Blueberry Snack Cake ~ Potluck Sunday

Good morning everyone and welcome to Potluck Sunday. The other night I made a Taco Casserole that bombed big time. Thank goodness I redeemed myself with this fabulous Blueberry Snack Cake for dessert. Oh goodness this cake was so moist and delicious.

It reminded me of a blueberry muffin bread, but was moist like a cake with a yummy topping. I had some fresh blueberries that my husband brought home from a road side stand. I love it when he does that it's always such a nice surprise. Fresh blueberries are so much sweeter than the frozen. I don't know why, but they just are.

As soon as I saw those blueberries I knew immediately what I wanted to make. A couple weeks back this recipe caught my eye over at Mandy's Recipe Box. The photo alone just made my mouth water all those blueberries and that yummy topping oh my. I printed off the recipe and tucked it away.

I thought this cake would be perfect for dessert or a quick breakfast. Well I was right because we munched on this wonderful cake for dessert and then had the leftovers breakfast the next day. And Mandy was right, you just cant have one piece. I might try this recipe next time with some blackberries that I have in the freezer.

Now it's your turn!!! today I will be bringing this yummy blueberry snack cake to our potluck. Do you have a recipe you would like to contribute to the potluck? If so then link directly to your post not your homepage. And please include a link back to Mommy's Kitchen so everyone can see all the delicious recipes. I cant wait to see what everyone is bringing. I have included some step by step photos of the blueberry cake. As usual fashion the full recipe is at the end of this post.

Combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping. Add the baking powder, milk, egg yolks and mix well and set aside. Beat the egg whites til soft peaks form.

Add the milk and egg mixture into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Pour into a greased 9 x 13 baking dish. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown.

Ummm look at all that blueberry goodness ♥




Blueberry Snack Cake

2 - cups all purpose flour
1 1/2 - cups sugar
1/2 - cups cold butter
1 teaspoon baking powder
1 - cup milk
2 - egg yolks
2 - egg whites, beaten
2 cups fresh blueberries or
frozen (if using frozen don't thaw)

In a mixing bowl, combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping. Add the baking powder, milk, egg yolks and mix well and set aside. Beat the egg whites til soft peaks form. Add the milk and egg mixture into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Pour into a greased 9 x 13 baking dish. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown and toothpick comes out clean.



Printer Friendly Recipe







Tina, The Mom in Mommy's Kitchen

Click here to read more

Summary only...

Greek Orzo Salad W/Grilled Chicken & Giveaway Winners

Today's recipe is for my new favorite salad, Greek Orzo Salad W/Grilled Chicken. I can't seem to get enough of it!! This tasty salad includes red onion, cherry tomatoes, black olives, cucumbers, feta cheese, orzo pasta and grilled chicken tossed in a zesty balsamic dressing. I got my first taste of this easy and yummy salad at my friend Cindy's house.

Ever since then I can't stop eating it. My daughter is even hooked which surprised me because I really thought she would turn her nose up to the Feta Cheese, but she said the cheese is the best part. Go figure!! Sometimes it's the things you think that your kids will dislike that they end up loving the most. This salad is a perfect side dish or a tasty summer meal.

I like to grill up a few chicken breasts on the weekends and then store them in the refrigerator to use later in the week. It's such a great time saver having the chicken cooked ahead of time for this salad. If you're in a real pinch you can purchase a package of Tyson's or John Soules fully cooked grilled chicken breast strips at the grocery store. This will totally cut out the cooking time and I been known to do that a time or two.

At the beginning of summer I was able to use all the cherry tomatoes from our garden. I was so happy because they are quite pricey in the store. But I'm sad to say that our garden isn't doing very well this year. It started out with such high hopes and then the scorching Texas heat burnt and dried out just about everything. I am so disappointed.

It's such a bummer because the last couple years we have had such a great turn out. I miss all the zucchini, peppers, fresh beans and tomatoes. We are still getting a few green bell peppers here and there but nothing to get excited about. Our tomatillo's have come and gone as well, so really there isn't too much to be picked. I guess we can just start fresh again next year.

If you are lucky enough to have some cherry tomatoes in your garden this year, I highly recommend making this salad. It only requires a handful of ingredients and the dressing is a bottled balsamic vinaigrette dressing so it doesn't get much easier than that. All this talk about this salad really got me craving it, so I decided that is what I wanted for dinner tonight.

