Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Sweet potatoes:

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini:

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. 
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!

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.