This Week In Our Kitchen: Week of February 12th

Posted on February 12, 2012 by kitchenandkids

Long time no see, Friends. I did not disappear and I did not have a baby, I just have not been cooking or writing. You may wonder how we are surviving? My husband. It is a good thing he likes to cook and is good at it or we would be having Honey Nut Cheerios, Peanut Butter, Honey and Banana sandwiches, and scrambled eggs for breakfast, lunch and dinner. Sounds appealing, huh? Well, maybe if you are a few short weeks from delivering a baby, otherwise maybe not so much so.

Once again I would love for you to stop by Destiny In Bloom and check out some soup recipes I shared with our readers there, as well as checking out the other articles written by some amazing women.

We have not really had foods blog worthy, so I will spare you the details. My husband did grill up a bunch of different kinds of meat, and I finally made some dill potato salad to go with it, yummm!!!

Here is what we will be eating at our house this week.

Sunday: Jesika’s Chili and cornbread (My friend Jesika gave me this recipe and I need to see if she will let me blog about it. It is so good. Loaded with veggies, beef and beans.)

Monday: Kitchen and Kids Meatloaf, Garlic Scalloped Potatoes and Roasted Asparagus (I am going to bake these in muffin tins so I can freeze some for after the baby gets here.)

Tuesday: Grilled Steaks, Twice Baked Potatoes, Garden Salad and Sauteed Mushrooms

Wednesday: Texas Two Steps Pork Chops, Roasted Red Potatoes and Chipotle Grilled Corn

Thursday: Memaw’s Lasagna, Ceaser Salad and Garlic Bread (I am going to make a triple batch; one to eat, one to give to a friend, and one to freeze for after the baby.)

Friday: leftovers

Saturday: Beef Enchiladas (and hopefully Cheese Enchiladas for me!), Refried Beans and Spanish Rice

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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This Week In Our Kitchen: Week of January 15th

Posted on January 16, 2012 by kitchenandkids

Well, we are half way through January and I am still not in the swing of things. I feel like I have been on a very long vacation and quite honestly I’m not ready to stop. However, reality calls – my son is back to school after two wonderful months (I love home schooling), so I must get back into the swing of things. Also, in a few short weeks baby #3 will be joining us and I haven’t done a whole lot to get ready for him. I guess after two kids you kind of figure you can wing it, it will all work out; and …. I know I will not have him until they get him. We waited oh so patiently for baby #1 to decide to get here and at 42 weeks they decided he was going to be a permanent fixture unless they did something (he IS a permanent fixture – in my heart!) With that being said let’s dive into what we have eaten and will be eating.

Once again I would love for you to stop by Destiny In Bloom and check out some soup recipes I shared with our readers there, as well as checking out the other articles written by some amazing women.

We had a great week of great foods. Since I received the Pioneer Woman Cooks for Christmas I have been enthralled with her recipes, so this last week I made quite a few of her foods and we were not disappointed in the least. I think everything I made is a “do again” recipe, which always speaks of a successful week, so I will not be highlighting one single dinner this week.

Here is what we will be eating at our house this week.

Sunday: TLTC (too lazy to cook)

Monday: Spicy Pulled Pork, Twice Baked Potatoes and Cilantro Slaw

Tuesday: Beef and Cheese Enchiladas (I think – or maybe pork tacos – or maybe …)

Wednesday: Cajun Oven Fried Chicken, Potatoes Au Gratin, and Creamed Corn

Thursday: Chicken Pot Pie

Friday: leftovers

Saturday: Steakhouse Shepherd’s Pie and dill green beans

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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This Week In Our Kitchen: Week of January 8th

Posted on January 9, 2012 by kitchenandkids

Happy New Year! I know I am a bit late, but I just had to take last week off and recuperate. I am finding myself a bit tired these days in my last trimester so I am trying to take it easy. I think I am finally rested and ready to continue on. I am not entirely sure of my menu plan this week but at least I have a jumping off point.

With the cold weather of December, January and February I am planning a series on soups, stews and chilis, so you will probably see a few soups, stews and chilis on my menu over the next few weeks with the recipes coming in January and February. You will also be able to see a few of my soup recipes on Destiny In Bloom that went up yesterday, so please make sure to go take a look. You will find Sausage and Black Bean Soup, Peasant Soup, and Loaded Baked Potato Soup. If you have any soup, stew or chili recipes you think I should try please leave it in the comments below.

