Tuesday, November 24, 2009
Progresso Giveaway Winner
Thank you to my 150 entries into the Progresso Panko & Broth Prize Pack Giveaway. The winner is Stephanie. I will send the winner an e-mail and she will have 48 hours to respond or another winner will be chosen. Look for some great upcoming giveaways in the next few weeks!
A Little Hiatus
Please excuse the lack of posts the past week and on for the next week to ten days. We are in the middle of packing, moving and of course, Thanksgiving gets thrown in there too. We are very excited about our move up to beautiful Durango, Colorado but it has been hectic. So please bear with me and I should be back by the second week of December. Have a wonderful Thanksgiving!
Monday, November 16, 2009
Polynesian Sausage Supper
Serves: 4-5
1 lb. fully cooked smoked sausage, cut into 1/2-inch slices
1/2 medium onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, undrained
1/2 c. beef broth
1 T. brown sugar
1/4 t. garlic powder
1/4 t. pepper
1 can (20 oz.) pineapple chunks
2 T. cornstarch
Hot cooked rice
In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into skillet. Bring to a boil; cook, uncovered, for 5 minutes. Add cornstarch to reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Click here to see if there are any coupons available to go with this recipe!
Tips: I don't cook with smoked sausage very often but I was intrigued by a sale of a 14 oz. sausage for 99¢. My whole family loved this recipe and there are enough things in it that the kids could pick out what they didn't like and still have plenty left to enjoy. I happened to have fresh pineapple on hand so I used about a cup of cut-up pineapple and used the juice that had accumulated at the bottom of the bowl. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
1 lb. fully cooked smoked sausage, cut into 1/2-inch slices
1/2 medium onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, undrained
1/2 c. beef broth
1 T. brown sugar
1/4 t. garlic powder
1/4 t. pepper
1 can (20 oz.) pineapple chunks
2 T. cornstarch
Hot cooked rice
In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into skillet. Bring to a boil; cook, uncovered, for 5 minutes. Add cornstarch to reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Click here to see if there are any coupons available to go with this recipe!
Tips: I don't cook with smoked sausage very often but I was intrigued by a sale of a 14 oz. sausage for 99¢. My whole family loved this recipe and there are enough things in it that the kids could pick out what they didn't like and still have plenty left to enjoy. I happened to have fresh pineapple on hand so I used about a cup of cut-up pineapple and used the juice that had accumulated at the bottom of the bowl. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
Saturday, November 14, 2009
Baking Soda Biscuits
Makes: 10-12 biscuits
2 c. flour
3/4 t. baking soda
1/2 t. salt
1/2 c. butter
1/4 c. vinegar
1/2 c. milk
In a medium bowl, stir together flour, baking soda and salt. Cut in butter. Stir in vinegar and milk until dough is sticky. Spoon onto greased cookie sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: These are great, easy biscuits and you probably keep all these ingredients on hand all the time. They are very similar to Bisquick biscuits but I don't always have Bisquick on hand. I used apple cider vinegar so I don't know how white vinegar might change the flavor. I made these twice this week with Beef & Veggie Stew and Corn Chowder. Here's a twist: Try dropping a tablespoon of dough on the cookie sheet and putting a small teaspoon of jam in the middle. Great breakfast treat! I also shared this recipes at Life as MOM's Recipe Swap & 8 Muddy Boots' From Scratch.
Recipe from Where's Mom Now That I Need Her?
2 c. flour
3/4 t. baking soda
1/2 t. salt
1/2 c. butter
1/4 c. vinegar
1/2 c. milk
In a medium bowl, stir together flour, baking soda and salt. Cut in butter. Stir in vinegar and milk until dough is sticky. Spoon onto greased cookie sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: These are great, easy biscuits and you probably keep all these ingredients on hand all the time. They are very similar to Bisquick biscuits but I don't always have Bisquick on hand. I used apple cider vinegar so I don't know how white vinegar might change the flavor. I made these twice this week with Beef & Veggie Stew and Corn Chowder. Here's a twist: Try dropping a tablespoon of dough on the cookie sheet and putting a small teaspoon of jam in the middle. Great breakfast treat! I also shared this recipes at Life as MOM's Recipe Swap & 8 Muddy Boots' From Scratch.
Recipe from Where's Mom Now That I Need Her?
