Momma's Munchies

Baby Yogurt

LCW — Sun, 03 Oct 2010 01:54:50 +0000

I made this “recipe” up myself. I use the term recipe lightly, as it’s just a combination of Ryann’s favorites. She recently started loving yogurt. I tried the Stonyfield YoToddler yogurt and she loved it. But at nearly $4 for a 4 pack, it’s not economical. So I bought a large 2lb tub of the Stonyfield Plain Organic yogurt. I blended blueberries and bananas and mixed it with some yogurt, poured it into freezer trays and froze overnight. I also blended peaches and bananas and mixed with yogurt. I don’t have exact measurements of the fruit or yogurt, I just do the taste and consistency test, if it passes, then it’s good! I can stock up on yogurt for less than $10 and just defrost the cubes when needed. Perfect snack for Ryann.

Crockpot Pot Roast

LCW — Sun, 03 Oct 2010 01:40:52 +0000

Recipe: Crockpot Pot Roast

Ingredients

1 sm. roast 2 potatoes, pared and quartered
3 carrots, pared and cut in thirds
1 onion, peeled and quartered
1/2 c. water
8 oz. can tomato sauce
1 tsp. oregano
1 tsp. basil

Instructions

Put vegetables in the bottom of crockpot.
Salt and pepper meat, put in crockpot.
Add water and tomato sauce.
Sprinkle oregano and basil over meat.
Cover and cook on low 10-12 hours.

Key Lime Mojitos

LCW — Sat, 25 Sep 2010 14:01:03 +0000

I’m swimming in key limes, JPW suggested key lime mojitos and since we’re still feeling the summer temperatures, mojitos sound deliciously refreshing.

Recipe: Key Lime Mojito

Ingredients

2 oz white rum
½ oz Key Lime Juice
1 teaspoon superfine sugar
6 whole mint leaves
2 oz soda water

Instructions

Place Key lime juice and sugar in a tall glass.
Add mint leaves and bruise gently with a muddler or wooden spoon to release the aromatic oils.
Add the rum and stir briefly to dissolve the sugar.
Fill with crushed ice, top with sparkling water and garnish with a sprig of fresh mint and a wedge of fresh lime.

Meal type: cocktail

Key Lime Pie

LCW — Sat, 25 Sep 2010 13:57:24 +0000

JPW asked me if I wanted a bag of fresh key limes from a co-worker. I said SURE. But then I didn’t know what I was going to make with all the key limes. I’ve never made anything with key limes. So I searched the internet and lovely Paula Deen came to the rescue. This pie filling made TWO pies. We have a lot of pie to eat.

Recipe: Key Lime Pie

Ingredients Crust:

2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted

Pie:
1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice 1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, combine cracker crumbs and brown sugar.
Stir in melted butter.
Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
Pie Filling In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened.
Gradually add the sugar, beating until soft peaks form.
Add condensed milk and beat until stiff peaks form.
Beat in lime juice, lime zest, and half-and-half.
Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust.
Cover and freeze for 4 to 6 hours or until firm.
Cut into wedges and garnish with fresh lime slices, serve cold.

Quick Notes

I used two pre-made pie crusts, which was good since I wasn’t expecting it to fill two pie crusts.

Number of servings (yield): 12

Meal type: dessert

Double Blueberry Muffins

admin — Mon, 30 Aug 2010 14:49:21 +0000

Recipe: Double Blueberry Muffins

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Instructions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix.
Repeat with remaining flour and milk.
Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon.
Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full.
Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes.
Let cool in the pan at least 30 minutes before turning out.

Cooking time (duration): 60

Number of servings (yield): 12

Meal type: breakfast

Creamy Chicken Casserole

LCW — Mon, 16 Aug 2010 00:01:31 +0000

Recipe: Creamy Chicken Casserole

Ingredients

1 2/3 cup elbow macaroni
2 C diced cooked chicken
1 1/4 C sharp cheddar cheese
1 C milk
1 can cream of chicken soup
1 (3oz) can Mushrooms, drained

Instructions

Cook elbows about 6 minutes until tender. Rinse with cold water and drain.
Combine chicken, 1 C. cheese, soup, milk, mushrooms and pasta
Turn into 2 Qt casserole dish.
Bake covered at 350* for 50-60 mins.
Uncover and top with remaining cheese and return to oven until melted.

