MOMS CRAZY COOKING

Roasted Garlic Tomato & Meat Spaghetti: CRAZY COOKING CHALLENGE

2012-03-07T08:59:00.003-08:00

CRAZY COOKING CHALLENGE #7
Spaghetti with Red Sauce

Roasted Garlic Tomato & Meat Spaghetti

We've passed the half way mark and we are onto challenge #7 of the CRAZY COOKING CHALLENGE, if you haven't heard of this yet, then you MUST READ ALL ABOUT IT! This month is Spaghetti with some type of Red Sauce, I can't wait to explore all the recipes below and try out a few new ones. My family LOVES spaghetti and we could have it once a week and with all the new ideas below we would never have to have the same sauce twice. If you missed last month's Chocolate Cake Challenge, you are for sure missing out on a little bit of heaven if you don't go back and check it out.

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Homemade Blueberry Muffin.

Let's move on to the spaghetti recipe I picked. This recipe comes from For Such a Time as This, she was actually part of another challenge I participate in, Secret Recipe Club, but I actually came across this post on Pinterest. Ya all know how I LOVE Pinterest! I can not tell you enough, to run not walk over there and join! It's the best thing since sliced bread (hehe... hehe... I am not that old, but love that saying!) :-) If you need an invite to Pinterest feel free to leave your email address in the comments and I will send you an invite. You MUST be invited to join and requesting one takes FOR-EVER!

Really, let's talk about the recipe now! I made this recipe on one of my freezer cooking days. The large pot of sauce not only feed my family a delicious Spaghetti dinner that evening, but also I was able to freeze a few extra ziploc baggies for other meals like Homemade Pizzas, Lasagna, Goulash and so much more. This recipe was originally for canning and since I have NO IDEA how to can (although I would love to learn); I made this recipe and stored the extra in ziploc bags in the freezer.

Here are a few quick tips and tricks for freezer storing. Use a tall glass and fold over your ziploc bag (easiest, simplest and best trick around for no-mess baggies), then load up your baggie and seal. I always double bag anything liquid. Using ziploc bags saves a ton of space in the freezer and for the few cents you waste on a baggie, it saves a ton of money and time because you are buying bulk and cooking in bulk. I bagged up all of the left over sauce and I also bagged up some of the plain meat mixture (recipe below). The extra meat we use for tacos, sloppy joes, or toppings for a homemade pizza. The ideas are endless.

The tomato sauce recipe was the hardest part. I have never in my life peeled tomatoes. I wanted to follow the recipe exactly, so I did as it says. I am not sure if it would of came out as nice without this step, but I was happy with the end result.

Roasted Garlic Tomato & Meat Spaghetti

adapted by me, found at For Such a Time as This;
originally from Better Homes and Garden Canning Magazine

4 cloves of garlic (more if you'd like)
3 tbsp olive oil
2 bell peppers (red, orange, yellow, or green), halved and seeded
35 Roma tomatoes
3 tbsp brown sugar
2 tbsp salt
2 tbsp balsamic vinegar
1 tsp fresh pepper
1/2 cup fresh parsley, chopped
3 tbsp dried herbs (basil, parsley and Italian Seasoning)

Preheat the oven to 400 degrees. Peel away the dry outer layer of the garlic bulbs and cut the tops of the bulbs. Cut peppers and remove seeds. Place both the garlic and the peppers on a a cookie sheet and drizzle with olive oil. Cook for 40 minutes.

Let garlic and peppers cool for about 20 minutes. Then place the garlic, peppers and peeled tomatoes into a food processor. This took about 3 or 4 batches to get all 35 tomatoes and the rest of the stuffed purred. Leave a little bit chunky, as much as you wish.

Place the tomato mixture into a dutch oven or large sauce pot on the stove over medium high heat. Add in the brown sugar, salt, vinegar, black pepper, and herbs. Cook for 45-50 minutes, stirring occasionally. While this is cooking you can begin the meat mixture below and then add to the pot as soon the meat is cooked.

Meat Mixture

2 lbs of hamburger meat
1/4 cup diced onion
4 carrots, shredded (love my Kitchen Aid for this part)
4 to 6 mushrooms, finely diced
parsley, fresh or dried

Cook all of the above ingredients in a sauce pan on the stove top, until meat is cooked all the way through. Drain excess oil and then we like to pulse our meat a few times in a food processor, so we don;t have big chunks. This is my favorite trick I learned long ago, when I would feed my kids spaghetti and then they would return their bowls with big chunks of meat in the bottom of the bowl. I've done it this way for so long, we all just prefer it this way now (except the hubby).

Click on your favorite recipes to cast your vote!

My recipe is #1 (please make sure to click on #1)

Roasted Garlic Tomato & Meat Spaghetti

THIS WEEK'S CRAVINGS #71 (5-Ingredient Meal) and Roasted Tomato-Tomatillos Soup

2012-03-05T00:00:00.002-08:00

THIS WEEK'S CRAVINGS Linky Party #71

(5-Ingredient Meals)

Roasted Tomato and Tomatillos Soup

Homemade tomato soup. This was a first for us and cooking with a tomatillo's was also a first. The jury is still out as to whether or not we like the taste of a tomatillo, but if you do then this soup is for you. One of my daughters absolutely loved it. She also liked the kick and spiciness of this recipe. So, give it a try we hope you like it too.

We are back from Minnesota with not one, but TWO First Place Titles for my girls dance team and their two teams took 2nd and 3rd in the National Grand Championships for their entire bracket of all Senior teams. It was a great weekend in Minnesota, they laughed, they played, they worked hard and they danced their hearts out. Plus a bonus was the wonderful time with their roomies.

Roasted Tomatoes and Tomatillos Soup

adapted by me, Tina Hudgens; idea found at The Terrace Housewife

36 Roma Tomatoes & 20 - 30 Tomatillos

Mrs. Dash & Fresh Pepper

2 cups chicken or turkey broth

2 tbsp tomato paste

1 tsp garlic powder

1/4 tsp crushed red pepper (optional)

Cut tomatoes and tomatillos in half and lay on a baking sheet. Sprinkle with Mrs. Dash and fresh pepper. Roast in a 450 degree oven for an hour. Once they have slightly cooled off throw all of them into the food processor and blend. Then add in broth, tomato paste, garlic powder and crushed red pepper (if you wish). Puree' until well blended. In a medium sauce pan or a dutch oven add all the ingredients and cook for at least one hour.

This week's theme is: 5-Ingredient Meals

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

March 12 - St. Patrick's Day - GREEN FOOD - Everything Green!

March 19 - Chocolate, Chocolate and More Chocolate

March 26 - Freezer Meals (fix and freeze for later)

April 2 - Easter Cookies & Treats

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: 5-Ingredient Meals
Please only link recipes with our theme!

This week's theme is: 5-Ingredient Meals
Please only link recipes with our theme!

Orange Muffins

2012-03-04T10:37:00.000-08:00

What to do with an entire basket of oranges, that no body wants to eat anymore? Yep, ya hop on over to Pinterest and search for amazing orange recipes. Yep, that's what I do and look I found these great muffins, used up all my oranges and I was a happy mama. These muffins freeze well too! I love freezing homemade muffins, they make the best breakfast when my family is in a hurry.

Two of my newest kitchen tools that I can NOT live with out! The Pampered Chef juicer and this AWESOME zester.

Orange Muffins
found at Annie Eats, originally from a cookbook The Pastry Queen by Rebecca Rather
1 cup milk
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
1 cup unsalted butter, melted
3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 tbsp baking powder
1/2 tsp salt
Zest of 1 orange

For the glaze:
1/4 cup freshly squeezed orange juice
1-1/2 cups confectioners’ sugar
1-2 tsp orange zest

Preheat the oven to 350. Line muffin tins with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

Store in an airtight container, you can freeze un-eaten muffins and pull out as needed for breakfast.

Caramel Apple Cider Cookies

2012-03-01T17:01:00.000-08:00

Just a little apple treat... to make on this wonderful day for your friends and family!

Caramel Apple Cider Cookies
adapted by me: Tina Hudgens
but found at Scrambled Hen Fruit, originally created by The Cooking Photographer

1 cup softened butter

1 cup granulated sugar

1/2 tsp salt

1 box = 10 pkgs (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix (not sugar free)

2 eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

3 cups all purpose flour

2 firm apples, peeled and diced

1 bag Kraft Caramels (14 oz)

Preheat oven to 350. Line cookie sheets with parchment. In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Add in diced apples and mix until just combined. Refrigerate for about an hour.

When set, scoop out cookie dough ball about a tablespoonful. I use a cookie scoop. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Easiest Ever Fudge "Butterfinger Fudge"

2012-02-29T07:27:00.000-08:00

I think this may be most favorite fudge of all! It's SO easy to make and taste delicious.

Easiest Ever Fudge
recipe found at Heritage Schoolhouse, original recipe from Eagle Brand

3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 dash of salt
1-1/2 tsp vanilla
crushed candy (as much or as little as you want.... we used butterfinger)
Line an 8x8 pan with parchment paper. Combine chocolate chips, milk and salt in a small saucepan. Heat over low until chocolate melts, stirring constantly. Remove from heat and stir in vanilla. (If you are using candy, add about 1/4 to 1/2 cup into mixture and then save some to spread on top of fudge). Spread fudge into prepared pan. Allow fudge to cool in refrigerator for at least two hours. To cut, lift entire fudge out of pan and cut into small pieces. Keep refrigerated in an air tight container.

THIS WEEK'S CRAVINGS #70 (SMOOTHIES & SHAKES) and Fruit Smoothie with Chia Seeds

2012-02-27T00:00:00.002-08:00

THIS WEEK'S CRAVINGS Linky Party #70

(Smoothies and Shakes)

Fruit Smoothie w/Chia Seeds

We are forever in love with Jamba Juice, but to make them at home just never quite works out. I still try though, over and over again. I have already posted a few FUN smoothie recipes on my blog that we all love and now I have a new one to add to the list. This one was super duper tasty.

Today, is our last day in Minnesota (and for us California girls) we are freezing our butts off! But, dancing is my girls passion and that's why we are here. (I hope to report back to you all that we did GREAT!)

My girls have been dancing for 10 years now... and we are so excited that they will continue doing so in college. It's going to be an amazing experience for them and I can't wait to watch them grow into young adults.

Fruit Smoothie with Chia Seeds

created by me, Tina Hudgens

1 cup of cut-up fruit (melon, cantaloupe and watermelon work great)
2 bananas
10-15 strawberries
1 cup apple juice
2 containers of yogurt (about 1 cup)
2 tbsp honey
1 tbsp Chia Seeds

Throw this all into your food processor and blend. (Sometimes I add some ice, just depends how cold you like it!) This was a great smoothie.

Makes about 4 small cups, or 2 large smoothies.

This week's theme is: SMOOTHIES AND SHAKES

Please only link recipes with our theme!

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

March 5 - (FIVE) Ingredient Meals (Rachel Ray or make up your own)

March 12 - St. Patrick's Day - GREEN FOOD - Everything Green!

March 19 - Chocolate, Chocolate and More Chocolate

March 26 - Freezer Meals (fix and freeze for later)

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: SMOOTHIES AND SHAKES
Please only link recipes with our theme!

This week's theme is: SMOOTHIES AND SHAKES
Please only link recipes with our theme!

CPK Kids: Creamy Macaroni and Cheese

2012-02-25T00:00:00.000-08:00

If you are a Macaroni and Cheese lover, then this post is just for you. Not only do I have a copycat recipe of the famous kids California Pizza Kitchen recipe, I've also recapped all of MOMS CRAZY COOKING Macaroni and Cheese recipes for you.

