Introducing House - Autry Mills Southern Food Products & A Giveaway!

This giveaway is now closed for entries!!
I will be announcing the winner soon.

Hi everyone its so good to be back home in Texas. I was off in Park City, Utah for a couple days attending the Evo 10 Conference. I had so much fun meeting up with lots of bloggers and meeting new friends. It's always so nice to get away for a bit, but there really is no place like home. Today I wanted to start the week off by posting about a wonderful product that I have been introduced to. What is this product you ask? Well it is the House -Autry Mills Products and they are so awesome. I was first introduced to House - Autry Mills a couple weeks back by my friend Christy over at Southerplate.

She asked me if I wanted to participate in trying out a few samples of a great southern food product and then writing about my experience. Well being a southern girl that loves all things southern, I said yes of course. I'm always up for a good southern food product as well as anything that will make dinner time a bit easier for me. Who wouldn't love that! I was so excited when my gift basket arrived. It was packed full of House - Autry Products for just about anything you could imagine.

Breading mixes for meats and seafood and a hushpuppy mix. House - Autry also makes a seasoned chicken fry mix that comes in regular or spicy. They have mixes for biscuits, cornbread, hushpuppies and onion rings. You can purchase regular or spicy mixes so you see they have a variety of different mixes to suit every ones taste. House - Autry has been the choice of southern cooks since 1812.

For many years, their number one product was corn meal. Over the years they have added breading mixes for chicken, pork and seafood. Then they added hushpuppy, biscuit, cornbread and a onion ring mixes and more. All of their coatings are specially milled and mixed to cook up light, crispy, and tasty. I usually have problems with boxed breading mixes not wanting to stick to pork chops or chicken.

I was so excited to see for myself just how crispy there pork chop breader mix was and how well it held up. I just so happen to have some pork chops in the freezer that I wanted to use for dinner. What better way then try out one of their breaders. When I first opened the mix up I could immediately smell all the different spices especially the celery. My first thought was that the pork chops might turn out way to seasoned since the spices were so strong.

All I needed to do was we the pork chops and then dip them in the seasoning mix and pan fry or oven bake them. I chose to pan fry them since that is our favorite way to eat thin pork chops. I was so excited at how well the breading stuck to the chops. It wasn't thick at all, in fact it was just a light coating but the pork chops turned out so crispy and all the breading stayed on.

As I cooked the pork chops I placed them in a warm oven on a baking rack until I was ready to serve them. This way the pork chops stay crispy as I cook the remaining ones. When dinner was ready the pork chops were indeed crispy and everyone in my family loved them. I am happy to say the pork chops were not over seasoned one bit. I am so glad I got to try out a few of the House - Autry Mills products. I have also included a Store Locator so you can find a House - Autry retailer near you.

If you cant wait to try these wonderful meat breader and mixes, Today I am offering an exclusive coupon to anyone who is reading this post. That way you can try out one of these wonderful products for yourself. Click here to print your coupon good towards any one House - Autry Product. You can also sign up for their Southern Cooks Club upcoming monthly newsletter. This newsletter will contain southern recipes, tips and future coupons for House - Autry Products. Now on to the fun stuff!!!!

Would you like to win a basket just like the one I received? Well I'm excited to say that one lucky Mommy's Kitchen reader will win a House-Autry Gift Basket just like the one pictured above. This beautiful gift basket is packed full of the following items:


A Metal Skimmer
Various House of Autry Meat Breaders
One Hushpuppy mix
One Flour Sack Apron
One Red Checkered Pot Holder &
Matching Kitchen Towel
all packed into a a pretty basket.

How to Enter:

Simply leave a comment at the end of this post it's as easy as that. Don't forget to leave a email address in the event that you are a the winner.


Bonus Entries:

For up to three additional entries you can do any of the following:

1. Post a link to this contest on your Face book and come back and leave me the link in the comments section.

2. Join the House - Autry Mills Face book Fan Page for a second entry.

3. Tweet the following giveaway on Twitter for a third entry. Come back and comment with the link for your tweet.

Win a Gift Baskets! From @HouseAutryMills & @Mommyskitchen http://tinyurl.com/2apphfe .