This last week I didn’t post a menu, nor did I make one. I went to my mom’s for some R and R for a few days, and when I got home I just pulled food from the freezer to warm up. By the weekend I was feeling much better, so I finally made my son his long awaited Fish and Chips, and I must say it was really good. The only thing I would suggest is whipping up some cole slaw to go with it, which didn’t cross my mind until I was done frying the fish. Oh well, next time.

Here is what we will be eating at our house this week.

Sunday: Eating at in-laws

Monday: Chicken Fried Steak, Mashed Potatoes, Seasoned Mustard Greens, and Yeast Rolls

Tuesday: Sour Cream Noodle Bake (This seems like a variation of my Cheesy Lasagna so I thought I’d give it a try.)

Wednesday: Chicken Noodle Soup

Thursday: BBQ Meatballs, Fried Smashed Potatoes, and veggies

Friday: Texas Two Step Pork Chops, Dill Potato Salad and Chipotle Corn on the Cob (I will be adding the Texas Two Step Pork Chops to my blog later this week.)

Saturday: TBD

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe. On a side note, I received the cookbook – The Pioneer Woman Cooks, which is why so many of her recipes are posted this week. If I am ever at a loss for something to cook I just go and browse her cookbook and her site and I always find something delicious.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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This Week In Our Kitchen: Week of December 25th

Posted on December 24, 2011 by kitchenandkids

Merry Christmas! I hope you guys are having a fantastic day tomorrow celebrating the birth of Christ. I know we will be all snuggly warm and enjoying each others company at my house. I hope you find some great ideas for dinners to wind up 2011. Have a blessed week.

Here is what we will be eating at our house this week.

Christmas Breakfast: PW Coffee Cake and kolaches.

Christmas Dinner: Prime Rib using the seasonings from the Pioneer Woman, Creamy Mashed Potatoes, Roasted Asparagus, Ceaser Salad, and rolls.

Christmas Dessert: Cherry Pie, Sugar-Free Peach Pie (because of gestational diabetes), and tons of fudge.

Monday: Leftovers

Tuesday: Tacos

Wednesday: Beef Enchiladas and Cheese Enchiladas, Spanish rice, and refried beans

Thursday: Chicken Noodle Soup

Friday: Fish and Chips

Saturday: Texas Two Step Pork Chops, Dill Potato Salad and Chipotle Corn on the Cob (I will be adding the Texas Two Step Pork Chops to my blog later this week.)

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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12 Days of Fudge: Day 12 – Other Great Fudge Recipes

Posted on December 24, 2011 by kitchenandkids

I am all fudged out, and so is my family. With that in mind I thought I’d provide you some links to some fudges I wanted to try but didn’t get around to. Enjoy and have a very Merry Christmas.

Butterfinger Fudge by Shugary Sweets

Orange Creamsicle Fudge Bites by Shugary Sweets

Nutella Fudge with Sea Salt by The Crunchy Mamacita

Chocolate Chip Cookie Dough Fudge by Melissa’s Cuisine

Red Velvet Fudge by I Am Baker

Pumpkin Pie Fudge by Adventures In All Things Food

Peanut Butter Fudge by From Which Things Grow

Irish Cream and Pistachio Fudge by I Was Born To Cook

Bailey’s Vanilla Bean Fudge by Carolynn’s Recipe Box

Raspberry Truffle Fudge by SteakNPotatoesKindaGurl

If you get the opportunity to try these fudges I would love to know what you think. Also, you have my fudges I’ve made during the 12 Days of Fudge to try. They are all easy and quite yummy. Have a blessed year!

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge
Day 8: Jalapeño Fudge
Day 9: Candy Cane Fudge
Day 10: S’mores Candy
Day 11: Salted Caramel Fudge
Day 12: Other Great Fudge Recipes

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12 Days of Fudge: Day 11 – Salted Caramel Fudge

Posted on December 23, 2011 by kitchenandkids

If you’ve noticed posts in the past I do have an affinity for salted caramel anything, so how could I turn down the challenge of salted caramel fudge, and let me tell you – IT WAS A CHALLENGE.

