More Chain Than Ball

The coconut and ginseng blend together in a surprisingly delicious way.

Pour, over ice:

2 ounces Malibu Rum

3 ounces Ginseng Cola

Pasta Stuffed With Zucchini

This recipe is very tasty. Very Cheesy.

Bring 6 cups water to a boil. Add pasta noodles and boil until thoroughly cooked, stirring occasionally. Noodles should be soft but still sticky. Drain and set aside. You can use any sort of pasta noodle you prefer. Manicotti and large shells are the best if you choose to stuff your pasta.

Pasta Sauce

In a small pot, add:

2 cans tomato sauce (about 30 ounces)

1 can tomato paste (6 ounces)

2 teaspoons black pepper

1 teaspoon white pepper

1 teaspoon salt

1 1/2 teaspoon garlic salt

1 teaspoon garlic

1 teaspoon oregano

1 1/2 teaspoon basil

1/2 teaspoon thyme

Cover and simmer on low heat, stirring occasionally, about 20 minutes.

Garlic Zucchini 

In a large pan, add:

1 Tablespoon butter

1 Tablespoon olive oil

Heat on high until bubbling. Add:

1/2 medium white onion

1 cup bell peppers, chopped (I use 1/2 red and 1/2 green)

3 medium zucchini, sliced (or 2 zucchini, 1 medium yellow squash)

1 teaspoon garlic, chopped

1 teaspoon garlic salt

1 teaspoon black pepper

Cook on high until zucchini is soft, stirring frequently. 

Pasta Stuffing

In a blender, add:

1/2 of the Pasta Sauce

All of the Garlic Zucchini 

1 cup water

Pulse blender once for chunkier stuffing. Blend thoroughly for a creamier stuffing. 

Creamy Pasta Sauce

In a large pot, add:

4 Tablespoons cream cheese

1 cup milk

1/2 teaspoon salt

Heat on low, stirring frequently.

When the cream cheese is completely melted, add:

1/2 cup Italian cheese, shredded

1/2 Pasta Sauce

Heat on low, stirring until Italian cheese is melted.

Preheat oven to 350. Line a large baking pan with foil. Pour 1/2 of the Creamy Pasta Sauce in the pan. (If the  Pasta Stuffing is too hot to touch with your fingers, let cool for 10 minutes before the next step.) Use a large spoon to stuff the pasta noodles with the Pasta Stuffing, and place in pan. Pour the remaining Creamy Pasta Sauce on top of the noodles. Cover pan with foil. Bake at 350 for 45 minutes. Remove foil, sprinkle 2 cups Italian Cheese. Broil on high for 20-30 minutes, until cheese is browned.

Serve.

10 Star Hash Browns

This recipe is very easy, and you'll want seconds!

Serves 2-3.

Cook 5 large red potatoes (or 5 small russet) in a steamer or in boiling water until soft when poked with a fork. I like to leave the skins on.

Heat pan, high.
Add:
1 Tablespoon butter
When butter is melted, add:
1/2 medium white onion
1/2 teaspoon salt
1/2 teaspoon black pepper
Stirring frequently, cook for about 5-10 minutes. Onions should be just starting to brown.

Mash the potatoes with a fork.

Lower the heat to medium/high.
To pan, add:
potatoes
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon white pepper
1/2 teaspoon onion powder
2 Tablespoons Parmesean cheese
Cook for about 15-20 minutes. You can stir every few minutes to make the potatoes brown all over, or treat it like a pancake and cook on one side for 10 minutes and flip it for another 10. Cook longer for a crunchier texture.

Peppery Potato Soup With Vegetables

This recipe is easy, healthy, and delicious!

In a pot, add:

2 cups broccoli crowns, chopped

4 medium potatoes, russet, chopped

6 cups chicken stock

Bring liquid to boil and cook on high until potatoes are soft, about 15 minutes.

Set aside 1/2 of the broccoli and potatoes and all of the liquid into a blender, leave 1/2 in the pot.

In another pot, add:

1 Tablespoon olive oil

1 medium white onion, chopped

2 cups zucchini (about 2 medium), chopped

2 cups bell peppers, chopped (I like to use a combination of red, orange, yellow, and green when in season, otherwise red and green, or just red)

Cook on high heat until zucchini is soft, 5-10 minutes.

Set aside 1/2 of this pot into the pot with broccoli and potatoes, and put the other 1/2 into the blender.

Blend the food in the blender. A few short pulses will make your soup really chunky, and blending for longer will make it really creamy. Both ways are yummy!

Pour blended food into broccoli and potato pot.

Stir in spices:

1 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon garlic salt

1 teaspoon salt

Heat soup on medium heat, stirring occasionally, for another 5-10 minutes.

Optional:

You can add cheese, any sort of italian or cheddar, about 1/2 - 1 cup. Not mozzarella though! Add with the spices, stirring until completely melted.

Serve.

My Intentions with writing my blog are:

1. I know myself.

2. I love myself.

3. I give and receive.