Thursday, November 12, 2009
Progresso Panko & Broth Prize Pack Giveaway
This giveaway has ended. I love finding new ingredients that can take a simple dish or recipe to the next level without a lot of extra cost or extra work. Progresso has introduced panko bread crumbs. Panko (the Japanese word for bread crumb) is a flaky bread crumb which adds a light crispiness to your food and is available in two flavors, plain and Italian. The light texture comes from the fact that panko is made from only the middle of the bread, not the crusts.
And who doesn't love cooking with broth. They are great for adding flavor without adding fat. Progresso broths are 100% natural and use high quality ingredients to achieve a great homemade taste. They are fat free, gluten free, contain no preservatives, no added MSG and no artificial flavors. Progresso broth is available in chicken and reduced sodium chicken and beef flavors.Chef Michael Chiarello has teamed up with Progresso and offers these tips for cooking with panko and broth.
Panko Tips:
* Breading 1-2-3: Panko adds the perfect light crunch to fish fillets, chicken breasts and pork chops. Dip in flour, then beaten egg and coat both sides in Panko before frying or baking
* Faux Fried: Instead of frying, bake Panko-coated chicken in a 400F oven for 20 minutes to get the same crispy crunch without the fat
Broth Tips:
* Give New Life to Leftovers: Time in the fridge can steal moisture and flavor; drizzle a little broth over last night´s pasta or casserole before reheating
* Better than H20: Water adds moisture, not flavor; replace water with broth when you cook potatoes, rice and grains
Thanks to MyBlogSpark, I have one Progresso Prize Pack which includes a box of panko bread crumbs, a carton of reduced-sodium chicken broth, a measuring cup, slotted spoon, soup ladle, a sheet pan for baking and a Progresso Soups & More Magazine
. Anytime I can get free grocery items, I am excited but this recipe book has some great stuff in it. We have already tried Chicken Taco Stew, Butternut Squash Gratin and Beef & Veggie Stew and there are many more that make my mouth water. Progresso often has coupons available for their broth, soup and other products so be sure to check my coupons post to see what's out there.Required Entry:
- Tell me what is your favorite thing to make with broth or panko.
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. (other than the three I mentioned here)
- Grab my button and add it to your site. Please let me know where I can find it. (If you already have it, that counts too.)
- 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 E-mail. 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 Friday, November 20th at midnight (MST). After I contact the winners, you will have 48 hours to get back to me or another winner will be chosen. Good luck!
* MyBlogSpark provided a Progresso Prize Pack for both myself and one of my readers. No additional compensation was provided.
Wednesday, November 11, 2009
Ham 'n Egg Skillet
Serves: 3-4
3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste
In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste
In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
Sunday, November 8, 2009
Beef & Veggie Stew
Serves: 6
1 lb. beef meat, cut into 1/2-inch cubes
3 medium potatoes, cut into pieces
3 carrots, peeled and cut in thick pieces
1/2 onion, cut into pieces
1 can (15 oz.) tomato sauce
1 can (14 oz.) beef broth
1 1/4 c. spicy tomato juice
1/2 t. oregano
1/4 t. basil
Crock pot
: Combine all ingredients in crockpot. Cook on high for 6-8 hours or until vegetables are tender.
Stove top: In a large pot, brown beef in a small amount of oil for 6-8 minutes. Add remaining ingredients. Heat to boiling; reduce heat and simmer 45 minutes - 1 hour or until vegetables are tender.
Tips: This stew was very tasty but not spicy in case the hot tomato juice scares you. I used Spicy Hot V-8 although I'm sure there are other brands available. London Broil was the cut of meat used in my stew but regular stew meat or any leftover beef meat should work too. I started this recipe in my crock pot but it started to make an electrical burning smell so I had to transfer it to the stove. I think a new crock pot will have to be on my Christmas wish list. I served these with Baking Soda Biscuits.
Recipe adapted from Progresso Soups & More Magazine
1 lb. beef meat, cut into 1/2-inch cubes
3 medium potatoes, cut into pieces
3 carrots, peeled and cut in thick pieces
1/2 onion, cut into pieces
1 can (15 oz.) tomato sauce
1 can (14 oz.) beef broth
1 1/4 c. spicy tomato juice
1/2 t. oregano
1/4 t. basil
Crock pot
: Combine all ingredients in crockpot. Cook on high for 6-8 hours or until vegetables are tender.Stove top: In a large pot, brown beef in a small amount of oil for 6-8 minutes. Add remaining ingredients. Heat to boiling; reduce heat and simmer 45 minutes - 1 hour or until vegetables are tender.
