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
1 - teaspoon vanilla extract
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, vanilla extract and mix well and set aside. Beat the egg whites til soft peaks form.

Add the milk and egg mixture and 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.

Note: I haven't tried it but I bet lemon instead of vanilla extract would be delicious. I would only use 1/2 teaspoon instead of a full teaspoon.

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Tina, The Mom in Mommy's Kitchen

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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.

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Tina, The Mom in Mommy's Kitchen

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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.



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Tina, The Mom in Mommy's Kitchen

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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.


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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

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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.

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Another Sneaky Muffin Recipe, Spiced Carrot Muffins & Potluck Sunday

Well it is great to be back on track again with Potluck Sunday. Today I want to share a yummy muffin recipe that has been Muffin Man Approved!!! Yes that's right Mr. Carson has gave these muffins a thumbs up. As usual these are sneaky muffins which mean I have disguised the muffin with some type of vegetable.

In the past you have heard me talk about how Carson will not eat any vegetables. The only way to get him to eat veggies or beans is to sneak them in where ever I can. Usually that's in muffin form. So around our house Carson is know as "The Muffin Man" I keep hoping he grows out of this, but it seems like we are still stuck in this phase.

Carson is so bad that he can detect the veggies even if I shred them. So what I have to do is puree all the vegetables first and then add them to my muffin recipes. This can be a bit time consuming so every other month I set aside one afternoon to puree all sorts of different veggies and beans and then store them in the freezer. This way I always have some type of vegetable or bean on hand to throw in a Muffin or Brownie recipe.

Zucchini Muffins are Carson's favorite so, I always make sure I have some one hand to make at a moments notice. If you click on the link for my Zucchini Muffins in that post I showed you how I puree and freeze vegetables to use in muffins and quick breads. It's really a great time saver and the perfect disguise if you have a picky veggie eater like me.

OK back to these wonderful muffins. I had plenty of pureed carrots in the freezer so, muffins it was. I found a recipe for Spiced Carrot Muffins online. I did adapted the recipe a bit because the batter was just to bland for my taste. I am sure the original recipe was good, but I know if I don't like the taste neither will Carson.

These carrot muffins baked up nicely with a pretty orange tint to them. Which made it perfect for me to disguise them a bit more and call them Pumpkin Muffins. If I told Carson they were Carrot Muffins he wouldn't of touched them. He asked me if he had these muffins before. I told him yes you have this is your favorite pumpkin bread.

Mommy just made them into muffins instead. Carson said I love Pumpkin Muffins so he grabbed one and gobbled it down. Another mission accomplished!!! I think raisins would be a nice addition to this muffin recipe. So next time I want to add raisins to half of the batter.

So today I am bringing some yummy muffins to our Sunday 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. That way everyone can see all the delicious recipe posts. I also want to say thank you to everyone who participates in my Potluck Sunday posts. It just wouldn't be the same if everyone did not link up. Now go link up those recipes. I cant wait to see what everyone is bringing.

The batter turns out so pretty and orange in color.


Let cool and enjoy.

Um look how pretty and orange these muffins are. You can see a bit of the carrots but not much.

Spiced Carrot Muffins

1 3/4 - cups all purpose flour
1/2- cup sugar
1/2 - cup brown sugar
2 - teaspoons baking powder
3/4 teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup milk
2 - cups peeled, shredded carrots or 3/4 - cup pureed carrots
1/2 - cup raisins, optional

Preheat oven to 375. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray. In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside. In a separate bowl, whisk together yogurt, milk, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients.

If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using. Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean. If you want to use less sugar in this muffin recipe you can decrease the sugar amounts to 1/4 cup each. You can also use half whole wheat and half all purpose flour as well.

Recipe adapted from: marthastewart.com


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Hillbilly Spaghetti Pie ~ One Dish Wonder

The other night I made a simple and yummy recipe for dinner Hillbilly Spaghetti Pie. I found this recipe awhile back over at Sugar Pie Farmhouse. When I saw the recipe I knew immediately it was something I wanted to make. Well like a lot of recipes I see I end up forgetting to make them. But I am so glad I finally got around to making this wonderful dish.

