Mrs Happy Homemaker

Menu Plan Wednesday

2012-05-30T14:45:00.000-04:00

This week, we are eating mainly off the stockpile of meats that we already have in our freezer. I'm wanting to make some room in there so I can get some freezer cooking done & have a place to store it.
Here's what our weekly menu is looking like.
Breakfast

Breakfast Burritos
Omelets from my Omelet Kits

Peanut Butter Granola Cold Cereal (homemade)
Country Ham Stuffed Biscuits

Sausage & Eggs
Buttermilk Biscuits

Lunches

Frito Corn Salad
Sandwiches
Chicken Salad
Cheese Quesidllas
leftovers

Snacks

fresh blueberries (BOGO at Lowes Food)
Kraft Milkbite bars ($0.24 with coupons this week at Lowes Food)
Blueberries & Cream Oat Bars

Whatever fresh fruit I acquire at the farmers market this week

Dinners

Taco Skillet

Cocoa Cayenne Encrusted Salmon, Creamy Gouda & Garlic Au Gratin Potatoes, Broccoli Casserole

Shrimp Po' Boys & sliced fresh tomatoes
Green Chili Stew

Cheesy Chicken & Rice & tossed salad
Spinach & Ricotta Ravioli & spinach strawberry salad

Stuffed Hot Dogs & Cucumber Salad

Sweet & Savory Baked Pork Chops

2012-05-29T07:00:00.000-04:00

This recipe is something I have been wanting to share with you all for a while. It's my 'go-to' dish for pork chops, and it's awesome, ya'll.
And, so - so simple!

Not counting salt & pepper, this dish has just 5 ingredients - and only takes minutes to prep before finishing off in the oven. I created it when I was going to make another dish, and realized I didn't have the ingredients to do. Happens to all of us right? This time though, it proved to be a good thing - and I ended up with a pork dish that my husband went on & on about how delicious it was.
It's a little bit of sweet, a little bit of savory, and a whole lot of flavor.

And, I'm serious by how little time it takes to prep. Follow along with me - you'll see.
Sprinkle some thin to medium cut pork chops with salt & pepper. Melt 2 tablespoons of butter in a skillet, and add in the chops. Cook on medium-high heat until nicely browned on each side.

When browned, transfer the pork chops to a baking dish and sprinkle the top with steak seasoning (optional).

Stir the onions into the butter in the hot skillet. Stir in the brown sugar & Worcestershire sauce, cook on medium-high heat for 7 minutes, stirring occasionally. The onion mixture will turn dark & lovely.

Pour this mixture over the pork chops.

Cover with tinfoil, & bake at 350 degrees for 20 minutes. The sauce doubles in the oven, so make sure you spoon every bit of extra sauce on the pork chops - and into cups to dip individual bites in.
Such a simple thing - but oh, so good.

Sweet & Savory Baked Pork Chops

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(serves 4)
Ingredients:

4 thin to medium cut boneless pork chops
2 tablespoons butter
1/4 cup brown sugar
4 tablespoons Worcestershire sauce
1 large sweet onion (like vidalia), sliced
salt , pepper, & steak seasoning to taste

Instructions:
Preheat your oven to 350 degrees.
Melt the butter in a skillet on medium-high heat. Season the pork chops on each side with salt & pepper. Cook for a few minutes on each side, until nicely browned. Transfer the chops to a 2 quart casserole dish, leaving the burner on. Sprinkle the pork chops with steak seasoning.
Add the sliced onion, brown sugar, & Worcestershire sauce to the butter in the skillet. Cook for 7 minutes. The mixture will be dark & lovely. Pour the onion mixture evenly on top of the pork chops. Cover with tin foil & bake for 20 minutes.
Serve with the sauce spooned on top, and/or with the sauce in a dipping cup.

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Makin' You Crave Monday

2012-05-27T19:56:00.000-04:00

Welcome to this week's edition of Makin' You Crave Monday!!

This week, I'm sharing my Patriotic Berry Trifle - a perfect addition your Memorial Day picnic or cookout!