Last day to enter the Giveaway is Monday, July 5th, 2010. I will choose a random winner and announce it here at Mommy's Kitchen as well as on Face book and Twitter. The winner will have 48 hours from the time of email notification to reply or a new winner will be selected. Good Luck to everyone who enters.

Now for some more good news would you like a few more chances to win this beautiful gift basket? Well I know you do so hop on over to some other fabulous blogs that House - Autry has partnered up with. Each one of the blogs below are hosting their very own House - Autry Giveaways. So there you go five more chances to win one of these lovely baskets.

Southernplate
Deep South Dish
The Post it Place
The Adventures of Kitchen Girl
Southern Beauty Magazine

While you visit each of these sites, please take a moment to look around while your there because all of these sites are truly wonderful. Christy at Southernplate was my first blogging buddy when I first started blogging two years ago. Her recipes are so yummy and I could just pinch that girl because she is so sweet.

And Mary at Deep South Dish, well all I can say is she is one my true southern sistahs!!! She cooks southern favorites just like I do and that is why I love her site so much. So don't forget to poke around while your at each of their sites I guarantee you wont be disappointed.

Disclosure: House-Autry Mills provided me with a gift basket of various products for me to review. They have also provided an additional gift basket to use in this giveaway to one of my readers. Opinions and comments stated in this post are completely my own.

Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.


Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Easy Strawberry Ice Cream Summer is Here!

Monday was the first official day of summer. But here in Texas summer has been underway for quite sometime now. We have already had a few 100 degree days and there is just more to come. I love summer, but I don't think I will ever get used the hot, humid, sticky Texas weather that comes along with it.

However there are a few things about summer that I do enjoy. No school, summer vacation, a trip to our local berry farm, swimming, backyard barbecues and cranking up the old ice cream maker. Homemade ice cream is one of our favorite summer treats. It is also a fun activity for the kids and the perfect recipe to get them involved in the kitchen.

When we make ice cream I usually let the kids do all the work. Of course to them making ice cream is all fun and no work. The kids love adding all the ingredients all by themselves and then gather around the ice cream maker and patiently wait for it to do it's magic. It's so fun to sit back and watch our youngest ones while they wait, they get so giddy and excited! One of our favorite flavors is strawberry, so today I want to share a recipe for a simple homemade Strawberry Ice Cream. This recipe only requires a handful of ingredients so it's easy and inexpensive.

Today Carson is helping me with all the ice cream ingredients. He was so excited when he found out we were making strawberry ice cream. If strawberry isn't your favorite then feel free to mix it up a bit by interchanging soda flavors. You can use peach soda and frozen peaches to make peach ice cream. Pineapple soda and a small can of crushed pineapple for a wonderful pineapple ice cream or just use orange soda to make a simple orange sherbet. So you see this recipe is very versatile. I have included the recipe post along with some step by step photos of Carson showing you how to make this wonderful treat. Enjoy!!!!

These are the ingredients you will need:
2 - cans sweetened condensed milk, whole milk, frozen strawberries w/juices, one quart strawberry soda, crushed ice, rock salt for the ice cream pail (if needed)

Start by grabbing a helper to add the first three ingredients to the ice cream maker. They usually are not hard to come by, kids love to help with this part. After you add those ingredients add milk up to the fill line on the canister, making sure to leave at least 3 inches of head space.

Add the ice cream paddle and place the lid on the canister.

Place the canister into the freezer pail making sure to center the canister in the pail. Add some ice to hold the canister in place and then attach the motor. Start your ice cream maker and begin packing the space around the canister with ice and rock salt. Continue adding ice and salt until it reaches the top, but do not cover the top of the ice cream canister. Make sure the drainage hole on the bottom stays open and can drain somewhere that wont damage your surface. We place ours at the end of our garage right on the edge so it can drain.Freezing can take anywhere from 20-30 minutes, so add more ice and salt as needed. When the ice cream is done the ice cream maker will stop.

Remove the canister from the ice cream maker. Open the lid and remove the paddle. This is our favorite part. Everyone usually fights to see who can get to that ice cream paddle the fastest to get that first taste. At this stage the ice cream is soft so we usually transfer the ice cream to a large bowl and freeze until ready to use.

