Permanent Posies

3 Ingredient French Fried Tilapia

Permanent Posies — Mon, 27 Feb 2012 23:00:00 +0000

Here is an easy and extremely tasty tilapia recipe that my good friends, Jeff and Andrea, prepared for us at our mountain getaway. I am not a big fish person but this was so delicious that I can’t wait to make it at home. And so easy!!!!

3 Ingredient French Fried Tilapia

Author: Andrea McKenzie

Ingredients

6 large tilapia filets
1 bottle Ranch Dressing
1 large can French’s French Fried Onions (smashed into crumbs)

Instructions

Dredge filets in the Ranch Dressing.
Roll them in French Fried Onions.
Bake on a greased roaster pan at 375 for about 25 minutes.

Google Recipe View Microformatting by Easy Recipe

How is that for a simple recipe!

Welcome to another week of Tuesday’s Tasty Tidbits. Thank you so much for joining our blog party and I hope you will hop around and check out all the recipes and creative craft ideas.

As always, I am guest blogging at Grocery Shop for Free. Dian and I are old friends…..going on 30 years. I get so many great ideas from her and I encourage you to go over and check out all the “free” things she has found.

Here are a few rules for the blog party. The link up button is at the bottom of the post.

1. Link up anything that you have created. It doesn’t just have to be a recipe any more. The linky is at the bottom of the page.
2. Make sure you LINK BACK to us somewhere on your post.
3. Hop around and visit at least 4 other bloggers….maybe the ones listed right before or right after you did.
4. Enjoy creating this week.

Might have to join a few blog parties, of course:

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Dreaming of a White Winter But Accepting the Coming of Spring

Permanent Posies — Mon, 27 Feb 2012 04:39:24 +0000

I am normally snapping pictures right and left when I go on vacation but I kept forgetting when I went to the mountains (Angel Fire, NM) this trip with some dear friends. I got one photo of the skiers.

I did take a bunch on the way home. We had a beautiful snow on us all the way from Angel Fire to Childress. The snow stopped our progression at that point, so we had a nice stay in a nice hotel, hanging around until noon the next day.

Of course, this is Texas, so by the time we were on the road the next day, it was 55 degrees and there wasn’t a drop of snow anywhere. Thought I would share some of my dreamy driving photos. I am afraid that this is all the snow I am going to see this year.

I am SO not ready for spring. Call me crazy but I love the way snow makes EVERYTHING look beautiful and of course, I LOVE cold weather. No, really!

Well, I do love spring too (though it is the promise of a hot summer that brings me down) When my Viburnum began blooming for the first time EVER, I did have a twinge of excitement for the coming beautiful flowers just around the corner. I need to share these photos for my husband, who is in Guinea, Africa right now and isn’t sure he believes me that these bushes have actually bloomed.

Easy Spice Carrot Cake with Cream Cheese Icing

Permanent Posies — Tue, 21 Feb 2012 15:26:00 +0000

It is not that I am sitting around baking up a storm over here. We just had a few birthdays in January. No, really! And tomorrow is my granddaughter’s birthday…..1st. She already had the traditional first piece of cake but might she need another? I have never seen a baby love cake like she did at her party.

You might have seen the photo booth photos over at 52 Mantels, if you follow my daughter’s blog, but let me share it again.

So, here is another birthday cake. I made it gluten free because it was for my Celiac girl. But, it would be easy to use any spice cake mix. You just mix it according to the package and add a few scrumptious things, in the style of the Puddin’ Hill Cookbook. Can’t even tell it is a mix!

Easy Spice Carrot Cake with Cream Cheese Icing

Author: Susan Merritt

Ingredients

1 Spice Cake Mix (mixed with ingredients on back of package, using pineapple juice in place of water)
2 tbsp sour cream
1 cup grated carrots
1 15 oz can of crushed pineapples (drain juice and save to use instead of water)
1 cup chopped pecans

Instructions

Mix cake mix with ingredients listed on the back. Add sour cream and blend. Add in pineapples and nuts. Cook in 2 round cake pans at 350 for about 25 minutes.
Icing
cups powdered sugar
tbsp cream cheese
stick butter
/2 cup Crisco
Let the cream cheese and butter soften at room temperature. Mix all ingredients and if needed, add a splash of milk. I didn’t need any. Ice bottom layer and hold second layer in place on top with toothpicks.

Google Recipe View Microformatting by Easy Recipe

Might have to join a few blog parties, of course:

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Broccoli Parmigiano Reggiano

Permanent Posies — Mon, 20 Feb 2012 07:36:00 +0000

I made some really tasty Broccoli Parmigiano Reggiano the other night. I used my fresh cheese that I bought in Italy and it was just plain creamy goodness.

