February Menu ~ Menu Plan Monthly

February will be here tomorrow so another month gone and a new one begins. Time sure flies by from time to time. December dragged on but January just flew by, I guess I was just so busy with different projects, that at times I didn't evern know what day it was. Today I am posting my February Dinner Menu for Menu Plan Monthly. Along with February comes Valentines Day, so lots of goodies to be made this month. I love the holidays because it gives me a chance to bake up some nice goodies for family, friends and my kiddos wonderful teachers. I love giving out little goodie bags to the teachers. It lets them know just how much we appreciate them. Plus my kiddos love helping me put them together so its a win win for everyone.

For everyone who is familiar with Menu Plan Monthly then y'all know how it works. If you have a monthly menu plan I have included MckLinky at the end of this post. So you can link up your monthly menu plan it's as easy as that. If you have a two week menu plan you can still join in and link up. We can always use new meal ideas and inspiration. I will be jumping around and visiting everyones menus who link up, so thank you to everyone who joins in on Menu Plan Monthly. Click below to view my February Dinner Menu. I will also be contacting the three winners of the Free Dean's Dip Coupons via email so be on a look out, you might be a winner.

February Dinner Menu

Spaghetti & Meatballs, Texas Toast & Salad
Baked Ziti (Leftover Spaghetti Sauce) Fr. Bread Rolls
Crock Pot Beans & Sausage
Crock pot Sunday Chicken Dinner
Paulas BBQ Meatloaf, Mashed Potatoes & Glazed Carrots
No Peek Beef Tips, Rice & Broccoli W/Cheese
IHop French Toast, Bacon & Eggs
The Lady & Sons Boston Pork Butt , (Pulled Pork Sandwiches)
Pizza Night (Quick Pizza Crust)
Cheesy Hash Brown Casserole, Baked Ham & Veggie
Alphabet Beef Soup, & Cornmeal Rolls
* Tuna Casserole (MAHM Cookbook)
Quick Chili & Cornbread
PW Buttermilk Chicken Strips, Mac & Cheese & Fruit
Salisbury Steak, Mashed Potatoes & Veggie
Beer in the Rear Chicken, PW Potato Bundles & Corn (Cob)
Biscuits & Sausage Gravy & Scrambled Eggs
Pan Fried Pork Chops, Buttery Gr. Beans & Potato Pancakes
Cheesy Chicken Spaghetti, Green Beans & Rolls
Hoe Down BBQ Chuck Roast
Semi Homemade Chicken & Dumplings
Beans & Franks, Cornbread
Tater Tot Casserole, Fruit & Veggie
Honey Lime Grilled Chicken, Rice and Veggie
Birthday Dinner - (Travis Choice)
Eat Out (Our Anniversary)


Monthly Desserts & Goodies

* Easy Coconut Cream Cake
Chocolate Peanut Butter Hearts (♥ Day)
* Melba's Brownies
Red Velvet Cream Cookies (♥ Day)
Skillet Cookie & Game Night

Homemade Peanut Butter Pie


Linked Recipes are recipes that are already listed on my site or somewhere else. Recipes that are not linked will be shared as I make them. * Represents a meal carried over from last months menu that did not get prepared. No problem, I already have all the main ingredients to make that meal which is always a plus.












Tina, The Mom in Mommy's Kitchen

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Homemade Vanilla Pound Cake, Be Still My Heart!

I am finally getting around to posting the recipe for the wonderful Homemade Pound Cake I made last week. I added a few teaser photos on face book and then I got really busy, so I apologize for just now getting around to posting it. The first thing I want to say about this pound cake is......... thank goodness it's GONE and out of my house! Talk about temptation, every time I went past that cake I was slicing off a piece. This is so not good for my back side. I guess if I just learned a little will power I wouldn't have a problem, but it was just to darn good. This pound cake by far is the best one I have tasted. Plus it was my first pound cake made from scratch, can you believe that one. I so thought I had passed this hurdle.

The making of this pound cake was not planned. It all came to be because I had a quart of whipping cream in my fridge with a very fast approaching expiring date. Hm what do with all that cream. Well I used some of it to make my favorite Chicken Tetrazzini recipe, but that still left me with some whipping cream. Mama always taught me don't waste food so I had to do something with it.

Well I have been wanting to make this pound cake recipe for while now. I saw it at The Hungry Housewife. This recipe is from Leslie's mom, and we all know how recipes from our mothers turn out. Excellent of course.! So I knew this pound cake was going to be great. I want to get off topic a bit and give my girl Leslie a shout out!!!! As a fellow blogger and foodie I just want to say Leslie you rocked on the Home Shopping Network yesterday. Ya did good girl and your dorkiness we all love didn't even show. Heck even if you would of forgot to take out those paper towels from you armpits I bet we would of never noticed. You crack me up and looked so professional.

