Vegetables Your Kids Will Eat

Full Disclosure:  I hate vegetables.  Or, well, I usually hate vegetables.  I eat them because they are good for me and because I know it is my responsibility to be an example for my small people…. but by no means would I have ever told you that I enjoyed eating my vegetables.  Until now.  

This is a recipe I can get behind.  It is easy.  It is delicious. And even more amazing?  I’m actually consuming a vegetable I have sworn to hate: mushrooms.

How is this happening you ask?  I have the good chefs at the Great Wolf Lodge in Kansas City to thank.

A few weeks ago…. while eating dinner in their main restaurant on site: The Camp Critter Bar & Grille, my husband fell in love with the vegetables the served as a side dish.  So in love, he asked how they prepared them.  (Yes, I took this as a hint.)

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The beauty of the preparation is in its simplicity.  Fresh Mushrooms.  Fresh onion.  Fresh garlic.  All sauteed gently in butter. Lightly salted and peppered.  When all are cooking nicely together… add frozen green beans. YES. Frozen green beans.  Continue to saute until all are soft and reading for the taking.

Enjoy.

(I’m telling you…. I even ate the MUSHROOMS and so did my small people… though they prefer the green beans!)  And that picture above?  That’s me acting like a professional at home.  My brother would be proud, I tell you. 

Any simple veggie recipes you want to share?

Gooey Butter Cake Cookies: Easy Holiday Recipe To Die For

Don’t be confused, I’m not a Food Blogger.

If you are looking to drool over food on a regular basis, you need to visit my friends Rachel at A Southern FairyTale or Cheryl at TidyMom…. both of their sites will send you searching for something delicious… or possibly a private chef to do it all for you.

However, every now and then, I make something good. Even better, it’s EASY.  And I feel compelled to share.  This is one of those moments.  You’re welcome. This falls in to the ‘baking category’.  Perfect, right?  Because there will be a plethora of opportunities for you to be baking during the holidays.

This recipe will save you.  Are you ready?

 

Gooey Butter Cake Cookies.

Yes.  Divine. And?  I will repeat: Easy.

Gooey Butter Cookies

1 Stick of Butter
1/4 Tsp of Vanilla
1 Egg
1 (8 ounce) Package of Cream Cheese
1 Box of Cake Mix ( I used Funfetti – feel free to use yellow, chocolate, etc… get a little crazy)

Preheat Oven to 350 degrees. Beat butter, vanilla, egg and cream cheese until light and fluffy.  Mix in dry cake mix. Lightly coat cookie sheet with cooking spray.  Drop teaspoons of batter onto cookie sheet.  Cook 7-9 minutes until cookies brown slightly around the edges.  Makes: 3 dozen cookies.

As an alternative, you can cover the dough and put it in the fridge for 30 minutes to chill.  Then roll the dough into balls and dip them in powdered sugar.  When baked they will flatten into a more ‘traditional’ round cookie.  (I prefer the gooey textured)

Enjoy…..

 

Five (5) Ways to Save Money in the New Year

I am always looking for ways to make life a little more extraordinary – and let’s be honest – having extra money to devote to the things that we LOVE to do, rather than the things we HAVE to do certainly fits the bill.

So, when I was asked to do a money-saving segment on Good Day St. Louis – our local CBS affiliate, I jumped at the chance and started researching! (My segment is under the “Ways to Save in 2011″ and is about 2 minutes in to that video.)

By far, my very best resource is YOU, that’s right, YOU.  Not google, not the myriad money-saving sites peppering the web – though they are clearly valuable, but, simply – other moms.  Moms are a resourceful bunch and when we put our minds together, when we SHARE our ideas – it almost feels like we could rule the world.

So, I hit Facebook and Twitter.  I asked, “What are some of your tips for saving money in the New Year?” – and the answers helped me to compile this top Five.

Five Ways to Save your Family Money in the New Year

1) Create a Kid’s (or even adult) clothing Co-op among your friends.  At the beginning of every season, swap the clothes your kids no longer wear with a friend who has a younger one.  If you are really organized within your group, you can always plan to pass off clothes to the same family.  If you want a fun night with girlfriends….gather ALL of the items you no longer wear – clothing, jewelry, belts, scarves – have everyone bring their items, share some wine and ‘SHOP’ from each other’s goodies….  What is the saying, “One man’s trash is someone else’s treasure?”

2) Modify recipes that call for meat.  Instead of using a pound of ground beef in a lasagna dish – use 1/2 a pound – you still make the entire dish, can feed your family AND have that remaining 1/2 pound to use in another meal. (for the record, my husband told me tonight that this is the best lasagna he’s ever had)

My Lasagna Recipe:

1/2 pound of lean ground beef
1 jar of Spaghetti sauce
32 ounces of cottage cheese
3/4 cup of sour cream
2 eggs
1/2 cup of Parmesan cheese
2 tsp of Italian Herbs spices
salt & pepper to taste
9 lasagna noodles
1/2 cup of water

  1. Preheat oven to 350 degrees
  2. In a large skillet brown ground beef. Drain the grease. Add spaghetti sauce.
  3. In a large bowl, mix the sour cream, cottage cheese, 2 cups of the mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, Italian Herbs , salt & ground black pepper.
  4. Spray a 9×13 pan with cooking spray, evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, then 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat the layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  5. Bake  for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
  6. Enjoy!

