April 2009 Menu

Here we are approaching April already, This is the month of Easter, plus a few food holidays are coming up as well. I can bake up a few neat things I usually don't get a chance to make. If you are not familiar with Menu Plan Monthly, Click on the MPM Graphic above for all the details.

Dinner Meal's

Crock Pot Chicken & Dressing, Mashed Potatoes
Spaghetti with Meat Sauce & Texas Toast
Duggar Family Tater Tot Casserole, Vegetable & Fruit
Iron Skillet Pizza & Salad
Chicken Lasagna , Green Beans
Pot Roast Chicken with New Potatoes & Carrots *
Pan Fried Pork Chops, Gravy, Mashed Taters & Purple Hull Peas
Chili Dogs & French Fries
Hamburger Stroganoff, Rice & Broccoli with Cheese
Breakfast Night (French Toast, Bacon & Eggs)
Sub Sandwich Night & Chips
Beef & Bean Burritos & Rice
Bobby’s Goulash, Green Beans & Duggar Family Roll’s
Grilled BBQ Chicken, Baked Potatoes & Corn on the Cob
Creamy Chicken Noodle Bake & Southern Hoe Cake
Baked Ham Rigatoni
Crock Pot Lasagna & French Bread
Bacon & Ham Chicago Style Garlic & Butter Pizza
Breakfast Taco's (Sausage, Potato & Eggs) *
Beef & Broccoli Stir Fry, Egg Rolls
Taco Ring & Salad
Bama Steak Sandwiches
City Chicken, Mashed Potatoes & Vegt. *
Beans & Franks Casserole & Corn Muffins
Cream Cheese Chicken & Beef Enchiladas, Spanish Rice & Beans
Grilled Cheese Sandwiches & Soup
Butter Baked Chicken & Gravy (Cooking with Paula) *


Desserts for the Month

Chocolate Chip Cheesecake Bars
Peach Cobbler (Peach Cobbler Day)
Peanut Butter Cupcakes W/ PB Frosting
Chocolate Chip Coffee Cake (Coffee Cake Day)
Homemade Soft Pretzels (Pretzel Day)
Strawberry Soda Pop Cake or Strawberry Cheesecake Bowl (Easter)

I will share and post recipes as I make them. Linked Recipes are recipes that are already listed at my site or somewhere else.

* Represents * - A Meal or recipe carried over from last months menu that did not get prepared. No problem though, I already have all the main ingredients to make them which is always a plus.

The Mom in Mommy's Kitchen

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Make Your Own Baby Teething Cookies

OK, this recipe is far from my usual recipe, but it really is a good one to pass on. I know there are a lot of mommy's out there with babies that read my blog, so I thought this baby cookie would be a neat addition. I found this recipe about 10 years ago when my daughter was a baby. I was trying to figure out what to do with all that baby cereal I had left over from when Mackenzie was not so interested in eating her cereal anymore. I had boxes and boxes of Gerber baby cereal coming out of my ears.
Some how I found this recipe for Homemade Baby Teething Cookies online. I don't even know what I was searching for, but I came across it and thought it would be a fun recipe to try. I baked them up and Mackenzie loved them. I thought to myself WOW those were so easy to make. These cookies quickly became a favorite in our house anytime we had babies around. I haven't made these baby cookies in about 5 years, since my youngest son now attends kindergarten. Well, I began sitting for one of the teachers babies so we have a baby in the house again Ü. I thought Gracie might like these teething cookies as much as my kids did so i made up a batch today. The verdict.........

Here is Taste Tester Gracie does she like them?

by the look on her face and the talking she is doing not to mention the cookie crumbs on her mouth. I think she likes them yeah!!!! This recipe is the perfect recipe to use up all of that baby cereal just stacking up in the cabinet. I know you have some, Gracie say's go make some cookies!!!


These are the ingredients you will need:
baby cereal (any brand or flavor), sugar, egg, baking powder, salt (not pictured, sorry), vanilla extract, shortening and water. A little flour for rolling.