I was beginning to wonder if that lady was gonna let you talk. Goodness someone that talks faster than me. I kept thinking hey let Leslie talk grrrrrr. Don't worry it will get easier the more you do it. I am happy to say that the bundt pan I baked this beautiful pound cake in was my 10 year old trusty Nordic Ware Bundt Pan. Do me a favor and tell your mom thank you for this awesome pound cake recipe. I also forgot I will be announcing the three winners of the deans dip coupons later this week. Again I apoligize I have been trying to get a video for Velveeta finished and I have something else going on. I promise this week.

Preheat your oven to 325 degrees. Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.


Add flour and whipping cream alternately, beginning and ending with flour.


Pour into a greased and floured Bundt cake pan


drop the pan up an down on the counter to remove any air bubbles and then bake at 325 for 1 hour and 15 minutes.


Let cool in pan about 5 minutes then remove and cool completely on a cooling rack. Now don't ya go adding any glaze or anything on this pounds cake. Believe me it is plenty sweet all by itself. This pound cake would be perfect paired with some strawberries. I cant wait till summer.




Homemade Pound Cake

1 - cup butter, softened
2 1/2 -cups granulated sugar
6 - large eggs, room temp
3 - cups sifted cake flour (a must here)
1 - cup whipping cream
2 - teaspoons vanilla extract

Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well. Add flour and whipping cream alternately, beginning and ending with flour. Pour into a greased and floured Bundt cake and bake at 325 for 1 hour and 15 minutes. Let cool in pan about 5 minutes then remove and cool completely on a cooling rack.

I strongly recommend using cake flour for this recipe. It really makes the cake. I have not used the substitute for the cake flour in this recipe, so I cannot guarantee the results if you substitute.

Substitute for Cake Flour:
l - cup minus 2 - tablespoons sifted all-purpose flour = l cup sifted cake flour



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Tina, The Mom in Mommy's Kitchen

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Homemade Granola Bars for National Granola Bar Day!

Today I am featuring one of our new favorite snacks, Homemade Granola Bar's. Did you know that Wednesday was National Granola Bar Day? Well you know me and the whole food holiday thing. I kind of get sucked into it from time to time. But what better excuse to bake up something yummy. I usually purchase granola bars at the store so this was my first attempt at making them from scratch. My husband bought a huge container of oatmeal at Sam's Club so I have plenty to use up. Lately I have been making all sorts of different recipes that include oatmeal just for the fact that we still have so much to use. I don't know why but for some reason my husband seems to think we need to stock up on a ton of food in case we get snowed in or trapped in the house LOL. I do know one thing I dont think that we will be getting snowed in anytime soon seeing that we live in Dallas.

Oh well I guess if he wants to stock up on anything food would be the best idea. I do know one thing in our house it will definitely get eaten. OK back to the granola bars. When I was trying to decided on what granola bar recipe to use it didn't take me long. I remembered a recipe in Jane Doiron's cookbook ”Make Ahead Meals for Busy Moms”. I am seriously loving this cookbook everyone. It has so many easy and time saving recipes just like this granola bar recipe. My daughter is a big fan of the store bought granola bars so I was a bit excited to try these out on her. This recipe is so easy peasy and quite versatile. Which means that you can change up the ingredients to your liking. So have fun and experiment with different add ins. I chose to stick to the recipe for my first attempt, but I did omit the peanuts and added some butterscotch chips to the mix. I really loved these granola bars and the next day there wasn't any left, so that should tell you if we liked them or not.

Lets start by preheating the oven to 325 degrees. Line a 15x10x1 in baking sheet with aluminum foil and spray with non stick baking spray. I used a 9 x 13 inch glass pan because I wanted my bars thicker.


Add all the dry ingredients to a large bowl.

add the sweetened condensed milk and melted butter. Stir well to make sure everything is combined and mixed together.

Pour into prepared pan and spread out the mixture. Press down to make it even.

Bake for 25-30 minutes or until golden brown. Cool 5 minutes in the pan then cut into bars.


Place the bars on a wire rack and cool completely. Store loosely covered at room temperature.


Um yummo good!!!


