Kitchen and Kids

It’s Beginning to Look A Lot Like …. Strawberries

Posted on December 5, 2011 by kitchenandkids

I know that technically it should say Christmas, but not this time around. I’m seeing strawberries. I guess it could be because I love strawberries, and I try to do all kinds of neat things with them.

Back in the summer I had an article on Destiny In Bloom, about Raining Strawberries. If you haven’t seen it you should go out an take a look. I have recipes for strawberry bread, strawberry butter, and strawberry and mint soup.

My December article at Destiny In Bloom is a Strawberry Christmas Tree. It is a must see, and a great holiday center piece.

I hope you take the time to go look at the step by step tutorial. Because of that craft project, I had a ton of strawberries leftover and I wanted to make something tasty with them, so I decided to make Cheesecake Stuffed Strawberries. Definitely a great way to use strawberries and they are very addictive.

I saw another cute idea for strawberries during the holidays, but I haven’t tried them yet. I found some very cute Strawberry Santas at Uncommon Artistic Endeavors. If you try these let me know what you think.

I hope you enjoy these wonderful strawberry treats that are unbelievably easy to make.

Cheesecake Stuffed Strawberries

1 lb fresh strawberries
8 oz. cream cheese, softened
4 Tbl. powdered sugar
1 tsp. pure vanilla extract
1/4 c. graham cracker crumbs

1.) Wash the strawberries thoroughly and core out the centers. I am fortunate to have a corer, but a sharp pairing knife would work just as well.

2.) Mix together the cream cheese, powdered sugar, and vanilla extract with an electric mixer.

3.) Fill a pastry bag with the cream cheese mixture, however, if you don’t have a pastry bag use a Ziploc bag and cut off the tip. Fill the strawberries with the cream cheese mixture.

4.) Sprinkle the graham cracker crumbs over the filled strawberries.

5.) Refrigerate until you are ready to serve.

Don’t forget to head over to Destiny In Bloom to see the Strawberry Christmas Tree, and other great strawberry recipes.

This recipe was adapted from Nutmeg Nanny.

Posted in In the Kitchen | Tagged cheesecake stuffed strawberries, strawberries, strawberry bread, strawberry butter, strawberry cheesecake, strawberry Christmas tree, strawberry soup | Leave a comment

This Week In Our Kitchen: Week of December 4th

Posted on December 4, 2011 by kitchenandkids

It is beginning to look a lot like Christmas … these next few weeks will be sporadic and odd. We have Christmas parties, Christmas productions and family get-togethers so the menus be changed, forgotten, or scrapped completely. One of the things I enjoy about Christmas is that down here, deep in the heart of Texas, we actually get a bit of chilly weather, and if we cross our fingers we MIGHT get a smattering of snow. Besides snow that means we can finally have fires in the fireplace, hot cocoa and thick, warm soups WITHOUT sweating to death. I know there are many of you who would like the milder temperatures, but we down here would like some coolness every now and then.

Last week was a week of leftovers. My husband worked late every night working on the set for our church Christmas production, so they fed him. I did make an amazing potato soup , but you will have to wait until January for that recipe to come out in Destiny In Bloom’s Real Life Matters section. At that time you can also get my recipe for Sausage and Black Bean Soup, and Beef and Black Bean Chili, so please check back around the second of January at Destiny In Bloom. However, if you are looking for some great holiday treats you can check out my November article, here.

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

Sunday: Ghoulash

Monday: Pork Carnitas, refried beans, homemade corn tortillas and maybe some homemade churros.

Tuesday: Peasant Soup and homemade bread

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

Thursday: 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.)

Friday: Leftovers

Saturday: Fish and Chips

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

Posted in This Week In Our Kitchen | Tagged dinner ideas, meal planning, menu planning | 1 Comment

Wordless Wednesday – Gingerbread House, Sort Of

Posted on November 30, 2011 by kitchenandkids

At our house we love to make gingerbread houses. We use gingerbread forms, hardened icing, glue, caulk, and anything else to help it remain standing. But our latest house takes the cake.