There is never a shortage of Macaroni and Cheese in our house (I think it may need it's own category here on MOMS CRAZY COOKING: Macaroni & Cheese). We have a few go-to recipes like our Easy Homemade Macaroni and Cheese that we all love. I am always finding new recipes that I just cant resist or must make for my kids (like this Crab Macaroni & Cheese for my twins who LOVE seafood or this spicy Pepper Jack Macaroni and Cheese). My son however loves Kraft Macaroni and Cheese from a box and CPK kids Macaroni and Cheese is his ALL-TIME favorite (so I try and get creative like this Kraft Macaroni and Cheese with Sweet Potatoes or Kraft Macaroni & Cheese Cheater Recipe) and now I bring to you the recipe that Justin says is almost like California Pizza Kitchen's Macaroni and Cheese. (I am so glad I found this on the web)

Creamy Macaroni and Cheese (copycat recipe from CPK)
recipe found at Babble - The Family Kitchen

18 oz. velveeta cheese, cubed
1 cup heavy whipping cream
1 pound fusilli pasta, cooked

In a large pot, melt the cheese and whipping cream together over medium heat. Stir in the pasta. Serve immediately. (Can you believe it's really that easy?)

Cheesy Baked Artichoke Dip

2012-02-24T00:00:00.000-08:00

Homemade Donuts

2012-02-23T00:00:00.000-08:00

I remember making these donuts as a little kid. I have no idea who made up this recipe, or who was the first to post in blogland but this recipe is all over the place now. I imagine that it first came from Pillsbury themselves in some little advertisement or take home cookbook years and years ago. I am 40 years old and we have been making this delicious breakfast treat over 30 years way before blogging began. I had actually forgotten about it and don't think my kids had ever had them (and nope they hadn't). I made it and they loved them just the same as I did, way back when (oh, I still love them now too) and NO they are NOT on my 2012 diet either.

The exciting thing is, that you can make them too! You may just have all the stuff right now to get them going (get up and go look... your kids will thank you later)! They are really super simple NOT FROM SCRATCH donuts. All you need is a roll of biscuits, some oil and a few toppings.

Homemade Donuts
recipe source unknown

1 pkg Bisquits; round (any kind will work, Grands make big donuts)

Vegetable Oil for Frying

1 stick margarine, melted

Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes.

Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.

In a bowl, melt margarine. Dip both sides of each dounuts into melted margarine, then press into desired topping. In a separate bowl get toppings ready, like the combo of cinnamon and sugar.

Other Topping Ideas:

mix 1/2 cup sugar and 1 tbsp cinnamon
1/2 cup just plain sugar
can frosting and sprinkles
make a glaze with 1 cup powdered sugar and 1-1/2 tbsp milk or water and 1/4 tsp vanilla

Baked Zucchini Sticks

2012-02-21T12:00:00.000-08:00

We LOVE fried Zucchini, anywhere! anytime! We have a restaurant called Black Angus, they make it the BEST! I wish, I wish I could figure out their recipe, but until then we are on a quest to try out as many Zucchini recipes as we can. In sticking with the healthy part of our diet, I thought baking these would be wonderful, and they were! We enjoyed them almost as much as the famous Black Angus Zucchini. These are quick, easy and a sinch to throw together as a side dish for dinner! We had roast tacos and baked zucchini! It was a delicious light meal. Enjoy!

Baked Zucchini Sticks
recipe found on King Arthur Flour Blog

3 medium zucchini, unpeeled, cut into 3"-long stick

1 tbsp sea salt

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

1 tbsp Herb de Provence or Italian Seasoning

2 large eggs; lightly beaten

Cut zucchini lenghth wise in long sticks, then in half again to make smaller sticks. Place the cut zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of sea salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. (I was amazed at how much liquid and water came out). This step is a MUST so that you do not get soggy zucchini sticks, who knew!!! We all know NOW! :-)

Combine the Panko, Parmesan, and seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil or Pam spray. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 12 minutes, until golden brown and crisp. Serve immediately, with onion dip, cucumber dip or your favorite ranch dressing.

THIS WEEK'S CRAVINGS #69 (MEXICAN APPETIZERS, AVOCADO & SALSA) and Creamy Avocado Dip

2012-02-20T09:00:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party #69

(Mexican Appetizers, Avocado Dip, Salsa and More)

Creamy Avocado Dip

I already have the BEST GUACAMOLE DIP ever posted on my blog. It took me years and years to get this recipe exactly how we like it! Since we think it's perfect, there really hasn't ever been or probably never will be another recipe to take it's place. Although, I DO want to try Pioneer Woman's Guacamole... someday! Until then, mine is the best, according to MY family.

But, today's theme is Mexican Appetizers, mainly avocados and salsa (and by the way I have an A-MA-ZING Homemade Salsa recipe) already posted on my blog too. Check that out here: Homemade Salsa.

It was a pajama-movie-kind-of-day and since I didn't have all the ingredients to make the BEST GUACAMOLE DIP or Pioneer Woman's Guacamole, I had to rummage through my recipe box and I create this new Creamy Avocado Dip and we LIKE IT!

I have to do a shout out to this AWESOME avocado tool my daughters got me for Christmas, all on their own
with no help or ideas from me. They purchsed it at William-Sonoma and it's one of the best tools ever!

Creamy Avocado Dip

created by me, Tina Hudgens

1/4 cup white onion, dice
fresh or dried cilantro, as much or as little as you liked
2 tsp (approx.) finely diced jalapeno, as much or as little as you like
1 tsp minced garlic
1/4 tsp cumin
3 drops hot pepper sauce
3 to 4 avocados
1 tbsp salsa
fresh lemon, squeeze juice (1 to 2 tbsp)
1 pkg (8oz) Cream Cheese, room temperature
1 cup finely shredded cheddar cheese
1/4 tsp kosher salt

Grind white onion, cilantro, jalapeno, garlic, cumin and hot sauce in a molcajete until all ingredients are well grounded (or use a fork until mixer is paste like).

Cut 3 to 4 medium avocados in half. Cut into small squares inside skin and then squeeze out. Scoop the diced avocado into the molcajete. Gently fold the avocado into the paste and mush as finely as possible.

Add in salsa, fresh lemon and cream cheese. Mix, until well blended. Fold in shredded cheese and then add kosher salt to taste. Chill for several hours before serving.

This week's theme is: MEXICAN APPETIZERS (AVOCADO DIPS, SALSA AND MORE)

Please only link recipes with our theme!

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

February 27 - Smoothies and Shakes

March 5 - (5) Ingredient Meals (Rachel Ray or make up your own)

March 12 - St. Patrick's Day - GREEN FOOD - Everything Green!

March 19 - Chocolate, Chocolate and More Chocolate

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: MEXICAN APPETIZERS (Avocado Dip, Salsa & More)
Please only link recipes with our theme!

This week's theme is: MEXICAN APPETIZERS (AVOCADO DIP, SALSA AND MORE)
Please only link recipes with our theme!

Sweet and Smoky Roasted Cauliflower: SECRET RECIPE CLUB

2012-02-20T08:59:00.000-08:00

SECRET RECIPE CLUB

Sweet and Smoky Roasted Cauliflower

This month I am participating in Secret Recipe Club; Group C! All it really means is that I've moved from the second Monday to now posting on the third Monday of each month! And I now have a leader, Angela from Big Bear's Wife. (yea me!!) This is my 10th post for the Secret Recipe Club and I just love meeting new bloggers, making new things from other bloggers and enjoy everything this club have to offer. I stepped down as a leader and decided to just have some fun participating! :-)

I was assigned my blog and as always I jumped right on over and started pinning. I think I PINNED about 5 or 6 recipes, that someday I hope to make from my secret blog. The blog I was assigned is called Feast on the Cheap, it looks like a fairly new blog (so go check it out if you haven't already) and is written by a mother and daughter. I love seeing these close mother/daughter relationships. It just warms my heart, maybe someday my twin daughters will join me in the kitchen or on my blog. Just yesterday one of my twins said (they are 18 years old so not little twins). She said "mom, I pinned a recipe on Pinterest, did you see it? I replied "yes". She said "please please make it for me", I replied "Um, you can make it yourself, you know where the kitchen is". She said "Ok, if you help me, I will make it and I will even LET you take pictures of me in the kitchen so you can post it on your blog". Spoken from a true food bloggers family! I LOVE IT!!! (no we haven't made that recipe yet, but I see it in my near future)

Yes, my daughter has started pinning too... and she has a board named "FOOD FOR MY MOM TO MAKE"! I truly do love it! (and since the count down has begun for my girls to go off to college... everyday is precious!) Right now we are counting down months, so we are at 5 months. I am sure will will get down to weeks, days, then to hours!!! Happy, Excited, Scared and a little Sad all at the same time!

Here are a few of the other recipes that I hope to be in my near future from this new blog discovery Feast on the Cheap. I will be making this cake for sure during this years apple picking season Spiced Cider Bundt Cake with a Cinnamon-Cider Glaze and I know it would pair perfectly with this Cider-Roasted Pulled Pork Sliders with Braised Red Cabbage and Crisp Apples. I think I just found the perfect meal for the first night of camping while apple picking. (yes, when you camp in luxury motorhomes, you can make these fancy meals)

Sweet and Smoky Roasted Cauliflower
recipe found over at Feast on the Cheap

1 large head of cauliflower, cut into florets
1 med-large sweet onion, rough chopped
1 tbsp minced garlic
2 tbsp olive oil
Pinch of black pepper
Pinch of brown sugar
Pinch of Sea Salt
1/4 tsp chile powder

Preheat the oven to 400 degrees. In a large bowl, toss together all ingredients coating well. Spread cauliflower onto a large baking sheet – make sure everything has a little space. You want the veggies to roast not steam. Roast for 20-25 minutes until golden and tender.

Here is a list of my past Secret Recipe Club recipes:

Blueberry Muffins (Gluten-Free)
Bean Roll-Up (extra post)
Cucumber Salad
Raspberry & Nutella Pizza (extra post)
Pioneer Woman's Chicken Pot Pie
Frozen Breakfast Burritos
Pink Pearl Applesauce (crock-pot)
Peanut Butter Marshmallow Cake (extra post)
Cake Mix Cinnamon Chip Brownies

Red Hot Apple Pie in a Mug

2012-02-18T00:00:00.000-08:00

This is the easiest, fastest, apple pie tasting treat ever! And it's low calorie and taste delish!

Red Hot Apple Pie in a Mug
from Hungry Girl Show

1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers
2 tbsp Fat Free Reddi-wip (or more!)
Dash cinnamon

Put apple cubes in a microwavable cup or mug. Top with Red Hots -- the more you use, the hotter your pie in a mug will be! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for an additional 1 - 2 minutes, until apple cubes are soft.

Meanwhile, place graham crackers in a plastic bag and thoroughly crush through the bag; set aside.

Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes.

Top with most of the crushed graham crackers followed by the whipped topping. (Use a double serving, if you like!)

Sprinkle with cinnamon and remaining crushed grahams. Voila!

S'more Cups

2012-02-16T08:16:00.000-08:00

I know Valentine's Day is over, but who can resist a sweet snack. This is kind'of a cookie, but not really. Kind'of a cupcake, but not really. Kind'of a S'more, but not really. It is in a class all it's own. I think for the next family camping trip, I will be making these to share with all of the kids (although I have no idea when that will be), we have too many out-of-town must attend events to even consider camping right now ( L ). We love camping. Okay, let's just get to the recipe. I can not wait to make these again.

S'more Cups
recipe from Pampered Chef

7 whole graham crackers, finely crushed
1/4 cup powdered sugar
6 tbsp butter, melted
4 Hershey Candy Bars (divided), Melting Chocolate Disks or other Chocolate Candies
12 large marshmallows

Preheat oven 350. After graham crackers are finely crushed. Combine graham cracker crumbs, powdered sugar and butter into small bowl. Using a small scoop place a scoop of the mixture into each cup of a mini muffin pan. Press the crumbs in to form a shallow cup (this works great using the Pampered Chef Mini-Tart Shaper - see photo). Bake 4 to 5 minutes or until edges are bubbling.

Remove pan from oven and place one small piece of chocolate into each cup. Cut marshmallows in half (dip your shears into cold water before cutting each piece). Return to oven 1 to 2 minutes, just until marshmallows are slightly softened. Remove from oven and cool for 15 minutes.

Remove cups from pan and cool completely. Melt additional chocolate and drizzle on top.

ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Chocolate Cakes

2012-02-14T13:53:00.000-08:00

Today, is a perfect day to announce the MOST POPULAR Chocolate Cake Recipe from our challenge last week, February after all is the "Celebration of Chocolate Month". We are in our sixth month of the CRAZY COOKING CHALLENGE; and life couldn't be better! After all what is better then CHOCOLATE ON VALENTINE'S DAY! I know you won't actually be eating this cake today.... unless you get up RIGHT NOW AND MAKE A CHOCOLATE CAKE for your Valentine. Or, if you wish to save some calories you can just gaze at all of the 83 Chocolate Cakes from last week!

