Sweet Tea and Porch Swings

Chicken Pot Stickers

2012-02-16T11:32:00.022-06:00

As of late when I have had a hankering for chinese food, and let me tell you that it happens often, I have been ordering special won ton soup (it’s my favorite!) and I might allow myself one eggroll if even one. But let’s face it, it is positively torturous to go to a chinese restaurant and only eat soup (although as I said above, I do love me some special won ton soup), I would much rather have lo mein noodles or crab puffs, oh or fried pot stickers. That is where this recipe comes in.

I would tell you that I intend to make special won ton soup but the little restaurant that is so conveniently located on my way in from work sells a massive amount of the liquid gold for way cheaper than it would cost me to make it. It is chalked full of dumplings, leeks, shrimp, pork, chicken, bamboo shoots, all kinds of good stuff. So instead I am going to focus on making the worst offenders healthier. And thanks to, once again, the Cook This Not That cookbook I am starting now.

I did have trouble finding a bag of frozen pot stickers, or dumplings as I’ve also heard them called, but I finally found little boxes of them in asian section of frozen foods. I did have to buy 4 boxes to get to 24 of the pot stickers. Let me tell you, it took a lot of willpower not to toss in a box of egg rolls while I was at it. Although I should have just went crazy with the caloric faux pas I had. Let me explain...

I followed the recipe to a tee only it wasn't working. For starters it wasn't enough oil so I added more and then more to make the pot stickers un-stick, and then after the wontons where cooked and I added the soy sauce and rice vinegar it didn't make near enough sauce. I read and re-read the recipe. I followed it exactly to no avail. The pot stickers came with dipping sauce so I opened three of them and used them in the end. The only problem is that it raised the calorie count by a ton. However, it tasted really good.

Chicken Pot Stickers
adapted from the Cook This Not That cookbook, pg. 90

24 frozen pot stickers (chicken, pork, or vegetable)
1 tablespoon sesame or peanut oil
4 ounces mushrooms (preferably shiitake), stems removed, sliced
2 cups sugar snap or snow peas, tough ends removed
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 dipping sauce packets from the pot stickers boxes
2 scallions, sliced (optional)

Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.

Heat the oil a large nonstick skillet or sauté pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. Transfer the pot stickers to a plate. Pour in the dipping sauce and bring to a simmer, toss in the snap peas and warm through.

Garnish with scallions (if using).

Now let me share what we thought of these little meat filled gems- simply put, Amazing! I could totally eat these instead of the fried resturant version for the rest of my life and never miss them although with my adaptations it really isn't any better for you.

By the book calories: ¼ of the skillet, 6 pot stickers and 1/4 cup of sauce with peas and mushrooms equals 202 calories.

Adapted calorie count: 1/4 of the skillet, 6 pot stickers and 1/4 cup of sauce with peas and mushrooms equals 465 calories. (I am ashames to say I ate 2 servings before I realized how many calories the sauce alone caused it to rise. That's a whopping 930 calories in 1 meal! Bad, very bad.)

XOXO,

Chewy Peanut Butter Chocolate Chip Cookies

2012-02-14T15:09:00.001-06:00

It’s no secret that Baby Cakes loves peanut butter. He does. I am fairly certain that if he could eat it for every meal he would. He already eats it every day and yet he still goes out of his way to eat more constantly. The man also loves cookies, he eats those everyday as well. Well, in honor of his love of peanut butter and cookies, not to mention in honor of my amore for him, I am surprising him with Valentine’s cookies. You got it, peanut butter cookies. It’s the least I can do, the man brought home 10 pounds of dark chocolate for me for V-day (he knows I am on a diet and that dark chocolate is better for you than milk chocolate, just ignore the fact that he brought home enough chocolate to feed a third world country. It was really sweet though, he hid chocolate bars all over the house that I randomly found throughout the day. Grin.), seriously I don’t know how I am going to eat it all. Anyone have any good healthy recipes using dark chocolate?

Back to the recipe; growing up my Dad make peanut butter cookies all the time. I am not a fan, and although I was going to use my Daddy-O’s recipe, once I decided to add chocolate chips (BCakes’ other favorite cookie) I knew that my Dad’s recipe wouldn’t work. No worries, I will eventually share my Dad’s recipe, I had kind of forgotten about it until today. So, I knew I needed a heavier cookie dough so in my normal fashion I took to the world wide web. Here is what I found:

Chewy Peanut Butter Chocolate Chip Cookies
adapted from allrecipes.com

1/2 cup butter, softened
1 cup smooth peanut butter
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate morsels

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupful’s 3 inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Are they fantastic? You know it! Baby Cakes hasn't given his opinion yet because frankly he hasn't arrived home from work to eat any yet but I did swipe one and they are fantastic.

Makes 18 cookies, 1 cookie per serving.

Now, eater beware, these babies have 253 calories each! They are huge though, the picture showing just one cookie is on a large salad plate. So just think of it as 3 smaller cookies. lol.

Happy Valentine's Day Y'all,

Oven Roasted Asparagus

2012-02-12T12:02:00.000-06:00

I cannot tell you how many times we have had asparagus cooked this way at our house. It is so delicious and truth be told I often eat chopped asparagus cooked in an egg scramble. I love the flavor. This recipe was the first way I ever tried it and I am happy to say the reason that I am a convert.

The most recent time we had it was the other day with the Honey-Mustard Salmon.

Oven Roasted Asparagus

1 pound asparagus stalks
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Preheat an oven to 400.

Prep the asparagus by breaking each stem where it naturally breaks when slightly bent. Discard the hard end, keeping the tops.

Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.

Roast in oven until just tender, 10 to 12 minutes.

I swear once you try it this way you’ll never make it differently again.

Calories for 1/4 of the pan is 64 calories. Whew, you can't beat that!

XOXO,

Honey-Mustard Salmon

2012-02-09T10:02:00.011-06:00

Part of getting healthy is not only losing weight but also about eating healthier things. It’s about the nutrients I have going into my body as well as the calories I take in.

Baby Cakes has never really been one for fish, sure he’ll eat one of my tuna fish sandwiches every once in a while but as far as simply eating some grilled tilapia, or baked whitefish, or some salmon, nah, he’ll pass. He no longer has a choice if he’s eating in my kitchen because we will be eating fish twice a week from now on. I’m sure I can spare you how healthy fish is for you, if cooked right that is. Battered and fried fish pretty much defeats the purpose of eating healthy fish.

I’ve noticed that I have been choosing a lot of recipes, I even have two more for next week, from my Cook This Not That cookbook and this is one of those recipes.

Honey-Mustard Salmon
recipe from Cook This Not That cookbook, pg. 232

1 tablespoon whipped butter
1 tablespoon brown sugar
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
½ tablespoon extra-virgin olive oil
dash salt
dash pepper
4 salmon fillets, 6 ounces each

Preheat the oven to 400.

Combine the butter and brown sugar in a microwavable bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in a skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh side down. Cook for 3 to 4 minutes until fully browned and flip. Turn off heat and transfer to an over proof baking dish skin side down.

Brush with half of the glaze and place in the oven and bake until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes.

Remove, brush the salmon with more of the honey mustard, and serve warm.

In the book they recommend serving it with asparagus so that’s just what I did; so simple to make see that recipe here.

The calorie count per 6 ounce fillet with sauce already on it is 418 calories. Paired with the right side dish and you have a super healthy meal.

XOXO,

Huevos Rancheros

2012-02-07T11:13:00.001-06:00

When it comes to breakfast and lunch in our household Baby Cakes and I are incredibly routine, the exception being the weekends as we’re almost always running the roads all weekend long. He eats the same breakfast every day and either the same sandwich or leftovers for lunch. I have a cup of coffee every morning with a banana and the same lunch consisting of the same salad along with the same snacks every single day. Now to some that might be boring and to a self-proclaimed food blogger I can admit that it is odd, but to keep things interesting I am always making and trying new recipes for supper and special occasions.

Because we don’t often make breakfast on the weekends and I’ve already shared that we are creatures of habit during the work week I occasionally find myself making breakfast for dinner. I had taken notice that Baby Cakes orders Huevos Rancheros often so I thought I might try and make it. While thumbing through a cookbook I had stashed away I came across a delicious looking recipe for Huevos Rancheros, not to mention a healthy version. Sold!

The best part about this recipe, aside from the amazing flavor, is how quick it was to make, especially the second time. Because it makes 4 servings, I made the entire recipe and then split the ingredients. I used half of the salsa and beans and stored the other half in separate containers, as in beans in one and salsa in the other, so 2 days later I made it again but that time all I had to do was lightly nuke the beans to take the chill out, toast the tortillas and cook the eggs. Viola! A simple and really quick weeknight meal or heck a quick weekend breakfast, maybe I can talk Baby Cakes into staying in just once.

Huevos Rancheros
recipe from Cook This Not That cookbook, pg. 50

16 ounce can whole peeled tomatoes with juice
½ small onion, roughly chopped
1 clove garlic, roughly chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped chipotle pepper
juice of 1 lime, divided
salt and pepper to taste
16 ounce can black beans
pinch cumin
8 eggs
8 corn tortillas

Combine the tomatoes, onion, garlic, chipotle, cilantro, and half of the lime juice in a food processor and pulse until well blended but still slightly chunky; season with salt and pepper.

In a small bowl mix the black beans, cumin and remaining lime juice; season with salt and pepper. Use the back of a fork to lightly mash up the beans, adding a splash of warm water if necessary.

Coat a large nonstick skillet or sauté pan with nonstick cooking spray and heat over medium heat. Break the eggs into the skillet; cook until the whites have set but the yolks are still loose and runny.

On a separate burner, heat a medium skillet over medium heat and add the tortillas, 2 at a time; cook for 1 minute on each side, until lightly toasted.

To assemble the dish, spread the tortillas with the beans, top with the eggs, and top the eggs with the salsa. Garnish with more cilantro, if you like, and serve immediately.

This recipe makes 4 servings and according to the book each serving is 480 calories. When I put the recipe into Calorie Count it came back with 522 calories per servings so to play it safe I would count the higher amount. Still, 522 calories for dinner is not bad, not bad at all.

Muy Beuno,

Sausage Broccoli Calzone

2012-02-02T12:06:00.000-06:00

While searching through the newest Taste of Home Magazine the other night I came across this recipe, among many others, that looked too yummy not to try. I put the ingredients on my shopping list and counted the days until I could make it.

I wasn’t 100% sure that it would turn out that well seeing how I tend to get mixed reviews on the recipes I try from this, and other, magazine(s), but I was pleasantly surprised. The sausage gave it quite a bit of flavor. I didn’t season anything and turns out I didn’t need to. The only thing I did differently was add onions, use sage sausage, and up the amount and modify from just broccoli to a broccoli and cauliflower mix.

This would make a great Super Bowl snack and I know that because Baby Cake hinted that I should make it for just that.

Sausage Broccoli Calzone
adapted from Taste of Home Magazine, February/March 2012, p37

12 ounces bulk sage pork sausage
½ onion, diced
1 tube refrigerated crusty french loaf
3 cups frozen chopped broccoli and cauliflower, thawed and drained
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Preheat the oven to 350.

Cook the sausage and onion in a skillet over medium heat until no longer pink and onions are translucent; drain.

On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14-in. x 12-in. rectangle. Spoon the sausage lengthwise across the center of dough. Sprinkle with broccoli/cauliflower and cheeses. Bring the long sides of dough to the center over the filling; pinch seams to seal. Turn calzone seam side down.

Bake for 20-25 minutes or until golden brown. Serve warm.

Oh, we will be making this again and again and again. It was soooo good!

In the magazine it says that this makes 6 servings and that the calories per serving are 369 calories. I however, made it into 4 servings making the calorie count per serving 520 calories. No guilt though. It was totally worth it.

XOXO,

Sautéed Brussels Sprouts

2012-01-31T13:46:00.002-06:00

I didn’t grow up in a household that served much in the way of vegetables. While other kids were being forced to eat asparagus, cabbage or brussels sprouts we were complaining about green peas. Finally, when I was a bit older I remember asking my Mom if we could try something new. She brought home and cooked frozen brussels sprouts, and they were terrible. That incident pretty much made me hesitant to try another unknown vegetable until I met my hubby. His family introduced me to cabbage and since that moment I have intentionally tried so many new vegetables, and fruits for that matter. I had fresh blueberries for the first time about a month ago. Love.

When I saw this package in the store I knew this was the perfect time to finally reintroduce myself to these tiny little green bundles of flavor. Sure I’ve cooked with them before, and I think doing so is the main reason I felt brave enough to try them alone, but how to cook them without being disguised in cream? That was the million dollar question. I searched recipes and finally decided to make them the same way I make my fried cabbage. They turned out wonderful and will making their way to our table as regularly as cabbage does, and cabbage does a lot.

Sautéed Brussels Sprouts

1 carton brussels sprouts, bottoms trimmed and halved
4 tablespoons non-salted butter
1 tablespoon canola oil
½ onion, diced
1-2 tablespoons seasoning blend, your choice

Over medium heat in a large skillet sauté the chopped onions in the butter and canola oil until done and/or translucent.

Add the brussels sprouts and seasoning to the skillet, stir and cook until caramelized. You can cover it with a lid and continue cooking over low heat for 25-45 minutes or until they become completely soft.

They seriously turned out fabulous. No joke, I am a brussels sprout convert. Yum.

XOXO,

Cranberry Glazed Chicken Thighs

2012-01-26T11:03:00.009-06:00

There was a sale on boneless skinless chicken thighs the other day when I swung by the store to pick up some chicken. The family pack was marked down to a great price so I bought it. Now Baby Cakes and I are only two people, although Baby Cakes does eat enough for 3 people, so I chose to break the package up to two meals. Hence why earlier this week we had Italian Honey Mustard Chicken and now we’re having Cranberry Glazed Chicken, both equally satisfying but I must admit I like the Cranberry one the best. Blame on my propensity for meat and fruit together but it is amazing!

You’ll be seeing an adaptation of this recipe very soon because I will be trying it on salmon next week.

Cranberry Glazed Chicken Thighs
recipe from Cully’s Kitchen

1 tablespoon butter
1 small onion chopped
6 chicken thighs
2/3 cup ketchup
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
8 ounce can whole berry cranberry sauce

Preheat an oven to 400 degrees F (200 degrees C).

Place the butter and onion in a microwavable bowl and microwave for 3 minutes; set aside.

Place the chicken thighs in a dish in a snug single layer.

In the onion bowl, stir together the onions, ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce. Pour half of the mixture over the chicken thighs and then bake for 25 minutes.

Pour the other half of cranberry mixture and return to the oven baking about 25 minutes more.

I served it along side butter beans and stewed okra and squash. Not really the side dishes you would normally put with chicken but Baby Cakes has been complaining that he wants more beans and I am more than happy to ablige. The okra and squash because we are down to the wire with fresh produce and those are what I had on hand. I just couldn't eat another green bean.

Again, this is the best cranberry glaze I have ever had. I can imagine eating it on fish, turkey, chicken breasts and anything else that might pair well with cranberries.

For 2 thighs and 2 tablespoons of the glaze it equals 268 calories.

Yum,

Italian Honey Mustard Chicken Thighs

2012-01-23T13:37:00.000-06:00

Apparently I have a chicken theme going. What can I say? It’s what’s for dinner.

In the past I shared an amazing chicken recipe with you all, you might remember it its Simply Great Chicken. It’s titled that because it is just that, simply great. Seriously, I have never had a better chicken thigh in my life. Well I because I have been cooking things I’ve made in the past instead of new recipes lately I thought I would play around with this recipe and see what happens. This is what happened.

I really have no logic behind the creation of this recipe. It just is. But boy am I glad it is. It was amazing! Now I don't know which chicken is better, the simply great chicken or this italian honey mustard chicken. It's a toss up.

Italian Honey Mustard Chicken Thighs

6 boneless-skinless chicken thighs
1 packet of italian salad dressing mix
½ cup honey
½ cup yellow mustard
1 tablespoon spicy brown mustard

Preheat the oven to 350.

Mix the dry salad dressing mix with the honey and mustard.

Pat dry the chicken; Set into a casserole dish and pour/spread over ½ cup of the mixture.

Bake uncovered for 25 minutes.

Pour the remaining sauce over the chicken and bake uncovered for another 25 minutes or until done.

We ate ours with black eyed peas and green beans, and because I once again know the calorie count I’ll share it. 2 chicken thighs with 2 tablespoon of sauce equal 282 calories. I can get down with that.

XOXO,

Pan-Fried Chicken Athena

2012-01-19T14:16:00.001-06:00

A person can only eat so many grilled chicken breasts, (okay, it takes quite a bit before I wave the white flag and surrender when it comes to chicken, pork even, I am a white meat girl) but I am just about chickened out. So in my normal fashion I took to searching and because that never disappoints I found a wonderful recipe, one that I had ripped out of a magazine last month. I kinda have a crush on Taste of Home Magazines. I think it’s one sided though because I pay for its love and it won’t let me log on to share a link with you guys.

It was so simple to throw together and who isn’t about that on a weeknight?

Pan-Fried Chicken Athena
recipe adapted from Taste of Home, Dec./Jan. 2012

4 boneless skinless chicken breasts
2 tablespoons butter
6 teaspoons fresh lemon juice
6 teaspoons worcestershire sauce
1 teaspoon dijon mustard
¼ teaspoon salt
1 teaspoon dried parsley flakes

Flatten the chicken breasts to ½ inch thickness.

Cook the chicken in butter in a large skillet over medium heat for 5-6 minutes on each side or until done. Transfer to a dish and keep warm.

Whisk in the lemon juice, worcestershire, mustard and salt into the pan drippings. Bring to a boil. Remove from the heat; stir in the parsley.

Spoon over the chicken.

It seriously took no time at all and turned out wonderful. I know it's not much to look at but flavor wise it's wonderful. To peak Baby Cakes’ interest I sprinkled red pepper flakes over his before I served it.

1 chicken breast with 1 tablespoon of sauce equals 240 calories, I’m down with that.

Enjoy,

Banana-Oatmeal Bread

2012-01-17T12:19:00.008-06:00

One of the things I’ve noticed from watching what I eat has been the fact that I can’t seem to eat my bananas quick enough. I eat one daily and up until this last shopping trip I was buying them ripe and ready to eat but by the end of the week they were over ripe. Well, my co-worker told me about a little trick; buy them green and they’ll last longer. I did take her advice during this most recent shopping trip but it didn’t help last week’s bananas. What’s a food blogger to do with over ripe bananas? That’s an easy answer. Make banana bread!

I have shared quite a few recipes for banana bread over the years, like Meg’s Sweet Banana Bread (my hands down favorite version), Banana Apple Bread or Kona Inn Banana Muffins (amazing by the way) but this is the first healthy banana bread recipe I’ve made and shared with you.

Baby Cakes was home from work yesterday and called me at work asking how to make banana bread. I told him where he could find my recipe and assumed he was making it. About an hour later he called back and asked me what baking pan he needs to use and then again about 5 minutes later to ask another question. I finally told him that I’ll make it for him when I got home from work. So now I had to bake but the plus side is because I know I will be eating some of it (come on, how could I not have a piece or two) I get to make a healthy version. Thanks to Google, my dear friend, I found the perfect recipe to try.

