Mommy's Kitchen

Stewed Chicken & Dumplings

2012-01-20T14:15:00.003-06:00

Today I want to share a warm and comfy recipe for Stewed Chicken & Dumplings. A couple weeks back we had a cold spell and this meal really hit the spot. Fast forward to today and we are experiencing more spring like weather here in Texas.

It's hard to believe we are in the middle of January and its 73 degrees outside. That's Texas for you. I always say if you don't like the weather here in Texas just stay a bit, because it always changes at the blink of an eye.

I love my semi homemade chicken and dumplings, but this version was especially good. I think it was because this recipe had the addition of vegetables along with the chicken and dumplings. I loved the fact that you stewed the chicken first in the oven and then finished the stew off on top of the stove.

The original recipe called for drop dumplings, but here in our house we prefer more of a chewy dumpling. Instead of dropping the biscuit dough on top of the stew I rolled out the dough to form dumplings instead. It's all in what you prefer I guess. I have included some step by step photos below, so lets get started.

Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last. Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover Dutch oven and bake at 300 degrees for 2 hours stirring occasionally.

Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone. Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place the dutch oven on top of the stove over medium high heat to bring the stew to a boil.

Add the flour and water together into a small bowl and mix to combine. Add the flour mixture to the gravy in the dutch oven mixing well. Lower the temperature to medium - low and prepare the dumplings. Combine dumpling ingredients in a medium bowl.

Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix. Knead additional baking mix into the dough and knead until the dough is no longer sticky. Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches). Using a pizza cutter or sharp knife cut the dumplings into squares.

Drop the dumpling pieces a couple at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes. Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.

When done ladle into bowls and serve with hot rolls or a wedge of cornbread.

Stewed Chicken & Dumplings

2 - onions, quartered
3 - stalks celery, cut in 1 - inch pieces
1 - tablespoon butter
1 - roasting chicken, rinsed
3 - cups low sodium chicken broth
1/2 - lb baby carrots or
regular carrots, peeled and cut into one inch pieces
1 - bay leaf
salt and pepper
3 - tablespoons flour
1/3 - cup cold water

Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last. Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover dutch oven and bake at 300 degrees for 2 hours. stirring occasionally.

Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone. Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place dutch oven on top of the stove over medium high heat to bring the stew to a boil.

Add flour and water together into a small bowl and mix well. Add the flour mixture to the gravy mixing well. Lower the temperature to medium - low and prepare the dumplings.

Dumplings:

2 - cups biscuit baking mix
(bisquick, pioneer or jiffy)
2/3 - cup milk

Combine dumpling ingredients in a medium bowl. Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix. Knead additional baking mix into the dough and knead until the dough is no longer sticky.Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches).

Using a pizza cutter or sharp knife cut the dumplings into squares. Drop the dumplings a couple pieces at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes. Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.

Serving Size: 6
Adapted from: Gooseberry Patch Family Favorites

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King's Hawaiian Bread French Toast

2012-01-13T16:30:00.016-06:00

Do you love King's Hawaiian Bread? In our house we love the King Hawaiian Rolls and the Original Round Bread. I was first introduced to the round bread at a party. Someone had brought a Spinach Dip and it was so delicious. The inside was cut out to form a bowl which held the dip and the bread pieces were cut into cubes to use for dipping.

Genius I thought!!! I was immediately hooked on this soft, sweet, delicious bread. My daughter loves to use the rolls to make ham and cheese slider for her school lunch. I like to use the round loaf to make King Hawaiian French Toast. I know this recipe isn't anything new, but I still think it should be shared.

The sweetness of the Hawaiian bread compliments this french toast perfectly. Make sure to slice the bread at least one inch thick and let the bread dry out overnight on a baking sheet. The recipe at the King Hawaiian website doesn't specify to dry the bread out, but the recipe on the package does.

I prefer drying the bread because I think it keeps the bread from soaking up too much of the batter. This is my little guy Carson's absolute favorite french toast recipe. Anytime I make it he eats it for breakfast and then reheats the leftovers for lunch. You can serve this french toast dusted with powdered sugar or drizzle on your favorite syrup.

I wanted to let everyone know that if you Join the King Hawaiian Club you will get a $2.00/1 coupon for Kings Hawaiian Original Sweet Bread. That's an awesome deal my friends.

Walmart has them priced at $2.98, so that make it only .98 cents a loaf. Once you confirm your membership they will email you a link to download the printable coupon. Now you don't have any excuse not to try this recipe.

Before you go download your free King Hawaiian Bread Favorite Recipes Free E-Book . It's packed full of recipes using King Hawaiian Bread products. There you go a recipe and two great deals.

King's Hawaiian Bread French Toast

1 - loaf Original Kings Hawaiian Round Bread
3 - eggs, beaten
1/2 - cup milk
1 - teaspoon vanilla extract
1/8 - teaspoon baking powder
1/4 - cup sugar
1/8 - teaspoon cinnamon
1/8 - teaspoon nutmeg
powdered sugar or syrup

Slice the Kings Hawaiian bread into 1 - inch thick slices - then cut each slice of bread in half. Lay the bread slices flat on a baking sheet for 4 hours or overnight to dry out (I did overnight). Beat the eggs until smooth; add the milk and vanilla and blend; Add baking powder, sugar, cinnamon and nutmeg; blend until the sugar dissolves.

Preheat slightly a buttered pan or griddle. Lightly dip each piece of bread into the batter making sure not to over soak. Place bread on pan - stirring batter between dipping. Turn with spatula when golden brown. Sprinkle butter and powdered sugar on top or syrup.

Recipe slightly adapted from: King Hawaiian

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Frigidaire Symmetry Double Oven {Recipe: Soft Honey Wheat Rolls}

2012-01-05T17:30:00.005-06:00

Over the last couple of months I have been enjoying my new Frigidaire Symmetry Double Oven. I have been baking and cooking all sorts of things. (Granola, Homemade Rolls, Pizza, Cookies, Pies, Cakes and more).

I do have to admit I'm still learning the in's and out's of this beautiful stove, but slowly I'm getting it all figured out. A couple weeks back I made these wonderful Soft Honey Wheat Rolls to go with our dinner.

While the rolls were in the oven rising the kids wanted pizza. I told them they would have to wait until the rolls were done baking before I could add the pizza. Silly me I had totally forgotten that I had a double oven.

I had the rolls rising and then baking in the upper oven while I cooked a pizza for the kids in the lower oven. I was playing around with the pizza feature and was totally shocked that it had two settings, one for frozen pizza and one for fresh pizza. How cool is that? I can't wait to make homemade pizza with "Fresh Setting"

Christmas was also the first holiday that I could cook all my dishes in the oven at the same time! Thank you Frigidaire Symmetry Double Oven. I cooked a 15lb turkey in the upper oven (each oven can hold up to a 28 lb turkey).

And all the side dishes were cooked together in the lower oven. I had plenty of space and everything cooked up evenly. I never realized how much I needed a two ovens until now. Having the new Frigidaire Symmetry Double Oven really made my life so much easier over the holidays.

Before I go I wanted to share the recipe for these yummy Soft Honey Wheat Rolls. I also wanted to include a link to a video on how to shape the perfect dinner roll. I use this method for perfectly round rolls every time.

Soft Honey Wheat Rolls

1 1/2 - cup all-purpose flour
1 - cup Gold Medal white whole wheat flour
3 - tablespoons honey, divided
1 - pkg. (1/4 oz or 2 1/4 tsp) active dry yeast
1/2 - teaspoon salt
3/4 - cup warm water (120 to 130 degrees)
2 - tablespoon butter, melted + additional 1 tablespoon to brush on rolls

In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt. Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Add additional 1/2 cup all purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Shape into a ball, cover dough and let rest about 10 minutes. Divide dough into 12 pieces. Shape each into a ball. Place in a greased 9-inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 degrees for 11 - 14 minutes or until lightly browned. Combine 1 - tablespoon honey with 1 - tablespoons melted butter and brush on warm rolls before serving.

Adapted from: Taste of Home Magazine

Disclosure: This post was written as part of my participation as a Frigidaire Test Drive Mom. I was given a Frigidaire Symmetry Double Oven Range to keep to facilitate my review. All opinions stated above are entirely my own.

Gooseberry Patch Rush Hour Recipes {Early Bird Review & Giveaway}

2012-01-05T16:20:00.001-06:00

It's that time again for another tasty Early Bird Review from my friends at Gooseberry Patch. This months cookbook review is for "Rush Hour Recipes". This cookbook is for moms on the go and for cooks that don't have a whole lot of time to get dinner on the table. Rush Hour Recipes has over 230 budget- friendly meals your entire family will love.

I'm a busy mom just like you so this cookbook was made for moms like us. Whether you're a working mom, stay at home, or just someone who's always on the go. We all struggle with the same thing, getting a quick tasty meal on the table. Sometimes the same old rotation meals can get a bit boring.

Most of the dishes in Rush Hour recipes can be prepared in 30 minutes or less. Plus they don't use any fancy schmancy ingredients. Just familiar pantry staples that everyone has on hand. Dinner time just got so much easier my friends.

My first recipe to test was for Lemonade Chicken on page 90. This recipe comes from Kathy Werner of Minneola, FL. Kathy says that everyone loves this chicken dish. Her girls are all grown up now, but this was one of the first recipes she gave them.

This chicken dish is sweet and tangy all rolled into one. It gets it's lemon flavor from lemonade concentrate and it's sweetness from brown sugar and ketchup. We really enjoyed this dish. Next time I want to cut my chicken pieces smaller so it is more like the lemon chicken you find in Chinese restaurants.

The next recipe of choice was a dessert of course. I was intrigued by the Better than Brownies from page 215. Goodness how can you go wrong with a chocolate cake mix, cook and serve chocolate pudding,chocolate chips and nuts!!! That is a deadly combination my friends.

When the brownies were all cooked up it was more like a brownie cake to me. Moist and delicious the chocolate chips and nuts really took this dessert over the top. My family polished off these chocolaty brownies in 2 days.

Rush Hour Recipes has 6 delicious chapters to choose from. Slow Cookers and Make a Meal Sides was my absolute two favorite chapters. I have so many pages bookmarked for future use. Here is a sample of a few that I have saved.

Mexican Manicotti
Spanish Rice & Beef
Chicken on a Stick
Easy Peasy Pork Chops
Swedish Meatballs
Sausage Bean Gumbo
Dinner Theater Dessert & More

I don't want to forget to mention all the beautiful quotes and tips each recipe page has. I think that is what makes all the Gooseberry Patch Cookbooks so special. There's always a new tip or trick that I learn from every cookbook.

Still not sure about Rush Hour Recipes? Click on the video above and take a virtual tour of GP latest cookbook with Vickie and Jo Ann. The deep dish skillet pizza featured in the video looks really good and so easy to make. The Better Than Brownie recipe is also mentioned in the video. I guess it was a favorite of theirs too.

This Giveaway Has Ended. Congrats to Stacey Henning.

I wanted to let everyone know that Gooseberry Patch has been kind enough to send me an additional copy to share with one of my readers. Thank you Gooseberry Patch! If you can't wait to get your hands on a copy of Rush Hour Recipes you don't have to.

Right now you can order a copy from Amazon Books for $10.71. Which just so happens to be an awesome price. Would you like to get your hands on a free copy of this fabulous cookbook? Well you can! Just follow the rules below to find out how you can win a copy of Rush Hour Recipes.

How To Enter The Giveaway:
Just leave a comment on this post answering this question. What is your biggest dilemma when it comes to dinner time? (mandatory entry) For me it's trying not to make the same old dishes. I always have my favorite rotation meals, but they can get old.

Additional Entries:
You can do any or all of the following for extra entries. Please leave a separate comment for each one.

1. Become a Fan of Gooseberry Patch on Face book. When you have done that, return to this post and leave a separate comment letting me know that you are a fan.
2. Join Gooseberry Patch "Circle of Friends" so you can stay Gooseberry Patch updated.
3. Become a fan of Mommy's Kitchen on Face book. (If you're already a fan that counts too)
4. Mention this giveaway on your face book page. Come back and leave a comment telling me so.
5. Become a New Google Follower to Mommy Kitchen (left side of my blog page)
6. Tweet the following for another entry: Win a copy of @gooseberrypatch Rush Hour Recipes @mommyskitchen http://tinyurl.com/8xdcpbj #giveaway

Last day to enter this giveaway will be at Midnight on January 16Th, 2011 (CST). I will pick a random winner using random.org and announce the winner on this blog, face book and twitter. Good Luck everyone. Contest open to U.S & Canadian Residents only due to shipping charges. Winner had 48 hours to reply to claim their prize or a new winner will be chosen.

If you leave an anonymous comment please include your email address in your comment. That way I can contact you in the event that you're the winner. Believe me when I tell you an anonymous reader almost always wins but never actually gets chosen for lack of leaving contact information.

Disclosure: Gooseberry Patch provided me with a copy of " Rush Hour Recipes" for the purpose of this review. They also provided me with an additional copy to use in a reader giveaway. With that being said the opinions & comments stated above are entirely my own. I would like to thank Gooseberry Patch for choosing Mommy's Kitchen as a "Early Bird Reviewer" .

Lemonade Chicken

8 - 10 chicken tenderloins
1/2 - cup all purpose flour
1 - teaspoon salt
1 to 2 - tablespoons oil
6 - oz frozen lemonade concentrate
3 - tablespoons brown sugar
3 - tablespoons ketchup
1 - teaspoon apple cider vinegar
2 - tablespoons cornstarch
1/4 - cup cold water

Dredge chicken in flour mixed with salt. In a skillet over medium heat , cook chicken in oil until golden brown; drain. Transfer chicken to a slow cooker. mix lemonade, brown sugar, ketchup and vinegar; pour over chicken. I added about 1 tablespoon soy sauce to the mixture.

Cover and cook on low setting for 6-8 hours, or on high for 3-4 hours. Remove chicken to a platter; keep warm. Whisk cornstarch into cold water; add to juices in slow cooker. Cover and cook on high setting to desired sauce consistency, about 15 minutes. Serve chicken with sauce.

Better Than Brownies

1 - 3.4 oz package cook & serve chocolate pudding mix
2 - cups milk
1 - 18.5 oz chocolate cake mix, dry
1 - cup chocolate chips
1 - cup nuts

Prepare dry pudding with milk according to package directions.; Cook until slightly thickened. Remove from heat. Stir in dry cake mix. Spread batter in a greased 13 x 9 baking pan.; sprinkle with chocolate chips and nuts. Bake at 350 degrees for 30 minutes. Cool; cut into squares. Makes about 2 dozen.

Top 10 Recipes of 2011

2012-01-03T16:00:00.009-06:00

Goodbye 2011 and hello 2012! It's hard to believe another year has passed. Today I wanted to share a collection of recipes that have stood out above the rest. The recipes below are the most viewed recipes of 2011 at mommyskitchen.net

It's been quite a treat looking back to see everyone favorite recipes. Without further delay here they are, starting with the 10Th most popular recipe.

Happy New Year to all my readers and here's to a Delicious 2012!!!!

#10 Apple Pie Bread
This bread has the goodness of an apple pie wrapped up in a streusel topped quick bread. The combination of the buttermilk and the apples make this bread really moist.

#9 No Fail Pizza Crust
I like a thick chewy pizza crust and this recipe did not disappoint. I was so excited when I found this recipe!!! I'm so happy to hear that it has become a favorite in your kitchen as well.

#8 Trisha's Hot Corn Dip
Trisha Yearwoods Hot Corn Dip is so cheesy and good. This recipe comes from her second cookbook "Home Cooking". One of my top cookbooks in my collection along with her first one, "Georgia Cooking in a Oklahoma Kitchen".

#7 Back To School Lunch Box Ideas
No surprise on this post!!! Everything you need to know about packing school lunches for your kiddos.

#6 Crock Pot Northern Beans & Ham
My favorite beans have always been pinto beans with ham. Now Northern Beans are my new bean of choice.

#5 Tortilla Ham & Cheese Pinwheels
These are always a favorite at any party.

#4 Chocolate Buckeyes
Not just for Valentines Day, but Christmas as well. These taste just like a Reese's Peanut Butter Cup.

#3 Crock Pot Root Beer Pulled Pork Sandwiches
Pulled pork sandwiches are a favorite here in Texas. I love the addition of root beer in mine. Looks like you guys liked them as well.

#2 Charleston Cheese Dip
Another Trisha Yearwood recipe, so enough said!!!!