Simple Strawberry Ice Cream, Enjoy!

Here is my little guy enjoying his ice cream. He was so excited to use the bowl that mommy took her photos with.

Easy Strawberry Ice Cream

2 - 14 oz cans sweetened condensed milk
1 - quart (4 cups) strawberry soda (fanta or generic)
1 - 12-16 oz container of frozen strawberries w/juice
whole milk (approx. 3 cups only add enough to hit the 'fill line' of your ice cream maker
cushed ice & rock salt for the ice cream pail, if needed)

Add the first three ingredients to an electric ice cream maker. Add milk up to the fill line on the ice cream canister, making sure to leave at least 3 inches of head space. Add the paddle and place the lid on the canister. Place the whole canister into the freezer pail making sure to center the canister in the pail. Add some ice to hold the canister in place and then attach the motor. Start your ice cream maker and begin packing the space around the canister with ice and rock salt. Continue adding ice and salt until it reaches the top, but do not cover the top of the ice cream canister.

Make sure the drainage hole on the bottom stays open and can drain somewhere that wont damage your surface. Freezing can take anywhere from 20-30 minutes, so add more ice and salt as needed. You will know when the ice cream is done because the ice cream maker will slow down and then stop when finished. Remove the canister from the ice cream maker. Open the lid and remove the paddle. At this stage the ice cream is soft. We transfer the ice cream to a large bowl and freeze until ready to use.


This recipe was prepared in a 4 quart ice cream maker.



Printer Friendly Recipe

Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.





Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Moms Easy Strawberry Cake ~ Potluck Sunday

Good Morning Everyone. It's Potluck Sunday here at Mommy's Kitchen. First I hope everyone has a wonderful Fathers Day and don't forget to make sure you spoil dad with all his favorites things. Today I wanted to share a recipe for one of my favorite cakes growing up. My Mom's Easy Strawberry Cake. I remember eating this wonderful cake at just about every BBQ or get together. Every holiday in the summer was celebrated with this yummy dessert. My mom used to buy the large prepackaged cake shells at the store but they were so pricey.

One day she decided to bake the cakes herself by using a store bought butter cake mix and her tiara pans. By using a cake mix we ended up with a extra cake which was always a plus. One to keep and one to share, but usually we just ate them both. This cake is baked in a Tiara Cake Pan or Mary Ann style cake pan. If your not familiar with that type of baking pan just click on the links to view a photo. These style cake cake pans have an indentation on the top to hold fruit, filling or both.

I purchased my cake pans a long time ago when Duncan Hines had their special tiara cake mix on sale. If you purchased a cake mix then you received a free pan. I was so excited to see those pans because I knew that I could finally make that special strawberry cake I grew up on. I don't know what I would do if I lost these pans. You can still purchase them on eBay, Amazon, William Sonoma, King Aurthur website and even Pampered Chef.

Maybe your lucky enough to have one or more of these pans just laying around. I make these cakes exactly the way mom did except she used store bought glaze and I use homemade. The store bought strawberry glaze my mom used came in a big pouch and it wasn't that expensive, but it has gone up in price quite a bit since then. So instead I use the strawberry glaze recipe that I use to make my favorite Summertime Strawberry Pie .

It taste the same but only better and cheaper. I just double the glaze recipe and it works perfectly. Sometimes mom would change things up a bit and use canned peaches and a prepared peach glaze. But by far strawberry was always my favorite. You can also use this style of pan to make a Black Forest Cake as well so its a very versatile pan. I am so excited that I can make these same cakes for my friends and family just like my mom did, and everyone loves them as much as I do.

So today I am bringing My Moms Easy Strawberry Cake to the potluck. Do you have a recipe you would like to share? If so then link directly to your recipe post, not your home page. And please include a link back to Mommy's Kitchen so everyone can see all the yummy recipes. I cant wait to see what everyone is bringing. Now onto the recipe for this yummy cake.

