Saturday, July 22, 2017

Ice Cream in a Bag


This recipe was fun to make because the kids got to make it in an unusual way. The recipe said it takes only 5 minutes to make, but we all agreed that was underestimating. For each child you’ll need Ziploc bags in gallon size and pint or quart size and enough ice to fill the gallon bag halfway. We added some chocolate chips, about ¼ c each child. Add whatever you’d like.

So, let’s get cooking!


Fill the gallon bags halfway with ice and add the rock salt. Add the half and half, sugar, vanilla, and any fruit or extras you want to the pint or quart size bags. Seal tightly. Check the kids’ bags; my Megan’s ingredients bag wasn’t sealed all the way and before I realized it, some of the ingredients had squeezed out.

Make sure the gallon bags are sealed tightly too. Have the children shake, shake, shake the bags! My kids’ hands got cold so after a couple of minutes they got cloth napkins and kitchen towels to hold the bags.

After maybe 4 minutes you can take one of the bags out so the kids can see how it’s doing and how much thicker or how slushy it is. Ryan showed us his.


Here is the frozen result. This was Megan’s; she shook hers the slowest and hers got done first, after about 7 or 8 minutes. Ryan and Timmy were shaking theirs like maniacs and theirs got done maybe 5 minutes later.

Inside the bag, it looks just like ice cream you buy.

The children can eat this ice cream right out of the bag!

Enjoy! ~TMMF

Ice Cream in a Bag
(Per Child:)
Ziploc bags: gallon and quart sizes
½ c rock salt
1 c half & half
2 Tbl sugar
½ tsp vanilla
¼ c mini chocolate chips




Wednesday, July 19, 2017

Fruit & Yogurt Frozen Pops


Well, Summer is in full swing here with hot weather and thirsty, hungry children! What’s a mom to do about this? Make ice cream! And frozen pops of all kinds! Coming up are some very simple recipes for ice cream and a variety of frozen pops that are easy enough for even smaller children to make, with your help. My kids loved doing these, and they loved eating the results even better.

These healthy pops are made with vanilla yogurt and fresh fruit, although frozen could be used also. You also can obviously use light non-fat yogurt. The original recipe calls for 2 Tbl honey. We used a little more yogurt and excluded the honey completely, and the kids loved them. We made both strawberry ones and mango ones.

So, let’s get cooking!


Wash the fruit and take off anything like leaves, or peel, etc. Cut the fruit into chunks.

Measure out the yogurt.

Place the fruit and yogurt into a blender and blend until well mixed. We stopped when the fruit was almost totally crushed up but there were tiny pieces of it still.


Pour into paper cups.

Add the popsicle sticks. This recipe is thick enough that they do stand up in the middle.


You can also use a hand blender like we did with the mango pops. 

Freeze. We let them go overnight. Enjoy! ~TMMF

Fruit & Yogurt Frozen Pops

12 oz vanilla yogurt

2 c fresh fruit

Saturday, July 15, 2017

Egg Roll Bowls


Egg Roll Bowl, an egg roll in a bowl! Omgoodness, this is a wonderful recipe from Taste of Home that takes the work out of egg rolls. The rolling part, at least. I only added one thing to this: I got the idea to cut wonton wrappers into strips and fry them, then put them atop the bowl of egg roll. The taste: yummilicious!!

So, let’s get cooking!





In a large deep skillet, sauté the ground pork until cooked through.









While that is cooking, shred (chop) the cabbage….








.and grate the carrots.






Add to the browned meat the cabbage, carrots, sesame oil, soy sauce, minced garlic, and ground ginger, mixing thoroughly. Sauté 4 to 6 minutes.







Heat up about 2” of oil in a skillet. Take a stack of the wonton wrappers and slice into strips about 3/8 inch wide. 







When the oil is hot enough to sizzle, fry the wonton strips until browned, just a minute or so.









Drain on paper towels.







Serve the egg roll mixture in a bowl, topped with the fried wonton strips.

