Wholegrain Jam Squares

Makes: 1 1/2 - 2 dozen squares

2 c. uncooked oats
1 3/4 c. flour
1 c. butter
1 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
3/4 t. salt
1/2 t. baking soda
1 c. fruit preserves

In a large bowl, combine all ingredients except preserves; mix until crumbly. Reserve 2 cups oat mixture; press remaining mixture into the bottom of a greased 13 x 9 pan. Spread preserves evenly over the base. Crumble remaining oat mixture over the top. Bake at 400 degrees for 25 minutes. Cool and cut.

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Tips: This is one of my favorite family recipes. These jam squares are good for breakfast or dessert. My favorite is to use berry preserves, such as boysenberry or blackberry, but you can really use whatever your family prefers or maybe even something you've canned yourself. Light preserves or jam will also work well with this recipe. I suggest putting the jam in a small bowl and stirring it well before trying to spread it on the oat mixture. This should make it easier to spread. Also, either quick or old-fashioned oats can be used. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from my mom, Kay.

Southwest Chicken Soup

Serves: 4-6

1 T. oil
1/3 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1garlic clove, minced
1/4 c. flour
2 cans (14 oz.) chicken broth
1 c. water
2 c. cooked chicken
1 t. chili powder
1/2 c. long-grain rice, uncooked
Mexican-blend shredded cheese

Heat oil in a large pot. Add peppers and onion; cook and stir until soft. Add garlic and stir in flour; gradually stir in chicken broth. Stir in water, chicken, chili powder and rice. Bring to a boil; reduce heat and simmer for 15-20 minutes or until rice is cooked. Remove from heat; top with cheese. Serve immediately.

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Tips: This soup was tasty without being spicy. Once you add the rice make sure you watch the soup. If it cooks too long, the rice will absorb all the extra liquid. If you have leftovers, you might want to add some extra chicken broth to bring it back to a soup consistency. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More

Tender Pork Chops & Rice

Serves: 4-6

4-6 pork chops
1 T. oil
1 can (10.75 oz.) cream of mushroom soup
1/2 c. white wine
2 1/2 c. water
2 c. long-grain rice, uncooked

In a large skillet, brown pork chops lightly in oil; drain and set aside. Combine soup, wine and water; mix well and pour into skillet. Stir in rice; top with pork chops. Cover and simmer for 30-45 minutes or until rice is tender.

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Tips: This was a very easy pork chop dish to put together and I loved the fact that I had a side dish built right in. If your family enjoys mushrooms (I do, my husband does not), consider adding a small can of them with the liquid to the soup mixture and slightly decrease the amount of water needed. You will want to serve this dish as soon as the rice is finished cooking. If it sits too long, the pork chops will begin to get dry and the rice will absorb every last drop of moisture. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Kroger Gift Card Winner

Thank you to the 245 entries in my Kroger Stores $30 Gift Card Giveaway. The winner is Carol who shops in Pennsylvania. She has been sent an e-mail and will have 48 hours to respond. I am working on several other great food giveaways, so stay tuned.

Taco Casserole

Serves: 3-4

1 lb. ground beef
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 envelope taco seasoning
1/2 c. water
1 1/2 c. crushed tortilla chips
1 can (16 oz.) refried beans
1 c. (4 oz.) shredded cheddar cheese
Your preference of toppings: Lettuce, tomato, black olives, cilantro, sour cream, salsa

In a skillet, brown beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with desired toppings.

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

Tips: This was a wonderful taco casserole! There is now a Post-it on this page in my cookbook with a note from my husband "Make this again soon!". The tortilla chips are a great addition and I would recommended serving some on the side as well. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

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

Veggie Lovers' Pot Pie

Serves: 6

2 T. butter
1 large potato, peeled and cut into 1/2-inch cubes
1/2 c. onion, chopped
1 t. thyme
1/2 t. salt
1/4 t. pepper
1/4 c. flour
1 can (14 oz.) vegetable broth
1 bag (16 oz.) frozen carrots, broccoli & cauliflower, thawed
1/4 c. milk
3 T. grated Parmesan cheese
1 can (8 rolls) garlic butter crescent rolls

In a large skillet, melt butter. Add potatoes, onion, thyme, salt and pepper; cook 10-12 minutes until potatoes are lightly brown. Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Stir in thawed vegetables, milk and cheese; mix well. Pour mixture into a greased deep-dish pie plate. Separate crescent rolls into 8 triangles. Roll each short side over twice and arrange over vegetables with tips towards center (will look like a pinwheel). Bake at 375 degrees for 20-25 minutes or until crust is brown.

