Mama Loves Food!

Single Ingredient Caramel Sauce: How to Make Caramel Sauce with One Ingredient and One Step.

2012-01-27T03:32:00.000-08:00

Single Ingredient Caramel Sauce Ingredients:

Sweetened Condensed Milk, canned

Single Ingredient Caramel Sauce Directions:

Remove can label(s) and place in a stock pot. Cover completely with water and bring to a boil.
Reduce heat and allow to simmer for three hours. Make sure your can(s) are always covered with water, do not allow pot to boil dry!
Remove pot from heat and allow to cool. Remove can(s) from pot and allow to cool completely.
Enjoy!

----------
{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Oven Fried Bacon: How to "Fry" Bacon in the Oven.

2012-01-26T12:13:00.001-08:00

Fried bacon is pretty much the most delicious thing ever. We can agree on that, right? And fried bacon on the stove top is super messy and annoying. Right? So, here's how to get the best of bacon with none of the hassle, by frying bacon in the oven. My apologies to your waistline.

Oven Fried Bacon Ingredients:

Bacon

Oven Fried Bacon Directions:

Lay bacon flat on a foil lined baking sheet. Make sure to use a baking sheet with sides so you don't drip bacon fat all over your oven!
Place bacon into a cold oven and set to 375 degrees.
Bake for about 20 to 30 minutes, checking periodically in the last 10 minutes. (I take mine out when the edges start to char a bit because I like super crispy bacon!)
Remove bacon from oven and place on paper towels.
Enjoy!

Tortilla Soup Recipe for the Crock Pot Slow Cooker.

2012-01-17T11:35:00.000-08:00

So, I keep reading all these Tortilla Soup recipes that look fantastic, but are missing one key ingredient. The tortillas!!! So, here I am to rescue you from the injustice of tortilla-free Tortilla Soup with my super delicious Tortilla Soup Recipe for the Crock Pot Slow Cooker. Inspired by my mom. (Hi, Mom!).

Tortilla Soup Recipe for the Crock Pot Slow Cooker Ingredients:

64 ounces (8 cups) chicken broth or stock
3 cans diced tomatoes, 14.5 ounces each (not drained)
1 tablespoon diced jalapeno (I use jarred)
1 can chopped green chiles, 4.5 ounce (not drained)
1/2 teaspoon ground red pepper
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro
2 tablespoons minced garlic (I use jarred)
12 corn tortillas, hand ripped
2 cans whole kernel corn, 15 ounces each, drained
2 cans black beans, 15 ounces each, drained and rinsed
2 cans dark red kidney beans, 15 ounces each, drained and rinsed
(optional, but strongly encouraged) 2 large chicken breasts, cooked & shredded
garnishes: shredded Mexican blend cheese, sour cream, tortilla chips

Tortilla Soup Recipe for the Crock Pot Slow Cooker Directions:

Add everything EXCEPT the corn, beans, and chicken to the slow cooker. Stir ingredients and cook on low for 8 to 10 hours or high for 4 to 6 hours.
Blend soup with an immersion blender (or carefully transfer to your upright blender and pour back into the slow cooker), then stir in the corn, beans and chicken. Cook on low for an additional 15 to 30 minutes.
Serve with your choice of garnishes and enjoy!

Five Ingredient Three Nut Cookies.

2012-01-16T18:13:00.000-08:00

My Five Ingredient Three Nut Cookies are an experiment gone right! I was inspired by these savory nut crackers I saw on Pinterest and my Three Ingredient Peanut Butter Cookies. Basically I introduced the two recipes and gave them some alone time. The resulting love child? Delish!

Five Ingredient Three Nut Cookie Ingredients:

1 cup roasted almonds
1 cup lightly salted peanuts
1 cup cashews
1 cup sugar
2 eggs

Five Ingredient Three Nut Cookie Directions:

Give the nuts a whir in your food processor (or magic bullet in my case).
In a bowl combine whirred nuts, eggs and sugar. Mix well.
Drop on a parchment lined cookie sheet and bake at 375 degrees for 12 to 14 minutes.
Enjoy!

[yields about 24 cookies]

Portabella Blue Cheese Salad.

2012-01-10T18:22:00.000-08:00

This Portabella Blue Cheese Salad is one of my regular go-to lunches. It's healthy, easy to make, but most importantly, TASTY.

Portabella Blue Cheese Salad Ingredients:

two portabella mushroom caps, stems removed
balsamic vinegar
garlic salt
2 medium/large tomatoes, small diced
1/2 cup red onion, finely chopped
1 can sweet kernel corn, drained
1/2 cup blue cheese dressing (I'm partial to Ken's Steakhouse Chunky Blue Cheese Dressing)
balsamic glaze or reduction
optional garnish: blue cheese crumbles

Portabella Blue Cheese Salad Directions:

Place mushroom caps stem side up and drizzle with balsamic vinegar then sprinkle with garlic salt. Broil caps for about 7 minutes (I use my toaster oven set to broil). Allow mushroom caps to cool, then dice into small pieces.
Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
Enjoy!

{Serves: 4}

Bratwurst and Caramelized Onion Crescent Rolls.

2012-01-08T10:03:00.000-08:00

If these Bratwurst and Caramelized Onion Crescent Rolls don't scream Super Bowl Party food, then I've clearly lost touch with the world. This recipe is a great and tasty finger food that allows you to do most of the prep work in advance. And I know for me that's great, because Super Bowl party morning I am usually a scrambling mess. The less to do, the better!

Bratwurst and Caramelized Onion Crescent Roll Ingredients:

4 bratwurst
1 large sweet yellow onion, thinly sliced (this would be a great time to whip our your mandolin or food processor!)
olive oil, just enough to toss onion
2 packages crescent rolls, 8 count
mustard (I used Curry Mustard)

Bratwurst and Caramelized Onion Crescent Roll Directions:

Prepare bratwurst and onion by tossing the onion in olive oil and then roasting both (on separate baking sheets) at 375 degrees. The bratwurst should take 40 minutes (turn once at the 20 minute point), and the onions should take 60 minutes (stir and re-spread every 20 minutes). This step can be done hours, or even days in advance!
Cut each bratwurst in half lengthwise and then cut each piece in half width-wise (this should give you 16 pieces of bratwurst).
Unroll crescents onto a large cookie sheet.
Put a line of mustard on each crescent, then place a piece of bratwurst and a small pile of onions on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with mustard and enjoy!

Waffle Iron Strawberry Shortcake.

2012-01-07T20:36:00.000-08:00

About thirty minutes before our friends came over for dinner tonight, I realized I forgot to plan a dessert. Some quick rummaging through the freezer and pantry and voila! A Waffle Iron Strawberry Shortcake was in the works. This was delicious and a huge hit. Also, super easy to make!

Waffle Iron Strawberry Shortcake Ingredients:

Yellow cake batter, prepared (I used a box mix)
Cool whip
Strawberries, quartered (I used frozen)

Waffle Iron Strawberry Shortcake Directions:

Make five cake waffles with the cake batter. I found mine cooked perfectly in just over three minutes. Cool on a wire rack.
Build your shortcake with a waffle cake, then a layer of cool whip, then a layer of strawberries. Repeat until you are out of waffle cakes. Garnish with one more dollop of cool whip and a couple extra strawberries.
Enjoy!

How to Caramelize Onions in the Oven.

2012-01-06T19:06:00.000-08:00

Caramelized onions are such a yummy addition to so many recipes. But they're also kind of a pain in the tuchus. Unless!!! Unless you make them in the oven! This simple technique for how to caramelize onions in the oven will have you dressing everything with caramelized onions. Because, look how easy it is!

Caramelized Onion Ingredients:

Onions, thinly sliced (this would be a great time to whip our your mandolin or food processor!)
Olive oil

Caramelized Onion Directions:

Toss onions in olive oil, use just enough to lightly coat.
Spread onions on a baking sheet and roast on the top oven rack at 375 degrees for 60 minutes, stirring and re-spreading every 2o minutes to ensure even cooking.
Use, refrigerate or freeze!

Slow Cooker Split Pea Soup.

2012-01-05T08:00:00.000-08:00

You already know I'm a soup junky. And a crock pot junkie. Well, maybe you didn't know that I also love peas! And this Slow Cooker Split Pea Soup makes me happy. Even my husband who despises peas really likes this soup. Because it's that good.

Slow Cooker Split Pea Soup Ingredients:

Dried split peas, 16 ounces
6-8 cups chicken stock or broth (enough to cover ham hocks)
2 smoked ham hocks (not smoked would also work, but smoked is so much better)
1/2 cup finely chopped onion
1 tablespoon minced garlic (I use jarred)
1 cup chopped carrot
optional garnish: diced ham

Slow Cooker Split Pea Soup Directions:

Add ingredients to slow cooker and cook on high 4-6 hours or low for 8-10 hours.
Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference. (I like mine smoooooth).
Optional step: brown diced ham in a skillet and serve on soup.
Enjoy!

Simple Savory Black Eyed Peas.

2012-01-04T03:00:00.000-08:00

I made this delicious Black Eyed Peas recipe for New Year's because they say it's good luck to eat Black Eyed Peas on New Years. And who am I to turn down luck?! I'm warning you though, these are so tasty that I ate nearly the whole pot myself. Mmmm...

Simple Savory Black Eyed Peas Ingredients:

2 cups prepared black eyed peas (I used presoaked and then boiled them for about ten minutes first, alternately you could soak and prep your own or use canned)
2 strips of bacon
1/4 cup chopped onion
1 teaspoon garlic, minced (I used jarred)
1 can of mushrooms, drained, 4 ounces
1/2 cup beef broth

Simple Savory Black Eyed Peas Directions:

Fry bacon until nearly crispy. Add onion and cook until onion is translucent and bacon is crispy.
Stir in mushrooms and garlic and cook for about another two minutes. Add broth and bring to a simmer.
Pour in beans and stir until ingredients are well mixed. Continue cooking until beans are heated through.
Enjoy!

French Dip Crescents with Easy Au Jus.

2012-01-02T14:48:00.000-08:00

I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. No joke, folks. This is a good one. French Dip Crescents for the win!

French Dip Crescent Ingredients:

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)

French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Easy Au Jus. How to Make a Simple Au Jus Without Pan Drippings.

2012-01-02T11:15:00.000-08:00

One of my absolute favorite sandwiches is the French Dip Sandwich (or in my house, the French Dip Crescent), but I tend to make it from roast beef lunch meat so I don't have any pan drippings to make Au Jus. So sad, right? No!!! Because I've come up with a fantastically simple Au Jus recipe that requires no pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you're craving a tasty French Dip.

Easy Au Jus Ingredients:

olive oil, just enough to saute
1/4 cup red onion, chopped
1 teaspoon garlic, minced (I use jarred)
1/8 cup white wine
1 tablespoon Worcestershire sauce
2 1/2 cups beef broth
1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
Enjoy!

Whole Roasted Chicken with Tomato Artichoke Sauce.

