"Try it You'll Like it" Brussel Sprouts

I grew up thinking I didn't like beets or broccoli. As an adult I discovered I love them both thanks to my husband who makes me try everything at least once. Brussel sprouts have a bad reputation too. Some people think they smell bad cooking, but I sure don't. Plus, they are packed with nutrients and easy to prepare.

Ingredients:
Brussel sprouts
Butter
Salt

Directions:
Cut off the brownish white bottom of brussel sprout and peel away tough outer leaf. Cut the brussel sprout in half vertically. Boil water and steam sprouts until easily pierced with a fork. Coat saute pan with butter and just before it browns add the brussel sprouts. Allow brussel sprouts to brown slightly, but do not burn. Remove from heat and top with your favorite coarse salt.

Note: You can also roast or boil brussel sprouts. Some recipes mix in garlic or carrots or grated lemon rind. Find a preparation and combination you like and help the brussel sprout overcome its reputation!

Homemade Refrigerator Cookies

My parents are visiting this weekend and my Mom brought a few family cookbooks. My Grandmother wrote in the San Diego Gas & Electric Company cookbook, "Christmas Time is.... Cookie Time, Too" saying she made the Vanilla Refrigerator cookies often (and many variations) for neighbors and friends. My Grandmother picked up the cookbook sometime between 1959 and 1961 while my Grandpa was stationed in southern California.

We made a batch of cookies and they were gone before we could make a plate for our neighbors! I'm going to try the almond flavor next time. I have a feeling this recipe is going to become a staple as it was for my Mom growing up. I like the idea of making a big batch and then baking one dozen at a time as desired. It's the convenience of the grocery store refrigerator cookies with homemade taste and love.

Ingredients:
1 1/2 cups sifted flour
1/2 teaspoon soda
3/4 teaspoon salt
1/2 cup shortening
1 cup sugar, or 1/2 cup each granulated and brown sugar, packed
1 egg
2 - 3 teaspoons vanilla or almond flavoring
1/2 cup chopped nuts

Directions:
Sift together first 3 ingredients. Mix, until creamy, shortening, sugar, egg and vanilla. Gradually add flour mixture, nuts; mix well. Turn dough onto large piece of waxed paper. Shape into roll 2 inches in diameter. Chill several hours, overnight, or several weeks. Slice dough 1/8 inch - 1/4 inch thick. Slice off only what you need; return unsliced dough to refrigerator or freezer and bake later as needed. Place on ungreased cookie sheet. Bake in preheated oven at 375 degrees F for 10 minutes.

Cowboy Casserole

I was searching for another version of Cowboy Casserole and came across the cute blog Simply Texas.

We've lived in Texas for a little while now and I've learned a few things. The dish may classify as Texas Eats if it meets the following:

* More meat, more cheese
* Use what you have on hand
* Huge quantity
* Comfort food

Ingredients: 
1 1/2 lbs ground beef
1/2 onion, diced
1 can cream of mushroom soup
1 can RoTel tomatoes
Tortilla chips, crushed
Cheddar cheese, grated
Salt and pepper, to taste
Shredded lettuce
Sour Cream
Franks Red Hot

Directions: 
Preheat oven to 350 degrees. Lightly spray medium size baking dish.

Season and cook ground beef and onions. Grate cheddar cheese. Drain and place in mixing bowl. Add cream of mushroom soup and Ro Tel tomatoes. Crush tortilla chips covering the bottom of the baking dish. Layer half of the meat mixture and top with cheese. Create another layer of crushed tortilla chips followed by  the remaining meat mixture and topped with cheese. Bake for 10-15 minutes until cheese is bubbly.

Plate casserole and top with shredded lettuce, sour cream, and Franks Red Hot sauce, as desired.

Thank you BethanyJackson for sharing! Original recipe and photos: http://simplytexas.wordpress.com/2012/06/18/grieving-cowboy-casserole/