3) This requires more work, but BUY the whole chicken and de-bone it yourself. Don’t know how?  YouTube can help.  This will allow you to have chicken for your meal and then use the bones (plus all left over veggies) to create stock that you can use for soups, potatoes, etc.  You pay less when you have to do the work yourself – the same is true for pre-cut veggies and fruit.  A one pound bag of whole carrots costs about a dollar less than a pound of baby carrots or carrot ‘chips’. Also – BUY GENERIC.  I promise I’m not shouting at you, but you can save dollars each time you shop if only you reach for generic pastas, sauces and canned fruits and vegetables.

4) Use Cash only.  Develop an envelope system – put ONLY the money you are budgeting for the month into an envelope for Groceries, for gas, for your kids, for entertainment – whatever your expenses may be.  When the cash is gone, it is gone.  And as you are using your cash – save the change in a big jar – in only a matter of months, you will be surprised to find how much you have saved.

5) Banish your inner impulse buyer.  How, you ask?  Write it down.  Keep a note pad handy.  When you see something you covet…..  write down what it is, where you saw it and how much it would set you back.  If you still find yourself thinking about it a week later – it is no longer an ‘impulse’, but a choice.

Thank you to my amazing friends who shared tips including:

I would love to know if you have other tips?  The more the merrier….  Happy Saving.

Holiday Deserts – White Chocolate Cupcake Wreath

So, my mom – who is 27 times more talented in the kitchen than I am…..  sent me a picture of one of her latest holiday creations…

And naturally, I just had to share it with you….

Feeling bold?  Here’s how to make this White Chocolate Cupcake Wreath:

Cupcakes:

Use regular cake mix (preferably not one with pudding or angel food).  Cupcake needs to firm to hold decorations.
Instead of water (usually 1 1/4 C) add 1 cup of buttermilk, then the vegetable oil and the 4 eggs (even if it call for 3)
Mix as usual
Pour half into a zip lock bag, snip one corner and and fill the 12 SILVER cup cake holders 2/3 full
(make the rest into cupcakes for the family or another wreath!)
Leaves
2 bunches of fresh mint, preferably with large leaves
line 2 cookie sheets with wax paper.
pick the mint leaves from the stems. Wash and pat dry on paper towels ( I waited until they were completely dry)
1 bag white chocolate chips – place in medium mixing bowl and microwave until smooth (about 1 min)
Using a small clean brush (or your finger tip) coat the top side of each leaf with a fairly thick, even layer of chocolate & put them on the cookie sheets chocolate side up. You can let the leaf curl a little to make it more natural but not too much or the leaf is too hard to remove.  Place leaves in the refrigerator until set, about 5 – 10 minutes.
Carefully remove the leaves from the hardened chocolate.  They come off surprisingly easily, but use a toothpick or tweezers to remove any small pieces of mint that may remain.  The leaves can be made up to 5 days in advance, covered and kept in a cool dry place.
1 container of vanilla frosting - ice each cupcake and I sprinkled them with red decorating sprinkles for a little more color.
Place the cupcakes close together in a circle.  Press the chocolate leaves into  the cupcakes, ‘ oriented in one direction, to cover the cupcakes.  Put drops of icing randomly on the leaves and attach red candies (the recipe calls for red candy coated milk chocolate balls, but I bought some Dots and just used the red ones)
Add a festive bow and you are done!
Well, done Mum!!  Enjoy friends…

Seafood Paella – Delicious and Simple

My husband studied abroad in Spain about a million years ago.  Since I began cooking for him….practically the day we started dating…he’s been telling me the BEST meal he has ever had is:

Seafood Paella

I’ll be honest….it sounded ok to me…but nothing I’ve felt compelled to tackle.  Until tonight.

You see, a few weeks ago, I asked for a little help (from all of you).  I’m working healthier foods, healthier habits, into my life.  So, I dusted off my Cooking With All Things Trader Joe’s cookbook. (I recommended it as a gift last Christmas!)

One of the first recipes I found:  Seafood Paella.

There were a few things appealing about this recipe for me:

1) I love seafood

2) I could get everything I needed in one store.  And I love Trader Joe’s

3) The prep and cooking time = 20-25 minutes

4) The ingredients are healthy – no extra butters and fats

So, I did it.

paelladelicious

Two thumbs up from my husband.  Coop thought he liked it, singing, “I love Paella”, but changed his mind….and Delaney did her due diligence – tried every piece of it – the rice, the shrimp, the scallops, the edamame, the sausage, but just wasn’t a fan.