2011-12-31T08:56:00.000-08:00

This unbelievably simple Whole Roasted Chicken with Tomato Artichoke Sauce dish will make you feel like a culinary rock star. Go ahead and tell everyone you slaved away for hours on dinner. They'll believe it! One pot, one hour(ish), equals a whole lot of yummy. I served ours with some whole grain penne. Doesn't get much easier!

Whole Roasted Chicken with Tomato Artichoke Sauce Ingredients:

One whole chicken (whatever size you need to feed your troops)
Canned diced tomatoes, 28 ounces, drained
1 cup marinated artichoke quarters, drained
1/4 cup finely chopped red onion
1/2 tablespoon minced garlic (I used jarred)
a pinch each of dried: basil, oregano, and parsley
Optional: 1 teaspoon brown sugar
Optional: 1/3 - 1/2 cup heavy cream

Whole Roasted Chicken with Tomato Artichoke Sauce Directions:

Clean and season your chicken, set aside. (Not familiar with the best way to do this? Check out my article on How to Roast a Great Chicken or Turkey!)
In a large covered roaster combine the remaining ingredients (not the optional ingredients) and give a quick mix with your fork.
Place the chicken breast side down in the roaster, cover and roast at 375 degrees for 60 to 90 minutes (depending on the size of your chicken, check for doneness with a meat thermometer).
Remove the chicken and set aside to rest for ten minutes. While the chicken is resting, use an immersion blender to blend what remains in the roaster into a sauce. (Alternately you could pour it into your upright blender and puree. Just be careful because it will be very hot). If the sauce is too tart for your liking, stir in brown sugar in quarter teaspoon increments, tasting as you go.
Optional step: Want to make the sauce downright sinful? Stir in 1/3 to 1/2 cup of heavy cream.*
Serve chicken with sauce and your choice of sides. Enjoy!

*Top picture shows sauce with cream added, all other pictures depict recipe without cream.

Gingersnap Pumpkin Pie Bites.

2011-12-04T18:18:00.000-08:00

I have a deep fondness for pumpkin pie. I also have a deep fondness for cute bite sized desserts. This fun and easy Gingersnap Pumpkin Pie Bite recipe combines my adoration of both to produce a delicious, and much deserved, love. I hope you fall for it too.

Gingersnap Pumpkin Pie Bite Ingredients:

1 package gingerbread cookie dough mix, prepared per package directions (I use Betty Crocker brand)
1 can pure pumpkin, 15 ounce
1 can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon salt

Gingersnap Pumpkin Pie Bite Directions:

Press gingerbread cookie dough into the bottom of a 9"x9" parchment lined cake pan.
In a bowl combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Beat with an electric mixer until smooth.
Pour pumpkin pie mix over gingerbread cookie dough and bake on center rack at 350 degrees for one hour.
Allow to cool for 20 minutes, then cut and serve!

Cinnamon Applesauce Holiday Ornaments.

2011-11-30T15:19:00.000-08:00

These Cinnamon Applesauce Holiday Ornaments are made from food ingredients, but PLEASE DO NOT EAT THEM!!! This is a great and remarkably mess-free activity to do with the kids. And, bonus? It will make your house smell awesome. This recipe yields about 8 -10 Cinnamon Applesauce Holiday Ornaments when using standard sized cookie cutters.

Cinnamon Applesauce Holiday Ornament Ingredients:

1 container ground cinnamon, 4.12 ounce
3/4 Cup unsweetened applesauce

Cinnamon Applesauce Holiday Ornament Directions:

Combine cinnamon and applesauce in a bowl, knead into a dough.
Roll dough out to desired thickness (if you have problems with dough sticking, you can 'flour' the surface and rolling pin with more ground cinnamon). Cut shapes with a knife or cookie cutters. Use a straw to make string hole.
Bake at 200 degrees for 2 - 4 hours, turning each hour. Allow to cool on a wire rack. Alternatively, you can air dry for 2 - 4 days, turning each half day.
Decorate and hang!

Deep Dish Chocolate Chip Cookie Pie.

2011-11-15T12:27:00.000-08:00

This Deep Dish Chocolate Chip Cookie Pie is an ooey gooey chocolatey mess of sweet heaven, only made better when served warm with a dollop of vanilla ice cream. It's also a simple dish that helps keep little hands busy in the kitchen.

Deep Dish Chocolate Chip Cookie Pie Ingredients:

1 roll refrigerated chocolate chip cookie dough
semi sweet chocolate chips
chopped walnuts (optional)
vanilla ice cream

Deep Dish Chocolate Chip Cookie Pie Directions:

Press half the cookie dough into the bottom of a 9 inch oval casserole dish.
Sprinkle a layer of chocolate chips and chopped walnuts over the cookie dough.
Crumble the remaining half of cookie dough over top of the chocolate chips.
Bake at 350 degrees for approximately 25 minutes, until the top of the cookie pie is turning a golden brown.
Allow to cool for about ten minutes, then serve warm with vanilla ice cream.

*Please Note: As part of the Foodbuzz Tastemaker Program, I received a holiday baking kit and stipend from Nestle Toll House Morsels*

Mini Apple Cinnamon Pie Pockets.

2011-11-13T05:27:00.000-08:00

Are you having pie deja vu? Yes, yes. I posted nearly the same recipe just a few days ago, but I just think apple and cherry pies deserve their own mentions. What can I say? I'm a little strange. These Mini Apple Cinnamon Pie Pockets however, are not strange at all. They're just delectable. Mmmmmm.

Mini Apple Cinnamon Pie Pocket Ingredients:

1 can apple pie filling, 21 ounce
4 packages eight count crescent rolls
1/4 cup melted butter
cinnamon & sugar

Mini Apple Cinnamon Pie Pocket Directions:

Unroll your crescent rolls so you have individual flat triangles.
In the center of each triangle drop 2-3 apple pieces from your pie filling.
Gather the corners of each triangle at the top and pinch closed along the sides. It's okay if a little filling oozes out!
Bake at 375 degrees on a parchment lined cookie sheet, for 10 -12 minutes, until pockets are turning a pretty golden color.
Allow to cool for a couple minutes, drizzle with melted butter, sprinkle with cinnamon and sugar, and serve warm.

Simple Savory Pumpkin Soup.

2011-11-11T06:00:00.001-08:00

I told you I wasn't done with the pumpkin and soup recipes! It just wouldn't be Fall without a tasty pumpkin soup recipe. I like to stock up on cans of pumpkin during Fall so I can enjoy this soup all year long. It's easy, quick, and really delicious. I hope you'll enjoy my Simple Savory Pumpkin Soup recipe!

Simple Savory Pumpkin Soup Ingredients:

1 can pumpkin, 15 ounces
1 cup sweet yellow onions, finely chopped (about 1/2 a medium sized onion)
1/2 tablespoon minced garlic, (I use jarred)
2 tablespoons olive oil
1 tablespoon all purpose flour
1 teaspoon curry powder
1 tablespoon brown sugar, unpacked
3 cups chicken stock
1/2 teaspoon seasoned salt
1/4 teaspoon ground nutmeg
3 cups half & half (heavy cream or milk also work really well!)

Simple Savory Pumpkin Soup Directions:

Saute onion in oil until translucent, add minced garlic and saute for about one more minute. Add flour and curry; stir until well mixed with the oil.
Stir in pumpkin, brown sugar, seasoned salt, and nutmeg. Add broth and whisk until smooth.
Bring to a simmer, stirring occasionally. Add milk and heat until hot. Do not boil.
Serve and enjoy!

[does this recipe look familiar?
it was originally published here!]

This Bun is DONE!

2011-11-10T05:57:00.000-08:00

This recipe's been in the works for long while, and I'm so pleased to introduce you to our newest delectable concoction:

Josephine "Josie" Rey, 6lb 11oz, 19 inches. Fully cooked 11-04-2011.

Simple Pumpkin Spice Cake.

2011-11-07T06:00:00.000-08:00

Are you getting tired of all the pumpkin and soup recipes yet? I sure hope not, because there's still a few more coming! This Simple Pumpkin Spice Cake is one of my husband's favorite treats, although he'll swear to you up and down that he does not eat cake. Hahaha. Yes, he does. And I'm so glad it's this cake, because, YUM.

Simple Pumpkin Spice Cake Ingredients:

one box vanilla cake mix
one can pumpkin (15 oz)
one egg
1/4 tsp ground ginger
1/2 tsp ground nutmeg

Simple Pumpkin Spice Cake Directions:

Combine all ingredients in a large bowl and mix thoroughly (I used a hand held electric mixer for about 60 seconds).
Pour batter into a lightly greased, or parchment lined, 9" round baking pan.
Bake at 350 degrees for approximately 40 minutes.
Allow to cool at least ten minutes before removing from pan.
ENJOY!

[Does this recipe look familiar? That's
because it was originally published here!]

Mini Cherry Pie Pockets with Vanilla Sugar Drizzle.

2011-11-03T11:00:00.000-07:00

These Mini Cherry Pie Pockets with Vanilla Sugar Drizzle are such a breeze to make and so delightfully delicious, you'll probably vow to never make anything else ever again. Okay, okay, I might be exaggerating a little bit. I mean, you'll probably want something savory every once in a while. But I do suspect these will start making a regular appearance on the dessert rotation!

Mini Cherry Pie Pocket Ingredients:

1 can cherry pie filling, 21 ounce
4 packages eight count crescent rolls
vanilla sugar drizzle (recipe below)

Mini Cherry Pie Pocket Directions:

Unroll your crescent rolls so you have individual flat triangles.
In the center of each triangle drop 3-5 cherries from your pie filling.
Gather the corners of each triangle at the top and pinch closed along the sides. It's okay if a little filling oozes out!
Bake at 375 degrees on a parchment lined cookie sheet, for 10 -12 minutes, until pockets are turning a pretty golden color.
Allow to cool, then top with vanilla sugar drizzle and serve warm.

Vanilla Sugar Drizzle Ingredients:

1 cup powdered sugar
1/2 teaspoon real vanilla extract
1/2 tablespoon milk
1/2 tablespoon melted butter

Vanilla Sugar Drizzle Directions:

In a small bowl add vanilla to powdered sugar.
Slowly incorporate equal parts milk and melted butter until you reach desired consistency.

The Ultimate Honey Mustard Glaze.

2011-11-01T06:00:00.000-07:00

I firmly believe Honey Mustard is an unsung culinary hero. I mean, it's great on poultry, fish, pork and veggies. It can be a marinade, a dip, a glaze or a sauce. It's like the food-world love child of MacGyver and Chuck Norris... can do anything and packs a mean punch! So, here today we have one of my secret weapons, The Ultimate Honey Mustard Glaze. You're welcome.

The Ultimate Honey Mustard Glaze Ingredients:

2 cups honey
1 cup Dijon mustard
1/4 cup Worcestershire sauce
2 tablespoons minced garlic (I used jarred)

The Ultimate Honey Mustard Glaze Directions:

Combine all ingredients in your blender and pulse until well blended.
Use on pretty much anything.
Refrigerate unused portion.