Tonight was pick your own meal night, so this salad was perfect for Mackenzie and I. Before I forget I also wanted to announce the two winners of the Better Breakfast Cookbook ~ 110 Breakfast Recipes Cookbook. So without further delay the two winner are:

Comment #60
Erin R.
&
Comment #75
Lisa Pollard

Congratulations to both of you! I will be in contact with you to get your email address really soon. Enjoy your Breakfast Ebooks. Kate has some really great recipes so I know you will enjoy it as much as I do. Here is a quick run down on how to prepare the yummy salad. The full recipe is at the end of this post.

Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse pasta under cold water and set aside. While the pasta is cooking season the chicken breasts with your favorite seasoning and grill. You can use a stove top grill or outside grill. When the chicken is cooked set aside to cool and then cut into bite size pieces. Dice the cucumbers not to small and chop of the onion.

In large bowl combine pasta, cooked chicken, tomatoes, cucumbers, onion, olives and feta cheese mix well. Shake the balsamic vinaigrette to mix it and then pour over the entire salad. Toss to coat and chill for at least 1 hour.

Enjoy Ü

Greek Orzo Salad W/Grilled Chicken

1/2 lb - orzo pasta, cooked al dente
3 - chicken breasts, seasoned and grilled or
1 - 8 oz package seasoned pre cooked grilled chicken breast strips
2 - cups cherry tomatoes
1 - small purple onion, chopped
2 - cucumbers, peeled, seeded and chopped
1 - 4.5 oz can sliced black olives, drained
1 - 6- 8 - oz container crumbled feta cheese
1 - 8 oz bottle balsamic vinaigrette dressing

Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse pasta under cold water and set aside. While the pasta is cooking season the chicken breast with your favorite seasoning and grill on a stove top grill or outside. When the chicken is cooked set aside to cool and then cut into bite size pieces. Dice or chunk up the cucumbers and chop the onion. In large bowl combine pasta, cooked chicken, tomatoes, cucumbers, onion, olives and feta cheese. Shake the balsamic vinaigrette to mix it together and then pour over the entire salad. Toss to coat and chill for at least 1 hour in refrigerator.

Printer Friendly Recipe

Tina, The Mom in Mommy's Kitchen

Click here to read more

Summary only...

Back to School Breakfast Ideas, Bacon & Cheese Muffins & A Cookbook Giveaway!

This giveaway is now closed. Congratulations to Erin R & Lisa Pollard. If you didn’t win you can still purchase the cookbook for $3.97. You need to hurry because this sale price is only good until Saturday, August 28th.

Today was the first day of school for my kids. They were so excited when they went to bed last night. But the excitement soon wore off this morning when it was time to get up. Mackenzie was easy to get out of bed, but Mr. Grumpy Carson was another story. That boy loves to sleep so it was a bit harder getting him up and around. Over summer the kids fell into their own routine of sleeping in and eating breakfast a bit later than usual.

So needless to say this morning was quite the battle to get them to eat anything for breakfast. I need to start going with some quick and easy breakfast ideas if I want them to eat anything. I am assuming that I am not the only one out there that has this problem. Goodness I hope not. There are even some days Carson just refuses to eat breakfast and that makes me feel really bad. So today I wanted to throw out some Quick and Easy Breakfast Ideas to share with everyone.

Here are a few breakfast ideas that I found at my site that can help you out a bit. I usually make two batches of granola each week because my daughter loves Granola. Her favorite way is sprinkled on yogurt. Muffins and Granola Bars are really quick in the morning. Cinnamon Toast, Cheese Toast and Peanut Butter Toast is perfect paired with some peaches, pears, applesauce or yogurt.

I make up a big batch of Instant Oatmeal at the beginning of each month. It's so much cheaper than buying it. Leftover Pancakes and Waffles are perfect for busy school mornings. Smoothies can be a great breakfast as well try a Strawberry or Blueberry Banana Smoothie. If you cant get the kids to eat something maybe they can drink a smoothie on the go. It isn't breakfast but it's better than nothing at all.

Overnight Oatmeal can be started the night before school making breakfast a cinch. Mini Cinnamon Rolls or Sausage Cream Cheese Crescents are great as well. I usually have some cooked sausage in the the freezer which is perfect to make up a few of these little babies in the morning. You can even fry the sausage and mix in the cream cheese and just store the mixture in the refrigerator. The next morning just assemble the crescents and bake in the oven.

Do you see those muffins above? Well, that muffin isn't your ordinary muffin.. It's a Bacon & Cheese Muffin. Umm those little things are quite tasty if I say so myself. They actually remind me a little bit of a bacon, egg and cheese hot pocket. Not only are they good but they were so quick and easy to throw together. Making them perfect for school mornings.

I found that muffin recipe in life saver of a recipe book called Better Breakfasts ~ 110 Breakfast Recipes. This recipe book came to me at the perfect time. I was at such a loss for quick and easy breakfast ideas. I am sure everyone hates being stuck in a rut at breakfast time. Well this book has some pretty yummy recipes. Here is just a small sample of what you will find inside.