If you have ever done anything that entails making your own caramel then you understand that it is a daunting and sometimes unsuccessful task. This Salted Caramel Fudge barely made it out alive and it was all simply because of user error. On the upside it was a very tasty fudge.

Salted Caramel Fudge

yield 24 pieces
printable recipe

3 c. sugar
1 c. heavy whipping cream
1/4 c. butter
2 Tbl. light corn syrup
1/2 tsp. coarse sea salt
sea salt for topping

1.) Line and 8 x 8 pan with parchment paper.

2.) In a medium saucepan, lightly brown 1 cup of sugar; do not melt and crystallize.

3.) Slowly add in heavy whipping cream and the remaining sugar; stir constantly.

4.) Add in the butter, corn syrup and salt; mix well.

5.) Continue to cook the mixture until your candy thermometer reaches 230 degrees.

6.) Remove the mixture from the heat and continue to beat until thick and it loses its gloss – approximately 15 minutes.

7. ) Pour into prepared pan and sprinkle with coarse sea salt, do sparingly or it will be too salty.

8.) Place in refrigerator to set-up; cut into bite size pieces.

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge
Day 8: Jalapeño Fudge
Day 9: Candy Cane Fudge
Day 10: S’mores Candy
Day 11: Salted Caramel Fudge

 

 

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12 Days of Fudge: Day 10 – S’mores Candy

Posted on December 22, 2011 by kitchenandkids

I hate to disappoint you guys but I have almost run out of time for fudge. I do have one more fudge recipe that will be posted, but it is not quite ready to go up, so I decided to share with you another kind of sweet treat that I made this holiday season.

A few weeks back I stumbled upon a recipe for S’mores Candy at Baker Girl and I could not resist the picture. I just had to make them. They were delicious and gone with in a couple of days. When I made that batch I took some to my parents and my dad loved them, so much so that he is getting some for Christmas. He doesn’t need anything, so every Christmas I make him his favorite treats and this a new one for him so he is getting it.

This particular candy is really kid-friendly for the ones that are a bit older and can resist touching a hot pan. The first time I made it my nine-year old neighbor  helped make them and she was excited at how easy they were to make and how tasty they were. Because of their simplicity they make a great last-minute dessert.

S’mores Candy

yield 24 pieces
printable recipe

12 cinnamon graham crackers
3/4 c. butter
3/4 c. brown sugar
3 c. mini marshmallows
4 Hershey bars, broken into pieces
1 c. semi-sweet chocolate chips

1.) Preheat oven to 350 degrees.

2.) Line a 15 x 10 baking sheet with foil; make sure to leave a little extra over the edge.

3.) Line the baking pan with the cinnamon graham crackers.

4.) In a medium saucepan, melt the butter and brown sugar over medium heat until smooth and just boiling; stir constantly.

5.) Pour the sugar mixture evenly over the cinnamon graham crackers. Bake in oven for 5 minutes.

6.) Sprinkle marshmallows evenly over the graham crackers, then add the Hershey’s pieces and the semi-sweet chocolate chips.

7.) Return pan to oven and bake for an additional 3 minutes, or until the marshmallows begin to soften and puff up. You could also put under the broiler to brown it a bit, and I would if my broiler worked but it doesn’t.

8.) Cool completely and then break into bars.

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge
Day 8: Jalapeño Fudge
Day 9: Candy Cane Fudge
Day 10: S’mores Candy

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12 Days of Fudge: Day 9 – Candy Cane Fudge

Posted on December 22, 2011 by kitchenandkids

When I think of Christmas treats I think of candy canes. So of course Candy Cane Fudge is a must. Also, I absolutely love peppermint, which is another reason I wanted to try to make Candy Cane Fudge.

I hope you enjoy this pretty, light pepperminty fudge. It was easy to make and yummy to boot.

Candy Cane Fudge

yield 48 pieces
printable recipe

3 c. sugar
3/4 c. butter
1 c. heavy whipping cream
3 c. white chocolate morsels
1 1/2 c. marshmallow cream
3 tsp. peppermint extract
red food dye, enough to reach the color desired
7 candy canes

1.) Line a 9 x 13 baking sheet with parchment paper; set aside.