Broccoli Cheddar Cheese Soup.

2011-10-31T06:00:00.000-07:00

My husband teases me because whenever we go to a restaurant, I always order the same things. But hey, I like what I like. One of my standbys is Broccoli Cheddar Cheese Soup. I love it. So, in anticipation needing comfort foods in the very near future - you know, what with the new baby coming and maybe possibly a little bit of cool weather, I made a big tasty batch of Broccoli Cheddar Cheese Soup.

Broccoli Cheddar Cheese Soup Ingredients:

1 cup finely chopped onions
1/2 tablespoon minced garlic (I use jarred)
1 tablespoon butter
32 ounces (4 cups) chicken stock
12 ounces (about 6 cups) broccoli florets
1 cup finely chopped carrots
1/3 teaspoon ground nutmeg
1/2 teaspoon seasoned salt
6 cups shredded cheddar cheese
32 ounces (4 cups) half & half

Broccoli Cheddar Cheese Soup Directions:

Saute onion and garlic in butter until onion is translucent.
Add chicken stock and nutmeg and bring to a low boil.
Add broccoli and carrots and cook until tender.
Add cheese and stir until fully melted.
Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through, being careful not to boil.
Serve and enjoy!

----------

{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Pumpkin Spiced Brownies!

2011-10-30T08:00:00.000-07:00

Pumpkin is one of my absolute favorite ingredients to work with. I love that it's so versatile and goes beautifully in both savory and sweet dishes. And even the seeds taste great! Have I mentioned that it's also healthy?! Seriously, amazing stuff. And you'll fall in love with it even more after tasting these deliciously dense, chewy and decadent Pumpkin Spiced Brownies!

Pumpkin Spiced Brownie Ingredients:

One box brownie mix (I'm quite partial to Ghirardelli's Double Chocolate Brownie Mix)
One can pumpkin, 15 ounces
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 - 1/2 cup chopped walnuts (optional!)

Pumpkin Spiced Brownie Directions:

Combine all ingredients in a bowl and mix well.
Pour into a parchment lined 9x9 baking dish and bake at 325 degrees for approximately 45 - 55 minutes.
Cool, cut, serve, and enjoy!

Simple Homemade Buttermilk Ranch Dressing.

2011-10-29T11:41:00.000-07:00

I despise bottled ranch dressing. Seriously, yuck. I'm also lazy about some things, so I've continued to use it. Seriously, yuck. But last night, while I was defiling my delicious Southwestern Eggrolls with terrible store bought bottled ranch dressing, I decided enough was enough. So, I got off my tuchus and made this Simple Homemade Buttermilk Ranch Dressing. Hope you love it!

Simple Homemade Buttermilk Ranch Dressing Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon olive oil
1/2 teaspoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/8 teaspoon pepper

Simple Homemade Buttermilk Ranch Dressing Directions:

Combine ingredients in a food processor or blender (I use my Magic Bullet) and blend well.
Refrigerate overnight, then enjoy!

Apple Butter Swirled Pancakes.

2011-10-23T09:39:00.000-07:00

So, you've made a batch of Three Ingredient Slow Cooker Apple Butter. It's fantastic. You've smothered your biscuits and drenched your ice cream. You gave some to the neighbors and your mother-in-law and even thought about offering it to the mailman. But now what? What to do with all that Apple Butter? Well, here! Try these delicious and simple Apple Butter Swirled Pancakes. You're welcome!

Apple Butter Swirled Pancake Ingredients:

Pancake batter (I won't lie to you, I totally use Bisquick)
Apple butter

Apple Butter Swirled Pancake Directions:

Put your Apple Butter in a condiment bottle (this is how we always keep ours in the fridge)
Pour the pancake batter into your pan and swirl a generous helping of Apple Butter over it.
Cook pancakes as you normally would.
Serve with a pat of butter and a heap of love.
Enjoy!

Cheesy Bacon Stuffed Mushrooms.

2011-10-20T11:41:00.000-07:00

I'm kind of on a bacon and cheese kick lately. Let's just go ahead and blame it on the pregnancy, mmmkay? Great! Now that we've got that all settled, go ahead and take a gander at this tasty bit of bacony heaven I made today. These Cheesy Bacon Stuffed Mushrooms are the ultimate appetizer or afternoon snack.

What I especially love about them is you can make up a batch ahead of time and stick them in the fridge until you're ready to bake and serve. How convenient! Right now I have a whole mess of them prepped in the fridge so I can make small batches whenever the next craving strikes!

Cheesy Bacon Stuffed Mushroom Ingredients:

8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
16 ounces white mushrooms, cleaned with stems removed (about 35 caps)
2 cups Mexican blend shredded cheese
3 tablespoons mayonnaise
garlic salt

Cheesy Bacon Stuffed Mushroom Directions:

In a bowl mix together the cheese, bacon, and mayo.
Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish.
Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
Serve warm and ENJOY!

Roasted Garlic: How to Batch Roast and Freeze Garlic

2011-10-18T17:41:00.000-07:00

You're probably wondering why this is the third roasted garlic post on my blog. Well, because I LOVE ROASTED GARLIC!!! Seriously, it's just awesome stuff. And each method I've shown you is just a teensy bit different. This one addresses batch roasting and freezing. It's my personal favorite (and most frequent) way of doing things.

I buy pre-peeled garlic cloves by the three pound bag from Costco. Which is fantastically amazing, but also a little bit befuddling because... what do you do with three pounds of garlic that will be expired in a month? Even I don't use that much garlic! Well, you roast it and freeze it! I know there are some people who say you can't or shouldn't roast peeled garlic, but NAY! They are WRONG! Roasting pre-peeled garlic is AWESOME!

How to Batch Roast and Freeze Garlic, Ingredients:

Garlic cloves, peeled
Olive oil
Salt & Pepper

How to Batch Roast and Freeze Garlic, Directions:

In a large bowl, toss garlic with a generous amount of olive oil - enough to coat each clove.
Spread garlic cloves onto a foil lined baking sheet (I use the bottom of my broiling pan), then sprinkle with salt and pepper. Be sure to use a baking sheet that allows to the garlic cloves to be mostly single layer, but also fit snugly together.
Cover the baking sheet with foil, making sure you have a good seal over top and around the edges. Feel free to use multiple layers of foil if necessary to get a good seal.
Bake at 375 degrees for one hour. Remove from oven and allow to cool (without removing foil) for about 15 minutes.
Remove foil and allow to cool to room temperature before placing in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
When you're ready to use, just break off as much as you want to thaw, then return the rest to the freezer!

Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker

2011-10-17T08:29:00.000-07:00

For years I bought dried Corn and Potato Chowder mix from Harry and David's - it's super tasty, but also expensive. When we had kids and our budget constraints changed, I stopped buying it. And we just stopped eating Corn and Potato Chowder. How sad is that? Today, though, I decided I need some chowder in my life. So I hauled out the slow cooker and put together this Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. I think Harry and David would be proud.

Slow Cooker Corn and Potato Chowder Ingredients:

8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn (I used frozen)
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper

Slow Cooker Corn and Potato Chowder Directions:

Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!

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Bacon Salsa con Queso {Bacon Salsa Cheese Dip}

2011-10-13T19:23:00.000-07:00

Oh what is a girl to do when there is so much delicious Roasted Tomato and Garlic Salsa, but she's also craving bacon? Well, whip together some Bacon Salsa con Queso, of course! This Bacon Salsa Cheese dip will blow. your. mind. Looking for a promotion? Take this to work. Want the cute guy across the hall to invite you out (or in?), bring him some. Want to get out of doing the dishes for a week? Feed it to your husband. Seriously, it's THAT good.

Bacon Salsa con Queso Ingredients:

1/2 pound (8 ounces) bacon, rough chopped
1 Cup Roasted Tomato and Garlic Salsa (or other salsa, if you must)
1 pound (16 ounces) Velveeta, cut in small cubes

Bacon Salsa con Queso Directions:

In a large skillet, cook bacon until crispy. Drain fat and set bacon aside.
Add salsa and Velveeta to medium heat skillet and stir until Velveeta is melted and ingredients are mixed well.
Add bacon to skillet and stir together.
Serve as a dip (garnished with more bacon, of course!) or use to smother your burritos!!!

Restaurant Style Roasted Tomato and Garlic Salsa Recipe

2011-10-11T10:01:00.001-07:00

This Roasted Tomato and Garlic Salsa Recipe is pretty much brilliant. I have been craving restaurant style salsa for weeks now, and we even went out for some recently, but the overly eager waitress cleared it from our table before I even got any! (That's what happens when you feed the kids first). So today I gave in and made up a batch of delicious Restaurant Style Roasted Tomato and Garlic Salsa. I've been eating it like crazy this afternoon, and you can bet I'm going to dump it all over my enchiladas tonight!

Roasted Tomato and Garlic Salsa Ingredients:

15 - 20 plum tomatoes (also called Roma, aim for about 2 & 1/4th lbs), halved
1 large yellow (sweet) onion, cut in eighths
3 jalapenos, halved
25 cloves of garlic, peeled
3/4 Cup cilantro leaves, not packed
olive oil
salt
pepper

Roasted Tomato and Garlic Salsa Directions:

Place tomatoes, onion, garlic and jalapenos (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast at 350 degrees for approximately 45 - 60 minutes (until onions are translucent and veggies have some char, 55 minutes was perfect for me).
Remove from oven and allow to cool for 15 to 20 minutes.
Pulse in food processor with cilantro and a pinch or two of salt, until desired consistency is reached. (Be sure not to overload your processor, this may take two batches.)
Enjoy!

This recipe was inspired by One Particular Kitchen.

Three Ingredient Slow Cooker Crock Pot Apple Butter

2011-10-03T15:00:00.000-07:00

I've been making Slow Cooker Crock Pot Apple Butter for a few years now, and I think I've finally found perfection. This recipe is so simple and delicious, no one will believe you when you tell them it only takes three ingredients! So let's give a warm welcome to cool Autumn - grab a biscuit, some hot cider, and join me for a jar of this fantastic apple butter.

Slow Cooker Crock Pot Apple Butter Ingredients:

15 medium/large Red Delicious apples, peeled, cored & sliced into wedges
2 Cups sugar
3 teaspoons cinnamon

Slow Cooker Crock Pot Apple Butter Directions:

Toss all ingredients together in a large bowl and place in crock pot.
Cook on high for 2 hours, then low for an additional 6 to 8 hours. Remove the lid and stir during the last hour of cooking to thicken.
Blend with an immersion blender or in your upright blender to make smooth and buttery (be careful, it will be scalding hot!).
Serve warm with biscuits, pancakes, over vanilla ice cream, or just with a spoon!