We had 83 bloggers (yep, 20 more then last month... it's catchin' on) search and blog about CHOCOLATE CAKE and the amazing recipes that showed up WOW! I now have about 10 more chocolate cakes that I MUST try! If you missed the linky party, check it out CRAZY COOKING CHALLENGE - Chocolate Cakes. The Ultimate recipe this month is being picked from the linky that received the most traffic/most clicks, and actually I am going to feature TWO Chocolate Cakes this month. We've had over 41,000 views in just one week of this linky party! And the TWO recipes that received the MOST clicks (doubled from last month and received over 400 clicks each). A-MAZ-ING STUFF!!!

If you want more details about this challenge or joining this challenge for next month read all about it here. We will be baking and blogging about the ULTIMATE Spaghetti Recipe. Please come join us!

Now, let's announce the February WINNERS of the CRAZY COOKING CHALLENGE.
This title "The Ultimate FUDGE Recipe" is given to:

The Ultimate CHOCOLATE CAKE Recipe

Yes, it was my very OWN cake that was the winner. My cake got the MOST clicks..
this was the first month since this challenge started that my recipe was the TOP, so excited!!
I am so proud and so honored YOU guys picked MY cake! Thank You! Thank You!

MOMS CRAZY COOKING

Whopper Chocolate Cake with Almond Buttercream Frosting

BUT... there was another cake that was right behind my cake and so... I didn't want to just feature MY cake!

I wanted to include the other blogger and her cake too!

Somewhere in the Middle

Chocolate Wasted Cake

Now, this is a cake I MUST make as-soon-as-possible! Like TODAY! I really am hoping to get this made this week maybe for my sister-in-law who is pregnant and CRAVING CHOCOLATE. Thank you, Somewhere in the Middle for finding this recipe over at Art of Dessert and to my blog MOMS CRAZY COOKING for finding these three wonderful bloggers that made up this Whopper Cake Kevin and Amanda, Savory Sweet Life and Urbane Fruits We'd like to thank all of you for sharing your recipe with the CRAZY COOKING CHALLENGE. You deserve a big round of applause and you are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON, please feel free to grab it below and post it proudly on your blog.

Also a BIG THANK YOU to the bloggers below who participated in the challenge!
Here is the current list of February's Challenge!

Cake Batter Pancakes & HAPPY VALENTINE'S DAY TO YOU!

2012-02-14T07:58:00.000-08:00

I woke up bright and early today to make all my little ones Cake Batter Pancakes. My little ones are 3 teenage kids (two - 18 yr olds and one - 19 yr old) and one 12-year old boy. And they LOVED THEM... they said WAY-BETTER-THEN regular pancakes! Mission Accomplished. My love-one is working, so I woke up to beautiful flowers and a card on the counter! LOVE!!!

Just wanted to share my card with all of you.. best card ever in the 13 years we've been married!
"To My Wife... this is Valentine's Day, Let's Spend the Evening playing around with one of those fun battery-powered Gadgets! (open card guy with a remote) So, what channel do you want to watch? Happy Valentine's Day, I do love you more then the remote." Okay, yes my husband is a little obsessed with the remote and I do tease him alot! BEST-CARD-EVER!!! :-)

Let's get to these delicious pancakes now! They are thick and rich with just a hint of cake flavor and they really really truly do taste better then regular pancakes.

Cake Batter Pancakes
recipe found over at How Sweet Eats

1-1/2 cups all purpose flour
2/3 cup cake mix (we used white, but vanilla or yellow work too)
1 tbsp sugar
3/4 tsp baking powder
pinch of salt
2 eggs
1 tsp vanilla extract
2+ cups milk (try using vanilla almond milk, YUM!)
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze, powdered sugar and/or sryup.

Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

Mix milk, vanilla and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

THIS WEEK'S CRAVINGS #68 (Valetine's Day Treats & Romantic Dinners) and White Chocolate Heart Suckers

2012-02-13T00:00:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party #68

(Valentine's Day Treats & Romantic Dinners)

White Chocolate Heart Suckers

Valentine's Day in our house has always been about the kids exchanging those cute little cards at school, having a class party and coming home with lots of goodies! And then my kids grew up! How did that happen? There is very little romantic things when you have a house full of kids... (and since we've never be ALONE... we have a his, mine and ours situation going on). I keep thinking when they move out, go off to college and are all grown up? We have one out the door, two more in just a few months and then we've got one more kid to go! Empty Nest? I don't think so... I am sure when it comes time, I will be crying the blues... but for now, I will just dream of Romantic Days with my hubby! This year I will be taking my little guy (he is 12 yrs old) to Disneyland to celebrate Valentine's Day with him and enjoy my favorite treat Hot Caramel Apples, my husband will be at work :-(

But let's talk about this CUTE little treat first. Who has some left over Candy Canes? (I know, you'll have to remember to buy extra next year) But, for those of you who do have some left over candy canes, this is SUCH a cute treat for Valentine's Day. (Hey, I saw some candy canes on the clearance isle at Rite Aid about 2 weeks ago... maybe there is still time to grab some... yes I know it's February.) I read that Candy Canes last forever, and other sources say at least 4 to 5 years, so a few years ago while on a camping trip my mom and I found about 50 boxes of candy canes, the BIG ones (like this photo... in all the fun flavors too)! They were clearance, clearance, clearance and yep we bought them all. They were only 1 cent. Yep! 1 cent and we bought all 50 boxes! I don't have any left now, but they lasted atleast two years at our house! We mainly bought them for Operation Christmas Child, which are shoe boxes we package up every year to donate to children in third world countries, but a few boxes here and there were used for recipes.

White Chocolate Heart Suckers
found this recipe on Not So Idle Hands, but originally it's from The Idea Room

Candy Canes (any color / any flavor)
White Chocolate Melts

Big or small candy canes, doesn't matter, but just FYI the big candy canes take ALOT of chocolate, so if you are giving these away to little kids, the small ones might be better or if you want to make a BIG impression, make the big ones.

Simply take two candy canes and place them in a heart shape on a parchment paper lined cookie sheet. Slide a sucker stick in between them like you see in the picture above. Place them in a heated 350 degree oven and watch them closely, they only need about 2 to 4 minutes. They will be melty and bubbly (do NOT walk away.. as soon as they start to melt and bubble remove them from oven). Quickly remove them from the oven and pinch the ends of the candy canes together at the top and bottom of each sucker. Be careful as the candy will be HOT, use another stick or two butter knifes to help squeeze them together.

Set the tray aside to let them cool completely. Melt some white chocolate in the microwave. Pour a small amount into the center of the suckers and smooth. This can be done with your finger, a knife or just by tapping the cookie sheet. Added a few colorful sprinkles when the chocolate is still wet and then let then cool again before packaging or better yet…Eating!

Add a cute little bow and you've got the perfect Valentine Day Treat! ENJOY!

This week's theme is: VALENTINE'S DAY TREATS & ROMANTIC DINNERS

Please only link recipes with our theme!

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

February 20 - Mexican Appetizers (Avocado Recipes & Salsa Recipes)

February 27 - Smoothies and Shakes

March 5 - (5) Ingredient Meals (Rachel Ray or make up your own)

March 12 - St. Patrick's Day - GREEN FOOD - Everything Green!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: VALENTINE'S DAY TREATS AND ROMANTIC DINNERS
Please only link recipes with our theme!

This week's theme is: VALENTINE'S DAY TREATS AND ROMANTIC DINNERS
Please only link recipes with our theme!

Cinnamon-Vanilla French Toast Nuggets

2012-02-11T00:00:00.000-08:00

There hasn't been too many meals that look like this lately in our house! It's the beginning of the year, dance routines for twins are in full swing and we are all watching our waist-line. But, if you have a package of hot dog buns and are wondering how to use them up, this is the perfect breakfast for that and this recipe actually does come from The Hungry Girl Cookbook (under 200 calories, but I am sure not how we made it).

Cinnamon-Vanilla French Toast Nuggets
from Hungry Girl 200 under 200 by Lisa Lillien

2 hot dog buns
1/3 cup fat-free liquid egg (we used just 2 fresh eggs)
1 tsp Coffee-Mat Sugar Free French Vanilla Powdered Creamer
2 dashes cinnamon
sugar-free pancake syrup (we used what we had on hand)

Cut hot dog buns into 4 to 6 pieces (see photo above). In a small bowl dissolve powdered creamer in 1 tbsp warm water. Add egg subsitute (or eggs) and 1 dash of cinnamon, stirring until well mixed.

Bring a large pan sprayed with non-stick spray to medium heat. Dip/Soak bread in pieces in egg mixture, covering them completely. Place egg-dipped bread pieces in the pan and cook for 3 to 5 minutes on each side.

Remove from heat and place your nuggets on the plate. Sprinkle with another dash of cinnamon and top with syrup.

Spicy Pecan Cheeseball

2012-02-10T00:00:00.000-08:00

Friday on MOMS CRAZY COOKING, Enjoy Recipe Only!!!

Tacos with Spanish Round Steak (Crock-Pot)

2012-02-09T00:00:00.000-08:00

I am still lovin' my crock-pot, but I do wish I used it more. I love it when I come home from work and dinner is complete. (I am usually too lazy to make anything else to go with it, so my favorite recipes are the ones that everything is all in one). This was a recipe I had ear-marked from one of my cookbooks. (Yes, I have lots of those which I am sure many of you food lovers do). It came out surprisingly well, I have not had alot of experience with round steak and I LOVED this recipe.

Yes, we love our cheese!! :-) Trust me there is some steak in there too!!

Spanish Round Steak (Crock-Pot)
recipe from Fix-It and Forget-It Cookbook

1 small onion, sliced
1 rib celery, chopped
1 green bell pepper, sliced in rings
2 lbs round steak
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
1 tbsp dry mustard
1 tbsp chili powder
2 cups canned tomatoes
2 tsp dry minced garlic
1/2 tsp salt
1/2 tsp pepper

Lay in the bottom of the slow cooker half of the onion, green pepper and celery. Cut steak into serving-size pieces. Place steak pieces into slow cooker. Put in remaining onion, green pepper and celery over top steak. Combine remaining ingredients and pour over meat. Cover and Cook on low for 8 hours. Serve over rice, noodles or for some great tacos.

Whopper Chocolate Cake: CRAZY COOKING CHALLENGE

2012-02-07T08:59:00.000-08:00

CRAZY COOKING CHALLENGE #6

Whopper Chocolate Cake with Chocolate Almond Buttercream

Welcome to challenge #6 of the CRAZY COOKING CHALLENGE. I know this linky party and challenge is going to be A-MAZ-ING!!! Chocolate! What could be better then CHOCOLATE? This month bloggers all over the world have made, baked and then blogged about a Chocolate Cake. It just makes me SMILE when I think of all of the people around the world who got to enjoy eating the chocolate cakes that were made! That's even more A-MAZ-ING!!!

I know my family and friends ENJOYED my Whopper Chocolate Cake.

Now, onto the chocolate cake recipe I picked to make for this challenge. I had seen this wonderful whopper cake when it came across Pinterest, of course I saved it. When this Chocolate Cake challenge came up, I knew this would be the perfect recipe (except I never really looked at the recipe until the day before I went to make my said cake.. more on that story coming up). My sister's birthday party was just around the corner, so now I had the perfect cake and a perfect reason to make the cake (this way my family and I would not have to indulge all by ourselves, even though we could of totally polished off this cake, no problem).

Now, for the cake story, the blog that made this great looking cake with Whoppers on it is Urbane Fruits which is written by Sonja and to my surprise the blog is based in London (hence the food measurements were not what I was use too). I went to try and bake this cake and I could not figure out the conversions, I guess maybe if I took a little more time I could of tried to convert them, but I really did not even know where to start, and this cake was so AWESOME I knew that I couldn't give up. I really wanted to make it. I remembered another blog that had a chocolate cake recipe on it which was Kevin and Amanda Blog with The Best Chocolate Cake and then since I wanted Chocolate Frosting I went a searchin' again and came across this via Pinterest Chocolate Buttercream Frosting from Savory Sweet Life. Okay, now my cake was complete. It took three blogs and three recipes, but the results were OUT-OF-THIS-WORLD!