Preheat oven to 300 degrees
cream together shortening and sugar.


Add eggs, baking powder, salt, vanilla and water.


gradually add in the baby cereal a cup at a time


mixing between each addition


it will look just like this.


dust the counter with flour, Knead until smooth.


using a rolling pin roll out the dough to about 1/4 - 1/2 inch thickness


cut with a cookie cutter, a round cutter works best so you will not have any sharp edges.


place on a lightly greased baking sheet, bake for about 20 min. or until dry.


I let the cookies sit on a cooling rack for a couple hours then store in a airtight container. I usually do not wait overnight to serve these.


this is the thickness of the cookies when baked. The cookies are not rock hard just kind of firm and do not crumle up when baby eats them.




Baby Teething Biscuits/Cookies

2 tablespoon shortening
1/2 cup sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon water or juice (I used water)
2 cups dry baby cereal

Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking powder, salt, vanilla and water. Gradually stir in baby cereal. Knead until smooth. Pat into a rectangle. Cut into 1 inch bars. Smooth edges so they will not be sharp. Or roll dough in a little flour and cut with cookie cutters. (circle and basic shapes are best) Bake for about 20 min. or until dry. Store in uncovered container overnight.


* Statistics state not to give babies eggs until one year of age, use your own personal judgement. My kids were one year of age and so is the little one I am watching *


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Paula Deen's Beer in the Rear Chicken

This was the tastiest and the easiest chicken recipe I have ever made. I got this recipe from Paula's Home Cooking, no surprise there I am so addicted to that show. This recipe goes by several names, Beer in the Rear Chicken, Drunken Chicken and Beer Butt Chicken whatever title you throw on this chicken it is all the same in the end. The basic version of Beer in the Rear Chicken only requires a whole chicken and a can of beer. However if you really want to top it off you should also include some type of dry rub (Paula's House Seasoning) to give it that extra flavor boost.

We have grilled this chicken two different ways, one on a charcoal grill and the second on our wood smoker. Both ways are awesome. If cooking on a charcoal grill cook the chicken approximately 1 hour. The second time we smoked two chickens so it took around 2 hours. If you want left overs for another day, maybe to use in chicken pot pie or a chicken casserole I would recommend cooking up two of these guys. Summer is quickly approaching, well at least in Texas it is. This is the perfect recipe for summer grilling. If you haven't tasted a beer in the rear chicken, I promise you are in for a tasty treat. What is your favorite way to grill chicken?

Wash and drain the chicken or chickens and pat dry inside and out. Season the chicken inside and out with Seasoning Salt and Paulas House Seasoning. Refrigerate until ready to cook. I seasoned mine and placed the chicken in a large zip lock bag. I let my chickens marinade in the dry rub for about 8 hours before placing on the grill.



I don't know why but this picture looks so funny to me. That chicken just sitting up on the grill.

This is what it looks like fresh off the grill.

Ummm carve it up into serving size pieces.

Beer-in-the-Rear Chicken

1 (12-ounce) can beer (we used bud lite)
Paula Deen’s House Seasoning
Paula Deen’s Seasoned Salt or Lawry's seasoning salt
1 (3-pound) chicken
1 - sprig rosemary

Wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoning Salt and House Seasoning. Refrigerate until ready to cook. Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). Insert the sprig of rosemary to the can, add some more of Paula's house seasoning into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. ( I used a beer can chicken holder) Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Note: 1 chicken serves 2 to 4, depending on appetites.

Recipe courtesy: Paula Deen Online

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Homemade Corn Dogs or is it Corny Dogs

When I think of corny dogs as my kids call it, I think of the State Fair of Texas. What is a visit to the fair without getting one of their wonderful corn dogs. When it comes to the fair it's all about the rides and games for the kids. Now for me, it is all about that yummy food you can only get that one time of the year. I have to say that some of the food you find at the fair is a bit far fetched for me.