{Yields about 12 six ounce jars. Cans well. Wondering about my original recipe? Check it out: here.}

Spiced Apple Cider Cake with Salted Caramel Icing

2011-10-01T06:00:00.000-07:00

If a Spiced Apple Cider Cake with Salted Caramel Icing doesn't scream Autumn, then I just don't know what does. This modified box cake recipe is a simple, fun, tasty twist on dessert.

Spiced Apple Cider Cake Ingredients:

one box vanilla cake mix
ingredients to prepare boxed cake mix
5 packets spiced apple cider drink mix

Spiced Apple Cider Cake Directions:

Add apple cider drink mix to box cake mix and prepare cake per package directions.
Allow to cool completely before icing.

Salted Caramel Icing Ingredients:

1 & 1/2 cups caramel candy cubes
1 container vanilla icing
1/2 to 1 teaspoon salt (taste as you go)

Salted Caramel Icing Directions:

Melt caramel candies in the microwave (cook in 20 second increments and stir between, until melted through), it should yield approximately 1 cup when melted.
In a bowl, combine vanilla icing and melted caramel. Mix thoroughly and refrigerate for 10 - 15 minutes.
Remove icing from refrigerator and stir in salt.
Frost cake and enjoy!

Ten Minute Coconut Curry Chicken Noodle Soup

2011-09-28T11:53:00.000-07:00

This Ten Minute Coconut Curry Chicken Noodle Soup is absolutely my new favorite treat. Kelly and I went on a girls date for Thai food before she left this summer. Ordinarily I am not especially partial to Thai food, and the main course this time was no exception, however, my soup was divine. I even picked up the bowl to slurp the last drops when no one was looking. So, this is my exceptionally simplistic version of the soup. And I have to say, I am truly in love with this recipe. I hope you will be too!

Ten Minute Coconut Curry Chicken Noodle Soup Ingredients:

1 Tablespoon sesame oil (or any other cooking oil, if you don't keep sesame on hand)
1 medium/large chicken breast, cut into small strips
2 Cups frozen stir fry vegetables (I love Kirkland's mix from Costco, but most supermarkets carry their own version)
3/4 Tablespoon curry powder (my personal favorite is Blue Mountain Hot Curry. Which is actually not at all hot, but super delicious.)
1 can coconut milk, 15 ounces
30 ounces chicken stock
1 package plain ramen noodles (no seasoning packet)

Ten Minute Coconut Curry Chicken Noodle Soup Directions:

Brown chicken breast in a large skillet with the sesame oil. Add stir fry vegetables and powdered curry, then cook over medium heat for an additional 2 - 3 minutes.
Pour in coconut milk and mix well. Add chicken stock and bring to a low boil while stirring.
Add ramen noodles, reduce heat and cover for 3-4 minutes or until noodles are tender.
Enjoy!

Approximate servings: 4

Easy Fried Pickles

2011-08-23T07:00:00.000-07:00

If there are two things that go together, it's got to be pickles and pregnancy! Have I mentioned I'm (very) pregnant? So, when I had the sudden insatiable desire for fried pickles at nine o' clock last night, I totally indulged. Because, if not now, then when! They came out really awesome and I think you'll love this simple fried pickle recipe.

Fried Pickle Ingredients:

1 egg
1 cup milk
1 Tablespoon all purpose flour
1/2 Tablespoon Worcestershire sauce
2 teaspoons all purpose seasoning (I used Aunt Cora's Soulful Seasoning)
3 1/2 cups all purpose flour
oil, for frying (I used olive oil)
6 - 8 huge pickles, sliced (seriously, like deli size)
Ranch dressing, to dip

Fried Pickle Directions:

In a small bowl, whisk egg, milk, Worcestershire sauce and 1 Tablespoon flour.
In a large bowl, combine 3 1/2 cups flour and all purpose seasoning.
Preparing frying pan with about 1/2 inch of hot oil.
Dip pickle slices in the wet ingredient bowl, then the dry ingredient bowl. Dip again in the wet ingredient bowl, then once more in the dry ingredient bowl. Place gently in hot oil until lightly browned. Turn and brown on the other side.
Remove from oil and place fried pickles on a paper towel covered plate, then enjoy with some ranch dressing dip!

Two Minute Garlic Knots

2011-07-13T16:56:00.000-07:00

My favorite part about going to eat at an authentic Italian restaurant is the delicious garlic knots. So, when we decided to have spaghetti for dinner tonight, I was inspired to try my own quickie version. They came out amazing and only took about two minutes of prep time! I know you'll love these Two Minute Garlic Knots as much as we did.

Two Minute Garlic Knot Ingredients:

1 Roll refrigerated crescent rolls, 8 count
6 Tablespoons butter, melted
1 Heaping Tablespoon minced garlic (I use jarred)

Two Minute Garlic Knot Directions:

Combine 4 Tablespoons of the melted butter with the minced garlic in a small bowl. Reserve 2 Tablespoons of melted butter.
With each triangle of crescent dough, roughly form into a snake shape and dredge through the garlic butter, then knot and place on your baking sheet.
Bake according to crescent roll package directions then baste with remaining butter when finished.
Serve & enjoy!

Whole Wheat Blueberry Banana Muffins

2011-07-10T16:25:00.000-07:00

My kids have been eating prepacked over processed garbage blueberry muffins like they're going out of style lately. (Bad food blogger! Bad, bad, bad!!!) So, today I rummaged through the pantry to make something a little more nutritious and a whole lot more delicious. These Whole Wheat Blueberry Banana Muffins hit the spot for our entire family!

Whole Wheat Blueberry Banana Muffin Ingredients:

1 1/2 Cups whole wheat flour
1 1/2 Cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
2/3 Cup olive oil
2 large eggs
2/3 Cup fat free milk
3/4 Cup honey
3/4 Cup white sugar
2 1/2 Cups blueberries
1 ripe banana, diced

Whole Wheat Blueberry Banana Muffin Directions:

Combine ingredients in a large bowl and mix gently, being careful not to over-mix. Stir only enough to wet all the ingredients; do not use an electric mixer.
Pour into greased muffin tins and fill to the top! This recipe yields 12 over-sized (delicious) muffins.
Bake at 400 degrees for 20 -25 minutes.
Enjoy!

Key Lime Pie

2011-06-26T08:05:00.000-07:00

Key Lime Pie is the ultimate Florida summer treat! Sweet, tart, light and refreshing; it's the perfect dessert to follow your afternoon barbecue!

Key Lime Pie Ingredients:

3/4ths cup key lime juice (or as much as 1 cup if you prefer a more tart pie)
2 cans sweetened condensed milk (14 ounce cans)
2 eggs
1 graham cracker pie crust (9" if you want an overfilled pie like the one pictured, or 11" if you're planning to do a meringue on top)

Key Lime Pie Directions:

Combine key lime juice, sweetened condensed milk and eggs in a bowl and beat with an electric mixer until the ingredients are well blended.
Pour into pie crust and bake at 375 degrees for 25 - 30 minutes.
Allow to cool & serve!

*Note: I am a firm believer that key lime pie is best served chilled with a large dollop of fresh whipped cream on top!

Cucumber Tomato Salad

2011-06-23T16:59:00.000-07:00

There's nothing better on a hot summer afternoon than a cool, crisp Cucumber Tomato Salad. This dish is so light and refreshing, you'll find yourself hanging out in the sunshine just so you have an excuse to cool off with it later on. According to me, it's the perfect summer salad!

Cucumber Tomato Summer Salad Ingredients:

2 medium tomatoes, chilled
2 medium cucumbers, chilled
1 fresh basil leaf
approximately 15 – 20 medium kalamata (Greek) olives, pitted
6 – 8 ounces fresh mozzarella cheese
1/4 – 1/2 cup of creamy Caesar dressing

Cucumber Tomato Summer Salad Directions:

Cut tomatoes, cucumbers and cheese into bite sized pieces. Add to a salad bowl.
Finely chop the basil and olives and add to salad bowl.
Drizzle in salad dressing and stir until you’ve reached desired coverage.
Serve immediately while cool, crisp and delicious!

Ice Cream in a Bag!

2011-05-25T10:50:00.001-07:00

My most vivid memory from the seventh grade is making ice cream in science class. Food as science?! Coolest lesson ever. And now I'm going to share that experience with my kids. And you! So without further adieu, I give you ice cream in a bag.

Ice Cream in a Bag Ingredients:

1/2 cup half & half
1 Tablespoon granulated sugar
1/4 teaspoon real vanilla extract
Goodies (we used crumbled Oreos, but you can add whatever you like!)
1 gallon freezer bag
1 sandwich sized bag
6 Tablespoons of rock salt (also referred to as ice cream salt)
Ice cubes

Ice Cream in a Bag Directions:

Fill gallon freezer bag 1/2 way with ice cubes and pour rock salt on top.
In sandwich bag, combine half & half, sugar, vanilla and goodies. Let out as much air as possible and seal bag.
Put sandwich bag into freezer bag and seal the freezer bag. Shake vigorously for approximately 5 minutes, until ice cream has formed.
Remove ice cream bags and wipe carefully (or rinse quickly with very cold water), then serve!

*Note: Each sandwich bag will make about 2/3 Cup scoop of ice cream. You can do up to two sandwich bags per gallon freezer bag.

Recording Artist Jewel Partners with Libby’s Fruits and Vegetables to Re-make the Iconic Libby’s Jingle

2011-04-19T12:52:00.000-07:00

Platinum Recording Artist Jewel Partners with Libby’s Fruits and Vegetables to
Re-make the Iconic Libby’s Jingle and Invites Families to Do the Same!

Growing up, we always ate dinner as a family. Even when it was fast food (which, admittedly was kind of a lot) we still had to all eat at the table together. Now I'm striving to make this a reality with my kids. Dinner together is so important.

This spring, Libby’s Fruits and Vegetables, along with singer-songwriter Jewel, is encouraging families to come together and show off their creativity by re-making the iconic Libby’s jingle, and there's a $10,000 Grand Prize to be awarded for the winning entry!

To enter the contest consumers can go to the Libby’s Table Facebook page (Facebook.com/LibbysTable), click on the Jingle Contest tab and upload their video version of the jingle. Consumers will have until May 13 to submit their entries, at which point Libby’s special guest judge, Jewel, will select five finalists to compete for America’s vote to win the $10,000 grand prize, $2,500 second place prize, and $1,000 third place prize.

______________________________
This post is sponsored by Libby’s and Blissfully Domestic, and their “Get Back to the Table” campaign and Jingle Contest.

Easy Beefy Stroganoff(y)

2011-03-28T08:13:00.000-07:00

Ever since my friend Elaine made me Beef Stroganoff for dinner a few weeks ago, I have been craving it relentlessly. So, on a quick trip to the market to pick up prescriptions, I also grabbed the ingredients for this simple, but delicious Beef Stroganoff.