At our home school Christmas party they have a gingerbread house building contest and we can only use the supplies provided – graham crackers, cake frosting, an assortment of candies and one plastic knife, to say that it is a challenge is understatement. We had a lot of fun, had something that resembled a gingerbread house and it stayed standing until after the contest. We did not win, though. Some people are magicians with their supplies and can put together amazing architecture with graham crackers and frosting.

Here are some other great Wordless Wednesday posts

Posted in Wordless Wednesday | Tagged gingerbread house, photography, wordful wednesday, wordless wednesday | 5 Comments

This Week For Dinner: Week of November 27th

Posted on November 27, 2011 by kitchenandkids

This last week was so much fun! My husband and I both love getting ready for Thanksgiving, we are in our element. It was also a wonderful time to remember all we have to be thankful for. I am thankful for my wonderful parents (for not killing me in my teenage years), my husband (who grins and bears it through my moodiness), my awesome, healthy, and talented son, my precious daughter, our precious boy that we will get to hold in March, my husband’s family that has always welcomed me in as a daughter, my wonderful friends, our health, all of our church family, and most of all my relationship with Christ.

Now, each week I highlight my husband’s favorite dinner of the week and this week it was a no brainer – Thanksgiving Dinner, which consisted of fried turkey, smoked turkey, smoked brisket, smoked ribs, creamy mashed potatoes, crunchy sweet potato bake, dressing, broccoli rice casserole, green bean casserole, roasted asparagus with balsamic brown butter, yeast rolls, cherry cream pie, blueberry cream pie, banana pudding, and apple pie.

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

Sunday: Fend for ourselves day – most likely leftovers.

Monday: Brisket Tacos

Tuesday: Loaded Baked Potato Soup and Ham and Cheese Sandwiches

Wednesday: Turkey and Dumplings

Thursday: Beef and Cheese Enchiladas

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: Fish and Chips

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.

I would also love your recipes for using leftover turkey, please share!

You can find other wonderful ideas at the links below.

This Week For Dinner

StoneGable: On The Menu Monday

Organizing Junkie: Menu Plan Monday

Posted in This Week In Our Kitchen | Tagged meal planning, menu plan monday, weekly meal plans | 1 Comment

Crunchy Sweet Potato Bake and Happy Blogiversary

Posted on November 23, 2011 by kitchenandkids

First off let me say I am so excited because it has been one year since I started Kitchen and Kids and I have had a blast with it. It is like watching a baby grow from a newborn to a toddler. I am really excited to see what year two will bring.

And secondly … guess what? I am done with my cooking for Thanksgiving! Yes, you heard me right. Are you jealous? Want to know my secret?

I plan most things in advanced, and simply bake them the day of. So tomorrow my oven will be in overdrive; it is a good thing the turkey doesn’t have to go in the oven. We are actually frying one turkey, smoking another one, smoking some ribs as well as a brisket. Taking care of the meat is my husband’s job. This year the mom’s have the pies and I have all of the side dishes. I feel like I got off kind of easy this year, maybe it has to do with being six months pregnant.

Enough about my good fortune, I wanted to share a family favorite with you. I know you probably have your menu planned out, but just in case you are looking for something fantastic to do with sweet potatoes, I thought I’d share.

Crunchy Sweet Potato Bake
(adapted from Taste of Home)
printable recipe

Since my mother-in-law is diabetic, I try to make these as friendly as possible for her since she loves them. It is a challenge to do because they are sweet potatoes, but if I use Splenda instead she can at least have a small amount.

Gather your ingredients ahead of time, it will make things go together smoother.

3 c. mashed sweet potatoes (I use 3 to 4 large sweet potatoes, which I bake in the oven at 400 degrees for about 1 hour to 1 1/2 hours, until tender. I let them cool completely, peel the skin off by hand and mash in my Kitchen Aid.)

2 eggs
1/2 c. Splenda
1/4 c. half and half
1/4 c. butter, softened
2 tsp. pure vanilla extract
1/8 tsp. kosher salt

Topping:
1/2 c. Splenda Brown Sugar
2 Tbl. flour
1/4 c. cold butter, cubed
1/2 c. chopped pecans

1.) Pre-heat oven to 350 degrees.