Whopper Chocolate Cake with Chocolate Almond Buttercream Frosting

cake idea from Urbane Fruits and cake recipe from Kevin and Amanda Blog

1 box Devil Food Cake Mix
1 pkg instant chocolate pudding mix (larger box)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (normally 2 round cake pans, so you can frost the middle). For cooking time use the back of the box directions and maybe add about 10 minutes. Use the toothpick method.

Chocolate Almond Buttercream Frosting
frosting found at Savory Sweet Life

1 cup unsalted butter (softened, not melted)

3-1/2 cups powdered sugar

1/2 cup cocoa powder

1/2 tsp salt

1 tsp almond extract

4 tbsp heavy whipping cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Sift 3 cups of powdered sugar and cocoa into a mixing bowl. Turn your mixer on the lowest speed, add in the sift ingredients until it is absorbed by the butter. Increase mixer speed to medium and add almond extract, salt, and heavy cream; beat for 3 minutes.

To decorate the Whopper Cake, you will need two (12 oz) boxes of Whoppers and some gold dust from a cake store. The first thing you need to do is sprinkle the cake with the gold dust, this helps the Whoppers stick and not slide. I began with a center strip of Whoppers from left to right and continued row by row. Your ULTIMATE Chocolate Cake is now complete.

Click on your favorite recipes to cast your vote!
My recipe is #1 (please make sure to click on #1)
Whopper Cake with Chocolate Buttercream Frosting!

THIS WEEK'S CRAVINGS Linky Party #67 (NUTELLA) and Banana Nutella Pumpkin Bread

2012-02-06T00:00:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party #67

(National Nutella Day.... is February 6th
Share your Nutella / Peanut Butter or Almond Butter Recipes)

Banana Nutella Pumpkin Bread

My girls LOVE Nutella, it's very hard to keep it in the house. I had SO many recipes I wanted to try today for National Nutella Day... I just couldn't pick which one to do. I decided to go with this bread because it used my fresh pureed pumpkin I had in the freezer and some Nutella, plus it totally beats Banana Bread, hands down any day.

Here are two other fun Nutella recipes: Chocolate Nutella Fudge with Sea Salt and Raspberry & Nutella Pizza.

Banana Nutella Pumpkin Bread
adapted by me, but found at Babble - The Family Kitchen

1 cup sugar
1/2 cup butter – softened
2 eggs
2 tsp vanilla extract
4 over ripe bananas – mashed
1 cup fresh pumpkin puree (or use a can)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
4 tbsp Nutella – divided

Preheat oven to 350 degrees. Add sugar and butter to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined.

Add flour, salt and baking soda to a bowl. Whisk together to combine. Gradually add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.

Spray your loaf pans with cooking spray. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

February 13 - Valentine's Day Treats or Romantic Dinners

February 20 - Mexican Appetizers (Avocado Recipes & Salsa Recipes)

February 27 - Smoothies and Shakes

March 5 - (5) Ingredient Meals (Rachel Ray or make up your own)

If you are new here browse around some past weeks at THIS WEEK'S CRAVINGS and you'll see why we are having so much fun and we invite you to link up too. Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

If you are a regular, link-up we're excited to see what you made this week. Just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: NUTELLA, PEANUT BUTTER AND/OR ALMOND BUTTER RECIPES
Please only link recipes with our theme!

This week's theme is: NUTELLA, PEANUT BUTER AND/OR ALMOND BUTTER RECIPES
Please only link recipes with our theme!

Caramel Apples

2012-02-04T00:00:00.000-08:00

I LOVE CARAMEL APPLES! If I could eat apples like this everyday, I would for sure eat my share. It's healthy, right? This was my first attempt at homemade Caramel Apples. I am not sure why I waited so long to try my hand at this, they are my number one favorite treat of all time! I buy them almost anywhere I go, the best place is the chocolate store right by our movie theatre, I always get a hot caramel apple at Disneyland at my little hidden secret ice cream store (LOVE IT!) and no matter where I am or what time of year it is, I am always up for a Caramel Apple. And now I can make them myself and they are EASY and just as good.

I read about the wax that is put on apples, so it's very important that you take a brand new scrub sponge and clean all your apples first. This will help the hot caramel stick.

Caramel Apples

Melting Caramel (I used two different kinds, one purchased in Oak Glen Apple Country and another in a block sold at my local cake store) or you can use 1 bag of Kraft caramels

4-6 large, tart and/or firm apples (usually Granny Smith works best for caramel apples)

1 bag white melting chips or milk chocolate melting chips (or a little of both)

Wash, scrub (with a brand new yellow sponge), and dry apples. This is important or your caramel won't stick because of the wax coating stores put on apples.

In a medium saucepan, melt caramel according to package directions. (this is sometimes down in the microwave too) Put popsicle stick/apple stick in the apple. Dip in melted caramel making sure to fully coat it. Place on parchment or wax paper that has been sprayed with cooking spray. Cool in the refrigerator (or on the counter top if you have tons of time) until caramel is set up, about 15 minutes. Trim off the excess caramel puddle (this can be remelted).

Melt chocolate in the microwave in 30 second intervals. Coat the apple with the chocolate. Let it set up a little bit before sprinkling it with topping of your choice. Cool completely in the fridge. Cut into slices and serve.

And using this APPLE cutter in my new favorite way to serve up my caramel apple! YAH!

TOPPINGS

Cinnamon SugarPie: White Chocolate and Cinnamon Sugar (make cinnamon sugar with 1 cup of sugar and 1 tbsp of cinnamon)

Apple Pie: White Chocolate with mixture of 1-1/2 tbsp of brown sugar and 3 dashes of cinnamon (makes one apple)

Rocky Road: Milk Chocolate with a sprinkle of nuts and marshmallows

Over Easy Guacamole Toast

2012-02-03T12:20:00.000-08:00

Friday on MOMS CRAZY COOKING - Simple Recipe!

Apple Pizza

2012-02-01T00:00:00.000-08:00

This was one of those OH MY! desserts, a MUST keep recipe and one that will forsure make it into my next family cookbook/scrapbook. I started the recipe with a little help from another recipe and then I wanted to incorporate the awesome product I received from Ducan Hines and Comstock Fruit Fillings and the recipe just came to me, just like that (as I was baking/making it). I served it too all my girlfriends and they loved it too.

Apple Pizza
original idea came from a Pampered Chef recipe; all ideas below are mine

1 pkg refrigerated sugar cookie dough
1 pkg cream cheese, softened
1/2 cup packed brown sugar
1/4 cup peanut butter (we use chunky, cuz it's what we like)
1/2 tsp vanilla
1 can apple pie filling

for crumb topping
1/4 cup flour
1/4 cup sugar
2 tbsp butter
1/2 cup peanuts, chopped

Vanilla Glaze Topping, made by Ducan Hines

Preheat oven to 350. Shape cookie dough into a ball and then roll out into a circle on a pizza pan. Bake 16-18 minutes of until light golden brown. Remove from oven and cool for 10 minutes.

Combine cream cheese, brown sugar, peanut butter and vanilla in a small bowl. Spread mixture over pizza. Open can of Comstock Wilderness Apple Pie filling and spread ontop of the peanut butter mixture and then top with the crumb topping. To make the crumb topping mix flour, sugar, butter and peanuts with a fork until crumbly. Sprinkle this on top and then return to oven and bake until apples are bubbly about 15 minutes.

Cool for a few minutes before adding the vanilla glaze topping. Cut into wedges & Serve warm!

"As part of the Foodbuzz Tastemaker Program, I received certificates for free Duncan Hines and Comstock Wilderness Fruit Fillings, but all reviews and opinions on the product are my own"

Chia Muffins

2012-01-31T00:00:00.000-08:00

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose, (from Dr. Oz Show)

Chia Muffins

recipe source; unknown

1 tbsp ground chia seeds

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Mix together wet ingredients. In a separate bowl, mix dry ingredients. Fold wet ingredients into dry ingredients. Scoop into muffin tins and bake for 15-20 minutes at 350˚F.

THIS WEEK'S CRAVINGS Linky Party #66 (FAVORITE COOKBOOK) and Pioneer Woman's Hot Artichoke Dip

2012-01-30T00:01:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party #66

(Recipes MUST be from your FAVORITE COOKBOOK)

Hot Artichoke Dip

I just LOVE LOVE the Pioneer Woman's cookbook. I am sure ALL of you do too! I LOVE that it's down-home cooking! I LOVE that it's food my family will eat and I LOVE that everything I make from her cookbook is a HUGE HIT!

Pioneer Woman's Hot Artichoke Dip

found in The Pioneer Woman Cooks Cookbook, by Ree Drummond

2 (14 oz) cans artichoke hearts, drained
1 (8 oz) cream cheese
1 cup mayonnaise
1/4 tsp Cayenne Pepper
2 green onions, chopped
1 cup Parmesan Cheese, grated
dash of salt
fresh ground pepper

Preheat oven to 350. Add one can of artichokes, cream cheese, mayonnaise, green onions and cayenne pepper (add more if you like it hot) to food processor. Pulse about 7 times, you do NOT want to liquefy. Then add in the Parmesan cheese, salt and pepper.

Now, roughly chopped the additional can of artichokes, down to bite-size. Add these to the above mixture and mix together gently. Pour mixture into an oven-safe dish and bake for at least 20 minutes.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

February 6 - Nutella Recipes (Nutella, Peanut Butter or Almond Butter)

February 13 - Valentine's Day Treats or Romantic Dinners

February 20 - Mexican Appetizers (Avocado Recipes & Salsa Recipes)

February 27 - Smoothies and Shakes

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: FAVORITE COOKBOOK RECIPES
Please only link recipes with our theme!

This week's theme is: FAVORITE COOKBOOK RECIPES
Please only link recipes with our theme!

Funfetti Cake Batter Fudge

2012-01-28T00:00:00.000-08:00

Doesn't the look of this fudge just make you SMILE! It's like a kid in a candy store. This fudge is good for any occasion and especially a birthday party or bridal / baby shower. You can change up the sprinkles to match your theme (like red and pink for Valentine's day) or leave them rainbow to make you SMILE! No where does it say FUDGE is only for Christmas! I hope you all make a batch of this fudge today... JUST BECAUSE!

Funfetti Cake Batter Fudge
found on The Pursuit of Hippieness

3/4 cup sweetened condensed milk
1 12 oz. package white chocolate chips
3 tsp Vanilla Extract
1 tsp Almond Extract
Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Wait a minute or two, so mixture is not too hot and then add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).

Transfer to an parchment lined 8×8 inch baking pan, add additional sprinkles to the top and press down lightly with an extra piece of parchment paper. Let set at room temperature or in the refrigerator. Once set, cut into cubes. Store leftovers in an airtight container in a cool place.

Veggie Cups

2012-01-27T00:00:00.000-08:00

I just LOVE this idea! Perfect for a party or just serving for dinner! And portion control (although the more veggies the better), but perfect for making sure each child eats their portion too! And don't forget no need to worry about double-dipping toddlers or teens with these CUTE Veggie Cups!

Veggie Cups
idea found on Spearmint Baby

Cut up sticks of Celery & Carrots and put with about 1/4 cup of Ranch dressing in a clear plastic cup. Prepare right before event and set out or serve to family at dinner time.

Chocolate Nutella Fudge with Sea Salt

2012-01-26T00:00:00.000-08:00

I made so many fudge recipes over Christmas and for our monthly CRAZY COOKING CHALLENGE - FUDGE, that it's going to take me forever to post them all! They were all so different, all so unique in their own sort of way and yet each one of them delicious too! I don't know if I could pick just ONE fudge recipe that is my go-to recipe. I really truly enjoyed the Frosting Fudge (and I've made it a few more times with different fillings), then there is the Butterfinger Fudge (YUM!), and I have yet to post a recipe for the Easiest Ever Fudge (it is SO easy and SO delicious). And now here is another recipe that we throughly enjoyed, Chocolate Nutella Fudge.