Ingredients:
- 1lb browned, drained ground beef (I cook mine up ahead of time and freeze it in 1lb batches)
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms (I used baby portabella, but white mushrooms would work fine too)
- 1 tablespoon minced garlic
- 16 ounces sour cream (I use low fat)
- 2 beef bouillon cubes , dissolved in about 1/4 cup hot water. (I actually prefer Better than Bouillon, no dissolving necessary)
- 12 ounce package of wide flat noodles, prepared per package instructions (I used whole grain, but egg noodles would work well too)

Directions:
- Using a large pan, saute onion and mushrooms in butter or oil until onion is translucent and mushroom is becoming limp. Add garlic and saute for another couple minutes.
- Add ground beef, sour cream and bouillon. Stir until well mixed and cook on medium/low heat until hot throughout.
- Spoon over noodles and enjoy!

Serves 4-6.

Whole Wheat Banana Raisin Bread

2011-03-01T09:09:00.000-08:00

What, oh what is a food blogger to do when bananas go brown? Well, banana bread of course! This Whole Wheat Banana Raisin Bread is moist, dense and delicious. It's the perfect companion to your morning cup of joe.

Ingredients:
- 4 over-ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup unsweetened applesauce
- 1/2 cup honey
- 1 teaspoon real vanilla extract
- 2 eggs
- 1 3/4 cups whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup real maple syrup
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)

Directions:
- Thoroughly combine ingredients in a large bowl with an electric mixer.
- Pour batter into a greased 9x5 inch loaf pan and bake at 325 degrees for 65 to 75 minutes.
- Allow to cool for approximately 30 minutes, then enjoy!

Curry Grilled Chicken Wings

2011-02-27T17:42:00.000-08:00

We buy our meat in bulk, so wouldn't you know, the rest of those chicken wings have been squawking at me all week. I finally did them a solid and whipped up these (amazing, if I do say so myself) Curry Grilled Chicken Wings.

Ingredients:
- 30 chicken wing pieces
- 1 can coconut milk, 15 ounces
- 3 heaping tablespoons curry powder (I adore Blue Mountain Hot Curry Powder)
- 1 teaspoon yellow mustard

Directions:
- Place wings on a greased or parchment lined cookie sheet (or you could use a silicone baking mat), season lightly with salt and pepper and bake at 375 degrees for ten minutes on each side.
- While chicken wings are baking, give the remaining ingredients a quick spin in your blender or food processor (or in my case magic bullet).
- Toss wings in half of the sauce and then throw on a medium heat grill for an additional five minutes on each side (or you could return them to the oven).
- Toss again in the remaining sauce and serve!

Crunchy Creole Roasted Chick Peas

2011-02-26T10:40:00.000-08:00

Am I the only one who gags when pouring garbanzo beans out of the can? I don't know what it is, I adore hummus, but whole canned chick peas just ick me out. Unless of course, they're magically transformed into a crunchy crispy creole-y snack. These Crunchy Creole Roasted Chick Peas with light your socks on fire and leave you begging for more.

Ingredients:
- Canned garbanzo beans (chick peas), 15 oz
- Olive oil
- Creole seasoning (or whatever seasoning you prefer! I use salt, garlic powder and onion powder for my 'mild' batch)

Directions:
- Drain garbanzo beans and pat dry with a towel.
- Drizzle lightly with olive oil and sprinkle with seasoning.
- Place on a lined baking sheet, in a single layer, and bake at 350 degrees for 35 to 45 minutes. (This can also be done in a toaster oven!) Watch closely toward the end to avoid burning.
- Serve immediately while warm and crunchy!

How to Hard Boil an Egg

2011-02-23T06:00:00.000-08:00

I'm kind of on a 'Basics of Cooking' kick. My apologies to the seasoned chefs in the group, but as someone who taught themselves to cook, I think these things are worth talking about. Today's lesson? Hard boiled eggs. Mmmmm. Delicious on their own, but also fantastic integrated into other recipes.

Ingredients:
- Eggs
- Salt
- Water
- Ice

Directions:
- Bring a pot of salted water to a rolling boil.
- Very carefully add your eggs (I use a slotted spoon to lay them in gently). There should be enough water to cover your eggs.
- Lower the heat to a simmer and cook the eggs for approximately fifteen minutes.
- Carefully remove the eggs (I use the slotted spoon again) and place them in an ice water bath for about fifteen minutes to cool.
- Peel and enjoy!

Crispy Roasted Kale Chips

2011-02-22T06:00:00.000-08:00

I have been meaning to do this for a very long time now. I've even purchased kale for the sole purpose of making kale chips, and then gone and used it all for something else. Today, though! Today I made kale chips! And they were delicious!

Now, I've heard a lot of people say 'Oh, kale chips taste just like potato chips!' ... um, no. I'm not going to lie to you. These ARE crunchy yummy and extremely satisfying. But lets not kid each other, they do not taste like potato chips. Seriously, though, I didn't really want them to taste like potato chips anyway.

p.s. Did I mention they're delicious?

Ingredients:
- Kale
- Olive oil
- Salt

Directions:
- Rinse and thoroughly dry kale (I used my salad spinner).
- Cut out any stem pieces so you're left with only the dark green leafy bits.
- Drizzle with a small amount of olive oil and mix well (I put mine back into the salad spinner without the strainer part and gave it a good shake).
- Salt lightly (also did this in the salad spinner) and lay on a parchment lined baking sheet in a single layer.
- Bake at 300 degrees for 30 - 40 minutes (mine were perfect at 33 minutes). When they're crispy, they're done!
- Enjoy!

Hoisin Glaze on Tasty Baked Chicken Wings

2011-02-21T05:45:00.000-08:00

My husband is a little bit of a heath food nut, so we don't eat chicken wings very often, but when my friend Elaine invited us over for an Asian themed Saturday Night Supper, I knew exactly what to bring. These Hoisin Glazed Chicken Wings were a hit!

Ingredients:
- 16 chicken wing pieces
- salt & pepper to taste
- 1/4 cup hoisin sauce
- 1/8 cup soy sauce
- 1/2 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 tablespoon minced garlic

Directions:
- Place wings on a greased or parchment lined cookie sheet (or you could use a silicone baking mat), season lightly with salt and pepper and bake at 375 degrees for ten minutes on each side.
- While chicken wings are baking, give the remaining ingredients a quick spin in your blender or food processor (or in my case magic bullet).
- Toss wings in half of the sauce and return to the oven for an additional five minutes on each side.
- Toss again in the remaining sauce and serve!

----------------
Check out the rest of our
Asian inspired menu too!
Pot Stickers with Dipping Sauce
Vietnamese Spring Rolls
Pork Fried Rice

How to Make a Baked Potato

2011-02-20T05:49:00.000-08:00

I know, baked potato is elementary, right? But it's something everyone should know how to do. Because nuking a potato is fine. (Meh). But a baked potato with crispy yummy skin? Delicious.

Ingredients:
- Baked potatoes
- Olive oil
- Salt

Directions:
- Wash potatoes in cold water and remove any sprouts. Pierce each potato with a fork about 8 times.
- Pat dry and rub lightly with olive oil.
- Place on a lined cookie sheet and sprinkle all sides with salt.
- Bake at 350 degrees for 60 - 90 minutes (depending on how many potatoes you have).
- Enjoy!

-----------------
By the by, I'm talking about my 45 minute, nearly-ready philosophy on life
at Smithfield. I've even included a recipe! Do be a doll and pop on over? Puh-lease.

Microwave Popcorn in a Paper Bag.

2011-02-10T06:22:00.000-08:00

Betcha weren't expecting microwave popcorn in a paper bag. But seriously, this is the only way to make microwave popcorn. No additives, no fat, no funk. (And it's really cheap!).

Microwave Popcorn in a Paper Bag Ingredients:

Brown paper lunch bag
1/2 cup popcorn kernels

Microwave Popcorn in a Paper Bag Directions:

Pour popcorn kernels into lunch bag, fold the top of bag over three times.
Microwave upright for two and a half to three minutes (depends on your microwave, 2:45 is perfect in mine). Listen for the popping to end and stop the microwave.
Enjoy!

*This makes just a little bit more than your traditional microwave bag of popcorn. My kids like it naked and I like it with a sprinkle of salt, but you could surely dress it up with all sorts of toppings!

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Flank Steak Done Right. As In, Delicious.

2011-02-07T10:51:00.000-08:00

I've had flank steak at friends' homes and in restaurants before, but have never attempted it myself. Until yesterday. Because experimenting on a house full of guests is always the way to go. Right? This recipe is bits and pieces of about a half dozen different recipes I found and liked around the internet. Plus, a little bit of my very own love. This is awesome by itself, but would also taste fantastic in fajitas!

Ingredients:
- 1 cup olive oil
- 3/4 cup soy sauce
- 1/2 cup balsamic vinegar
- 1/3 cup fresh lemon juice
- 2 tablespoons stone ground mustard (the kind with whole mustard seeds, I used Grey Poupon)
- 6 garlic cloves
- 1 teaspoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/4 tablespoon onion powder
- 3 pounds flank steak

Directions:
- Add all ingredients except flank steak to blender and run until smooth, reserve 1 cup for basting and dipping.
- Pour remaining marinade over steak and refrigerate in a shallow pan or ziploc bag for 24 hours.
- Cook on a medium heat grill, basting continually, for 5 minutes on each side (or until you reach desired doneness).
- Allow to rest 2 minutes before cutting.
- Enjoy!

Stir Fry on the Fly

2011-02-05T16:34:00.000-08:00

This stir fry dish is a quickie dinner for when you want something healthy, but don't want to think too hard. Or at all, really. Fifteen minutes (or less) from 'start' to 'in-mah-belly.' Can't beat that with a stick.

Ingredients:
- 3 chicken breast cubed and sprinkled with salt and pepper*
- 1 package of frozen vegetables, stir fry blend (we get ours at Costco, but you can find them in most grocery store freezer sections near the frozen bags of broccoli and corn.)
- 1 1/2 tablespoon hoisin sauce
- 1 1/2 tablespoon soy sauce
- 1 package quick cooking brown rice

Directions:
- Prepare rice per package instructions.
- While rice is cooking, saute chicken in a large skillet for 2-3 minutes.
- Add vegetables, hoisin sauce and soy sauce to skillet and stir well.
- Cook covered for about ten minutes, stirring occasionally.
- Serve over brown rice while patting yourself on the back for job well done.

*Steak, shrimp or pork loin would work well too!

[Serves 3-5 depending on size of chicken breasts and amount of vegetables used.]

Chicken Noodle Soup with Homemade Egg Noodles

2011-02-03T08:59:00.000-08:00

Chicken noodle soup is one of my all time favorite comfort foods. It's incredibly easy to make and you'll be so happy you did. The mystical 'they' say it has healing properties - I don't know about all that, but it sure makes my soul feel good.

