Posts filed under ‘Recipes’

C is for Cookie…

When I was a kid, one of our annual traditions was the making of the carrot cookies.  Mom made them every year, and we’d pounce on them like a T-Rex on a goat.  Not overly sweet, they’re topped with an orange sugar glaze that’s incredibly yummy.

My friend Jacque loves these, so I’m posting this here for her.  I made a batch last week and kinda messed up the glaze, but they’re still good.  Nom nom nom.

Here you go, Jac:

Paula’s Carrot Cookies

For the dough:

1 cup cooked carrots, finely chopped
3/4 c. sugar
1/2 c. shortening
1 egg
2  c. flour
1 1/2 tsp. baking powder
1/2 tsp . salt
1 tsp. vanilla

For the glaze:

1 c. powdered sugar
2 T. butter
Zest and juice of one orange

Heat the oven to 350.  Mix all  items together for the dough.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 350 for about 20 minutes or until brown.  Remove cookies from the oven and let cool.

Prepare the frosting by combining sugar, butter, and zest and juice of one orange.  Mix well.  When cookies are cool, drizzle glaze over the tops of the cookies.  Let the glaze set and enjoy.


December 19, 2011 at 1:49 pm Leave a comment

Recipe recommendation: Glazed Pork Chops

I’ve been trying to do a better job of meal planning lately, in an effort to both a) save money and b) get more organized.  I’ve also been attempting (mostly unsuccessfully) to break my children out of their food ruts, so I’ve been looking for more recipes.

Pinterest has been a great resource for finding and collecting new recipes.  (In case you haven’t been there, Pinterest is a virtual bulletin board where you can “pin” anything that strikes your fancy.  Great place for keeping craft ideas, activities for kids, and recipes.  Word of warning: it’s a horribly addictive time-suck.)

Made these glazed pork chops last night.  The original recipe is from the blog Budget Bytes.  The blogger not only posts recipes, she also posts the cost breakdown for each recipe.

The original post called for stovetop prep of the pork chops, but we grilled them.  They turned out somewhat spicy but quite tasty.  Next time I’ll probably cut the cayenne back to 1/4 tsp.

Here you go:

Glazed Pork Chops

Glazed Pork Chops

Make a rub by combining the following:

  • 1/4 cup brown sugar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Rub on pork chops and grill.  Alternately, visit the Budget Bytes blog to see how she cooked them.  I served with rice and green beans.  Good stuff!

October 24, 2011 at 1:54 pm Leave a comment

Recipe: Cowboy Casserole

You can smack a fancy-pants name on it, but this is really just good ol’ tater tot casserole.*  Miracle of miracles, even Alissa ate some of it.  I doubled the recipe so that we would have leftovers for later in the week.

*Tater tot casserole was a popular staple on the school menu growing up.  They called it “Beef Tater Bake,” and it was more widely known as “Beef Tater Barf.”  Yet despite the derogatory nickname, it was a popular hot lunch day.  Perhaps because it was sometimes served with a cinnamon roll?  Hmmmm.

Cowboy Casserole

1/2 lb lean ground beef or ground turkey
1 can (8 3/4 oz) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 Tbsp sour cream
3/4 tsp onion powder
1/4 tsp pepper
2 cups frozen Tater Tots

In a large skillet, cook beef (or turkey) over medium heat until no longer pink.  Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder, and pepper.

Place 1 cup Tater Tots in a 3-cup baking dish coated with cooking spray.  Layer with beef mixture and remaining Tater Tots; sprinkle with the remaining cheese.  Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly.

Source: Taste of Home magazine, August/September 2010

October 5, 2010 at 6:21 am Leave a comment

What's for dinner?

Reason #411 I love the Internet:

It makes finding good recipes so much easier.

I’m making tacos for tonight.  A friend recently had a baby so I’m making dinner for her family and mine.  (Might as well kill two birds, right?)

Here’s the salsa I made:

It’s from my friend Amy’s blog I’ve been meaning to make this salsa for a while and this was the perfect opportunity.  The salsa is great.  Your only problem will be not eating it all in one sitting.