2.) In a large mixing bowl combine the the potatoes and the next six ingredients together until light and fluffy with a mixer.

3.) Transfer to a buttered baking dish.

4.) Assemble topping. Combine the brown sugar and flour in a medium-sized bowl. Add in cubed butter pieces and cut in with a pastry blender or two knives until crumbly. Fold in pecans.

5.) Sprinkle the topping over the sweet potato mixture.

6.) Bake, uncovered at 350 degrees for about 35 minutes, until a knife inserted in the center comes out clean. (This can also be made ahead of time, refrigerated, and then baked on the day you want to eat it. Let it come to room temperature before baking.)

How do you make your sweet potatoes?

I hope you have a spectacularly blessed Thanksgiving.

Posted in In the Kitchen | Tagged pecan sweet potatoes, sweet potato casserole, sweet potatoes, Thanksgiving, Thanksgiving side dishes | 2 Comments

Roasted Parmesan Potatoes

Posted on November 20, 2011 by kitchenandkids

My family loves potatoes and they think they must have potatoes or something similar with most meals, and I really can’t blame them. However, baked potatoes and mashed potatoes get old after awhile and I needed new ideas. As I was browsing some cooking blogs I came across these potatoes and they looked easy and tasty.

The best thing was they were a huge hit with all of those in my family, and I will definitely be making them again.

Roasted Parmesan Potatoes (adapted from Meg Kat)
printable recipe
yields 4 to 6 servings

8 Red Klondike Potatoes (I suppose any red potato would work, but the Klondikes are very pretty and flavorful.)
1/3 c. Grape Seed Oil (Extra Virgin Olive Oil would work as well)
1 tsp. garlic powder
2 tsp. salt
2/3 c. Parmesan cheese (fresh grated works best, but shaker style will work in a pinch.)
fresh cracked black pepper

1.) Thoroughly wash your potatoes, leave the skins on. Cube potatoes

2.) In a large bowl toss the potatoes and oil together.

3.) In a small bowl mix together the garlic, salt and Parmesan cheese.

4.) Toss the Parmesan cheese mixture with the potatoes.

5.) Spread the potatoes out on a baking sheet and sprinkle with cracked pepper to your taste.

6.) Bake at 450° for 25 minutes, stir the potatoes; reduce the heat to 350° and bake an additional 50 minutes, stirring again after 25 minutes. (The main reason I decreased the temperature and extended the cooking time is because I wanted the potatoes crispy, but also because I was using the oven to cook something with it at the lower temp.)

These potatoes are full of flavor and have just the right amount of crunch.

Posted in In the Kitchen | Tagged parmesan potatoes, parmesan roasted potatoes, potato side dishes, potatoes, potatoes in the oven, roasted potatoes | 2 Comments

Kitchen and Kids Meatloaf

Posted on November 20, 2011 by kitchenandkids

When I grew up meatloaf was a staple in our house, but I can’t say it was a favorite, and the same goes for my husband. However, I knew that I must figure out a way to make sure my children had the experience of meatloaf, but packed with a bit more flavor than what we had known. Thus my quest for killer meatloaf. I would like a repertoire of different types of meatloaf, so if you would like to share yours, I would love it.

Here is what I came up with for my latest meatloaf. I hope you enjoy it.

Kitchen and Kids Meatloaf
printable version

With meatloaf it is very important you gather all of your ingredients ahead of time. It will make things a lot easier.

2 lbs ground beef
2 bell peppers, diced (I use red and orange for color, but any is acceptable)
1 onion, diced
2 c. Italian-style bread crumbs
1/2 c. ketchup
1/2 c. sharp cheddar cheese, shredded
2 egg
1 Tbl. garlic, minced
1 tsp. Accent Seasoning salt
3/4 tsp. pepper, fresh ground
ketchup for topping

1.) Pre-heat oven to 350 degrees.

2.) Mix all of your ingredients together.

3.) Place into one large loaf pan, or two smaller loaf pans.

4.) Top with a bit of ketchup.

