Caprese Couscous Salad


We spent the whole day away from home yesterday. Didn’t get home until late and just needed a snack. Luckily, I had just enough Couscous left in the cupboard to make this for Ed and I.


Caprese Couscous Salad
This will make about 4 servings


1/2 cup cherry tomatoes
1/2 cup mozzarella cheese balls
1/2 teaspoon each of ground garlic, salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 cup couscous cooked according to package directions

After the couscous has cooled a bit, mix everything together in a bowl and set aside for 10 minutes so the flavors can blend.


Shepard’s Pie


Shepherd’s Pie

This will serve about 6 people

1 pound ground pork or beef
1/2 cup chopped onion (I use onions that I had sautéed and frozen)
1/2 cup carrots (I use carrots I have canned. Directions in Canning Category)
1/2 cup peas (I used frozen peas)
1 tablespoon Worcestershire sauce
2 teaspoons seasoning (I use a spice called 5 season. It has in it Cinnamon, Anise, Ginger, Nutmeg and Cloves)
2 tablespoons catsup
1 cup brown gravy

8 cups mashed potatoes (I used 2 quarts of canned potatoes. Directions in Canning Category)
2 tablespoons butter
2 tablespoons milk
1/2 cup sour cream
1/2 cup shredded cheese
Salt and pepper to taste
Paprika to garnish

In a large frying pan, add the ground pork and sauté until brown.
Add Worcestershire, seasoning, catsup and gravy. Mix well and simmer for 2-3 minutes
Add onions, carrots and peas, mix well
Pour mixture into a greased 9×13 baking dish


In a large pot of water, boil potatoes until tender
Drain and mash
Mix in butter, milk, sour cream, cheese, salt and butter
Spread on top of meat mixture and garnish with paprika


Bake in a 375 degree oven for 20-25 minutes





Carrots must be pressure canned

Peel carrots and cut away bad spots
Carrots can be left whole, sliced or cubed
Rinse carrots
Pack jars leaving 1 inch head space
Add 1 teaspoon canning/kosher salt to each quart jar. 1/2 teaspoon to pints
Cover carrots with hot water leaving 1 inch head space
Remove air bubbles, add more water if needed
Wipe rim, apply lid and ring

Process at 11 pounds pressure, Pints 25 minutes, quarts 30 minutes

After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.

Honey Mustard Chicken


Honey Mustard Chicken
This recipe will serve 4
4 boneless skinless chicken breast
1/2 cup chopped onions
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup melted butter
1/4 teaspoon pepper
Preheat oven to 375
I take a 2 cup measuring cup and melt the butter in it. Then use the lines on the side to add the correct amounts of mustard and honey. Mix well.
Add chicken to a greased 9×13 baking pan.
Season with pepper, add onions, and pour sauce over chicken
Bake for 30 minutes covered. Remove foil baste chicken with sauce and cook until juices run clear

This is a really simple dish that comes out great everytime. I hope you enjoy it as much as we do!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

This recipe will make about 6 servings

2 cups pasta cooked according to package directions. I used Barilla Pipette Pasta for this recipe.
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
1 cup water
2 tablespoon butter or margarine
1 pound of Velveeta cheese
1 cup stewed tomatoes (optional)
1/2 cup bread crumbs

Preheat oven to 375 degrees

In a large sauce pan, combine cornstarch, mustard, salt and pepper.

Stir in evaporated milk, water and butter.

Cook over medium heat stirring constantly until mixture starts to bubble.

Cook for another minute making sure to scrap the bottom of the pan as you stir.

Lower heat and add cheese. Stir until melted.

Remove from heat and add pasta.

Mix well and pour into a greased 9×13 baking pan

Top with stewed tomatoes and breadcrumbs

Bake for 20-25 minutes until bubbly and a light brown color

Let stand a few minutes before serving.