I was happy.  Here’s the recipe from the book: (Cooking with All things Trader Joes)

  • 1 9 ounce box of Spanish rice
  • 2 TBSP Extra Virgin Olive Oil
  • 1 refrigerated Chipotle Pepper Gourmet Chicken Sausage, cut into 1/2 ince slices
  • 2.5 cups of water
  • 1 TSP Spanish Saffron (half the jar) ** warning – this spice is pricey!**
  • 1 cup frozen Shelled Edamame or Green Garbanzos
  • 1/2 pound frozen small or medium size scallops
  • 1/2 pound frozen Medium cooked tail-off shrimp, thawed
  • 1/2 cup White Wine

Heat olive oil on high heat in a deep saucepan or skillet
Saute Sausage for about 1 minute
Add water, along with contents of Spanish style rice box, saffron and frozen edamame. Stir until combined,  Bring to a simmer and cover.  Reduce heat to low.  After 8-10 minutes, when most water is absorbed, add scallops, shrimp (if using raw) and wine. Stir to combine.
Simmer for an additional 5 minutes, until shrimp and scallops are opaque and cooked through.  Add more water if necessary to keep rice moist.  If using cooked shrimp, add at the very end and cover pan until heated through.

Making Monkey Bread – A Christmas Tradition

I feel compelled to share a Smith Family Holiday Tradition with you…..

This is such a hit, my husband asked if I would make it on Christmas Eve too. Notsomuch.

I make it for Christmas Breakfast. It is sweet and rich, filling and brimming with tradition. (And ABSURDLY simple!)

I bring you:

monkeybread

Monkey Bread.

Ingredients:

4 Cans of biscuits (Grands)
1 2/3 cup sugar
3 tsp of cinnamon
1 1/2 sticks of butter

Open cans of biscuits, cut each one into quarters

In a Gallon bag, place 2/3 cup sugar and 2 tsp of cinnamon
Shake quartered biscuits in mixture
Drop into a greased bundt pan

Sauce:

Melt 1 1/2 sticks of butter with
1 cup sugar
1 tsp cinnamon

Pour over the top of the biscuits

Bake for 35-45 minutes at 350 degrees, until Golden on top.

Take out of oven and let it set for 10 minutes.
Put a plate over the top of the bundt pan and flip over.

Pick apart and eat.

Enjoy.

Try a Few New Recipes….

In my former life I was a Rock Star and a Gourmet Chef.  In my current life – notsomuch.  I can’t do much about my horrendous vocal ability, but I can certainly make the effort to make progress in the kitchen.

I’ve always enjoyed baking, but find my basic cooking skills to be lacking. It is so easy to get stuck in a rut, making the same five meals over and over again.

So, when I was approached by One2One Network to work with Carnation on a few new recipes using Evaporated Milk, my non-chef’s wheels started to turn. I use Evaporated Milk every Christmas to make the-very-best-fudge-in-the-world (remember, I am a decent baker), but I had never used it for traditional cooking.

I made two different recipes. The first from Carnation’s Holiday Recipe Guide:

Loaded Potato Potluck Favorite

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  • 8 medium potatoes (about 2 1/2- 3 pounds total)
  • 1 cup  CARNATION® Evaporated Milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8 oz package) shredded cheddar cheese, divided
  • 6 slices of bacon, cooked and crumbled,divided
  • Sliced green onions (optional)

PLACE potatoes in a large saucepan.  Cover with water.  Bring to a boil. Cover over medium-high heat for 15-20 minutes or until tender, drain.

Preheat oven to 350 degrees.  Grease a 3 quart casserole dish.

RETURN potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with handheld mixer until smooth. Stir in 1 1/2 cups of cheese and half of bacon.  Spoon mixture into prepared casserole dish.

BAKE for 20-25 minutes or until heated through.  top with remaining 1/2 cup of cheese, remaining bacon and green onions.  Bake for an additional 3 minutes or until cheese is melted.

To be honest, I knew this would be a lot of food since I was just cooking for my family, so I cut the recipe in half and STILL had a lot left over.  The potatoes were very creamy (that’s the evaporated milk!) but I think I would go without bacon next time.  Definitely a great option for a potluck.

Since I am currently over-dosing on comfort food, I decided to make Mac N’ Cheese as my second dish.

Traditional Macaroni and Cheese

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  • 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 can (12 fl. oz.)  CARNATION® Evaporated Milk
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 2 cups (8 oz.) shredded sharp cheddar cheese, divided
PREHEAT oven to 375° F. Grease 2-quart casserole dish.

COMBINE cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

BAKE for 20 to 25 minutes or until cheese is melted and light brown.

NOTE: To transform Macaroni & Cheese from a simple dish to a savory one-dish meal, add 1 cup chopped ham or hot dogs after milk mixture comes to a boil.

Yum, yum, yummy.  You really can’t go wrong with Mac N’ Cheese.  The whole family enjoyed this one – my husband especially because it gets crunchy on top when you bake it.
In case you didn’t know, Evaporated Milk is fresh milk, heated gently to remove extra water.  This is what makes it extra creamy.
Click here to get your own copy of the Holiday Recipe Guide.
Disclosure: This post was sponsored. I was given a coupon to use for the Carnation Evaporated Milk and a gift card to purchase ingredients for my chosen recipes. However, the opinions on this site are truly my own and never dictated by brand involvement.