#1 Mandarin Orange Cake

And the number one most viewed recipe at Mommy's Kitchen was my Mandarin Orange Cake! I can't say that I'm surprised. This is one of my favorite of southern cakes!!!

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New Years Eve Party Food Ideas!

2011-12-29T17:00:00.007-06:00

Happy New Year from Mommy's Kitchen!

Are you getting ready for your New Years Eve festivities? Lets face it when you're ringing in the New Year it's usually all about the food and drinks. Well, at least that's the way it is for me. All those appetizers, yummy dips and delectable treats to be consumed.

Keeping it simple is always the way to go, so if you're planning on hosting a party keep that in mind. Finger foods, dips and appetizers are the best choices. That being said I wanted to share a few of my favorite party foods with you. Enjoy!!!!!!!

Fried Green Beans & Dipping Sauce
Ham & Cheese Pinwheels
Pepperoni Pizza Bites
Pioneer Woman's Olive Cheese Bread {deadly}

Trisha's Hot Corn Dip
Velveeta Queso Dip
Ranch Sausage Stars
Charleston Cheese Dip

Cheesy Spinach & Artichoke Dip
Shrimp Cocktail Dip
Fluffy Fruit Dip
Chocolate Chip Cheese Ball

Here are some of my favorite party desserts:

Strawberry Delight W/Shortbread Crust
Fudge Puddles aka Puddles of Yum
Hillbilly Toffee {Cracker Candy}
Knock Ya Naked Brownies

I almost forgot about these...... too good not to mention.

Pepperoni Pizza Bread

White Castle Sliders

I hope everyone has a Happy and
safe New Year.

Egg Nog Coffee Cake

2011-12-26T17:30:00.004-06:00

Egg Nog is one of those things that you either love or hate. Me, I love to drink it and bake with it as well. When I saw this recipe for Egg Nog Coffee Cake over at Mandy's Recipe Box, I knew I had to make it. Mandy's photos had me drooling all over my keyboard.

I wanted to make this as part of our Christmas morning breakfast. I already had a savory breakfast casserole, so this coffee cake was perfect for the sweet portion of the meal.

The best part about this recipe is that I could prepare and assemble the coffee cake the night before. Then it stores easily in the refrigerator. This was such a huge time saver on Christmas morning.

When the coffee cake was baked and out of the oven I could hardly wait to dig in. All I can say about this recipe is that it defiantly didn't disappoint. Goodness this coffee cake was so moist, so delicious and had such a festive flavor to it.

Even my little guy who dislikes eggnog said he loved it. I know this recipe will become a holiday favorite from here on out in our house. I think I might even freeze some egg nog so I can enjoy it throughout the year.

Egg Nog Coffee Cake

1 - cup granulated sugar
1/2 - cup butter, softened
1 - cup eggnog
1 - 8 oz container sour cream
1 - teaspoon rum or butter extract
2 - eggs
2 1/2 - cups all-purpose flour
1 1/2 - teaspoons baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt

Struesel Topping:
1/3 - cup granulated sugar
1 - tablespoon all-purpose flour
1 - tablespoon butter, softened
1/4 - teaspoon ground nutmeg
1/4 - teaspoon cinnamon

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum or butter extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan.

Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes and then drizzle with the egg nog glaze.

Egg Nog Glaze:
1/2 - cup powdered sugar
1-2 - tablespoon Egg Nog

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. (I doubled the glaze recipe).

Slightly adapted from: Mandy's Recipe Box

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Graham Cracker Peppermint Bark {Easy Last Minute Gift Idea}

2011-12-21T19:00:00.011-06:00

I can't believe Christmas is only a few days away. Tonight I wanted to share an easy last minute gift idea with everyone. Earlier this week I was at the doctors office and I was thumbing through their magazines and came across this recipe for Graham Cracker - Peppermint Bark.

My first thought was this is something so easy, but it looks like it took hours to make. Defiantly my kind of recipe. Peppermint and chocolate go perfectly together. I don't know why I didn't think of this myself.

Oh well all that matters is that now I know about this yummy little treat. I had everything on hand, so I had to make a batch. They turned out so pretty and taste just as good as they look.

I added some mini chocolate chips to a few of the graham crackers because my son doesn't like candy canes. If you need a last minute gift I highly recommend making these. Only three ingredients, so it doesn't get much easier than that.

Graham Cracker Peppermint Bark

8 - 10 graham crackers (1 - sleeve)
2 - candy canes, crushed
12 oz - milk chocolate almond bark (half of a 24 oz block)
(I prefer Plymouth Pantry's Chocolate Bark)

Add chocolate to a microwave safe bowl and melt using the defrost setting of your microwave. (about 6 minutes). Break graham cracker into fours. Using a fork dip each graham cracker into chocolate to coat, letting excess drip off.

Place on parchment-lined baking sheet and sprinkle with peppermint. I garnished a few with some mini chocolate chips. Allow to set about 30 minutes. Break into pieces or leave whole. Store in a airtight container in a cool, dry place for up to a week.

Recipe Yields: 40 pieces Recipe Source: Ladies Home Journal

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Chocolate Chip Cake Batter Cookies

2011-12-13T10:15:00.009-06:00

Today I wanted to share a quick recipe that will be perfect for your Christmas Cookie Tray. I found these Chocolate Chip Cake Batter Cookies on Pinterest a couple months back.

The original recipe was pinned by Tried and Tasty and I couldn't wait to give it a try. I did adapt the recipe slightly by using butter in place of oil and adding a bit of vanilla extract.

Cookies with a cake mix what a great combination not to mention a huge time saver. I always have a cake mix or two on hand, so these cookies are perfect if you need a quick treat to take to a holiday party.

Beware though because these cookies are so addicting! There's no better sight than a full cookie jar, but all those cookies pictured above were gone the very next day. The kids really liked them, so I can't wait to make another batch.

By using a cake mix the flavor possibilities can be quite tasty. I think next time I want to try a chocolate cake mix and use a combination of peanut butter and chocolate chips.

White cake mix and chocolate chips are a good choice as well. I think the Funfetti cake mix would be great for the holidays and you could toss in some white chocolate chips. Just use your imagination.

Chocolate Chip Cake Batter Cookies

1 - 18.25 oz. box yellow cake mix
1/2 - cup butter, melted
1/2 - teaspoon vanilla
2 - eggs, beaten
1 - cup semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, stir together the dry cake mix, butter, vanilla, and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto a un greased baking sheets.

Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a cooling rack to cool completely. If not they will fall apart.

Note: I don't think I would substitute applesauce in place of butter or oil because I think this would change the taste of the cookie.

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Giving Back This Christmas With Walmart

2011-12-09T08:15:00.003-06:00

The holiday season is a happy time for everyone, but for some people it can also be a difficult time. I sometimes get so busy during the holidays that I forget about families who are less fortunate that my own.

For them just dealing with everyday expenses is a hard strain. Then the holidays roll around and there isn't any extra money to purchase Christmas gifts. This always makes me sad and touches close to home for me.

When my oldest son was less than a year old I was a single mother struggling to get gifts for my child. I had a table top Christmas tree and nothing to put under it. I remember having to go to the store just to put $4o worth of toys on layaway. I couldn't afford the whole bill so layaway was my only option.

For me it was a way that I could put something on hold till pay day. I had no other choice because all I had was enough for the 10% down payment. Then on payday I could pay it off. All that mattered to me was giving my son something for Christmas. It was all worth it when I saw the big smile on his face Christmas morning.

I'm so glad those days are behind me, but I still remember the feeling of struggling to get something for my son for the holidays. All of the money I had was for diapers, milk, food, gas and rent. So I feel for those families that struggle to put a gift under their own Christmas tree.

So, when Walmart gave me the the opportunity to shop for some toys and then donate them to a local charity, I jumped right on board. My challenge was to see how many toys I could purchase for $50 (gift card provided).

Off to Walmart I headed with my two youngest children. I wanted them to experience the gift of giving instead of just receiving. We were all so excited to get started. Today I'm sharing a video
of our trip to Walmart to find some gifts for our local toy drive.

Toys That We Donated:

Build a Bear Sugar Puppy - $9.97
3D Tangled Puzzle - $4.00
Transformers Dual Pack - $9.88
Basketball - $4.86
Infant Tickle Toes Plush Bear - $4.97
Baby Teether Pack - $3.00
Rubber Bath Toy Duck .97
Rubber Bath Toy Hippo - .97
Holiday Time Elephant Stuffed Animal W/Blanket - $8.98

Our total came to $50.48 with tax for all the toys we picked out. All toys were donated to the Rockwall Country Helping Hands Organization. I hope we made Christmas morning a little brighter for 4 children! I would like to thank Walmart for giving my children and I the opportunity to give back to our community this holiday season.

My kids were so excited that night when they went to bed. All they could talk about was the toys they picked out. My daughter said, mom do you think she will like what I picked out? I told her of course she will.

Carson said he loves basketballs so he knows the little boy he picked it out for will love it. They were a bit sad knowing this might be the only gifts those children receive Christmas morning. I told both of them at least they will get something and I am sure they will be grateful to both of you.

This video/post is sponsored by Walmart. I have been compensated for my time and efforts in creating this video/post. Walmart has provided me with a $50 gift card to use towards the purchase of the items mentioned. My participation is in this program is voluntary. As always the opinions stated are entirely my own.

Pinto Bean, Steak & Dumpling Soup & {A Bush's Beans Giveaway}

2011-12-07T12:10:00.011-06:00

Back in October I was invited to be a part of a Bush's Beans Culinary Event at the Paws Up Resort in Montana. Sadly I was unable to attend the event, but the rest of Team Bean - Kristen, Katie, Cheryl, Sandy, Aggie, Amy and Laura as well as the wonderful PR Team all went. Even though I couldn't actually be at the event I was still able to connect and keep up through Twitter and Face book.

At the Culinary Event Team Bean got to prepare a few seasonal inspired bean dishes with the wonderful and talented Jeffrey Saad & Connie Gutterson. I have had two opportunity to work with Jeffrey and Connie and both of them are equally inspiring. They really know how to get your creative juices flowing.

Photo credit: Crackle Photography

I love these events because no question is silly or crazy. We have so much fun and everyone feels so comfortable working together in the kitchen. I can honestly say I learn something new every time I attend. The best part is that we get to sit down together family style and enjoy all the dishes that we prepared together. I think that's my favorite part of the whole event.

All of the dishes that were prepared at the Culinary Event looked equally delicious, but this Pinto Bean, Steak & Dumpling Soup really caught my eye. With winter upon us there is nothing more comforting than a nice hot bowl of soup.My favorite soups are thick hearty ones and this one doesn't disappoint.

This soup is packed full of steak, pinto beans, corn dumplings and a tasty broth packed full of spices and flavor (Full Recipe Below. Jeffrey recommends slicing the steak into bite sized pieces, showering with an even coating of kosher salt before and then searing the meat. Searing the meat before adding it to the soup adds so much more flavor.

I don't want to leave out any of the other dishes that were prepared at the event, so I have included links below for the following recipes. Calabrian Style Chicken With Beans, Wild Mushroom and White Bean Tart pictured above with Connie. And the Cumin Chicken With Black Bean Stuffing which I have heard was fabulous. While you're at the Bush's Website don't forget to browse around because they have Quick and Easy recipes, Seasonal Sensations and Kid Friendly Bean recipes. I'm sure you will find something you will like.

I also wanted y'all to get a little bean inspired, so how about a Giveaway!!! The nice folks over at Bush's were gracious enough to give one of my lucky readers a chance to win a great prize pack below.

Prize Pack Includes the Following Items - Contest Closed

Staub Grill Pan • Apron • Silpat • Bean Strainer • Recipes made at the event
Various Spices to make recipes • Coupons for Free Cans of Bush’s Beans.

Contest is now Closed!!!
Winner of the Bush's Beans Prize Pack is Wendy Bowman!!!

Contest Rules: For your chance to win this wonderful Gift Pack just leave a comment telling me your favorite recipe using beans (mandatory entry). You have until Sunday, December 11th at 5:00 PM (CST) to enter.

One winner with will be selected using random.org. Winner will have 48 hours to claim their prize or another winner will be selected. Contest open to US Residents only due to shipping charges. Good Luck to everyone who enters. I have also included the delicious soup recipe below.

Please leave a valid email address in your comment, so I am able to contact you in the event that you're the winner.

Pinto Bean, Steak & Dumpling Soup

Dumplings:
1 - teaspoon canola oil
½ - cup corn kernels (about 1 cob)
¼ - cup milk
4 - tablespoons butter, cut into small pieces
½ - teaspoon baking powder
¼ - teaspoon kosher salt
½ - cup cornmeal
1 - cup all-purpose flour

For Steak:
1 - 12-14 ounce rib eye steak, cut into ½-inch pieces
Salt and pepper
2 - teaspoons canola oil

For Soup:
1 - white onion, sliced
2 - cloves garlic, chopped
1 - tablespoon chile powder or 2 dried red guajillo chiles
1 - tablespoon chile powder or 2 dried red ancho chiles
½ - teaspoon cumin seed or powder
1 - quart beef broth
2 - cups water
¾ - cup canned tomato puree
1 - can (16 ounces) BUSH’S Pinto Beans, drained and rinsed
¼ - cup lime juice
½ - teaspoon kosher salt
¼ - cup fresh cilantro, chopped

Dumplings: In medium-sized pot over medium-high heat pour 1 teaspoon canola oil. Once hot, add corn. Stir and cook until golden, about 3 minutes. Pour in milk and bring to a boil. Let simmer for 1 minute. Turn off stove, set aside to cool.

Place butter, baking powder and salt in medium bowl; allow mixture to rise to room temperature. Then use the paddle attachment for an electric mixer or hand mixer to whip.
Add cooled corn/milk mixture to bowl and blend with butter, baking powder and salt mix. Using mixer on slow speed, gradually add cornmeal and flour until mixture forms into dough, about 3 minutes.

Remove dough from mixer, place on clean counter. Knead dough until soft, should not be sticky or dry. Wrap dough in plastic and place in refrigerator. For Steak: Season steak with salt and pepper, to taste.

Place a wide pot over medium heat; add 2 teaspoons of canola oil. Once a haze begins to rise from the pot, use tongs to carefully place steak into pot. Sauté until deep golden brown. Using tongs remove steak, set aside on a plate to cool.

Soup: Keep stove on. Place onions, garlic, chiles and cumin in the same pot used for the steak, stir occasionally for 5 minutes or until ingredients are golden brown. Pour in beef broth, water and tomato puree, bring to a boil. Cover pot with lid, turn heat down and simmer for 20 minutes. Turn stove off, set aside to cool.

Pour cooled soup base into a blender, puree ingredients until smooth. Once smooth, pour soup base back into pot, add pinto beans. Set aside. Remove dumpling dough from refrigerator, unwrap plastic. Pull off large marble-sized pieces. One at a time, hold dough piece in the palm of your hand and use your thumb to press dough into a boat shape.

Once all are done, bring soup base to a simmer and then place dumplings into pot. Cover with lid, cook for 10 minutes. Add steak, lime juice, salt and dumplings to pot and bring soup to a boil. Turn off stove.Ladle soup into bowls; serve even amounts of steak, beans and dumplings. Garnish with fresh cilantro.

Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6

Pinto Bean, Steak & Dumpling Soup created for BUSH’S® Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.

Disclosure: Bush's had provided me with one gift pack to give away to one of my readers. All comments and opinions stated above are my own. I would like to thank Bush's Beans for sponsoring this giveaway.

Garden Harvest Chicken Stew {It's a Keeper}

2011-11-29T12:35:00.003-06:00

Today I wanted to share a simple recipe for Chicken Stew. Now that the cold weather is here, there's nothing more comforting than a big bowl of soup or stew.

This recipe is a new to me, but quickly has become a favorite. I can't believe I haven't tried chicken stew until now. Especially since it's really common in the south.

This stew is packed full of vegetables which I love and the sauce is a tomato based sauce and it's so tasty. I originally found this recipe back in September at the Sunday Baker.

If you live in Texas than you know that September is still hot, so on that back burner this recipe went. As soon as we had our first cold snap I couldn't wait to pull out the crock pot and make this stew.

I did adapt the recipe slightly because I couldn't find the Swanson's Concentrated Flavor Boost Chicken Broth. I just substituted with regular chicken broth and added a chicken bouillon cube instead. I also sauteed the chicken and added a few extra vegetables that I had on hand.

Just toss everything into the crock pot, cover and let it do it's magic.

This chicken stew is rich in flavor and defiantly a keeper. I hope you will give it a try.

