Wednesday, June 19, 2013

What's Cookin'

This was our third year in a row not being home for father's day!  I miss the excitement of waking Daddy up with presents and cinnamon rolls with the house all decorated with pictures and cards!  Last year we were in Florida, the year before at a wedding in Maryland, and this year we had an impromptu weekend trip to the beach!  It was super fun, but us girls still wanted Dad to have a fabulous home party.  He got the presents on Daddy Day, but he got the good home-cooked meal on Monday.

Monday night I fixed one of his favorite meals.  I have no real measurements for this, but I will try to estimate :). We also made a fabulous ice cream cake that was scrumptious.  I can't remember which recipe email I saw the idea in, but we made it different.  I was worried it would not turn out, but wow was it tasty! I really hope your family enjoys!

Mexican Lasagna

1 lb hamburger
1 can rinsed and drained black beans
1 can chopped tomatoes with green chilies
1 cup frozen corn
1 pkg taco seasoning
1 cup salsa
1 can refried beans
8 small tortillas
2 1/4 cups shredded cheese of choice 

Brown and drain hamburger.  Add black beans, tomatoes, corn, seasoning and about 1/4 cup of water.  Heat through.  Spray a 2.5 qt oblong baking dish.  Place 1/2 cup of salsa on the bottom.  Top with 2 tortillas.  Spread a third of the beans over tortillas.  Top with a third of the meat mixture and 1/4 cup cheese.  Star over again with tortillas and make three layers.  Top whole lasagna with two final tortillas.  Spread with remaining 1/2 cup salsa and 1/2 cup of cheese.  Bake at 375 for 30minutes covered with foil.  Remove the foil and bake additional 15-20 minutes for desired browness.  

Mexican Roasted potatoes

1 lb small yellow potatoes
1/3 cup olive oil
1/2 cup sliced pepper and onion mix (frozen or fresh)
2 Tbsp pickled jalapeno
Salt, pepper, cumin, chilli, and garlic powder to taste

Wash potatoes well.  Toss with other ingredients and bake on a foil lined pan for 25-35 minutes at 350.  Top with cheese if desired. 



1 pt. cherry tomatoes
1 Tbsp Lime 
1 seeded and chopped jalapeno
1/2 tsp of onion, garlic, chili and cumin powder
1/2 tsp hot pepper sauce (if desired)
salt and pepper to taste

Pulse in the mini food processor.  Chill a few hours before serving for optimal flavor.

Ice cream cake

1 box swiss cake rolls
1.5 quart of vanilla with fudge swirl ice cream
1 jar of ice cream fudge sauce
1 1/2 cup of large cookie crumbs

Line 2 quart glass bowl with plastic wrap.  Slice swiss cake rolls and line the bowl.  We placed the unwrapped cakes in the freezer for 30 minutes to make it easier to slice.  Put half on the ice cream in the cake lined bowl.  We microwaved the ice cream for 15 seconds to make it easier to spread in bowl.  Mix 2 Tbsp of fudge sauce with the cookie crumbs.  (We pulsed chocolate chip teddy grahams for our cookie crumbs.  You could use oreos, chocolate wafers, or anything you like).  Spread crumbs over ice cream.  Top with remaining ice cream and then spread with fudge sauce (Reserve 3 Tbsp).  Cover and freeze for at least 4 hours.  Remove from freezer and flip onto serving dish.  Remove plastic wrap, spread remaining sauce, slice and enjoy the goodness!

Today's Verse
Psalms 31:3
"For thou art my rock and my fortress; therefore for thy name's sake lead me, and guide me."

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