me another great recipe! Just wish I could find the time to make it. Maybe when I get back from Orlando. I'm leaving early this morning, but I'll check in as soon as I get to my room and get my computer set up and back online.







BURRITO PIE

Ingredients

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Here's another great review of Hero!

Tasty Tuesday Dill Pickle Meatloaf

DILL PICKLE MEATLOAF

Here's another recipe from our own Diva Donna!
Get the Meat from the freezer and loaf pan out of the pantry and find some BIG PICKLES!

Ingredients

• 1 egg
• 1 small onion, chopped
• 1/2 cup dill pickle juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 slice bread, torn into small pieces
• 1 pound lean ground beef
• 
  
• 1/4 cup chopped dill pickles
• 1/4 cup ketchup
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
2. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Tasty Tuesday Adobo Chicken Legs!

Let's see now, what fabulous recipe has Donna sent me this week? Or should I post one of my own? Actually, I made some chicken last night that was darn good. The guys liked it, anyway, and it was pretty easy. Maybe I should write it up.
Okay, here goes nothing! Just keep in mind that I didn't actually measure anything when I made this.

Adobo Chicken Legs

Chicken legs (I had seven of them)
Adobo seasoning
Lemon pepper seasoning
1 medium onion chopped
3 sweet banana peppers seeded and chopped
2 cloves of garlic, minced
1/2 cup water (or chicken broth)
1 tbsp olive oil

Coat the skillet (I use an iron skillet) with olive oil and put in the chicken legs and throw in the other ingredients, sprinkling it liberally with the Adobo and lemon pepper seasoning. If you don't have Adobo, just use salt, pepper, garlic powder, and oregano. Same thing. Then put a lid on it and cook over medium heat for two hours, turning the chicken once in a while. You can add more water while it's cooking if needed. Mix 1 tsp of cornstarch with 1 tbsp water and add this at the end to thicken the sauce. Serve with mashed potatoes and enjoy!

Tasty Tuesday Beer Butt Chicken!

Today's recipe courtesy of Diva Donna!
















BEER BUTT Rosemary CHICKEN

Ingredients

1 (12 fluid ounce) can beer

• 1 orange
• 1 (3 pound) whole chicken
• 1 large sweet onion, sliced
• 4 sprigs fresh rosemary
• seasoned salt, to taste
• 1 (14.5 ounce) can low-sodium chicken broth
• 4 red potatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. DRINK half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
5. ENJOY!

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