Garden Harvest Chicken Stew

3 -4 boneless, skinless chicken breasts, cubed
6 - medium regular or Yukon Gold potatoes, peeled and cubed
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
1 - zucchini squash, cut
1/2 - medium onion, chopped
3 - cups chicken broth
1 - chicken bouillon cube
1 - 6 oz can tomato paste
salt and pepper to taste
1/4 - cup cold water
3 - tablespoons cornstarch
2 - tablespoons olive oil

Cut the chicken into bite size pieces. In a large skillet add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.

In a large slow cooker, combine the rest of the ingredients except for the zucchini, cold water and cornstarch. Mix well and cook on low for 6-7 hours (or high for 4 hours). The last two hours of cooking add the zucchini.

When all the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth. Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.

adapted from: Sunday Baker

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Pecan Chewies {A New Favorite}

2011-11-18T13:39:00.002-06:00

Today I wanted to share a yummy cookie bar recipe with everyone. Maybe you have seen them or maybe you haven't. All I can say is you've got to make these. I found these Pecan Chewies a couple months back on Southern Bite. Then they popped up again on Southern Plate. They received great reviews on both blogs, so I knew I had to make them.

These cookie bars remind me of a pecan pie just in bar form. The edges are crispy and the middle is soft and chewy just like the name. I can also bet that you have all the ingredients right in your pantry. I have made these cookies twice already because they're so addicting. I also plan on baking up a batch to take up to our families next week for Thanksgiving.

Enjoy

Pecan Chewies

2 - sticks butter, melted
1 - cup granulated sugar
1 - cup light brown sugar, packed
2 - eggs, beaten
2 - cups self-rising flour (make your own)
1 - cup pecans pieces
2 - teaspoons vanilla

Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into a greased and floured 9 x 13 baking dish. Bake approximately 40 to 50 minutes watch closely so they don't over cook. You want them to remain their chewiness.

Recipe source: Southern bite

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Crock Pot Hash Brown Casserole {Great Thanksgiving Side Dish}

2011-11-11T13:50:00.010-06:00

This Hash Brown Casserole is a holiday must-have dish in our home. I don't know about you, but for me all those yummy side dishes gracing the holiday table have to be my absolute favorite.

I know the turkey is the star of the show, but it's side dishes all the way for me. I can't help myself it's the one time of the year that I can get all of my favorite sides at the same time.

I know this casserole isn't anything new, but I wanted to share this easy crock pot version with y'all. During the holidays there are so many side dishes to be made that you eventually run out of room in oven.

Why not let your crock pot do some of the work. Just toss all the ingredients inside and let it do it's magic for 4-5 hours. When it's done you will have a creamy dreamy hash brown casserole that everyone will love. This is my daughters absolute favorite dinner.

This casserole pairs perfectly with just about any kind of meat. As you can see by the photo above we had sausage on that particular night, but it's also great served with ham, turkey or pork. If you're worried about the calories you can substitute with light sour cream and a fat free soup to make this delicious casserole a bit lighter. Enjoy.

Crock Pot Hash Brown Casserole

1 - 26 - 32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/4 - cup onion, chopped fine
1 1/2 - cups shredded cheddar cheese
1/2 - cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine. Spoon mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Recipe yields: 8 servings

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Stress Free Thanksgiving Tips & {A Butterball Turkey Giveaway}

2011-11-09T16:20:00.017-06:00

Thanksgiving is only 2 weeks away. I can't believe that November is already starting to pass us by. I'm pretty sure that everyone is already thinking about Thanksgiving and what dishes you will be serving.

I know that Thanksgiving can be a stressful time for everyone, but it doesn't have to be. I recently teamed up with Butterball to share a few of my own helpful tips for a Stress Free Thanksgiving. Before we get started I wanted to share a few tasty turkey recipes that I highly recommend.

Brown Bag Roasted Turkey
Alton Browns Deep Fried Turkey
The Pioneer Woman's Turkey Brine

Mayonnaise Roasted Turkey
The Pioneer Woman's Roasted Turkey
Grizzly's Smoked Turkey

Also since we're on the turkey topic if you run into a snag while preparing or cooking your turkey don't panic. Butterball has a Turkey Talk-Line with professionals that will be available to answer every question on how to prepare a holiday turkey.

Staffed with more than 50 home economists and turkey experts now through December, the Butterball Turkey Talk-Line is available to help first-time cooks and seasoned pros alike. No question is too big or too small. I have included a link to their Frequently Asked Questions. If still need help just give them a call.

Call: 1-800-288-8372
Weekdays from 8 a.m. to 8 p.m.
CST (Central Standard Time)
Now through December
You can also send them an Email at:
talkline@butterball.com

My Tips for a Stress Free Thanksgiving:

Menu: First and foremost plan your Thanksgiving Menu ahead of time. This way you know exactly what you will serving. Plus you can purchase your items in advance.

Potluck Style: If planning a potluck style Thanksgiving get with family and friends at least 3 -4 weeks before Thanksgiving. This will allow plenty of time to find out what dish everyone is bringing or wants to contribute. After you have compiled your list give everyone a copy. That way folks can bring extra or missing items if they wish to.

Time Saver: Prepare as much food as possible ahead of time. This way you are not preparing everything on the big day. Rolls can prepared and shaped weeks before. Just flash freeze them on a baking sheet after shaping and toss in a freezer bag. Remove, rise and bake on Thanksgiving day.

Freezer Friendly: Pies, cheesecakes, cookies and quick breads can also be prepared and baked ahead of time and than frozen. Prepare the dressing or stuffing and freeze uncooked. This is a huge time saver. Remove from the freezer, let thaw and bake.

Clean Up: If I cannot stress anything more it's "clean as you go" this will save a huge headache in the end.

Kids: Have a few fun activities planned for the kids. (work sheets, coloring pages, activities and games). This will keep little ones from being underfoot while you're busy in the kitchen. We make Tom the Turkey every year and it's always a big hit.

It's all about planning ahead so you can spend more time where it matters. Less time in the kitchen means more time to with family and friends.

THIS CONTEST IS NOW CLOSED!
WINNERS HAVE ALREADY BEEN CHOSEN & CONTACTED

I'm giving away 2 turkeys thanks to Butterball. I have two turkey coupons to giveaway here at Mommy's Kitchen. Each coupon is good for $15 off any Butterball fresh or frozen whole turkey. If you need a bigger turkey you can just use it towards your purchase and save $15.

For your chance to win one of two Butterball Turkey Coupons please leave a comment below letting me know your favorite tips for making Thanksgiving better for you and your family.

I will choose two random winners on Friday November 11Th. Winners chosen by Random.org and will be notified by email on Saturday, November 12Th. This will give me plenty of time to make sure you get your turkey coupons in time to purchase your Thanksgiving turkey.

Good Luck to everyone!

Disclosure: All Coupons provided by Butterball.

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November Menu & Our Thanksgiving Meal

2011-11-06T15:00:00.015-06:00

I know Novembers Menu should of been posted last week, but as usual life and chores got in the way. I promise I have been working on it, but getting it typed up and posted was the hard part. Another month is gone and a new one has arrived. I have to say November is one of my favorite months for eats. All those Thanksgiving dishes to be enjoyed as well as visiting with family.

Along with my regular November Dinner Menu I have included our Thanksgiving Meal as well. We will be heading out to my husbands family for the holiday, but I like to have our own little thanksgiving dinner as well. I can't resist because the leftovers are just as good as the big meal. When we go to our families we never get all that. So without further delay here is our menu. I hope everyone finds something to their liking.

November Menu Plan

Crock Pot Sneaky Spaghetti Sauce, TX Toast & Salad (New)
Pot Roast W/Gravy, Potato's & Vegetables
Crock Pot Pork Carnitas & Cilantro Lime Rice (New)
Tyson Steak Fingers, Mashed Potatoes & Cream Gravy

Orange Chicken & Vegetables & Steamed Rice
Baked Potato Soup & Honey Rolls
Cracker Barrel Grilled Chicken Tenders, Br. Rice & Peas
Dorito Chicken (New)
Crispy Cheddar Chicken Mashed Pot. Gr. Beans & Cranberry Sauce
Corn & Potato Chowder & Cornmeal Rolls (New)

Comfort Meatballs, Baked Sweet Potatoes & Steamed Green Beans
Beef Tips, Noodles, Roasted Broccoli (New)
Saucy Pan Fried Steak (New), Roasted Root Vegetables, & Salad
Homemade Pizza Night - Margherita Pizza (New)
Homemade Pizza Night - Deep Dish Sausage Pizza (New)
Easy Peasy Chicken Legs, Macaroni/Cheese & Fruit
Pot Roast Chicken & Vegetables

Crock Pot Beef Stew & Bishops Sweet Corn cake
Pork Pozole & Flour Tortillas
Creamed Turkey W/Brown Rice, Fried Stuffing Balls & Glazed Acorn Squash (Turkey & Dressing Leftovers)

Thanksgiving Leftovers Casserole (New)
Beef & Bean Enchilada Casserole (New) & Spanish Rice
Ground Turkey Soft Taco's & Cheese Quesadillas

Thanksgiving Dinner Menu

Relish & Cheese Tray
Deviled Eggs
Jalapeno Popper Dip
Brown Bag Roasted Turkey & Turkey Gravy
Country Cornbread Dressing
Creamy Mashed Potatoes
Sweet Potato Casserole or Candied Yams
Sweet & Sour Green Beans
Cranberry Orange Sauce
Cake Mix Dinner Rolls
Holiday Strawberry Salad
Pumpkin Cheesecake W/Dulce De Leche Topping
Southern Pecan Pie

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Chicken Alfredo Pizza {Delicious & Easy}

2011-11-03T14:00:00.001-05:00

Today I'm sharing a recipe that combines two of my favorite things, Chicken Alfredo and Pizza! I wanted to get back into pizza night on a regular basis and we have been doing really good.

If it were up to me every Friday would be pizza night, but not everyone in my house is on board with that idea. It used to be that way, but since we moved back in April it hasn't been the same.

One thing I like to do is change things up a bit, so we don't get board with the same old pizza. The younger ones pretty much like pepperoni and cheese, but once in a while the rest of us enjoy something a little different. That is where this yummy pizza comes in play.

I know I'm not the first person to come up with a Chicken Alfredo Pizza, but I can tell you I love this version that I made. This pizza also uses a homemade pizza crust versus a store bought crust. I prefer a thicker crust over a thinner one, so my recipe is perfect to handle all these toppings.

I sauteed the chicken in some butter, garlic, salt and pepper before adding to the pizza. Another perk on my part is that instead of using all mozzarella I added some non smoke provolone and a shredded Italian cheese blend. All in all I think the the flavors came together quite nicely.

I did use a store bought Alfredo sauce and prepared grilled chicken. Yes folks even I like to cheat sometimes. In my opinion pizza night should be easy not fussy and complicated. I usually use the Bertolli Alfredo Sauce, but the store was out so I went with Ragu. If you prefer a true homemade white sauce than I recommend the recipe below that I adapted from online.

I find that jar sauce is just as good and so much easier than homemade. My favorite grilled chicken is the Foster Farms Grilled Chicken Strips from Costco. I use them in my BBQ Chicken & Bacon Pizza and our favorite Chicken, Bacon & Veggie Pizza. You can also use them in enchiladas and salads. Well I think I have gone on long enough about pizza don't ya think? Lets get to the recipe.

Here are some step by step photos of how it all came together (complete recipe & directions below). Preheat oven to 400 degrees. Prepare and pre bake the pizza crust. Remove crust from oven and set aside. In a large pan melt the butter and then add the garlic.

Cook the garlic for about 2 minutes and then add the cubed chicken. Sprinkle with salt and pepper and saute' the chicken for about 5- 10 minutes on med-low. Remove from heat and set aside.

To assemble the pizza spread one cup of prepared Alfredo sauce evenly on the pre baked pizza crust. Add the sliced provolone and mozzarella cheese (alternating every other cheese). Add half of the cooked chicken and then the Italian cheese blend.

Top pizza with remaining cooked chicken and sprinkle on a bit more pepper. Place finished pizza in a preheated 400 degree oven for 20 minutes, or until bottom crust is lightly browned.

This one was defiantly a keeper.

Chicken Alfredo Pizza

1 - recipe no fail pizza crust, prepared
1 - cup prepared Alfredo sauce, or homemade
3 - tablespoon real butter
1 - clove garlic, finely chopped
2 - cups grilled chicken breast strips, cubed
salt and pepper to taste
4 - provolone cheese slices
4 - mozzarella cheese slices
1 1/2 - cups shredded Italian Style cheese blend

Preheat oven to 400 degrees. Prepare pizza crust. Spray your pizza pan with non stick baking spray or brush with olive oil. Press the pizza dough into the pan and pre bake for 7 - 10 minutes. Remove crust from oven and set aside.

In a large pan melt the butter and then add the garlic. Cook the garlic for about 2 minutes and then add the cubed chicken. Sprinkle with salt and pepper and saute' the chicken for about 5- 10 minutes on med-low. Remove from heat and set aside.

Pizza Assembly: Spread one cup of prepared Alfredo sauce evenly on the pre baked pizza crust. Add the sliced provolone and mozzarella cheese (alternating every other cheese). Add half of the cooked chicken and then the Italian cheese blend.

Top pizza with remaining cooked chicken and sprinkle on a bit more pepper. Place finished pizza in a preheated 400 degree oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Homemade White Sauce:

2 - teaspoons butter
3 - tablespoons flour
1 - cup milk or heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup Parmesan, Romano or Italian cheese blend, shredded

Heat butter and stir in flour. Mix up to slightly to make a roux. Slowly whisk in milk or cream, adding gradually to make a sauce. Stir in spices and cheese.If sauce is too thick add a bit more milk.

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It's Here! The Frigidaire Gallery Range with Symmetry Double Ovens

2011-11-02T12:00:00.001-05:00

Well everyone my new Frigidaire Gallery Range with Double Ovens has arrived and I couldn't be more tickled. Isn't she a beautiful? I still can't believe that I have a new double oven gracing my kitchen. This is something I have only ever dreamed of owning, so it's hard to believe it's actually a reality.

It's been about 3 weeks since she arrived, so I thought it was time to do my first test drive report. Believe when I tell you I'm still figuring everything out and everyday certainly is an adventure. There are new things I find out sometimes purely by accident that just put a smile : ) on my face.

Lets start with some of the Signature Features of the Frigidaire Symmetry Double Oven.

Fits-More™ Cook Top: With five elements including two Space Wise® Expandable elements and a Warming Zone so you can cook more at once.
Symmetry Double Ovens: Two large ovens, each big enough to cook a 28-pound turkey, provide the flexibility to cook multiple dishes at the same time at different temperatures.
Precision Set™ Controls: Adjust heat levels more precisely, providing exceptional temperature control. (I was excited that the controls were digital)
Quick Preheat: Preheat in just four minutes. (This is one of my favorite features)

Quick Boil: Boils Water Faster (Love this too)

True Convection: Multi-rack baking is faster and more even with True Convection

When the range arrived I was surprised at just how big each oven was. I assumed they would be smaller, but each oven is big enough to cook a 28lb turkey. It took a bit of getting used to when I wanted to cook in the oven because you have to start by choosing upper or lower ovens.

This range also has a "lock" feature that I love. Not only is it a safety feature, but I can also lock the door as I bake something (very cool). I was so excited the day my new Symmetry Double Oven arrived that I totally forgot to take something out for dinner.

That is so not like me, but honestly all I had on my mind was this new stove getting here. I told myself I guess it can just be a chicken tenders kind of night. (Don't you have those kinds of days?)

Later on for dinner I went to preheat the stove and was shocked to see that this range had a "Chicken Nuggets" setting. How cool is that! Unsure of what that was I went to my manual and it stated the following. The chicken nuggets setting was designed to give optimum cooking performance when cooking your favorite chicken nuggets.

In the lower oven, the chicken nuggets pad is preset for (Convection Bake) 400 F. With a bake time of 18 minutes, ending with an automatic keep warm setting. If needed a different target temperature or bake time can be preset or adjusted.

I popped the chicken tenders in the oven without preheating

and adjusted the oven for the chicken nuggets setting and pressed start. I was like a kid in a candy store just waiting for the results.

And 18 minutes later I had perfectly golden chicken tenders that were cooked though. This has got to be the coolest feature. I didn't stop at at chicken nuggets.

The next day I used the Symmetry Double Oven and had homemade yeast rolls rising in the upper oven and a pizza cooking in the lower one. Yes folks life is good in the Butler house and I cannot wait to get started on our Thanksgiving meal.