Here are my favorites from last week. Remember, all the features are pinned on my Pinterest.

Pocket Sandwiches from A Little R & R.

Baked Strawberry Oatmeal from Shopgirl

Strawberry Cheesecake Kabobs from Lady Behind the Curtain.

Thanks to all who shared recipes last week - looking forward to seeing all the goodies this week!!

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Mission Organization, Week 20 - Charging Station

2012-05-27T12:06:00.000-04:00

We all seem to have many portable devices that need charging. Usually, my cords are wrapped up & shoved in a drawer...or even worse, hanging from the wall with nothing attached to them. My husband is the culprit behind that one - men! ;)

I ran across a super cool idea this week for organizing the charging cords, and I just knew it was the solution to my problem. It was absolutely genius!

In the original idea, a ribbon box was used. There are a couple of cute ones here, here, and here. However, I'm all about the free & cheap. So, I used a shoe box instead - decorated with scrapbook paper, and holes cut with a large hole punch.

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Make a label for each hole - Mom's cell, Dad's cell, Kindle, iPod, etc. Stick a surge protector inside, and thred all your chargers through. You can easily flip off the power switch on the surge protector to eliminate any ghost power. Are you listening, dear husband of mine?

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Ta-da! No more cord mess!! I just love this project :)

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Gevalia FREE Stainless Steel Blender

2012-05-26T11:29:00.000-04:00

I have to say that I am extremely excited about this brand new promotion. Gevalia has really good products, and this blender looks fantastic! I can't wait to get mine.

All you have to do is order 4 boxes of coffee or tea for $19.99 & you receive this stainless steel blender for completely free!!

I am so impressed with this deal. Like I said before, Gevalia products are fantastic - and their customer service is unbeatable too. This does put you on auto-delivery, so as soon as you get your package, call customer service at 1-800-Gevalia & cancel. No obligations, so simple - and the blender is yours for free!

Get your free stainless steel blender now!

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Patriotic Berry Trifle

2012-05-26T07:00:00.000-04:00

Memorial Day is right around the corner, and the 4th of July is not too far down the road either. Time for outdoor barbecues, picnics, and pool time. I just love this time of year!!

I saw a recipe for a Patriotic Berry Trifle in Food Network Magazine a while back, and have made an adaptation of it several times since. It's perfect for the patriotic holidays, but there is no need to limit it just to that. With the fresh summer berries in season, I say whip this one up as often as you can. It comes together super fast, and doesn't heat up your kitchen either.

Patriotic Berry Trifle

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adapted from Sonny Anderson
Ingredients:

1/4 cup + 1 cup sugar, divided
1/4 cup fresh lemon juice
1/4 cup water
1/4 teaspoon vanilla extract
1 premade angel food cake
1 pound cream cheese, room temperature
2 cups heavy cream
2 pints fresh blueberries
2 pints fresh strawberries, hulled & sliced

Instructions:
Heat 1/4 cup sugar, lemon juice, & 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat, and stir in the vanilla extract. Let cool. Beat the remaining 1 cup sugar & the cream cheese with a mixer on medium speed until smooth & light. Add the heavy cream & beat on high speed until smooth & the consistency of whipped cream.
Cut the cake into 1 inch slices & brush each side with the lemon syrup. Cut into cubes. Arrange half of the cake cubes in the bottom of a 13 cup trifle dish, or large clear bowl. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries & gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, & top with the other half of the cream. Arrange the remaining blueberries & strawberries on top.
Cover & refrigerate 1 hour.

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Spinach Artichoke Dip Stuffed Mushrooms

2012-05-25T10:10:00.000-04:00

Spinach Artichoke Dip is one of my favorite appetizers, and this appetizer takes it up a notch. For my most recent recipe contribution for Life Around Home, I paired two of my favorite appetizers - Spinach Artichoke Dip & Stuffed Mushrooms into one. And, in the process, I completely transformed it into a healthy dish, that not only is low in calories & fat - but actually tastes good too!