Chicken Soup Ingredients:
- 10 to 12 cups chicken stock (homemade is best, but packaged would work okay too)
- 2 cups rough chopped celery
- 2 cups rough chopped carrots
- 1/2 cup finely chopped onions
- 1 tablespoon minced garlic
- 3 1/2 cups corn (canned is fine)
- 4 large pinches dried parsley flakes
- shredded meat from one roasted chicken
- egg noodles (scroll down for recipe)
- salt & pepper to taste

Chicken Soup Directions:
- Combine ingredients, except chicken and noodles, in a large stock pot.
- Bring to a boil and then reduce to a simmer for 2 -3 hours, until carrots are tender.
- Bring back to a boil and add chicken and egg noodles (recipe below). Cook for an additional 5 - 10 minutes.
- Reduce heat and serve!

Egg Noodle Ingredients:
- 2 cups flour
- 3 eggs
- 1 eggshell of milk
- dash of salt

Egg Noodle Directions:
- Put flour in a large bowl and make a well in the center.
- Add eggs, milk and salt to well and whisk together until dough forms.
- Roll dough out onto a floured surface, very thin and cut into shapes or noodles. (If you don't have cookie cutters, get creative. I raided my kids' toy chest to find fun shapes!)
- Drop into soup, cook & enjoy!

*If you want to freeze the noodles, allow them to dry out overnight and then store in a freezer-safe container.

A Little Bit of Love for the Folks Who Make it Happen!

2011-02-02T14:25:00.000-08:00

This post is a bit of a departure from my normal foodie, recipe posts, but I just came back from Blissdom, and I thought this would be the perfect place to gush a little about the food sponsors, ConAgra, Freschetta and Quaker.

ConAgra provided a fantastic spread of food over the course of several meals, and then to top it all off, they gave us a cooking lesson with celebrity chef George Duran! How cool is that?! I mean, seriously, y'all know how much I love to cook!

Quaker was so kind to provide breakfast in the morning. How did they know I love oatmeal? (I actually have a confession to make, I didn't like oatmeal until I was pregnant with my first baby). Weird, right? Then all of the sudden it was the only thing I wanted in the morning! Nowadays it's a breakfast staple in our home, so I was so glad to see Quaker at Blissdom.

On our last night of the conference, Freschetta sponsored an amazing 'Girls Night In' Party with entertainment (Chris Mann & Crystal Bowersox) and karoake! I had a blast with friends in the photo booth (pictures to come!) and the pizza was divine. I'm no stranger to frozen pizza and this honest to goodness tasted completely fresh. I totally ate more than my fair share, but it was SO yummy!

How to Make Chicken Stock or Turkey Stock

2011-01-24T07:27:00.000-08:00

Now that you've made the perfect roast chicken or the perfect roast turkey, and diligently saved the bones and bits, let's get to making some chicken stock or turkey stock. Be cautioned that I am not a stock purist. This method will not yield a clear straight protein based consomme, instead it makes a delicious savory opaque stock.

TIP: Save your bits! When we have chicken or turkey with dinner, I always throw the bones into a large bag in the freezer for making stock later. The more bones your stock uses, the more rich and flavorful it will be. I also have a second freezer bag for vegetable bits. Carrot peels, celery tops, onion pieces, garlic husks and even the occasional apple go in!

Ingredients:
- Chicken or turkey bones from a previously cooked bird (I don't make stock unless I have at least the equivalent of 2 carcasses, but if you're making a small batch you could surely do less).
- Chicken or turkey bits (skin, neck, giblets, gristle and any other uneaten bits).
- Vegetable (and fruit!) bits.
- One onion, chopped in half (skip this step if you have a lot of onion from your bits bag)
- Five cloves garlic (skip this step if you have a lot of garlic from your bits bag)
- One tablespoon seasoned salt (skip this step if you are using a well seasoned bird)

Directions:
- Add your ingredients to a stock pot and cover with cold water.
- Bring to a boil and then immediately reduce to a slow simmer.
- Simmer for eight to twelve hours (make sure the pot doesn't simmer dry, add a little bit more water as necessary)
- Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
- Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
- Freeze or use!

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I'm over at Smithfield today sharing batch cooking tips. And you'd better believe, I use a lot of
stock for that! Please, stop by and let me know your favorite batch cooking recipe.
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*article contains affiliate links

The Ultimate Strawberry Peach Smoothie

2011-01-21T17:12:00.000-08:00

I'm not normally a smoothie drinker, but tonight I was seriously craving one. We always have frozen fruit on hand because I love eating it for dessert (with a little bit of whipped cream), so I rummaged through the freezer and pantry to come up with The Ultimate Strawberry Peach Smoothie. Yum.

Ingredients:
- 6 ounces frozen peaches
- 6 ounces frozen strawberries
- 1 to 2 cups fat free milk
- 2 teaspoons (real) vanilla
- 1 to 2 tablespoons honey

Directions:
- Add ingredients to the blender and blend until smooth.

Yields about 24 ounces of heaven.

Anything Goes Nachos!

2011-01-19T17:40:00.001-08:00

I'm introducing you to my favorite new treat, Anything Goes Nachos,
over at Smithfield today. Go on! Head over and check it out!

Tips for Making a Great Roast Chicken or Turkey

2011-01-18T15:05:00.000-08:00

This is not a recipe for roast chicken or roast turkey, it's not even your basic how-to. This is just a few suggestions from me to you to help make your roast chicken and roast turkey the best it can be!

photo source: tuchodi

Tip #1:
Loosen the skin away from the bird's meat and season liberally under the skin. You can use fresh or dried herbs, a favorite rub or even some seasoned salt. My personal favorite is Aunt Cora's Soulful Seasoning. This way you will be seasoning the meat itself, rather than just the skin.

Tip #2:
Season the cavity the same way you're seasoning under the skin. Doing this ensures the meat is seasoned from all sides!

Tip #3:
Stuff the cavity with fruit and veggies - I like to use apple, onion and garlic cloves. This will help steam cook from the inside and also add another depth of flavor.

Tip #4:
Roast the bird breast side down without a rack. This will cook the breast in the bird's juices and keep it moist and tender.

Tip #5:
Cook the bird in a covered roaster. The seal from the covered roaster will steam cook the bird, lessening it's cook time considerably, and helping keep it moist and delicious.

Tip #6:
When the bird is just about finished, take the lid off your roasting pan and turn the broiler on to crisp up the skin. Nothing beats crispy crackly well seasoned skin.

Tip #7:
Save all the bones and bits and pieces not eaten for stock!

(I'm Not Really Here)

2011-01-13T10:14:00.000-08:00

I'm introducing myself over at Smithfield today.
Please (please!) go and say hello?

Rainbow Swirl Sugar Cookies

2011-01-06T17:16:00.000-08:00

These Rainbow Swirl Sugar Cookies are so much fun! And, really very simple to make. They were inspired by my ever so popular Cinnamon Roll Sugar Cookies.

Ingredients:
- Sugar cookie dough (you can make your own, but it's not necessary)
- Vanilla icing (jarred is fine, but instructions for mine are below)
- Food coloring

Directions:
- Divide icing into however many colors you want to use and color each with food coloring (make sure they're nice and bright!
-Roll out sugar cookie dough into a large rectangle.
- Score lightly so you have as many columns as you have icing colors
- Fill each column with a different color icing. (Use a thin layer, otherwise this will happen when you bake. They will still taste good, but they won't look so hot!)
- Roll up and throw in the freezer for 30 minutes (don't skip this step!)
- Bake according to your sugar cookie recipe.
- Enjoy!!!

Mama's Icing Ingredients:
- Butter (salted)
- Milk
- Confectioner's Sugar
- Real vanilla extract

Mama's Icing Directions:
- Mix equal parts melted butter and milk
- Add a dash of vanilla
- Fill a small bowl with powdered sugar
- Pour liquid mixture into powdered sugar until you reach the desired consistency (for this recipe you want the consistency to be about the same as that of canned icing). Be careful, you only need a small amount of liquid.

Peppermint Candy Cane Dust

2010-12-16T06:40:00.000-08:00

Candy Cane Dust (or Peppermint Powder as it's called in our house) is the easiest thing you'll ever love to make. One ingredient. One step. About fourteen bajillion ways to use it.

Ingredient:
- candy canes

Directions:
- Put candy canes in food processor (or magic bullet in my case) and pulverize!

So Many Uses!
- Add to your hot cocoa for peppermint cocoa
- Add to your coffee for peppermint coffee
- Add to vanilla icing to make peppermint vanilla icing and use on your cakes and cookies
- Add directly to your cake or cookie batter for peppermint cakes and cookies
- Dip your freshly iced cookies (or chocolate dipped pretzels!) in it for a flavor boost
- Sprinkle on ice cream or yogurt!

Tell me, what will you do with your Peppermint Candy Cane Dust?

Nutty Grapes

2010-12-03T16:36:00.000-08:00

Pralines, goat cheese, cream cheese and grapes. Wow. I never would have dreamed this combination, but my brother's lovely girlfriend brought it to Thanksgiving and I. Am. Smitten.

Ingredients:
- black seedless grapes
- equal parts cream cheese and goat cheese
- a dash of black pepper
- smashed pralines

Directions:
- Mix together the cheeses and pepper then give each grape a generous coating.
- Roll the cheesy grapes in pralines and pop in the freezer for about thirty minutes.
- Slice the grapes in half and serve!

Easy Pecan Pie

2010-12-03T16:04:00.001-08:00

This nutty pecan number was my very first pie ever! And it came out great!!! It will surely be making regular holiday appearances at our house from here on out.

Ingredients:
- 9 inch refrigerated pie shell
- 3/4 cup white sugar
- 3/4 cup light corn syrup
- 3 eggs
- 1 teaspoon (real) vanilla extract
- 1 cup smashed pecans
- a dash of salt

Directions:
- Preheat oven to 350 degrees
- Put pie shell in pie dish (preferably glass) and prick with a fork all over.
- Bake shell for 5 minutes and allow to cool.
- In a large bowl, combine sugar, corn syrup, vanilla, salt and eggs and stir with an electric mixer until thoroughly mixed. Fold in pecans.
- Pour mixture into pie shell and bake for approximately 45 minutes, do not over bake, pie will set as it cools.

*I made mine the night before and then put it in the warm (but not on) oven after the turkey was done to heat up a bit for dessert. It was perfect.

Fluffy Whole Wheat French Toast Waffles

2010-11-21T16:37:00.000-08:00

I know, it's a mouthful. Literally! I made these french toast waffles on a whim for our breakfast this morning and it was a big hit. But then, who doesn't love breakfast laced with cinnamon and vanilla.

Ingredients:
- 1/4 cup whole wheat flour
- 1 cup milk (I used whole milk)
- 1 pinch of salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 tablespoon real vanilla extract
- 6 slices whole wheat bread

Directions:
- Whisk all ingredients (except bread) in a large bowl.
- Soak each slice for about a minute (half on each side) and place on a hot waffle maker.
- Cook 5 - 7 minutes, until fluffy, browned and cooked through.
- Sprinkle with powdered sugar and drizzle with maple syrup.

Wendy's Chili - Well, Not Really But Sort of a Little Bit.

