Thursday, January 24, 2013

Cotton & Cashmere!

Back before Christmas I had the opportunity to attend a Christmas Open House at this lovely home - but schedules did not seem to work in my favor and I missed it!  I was DISAPPOINTED because let me tell ya, the things that Carey @ Cotton & Cashmere had been advertising were things I know that I would have loved!  Well imagine my surprise when I was contacted by Carey to say that I had won a random drawing for a prize!! WAHOO!!! Can I tell you that I never win anything! 

This package arrived at my house and I gleefully opened it to discover this hand soap and lotion!  Amazing!  Love the smell of the lotion, which is the same scent as the soap above!  So if you are looking for a little "romance" for your valentine's day - contact Carey @ Cotton & Cashmere for more information - I am not sure if you can still order this scent but I am sure she will know of other scents or products that you may love!!  Here is the link


Wednesday, January 23, 2013

Cheesy Chicken & Tater Tot Casserole (Crock Pot Cooking)!

This crock pot casserole was a hit with the kids and hubby!  Some good ole' comfort food on a cold, cold day!  This recipe came to me via pinterest and while I don't think the photo of my casserole is the most appetizing - it did have good flavor!  I adjusted the recipe, just a little bit, from the original.  You can find the original recipe here  Here is my version:

Cheesy Chicken Crockpot Casserole

1 Bag Frozen Tater Tots
3 Boneless, Skinless Chicken Breast - cut into chunks
2 C. Shredded Cheese (I used 1 C. Cheddar and 1 C. Mozzarella)
Tastefully Simple Bacon! Bacon! (original recipe calls for regular, real bacon bits)
1 Can Evaporated 2% Milk
1 C. Frozen Peas (optional)
DIRECTIONS:  Spray crockpot with cooking spray.  Place 1/2 the frozen tater tots into bottom of crockpot.  Sprinkle with 1/2 the cheese.  Sprinkle with 1 T. Bacon! Bacon!  Top with chicken.  Add remaining tater tots on top of chicken.  Top with remainder of cheese and another tablespoon of Bacon! Bacon!  Pour 1 evaporated milk over the top (I used about 1 Cup of the milk).  Cover and cook on low for 6 hours.  Add peas (if desired) during last 1/2 hour of cooking. 


Tuesday, January 22, 2013

Thank You Kraft!

Yesterday JD had a birthday party to attend and in lieu of a gift we were to take canned goods to be donated to a local Mission!  Well, I mention this because as I was preparing to make tonights' dinner (chili and cornbread muffins) I quickly realized that I inadvertenly donated my kidney beans!! Whoops!

What is a mom to do when we have to be in Millersville @ 5 and LeTort by 6?????  Why, you visit and list what ingredients you have on hand and they list a multitude of recipes.  We choose the One-Pan Italian Pasta - you can go here: to get the recipe!  The only change I made was to use Part Skim Mozzarella Cheese in place of the cheddar!!

So thank you to Kraft!!


Cinnamon Chip Baked Oatmeal!

This is my kids favorite breakfast!!  It makes for a nice hot breakfast to fill their tummies on cold mornings like today!  Maybe you are thinking - really, I don't have time to make this on a school morning - but really you do!  I promise!!  It is all mixed up in a bowl, dumped into your casserole dish and put in the oven for 30 minutes!!  A lot of times I will mix it up and then go get ready for work.  Waking the kids up right before it comes out of the oven!! 

Baked Oatmeal
1/3 C. Vegetable Oil
1/2 C. Sugar (I make mine with 1/4 White Sugar & 1/4 C. Brown Sugar)
1 Egg
2 C. Old Fashioned Oats
1 1/2 tsp. Baking Powder
2/3 C. Milk
1 C. Cinnamon Chips
DIRECTIONS:  Preheat oven to 350.  Combine oil, sugar(s) and egg.  Add oats, baking powder and milk.  Stir in cinnamon chips.  Pour oatmeal mix into a greased 8x8 baking dish and bake at 350 for 30-35 minutes.  Serve warm with milk. 

*If you did not want the cinnamon chips you could use fresh blueberries.


Thursday, January 10, 2013

Parmesan Zucchini Cakes

I was looking to add something to dinner this evening!  I made sausage and didn't feel like pasta, we had pierogies last night, leaving in me in the dilemma of what to serve in addition to applesauce....BORING!  Well - I remembered that I had "pinned" these little morsels to my "weight watcher recipe" board the other night and decided to give them a whirl!  We all liked them - well, Jimmy and I loved them - the kids tolerated them.  I made the recipe with the ingredients that I had on hand...
Parmesan Zucchini Cakes
1 Large Zucchini, grated
1 Large Egg
1 Cup Bread Crumbs (the original recipe calls for panko)
1 Tbsp. Adobo Seasoning (I used Tastefully Simple Spinach & Herb)
1/2 Cup Parmesan Cheese
Cooking Spray
DIRECTIONS:  Grate zucchini into a bowl.  Add all ingredients (except cooking spray).  The mix will seem dry but they really do form into nice little patties.  Coat pan with cooking spray and heat over medium heat.  Form zucchini mix into patties and place in hot pan.  Brown about 3-4 minutes per side.  Serve with light ranch dressing!

Wednesday, January 9, 2013

Slow Cooked BBQ Beef

The hustle and bustle of the Holiday season has come and gone!  It is always such a whirlwind of fun, food, family and friends - this season was no exception! Now we have gotten back to the routine of work, school, schedules...and I need to get back into the routine of planning out my meals.

This recipe is one that I tried awhile ago and it quickly became a family favorite.....seriously, the kids clean their plates and ask for seconds!  That is why I would not have a photo of the finished product - the kids cleaned their plates!

Ready??  Here you go!

3 lb. Beef Roast (I have used a bolar roast or london broil)
1 Bottle BBQ Sauce (I typically use a Brown Sugar BBQ Sauce - Kraft makes it - but you could use whatever your favorite sauce is)
1 C. Water
DIRECTIONS:  Place roast in slow cooker.  Pour sauce over roast.  Add water to BBQ Sauce bottle and shake - pour over roast.  Cover and cook on low for 8-9 hours.  Now, depending on what roast you use will depend on what to do - if using a london broil you will find that the roast shreds very nicely and you can serve on crusty rolls.  When using a bolar roast I typically cube the roast before cooking and then serve like tenderloin tips.  Tonight it was with pierogies and green beans.  This beef is great with macaroni and cheese.

If you are a beef eater - you must try this recipe!!