Wednesday, April 16, 2014

Country Crock Mashed Potato

As much as I would like to pretend that I have all the time in the world, 7 nights a week, to cook a homemade meal...sometimes I need to cut corners.

That pesky life keeps getting in the way! Job, taxi mom, other obligations. :::sigh:::

When I am in the need for a quick dinner, I will grab one of these packages to heat up quick in the microwave.
I was suspicious at first, but now I am sold. They taste pretty darn awesome.

Are they homemade, no. Are they good enough, heck yes!
That being said, I will always prefer my own.


Monday, April 14, 2014

Tomato and Feta Salad

This is something we ate a LOT of growing up. It is just the perfect summer salad and makes a great side dish to any meal.
Hubby tells me to make this whenever we have meat...especially steak. He thinks it goes best with steaks.

I do not like onion, so I leave it out. Hubby likes a little diced red onion with his, so I put it on the side when I put the salad out to be served.

When there is extra left over, save it. Eat it with a hunk of Italian bread the next day for lunch. Heaven!

Ingredients:
1 pint cherry or grape tomatoes, cut in ½ or ⅓
½ Cup feta cheese
¼ Cup Italian dressing
Red onion (optional)

Directions:
1. Mix all ingredients, serve immediately


Print


Insanely simple ingredients

Mixed and ready to go

This recipe was shared with:
Monday: This Gal Cooks, The Chicken Chick, Pioneer Momma, Kitchen Table Art, New Mama Diaries, Flour me with Love, Jam Hands, Make Ahead Meals for Busy Moms, A Southern Fairytale, A Pinch of Joy, Uncommon Designs, Jambellish, Boogieboard Cottage, Moms the Word, Feeding Big, All Things Fee
Tuesday: Cornerstone Confessions, Chef in Training, Inside Bru Crew Life, Pint Sized Baker, Memories by the Mile, My Joy Filled Life, Our Table for Seven, Mandy's Recipe Box, Kathe with an E, Sweet Silly Sara
Wednesday: Buns in my Oven, Crafty Allie, Lady Behind the Curtain, Dizzy Busy and Hungry, Wine and Glue, White Lights on Wednesday, Gingersnap Crafts, Sew Crafty Angel, Mom's Test Kitchen, Mostly Homemade Mom, The Newlywed Pilgrimage, Lemoine Family Kitchen
Thursday: Endlessly Inspired, Sweet Bella Roos, Sweet Haute, Lambert's Lately, What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Embracing Change, The Nourishing Gourmet
Friday: Mommy on Demand, The Grits Blog, O Taste and See, Hungry Harps, A Little Claireification, The Better Baker, Love Bakes Good Cakes, This and That, Craft Dictator, 30 Handmade Days, Angel's Homestead, Morsels of Life, Tales of a Kansas Farm Mom
Saturday: What's Cooking with Ruthie, Six Sister's Stuff, Simply Gloria, Sewlicious Home Decor, Raising Memories

Monday, April 7, 2014

Double Fudge Cake

Hey, another card from the mega stack of recipes!
Shocker!

One day we will work our way through them all...together we can move mountains!

One thing I love about the cards are the handy dandy tips


  • Bake this delicious cake up to two days ahead. Cool completely and cover with plastic wrap. Store at room temperature until ready to frost.
  • Variation: Serve slices of rich fudge cake in pools of pureed raspberries or strawberries. Top with more sauce or whole berries.
  • For the best "no-crumble" results when removing a cake from a pan, cool in the pan for about 10 minutes; remove while slightly warm
  • Use a small plastic bag as a "glove" when greasing a baking pan. It's an efficient way to avid greasy hands and reduce clean up time.
  • Chocolate squares hold their shape while melting- so don't wait for them to look completely melted or they may burn. Use low heat and test the melting process by stirring frequently.

Ingredients:

3 Eggs

1 ½ Cups sugar
½ Cup milk
1 ½ Cup all purpose flour
½ Tsp baking powder
¼ Tsp salt
1 Cup butter
4 oz semisweet chocolate
1 (16 oz) can prepared chocolate frosting


Directions:

