Fall 2025

 Chicken schnitzel 

https://iliketobakeandcook.blogspot.com/2025/09/chicken-schnitzel.html

Enjoying the summer 2025

I’m not  ready for the change of seasons outside but inside I’m getting rid of many fall decor.  I’ve made so many and redid so many centerpieces it’s pitch and buy several new ones. 

 This year I’ve only made my table centerpiece  so I’m  getting rid of lots of loose stuff that just takes up space and I just don’t plan on using anymore.

  

Outside it’s time to pull yellow leaves and dying blooms. I feel the need to tidy up.  Summer went too fast and I did more than I expected even with knee surgery so it’s time for me to do .  Al helps outside so that’ll be good when the time comes. 

Seriously I didn’t realize I like fall so much until I saw how many loose leaves and decor in bags I had.  Obviously I didn’t know how to stop!

Like baking and cooking I go in waves anymore which I guess is my new normal.  Enjoy it all.  

In a flash it’ll be cold and dreary so now that the sun is shining it’s time to enjoy outside more than ever since it’s cooled down.  

Enjoy some of my summer blooms and fun times enjoying summer.

Lemon mini impossible pies
https://iliketobakeandcook.blogspot.com/2025/09/impossible-lemon-mini-pies.html

 

Crockpot pepper steak

If you like a bit of a bite use the Rotel tomatoes!

DELICIOUS!

 I pretty much followed the recipe but I did substitute mild Rotel tomatoes with Chile’s instead of stewed tomatoes. I think they made this recipe better!

I also used red and yellow peppers because I didn’t have any green at this time.

• 2 pounds beef sirloin, cut into 2 inch strips( I used stir-fry beef)

• ¾ teaspoon garlic powder, or to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• ¼ cup hot water

• 1 tablespoon cornstarch

• ½ cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Gather all ingredients.

2. Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

3. Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved.

4. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

5. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

   Serve over rice.

Zucchini baked with sauce and Pecorino

 

First things first!!!!

Don’t skimp

On the Pecorino!!!!!!

The Baked chicken parm and baked zucchini really turned out delicious.

I’m not a big eggplant person but love zucchini so I made it similar to a parm but I only used pecorino cheese (no mozzarella for me)opting to make it to my liking.  

My zucchini was medium size and I treated it as it were eggplant and salted slightly, patted it.  I sliced the zucchini in thicker slices) then dipped the zucchini in salt and pepper egg and then to seasoned breadcrumbs with a little extra garlic powder . 

I had warmed my olive oil in a medium size frying pan and added several chopped green onions and fried the seasoned zucchini in it until slightly browned .

Topped with lots of Pecorino (like my grandma  did)and marinara sauce. Baked 350° for 35 minutes covered. There are so nany options with add ons to this meal but i kept to my original idea and only used zucchini.

The zucchini was perfect! A slight crispiness and yet not overdone.

Both delicious and those who love zucchini will love my recipe.

Chicken Parm Casserole link:

Check  both  recipes  when you get a chance.  Winner winner chicken dinner lol.

Enjoy!

From my kitchen to yours,

Chicken Parmigiana casserole

Stopped at Olive Garden to pick up a salad after doing errands. I didn’t have time to put one together before church.

Recipe:

• 2 cups rotini pasta cooked a’dente

• 12 ounces cooked rotisserie chicken, cubed

• 1 cup shredded mozzarella cheese

• 2 cups marinara sauce

• ½ cup seasoned bread crumbs

  1/4 cup Pecorino Romano 

Preheat over to 350°

Use a medium to large casserole dish.

Note: Drain rotini and add a little of olive oil to keep it from sticking.

Stir together cooked rotini, chicken, and 1/2 mozzarella cheese in a large casserole dish.

Pour marinara sauce over mixture. Stir. Top with the remainder of mozzarella and seasoned bread crumbs and a little of pecorino Romano cheese..

Cover with foil. Bake approximately 35 minutes or until

Cheese has melted.

Enjoy!

We enjoyed a salad too!