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Odessa, MO —
Our weather is great, the windows are open, with breezes coming in, and I can hear the birds as they gather at the feeders on our deck.
The “Bear” is asleep, snoring, growling and talking to someone. He does that a lot but it is hard to understand what he is saying. Perhaps I am better off not knowing.
He had to get up early this morning as we went to the VFW monthly breakfast.
He ate eggs, hash browns, bacon, pancakes and biscuits and gravy. When we arrived home he went to sleep and perhaps his growling, groaning and mumbling have something to do with all that food he ate.
With the weather being a bit on the cool side, I love to cook. So I tried a few new recipes and a few of my old ones. According to the “Bear,” he has had a good week. Thanks for the prayers, as he is feeling better.
I have some paperback cookbooks from Bisquick. They are easy, inexpensive and usually pretty good. I tried one this week.
BREAKFAST BAKE
1 to 2 cups fully cooked ham
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
3 cups milk
1 cup Bisquick original or reduced fat baking mix
1⁄2 teaspoon salt
4 eggs
Grease rectangular baking dish, 13 x 9 x 2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edge and cheese is melted. Let stand 10 minutes before serving.
Makes 12 servings.
I cut my recipe in half and it was still plenty for two of us.
QUICK FRUIT COBBLER
1 (21 ounce) cherry, peach, blueberry or other fruit pie filling
1 cup reduced fat Bisquick
1/4 cup fat-free (low fat) milk
1 tablespoon sugar
1 tablespoon margarine or butter, softened
Spread pie filling in ungreased 1 1⁄2 quart casserole. Place in cold oven. Heat oven to 400 degrees; let stand 10 minutes. While pie filling is heating, stir remaining ingredients until soft dough forms. Remove pan from oven. Drop by 6 spoonsful onto warm pie filling. Sprinkle with additional sugar (I used Splenda) if desired. Bake 18 to 20 minutes or until topping is light brown. Makes 6 servings.
Well, the “Bear” is waking up and asking what is for supper. When I told him we had a big breakfast and lunch and supper was peanut butter and jelly sandwiches, he made a face. I sure hope that God has biscuits and gravy in heaven, because when his time comes I am sure that will be the first thing he asks for.
See you next week.
Our weather is great, the windows are open, with breezes coming in, and I can hear the birds as they gather at the feeders on our deck.
The “Bear” is asleep, snoring, growling and talking to someone. He does that a lot but it is hard to understand what he is saying. Perhaps I am better off not knowing.
He had to get up early this morning as we went to the VFW monthly breakfast.
He ate eggs, hash browns, bacon, pancakes and biscuits and gravy. When we arrived home he went to sleep and perhaps his growling, groaning and mumbling have something to do with all that food he ate.
With the weather being a bit on the cool side, I love to cook. So I tried a few new recipes and a few of my old ones. According to the “Bear,” he has had a good week. Thanks for the prayers, as he is feeling better.
I have some paperback cookbooks from Bisquick. They are easy, inexpensive and usually pretty good. I tried one this week.
BREAKFAST BAKE
1 to 2 cups fully cooked ham
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
3 cups milk
1 cup Bisquick original or reduced fat baking mix
1⁄2 teaspoon salt
4 eggs
Grease rectangular baking dish, 13 x 9 x 2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edge and cheese is melted. Let stand 10 minutes before serving.
Makes 12 servings.
I cut my recipe in half and it was still plenty for two of us.
QUICK FRUIT COBBLER
1 (21 ounce) cherry, peach, blueberry or other fruit pie filling
1 cup reduced fat Bisquick
1/4 cup fat-free (low fat) milk
1 tablespoon sugar
1 tablespoon margarine or butter, softened
Spread pie filling in ungreased 1 1⁄2 quart casserole. Place in cold oven. Heat oven to 400 degrees; let stand 10 minutes. While pie filling is heating, stir remaining ingredients until soft dough forms. Remove pan from oven. Drop by 6 spoonsful onto warm pie filling. Sprinkle with additional sugar (I used Splenda) if desired. Bake 18 to 20 minutes or until topping is light brown. Makes 6 servings.
Well, the “Bear” is waking up and asking what is for supper. When I told him we had a big breakfast and lunch and supper was peanut butter and jelly sandwiches, he made a face. I sure hope that God has biscuits and gravy in heaven, because when his time comes I am sure that will be the first thing he asks for.
See you next week.