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Bacon and Feta Stuffed Chicken

LCW — Sun, 15 Aug 2010 23:56:39 +0000

Recipe: Crockpot: Bacon and Feta Stuffed Chicken

Ingredients

1/4 cup crumbled cooked bacon
1/4 cup feta cheese
4 boneless, skinless chicken breast halves
2 14.5 oz cans diced tomatoes
1 Tbsp dried basil

Instructions

1. In a small bowl, mix bacon and cheese together lightly.
Cut a pocket in the thicker side of each chicken breast. Fill with 1/4 of the bacon and cheese. (1/4 of a cup is 4 tablespoons – so 1 tablespoon per chicken breast)
Place chicken in slow cooker. (I sprayed with olive oil first) Top with tomatoes and sprinkle with basil.
Cover and cook on High 1.5 to 3 hours or until chicken is tender, but not dry or mushy.

Cooking time (duration): 10 prep. 1.5-3 cooking

Number of servings (yield): 4

Meal type: dinner

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Oatmeal Chocolate Chip Cookies

LCW — Sun, 15 Aug 2010 23:51:01 +0000

These cookies are also called Lactation cookies. I swear they increased my milk supply while breastfeeding, however I can’t be sure because I never had any supply issues. But after eating a lot of them (because they’re amazingly good) I had major milk boobs. Also, if you’re not a milk producer, they’re still safe to eat.

Recipe: Oatmeal Chocolate Chip Cookies

Ingredients

1 C butter
1 C sugar
1 C brown sugar
4 tbsp water
2 tbsp flaxseed meal (no subsitutes)
2 large eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp salt
3 C thick cut oats
1 bag chocolate chips (or 1 cup)
2 tbsp brewers yeast or nutritional yeast flakes

Instructions

Preheat oven to 375
Mix 2 tbsp flaxseed meal and water, set aside
Cream butter and sugar
Add eggs
Stir flaxseed mix into butter mix and add vanilla
Beat until well blended and mixture turns pale yellow.
Mix dry ingredients, excepts oats and chocolate chips
Add butter mix to dry ingredients
Stir in the oats and then the chocolate chips
Drop onto ungreased or parchment lined baking sheets
Bake 8-12 minutes

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Chicken Pot Pie

LCW — Sun, 15 Aug 2010 23:41:22 +0000

This is an absolute favorite and REW LOVES it!! It was shared by Blair and as quickly found it’s way into our dinner rotation. You could make this and fresh, cook and freeze in small child sized portions for a quick home cooked meal.

Recipe: Chicken Pot Pie

Ingredients

2 Pillsbury pie crusts (found near biscuits in refrigerator section)
2 cans Cream of Potato Soup
1/2 bag frozen vegetables (I used peas/carrots and add corn)
salt and pepper to taste
2 chicken breasts (or however much chicken you’d like)

Instructions

Boil chicken in water, then cut into little pieces. (I use leftover chicken from roast chicken or other dishes if that’s what I have)
Defrost frozen veggies Press 1 pie crust into pie plate.
Fill with 2 cans of soup, veggies, and chicken. Salt and pepper to taste.
Cover mixture with other pie crust. Press edges around to seal. Bake on 350
for ~30 mins or until golden brown.

Quick Notes

To prepare and freeze: Use a disposable pie plate. After prepared cover in tinfoil and put in a freezer bag. To thaw and cook: Let thaw in fridge at least 24 hours in advance.

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Slow Cooker Beef Stroganoff

LCW — Sun, 15 Aug 2010 23:30:04 +0000

Recipe: Slow Cooker Beef Stroganoff

Ingredients

2 lbs beef stew meat
1 cup chopped onion
1 can (10.75oz) condensed cream of golden mushroom soup
1 can (10.75oz) condensed cream of onion soup
1 jar (6oz) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8oz) cream cheese, cubed
1 container (8oz) sour cream
6 cups hot cooked noodles or rice

Instructions

In 3.5-4 QT slow cooker, mix beef, onion, soups, mushrooms and pepper.
Cover and cook on low heat setting 8-10 hours or until beef is tender.
Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture.
Serve over noodles.

Quick Notes

I also used ground beef, precooked.

Number of servings (yield): 8

Meal type: dinner

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