1. Preheat oven to 350

2. Whisk eggs, sugar, and milk in a medium bowl

3. Mix flour, baking powder, and salt in a large bowl

4. Pour egg mixture into flour mixture. Mix until well blended.

5. Grease a 9 x 13 inch baking pan

6. Melt butter and chocolate in top of a double boiler (cool slightly)

7. Blend chocolate mixture into batter.

8. Pour into prepared baking pan.

9. Bake for 35 minutes
10. Cool cake. Frost with prepared frosting.




This recipe was shared with:
Monday: A Bright and Beautiful Life, The Chicken Chick, Flour me with Love, Pioneer Momma, New Mama Diaries, Call Me PMC, A Peek into my Paradise, Jam Hands, Make Ahead Meals for Busy Moms, Feeding Big, A Southern Fairytale, A Pinch of Joy, Uncommon Designs, Jambellish, Mom's the Word, Boogieboard Cottage
Tuesday:  Our Table for Seven, Anyonita Nibbles, Cornerstone Confessions, Mandy's Recipe Box, Pint Sized Baker, Chef in Training, The Road to 31, Inside Bru Crew Life, My Joy Filled Life, Yesterfood, Kathe with an E, Sweet Silly Sara
Wednesday: Wine and Glue, White Lights on Wednesday, Buns in my Oven, Crafty Allie, Gingersnap Crafts, Dizzy Busy and Hungry, Lady Behind the Curtain, Sew Crafty Angel, Mom's Test Kitchen, Mostly Homemade MomThe Newlywed Pilgrimage, Lemoine Family Kitchen, Gooseberry Patch
Thursday: Sweet Haute, Lambert's Lately, Saving 4 Six, Miz Helen's Country Cottage, Embracing Change, Sweet Bella Roos, What's Cooking Love
Friday: Oh Taste and See, The Grits Blog, Craft Dictator, Endlessly Inspired, Morsels of Life, The Country Cook, Hungry Harps, Angel's Homestead, The Best Blog Recipes, Daily Dish, Thirty Handmade Days, Tales of a Kansas Farm Mom, A Little Claireification, Love Bakes Good Cakes
Saturday: Yummy Healthy Easy, Simply Gloria, What's Cooking with Ruthie, Cheerios and Lattes, Six Sisters Stuff

Monday, March 31, 2014

Chicken Fingers with Honey Mustard

Yet another recipe from the seemingly endless supply of random cards!

I love chicken fingers, it's a nod to the kid in all of us. Every now and again I check out the pre-packaged chicken fingers at the grocery and unless I need something for dinner right this second, it's not happening!
It never has the consistency of actual chicken, even when it claims to be all white chicken breast meat.

The picky eater in me just cannot ingest these products.

These were super easy, even on a weeknight! 2 days later, I brought what little was left for lunch. The coating stayed on well. I ate them cold, and the flavor was still very good.

Ingredients:
4 Skinless, boneless, chicken breasts
1 Cup all purpose flour
½ Tsp salt
¼ Tsp pepper
¾ Cup milk
1 Cup vegetable oil for frying

Honey Mustard:
½ Cup honey
¼ Cup dijon mustard


Directions:
1. Cut chicken into ½ x 2 inch strips.
2. Blend honey and mustard in a small bowl, set aside.
3. Mix flour, salt, and pepper in a shallow bowl
4. Dip chicken in milk, roll in flour, and coat well.
5. Place chicken on waxed paper to rest.
6. Pour ¼ inch of oil into a large, heavy, skillet. Heat over med-high heat until about 350 degrees.
7. Divide chicken into small batches.
8. Place chicken, in an even layer, into hot oil.
9. Fry, turning once, for about 3 minutes each side (or until golden brown and crisp)
10. Drain on paper towels.


Print


Chicken ingredients

Honey mustard ingredients

Completed! Honey mustard is in the cup...yum!


This recipe was shared with:

Monday: Flour me with Love, Pioneer Momma, The Chicken Chick, New Mama Diaries, Jam Hands, Kitchen Table Art, Make Ahead Meals for Busy Moms, A Southern Fairytale, A Peek into my Paradise, A Pinch of Joy, Feeding Big, Craft O Maniac, Jambellish, Call me PMC, Boogieboard Cottage
Tuesday: Pint Sized Baker, The Road to 31, Cornerstone Confessions, Inside Bru Crew Life, My Joy Filled Life, Chef in Training, Mandy's Recipe Box, Sweet Silly Sara
Wednesday: Crafty Allie, The Newlywed Pilgrimage, Wine and Glue, White Lights on Wednesday, Buns in my Oven, A Peek into my Paradise, Mom's Test Kitchen, Mostly Homemade Mom, Lemoine Family Kitchen
Thursday: Lambert's Lately, From Gate to Plate, Sweet Haute, Sweet Bella Roos, What's Cooking Love, Saving 4 Six, The Nourishing Gourmet, Miz Helen's Country Cottage, Creative Inspirations
Friday: Love Bakes Good Cakes, This and That, Hungry Harps, Endlessly Inspired, The Best Blog Recipes, Angel's Homestead, Grits Blog, The Better Baker, Craft Dictator, Thirty Handmade Days, Tales of a Kansas Farm Mom
Saturday: Made from Pinterest, Cooking with Curls, Cheerios and Lattes, Will Cook for Smiles, Recipes for our Daily Bread, Weary Chef, Six Sisters Stuff, Sewlicious Home Decor, Northeast Bloggers

Monday, March 24, 2014

Chocolate Tiramisu Cakes

While thumbing through an older Pampered Chef recipe booklet, I came across this recipe. I have a soft spot for bite sized desserts. It just feels so indulgent...without really being so.

Guilt free (or at least less guilt) desserting!