Blueberry Muffins
Bacon & Cheese Muffins
Oatmeal Breakfast Bars
Banana Oatmeal Breakfast Cookies
Bacon, Cheese & Egg Biscuit Cups
Chocolate Chip Breakfast Biscuits
Chocolate Waffles
Multi Grain Pancakes
Baked Oatmeal
Crock pot Granola
Peanut Butter Banana Oatmeal
Chunky Monkey Smoothies
Crunchy Cereal Balls
Breakfast Banana Splits
Breakfast Kabobs & More

The Ebook is broken down into 7 categories:

* Muffins & Quick Breads
* Other Baked Goods
* Pancakes, Waffles, French Toast & Crepes
* Oatmeal & Cereals
* Smoothies Skillets,
* Casseroles & Pizzas
* Under 10 (or so) To the Table

Now for the Great News!!!!!

Katie over at Cooking during Stolen Moments is giving away (2) copies of the Better Breakfast Cookbook to (2) Mommy's Kitchen readers. All you have to do is leave me a comment telling me your biggest breakfast dilemma. For me it's variety, I get tired of making the same old things. I will pick (two) random winners on Friday, August 27th and each winner will receive one free copy of Better Breakfasts ~ 110 Breakfast Recipes.

I also wanted to let everyone know that right now Katie is running a special and is offering Better Breakfast ~ 110 Breakfast Recipes for just $3.97, that's an awesome deal. But you need to hurry this price is only valid until Saturday August 28Th.

I am also including the recipe for Katie's wonderful Bacon and Cheese Muffins. Enjoy!!!

Bacon & Cheese Muffins

2 - cups all purpose flour
2 - teaspoons baking powder
1/4 - teaspoon salt
1/4 - teaspoon black pepper
1 1/4 - cup.milk
1/4 - cup butter or margarine, melted and cooled
1 - egg
1/2 lb - bacon, diced, cooked and degreased
3/4 - cup shredded cheddar cheese

In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown.



Printer Friendly Recipe

Tina, The Mom in Mommy's Kitchen

Click here to read more

Summary only...

Yummy Black Bean and Corn Salad for Potluck Sunday

Are you looking for a nice summer salad to help beat the summer heat? Well I think this Black Bean and Corn Salad just might be your answer. It's colorful, delicious, and a snap to throw together. Making it the perfect dish to take to a barbecue or picnic. The best part about this recipe is that it can be made ahead of time and kept in the refrigerator for several days.

The longer this salad sits the more flavorful it gets. I found this recipe filed away in an old recipe folder. From time to time I print off recipes that I want to try and then file them away. Well, sometimes I forget about them and that is exactly what happened in this case. I am so glad I came across this recipe and finally tried it. I have actually made it twice since finding it because it's that yummy.

I did tweak the recipe just a bit to add a little more flavor. I have to admit my new love is for black beans!!! What I love most about black beans is how versatile they are. Black beans have a nutty flavor with a velvety texture. They also hold their shape really well making them the perfect bean for salads and salsas. Speaking of salsas not only is this recipe a great salad, but it also makes a wonderful yummy appetizer.

My favorite way to serve this salad is on a pretty chip and dip server surrounded by tortilla and pita chips for dipping. If you want to turn up the heat a bit try adding a chopped jalapeno or two. My daughter was enjoying this salad with me so I chose not to add it this time. Black Bean and Corn Salad is pretty to look at as it is good for you. With that being said I hope you will give this recipe a try.

Well everyone it's Potluck Sunday again, so today I will be bringing this yummy black bean and corn salad to our potluck. Do you have a recipe you would like to contribute to the potluck? If so then link directly to your post not your homepage. And please include a link back to Mommy's Kitchen so everyone can see all the delicious recipes. I cant wait to see what everyone is bringing.

Black Bean & Corn Salad

2 - (15) oz cans bush's black beans, drained & rinsed
2 - cups frozen yellow corn, cooked and cooled
1/2 - cup diced red bell pepper
1/2 - cup diced green bell pepper
1/3 - cup sliced green onion (or red onion)
1 - jalapeno pepper, seeded and chopped (optional)
1/3 - cup chopped cilantro
1/4- cup fresh lime juice
3 - tablespoons olive oil
2 - tablespoons balsamic vinegar
salt and pepper to taste

Cook and cool corn. Dice and chop up all the vegetables and set aside. While the corn is cooling whisk together balsamic vinegar, olive oil, lime juice and salt and pepper to make a dressing. To the dressing add the drained and rinsed beans, corn, onion, bell peppers and cilantro toss until just incorporated. Cover and chill for at least 2 hours. Serve as a salad or an appetizer with tortilla or pita chips. The longer this salad sits in the refrigerator the better it taste.


