No-Name Dessert

Serves: 8-10

2 cans pie filling (any flavor)
1 pkg. yellow cake mix
1/2 c. butter, melted
1/4-1/2 c. chopped nuts

Spread pie filling in bottom of an ungreased 13 x 9 pan. Cover completely with dry cake mix. Pour melted butter evenly over cake mix; sprinkle with nuts. Bake at 350 degrees for 1 hour.

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Tips: I think this dessert is also called dump cake but for some reason in my family it has always been "No-Name Dessert". My favorite combination of pie fillings is one can of apple and one can of peach. I used to ask for this instead of cake for my birthday. I also won a dessert contest at a previous job using this recipe. If you prefer to make a half recipe, use a Jiffy cake mix in a square 8 x 8 or 9 x 9 pan and bake for 40-45 minutes.

Recipe from my grandma, Doris.

Islander Pork Roast

Serves: 4-5

1 1/2 lb. boneless pork loin roast
1/2 t. ground cloves
1/2 to 1 whole orange, cut into 8 wedges
1/2 c. crushed pineapple, w/juice
2 T. soy sauce
1/2 t. pumpkin pie spice
1/4 t. pepper
2 T. cornstarch
2 T. water

Rub pork loin with ground cloves; place in crock pot. Arrange orange wedges around pork. (If cooking in 4-5 hours, use the whole orange. If cooking in 8 hours, use only half of orange.) In a small bowl, combine remaining ingredients; pour over pork. Cook on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees. In the last 30 minutes, mix together cornstarch and water and stir into pineapple mixture to thicken sauce. Remove orange peel and serve.

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Tips: This was an easy recipe to get together in the crock pot and then just let it cook and serve with rice. I try to buy pork loin when it is on sale in a value pack, then I ask the meat counter to cut it into 4-5 pieces that my family will use for several meals. I happened to have fresh pineapple on hand so I just pureed it and used that instead of having to buy a can of pineapple.

Recipe adapted from TheOtherWhiteMeat.com

Black Bean Burrito Bake

Serves: 4 (1 burrito each)

1/2 can (4 oz.) chopped green chilies
1/2 c. sour cream
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
4 flour tortillas
3/4 c. salsa
1/2 c. (2 oz.) shredded Cheddar cheese

In a medium bowl, combine the 1/2 can of green chilies and sour cream. Let stand for 10 minutes. Place 1/2 the can of beans in a food processor or blender; process until finely pureed. Add pureed beans, remaining beans and corn to sour cream mixture. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, with ends tucked in; place seam side down in a greased 9-inch square baking dish. Pour salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated through.

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Tips: My whole family enjoyed this burrito bake and it was easy to put together. To cut down on the fat, use part reduced-fat sour cream and part fat free plain yogurt. I did this since my husband is trying to lose weight and it tasted great. I used 8-inch tortillas so they fit fine in a square pan. If you prefer to use burrito size tortillas, use a 11 x 7 or 13 x 9 pan instead. Make a Mexican rice mix as a side dish and add a salad to complete your meal. I shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Cooking Light Complete Cookbook

Serious Texas BBQ Gift Box Giveaway

This giveaway has ended. One of my favorite places to eat is Serious Texas Bar-B-Q in Durango, Colorado. They have a wonderful menu of smoked meats including barbecued pork loin, beef brisket, sausage and turkey as well as a number of sides and a delicious cobbler for dessert. My favorite is their Texas Taco made with shredded barbecued pork, cheesy potatoes, onions and jalapenos on a soft flour tortilla. Anytime we have guests in town, we always make sure to take them here.

Serious Texas Bar-B-Q has been a Durango institution since 2000 and slowly smokes their meats around the clock to keep up with the demand from their restaurants and online orders. They now have three locations, two in Durango and one in Loveland, Colorado. Their casual, relaxed atmosphere is evident especially in their south Durango location, which overlooks the Animas River. Now that your mouth is watering and you're wishing you could eat at Serious Texas, I have some good news for you.