Enjoy! ~TMMF





Egg Roll Bowls

½ pound ground pork
2 Tbl sesame oil
1 Tbl soy sauce
1 clove garlic, minced
1 tsp ground ginger
6 c shredded cabbage
2 large carrots
1 pk wonton wrappers


Tuesday, July 11, 2017

Cheeseburger & Fries Casserole


Another wonderful recipe perfect for young kids to make with your supervision! This is from Taste of Home, and the only change I made to it was to add some salt and pepper to enhance the taste. My darling assistant chef Megan made this and she suggested afterwards that we add cheese on top. What a great addition next time we make this!

So, let’s get cooking!


First, cook the hamburg in a skillet until thoroughly done. Drain.


Stir in the contents of both cans of soup, plus the salt and pepper.


Pour mixture into a greased 9 X 13” baking dish. Layer frozen French fries on top.


Bake at 400° for 40-45 minutes, until fries are cooked through. Serve and watch the smiles!

Enjoy! ~TMMF



Cheeseburger & Fries Casserole

2 lbs hamburg
1 can golden mushroom soup, undiluted
1 can cheddar cheese soup, undiluted
1 tsp salt
½ tsp pepper
1 20 oz bag frozen crinkle cut French fries




Saturday, July 8, 2017

Mexican Bubble Pizza


This nifty little recipe is one I found on Taste of Home and I realized how kid friendly this would be as far as making it. Other than browning the hamburg, the kids can take over this recipe and cook like bosses! The fact that it’s a pizza recipe is just the icing on the cake.

This recipe was also originally a crock pot meal, but I adapted it to just bake in the oven. I cut down the hamburg from 1.5 lbs to 1 lb and switched out straight cheddar cheese for Fiesta Blend. The result was delicious and a hit with the family. My lovely assistant Megan made this under my guidance and loved every minute of it.

So, let’s get cooking!

Brown the hamburg in a skillet until thoroughly cooked.


Add and stir in the tomato soup, water, and taco seasoning. Simmer for 3 to 5 minutes until thickened. Remove from heat.


Open refrigerated biscuits and cut each into fourths.


Mix the cut biscuits into the beef mixture.


Place the whole shebang into a greased 9 X 13” baking dish and sprinkle the cheese over all.


Bake at 350° for 30-35 minutes until biscuits are cooked through. 

Enjoy! ~TMMF






Mexican Bubble Pizza

1 lb hamburg
1 can tomato soup, undiluted
¾ c water
1 packet taco seasoning
2 sm tubes refrigerated biscuits
2 c shredded Fiesta Blend cheese






Tuesday, April 11, 2017

French Onion Soup Au Gratin Stuffed Meatballs



French Onion Soup Au Gratin Stuffed Meatballs….well that’s certainly a mouthful! And I have to tell you, these meatballs are a heavenly delicious mouthful you’ll want to keep eating! It’s a little more work than you’d want to do for just everyday supper, but if you have company coming, try this to wow them!

For this recipe, from Cupcakes & Kale Chips, I 86ed the red wine in it and added a cup of Swiss cheese, just like what we used on our French Onion Soup when I was a cook in a restaurant back in the day. The resulting flavor was just awesome and I was glad I did it.

So, let’s get cooking!


First, slice the onions in half, then slice up thinly. In a skillet, sauté the onions in the oil just until tender. Add the thyme and the ¼ c beef broth. Simmer, reducing the liquid until almost gone.

Take some of the block of mozzarella and cut 16 cubes about ½ inch in size. Shred the rest for later in the recipe.


To make the meatballs, mix together the hamburg, bread crumbs, parsley, salt, pepper, and egg. I find using my hand to be the best method.

Divide meat mixture into 16 equal pieces.

Flatten each portion of meat, add about a tsp of the onions, and then top with a cube of cheese.


Fold the meat around the onions and cheese cubes, sealing as best you can. This isn’t the easiest thing to do, but do the best you can.

Place the meatballs in a skillet, sealed side down. I used the same unwashed skillet I had sautéed the onions in for extra flavor. Less pans to wash too. ;-) Cook several minutes, turning to brown all sides.