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

Tips: This was a delicious meatless pot pie and not too much work to put together. I thought it had a lot of flavor. Its always nice to do some work for dinner on the stove then be able to put it in the oven for awhile to get a salad or other side dish ready. I actually used the original crescent rolls because I accidentally grabbed the wrong one at the store. They still tasted great on top but I would think that the garlic butter rolls would have been awesome.

Recipe from Pillsbury Pot Pies & Casseroles Magazine

Kroger Stores $30 Gift Card Giveaway

This giveaway has ended. As I have stated before, I am a grocery nerd. I enjoy clipping coupons, checking the weekly grocery ads and proudly showing my husband my "victory" receipt when I get home. He laughs at me (in a nice way) but he also realizes how much money I am saving our family by shopping smart. That being said, I jumped at the chance to see how far I could stretch a $30.00 gift card to any of the Kroger Co. family of stores at their Mega Savings Event, August 16th - September 2nd (check your local store to verify the dates, mine didn't start until Aug. 19th).

If you've never shopped a Mega Savings Event before, here's how it works. When you buy 10 items from participating brands and use your Shopper Card, then at checkout you instantly save $5.00. There is no limit on the number of rewards per transaction and you can combine this sale with manufacturer's coupons to save even more! Some of participating brand include Betty Crocker, General Mills, Pepsi, Quaker, Progresso, Tropicana, Yoplait, Green Giant and more.

Here's how I did:
All of this for only $24.56 and I scanned it all in for the Nielsen Consumer Panel when I got home. Most of these items are things I would typically purchase although there are a few treats like the Sobe for my husband, the fruit snacks for my daughter and the Golden Grahams for me. I did work hard to collect all the coupons I used but the outcome was worth it.

Now you have a chance to see what you can do with a $30 gift card to any of the Kroger family of stores which includes Kroger, Ralphs, Fred Meyer, King Soopers, City Market, Dillons, Smith's, Fry's, QFC, Baker's, Owen's, JayC, Hilander, Gerbes, Pay Less, Food 4 Less (in certain states) and Scott's. Be sure to check your store's website to get the weekly ad and check my coupons post to see what coupons are available to match with the Mega Savings Event. You will probably receive your gift card from MyBlogSpark in time to use it at the Mega Savings Event but it doesn't have to be used at this specific sale.

Required Entry:

- Tell me where you would spend this Kroger gift card. Please include the name of the store and the town. (ie. I would use this at Smith's in Farmington, NM.)

Additional Entries: (Leave a separate comment for each entry)

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

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

- Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (1 entry allowed for each form of publicity)

- 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. This contest is open to U.S. residents, 18 and over. The winner will be chosen using Random.org and the contest will end on Tuesday, August 25th 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!

* Thanks to MyBlogSpark, General Mills and PepsiCo for providing a $30 gift card for both myself and one of my readers.

Snickerdoodles

Makes: 3 1/2 - 4 dozen

1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/4 c. sugar
1 T. cinnamon

In a large bowl, beat 1 1/2 cups sugar, butter and eggs with an electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt until mixed. In a small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll each ball in the cinnamon-sugar mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack.

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

Tips: These snickerdoodle cookies were so yummy! My daughter helped me make them and it was nice because she could take the balls and roll them in the cinnamon-sugar mixture all by herself. Since we live at 5,300 feet in altitude, I often have to change baking recipes. For these cookies I used 1 1/3 cups of sugar and 2 tablespoons less butter. The cookies were the right texture but still flattened out a bit more than I would have liked. The next time I bake these I will also add 1-2 extra tablespoons of flour. I made things easier for myself by using my KitchenAid Stand Mixer and my cookie scoop to make sure the balls were the right size.

