Chocolate Nut Clusters

Makes: 4 dozen

1 pkg. (12 oz.) milk chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 jar (16-20 oz.) dry-roasted peanuts
Aluminum foil

In a microwave-safe bowl, combine both bags of chips. Microwave at 50% power for 2 minutes; stir well. Microwave on high for an additional two minute. Stir until mixture is smooth; microwave for an additional 20 seconds if needed. Pour peanuts into chocolate mixture and stir until peanuts are well coated. Spread 2-3 feet of foil on table or kitchen counter. Drop by tablespoonfuls onto foil and allow to harden for several hours.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is such an easy candy/sweet treat recipe that can be made for any occasion. I always include these nut clusters in my plates of Christmas goodies. If you are making these in the summer or if your house is extremely warm it may take longer for the clusters to set. If you are in a hurry, you can drop them onto a foil covered cookie sheet and put them in the refrigerator. I often turn them over after a few hours to make sure the bottoms harden as well. I couldn't remember the exact size of the jar of peanuts so I gave it my best guess. I'll check for sure the next time I'm at the store. I also shared this recipe at Life as MOM's Recipe Swap & We Are THAT Family's Works-For-Me Wednesday.

Recipe from my mom, Kay.

Saucy Country Ribs

Serves: 6

3 lbs. country-style pork ribs
3 c. cola soda (or 2 cans)
1 c. ketchup
1 T. dried minced onion
1/4 t. garlic powder

In a crock pot, put all ingredients except meat; mix until smooth. Trim fat from the ribs. Place in
crock pot. Cover and cook on low for 6 hours.

Click here to see if there are any coupons available to go with this recipe!

Tips: I found country pork ribs on sale for 99¢/lb. so I wanted to find something good to do with them. I also found a 2-liter of store brand cola on sale for 83¢ so it made this whole meal very affordable. The soda and ketchup mixture taste a bit like barbecue sauce just thinner. I meant to try to thicken the sauce but I forgot. If you want to try, I suggest mixing 2 T. cornstarch with 2T. cold water then mixing it into the crock pot about an hour before you are ready to eat. Serve this with some homegrown veggies and your meal is ready! I also shared this recipe at Smockity Frocks' What's in Your Crockpot?.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

Click here to see if there are any coupons available to go with this recipe!

Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

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

Sherry Chicken

Serves: 4-5

1 cut-up chicken or 8-10 pieces, skin removed
1 (4 oz.) can sliced mushrooms, undrained
1 (10 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 c. sherry

Wash and dry chicken pieces and place in a greased 13 x 9 pan. In a medium bowl, combine mushrooms and mushroom soup. Stir in sour cream and sherry. Pour mixture over chicken. Cover tightly with foil and bake at 350 degrees for 1- 1 1/2 hours. Serve with rice or noodles.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is an easy chicken dish to put together and has a unique flavor thanks to the sherry. Reduced-fat cream of mushroom soup and sour cream can be used to cut down the fat and calories. If sherry isn't something you usually keep on hand, look for a small bottle of cooking sherry. It is usually found in the aisle with the vinegars. Also, try Marinated Pork Loin and Chicken Tetrazzini if you're looking for other ways to use sherry. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.


Recipe from my mom, Kay.

Marinated Pork Loin

Serves: 6

1 (1 1/2 lb.) pork tenderloin roast
1 T. sherry
2 T. soy sauce
2 T. brown sugar

Combine sherry, soy sauce and brown sugar in a large resealable plastic bag; shake until smooth. Add roast to bag; seal and marinate 8 hours or overnight. Grill each side over medium heat for 10 minutes. Cook over indirect heat for an additional hour or until internal temperature reaches 160 degrees.

Click here to see if there are any coupons available to go with this recipe!

Tips: This pork roast was easy to put together and simple to get on the table with just some white rice and a green salad. If you've never cooked with indirect heat before here's what you do. On a two-burner gas BBQ, turn on both burners to heat the grill. For this recipe, grill the roast for 10 minutes on each side with both burners on. Then turn off the burner under the meat while leaving on the other burner. Try to keep the lid closed as much as possible during the grilling time. If you grill on a charcoal BBQ, try pushing the coals to one side and leaving your meat on the other side to get the indirect heat effect.