Preheat the oven to 350 degrees. Mix the cake mix according to package directions. Spray two tiara pans with baking spray and then lightly flour the pans. Bake the cakes at 350 degrees fir about 20- 25 minutes. While your cakes are cooling prepare the strawberry filling. (Click on the above link for my summertime strawberry pie for a step by step tutorial on how to make the strawberry glaze). Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature.


Arrange the strawberries in the cooled cake shells and then pour the cooled strawberry glaze all over the strawberries making sure to cover all the berries. You may have some of the glaze left. Make sure not to overflow the filling or it will run everywhere. Refrigerate cakes until ready to serve.

I serve mine with a dollop of fresh whipping cream or cool whip it's really up to you. I apologize for not getting a photo of a slice of this wonderful cake, but I was taking both of them to a grill out and I didn't want to cut into them.

Moms Easy Strawberry Cake

1 - package yellow or butter recipe cake mix
(prepared according to package directions)
2 - lbs fresh strawberries, hulled & cut in half
strawberry glaze (double recipe)
1 - 8 oz container whipping cream or cool whip

Strawberry Glaze
1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract

Preheat the oven to 350 degrees. Mix the cake mix according to package directions. Spray two tiara pans with baking spray and then lightly flour the pans. Bake the cakes about 20-25 minutes or until they are golden brown and a toothpick inserted comes out clean. Let the cakes cool in the pans for about 5 minutes before removing. Then cool the cakes completely. While your cakes are cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot.

Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. Arrange the strawberries in the cooled cake shells and then pour the cooled strawberry glaze all over the strawberries making sure to cover all the berries. You may have some of the glaze left over so don’t over fill the cake shells.

Peach Version: Use canned peaches, drained (I prefer Dole). Follow the glaze recipe above but substitute peach jello in place of strawberry jello. Omit the strawberry extract and use a peach flavoring or extract. Peach extract can be hard to find.

Recipe yields: 2 cakes ~ Serves: 10 -12

Printable Friendly Recipe



Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.



Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Buttermilk Peach Cobbler and a Visit to our Local Peach Orchard

Summer is my favorite time of year. I know Texas is hot in the summer, but it's also peach season! And I love anything peachy, especially cobbler. My husbands favorite cobbler is any cobbler really. Apple, blackberry or peach with a layer of pastry crust on top. It's good don't get me wrong but to me that's more like a pie. My favorite way to prepare fruit cobbler is with a biscuit topping, buttery and crisp on the outside and fluffy on the inside Ummmm now that's cobbler! Today I am going to share a recipe with you for a Easy Buttermilk Peach Cobbler that doesn't take any time at all to make.

I usually make my regular Quick Cobbler Recipe, but I saw this recipe on Tasty Kitchen and noticed it was just about the same as my recipe, but uses buttermilk instead of milk. I love buttermilk!!! It makes desserts and breading so light and fluffy. I couldn't wait to try this recipe. I also prefer to use fresh peaches when I make peach cobbler. But I have been known to use canned peaches when I'm in a pinch. That's usually out of desperation of not having fresh peaches on hand. Later this summer when the freestone peaches are ripe and ready to be picked. I plan on stocking up so I can freeze some for winter.

This is our local peach orchard, Hams Orchard located in Terrell Texas. It's only about 30 minutes from our house, so when peaches are in season we cant get there fast enough.

My husband and I come to the orchard for the peaches, but the kids come to the orchard for Ham's homemade peach and strawberry ice cream. We never leave without getting each of us a serving of that delicious ice cream because it is that good. The hardest decision is deciding on peach or strawberry so we usually end up getting a swirl so we can have a little of both.

Besides the ice cream they have a wide variety of fruits and vegetables from local farmers. Strawberries, blackberries, cucumbers, tomatoes, homemade pimento cheese spread and salsas. My favorite thing is all the fresh out the oven pies, cobblers and breads. I love how they are still warm when you purchase them. My favorite is the homemade peach bread. I really need to try and recreate that recipe because it is so good.

They also have all sorts of homemade canned items. Cobbler in a jar, pecan pie in a jar, fruit butters, jams, jellies, pickles and relishes. Ham's is where I purchase my moonshine syrup to make my wonderful pecan pie recipe. Umm that syrup rocks!!! They happened to be out of the syrup that particular day so I guess I will have to make another trip out to the orchard later this week.