Spinach Artichoke Dip Stuffed MushroomsCreated by Mrs Happy Homemaker for Life Around Home(serves 4-6)

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Ingredients:

10oz frozen spinach, thawed & squeezed
12oz jar marinated artichoke hearts, drained & finely chopped
1/4 cup chopped shallots
3 cloves garlic, minced
1/2 cup greek yogurt
1/2 cup olive oil mayonnaise
2/3 cup Parmesan cheese, shredded
4oz 2% milk Mozzarella cheese, shredded
salt & pepper to taste
12-15 med-large sized fresh mushrooms
paprika to garnish (optional)

Instructions:
Preheat your oven to 350 degrees.
Combine the first 9 ingredients together in a bowl. Mix well & set aside. Using a damp paper towel, clean each mushroom. Pluck the stem out from the center & hollow them out a little with a small spoon. Scoop a generous portion of dip into each mushroom, making a mound in the center.
Spray a baking sheet with non-stick cooking spray & arrange the stuffed mushrooms on top. Bake in the preheated oven for 20 minutes. Sprinkle with paprika to garnish.

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Menu Plan Wednesday

2012-05-23T13:27:00.000-04:00

Here is what our menu is looking like this week.

Remember, I plan all of my meals off of 3 components:

Store Sales + Coupons
Local Farmers supply
What I already have on hand

These 3 combined help me create nutritious, budget friendly, & homemade meals for my family.

Breakfasts

Sausage Gravy Stuffed Buttermilk Biscuits (2 batches, to be reheated thru the week)

Blueberry Muffins
Bacon, Eggs, Toast
Sausage, Eggs, Buttermilk Biscuits

Buttermilk Pancakes

*All breakfasts served with fresh fruit

Lunches

Chicken Salad (from leftover chicken in the dinner plan)
Cheese Quesidillas
Leftovers x3
Hoagie Sandwiches, Chips & Dip

Snacks

cantaloupe
fresh peaches
sliced cucumbers
sliced tomatoes
strawberries & cream pound cake

Dinners

Cabbage Rolls

Zucchini & Crab Cakes, Macaroni & Cheese, Salad
Chicken Soup, Salad

Baked Pork Chops, Squash Casserole, Corn on the Cob, Buttermilk Biscuits

Green Chile Stew, Cornbread

Chicken Enchiladas
Homemade Pizza, Salad

Menu Planning on Wednesday

2012-05-23T12:42:00.000-04:00

Menu Plan Wednesday is something new I'm doing here in my home. The whole online world seems to plan their menus on Mondays, but planning my menus on Monday just doesn't work for me - as you may have suspected with my recent lack of posting the menus on Monday.

This is why it doesn't work for me.

The majority of grocery stores start their new sale ads on Wednesdays.

I am on a budget, and we've all gotta eat - so therefor, I've got to shop smart. Shopping smart to me involves couponing, watching the sales, & menu planning. On Tuesday evenings, I sit down at the computer & visit my 2 favorite couponing sites, SouthernSavers.com & MyCouponTeacher.com. They are great sites, and they list all the sales going on at my local grocery stores, and they pair any available coupons with the sale prices to get the best deal. Southern Savers even puts a little acorn symbol next to the very best buys.

I take note of the sales & coupons first. Then I check out my freezer inventory to see what meats I already have.

I buy the majority of our meat from a reputable farmer/butcher in my area, and I check in several times a week for his reduced selections, which go straight into our freezer. I am very picky about the meat I buy, along with our dairy, eggs & produce. We raise chickens for eggs & grow as much produce as we can. Everything else, we buy from local farmers whenever possible. Check to see what's in your area at LocalHarvest.org.

The third thing I check is my pantry. I stock up on groceries when they are a good deal each week, so I always check to see what all I have on hand before I go & buy more.

The sale ads & what I already have at home is what I base each & every menu off of. So, doing my menu plans & grocery shopping on Wednesday is just what works for me.

Every Wednesday from now on, look for my menu plan. If Wednesday works for you better too, come join me! Come join me no matter when you plan your menus for that matter. I'll have a link party at the end of each one if you want to share yours too.