Serious Texas Bar-B-Q is sponsoring a wonderful giveaway of one of their Smoked Beef Brisket Gift Box or Smoked Pork Loin Gift Box (winner's choice). This gift box consists of a 3-4 pound Beef Brisket or Pork Loin as well as an 8-ounce jar of Pineapple Jalapeno salsa, an 8-ounce jar of Serious Texas Bar-B-Q sauce and an 8-ounce jar of Cherry Chipotle salsa. Serious Texas ships their meat fully cooked, frozen and vacuum packed. This will make a great Father's Day gift for your husband or father. Make sure you place your order by Tuesday, June 16th in order to receive your Father's Day gift fresh and ready for Dad on Sunday.

Here are the ways to enter this giveaway:

1. Check out the Serious Texas Bar-B-Q website and leave a comment with something you learned on their site. (This has to be done for any additional entries to be valid.)

2. Find a recipe (specifically) from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe.

3. Place an order from Serious Texas Bar-B-Q online. (2 entries) Leave a note on your order letting them know you heard about them from Recipes for Moms, then leave two separate comments here to get your 2 entries.

4. Grab my button and add it to your site. Please let me know where I can find it.

5. Blog or post info about this giveaway and link back to this post. Again, let me know where I can find it.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This giveaway is open to residents of the continental US only. The winner will be chosen using Random.org and the contest will end on Friday, June 5th at midnight (MST). After I contact the winner, you will have 48 hours to get back to me or another winner will be chosen. Good luck!

Cheesy Beef Tetrazzini

Serves: 5-6

1 lb. ground beef
1 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 t. salt
1/4 t. pepper
1/2 package (4 oz.) Neufchatel cheese (i.e. lowfat cream cheese)
1 c. cottage cheese
3/4 c. sour cream
1/4 c. green pepper, chopped
1/4 c. green onion, thinly sliced
8 oz. thin spaghetti
1/4 c. grated Parmesan cheese

Cook spaghetti according to package directions; drain. In a large skillet, over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, green onion and spaghetti. Transfer to a lightly greased 2-quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes.

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Tips: This was a tasty casserole that was a little different that other tetrazzini recipes I've had. I think it tasted best when the meat layer and the spaghetti layer were mixed together after being served. To figure out how much 8 ounces of pasta is I look at how big the box is (12 oz, 16 oz, etc) then take whatever fraction of the box I need. These days the size of the package is continually changing so its hard to say half or three-quarters of a package. I used my KitchenAid Stand Mixer to mix the cheeses.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Scotch Teas

Makes: 1 1/2 dozen

2 c. quick-cooking oats
3/4 c. brown sugar
1 t. baking powder
1/4 t. salt
1/2 c. butter, melted

In a large bowl, combine the oats, brown sugar, baking powder and salt; mix well. Stir in butter. Pat evenly into a greased 8-inch square baking dish. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

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Tips: These were yummy little soft granola-type bars that can work for breakfast or dessert. They were easy to put together and easy to take to my MOPS potluck too.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes

Sweet Glazed Chicken

Serves: 4-6

2 T. butter, melted
1 c. pineapple juice
1 T. brown sugar
2 T. soy sauce
2 lbs. chicken pieces, skin removed
3/4 t. salt
1/2 t. pepper
1/4 c. water
3 T. cornstarch
Hot, cooked rice

In a small bowl, whisk together the first 4 ingredients; set aside. Sprinkle chicken pieces evenly with salt and pepper; place in a lightly greased crock pot. Pour pineapple mixture over chicken. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours more or until chicken is tender. Remove chicken from crock pot; keep warm. Whisk together water and cornstarch in a small bowl; add to sauce in crock pot. Increase heat to high. Stir regularly until sauce begins to thicken. Serve sauce over chicken and rice.

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Tips: I love chicken crock pot recipes where the chicken is so tender it just falls off the bone. You can use any combination of chicken pieces in this recipe (legs, thighs, quarters, cut-up whole chicken). I suggest turning the pieces once during cooking so more of the meat cooks in the sauce. Instead of buying pineapple juice separately, try draining the juice out of 1 or 2 cans of canned pineapple. Either save the fruit to eat later or serve it with dinner. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.

Recipe from Southern Living: Slow-Cooker Cookbook

One-Dish Suppers Giveaway Winner

Congratulations to Casey, my winner of the Mom's Best One-Dish Suppers. Casey plans to try the Herbed Zucchini Pasta. She will have 48 hours to contact me. Thank you to the 94 people who entered this giveaway. This was my biggest giveaway yet! I have some great coupons to giveaway in the upcoming weeks so stay tuned.