Speaking of Thanksgiving don't forget to visit Make Time for a Change where Jenifer Garner shares her top tips for turkey time. Check them out and Frigidaire will donate $1 and a turkey to Save the Children to help a family in need. Plus, you'll be entered for a chance to win the new range.

I am participating in a Test Drive Campaign through Frigidaire. I received a Frigidaire Gallery Range with Symmetry Double Ovens to keep and to facilitate me in my review. Opinions stated above are entirely my own. I would like to thank Food buzz and Frigidaire for choosing Mommy's Kitchen.

Candy Corn Rice Krispie Treats {Happy Halloween}

2011-10-31T11:00:00.007-05:00

Happy Halloween to all my readers!
Tonight's the night for tricks and treats and Halloween eats. Yes folks the big night has finally arrived and my kiddos cannot wait to go trick or treating.

They're so excited because we live in a new neighborhood, so all in all it should be a fun night. Before we head out we will be celebrating with some Mummy Dogs and french fries for dinner and then a few Spooktacular Treats for dessert.

Speaking of treats I had every intention yesterday of posting those cute little Candy Corn Rice Krispie Treats pictured above. Well, time got away from me and not to mention it was a gorgeous day weather wise here in North Texas.

I had to take advantage of the day and do some much needed outdoor chores. So cleaning out the garage and lawn work was how we spent most of our Sunday. At least those two chores are finally done.

Yesterday was National Candy Corn Day, so these treat would of been perfect. Oh well they are still very post worthy since today is officially Halloween! These yummy little treats are a perfect last minute treat idea and take hardly no time to throw together.

Who doesn't love rice krispie treat? They 're a huge hit in our house, so I wanted to spook them up just a bit LOL. I added orange food coloring, candy corns and Halloween sprinkles. Just use your favorite Halloween cookie cutters to create these fun, festive shapes.

I think they turned out really cute especially the cat ones. Well there you have it my last Halloween treat to be posted. Before I go in usual fashion I have added some step by step photos for y'all. I hope everyone has a safe and fun Halloween.

Place the candy corns in the freezer for at least 15 minutes (this way they won't melt when being mixed). In a large sauce pan, melt the butter over low-medium heat. Add the marshmallows. Continue stirring until all the marshmallows are melted. Add in the orange food coloring (no rule here just add as much as you like)

Stir in the rice cereal until well-coated. Spray an 9×13″ or larger baking dish. I used a cookie sheet. Make sure to spray the rubber spatula with cooking spray as well. Using the spatula, press the cereal mixture into the pan. Add some festive sprinkles and let cool in the refrigerator 15-20 minutes. Spray Halloween cookie cutters with cooking spray, and then cut out shapes from the pan.

Enjoy!!!!

Candy Corn Rice Krispie Treats

1/4 - cup butter
6 - cups miniature marshmallows (10.5 oz package)
6 - cups rice krispies cereal
1 1/2 - cups candy corns, frozen
orange food or icing color
Halloween Sprinkles

Place the candy corns in the freezer for at least 20 minutes. In a large sauce pan, melt the butter over low-medium heat. Add the marshmallows. Continue stirring until all the marshmallows are melted.

Add in the orange food coloring. Stir in the rice cereal until well-coated. Spray an 9×13″ or larger baking dish and a rubber spatula with cooking spray. Using the spatula, press the cereal mixture into the pan.

Add some festive sprinkles and let cool in the refrigerator 15-20 minutes. Spray a Halloween cookie cutter with cooking spray, and then cut out shapes from the pan.

adapted from: kraft foods

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Halloween Ghost Peep S'mores

2011-10-27T14:00:00.002-05:00

Only 4 more days left until Halloween, so I have another Halloween recipe to post. I saw these cute little Halloween Ghost S'mores posted on Pinterest a couple months back. I knew as soon as I saw these that I had to make them. I'm so glad I pinned these to my pin board so I wouldn't forget.

I was thinking these would make a cute addition to the Halloween Treats that I'm putting together for some of the neighborhood kids. Since we will be out trick or treating and not giving out candy I wanted to make sure to have some fun treat bags to give the kids before we head out.

I also plan on making two kinds of cookies and adding some candy as well. I think everyone will love these spooky little s'more treats. If you're looking for a class treat or teacher gift I think these would be perfect.

These s'mores literally cost me next to nothing to make. The box of graham crackers were under $2, ghost peeps were .98 a package, and the small Hershey bars were $1 for a package of 8. All in all it cost me under $4 to make enough for 8 kiddos.

I got the idea for the bag tags from Christy at Southern Plate. I just adapted them into a Halloween theme. I have included a link to a printable version of the Halloween S'mores Tags in case you want to print off a few. You will need two tags per package. One for the front and one for the back.

Walmart use to sell these neat little clear cellophane party favor bags, but have since discontinued them. I don't know why they did that because they were so useful and inexpensive.

I just used zip lock sandwich bags instead and folded over the zip part so it was under the tag. Then just stapled the tags together and you're done. If you don't want to mess with the tags you can always just tie some Halloween ribbon around the gift sacks instead. It's all up to you.

Of course we had to try a few out to make sure they were edible LOL. We did find out one thing...... S'mores always taste better when bunny ears are involved.

Halloween Ghost Peep S'mores

Graham Crackers
Ghost or Pumpkin Peeps
Small Hershey's Chocolate Bars
Clear Gift Sacks or Sandwich Size Zip lock Bags
Halloween Ribbon or Printable Tags

Add one ghost peep, two graham cracker squares and one Hershey bar package to each gift sack. Attach s'mores tag with directions and staple shut.

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Better Homes & Gardens Scented Wax Warmer {Review}

2011-10-26T09:00:00.021-05:00

I'm not a Scentsy user only because they're not that affordable for me. If you knew me than you would understand. I'm pretty much a tightwad so anything that cost a great deal usually doesn't get purchased. I always tell people I'm so tight that I squeak when I walk LOL. I can't help it that is just how I have always been.

I usually use regular jar candles from Kirkland's or my old school tart warmer. Really it's mostly out of habit, but I have to admit constantly replacing those tea lights can be nerve racking.

I have always wanted a Scentsy, but I just couldn't justify spending $30 for a warmer and having to order them through someone versus jut buying everything at the store. I am one of those people that has to smell the scents of the candles before I actually buy them.

As part of the Walmart Mom's program I was asked to sample the new Scented Wax Warmer Systems from Better Homes and Gardens. I was so excited because finally there was a scented warmer system that even I could afford.

As soon as my box arrived I ripped it open. I was so excited because the choice of warmers that were chosen could not of been more perfect. I received an Everyday Expressions Warmer pictured above.

As well as a Pumpkin Warmer from their Fall/Harvest Collection. I really didn't know too much about these warmers, but I was excited that I no longer needed a flame to melt the wax. Yay!!! Instead there is a 25W light bulb that gives off a soft glow while acting as a safe heat source for the scented wax cubes.

Finally a safer and more stylish wax warming system. I always worried about the flame from the tart burners especially with little ones around. All of the warmers are easy to use. Place the tray on the warmer and add fragrance cubes and turn on the switch. As the tray heats, wax will melt and fragrance will release within minutes. Before I knew it my living room smelled like I was baking cookies.

What I really liked about these warmers is that you can remove the wax and pour it back into the storage trays. Then just wipe it clean with a paper towel and add a new scent. This is so much easier than placing my whole tart warmer in the freezer and then popping out the tart candle.

I received 4 different fragrance cube sets. Blueberry Muffin, Spiced Pumpkin Pie, Wild Berry Cheesecake and Sugared Vanilla Shortbread. The baking and fruit scented candles have always been a favorite of mine, so the wax cube choices were perfectly suited for me.

If you aren't into the food and fruity scents no worries because the Better Homes and Gardens Scented Wax Cubes come in 24 different Everyday Scents. (Line dried Linen, Country Sunflower, Shimmering Cherry Blossom, Lemongrass, Warm Crackling Fireplace and Fresh Ocean Flowers) just to name a few. BHG also has 14 additional Harvest scents. The wax cube packages come in a package of 6 for $2 each which is really reasonable.

Helpful Tips:

Always store the fragrance wax cubes in a cool dry place.
Turn your warmer on for 1 hour in the morning and one hour in the evening to fill your home with you favorite scent. The fragrance will linger most of the day and conserve the scent in the wax so it lasts longer. I noticed the next morning that I could still smell the fragrance and my warmer had been off all night.
Be careful not to overfill your warmer (2 cubes is usually sufficient).
You can also mix fragrance cubes together to customize your own scent.

My Thoughts:

Since I am not a Scentsy user I can't compare scent wise, but I can tell you that I am very impressed with the BHG Wax Warmers System. The price of the BHG warmers is $15 versus $30 for Scentsy this is more realistic and affordable for me. I can also purchase the wax fragrance cubes in store instead of ordering them. Each package is priced at $2 versus $5.

The whole system is so affordable that I think I will be purchasing a few for Christmas gifts this year. You can find the Better Homes and Gardens Scented Wax Warmers and the Fragrance Cubes at your local Walmart in the "Candle & Home Department.

For more information you can visit their Facebook page or online at the ScentSational Website.

Disclosure: This is a sponsored post. I am a participant in the Walmart Moms Program. Walmart has provided me with a product sample and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

Wilton Helped Me Decorate Halloween Cupcakes Like a Rockstar!

2011-10-24T09:00:00.014-05:00

Happy Monday my friends. I can't believe Halloween is only a week away. October is sure flying by isn't it? That's OK because my kiddos and I are really excited about Halloween. Yep it is defiantly one of our favorite holidays. The kids have already had their Halloween costumes on more times than I can count.

Besides dressing up we also love the cooler weather, decorating the house, heading out to the pumpkin patch, carving jack o lanterns and all the yummy Halloween treats to be baked and eaten. So far we have made a Halloween Jell-O Poke Cake and Halloween Cookie Bars {Mommy's Favorite}. We still had a few other things on our list one being Halloween Cupcakes!

I can pretty much bake just about anything, but when it comes to decorating that's a whole different story. No matter how hard I try my cupcakes and cookies never look professional. Well that is until now! I am so excited my friends because I finally have some cupcakes that are post worthy. Just look at them don't you think they turned out cute? Well I have to admit I can't take all the credit on this one.

As a Walmart Mom I was recently sent a box of goodies to try out courtesy of Wilton. I was excited and nervous all at the same time because I knew decorating wasn't my strong point. So with a lot of help from Wilton I was able to pull of those fun Halloween cupcakes pictured above.

It was easy because Wilton has Festive Sprinkles, Edible Eyeballs, Icing Colors, Halloween Cupcake liners, and a variety of Holiday Cupcake Picks to top off your cupcakes.

All of these supplies can be found in the holiday & cake decorating section of your local Walmart. You can find combo packs of baking liners and picks in a variety of themes which make it really thrifty. (Boo theme, Fall, Pumpkins and more) all for just $1.88 a package.

Wilton also has these cute in store Free Tear Pad Instructional sheets that really helped me along. One side showed the finished product and the flip side gave all the directions needed.

I started off by baking up my favorite dream cupcakes. {recipe at the end of this post}. This is the one recipe that I can always depend on when I want my cupcakes to turn out like they were professionally baked.

I was also given a sample box of Wilton's Butter Cream Icing Mix. I wasn't sure if it would be enough to decorate all the cupcakes, so I made a batch of their Butter cream Frosting as well {recipe below}. If you want a homemade cupcake version Wilton's website has a ton of cupcake recipes.

I tinted up some frosting and used candy corns, candy pumpkins and pretty much all of the Halloween cupcake picks.

I played around with the frosting tips and edible eyeballs and came up with these cute mummy cupcakes

and Book Cakes! By the time I was finished it had looked like a Halloween bomb had went off in my kitchen LOL. It was all worth it in the end. Because when my kids got home from school and saw the cupcakes on the counter the first thing they said was................

Where did you buy those cupcakes????? Buy I said nope I made them! Trust me on this one the looks on their faces were of both shock and surprise. Mackenzie said mom ya did good!

Thank you Wilton ; ) because of your help I finally decorated cupcakes like a Rock Star!!!!

Halloween Dream Cupcakes

1 - white or french vanilla cake mix
1 - envelope dry dream whip
1 - small box vanilla or french vanilla cook n serve pudding mix
4 - large eggs, slightly beaten
1/4 - cup vegetable oil
1 - cup water

Beat all ingredients in large bowl with electric mixer on low speed just until moisten, scraping sides of bowl often. Beat on medium speed 4 minutes. Pour mixture into cupcake pans lined with cupcake liners.

Fill each cupcake about 2/3 full with batter. I use my ice cream scooper for even cupcakes. Bake for about 14-16 minutes or when a toothpick inserted comes out clean. Cool completely on a wire rack and frost.

Wilton's Butter Cream Icing

1/2 - cup solid vegetable shortening
1/2 - cup (1 stick) real butter
1 - teaspoon Wilton clear vanilla extract
4 - cups sifted confectioner's sugar (1 lb)
2 - tablespoons milk

In a large bowl cream shortening and butter together with electric mixer. Add vanilla. Gradually add sugar, one cup at a time beating well on medium speed. Scrape sides and bottom of bowl often.

When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Keep refrigerated when not in use.

Recipe yields: 3 cups icing.

Note: For pure white icing omit butter and substitute an additional 1/2 cup of shortening. Add 1/2 teaspoon Wilton non colored butter flavoring.

This is a sponsored post. I am participating in the Walmart Moms Program. Walmart & Wilton have provided me with samples and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

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The Pioneer Woman's Peach-Whiskey Barbecue Chicken {Heavenly}

2011-10-21T10:11:00.008-05:00

If you see a recipe post with "The Pioneer Woman" in the title than you know it's going to be good. A couple weeks back I made Ree's killer Peach-Whiskey Barbecue Chicken for Sunday dinner. I describe it as killer because everyone absolutely loved it!

I have wanted to make this recipe ever since she posted it back in August. But anyone who lives in Texas knows that August is one of the hottest months, so turning on the oven was the last thing I wanted to do

Well, now that October has arrived cooler weather is upon us, so I can crank up that oven again. I'm sure this recipe could be made in the crock pot, but I love using my Le Creuset Dutch Oven. It always makes me feel and look so professional LOL.

The aroma that lingered from the kitchen was too die for. I just knew this meal was going to taste as wonderful as it smelled. Ree mentions in her post that this is a recipe made to impress your guests. All I can say is it impressed my family so I can't wait to make it again.

The sauce was tangy, sweet and delicious. How could it not be with peach preserves, whiskey and barbecue sauce. Goodness it was a heavenly meal if I do say so myself. The meat just literally fell off the bone. I think next time I have family in town this will be the recipe I will impress them with.

In usual fashion I took some step by step photos of how this wonderful dish came together. Start off by heating the oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down (I cut the recipe in half and used 6).

Brown both sides, then remove to a plate and repeat until all chicken is browned. Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame.

Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Add the garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven.

Serve with mashed potatoes on the side. I think white or brown rice would be another great choice since the sauce is sweet.

Peach - Whiskey Barbecue Chicken

12 - chicken thighs, bone-in, skin-on
2 - tablespoons olive oil
2 - tablespoons butter
1 - whole yellow onion, diced
1 1/2- cups whiskey
12 ounces, fluid barbecue sauce - (I used 18 oz bottle)
1 - jar peach preserves - (I used 16 oz jar)
1/2 - cup water
2 - tablespoons worcestershire sauce
4 - cloves garlic, peeled
green onions, sliced for garnish

Preheat oven to 300 degrees. Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.

Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Add the garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven. Garnish with green onions. Serve pieces of chicken over a big pile of smashed potatoes sprinkled with sliced green onions.

Note: I used the whole bottle of BBQ sauce and peach preserves even though I cut the recipe in half.

Recipe Source: The Pioneer Woman

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Halloween Cookie Bars {My Go To Cookie Recipe}

2011-10-18T17:00:00.010-05:00

Let me share with you today one of my favorite cookie bars. I pretty much love just about any cookie, but by far these Halloween Cookie Bars are on the top of my list. They're super easy to make and utilize a biscuit mix instead of flour.

Anytime my kids have a school party or need to carry a sweet treat somewhere this is always my go to recipe. I saw these over at southern plate a couple years back and have been making them ever since.

I try and put a different spin on these when each holiday rolls around. For Halloween we used butterscotch chips and candy corns, but if you're not a fan of candy corn just substitute with Holiday Themed M & M's or Reese's Pieces candies.

