Full-time teacher and part-time everything else!

Author Archives: Ms. Dixon

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Ingredients
2 (15.25 ounce) cans whole kernel corn2 (15 ounce) cans creamed corn4 tablespoons white sugar
4 tablespoons all-purpose flour4 tablespoons milk

Directions
1. Preheat oven to 350 degrees.
2. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. 3. Pour the mixture into a souffle dish.
4. Bake at 350 for 1 to 1 1/2 hours.

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I have been nesting quite a bit today and after my weekly grocery run I decided to get my messy pantry together. It is by far a work in progress but I’m quite proud of how far it has come and excited for where it is going.

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I organized the bins based on labels very specific to my families needs. I got the super cute bins from (drum roll please) “The Dollar Store”! I got the labels from worldlabel blog

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I will update you with my progress when I’m finished with the pantry remodel. My next goal is to put up a cute background like the one at Landee See Landee Do Blog

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I made Southwest chili, teriyaki pork chop, Italian beef roast, Cheesy chicken and potato, and savory chicken with mushroom😋


Can’t wait to try this!!!!

Putney Farm

It’s traditional in the south to serve slow-cooked, smoky collard greens to celebrate the New Year, and we are all for it. But frankly, collards are so good, we enjoy them any time we can get them. Here in California, that usually means winter after a frost. And while we have had almost no winter rains so far, it has gotten cold enough that we saw some collards at the farmers market. We bought a big batch, cooked them up for the New Years and are still enjoying them. We never seem to get enough greens.

collards2colards3collards4Unfamiliar with collard greens? Basically a forerunner of kale (and in the same family) collards are big leafy greens with larger, rounder leaves than kale and with a bigger, earthier flavor. The main differences (that we know of) is that collards need to cook longer than most types of kale and loses its color…

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So I spent most of today hanging out and having fun with a great friend which left very little time for me to plan dinner or develop any sort of menu option.
Once I finally made it home there was cleaning to do which pushed me even further back. I was forced to get creative. I pulled together some flounder filets that were quite savory and required only two ingredients!! Yes only two!!!!!!!

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Directions
1. Heat oven at 375
2. Line pan with foil then spray foil with cooking spray
3. Arrange flounder in the pan then spray fish lightly with butter flavored cooking spray
4. Sprinkle both seasonings to taste then pop the flounder in the oven until flaky

Enjoy!!!!!!


These were very good I altered a recipe from:

http://simplylovefood.blog.com/2012/02/25/southwestern-stuffed-peppers/

I pretty kept all the original ingredients but added some chipotle and cilantro. In addition to the taco seasoning I also popped in a packet if Fajita seasoning. To keep thing simple I put some dried onions in instead of fresh. Also i used my olive oil spray to coat the peppers. I used three cheeses on mine also:
1. Sharp Cheddar
2. Mozzarella
3. Mexican cheese blend

These were super good and husband approved because he went back for seconds and thirds!!!!

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Healthy Chicken Salad
Ingredients

1/2 cup light mayonnaise

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

1 can chopped, chicken meat (drain out water)

1 teaspoon sweet relish

1 stalk celery, chopped

2 hard boiled eggs chopped

Directions
1. Chop up the celery into bits
2. Boil eggs
3. Combine chicken, mayo, celery, relish, pepper, and lemon juice into a plastic container
4. Mix ingredients with a large spoon
5. Peel shell off eggs and chop them up
6. Fold eggs into chicken salad mixture
ENJOY!!!

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