2010-11-17T11:35:00.000-08:00

So, I am obsessed with Wendy's Chili lately, and even though it's reasonably priced, that's not really a good excuse for hitting the drive-thru. Especially when it's something I can make at home! After several minutes of scouring the internet I came up with a highly rated Wendy's knock-off recipe that showed some promise. So, I wrote my ingredient list and headed to Wendy's. Sitting in the grocery store parking lot chowing on my chili, I made a few amendments to the recipe list and then headed on in. And, boy oh boy. FANTASTIC!

Ingredients:
- 4.5 pounds ground beef
- 2 large yellow (sweet) onions, finely chopped
- 3 large green bell peppers, finely chopped
- 4 celery stalks, finely chopped
- 2 heaping tablespoons minced garlic
- 2 cans Ranch Style Beans, NOT drained (15 oz cans)
- 2 cans dark red kidney beans, drained (15 oz cans)
- 2 cans Original Rotel Diced Tomatoes & Green Chili (10 oz cans)
- 2 cans stewed tomatoes (15 oz cans)
- 4 cans plain tomato sauce (15 oz cans)
- 2 packages McCormick Mild Chili Seasoning (1 1/4 oz packages)

Directions:
- Brown & drain ground beef.
- Combine all ingredients in a (very) large stock pot.
- Simmer (or throw in the slow cooker) for several hours.
- Serve!

*This makes a HUGE batch. If you don't have a HUGE family or a HUGE freezer, you may want to cut the recipe by half.

A Hormel Inspired Party!

2010-11-15T05:52:00.000-08:00

We recently celebrated my youngest son's birthday with a little help from Hormel! Since Stephen was born near Halloween, we asked all of our dearest friends to dress in costume and join us for a feast.

The party was great and the food was fantastic!

Ham & Cheese Crescent Rolls

Featuring Hormel Natural Choice Meats.

Crash Boom BANG Loaded Potatoes

featuring Hormel's Crumbled Bacon

Pepperoni & Mozzarella Skewers

featuring Hormel's Mini Turkey Pepperoni

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Please note, this was a compensated post, sponsored by Foodbuzz & Hormel. All opinions are mine.

Drunken Coffee Jello Squares

2010-11-07T09:00:00.000-08:00

These were inspired by The Hungry Mouse. Hers looked good, but I wanted mine stronger. These Drunken Coffee Jello Squares turned out delicious!

Ingredients:
- 3 packets of Knox gelatin
- 1/2 cup cold water
- one can sweet & condensed milk (14 oz)
- 1 & 3/4 cups HOT strong coffee (3 - 5 TBS instant coffee)
- 3 shots of Kahlua (or more! three shots gives it nice flavor, but only a very gently kick)

Directions:
- Add the packets of gelatin to the cold water, stir and then allow it to bloom for about ten minutes.
- Pour in the hot coffee and stir to incorporate and melt the gelatin.
- Stir in the sweetened condensed milk.
- Allow to set in the refrigerator for several hours.
- Serve and enjoy!

Tipsy Chai Tea Jello Squares

2010-11-05T09:00:00.000-07:00

Yes, yes... tea? jello?? alcohol??? Sounds weird, I know. But they are really yummy. REALLY. A little bit like flan, but only kind-of-sort-of. I was inspired by this chick, and glad I tried my hand. I also made my version of the drunken coffee squares. I can't decide which I like better. Both were very yummy.

Ingredients:
- 3 packets of Knox gelatin
- 1/2 cup cold water
- one can sweet & condensed milk (14 oz)
- 1 & 3/4 cups HOT strong chai tea (steep 6-8 tea bags for about ten minutes)
- 3 shots of spiced rum (or more! three shots gives it flavor, but only a very gently kick)

Directions:
- Add the packets of gelatin to the cold water, stir and then allow it to bloom for about ten minutes.
- Pour in the hot tea and stir to incorporate and melt the gelatin.
- Stir in the sweetened condensed milk.
- Allow to set in the refrigerator for several hours.
- Serve and enjoy!

Ham & Cheese Crescent Rolls

2010-11-03T09:00:00.000-07:00

Easy peasy. Seriously, it's a joke how easy these are for something that tastes SO good. I used ham, cheese and mustard... but any number of combinations would be divine!

Ingredients:
- Tube of small crescent rolls
- One piece of lunch meat per roll
- Shredded cheese (I used Mexican blend)
- Deli mustard (optional)

Directions:
- Lay out your crescent rolls flat and put a fine line of mustard down each one (this step is totally optional).
- Place one piece of lunch meat over each open roll (folded so it mostly fits over the roll).
- Sprinkle with cheese and roll up (start with the wider end).
- Bake according to package directions, until crescents puff up and brown lightly.
- Serve!!!

If you don't want to add the mustard before cooking, then be sure to offer it as a dip!

This concept can be used with so many combinations - try: roast beef, swiss cheese and horseradish sauce... or for a classic flavor: turkey, mayo and American cheese. You could even go holiday with turkey, stuffing and cranberry sauce. So many options!!!

Crash Boom BANG Loaded Potatoes!

2010-11-01T09:05:00.000-07:00

I discovered the Pioneer Woman's Crash Hot Potatoes a couple years ago and have been saying I'm going to make them ever since then. So, this weekend when we had a Halloween Birthday Party for my baby with thirty of our closest friends, it seemed like the perfect opportunity. Except... I kind of felt like they needed more oompf.

Enter: butter, cheese and bacon.

Ingredients:
- Small round potatoes (I used the red kind)
- Butter
- Bacon, cooked & crumbled
- Shredded cheese

Directions:
- Boil the potatoes for about 45 minutes, until fork tender. (You can do this ahead of time. I did it a couple days before the party and then kept the potatoes in a large tupperware in the fridge.)
- Allow potatoes to cool in the water (so they won't dry out).
- Spread the potatoes on a cookie sheet lined with parchment paper (or greased), with room inbetween for them to spread when you smash. I suggest using a cookie sheet with sides (or the bottom of your broiling pan) so the cheesy goodness doesn't ooze onto the bottom of your oven.
- Smash each potato (a potato masher works best, but you could also use a tenderizer, glass, or even your fist).
- Top each potato with a small pat of butter, a sprinkling of crumbled bacon and a smattering of shredded cheese.
- Bake at 375 degrees for about 15 minutes, until cheese is melted and bubbly.
- Indulge!

Tomato & Roasted Garlic Soup.

2010-10-19T15:22:00.001-07:00

My husband, who does not like tomatoes or soup (and only tolerates garlic) has voluntarily eaten two bowls of this already. It's THAT good. And when you see how easy it is? *Love*

Ingredients:
- Four heads of roasted garlic (or 30 - 40 roasted individual cloves)
- One bottle V-8 (46 ounce)
- One cup half & half

Directions:
- Add V-8 and roasted garlic to the blender and puree until smooth.
- Pour into a pot and bring to a rolling boil. Turn heat down and add half & half.
- Stir until completely incorporated (if you want to do this faster, you can add it all back into the blender, just be careful it's HOT!)
- Enjoy!

Serves 4 meal size, or 8 appetizer size, bowls.

Roasted Garlic. Tableside Style.

2010-10-18T15:07:00.000-07:00

We've covered roasted garlic before, but what about when you want to impress? A messy pile of garlic cloves is great for a recipe or for chowing down on your own, but not quite right for guests. No worries! Making roasted garlic fit for a king is brilliantly easy!

Ingredients:
- Head(s) of garlic
- Olive oil

Directions:
- Remove the flaky paper from each head of garlic (but not so much that the cloves come apart).
- Cut about 1/3 off the top of each head of garlic.
- Place each head of garlic into the well of a cupcake pan and drizzle with olive oil.
- Cover tightly with foil and bake in a 350 degree oven for one hour.
- ENJOY!

Mother Mary's Anyshower Punch You In The Face Best Drink EVER.

2010-09-13T15:31:00.000-07:00

Mary's punch makes the rounds at showers for good reason. It's a.m.a.z.i.n.g. And dangerous. Don't punch and drive, please.

This is Mary. Punch not pictured.

Ingredients:
- 1 bottle ginger-ale
- 1 bottle white grape juice
- 1 bag frozen sliced peaches
- 1 bag frozen whole strawberries
- 1 package orange sherbet
- vodka, to taste (we like lots)

Instructions:
- Combine ingredients in a large punch bowl.
- Serve & get silly.

Stuffed Artichoke - Nuker Style

2010-09-13T09:14:00.000-07:00

This delicious (DELICIOUS) recipe was heavily inspired by my bloggy friend (I hope she doesn't mind me calling her that), Maria Melee. She tweeted her version of the recipe and I just knew I had to run out and get some artichokes for myself!

Ingredients:
- One large artichoke
- Italian breadcrumbs, 1/2 - 3/4ths cup
- Lemon, 1/2
- Olive oil, 1/2 tablespoon

Directions:
- Trim the stem off of the artichoke so you have a flat bottom and trim about one inch from the top of the artichoke.
- Pull leaves away from each other a bit, so you can see some space between the leaves.
- Squeeze the juice from 1/2 a lemon over the top, then drizzle the olive oil over as well.
- Sprinkle breadcrumbs over top and pull leaves away again so the breadcrumbs settle toward the bottom of each leaf.
- Place artichoke in a microwave friendly bowl with about one inch of water at the bottom. Cover and microwave for ten minutes on high power.
- Allow to rest for two minutes, then enjoy!!!

WANT TO MAKE IT DINNER PARTY READY???
- After it's done in the microwave, sprinkle some shredded Parmesan cheese over the top and put the artichoke under your oven's broiler for about a minute, or until the cheese browns and bubbles.

Chocolate Cake Box Biscotti

2010-08-30T15:13:00.000-07:00

Okay, so my kids wanted chocolate cookies...but I wanted chocolate biscotti. Ever since my friend Elaine told me it was super easy, I've been itching to try. And guess what? She was right!

Ingredients:
- 1 box chocolate cake mix
- 2 eggs
- 1 stick butter, softened
- 1/4 cup coconut flour (White or whole wheat would work fine too.)
- sprinkles (optional)

Instructions:
- Add all ingredients to a bowl and beat with electric mixer at increasing speeds for 1 -2 minutes, until batter is well blended.
- Make two loaves and bake at 350 degrees for 20 - 25 minutes.
- Remove from oven and allow to cool.
- Slice into 1" thick pieces.
- Lay slices on their sides and bake each side at 300 degrees for 10 to 15 minutes each, or until golden brown on the edges. Be careful if you're using a chocolate mix, watch closely to make sure they don't burn!
- Allow to cool and enjoy!!!

Activia Desserts - $1 Off Coupon!

2010-08-30T10:27:00.000-07:00

Have you been wanting to try Activia Desserts? Here's your chance to do it for less! Click the link below for a $1.00 off coupon.
*This blog post is written as an entry into a Foodbuzz/Activia sponsored contest.