It was very good oat type bread. It had just enough sweetness to it and although it’s not the moistest bread I’ve made it wasn’t dry at all. I’ll make it again, maybe next time with pistachio.

It would be excellent with applesauce smeared on it like a jam.

Banana-Oatmeal Bread
recipe slightly adapted from Cooking Light Magazine, June 1999

1 cup packed brown sugar
7 tablespoons canola oil
2 large egg whites
1 large egg
3 small ripe bananas, mashed
1 cup quick cooking oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
cooking spray

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer.

Combine banana, oats, and milk; add to sugar mixture, beating well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

I had ½ a piece that night and 1 piece the following day, and then it had to go to work with Baby Cakes. I know my weaknesses and baked good are one of them.

Don’t get used to me sharing this info but 1/12 of the loaf equals 264 calories. 1/24 of a loaf, or half of one piece, equals 132 calories hence the ½ piece the first night.

Delicious and nutritious,

Cream Cheese Chicken Chili

2012-01-12T18:04:00.003-06:00

It’s been awhile since I’ve shared a super simple crock pot recipe, at least I think it has, and this recipe couldn’t be any simpler. Simply throw all ingredients in the crock pot, no browning or searing or pre-cooking to mess with. Love it. I had the whole day to do other household things (or to sit around and catch up on my cooking shows).

I couldn’t have picked a better day to make this comforting warm chili; it’s in the 50’s here in my neck of the woods. Hallelujah!

The only thing I would change about this recipe is that I would add an extra can of beans, either black beans or another can of dark or light red kidney beans, just to give it a little extra weight. Other than that it seems to me to be the perfect easy supper to feed you on a cold night.

Cream Cheese Chicken Chili
recipe slightly adapted from Plain Chicken

1 can dark red kidney beans, drained
1 can corn
1 can rotel
1 packet ranch dressing mix
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons chili powder
8 ounces cream cheese
2 boneless, skinless chicken breasts

Place the chicken breasts into the bottom of the crockpot and top with the drained beans, the entire can of corn and the whole can of rotel.

Sprinkle on the seasonings, including the ranch mix and stir to combine all ingredients.

Once combined, dollop the cream cheese over the top.

Cover and cook for 6 to 8 hours on low heat.

Transfer chicken breasts onto a plate and shred. Place back into the crock pot and stir to combine all ingredients.

Serve hot with some shredded cheese.

And because I know I’ll go ahead and share that ¼ of the chili is 228 calories. So feel free to eat away! I did. Grin.

XOXO,

Stuffed Cabbage Stoup

2012-01-10T13:09:00.003-06:00

I was hoping to make a few more soups before “winter” was over in my neck of the woods, but the last few days have been in the 70’s here in Southern Texas, not exactly soup weather. Luckily though, a cold snap came in today with temperatures in the 50’s. I’ll take it and run with it!

Lately, I have been trying to make smarter food choices. Not only am I trying to lose weight but I am also trying to make sure I am meeting the nutrients that I need daily. For some reason I have been super interested in that as of late. Once upon a time I was incredibly fit. I did yoga daily and was a vegetarian (early 20’s) and then slowly I have neglected myself to the point of having gained weight and now just walking a mile burns my calf muscles. (Just trying to keep it real here folks.) Now, I did say that this wouldn’t become a weight loss blog, or did I say that to myself? Either way, it won’t become one, I guess I just want to share that this recipe is healthy and sometimes I am long winded about saying something simple. So the short version: This stoup is one of the better recipes on this blog, as of now.

It reminds me a lot of the Stuffed Cabbage Casserole I have made a dozen or so times in the past and although I will continues to make it in the future I will rotate it, when the weather is right, with this stoup.

Baby Cakes ate a bowl full and really enjoyed it. He didn’t score it but I did. I give it two thumbs up or on our regular scale a 10. I ate two full bowls of it and felt no guilt because ¼ of the pot (or two bowls as the case may be) is only 535 calories! Rock on! Big thanks to Rachel Ray!

Stuffed Cabbage Stoup
recipe slightly adapted from Rachel Ray

2 tablespoons extra virgin olive oil
32 ounces chicken stock
1 pounds lean ground beef
1/2 teaspoon allspice
2 teaspoons smoked paprika
1 teaspoon salt
1 tablespoon black pepper
1 bay leaf
1 large onion, chopped
2 cloves garlic, minced
1 carrot, finely chopped
1/2 head cabbage, thinly sliced
28 ounce can diced tomatoes
8 ounce can tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped

Heat a deep pot over medium high heat. Add the extra-virgin olive oil, once hot add meat, allspice, paprika, salt and pepper, and begin to brown, 2 to 3 minutes.

Add the bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, and then add cabbage and wilt it down a bit, about 10 minutes.
Add the tomatoes, tomato sauce, and the chicken stock; cover the pot.

Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes.

Stir in parsley and dill, and serve.

We had ours with rice served on top. Normally I would use brown rice (healthier) but I had leftover rice pilaf from the night before that I used instead. I just added ¼ cup to the top of each bowl.

This stoup really is amazing! I loved it, so much so that I am having it for dinner again tonight. Yum.

Happily shared over at Newlyweds Recipe Linky.

In the words of Rachel Ray, Yum-O,

Cranberry Corn Bread

2012-01-05T12:24:00.003-06:00

I have already shared the 3 Pigs in a Pot and New Year’s Good Luck Spinach Dip that we had on New Year’s Day but I thought some of you might also be interested in the cornbread I served up alongside it this year.

This recipe is another one from my Betty Crocker Win at Weight Loss Cookbook which happens to be my favorite low cal recipe book at the moment.

I took this bread with us camping with my husband’s family on New Year’s Eve to be another element to enjoy at breakfast. Our niece (4) and nephew (2) tried it, it’s not a sweet bread per say as the cranberries are rather tart. They took a polite bite or two, my nephew shuddered from the tartness and then handed their pieces back. The adults however enjoyed it.

It was perfect along with the beans. I adore fruit and pork dishes together and apparently cranberry and pork is no exception, absolutely fabulous flavor combination.

A side note: I used fresh cranberries and because they aren’t sold all year and I only used 1 cup from the bag I froze the rest to use later. To do that just spread them onto a cookie sheet in a single layer and freeze until hard. Then store them in a zip lock bag until you are ready to use them. (I already know what I am using them for. As always, coming soon.)

Cranberry Corn Bread
recipe from Betty Crocker Win at Weight Loss Cookbook, pg. 52

1 ¼ cups all-purpose flour
¾ cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs, lightly beaten
¾ cup fat free milk
¼ cup canola oil
1 cup fresh cranberries
2 tablespoons sugar

Preheat the oven to 400 degrees.

Prepare a loaf pan with non-stick spray; set aside.

In a large bowl mix the flour, cornmeal, 1/3 cup sugar, baking powder and salt. Add the eggs, milk and oil; mix with a wooden spoon until combined.

In a small bowl, toss the cranberries and the 2 tablespoons sugar until coated. Fold into batter and spread into pan.
Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.

Serve warm.

Now, I just want to remind you that although it does look like sweet bread it honestly isn’t. Don’t let that deter you because it is phenomenal with a hot bowl of 3 Pigs in a Pot.

Enjoy,

New Year’s Good Luck Spinach Dip

2012-01-03T10:37:00.006-06:00

Let’s talk dip cause’ I love me some dip. (Should I be alarmed that in that sentence the only spell check alert I received was for the word cause’? Hmm.)

Instead of cabbage for New Years I chose to make a different leafy green recipe. I know that everyone makes cabbage, well, maybe not everyone but in my neck of the woods it’s cabbage, but in all honesty you can use any green that you want. Greens symbolize money in regards to New Year tradition so any green can do. I chose spinach. I couldn’t be happier with that decision.

This dip is so flavorful. I was trepidatious about using fat free and low fat dairies but you honestly can’t tell at all. Even Baby Cakes loved it. He is not a veggie eater by the way.

New Year’s Good Luck Spinach Dip
recipe adapted from Ezra Pound Cake

2 slices bacon
1 small sweet onion, chopped (about 1 cup)
1/2 red sweet pepper, seeded and chopped (3/4 cup)
10 ounce bag of fresh spinach
3 cloves garlic, minced
1 8-ounce package reduced-fat cream cheese (Neufchatel), cubed and softened
1/2 cup (2 ounces) low-fat Monterey Jack or Parmesan, shredded
1/2 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

Preheat the oven to 350 degrees.

In a large skillet, cook the bacon until crisp. Drain the bacon on paper towels. Set aside.

Discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet, and cook over medium heat until vegetables are tender, about 5 minutes.

Add the spinach and garlic; cover and cook until wilted, about 15 minutes. Remove from heat.

Stir in the cream cheese, cheese, sour cream, salt and red pepper flakes into the spinach mixture, stirring until combined.

Crumble the bacon and stir into spinach mixture.

Spread the mixture in a small casserole dish and bake, uncovered, for 10 minutes.

I served this along with sliced cucumber and pita chips. Amazing!

I will be making this again, and not just for New Years. Seriously, that good.

XOXO,

3 Pigs in a Pot

2012-01-01T14:44:00.016-06:00

In the Bennett household we ring in the New Year in the traditional way, or we used to anyway. I have always cooked black-eyed peas, cabbage, a ham and cornbread, but this year we’re trying something a bit different. Namely, instead of using canned black-eyed peas (I know, I should be ashamed of myself) I am making them from their dried form using a ham hock leftover from Christmas courtesy of my Momma. And instead of making cabbage (although we will be having cabbage tomorrow via Stuffed Cabbage Casserole) I am making a variation on a yummy dip recipe I came across on the world wide web (coming soon). You know how I feel about dip right? Right.

So you might notice, once you read the recipe, that we have not one, not two, but three variations of pork going into this pot of beans. What do you think? Do you think it will up the good luck factor? I just think it might.

3 Pigs in a Pot
recipe from Megan Bennett

1 pound bag dried black eyed peas
3 tablespoons spice blend of your choice
1 ham hock
5 ½ cups water plus more as needed
1 medium onion, diced
1/2 red sweet pepper, diced
4 slices bacon, large diced
1 link of pork sausage, sliced into coins

Sort through the beans to clean out any rocks or debris and cover them with water; soak overnight.

The next day, drain the beans and rinse clean. Put them into a large pot along with the ham hock and seasonings and cover with 5 ½ cups of water. Bring them to a low boil, stir and reduce heat to low. Cover, and cook for around 2 hours, stirring often. If at any time the beans are not covered with water add more, enough to cover them again.

Towards the end of the 2 hour cooking time fry up the onion and peppers along with the bacon until the bacon is done. Put into a dish and set aside. In the same pan fry the sausage coins until done. Stir the bacon, sausage and onions into the beans along with the drippings if you so desire.

Continue cooking the beans for another hour on low heat, stirring often.

Carefully remove the ham hock and set on a plate. Once cool enough to touch or using forks shred the meat from the bone. Discard the skin and bone. Stir the ham back into the soup.

Serve hot along with some cornbread and hot pepper sauce.

This was the best bowl of beans I have ever eaten hands down. Baby Cakes and I both mmmm'd our way through it. The only thing I would/will do differently next time is maybe add another half bag of beans to the recipe. Other than there being more meat than bean, this recipe is amazing.

P.S. In the last post I said that I would be sharing all the nutritional information along with all the recipes I share on here from now on. Well, I have decided not to. It is hard enough to count calories, type up posts and blog, so although I thought I might I have decided not to add another layer of complications to things. I love blogging, but I do not love dieting. I refuse to mix the two. XOXO.

Happy New Year,

Pork Tenderloin with Creamy Apple Cider Sauce

2011-12-29T18:35:00.004-06:00

First things first, this blog will be changing soon, sort of right now. My New Year’s resolution is no different from a million others this year. I am going to lose weight. The only thing is I can’t give up food (leaping for joy) so from now on I will be sharing recipe with the nutritional information as well. There will be few healthy recipes mixed in with a few not so healthy recipes.

Now I know at first sight this does not at all seem like a figure friendly recipe and if you leave now you’ll never know that is only has 383 calories per serving. Now I did serve this along with mashed potatoes (1/2 cup) (could have done better with brown rice) and green beans (2 cups) making my entire meal 569 calories per serving. For me that wasn’t a problem, I simply made sure I had the calories left to eat it. That being said, this is the best 383 calorie thing you will ever put in your mouth!

The gravy/sauce is amazingly flavorful thanks to the combination of apple cider and mustard. I could go on forever, it is so freakin’ good. I’ve never been happier to be on a diet.

Pork Tenderloin with Creamy Apple Cider Sauce
recipe from Family Circle, Nov. 2011, pg. 83

1 ½ lbs. pork tenderloin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
1 cup apple cider
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons chopped parsley

Preheat the oven to 425 degrees F.

Season the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large oven-proof nonstick skillet over medium-high heat. Brown pork on all sides, about 7 minutes total. Place skillet in oven and bake for 30 minutes or until internal temperature registers 145 degrees F. Carefully remove from oven (handle will be hot), place meat on a serving platter and cover.

Stir flour into 1 cup of the broth until flour is dissolved; add to skillet. Add apple cider and simmer 5 minutes, stirring occasionally. Stir in cream and 1/4 teaspoon each of the salt and pepper; add mustard and simmer 1 minute. Add parsley.

Thinly slice pork and serve with sauce.

Nutritional Information
Calories: 383
Fat: 21.6
Saturated Fat: 9
Cholesterol: 119
Sodium: 762
Total Carbohydrates: 9.3
Fiber: 0.3
Sugar: 4.8
Protein: 35.5
Vitamin A: 6%
Vitamin C: 19%
Calcium: 4%
Iron: 11%

No joke? Everyone who comes to my house for dinner for the next year will be eating this for supper. I am in love with this recipe.

Yummers,

Merry Christmas...

2011-12-23T10:10:00.003-06:00

Well, it's finally here. The season of all seasons, the crème de la crème, Christmas.

My hope for you this year is that you take time out from all the baking and cooking. The shopping and wrapping and tree trimming and just be for a moment. Enjoy your families, your life. Just pause. Sip some wassail, hot chocolate or eggnog. Maybe cozy up and watch a Christmas movie while snuggled under a blanket.

Be still and reflect on what this season is about, the birth of Jesus. Go to church and worship Him.

Yes, it finally Christmas. Don’t let it overwhelm you. Take care this holiday season.

Merry Christmas from my little family to yours,

Slow Cooker Pork Ragu

2011-12-22T16:23:00.005-06:00

Ah, my crock pot. I have a love affair with my crock pot. It might seem weird to use a crock pot during the winter, I mean an oven would warm the house. Not to mention that an oven would produce far superior depth of flavor right? Wrong. The crock pot can be and is a wonderful tool spring, summer, fall and winter. It can caramelize with the best of them.

When I first came across this recipe I wasn’t sure that Baby Cakes would be interested in trying it but (once every two weeks I sit down and pull out all the recipes I ripped out of magazines and pick 3 or 4 of them to make the following two weeks and) this was handpicked by the hubs.

Now, how would I score this recipe? On a score of 1 to 10 I would give it a big fat 10, Baby Cakes gives it a 9.5. With all the holiday cooking this recipe has been an easy way to feed my little family.

Slow Cooker Pork Ragu
recipe adapted from WomenDay.com

1 can whole tomatoes
4 cloves garlic, finely chopped
1 cup baby carrots, cleaned
1 large onion, chopped
1/2 cup chicken stock
1 teaspoon dried oregano
Kosher salt and pepper
1/4 cup brown sugar
1/2 tablespoon ground cinnamon
2 1/2 pounds pork shoulder
12 ounces pappardelle or other wide noodle
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, chicken stock, oregano, brown sugar, cinnamon, and 1/2 teaspoon each salt and pepper.

Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.

Make it ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken broth).

I love it. Truly. It is wonderful. I know it doesn't look like much but this is one of those don't judge a book by it's cover recipes.

We froze half and ate the other. It will make a flavorful simple post holiday meal.

XOXO,

5-Flavor Pound Cake

2011-12-20T12:35:00.043-06:00

I have made this recipe several times this past month but for some reason I have not shared the recipe with y’all yet. I don’t know what I am thinking. I blame it on the busy holiday season.

There aren’t words for how wonderful this cake is, dense, creamy, and I am in love with the combination of flavors. When I came across this recipe I noted that the post said “I’ve never met anyone who didn’t like this cake” and so far, after sharing it with many, I find that to be true. In fact everyone comments on how good it is. Who knew a simple pound cake would be the key to cooking adoration? I do now!

For Christmas this year I am making these for gifts for mine and Baby Cakes’ co-workers and bosses; easy, affordable gifts. I’m also making large bundt cakes to take to all the Christmas’ we have to attend this year. It doesn’t get easier than that. Okay, well maybe it does but for a Martha like me it doesn't.

5-Flavor Pound Cake
recipe lightly adapted from Sweet Pea

2 sticks butter
1/2 c vegetable shortening
3 c sugar
5 eggs, well beaten
3 c flour
1/2 teaspoon baking powder
1 c milk
1 teaspoon each coconut, butter, lemon, vanilla, and almond extract

Combine butter, shortening and sugar until light and fluffy. Stir in the well beaten eggs.

Combine the flour and baking powder in a small bowl and add to the creamed mixture alternating with milk.

Stir in flavors.

Spoon into a well-greased bundt or loaf pan and bake at 325 degrees for 1 1/2 hours or until an inserted toothpick comes out clean.

Soak with glaze and let cool.

5-Flavor Glaze

1 c sugar
1/2 c water
1 teaspoon each above stated extract

Combine ingredients in a heavy saucepan. Bring to a boil and stir until sugar is melted. Pour over cake after removing from oven.

I can’t think of any way to make this better. Earlier this year I used raspberry extract in lieu of the coconut because I felt it was springier but for winter coconut just seems a more appropriate depth of flavor. I have also seen the recipe with rum extract instead of almond but I am an almond girl. Maybe use them all, a 7-flavor pound cake? Yum.

XOXO,

White Bean, Sausage and Spinach Soup

2011-12-15T10:09:00.006-06:00

I am sick, really, really sick. My husband’s lucky to be fed kind of sick. This soup works out for both of us. It’s easy to make, feeds him and warms me. Not to mention it is really good for you with all the veggies.

Please forgive the short sick post.

White Bean, Sausage and Spinach Soup
recipe from All You Magazine, Nov. 2011

1 tablespoon olive oil
1 lb. smoked sausage, cut into 2-inch pieces
1 onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and diced
4 cups chicken broth
3 cups water
2 15 ounce cans cannellini beans, rinsed and drained
1 15 ounce can corn kernals, drained
4 cups baby spinach
Salt and pepper

In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add carrots, onion, and garlic, and cook, stirring often, until soft, about 3 minutes.

Return sausage to pot and add chicken broth, water, corn and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.

I must have paused and told Baby Cakes 'this is really good soup' a dozen times throughout the meal. It is hot and flavorful. Love it.

XOXO,

Eggnog Gingerbread Trifle

2011-12-12T10:01:00.000-06:00

Okay you guys, get ready to wipe the drool off your chin! This trifle is amazing. Perhaps I am a bit biased as I love L.O.V.E. love eggnog. If you don’t you could use just a homemade vanilla custard or in lieu of gingerbread you could substitute spice cake. I can’t say enough about this rich, creamy, flavorful dessert. It is amazing. Heaven in a dish, you know, if gingerbread and eggnog were heaven. Grin.