Printer Friendly Recipe

I’m excited that I have entered into a paid, formal partnership with Bush’s Beans but the post above isn’t a part of that agreement. I just love this recipe and couldn't wait to share it.

If your looking for more great Bean Inspiration visit: Beans the Vegetable with More.







Tina, The Mom in Mommy's Kitchen

Click here to read more

Summary only...

Chicken Fried Steak W/ Cream Gravy & Thank You Mr. Walmart Man

Hi everyone!! I had every intention of getting this recipe posted yesterday but as usual time got away from me. We are still painting our kitchen cabinets so that has been very time consuming. My kitchen looks like a tornado has passed through it, but it will be so worth it in the end. Today I want to share my recipe for Chicken Fried Steak or Country Fried Steak depending on where you live.

Chicken Fried Steak is made using tenderized cubed steak that has been dredged in flour and egg, and then fried like chicken. Top it with a cream gravy made from the pan drippings and serve with mashed potatoes. Um it doesn't get any better than that. Chicken Fried Steak just so happens to be one of my husband's favorite meals. When we go out for dinner that's the dish he usually orders.

He then proceeds to tell me "You need to make chicken fried steak at home". My answer every time.... I know I do, but I can never seem to find a breading that sticks to the steak. Plus I don't care for cube steak because it tends to be stringy when cooked. So Chicken Fried Steak is usually something I don't prepare at home. Well I am happy to say that I have solved both problems and we can now enjoy this classic dish at home.

Who do I have to thank for this well that's simple, me and Mr. Wal-mart Man. I was in Wal-mart one day and everytime I am there I try and make a point to stop by their meat department. You see at our Wal-mart meat is marked down on Tuesdays so that is the day I try and check it out. Well we have a very nice gentlemen that works in our meat department and I always stop and chat with him. Well this day was no different; I happened to see that he was marking down thin rib eye steaks so I was all over that.

We got to chatting as usual and he told me use those thin steaks and you will have the best chicken fried steak you ever put in your mouth. I said really because this has been a big dilemma for me. Mr. Wal-mart Man said trust me on this one and proceeds to hand me a couple packages of rib eyes. He said try it and let me know. Well this is where I come into the story. I really wanted to make the Chicken Fried Steak but I still had whole breading issue. I kept thinking how could I get that breading to stay on those steaks and still fry up crispy?

Then it dawned on me, just use the recipe that you use to make Chicken Fried Chicken. Of course why didn't I think of this sooner? Well that question can easily be answered by saying "sometimes I'm just slow like that" LOL. I used the recipe and cut the ingredients in half because the chicken fried chicken makes a lot. I was so excited I immediately got started. I cut the meat up into smaller size portions, got my breading ingredients together and off I went.

I dredged, dipped and fried up all those thin rib eyes. Then the waiting began I flipped them over and the breading stuck. Yeah!!!! They were so crispy and golden brown ummm I love that chicken fried chicken breading. I think the saltine crackers are the secret because the steaks fry up so crispy. So there you have it we are finally enjoying Chicken Fried Steak at home. All I can say is Thank You Mr. Wal-mart Man and I promise the next time I see you I will ask you what your name is. Here is the recipe and don't forget the mashed potatoes.

Here they are my great deal on thin rib eyes.

Cut into smaller size portions. I left the steak alone and did not tenderize them. Again Mr. Walmart man said there was no need for that.

Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using) in a bowl or dish. In a second dish whisk together the milk and both eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. I lay my steaks out on a baking rack until I have breaded all the steaks.

Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°. Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in a 225 degree oven to keep warm until you have fried all of the steaks.

When all the steaks are cooked serve with mashed potatoes and cream gravy. Ummm so good and look at how great the breading stayed on the steaks. Perfection

Chicken Fried Steak

4 - large thin rib eyes cut in half
1 1/2 - teaspoons salt, divided
1 - teaspoons freshly ground black pepper
1 - sleeve saltine crackers, crushed
1 1/2 - cups all-purpose flour
1/2 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
1 1/2 - cups milk
2 - large eggs
Peanut or canola oil

Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl or dish whisk together the milk and both eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°. Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in the oven to keep the steaks warm at 225° oven.

Cream Gravy

1/3 - cup flour
2 - 3 tablespoons pan drippings
1 1/2- cups water mixed with 1 1/2 - cups milk
or use all milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk and water mixture whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

Printer Friendly Recipe




Tina, The Mom in Mommy's Kitchen

Click here to read more

Summary only...