Looking for a recipe card that will be memorable? Here’s a fun owl recipe card to help you cheerfully share your favorite recipes with your friends and family. You can use these cards to create a homemade gift for someone special. Print them out in a stack and tie a bow around them. This card would also be great for people who are in a recipe exchange clubs. They won’t cost you much more than a sheet of paper and some printer ink to use. So get out your white cardstock and get printing.
Today I am featuring another recipe that was one of my Grandma Dow’s favorites. You may have seen her recipe for Cinnamon Rolls that I posted back in May. And if you made Grandma Dow’s Cinnamon Rolls, you will know the recipe is the best around. My grandma would make this cracker recipe from time to time when her grandkids or friends were coming over to visit. This is a great cracker that you can make with the kids. They will have fun shaking them up in the bag. These little Oyster Cracker snacks add an extra zing of flavor to any soup. Everyone loves the dill and ranch flavor! So let’s get started by shaking up a batch of Grandma Dow’s Oyster Cracker Snacks.
You need 2 (12 oz.) bags of oyster crackers, 1 (.4 oz.) package of Hidden Valley Ranch seasoning, 1 tablespoon of dill weed, 1/2 teaspoon of garlic salt, and 3/4 cup of vegetable oil.
Take a clean paper grocery bag and add your oyster crackers.
Add your 1 tablespoon of dill weed.
Add your 1/2 teaspoon of garlic salt.
Add your package of Hidden Valley Ranch.
Next add your 3/4 cup of oil.
Shake the bag to mix all of the spices over every cracker. Then you can pour them onto cookie sheet.
You can store them in an airtight container and serve for snacks or with your favorite soup.
Take a clean paper grocery bag and add your oyster crackers. Add your 1 tablespoon of dill weed. Add your 1/2 teaspoon of garlic salt. Add your package of Hidden Valley Ranch. Next add your 3/4 cup of oil. Shake the bag to mix all of the spices over every cracker. Then you can pour them onto cookie sheet. You can store them in an airtight container and serve for snacks or with your favorite soup.
Cooking Up Cottage https://www.cookingupcottage.com/
Here is a tasty recipe for classic Pico de Gallo that is simple and fresh. Now you can make it at home and eat it with your tacos, fajitas, or just with crispy corn chips. I used the cilantro I’m growing in my herb garden out back for some great fresh flavor. It’s also a great way to use the tomatoes and onions from your garden that are just starting to get ripe. So let’s get started.
Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped.
Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper.Then chop the jalapeño into fine pieces.
Now you have everything chopped.
In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed.
Refrigerate 30 minutes before serving. Now you have the perfect fresh Pico de Gallo to enjoy for the rest of the summer.
Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped. Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop the jalapeño into fine pieces. Now you have everything chopped. In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed. Refrigerate 30 minutes before serving.
Cooking Up Cottage https://www.cookingupcottage.com/
Here is comfort food at its best! Both creamy and hearty, it’s got it all. Beef and Noodles is great when you crave an easy meal that will please many different taste buds. It is so easy to make and this recipe will feed many people as it makes a big batch. So let’s get started making some classic comfort food.
Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper. While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like.
Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions.
Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles.
Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes. A variation my brother-in-law loves is layering slices of Velveeta over the top, in the pan, so it melts in and adds an extra creaminess and a little different flavor. I prefer sprinkling some shredded colby jack cheese on top of my individual serving. If you have leftovers (and you most likely will), keep it creamy by adding milk before reheating it on the stove top or in the microwave.
Voilà…you have an easy meal to please everyone in the family!
2 cans of milk (fill your empty soup cans with milk)
1/2 teaspoon garlic salt
1/2 teaspoon thyme
Instructions
Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper. While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like. Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions. Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles. Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes.
Cooking Up Cottage https://www.cookingupcottage.com/