Yea……I have been hoarding that cheese. It is so delicious and I hate that I will some day not have any more. Though, I will say that the Pecorino Romano that I buy from Costco, though only aged a year, is really quite good too (and you don’t have to travel to Parma, Italy to purchase it).

Tuesday’s Tasty Tidbits and Broccoli Parmigiano Reggiano

Author: Susan Merritt

Ingredients

1 Broccoli Bunch
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 1/2 cups chicken broth
garlic, salt and pepper (sprinkled liberally)
1/4-1/2 cup fresh grated Parmigiano Reggiano (depending on your taste preference)
1/8 crumbs of French’s Fried Onions (or more)

Instructions

Cut the broccoli in to long stalks (trees with trunks).Steam the broccoli until just tender and place in a shallow pyrex or ceramic, oven safe dish.
Make a Bechamel sauce by melting the butter in a skillet. Add the flour and stir until well mixed. The longer you cook the flour, the browner the cream sauce. I prefer mine pale.
Add the milk and chicken broth and whip it smooth. Let it simmer and thicken. Add the Pamigiano Reggiano and let it simmer together until the right consistency. Sprinkle liberally with salt, pepper and garlic powder.
Pour the cream sauce over the broccoli and zap it in the microwave until the broccoli is reheated. (or wait until last minute to cook broccoli) Don’t overcook the broccoli!! Top with crumbled French’s French Fried Onions.

Google Recipe View Microformatting by Easy Recipe

Welcome to another week of Tuesday’s Tasty Tidbits. Thank you so much for joining our blog party and I hope you will hop around and check out all the recipes and creative craft ideas.

Here are a few rules for the blog party. The link up button is at the bottom of the post.

1. Link up anything that you have created. It doesn’t just have to be a recipe any more.
2. Make sure you LINK BACK to us somewhere on your post.
3. Hop around and visit at least 4 other bloggers….maybe the ones listed right before you did.
4. Enjoy creating this week.

A Painting….On the Road to Questa

Permanent Posies — Thu, 16 Feb 2012 14:37:39 +0000

I seem to have painter’s block. This is the last one I completed and it has been a year. I had so many issues with this one that I guess I have been feeling that I didn’t know what I was doing. New Mexico is so beautiful and I have snapped hundreds of photos….ready to be painted. Just need to take the plunge.

Permanent Posies — Wed, 15 Feb 2012 21:45:28 +0000

Linky Blog Hop

Well, as all you bloggers know, Google Friend Connect is going away for us who do not use Blogspot for our blogs and rumor has it, eventually, altogether for everyone.

No problem, except we all want to keep up with our favorite blogs

and our favorite blog followers.

So, we have a new way to follow each other and one with much better tools.

Woohoo!

Go ahead…..follow me and practice…teehee

So, one of our blog friends, It’s So Very Cheri, has set up this Blog Hop.

Here are the rules:

1. You must have Linky Follower on your site. You can have Google Friend Connect too…..everyone is welcome.

2. You must follow the person who has the party on her site as a thank you.

3. Just add your blog button to the linky below.

4. Grab the linky code for the blog hop and post it on your blog.

5. Hop around and follow as many people as you can in order to support this new following tool.

FYI, I plan to follow anyone who follows me. I also plan to follow everyone in the blog hop.

You will find the code right under the Linky Party where it says CLICK HERE TO ENTER–

just under that it says: WHAT IS A BLOG HOP? GET THE CODE HERE

Click on GET THE CODE HERE and enter it into a post on your site.

You can grab the party button code in the FOOTER at Its So Very Cheri

You can grab info from my post if it helps you with your post.

Permanent Posies — Tue, 14 Feb 2012 18:46:59 +0000

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Moist Pina Colada Cake and Remembering an Old Friend

Permanent Posies — Mon, 13 Feb 2012 22:31:00 +0000

I asked my hubby what cake he wanted for his birthday party. Ok, I made him a Mango Pie for his actual birthday but that was before his party. He told me he wanted a Kathie Jackson Pina Colada Cake. She is an old friend from the days of farming and he has never forgotten that yummy cake. I couldn’t find her recipe, so I improvised….of course. She has been on my mind every since.

I made this gluten free, so if you would prefer a regular cake mix, substitute the eggs, vanilla, butter and liquid for what ingredients are on the back of the box. Just make sure you use the pineapple juice or a pineapple flavored cake mix. Are you confused yet?