Of course the picture in the cookbook shows these cakes with perfectly piped topping. Mine are a little more "rustic" looking. That being said, darling daughter spent quite some time yesterday trying to convince hubby and myself that we shouldn't bother tasting them. As she says "nope, they are horrible. You won't like them. Can't waste food though, so I will just be the one to eat them and save you the pain".
Oh she thinks she is so sly!

My batter was very crumbly, but I just smooshed it into the pan and crossed my fingers. Everything came out intact, so I guess that is OK.
(If you make these, let me know if you have the same problem)


Ingredients:
Cake
1 Small package (9oz) devil’s food cake mix
¼ Cup sour cream
1 Egg
1 Tbsp water
1 Tbsp instant coffee granules
⅓ Cup coffee liqueur

Filling and Topping
1 ½ Cups thawed frozen whipped topping
8 oz Marscarpone cheese
¼ Cup powdered sugar
2 Tsp vanilla extract
Unsweetened cocoa powder (optional)

Directions:
1. Preheat oven to 350
2. Spray cups of a mini muffin pan with non-stick cooking spray
3. Combine cake mix, sour cream, egg, coffee granules, and water, mix.
4. Divide batter evenly among cups.
5. Bake 8-10 minutes
6. Meanwhile, place whipped topping into a large resealable plastic bag; secure and set aside.
7. Combine cheese, sugar, and vanilla; mix until smooth
8. Place filling into an additional resealable plastic bag; secure and set aside.
9. Remove cakes from oven. Using a tool, press tops of cakes to make slight, bowl shaped, indentations
10. Move cakes to cooling rack. Brush tops of each cake with coffee liqueur.
11. Cool completely
12. Trim both corners of both bags. Pipe filling over cakes.
13. Pipe whipped topping over filling
14. Sprinkle with cocoa powder, if desired


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This recipe was shared with:

Monday, March 17, 2014

Sausage Soup

One of the girls I work with gave me this recipe, which came from her sister in law.
I have some handwritten recipe, with parts of it faded and cut off from the copy machine.
But that is OK, I got the gist.

When she mentions sausage, she doesn't specify loose or links. I chose to use links, cooked and then sliced.
She also just says 2 large cans of chicken broth, so I guesstimated and used 32 ounces.

The end result is incredibly flavorful!

Ingredients:
1 Lb hot sausage
1 Lb sweet sausage
1 Can diced tomato
1 Large onion
1 (10 oz) frozen spinach
Hot pepper flakes
2 Large cans chicken broth
Small bag tortellini

Directions:
1. Cook sausage.
2. Add everything together and cook through


Print


Ingredients

Finished and ready to chow down!

This recipe was shared with:
Monday: Flour me with Love, This Gal Cooks, Feeding Big, Pioneer Momma, A Bright and Beautiful Life, New Mama Diaries, The Chicken Chick, Jam Hands, Make Ahead Meals for Busy Moms, A Southern Fairy Tale, Craft O Maniac, Stringtown Home, Uncommon Designs
Tuesday:  Pint Sized Baker, Yesterfood, Cornerstone Confessions, A Peek into my Paradise, Table for Seven, Chef in Training, Mandy's Recipe Box, Kathe with an E, Inside Bru Crew Life, My Joy Filled Life, Sweet Silly Sara, Boogieboard Cottage
Wednesday: Crafty Allie, The Tasty Fork, White Lights on Wednesday, Buns in my Oven, Gingersnap Crafts, Gooseberry Patch, Lady Behind the Curtain, Dizzy Busy and Hungry, Recipes for our Daily Bread, From Gate to Plate, Mom's Test Kitchen, The Newlywed Pilgrimage, Lemoine Family Kitchen
Thursday: Lambert's Lately, Kiddie Foodies, What's Cooking Love, Sweet Haute, Sweet Bella Roos, Saving 4 Six, Miss Helen's Country Cottage, Embracing Change, The Nourishing Gourmet
Friday: The Grits Blog, Craft Dictator, Endlessly Inspired, Love Bakes Good Cakes, A Peek Into my Paradise, Hungry Harps, Daily Dish, The Better Baker, 30 Handmade Days
Saturday:  Angel's Homestead , Made From Pinterest, Will Cook for Smiles, Mommy on Demand, Six Sister's Stuff, Cheerios and Latte, Weary Chef, Sewlicious Home Decor, Raising Memories, Northeast Bloggers
Sunday: A Peek into my Paradise, Denise Designed


Wednesday, March 12, 2014

I could cry

I had a really awesome post for this past Monday.
I hit "publish" and POOF gone.

Where the heck did it go?
It's not in my drafts, nor was it published.

I did not delete it.


Seriously.
This past Monday was nothing short of a nightmare.
I don't have the time to fix this right now.

Be patient with me...or if anyone knows of a spot in cyber space, akin to the magical land where socks go from the dryer, let me know so I can look for it!

Sigh.