I can usually find fresh shelled peas out at the orchard as well. This particular day they had black eye peas, purple hull, lady cream peas, fresh green beans and corn. I get so excited when I see all of this stuff. I'm just as bad as a kid in a candy store. I cant help it I love fresh and homemade items. Well, I think I have talked your ear off enough about our local peach orchard. It really is a great place to visit and pick up some fresh fruits and homemade items. Do you have a favorite fruit orchard in your area? If so I would love to hear about it. Let me know in the comments section now onto the directions for this yummy buttermilk peach cobbler.

To begin we need to remove the skin off of the peaches. To do this you will need to blanch the peaches first so the skin slides right off. Start by boiling a pot of water, the size of the pot will depend on the number of peaches you have to prepare. Cut a notch or a X at the top of each peach the drop whole peaches into the rapidly boiling water, making sure they are completely submerged.

After about 3 - 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. You can slice and remove them from the pit. Sprinkle a bit of sugar about 1/2 cup on the peaches and set aside.

Now its time to assemble the cobbler. Place a stick of butter in a 9 x 9 inch baking dish or a casserole dish of equivalent size. Place in the oven and let it melt while the oven is preheating to 350 degrees. Meanwhile, stir by hand the self-rising flour, sugar, vanilla and buttermilk. Stir it well. it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish. You should completely cover the bottom of the dish with the fruit. Next, pour the batter on top of the fruit, making sure to pour it evenly around the dish. Don't forget to cover the corners.

Bake at 350 degrees for 30-40 minutes or until the top is golden brown.

Remove from oven and let cool a bit. Serve warm with vanilla ice cream or fresh whipping cream.




Buttermilk Peach Cobbler

2 - cups fresh peaches, peeled & sliced
1 - stick real butter
1 - cup self-rising flour (not all purpose)
1 -cup sugar, plus extra to sprinkle on fruit about 1/2 cup
1 - cup buttermilk
1 - teaspoon vanilla extract (optional but so good)

Preheat oven to 350 degrees. Blanch the peaches then peel and slice them. (I have added the blanching directions in the printable recipe below) After slicing sprinkle them with a bit of sugar (about 1/2 cup) and set aside. Place a stick of butter in a 9x9 inch baking dish or a casserole dish of equivalent size. Place in the oven and let the butter melt while the oven is preheating.

Meanwhile, stir by hand the self-rising flour, sugar, buttermilk and vanilla extract. Stir it well, but it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish. You should completely cover the bottom of the dish with the fruit. Then pour the batter on top of the fruit, making sure to pour it evenly around the dish. Don’t forget the corners! Bake for about 30-40 minutes, or until the top is a golden brown. Serve warm with vanilla ice cream or fresh whipping cream.

I really dont think it matters if you add the batter first or the fruit first. It really is your own preference.

Prep Time 15 Minutes Cook Time 35 Minutes Servings 6

Printer Friendly Recipe

Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.




Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

My Cheesy Au Gratin Potatoes made with Velveeta & Breakfast for Dad!

Good Morning everyone and Happy Monday!!!! Today I am going to be sharing my recipe for Cheesy Au Gratin Potatoes made with a yummy Velveeta cheese sauce. Some of you may remember back in March I mentioned that every couple months on different key holidays, each of the Velveeta Kitchenista's will be whipping up a yummy Velveeta inspired recipes and sharing them with you through vlogs. Well today I’m bringing you a video of our recent Fathers Day BBQ I hosted at my friends house for all of our wonderful Dads!!!




I served my yummy Cheesy Au gratin Potatoes at the BBQ and they were such a big hit. This is my own original recipe and it gets prepared quite often at my house. These potatoes are so versatile and can be paired up nicely with just about any meat. I hope you enjoy the video. Also for my email subscribers you will have to go directly to Mommy's Kitchen to view the video.

But before I go I also wanted share a second recipe for a easy Velveeta Breakfast Bake. Don't just spoil dad at dinner time, why not spoil him the whole day by adding breakfast in bed!!!! You can make this easy breakfast bake that he's sure to love. This breakfast casserole can be prepared the night before or on the morning you want to serve it. Well, there you have it two yummy ways you can Velveeta It! on dad special day.