In the end, menu planning is really important for staying on budget. So, whether Monday, Wednesday, or even Saturday works for you - like Nike says, just do it.

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Burgers with Cilantro Garlic Sauce

2012-05-22T07:00:00.000-04:00

Grilling out burgers is a staple for the warmer months of the year. It's like the theme for summer! However, they aren't always so good for our waistlines.
If you're using a leaner cut of meat, the burger itself isn't really all that bad for you. Everything that you dress that burger with is what really adds up. But, you don't want just a plain burger either. After all, that's not a burger - that's a hamburger steak! (which are also really good)
So, my mission this time for Life Around Home was to come up with a delicious burger that you wouldn't feel guilty about indulging in. Not trying to toot my own horn over here but boy, did I come up with a doozy!

The flavors in this dish combine beautifully - and you don't miss any of the not so good for you condiments & other additions that we usually pile on. Pair this up with my Baked Chipotle Sweet Potato Fries, and you have one spectacular meal that's pretty good for you too!

Burgers with Cilantro Garlic SauceCreated by Mrs Happy Homemaker for Life Around HomeClick here for the printable recipe card

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Ingredients:

1 pound lean ground beef (turkey or chicken can also be used)
4 teaspoons minced garlic, divided
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
1 cup Greek yogurt
1 cup chopped cilantro
salt & pepper to taste
whole wheat sandwich thins (like a thin hamburger bun, in the bread section)
olive oil to taste (optional)
1 tomato, thinly sliced

Instructions:
In a medium sized bowl, combine the Greek yogurt, cilantro, & 2 teaspoons minced garlic. Set aside.
In a large bowl, combine the ground beef, 2 teaspoons of the minced garlic, chili powder, & Worcestershire sauce. Form into patties. Sprinkle with salt & pepper to taste. Grill on medium heat for about 8 minutes on each side - or until desired doneness.
Drizzle the sandwich thins with a little olive oil & grill on each side for a couple of minutes. (This step is optional)
Spread a tablespoon of the yogurt sauce on the inside of the bottom bun. Top with a tomato slice & the burger. Spread another tablespoon of sauce on the top half of the bun, and top the burger with it. Serve with additional chopped cilantro to garnish, if desired.

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Makin' You Crave Monday

2012-05-20T20:48:00.000-04:00

Welcome to another edition of Makin' You Crave Monday!!
This week, I'm sharing my Sausage Gravy Stuffed Buttermilk Biscuits.

New this week!! Each week there are 3 features picked, and from now on - they will also be added to the new features board on Pinterest!

Here are my favorites from last week.
Mini Upside Down Chocolate Chip Oat Cakes from Sugar Free Mom

Funky Monkey Smores from A Little Nosh

Breakfast Pizza from Weekend Things

Such great recipes were shared last week, and I'm looking forward to what goodies you all bring this week!!

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Mission Organization, Week 19 - Spice Packet & Snack Storage

2012-05-20T13:24:00.000-04:00

I tend to have a lot of packets in the kitchen. Spice packets, drink mix packets, pectin packets, yeast packets - even cat food snack packets. My method of storage before this was to pile them all in a drawer, and hope that I can find what I'm looking for later.

I had seen an idea on Pinterest where they stored the various packets inside of a hanging shoe organizer, which is an awesome idea. I came very close to purchasing one, but my husband has gone back to college until the end of the summer - so with our strict budget right now, it's a purchase that I couldn't justify. Afterall, $10 bucks here...$10 bucks there - it all adds up.
But, the shoe organizer gave me an idea for organizing them - and it didn't cost me a thing! Very simple actually too. All I did was gather up all of my packets of various sorts, and divided them by what type of item they were. Then, I pulled out my resealable gallon sized plastic bags & labeled them accordingly with a sharpie marker. I divided the packets into their corosponding bags, and simply hung them up with a nail. They can be easily taken off to get what you need - or put something in - and hung right back up.

I had 4 bags of packets - drink mixes, spice packets, yeast & pectin, & cat treats (which I always get for free with coupons).
You could use one big nail, or hook, and hang them all up together - or you could do as I did. I had 4 different bags that I hung up on the side of my stand-alone pantry all in a row.

