Cream Cheese Icing

I love to bake and decorate cakes for my family. This is great on carrot cake! Continue reading “Cream Cheese Icing”

Stuffed Mushrooms with Dipping Sauce

I love mushrooms of every kind and I am always trying to add them to so many dishes because of their amazing health benefits. This is one of my favorite mushroom recipes.

I don’t like that you don’t use all of the mushrooms and a whole pepper but those can be frozen and used later.
Continue reading “Stuffed Mushrooms with Dipping Sauce”

Ultimate Mashed Potatoes

We love Mashed Potatoes but every now and then I make these potatoes which are just a little bit extra special and delicious! I love how leaving the skins on makes these so pretty and it provides a little bit of the unexpected. Continue reading “Ultimate Mashed Potatoes”

Sloppy Joes

What is it about this meal that everyone loves? I think my kids love it because they can make a mess while eating it. I love this recipe because I can sneak veggies in and they never know! This recipe is so much healthier than the kind you find in a can.

Just blend up the frozen veggies or chop them really fine before adding to the meat. I also like to make a couple of batches of this to put in the freezer for an easy mess. Continue reading “Sloppy Joes”

Angel Food Cake

I can remember the first time I made this recipe… I was so proud of myself because it turned out so well. The recipe scared me because it seemed to go against everything I had learned about baking… a cold oven and an ungreased pan. I’ve had this recipe for quite some time and I believe it came out of a very old cookbook that we had in the kitchen when I was growing up.

This is really rather simple to make and you can save the egg yolks to throw in some scrambled eggs for breakfast. This is extra delicious when you pair it with some fresh strawberries but I think any fruit would probably be good with it.

Continue reading “Angel Food Cake”

Sourdough Dutch Baby

I adapted our Dutch Puff recipe to use some of the sourdough discard and it was so good. This doesn’t really even need anything on top but my kiddos like it with a dusting of confectioner sugar or a drizzle of honey or syrup! They also like to eat it with applesauce, fresh fruit, or yogurt. Continue reading “Sourdough Dutch Baby”

Homemade Croutons

Forget the days when croutons were just for salad toppings. We love to eat croutons on our salads, our soups, stews, and we have even been known to eat them as a snack every now and then as well.

I know I have a recipe for homemade croutons somewhere around here but I’m not sure where it is but I’ll update this one if there is anything different about the way I made them the other day.  It just happened that my sister sent home some of the Quick & Easy Garlic Bread and it got pretty hard even though we had it in a Ziploc baggie.

Well, I really didn’t want to throw it out because it was really good and then I had an idea. When we did our last Walmart Grocery Pickup they were out of oyster crackers. I had planned to make Loaded Potato Soup that night as Mr. Awesome had requested it but we really like to eat it with oyster crackers. I had some regular saltines but decided to give it a try with some garlic croutons and they were a HIT!

I skipped a couple of the steps as our bread already had the garlic and butter so I simply had to cut it up and bake it for the most delicious croutons ever. I also keep a baggie in the freezer with scrap bread for making croutons and/or bread crumbs. Continue reading “Homemade Croutons”

Sausage Balls

A friend of mine surprised one day by making these… I didn’t know he could cook and these were so good! He gave me the recipe and they are so easy to make!

The kids can pretty much make this recipe by themselves with a little help when it comes to the oven! I’ll try to remember to snap a picture of these the next time we make them.

Continue reading “Sausage Balls”

Chocolate-Pecan-Coconut Pie

This is very similar to the German Chocolate Pie recipe that I posted before but this one makes 3 pies!

Continue reading “Chocolate-Pecan-Coconut Pie”

Nana’s No-Bake Pig Out Pie

I first tasted this when I was heavily pregnant with one of my younger two… I fell in love and had to beg for the recipe. It’s a good thing they couldn’t turn down a desperate pregnant Momma-to-be!

Continue reading “Nana’s No-Bake Pig Out Pie”

Candied Sweet Potatoes

I think sweet potatoes are served in many homes around Thanksgiving and Christmas. Here is a simple candied sweet potato recipe that we make on occasion. You may also like to try out Favorite Sweet Potato Casserole.

Continue reading “Candied Sweet Potatoes”

Baked Spaghetti Squash (3 ways to cook it)

This was something that I’ve been wanting to try but haven’t gotten around to until last weekend. I am so glad that my sister decided to go with this for dinner as I have been very curious and now I know that this dish will be making it to our table again in the future… it’s so easy to do as well!

You can use the cooked squash in almost any pasta dish and I can’t wait to give it a try with Mama’s Secret Spaghetti Sauce or with some Easy Alfredo Sauce, the possibilities are endless. We ate it with some Easy Baked Chicken, Sauteed Squash (we used a combination of other vegetables instead of the squash), and some Quick & Easy Garlic Bread (which I later made croutons with). 

I’m thinking this might also work well in place of the squash in our favorite Cheesy Squash Casserole or maybe even good as Vegetable Casserole. I’ve also read that Spaghetti Squash is good with a little butter and brown sugar… just the way I like my sweet potatoes!

Did I mention that spaghetti squash is a low carb pasta alternative? It also has many great health benefits that you can read about HERE. This fits in well with our Trim Healthy Mama lifestyle changes that we’ve been trying to implement!

Don’t throw out the seeds! Try them in this recipe: Roasted Pumpkin Seeds


Baked Spaghetti Squash (3 ways to cook it)

Baked Spaghetti Squash (3 ways to cook it)

Ingredients:

  • Spaghetti Squash
  • olive oil
  • garlic salt and pepper, to taste

Directions:

First, you want to wash off your squash and then cut in half. You can cut it in whichever direction you like as it will cook about the same… just make sure it will fit into your cooking dish.

Next, take a large spoon and scrape out the seeds and insides… kids like to help with this part. You can also roast these just like you can pumpkin seeds.

Turn the squash over and use a fork to poke a few holes in the skin.

Now you can lightly rub the olive oil on the inside and sprinkle with seasonings.

Choose a method of cooking below:

I have only tried the baking method so far so I can’t really testify to the other two methods… yet.

Oven:

Preheat the oven to 375.

Place your prepared squash in a baking dish or on a cookie sheet.

Bake for 30-45 minutes or until slightly tender. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

You may find that you need to let it cook slightly longer or a little less. The desired tenderness is completely up to you! 

Let cool slightly and then use a fork to scrape out the ‘noodles’.

Enjoy with your favorite sauce or dish!

Microwave:

Don’t oil or season your squash.

Place the prepared squash, fleshy-side down, in a microwave-safe dish. You may only be able to cook 1/2 of the squash at a time depending on the size of your microwave.

Add about 1/2 inch of water to the dish.

Microwave on high for 10-20 minutes, checking every 3-5 minutes for tenderness. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

Let cool slightly and then use a fork to scrape out the ‘noodles’.

Season to taste and enjoy with your favorite sauce or dish!

Crockpot:

Hang on to your britches because this is probably the most simple way to cook Spaghetti Squash…

You just need to clean your squash and poke some holes in the skin… don’t cut it in half or anything!

Just put the whole squash your crockpot and cover with a lid. NO WATER NEEDED although I think a little broth may add a bit of flavor.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, just until tender. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

Let cool slightly and slice in half. Scoop out the seeds and then use a fork to scrape out the ‘noodles’.

Season to taste and enjoy with your favorite sauce or dish!


kids learn to cook


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