I try to find a large piece of pork tenderloin on sale (often for less than $2.00/lb.) and then have the meat counter cut it into several roasts and chops. I can usually get 5-6 meals for my family from one $15.00 piece of meat. If you don't usually keep sherry on hand, you can buy a small bottle of cooking sherry that is often located near the vinegars in the grocery store. If you're looking for another recipe to use it in, try Chicken Tetrazzini or Sherry Chicken. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe from The Four Ingredient Cookbook

Parmesan Herb Bread

Makes: 1 loaf (1 1/2 lbs.)

1 c. water (70-80 degrees)
3 T. butter
1 egg, beaten
2 T. sugar
1 t. salt
1 t. garlic powder
1 t. oregano
1/2 t. basil
1/4 t. marjoram
1/8 t. thyme
2/3 c. grated Parmesan cheese
3 c. bread flour
2 1/4 t. active dry yeast

Place all ingredients in bread machine pan in order suggested by the manufacturer. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed. The time delay feature is not recommended for this recipe.

Click here to see if there are any coupons available to go with this recipe!

Tips: I made this tasty bread machine bread to go with Baked Ziti for my Bunco group. It was thoroughly enjoyed by everyone. I think it would compliment any Italian dish very nicely. I also shared this recipe at Life as MOM's Recipe Swap.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Tamale Pie

Serves: 3-4

1 1/3 c. water
1/2 c. cornmeal
1/2 c. cold water
1/4 t. salt
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 1/4 t. chili powder
3/4 c. canned diced tomatoes w/juice (about 1/2 of a 14.5 oz. can)
1 c. whole kernel corn, canned or frozen
2 T. black olives, chopped
1/2 c. (2 oz.) shredded cheddar cheese

Bring the 1 1/3 cups of water to a boil in a small sauce pan. In a small bowl, mix together the corn meal, 1/2 cup water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat for 10-15 minutes or until mixture is very thick, stirring occasionally. Pour 3/4 of the cornmeal mixture into a lightly greased 10 x 6 baking dish. Cover and chill about 30 minutes or until firm. Cover remain cornmeal mixture and set aside.
In a large skillet, cook beef, onion, pepper and garlic until meat is browned; drain. Stir in chili powder, cook 1 minute. Stir in tomatoes, corn and olives. Spoon meat mixture on top of chilled cornmeal mixture in the baking dish. Spoon remaining cornmeal mixture into 8 mounds over meat. Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese during last 5 minutes.

Click here to see if there are any coupons available to go with this recipe!

Tips: I often try to avoid recipes with a lot of prep work before the casserole even goes in the oven but this tamale pie looked like something different and tasty so I gave it a try. The whole family enjoyed it (even my 1-year old). Be sure you plan ahead because it will take at least an hour to hour and a half from beginning to end. If you don't have a 10 x 6 dish, you can use any 1 1/2 quart baking dish.

When the cornmeal mixture is finished cooking on the stove it will have the consistency of set pudding. Also, I didn't try this but a cup of cooked beans mixed in with the meat would probably be very good and add additional protein. If cornmeal is not something you usually keep on hand, try making Easy Cornbread while you have it in your pantry. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Chicken Potato Bake

Serves: 4

2-3 lbs. chicken pieces, skin removed
1 lb. red potatoes, cut into chunks
2/3 c. Italian salad dressing
1 T. Italian seasoning
1/2 c. grated Parmesan cheese

Place chicken pieces in a greased 13 x 9 baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400 degrees for 30 minutes. Uncover and bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was such an easy chicken and potatoes dish to put together. Use whatever chicken pieces you have on hand, your family prefers or was on sale recently. You can use a whole cut-up chicken, all breasts, all leg quarters or any combination you choose. I have used a fat-free Italian dressing in this recipe and it came out great. Experiment with different varieties of Italian dressing such as ones with garlic or peppers. This recipe is also shared on Life as Mom's Recipe Swap.

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

Pillsbury Bake-Off Prize Pack Giveaway

This contest has ended. Have you always dreamed of winning the annual Pillsbury Bake-Off Contest's $1 million dollar grand prize? Well this year's entry period is over but for the first time Pillsbury is giving us everyday cooks the opportunity to help choose the winner. The Pillsbury Bake-Off was first held in 1949 at the Waldorf-Astoria hotel in New York City, so this is a contest steeped in history and we have a chance to be a part of it.

Twenty recipes have been selected and will be placed online in pairs for two weeks at a time. Everyone will have a chance to vote once per each pair of recipes. There are still seven pair of recipes left for you to vote on. Please visit the Bake-Off website every two weeks to make your choice heard. You do need to be a registered member of Pillsbury.com in order to vote. I highly encourage you to register because it will allow you to print their online coupons. (Check my coupons list to see what is available right now.)