I also wanted to organize the kids' snacks a little bit so that they are easier for them to get to. So, I took this old Rubbermaid turntable storage thing that belonged to my grandmother before she passed away, and took the snacks from the pantry & put them in there instead. I placed it on the counter, so when the kids want a snack - they can help themselves a lot easier.

I applied the same concept to our popcorn stash - removed the packs from the box & stored them in an unused flip-top Tupperware container that I have.

So, that's 3 things that I organized, and not one penny spent. :)

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Swedish Low Acidity Coffee & A Fika Lesson!

2012-05-16T07:00:00.000-04:00

Borrow a Swedish cultural tradition and do something for you! Slow down, spend some time on yourself, and with a hot cup of coffee – throw yourself a fika!
Fika essentially means “coffee break,” but in Sweden it’s not just grabbing coffee on the go. There Swedes take breaks, true breaks twice a day, where they actually slow down, sit and savor a rich cup of coffee (like Swedish-heritage Gevalia, which is my favorite!), a sweet snack and even the company of family or friends.
A Fika can be 15 minutes or as much as an hour - and it can really be that 'pick me up' that a lot of us need in the middle of the day. That little break that gives us the drive to finish up our day on a positive note. The Swedes also serve their coffee alongside something sweet - how about a maple cinnamon roll or a homemade danish? Just make sure you save a spot for me at the table. :)

Love coffee, but can't do it because of acidity?

Well, don't worry - you can enjoy one too. The Swedes have a beautiful way of creating a low acid cup of coffee, and it really isn't hard. It sounds weird - yes. I know. But if you are a coffee lover who has to stay away from it because your acid reflux kicks up - I'm here to save the day! Yes, the recipe seems odd with an egg in the ingredients - but don't worry. It cuts the acidity dramatically, and there is no trace of an egg flavor in your finished product.

Swedish Low Acidity Coffee

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Ingredients:

1 egg, beaten
1 crushed eggshell
1 cup ground Swedish coffee (Gevalia)
1/2 cup cold water
8 cups boiling water

Instructions:
In a small bowl, mix the ground coffee with the beaten egg until the coffee grounds are well coated. Stir in the crushed eggshell, then add in the cold water. Meanwhile, bring 8 cups of water to a boil in a large saucepan. Add the coffee mixture to the boiling water & stir for about 4 minutes, or until the foam subsides. Remove from the heat & cover the pan. Let stand for 7-10 minutes, until the grounds & eggshell have settled to the bottom of the pot. Strain the coffee through a wire or cloth strainer into coffee mugs, or into a carafe to serve. Add sugar & cream to taste, if desired.

*I received a sample of Gevalia Coffee from Kraft Foods for this post. However, all opinions are my own.

Sausage Gravy Stuffed Buttermilk Biscuits

2012-05-15T07:00:00.000-04:00

I am so very excited about this recipe! I had an idea of making a portable biscuits & gravy, and I am thrilled that I was able to do it. I have looked elsewhere, and I haven't been able to find a single recipe like this. So, does that mean I'm the first?

The whole recipe is made completely from scratch - no pre-made biscuits or gravy here. So, you know it's delicious.

If you are a regular reader here, then you know that I have a bit of an addiction when it comes to my Mama's buttermilk biscuits. They are incredible, and if you haven't yet made them - you need to hurry and do so. I guarantee they will be the best biscuits you ever had the pleasure of putting in your mouth. I love to experiment with Mama's biscuits though - as I have done with the cheddar garlic buttermilk biscuits & the country ham stuffed biscuits. I am thrilled to be able to add another successful recipe into the file.

But seriously, when your foundation is my mother's unbeatable buttermilk biscuits & you stuff that with freshly made sausage gravy - how can you possibly go wrong?

Of course, to make these you will need to start off with my Mama's biscuits. The recipe is included in the formatted recipe at the bottom of this page, but you can view a more in depth look at it in the original recipe.

After making the dough, flatten it out with your hands into a rectangle. Cut it into 8 squares using a pizza cutter.