Tips: This stew was very tasty but not spicy in case the hot tomato juice scares you. I used Spicy Hot V-8 although I'm sure there are other brands available. London Broil was the cut of meat used in my stew but regular stew meat or any leftover beef meat should work too. I started this recipe in my crock pot
but it started to make an electrical burning smell so I had to transfer it to the stove. I think a new crock pot will have to be on my Christmas wish list. I served these with Baking Soda Biscuits.Recipe adapted from Progresso Soups & More Magazine
Friday, November 6, 2009
Butternut Squash Gratin
Serves: 4-6
1 butternut squash
1/4 c. butter
2 garlic cloves, minced
1/4 c. panko bread crumbs
1/3 c. Parmesan cheese, grated
1/4 t. salt
1/8 t. pepper
Peel squash, halve lengthwise and remove seeds. Cut into 1/2-inch thick slices. Arrange slices in a greased 13 x 9 baking dish (preferably glass), overlapping slices slightly. In a small saucepan, melt butter. Reduce heat to low; add garlic and cook for 2-3 minutes. In a small bowl, mix bread crumbs, cheese, salt, pepper and 1 tablespoon of garlic-butter mixture. Brush squash slices with remaining garlic-butter mixture. Sprinkle with bread crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes or until squash is tender. Increase oven temperature to 425 degrees and bake for an additional 5-10 or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a delicious side dish that was so tasty and filling. Everyone in my family loved it. Progresso came out with panko bread crumbs that are a crispy lighter bread crumb than the original. My only wish was that I had been able to make this with homegrown squash.
Recipe from Progresso Soups & More Magazine
1 butternut squash
1/4 c. butter
2 garlic cloves, minced
1/4 c. panko bread crumbs
1/3 c. Parmesan cheese, grated
1/4 t. salt
1/8 t. pepper
Peel squash, halve lengthwise and remove seeds. Cut into 1/2-inch thick slices. Arrange slices in a greased 13 x 9 baking dish (preferably glass), overlapping slices slightly. In a small saucepan, melt butter. Reduce heat to low; add garlic and cook for 2-3 minutes. In a small bowl, mix bread crumbs, cheese, salt, pepper and 1 tablespoon of garlic-butter mixture. Brush squash slices with remaining garlic-butter mixture. Sprinkle with bread crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes or until squash is tender. Increase oven temperature to 425 degrees and bake for an additional 5-10 or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a delicious side dish that was so tasty and filling. Everyone in my family loved it. Progresso came out with panko bread crumbs that are a crispy lighter bread crumb than the original. My only wish was that I had been able to make this with homegrown squash.
Recipe from Progresso Soups & More Magazine
Monday, November 2, 2009
Chocolate Chip Cheese Ball
Serves: 8-10
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter (no substitutes), softened
1/4 t. vanilla
3/4 c. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. pecans, finely chopped
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerated for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Click here to see if there are any coupons available to go with this recipe!
Tips: I have made this twist on a traditional cheese ball several times and it is fun to see people's reactions when they realize it's sweet. It can be a dessert or a sweet appetizer so keep this in mind for any of your upcoming holiday parties. As long as you plan ahead to leave time for the refrigerating, this cheese ball is a cinch to put together. Of course this is not to be confused with Chocolate Chip Cheese Bars, which are quite different than the Cheese Ball but just as yummy. As always, I used my KitchenAid Stand Mixer
because I don't want to have to make cream cheese and butter fluffy by hand, do you? I shared this recipe at Life as MOM's Recipe Swap.
Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter (no substitutes), softened
1/4 t. vanilla
3/4 c. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. pecans, finely chopped
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerated for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Click here to see if there are any coupons available to go with this recipe!
Tips: I have made this twist on a traditional cheese ball several times and it is fun to see people's reactions when they realize it's sweet. It can be a dessert or a sweet appetizer so keep this in mind for any of your upcoming holiday parties. As long as you plan ahead to leave time for the refrigerating, this cheese ball is a cinch to put together. Of course this is not to be confused with Chocolate Chip Cheese Bars, which are quite different than the Cheese Ball but just as yummy. As always, I used my KitchenAid Stand Mixer
because I don't want to have to make cream cheese and butter fluffy by hand, do you? I shared this recipe at Life as MOM's Recipe Swap.Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes
Sunday, November 1, 2009
Yoplait Kids Yogurt Giveaway Winners
Thank you to the 82 entries in my Yoplait Kids Less Sugar Yogurt prize pack giveaway. The two winners are Aileen and blabla3269. I have sent both of the winners and e-mail and they will have 48 hours to get back to me or another winner will be chosen. I have several more great giveaways planned between now and Christmas so stay tuned!
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