New Kraft Coupons

Coupons.com just came out with new Kraft coupons. These are high value coupons for items like Crystal Light, Minute Rice and Oscar Meyer just to mention a few. Kraft coupons aren't available online very often so these will go fast. Make sure you print yours out soon and don't forget that you can print each of these coupons twice. Enjoy the savings!

Italian Bowtie Bake

Serves: 4

8 oz. bow tie pasta, uncooked
2 c. spaghetti sauce
1 envelope (minus 2 teaspoons) Italian salad dressing mix
2 c. (8 oz.) Mozzarella cheese, shredded

Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2-quart baking dish. Sprinkle with cheese. Cover and bake at 400 degrees for 15 minutes. Remove cover and bake for 5 minutes more or until heated through.

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Tips: This bowtie casserole is quick and easy to put together and uses ingredients you probably have already. I do suggest using less than the whole envelope of Italian dressing mix. The whole package was a bit overwhelming the first time I made it. If this isn't quite what you're looking for check out the Cheesy Bowtie Bake instead.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Three Cheese Chicken Penne Bake

Serves: 4

1 1/2 c. penne pasta, uncooked
2 c. fresh spinach
1 lb. boneless, skinless chicken breast, cubed
1 t. basil
1 jar (26 oz.) spaghetti sauce
2 oz (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 c. shredded Mozzarella cheese, divided
2 T. grated Parmesan cheese

Cook pasta according to package directions; adding spinach to boiling water for last 1 minute. In a skillet, cook chicken with basil on medium-high heat for 3 minutes. Add sauce; bring to a boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup Mozzarella cheese. Pour into greased 2-quart baking dish. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake 3 minutes longer.

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Tips: The fresh spinach in this pasta casserole gave it a nice flavor. It is a great way to use home-grown spinach. Neufchatel Cheese is just low-fat cream cheese. You can find it at any grocery store with the cream cheese. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Kraft Food & Family (Holiday '08/Winter '09)

Cinnamon Breakfast Cake

Serves: 4

Cake:
1 1/4 c. flour
1/4 c. sugar
1 T. baking powder
1/4 t. cinnamon
1/4 c. butter, softened
2/3 c. milk
1 egg
Topping:
4 T. flour
6 T. sugar
3 T. butter, softened
1 T. cinnamon

Mix together flour, sugar, baking powder and cinnamon; cut in butter. Add milk and egg; mix only until ingredients are moistened. Pour into greased 8-inch square dish. Combine flour, sugar, butter and cinnamon until crumbly; sprinkle over batter. Bake at 400 degrees for 25 minutes.

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Tips: This was a nice light cinnamon coffee cake that everyone enjoyed. The "topping" seemed to sink to the bottom once it was baked. I'm not sure if it was supposed to do that but it came out fine nonetheless. Since we have a nut allergy in my family, I always leave the nuts out of recipes. However, if you prefer nuts in your coffee cake you can add 2/3 cup of chopped nuts to the batter just before you pour it into the baking dish. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Where's Mom Now That I Need Her?

One-Dish Suppers Cookbook Giveaway

This giveaway has ended. I am always on the lookout for new cookbooks with quick, easy recipes especially ones that aren't "big-dish dinners". That's what we call meals in my family that create a lot of dirty prep dishes by the time dinner is done.

My newest giveaway is for the cookbook Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were Then. This is a softcover, 200-page book with sections on Soups & Stews, Skillet & Other Stovetop Suppers, Oven-Baked Suppers and Salad Suppers. Who can't use an addition like this to their cookbook collection!?

Here are the ways to enter this giveaway:

1. Leave a comment on this post and tell me which recipe (specifically) from Recipes for Moms you plan to try with your family. (You must do this first.)

2. For a second chance to win, try a recipe you find on my site and leave a comment on that recipe telling me what you thought about it or any tips you might have for others. Then come back to this post and leave a second comment and let me know which recipe you left a comment about.

3. Grab my button and add it to your site. Please let me know where I can find it.

4. Blog or post info about this giveaway and link back to Recipes for Moms. Again, let me know where I can find it.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Friday, May 8th at midnight (Mountain Time). After I contact the winner, they will have 48 to get back to me or another winner will be chosen. Good luck!