Spray a muffin pan with cooking spray (I prefer Bakers Secret). Lightly dust your hands with flour, and flatten each square. Press them into the muffin cups. Melt 2 tablespoons of butter & brush it on top of the biscuits.

Bake them in an oven preheated to 500 degrees for 10-12 minutes.

Meanwhile, make the sausage gravy. Brown 1 pound of sausage in a large skillet.

Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium and add 1 tablespoon of butter to the reserved bacon grease. Melt.

Whisk in the flour.

Cook, while whisking, for 1 minute - then start whisking in the milk a little at a time. Cook until thick. Season with salt & plenty of pepper.

This is the same sausage gravy recipe as I normally use, but with 1 cup less milk.

Stir in the sausage.

Fill the holes of the biscuits with the sausage gravy, and return to the oven on 500 degrees for 3-5 minutes.

Now, if you're like me - you'll want to sprinkle some red pepper flakes on top. Yum!

This will be one breakfast that you will be proud to serve! Try increasing the recipe, and making a large batch once a week. Keep them in an airtight container in the fridge, and reheat them in the microwave for breakfast throughout the week. Then you can have biscuits & gravy in just a matter of minutes! And, since they're portable - you can grab them & go too!

Sausage Gravy Stuffed Buttermilk Biscuits
(makes 6-8 stuffed biscuits)

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Ingredients:

For the biscuits:

2 cups self rising flour
1/4 cup vegetable shortening
3/4 cup buttermilk
2 tablespoons butter
a pizza cutter

For the sausage gravy:

1 pound sausage
1 tablespoon butter
1/4 cup all purpose flour
2 cups milk
salt & pepper to taste
red pepper flakes to garnish (optional)

Instructions:

Preheat your oven to 500 degrees.

Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Lightly dust your counter top with flour.

Pat the dough down into a neat rectangle - no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 squares. Lightly dust your hands with flour, and flatten each biscuit. Press them into each muffin cup. Bake at 500 degrees for 10-12 minutes.

Meanwhile, make the sausage gravy. Brown the sausage in a large skillet until done. Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium, and add in 1 tablespoon of butter. Melt. Whisk in 1/4 cup of flour, & let cook for 1 minute. Slowly whisk in the milk, a little at a time, and cook until thickened.

Spoon the sausage gravy into the biscuits, making a mound of gravy in the middle. Return to the oven on 500 degrees for an additional 3 minutes. Serve with a sprinkling of red pepper flakes if desired.

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Mission Organization - Week 18, Above the Fridge

2012-05-14T15:35:00.000-04:00

This week, I spent a little quality time with an area that has really been bothering me lately - the top of my fridge. I have a lot of friends who don't use theirs for storage, and instead - use it as a decorative place to put pretty bakers or knick-knacks.
However, I need all the storage space that I can get!

Above the fridge is prime storage for me. It's where I store my different kinds of flour & sugar. But, over time - other things have made it's way up there. You know it's bad when you can't even open the freezer door without first checking to be sure nothing is going to fall of the top & give you a concussion.

All these things pretty much start off the same way. Clear off everything in the space, and give it a good cleaning. I am going to spare you the photograph of the dusty top of the fridge. I just wish I could have spared myself from cleaning it! It's amazing how dirty those kind of things get. It's about the same thing as when you move out the stove to clean it, and the horrified expressions we all get on our face. One of those forgotten areas. You get the picture.
So, I scrubbed the top of that nasty fridge down, and got it all clean & sparkly. Well, maybe not sparkly - afterall, my fridge looks like it's been passed down to me from early ancestors. It's old - but hey, it works!
I dumped all the flour & sugar into ziploc bags as a temporary place so I could clean them. Some of them were pretty dusty.

Then, I put all my flour & sugar back into each designated container, and neatly arranged them back on my fridge.

I pulled so many things off of there that simply didn't belong, mostly food items. I guess that's what I get when I ask my husband & children to put away the groceries, huh? No wonder I couldn't find several things that I just knew I had bought. :)
All the food items were put in the pantry, with the exception of my flours/sugars (obviously). I had a few egg containers up there too, for fresh eggs from my chickens - and I put those the cabinet where I store my ziploc bags and such.