Homemade Granola Bars

3 - cups quick cooking oatmeal
(I used Quaker Oats)
1 - cup unsalted peanuts
1 - cup raisins
1 - cup sliced almonds (I used whole almonds)
1 1/2 tsp cinnamon
14 oz can sweetened condensed milk
1/2 - cup butter, melted
1/4 cup unsalted sunflower seeds
( I used honey roasted)


Preheat oven to 325. Line a 15x10x1 in baking sheet with aluminum foil and spray with non stick baking spray. I used a 9x13 inch glass pan because I wanted thicker bars. Stir all the ingredients together in a large bowl. Pour into prepared pan and spread out the mixture. Press down to make it even. Bake for 25-30 minutes or until golden brown. Cool 5 minutes in the pan then cut into bars. Place the bars on a wire rack and cool completely. Store loosely covered at room temperature.



Additional Mix In's:
Here is a list of all sorts of ingredients that you can add to your granola bars. Just mix and match to your liking. Its all about having fun with the recipe and putting your own spin on it.

• dried cranberries or cherries, golden raisins, chocolate, peanut butter or butterscotch chips, dried fruit of your choice, flax seed, wheat germ, coconut, walnuts or pecans
  
  
  
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For more great recipes vist The Grocery Cart Challenge Recipe Swap.



Tina, The Mom in Mommy's Kitchen

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Happy Birthday Ms. Paula Deen, {Red Velvet Cupcakes to Celebrate}

Today is a very special day. It's my girl Paula Deen's Birthday! It's no secret that I just adore that pure breaded southern lady. I love her and I love her recipes. So today I am celebrating Paula's special day Deen style!

I wouldn't have it any other way. When I was deciding on a cake to bake I had the perfect one in mind. It's one of Paula's favorite southern cakes, her Grandmother Paul's Red Velvet Cake.

Instead of a cake, I made Red Velvet Cupcakes. I also chose one of my favorite frosting's, I used Johnnies Cream Cheese Frosting of course. I have been wanting to make these for quite awhile now, so I thought Paula's birthday was the perfect occasion to showcase these beautiful cupcakes.

Red Velvet Cake is also one of my favorite cakes, so this was such a treat for me and my family. Paula, I want to wish you a happy and healthy birthday. I hope you enjoy your special day with with good friends, good food and of course your great loving family.

You are a true southern lady with a bubbly personality that I just adore. So thank you Ms. Paula for just being you and sharing all your wonderful southern favorites with all of us. You truly are Paula Deen The Butter Queen, but to me You are Paula Deen The Southern Queen!

I thought they turned out so beautiful.

look at the butter photo, Paula would be so proud!!! Getting the batter together and filling the cupcakes. The red is such a beautiful color don't you think.


Frost, Serve and Enjoy!!!

OK y'all sing along with me.... Happy Birthday to you, Happy Birthday to you, Happy Birthday Ms. Paula, Happy Birthday to YOU!!!!!!!!

Grandmother Paul's Red Velvet Cupcakes
W/ Johnnie's Cream Cheese Frosting

1 - teaspoon vanilla
1 - cup buttermilk
1 - teaspoon salt
2 1/2 - cup cake flour (sifted)
1/2 lb - (2 sticks) butter
2 - ounces - red food coloring
2 - tablespoons cocoa
2 - cups sugar
2 - eggs
1/2 - teaspoon baking soda
1 - tablespoon vinegar

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. (sifting is a must here) Add to creamed mixture alternately with buttermilk.

Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Finish mixing and divide the batter evenly among the cupcake tins about 2/3 filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for done ness. Remove from oven and cool completely before frosting.

Cousin Johnnies Cream Cheese Frosting:

2 - 8oz pkg of cream cheese, softened (I used Philly)
2 - sticks butter, softened
1 - teaspoon vanilla extract
4 - cups sifted confectioners’ sugar
Chopped pecans or red sprinkles for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans.

*Paula Deen photo courtesy of google images



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Tina, The Mom in Mommy's Kitchen

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Fluffy Fruit Dip and A Dean's Dipstakes

Today I am posting a recipe for a simple Fluffy Fruit Dip. This dip just so happens to be my kiddos favorite. I previously posted a recipe for a Creamy Caramel Apple Dip a couple weeks back. Well the kids like that dip pretty good too, but the fluffy fruit dip doesn't have any fancy shmancey ingredients so they like it so much better. This recipe is just a plain jane dip of sweet creamy goodness. There are a lot of dips that my kids wont eat so this is fruit dip is a great standby. Plus it is a great was to incorporate some fruits into their diets. But don't stop at fruit this dip is also great paired with some graham crackers or vanilla wafers for dipping. My favorite is to use apples, bananas, strawberries and grapes. I know this is fruit dip has been around for awhile but most folks seem to forget about it. So here is just a little reminder not to forget something so good and easy.