Pillsbury and My Blog Spark are offering two winners a Bake-Off Prize Pack which consists of a Pillsbury Doughboy giggle doll and a magazine of past Bake-Off recipes. The magazine has great sounding recipes like Chocolate Chip, Oats 'n Caramel Cookie Squares and Chicken & Cheese Crescent Chimichangas. My daughter immediately claimed the Doughboy which she now affectionately called "her guy".

Here are the ways to enter this giveaway:

1. Find a recipe from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe. (This must be done for any other entries to be valid.)

2. Tell us your favorite past Bake-Off recipe. (Please include the date if you have it.)

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

4. Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (Only 1 entry regardless of your form of publicity.)

5. Subscribe to Recipes for Moms by Email. Please make sure you activate your subscription by clicking the activate link in the initial e-mail. If you already subscribe, just leave a comment saying so.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. The winner will be chosen using Random.org and the contest will end on Friday, July 17th at midnight (MDT). After I contact the winners, you will have 48 hours to get back to me or another winner will be chosen. Good luck!

Chicken Tetrazzini

Serves: 3-4

6 oz. spaghetti
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1/2 c. cold water
1/4 c. flour
1 (12 oz.) can fat-free evaporated milk
1 t. chicken bouillon granules
1/8 t. pepper
1 c. chopped cooked chicken
2 T. sherry
2 T. grated Parmesan cheese

Cook the spaghetti according to package directions (do not use oil or salt). Drain well. Meanwhile, in a large skillet or saucepan, cook the pepper in small amount of water. Bring to a boil and cook for 3 minutes or until the peppers are tender. Drain well. In a small mixing bowl, stir together the water and flour. Stir into pepper along with the milk, bouillon and pepper. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken and sherry. Pour into a greased 8 x 8 baking dish and sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 10 minutes or until heated through.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a delicious tetrazzini casserole that cooked up thick and creamy without the extra fat. The original recipe also calls for 1 1/2 cups of sliced fresh mushrooms that are cooked alongside the peppers. My husband won't touch mushrooms so I left those out however I think they would have been very tasty in this dish. You can also use just one type of bell pepper if you prefer. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin and Sherry Chicken for other uses for the sherry.

This recipe did take a bit of prep work but here's how I did it: 1. I poached a small boneless, skinless chicken breast in a small skillet while the spaghetti cooked in a large saucepan. 2. When the chicken was cooked I removed it from the pan, chopped it and cooked the peppers in the same skillet. 3. When the spaghetti was done, I drained it and rinsed it with cold water so it wouldn't stick and left it sitting in the colander. 4. Then I transferred the peppers into the large saucepan and made the sauce in there. I combined all the ingredients in the large saucepan before I poured it in the square pan. I also mixed the water and flour in the measuring cup I used to measure the water in. All of this was in an effort to dirty as few dishes as possible.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Rice 'n Black Bean Bake

Serves: 6

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce or salsa
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
Tortilla chips

In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a very tasty, meatless meal that was easy to put together and uses inexpensive ingredients. If you have your favorite picante sauce or salsa already in the fridge try using that instead of buying a new jar since you only need 1 cup of salsa. You can also use reduced fat sour cream and/or cheese to make this recipe a little healthier. You can serve the bean bake over the tortilla chips like nachos or crumble the chips and sprinkle them on the top. My family enjoys this as a main dish but it would also work well as a side dish or appetizer for a party or potluck. I also shared this recipe at Life as MOM's Ultimate Recipe Swap, Our Krazy Kitchen & Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Mediterranean-Style Chicken

Serves: 4

4 boneless, skinless chicken breasts
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1/2 c. sliced black olives
1 T. lemon zest
1 c. (4 oz.) Italian blend cheese, shredded
Hot, cooked rotini pasta

In a large, nonstick skillet, cook chicken over medium-high heat for 5-7 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken from heat. Add tomatoes, olives and lemon zest to skillet. Cooke 4 minutes or until hot; stirring often. Return chicken to skillet; cook 1 minute. Top with cheese. Serve over hot pasta.

Click here to see if there are any coupons available to go with this recipe!

Tips: This chicken dish was very easy to put together and had a nice light flavor. It was enjoyed by my entire family. A simple green salad on the side and your dinner is complete. I also shared this recipe at Tales From the Fairy Blogmother's What's Cooking Wednesday.

Recipe from Kraft Food & Family (Holiday 2008)