When I was done, there really wasn't much more left to store up there. It ended up being just enough to where I could take advantage of the storage there, but didn't look like a dump either.

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Makin' You Crave Monday

2012-05-13T20:00:00.000-04:00

Welcome to another edition of Makin' You Crave Monday!!
This week, I'm sharing my Breakfast Crescent Ring, which is stuffed with bacon, eggs, cheese, & hash browns.

Here are my favorites from last week.
Big Mac Pizza from love bakes good cakes

Salted Caramel Milkshake from SteakNPotatoesKindaGurl

Java Cheesecake Brownie Pie from Louanne's Kitchen.

Thanks to everyone who shared last week!!

Now, for this week's party...

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DIY Bubble Station

2012-05-12T08:00:00.000-04:00

My kids LOVE bubbles, especially my 2 year old. In fact, 'bubble' was one of his first words. His favorite thing to do on a nice day is to play in his sandbox & blow bubbles.

I saw an idea on Pinterest on making a bubble station, and immedietly I knew that was the perfect thing for our back deck, and our littlest kiddo. It's super easy too. You could easily whip one of these up in a matter of minutes.
You will need a large container of bubbles, a beverage dispenser, scrapbook letters, & a few plastic cups. I used empty greek yogurt containers that I washed out for our bubble cups. I feel all earthy when I do things like that. I bought the plastic beverage dispenser at Walmart for about $3, and I already had the scrapbook letters on hand. So, this project cost me next to nothing in both dollars and time.

Stick on the scrapbook letters - mine simply says 'Bubbles'. Pour the bubbles in the beverage cannister, and dispense into plastic cups (or recycled yogurt containers) and have fun!

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Breakfast Crescent Ring

2012-05-10T07:00:00.000-04:00

Breakfast, it's the most important meal of the day. That's what the experts tells us, and they are dead on. It really is. However, breakfast can get boring - and breakfast recipes aren't as easy to find as others.
I was inspired to make this because a lot of my friends were making taco rings. I loved the concept, and decided to apply it in breakfast casserole type of way.

This whole thing is really easy. Follow along, you'll see.
Cook your bacon in skillet until crispy, reserving the grease for later use. Drain on paper towels.
Meanwhile, in a large round casserole dish, or on a large pizza stone - place your crescent rolls in a circle, overlapping - leaving the middle hollow like a donut, as shown. (You can use store bought, or you can make your own)

Cook the hash browns in the reserved bacon grease for about 5 minutes. Add in the onions - cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.

Using a fork, scramble the eggs. Cook in a hot skillet until done.
Now, let's layer the ingredients in. First the hash brown & onion mixture.

Top with the eggs & crumbled bacon.

Pull the crescent rolls over the filling & tuck inside the 'hole'.

Bake at 375 degrees for about 20 minutes.
Look how pretty it bakes up! Now this is my kind of breakfast.

Breakfast Crescent Ring
Ingredients:

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2 (8oz) cans crescent rolls (or make your own)
1/2 pound bacon, grease reserved
2 cups frozen hash browns
1 medium sized red onion, chopped
6 eggs
6 slices American cheese
salt & pepper to taste

Instructions:
Preheat oven to 375 degrees.
Cook bacon in pan until crisp. Reserve grease, & drain bacon on paper towels. Crumble when cool. Meanwhile, in a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. (Refer to photos above)
Cook the hash browns on medium-high heat in the bacon grease for 5 minutes. Stir in the chopped red onion & cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.
In a medium bowl, scramble the eggs with a fork. Cook on medium heat until done. Melt the cheese on top, stir - and set aside.
Layer the components inside the crescent roll ring as follows. First the hash brown/onion mixture, then the cheese eggs, followed by the crumbled bacon. Wrap the outer points over the filling, and tuck the ends in the center.
Cook in the preheated oven for 17-22 minutes.