I am always on the lookout for that next dessert, the one that will make everyone at the table hush and say yum. As you might know once a month my best friends and I get together and play poker, what I say is poker is actually hollywood rummy, but at these poker games each one of us has a different responsibility when it comes to eats. I am exclusively dessert although 2 years ago at this time Maggie took over the dessert and made a Luscious Four-Layer Pumpkin Cake which you might remember. As good as it was/is it doesn’t touch this baby.

One of my girlies doesn't care for gingerbread and another for eggnog but they both ate some. Some of the girls had seconds. I left with an empty dish.

This one is a keeper.

Eggnog Gingerbread Trifle
recipe from The Girl Who Ate Everything

1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1/4 cup white sugar
2 teaspoons vanilla extract
gingersnap cookie crumbs (optional)

Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, and then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream.

Refrigerate 6 hours or overnight.

Sprinkle cookie crumbs before serving.

Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.

Side note: you could make multiple layers as the directions above say but I only made one layer of each because I didn't want to tote my stemmed trifle dish. Also, I only used half of the gingerbread when I assembled as the entire thing would have been too much.

This trifle is so good that I am taking it to all of the families Christmas parties.

Eggnog Dreams and Gingerbread Spices,

Mexican Style Turkey Corn Chowder

2011-12-06T16:19:00.006-06:00

How has the fall season been here for over two months and I have not shared even one chowder, soup or chili recipe? I have lost my mind.

Ah leftover turkey. My normal go-to for leftover turkey or chicken as of late has been the Creamy Chicken Casserole Bake I shared awhile back. I made two after Thanksgiving and we have just polished off the last of it, one for now and one frozen for later, I am recently all about frozen meals I make myself. I haven’t really been looking for a leftover turkey recipe because we so enjoy the above casserole but then I came across this. I intentionally bought a turkey breast just to make this chowder.

I just know that Baby Cakes is crazy about this one! He ate 3 bowls. Of course it helps that he works outside in the cold all day so a hot bowl of slightly spicy chowder warms him to the bone. I too am crazy over this chowder. It has incredible flavor and the creaminess; I could eat it every day that’s for sure.

Mexican Style Turkey Corn Chowder
recipe slightly adapted from recipegirl.com

1 Tablespoon canola or vegetable oil
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can green chilies, drained
1 cup milk
1 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
1 can corn, drained
3 teaspoons dried cilantro
1 cup grated Monterey Jack cheese

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Stir in the chilies.

In a bowl, whisk together milk, heavy cream, flour, salt, chili powder, cilantro and cumin. Increase heat to high and whisk cream mixture into the soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.

Serve along with some crusty bread or croutons.

I really can’t stress enough how delicious this chowder is. It does have a tiny bit of heat but if I can handle it everyone can handle it, I just stir in a bit of sour cream and that cuts it down a tiny bit. It’s right up there with Clam Chowder (my favorite) and warms just as well as giant bowl of chili (Baby Cakes’ favorite). Make it, you won’t be sorry.

XOXO,

Snickerdoodle Pie

2011-11-17T13:07:00.005-06:00

Something about cold weather put me in a pie frame of mind. I could happily eat pie all year around but I always tend to really think about them with the first cold snap. It also might have been the fact that I received an email chalked full of pie recipe from All You late last week.

So put together the facts that I love pie and the fact that my best friend and I were sitting on her couch chit-chatting Friday night discussing what I’ll be bringing to the girls poker party on Saturday and I remembered that her favorite cookie is a snickerdoodle and ta-da I knew exactly what I was making.

Now, let me explain the poor photos, it isn’t the prettiest pie. Although I am certain someone could or has taken a better photo of it. Let me also explain that it doesn’t quite taste like a snicker doodle, it’s more like a chess pie with some sweetness on top. When I make it again, because despite the fact that it wasn’t spot on snickerdoodle it was really good, I’ll be baking it without the cinnamon sugar on top and instead sprinkling that over after it’s baked. I might also try to come up with some sort of sugar cookie crust. I know that seems like a lot of changes but even without them the pie actually tasted very good like I said above. I brought home half from the party and there is only one piece left as of this writing. That either means it's really good or I am a cow, heck, let's go with both.

Snickerdoodle Pie
recipe from myrecipes.com

1 frozen pie crust, thawed
1/4 teaspoon ground cinnamon
1 cup plus 1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
4 large egg yolks, lightly beaten
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Fit pie crust dough into a 9-inch pie pan and crimp edge decoratively. Place in refrigerator to chill while preparing filling.

Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack.

In a small bowl, stir together cinnamon and 1 Tbsp. sugar.

In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell.

Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer.

Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

The girls said that it had a slight lemon taste which I am assuming is from the buttermilk. It actually reminded me of a pie that Baby Cakes’ Granny makes, incidently a lemon chess pie. I really did enjoy it.

XOXO,

Stroganoff-Style Spaghetti and Meatballs

2011-11-14T12:34:00.007-06:00

Baby Cakes and I ate off this recipe for 3 meals. First, the night I cooked it then for a late lunch on Saturday and again for lunch on Sunday. 3 times, and I am not a leftover fan that alone should tell you how amazing I found this recipe to be.

Now you might notice that it is similar to my Aunt Maggie’s Beef Stroganoff that I shared when I first started blogging only better, so much better. I plan on recreating Aunt Maggie’s recipe with these ingredients sometime in the very near future.

To bring the cost down you could use ground meat, stew meat or even chicken, although frozen prepared meatballs do occasionally go on sale (that's how I got mine). Get creative.

Stroganoff-Style Spaghetti and Meatballs
recipe from Taste of Home Simple & Delicious magazine, January/February 2010, p27

1 lb. uncooked spaghetti
1 package (28 ounces) frozen fully cooked Italian meatballs, thawed
4 tablespoons finely chopped onion
2 garlic clove, minced
1 tablespoon olive oil
2 cans (10.75 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
2 tablespoon beef broth
1 tablespoon seasoning blend
1 tablespoon salt
2 cups sour cream

Cook the spaghetti according to package directions.

Meanwhile, in a large skillet, sauté the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, broth and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.

Gradually stir in sour cream; heat through but do not boil. Drain the spaghetti; stir into the skillet. Serve immediately.

So amahzing!

XOXO,

Smothered Pork Chops

2011-11-08T12:10:00.003-06:00

Have I ever shared with you how much I love anything pickled? I am a pickle eater. In fact when I was younger my Mom and Dad would give me a giant jar of pickles for Christmas. At family functions the pickle tray is put out last minute because they know either I or my brother will get into them and they will be mostly gone before the supper takes place. I always order fried pickles if they have them on a menu. At night if I feel like having a snack it’s more than likely eating pickles from the jar until I can’t eat anymore. I’ve had pickled eggs, pickled corn, carrots, green beans, okra, sweet, spicy or dill, anything pickled. I have been on a search for the pickled coleslaw recipe that Baby Cakes and I had on our honeymoon since our, well, honeymoon, can’t find anything close by the way, perhaps a good reason to go back to the B&B we stayed at. My favorite snow cone flavor is pickle. Yeah, I love pickles. So you know that when I came across this recipe on $5 Dinners it was on like Donkey Kong. I had to try it.

Now her version is baked, as are a few others version I found online, but I am trying it in a large skillet like the original recipe calls for. Infact, here is the exact recipe borrowed from $5 Dinners blog.

It turned out really tasty and although it didn't actually taste like pickles it was very very good. Baby Cakes gave it a 9 and I give it 7. I would make it again though, overall it was a yummy and fairly simple dish to make.

Smothered Pork Chops
recipe from $5 Dinners

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
4-5 pork chops
2 tablespoons olive oil
1 small onions, chopped
1 cup celery, chopped
2 tablespoons pickle juice
1 tablespoon water
salt and pepper to taste

In a shallow dish mix the flour, salt and pepper until combined. Dip the pork chops on both sides in the flour mixture to coat.

Heat the oil in a large skillet and brown the pork chops on both side. Turn the heat down to low.

Cover the browned pork chops with the onions, celery, pickle juice and water; cover and simmer over low heat for 1 hour or until the onions are soft and meat is cooked through.

Season with salt and pepper to taste. Serve over buttered rice or mashed potatoes.

I think one of the best thing about this recipe is that it is from so long ago. I love things with history.

Nom Nom Nom,

Potato Kielbasa Skillet‏

2011-11-03T14:05:00.002-05:00

Get your taste buds ready y’all, this dish is wonderful.

Until this recipe came along I was quite unhappy with the quality of Taste of Homes’ Simple & Delicious recipes. Their ideas were good, or I wouldn’t have made them in the first place, but they left a lot to be desired in way of taste. My opinion has officially changed and this recipe is to thank for that.

In the original recipe it only called for half of the sauce but regarding my love of flavor I doubled it. I am glad I did. It cooks down to a glaze of sorts and was fantastic. And one more small change, I used processed wild hog link sausage courtesy of my Father in Law's hog last season.

Baby Cakes and I both polished off the entire skillets worth. Yes, I admit to being a total oinker, that’s just how good this was.

Potato Kielbasa Skillet‏
recipe from Simple & Delicious, November/December 2008, p9

1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
4 tablespoons brown sugar
4 tablespoons cider vinegar
2 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

This meal will be served again and again in the Bennett household.

XOXO,

Buttermilk Biscuits

2011-11-01T12:37:00.011-05:00

I have a little confession to make. I have never made certain, most, baked good from scratch. I have never made a pie crust, cookies, rolls or biscuits. I’ve always been intimidated by the rolling out and cutting process but today is the day that changes. I have pumpkin butter to share with loved ones and I need to send something to use along with it. Biscuits are perfect.

Every once in a while I receive emails with cooking tips. Have you guys seen them? I’ll be posting a few of them beginning with a microwave corn recipe in a day or two. Anyway, back to the sharing at hand, the email for the biscuits recipe was of a little old lady showing someone, the video taker, how she makes her families recipe. She made it look so easy. I had to try it.

Now some parts of the recipe are missing due to malfunctions with the video camera so I used my own judgment on measurements. Below are my measurements.

Buttermilk Biscuits
recipe lightly adapted from Gertrude Lindley

3 cups self rising flour
1 cup crisco, chilled
1 cup buttermilk
1/2 stick butter, melted

Preheat oven to 450.

Sift flour into a large bowl. Scoop a well into the middle of the flour. Put the shortening and buttermilk into the well. Using your hand, work the milk and crisco together until there are no large lumps of crisco. Slowly go around the bowl mixing the flour, little by little, into the milk and shortening mixture until combined. Once there is no raw flour left in the bowl and if the dough is still sticky add a bit more flour, about 1/4 cup at a time, working it in until it is no longer sticky.

Turn out onto a floured board and roll to about 1 inch thick. Cut with a round cookie cutter dipped in flour. Place onto a greased cookie sheet.

If your going to freeze them bake for 7 minutes or until they rise and then take out of the oven, let cool and then freeze on a cookie sheet. Once frozen you can transfer to a freezer bag. When your ready to bake off just set on a cookie sheet and let thaw, then bake off in a 450 oven for about 12 minutes.

If your going to cook them now, brush the tops with melted butter and bake for 12-15 minutes or until golden on top.

Once out of the oven, brush the tops again with melted butter.

They turned out just fantastic. I am just amazed that my first attempt at biscuits turned out to be so good.

XOXO,

Crock Pot Pumpkin Butter

2011-10-29T13:38:00.005-05:00

So you saw the Crock Pot Pumpkin Puree right? Well so far I’ve used pumpkin puree in the Pumpkin Banana Bread and now I am going to use it to make pumpkin butter. This was super simple to do. The most difficult part being the stirring every once in a while, if you even call that difficult.

This makes for an incredibly sweet, thick pumpkin butter. It looks like apple butter, which the Bennett house loves, but after a finger in the mouth to taste it does not taste like apple butter. I’m okay with that though because it is so good.

Crock Pot Pumpkin Butter
recipe from Laura Williams’ Musings

2 cups pumpkin puree
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a crock-pot and stir well to mix.

Cook on high for 3 hours, stirring occasionally, about every 30 minutes. Do not let it burn or stick.

After it is done, fill the pint jars or 1/2 pint jars, leaving ¼ inch head space and seal.

Now I skipped the canning process because it only made about 2 ½ cups worth and we were sharing with so many people that I just packaged it up and sent it along with a note and some biscuits to be eaten right away. The note did tell the recipients of the pumpkin butter that it could last about a month when stored in the icebox.

If you do care to can it you can find directions on how to do that over at Laura Williams’ Musings.

Both Baby Cakes and I loved this. It was really rich butter served sparingly over buttered biscuits it was delish.

Love, love, love,

Pumpkin Banana Strudel Sweet Bread

2011-10-27T12:57:00.013-05:00

Y’all know I had to share a recipe featuring pumpkin, especially using pumpkin puree since I just made a crock pot version the other day. I love pumpkin pie but it’s too early for all that, for some reason I don’t really want pumpkin pie until Thanksgiving. So I was trying to figure out what to make with some of this puree. Well, luckily we are still in the in-between seasons here in Texas. It’s not cool enough to cast away summer foods just yet but then again it’s not our regular 100 degrees either so this is my attempt at marrying the seasons.

Pumpkin Banana Strudel Sweet Bread

3 medium overripe bananas
½ cup pureed pumpkin
1/2 cup sugar
1/2 cup dark brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
2 eggs, lightly beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
½ cup sugar
4 tablespoons ground cinnamon
1 tablespoon ground nutmeg

Preheat oven to 325F degrees. Spray smooth, dark coated bundt pan with nonstick cooking spray.

In a small bowl, mash the bananas and pumpkin together until semi-smooth. Set aside.

In a separate small bowl, mix the flour, salt, baking soda and baking powder until combined. Set aside.

In a large bowl, mix the sugars and butter with a whisk. Stir in the extracts. Add the eggs until blended. Add the mashed mix; mix 30 seconds. Stir in the dry ingredients until just moistened.

Pour half of the mixture into prepared pan. In a small bowl mix the sugar, cinnamon and nutmeg to combine and sprinkle on top of first layer or batter. Pour the remaining batter over the cinnamon mixture.

Bake until wooden pick inserted in center comes out clean. About 50 minutes.
Allow to cool completely before slicing.

I can’t tell you how moist this bread is. If you ever made my banana bread then you have an idea but if you haven’t well, what are you waiting for? Get in that kitchen right now and make some, either one, just make one!

Yum-O!

Crock Pot Pumpkin Puree

2011-10-25T12:31:00.000-05:00

So this year I have seen a ton of other bloggers making their own pumpkin puree and I decided I wanted to jump on that hay ride, for a couple of reasons. The top reason being flavor, I wanted to see for myself if fresh pumpkin puree was better than canned. The second reason being that canned pumpkin can get pricey at certain times of the year, although I do typically stock up during the sales. In regards to fresh pumpkin, stores are currently having sales on their pie pumpkins which is the type you want to cook with.

Crock Pot Pumpkin Puree
recipe from The Nourishing Gourmet

1 pie pumpkin, small enough to fit into your slow cooker

Wash the outside of the pumpkin; dry. Poke the pumpkin a few times with a fork and place in the slow cooker. (If your pumpkin doesn’t fit cut in half or quarters.)

Cook on low for 8 hours, or until the flesh easily pulls away from the skin; let cool.

Remove from the slow cooker and let cool.

Once cooled, scoop out the seeds and discard or roast, scoop out the pumpkin flesh and puree in a food processor or blender until well blended.

Measure by the cup full and store in plastic food storage bags. You can store in a freezer for up to 1 year, in a freezer storage bag. Use in recipes as desired.

After making it I am not sure that I'll make this my regular method as in homemade versus canned. It only made 2 cups worth of pumpkin puree, which is about a can and a half. The crock pot part was easy, the scooping, scraping and pureeing not so much. It wasn’t a headache per say but being all about convenience; well it’s harder than opening a can. However, ask me again once I use it to make pumpkin butter (don’t worry, I’ll post the recipe).

XOXO,

Creamy Chicken Casserole Bake

2011-10-20T15:26:00.013-05:00

It’s no secret that I like casseroles. I do. I love casseroles. They are just so simple to make and normally they are gooey and cheesy, that alone stops me in my tracks. I also love Google. If it hadn’t have been for Google I wouldn’t be sharing this delicious recipe with y’all today. I needed delicious and I needed to use leftover chicken from a Crock Pot Chicken I made once again the other night. I did say in the original post that I would sharing ways to use the leftover chicken so in keeping my word here is another leftover chicken recipe.

You can use leftover chicken of any kind; rotisserie’d, grilled, or fried. Heck, it so good I would intentionally cook some chicken just to make this casserole again.

I also want to point out before you begin making this dish that you can make one large pan or two smaller separate pans, one for freezing. If you make two, as I did, just make everything as it says in the recipe only when layering divide between two pans. When it comes time to bake just pop one in the oven and the other in the freezer, covered of course.

To bake the frozen one: The day before you want to bake just put it in the refrigerator to thaw overnight and then bake according to the recipe below. Forget to take it out of the freezer? Not a problem, bake covered at 350 degrees for one hour, then uncover and bake at 400 degrees for 20 minutes.

A note on the above photo: this is borrowed from the original website as I accidently deleted my photo of the top of the casserole.

Creamy Chicken Casserole Bake
recipe lightly adapted from Examiner.com

2 cups dry stuffing mix
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, melted
3 cups chicken, cooked and diced into 1 inch cubes
8 ounces fresh mushrooms, sliced
1/2 cup butter
1/2 cup flour
2 1/4 cups chicken broth
1 cup evaporated milk
salt and pepper to taste
seasoning blend to taste

In a bowl toss the stuffing mix, onion and celery together. Pour the 1/4 cup melted butter over the top and stir to combine. Pour into a 9x13" casserole dish or two smaller dishes.

Top with a layer of chicken and then a layer of mushrooms. Set aside.

In a large saucepan melt the 1/2 cup butter. Once melted add the flour, whisking out any lumps; cook for a few minutes until golden. Slowly whisk in the milk and chicken broth. Bring to a boil and let cook for about three minutes. Turn off heat and stir in seasonings, salt and pepper to taste.

Pour the sauce over the chicken and mushrooms in the casserole dish or dishes.

Bake at 350 degrees for one hour or until bubbly.

Like I told you above this is the yummiest casserole I have had is so long. I love it. Baby Cakes loved it. And now I am just waiting to try it with leftover turkey. Come on Thanksgiving.

Wink,

3 Years Ago Today...

2011-10-18T16:41:00.000-05:00

I married the love of my life.

The man who happily gobbles up everything I bake, make and take-out. Wink.

Happy We've-Been-Married-Another-Year Day, Baby Cakes!

Boo Jell-O Cups (Creamsicle Cups)

2011-10-18T12:41:00.001-05:00

While I was searching through Halloween recipes that I’ve had stored away for future use I came across this recipe. It looks delicious and although I always assumed I would wait until I had children to go all out every holiday I’ve decided not to wait. After all, Halloween is my favorite holiday.

These were simple enough to make and according to the recipe it makes 4 single servings and something tells me that our niece and nephew would enjoy having one this evening just as much as I would.