One year I made some Valentine themed cookie bars for my daughters school and all the kids loved them. Next time I'm in Target I will try and remember to grab a couple bags of the new Candy Corn White Chocolate M & M's. I'm guessing those would make a mean cookie bar. Hopefully I can get some before they're all gone.

The best thing about this recipe is that everything is done in one bowl. Don't you just love those kinds of recipes? Start off by combining the first six ingredients in large mixing bowl. Mix until well blended. Add the butterscotch chips and mix to combine.

Pat into greased 8×8 pan and bake at 350 for twenty five to thirty minutes. Remove from oven. Sprinkle the top with candy corns. Return to oven, watching carefully, for two to three minutes, just to allow the candy corn to warm enough to stick. Watch carefully so candy corn doesn’t melt. Remove from oven, let cool and add sprinkles.

When completely cool cut into bars and enjoy!

Halloween Cookie Bars

1/2 - cup old fashioned or quick oats
1 - cup brown sugar, packed
2 - cups biscuit baking mix
Jiffy, Bisquick, Pioneer or Homemade
1 - egg, beaten
1 - stick margarine, melted
1 - teaspoon vanilla extract
1 - cup butterscotch chips
1 - cup candy corns
Halloween Sprinkles for Garnish

Combine the first six ingredients in large mixing bowl. Mix until well blended. Add the butterscotch chips and mix to combine. Pat into greased 8×8 pan and bake at 350 for twenty five to thirty minutes. Remove from oven.

Sprinkle the top with candy corns. Return to oven, watching carefully, for two to three minutes, just to allow the candy corn to warm enough to stick. Watch carefully so candy corn doesn’t melt.Remove from oven, let cool and add sprinkles. When completely cool cut into bars.

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Halloween Poke Cake {Jell-O Poke Cake}

2011-10-13T13:45:00.019-05:00

I'm sure everyone is familiar with those good old fashioned Jell- O Poke Cakes. If you're not then you sure are missing out. Over Memorial Day weekend I baked a Patriotic Poke Cake if you click on that link you can see what a Jell-O Poke Cake is all about. I was going to make this fun little Halloween Poke Cake on Halloween, but if I did that than y'all couldn't enjoy it in time for the holiday.

When I initially saw this recipe honestly I wondered how it would taste. A chocolate marble cake with orange jell-0. Hm now that was a strange combination to me. The photo of the cake looked so festive that I had to give it a try. I can say in the end that I'm glad I made it because everyone loved it! Carson said the orange tasted like sherbet, so I think the jell-0 complimented the chocolate cake really well.

We only have a couple slices left so that's always a good sign. I used candy corns and Halloween sprinkles to decorate our cake, but you can use whatever you like. The autumn mix that has candy corns and pumpkins is also a good choice. It's really up to you.

The kids can do the decorating part, but mom will need to bake the cake and pour the jell-O. I decided that since we already made a Halloween cake that we will be enjoying some festive cookies and bars on Halloween night. Hopefully I can get those posted the week of Halloween.

Dinner is usually pretty easy for us on Halloween.Last year we had Mummy Dogs and french fries, so that's what the kids requested again. All in all it should be a fun and yummy evening. I have included some step by step photos of how easy this festive cake is to make. I hope you will give it a try before or for Halloween.

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.

For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins or candy corn. Cover and refrigerate until serving.

I love all the candy corns scattered around.

Enjoy!

Halloween Poke Cake

1 - 18 oz pkg fudge marble cake mix
1- 3 oz packages orange gelatin
1 - cup boiling water
1/2 - cup cold water
1/2 - cup butter, softened
3-1/2 - cups confectioners' sugar
1/3 - cup baking cocoa
1/4- cup milk
1 - teaspoon vanilla extract
12 to 15 pieces of pumpkin mix or or candy corns
Halloween Sprinkles

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water.

With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.

For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins, candy corns and sprinkles. Cover and refrigerate until serving.

Note: the original recipe called for (2) packages of jell-o and 1 1/2 cups of water. I only had one package on hand and it turned out fine. If you don't want a strong orange flavor I recommend only using (1) package.

Yield: 12-15 servings.
Adapted from: Quick Cooking Magazine

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Slow Cooker Pork Roast & Gravy

2011-10-11T14:00:00.007-05:00

I have been working on this particular post for three days now. For some reason things just keep getting in the way of my regular routine and I easily get distracted from the task at hand. A couple weeks back I made this delicious Slow Cooker Pork Roast that I found on Southern Plate. I did adapted the recipe a bit to suit my own taste.

I felt that the recipe needed just a bit more flavor. Plus we love to have gravy when we have roast. This pork roast turned out so good and so tender. You can serve this for Sunday dinner or a weeknight easy meal it's all up to you. Just toss everything in the slow cooker and let it do it's magic. You can add carrots and potatoes or just carrots and have mashed potatoes on the side. Trust me you can't go wrong either way.

This is the second time I have prepared this roast in this fashion, so it's defiantly a keeper of a recipe. Usually when I make pot roast I buy a beef roast, but ever since I found these yummy Sirloin Tip Roasts at Costco I have been alternating between the two. It's been a nice change to say the least.

Photo credit - Google Images

Have you tried the Sirloin Tip Roasts from Costco? Each roast is approximately 2 lbs at $1.99 lb. A four pack runs roughly $15 which is awesome because it yields 4 meals with plenty of leftovers.

I usually prepare the slow cooker pork roast above, Root Beer Pulled Pork Sandwiches and Pork Tacos or Carnitas because they cut of meat is so versatile. The four pack is such an awesome deal that I try and purchase it every couple months. Lets get started so you can see how easy this recipe is.

Add olive oil to a large fry pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.

Pour cream of mushroom soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the rosemary and bay leaf and add the prepared gravy. Continue cooking until the roast is tender and the vegetables are cooked.

Slow Cooker Pork Roast

2 - 2 1/2 lb pork roast {I use Costco's Pork Sirloin Tip Roast}
1-1o oz can cream of mushroom soup
2 - packets pork gravy mix, {prepared according to packet directions}
6-8 carrots, cut into thirds
1 - onion, quartered
4 to 5 potatoes, quartered
1 - sprig fresh rosemary
1 - bay leaf
salt & pepper, to taste
1 - tablespoon olive oil

Add olive oil to a large fry pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.

Pour cream of mushroom soup over everything and potatoes and bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the rosemary and bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.

adapted from: Southern Plate

I also wanted to let everyone know that I have discontinued my Printer Friendly Version links at the end of each recipe post. No worries though you can still get printer friendly copies of MK's recipes. I have now added the print friendly feature to Mommy's Kitchen.

When you're ready to print a recipe just click on the green print friendly button at the bottom of each recipe post. The best thing is now you can print all the recipes with or without photos. I think I am going to like this feature so much better and I think you will enjoy it as well.

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I'm a Frigidaire Test Drive Mom! {Perfect for The Holidays}

2011-10-06T10:00:00.019-05:00

I was recently given an awesome opportunity by Food buzz and the folks over at Frigidaire. I am beside myself with excitement because I finally get to announce to everyone that I was selected to be a Frigidaire Test Drive Mom! ~Squeal~ is all I can say.

I am so honored and fortunate to have been chosen. What does that even mean to be a Test Drive Mom? Well for the next couple weeks I will be awaiting the arrival of my new Stainless Steel Frigidaire Gallery 30" Freestanding Electric Double Oven Range. (I feel like a new mama waiting on her baby LOL)

As a part of this wonderful opportunity over the course of the next three months I will be sharing my thoughts, experience, and photos of my beautiful new range. I'm so excited and can't wait to get started. Here is a sneak peek at the new double oven from Frigidaire.

Last January the kids and I attended the launch of the Frigidaire Kids' (good-for-you) Cooking Academy in Hollywood, Ca. The kids spent the afternoon cooking healthy recipes with Celebrity Mom Jennifer Garner and Chef Mary Sue Milliken.

While I was there I remember being in awe over all the Frigidaire appliances used in the kitchen. Never in my wildest dreams would I of guessed I would be test driving one of their beautiful appliances.

I plan on doing a lot of cooking with this new baby. My current range is a Frigidaire range, but it doesn't have all these cool new features. Cooking and baking during the holiday season will be so much easier with double ovens!!!! My mother in law and I have always joked that we needed a stove with two ovens during the holidays. I can't wait to tell her that I will be getting one!

I also wanted to let you know that Frigidaire launched a new campaign and Holiday Round-Table Discussion on September 21, 2011 featuring actress Jennifer Garner, in support of the Save the Children Foundation. Visit Make time for a Change where Jennifer shares her top tips for turkey time. Check them out and Frigidaire will donate $1 and a turkey to Save the Children to help a family in need. Plus, you'll be entered for a chance to win the new range.

Disclosure: This post was written to announce my participating in a Test Drive Campaign through Frigidaire. I will be receiving a Frigidaire Gallery Range with Symmetry Double Ovens to facilitate me in my review. I would like to thank Food buzz and Frigidaire for choosing Mommy's Kitchen.

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October Dinner Menu

2011-10-04T11:00:00.006-05:00

October has arrived my friends. In our house that usually marks the beginning of Holiday Baking! Halloween is first on the list so I'm looking forward to baking up some fun and festive treats. Hopefully the weather will start cooling down as well. Here in Texas we never know what we will be wearing on Halloween night. Since the temperatures are still pretty much up in the air we never know if it will be coat or tank top weather.

Today I wanted to share my October Menu with everyone. I have a few meals that I carried over from last month, so if a few look familiar that's why. I have also tossed in some crock pot meals and soup recipes. All in all I hope you will find something you like.

Loaded Baked Potato Soup
Spaghetti & Garlic Cheese Bread
Pasta Carbonara & Texas Toast
Cheese Enchiladas, Cilantro Lime Rice & Re fried Beans
Pioneer Woman's Pot Roast & Veggies
BBQ Chicken & Bacon Pizza
4 Cheese Baked Ziti, Sauteed Gr. Beans & Fr. Bread {New}
Breakfast Night (Perfect Pancakes, Eggs & Bacon)
Soy Honey Grilled Chicken Thighs, Sesame Noodles & Salad
Salisbury Steak, Brown Rice & Steamed Broccoli
Chicken & Rice, Gr. Beans/Corn & Salad
Baked Pork Chops W/Rice & Steamed Gr. Beans
Taco Soup (Crock Pot) & Kenny Rogers Corn Muffins
Chicken Spaghetti & Artisan Bread
Baked Steak W/Gravy, Brown Rice & Corn {New}
Crock Pot Root Beer Pulled Pork Sandwiches
Beef & Bean Tacos
Homemade Chicken Pot Pie
Crock Pot Northern Beans With Ham
Pioneer Woman's Peach Whisky BBQ Chicken, Mashed Pot. & Corn
Mongolian Beef & Rice
Meatloaf, Mashed Potatoes & Glazed Carrots
Harvest Chicken Stew & Rolls
Tyson Chicken Tenderloins, Mac & Cheese & Fruit
Mummy Dogs, Fries & Halloween Poke Cake {Halloween Dinner}
Italian Sausage & Peppers & Red White Beans

Desserts & Treats

Healthy Blondie's {New}
Frosted Pumpkin Cookies
Apple Crisp {New}
Halloween Poke Cake
Easy Cheese Danish {New}
Candy Corn Cookies {New}
Candy Apple Cupcakes

Red titles are recipes linked to my site or somewhere else. Titles with {New} next to them are recipes that I will share as I make them.

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Moms Fresh Apple Cake

2011-10-01T08:55:00.024-05:00

Earlier in the week I did a review post about those delicious SweeTango Apples from Walmart. Well, in that particular post there was a photo of an apple cake that I had baked. That apple cake is my mother in laws Fresh Apple Cake.

I promised I would get the recipe posted later in the week, so a promise is a promise. We pretty much devoured all those apples, but I did manage to hide a few to bake this delicious cake.

I don't know why I haven't blogged about this cake until now. Probably because I have always enjoyed a slice at my mother in laws house. This is only the second time I have ever baked this cake myself.

When mom makes this apple cake she doesn't top it with a glaze. That was just a perk on my part. She usually places the pecan halves right on top as soon as she inverts the cake onto a serving plate. I myself loved the >addition of the icing and will be adding it from here on out.

Once the cake was in the oven, the cinnamon and spice aromas lingered through the whole house. It was at that moment that I knew Fall had arrived. I'm sad to say that all the apples are gone, but we are hoping to have the chance to go apple picking at Henrietta Creek Orchard. We haven't gotten to go the last couple years because there just hasn't been any apples to pick, but I called and they said possibly in October {fingers crossed}.

Until then I will continue to buy my apples at the grocery store, so I can enjoy all my favorite apples recipes.

Moms Fresh Apple Cake

3 - cups apples, peeled and chopped not to small
2 - cups sugar
2 1/2 - 3 cups all purpose flour
3 - eggs
1 - cup oil or half oil and half applesauce {see note}
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated

Preheat oven to 350-degrees; grease and flour a bundt pan. In a large bowl, toss apples with flour to coat (start with 2 1/2 cups of flour). Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter {save about 10 pecan halves for garnish }.

Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.

Icing Recipe
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract

Place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.

Note: I have not tried the half oil and half applesauce version, so I cannot comment on the results. Also on the flour use your own judgement. If you think 2 1/2 cups flour is enough then don't add the last 1/2 cup. The batter is suppose to be thick, but not dry.

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Spinach Apple Salad & A Fresh Apple CakeWith SweeTango Apples

2011-09-26T17:00:00.009-05:00

It's that time of year again apple & pumpkin season. This is the time that I go crazy and start baking and canning anything that requires apples and pumpkin. I just can't help myself. Golden Delicious and Granny Smith are the usual apples that I bake with.

But folks there's a new apple in town.... The SweeTango Apple!!! I had never heard of these apples, but as part of the Walmart Mom's Program I was given the opportunity to sample a box. I was so excited because we love apples in our house. Last week my box arrived from the orchard and I received one of the first shipments from their 2011 harvest : )

What is a SweeTango Apple you ask? Well it's a cross between the Honeycrisp (mom) and Zestarl varieties (dad). These apples are a blush apple with deep red coloration's over a yellow breaking background. Sweet Tangos are juicy, sweet and have a rich spicy fall flavor.

To give you a little more information about the Sweet Tango apples, I have included a behind-the-scenes peek at SweeTango with Dennis Courtier, owner of Pepin Heights Orchards in Lake City, Minnesota. Mr. Courtier shows off his orchards on a bluff overlooking Lake Pepin and describes the care that goes into growing and packing SweeTango apples.

We started off by snacking on a few apples and adding some to school lunches and my husband grabbed a few to take to work. The verdict.................. the kids they said they tasted just like an apple, but that's kids for ya. My husband said that they were really good and had a great sweet flavor with a nice crunch.

I sampled a few myself and the apples were sweet, crisp and not grainy like some apples. I really liked the flavor and they weren't tart at all.The next test was to bake something with them. For me apples need to have a nice flavor with the perfect combination of sweet and tart. Those are the factors that make a great baking apple.

I knew just the recipe to start with.... my mother in laws Fresh Apple Cake Recipe pictured above. With some apples they dissolve away in your cake, but this particular apple held up nicely. If I can find the sweetango's at the grocery store than I think I have found a new baking apple. I will share the recipe for the Fresh Apple Cake later this week.

Update: Here is the link to the Apple Cake Recipe

I also sliced some of the apples into a Spinach Apple Salad that I have been dying to try. I found this recipe in a issue of Kraft Food and Family Magazine. It had a mixture of spinach, a lettuce mix, sliced apples, red onion and candied pecan halves.

To finish it off I drizzled the salad with a maple cider vinaigrette.

The SweeTango Apples will be available at Walmart around September 25Th. Next time you are at the grocery store stop by the produce section and give them a try. Our family loved them, so I know yours will too. To learn more about SweeTango you can visit there website at t SweeTango.com. You can also follow them on Face book and on twitter @sweetango.

Spinach Salad With Maple - Cider Vinaigrette

Cinnamon Pecans:
1 - 6-oz package pecan halves
2 - tablespoons butter, melted
3 - tablespoons sugar
2 - teaspoons cinnamon

Maple-Cider Vinaigrette:
1/3 - cup cider vinegar
2 - tablespoons pure maple syrup
1 - tablespoon Dijon mustard
1/4 - teaspoon kosher salt
1/4 - teaspoon pepper
2/3 - cup olive oil

Salad:
1 - 10-oz package fresh baby spinach or spinach salad blend, thoroughly washed
1 - apple, thinly sliced
1 - small red onion, thinly sliced
1 - 4oz package crumbled goat cheese or Italian cheese blend

Prepare pecans by preheating oven to 350°. Toss pecans in butter. Stir together sugar and cinnamon in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan.

Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

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This is a sponsored post. I am participating in the Walmart Moms Program. Walmart & SweeTango have provided me with a sample box of apples and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

Pepperoni Pizza Bread {Carson Approved}

2011-09-21T11:30:00.018-05:00

Good Morning my friends. I was a bit under the weather the last couple days, but I think I am finally bouncing back. Now comes the fun of playing catch up on housework and blog posts. Pizza is a big deal in our house. It's the one meal that everyone loves and it's so easy to make.

I was browsing the Rhodes website and came across a recipe for pepperoni rolls. Well I wasn't in the mood to mess with all the pizza sauce and cutting up all the rolls. Corey was out of town and the kids and I just wanted an easy dinner meal. I decided to make this recipe into a Pepperoni Pizza Bread instead.

I omitted the pizza sauce before rolling up the dough and figured the kids could use it as a dipping sauce instead. That way if you wanted to eat the bread plain than you could. Mr. Picky Pants Carson entered the kitchen and asked what is that mom? I said pizza bread!

He said well I'm not sure if I will like it. LOL thank you Carson for your input and faith in me. I think this child was put on this planet just to annoy me at every mealtime LOL. I have never met such a picky eater in my life. I told Carson you like bread don't ya? He said yes. I said you like pizza too right? yes mom. I said than you're going to love this I just know it.

He said OK mom I will give it a try. It was so funny because after I baked up the bread and let it cool I started slicing it. The look on his face alone was so funny. His face just lit up with a smile. He said look at the swirls that's so cool mom. Cool and Mom in one sentence score for me!!!

I told Carson I bet I can get cooler. Look you can take a piece and dip it into pizza sauce and then eat it. Carson is the king on dipping so I knew he would love that part. He told me mom I like this can you make it again tomorrow? LOL I told him why don't we wait till daddy comes back home and then we can make it so he can enjoy it too.

I'm happy to say we have made this yummy pizza bread twice in one week. My husband told me I can see why Carson loves this pizza bread so much. That's some good stuff. I have to say I really like using the pizza sauce to dip the pizza bread into instead of rolled into the bread.

In usual fashion I have included some step by step photos. Spray the counter with non stick spray. Roll out the thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis and mozzarella cheese over the dough. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.

Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Let dough rest for about 45 minutes in a warm place.

Bake in preheated oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool and slice with a bread knife.

Dip pizza bread into prepared pizza sauce and enjoy.

Mackenzie and her friend wanted me to take a photo of them enjoying their pizza bread. From their smiles I think they loved it.

Pepperoni Pizza Bread

1 - 1 lb loaf Rhodes Frozen Bread Dough, thawed
25 - 30 pepperoni slices
1 - tablespoon olive oil
1 - 1 1/2 cups mozzarella cheese, your preference
Parmesan cheese, garnish
pizza sauce for dipping (jarred or homemade)

Spray the counter with non stick spray. Roll thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis and mozzarella cheese over the dough.

Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, onto a baking sheet that has been sprayed with non stick spray.

Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Cover dough with plastic wrap that has also been sprayed with non stick spray. Let dough rest for about 45 minutes in a warm place.

Bake in preheated 350 degree oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool a bit and slice. Dip bread slices into prepared pizza sauce.

Inspired by: Rhodes bread

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Butterscotch Pumpkin Muffins {W/Cream Cheese Frosting}

2011-09-15T10:00:00.013-05:00

Happy Thursday friends!!!! Today is a beautiful Fall like morning here in North Texas. The cooler temps that blew in last night are a welcome relief to say the least. I know the actual Fall season is still far off for us Texans but it's mornings like these that assure me that Fall is coming.

As I sit and type this post I'm enjoying the cool breeze blowing in through our windows. This beautiful breeze puts a smile on my face because these windows haven't been opened since Spring. I only pray we have more days to come like today.

It will be a bit before our leaves change color and start to fall from the trees. Right now our trees look like fall is upon us, but I assure you friends they are just dried up from the Texas heat. I'm looking forward to planting mums and pansies, but I will hold off a bit because I don't want to push my luck.

Since were talking all about Fall lets talk about these cute little muffins pictured above. Yesterday was a hot one in deed, but it didn't stop me from baking these insanely scrumptious Butterscotch Pumpkin Muffins. For some reason I was just in the Fall baking mood. Yesterday on face book I saw some pumpkin chocolate chip cookies that Holly from Life as a Lofthouse had made.

My first intentions were to make cookies, but quickly changed in the middle of the recipe. My muffin man Carson is a pumpkin lover for sure, so I thought I would surprise the kids with muffins instead. I also only had butterscotch chips, so I tossed those in the batter instead of chocolate chips. Pumpkin and butterscotch is a match made in heaven my friends. Trust me on this one.

I didn't have any canned pumpkin like the recipe called for, but I had plenty of fresh pumpkin puree that I had froze from last year. I have to say I liked the results so much better using fresh pumpkin versus the canned. I had read that the batter would be very thick, but mine wasn't thick at all. It could of been that there was some moisture from the pumpkin being frozen, but I'm not sure.

Off to the oven they went and I then I waited...... Patience has never been my thing, so as soon as I pulled them out of the oven I had to grab a taste. Goodness gracious they were soft and so good. The butterscotch chips complimented the pumpkin perfectly.I planned on just eating them as is, but I couldn't resist slathering on a bit of cream cheese frosting. If you want them low cal then don't do the frosting, but if not then I say go for it. I can't wait to add them yummy little gems to my goodie bags over the Fall holidays.

Here are a few step by step photos of these three ingredient muffins. Start by emptying the dry cake mix into a large bowl. (do not add required ingredients on the back of the box for the cake) If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 12 - 14 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate.

When completely cool frost with cream cheese frosting or eat them plain. The plain ones will be perfect in the kids lunch boxes.

Butterscotch Pumpkin Muffins W/Cream Cheese Frosting

1 - 18.25 oz Duncan Hines spice cake mix
2 - cups fresh pumpkin puree or
1 - 15 oz can plain pumpkin
1 - cup butterscotch chips

Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 10 - 12 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate. When completely cool frost with cream cheese frosting or eat plain.

Note: do not add required ingredients on the back of the box for the cake, just use the dry cake mix.

Cream Cheese Frosting:

1/4 - cup butter or margarine
4 - oz cream cheese
1/2 - teaspoon vanilla extract
1 1/2 - cups powdered sugar

Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk. Using a star tip squeeze a bit of frosting on each muffin. Or eat plain.

Recipe yields: 36-38 Mini Muffins
Inspired by: Life as a Lofthouse

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Buttermilk Biscuits & Sausage Gravy {A Southern Favorite}

2011-09-13T18:00:00.006-05:00

How about puttin a little south in your mouth. Homemade Buttermilk Biscuits and Sausage Gravy. I don't think any dish can get anymore southern than that. Breakfast on the weekends is a big deal in our house. Saturdays and Sundays are the days I usually reserve for a big country breakfast.

You know the choices eggs, toast, homemade biscuits (with apple butter, jam or peach preserves), bacon, sausage or country ham. Buttered grits, sausage grits or baked cheese grits. Scratch gravy made with sausage, bacon or even chocolate.

Yes, chocolate gravy my friends served over buttermilk biscuits. Chocolate gravy is a big thing here in the south. Some call it gross, but not me I just call it a little piece of heaven.

I was raised on sausage or hamburger gravy (SOS) poured over piping hot homemade biscuits. I never cared for the hamburger gravy, but mom always made it because my dad loved it. Now for us kids, well we got chocolate gravy so everyone was happy. I loved getting chocolate for breakfast because it was always a treat.

I can't think of a more perfect southern breakfast than traditional Biscuits and Sausage Gravy. Now we don't eat this every weekend, but I can say it's a favorite in our house. We love it so much that it occasionally graces our dinner table as well. If you have never made sausage gravy from scratch I hope you will give it a try with these easy step by step photos below.

Start off by preparing and baking a batch of homemade skillet buttermilk biscuits. {Recipe Below}. While the biscuits are baking let's get started on the sausage gravy.

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.

When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper.

Remove biscuits from the oven and brush on some melted butter. Cool and split each biscuit with a fork

and pile on the sausage gravy. Save a few biscuits for butter, preserves or apple butter.

Southern Sausage Gravy

1 - 16 oz roll breakfast sausage
1/4 - cup flour
1 - cup water
1 - cup milk
salt and pepper to taste

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved.

Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage. When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over buttermilk biscuits.

Skillet Buttermilk Biscuits

2 1/2 - cups self rising flour
1 1/4 - cups buttermilk
1/2 - cup shortening or lard
Cast Iron Skillet

Measure 2 cups of flour into a large bowl, add shortening and using a pastry blender cut into the flour. I find using my hand helps to thoroughly mix the shortening better. Add the buttermilk and lightly mix dough just until it starts to come together. Turn biscuit dough onto a floured surface and lightly knead.

Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits. Gently press the floured glass or biscuit cutter into the biscuit dough and push down (NEVER TWIST) the cutter or glass this will end up sealing the sides of the biscuits preventing from rising. Just push straight down.

Cut all of the biscuits out and place each biscuit in a large cast iron skillet, touching each other. Make a fist and using your knuckles push down on each biscuit making an indention. Then brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together.

Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter (real butter) not margarine. Cool, split each biscuit with a fork and serve.

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For a step by step photo tutorial on how to make the skillet biscuits click here.

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Patriotic Poke Cake {Better Late than Never}

2011-09-09T17:00:00.003-05:00

I know this recipe for my Patriotic Poke Cake is a little late, but in my opinion it's too good not to be shared. We enjoyed a relaxing Labor Day weekend together and pretty much did nothing at all. I had planned on grilling hamburgers and hot dogs for the family, but our plans were quickly changed.

Our neighbor invited us over for pizza, so that's what we did instead of grilling out. I was kind of excited because I started on this yummy patriotic poke cake and I couldn't wait to share it.

By the looks of this cake it seems like it would be really complicated to bake, but trust me it's so simple. All you need is a white cake mix, two flavors of jell-o (red & blue) and cool whip. That's it, well plus the water, oil and eggs required for the cake part. You have two choices on frosting for this beautiful cake. Plain cool whip or a cream cheese frosting {recipe below}.

It's all depends on what you're in the mood for. I chose to keep it light and stick with plain cool whip. This cake is perfect for any patriotic holiday and the results are so pretty and of course yummy! I think I liked the strawberry layer the best, but the kids preferred the blue flavor.

This cake really got me thinking about other holidays. I could change the colors up and come up with a great holiday dessert. Orange for Halloween, green and red for Christmas, all green for Saint Patrick's Day or plain strawberry for any occasion or for Valentines Day. I think the possibilities are endless. I have shared a few photos below to show you how easy this cake it to make.

Prepare and bake cake according to package directions for a 2 layer cake. If you use one flavor of jell-o this cake can be baked in a 9x13 inch pan. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Don't be alarmed when you see that the cake is all one color. I thought I ruined the whole recipe after I poured on the jell-o.

No worries though because the inside does not look the same as the outside. Refrigerate cake layers for 3 hours. Remove from fridge and dip bottoms of cake pans in warm water for 10 sec.; un mold. Fill and frost cake layers with Cool Whip or cream cheese frosting.

Add some fun patriotic sprinkles and refrigerate for one hour before serving.

Slice and enjoy.

Patriotic Poke Cake

1 - box (18 oz) white cake mix prepared (two 9-inch round), cooled
2 - cups boiling water, divided
1 - pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor
1 - pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 - tub 16 oz.) COOL WHIP Whipped Topping, thawed

Prepare and bake cake according to package directions for a 2 layer cake. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Refrigerate 3 hours.

Remove from refrigerator and dip bottoms of cake pans in warm water for 10 sec.; unmold. Fill and frost cake layers with Cool Whip or cream cheese frosting. Refrigerate 1 hour before serving.

Frosting Variation {Cream Cheese Frosting}
Beat two 8 oz packages softened cream cheese and 2 cups powdered sugar in large bowl with mixer or wire whisk until well blended. Gently stir in one 8 - oz cool whip until well blended. Frost cake layers with cream cheese frosting.

Recipe Source: Kraft Website

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I also wanted to announce the winner of the Gooseberry Patch 101 Hearty Meals Cookbook! The winner was comment #210 pat.acker{at}@att {dot}net. I will be in contact with you by email to get your mailing address. Thank you to everyone who entered.

September Dinner Menu

2011-09-06T13:00:00.006-05:00

September is upon us folks!!! I have to say Fall is my favorite time of year. Apples, pumpkins, Halloween and Thanksgiving all of my favorite things. I know I am jumping ahead of myself because Fall is still kind of far off for us Texans.

Yep were still in summer mode. Actually this week we are enjoying a bit of cold front that blew in, so our temps will be in the 80's this week. With temps like that you can't help but to get into the Fall spirit. I am looking forward to turning on the oven more and baking some yummy Fall treats.

Today I want to share my September Menu with y'all. I know its a little late, but time hasn't really been on my side the last week. I have quite a few (New) meals jotted down, so that should be fun. Red titles are recipes linked back to MK or another site. New recipes will be shared as I make them. I hope everyone has an awesome day.

September Dinner Menu

Fettuccini Alfredo W/Grilled Chicken & Green Beans
Beach Street Lemon Chicken W/Pasta
Grilled Tomato Basil Pizza (New)
Baked Pork Chops & Rice, Fruit & Rolls
Spaghetti & Meatballs, Texas Toast
Bourbon Chicken, Brown Rice & Steamed Carrots (New)
Cheesy Nachos W/Ground Turkey

Italian Sausage W/Peppers & Red White Beans (New)
Fire Cracker Chicken Stir Fry (New)
Chicago Deep Dish Pizza W/Garlic Butter Crust
Slow Cooked Pork Roast & Veggies
Chicken & Brown Rice Soup & Fr. Bread (New)
Ground Turkey Taco's

Crock pot Hash brown Casserole & Smoked Sausage
Pork Carnita's, & Re fried Beans (New)
Peachy Whiskey BBQ Chicken & Augratin Potatoes & Corn Cob
Oven Baked Ham Cheese Sliders & Sweet Potato Fries
Baked Steak W/Gravy, Pasta & Steamed Broccoli (New)
Crock Pot Taco Soup & Corny Muffins (New)
Breakfast for Dinner (Biscuits, Sausage Gravy & Eggs) (New)
Meatloaf, Mashed Potatoes & Steamed Veggies
Pan Fried Pork Chops, Mashed Potato Cakes (New) & Corn
Grilled Chicken Tenderloins, Brown Rice & Sauteed Green Beans

Desserts:

Snicker doodle Cheesecake Bars
Carrot Zucchini Bars
Cheese Danish
Iced Pumpkin Cookies
Chocolate Zucchini Muffins (New)

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Easy Grilled Pizza {Italian Sausage & Veggie}

2011-09-02T17:00:00.009-05:00

Happy Friday all!!!! I am really looking forward to the upcoming three day weekend. I'm sure you are too! We have no major plans here at the Butler house, except grilling out on Labor Day. Other than that our plans are pretty much wide open. Speaking of grilling today I wanted to share an easy recipe for Grilled Pizza. I call it easy because it utilizes and already prepared pizza crust.

As one of the Walmart Moms I was asked by Walmart to pick up a few ingredients and share an easy grilled pizza recipe with y'all. I have only grilled pizza a handful of times. The first time was a total disaster, but each time we attempt it we do get better at it. All I can say is you learn a few new things each time you grill pizza.

I was really excited this time because Mama Mary's Thin & Crispy Pizza Crust was on the list of ingredients. It never dawned on me to use already made pizza crust. Every other time when we made grilled pizza I used the jiffy pizza dough or my homemade no fail pizza crust.

I love using pizza dough, but it can be a bit of a challenge until you get the hang of it. It sounds easy enough until you get started, but it's harder than you think. If you do attempt it just don't give up because pizza on the grill is so delicious.

We went to our local Walmart and picked up all the ingredients we needed to make our pizza's.

Mama Mary's Thin and Crispy Pizza Crust
Great Value Mozzarella & Italian Blend Cheeses
Ragu Pizza Sauce
Hormel Pepperoni & Italian Sausage
Mushrooms, Onions & Peppers
Great Value Olive Oil Spray.