2.) Crush candy canes either by hand or in a blender; spread out on prepared baking sheet.

2.) In a medium saucepan, heat the sugar, butter, and cream over medium heat, stirring until combined. Bring to a boil and stir continuously for 4 minutes.

3.) Remove the pan from heat; and quickly stir in the white chocolate and marshmallow cream. Whisk until smooth.

4.) Pour half of the mixture over your crushed candy canes.

5.) Add your peppermint extract and red food coloring to the remaining fudge; stir until combined and the desired color is reached.

6.) Pour peppermint fudge over the white chocolate fudge. Using a knife, swirl together for a marbled effect.

7.) Place in the refrigerator until the fudge is set-up; cut into bite size pieces and enjoy!

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge
Day 8: Jalapeño Fudge
Day 9: Candy Cane Fudge

 

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12 Days of Fudge: Day 8 – Jalapeno Fudge

Posted on December 22, 2011 by kitchenandkids

Do you have a jalapeño fans in your house? I do! My husband for one and then my son, who has been eating jalapeños since he was 3 years old. So, when I was thinking about fudges this one seemed like a natural.

Many years ago we were at Cabela’s and in their candy shop they had jalapeño fudge. My husband and son both sampled it and thought it was great; so, no this was not a completely original idea of my own. I did find, however, that when looking for a recipe there weren’t any. All of the recipes I found for jalapeño fudge used CHEESE not chocolate, and I definitely did not want CHEESE.

After making this fudge I quickly bundled it up and took it off to a family gathering where it received mixed reviews. The women wouldn’t try it, but the guys did and I think every one of them was pleasantly surprised. I even sent extra home with one of my nephews to enjoy.

Once again this is an easy fudge to make, so please don’t be intimidated. Before my 12 Days of Fudge, I had made fudge only a handful times in my life.

Jalapeno Fudge

yield 60 pieces
printable recipe

3 c. sugar
3/4 c. butter
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar marshmallow crème
1 tsp. vanilla
1/2 c. to 3/4 c. chopped pickled jalapeños

1.) Line a 9 x 13 pan with parchment paper.

2.) In a medium sauce pan combine sugar, butter and milk; bring to a full boil over medium heat; stir constantly to avoid scorching. Boil for 4 minutes. Remove from heat.

3.) Add in chocolate and marshmallow crème; stir until smooth.

4.) Stir in vanilla.

5.) Gently fold in jalapeños.

5.) Spread fudge out in pan. Refrigerate over night and then cut into bite size pieces.

** Due to my quickness of bundling this up for the family gathering, I forgot to get a picture of it cut and ready to eat. **

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge
Day 8: Jalapeño Fudge

 

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12 Days of Fudge: Day 7 – Rocky Road Fudge

Posted on December 21, 2011 by kitchenandkids

A few weeks ago I participated in a cooking challenge which involved fudge, and let me just say there were a lot of people with a lot of different fudge recipes, and the one I am featuring today I found in Miz Helen’s Country Cottage.

This is one of my favorite fudges because of the marshmallows and peanuts. Yummy! I reminds me of when I was a kid and my dad would take me to the ice cream shop and I would get the rocky road ice cream. Memories, sweet memories! My son also likes this fudge and I am sure my little one would like it if I would let her eat things with peanuts in it, but I don’t.

It is easy to make and easy to eat, piece after piece after piece. Enjoy!

Rocky Road Fudge

printable recipe

3 c. semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/4 teaspoon salt
1 cup unsalted or lightly salted peanuts
1 and 1/2 cups mini marshmallows

1.) Line a 9 x 13 pan with parchment paper.

2.) In a saucepan, combine chocolate chips, condensed milk, and salt over low heat stirring constantly.

3.) Once smooth and completely melted, add peanuts and marshmallows.  Stir again until peanuts and marshmallows are completely coated.

4.) Pour and spread into the baking dish.  Refrigerate for approximately 4 hours or overnight.

5.) Cut into bite size pieces.

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge
Day 7: Rocky Road Fudge

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