Fried Twinkies, Fried Banana Splits, Fried Cake on a Stick Ugh! none of that is for me. I like to stick to the old favorites. Turkey Legs, Sausage on a Stick, Corny Dog's, Funnel Cakes and Fresh Lemonade now those are the bomb. My youngest son Carson loves to get the corn dogs at the Fair or at Canton Trade Days, so that is the first thing we have to hunt down when it is time to stop for lunch.

I saw this recipe for Homemade Corn Dogs at The Hillbilly Housewife. I thought it would be neat to surprise my son with homemade corny dogs, plus I wanted to see if they actually turned out using this recipe. Can you believe I have never made homemade corn dogs, I always thought it was pretty difficult so I never attempted it. You can imagine my excitement when the corn dogs were done and they turned out. I couldn't believe how easy it was, plus they taste so much better than the ones you buy at the store.

The true test was Carson he is so picky, but no worries he gave our corn dogs a thumbs up and so did Mackenzie. The left over corn dogs store in the freezer nicely, so you can warm them up for another day. I just added mine to a large ziplock bag, when I want to use them i just defrost in the microwave and add them to the toaster oven. Do you make any homemade convience food? I would love for you to share any recipes.

See thumbs up from the kid's. Well Carson is trying to get his thumb up.


These are the ingredients you will need:
Buttermilk, eggs, sugar, salt, baking powder, yellow corn meal, all purpose flour, hot dogs, vegetable oil and wooden sticks (Popsicle or Chopsticks)


In a large bowl combine the buttermilk, eggs, oil, sugar and salt. Mix it very well.


Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.


Take your hot dogs and dry them off on paper towels.


I used chopsticks


Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs.


Set the hot dogs aside.


While all of this is going on, it's a good idea to get the oil heated up. You want the temperature to be about 375 degrees. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. I used the largest mason jar I had on hand. A large cup will work just as well.


Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off.


Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. This was the part of the recipe that my husband and I were skeptical on. We just could not imagine how it would puff up around the hot dog and look just like a corn dog that you buy.


Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned.

We have also used our deep fryer to fry corn dogs. The key is dont use the basket and when you place the corn dog in the deep fryer dont let it touch anything. Hold the stick by the tongs and dip the corn dog in the grease and turn it a bit till it puffs up all around then drop in the grease all the way to cover the corn dogs.


Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. I used a pack of 10 Oscar Mayer hot dogs. We still had some batter left over, so we saved it in the refrigerator in a plastic container and made mini corn dogs for lunch the next day. I just cut the hot dog into 3rd's and dipped them in the batter and dropped them in hot oil. The kids were so excited the next day to have mini corn dogs.



Homemade Corny Dogs

1 - cup buttermilk
2 - medium eggs
1/4 - cup oil
2 - tablespoons sugar
1 - teaspoon salt
2 - teaspoons baking powder
1 1/3 - cups corn meal
2/3 - cup flour
1 to 1-1/2 - pounds hot dogs (I use oscar mayer)
flour for dusting (about 1/2 cup)
Oil for Frying (Canola or Vegetable)
Popsicle sticks, Chop Sticks or Wooden Meat Skewers

In a large bowl combine the buttermilk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get the oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full.

Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time.

Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat (oil), and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.



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Tina, The Mom in Mommy's Kitchen

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Oatmeal Scotchies for National Oatmeal Cookie Day

Today is National Oatmeal Cookie Day! How funny I never knew all these food holidays even existed until I became a foodie blogger LOL. Now anytime there is a food holiday it gives me an excuse to cook something yummy. Oatmeal Scotchies are my all time favorite cookie, so i really don't need a reason to bake them. I can eat those butterscotch chips right out of the bag. These cookies are a good way to incorporate some oatmeal into my kid's diet. My daughter will eat oatmeal once in a great while, my youngest wont touch it even in a cookie. (its a texture thing for him). Me I love oatmeal cooked, baked or in a cookie. The oatmeal scotchie recipe is a cinch to make, the recipe is right on the back of the butterscotch chips bag. You can bake cookies or just throw all the cookie batter into a baking pan and make bars either way they are the best oatmeal cookie around. What's your favorite cookie to bake????