Chocolate Cake Box Cookies

2010-08-21T09:04:00.000-07:00

A few days ago I was in a baking mood and my three year old was in a chocolate cookie mood. Alas, we had no cocoa powder or chocolate chips! But what we did have was a box mix for chocolate cake. Here's how it went down. (and yes, it was Oh So Goooood).

Ingredients:
- 1 box chocolate cake mix
- 2 eggs
- 1 stick butter, softened
- 1/4 cup coconut flour (White or whole wheat would work fine too. You could even skip this ingredient if you want a cookie that spreads more)
- sprinkles (optional)

Instructions:
- Add all ingredients to a bowl and beat with electric mixer at increasing speeds for 1 -2 minutes, until batter is well blended.
- Spoon batter onto parchment lined cookie sheet with a teaspoon.
- Bake for 8 - 12 minutes.

Yields approximately 40 cookies.

{Stay tuned... I made normal cookies with the first half of the
batter & then biscotti with the second half. Instructions coming soon!}

FoodBuzz Tastemaker Event at Carrabba's

2010-08-16T09:34:00.000-07:00

As a member of the FoodBuzz advertising network (see right-hand column), I am occasionally invited to really awesome food events. This past Sunday I joined about twenty other local food bloggers for a Tastemaker event at Carrabba's. It was an absolute blast!

The lovely Managing Partner, Angela Gutierrez, cooked us an appetizer and three main courses to try. She explained how to make them at home and went into great detail about the ingredients they use at the restaurant and where they come from!

Then she surprised us with an amazing mini dessert selection, a to-go meal for our families and a lovely parting gift. I was already a fan of Carrabba's, but now I'm just plain smitten!

How cool is it that the Managing Partner can cook everything on the menu???

Did you know the only seasoning is salt and pepper in the flour? Simple but divine!
<------------->

I loved this, it was light but also very satisfying.

<------------->

I had to skip this one because of my shellfish allergy, but everyone else raved about it!

<---------------------->

This one was my favorite, the chicken from the wood fire grill gave it an amazing smokey flavor.

<-------------------------->

They were all yummy, but the first one (deconstructed canoli with crushed pistachios) gave me a new found respect for desserts that incorporate cheese. If I could have licked the glass clean, I would have.

This is what they sent home with us (along with bread and dipping spices). No pictures because my husband and kids devoured it before I could whip the camera out!

We were given the choice of taking home a cheese board or sauce dish. I chose the cheese board, but it was not an easy decision!

<------------------------------------->

NOTE: I was absolutely NOT required to write a post about this event! I had a wonderful time and the food was amazing. I was not compensated in any manner other than being well fed.

Home Made Granola - Who Knew It Was THIS Easy?!

2010-07-13T06:12:00.000-07:00

Granola at home! This recipe was heavily inspired by Rachel of A Southern Fairy Tale. It's so ridiculously easy... and GOOD. Super duper yummy.

Ingredients:
- 6 cups oats (NOT the quick cooking kind)
- 1 cup applesauce
- 2 tablespoons (real) vanilla extract
- 1/2 cup honey
- 2 tablespoons oil (I used olive oil)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup coconut flour (optional, you could also use 1 1/2 cups unsweetened shredded coconut)
- 1/2 cup chopped or slivered almonds (optional)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped sunflower seeds (optional)
- 1 cup raisins (optional)
- 1 cup dried cranberries (optional)

Instructions:
- In a large bowl combine oats, nuts, seeds, coconut flour (or shredded coconut), and cinnamon.
- In a smaller bowl combine honey, oil, brown sugar and applesauce.
- Pour liquid ingredients over dry ingredients and mix thoroughly.
- Spread over a baking sheet and cook in a 250 degree oven for about 90 minutes, mixing every 30 minutes or so. (You want to remove them when they become a light brown/golden color. They will crisp up after they are completely cooled.)
- Remove from oven & allow to cool. When cooled completely add your dried fruit.
- Enjoy! (I love this with cold milk as a substitute for breakfast cereal, my kids like to snack on it by the handfuls).

Yield: Approximately one gallon sized bag.

Three Things My Kitchen Would Be Sad Without.

2010-07-05T14:16:00.000-07:00

These aren't make or break items, they're not expensive items, heck, they're not even unique items... but I love them and use them and my kitchen is a brighter place thanks to them!

(this is not me. i just liked the picture.)

Pizza Cutter:

Not just for pizza! I use this for everything from cutting sandwiches and waffles, to 'chopping' herbs, to making filet sized cuts from raw chicken breast, to scoring paper. I have three because they are just that useful!

Domed Covered Roasting Pan:

I got mine on sale after Thanksgiving, if I had known the fabulousness of a covered roaster, I would have gladly paid full price BEFORE Thanksgiving. This bad boy cooks things super fast (often in HALF the time) and keeps food super moist. I love it. Love love LOVE it.

Condiment Bottles:

For oil. For vinegar. For curry mustard sauce. For icing. For creamer. For absolutely EVERYTHING.

Cinnamon Roll Sugar Cookies

2010-07-05T12:45:00.000-07:00

These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. My tummy is glad I did, but my thighs? Not so much.

Cookie Ingredients:
- One batch sugar cookie dough (you can make your own, or just buy a roll)
- 1/4 stick butter, melted
- Cinnamon
- Brown Sugar

Cookie Instructions:
- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!)
- Lather with melted butter
- Sprinkle liberally with a layer of cinnamon
- Sprinkle liberally with a layer of brown sugar
- Roll up and wrap in foil or plastic wrap
- Chill for two hours (or place in freezer for 30 minutes)
- Slice cookies off roll and bake according to sugar cookie directions. (I found thin slices worked best).
- Drizzle with glaze & enjoy!

Glaze Ingredients:
- Butter, melted
- Milk, warmed
- Powdered (Confectioner's) Sugar
- Vanilla

Glaze Instructions:
- Mix equal parts butter and milk
- Add a dash off vanilla to butter/milk mix for flavor
- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency

Taste of the Nation Orlando 2010

2010-06-16T12:09:00.000-07:00

As you know, I was recently invited to attend the 21st annual Taste of the Nation Event in Orlando, Florida on behalf of FoodBuzz. I attended with my date, Elaine of Saturday Night Suppers, and my contest winner, Erin of Our Neck of the Woods.

"Share Our Strength’s Taste of the Nation^® is the nation’s premier culinary benefit dedicated to making sure no kid grows up hungry. Each spring and summer, the nation’s hottest chefs and mixologists donate their time, talent and passion at nearly 40 events across the United States and Canada, with one goal in mind: to raise the critical funds needed to end childhood hunger." {source}

The company was great and the food (and drink!) was wonderful too! My personal favorite was the Seared Duck Breast with Purple Potato Hash and Chili Scented Berry Glaze from Cafe TuTu Tango, while Elaine loved the Waldorf Astoria's Beef Foie Gras and Lobster Stack, and Erin was partial to the Crispy Carribean Shrimp Bruschetta with Cilantro Pesto from Windemere Country Club. We were all smitten with the dessert samplings from Seasons 52 and the choice drink of the evening (for us) was champagne from the Funky Monkey drink table.

We made sure to bid on a few silent auctions and we purchased (several!) raffle tickets. Alas, no winners, but we enjoyed our evening nonetheless.

Barbecue Pineapple Pulled Pork - Slow Cooker Style

2010-06-07T12:45:00.000-07:00

This recipe is so simple you're going to think I'm lying. But I'm not, I swear! It's pure delicious. Sure, I still love my stand-by pulled pork recipe for something mild and easily incorporated into other dishes, but if you're looking for sweet barbecue goodness? This is the ticket!

Ingredients:
- one 4 - 6 pound pork shoulder
- all purpose seasoning (I love Aunt Cora's Soulful Seasoning)
- one bottle of barbecue sauce (I love Sweet Baby Ray's)
- one 15 ounce can of diced pineapples, undrained

Directions:
- Rub pork shoulder all over with all purpose seasoning and place in slow cooker.
- Dump can of pineapples (undrained) over pork.
- Pour bottle of barbecue sauce over pork.
- Lift pork a little to let the sauce get underneath.
- Cook on high for six (6) hours or low for ten (10) hours.
- Shred in the pot and mix with the juice.
- Strain & serve!

Serves 6 - 10 hungry folks.

Taste of the Nation Orlando - GIVEAWAY! - UPDATED - Winner Announced!!!

2010-05-10T09:17:00.000-07:00

CONGRATS TO ERIN FOR WINNING THE CONTEST!!!
(Click here to see the random.org screenshot).

Share Our Strength's 21st Annual Taste of the Nation Event is taking place in Orlando at the Marriott World Center on Saturday, June 5, 2010!

Taste of the Nation Orlando

June 5, 2010
6:00 VIP/7:00 GA - 10:00 PM
Orlando World Center Marriott
8701 World Center Dr.
Orlando, FL 32821

This foodie event offers attendees the opportunity to sample unique and succulent specialties from 30 of Central Florida’s finest restaurants and chefs. Showcasing their trademark talent and creativity, the combination of stimulating visual presentations and divine treats for your taste buds are sure to make the elegant evening memorable for all.

All proceeds locally benefit the Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida; state wide beneficiaries include Florida Impact and the North Florida Educational Development Corporation.

____________________________________________________________________

WIN IT!

A lucky commenter will win one general admission ticket to this year's Taste of the Nation in Orlando, Florida.

How to Enter:

- Entries will be received in the comments section of this post. All entries will be verified. You MUST leave a valid email address with EACH entry, I will not hunt you down!

First entry (mandatory): Leave a comment telling me your favorite recipe on this site!

- Additional entries:

Tweet about this contest and leave a separate comment with the link to your tweet (not to your twitter account, just to your contest tweet). - one extra entry

Blog about this contest and leave a separate comment with the link to your blog post. - one extra entry
Follow or subscribe to this blog and leave a separate comment stating that you do so. - one extra entry
Enter any other ongoing contests at Mama Must Haves and leave a separate comment letting me know what you entered - one extra entry per each additional contest entered
Follow or subscribe to April's Little Family and leave a separate comment stating that you do so. - one extra entry
Follow or subscribe to Mama Must Haves and leave a separate comment stating that you do so. - one extra entry
Become a fan of April's Little Family on Facebook and leave a separate comment stating that you did so. - one

That's a total of SEVEN entries!!!

But, wait! You can do this EVERY SINGLE DAY!!! So, it's more like a total of seven BAJILLION(ish) possible entries!!!

The contest will run from now until May 14, 2010, midnight Orlando, Florida time. Winners will be picked by random number generator and will be notified by email (on or about) May 15, 2010. Winners have 24 hours to respond or a new winner will be chosen. PLEASE ONLY ENTER IF YOU CAN ACTUALLY ATTEND THE EVENT.

I reserve the right to cancel or change this contest at any time for any reason. I maintain no liability for any alleged damages and/or harm borne of this contest and/or product. This contest is void where prohibited. By entering this contest you acknowledge having read and accepted my contest policies.