Contact info for Anah Rose:



Contact Info for Ambrosia:


Enter your email address: Delivered by FeedBurner


Follow on Bloglovin









 
feels
lh
Oct
15

I did not grab a photo of my dinner I will try tomorrow.

I made twice baked potatoes.

1-2 large potatoes per person you are cooking for.
oliveoil
salt
1 stick butter
2 cups milk (we use 2%)
lowfat sour cream
baconbits
green onions cut on the bias (at a diagonal)

I/picked 8 large potatoes, gave them a scrub with my veggie scrubber. coated them in vegetable oil and a goood sprinkling of salt.

I baked them 45 minutes at 425.

pulling them/ out I cut them in half scooped out te centers and put them in my mixer bowl.

once all potatoes were hollowed I put the butter, milk, and salt in and mixed till creamy.

once potatoes reach creamy you take a spoon and restuff the shells and pop/them backk /in the oven for 20 minutes until tops are toasty.

serve with a topping bar we chose sour cream, bacon bits, and green onion salt and pepper to aste and remember n
hot. hot. hot.

enjoy, quick and easy.

I will get my pictures figured out. ttfn for now.


feels
lh
Oct
30

1071493

Halloween is here and that means that Thanks giving is coming so you got a tiny baby pumpkin you didn’t carve up.

“What do I do with this little guy?” Why scrub off the plate and let plan for fresh pumpkin pie of course, fresh pumpkin pie is outrageously good.

Now I am not your pumpkin spice loving girl but for pumpkin spice I’m a all in girl. So here is a fresh pumpkin pie recipe just for you:

Pastry for single crust pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

Filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can of evaporated milk
2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Add all ingredients to list

Directions

Prep:20 m
Cook:40 m
Ready In: 1 h
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Footnotes

Cook’s Notes:
If your pumpkin is large enough, you may double this recipe to make two pies.

To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

Tip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. I made it!


feels
lh
Sep
24

freshsalsa

You can always use fresh Tomato Salsa no matter what time of year and since you likely have extra tomatoes

Ingredients

Original recipe makes 5 cups

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve


feels
lh
Sep
17

steak-mushroom

I Ambrosia do not like mushrooms. They are a fungi to me and I do not like them. THAT said, I do cook them fo those of my loved ones who eat them and I have never had any complaints. So here is one recipe.

Ingredients

Original recipe makes 4 servings
3 tablespoons olive oil

3 tablespoons butter

1 pound button mushrooms, sliced

1 clove garlic, thinly sliced

1 tablespoon red cooking wine

1 tablespoon teriyaki sauce, or more to taste

1/4 teaspoon garlic salt, or to taste

freshly ground black pepper to taste

Directions

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.




 

Copyright © 2012 - All Rights Reserved // Feels Like Home is Powered by WordPress with a theme designed and coded by Nique Creations