Could it be?? Yes … I think it just might be… 


Well, since it’s Texas. Who knows? We could be shooting right back up the thermometer by the end of the week, but we’re feeling some cool breezes today. So ENJOY.

Jane gives us some super yummy recipes in today’s Tuesday’s Tasty Tips. I for one can’t wait to try them… or let the kids their hands on them. Maybe Speed Police might deviate from her favorite, yet shockingly bland, noodle concoction and add some flavor with Jane’s help. Thanks, Jane! 

… and thanks for walking the road with me. -Kay

The Prepared Pantry

Garlic & Olive Oil infuse flavor into anything. It is the pantry’s little helper. Olive oil can be pricey, but has gotten much more affordable over the last few years, especially if you check out the store brands.  Plus, a little goes a long way. All you need is a trusty skillet and the sauté is on the way.

Garlic Shrimp

For a quick stir-fry, pour 2 Tablespoons olive oil and heat, add 1 teaspoon of fresh garlic chopped, sauté for a minute, stir in 1 pound of shelled and deviened shrimp, toss until opaque. Serve over pasta.

Ramen Noodles come in a tiny package just waiting to be enhanced with your own creativity. I know what you are thinking, Yuk! Or, I ate those in college when I only had .50 cents for food. Author, Toni Patrick wrote 101 things to do with Ramen noodles, below is her recipe for chicken low mien. Try it, you might be surprised.

Easy Low Mien

1 tablespoon canola oil, 1 tablespoon soy sauce, 1 package chicken ramen noodles, with seasoning packet, 1 pound boneless, skinless chicken breasts cut into strips, 1 green bell pepper chopped, 1 small onion, sliced, 1 carrot, chopped

In a large skillet heat the oil, soy sauce, and half the seasoning packet over high heat. Add the chicken and cook, turning occasionally, until brown, about 3 to 4 minutes. Add pepper, onion and carrot and cook until vegetables are tender and chicken is cooked through, 3 to 4 minutes. Cook the noodles, according to package directions; drain. Toss with chicken and vegetables. Source: Real Simple magazine.

Canned Veggies are now packed at their freshest. Every week my grocery store has terrific sales on canned products, often just .50 cents a can. Everything from corn, green beans, tomatoes and asparagus is cheaper and shelf stable. Plus, it is comforting
to know that dinner is in the pantry. Try this vegetarian pantry chili, top with sour cream, chopped green onions and salsa.

Pantry Taco Soup

Two different cans of beans, one can diced or stewed tomatoes; 1/2 cup chopped yellow onion, 2 tablespoon taco seasoning (about half a packet), 1 tablespoon cilantro, 1 1/2 cups water. Combine all ingredients, including all liquid, in a pot. Bring to a boil then simmer for fifteen minutes.


A special Fall Treat!

Easy Pumpkin Spice Bars

with this super secret ingredient. 

Pumpkin Spice Bars–2 cups sugar, 1/2 cup oil, 1 (15-ounce) can pumpkin, 4 eggs, 2 cups Bisquick, 2 teaspoons cinnamon. Grease half sheet baking pan, bake at 350 for 25 to 30 minutes.Top with a cream cheese icing and candy corn.

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