In a small pan, make the sauce. Whisk the cornstarch into the beef broth and cook until thickened.


Pour the sauce over the meatballs in the skillet. Transfer to a baking dish if you don’t have a pan that can go in the oven. Bake at 375° about 15 minutes until meatballs are thoroughly cooked.

Add the shredded mozzarella and Swiss cheeses on top and pop back into the oven to broil for about 5 minutes, just to brown up the cheese a little.

Serve and enjoy! ~TMMF

French Onion Soup Au Gratin Stuffed Meatballs

1 Tbl oil
2 onions
½ tsp dried thyme
¼ c beef broth
1 ½ lbs ground beef
¼ c bread crumbs
1 Tbl minced fresh parsley
¾ tsp pepper
1 tsp salt
1 egg
8 oz block mozzarella cheese
1 c shredded Swiss cheese
1 ¾ c beef broth
2 Tbl cornstarch


Sunday, March 26, 2017

Ginger Beef, Mushroom, and Kale Stir-Fry


This recipe comes to us from Gimme Some Oven, and it caught my eye because it’s obviously Asian, which I love, and the kale in it sounded interesting. Um, I have to say right off that I hated the kale and both Timmy and I picked it out. However, Timmy said that if it had been spinach, which he’s not overly fond of, he would have eaten it! So, I leave it to you to make with the kale or substitute spinach, which I wish I had, hahaha.

Other than the evil kale, the recipe was really good and pretty quick and easy. I switched out portobello and shitake mushrooms for regular mushrooms. I got the beef on clearance for way less than the regular price, which is how I could afford it and why I could even make a recipe with beef in it. Hey, works for me! ;-)

So, let’s get cooking!


First, peel and mince the garlic and ginger. Slice the scallions thinly. 

Slice the thin flank steak across the grain into strips about 1 inch wide and 2-3 inches long.

In a bowl, mix together the soy sauce, broth, rice wine vinegar, corn starch, ginger, garlic, and black pepper. Add the sliced beef and marinate for 15 minutes or so.


Cut the mushrooms into chunks, into thirds or quarters. Coarsely chop the kale or spinach. (Choose the spinach! Hahaha)

In a large skillet, heat 1 Tbl oil and cook the beef until done, about 5 minutes. Set aside.


Add the other 1 Tbl oil to the skillet. Sauté the mushrooms a minute, then add the kale or spinach. Add the marinade and cook a few minutes until the leafy green is wilted.

Stir frequently to thicken the sauce, then add in the cooked beef. Sprinkle the sliced scallions on top and serve.

Enjoy! ~TMMF

GINGER BEEF, MUSHROOM & KALE STIR-FRY

1/3 cup soy sauce
½ cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
3/4” ginger root
2 cloves garlic
¼ teaspoon black pepper
1 lb. thinly sliced flank steak or sirloin
2 tablespoons oil
12 ounces mushrooms
3 cups chopped kale or spinach
2 scallions 

Sunday, March 12, 2017

Slow Cooker Sausage Cassoulet


The first time I had Cassoulet was growing up with my great cooking parents. My dad had found a recipe and made it and our family LOVED it! According to Wikipedia, Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. I remember the recipe my father used as being a very hearty dish with a medley of flavors, very satisfying.

Unfortunately, my dad lost the original recipe he had used, and through the years, though trying to find it many times, we were never able to locate it. This is a Cassoulet recipe my father came across from The CL Diet Habit, and it closely resembles what we grew up with. You can use chicken along with the sausage, or beef, or whatever, but I have to say that the sausage really makes it, so don’t leave it out!

When I made this, instead of cooking the veggies in a Tbl of oil as suggested, I cooked the sausage and then used the same pan with drippings to sauté the veggies so they soaked in the flavor of the meat. I used a little more of each vegetable too, just because that’s how I roll. ;-)

So, let’s get cooking!


In a skillet large enough, cook the sweet Italian sausages until thoroughly done.