Boo Jell-O Cups
recipe from KraftFoods.com

3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/2 cup COOL WHIP until well blended. Pour into dessert dishes.

Refrigerate 30 min. or until firm.

Drop or pipe remaining whipped topping onto desserts to resemble ghosts. Add chocolate chips for the eyes.

They turned out really cute. Taste wise they are like a creamsicle, you know those orange and vanilla popsicles? But on the cute factor alone I'll certainly be making them again.

These don't only have to be Halloween themed. Use your imagination, lemon with a peep on top for Easter or made without a topping for any night of the week. This recipe is easy to play with.

Sweet Boo Y'all,

Ewww Meatball Stew

2011-10-15T19:54:00.010-05:00

I cannot tell you why I printed this recipe. I can’t even tell you what possessed me to make this recipe other than it looks like the perfect Halloween stew. I am in the process of thinking up the perfect name.

It’s not very often that I post a recipe on a Saturday but for the first time in a long time, probably an entire year, we are actually home for a weekend. I started this recipe and off we went intentionally stopping at every garage sale we passed. It has been a lovely day and surprise of all surprises this soup actually turned out really well.

This is actually a mix of two recipes one being Monster Mash Meatball Soup and the other being Slow Cooker Meatball-Bean Stew.

Ewww Meatball Stew

½ medium onion, diced small
16 oz. can baked beans, undrained
14.5 oz. can stewed diced tomatoes with Italian herbs, undrained
12 oz. frozen cooked italian style meatballs
32 oz. beef stock
11 oz. Halloween shaped pasta
1 medium zucchini, halved lengthwise, sliced (2 cups)
1 cup frozen mixed vegetables, thawed

In a large slow cooker, mix the onions, baked beans, tomatoes, meatballs, broth and pasta.

Cover and cook on High for 5-6 hours.

Stir in the zucchini and mixed vegetables. Cover, and cook on High for 30 minutes or until the vegetables are tender.

Serve with garlic bread or grilled cheese for dipping.

Gross factor? Check. Flavor? Check. It reminded me of a canned pasta with meatballs. I actually really liked it and Baby Cakes gave it 9.5. What does that say about us? lol.

Boo Y'all,

Slow Cooked Bar-B-Q Pinto Beans with Sausage

2011-10-13T10:04:00.009-05:00

Beans, beans the magical fruit… I’ll leave the rest for you to finish. In our house we love beans. Baby Cakes would eat any kind at any time and me; I’ll eat all but baked beans. I prefer a hearty bean. This dish is a hearty bean dish.

Baby Cakes’ family is all about beans as well. When we were dating we ate many a meal at his parent’s house and they almost always had beans. Yum. We’ll it’s the same for The Cakes and I at our house. It might not be every night but its most nights and tonight is one of those nights.

We loved this dish. It is wonderful. It had tons of flavor and the beans were cooked to perfection. Just enough bite. Not to mention how cheap of a supper it is to make, and easy. I will make these again someday but next I’m going to be making his Mom and Dad’s version, coming someday soon.

Also, a side note or two. I used some of the homemade chicken stock from the crock pot chicken stock recipe I posted a week or so ago. Also, in the original recipe it called for 3 cups of water along with 3 cups of stock. It was a happy accident that I forgot the water because I didn't need it. Infact, the last hour with the lid off is what brought the liquid level down for me, before that I has too much liquid. So I wouldn't recommend putting the water in unless it is needed and even then only a little at a time.

Slow Cooked Bar-B-Q Pinto Beans with Sausage
recipe slightly adapted from Taste and Tell

3 cups chicken broth
1 can tomato paste
1/2 cup packed light brown sugar
3 tablespoons molasses
2 tablespoons mustard
1 tablespoon honey
2 tablespoons barbecue seasoning blend
4 cloves garlic, minced
1 pound dry pinto beans, picked over and soaked overnight
1 teaspoon ground cloves
1 small onion, quartered
1 1/2 pounds sausage, cut into coins
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

In the bottom of your slow cooker, whisk together the chicken broth, tomato paste, brown sugar, molasses, mustard, barbecue seasoning, clove and garlic. Add the beans. Tuck the onions into the beans and cook on high for about 8 hours.

Add the sausage and stir in the vinegar and Worcestershire sauce; let the mixture continue cooking, uncovered, for 1 hour.

Beantastic Y’all,

Goblins Porridge (aka Potato and Chorizo Chili)

2011-10-10T09:59:00.001-05:00

I cannot tell you what a perfect sunday this has been for chili, or ahem, Goblins Porridge. (As I was creating this I thought how I haven’t made any Halloween themed recipes yet this year and then how well the look of this dish would be for a Halloween supper which got me brainstorming names and ta-da Goblin Porridge was born.) It has been raining all day. Hallelujah y’all. Hallelujah. The good Lord can keep it coming for days and I would dance it in still. (For those who might think that happiness at the rain is strange, and who don't already know, Texas is in a major drought, the worst in over 100 years. We are -22 inches of rain.) Now that I’ve rejoiced and explained above said rejoicing, this rainy day is perfect for chili. Here is my newest chili recipe. Now please don’t think that this has to be a Halloween recipe, if you’d like to make it on some other occasion just call it by it's everyday name of Potato and Chorizo Chili.

The score 8.5 on the Baby Cakes scale and I concure.

Goblins Porridge (aka Potato and Chorizo Chili)

1 lb. chorizo
small onion, diced
14.5 ounce can ranch style beans with juice
14.5 ounce can kidney beans, drained
14.5 ounce can diced tomatoes with juice
14.5 ounce can corn, drained
14.5 ounce can whole new potatoes, drained, halved and quartered
1 tbs. cumin
½ tbs. seasoning blend
½ tbs. garlic powder
½ tbs. dried parsley flakes
½ tbs. dried cilantro flakes
salt and pepper to taste

In a large deep skillet, or dutch oven, cook the chorizo and onion until onion is translucent. Stir in the remaining ingredients and cook over low heat for 30-45 minutes.

Serve over rice or fritos and/or with cheese and sour cream.

Get ready to “gobble” it up,

ACE BLT (Avocado, Cheese, Egg, Bacon, Lettuce, Tomato Sandwich)

2011-10-07T15:11:00.009-05:00

I have a one sided love affair with Beth’s Favorite Recipes. I tend to crush on other food bloggers hard sometimes even if only for a fleeting moment, short term love affairs, reminds me of elementary school. At the moment I love Beth. She has so many wonderful recipes (She shares multiple times a week! I can't keep up.) and the first one I am making is the one below. I mean just look at it, it’s gorgeous, if a sandwich can be gorgeous.

I rarely plan to make sandwiches for dinner but this looked delicious and boy oh boy was it ever. Oh, and I changed the name because I added cheese so from hence forth it will be known as an ACE BLT. At least in the Bennett house.

ACE BLT (Avocado, Cheese, Egg, Bacon, Lettuce, Tomato Sandwich)
adapted from Beth’s Favorite Recipes

8 strips of bacon, cooked crisp
2 eggs, fried hard
2 slices cheese, any variety
½ avocado, sliced thin
1/2 tomato, sliced thin
2-4 lettuce leaves, rinsed
4 slices bread, toasted
mayo (or any condiment choice)

Foil a baking pan, lay the bacon on the pan vertically. Place the bacon in a cool oven and turn the heat on to 400 degrees. Let it cook for 25-30 minutes or until crisp. Place the bacon on a paper towel lined plate. Set aside.

Slice your tomato and avocado. Tear and rinse lettuce leaves. Set aside.

Toast your bread. Set aside.

Fry the eggs in a nonstick pan, or with 2 tablespoons butter, until the yolks are cooked through. Top the hot eggs with one 1 slice of cheese a piece. Set Aside.

Now assemble the sandwiches in any sequence with whatever condiments you would like.

I cannot tell you how delicious these are. Baby Cakes gave it a 9 and I give it a full fledged 10. You’ll just have to try it yourself.

Bon Appetite Y’all,

Onion Soup Shrimp Casserole

2011-09-30T09:07:00.004-05:00

This recipe is a creation of incredible hunger. I originally took the shrimp out of the freezer to make something else, something I’ve made before and often Ceasar Shrimp Pasta, but somehow the recipe below is what ended up being made. I can’t explain it. It just is.

I originally bought the havarti cheese for another recipe but while searching through the crisper this evening saw that it needed to be used post haste. I had never tried it before but I am a self-proclaimed cheese lover so I cut a sliver and low and behold it is really good, as far as cheeses go. It’s very mild and the consistency is soft and creamy. It slightly resembles the look of swiss but the flavor is a mozzarella. I dig it. I think I might even try it as a replacement in some other recipes.

Onion Soup Shrimp Casserole

4 cups farfalle pasta
1 lb. frozen shrimp, thawed and drained
1 cup frozen peas
1 can cream of celery soup
1 packet dry onion soup mix
1 cup milk
½ lb. havarti cheese
1 tablespoon salt
½ tablespoon black pepper

Preheat the oven to 350 degrees.

Spray a casserole dish with nonstick spray. Set aside.

In a large saucepan cook the pasta according to package directions adding the shrimp and peas during the last 5 minutes of cooking. Drain. Set aside.

In the same saucepan combine the soup mix, celery soup and milk. Cook over low heat stirring regularly until steaming. Turn off heat and stir in all but 1 cup of the cheese.

Stir together the pasta mix and soup cheese mixture until well combined. Pour into baking dish and top with leftover, 1 cup, of cheese.

Bake uncovered for 35-45 minutes, until cheese is golden bubbly.

It really is very good. I can’t see it making its way to a gourmet restaurant or even a cooking show but I can see it making its way to a family dinner table.

XOXO,

Chicken Spaghetti

2011-09-26T16:16:00.007-05:00

I don’t know what’s taken me so long to make this delish recipe. I recall years ago being asked if I’d ever had chicken spaghetti and that answer being no and surprisingly it took me until I met my husband before I ever remedied that. My mother in law seemed equally surprised when I had it the first time at her house and declared that I had never had it. The plus side in all this is that now I have and it is one of my favorite things. Not to mention one of Baby Cakes’ favorite dishes as well. He is the reason we are making this tonight.

Now in true me fashion I did adapt it a tiny bit. When speaking with my Mother in Law, getting her recipe, she told me how she’s made it once upon a time and how she makes it now. She also shared how she was originally told to make it using creamed corn but instead used cream of chicken. The below recipe is a little bit my husband’s Mommy and a little bit me, the best of both worlds. Wink. After all I am sure we have all heard never to try and recreate something that Mom made for her little boy; it’ll never be as good. Hat’s off to Mom!

Now this can be made using a boiled, grilled, pre-cooked, rotisserie, or crock pot chicken. I used the leftover Crock Pot Baked Chicken I made the other night.

Chicken Spaghetti
recipe slightly adapted from my Mother in Law

2 large chicken breasts, diced
1 box spaghetti noodles
10 oz. can of rotel, mild
10.5 oz. can of cream of chicken soup
14.75 oz. can of creamed corn
16 oz. (1 lb.) processed cheese loaf, diced
1 onion, small diced
1 stick of butter
1 tablespoon chili powder
2 tablespoons seasoning blend

Sauté the onions in the stick of butter in a medium saucepan until translucent. Set aside.

Boil the noodles according to package directions, to al dente tenderness. Drain and pour back into the stockpot.

Add in the remaining ingredients and stir until the cheese product is completely melted.

Serve hot along with some crusty buttery garlic bread.

Like I said above it is one of our favorites. Now I've heard of people baking it off once it's combined and I am sure that's superb topped with cheese but with the heat I am not turning on the oven right now, no way, no how.

Update: I lied, apparently it's not too hot to turn on the oven on day two. The next day I baked off the leftovers, covered in cheese by the way, and it created a wonderfully gooey cheesy topping. I think I like it best this way.

Yummers,

Broccoli and Cheese Noodle Casserole

2011-09-22T09:45:00.000-05:00

What do we say to me posting a side dish today? The other day when I made the Crock Pot Baked Chicken I served this along with it. It is another Win at Weight Loss Cookbook recipe.

Baby Cakes loved it but for some odd reason I am not really a fan of any type of Mac and Cheese other than Kraft. I know, it’s a travesty but one that I freely admit. Although I didn’t gobble it up doesn’t mean it’s not worthy of trying after all it did make its way to a cookbook, not to mention this blog.

Broccoli and Cheese Noodle Casserole
adapted from Betty Crocker Win at Weight Loss Cookbook, pg. 187

4 cups uncooked wide egg noodles
14 ounce bag broccoli florets
1 cup sour cream
½ cup fat free milk
2 cups mexican cheese blend
2 tablespoons seasoning blend
½ cup crushed crackers
6 butter pats, about a teaspoon each
Preheat the oven to 375°F.

Spray a casserole dish with nonstick cooking spray. Set aside.

Cook the noodles as directed on the package, adding the broccoli for last 4 minutes of cooking time. Drain the noodles and broccoli in colander. Dump back into pan.
In the same saucepan, stir in the milk, sour cream, cheese and seasoning blend until smooth. Spoon the mixture into the casserole dish.

Sprinkle with the crushed crackers and top with butter pats.
Bake uncovered 25 to 30 minutes or until bubbly and the top is golden brown.

I know above I made it seem as if I didn't even like it, not even a little bit, but I would eat it again in the future. Just wanted to clarify that.

XOXO,

Overnight Crock Pot Chicken Stock

2011-09-19T17:36:00.000-05:00

Most of us are all about convenience, at any cost, but when living and thriving in these financial times I have chosen to cut back where I can. I am not trying to say that I won’t buy boneless, skinless chicken breasts anymore but I am saying that I will be buying more whole chickens instead of buying cooked rotisserie chickens from the store.

Earlier today I shared a recipe for Crock Pot Chicken so before you make it and miss out on the chance to make homemade stock I am sharing this follow up recipe.

Overnight Crock Pot Chicken Stock
recipe from The Happy Housewife

juice, bones and skin from the Crock Pot Chicken
5 cups of water

After you debone the chicken place the bones and leftover skin back into the crock pot with all the leftover natural cooking juices. Add the water and cook on low all night long.

In the morning strain the bones and skin out and ladle into storage containers. Cool in the refrigerator.

Once cooled skim the fat off the top and either discard or store in a separate container to use in place of bacon drippings.

It’s as easy as that and you have salt free healthier homemade stock. You can store it in a container in the freezer or freeze it in an ice cube tray for later use.

Crock Pot Chicken

2011-09-19T16:53:00.002-05:00

Most of us are all about convenience, at any cost, but when living and thriving in these financial times I have chosen to cut back where I can. I am not trying to say that I won’t buy boneless, skinless chicken breasts anymore but I am saying that I will be buying more whole chickens instead of buying cooked rotisserie chickens from the store.

Just to help you lean more to my way of thinking I am going to post a few chicken recipes beginning with of course this crock pot chicken and moving on to all the things you can make from the leftovers. The next chicken recipe to come is Chicken Spaghetti, coming in a few days. As I make the recipe below I will follow up with some classic recipes, the ones I grew up eating or the ones I have been introduced to within the last few years by friends and family.

So let us begin, shall we?

Crock Pot Chicken
recipe from The Happy Housewife

1 whole chicken, rinsed and organs discarded
seasoning blend
paprika

Spray the crock pot with nonstick spray.

Rinse and dry the chicken. Remove and discard the innards.

Place the chicken in the crockpot and sprinkle liberally with seasoning blends of your choice and paprika.

Cook on low for 7 hours.

Now comes the time to serve it however you would like. But most importantly make sure to keep the bones and skin to make homemade overnight crock pot chicken stock, recipe coming next.

I cannot tell you how great this recipe turned out. It is just as good as a rotisserie chicken from the store. Honestly, it is better, way better. I love it!

Fabulously easy,

North African Meatball Stew

2011-09-14T17:22:00.007-05:00

I must say right off the bat that this is one of the best main dishes I have ever made and posted on this blog. Although this is Weight Watchers recipe there is nothing diet about it. It has depth of flavor and produced incredibly tender meatballs. Love at first bite!

Baby Cakes give this one an 8 and wanted me to share that anything above a 7 he would gladly eat again but I personally use his score system with the 10 as my score which means love it. And I do, I love it!

North African Meatball Stew
recipe from Weight Watchers Ready, Set, Go! Cookbook, pg. 80

1 pound ground lean beef (5% fat or less)
1 tablespoon dried cilantro
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 cup diced tomatoes
¾ cup water
3 tablespoons tomato paste
2 tablespoons lemon juice

Mix together beef, cilantro, 1 teaspoon cumin, 1/4 teaspoon salt and 1/8 teaspoons of pepper in a large bowl, just until well combined. Shape into 24 (1-inch) meatballs.

Heat the oil in large skillet over medium heat. Add onion and cook stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in tomatoes, water, tomato paste, and remaining 1 teaspoon cumin, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boil.

Add the meatballs to the skillet. Reduce heat and simmer covered until meatballs are cooked through and sauce is thickened about 30 minutes. Stir in lemon juice.

Serving Size: 6 meatballs and 2/3 cups of sauce
Weight Watchers Points Plus Points: 5

Serve over couscous, quinoa or rice.

I will most assuredly be making this again and again and again.

Bon Appetite,

Crock Pot Cheeseburger

2011-09-11T14:44:00.002-05:00

So in regards to blogging I’ve been a bit delayed. There is a fire here in my hometown and I admit that I have been all consumed with that since last Monday. We’ve packed up the important things and are now just waiting for the fire to be put out. For the time being it’s looking better and I have let my guard down enough to have a normal day, I even cooked supper for the first time this week.

I am still on Weight Watchers although I have been naughty for the last 2 days; I’m not looking forward to my weight in tomorrow but I not quitting either. So it’s back on the horse today with a recipe I found in my Betty Crocker Win at Weight Loss Cookbook. I love this book; it is full of easy yummy recipes. I actually went through it with my point’s calculator and marked the point’s value for each recipe in it. It’s just one more way to make staying on plan easier. Enough about weight watchers, didn’t I say I wasn’t going to talk about it?

This dish is wonderful. It tastes great and is so easy to make. And although it came from a weight loss cookbook there is nothing diet about it in regards to taste. I can imagine that this would satisfy everyone in your household, especially children.

Crock Pot Cheeseburger
slightly adapted from Betty Crocker Win at Weight Loss Cookbook, pg. 130

1 lb. 90% lean ground hamburger
1 tablespoon garlic powder
8 ounces pasteurized prepared cheese loaf, diced
2 tablespoons fat free milk
1 small onion, chopped
2 cloves garlic, minced

In a large skillet cook the hamburger meat with the garlic powder over medium heat until browned, drain.

Spray the slow cooker with nonstick spray. Mix the cooked beef and remaining ingredients together in the slow cooker.

Cover and cook on low heat for 6 to 7 hours.

Serve on buns or as a salad.

To serve as a salad: Serve on a bed of lettuce using 1/6th of the meat mixture. In lieu of salad dressing although you could use thousand island use a squirt or two of ketchup and mustard.

Serving size: 1/6 (meat mixture only)
Weight Watchers Points Plus Points: 6

As always, I wouldn't share it otherwise, a delish supper. This in salad form really works for me. Occasionally I crave cheeseburgers and this had all the flavors of one. Maybe next time I'll toast a pita for the bread factor.