Speaking of Dips today I am also having a quick giveaway. Are you a fan of Deans Dip? Well I am and no tailgating or super bowl party would be complete with out a few tubs of Deans Dip on the table. My favorite has to be the French Onion Dip. I just saw that Deans has a new Cheese Flavored Pretzel Dip. I cant wait to get my hands on that one. As of now I still cannot find it in the stores, but as soon as I see it you can bet I will be buying a few containers.

I also wanted to let you know that Deans Dip is hosting a Sweepstakes called Deans Dipstakes. We all know that each football team has their own rival, so it's no different for dips to have rivals of their own. Are you a Honey Mustard loyalist, Guacamole die hard or an Onion Dip fanatic? Vote on your favorite dip while predicting the outcomes of the games each week and you’ll be eligible to win awesome prizes like tailgate party supplies, football memorabilia and sporting gear.



There will also be a big grand prize drawing in January for a home entertainment system. Like fantasy football, but tastier. It’s Super easy to play as well Just Pick your dip and pick your teams!! But don't forget you want to get your main entry in at Dipstakes.com, all you have to do is enter your name and address. On Deans Face book page you can rack up points everyday. Before you go I will be hosting a fun little giveaway myself. Would you like some Free Deans Dip? Well just check out the details below for your chance to win some free dip.

Giveaway Details:

I am giving (3) winners one voucher each good towards one free container of a Dean's Dip of their choice!! To Enter Just leave me a comment telling me your favorite flavored Dean's Dip.

Earn Four Extra Entries by:
(separate comment for each extra entry)

1) Becoming a New Follower to Mommy's Kitchen
2) Become a Fan of Deans Dip on Face book
3) Follow Deans Dips on Twitter
4) Tweet this giveaway:
Enter for your chance to win Free Dean's Dip @mommyskitchen http://tinyurl.com/yz7ppoa

Contest open to US Residents only due to shipping. I will randomly choose a three winners on Tuesday January 19Th 2010 using random.org. Each winner will have 48 hours to reply or I will choose new winners. If you are not a registered blogger please leave your email address in your comment so I can contact you in the event that you are one of the winners.

THIS GIVEAWAY IS CLOSED!
THE WINNERS HAVE BEEN CONTACED.

Easy Fluffy Fruit Dip

1 - 8 oz pkg softened Philadelphia cream cheese
1 - 7 oz. jar marshmallow creme/fluff
splash of vanilla extract

Whip together and place in a bowl. Serve with any fruit of your choice.

Disclosure: Deans Dip provided me with free product coupons for the purpose of this review. The opinions expressed are solely my own and are NOT influenced in anyway by the products I receive. Thank you Deans Dip for sponsoring this giveaway.

Tina, The Mom in Mommy's Kitchen

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Creamy No Bake Peanut Butter Pie.

OK it is time to post something sweet again. Sorry but it's my weakness. The other day I mentioned that I was making a peanut butter pie, well this is it. I have been on the hunt for a true southern custard style peanut butter pie, but I still haven't found quite the right recipe yet. Well, that was until today. I think I finally found the one I have been searching for!! I'm so excited, but that will have to wait for another day. While I was poking around I came across this recipe for a No Bake Peanut Butter Pie. It wasn't what I was looking for, but definitely a recipe to try. I knew my kids would like it, because they love no bake desserts.

This recipe has just a hand full of ingredients. A chocolaty cookie crust, cream cheese, whipped topping, creamy peanut butter, sugar and peanut butter cups. How can you go wrong with all that. Plus you add even more peanut butter cups on top. I have to admit the photo alone with all those pretty little PB cup pieces on top, had me wanting to make it a.s.a.p. In the end this wasn't the pie I was looking for but a yummy consolation. I am so glad I made it. It was so rich and creamy all rolled in one. This would be the perfect dessert to take to a BBQ or get together because it can be made ahead of time and frozen until needed. It doesn't get any easier than that. If your looking for something quick, easy and yummy then you must go and make this pie. Ya know you want to!!!!

In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping.


Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.


Spoon into crust.


Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.




Creamy No Bake Peanut Butter Pie

2 - 8oz packages Kraft Philadelphia - Cream Cheese, softened
1 - cup sugar
2/3 - cup creamy peanut butter
2/3 - cup whipped topping
14 - peanut butter cups,divided
1 c- chocolate crumb crust (9 inches) I used a Oreo crust

In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.

Recipe adapted from: Taste of Home.



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Tina, The Mom in Mommy's Kitchen

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Spaghetti a la Philly, A Nice Change from Ordinary Spaghetti.