Recipe from Betty Crocker Cookies & Bars Magazine

Tangy Tender Chicken

Serves: 4-6

1 lb. baby carrots
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
6 skinless chicken pieces
1 can (20 oz.) pineapple chunks
1/3 c. brown sugar
1 T. soy sauce
2 t. chicken bouillon granules or 2 chicken bouillon cubes, crushed
1/2 t. salt
1/2 t. ground ginger
1/4 t. garlic powder
3 T. cornstarch
1/4 c. cold water
Hot, cooked rice

In a crock pot, place carrots, green pepper and onions on the bottom. Place chicken pieces on top of vegetables. Drain pineapple, reserving juice. Pour pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; stir well and pour over crock pot. Cover and cook on low for 8 hours. Approximately 30 minutes before serving, combine cornstarch and water until smooth. Gradually stir into crock pot juice and cook at least 30 minutes or until sauce has thickened; stir occasionally. Serve over rice.

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

Tips: I know this recipe looks like a lot of work with all these ingredients but it is really just a lot of spices and only two vegetables to chop. Feel free to use whatever pieces of chicken your family prefers, boneless breasts, thighs, legs, a whole chicken, its your choice. This crock pot chicken was tasty, tender and left us with leftovers for another night. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

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

New Cellfire Coupons

If your family is a fan of cereal, don't miss Cellfire's $1.00 off Honey Nut Cheerios coupon. There are a lot of Honey Nut Cheerios coupons out right now but none as good as this one. This is a great coupon especially if your grocery store doubles coupons. Be sure to check the Cellfire's new selection of coupons available for the next two weeks. Here are the other $1.00 off coupons available right now:

- Nature Valley Granola Nut Clusters
- Yoplait Fiber One Yogurt Multipack
- Huggies Diapers
- Chex Mix Flavors: BBQ or Sour Cream & Onion *
- Coleman Natural Hot Dogs *
- Coleman Natural Bacon *

* These coupons are only available in certain areas.

If you're not familiar with Cellfire, read my recent post on how to get started. Don't forget to check my coupons post to see what other coupons are currently available.

Honey Pork Kabobs

Serves: 4

2 T. cider vinegar
1/2 c. honey
1/2 c. mustard
1 t. thyme
3 sweet potatoes, cut into 1-inch cubes
1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
4 medium apples, cored & cut into 8 pieces
4 green pepper, cut into 2-inch pieces
2 yellow onion, cut into 2-inch pieces

Mix first four ingredients in a bowl; stir well and set aside. Steam or boil sweet potatoes until crisp-tender. Thread pork, potatoes, apples, peppers and onions alternately onto 8 skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-high heat for 5 minutes on each side, basting occasionally with glaze.

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

Tips: I don't make kabobs very often but I am always looking for something new to do when I find a large pork tenderloin on sale. Be careful not to overcook these kabobs. When I made these, the meat did not look like it was getting cooked so I left the kabobs on a bit too long and the meat was dry. Try sticking a meat thermometer in a piece of pork to see if the meat is at 160 degrees. The vegetables were a great compliment to the meat. I also shared this recipe at Designs by Gollum' Foodie Friday.

Recipe adapted from TheOtherWhiteMeat.com

Cellfire Coupons

I have a new coupon opportunity to introduce you to. Cellfire is a free coupon service that has grocery coupons that you upload to your grocery store savings/loyalty card or retail coupons you can receive on your cell phone. No cutting, clipping and filing! Their coupons are updated every other Tuesday so check regularly for new coupons.

You can check their website to see where deals are available in your area. Cellfire grocery coupons are currently redeemable at Baker's, City Market, Dillons, Fry's, Gerbes, Hilander, JayC, King Soopers, Kroger, Owen's, Pay Less, QFC, Ralphs, Scott's, Smith's, Carrs, Dominick's, Genuardi's, Pavilions, Randall's, Safeway, Tom Thumb, Vons, ShopRite, Giant Eagle, and Shop n' Save. They are adding new stores all the time so keep checking if your store is not on the list yet. If you have more questions, visit Cellfire's FAQ page to find the answers you need.

Here's what you need to do get started:

1. Locate the Cellfire banner on the right side of this site.

2. Scroll through the coupons by using the arrows at the top and bottom. Click select on the coupons you want to add to your card. The word "Select" will changed to "Selected" with a green check mark.