Yum,

Shredded Brown Sugar Pork Roast

2011-09-01T12:10:00.006-05:00

Apparently I am a pork junkie, a crock pot pork junkie to be more specific but it’s just so simple to make. There never seems to be a shortage of flavorful recipes floating around out there on the World Wide Web. I can’t wait for fall and then I’ll be replacing pork roast for beef roast. On a side note my favorite holiday is on its way- Halloween!

I know that when it comes to weight loss one would not think that a recipe with a cup or brown sugar in it would be considered diet food but I truly believe in everything in moderation and so far that seems to be working for me because in 2 weeks I have lost 5 lbs., slow and steady wins the weight loss race.

In regards to the dish itself it was so good. I used it as a salad topper and although I didn’t take a picture of Baby Cakes’ plate he used his as sandwich filling. Oh and I added more to the salad once I took a photo fat free cheese being one of the things.

Crock Pot Brown Sugar Pork Roast

1 lb. pork roast
1 cup light brown sugar, packed
1 cup worcestershire sauce

Place the roast in the crock pot and pour the sugar and sauce over the roast.

Cook on low for 8 hours. Shred and serve.

Serving Size: 1/6
Weight Watchers Points Plus Points: 7

I really cannot say enough about this recipe. Both Baby Cakes and I loved it. It’s a keeper.

XOXO,

Blueberry Squares

2011-08-29T07:42:00.007-05:00

Happy Birthday to Me, Happy Birthday to Me, Happy Birthday Dear Megan, Happy Birthday to Me! I want cake and luckily I found this recipe in my Weight Watchers points tracker.

I love this cake, it is light and sticky and sweet. You can’t beat it.

Blueberry Squares

1 package angel food cake mix
22 ounce light blueberry pie filling

Preheat the oven to 350 degrees.

Combine cake mix with blueberry filling (do not add any other ingredients). Pour batter into an ungreased 9 x 13 inch baking dish, bake for 30 minutes.

Cool and cut into 24 pieces.

Serving size: 1 piece
Weight Watchers Points Plus Points: 2

I ate 3 of them. Bad girl.

XOXO,

Crock Pot Apple Pork Loin

2011-08-25T19:14:00.007-05:00

I know that this in not really the time of year for roast, or for apples even. Yes, this would make a great fall recipe but I am getting an ache for the fall season and decided that I don’t want to wait any longer. I want what I want and it’s my birthday so na-na-nana-na.

This was super easy to pull together and all day I have been looking forward to eating it tonight…

Crock Pot Apple Pork Loin

1 lb. pork loin, mesquite flavor
¼ cup apple juice
¼ sugar
4 apples, cored and sliced

Place the pork tenderloin in the crock pot.

In a small saucepan stir to combine the sugar and juice, stir over low heat until the sugar dissolves. You do not want to cook the juice, just dissolve the sugar.

Pour the mixture over the pork loin.

Cover and cook on High heat for 1 hour.

Add the apples and continue cooking on Low heat for 3 more hours.

Serving size: ½ cup apples and 1/8 of the pork loin
Weight Watchers Points Plus Points: 4

I am going to be completely honest with you, the pork loin is fantastic the apples however not so much. I will make this again but leave out the apples. The juice and sugar mixture made for a super moist roast. I dig it. Yum.

XOXO,

Pineapple and Barbeque Shredded Chicken

2011-08-23T11:13:00.003-05:00

I cheated last night; I did a very bad but very good thing. I spent money on a rotisserie chicken. I did. It was worth every penny though! It kept the house cool yesterday and will manage to do the same tonight as well. We intentionally kept half of the chicken to use for tonight’s supper.

Yesterday I ran a search for chicken sandwich recipes and came across this recipe, only not exactly this recipe, the one I found was for the crockpot, which will one day be making its way onto this very blog. But the idea is the same. I wanted to try it and knew I was going to pick up a chicken on my way home from work so while I was at the store I picked up a jar of pineapple preserves as well.

If or should I say when you make this you will be so happy. It was great! Baby Cakes had his on a hawaiian bun and I had mine on a 100 calorie bun. Guess who’s tasted better? Lol.

Pineapple and Barbeque Shredded Chicken

3-4 cups boneless, skinless roasted chicken breast, warmed and shredded
1/3 cup brown sugar barbeque sauce
1 teaspoon chili powder
1/8 cup pineapple preserves

In a large bowl mix all the ingredients until well combined.

Serve on buns or use as a salad topper.

Serving size: 1 cup
Weight Watchers Points Plus Points: 7 (not including bread or bun)

Now I will admit that I didn't think of this recipe all on my own, the problem is that I held on to it so long before posting that I somehow lost the link and researching it has proved unfruitful.

XOXO,

Greek Yogurt Ranch Dip

2011-08-18T12:12:00.013-05:00

We all know it’s hot outside, how many times am I going to point that out you ask? Well, until it’s no longer in the 100’s. I once again want cool and creamy for lunch. I found cool and creamy.

Have you ever had Greek Yogurt? From what I can tell a lot of people don’t care for it but I have always liked it. It’s tart like sour cream and thicker than normal yogurt. In the past I’ve always bought the full fat version and with fruit mixed in but for this recipe I bought the low fat plain version. After tasting it I realize that it could easy sub in for sour cream.

Greek Yogurt Ranch Dip
courtesy of my MIL's WW Coach

½ cup low fat greek yogurt
1 tbs. dry ranch dressing mix
pinch of pepper

In a small bowl mix the above ingredients until well combined.

Serve cold with fresh vegetables or chips.

Serving Size: 1/4 cup
Weight Watchers Points Plus Points: 2

Cool and creamy with a ton of kick to it. I plan on playing around with this to see what else I can create in the near future. Yum.

XOXO,

Weight Watchers

2011-08-18T11:13:00.003-05:00

I want to apologize for my shortness of posts lately and although I have every intention of cooking more henceforth posting more I wanted to let you, my reader or readers, know that the blog is changing a bit. You see I have some personal things going on in my life that merit a change and that change is my weight and although I won’t be making this a weight loss blog per say I will be posting recipes with their Weight Watchers points value. I will continue cooking regular foods only with some healthy stuff tucked in there too, because Baby Cakes doesn’t need a diet. I have just found it too hard to separate my blog life from my personal life especially since they both concern food. This is probably the first and last thing I will say about Weight Watchers as I am not being paid to advertise, no it's more like I’m paying them to advertise.

See you soon, real soon,

Glazed Carrots

2011-08-11T20:21:00.007-05:00

Have you ever walked past or through a candy store making fresh pralines? If you have then you know the scent I am about to describe. And yes I am in reference to carrots.

You might know from a recent post that Baby Cakes claims to only like glazed carrots and I might or might not have shared the fact that I am a carrot junky, every time I go out to eat I always get carrots as a side dish, sometimes carrots for both side dishes. My co-worker Sherry always teases me about it. What can I say, I love carrots. I wonder if it’s true what my Mom used to tell me, carrots make your eye sight better.

With is being so hot right now I am having to force myself to cook dinner, the most Baby Cakes is getting is grilled meats and some side dishes, although I must admit it makes my job easy peasy.

So like I hinted at above when you’re cooking these carrots the scent is amazing, buttery and caramelized. I loved them!

Glazed Carrots

2 pounds baby carrots
1 stick butter
1/3 cup of brown sugar
2 tablespoons honey
½ teaspoons salt
3 cups water

In a large saucepan bring the water to a boil and add the carrots. Boil for 10 minutes, drain and set aside.

Over medium heat melt the butter, sugar, honey and salt. Stir in the carrots and cook for 25-30 minutes, occasionally stirring, until the butter and sugar mixture is cooked down.

Serve warm.

These are amazing, sweet and buttery. A new favorite!

Love me some carrots,

Caesar Shrimp and Pasta

2011-08-08T12:09:00.002-05:00

Do you guys have a subscription to Simple & Delicious magazine?

I do but so far I’ve only made and shared one recipe from the February/March 2011 issue; that recipe being the Squash & Carrot Sauté from a week ago. Sometimes it takes me a while to jump on the wagon but once I do I’m taking the reins. The reason for the curiosity is because these magazines are just full of amazingly simple, namesake I suppose, recipes. I just made another one tonight.

Baby Cakes is a caesar dressing kind of guy. Every time we eat at Red Lobster he could make a meal out of the salad alone and as you might know it’s a steady simmer, scratch that, boil outdoors just about in every state right now. I want a cold satisfying meal. I found one. Amen.

The recipe calls for you to serve this pasta warm and although I did try it I have to say that it is even better cold.

Caesar Shrimp and Pasta
adapted from Simple & Delicious, Feb/March pg. 29

4 cups pasta
3 cups frozen peas
1 lb. frozen shrimp, and size
2 tablespoons plus ½ cup caesar salad dressing
1/3 cup grated parmesan cheese

In a large saucepan, cook the pasta according to the package directions, adding the peas during the last 3 minutes of cooking.

Meanwhile, in a large skillet, cook the shrimp in 2 tablespoons dressing over medium heat until cooked through.

Drain the pasta and peas and transfer to a large bowl. Add the shrimp, cheese and remaining caesar dressing and toss to coat.

Either serve immediately or refrigerate overnight and serve cold.

We love it! Love, love, love it. In fact I am eating leftovers for lunch right now.

XOXO,

Pork and Peach Bake

2011-08-02T12:05:00.005-05:00

I had another post last week but somehow I deleted all the pictures off my camera, perhaps I thought I had already uploaded them I just don't know. But it's kind of a blessing because the recipe wasn't very good anyway so really no harm done other than I am a post short for last week. I try to do two posts a week. But you know what, let's just keep on truckin'.

I have been cooking a lot lately but for some reason I haven't been posting very well. Last weekend my parents came to supper, they are very busy people with work and my siblings, grandchildren and their friends so occasionally I like to pin them down and get some one on one with them. I served recipes that I’ve posted here before Turkey Day Meatloaf, mashed potatoes, green beans and for dessert the Peach Cobbler that my Daddy didn’t get a bite of on father’s day, only this time I used fresh peaches. Namely stewed peaches, the recipe is coming up in this post. The reason I share this information? Well the leftover stewed peaches were used in the making of this dish.

Okay, I am going to keep this simple. The way I make stewed peaches is by pitting, slicing and peeling about 20 peaches. I half them, and then divide each half into three slices. Put them into a saucepan with ½ cup sugar and 2 tablespoons water. Cook down over medium heat until the sugar is dissolved and it begins to thicken a bit. That’s it. I store this in the refrigerator and use it as a topping to ice cream, in my peach cobbler and now in this recipe.

Pork and Peach Bake
adapted from Cook.com

4 cups chicken stuffing mix
1 3/4 cups water
2 tablespoons butter
½ cup stewed peaches
4 pork chops
2 tablespoons vegetable oil
1 cup stewed peaches

Preheat the oven to 350.

In a saucepan bring the water and butter to a boil, turn off heat and stir in the stuffing mix until all of the mix is moist. Stir in ½ cup of the stewed peaches and spread the stuffing mixture evenly into a baking dish.

Now in a large skillet heat the oil over medium/low heat, seasoning the chops to your liking and brown on both sides, once done transfer to the top of the stuffing mix.

Spoon the 1 cup of stewed peaches over the pork chops.

Bake for 45 minutes to an hour.

My pictures do not look good, I will be the first one to admit it. But please don't judge this dish by my poor photog skills.

I love this dish y’all. Baby Cakes told me practically after every bite how good it was and I am inclined to agree. There is something about the peach and pork together, it just goes. Almost as well as apple goes with pork. You know you have got to love pork it work with so many flavors. This will be adorning my table again and again and I’m sure again in the near future.

XOXO,

Squash & Carrot Saute

2011-07-26T14:08:00.001-05:00

I want quick cooking on a Friday night. The last thing I want to do is spend the evening cooking. If it weren’t for us working toward a goal (one that requires a lot of money) believe you me we would be out and dining somewhere, anywhere, other than at my house on a friday night. This recipe is a wonderful side dish for a quick steak not to mention that it is just plain old wonderful.

It's buttery and the carrots are tender crisp. I'll be making this more often. Much more often.

By the way, Baby Cakes does not like squash at all, funny because he ate almost the entire dish of it. lol.

Squash & Carrot Saute
adapted from Simple & Delicious February/March 2011, p28

2 medium carrots, sliced
1/2 tablespoon olive oil
4 tablespoons butter
3 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, saute carrots in oil and butter until crisp-tender. Add the remaining ingredients; saute 10-15 minutes longer or until vegetables are tender.

Yum-ee,

Smothered Hamburger Steak

2011-07-22T14:44:00.000-05:00

Every once in a while Baby Cakes will order hamburger steak at a local icehouse/restaurant we have down the road from us and although I grew up eating it occasionally I hadn’t ever made it. Tonight that changes.

I remember my Mom making this only she used chicken fried steak meat. I had thawed hamburger meat so this recipe is a combination of the both of us.

Baby Cakes loved it. I loved it. You’ll love it. Yum-O.

Smothered Hamburger Steak

1 lb. hamburger, seasoned and formed into 3 or 4 oblong patties
1 tablespoon olive oil
1 onion, sliced thin
1 packet brown gravy
1 cup cold water

Coat the bottom of a large skillet with the tablespoon of olive oil. Place the hamburger patties in the skillet and cook until almost done over medium heat. Transfer the patties to a plate and set aside.

Add the onions and sauté until caramelized.

Whisk together the gravy mix into the water and pour into the skillet with the onions.

Turn up the heat to medium high and thicken the gravy, about 5 minutes.

Turn the heat down to low and add the meat back to the skillet. Warm through.

You can serve this with mashed potatoes or buttered rice.

Seriously you guys how have I not made this before? It is wonderful. Baby Cakes ate two patties in one sitting.

Love,

Strawberry Brown Rice Pudding

2011-07-19T18:34:00.009-05:00

The other day my father in law asked me if I had ever had rice with milk and sugar. I hadn’t, but that question conjured up memories of my Mother making rice pudding when I was a child. I refused to ever try it. It’s funny to me how closed minded I was towards food as a kid. So I decided that I would reintroduce some of the food items that I avoided at all costs back then only I would put my own spin on them. This is my spin on one of those foods.

I love this! I would love this even without strawberries but I must say that they certainly make it a summery dessert. Hint? I think it has to do a lot with the vanilla extract. Use a good one. Just in case you’re wondering what kind I use I thought I would share…

Baby Cakes took a bite out of my bowl and really liked it. He prefers his rice pudding cold so it looks like he'll be enjoying a bowl tomorrow.

Strawberry Brown Rice Pudding

Stewed Strawberries

2 tablespoons butter
½ cup sugar
1 pint sliced strawberries

In a large saucepan combine the ingredients and over low heat cook down until the strawberries cook down and create a thick syrup.

Brown Rice Pudding

3 cups cooked brown rice
3 cups milk
¾ cups sugar
1 teaspoon cinnamon
pinch salt
1 tablespoon vanilla extract

Stir all of the ingredients, except the vanilla extract together and simmer over medium low heat for 25 minutes.

Stir in the stewed strawberries and vanilla extract. Continue simmering until desired thickness, about 10 more minutes.

Wonderful warm and I’ll let you know what I think of it when it’s cold.

XOXO,

Cabbage and Sausage Garden Tomato Soup

2011-07-14T18:14:00.007-05:00

I know that this recipe seems a bit out of place, more of a fall or winter recipe but when you’re a soup lover, and I am, it is a welcomed bowl full of goodness. That being said, let’s get on with it.

Growing up I was never a fan of just plain old tomato soup. Yes, I would dunk my grilled cheese in until it was soggy but that was the extent of what came out of the bowl. Everyone else in our house loved it, my Mom, a done deal; she even orders it at restaurants. But me, I will eat it if that is my only choice but never order it. Let me tell you, I would order this!

We love cabbage in our house, we have a freezer full of sausage thanks to my hunting huggy and I always have chicken stock on hand. Combine those things with an array of veggies, hence the garden in the name, and you get this. A wonderful, flavorful tomato based soup.

Cabbage and Sausage Garden Tomato Soup

2 tablespoon butter
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 stalks celery, thinly sliced
2 medium carrots, peeled and sliced
1 small head cabbage, sliced
6 cups chicken broth
2 cups water
1 tablespoon chicken paste
1 can tomato paste
1 tablespoon sugar
1 tablespoon paprika
1 teaspoon dried thyme
½ teaspoon black pepper
2 teaspoons salt
1 lb. ground pork or venison sausage

Put the olive oil and butter into a dutch oven or large pot and set over medium low heat. Sauté the sausage until browned, using a spoon to break up the large pieces. Transfer the sausage to a plate and set aside.

Add the onions, celery, carrots and garlic to the heated oil and butter and cook until just beginning to soften. Stir in the cabbage, put the lid on, and cook until it begins to wilt, about 5 minutes.

Wisk in the broth, water, chicken paste, and tomato paste; add in all the spices but the sugar, stirring to combine.

Bring to a boil, stir in the sausage and sugar and turn down the heat to medium/low. Simmer for 20 minutes.

Serve hot with good crusty bread for dipping.

I cannot wait to make this again in the fall. I also can’t wait to package this up and send it out with Baby Cakes to deer camp. It is wonderfully warming and if the aroma isn’t enough to draw people to the kitchen just serve it alongside a grilled cheese sandwich. Perfection.

P.S. Momma- when can I expect you for supper? Wink.

Pur-D-lightful,

Poke a Pig in a Pot

2011-07-12T18:31:00.007-05:00

The thing that initially caught my attention about this recipe was the name. I mean come on, Poke a Pig in a Pot, how cute is that? Second thing I noticed is the fact that it’s a crock pot recipe. Done deal. You had me at crock pot.

A funny story about this recipe: I intended on making it yesterday morning on my way out the door for work but I neglected to read the directions (once again) and realized that I didn’t have time for so much prep work when I only allotted myself 15 minutes to throw it all in the crock pot. The silver lining out of the situation is that I had today off so I happily spent some time this morning mincing garlic and searing the meat.

If I had known how freakin' good this would be I would have gotten up an hour early just to have had it in my mouth yesterday. A staple for cooler weather but I will gladly eat it anyday (like today, while it's 98 degrees outside). Amazing.

Baby Cakes loved it too. He only likes sweet carrots and at first said "It looks great but just one suggestion, I like my carrots with brown sugar." Then he took a bite. Yeah, the Mountain Dew makes them slightly sweet.

Poke a Pig in a Pot
recipe adapted from Beth’s Favorite Recipes

3 pound pork roast
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
3 tablespoons seasoning blend, if desired
2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 1/3 cups (1 liter) Mountain Dew soda
1 cup water
1 large onion, quartered
2 tablespoons chicken paste
1 pound bag of baby carrots

Season the roast with the salt, pepper, garlic powder and seasoning blend, if desired.

Place the olive oil and butter in a pot and heat over medium to medium/high heat. Sear the roast on all sides to a golden brown. Turn off heat. Transfer the roast to the crock pot dish and set aside.

Add the water to the searing pan and deglaze. Transfer the water, along with the pan juices, to the crock pot as well.

Now add the Mountain Dew, onion, bouillon, minced garlic and carrots.

Cover and cook for 5 to 6 hours on high setting.

