Tuesday, September 29, 2009

Mexican Casserole Recipe  

One of my favorite dishes ever!  Everyone loves it and it will serve a lot of people. It is quite rich so a little goes a long way.  I always serve it with a scoop of Guacamole and chips and hot sauce. Don't forget the Margaritas!!!!!!!!!!!!
***Recipe calls for spinach and some people just don't don't like spinach.  I have totally eliminated the spinach before and I have also made it with spinach only on one side. (I just divide the mixture into two pots and add the spinach to only one).  

Fun Mexican Merchandise-Check it out!

                                                                                                                            REMEMBER THESE!


Hamburger Meat 2 lbs
2 boxes of chopped spinach
1 can of cream of mushroom soup
1 can of cream of golden mushroom soup
1 can diced tomatoes
2 cans of rotel
1 8 oz sour cream
1 Package of large flour tortillas
2-3 bags of cheese Grated cheddar cheese and/or Grated sharp cheddar cheese


2 lbs of hamburger meat
2 box of chopped spinach
1 can of cream of mushroom soup
1 can of cream of golden mushroom (sometimes hard to find)
1 can of diced tomato's or one can of stewed tomato's (I prefer the diced as the stewed ones are large and you have to cut them up)
2 cans rotel tomato's (you can use the plain can or the blue can)
1 8 oz container of sour cream

1 package of large flour tortillas. I like the large because you just need two for the bottom and two for the top of the casserole dish


Brown meat in deep skillet as you will adding all the ingredients into the pot. Drain grease.

Add rotels (do not need to drain)
Add Spinach that you thawed out and drained
add both mushroom soups
add all of sour cream
add tony seasoning salt and black pepper
*I add about a cup of diced jalapeno but that is optional

Stir all together

Take two large tortillas and spread with margarine. Place on top of a couple of paper towels and zap in the microwave for about 25 seconds to soften the tortillas. Place these two on the bottom of the casserole dish.

Pour mixture into casserole dish and spread about.

Now take the remainder tortillas and repeat microwave step. Place tortillas on top of casserole.

Now place grated cheese. I used a package of cheddar and a package of sharp cheddar.

**I have also started adding a layer of cheese over the bottom layer of tortillas before adding mixture.

Bake on 350 for about 45 minutes to an hour

*Make sure your last layer is the cheese which will be on top of the tortillas. If you leave the tortillas on top they will get crispy and hard.

Mo's Guacamole

I laugh everytime someone compliments my guacomole as it takes about 2 seconds to make.

3-4 avocados-you can use more avocados if you wish but you may need to add part or all of another can ot rotel.  Or you can add a little jalapeno juice.   Now, here is the big decision.  SERIOUSLY!
Regular Rotel,  Mexican Rotel or Hot Rotel.  I use hot but beware it is hot!!!!!!  Your call.

Now add some Tony's Seasoning Salt and mash it up.  That's it

MO's Hot Sauce

Ok, this is even easier then the Guacomole!

How ever many cans of Rotel you want.  I usually use about 4 cans
**** Again your choice on which type of Rotel.

Open cans and pour into a blender.  Add a few jalapenos and some Tony's Seasoning salt. (Not to much).  Blend it up and your done.

*I have also added  a couple of tablespoons of pickle juice, if, you like it on the sour side. Careful not to add to much.

Don't know what this means?.  Neither did I.  It means AWESOME in Spanish.  Want to learn some Spanish?  Check this out. Just type in your word and it will translate it into Spanish.


You think my kids will let me have these hilarious Pinatas at there wedding one day? SURE!


Friday, September 25, 2009

Happy Birthday Fred

I Love You! 

Fred In Cozumel

Tuesday, September 8, 2009


What is it about a Cupcake?  Can't even call myself a big sweet eater but put a cupcake in my vicinity and I will find it.  The very sight of a cupcake makes me happy.  Cupcakes are whimiscal, cute and fun.  Check out the following basic recipes and then get creative.  I have provided a few really neat web sites to get your creative juices flowing.  So take a look.  The cupcakes the limit!!!!
  Who doesn't love a Monkey?

"Rack Um"
Owls-the Chi O Mascot
 Perfect for Chi O Finals Week Snack!
   Going to Attempt Anyway

This web site has the most adorable cupcake paraphernalia you have
every seen. Make sure you look at the cupcake liners.  WOW, Im on CUPCAKE OVER LOAD!