5.) Bake at 350 degrees for 1 hour.

Bon Appétit!

This is a favorite meatloaf at our house. However, if you are looking for a less traditional meatloaf but one packed with flavor you might enjoy my Mini Italian Meatloaves.

Posted in In the Kitchen | Tagged classic meatloaf, ground beef recipe, meatloaf, traditional meatloaf | 3 Comments

This Week In Our Kitchen: week of November 20th

Posted on November 20, 2011 by kitchenandkids

I am excited about this week. I just love Thanksgiving! I hope you guys have a super blessed Thanksgiving. I am so thankful for so many things I couldn’t list them all, but I can say I am very thankful for my family, and little Baby C due in March.

The hit of the dinner menu last week was Kitchen and Kids Meatloaf, Roasted Parmesan Potatoes and Brussels Sprouts. (I promise I will post the recipes for these things shortly, so check back.)

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

Sunday: Oven Fried Chicken, PW Mashed Potatoes and Creamed Corn

Monday: Taco Soup

Tuesday: Loaded Baked Potato Soup and Ham and Cheese Sandwiches

Wednesday: 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.)

Thursday: A Thanksgiving Feast: Fried Turkey, Smoked Turkey, Smoked Brisket, Smoked Ribs, PW Mashed Potatoes, PW Dressing, Pecan Sweet Potato Bake, Spiced Cranberry Sauce, Broccoli Rice Casserole, Roasted Asparagus with Balsamic Brown Butter Sauce, Yeast Rolls and various pies. (As you can see we love to cook and to eat. I may not have to cook for a week.)

Friday: Leftovers

Saturday: Crock Pot Baked Potatoes stuffed with Barbecued Brisket

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.

I would also love your recipes for using leftover turkey, please share!

You can find other wonderful ideas at the links below.

This Week For Dinner

StoneGable: On The Menu Monday

Organizing Junkie: Menu Plan Monday

Posted in This Week In Our Kitchen | Tagged meal planning, menu plan monday, menu planning, weekly dinner ideas, weekly meal planning | 2 Comments

Wordless Wednesday – In The Studio

Posted on November 15, 2011 by kitchenandkids

Daddy and his girl in the recording studio laying down some drum tracks. We have pictures with the boy and his Daddy doing the same thing.

Here are some other great Wordless Wednesday posts

Posted in Wordless Wednesday | Tagged photography, wordful wednesday, wordless wednesday | 15 Comments

This Week In Our Kitchen: Week of November 13th

Posted on November 13, 2011 by kitchenandkids

My son has been on a Reuben Sandwich kick and my husband has been in the recording studio, so he hasn’t been around for dinners. So … we had lots of Reuben Sandwiches last week, which for this pregnant mama was just fine by her.

It seems everything I made last week was quite tasty. I know my boys really liked the French Dip Sandwiches last Monday. I am glad they enjoyed the sandwiches because they were SO EASY to make. A roast, salt and pepper, a can of beef consomme’, a can of french onion soup, and a bottle of beer. Throw it in the crock pot, cook for 6 to 8 hours on low, then shred the beef and serve on buns. On the boy’s sandwiches I put horseradish sauce on their bottom bun, put some mozzarella cheese on top, broiled until bubbly and served with the juice from the crock pot. I would say use a 3 to 5 lb roast if you want leftovers, if not a 2 1/2 lb roast is perfect for a family of 4.

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

Sunday: Kitchen and Kids Meatloaf, Roasted Parmesan Potatoes and Brussels Sprouts

Monday: Deep Dish Pizza Casserole and a green salad

Tuesday: Baked Alfredo Chicken, Sauteed Green Beans and Cheesy Crescent Rolls

Wednesday: Oven Fried Chicken, PW Mashed Potatoes and Creamed Corn

Thursday: 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.)

Friday: Leftovers

Saturday: Fish and Chips (Yes, we are still trying to get to this. Maybe this weekend! My son really wants this but I am not so sure it is a smell I will be able to tolerate.)

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.

Feel free to leave your ideas, too. Happy Cooking!

You can find other wonderful ideas at the links below.