Remember whatever your plans are for Fathers Day keep in mind it's not about what great gift you get dad. But more about showing him just how much you love and appreciate him. The best gift you can give is your time! Time together having fun, laughing and just being together that's what it's all about on his special day. Happy Fathers Day to all of our Dads and Dads to be this fathers day. Well I think have gone on long enough so here are the two yummy Velveeta recipes featured in today's post.

Velveeta Breakfast Bake

8 eggs, beaten
16 oz - breakfast sausage, cooked & crumbled
2 - cups shredded Velveeta
2 - cups milk
6 - slices bread, cut into, cubed
1/2 - small onion, chopped
1/8 - teaspoon salt

Combine all ingredients in a large bowl; pour into a greased 13x9x2 baking dish. Bake uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. To prepare this dish the night before assemble the casserole. Then cover with foil and place in the refrigerator overnight. In the morning uncover casserole and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees and proceed with baking instructions. 8-10 servings.

This recipe can also easily be cut in half and baked in a 8x8 inch square pan. Bake 30-40 minutes for a half recipe.

Cheesy Au Gratin Potatoes

2 -cups basic white sauce (recipe below)
1 1/4 - cups original Velveeta, cubed
6 - medium/large sized potatoes, peeled cooked and cut into 1/4 inch slices
1/2 -cup bread crumbs
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - tablespoons margarine, melted

Cook the potatoes and cool. When cool slice into 1/4 inch slices and set aside. In medium size sauce pan prepare the white sauce. To the prepared white sauce add the Velveeta and stir until the Velveeta is melted and the sauce is smooth. Add salt and pepper and stir. Add the potatoes slices to a greased 9 x 13 inch baking dish sprayed with cooking spray. Pour the cheese sauce over the potatoes and gently turn to coat all the potatoes. In a separate bowl mix the bread crumbs and melted butter together and then sprinkle over the potatoes. Cover and bake at 350 for 20 minutes. Uncover and bake 5-10 additional minutes till bread crumb topping is golden brown.


Basic White Sauce

4 - tablespoons real butter
4 -tablespoons all purpose flour
salt and pepper to taste
2 – cups milk

In saucepan over medium heat melt the butter. Whisk in the flour salt and pepper and mix until smooth. Gradually add the milk and bring to a slow boil. Turn the heat down to low and simmer the sauce for 2 minutes until thickened; use immediately.


Printable Recipe - Cheesy Au Gratin Potatoes
Printable Recipe - Breakfast Bake


For more great ways to Velveeta It! head on over to Velveeta’s Facebook Page! And while your there I would love for you to join the fun on my Mommy's Kitchen Facebook page.

I have partnered with VELVEETA to serve as one of five Proud VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions and comments are entirely my own.

Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Brown Sugar Glazed Carrots ~ Potluck Sunday

Hi everyone I am so glad to be back in town and home. I really enjoy visiting with family but there truly is no place like home. I am also glad to be back on track with Potluck Sunday. Today I am going to share a recipe for one of my favorite side dishes, Brown Sugar Glazed Carrots. This recipe is my absolute favorite way to prepare fresh carrots. Not only is this a tasty dish but it is also a frugal side dish because carrots are relatively inexpensive.

For this recipe fresh carrots are steamed and then lightly simmered in a yummy buttery brown sugar glaze. They're perfect along side any weeknight dinner, but yet fancy enough for any dinner party or holiday meal. These carrots are so shiny and pretty when they are finished. This is also a great way to get the kiddos to eat carrots. I hope you will give this recipe a try.

So today I am bringing Brown Sugar Glazed Carrots to the potluck. Do you have a recipe you would like to share? If so then link directly to your post, not your home page. And please include a link back to Mommy's Kitchen so everyone can see all the yummy dishes. I cant wait to see what everyone is bringing. Now onto the recipe for these yummy glazed carrots.


Your going to start by cleaning and peeling the carrots and cutting them into bite-size pieces. Or you can just use fresh baby carrots like I do. I find them on sale quite often. Steam 10 minutes in a vegetable steamer. Set the carrots aside to keep warm.