I also made my own taco seasoning.  Here’s the link:

Annie’s Eats is a great recipe blog.  She is a lot more advanced than I am, but she’s got some tasty stuff!  This taco seasoning is lower sodium than the packaged stuff.

The best part is that it’s only 2:15 p.m. and dinner is already done.  The other best part is that I made enough taco meat to freeze for another dinner.  For once I’m actually ahead of the game!

July 27, 2010 at 1:16 pm 1 comment

Recipe: Banana Caramel Pudding Cake

I made this recipe tonight for dessert.  It’s from the Weight Watchers website, and it’s 5 points per serving (or 4 without the pecans*).  It is DELICIOUS.  The ingredients are – for the most part – things that are just hanging out in your pantry.  The only problem with this dessert is that I have extra servings left and they are calling me to come eat them. MUST. RESIST. THE CALL.


2/3 cups dark brown sugar, packed
2 tsps all-purpose flour + 1 1/3 cups all-purpose flour
3/4 cups sugar
1/3 cup chopped pecans*
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp table salt
1/8 tsp ground nutmeg
1/2 cup banana, mashed (about 1 banana)
1/2 cup 1% milk
2 Tbsp vegetable oil
1/2 tsp vanilla extract
1 1/2 cups water, boiling

Preheat oven to 350.  In small bowl, combine brown sugar and 2 tsps flour; set aside.  In a larger mixing bowl, combine remaining flour, sugar, pecans*, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir with a whisk.  In another small bowl, combine banana, milk, vegetable oil, and vanilla extract.  Add wet ingredients to dry ingredients, stirring just until moist.  Spoon batter into 8″ square baking pan.  Sprinkle batter with brown sugar mixture.  Pour 1 1/2 cups boiling water over batter (do not stir).  Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center.  Serve warm with 2 Tbsps fat-free vanilla ice cream.**

Servings: 10       5 Points per serving, or 4 points without the pecans*

*I omitted the pecans.  Don’t like ’em.

**If you’re counting points, be sure to add one point for the ice cream.

May 27, 2010 at 7:03 pm 2 comments

Recipe: Slow Cooker Puffy Pizza

We are a pizza family.  AJ’s is our preferred slice of choice; however, I will admit that when I’m feeling cheap and don’t want to shell out $18 for a pizza, Wal-Mart’s take and bake brand is rather tasty for $7.  (We add extra mozzarella to ours.  Yum.)

So I was happy to see this recipe for pizza in the crockpot.  (WHAT?  Pizza in the crockpot??? Blasphemy!!)

Picture from

I regularly read a blog called A Year of Slow Cooking.  The author features all recipes that can be made in the crockpot.  Better yet – for all you gluten-free-ers out there – all the recipes are gluten free.  I haven’t made this particular item yet, but I fully intend to soon.

Check out the recipe here.

May 12, 2010 at 11:11 am Leave a comment

Recipe: Slow-Cooker Lasagna

I always forget I have this recipe.  It meets my two criteria – easy and tasty.

Slow-Cooker Lasagna

1 lb ground beef*
1 jar (26 oz) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese*
1 pkg (8 oz) shredded mozzarella cheese*
1/4 cup grated parmesan cheese
1 egg
2 tablespoons chopped fresh parsley (optional)
6 lasagna noodles, uncooked

*I use ground turkey instead of ground beef to lower the fat content.  I also use part-skim ricotta cheese and 2%, part-skim shredded mozzarella.

Brown meat in large skillet.  Drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1 & 1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley in a bowl.  Spoon 1 cup meat sauce into slow cooker.  Top with layers of half each of the noodles, broken to fit, and cheese mixture.  Cover with 2 cups of the remaining meat sauce.  Top with remaining noodles, broken to fit, cheese mixture, and meat sauce.  Cover with lid.  Cook on low 6 hours or until liquid is absorbed.  Sprinkle with remaining mozzarella and parmesan.  Let stand, covered, 10 minutes or until additional cheese is melted.

March 30, 2010 at 3:30 pm 1 comment

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