Friday, June 8, 2012

Taco Bake

This is a delicious dinner even my picky kids loved! 

Taco Bake
1 ½ pounds ground beef
½ onion (chopped)
3 cloves of garlic (minced)
Two small tomatoes chopped
2 tablespoons taco seasoning
1 cup water
3 cups shredded cheese (I used cheddar)
Cornbread recipe
Tomato Topping

Preheat oven to 350*F.

Brown the burger with the onions and garlic until cooked through.  Add tomatoes, taco seasoning, and water.  Let simmer while you prepare the cornbread.

Spread your prepared cornbread dough into the bottom of a well greased 9x13 baking dish.  If your mixture is soupy, drain off the liquid first.  Then top the dough with the hamburger mixture. 

Sprinkle with as much cheese as you would like.

Bake in 350*F oven for approximately 30 minutes or until the cornbread is nicely browned.  I can see my cornbread through the clear baking dish.  If you are using a darker dish you may have to poke it with a toothpick.  The toothpick should come out clean.

Top with Spicy Tomato Topping and extra cheese!  Delish!


Spicy Tomato Topping

 4 small tomatoes diced
2 tablespoons dried cilantro
1 tablespoon paprika
1 teaspoon habenero sauce

 Put all the ingredients in a frying pan and simmer while the Taco Bake cooks.  It will cook down into a lovely little sauce to serve on top.

My dream....

Last summer we found my dream place.  The kids and I fell in love with this property on sight.  Hubby required a bit of convincing that the smaller amount of land would work.

No matter how much we loved this place, we still couldn't afford it.  We didn't give up though!  Over the last year we have worked hard to reduce our debt and curb our spending.  Now we are so close to achieving this dream!

The view from the end of the school building to the baseball diamond at the end of the property.
The back property line is a lovely little river.  It's far enough of a drop from the property to no pose a flooding danger.  So idealic!
Six full size classrooms!  The family is all excited about a bit more space to move around.
I am absolutely GIDDY over this kitchen.  I could cook and process food so easily with this space.  All commercial grade and size.
This mixer is as tall as I am.  I don't know what I would use a mixer this size to make, but by golly I want to use it!!
This is a dream pantry.  Notice the second mixer down on the floor.  That little bad boy is at least three times the size of my current Kitchenaide.


The natural lighting in this place is AMAZING.  The only pictures we took with lights on were in the cafeteria, kitchen, and gym.
That's right.  I said GYM.  Can you imagine the glory of a cold and rainy winter day spent playing basketball in your own personal gym?!
 I am so excited by all the prospects of this property.  Now we have to make it through the reality of financing and negotiating.  Wish us luck!  Pray!

*Edited to add*
Well, it looks like a couple more months of scrimping and saving.  They have come so far down on the price already, there isn't much wiggle room for negotiations.  I'll be patient.  Even at their asking price, we are only a few  months away from being able to do it.
We will still get started on the financing end.  That way we know where we are for sure.
Keep those good thoughts coming!

Monday, June 4, 2012

Lemon Meringue Pie

Oh, this pie is so heavenly! I was amazed by how many eggs it takes, but it is worth EVERY one! This will give you some good practice seperating eggs if you haven't practiced before. I always crack eggs into a small custard dish, then pour the egg over my hand into the whites bowl. The whites go through my fingers, then I can set the yolk into the other bowl. Many people rock the yolk back and forth between the egg shells. I tend to break the yolk when I do it this way.
This is a time consuming recipe. From start to finish it takes several hours. It is so delicious though, I am willing to work and wait!

Lemon Meringue Pie
Ingredients:
16 eggs
4 cup sugar – divided (2 for filling 2 for meringue)
2 cup fresh lemon juice
1 pie crust (I like graham)

1. Preheat oven to 325*F.
2. Separate yolks and whites of all 16 eggs into separate bowls.
3. Using an electric mixer get the whites started whisking for the meringue. This will take a while to form nice high peaks.
4. In a medium sauce pan, whisk the yolks and 2 cups of the sugar together. Add the lemon juice and stir.
5. Heat on low and stir with a flat ended spoon or spatula until it thickens up. Stir the entire time and keep scraping the bottom of the pan. You want to cook the egg yolks, but not end up with scrambled eggs. This will take about 10 to 15 minutes. Be patient!
6. Immediately transfer the lemon mixture into the pie crust and spread evenly.
7. By now your meringue should be starting to get nice peaks. SLOWLY add the two cups of sugar into the meringue. It will make your peaks fall, just keep it whisking until the peaks form again.
8. Top your pie with meringue! You will end up with extra meringue; I like to use it for meringue cookies.
9. Bake your pie at 325*F for about an hour or until the meringue has a nice golden brown top.

Allow to cool completely before serving.