While the sausages are cooking, dice the celery and onion, peel and slice the carrots, peel and cube the rutabaga into 1 inch pieces, and peel and mince the garlic.

When the sausages are cooked, set aside to cool, and sauté the veggies and garlic in the same pan with the drippings for 5 minutes.


Slice the sausages into ¼ inch rounds.

In a 6 qt crock pot, place the veggies, diced tomatoes, cannellini beans, sausages, chicken stock, thyme, and black pepper.

Cover and cook for 8 hours on low. Or, as I did, 2 hours on high and then 4 hours on low. Omg, it makes the house smell so good when it’s cooking!!


In a smallish skillet, melt the butter and add the bread crumbs. Cook over medium heat, stirring almost constantly, until browned. Add the Parmesan cheese and mix thoroughly.

Stir half of the bread crumb mixture into the Cassoulet in the crock pot as a thickener, and then sprinkle the rest on top. Serve and watch the smiles!

Enjoy! ~TMMF

SLOW COOKER SAUSAGE CASSOULET

6 sweet Italian sausages
1 md onion
6-8 carrots
½ md rutabaga
2 stalks celery
2 massive cloves garlic
1 28oz can diced tomatoes
2 15oz cans cannellini beans,
rinsed and drained
1 c chicken stock
1 tsp dried thyme
½ tsp black pepper
½ c bread crumbs
¼ c Parmesan cheese
1 Tbl butter
2 tsp dried parsley

Monday, February 20, 2017

Light & Spicy Zucchini Sauté


This little recipe is one I threw together one night looking to cut down on carbs for a side dish. I served it with my Honey Garlic Chicken for a light meal that didn’t leave us feeling all bogged down. It was such a hit, and so easy to make, I know we’ll be having it again and again.





After washing your zucchini, cut it into chunks about 1 inch in size.








Mince the garlic and ginger.





Heat the oil over medium heat in a skillet and toss in the zucchini, stirring frequently and sautéing for about 3-4 minutes.




Add the ginger, garlic, and red pepper flakes. Sauté for about 2-3 more minutes, stirring almost constantly.






Remove from the heat and serve. Enjoy! ~TMMF




LIGHT & SPICY ZUCCHINI SAUTE

3 small to mediumish zucchinis
2 Tbl oil
2 cloves garlic
¾ inch ginger root

½ tsp red pepper flakes

Tuesday, January 10, 2017

Ham & Broccoli Bake


So, it’s been a while since I’ve posted, but the ordeal of my mother’s declining health, open heart surgery, and then unexpected death was a lot to deal with. I feel like I’m still in the numb disbelief stage, but each day I try my hardest to do whatever I need to, whatever I can. Today I thought of my mom and wanted to try and get back on the road of my life and doing something I know she’d like. So here I am with a recipe I whipped up last night that is so easy and pretty quick too. The kids gave it raving reviews, and I hope you enjoy it too!

So, let’s get cooking!


First, cube the ham into ½ inch pieces, and grate the cheddar cheese.


Make the roux by melting the butter in a large saucepan and stirring in the flour with a whisk. Add the warmed milk slowly, whisking in and continuously whisking until it blends and then thickens. I just put the milk in the microwave for about 3 minutes while I was dicing the ham. Add the salt, pepper, and 2 c of the cheddar cheese and mix in until melted.


Next, and this is soooooooo hard…..place the broccoli and ham in an 11 X 15” baking dish! hee hee Add the sauce and mix it in. Bake at 375° for 30 minutes.


Sprinkle on the French fried onions and the last cup of grated cheddar cheese. Bake for an additional 15 minutes. And Aunt Viola! (voilà!) You’ve got yourself a nifty casserole the whole family will love. Megan is actually eating it for breakfast this morning!

Enjoy! ~TMMF


Ham & Broccoli Bake

1 ½ lb ham
2 ½ lb broccoli florets
½ c butter
2/3 c flour
5 c milk, warmed
1 ½ tsp salt
1 tsp pepper
3 c shredded cheddar cheese,
divided 
2 c French fried onions