3. When you are finished selecting coupons, click on the green "Get Selected Coupons" button at the bottom of the banner. There is no limit to the number of offers you can select and they are removed from your card when they expire or are used at the store.

4. An account log-in box will pop-up in front of the banner. If you have registered for Cellfire previously, enter your information and click "Log-in". If this is your first time using Cellfire, click the "Register for Free" link and register using your cell phone number, birth year, zip code and e-mail address. You will then register the grocery store loyalty card you want the coupons to be associated with. (Cellfire does not send spam or sell your e-mail. You have the choice whether or not to receive e-mail alerts from them.)

5. Once you are set up, your coupons will be loaded on to your card. You can use the "Print Shopping List" link if you want something to keep with you when you're at the store in order to remember the offers you have available.

It's that easy to get started and even easier once you're registered. I will be adding Cellfire to my regular coupons list so you can check there but the easiest way will be the banner at the right. Let me know what you think of Cellfire. Happy saving!

Beef and Bean Macaroni

Serves: 6-8

1 lb. ground beef
1 c. elbow macaroni, uncooked
2 c. (8 oz.) cheddar cheese, shredded
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) stewed tomatoes, chopped
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 t. garlic powder
1/8 t. pepper
Crushed red pepper flakes to taste
2 T. grated Parmesan cheese

Cook macaroni according to package directions; drain. Meanwhile in a skillet over medium heat, cook the beef until no longer pink; drain. In a bowl, combine macaroni, 1 1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in beef, garlic powder, pepper flakes and pepper. Pour mixture into a greased 13 x 9 baking dish. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375 degrees for 30 minutes or until heated through.

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

Tips: My whole family enjoyed this filling macaroni casserole. If you don't use red pepper flakes much consider picking up an extra packet the next time you order a pizza. (I am not encouraging you to take handfuls of red pepper packets from your local pizzeria, just one extra if you don't use red pepper flakes very often.) I think I used about 1/2 teaspoon for my family's casserole. We like things with a little kick but not so much that my 3-year old declares the meal "too picey" and refuses to eat it. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & It's a Blog Party's Delicious Dishes.

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

Roasted Chicken with Veggies

Serves: 6

1 whole chicken, skin removed
3 quarts water
1 T. salt
2 T. butter, softened
2 T. lemon pepper
2 carrots, cut into large pieces
2 celery ribs, chopped
1 medium onion, cut into large pieces
1 lemon, quartered
2 garlic cloves, halved
1 c. chicken broth

Combine water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry. Spread butter evenly over chicken. Sprinkle evenly with lemon pepper. Place chicken in crock pot. Arrange carrots, celery, onion, lemon and garlic around chicken. Pour broth over top. Cover and cook on high for 3 1/2 hours or most of the day on low.

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

Tips: Other than removing the skin from a whole chicken, this crock pot chicken was easy, tasty and gave us leftovers for other uses, such as Chicken & Vegetable Chowder. I put this in the crock pot in the morning to have dinner ready for my family on a night I was going to be gone. If you prefer to try the whole chicken in the oven, check out my Roast Chicken recipe. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe from Southern Living: Slow-Cooker Cookbook

Corn-Stuffed Pork Chops

Serves: 4

4 pork chops, thick cut & boneless
1/3 c. onion, chopped
3 T. green pepper, chopped
3 T. water
1 slice whole wheat bread, toasted & cubed (about 3/4 cup)
1/3 c. corn, frozen or canned
1/4 t. cumin
1/8 t. salt
1/8 t. pepper
1-2 T. apple juice

Trim fat from pork chops. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the opposite side. In a small pan, stir together onion, green pepper and water. Bring to a boil; reduce heat. Cover and simmer about 4 minutes or until the vegetables are tender. Do not drain. In a small mixing bowl, stir together bread cubes, corn, cumin, salt and pepper. Add the vegetable mixture; toss lightly. Spoon about 1/4 cup of stuffing into each pocket. If necessary, secure opening with a wooden toothpick. Place chops in a greased baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until juices run clear. Brush chops with apple juice last 5 minutes for baking.

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

Tips: I liked this pork chop recipe since the stuffing was easy to make and it gave a nice flavor and a change from traditional oven-baked chops.

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