Adios, February

This month has been so long!  Yes, it's the shortest month but it doesn't seem like it.  Not only is the wedding drawing near but D has been on a call month.  The good thing is that he doesn't take overnight call.  The bad thing...you never know how late he'll have to work.  I'd rather know that I'll be staying with K rather than wondering if I'll be with her or back at my place.  Sigh...so frustrating.  Anyway, right before this month started, K was staying with D's parents and I had D pick what he wanted for dinner.

  I kind of figured he'd pick the Mexican casserole.  He loves ground beef...I do NOT like the flavor of it!  So, I used ground pork.  It is much better to me and I don't think anyone else really knows it's not beef.  The recipe calls for quite a bit of cheese and chips.  I didn't use nearly as much as called for and I don't think there was anything lacking.  D really liked it and I actually enjoyed it, too.  A good, easy dish that I think would please the whole family.

Mexican Casserole adapted from Plain Chicken
1 pound lean ground pork
 1 can Ranch Style beans
 tortilla chips, crushed
1 can Ro-tel tomatoes
1 cup shredded cheddar cheese, divided (not really sure how much I used - original recipe said 2 cups, I know I didn't use this much)
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat (I did this the night before). Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving.  Enjoy!

Swwwwweeeeet!

When I started getting ready for the wedding (which is now 4 weeks away!!!) I started a pinterest account.  I didn't think I'd use it much and was attempting to ONLY use it for wedding.  Yeah right!  That thing is great.  It's like a computerized filing system.  It's not just social network, it's USEFUL!  Now I have an easy way to keep recipes organized without clutter!  Score!  Over Christmas, I kept wanting to make this recipe I saw on Peabody's site but couldn't find the "special edition" oreos she used.  Then one day I was in the store and saw the ginger "Newman O's."  They are basically organic oreos and would work perfectly!  I made the fudge and man, was it good!  Good thing I planned to take it to work.  And it was soon gone.  Just know that it is sweet!  I didn't have the marshmallow creme so added just a bit more confectioner's sugar, which may be one reason it was so sweet...and i have a feeling it was a bit more "icing-y" than it would have been.  But still, I would totally make it again!  As always, thanks, Peabody!

Gingerbread Oreo Fudge

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup Evaporated Milk
2 cups white chocolate chips
1 cup marshmallow creme (optional)
1/2 cup finely crushed ginger flavored sandwich cookies
1 teaspoon vanilla extract
1 cup crumbled Gingerbread Oreos

Line 9-inch-square baking pan with foil.  Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in white chocolate chips, marshmallow creme (if using), finely crushed cookies and vanilla extract.
Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan.  Refrigerate for 1 hour or until firm.  Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. Peabody got 12 pieces…I actually got 48…they were very little but it was SOOOO rich!

Adapted from Nestle Toll House