When I grabbed the pizza crust I was surprised to see that the package contained two pizza crusts. This worked out perfectly! Now I could make one specialty pizza for my husband and I and the kids could enjoy their favorite pepperoni and cheese pizza. Lets get started and I will show you how to make this easy peasy pizza.

First preheat your outside grill. (medium heat for gas grill or use charcoal) While the grill heats up go ahead and brown the Italian sausage and pre cooked the veggies. If you saute the vegetables in a bit of olive oil first this will really help speed up the cooking process when it comes time to grilling the pizza. My veggies of choice were mushrooms, onions and red & yellow bell peppers. When the sausage and vegetables are cooked just set them aside until you are ready to assemble the pizzas.

After the grill is heated spray both sides of the pizza crusts with the olive oil cooking spray (a must here). You can also just use some plain olive oil. Let the pizza crust cook until you start to see grill marks on the crust. Remove crusts from grill place on a plate or pan.

Flip the crust over so the side without the grill marks is on the bottom. At this point I took the pizza's in the house and assembled both of them. Add the pizza sauce, cheese and any topping you want on the grilled side of the pizza crust. The non grilled side should be on the bottom.

For our pizza I added all the toppings and some fresh basil from our herb garden.

then I assembled the pizza for the kids (Pepperoni & Cheese).

After the pizza's are all assembled place them back on the grill and close the lid. Cook until cheese starts to bubble and the toppings are heated through. (about 10 - 15 minutes)

When the pizza is cooked remove from grill, let cool a bit and enjoy your grilled pizza. It was so nice not to have to crank up the oven to make pizza.

I highly recommend the Mama Mary's Thin & Crispy Pizza Crust. Especially if this is your first attempt at cooking pizza on the grill. Once you get the hang of it you can try using pizza dough. I for one loved the already made thin and crispy pizza crust. Why not pick up a few packages and try your hand at grilled pizza this Labor Day weekend.

Italian Sausage & Veggie Pizza

Mama Mary's Thin and Crispy Pizza Crust
Great Value Mozzarella & Italian Blend Cheese
Ragu Pizza Sauce
Italian Sausage, browned (about 1 - cup)
Hormel or Mama Mary's Pepperoni's
Sliced Mushrooms, Onions & Bell Peppers, precooked
Fresh Basil
Great Value Olive Oil Spray

Preheat gas grill to medium heat or prepare charcoal grill. Spray both sides of the pizza crust with Great Value Olive Oil Cooking Spray (away from the grill) or use regular olive oil. Place both pizza crusts on the grill and let the crust cook until you can see grill marks. (grill only one side of the crust)

Remove crust from grill and flip the crust over so the side without the grill marks is on the bottom. (At this point I took the pizza's in the house and assembled each of them). Add the pizza sauce, cheese and any topping you want on the grilled side. Place the pizza's back on the grill and close the lid. Cook until cheese starts to bubble and the toppings are heated through. (about 10 - 15 minutes). Remove pizza, let cool and enjoy.

Tips: If using a charcoal grill after the coals have turned white spread the coals out some. This way you don't have just one hot spot. You can also place the pizza on the warming rack to cook the pizza after adding the toppings. This will keep the bottom crust from burning. Grilling just one side of the crust to start helps out a great deal. If you do grill both sides of the pizza I recommend spreading some foil on the grill and then placing the pizza's on top to cook.

This is a sponsored post. I am participating in the Walmart Moms Program. Walmart has provided me with a GC and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own. Check out my fellow Walmart Moms for more Back to School Lunch and Meal Ideas.

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Cracker Barrel Grilled Chicken Tenderloins {Copy Kat Recipe}

2011-08-31T16:20:00.008-05:00

It 's been awhile since I posted a dinner recipe here at Mommy's Kitchen. Seems like lately it has been all about back to school ideas or scrumptious desserts. I can't help it! I'm a sucker when it comes to sweets.

Today I wanted to share a recipe from one of my favorite restaurants, Cracker Barrel. When I get a chance to eat at Cracker Barrel it's always such a treat for me. Their menu has so many of my favorite country dishes that it's really hard for me to decide on what to order.

One of my favorite dishes is their Grilled Chicken Tenderloins. Oh my these things are finger licking good. One thing I didn't know was just how easy they were to prepare at home. I found a Copy Kat recipe and I couldn't wait to try it. I was a bit skeptical when I stared the recipe.

I added the tenderloins to the pan and there was so much liquid. I really didn't think it would cook down. No worries though all of the liquid did cook down and it transformed into a ooey gooey glaze that was just to die for. The only thing I did differently from the original recipe was increase the amounts of the dressing, lime and honey.

The 1/2 cup of dressing stated just didn't seem like enough for the amount of chicken. And the honey, well I just love honey!!! This recipe was such a big hit that I am adding it to my menu again for next month. I served these yummy grilled tenders with mashed potatoes, but rice would be just as good. lets get started and I will show you how simple these are to make.

Cut each chicken breast into strips or just use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. {gross} In a bowl or large Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour

Remove chicken from bag. Braise the tenders in a non-stick pan until golden brown in color and the liquid has turned into a yummy sticky glaze. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer.

At first it will look like there's a lot of liquid in the pan and there is, but don't worry because it will all cook down. Trust me on this one just be patient. You can see from the photos above how the liquid slowly starts to cook down and then poof it's gone. From start to finish it's about 40 - 45 minutes cooking time.

umm don't these look tasty? And all that liquid turned into a delicious, finger licking yummy glaze.

Cracker Barrel Grilled Chicken Tenderloins

4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
1 - 8 0z bottle Italian Dressing (1 cup)
2 - teaspoons fresh lime juice (I used bottled)
4 - teaspoons honey

Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.

Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer until all the liquid has cooked down. You still want a bit of glaze left in the pan. When chicken is done remove and serve.

Cooking time: 40-45 min
adapted from: CopyKat Recipes

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Gooseberry Patch 101 Hearty Recipes {Cookbook Review & Giveaway}

2011-08-25T09:30:00.008-05:00

{This Giveaway is now Closed}

Today I am bringing y'all another tasty Early Bird Review from my friends over at Gooseberry Patch. The not yet released cookbook that I had the pleasure to review was Gooseberry Patch 101 Hearty Recipes. This beautiful cookbook will be released on September 1st, 2011. 101 which is not too far off. 101 Hearty Recipes is packed full of easy family meals, fresh-baked desserts and recipes for gift-giving.

This cookbook has it all! The best thing about this cookbook is that every single recipe has a mouthwatering photo to go along with it. Don't you just love that? Now you don't have to sit and image what each dish looks like.

Believe me when I tell you after seeing all the photos in this cookbook you will want to make each and every one of these recipes. This cookbook is spiral bound with a durable softcover and 112 yummy pages. This is my 4Th cookbook in the 101 cookbook series and I love each and every one of them.

As usual is was so hard to decide on what recipes to make. I got over that quickly when I came page 14 and saw the 4 Layer Cookie Bars. It was definitely an omygoodness moment for sure. My first thought was these look a bit similar to a Twix bar, but with peanut butter. The 4 Layer Cookie bars were the first recipe I tried and everyone loved them.

Just look at the photo above and you can see what each layer consists of. The hardest part of the whole recipe was waiting for the bars to set up in the fridge. But then patience has never been my thing. I did add some additional chocolate and peanut butter chips on top of the bars.

I thought the addition of the chips really took these bars over the top. Plus presentation is everything now isn't it? These cookie bars were so dangerously good that we could only eat a few. After that I sent the rest of the baking pan off to work with my husband.

Next I moved onto these yummy little Pecan Pie Muffins from page 92. I found myself wanting a quick little sweet treat after dinner and these yummy little gems were perfect. My husband described these mini muffins as a "little piece of heaven". Have you ever had a pecan pie in a muffin? They are so addicting and so good.

Believe me when I tell you that you can't eat just one. My whole family cleaned the plate on these guys and left nothing behind. I have made pecan pie muffins in the past, but for some reason this one tasted just a bit better. These yummy little bite size muffins will defiantly be making a presence on my holiday baking list.

I also made these wonderful Parmesan Roasted Potatoes from page 73. These potatoes are so easy to toss together and they pair nicely with just about any cut of meat. Just toss all the ingredients in a large Ziploc bag, shake and then add to your buttered baking pan. You can leave the skin on or off so it is really up to you. This dish definitely fits right in to the casual and comforting category.

101 Hearty Recipes has 4 delicious chapters.

Fun & Filling
Speedy & Satisfying
Casual & Comforting
Bakes & Buttery

Here are a few of the recipes from each chapter.
I have a few of the ones below on my own to try list.

Easy French Dip Sandwiches (cant wait to try)
Nacho Chicken Dip
Sandwich on a Stick
Sangria Punch
Roasted Chicken & Apples
Fancy Crescent Chicken
Open Faced Lone Star Burgers
Cajun Oven Fries
Meatloaf Mexican
Peachy Keen Sweet Potatoes (cant wait to try)
Cornbread Chicken Pot Pie (a must try)
Bread Bowl Beef Stew
Strawberry Bread
Frosted Cherry Drops (a must try)
Marble Cheesecake
Monster Bars

What I love most about this cookbook is all of the recipes are easy peasy to make. Plus most of the recipes require only 30 minutes or less to prepare. All of the recipes are hearty, simple and delicious. I couldn't help but to think back on my own childhood and remember all of those easy home cooked meals my mother used to make.

This cookbook is for perfect for everyone. Whether you are a pro at cooking or just starting out this is a must have cookbook. To be quite honest I think any and all of the Gooseberry Patch Cookbooks are a must have to your cookbook collection. I own several of these cookbooks and proudly display all of them in my own kitchen. If you have never gotten your hands on a Gooseberry Patch cook than you truly are missing out on something special.

Thank you Gooseberry Patch for sharing yet another awesome cookbook from the 101 cookbook series.

I enjoyed all the recipes that I reviewed so much that I wanted to share them with all of you. To get a printable copy of all three of the review recipes just click on the link below.

Printer Friendly Copy of Review Recipes

I wanted to let everyone know that Gooseberry Patch has been kind enough to send me an additional copy to share with one of my readers. Thank you Gooseberry Patch! If you can't wait to get your hands on a copy of 101 Hearty Recipes you don't have to. Right now Amazon Books has it for $10.91. (awesome price) While you're there purchase an extra copy because this will make a great gift for anyone who loves to cook.

Would you like to get your hands on a copy of the fabulous cookbook? Well you can just follow the rules below to find out how you can win a Free copy of 101 Hearty Recipes.

How To Enter The Giveaway:
Just leave a comment on this post answering this question. When you think of Hearty Meals what dish comes to mind? (mandatory entry) For me it's my Chicken Spaghetti recipe. It's hearty, delicious and a stick to your ribs kind of meal.

Additional Entries:
You can do any or all of the following for extra entries. Please leave a separate comment for each one.

1. Become a Fan of Gooseberry Patch on Face book. When you have done that, return to this post and leave a separate comment letting me know that you are a fan.
2. Join Gooseberry Patch "Circle of Friends" so you can stay Gooseberry Patch updated.
3. Become a New Fan of Mommy's Kitchen on Face book.
4. Mention this giveaway on your face book page. Come back and leave a comment telling me so.
5. Become a New Google Follower to Mommy Kitchen (left side of my blog page)
6. Tweet the following for another entry: Win a copy of @gooseberrypatch 101 Hearty Recipes @mommyskitchen http://tinyurl.com/3q6jdgg #giveaway

Last day to enter this giveaway will be at Midnight on September 3, 2011 (CST). I will pick a random winner using random.org and announce the winner on this blog, face book and twitter. Good Luck everyone. Contest open to U.S & Canadian Residents only due to shipping charges.

If you leave an anonymous comment please include your email address in your comment. That way I can contact you in the event that you're the winner. Believe me when I tell you an anonymous reader almost always wins but never actually gets chosen for lack of leaving contact information. When this happens I just have to pick again.

Disclosure: Gooseberry Patch provided me with a copy of "101 Hearty Recipes" for the purpose of this review. They also provided me with an additional copy to use in a reader giveaway. With that being said the opinions & comments stated above are entirely my own. I would like to thank Gooseberry Patch for choosing Mommy's Kitchen as a "Early Bird Reviewer" and for sponsoring this giveaway.

DIY Pizza Lunchables {Another Back to School Lunch Box Idea}

2011-08-22T15:30:00.003-05:00

Hi everyone and happy Monday. Today was the first day of school for my kids. Oh what a bittersweet day for everyone. All the excitement for brand new school year. My kids are excited and scared all at the same time. I was so excited for the first day, but have to admit the silence in our home is no fun at all. I look so forward to it and then when it finally gets here it's a bit sad.

I can say today has flown by and I hope my kiddos are having awesome first day. I shared a photo on my face book fan page of the kids first day of school. Before bed last night we packed up all the lunch boxes and laid out all their school clothes. I'm so glad that we packed the lunches ahead of time because it was such a time saver this morning.

Last week while I was working on my Back to School Lunch Box Idea's post. I started thinking about all the fun items that I could place in the kids sandwich keepers. One idea that popped to mind was making my own Homemade Pizza Lunchables. The pizza ones are Carson's favorite of all the Lunchalbes. I prepared a batch of my no fail pizza crust and got started. I had everything on hand so that made it really easy.

My kids thought I was nuts attempting such a thing. My daughter said mom why are you making those when you can just buy them at the store? I told her because those can get expensive so I want to try and make them myself. The whole process from start to finish was really easy and not time consuming at all.

I got about 20 pizza rounds from one pizza dough recipe. Pretty good if you ask me. The best part is they tasted just like the real deal. Look how cute they look in the little sandwich containers. I have included some step by step photos below to show you how easy these homemade lunchables are to make. This might not be for everyone, but if it's for you then I think you will enjoy this post.

Prepare pizza dough according to recipe. Separate dough into 18-20 golf ball size pizza dough balls. Set aside and let the dough rest for about 10 minutes. Preheat oven to 400 degrees. On a floured surface roll out each pizza dough ball into a 5 inch circle.

Place each pizza round on a pizza pan or baking stone. Bake for 8-10 minutes or until the bottoms are very lightly brown. Remove from oven and let cool before removing from pizza pan.

When completely cool place in a gallon size freezer bag and store in the freezer until ready to use.

To assemble Lunchables add two pizza crusts to a plastic container with a lid. Add about 2-3 tablespoons pizza sauce to a snack size zip lock bag and seal (I fold in half). Add mozzarella, cheddar cheese and pepperoni if using to a second bag and seal. I added about 1/2 cup cheese.

Place everything into a plastic container (I use the Great Value Sandwich Containers) and place a plastic spoon inside to spread the pizza sauce. Close or snap shut and add to your child's lunch box.

Let your child assemble their lunchable at school and enjoy!!!! My kids said they taste just like the real thing . Score for mom!!!!

Homemade Pizza Lunchables

1 - recipe no fail pizza crust or your own recipe
1 - 14 oz jar pizza sauce or homemade
mozzarella cheese
cheddar cheese
pepperonis
snack size sandwich bags
1 - plastic spoon
1 - snap shut sandwich container

Prepare pizza dough according to recipe. Separate dough into 18-20 golf ball size pizza balls. Set aside and let the dough rest for about 10 minutes. Preheat oven to 400 degrees. On a floured surface roll out each pizza dough ball into a 5 inch circle.

Place place each pizza round on a pizza pan or baking stone. Bake for 8-10 minutes or until the bottoms are very lightly brown. Remove from oven and let cool before removing from pizza pan. When completely cool place in a gallon size freezer bag and store in the freezer until ready to use.

To assemble Lunchables:
Add two pizza crusts to a plastic container with a lid. Add about 2-3 tablespoons pizza sauce to a snack size zip lock bag and seal. Add mozzarella, cheddar cheese and pepperoni if using to a second bag and seal ( I used about 1/2 cup cheese). Add everything to the plastic sandwich container and place a plastic spoon inside to spread the pizza sauce. Close or snap shut and add to your child's lunch box.

Recipe yields : 18-20 snack size pizzas

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Back To School Lunch Box Ideas

2011-08-16T17:28:00.013-05:00

Are you ready for your kiddos to start back to school yet? I for one am ready and I really think secretly they are ready to get back to school themselves. Summer vacation is always fun, but when it gets towards the end they tend to get a bit bored. I have finally purchased all their school supplies, backpacks, lunch totes and my daughters uniforms. I'm still working on my little guys school clothes and new shoes, but for the most part we are done. Goodness so much to do in preparation for a new school year.