While I'm at it I'll share the chicken paste I use exclusivly in my kitchen. The only place I've found it so far is at Sam's Warehouse Club.

This is my hands down favorite pork roast recipe ever! Seriously, I ate so much of this that I can't even get off the couch to clean the kitchen. Hint, hint Baby Cakes. (Grin.)

XOXO,

French Fry Hash Browns

2011-07-07T10:02:00.004-05:00

Growing up my Daddy was the official cook in our house. I might have mentioned this once or twice before (grin), what can I say I am a proud daughter. After all, he did pass his love of cooking onto me. Anyhow, every weekend on either Saturday or Sunday my Dad would make his version of what we called “big breakfast”. This consisted of scrambled eggs, bacon, sausage, biscuits or toast, hash browns, and sausage gravy. I don’t feel the need to share his recipe for sausage gravy, although I probably will at some point but I will be sharing his hash browns recipe with you today.

You guys, as kids we fought over who got to have seconds of these, not because he didn’t make enough (with 6 kids I don’t know that enough was ever enough) but because they are just so good.

Head up, this is not a diet food (and I am only posting the half recipe). I come by my curvy figure naturally. Grin.

French Fry Hash Browns

1 stick butter
1 tablespoon extra-virgin olive oil
1 onion, large dice
4-6 tablespoons seasoning blend, your choice
½ a bag crinkle cut French fries

In a large skillet over medium heat melt the butter and olive oil together. Add the chopped onions and sauté until translucent. When the onions are soft stir the seasoning blend into them.

Add the frozen French fries and stir to combine, let the fries soak up all the seasoned butter. Let them brown stirring occasionally.

Don’t worry if some of the fries start breaking down, they are supposed to.

Confession time, growing up my sister and I ate ours smothered in syrup. However, as an adult I like them ketchup. It is amazing to me how unrefined my childhood taste buds were, not that ketchup could be classified as refined. I do still eat syrup on corned beef hash though, shrug, some things never change.

I am going to try to start sharing ingredients that I used in my recipes with everyone because sometimes that ingredient can make or break the recipe. Speaking of ingredients this is the seasoning blend that we use at our casa. It's my favorite blend. My Mom and Dad use it, my Mom's Parents used it. Heck, even my best friend uses it. It's the bees knees here at Sweet Tea.

This is an easy recipe to throw together on a weekend along with some eggs and sausage. We happen to have it about once a month for supper.

XOXO,

Crock Pot Pork Tacos

2011-07-05T17:33:00.005-05:00

I cannot say enough about this pork. It was perfect. It had wonderful flavor and it didn’t overpower everything else. Seriously, probably my favorite kind of tacos now, never again will I make hamburger taco meat over the stove. Okay, well maybe. Never say never right?

Baby Cakes was thrilled with them. He hummed and moaned with every bite, as did I. I can’t really think of anything outside of how great they are to even talk about on this post. They’ve left me dumb.

I came across them while searching for the last pork dish I made on this here blog (no, I do not actually talk like that). And having a very small pork loin in the deep freeze, well, why not? That reminds me of something I could probably tell. The blog I found this on used a large pork roast and although I was initially nervous about using so much in the way of seasonings I am so glad that I did. As I stressed above, these are magnificent!

Crock Pot Pork Tacos
recipe from Shamrock and Shenanigans

1 lb. pork shoulder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon chili powder
1/2 tablespoon cumin
taco shells or tortillas

In a bowl combine the paprika, garlic powder, salt, chili powder and cumin; mix well.
Sprinkle the spice mixture all over the pork, on both sides, and set it in the refrigerator to rest overnight.

In the morning place the pork in the Crock Pot without any liquids and set for 6-8 hours on low heat.

Before serving take two forks and shred the meat.

Serve as you would taco meat.

I served ours on crunchy taco shells with some homemade salsa, sour cream and cheese. Yum!

Make these for supper tonight,

Sautéed Steak with Onions

2011-07-01T19:15:00.001-05:00

A few weeks ago my local grocery store offered a $3 off coupon off of their store brand of meat. To take advantage of that coupon I found the cheapest cut of meat I could and ended up getting it incredibly close to free. Only after I got it home did I realize that I have no idea what to make with it. I could make chicken fried steak but I don’t fry, not a single thing, ever. (Let me elaborate...)

Once upon a time while babysitting my youngest sister, she’s 11 years younger than I am essentially making me the responsible one in this scenario, I was cooking and talking on the phone and tipped a scolding hot dish of gravy over on top of her little baby head. That was 16 years ago and although she is fine, more than fine, it scared the crap out of me, and although it wasn’t grease it was gravy it still makes me shy away from all things scorching. I won’t even take anything out of the oven unless there isn’t anyone around to do it for me. Sad I know, but just one of those things that makes me into me.

Needless to say I needed a non-frying recipe so I found this. And it is great! I told Babycakes that I'll be making this more often and he is told me that he is down with that.

Sautéed Steak with Onions
recipe adapted from Chef2Chef.com

2 tablespoons butter
2 medium onions, sliced
1 lb. bottom round steak, cut into thin strips
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons apple cider vinegar
1 tablespoon worcestershire sauce
1/4 teaspoons dried thyme
1/4 teaspoons salt
1/8 teaspoons pepper
2 teaspoons packed light brown sugar

Melt butter in skillet over med heat. Add onions, cook until just starting to brown, about 5 min. Remove onions; set aside.

Increase heat to high. Add steak to skillet; cook until med rare, 3-5 min per side. Transfer to carving board; cover to keep warm.

Return onions to pan. Stir in broth, vinegar, ketchup, thyme, salt and pepper. Bring to a boil. Cook, stirring up the browned bits from the pan, until slightly thickened, about 1 min.

Slice steak; transfer to serving platter. Pour sauce over steak and serve.

Like I said above I love it. I love love love it.

XOXO,

Chop, Pineapple and Bean Bake

2011-06-29T18:20:00.000-05:00

Oh my goodness this is good. I didn’t expect it to be so yummy, I just thought it might be good and since I have some pork chops I need to use up it might be worth it. It surpassed my expectations.

Like always I did make a few tiny changes but for the most part I left this one alone. I can’t think of a single thing that I would change after tasting it.

Baby Cakes at first rated this dish a 5.5, then after taking a few bites of it sat back and rescored it an 8. By the end of the meal it was a solid 10. I think it’s a 10 (a 10, a freakin’ 10)!

Chop, Pineapple and Bean Bake
recipe from Food For A Hungry Soul

1/2 onion, chopped
1 tablespoon olive oil
22 ounce can baked beans
4 to 6 pork chops
1 tablespoon garlic powder
Salt and pepper, to taste
¼ cup light brown sugar, packed
8 oz. can crushed pineapple, drained
1/4 cup barbecue sauce

Preheat oven to 375.

In a frying pan add the oil and sauté the onions until they are a nice golden brown.

Remove from pan and mix into the beans. Also stir in the brown sugar. Spread the beans in the bottom of a 9x12 inch baking dish.

Rub the pork chops with salt, pepper and garlic powder. Brown the seasoned chops over medium heat until both sides are browned but do not cook through. Layer the chops in single layer on top of the beans.

In a small bowl combine the drained, crushed pineapple and the barbecue sauce. Pour mixture over the pork chop and bean layers.

Bake for 45 minutes or until bubbly and brown.

Like I said above, this is delicious.

XOXO,

Baked French Toast Casserole

2011-06-26T12:50:00.009-05:00

You’ve all heard about my Grandma Lolly before, if you’ve followed this blog. I feature recipes I've been passed down from her often.

She is my Daddy’s Mom. She has Cajun roots and can cook me under the table God love her! I would go as far to say that she is the reason I love to cook. If she hadn’t have loved it my Daddy wouldn’t have and then neither would I. It all starts somewhere. Well, yesterday was my Grandma Lolly’s 73rd Birthday Party. It was a bingo potluck and it was a blast, as always. Every year all her bingo friends, most of her children and grandchildren get together to celebrate another glorious year owned and operated by Laura Lillian Jones a.k.a. Lolly Pop a.k.a. my Grandma. (And the picture below because Baby Cakes is a ham and can't let a camera flash go off without him being in it.)

(Speaking of hams I thought I would share a photo of my Daddy being a ham as well, that's why Baby Cakes fits right in, we're a family of hams.)

Well because of the above said party I was sent home with a bag full of leftover King’s Hawaiian rolls, now I could make breadcrumbs out of them, or croutons or french toast. Oh or bread pudding. That is exactly where my mind went but because I am reluctantly counting calories I couldn’t deem their fate to croutons or bread pudding for that matter (although I wish!). Nope, but I can be kind of naughty. Hello Baked French Toast Casserole.

If you haven’t had it before, and I suggest everyone try it at least once, then you are missing out. Now this is a Paula Deen recipe slightly adapted only I left off the praline topping because as I said above I am counting calories, and because I feel like it is a slight overkill, but whether you make it with or without the topping it still worth devouring.

Baked French Toast Casserole
adapted from Paula Deen

20-25 King Hawaiian rolls, torn into pieces
9 eggs
1 ½ cups heavy cream
1 ½ cups milk
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
½ stick butter, sliced

Place the torn pieces of rolls into a 9x12 baking dish and let sit on the counter for an afternoon to dry out the bread a bit.

In the evening, in a large bowl, combine the eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the rolls, making sure all are covered evenly with the milk-egg mixture. Press the rolls down to soak up the egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Top with butter pats evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

This is wonderful, better than wonderful and I loved that all the prep was last night and that I could bake it off this morning. Not to mention that it was a hit. I will be making this again and again and again.

XOXO,

Easy Peach Cobbler

2011-06-25T14:18:00.001-05:00

Guess what guys, I was asked to do a guest post. My very first one! And this is the recipe I chose to share. It couldn't have been for a better blog, Mandy's Recipe Box, she has some great recipes over there. I have a ton saved in my files to make one day. Soon. But in the meantime go check her out and say hi. Oh and while you're there check out my post. Grin.
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I had a request, I love requests. They take the guess work out of deciding what to bring. This request is from my Dad, asking me to bring peach cobbler as a dessert on Father’s Day. I couldn’t turn him down.

While shopping for all the things we needed for the very busy coming up weekend my Mother in Law told me about her family’s easy recipe for fruit cobblers. Perfect timing, this will work perfectly for the peach cobbler I am supposed to make.

Easy Peach Cobbler
slightly adapted from 2 family recipes

2-3 large cans sliced peaches in juice, drained
1 stick of butter
1 cup sugar
1 cup flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350.

Put the stick of butter into a 12x9 baking dish and let it melt in the oven while the oven is preheating.

Meanwhile in a large bowl mix the sugar, flour, baking powder, salt, milk and vanilla together.

Carefully pull the baking dish with the melted butter out of the oven and pour batter over the melted butter, do not stir.

Place peaches on top of batter and again do not stir.

Bake 45 minutes or until gold and bubbly.

I'm sorry for not taking a picture after it was served but I was at my parents house being social and didn't really think about the picture. Sorry. When I make it again I'll snap a photo. Promise.

My youngest brother said it was really good; he had 4 pieces, and told my sister in law that she had to get the recipe. He wasn’t alone, I thought it was great and so must have everyone else because later Sunday evening after we were home I got a message on Facebook from my Dad saying that the cobbler sure did smell good, too bad he didn’t get a piece. It must have been good if it was gone within the time span between me leaving and him getting out of the pool.

Peachy Keen,

Crock Pot Baked Sweet Potatoes

2011-06-23T18:32:00.000-05:00

This recipe proves to me that there really isn’t anything that can’t be cooked in a crockpot. Who would have thought to cook a baked potato or in my case a sweet potato in the crockpot? I wouldn’t have but am I ever so glad I came across someone who did.

They are airy and fluffy, just perfect. So much better than a microwaved potato and I didn’t even have to turn the oven on (Hallelujah!).

Crock Pot Baked Sweet Potatoes
recipe adapted from Coleen's Recipes

sweet potatoes
olive oil
foil
assorted toppings**

Scrub the potatoes clean and then dry them and rub them with olive oil. Wrap them individually in aluminum foil and set in a single layer in the crockpot.

Cook in crockpot on high anywhere between 2 to 5 hours depending on the size of the potatoes and the amount that are being cooked*, when you are able to pierce with a fork easily they are done.

Remove the aluminum foil and top with anything that you would like**.

*I cooked 2 very large sweet potatoes and it took 5 hours.
**We topped ours with butter and cinnamon sugar.

This was an incredibly good side dish with practically no work. I swung by the Food Basket and picked up a roasted chicken, a bag of romaine lettuce and dinner was served.

I am certain this will become a staple recipe in our house.

XOXO,

Grape BBQ Meatballs

2011-06-21T19:18:00.000-05:00

Keeping with the quick and simple recipe plan I thought I would try these little meatballs. I found this recipe on another blog that I frequent but didn’t want to turn the oven on so I adapted it ever so slightly to make it quicker in an attempt to keep the house cool.

I will admit. I am not crazy about them, there aren’t bad persay but they aren't great either. I could frankly take them or leave them. Although Baby Cakes does not agree with me. He insists that they are keepers, I wish that I felt the same way.

Perhaps making them with raspberry jam or blackberry preserves... Okay, these will be back at some point in the future with a different jam or even with pork instead of beef.

Grape BBQ Meatballs
recipe adapted from Taste and Tell

1 cup grape jam
2 cups prepared bbq sauce
a bag of frozen home-style meatballs

In a large saucepan bring the jam and bbq sauce to a low boil over medium heat. Add the meatballs and heat thoroughly for 20-30 minutes, stirring to coat often.

Serve over rice or potatoes.

Quick and easy, just how I like a weeknight supper to be.

Wink,

Cherry Almond Pudding

2011-06-13T09:17:00.000-05:00

It’s that time of year again. As you might know, if you read my blog this time last year, once yearly the town of Iola, Texas holds a family meeting and picnic. It more about the family cemetery than anything else, in fact I would say that it’s all about the family cemetery. But either way it is an amazing picnic that follows. Oh how I love a potluck.

Thinking back to what a hit the Pistachio Pudding was last year I knew I needed something as good. Only every time I ran searches to find something, and there are a ton of pudding/salad recipes out there, everything seemed like something that has been over served. I had an idea in mind I just needed to make it work.

I brought home an empty serving dish, enough said.

Cherry Almond Pudding

1 jar maraschino cherries, chopped, with juice
1 small tub whipped topping
1 box instant vanilla pudding
1 cup finely chopped almonds
2 teaspoons cherry extract

Mix all the ingredients together and place in icebox overnight.

This pudding is cold and creamy, not to mention very cherry, all of which are very good things in my book. I dare you to try it, you’ll love it.

Stay out of the heat,

Bar-B-Ranch Salad

2011-06-09T18:16:00.000-05:00

It is 101 degrees today in my neck of Texas. You read that right its 101. In spring! (Those numbers are normally reserved for the end of July and the entire month of August, namely summer.) Sweltering, stifling, knock you out kind of heat, and sticky to boot (humidity).

Baby Cakes works outside in this all day so it is not unheard of that he A) doesn’t want supper at all when he arrives home or B) wants a cold crisp salad. Tonight is B.

Luckily we have a ton of leftover smoked Brisket and Sausage to use up. I’m going to wing it…

Bar-B-Ranch Salad

1-2 cups chopped brisket, heated
1 cup chopped link sausage, heated
1 can ranch style beans, drained
1 can sweet corn kernels, drained and rinsed
1 small tomato, diced
1-2 heads romaine lettuce, diced and rinsed
½ cup ranch dressing, homemade*
½ cup brown sugar b-b-q sauce
1-2 cups original Frito chips

Toss all of the ingredients together and serve.

*I don’t care for bottled ranch. In fact I have yet to find any brand, any bottle or jar that tastes as good as homemade, as in the result of following the directions on the back of a ranch packet. Even when I was a kid I would add milk and mayonnaise to the bottle of ranch and shake it up to make it thinner, it was too thick without doing that. It used to make my Dad so mad- everyone else in the family loved it so basically I was ruining it for everyone but me. Ahhh memories. Lol.

Baby Cakes gave this a Bad A$$ rating. I give it two very enthusiastic thumbs up. It isn't gourmet but then again what on this blog ever is? It is really good and it managed to keep us both cool and fill us up. Amen!

XOXO,

Sweet and Sour Sausage

2011-06-06T19:21:00.000-05:00

I do believe that if I were stranded on a deserted island the one thing I would require having would be my crockpot. Is that lame? (Okay, not really, I could think of a million things I would actually rather have, a pina colada, my cellphone, a great book or better yet my kindle although it would evenly run out of power, my husband, matches, a pillow and blanket, bug spray, a water filtration system, sunscreen. The list could go on and on.) I guess by now it's pretty obvious that I am in love with my Crockpot.

Things you already know about me: My husband, Baby Cakes, is an avid hunter and because of this we always have sausage, link and ground. I love my crockpot. Why not marry the two and find some recipes for doing just that. I love Google Search. That is where I came across this recipe.

Sweet and Sour Sausage
Recipe from About.com

20 ounce can pineapple chunks
2 pounds sausage links, sliced
1 large onion, quartered, sliced
2 tablespoons cornstarch
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/3 cup brown sugar, packed

Drain pineapple chunks and reserve juice. Put chunks in the slow cooker.

Cut kielbasa into 1- to 2-inch lengths; add to the slow cooker along with the onion.

Combine reserved juice with the cornstarch, stirring until smooth. Stir in the vinegar, soy sauce, and brown sugar. Pour over the kielbasa.

Cover and cook on LOW for 4-6 hours.

I am crazy about this recipe. It was so simple, as any crockpot recipe is, and the outcome was very flavorful. I served these baby boys over mashed potatoes and it was a hit.

Baby Cakes gave these 9.5 out of a possible 10, I think the negative .5 is due to the fact that they weren't spicy, the man has to have spicy. I give them all 10 as I don't honestly care for spicy. Blasphemy I know, being as I am from a Tex-Mex state.

XOXO,

Cinnamon Bun Oven Pancake

2011-05-31T18:27:00.004-05:00

Today is Baby Cakes’ 31st Birthday.

Since we met I have been with him through, as of today, 5 birthdays. I sometimes feel like I missed out on so much of what it is that made him into the man he is today but I am blessed to get to spend all his future birthdays with him. I love you Baby, here’s to the next 70 more birthdays!

So because today is his birthday seems to me that he should get whatever he wants for supper, within reason, and when asked what he would like me to make for him he chose pancakes.

The thing about it is that I have always wanted to try baked pancakes. Like dutch pancakes but I also know that it has to be over the top for my hubby.

This post is how I made an over the top baked pancake for my gorgeous husbands birthday.

Cinnamon Bun Oven Pancake

Pancake:

½ cup butter
4 eggs
1 cup milk
1 cup flour
1 tablespoon cinnamon
1 tablespoon vanilla extract
1 tablespoon maple syrup
3 tablespoons of white sugar
½ teaspoon of cinnamon

Preheat the oven to 425 degrees.

In a small bowl combine the sugar and ½ teaspoon cinnamon together. Set aside.
Smear the butter over the entire surface area, inside, of a cast iron skillet. Place skillet in warming oven to melt.

In a mixing bowl mix the eggs, vanilla extract, maple syrup and milk together vigorously until it is frothy. Gently mix in the flour and cinnamon until well combined.