Vanilla Cupcakes

24 cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Red Velvet Cupcakes with Cream Cheese Frosting


 2 1/2 cups all-purpose flour
 1 1/2 cups sugar
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon baking   powder                                                                                      RED VELVET
 1 1/2 cups vegetable oil
 1 cup buttermilk, room temperature
 2 large eggs, room temperature
 2 tablespoons red food coloring
 1 teaspoon white distilled vinegar
 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans.

How about some LSU Cupcakes:

Cupcake pendants you can order on line

Now this is cute..  Little cupcakes that look like Cheeseburgers.
If this isn't perfect for tailgating!!!
From the kitchen of Deen Bros-MINI MACARONI CUPCAKES
1 1/2 cups crushed Ritz crackers (about 35 crackers)
2 1/2 cups grated cheddar cheese (10 ounces)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons cold unsalted butter, cut into pieces
4 1/2 cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Cooking Directions
Preheat the oven to 350°F. Lightly grease 8 cups of a 12-cup muffin pan.

In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.
In a large bowl, mix the macaroni with ½ cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.

All from Wilton

Friday, September 4, 2009

LSU Cribs - 2009



Tailgating at Husky Stadium

Husky Stadium is unusual in that fans can go to the football games by boat. There can be upwards of 12,000 more people out on Lake Washington next to Husky Stadium, some of which stay on the lake the entire weekend camping out.  Right before kickoff, the UW crew team offers shuttles to anyone that wants to go to and from the boats and docks for the game

The north and south parking lots are packed with cars and tailgaters. There is currently controversy surrounding the south parking lot because the Pacific Interchange Option for expansion to the SR 520 Floating Bridge would effectively eliminate the south parking lot for tailgating.

Fans also gather at the Dempsey Indoor Facility just north of the stadium for Husky Huddles. After the game, the Tyee Sports Council and the University of Washington Athletic Department put on the 5th Quarter where fans can gather and hear analysis of the game from UW Coaches and Husky Legends, and listen to the Husky Marching Band. They can also enjoy refreshments and a raffle for prizes.

The Wave-A Interesting Little Tidbit.........

Many claim that the first audience wave originated in Husky Stadium on October 31, 1981, at the prompting of Dave Hunter(Husky band trumpet player) and Robb Weller (later Entertainment Tonight co-host, and then a television producer). Contrary to Weller's account, former Washington yell leader Tolly Allen has also claimed credit for the first wave. Weller, a Washington graduate, was the guest yell-king during the Huskies' homecoming football game against the Stanford University Cardinal (led by junior quarterback John Elway). Weller's initial concept for the wave was for it to travel vertically, from the bottom of the stands to the top, within the UW student section. Weller claimed to have done this at games when he was yell king. When that was met with limited interest, Weller then came up with the idea to move the wave from top to bottom. This failed miserably, as it was necessary to turn backward to see the wave progressing downward. Weller then gave up and returned his attention to the game. However, some fans toward the open (East) end of the stadium on the student side started yelling "sideways". Weller did not hear them, but the students tried to initiate a "sideways" wave on their own. After a few attempts, and more yelling of "sideways" by students, Weller took notice. He instructed the crowd to stand as he ran past. He moved along the track toward the open end of the stadium, explaining to the student crowd what he would do, then ran along the track toward the closed end of the stadium, in front of the student section. After a couple of tries, this caught on, and continued around the entire Husky Stadium, and was repeated throughout the rest of the game and the season.

There Longest Journey Ever:
The LSU football team left Thursday night on its longest journey in history. LSU Tigers will Reveal their New Uniforms for 2009 in Seattle

LSU's athletics department will take advantage of the football team being on TV a lot this season by adding "LSU" to the front of the 2009 football jerseys.
This will be the first time in modern school history that the name of the school will appear on the jersey. There are no other changes to the 2009 LSU football uniform.



The Tigers were expected to land at about 10 p.m. in Seattle, which is 2,031 miles from Baton Rouge. No. 11 LSU plays Washington, 0-12 last season, at 9:30 p.m. Saturday in Husky Stadium on ESPN. The team will hold a walk-through practice at the Seattle Seahawks NFL complex this afternoon and visit the Space Needle. The Tigers are staying at the Hyatt Regency in nearby Bellevue and will not return to Baton Rouge until Sunday in order to keep a normal sleeping pattern.

Thursday, September 3, 2009



The man who doesn't relax and hoot a few hoots voluntarily, now and then, is in great danger of hooting hoots and standing on his head for the edification of the pathologist and trained nurse, a little later on. ~ Elbert Hubbard











1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand )
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes

3 tablespoons yellow mustard (recommended: French's brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped
* There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno – on and on!
Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine
Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.