I was recently contacted by Philadelphia Cream Cheese through Twitter. If your not following Philly on Twitter you should be. They always have such awesome recipe ideas and posts. Well Philly invited me to try out a new Philly inspired recipe on my friends and family and then blog about it and share my thoughts. Of course right off the top I am a big cream cheese lover. Cream cheese can be added to so many dishes and baked items and the results are always fantastic. Philly wanted to know my thoughts on how I would rate this new pasta creation. Pasta and cheese how can you go wrong. They wanted me to prepare and serve this dish and then give my rating.

First off I want to say that this recipe was really easy to prepare and required very little ingredients. Also the ingredients listed are ones that I usually have on hand in my pantry and freezer, so that's always a plus. We always have jars of spaghetti sauce and pasta on hand for quick thrifty meals such as this one. I was really in the need to change things up a bit so this recipe came to me at a perfect time. My little guy is a big spaghetti lover so I was excited to try out this recipe.

I will admit that my first thoughts on adding Philly cream cheese to spaghetti sauce kind of took me for a loop. I really wasn't to sure on the outcome, but I was willing to give it a try. After I mixed the cream cheese into the sauce it really started taking on a pretty pinkish color. I was really surprised at the addition of the cream cheese it really made the sauce so rich and creamy. The sauce smelled so wonderful. As I was mixing up all the pasta I thought to myself this dish can easily be turned into a meatless meal. So really you can add ground beef or if you want a vegetarian dish you can leave it out. I am happy to say that I was pleasantly surprised at how this pasta dish turned out. OK now on to the ?'s Philly had a few questions to ask myself and my family about how we liked this particular dish. So here goes...

1. Did you find the dish easy to prepare?
   yes! slap yourself silly easy. Easy enough that my daughter can help prepare this meal.
   
   
2. Did you alter the recipe at all?
   No, but I did season my ground beef with a little garlic and pepper. I usually season my ground beef so i did this out of habit.

Did you enjoy making this recipe?
Yes, especially the ease of preparing the meal. I was so excited to try a new twist on a old favorite. I also enjoyed how fast the meal came together.

3. Did your family enjoy the taste?
   Yes again they thought it was a nice change from the traditional spaghetti they're used to.


4. What did your family like about the recipe?
   The creaminess of the sauce. The cream cheese added a nice subtle flavor it wasn't overwhelming at all. My daughter liked the color she said it was kinda of pinkish.


5. What did you dislike about the recipe?
   I can honestly say nothing.


6. Would you make this recipe again?
   Definitely yes, I already have it down on next months menu. I may even prepare this as a meatless meal. I think it would be great both ways.


7. Would you recommend this recipe to friends?
   yes, and already have.
   
   
   24-26 oz jar spaghetti sauce, 8oz spaghetti noodles, Parmesan cheese, ground beef and Philadelphia cream cheese.
   

Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.


cut the cream cheese into squares and set aside.


Pour off any fat. Stir the sauce and cream cheese in the skillet. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often.


Place the spaghetti into a large bowl. Add the beef mixture and toss to coat.

Yum mo Good!!! Sorry about this picture not being the greatest, but my camera man for the evening was only 6 years old. Thank you Carson for taking pictures of mommy. He only took the photos of me I did the photos of the food prep.


Sprinkle with the Parmesan cheese and serve. This would be great paired with a nice salad and hot crusty french bread. If you are looking for a nice change from ordinary spaghetti. I highly recommend trying this recipe out. You wont be disappointed.



Spaghetti a la Philly

1 - lb lean ground beef, browned & drained
1 jar (24 -26 oz) Prego Traditional Italian Spaghetti Sauce or your use favorite brand
1/2 package (4 ounces) Kraft Philadelphia cream cheese, cut into cubes
1 - (8 ounces) pkg spaghetti, cooked and drained
2 - tablespoons Kraft grated Parmesan cheese

Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sauce and cream cheese in the skillet. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often. Place the spaghetti into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the Parmesan cheese and serve.

Prep: 20 minutes
Cook: 15 minutes
Makes: 4 servings
(about 1 1/2 cups each)

Disclosure: "Philadelphia Cream Cheese reached out to me to try their new Philly inspired recipe "Spaghetti a la Philly. For participating in the recipe trial, I received (3) free Philadelphia cream cheese product coupons and a cookbook. Thank you Philadelphia Cream Cheese for including Mommy's Kitchen in your recipe trial.

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This post is linked to the The Grocery Cart Challenge Recipe Swap & Mouth Watering Monday at asouthernfairytale. Visit both sites for more meal inspiration.

Tina, The Mom in Mommy's Kitchen

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