Pull the hot skillet with the melted butter from the oven and pour the batter in.

Bake for 25 to 30 minutes or until golden brown.

Pause about 15 minutes into baking to sprinkle the cinnamon sugar mixture over the top of the pancake. Continue baking until done.

Meanwhile, make the frosting.

Frosting:

1 cup confectioners sugar
2 tablespoons melted salted butter
2 tablespoons cream

Whisk the ingredients together until smooth and at a drizzling consistency. If it is too thick add bit more cream, if it is too thin add a bit more sugar.

Now when it comes to icing it is completely up to you. I chose to drizzle a bit for aesthetics and then let Baby Cakes decide how much extra he wanted along with it.

I wanted to share how it looks before icing, right out of the oven while it's still puffy...

and after is falls which in this case is a good thing.

I cannot tell you how decadent this recipe is. While baking the entire house smelled of cinnamon and sugar, exactly like cinnamon rolls baking. It is sweet for a breakfast so make sure to serve it along with some protein and maybe even some fruit.

Fabulous!

Happy Birthday Baby.

Crock Pot Chops and Gravy

2011-05-27T12:39:00.001-05:00

So Baby Cakes has been a bit tired as of late, so has the wife but there’s no rest for the weary, and because of this he took a day off yesterday. The plus side to him being home was that instead of having to bake something for an hour after I get home from work it can slowly cook in the crockpot. I armed him with all the ingredients, a recipe and directions not to play with the ingredients, not the first time we make it, and off to work I went.

When I walked in the door the scent was amazing. It smelt so good and after quickly changing into my PJ’s and putting my hair into a ponytail holder I was in the kitchen putting the finishing touches together.

This recipe is out of this world, to quote Paula Deen. Thank you Real Mom Kitchen for yet another fantastic and simple meal, if you have never been to visit her blog I highly recommend that you go now. Do not walk, run!

Crock Pot Chops and Gravy
recipe from Real Mom Kitchen

4 lean pork chops
4 tablespoons soy sauce
4 ounce can sliced mushrooms, drained
1/2 teaspoon pepper
2 tablespoon worcestershire sauce
2 cans cream of mushroom soup
1 medium onion, sliced or diced
1 teaspoon garlic salt
1 teaspoon parsley

Place pork chops in the crock pot. Put onions over the top of the pork chops.

Mix the rest of ingredients in a bowl and pour over the pork chops.

Cook on low for 5-6 hours.

For thicker gravy (optional):

2 tablespoons cornstarch

Transfer pork chops, onions and mushrooms to a dish and set aside.

Pour the gravy into a saucepan and set over medium heat. Slowly whisk in cornstarch and heat, stirring constantly, until thickened.

I whipped up some Mashed Potatoes and buttered corn and it was on. It is wonderful, so wonderful that leftovers are calling my name for supper tonight.

The best part, the hubs made dinner last night! Woot woot.

Love my crockpot,

Chicken Parmesan Pasta

2011-05-23T18:22:00.003-05:00

As you might be aware I am a coupon user. Have I mentioned that before? Well the idea of super couponing is you stock up on items when they are at their rock bottom prices and a few weeks or months ago, I kind of lost track, pasta was at its rock bottom price in my area. Being as I buy 4-8 newspapers a week (for the coupons) that meant when it was on the above said sale I stocked up on that many boxes of pasta, for free might I add. Moral to this story? I have a ton of pasta to cook.

Baby Cakes called me on his way home from a guy’s trip Saturday afternoon to ask me if I had eaten yet because he was starving. (What he was actually asking me was “Baby, I’m really really hungry, could you, would please make some dinner and maybe have it ready when I get there?”.) So I forced myself off the couch, sigh, and went to the kitchen to see what I could throw together. I hadn’t thawed out any meat. I hadn’t pre planned. I guess I assumed we would eat out like most Saturday nights. But, then I caught something from the corner of my eye pushed into the deepest corner of the deep freeze- chicken nuggets. A scan of the stock shelf and I see that I also have pasta, and lots of it and I know I have a ton of canned pasta sauce (also on sale a week or two ago) and then it dawns on me.

You know those ready-made frozen meals you can find in the freezer section at the grocery store? Well I love them. They are so easy and fast to cook. And although not a true home cooked style meal it is fairly good and hey, it get's the job done. Well one of those frozen bags is what dawned on me and became the inspiration for this recipe.

Chicken Parmesan Pasta

26 ounce can chunky vegetable pasta sauce
6 ounce can tomato paste
4 ounce can sliced mushrooms, drained
14.5 ounce can diced tomatoes, with the juice
1 tablespoon ketchup
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 large tablespoon of chicken base or 3 chicken bouillon cubes
12 ounce package of shredded mozzarella cheese
12-16 chicken nuggets, baked according to package directions
14.5 ounce box of rotini pasta, cooked according to package directions and drained

In a large saucepot combine all the canned items together as well as the ketchup, garlic powder, Italian seasoning and chicken base. Stir to combine. Simmer over medium low heat for 30-60 minutes stirring occasionally.

Once you have cooked and drained your pasta and the chicken nuggets are baked toss all the items together until coated in sauce. Add the cheese and combine once more until melted.

Serve warm with a cold crisp side salad.

First, a little note regarding the picture. I know that it doesn't look cheesy but it is. If I had though aesthetically before I used the whole bag of cheese I would have reserved some to top it off with but as it were I didn't have any to make the picture pretty with. Maybe one day I'll post a cheesier picture (that's a good thing in this case, grin).

So could this be improved? Most likely; perhaps with homemade chicken nuggets or homemade pasta sauce but for a quick thrown together meal this is perfect.

In regards to the man I made this for, Baby Cakes, he ended up fat and happy. He was passed out asleep on the sofa after downing a large dish full, so, my job was done. Now about those dishes…

XOXO,

Pineapple-Glazed Meatballs

2011-05-18T10:43:00.007-05:00

Ah summer is here, with a vengeance. Soon even the cool evenings will be gone and we will be left with heat to sit and puddle in. So in anticipation of that very thing I plan on arming myself with simple and quick and possibly even heat proof recipe. This is the first one dedicated to summer. Yes, summer kicks but we can kick back.

I came across this recipe fairly recently, actually more than fairly, like two days ago on a blog I find myself coming back to again and again, Real Mom Kitchen. I love that she whips up simple fair because let’s face it as much as I like to eat fine cuisine there isn’t always time for it, or the want for it. (Okay, you got me; I really don’t eat fine cuisine. The finest thing I eat would be crème brulee or crab legs, oh or oysters, fancy right?)

This recipe handles both obstacles, needing something simple and something that won’t force me to kick the AC down to 60 degrees. Oh and did I mention how amazing it is? So tasty that Baby Cakes took the leftover meatballs and some bread to work to fashion his very own meatball sub. (Perhaps a future blog post?)

Pineapple-Glazed Meatballs
recipe from Real Mom Kitchen

1 cup barbecue sauce
1 cup crushed pineapple in juice, undrained
1 (16 oz) package fully cooked frozen meatballs
cooked rice

In a skillet combine the barbecue sauce and pineapple together. Add meatballs and stir until coated.

Bring to a boil over medium heat. Once boiling, reduce to a simmer and simmer for 10 minutes or until heated through.

Serve over rice.

Serves 4-6.

Amazing. So simple and the kitchen wasn’t a 100 degrees when I was done.

Love. Love. Love.

Strawberry Pear Salad

2011-05-16T15:45:00.010-05:00

Growing up my Grandma Lolly would make a simple pear dessert for us when we were staying with her. It consisted of canned pears, whipped cream and a maraschino cherry. I was a light and yummy dessert after a home cooked meal prepared lovingly by her. Something about this recipe always appealed to me and I find myself on summer days wanting to eat some of the ice cold pears and creamy whipped cream; not to mention the cherry. While my siblings were arguing over who would get to drink the cold syrup that pears were canned in I would be sneaking cherries out of their bright red syrup. Youth, where did the time go?

As an adult and with the responsibilities of planning and cooking for my own husband (perhaps someday my family) I find myself coming back to the recipes I was raised on time and time again. No matter how simple or different they may be. And every once in a while I like to revisit them and make them a bit more mine. With the current weather, HELLlllOooooooooO SUMMER (think Good Morning Vietnam), I am aching or would that be melting for cool dishes. This hits the spot.

The best part about it is that it is a make ahead of time kind of dish. It would be great for guests or a simple late night snack. My grandma served it along with dinner as side dish. But I tend to serve it afterwards because I beleive it derserves to be in the spotlight. I know it seems so simple, the thought actually crossed my mind to not even blog it, but it is a recipe that makes me think of my Grandma and one that I thought of and think of fondly still. That and this is my blog so Na-na-nana-na.

Strawberry Pear Salad
minimally adapted from Grandma Lolly’s recipe

serves 2 adults

1 regular can of halved pears, drained
6-8 strawberries, rinsed, cored and sliced
whipped cream, about 2-4 tablespoons
maraschino cherries, amount up to you

In the bowl you will use to serve the salad place two halves of pear. Top with half of the strawberries, a dollop of whipped cream and a cherry.

Place the bowls into the refrigerator and chill until ready to serve.

This recipe is sneaky. It will hit you out of nowhere on a sweltering day and before you know it you’ll be craving a bite of an ice cold pear.

Don't judge me (wink),

Apple Cheddar Beer Dip

2011-05-11T08:46:00.000-05:00

It has been crazy busy in my life as of late, and I can imagine that I am not the only one. Spring brings sunshine, hope, rebirth and so many get togethers and parties. Bring on the margaritas.

My best friends in the whole wide world planned a Birthday Party and I offered to bring a dish. So the morning of the shindig I needed something and stat. Luckily I recalled this dip, one of my sister in laws made it for our Girl’s (Adult Beverage) Slumber Party a little more than a year ago and I really liked it. Not to mention I had all the ingredients to make it. Easy Peasy.

Melissa, SIL, made it with regular beer but I never can leave any recipe alone so I changed it up a bit using Woodchuck Apple Cider, or also known as hard apple cider. It was a tart surprise in a creamy dip. I loved it. Baby Cakes loved it. And many of the party goers loved it. Love love love all around.

Apple Cheddar Beer Dip
recipe from Melissa Jones, Sister in Law

16 ounces cream cheese, softened
1 packet ranch dressing mix, dry
2 cups shredded cheddar cheese
1/3 cup apple beer

In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in the cheddar cheese.

Serve with pretzels for dipping.

I know, couldn’t be any simpler right? Don’t let its simplicity fool you the flavor is complex and it really has just enough apple to it.

Yummy,

Green Bean Roll Up Casserole

2011-05-09T12:09:00.006-05:00

I didn’t contribute much this year for Easter. Like most Jones side family holidays my parents cook the main part of the meal be it turkey or ham and it is the kids, me and my siblings, job to bring the side dishes. I have been waiting to take this dish for quite some time now. I am always in charge of the sweet potatoes but Easter doesn’t really need sweet potatoes so I finally got to showcase probably one of my favorite vegetables, green beans.

Baby Cakes’ Aunt Norresa made these last Thanksgiving and since eating them I have craved them. The reason I don’t make them for everyday is because they are a bit of work to make, not labor intensive but time consuming. However, they are well worth the time invested.

The name came from the fact that the original recipe is for green bean roll-ups where instead of canned green beans you use fresh ones wrapped in bacon and then with the marinade poured over the top. I can’t say I won’t be making it that way too but it seems so, well, stuffy. I want casual, I want Sunday Supper style not Saturday Dinner Party.

Green Bean Roll Up Casserole

3 cans cut green beans, drained
4 slices bacon, diced large
1 cup brown sugar
onion, 1/2 cup, chopped
1 stick butter
2 tablespoon soy sauce
garlic salt, dash

Melt the butter in a saucepan; add the brown sugar, soy sauce and garlic salt. Mix on low heat until smooth and thickened.

Pour the drained green beans into a baking dish.

Fry the chopped bacon and onion in a skillet until bacon is crisp, do not drain and pour it into the marinade and stir. Then pour the entire mixture over the green beans.

Marinate overnight, stir, then cook as above.

Bake on 350 for 30 minutes.

Get ready because once you taste these regular old green beans just won’t cut a decadent holiday meal anymore. These are amazing.

I doubled the recipe and left with an empty casserole dish.

Until next time,

Lemon Cream Bars

2011-04-18T19:46:00.003-05:00

Mmm lemon bars. Mmm creamy lemon bars. Mmm tart creamy lemon bars.

Baby Cakes loves these. I like them a lot. Honesty is important.

Lemon Cream Bars
recipe from Tasty Kitchen

1 (14 ounce) can sweetened, condensed milk
½ cups lemon juice
1-½ cup flour
1 cup oatmeal
1 cup brown sugar
⅔ cups butter, melted
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 350.

Combine milk and lemon juice. Mix well and set aside for a moment.

Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.

It’s a nice change but I have to say that I prefer tart when it’s just tart (aka Strawberry Lemonade Bars) and not so much creamy. However, it did get the job done and I can’t say I would pass on it if offered.

XOXO,

Turkey Day Meatloaf

2011-04-18T19:24:00.005-05:00

This evening we are playing with our food.

I cannot take the entire credit for this recipe as I did adapt it from the original recipe found here. But, I can take credit for turning it into what it is on our plates. Yes burgers sound good but why not make it heartier and more like a substantial dinner (not to say that a burger can’t be substantial, no in fact I have had some substantial burgers in my lifetime) but I want sides. What can I say I am a side dish kind of girl. Honestly though, I didn’t want to fire up the grill as I haven’t gotten a gas one yet (hint, hint Baby Cakes) so I did some thinking and figured a meatloaf would solve quite a few problems.

This is my new favorite dish ever! Do I say that every time? I don’t care. This is really is my new favorite dish. It is super moist and flavorful. I need more adjectives.

So without further ado…

Turkey Day Meatloaf
adapted from Lauren's Kitchen

1 pound ground turkey
2 cups stove top stuffing mix, dry
1 egg, beaten
1 cup cheddar cheese, shredded
1 cup whole berry cranberry sauce
¼ teaspoon dried thyme
1 can turkey gravy, set aside

Preheat the oven to 350 degrees.

Mix all of the ingredients together (except for the gravy) and form into a large loaf on a baking sheet or in a baking dish sprayed with non-stick spray.

Bake for 45-60 minutes, pausing at 30 minutes to top with a thin layer of gravy.

I highly recommend serving this with cranberry sauce.

Our entire meal consisted of the meatloaf, mashed potatoes, green beans, cranberry sauce and I served it with the leftover gravy warmed up. It was a lot like Thanksgiving dinner. All that was missing was the crazy loud conversations and the cheek pinching (Yeah, there’s no one in my family who does that; thankfully. Well not the cheeks on my face anyhow. That sounds oddly perverted but for the record my Mom and sisters and I aren’t shy about poking and pinching each other. I can’t make it sound any better, it is what it is. I am not ashamed). Well, how did we get from meatloaf to that conversation? Awkward. Now when you make this you’ll be thinking about what I just typed. Let’s start again shall we? It was a fabulous meal, the only thing missing were the rolls (okay, I am making it too easy here, but I’ll be good. I won’t touch that one).

Oh and for dessert Lemon Cream Bars, OMG! (Hence why I truly never have a meal without rolls, yeah I went there. I had to.)

I cannot not wait to make a sandwich with the leftovers tomorrow for lunch. Yum.

XOXO,

Shredded Pork with Mushrooms

2011-04-15T20:58:00.004-05:00

Today has been torture. The aroma in my house all day long has been so intense and well, just heavenly. Honestly, it has made me walk into the kitchen a dozen times searching the cabinets for something to eat that could come remotely close to the scent of this deliciousness. I couldn’t find anything and instead snacked all day but, the time has finally come to try today’s supper. I am so ready to eat this let me tell you.

Wow. This recipe reminds me of my Mothers Goulash, slightly sweet and with great depth of flavor. Baby Cakes and I both ate two servings and then lounged on the couch babying our bellies out of over eating. It was great, is great, I am going to eat it again tomorrow. Not to mention how easy it was to make. I love easy. I love delicious. I love my crockpot.

Shredded Pork with Mushrooms
recipe from readyseteat.com

3 pounds boneless pork shoulder, cut into large pieces
2 (14.5 ounces each) cans stewed tomatoes, with juice
1 (6 ounce) can tomato paste
1 package pork gravy mix
¼ cup packed brown sugar
1 package or 6 ounces sliced fresh mushrooms

Combine all ingredients in a slow cooker. Cover; cook on low for 8 to 10 hours, high for 4 to 6 hours or until meat is tender.

I served ours over mashed potatoes with some green beans, one of the only green vegetables Baby Cakes will eat. I should be off work more often, I was rather productive today. Wink.

Nom, nom, nom,

Souperburgers

2011-04-14T12:27:00.003-05:00

I was not well prepared for last week’s grocery trip. I am a couponer, and sometimes I spend so much of my nonworking week prepping for couponing that I kind of forget about planning out a meal. I’m still new and it’s hard work saving money. Luckily this week I remembered in time to grab a cookbook on my way out the door and thumbing through it I came across this recipe. This isn’t a new cookbook; in fact when Baby Cakes and I were first dating we would often hit garage sales together on Saturday mornings. (We we’re so exciting huh? It worked for us.) That is where I picked up a copy of Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. Truth be told I hadn’t even looked in it, in four years of it sitting on my shelf, moving with us and countless recipe searches I just always passed this book by. Not anymore. I’ve only made it to page 74 out of 578. Yes, I’ll be cooking from this book for quite some time to come.

One thing I really enjoy about this book is that it explains when and where the original recipe came from. For example today’s recipe, Souperburgers begins with this brief description: “Back in 1959 Campbell’s test kitchens developed this “souper” easy hearty main dish. Good cooks around the world still write in for this recipe. The results never disappoint them.” If nothing else it’s an interesting read but luckily it's a great recipe too.

Baby Cakes was treated to lunch at work and wasn't hungry (although he didn't tell me that until after I toasting the buns) but after he saw what I made he said he wanted one. He and I agree that they are amazing. They have so much flavor. The gumbo soup really makes it in this recipe. I would have to say that this recipe is better than Sloppy Joes. This is the new offical Bennett house sloppy-esque sandwich recipe.

Souperburgers
from the Best Recipes Cookbook

1 pound ground beef
½ cup onion, chopped
1 can Campbell’s Chicken Gumbo Soup
2 tablespoons catsup
1 tablespoon mustard
6 buns, split and toasted

Brown beef and cook onion in skillet until tender (use shortening, if necessary); stir to separate meat. Add soup and seasonings. Heat; stir often. Cook until the majority of liquid is cooked down. Serve on toasted buns. Makes about 3 cups.

Now don't be put off by the fact that there is rice in it you don't even notice and who knows that might just be what takes it over the top.

Yum! Really that's all there is to say about that.

XOXO,

Corn Pudding

2011-04-13T11:01:00.001-05:00

Um okay. I can't even put into words how in love I am with this dish. I can think of so many people right off the top of my head that will just love it to death. Side dish meet dessert. Not the only recipe out there that could easily pass for both but one of the best for sure.

I happened upon this recipe while try to find a way to cook some chicken thighs, last post Apricot Chicken, and saw a curious picture (because when I search I do search by picture) and clicked just to see what it was. Am I ever so glad that I did. It is creamy and swee. The corn adds a little crunchy sweetness. Keeper. Total keeper!