Chocolate Nutella Fudge with Sea Salt
found on Cookin' Canuck, using the basic fudge recipe by Giada De Laurentiis

Butter, for greasing pan (or use parchment paper)
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

Grease the bottom and sides of an 8- by 8-inch baking pan with butter or line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl melt bittersweet chocolate in a microwave bowl until compeltely melted. (usually takes about 1 minute) Add in sweetened condensed milk, vanilla, Nutella, and butter.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Pumpkin Butter Pinwheels

2012-01-25T09:38:00.000-08:00

Still have some Pumpkin Butter laying around in the refrigerator? I know I do. I found this easy, fun recipe and it was delicious too!

Today we are leaving for a tropical vacation in Puerto Rico (with temperatures of 85 degress, oh heaven on earth... I am so sick of the cold weather already and I live in Southern California). I know I am so sorry for all you cold-weather states. But, I am so excited to spend the next 8 days with my hubby who has been working non-stop since New Year's Day. (ya gotta love the overtime... but it does get old)

Pumpkin Butter Pinwheels
from magazine clipping

1 roll crescent rolls
pumpkin butter (love the new Country Crock in a tub, pumpkin butter)
chopped pecans (as many or as few as you wish; just sprinkle)
1 can vanilla or cream cheese frosting

Unroll tube of crescent rolls; seal perforations. Spread with pumpkin butter and sprinkle with chopped pecans. Roll up starting with the short side; pinch seam. Place on a greased baking sheet; cut into 8 slices to within 1/2 inch of the bottom. Pull slices to each side, alternating left and right.

Bake at 375 for 12-15 minutes or until golden brown. Spread with vanilla frosting. Sprinkle with a few nuts on top and Serve.

THIS WEEK'S CRAVINGS LINKY PARTY #65 (HOMEMADE PIES) and Butterfinger Cream Pie

2012-01-23T14:23:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party #65

Homemade Pies - National Pie Day is Jan 23rd (Pie Recipes)

Butterfinger Cream Pie

I am not a famous pie maker, well let's say I am a newbie at trying to make pies. I have tried my hand at a few in the last few months. They are kind'of fun, still not my forte' but I am learning to like it! I have tried a few cheesecakes (and yes they fell or cracked in the middle) and I do make a few dinner like pies (Hamburger Pie and Chicken Pot Pie, that everyone loves). So, for today I picked a super duper easy homemade pie that I hope you will love.

Butterfinger Cream Pie

adapted by me - found at Food.com

1 (8 oz) pkg cream cheese
1 (12 oz) carton Cool Whip
8 mini-size Butterfinger Candy Bars, chopped/crushed

(you can buy a pre-made crust or make one from scratch)
1-1/4 crumbs graham cracker crumbs and/or chocolate wafer crumbs (I used half & half)
3 tbsp sugar
1/3 cup butter, melted

Prepare your crust first, by mixing the graham cracker crumbs (or chocolate wafer crumbs), sugar and melted butter with a fork. Pack mixture firmly into a pie tin or form-spring pan. Bake at 350 for about 8 to 10 minutes. Cool to the touch before you fill.

In an electric mixer blend together cream cheese and cool whip , until well blended. Add in about 6 or 7 crushed butterfinger bars and combined (keeping out the add'l 2 bars for the topping). Fill the prepared crust with the mixture and then sprinkle the top with the remaining 2 crushed butterfinger candy bars. Chill in freezer overnight, before serving.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

January 30 - Recipe from Your Favorite Cookbook

February 6 - Nutella Recipes (Nutella, Peanut Butter or Almond Butter)

February 13 - Valentine's Day Treats or Romantic Dinners

February 20 - Mexican Appetizers (Avocado Recipes & Salsa Recipes)

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: HOMEMADE PIES (Desserts or Meals)
Please only link recipes with our theme!

This week's theme is: HOMEMADE PIES (Desserts or Meals)
Please only link recipes with our theme!

Pineapple Party Meatballs

2012-01-20T00:01:00.000-08:00

Friday on MOMS CRAZY COOKING - Recipe Only - ENJOY!

Easy Crock-Pot Potato Soup

2012-01-19T00:08:00.000-08:00

My kids are still not fans of soup. I wish they were, because I love all the crock-pot recipes for soup. Throw it all in and when you get home it's DONE! Now that is the kind of cooking I love (sometimes). I made this easy crock-pot potato soup and they actually ate it. Happy Mama!

Easy Crock-Pot Potato Soup
adapted by me, original recipe found at Pearls, Handcuffs & Happy Hour

1 (30oz) bag of frozen hash browns (diced or shredded)

4-1/2 to 5 cups of fresh chicken broth or 3 (14oz) cans of chicken broth

1 can of cream of chicken soup

1/4 cup onion, chopped

1/4 tsp fresh ground pepper

1 pkg (8oz) cream cheese

(extra for toppings.. grated cheese, sour cream, bacon bits or green onions)

Combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Enchilada Verdes

2012-01-17T10:56:00.000-08:00

These are one of my favorite enchiladas, they are so cheesy. I've been making them for years (I can even get my girls to eat them and they hate Mexican food). They are easy to make, easy to freeze and they are delicious too! (once again NO they are not on my 2012 diet)

I made this recipe a while ago but with all the fun in posting Christmas Goodies and Guest Bloggers in November and December this post just never got published, so here it is now. Better later then never. (oh, and I wish, I wish I had a pan of these in my freezer now.) I really really need to get back into freezer cooking. I miss it SO much. I will have to make it another one of my goals for this year (after I complete my 40 bags in 40 days house cleaning!)

This is a recipe I found at Taste of Home and it's actually already in my

Volume 2 - Family Cookbook/Scrapbook! You can see a copy of the page here!

Enchilada Verdes
recipe source Taste of Home

1 lb ground beef
1/2 large onion, diced
1 small garlic glove, minced (or 1 tbsp minced garlic)
1/4 tsp salt
2 cups cheddar cheese, shredded
1 can Cream of Chicken Soup
8 oz Velvetta Cheese, diced
3/4 cup evaporated milk
1 can (4oz) chopped green chilies, drained
1 jar (2oz) diced Pimiento, drained

12 to 14 flour tortillas

In large skillet cook ground beef, onion, garlic and salt over medium heat until no longer pink, drain. Stir in cheddar cheese and set aside.

Meanwhile in a large sauce pan cook cream of chicken soup, Velveeta cheese and evaporated milk. Cook until cheese is melted. Stir in chilies and pimientos.

Place a spoonful of meat mixture down the center of tortilla and roll. Place them seam side down in a greased 9x13 pan. Pour cheese sauce over top and cover with foil. Bake at 350 for 25 to 30 minutes or until heated all the way through.

THIS WEEK'S CRAVINGS #64 (CHEESE LOVER DAY) and Mozzarella Sticks

2012-01-16T00:00:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party

National Cheese Lover Day (Cheese Recipes)

Mozzarella Sticks

These were a HIT in the afternoon at our New Year's Eve get-together. Everyone LOVED them, I couldn't keep them coming off the stove fast enough. Never ever would I have thought to roll up a simple little cheese stick in an egg roll wrapper, and WOW! The taste is out-of-this-world DE-LI-CIOUS!!! (Of course these are not on the 2012 Diet... but we will be making them again... as soon as possible)

These were SO good!

Mozzarella Sticks

from Taste of Home

12 pieces string cheese

12 egg roll wrappers

Oil for deep-fat frying

Marinara or spaghetti sauce

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.

In an electric skillet, heat 1/2 in. of oil to 375°.

Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

January 23 - Homemade Pies (National Pie Day)

January 30 - Recipe from Your Favorite Cookbook

February 6 - Nutella Recipes (Nutella, Peanut Butter or Almond Butter)

February 13 - Valentine's Day Treats or Romantic Dinners

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: CHEESE LOVER DAY
Please only link recipes with our theme!

This week's theme is: CHEESE LOVER DAY
Please only link recipes with our theme!

FAMILY MEAL PLANNING & MORE (1-15-2012)

2012-01-15T23:05:00.000-08:00

Click here to see previous week's Family Meal Planning! 

I am back! Organizing, Meal Planning and $150 cash grocery budget per week for my family of five. I started this goal last year in January 2011 and it lasted all the way thru May 2011, then I just got lazy. Oh, I still cooked, I still planned (but didn't post meal plans) and we ate whatever, no set meals for the week. And honestly I MISS it, I miss it alot. I miss coming home and already knowing exactly what I am suppose to cook. I miss sitting around on Sunday afternoons going through my pile of recipes and picking out what we want for the week. I miss coupon clipping and trying my hand on Extreme Couponing (in my own little sort of way... in no way do I match those people on the show). But I do try my hand in couponing and LOVE my own personal results. I usually save about 50% and I am happy with that.

FAMILY MEAL PLANNING

Carrot Zucchini Bars
Sweet Potato Muffins
Chicken Noodle Soup
Salad with Comeback Sauce
Fresh Turkey
Lasagna
Grilled Turkey Burger & Veggie Pack
Skinny Zucchini Pasta
Chia Peanut Butter Balls

Check back and we will link the actual recipe!

(not all recipes will become reality so if there is not a link, we haven't made it yet)

I am also renewing my Dave Ramsey plan/skills. This is still first and foremost on our mind! I am re-taking the classes just as a refresher and I gave my sister and her husband the Dave Ramsey FPU kit for Christmas, so I will be going to classes with them. The classes start today and I am SUPER-DUPER excited to once again re-new my goals, thoughts, ideas and to help keep me on track. Last year was our first year of Dave Ramsey and our six-year pay off debt plan began. One year down and five more to go! (Yes, it's gonna take six-years! I know a lot longer then the average Dave Ramsey student. But I believe we can do it and we are going for it! We wanted to pay off everything instead of selling everything). I am so proud of how far we have came and it's exciting to look at where we are headed with our debt snowball. Our 2012 Budget is already complete and I know we will do just as well in our second year. For all you Dave Ramsey fans I am happy to report we had an amazing first-year on his plan and paid off... are you ready.... ??? and WHOPPING $35,000 dollars in ONE-YEAR! YES, isn't that amazing! We are still shocked and excited, plus a little over whelmed that this Dave Ramsey system really works (and my husband still has his doubts). My whole goal is to prove him wrong and prove that we CAN DO THIS!!!

What else are we up too... well! I am excited to report that I am following two. Yes, two organizing plans for my home. I found both of these on Pinterest (which if you read my blog regularly know that this is my newest hobby). I am so thrilled to be following both of these things to get my life, my junk cleaned out and my house in tip-top organized shape. The first one is 52 weeks to an Organized House. I love this once a week email with a certain section of the house to tackle. And the second challenge is 40 bags in 40 days found at Little Lucy Lu. This challenge is even more doable. It's so easy to just tackle one thing each day. My friends and I are following along with each other on facebook and it's been great so far. I came up with my own little 40 bags in 40 days list and would love for any of you to come along with us! Just print this out, post it on your refrigerator and clean along with us! I would love to hear your results... just comment here and let me know you are following along.

ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Chicken Noodle Soup

2012-01-14T00:00:00.000-08:00

Last week we completed the fifth month of the CRAZY COOKING CHALLENGE; all of the Chicken Noodle Soup recipes looked amazing. I know I am still enjoying the recipe we made (we froze the extra's for later and I will be enjoying some of it today for lunch).

We had 63 bloggers search and blog about CHICKEN NOODLE SOUP and the variety of recipes that showed up were awesome. If you missed the linky party, check it out CRAZY COOKING CHALLENGE - Chicken Noodle Soup. The Ultimate recipe this month is being picked from the linky that received the most traffic/most clicks. We had over 26,000 views of this one linky party! I think thats fantastic, and the recipe that received the most clicks got 222 hits! WOW!

If you want more details about this challenge or joining this challenge for next month read all about it here. We will be baking and blogging about the ULTIMATE Chocolate Cake recipe. Please come join us!