Moist Pina Colada Cake

Ingredients

2 Betty Crocker Yellow Gluten Free Cake Mixes
1 20 oz can crushed pineapple (draining and saving the juice)
1 1/3 pineapple juice/water (all the juice from the can plus enough water to make up 1 1/3 cups)
2 sticks butter
4 tsps vanilla
6 eggs.
1/3 cup sour cream
1 can Lopez Cream of Coconut
1 can Eagle Brand Sweetened Condensed Milk
1 carton Cool Whip
water (see below)

Instructions

Drain the pineapples, catching the juice. Put the juice in a two cup measuring cup and add enough water to make 1 1/3 cup of liquid.
In a mixing bowl, put the 2 cake mixes along with the ingredients listed on the back (which are the vanilla, butter,eggs and liquid) and mix well.
Add sour cream.
Mix in the pineapples.
Put batter in a greased 10×14 pan and cook at 350 until done (time listed on the back of the box, adjusting for the size of pan). If using a regular cake mix put it in a 9×13 pan instead.
In a bowl, mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.
While cake is hot, poke holes all over it. Pour milk mixtrue slowly and evenly over the cake with holes.
Let it cool completely and then refrigerate until cold.
Mix the carton of Cool Whip along with the other 1/2 can of Cream of Coconut and spread over cold cake.
Store this cake in the refrigerator.

Google Recipe View Microformatting by Easy Recipe

Ok, so I was also making chocolate cupcakes and took a photo of both cake mixes.

TUESDAY’S TASTY TIDBITS

Welcome to Tuesday’s Tasty Tidbits and guest blogging with Grocery Shop for Free. I really appreciate you coming back each week and joining in on the fun. Dian is posting my recipe on her blog….along with tons of free things to get out there in coupon land. So, go check it out.

I would love it if you joined in on Tuesday’s Tasty Tidbits blog party. Just share your creative post (anything creative) at the bottom of this one and make sure you link back to us on your blog.

Here are a few blog parties that I just might be joining. Since I am going to the mountains this week, I may not get around to them all.

Queso Blanco with a Little Spicy Corn and Black Bean Salad

Permanent Posies — Mon, 13 Feb 2012 17:00:00 +0000

Welcome to The Secret Recipe Club reveal day. Each month, I am assigned to another blogger and my instructions are to choose one of the recipes she (or he) has blogged about……and re-create it, adding my own spin to it, if I want. I was assigned to www.betsylife.com/ and I have looked at most of the recipe posts she has written. I saw so many things that I wanted to try.

I am on vacation in the mountains with my family and friends and tonight I am making tacos (an easy, go-to, on vacation meal) which everyone likes. I decided to make something to go along with that. So, I went with the simplest, tasty recipe that I could find. Queso Blanco! Who doesn’t love that? She also had a Spicy Corn with Black Beans and Queso Fresco. Yum! That would fit the fare for the evening. Of course, I had to improvise to account for being in a vacation home without the exact ingredients. In fact, I improvised A LOT! Make sure you go to www.betsylife.com/ to see the original recipes….later.

Check out all the Secret Recipe Club posts at the bottom of this one and check out their website for other great recipe ideas. Also, check out my hostess, Suzanne at Thru the Bugs on my Windshield.

QUESO BLANCO

Ingredients

2 lb White Velveeta (original recipe called for 1 lb white American Cheese)
3/4 cup jarred jalapenos, chopped (original used 1 can diced jalapenos or 2 cans chilis)
1 cup FF Half and Half (original used 1/2-1 cup Heavy Cream)
3/4 tsp cumin (my addition)
3/4 tsp Tony Chacheres (my addition)

Instructions

Melt Velveeta in the microwave.
Chop the jalepenos and add to the cheese.
Add the Half and Half and mix it until well blended.
Add spices and heat until hot.

SPICY CORN WITH BLACK BEAN SALAD

2 cans black beans, drained
2 cans corn, drained (original had fresh corn that was grilled)
3 mini bell peppers, (red, yellow or orange)
2 avocados (my addition)
1 tomatoes (my addition)
1/3 bunch cilantro
1/3 large onion, chopped
2 jalapeños
1/4 tsp garlic powder
1/4 tsp cumin
1 lime, juice of
3 tbsp Balsamic Vinaigrette dressing (original had olive oil, vinegar and oregano)

Drain the black beans and rinse them. Drain the corn and mix with the beans.
Chop all the vegetables. Add the onions, jalepenos, balsamic vinaigrette and spices.
Add the tomatoes and avacados Squeeze the juice of 1 lime over the avacados and mix it all together

Have fun hopping around checking out all the other recipes below.

Try Some of These Gluten-Free Recipes

Permanent Posies — Sat, 11 Feb 2012 23:02:05 +0000

Hearty Lentil Soup with Hamhock	Low fat Chicken Florentine Pasta	Spicy Gluten Free Texas Trash	Red Eyes and Fries
Lemon Pasta Salad	Light Gluten-Free Cheesecake with Raspberry Topping	Meatloaf Bell Pepper Boats	Hearty Vegetable and Turkey Sausage Frittata
Cornbread French Toast	Captain’s Peccorino Romano Chicken	Coconut Corn Chex Chicken	Low Fat Chicken Pasta Florentine

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