Corn Pudding
recipe found on Closet Cooking

2 ears worth of corn kernels
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 tablespoon all-purpose flour
1 egg, beaten
1/2 cup milk
1/2 cup heavy cream
1 tablespoon of melted butter
1/4 teaspoon freshly grated nutmeg

Preheat oven to 350.

Mix everything in a bowl.

Pour into a baking dish.

Bake until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

I could not be more serious, y'all have have have to make this. Baby Cakes loves it so much that he ate some for breakfast this morning and I already snuck a little dish of it for a snack today. Bad. So bad. But oh so good.

One more thing, it is just as wonderful cold from the fridge as it is warm from the oven.

XOXO,

Apricot Chicken

2011-04-11T18:41:00.004-05:00

I have to be honest I wasn't sure about this one. While making it I even told Baby Cakes I think that the italian dressing just might be overkill but it was a pleasant surprise to learn that it wasn't. This is quite good and super easy sprinkle it all on and bake it off. Easy peasy.

Apricot Chicken
recipe found on Cooks.com

6 Skinless Boneless Chicken Thighs
Packet of Onion Soup Mix
10 ounce Jar of Apricot Preserves
8 ounce bottle Italian Salad Dressing

Preheat the oven to 350.

Place the chicken in a baking dish and sprinkle the onion soup mix evenly over the top.

Spread the preserves over the chicken and squirt the italian dressing over the preserves.

Bake for 1 hour or until the chicken juices run clear.

I know this post is a bit short but I am exhausted and the week has only just begun! Thank the Lord for easy meals. Frozen veggies and Uncle Ben's Ready Rice, dinner is served.

Yum,

Kona Inn Banana Muffins

2011-04-07T09:40:00.002-05:00

We don’t buy bananas very often, we just don’t eat them. Instead they sit on the counter and turn black. Because of that I truly only buy them when I have an intention for them (see Grandma Lolly’s Banana Pudding, Not Yo Momma’s Banana Pudding, Banana Apple Bread, Meg’s Sweet Banana Bread or Chunky Monkey Pie) but every once in a while something comes over me and I buy them because well, the price is right (I should probably look into freezing them). This was one of those occasions when I had over ripe bananas about to go bad on the counter and I am not just going to let them waste oh no not when they can create something amazing.

Luckily, I have a bookshelf of cookbooks at my disposal so I sat down and searched through all there index’s and finally, after searching I came across this recipe.

How had I never heard of these before? Why isn’t everyone making them? I am at a loss. All I know is that this is the moistest banana bread I have ever tasted. I’ve made it twice, each time handing some out to friends and family and every person who has bitten into one has said how good it is.

Now a few changes I made to the recipe are that instead of shortening I used vegetable oil and I left out the walnuts because I am allergic to them but other than that I followed the recipe to the letter. You’ll notice that the ingredient list is fairly simple as in no cinnamon or even vanilla and although at first this kind of had me uncertain I am now convinced that they don’t need a thing.

Kona Inn Banana Muffins
recipe from The 150 Best American Recipes Cookbook

½ cups vegetable oil
1 ¼ cups all-purpose flour
5 very ripe med. bananas
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
2 large eggs, lightly beaten
½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Smear the cups of a muffin pan with shortening and sprinkle with a little flour and shake the pan to distribute. Turn the pan upside down over the wastebasket and shake out excess flour.

Peel the bananas, place them in a large bowl and beat them well with an electric mixer. The riper the bananas and the more you mash them, the tenderer your muffins will be. Don’t expect absolute smoothness, there will always be a few lumps. Set aside.

In a small bowl, combine flour, baking soda and salt. Add sugar, shortening, eggs and walnuts to the bananas and mix well. Add the dry ingredients to the banana mixture and stir just until the batter is thoroughly blended.

Fill muffin cups to about two-thirds full. If you’ve reserved some walnuts, dot the tops of the batter with them.

Place pan in the lower third of the oven. After 15 minutes, check the muffins for doneness. A toothpick should come out clean. If not, cook 5 minutes longer and check again. When toothpick comes out clean, remove the muffins from the oven and let cool in the pan for 5 minutes.

Run a knife along the edges of the muffins and transfer them to a platter serve warm.
These can be a cake. Butter two 9-inch round cake pans and divide the batter between them. Bake for about 25 minutes or until toothpick comes out clean. Cool cakes in the pan for 10 minutes. Dust completely cooled cakes with powdered sugar.

These ones look fairly puny but let me tell you that the first batch I made I only filled one muffin pan, 12 muffin cups, and that is how I will be making them in all future sessions. I thought that I should only fill them as much as the recipe called for but they don't really rise, probably because I used vegetable oil instead of shortening. Either way it’s a win-win, smaller ones equal more of them and larger ones means more in one serving.

Once again, amazing!

Low Country Boil Chowder

2011-04-07T08:36:00.001-05:00

Hold on to your socks girls because this recipe is going to try and blow them off. It is our new hands down favorite soup, no contest. Baby Cakes said that he would gladly eat it every day and I say that I will have to show willpower in not eating the entire pot full in one sitting. Just give me a ladle seriously.

I found this recipe on HEB.com, which is a grocery store chain that is exclusively in Texas. You might notice that this is not my first recipe to come from there and I guarantee it won’t be the last either. Just about every recipe they post or share in their store has flavor, hmm, maybe it’s a Texas thing? ”We got spirit and ambition all we now is a little competition…” (Back from my cheer days). I did change a few ingredients and the name to relect the changes.

Best.Soup.Ever!

Low Country Boil Chowder
adapted from HEB.com

1 lb. large peeled and deveined shrimp, frozen
4 - 6 slices thick-sliced bacon; coarsely chopped
¼ lb. ground chorizo
1 bag (20 oz.) diced frozen hash browns
2 tablespoons flour
1 tablespoon seafood boil seasoning blend
3 cups chicken broth
4 cups frozen corn kernels
2 cups heavy cream

Cook bacon and chorizo in a large skillet over medium-high heat until brown and crispy. Drain on paper towels. Sauté potatoes in remaining bacon drippings about 3 minutes, scraping bottom of pan to release browned bits. Stir in flour and seafood boil seasoning until blended well.

Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.

Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2 or 3 minutes or until shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white pepper. Ladle chowder into serving bowls; top with a dollop of sour cream and a bit of the crispy chorizo and bacon crumbles. Serve with a crust garlic bread or croutons.

Imagine how amazing this would be with crawfish tails. Yum. I just found yet another reason to host a crawfish boil this year, leftovers. So coming soon Crawfish Boil Chowder.

I took advantage of what probably is the very last cold snap in my area, it dropped to about 40 degrees two nights ago and I have to say I am going to miss the cooler weather come sweltering summer. This was the perfect recipe to go out with a bang.

XOXO,

Grandma Lolly's Banana Pudding

2011-03-29T20:31:00.004-05:00

This afternoon my husband, Baby Cakes in case you didn't know, informed me that he committed me to making a desert for a work luncheon he is attending… Tomorrow! Now I know I made it seem as if this bothered me but in all honesty, as anyone who loves to cook knows, I was actually excited. I love making food for people and making food for guys is so much easier. So knowing I would have to run to the grocery store on my way home this evening I put quite a bit of thought into what to make that would travel well and pare with fried catfish. I was clueless. Then I thought about when I used to waitress at a local café during lunch and remembered that the biggest dessert seller with all the men eating during lunch was banana pudding. Here’s goes nothing.

Growing up, and even now, I cannot recall a single Jones family get together that does not have a huge bowl of this dessert adorning the buffet. Now I don’t know if this is my Grandmas original recipe or if everyone’s Grandma makes it this way but for me this is her recipe. I’ve had it a million different ways and this is my all-time favorite.

Grandma Lolly’s Banana Pudding
recipe from Grandma herself

2 small boxes instant banana pudding
3 cups cold water
2 14 ounce cans sweetened condensed milk
1 large tub whipped topping
2 boxes nilla wafer cookies
6-8 bananas, sliced
1 regular tub whipped topping

In a large bowl whisk together the instant pudding, water, condensed milk and whipped topping until well combined. Set aside.

Place a single layer of cookies into the bottom of serving dish; you’ll need a large dish or two dishes as this makes a large quantity.

Top the cookies with a single layer of the bananas, about 1-2 sliced bananas.

Spread about half of the pudding mixture over the bananas and spread evenly.

Repeat with another cookie, banana and pudding layer. (You’ll have 2 layers of each at this point.)

Spread another layer of sliced banana and a single layer of cookies over the top.

At this point you can either top with more whipped cream or opt out and that’s it.

You know I opted for more whipped cream.

I want to ad that the blue bowl of pudding is not the total amount that it made. In fact it made this bowl, for Baby Cakes and I, and a large salad bowl full for Baby Cakes to take with him tomorrow. It makes alot.

I honestly beleive that this is as good as if not better than Paula Deen's Not Yo Momma's Banana Pudding. Make it and judge for yourself.

I hope you like it. I hope the guys tomorrow like it. We'll see when Baby Cakes brings the bowl home tomorrow evening.

XOXO,

Drunken Pork Chops

2011-03-20T17:18:00.000-05:00

You might notice that this is my second time posting this recipe and if not then this is where you can find the original post. Either way, whether you notice or not, the first time I made this I attempted to make it a slow cooker recipe and all it resulted in was a really thin sauced pulled pork dish, it was good enough but who wants just edible or good enough for dinner? Not me. I knew that there had to be something to this because I have seen it reposted so many times in the food blog world. I was determined and boy am I glad that I was.

This version is wonderful; flavorful and slightly sweet. The pork chops are tender and the sauce could stand up to any other sauce/gravy I have ever had. Baby Cakes didn’t re-season even a bite and I don’t think I took a breath even between bites. Yum-Oh. I do believe I found my next companies coming for dinner recipe. It’s that good.

I will never again try to adapt this to a slow-cooker recipe, not after trying it the original way. That was just insulting.

Drunken Pork Chops
recipe from Newlyweds

5-6 pork chops
salt and pepper, to taste
1 bottle of beer, amber cider
1/2 cup brown sugar
1/3 cup ketchup
extra virgin olive oil
1 tablespoon cornstarch
¼ cup water

Measure the extra virgin olive oil into skillet over medium high heat.

Season the pork chops with salt and pepper on both sides and cook until brown on both sides.

While the pork chops are browning, combine the beer, ketchup, and brown sugar in a bowl. Pour the sauce mixture over the pork chops and simmer for 40-45 minutes.
Remove the pork chops and set aside for a moment.

To thicken the sauce, combine the cornstarch and water stirring to combine. Slowly stir this mixture into the boiling sauce, whisking out any lumps. Simmer until you’ve reached the desired thickness.

Put the pork chops back into the thickened sauce and flip to coat.
Serve this over mashed potatoes or rice.

I had seconds. There were no leftovers. We are pigs. We are pigs eating pig. How could I help myself, make it, try it, you’ll see. Then you’ll understand.

Oink, oink,

Comfort Casserole

2011-03-18T18:38:00.002-05:00

I’m back! I took a bit longer than I anticipated but I have good reasons. It seems like life has been throwing me curveballs, not in Baby Cakes and my personal life mind you, but some of my dear friends life’s have been taking turns and I have been immersed in trying to support them during their trials. I recently read somewhere that when you are overloaded with things on your to do list simply start cutting things from that list so I chose to cut the blog until things calmed down (honestly I chose to cut cooking in general, bad move, my waistline is paying for it). However, because my daily to do list hasn't seemed to lessen any I have chosen to cut some other things and get back to our regularly scheduled programming, basically forcing my own hand to calm my life down. I’m ready for boring again, I’m begging for boring again. That being said I can’t promise to do multiple posts a week, as is my norm, but I will be blogging at least once or twice a week. It’s my therapy. Seriously.

To get back in the scheme of things I decided to cook a scrumptious supper. I didn’t plan on cooking so I searched through my recipe box and found this recipe and oh.my.goodness it was good. I could and would eat this every day. Baby Cakes gave this one all 10 digits and I am inclined to agree.

Comfort Casserole
recipe from Hun… What’s for Dinner

1 lb. cooked ground beef
medium onion, chopped
6 oz. package noodles, cooked according to directions and drained
16 oz. can cream of mushroom soup
16 oz. can cream of chicken soup
1 1/2 cups sour cream
1 package frozen mixed vegetables, cooked and drained
2 cups pepper jack cheese, shredded
2 teaspoons parsley
1 teaspoon garlic powder
salt and pepper to taste

Preheat the oven to 350 degrees.

Brown the beef with the chopped onion until cooked through and drain. Mix the soups with the sour cream then stir in the beef. Set aside.

Boil the pasta according to package directions tossing in the frozen vegetables for the last 5 minutes of boiling. Drain the pasta and vegetables and mix into the soup and meat mixture along with the cheese. Stir in the parsley, garlic powder, salt and pepper.

Pour into a 9 X 13 casserole dish, top with a bit more cheese and cover with foil.

Bake 350 degrees for 25 minutes, remove foil from dish and bake 5-10 minutes more or until cheese is melted.

I think the best past about this recipe that it is so versatile, any ground meat, pasta or vegetable combination would work for this dish. I’ll admit that the boiling, cooking and chopping all before ever baking is a bit time consuming but I promise it is so worth it. I know I say this all the time but this one really is going into regular rotation.

(I actually typed this post up last week but when I went to attach the photos I couldn't find my camera! Then last night when searching for my keys in the bottom of my purse I found it, thing is I actually took everything out of my purse twice when looking for it last week. Perhaps divine intervention? God knew I needed one more week to recharge and I have to say it was wonderful. Baby Cakes and I had a peaceful week of early dinners and plenty of couch time. Finally, back to normal. The only negative is that I actually cooked 3 new recipe during the week of lost camera but hey it gives me a reason to cook them again.)

Home again, home again, jiggidy, jigg,

Tamale Scramble

2011-02-13T10:47:00.007-06:00

One of my all-time favorite things to eat for breakfast are tamales. Baby Cakes goes to a little place around the way to get them for us on Saturday mornings, this isn’t an every weekend occurrence, but when he does we normally just shuck them and eat them straight from the paper sack they are packed in and that’s that. It’s time to shake it up a bit; dare I say that I am getting tired of our routine? No, I wouldn’t say that, ever, but the man of this house, aka Baby Cakes (manly name I know) deserves something new to delight his taste buds. He did wake up extra early to fill all the bird and squirrel feeders for me, so I would wake up to find that they are full (because don’t-cha-know, that is the very first thing I do every morning, run to the backyard to see if the birds ate all the seed. He’s too cute. And for those of you thinking ‘geez she really has an attachment to her bird feeders’, I was being facetious I am not kooky over my birds feeders. No not the feeders, but the birds? They are MY birds, MINE! Grin.)

I digress; this recipe was perfect for wanting to shake up the tamales a bit and the best part was that it really couldn’t be any simpler to make, wonderful for a Sunday morning. Basically it is just like tamales in a bowl, flavor wise, because the eggs just took on their flavor. I am most certainly going to make this again and again and again and then probably even again. Baby Cakes loved this one y’all, as did I.

Tamale Scramble

6 tamales, warm*
4-6 eggs, beaten
shredded cheese (optional)
sour cream (optional)

Break up the tamales in a skillet, stir in the eggs and scramble over medium/low heat. Top with cheese and sour cream if desired.

*to warm tamales: From frozen, thaw, wrap them in a damp paper towel and then nuke them in microwave for about 6 minutes. From just cold, wrap them in a damp paper towel or place them in a dish with a few tablespoons of water and nuke for 4-6 minutes.

I told you, just look at how simple this is to make. Sometimes simple recipe are the best recipes.

If you are a tamale fan I implore you to make this one.

Peace, Love and Spinach Dip,

Chicken and Gravy Pasta

2011-02-10T14:10:00.004-06:00

This ones a little different.

Sometimes an uh-oh moment in the kitchen can result in something wonderful, albeit different yet still wonderful. Somehow in my mad rush the other night to pull out some chicken to thaw for yesterdays use, needing boneless skinless breasts, I managed to unbeknownst to me pull bone in, skin on chicken thighs. Hmm. I don’t know (shrugs). So at the last moment last night I was thumbing, quickly, I have the paper cuts to prove it, through my cookbooks trying to find something, anything to make; nothing. So I decide to just wing it (or thigh it as the case may be) and let whatever happens happen. This is what happened…

Chicken and Gravy Pasta

6 chicken thighs, with skin and bone
1 box pasta, your choice
1/3 cup flour
½ cup chicken stock
1 cup milk, plus a bit more if needed
salt and pepper, to taste
2 teaspoons red pepper flakes
1 cup frozen corn
2 tablespoon butter, melted
¾ cup panko bread crumbs

Preheat the oven to 350 degrees.

Put a large pot of water on to boil, the amount of water is according to the type of pasta you use; see the package directions.

Put the chicken in a skillet along with a tablespoon of olive oil, skin down, and cook over medium heat, flipping once or twice until cooked through. The end result will end up with golden brown chicken. Once done pull the chicken from the pan and set aside on a plate to cool.

Turn the heat down to low, stir in the flour to the chicken drippings (you’re essentially making a roux) and cooking for a few moments until lightly golden; whisk in the chicken broth and milk, continually whisking until thickened, if the gravy it too thick continuing adding milk in ¼ cup increments until desired thickness; season with salt and pepper to taste.

Add the pasta to the boiling water and cook according to package directions. Drain and pour back into the pot.

Shred and de-bone the chicken.

In the pasta pot add the chicken, corn and gravy, stirring to combine and spread into a prepared 9x13 baking dish.

Melt the butter and toss the bread crumbs in it; evenly spread over the pasta and bake for 20-30 minutes until golden brown.

Baby Cakes was very content with this one, he gave it an 8 out of 10 rating. I liked it, in fact I am looking forward to eating it again tonight for leftovers (mainly because I don’t have to cook again) but I will admit that it needs something. I don’t know what just yet but something. I’ll have to get back to you on that.

Peace, Love and Spinach Dip,

Snow Day!

2011-02-04T08:12:00.008-06:00

Two things:

One being that this morning I am excempt from work, the 45 minutes drive would just be too dangerous (due to ice) plus a bridge, or two or four, on my way there are shut down. So I don't have to fret over black ice, but the hubs did, although he made it without a hitch and he's safe and sound at work now. (He called me to tell me that he hit a few patches of ice but because he drove the entire way going only 20 miles per hour he just kind of slowly slid over them. Scary.) AT&T is making him and all the guys stay at the garage today and take classes, so I can breathe easy for now.

And two, it snowed y'all. Barely but it counts, I just saw it and had to take some pictures to share...

This is the first thing I saw when I looked outside this morning,

So I ventured out and took a shot from the driveway,

The sidewalk to the driveway? Ice.

And I just have to share the bird bath from the backyard...

They have thier very own ice skating rink!

And just because I can, also in the backyard...

I also want to say that these pictures might see a bit odd to people who regularly get snow but in Southern Texas we rarely get it. My entire childhood it snowed twice and it never stuck, it would melt as soon as the sun came out. It has only been in the last four years that it has snowed, once per season, so I still get giddy over it.

Happy Snow Day,