Now, let's announce the January WINNER of the CRAZY COOKING CHALLENGE.
This title "The Ultimate FUDGE Recipe" is given to:

The Ultimate CHICKEN NOODLE SOUP Recipe

Cheese Curd in Paradise

Slow Cooker Thai Chicken Noodle Soup

I had never even heard of Thai Chicken Noodle Soup and so many bloggers choose that style of recipe. I must be missing out and will need to try this winning recipe sooner rather then later. The picture looks incredible and it looks like many others liked it too I am sure that's why it's the WINNER this month! Thank you, Cheese Curd in Paradise for finding this recipe over at Bev Cooks. And we'd like to thank you BOTH for sharing your recipe with the CRAZY COOKING CHALLENGE. You both deserve a big round of applause and you BOTH are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON, please feel free to grab it below and post it proudly on your blog.

Also a BIG THANK YOU to the bloggers who participated in the challenge!

Bacon-Bundled BBQ Shrimp

2012-01-13T08:00:00.000-08:00

Bacon Pancakes

2012-01-12T07:53:00.000-08:00

Now isn't that just the cutest little guy ever! That's my baby boy! (who is now 12 years old and would kill me for posting this photo). And check out that ancient computer in the back ground. WOW, we've come a long way!

My son LOVES bacon, his 1st and 2nd grade teachers called him "Bacon Boy". He really took bacon in his lunch everyday to school instead of a sandwich. He took bacon and a cut up tomato. Yes a whole tomato. Everyone was always shocked when they saw the tomato. And to this day he still loves them both!

With his love of bacon and his love of pancakes too! I saw this and thought WHY NOT? What a crazy way to serve up his two favorite things! You simply pour out your favorite pancake batter and add a piece of cooked bacon to the back side before you flip and then bam you have a wonderful Bacon Pancake!

Hard to photograph this monsterous pancake!

Bacon Pancakes
source of idea unknown

1 batch of your favorite Pancake Batter, homemade or from a box
8 to 10 pieces of cooked bacon

Start to cook pancakes as you normally would and before you fil it over add the full piece of bacon to the uncooked/wet side. Then flip. After you flip the back side will cook and then serve it up. Your little ones will love it!

Here is the handsome fellow now! He is my golf-nut! He loves to golf pretty much everyday and now he is in the 7th grade and already practicing with the High School team!

Caramel Pecan Sticky Buns

2012-01-11T14:30:00.000-08:00

This is NOT on my 2012 diet! But it's a GREAT-GREAT recipe that I made over the holiday's and it was too good not to post for all of you fun-loving non-dieters! (Which I hope to join you again soon!). Anyhow, this recipe would be perfect for the little ones, or perfect to make for a Sunday brunch! I am planning a Baby Shower Brunch for my sister-in-law and these would work great for that too! ENJOY!

I found this recipe in the Redbook's re-do recipe section. Cinnabon Caramel Pecanbon restaurant re-do which they say is now only 372 calories. Now, don't quote me on the calories, I have no idea if they are correct or not. We loved this new version, but we also love our original monkey-bread type of treat too. It's really a toss-up. It actually tastes almost the same as monkey bread, but this is a little bit easier to make.

These can be whipped up in a few minutes with the pre-made biscuits. I know my entire family loved these when I served them on a cozy Saturday morning. You can re-peat this recipe this weekend and be the hero in your home too! ENJOY!!!

Caramel Pecan Sticky Buns
from Redbook Magazine Article

1/2 cup dark-brown sugar, packed

2 tbsp unsalted butter

2 tbsp honey

1/2 cup pecans, toasted and coarsely chopped

1 can reduced-fat buttermilk biscuits (we used regular)

1/4 cup granulated sugar

1 tsp ground cinnamon

1 tbsp melted butter

1/3 cup powdered sugar

2 teaspoon(s) low-fat milk

Heat oven to 400. In a small saucepan, heat brown sugar, butter, honey, and 1 tablespoon water over medium heat, until mixture is smooth. Pour into a 9-inch-round cake pan. Sprinkle pecans over mixture, then place biscuits on top of pecans in pan.

In a small bowl, combine granulated sugar and cinnamon. Brush each biscuit with melted butter; sprinkle with cinnamon-sugar mixture. Bake 20 minutes or until tops of biscuits are browned. Remove from oven and immediately invert onto a plate or platter in order to catch drips; let cool slightly.

In a small bowl, whisk together glaze ingredients and drizzle over buns. Serve warm.

Jamie Oliver Chicken & Homemade Chicken Stock/Broth

2012-01-10T00:00:00.000-08:00

I love Jamie Oliver and his recipes. And his cookbook is full of Healthy Recipes. I will be sure to be pulling out his cookbook this month and begin cooking lots of his healthy meals. I know I will be making this at least once a week this whole month while we are on this "meat, vegetable and fruit only diet". I love this chicken it's simple to throw together and we cook it in the crock-pot. The BEST kind of cooking. Plus after cooking this delicious chicken, I make homemade chicken broth for the freeze and that my friends, I just LOVE having on hand, and I just ran out!

Jamie Oliver's Perfect Roast Chicken (crock-pot)
adapted but found on Fabulously Fun Food

Jamie Oliver's Perfect Roast Chicken

1 small whole chicken

salt and fresh ground pepper (use less than 2 tsp of salt)
3 small handfuls of fresh herbs (basil, parsley, oregano) finely chopped, or use dry herbs
1/4 cup olive oil
2 lemons, quartered
4 bay leaves, torn
2 sprigs fresh rosemary, or dry works great too
1 onions, diced

Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt. Drizzle the outside with a bit of olive oil and the fresh or dry herbs (and a little salt if you wish).

Put a layer of onions on the bottom of the crock-pot and then put the chicken on top. Stuff the bird with one of the lemons, bay leaves, and rosemary. Pull the skin forward making sure the flesh isn't exposed. The second lemon can be squeezed all over the chicken and then placed on top of the chicken for baking.

The added bonus is making homemade chicken stock and it's easier than pie! It’s also extremely frugal! I just figured out how to make this... and wondering why oh why didn't someone show me this sooner ?

Homemade Chicken Stock (crock-pot)
following instructions found at Real Food, Allergy Free
and adapted slightly by me!

I cook the Jamie Oliver Chicken in my crock-pot and then after dinner take all that's left in the crock-pot add a few things and make homemade chicken stock/chicken broth.

First pick the rest of the meat off the bones and refrigerate or freeze for soups, stir fry's or chicken salad sandwiches.
Then I toss the bones back in the crockpot. I now save the “gizzards,” and toss them in the crockpot too. Organ meat actually contain more nutrients than the muscle meat. Most Americans are uncomfortable eating the organs. By cooking them in the broth, you can transfer many of the nutrients into the stock. (I tried this for the first time and the chicken broth looks and tastes the same, so if it adds more nutritional value, I am all for it).
Next, I add vegetables (whatever I have on hand), and only if you wish. The chicken sometimes already has vegetables in them, so there was no need to add more. But, if you'd like add in a couple onions, carrots and celery. Use frozen vegeatbles too, or whatever you have left over in the refrigerator. You can even use the tough part of asparagus. I add in parsley too, for additional minerals.
Cover the bones and veggies with cold water, I fill my crock-pot up almost to the top, then add in 2 - 4 tablespoons of vinegar.
Turn the crockpot on low. Cook 12+ hours, I leave in the crock-pot overnight. So from about 8pm to about 8 or 9am. I heard the longer you cook, the richer the broth.
After the chicken and stock cool, remove the bones and veggies and strain the stock (I use an extemley small strainer so that all I get is the liquid).
Take all of the liquid and mix it in a food processor or blender.
Pour the stock into freezer containers, freezer bags or ice cube trays if you want small amounts.

Homemade stock will keep in the fridge 5-7 days or can be frozen indefinitely.

THIS WEEK'S CRAVINGS #63 (SOUPS & CASSEROLES) and Tomato Zucchini Soup

2012-01-09T00:00:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party

SOUPS & CASSEROLES

Zucchini Soup

We are still eating healthy and lovin' these new recipes that we are finding. I came across this recipe and thought wow, what an interesting way to cook tomato soup and I just so happen to have some zucchini waiting in my frig to be made into something. I don't know if you would exactly call this healthy because of the sausage, but we are trying to eat all meat, veggies and fruit with zero to no carbs. SO it does fall into our diet! I'll let you know tomorrow how the scale went this week! My first week of this 2012 Diet.

I am just in love with my new Pyrex Dishes! Look how cute these are! I made up this big batch of soup and put individual portions into these bowls with lids that can be reheated later. I put four of them into the refrigerator for my twins to enjoy a hot delicious lunch after school today! :-)

Tomato Zucchini Soup

adapted by me, found on Kristen Duke Photography

1 lb ground sausage (we use the Jimmy Dean roll)

3 to 5 fresh zucchini

1/2 onion, diced

1 tbsp minced garlic

3 tbsp olive oil

1 tbsp butter

8 oz. can tomoato soup

4 to 5 fresh tomatoes, diced

1 tsp onion powder

Cook ground sausage, set aside. Cut up fresh zucchini into cubes. Cook zucchini, onion and garlic in oil and butter until soft. Throw in cooked sausage, tomato soup, diced tomoatoes and sprinkle of onion powder. Simmer until hot. Serve Hot!

NOTE: The best part is that the left overs work great to use as pasta sauce ontop of your favorite noodles. I love making left-overs into a completely new meal that my family has no idea I even used the left overs in the first place.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

January 16 - CHEESE LOVER DAY... any cheese recipe

January 23 - Homemade Pies (National Pie Day)

January 30 - Recipe from Your Favorite Cookbook

February 6 - Nutella Day (Peanut Butter, Almond Butter & More)

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: SOUPS & CASSEROLES
Please only link recipes with our theme!

This week's theme is: SOUPS & CASSEROLES
Please only link recipes with our theme!

Creamy Chicken Noodle Soup: CRAZY COOKING CHALLENGE

2012-01-07T08:59:00.000-08:00

CRAZY COOKING CHALLENGE #5

Creamy Chicken Noodle Soup

Welcome to challenge #5 of the CRAZY COOKING CHALLENGE. This month bloggers have been busy and relaxing from all the holiday festivities and even though we may have a few less players for the Chicken Noodle Soup Challenge, the ones who are here are AWESOME! I know myself and many others will be pinning away, bookmarking and commenting on all the WONDERFUL recipes! So, thank you for reading, thank you for participating and thank you for coming by to check out all the recipes!

I live in California and it's hard to make soup in the 84 degree temperatures we are having this week. BUT, I did it! And with a house full of sick people is was perfect timing (except my twins were so sick they didn't even eat it). I did though, and maybe just maybe from having all the fresh chicken noodle soup in me, I warded off the flu (so far!). I even got to share the soup with some of our out of town guests that came down with the flu. This recipe challenge was good-timing for my family. I now have a delicious soup in my freezer for any future needs. (yes, of course I froze some baggies of soup, and it will be there when I need it!)

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the name above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Chocolate Cake.

Let's get onto the soup! I have never made homemade Chicken Noodle Soup and boy are there alot of recipes out there. Creamy, Healthy, Fresh Noodles, Frozen and so many choices. I was kind of in a panic when I made my soup. I had kids sick (literally throwing up, not eating and I was trying to get some soup to them fast!) I knew the challenge was right around the corner and I had all the stuff to make the soup. I looked through my wonderful PINS!

(Have I told you how much I LOVE Pinterest, no, really

I LOVEEEEEEEEEEEEEEEEEE PINTEREST!!! )

If you need an invite, just leave your email address in the comments and I will invite you to PIN along with us! It's such and AWESOME site, so much FUN and a time waster too, BUT I STILL LOVE IT!! Okay, enough said! Anyhow, I jumped right over, I knew I had pinned a few soup recipes and picked the most "good looking" soup I could find. The blog I found it on is called Let's Dish!

And I just have to share this amazing trick I found on Pinterest.... shredded chicken in about 2 seconds flat in my mixer. For years I have been shredding with a fork, burning my fingers and all. I had NO idea I could just throw all the cooked chicken in my blender for a few seconds and BAM shredded chicken! PERFECT, EVERYTIME!