I was a little hesitant at first because I had yet to find a baked spaghetti recipe that I liked. The last one I made was really bland, so I haven't attempted another once since. I adapted this recipe just a bit to suit my own taste and to accommodate what ingredients I had on hand. The great thing about this recipe is that the whole thing is prepared in a cast iron skillet and you know how I love skillet recipes.

You will see by the photos below that I started out cooking this dish in a large pot. I only did this because I wasn't sure if all the ingredients would fit in my iron skillet. Ruthie used a 13 1/4 inch diameter skillet. The size of skillet I have is 10 1/2 x 2 inches. I wanted to make sure all the mixture fit since this was my first time making this recipe.

I am happy to say all of the spaghetti mixture fit into the skillet so from now on I can prepare the whole dish in my iron skillet. This meal is easy enough for a weeknight dinner or fancy enough for a Sunday supper. I really liked the addition of the heavy cream because it made the sauce so creamy and good. And speaking of the sauce it wasn't bland at all, so I now have a new baked spaghetti recipe. I hope you will give this recipe a try because it was so delicious.

Start by sauteing the onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. Once browned, stir in crushed tomatoes, water, sugar and salt. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).

Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.


♥ Serve with a salad and some crusty bread or rolls. ♥



Hillbilly Spaghetti Pie

1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
(3- 4 links with casings removed)
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano 1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish

Saute onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. Once browned, stir in crushed tomatoes, water, sugar and salt. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm). Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.



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Tina, The Mom in Mommy's Kitchen

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Linda's Blueberry Banana Cheese Pie ~ Potluck Monday

Good morning everyone. I wanted to apologize for not posting a Potluck Sunday post yesterday. I got caught up in a project at home and time got away from me. So instead of having a potluck Sunday post, today I will be posting Potluck Monday. Feel free to link up in the same manner as we do on Sundays. I have been wanting to share this recipe for Blueberry Banana Cheese Pie for quite some time now.

I got this recipe from my mother in law and it's one of my favorite pies that she makes for just about every holiday. My mother in law Linda has been making this pie long before I became part of the Butler family 15 years ago.It was Thanksgiving when I got my first taste, and believe me it was love at first bite!!!!

The best part about this recipe is that it makes two pies. One to share and one to keep for yourself. I do have to admit it's a bit hard parting with that second pie. The only way I have ever eaten this pie is with blueberry pie filling. But if blueberry isn't your thing then I think you could substitute any fruit pie filling.

If you have a recipe you would like to contribute to the potluck, then link directly to your post and not your homepage. Please include a link back to Mommy's Kitchen so everyone can see all the delicious posts. I want to thank everyone who participates in our potluck links. I cant wait to see what everyone is bringing.

Prepare the dream whip according to packet directions and set aside. Cream the sugar and the cream cheese together until creamy and smooth. Add the prepared dream whip and mix until combined.

Slice one banana for each pie and layer on the bottom of each graham cracker crust. Add cream cheese mixture on top of the bananas and spread evenly covering the bananas. Spread the blueberry pie filling on top of the cream cheese mixture. Spread the cool whip over the pie filling and garnish with fresh blueberries. Chill at least 3 hours and serve.

Heavenly is the only word that comes to mind when describing this pie. Enjoy

Linda's Blueberry Banana Cheese Pie

2 – 8oz pgs Philadelphia cream cheese, softened
1 - 1.3 oz packet dream whip
(prepared according to package directions)
1 - cup granulated sugar
1 - 21 oz can lucky leaf blueberry pie filling
2 - bananas, sliced
2 - prepared graham cracker crusts
1 – 8oz container cool whip
1/2 - cup fresh blueberries for garnish

Prepare the dream whip according to packet directions and set aside. Cream the sugar and the cream cheese together until creamy and smooth. Add the prepared dream whip and mix until combined. Slice one banana for each pie and layer on the bottom of each graham cracker crust. Add cream cheese mixture on top of the bananas and spread evenly covering the bananas. Spread the blueberry pie filling on top of the cream cheese mixture. Spread the cool whip over the pie filling and garnish with fresh blueberries. Chill at least 3 hours and serve.

Recipe yields two pies, 16 servings.

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Tina, The Mom in Mommy's Kitchen

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