This is my family's favorite beef taco recipe. We're trying to eat more vegan (we're about 50/50 now, which is a huge reduction from our previous 100% meat-based meals). But when we're going to have beef (not counting a filet mignon), this is the recipe we go with!
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INGREDIENTS
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I love making a big batch of homemade cream of mushroom soup and freezing it in ~10 ounce portions for future casseroles. Pair this with rice and cooked chicken and dinner is served. You will never eat canned cream of mushroom soup again!
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I used to make a banana bread passed down from my grandmother that included Crisco and a bucket load of sugar. It was delicious, but it was an unhealthy desert not a nutritious breakfast I'd serve my children. After trying a few different recipes across the web I found this one, made a few small adjustments to my taste and use this regularly. Anytime bananas on the counter are starting to age, I cook this up. It's not chalk-full of sugar, so be prepared for a more naturally sweet flavor:
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My husband came across this coat rack that had a long life at a local church and they were looking to unload. Do you see the potential in it? Flip your screen upside down and you might start to see it... First thing we did was remove the hooks and flipped the whole piece upside down. We filled in any cracks or gaps in the wood and cut a board of wainscoting down to size using a circular saw. We glued it on the back and attached it using finishing nails. Then we attached some trim to the top, bottom, and a 2" x 4" across the top where the hooks will go. Then I put the little ones to work; nothing like some good ole child labor to do a project on the cheap (Just kidding - I did most the painting, but of course they were dying to "help"). The last step was to add some Liberty coat and hat hooks that I bought for $3 each off Amazon and voila! Products used in this project:
*Disclosure: This post contains affiliate links, meaning that I get a commission if you decide to make a purchase through my links, at no cost to you. I've made these cookies for as long as I can remember. I made these all the time in middle school and high school- I'm sure all my childhood friends remember them well. They're still a favorite desert of mine and one that I make for my own family now. It's just so simple and quick.
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This is a recipe I've adapted from Food Network's Sandra Lee years ago. I'm a big corn bread fan and this makes the best Thanksgiving dressing ever IMHO. Don't leave out the water chestnuts. I know they sound a little odd, but they add a crunchy texture that is what really makes this recipe a level up special.
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This was the first brussels sprouts recipe that I ever made and it was such a hit that I've kept it in my recipe box for years. It's a sure crowd please and compliments any holiday table or dinner anytime really:
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