Creamy Chicken Noodle Soup

recipe adapted by me , but found at Let's Dish

2 tbsp butter
2 cups chopped carrots
1 cup chopped celery
1/2 cup very finely diced onion
6 to 12 cups chicken broth (I used 12 cups... made alot)
6-8 boneless, skinless chicken tenderloins (or chicken breasts)
2 cans cream of chicken soup
1 to 2 cups milk
1 pkg noodles (use your favorite kind)
Salt and pepper, to taste

Cook chicken breasts in a pot of water until chicken is cooked through. (You can use pre-cooked rotisserie chicken or left over chicken too). Shred and set aside. Cook noodles (al dente) according to package directions, drain & set aside.

Meanwhile, melt butter in a large sauce pan over medium-high heat. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes. Add chicken broth to vegetables in pot and bring to a simmer. Add the milk to the pot and return to a boil. Gently stir the noodles into the broth, along with the shredded chicken. Cook for about 15 minutes. Stir in cream of chicken soup and simmer for about 5 to 10 more minutes.

Click on your favorites to cast your vote!
My recipe is #1 Creamy Chicken Noodle Soup!
VOTE FOR ME and CLICK on #1 in the Linky Party!

Hot Bean Dip

2012-01-06T00:01:00.000-08:00

Great for an afternoon of football or a family get-together!
Friday on MOMS CRAZY COOKING - Recipe Only - ENJOY!

My New Recipe Index

2012-01-05T10:05:00.000-08:00

Christmas is long gone! New Years has come and go! And 2012 is on it's way to being a fabulous year! My girls are sick (yuck!) along with 28 other family members (yeah horrible 12 hour flu bug). My son, hubby and I have escaped it so far! My cooking is becoming healthier one day at a time and I've been to the gym three times with my fourth time scheduled for later today. (Yea, ME!) We leave for Puerto Rico in 20 days (yes, I am counting down!). I think we have a trip planned for almost every month this year, it's gonna be a wild and crazy time, but I AM EXCITED!

The reason for this quick (non-recipe) post today is to point you all over to my AWESOME index! It needed an upgrade badly and I was three months behind on listing my new recipes. So, I spent the last two days (I don't care to share how many hours it took many... far too many), but I LOVE IT NOW! I changed it from Alpha to Categories, I myself was having a hard time finding recipes because I couldn't remember what I named them. I am hoping this way works better for not only YOU to find things but for me to find things too! Let me know what you think???

Here is a sneak peak... CLICK HERE... to see the entire Index!

Appetizers, Dips, Sauces & Dressings
Avocado Sauce (volume 2 cookbook)
BBQ Sauce - Homemade (volume 1 cookbook)
Brown-Sugar Brie
Caramelized Onion Dip
Champagne Jelly (GUEST BLOGGER)
Comeback Sauce
Deviled Eggs - Bacon and Cheese
Deviled Eggs (GLUTEN-FREE)
Deviled Eggs w/Cauliflower
Deviled Eggs with Ranch Dressing
Forbidden & Fermented on Toast
Herb & Garlic Deviled Eggs
Mighty Meaty Nachos (volume 2 cookbook)

Breakfast, Muffins & Doughnuts
Almond Danish Swirls (volume 2 cookbook)
Avocado & Spinach Omelet
Bananaberry Muffins
Banana-Chip Yogurt
Banana Doughnuts with Banana Frosting (GLUTEN-FREE)
Banana Muffins with Lemon Icing
Banana Pancakes, Whole Wheat (volume 2 cookbook)
Bird's Nest - Eggs & Potatoes (GLUTEN-FREE)
Blueberry Muffins (GLUTEN-FREE)

Drinks & Smoothies
Frog Smoothie
Ginger Syrup & Ginger Ale (GUEST BLOGGER)
Grandma Fay's Homemade Tea (volume 1 cookbook)
Peppermint Hot Chocolate in a Jar
Pumpkin Smoothie
Strawberries Wild Smoothie
Strawberry POMegranate Smoothie

Cakes & Cupcakes
Banana Cupcakes
Banana Blueberry Cupcakes
Banana-Sour Cream Cake (volume 2 cookbook)
Best Chocolate Sheet Cake (volume 2 cookbook)
Camping Cake (volume 1 cookbook)
Cherry Coke Chocolate Cake
Chocolate Banana Cake
Chocolate Chip Cupcakes (volume 2 cookbook)
Fourth of July Flag Cake (volume 1 cookbook)
Funfetti Cake
Grandma Fay's Apple Cake

CLICK HERE FOR RECIPE INDEX (or tab above)

Tater Tot Hamburger Casserole

2012-01-04T00:00:00.000-08:00

This is the best dinner casserole I've made in a long time. There are so many recipes we try and say "ah, don't need to have that again", even though it may be good, it's just not out of this world delicious. And with the mile-high pile of recipes cut out from magazines, my ever growing boards on Pinterest and the mounds of actual cookbooks that I would love to cook from, it's rare that a recipe ever gets repeated in my house. Believe me when I say that, my kids beg for me to make something again and my answer is "why, we have so many more things to try". (this recipe was made a while ago - pre diet but just never got posted!) OH, it's SO GOOD though! These are the days that I HATE DIETING!

I made this casserole only out of necessity, I had planned to make a Cheeseburger Casserole that my girls love (haha, see I was even trying to repeat a recipe and it didn't happen). Anyway, I had the hamburger meat out and went to the freezer to grab the frozen hashbrowns, and no hashbrowns. But I found a bag of Tater Tots and my brain went to work, I had seen a few pins, about a Tater Tot Casserole, so I went there first and then made the rest up as I went along. And if I do say so myself it was A-MAZ-ING! My new word to describe all the food I love A-MAZ-ING. But this did not just get an a-okay from me, my girls loved it, my husband ate it, and my neighbor was over stealing a few slices of the Pupmin Spice Cake I made and she LOVED it so much, she went home and made it for dinner the next night. I would say we hit a home run with this recipe.

Tater Tot Casserole
made by Tina Hudgens (sauce adapted from The Village Cook)

1 to 2 lbs ground hamburger meat (we use 1/2 beef and 1/2 turkey)
1 tbsp olive oil
1/4 cup finely diced onion (or use dried onion flakes, or leave the onions out if you don't like them)
2 oz Velvetta Cheese
1 bag tater tots (frozen)

1/2 can cream of mushroom soup

1/2 cup milk

2 tbsp ranch dressing

1/2 tbsp chives

1/2 tsp ground black pepper

1 tsp parsley

1/4 to 1/2 cup shredded cheese (use your favorite kind: cheddar, mozzerella or we used Pepper Jack for a kick)

Heat the olive oil in a skillet with the onions to brown, add in the ground beef and cook until done, drain meat and return to pan. Add in the Velvetta cheese, until melted. Pour the meat mixture into the bottom of an 8x8 square baking pan (sprayed with pam, of course). Then add a layer of Tater Tots on top of the meat mixture.

In a bowl, mix the soup, milk, ranch dressing, chives, pepper and parsley. Pour all over the tots and top it with your favorite grated cheese. Bake at 350 for 40 minutes.

My Favorites from 2011

2012-01-03T00:00:00.000-08:00

I wanted to share with all of you MY FAVORITE recipes from 2011! I've already posted the TOP 10 POSTS voted on by you all of my readers..... these recipes are some of my favorites too but I have a few other ones to share with you. I thought I would pick my favorite recipe from each month last year. All of these recipes will make it into my Family's Scrapbook Cookbook (Volume 3). If you'd like to see a few pages from Volume 1 & 2 you can see them here at the bottom of my Index.

January

Mighty Meaty Nachos

February

Banana Doughnuts with Banana Frosting

March

Frog Smoothie

April

Snickers Cupcakes

May

Raspberry Summer Salad

June

Hot Sub Sandwiches

July

Brown Sugar Brie

August

Grill Cheese with Bacon & Thousand Island Dressing

September

Sinful Bread

October

Frozen Breakfast Burrito

November

Pioneer Woman's Potato Skins

December

Wedge Salad with Comeback Sauce

These are recipes we have made more then once this year and will continue to make over and over again. This doesn't happen too often in our house, so when we make it for a second or third time, we know we have a winner! All of these recipes will appear in my Family Scrapbook/Cookbook - Volume 3.

THIS WEEK'S CRAVINGS #61 (LET'S GET HEALTHY) and Cabbage Soup

2012-01-02T14:04:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party

LET'S GET HEALTHY (Healthy Meals & Snacks)

Cabbage Soup

Let's Get Healthy 2012! That is my quest and I am sticking to it (haha, it's only January 2nd)! This Cabbage Soup is a fun Weight Watcher Recipe, Cabbage Soup Diet Recipe and eat as much as you like kind of food. It's easy, fun and delicious right off the stove (left-overs not so good!).

I do like it and love all the vegetables which makes it alot easier to eat (and enjoy!)

Today, we've stuck to our diet! Special K Cereal for Breakfast; Ham and an Apple for Lunch! Now dinner will be a challenge as we are going out ith out-of-town guests. But to stick to our no-carbs diet the girls and I vowed to have steak and a salad AND THAT'S IT! I hope we can do it! Wish me luck!

Cabbage Soup

found on food.com

3 cups of broth (we used our fresh chicken broth)
1 tbsp minced garlic
1 tbsp tomato paste
2 cups chopped cabbage (1/2 green & 1/2 purple)
1/2 yellow onion, chopped & diced
1/2 cup carrot (chopped or sliced)
1 cup zucchini (chopped or sliced)
1/2 tsp basil
1/2 tsp oregano
dash of salt & pepper

Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste. Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

January 9 - Comfort Food (Soups & Casseroles)

January 16 - CHEESE LOVER DAY... any cheese recipe

January 23 - Homemade Pies (National Pie Day)

January 30 - Recipe from Your Favorite Cookbook

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: HEALTHY MEALS & SNACKS
Please only link recipes with our theme!

This week's theme is: HEALTHY MEALS & SNACKS
Please only link recipes with our theme!

Exploding Almond and Chia Oatmeal Breakfast Muffins from GUEST BLOGGER: Get Healthy with Heather

2011-12-27T06:00:00.000-08:00

Blog: Get Healthy with Heather

TAKE IT AWAY:

Hi all, I'm Heather from Get Healthy with Heather. If you were to sneak over to my site you'd find tons of healthy, quick and easy recipes, of course with some indulgences too. In my free time I teach group fitness classes, so I like to share some of my favorite home workouts. Also my husband and I are expending our first little buddle of joy in late May, so you'd likely run across my weekly updates and random thoughts on that as well.

Today I have a great holiday recipe I'm so excited to share with you! They are muffins, but not the kind of sweet holiday muffins you may be thinking of. Nope, these are breakfast (or brunch) muffins filled with amazing goof for you ingredients. They are naturally sweetened from the ripe banana, and come filled with whole grains from the oats + healthy fats from almonds and chia seeds.

I ended up with a lot of left over cranberry sauce from Thanksgiving and began making cranberry stuffed oatmeal breakfast cakes. Before I froze the rest of my sauce I made these muffins. Instead of stuffed muffins they are exploding muffins. Either way, they are mighty tasty.

I had fun making these with my 18-month-old nephew. He was such a great help stirring and scooping the batter... with my guiding hand of course. : )

I hope you enjoy these easy and nutritionally packed muffins with your family. Maybe the kids will join in and help make them too!

Exploding Almond and Chia Oatmeal Breakfast Muffins
Adapted from cranberry stuffed oatmeal breakfast cakes
Makes 6

1 large ripe banana, mashed

3 eggs
2 tsp vanilla extract
1 tsp almond extract
1/3 cup whole almonds
1/3 cup ground oats (from grinding roll oats in a blender)
1/3 cup + 2 tbsp rolled oats
1 tsp baking powder
3 tbsp chia seeds
1 tbsp cinnamon
1/2 cup cranberry sauce

Preheat your oven to 350 degrees. Coat a 6-muffin tin with olive oil spray.

In a large bowl combine your wet ingredients; banana, eggs, vanilla and almond extract. Place the almonds in a food processor or high-speed blender and grind until almost the texture of flour. Make sure not to run it for too long or else you’ll end up with almond butter!
Combine the ground almonds, ground oats, rolled oats, baking powder, chia seeds and cinnamon in another bowl. Pour in with your wet ingredients and mix until fully combined.

Scoop the batter into the muffin pan. They will be filled almost to the top. Divide the cranberry sauce on top of the batter.