In a separate medium skillet melt the butter over low heat. Add brown sugar, cinnamon, salt and nutmeg or ginger. Simmer the mixture for about 1-2 minutes.


Add hot steamed carrots, stirring well to coat all the carrots. Simmer the mixture for just a couple minutes. Remove when the carrots are shiny. Place in pretty a serving dish.

Brown Sugar Glazed Carrots

1 - lb. fresh baby carrots or
regular carrots cut into bite size pieces
4- tablespoons butter (1/2 stick)
6 - tablespoons brown sugar
1 - teaspoon cinnamon
1/2 - teaspoon nutmeg or ginger
1/4 - teaspoon salt

Clean carrots and cut into bite-size pieces. Steam 10 minutes in a vegetable steamer and set aside to keep warm. In a medium skillet melt the butter over low heat. Add brown sugar, cinnamon, salt and nutmeg or ginger. Simmer the mixture for a couple minutes (about 1-2 minutes) Add hot steamed carrots, stirring well to coat all the carrots evenly. Remove when the carrots are shiny and well glazed and place in a serving dish.

Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.


Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Zucchini Bread Muffins & Pureeing Veggies for Quick Breads.

Hi Everyone I wanted to add a quick recipe post before I head out of town. We are going to visit family and we are so excited. As of last night I have a brand new baby Niece!!!! Sophie Bell, I cant wait to meet you!!!! I wish I had a photo to share but they haven't sent any out yet. But no worries Auntie Tina will be bringing her camera.

The other day on face book I had mentioned that I came across some zucchini in the clearance bin at Kroger. I got a dozen zucchini squash for $2. I was so excited I sauteed a little bit of it for lunch and pureed and froze the rest. Well not before I made a batch of these yummy Zucchini Muffins.

My little guy Carson is known around our house as the Muffin Man!!! If I want him to eat something nutritious, I just toss it in a muffin and he gobbles it up. Carson has a pretty good eye for detecting veggies, so I always puree them instead of shredding to help disguise whatever I want to add to my muffin recipes.

I usually steam and puree a big batch of zucchini and carrots along with some white beans then separate them into individual freezer bags for quick recipes like this one. I have included a few photos at the end of this post on how I puree and store my veggies for muffins and breads.

My little guy never knows that all the muffins he consumes is packed with some kind of veggie. It's really the only way I can get him to eat vegetables and beans. Carson thinks these are spice muffins. I usually make carrot and spice, banana and white bean and sweet potato muffins. Carson loves all of them. I really want to try my hand at black bean and chocolate muffin next. There are so many possibilities so it ought to be fun. Here is the recipe and some photos of the Zucchini Bread Muffins, Enjoy!!

In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini. Add all the dry ingredients and mix until everything is combined.

Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full. Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean.

Let cool slightly before removing from muffin tin.

Cool completely and store in a air tight container.

Here are a few photos of how I steam the carrots and zucchini. Then I puree them with my blade attachment to my Cuisinart hand mixer. You can also do this in a regular blender, but you will have to add about 1/4 cup water while you puree them.

Then I store them in freezer bags in 1 - 2 cup measurements. I then place all of the bags in one large freezer bag and freeze and label an date. To use just thaw out the amount needed and add to any quick bread or muffin recipe.

Zucchini Bread Muffins

2 - large eggs
1/2 - cup vegetable or canola oil
1/2 - cup applesauce
(I used my homemade spiced applesauce)
1 - teaspoon vanilla extract
1 - cup light brown sugar
2 - cups shredded or pureed zucchini squash
2 - cups all purpose flour
1 - tsp salt
1 - tsp soda
1/2 teaspoon baking powder
3 - teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional

Preheat your oven to 350 degrees. Grease a muffin tin with non stick baking spray or use muffin liners. In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini. Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full. Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean. Let cool slightly before removing from muffin tin. Makes a dozen muffins. Recipe yields about 12-14 muffins

Printer Friendly Recipe

Don't miss a single recipe from Mommy's Kitchen. Click here to become a Email Subscriber.


Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.