My kids start back on Monday and it will be here before I know it. My kids are not big on buying lunch at school. My daughter is better than my youngest son. Mackenzie usually buys at least three days a week. Carson well he is a whole different story. That boy is as picky as they come. In fact he only buys lunch on pizza day which is Friday, so he packs the remaining four days. One dilemma that I struggle with is what to pack in their lunches. I'm sure that's the case for most moms everywhere.

Walmart challenged me to come up with a few Back to School Lunch Box Ideas and share them with my readers. So today's post is all about what to pack in your kids lunch boxes. I will share with you what works for us in the hopes that it will give you a few new ideas for yourself. I for one can use a a little lunch box inspiration myself, so if you have any ideas please by all means leave them in the comments section below.

We got started by heading out to Walmart and getting a variety of items to make their lunches. If you already know what your kids like to eat then you can go from there. But if they are picky then sit down with your kids before you go to the store and make a list of things they will eat.

You can also suggest a few things yourself because you will be surprised at what they like from your suggestions. As you can see from above we chose a variety of different items. Lets move on to lunch storage containers and ice packs and then I will show you some of the things that I prepared for the kids to pack in their school lunches.

The first thing to start off with is storage options. What I do is purchase different storage container sets for my kids. The first one I chose was the 9 piece Great Value Sandwich Set with attached lids. These are very in expensive and re usable as well. On the smaller containers I splurged a bit more and got the Rubbermaid 1.2 oz Take Alongs.

My reasoning behind this was the smaller containers are going to be used for liquid storage, so I need them to be pretty sturdy. I chose the Take Alongs because the lids twist on instead of snapping closed. This is a must with lunch boxes and liquids. So when choosing storage containers get what works or you will just be disappointed in the end.

There is also a variety of ice packs to keep things cool. You can use the hard ice packs or the soft gel ones ($1 each). Both are great, but by far my favorite ice pack is just freezing the kids juice boxes and using those as ice packs instead. It works out perfectly because when lunch time rolls around the juice box will be thawed out so the kids can enjoy their drinks. Don't you just love things when they work out like that?

One thing I do instead of buying those expensive jello, pudding or yogurt cups is make them myself. I do this for two reasons, one because it's so much cheaper, and two because you get more for your money. You can purchase a large container of yogurt for about $1.97. The large 48 oz jar of applesauce is only $1.68. Both of these make a lot of little cups.

Boxed jell-O and pudding cost pennies per box plus you can pick your own flavors. Here is a list of some of the items that you can add to those cute little containers. Pudding, jell-o, applesauce, yogurt, fresh fruit (strawberries, watermelon, grapes. ect.) canned fruit in juice, dips, peanut butter or hummus for dipping veggies and fruits.

OK let's move onto the larger storage containers. I chose the sandwich size containers because they are perfect for not only sandwiches but also for making your own Lunchables. I purchase large packages of lunch meat (turkey, ham, bologna, or your own favorite), different cheeses and a large box of crackers. Just cut the meat and cheeses in smaller sizes and let the kids arrange everything into the storage containers to customize their very own Lunchable.

If I have learned one thing about making your own Lunchables its about cracker storage. Don't just toss the crackers in with everything because they will end up being soft by lunch time. This is from the moister of the meat and cheese. What I do to prevent this is store the crackers in a snack size zip lock bag and then add it to the container. You can also add a packaged cereal bar or a small sweet treat as well.

A favorite in our house is my Healthy Peanut Butter Balls. My kids can devour those things in an instant. The best thing about it is they don't even know they are healthy. They just know that they are good. These yummy little peanut butter balls fit perfectly in their Lunchable container. I usually add about three to a snack size baggie, but no more or that's all Carson will eat. I love the sandwich size containers because the lids are attached and they just snap in place.

We pack the usual sandwich favorites, but we also like to make our own Uncrustables as well. Making them yourself is so much cheaper. Have you seen the price of those things? They are outrageous and my kids go through them like lightening. For $1.97 I purchased a Sandwich Sealer N Decruster. I love this thing! It removes the crust and seals the edges around the whole sandwich. Carson loves these and says they are better than the store bought ones.

Plus you can use wheat bread instead of white which is what the Uncrustables are made with. You don't have to just make the usual peanut butter and jelly Uncrustables. Think outside the box and make a few other ones. Try peanut butter and sliced bananas, peanut butter and raisins, plain cheese, cream cheese and jelly or your favorite turkey or ham & cheese sandwich. Store them in sandwich bags and freeze or make them the night before like we do and store in the sandwich containers.

My daughters favorite sandwich is anything with ham, turkey and cheese. I have been purchasing the little King Hawaiian Honey Wheat Rolls and making her little turkey and ham sliders over the summer. These have become her new favorite way to eat a sandwiches. The bread is slightly sweet and really compliments the ham and turkey.

Plus they are perfect size for little hands. I usually pack her only two because with everything else she ends up with plenty in her lunch box. A few other sandwich options are instead of bread use mini bagels, pita pockets or tortillas to make sandwich wraps. My daughter loves these yummy Ham and Cheese Tortilla Pinwheels. They are so easy to make and pretty much please everyone.

Another favorite is Peanut Butter and Jelly Sushi Rolls. I know it's really just a basic PB & J sandwich, but its all about presentation with the kiddos. You can also stack chunks of lunch meat, cheese, bread cubes, cherry tomatoes and pickles on a stick and make a sandwich on a stick. Pop it in a zip lock bag and toss in their lunch box.

Lets move onto snacks. Trying to find a few healthy alternatives is always hard. My kids love chips, but quite frankly they can eat their weight in them. Try buying a big bag of pretzels or goldfish instead of chips. Again package them up using the snack size baggies. This way you get the perfect serving size. I like to buy dried fruits and mix together little trail mix bags. Dried apples, cherries, banana chips, raisins, yogurt raisins, pretzels, cherrios and goldfish are a favorite in our house.

If they do want chips try and pick a healthier version. My kids have gotten hooked on the Multi grain Pringles over the summer. If they insist on chips than try and go with the baked version. A few other favorites snack items are animal crackers, granola, ants on log or cut veggies to dip in ranch dressing.

You can also add apples slices. Make sure to toss the apples in a mixture of lemon juice and water first and then drain. Store in the snack size zip lock bags and squeeze all the air out. This will prevent the apple slices from browning. I have also heard that you can dip them in lemon lime soda, gingerale or pineapple juice.

Seems like I am really stressing the uses of the snack size bags, but I just can't help it they are so darn handy. I like to bake up big batches of mini muffins and toss those into the snack size baggies as well. Three mini muffins fit perfectly in one bag. Just toss all of them in the freezer for storage and take them out as you need them. I pop the muffins into the kids lunch boxes frozen because they will be thawed out by lunch time. I do the same with batches of brownies and cookies.

Some kids like to have more than just sandwiches for lunch my kids included. There are no microwaves at school so, we have to rely on a thermos to keep their food warm. When buying a thermos make sure to get a good one. The plastic ones just don't hold the heat so they are really just a waste of money. I invested in a stainless steel thermos for each of my kiddos. They can be a bit pricey at $11.97, but so worth it in the long run. The stainless steel thermos will keep food hot for 5 hours.

A few food ideas for a thermos lunch is leftovers, soup, macaroni & cheese, spaghetti, mini corn dogs, beanie weenie or a hot dog. Store the ketchup, mustard & bun on the side. To prepare the thermos for food first fill the thermos with boiling water, close the lid and let sit for about 5 minutes. When your food is hot and ready to add to the thermos, pour out the water. Immediately fill with your food and replace the lid and store in your kids lunch box.

The kids and I prepared a few cups of yogurt, applesauce and fruit. Look how perfectly they store in the fridge. Now all they have to do is grab what they want and toss it in their lunch box.

The same with their DIY Lunchables and sandwiches. I hope you have found some of these lunch box ideas helpful. Some of them require a little prep work, but in the end it is so worth it. Not only will it save you time but money as well.

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White Chocolate Cherry Sweet Bread

2011-08-11T09:15:00.005-05:00

Today's recipe is super simple and delicious all rolled into one. Simple because this recipe starts with a store bought frozen bread dough. You can use your favorite homemade bread recipe if you prefer, but frozen bread dough is a great time saver. The filling for this yummy bread consists of butter, dried cherries, white chocolate chips and splash of berry flavoring.

The white chocolate chips and the simple icing give this yeast bread the perfect balance of sweetness. If you can't find dried cherries you can substitute with cranberries. In my opinion the dried cherries are so much better. This bread is perfect served anytime, but especially special during the holiday season.

I would like to thank my beautiful friend Beth for this lovely White Chocolate Cherry Sweet Bread recipe. She passed it on to me a couple years ago and I have made it several times since then. It's so simple and yummy that I couldn't wait to share it with all of you. Lets get started and I will show you how easy peasy this braided bread is to make.

Start by using your favorite frozen bread dough {I prefer Rhodes} . You can also use your favorite homemade bread dough recipe as well.

Roll thawed bread dough into a rectangle approx. 10 x 18 inches. Spread with butter to about one - two inches from the ends. Layer on the dried cherries and the white chocolate chips down the middle. There is no rule here on how much cherries and chocolate chips. Just don't over stuff it. Add a touch of flavored liquor or flavoring down the middle.

Cut 1″ strips all the way down the two side columns of the bread dough. Make sure you have an equal number of strips on the right and left. Then, alternating between left and right, pull the strips diagonally down over the filling. You don’t want to stretch them too much, but make sure the filling is almost completely covered. The end pieces can be tucked under the loaf.

I cut my large loaf in half and made two. If not there would not be enough room on the baking pan to bake the bread after rising. Place loaf or loaves on a greased baking sheet and cover with plastic wrap that has been sprayed with baking spray. Place pan in a warm place until the loaf or loaves double in size. Remove plastic wrap and bake at 350 degrees for 20 - 30 minutes.

Remove from oven, let cool and drizzle with a simple powdered sugar icing.

Slice and enjoy! My favorite part is the creamy white chocolate filling.

White Chocolate Cherry Sweet Bread

1 - loaf frozen bread dough, thawed {Rhodes, Bertucci's, or any Brand}
1/2 - cup butter, softened
1 - cup dried cherries, more if you want
3/4 - cup white chocolate chips
touch of flavored liquor, cherry or strawberry syrup {I used Torani Brand Syrup}
1 - recipe simple icing {recipe below}

Roll thawed bread dough into a rectangle approx. 10 x 18 inches. Spread with butter to about one - two inches from the ends. Layer dried cherries, and white chocolate chips down the middle. Add a touch of flavored liquor or flavoring all down the middle.

Cut 1″ strips all the way down the two side columns of the bread dough. Make sure you have an equal number of strips on the right and left.Then, alternating between left and right, pull the strips diagonally down over the filling. You don’t want to stretch them too much, but make sure the filling is almost completely covered. The end pieces can be tucked under the loaf.

Place on a greased baking sheet and cover with plastic wrap that has been sprayed with baking spray. Place in a warm place until the loaf or loaves double in size. Remove plastic wrap and bake at 350 degrees for 20 - 30 minutes. Remove from oven, let cool and drizzle with a simple powdered sugar icing.

*Note: I cut the dough in half after braiding and made two loaves. If not the bread will get quite large after rising and will not fit on the baking pan.

Simple Icing

1/2 cup powdered sugar
1 - teaspoon vanilla extract or 1/4 teaspoon almond extract
2 to 3 teaspoons milk

In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over bread.

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August Monthly Dinner Menu !!!!

2011-08-01T13:30:00.001-05:00

Happy First Day of August!!! Another month has passed and a new one begins. I can't believe summer is just about over and a new school year starts. Where does time go? If you find out please let me in on the secret. I still have to get school supplies and I can't believe I have been slacking in that department. I usually have all of that done by now, but for some reason August snuck right up on me.

I can say I will be glad to be back on a schedule and regular routine again. Dinner has been at all different times as well as bedtime. Ugh... Why oh why do we become such slackers when it comes to summer? I want apologize for not posting a July Menu. Some unexpected things came up so I needed to take a break. {Fingers Crossed} things will start to get back to normal around here.

I for one am ready to get back into our dinner routine. So without further delay here is my August Dinner Menu!!! August seems to be the hottest month so I cannot believe some of the meals I have down. I guess I'm just in the mood for some good comfort food so I couldn't resist. A few dishes may be transformed into crock pot meals, so we will see.

August Menu Plan

French Dip Sandwiches (GP Review Recipe)
Cheeseburger Bacon Pizza & Salad (New)
Spaghetti a la Philly, Salad & Texas Toast
Grilled Chicken Tenderloins, Thickened Potatoes (New) & Green Beans
No Peek Beef Tips & Rice, Grilled Broccoli (New)
Cheesy Hash Brown Casserole & Ham Slices & Steamed Veggies
Beans & Franks & Corn Meal Yeast Rolls
Goulash, Fr. Bread & Fruit
Crescent Dogs, Macaroni & Cheese & Fruit Salad
Chicken, Bacon & Veggie Pizza (Cheese for the Kids)
Chicken & Lemon Pasta (New) & Sauteed Green Beans
Meatloaf Meatballs, Mashed Potatoes & Glazed Rosemary Carrots
Soft Turkey Taco's & Spanish Rice
Beer in the Rear Chicken, Baked Potatoes & Grilled Corn
Fettuccine Alfredo W/Grilled Chicken & Salad
Soy Honey Chicken, Sesame Noodles & Vegetable Medley Packets
Smoked Sausage Kabobs & Rice Pilaf
Beer Battered Fish Taco's & Chipotle Slaw, Cilantro Lime Rice (New)
Cheesy Stuffed Shells & Fr. Bread (using lasagna roll filling minus pepperonis)
Baked Pork Chops W/Brown & Rice & Steamed Veggies
Teriyaki Noodle Bowls W/Chicken
Meaty (Turkey) & Cheese Nachos & Quesidillas
Grilled Hawaiian Chicken & Vegetables
Back to School Dinner (English Muffin Pizzas, Fruit & Rainbow Cake (New)
Skillet Ground Beef Stew W/Brown Rice, TX Roadhouse Rolls

Desserts

Quick Cake Mix Brownies (New)
Coke a Cola Cake
Banana Split Cake (New)
Snicker Doodle Cheesecake Bars
Pecan Pie Mini Muffins (GP Review Recipe)
Chocolate Zucchini Muffins (New)

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Very Berry Blackberry Dump Cake

2011-07-26T10:00:00.001-05:00

Last weekend I made my favorite Very Berry Blackberry Dump Cake and I couldn't wait to share the recipe with all of you. Whenever I have blackberries on hand I usually make this recipe or my simple cobbler. If I had to make a choice out of the two the dump cake would be the winner by far.

Dump cakes aren't anything new, but most recipe are made using canned pie filling. This recipe is a bit different because it uses fresh blackberries and another ingredient that makes this dump cake a very berry dump cake

The ingredient I am talking about is blackberry Jello. I think the jello really makes the fresh blackberries pop with flavor. Blackberry jello can sometimes be hard to find, so if you can't find it just use raspberry jello instead. I got this recipe from a friend 8 years ago and it's one of my favorite cherished recipes. I have this recipe on a tattered piece of paper that has butter spatters on it. Don't you just love those kind? I do because you know it's a good recipe.

This recipe is easy peasy to make just dump all the ingredients into the pan and bake.

I usually bake my dump cake just before or while dinner is cooking. That way the dump cake has time to cool a bit while we eat. The topping gets nice and crunchy as it cools making it perfect by the time dessert rolls around.

Serve with a dollop of whipped cream, cool whip or vanilla ice cream and enjoy!!!

Very Berry Black Berry Dump Cake

4 - cups fresh blackberries, drained
1 - 3 oz box raspberry or blackberry jell-o
1/3 - cup sugar or splenda
1 - 18 oz box yellow or butter cake mix
1 1/2 - cups water
1 - 2 - sticks butter, melted
(your preference, but I recommed two sticks)
1/2 - cup pecans pieces, optional

Preheat oven to 350 degrees. Spread berries into a 9 x 13 inch baking pan. Mix jell-O and sugar together and sprinkle over the berries. Sprinkle the cake mix over the jell-o and berries. If using nuts add them now. Pour the melted butter over the cake mix and then slowly add the water.

Bake @ 350 degrees for 35-45 minutes or until the top is golden brown and the cake is done when a toothpick inserted into the cake portion comes out clean. Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.

Note: I used fresh blackberries that had been frozen. If using frozen berries make sure to drain off any of the juice before adding them to the baking pan.

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