Bake for 16-18 minutes, or until a toothpick is inserted and comes out clean. Allow to cool for 5-10 minutes before removing from the pan.

Notes: Don't have cranberry sauce on hand? Replace it with your favorite jam. It's even better if you sneak in a little peanut butter for PB & J flavor.

I'd love for you to stop by Get Healthy with Heather and share your favorite breakfast muffin recipe with me. Linke are always welcome!

Thanks for having me here Tina. Have a wonderful day all!

Heather

P.S. Let's be friends on facebook and twitter too! J

Thanks for such a wonderful recipe! I will be cooking alot of healthy recipes in January!

THIS WEEK'S CRAVINGS #60 (MACARONI & CHEESE) and Kraft Macaroni & Cheese "Cheater Recipe"

2011-12-26T12:51:00.000-08:00

THIS WEEK'S CRAVINGS Linky Party

MACARONI & CHEESE

Kraft Macaroni & Cheese "Cheater Recipe"

Chrismas Celebrations got the best of me! And I forgot to post this on time! SO SORRY! We had a lovely Christmas and now we are preparing for all of our family to come from out of town for a big wedding this Friday! (I better get up and clean my house ASAP... I will be hosting my cousin and his family of four here from Washington)! But, before I go I wanted to share an amazing "cheater" recipe. It takes that AMAZING Blue Kraft box and makes it even better! I LOVE KRAFT MACARONI & CHEESE.

Kraft Macaroni & Cheese "Cheater Recipe"

recipe source unknown

1 box Kraft Macaroni & Cheese (make as directed on box)
1/2 cup sour cream
1 cup grated Cheddar Cheese
1/4 tsp Cheyenne Pepper
6 to 8 Ritz Crackers
1 tbsp butter

Preheat oven to 350. Make box of Macaroni & Cheese as directed. Then mix the finished Macaroni & Cheese with the sour cream and 1/2 cup of Cheddar Cheese and Cheyenne Pepper. Crush the Ritz Crackers and then mix with the melted butter. Pour Macaroni and Cheese mixture into an 8x8 baking pan. Cover with 1/2 cup cheese and ritz cracker mixture and bake for 20 minutes.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

January 2 - Let's Get Healthy (Healthy Meals & Snacks)

January 9 - Comfort Food (Soups & Casseroles)

January 16 - CHEESE LOVER DAY... any cheese recipe

January 23 - Homemade Pies (Dessert or Meals)

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: MACARONI & CHEESE
Please only link recipes with our theme!

This week's theme is: MACARONI & CHEESE
Please only link recipes with our theme!

Merry Christmas

2011-12-25T07:25:00.000-08:00

My family would love to wish your family the BEST Christmas!

Enjoy your day with family & Friends!

Potato Candy from GUEST BLOGGER: Fantastical Sharing of Recipes

2011-12-23T06:00:00.000-08:00

Blog: Fantastical Sharing of Recipes

TAKE IT AWAY: Hi everyone! I'm Sarah from Fantastical Sharing of Recipes. I'm a 23 year old mom of two (Matthew, 4, and Cambria, 3) and army wife to my high school sweetheart. My favorite things in life other than my family and friends: food (especially chocolate and jalapenos), vampires, Lady Gaga, reading, crocheting, dying my hair, road trips, animals (especially otters and big cats), MN Vikings and laughing.

I started food blogging a little over a year and a half ago after much push and shove from my friends to share recipes. I love to try out new recipes - in fact, my family manages to not double up on the same recipe very often and we rarely eat out. I just feel like a home-cooked meal and eating together as a family is an important part of being a family. I also love to share recipes, blogs, etc. hence the blog name. I host a weekly link up called Twisted Thursday to let readers take a turn and share their favorite recipes and I also do a weekly round up of recipes I've found called Sunday Social.

I'm so happy to be guest posting for Tina. I absolutely love her blog. I love participating in THIS WEEK'S CRAVINGS and the CRAZY COOKING CHALLENGE. :) I adore bloggers who love to share as much as I do! The community of the foodie world is just amazing.

Today, I'm sharing my mother-in-law's recipe for potato candy. She makes this recipe every year at Christmas time, along with buckeyes. I liken it to fudge - it's very sweet and rich, definitely a family favorite!

Potato Candy
Recipe from Francie Koehrsen

1 medium size potato, baked
1 stick melted butter
1/2 tsp. vanilla
2 lb. powdered sugar, plus some
Peanut Butter (creamy)

Peel baked potato and mash with a fork until smooth and free of lumps. Add melted butter and vanilla; stir. Work in sugar gradually until a stiff "dough" forms. Sprinkle wax paper with powdered sugar. Roll out potato dough to 1/4-inch thickness. Spread peanut butter over dough. Roll up like a jelly roll.

Refrigerate until firm; slice.

Tips:

You may have to use more or less powdered sugar, depending on your potato's size. I had to use 2.5 lbs. on mine because it was bigger.
The "dough" can be very sticky, do not be afraid to sprinkle it with powdered sugar.
Store in the refrigerator so it stays firm.

Thank You so much for sharing this awesome recipe!

The De-Constructed Pumpkin Pie from GUEST BLOGGER: The Lady Behind the Curtain

2011-12-22T15:00:00.000-08:00

When I saw today's guest post I was so excited. I had just pinned a recipe almost exactly like this and so I knew I wanted to make something like this soon. But there are only so many days in a week and so many desserts my family can eat up in such a short amount of time. I am still happy that I get to share this recipe with all of you even though I didn't get to make it myself YET, it was made by a guest blogger, JUST FOR YOU, SO ENJOY!

Today's guest post comes to you from Sheryl at Lady Behind the Curtain. We are involved in a few projects together each month Secret Recipe Club, The Improv Cooking Challenge and Crazy Cooking Challenge, so we are getting to know each other quite well through blogging.

Blog: Lady Behind the Curtain

TAKE IT AWAY: Hi Everyone, I am Sheryl from LADY BEHIND THE CURTAIN. I am HONORED to be here at MOMS CRAZY COOKING as a GUEST BLOGGER! I have been blogging since January of this year and LOVE it! My passion is ENTERTAINING. I LOVE TO COOK! Giving the gift of a homemade meal is my way of showing the people in my life how much they mean to me. LADY BEHIND THE CURTAIN offers many recipes which range from the beginner cook to the more seasoned cook. Like, my Italian Sandwich , PERFECT for Game Day or The Old Fashioned Layer Cake which is easy to make but looks IMPRESSIVE.

Nothing says Holiday like Pumpkin Pie. I decided to take the traditional dessert and mix it up a bit (literally). I have given you three options on how to serve this dessert ( see below). A push up pop, parfait cup and a mason jar.

I have been making this pie filling for over 20 years. It’s ALWAYS a BIG hit! This year I decided to add the homemade cinnamon whipped cream (recipe below) and all I can say is “YUM!” I hope you enjoy this twist on my families Thanksgiving tradition.

The De-Constructed Pumpkin Pie Recipe

Pie Crust

2-crust pie dough -- your favorite recipe or pre-made

Roll out a small piece of dough. Cut out shapes using a small pumpkin or leaf cookie cutter. Brush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon. Bake at 375 degrees until lightly browned.

Roll out remaining dough to fit a large baking pan (like a jelly roll pan). Bake until browned. Transfer to a wire rack to cool.

Put the cooled crust into a food processor to make into crumbs. Set aside.

Pie Filling

1 – 16 ounce can pumpkin

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

2/3 cup evaporated milk

1/2 cup milk

Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Add eggs, lightly beat eggs into pumpkin mixture with a fork. Add the evaporated milk and milk; mix well. Place into a spring form pan. Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.

Fill the larger pan with boiling water.

Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack. Once cooled remove the outside ring.

Scoop the pie filling into a bowl and whip with a spoon.

Cinnamon Whipped Cream Recipe

2 cups heavy cream

3/4 cups confectioners’ sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.

Construction

For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.

Fill a piping bag with the Pumpkin Pie Filling and another pipping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.

Pipe pumpkin pie filling on top of the pie crust crumbs, and then pipe cinnamon whipped cream.

Repeat layers and top with a cut out pumpkin or leaf.

I know not all of you love to bake like I do, so I have an easy semi-homemade way you can make this dessert. It’s all in the presentation. Right?

Semi-Homemade De-Constructed Pumpkin Pie

Pumpkin Pie from Costco

Cool Whip

Cinnamon

Yep, that’s it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a pipping bag fitted with your favorite tip. Fill another pipping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.

I am very THANKFUL for the opportunity of bringing you this recipe and a NEW idea on how to serve THE PUMPKIN PIE! HAPPY THANKS GIVING to you from LADY BEHIND THE CURTAIN!

Thank You Sheryl, WOW what an amazing recipe!

And the semi-homemade idea. WAY TO GO!!!

Yep, I will be making this for sure!!!

MOMS CRAZY COOKING

Roasted Garlic Tomato & Meat Spaghetti: CRAZY COOKING CHALLENGE

THIS WEEK'S CRAVINGS #71 (5-Ingredient Meal) and Roasted Tomato-Tomatillos Soup

Orange Muffins

Caramel Apple Cider Cookies

Easiest Ever Fudge "Butterfinger Fudge"

THIS WEEK'S CRAVINGS #70 (SMOOTHIES & SHAKES) and Fruit Smoothie with Chia Seeds

CPK Kids: Creamy Macaroni and Cheese

Cheesy Baked Artichoke Dip

Homemade Donuts

Baked Zucchini Sticks

THIS WEEK'S CRAVINGS #69 (MEXICAN APPETIZERS, AVOCADO & SALSA) and Creamy Avocado Dip

Sweet and Smoky Roasted Cauliflower: SECRET RECIPE CLUB

Red Hot Apple Pie in a Mug

S'more Cups

ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Chocolate Cakes

Cake Batter Pancakes & HAPPY VALENTINE'S DAY TO YOU!

THIS WEEK'S CRAVINGS #68 (Valetine's Day Treats & Romantic Dinners) and White Chocolate Heart Suckers

Cinnamon-Vanilla French Toast Nuggets

Spicy Pecan Cheeseball

Tacos with Spanish Round Steak (Crock-Pot)

Whopper Chocolate Cake: CRAZY COOKING CHALLENGE

THIS WEEK'S CRAVINGS Linky Party #67 (NUTELLA) and Banana Nutella Pumpkin Bread

Caramel Apples

Over Easy Guacamole Toast

Apple Pizza

Chia Muffins

THIS WEEK'S CRAVINGS Linky Party #66 (FAVORITE COOKBOOK) and Pioneer Woman's Hot Artichoke Dip

Funfetti Cake Batter Fudge

Veggie Cups

Chocolate Nutella Fudge with Sea Salt

Pumpkin Butter Pinwheels

THIS WEEK'S CRAVINGS LINKY PARTY #65 (HOMEMADE PIES) and Butterfinger Cream Pie

Pineapple Party Meatballs

Easy Crock-Pot Potato Soup

Enchilada Verdes

THIS WEEK'S CRAVINGS #64 (CHEESE LOVER DAY) and Mozzarella Sticks

FAMILY MEAL PLANNING & MORE (1-15-2012)

ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Chicken Noodle Soup

Bacon-Bundled BBQ Shrimp

Bacon Pancakes

Caramel Pecan Sticky Buns

Jamie Oliver Chicken & Homemade Chicken Stock/Broth

THIS WEEK'S CRAVINGS #63 (SOUPS & CASSEROLES) and Tomato Zucchini Soup

Creamy Chicken Noodle Soup: CRAZY COOKING CHALLENGE

Hot Bean Dip

My New Recipe Index

Tater Tot Hamburger Casserole

My Favorites from 2011

THIS WEEK'S CRAVINGS #61 (LET'S GET HEALTHY) and Cabbage Soup

TOP 10 POSTS FOR 2011

Exploding Almond and Chia Oatmeal Breakfast Muffins from GUEST BLOGGER: Get Healthy with Heather

THIS WEEK'S CRAVINGS #60 (MACARONI & CHEESE) and Kraft Macaroni & Cheese "Cheater Recipe"

Merry Christmas

Potato Candy from GUEST BLOGGER: Fantastical Sharing of Recipes

The De-Constructed Pumpkin Pie from GUEST BLOGGER: The Lady Behind the Curtain