um mm cookie dough is my weakness. My Mom used to tell me every time I stuck my finger in the cookie dough bowl, that I was going to get worms from eating raw dough. When I was a kid I believed her. I am sure it's the whole raw egg thing. I am adult now and seeing that I survived my childhood of cookie dough eating I know I am not going to keel over and die. Now when I make oatmeal scotchie cookie dough, I tell my kids the same thing and they believe me just like I used to believe my mother. ~grins~ I only tell them that so I can have the cookie dough to myself. Shh they haven't caught on yet.








Yummo Good!!!!

Nestle Oatmeal Scotchies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestle Butterscotch Flavored Chips

Preaheat oven to 375° F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.


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Happy Saint Patricks Day ~ Irish Cream Pound Cake with Irish Cream Glaze ~

Happy Saint Patrick's Day Everyone. Another holiday, another excuse to make a yummy cake. How does a Irish Cream Pound Cake with Irish Cream Glaze sound? It sounded divine to me, and looked even yummier in the March Issue of Cooking with Paula Deen.

I love pound cakes so I was up for this challenge. This pound cake was easy to throw together. I really wanted to make this cake for two reasons. One because of the addition of the Irish Cream Liqueur, and two because my sister is due to fly in today from San Diego.

I am so excited, I really wanted to have a special little something baked up for her. I didn't have any Irish Cream Liqueur, but I did have Irish Cream Syrup. This cake is the bomb!! so moist and yummy with flavor, I am so glad I chose this cake to make. Well I am off to get some last minute cleaning taken care before we have to pick her up at the airport.

Happy Saint Patrick's Day to all my readers.
May each pedal of a Four Leaf Clover; bring you Good Health,

Good Luck, L♥VE and Happiness.

These are the ingredients you will need:
Butter, brown sugar, sugar, eggs, all purpose flour, baking powder, salt, milk, Irish cream liqueur or Irish cream syrup and powdered sugar.

preheat oven to 325 degrees. Spray a 12 cup fluted pan with nonstick spray with flour. In a large bowl beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at a time beating well with each addition. In a medium bowl combine flour, baking powder and salt.


gradually add flour mixture to butter mixture alternating with milk.


Beginning and ending with flour mixture, beating well after each addition.



Stir in Irish Cream ( I used Torani's Irish Cream Syrup)



Mix well.


Sspoon batter into prepared pan. (Love my vintage Nordic Ware Bundt Pan)


Bake for 1 hour and 15 - 20 minutes or until wooden pick inserted to the center comes out clean. Let cake cool in pan for 10 minutes.


then remove and let cool completely on a wire rack.


Prepare the Irish cream glaze. Place a plate under your cooling rack or waxed paper to catch all the glaze. That way it does not pool all on your serving platter. Drizzle the Irish Cream Glaze over the cake garnish with fresh mint and a sliced strawberry , if desired. Transfer cake to serving plate.

Irish Cream Pound Cake W/Irish Cream Glaze

1 1/2 - cups butter
2 - cups firmly packed brown sugar
1 - cup granulated sugar
5 - large eggs
3 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
3/4 - cup whole milk
1/4 - cup Irish cream liqueur or Irish cream syrup (Torani brand)

Preheat oven to 325. Spray a 12 cup fluted pan with not stick spray with flour. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition.

Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.


Irish Cream Glaze

2 - cups confectioners sugar (powdered sugar)
3 - tablespoons Irish cream liqueur or Irish cream syrup

Combine sugar and Irish cream whisking until creamy. If the glaze is still a bit thick just add some milk a tablespoon at a time. Drizzle over cooled cake.

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