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Balsamic Veggie Non-Kabobs

2012-05-09T11:44:00.000-04:00

I am really embracing the grill lately, and really enjoying it. Usually, my husband is the grill master - but I've taken on a little bit of grilling myself lately. Well, outdoor grilling. I'm mean on my cast iron grill top ;)
Here is the South, roadside vegetable stands are already popping up & the first squash & zucchini are starting to make an appearance too. I was so ready to try a simple grilling technique with them, and then add some other colorful veggies to the mix too. After all, you eat with your eyes first.

These balsamic veggie non-kabobs are healthy, easy - and most important, extremely pleasing to the taste buds!
Click here to get the recipe card.

I created this recipe as part of my weekly healthy/lightened up recipes over at Life Around Home, so if you haven't yet joined me over there - come on over & check us out. Life Around Home is the first ever social media community driven television show, and we'd love to have you be apart of it all too!

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Honey Chipotle Barbecue Sauce

2012-05-07T12:00:00.000-04:00

I've mentioned several times now how nice & warm our weather is right now. We've been getting our pool set up, gardening done, & a lot of grilling out too. We have a sandbox on our back porch, so our littlest loves to sit out there with us while we're preparing dinner, and then we all gather around the picnic table to eat. I totally love it.
And, I love finding new things to grill. So, when I saw this honey chipotle barbecue sauce over on Crumb: A Food Blog, which is my Secret Recipe Club assignment this month - I knew I had to have it.
We love chipotle in our house, and I use it in so many recipes. So, if I see that in the ingredient list - count me in.

The barbecue sauce was so easy to put together, and was the perfect consistency too. I ended up increasing the molasses & Worcestershire sauce by just a smidgen, and omitting the paprika all together. We brushed it on bone-in chicken breasts, and grilled them for about 20 minutes. Goodness gracious - they were so good! In fact, as I'm writing this - my husband just peeked over my shoulder and saw that I was posting it, and said 'Man, those chicken breasts were so good!'. They were.

Isabelle over at Crumb said it best, "Smoky, spicy, sweet & tangy, this thick barbecue sauce will put any commercial bottled sauce to shame." She is so right.
This was amazing on our chicken breasts, but I can't wait to try it on other cuts of meat. I bet it would make a killer barbecue sandwich too! Yum.

Honey Chipotle Barbecue Sauce(makes about 1.5 cups)

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Ingredients:

1 cup finely diced onion
2 cloves garlic, minced
2 tablespoons olive oil
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup honey
2 tablespoons apple cider vinegar
2 tablespoons molasses
3-4 chipotle peppers in adobo sauce, chopped
2 teaspoons Worcestershire sauce
2 teaspoons chile powder, ancho if you can find it
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard powder
salt & pepper to taste

Instructions:
In a small saucepan set over medium-high heat, saute the onions in olive oil for 8 minutes. Add the garlic & cook another 2 minutes, or until onions are very soft & golden. Stir in the remaining ingredients. Bring the mixture to a simmer, then reduce the heat to low & cook, stirring occasionally, for 20 minutes for the flavors to marry.
Using an immersion blender or food processor, puree the mixture until very smooth. If the sauce is too thick or chunky, add a little water (a tablespoon or two at a time), until the desired consistency has been reached.

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Makin' You Crave Monday

2012-05-06T21:42:00.001-04:00

Welcome to another edition of Makin' You Crave Monday!

This week, I'm sharing my Salted Caramel Chocolate Cupcakes. They are SO good, and made completely from scratch too.

Here are my favorites from last week.

Chocolate Cinnabuns from Domestic Goddesque

Kool-Aid Frosting from Chocolate Chocolate & More

Light Mexican Stuffed Shells from Lady Behind the Curtain

A huge thank you to everyone who linked up last week. Now, let's get this week's party started!

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Mission Organization, Week 17 - An Outdoor Cleanup & Some Tire Gardening

2012-05-06T19:20:00.000-04:00

It's getting so warm 'round these parts - but with little winter, we didn't have much of a cooler spell at all. We already have our pool filled, although the water isn't yet quite warm enough to swim in. Our pool is snugly fit in a flat spot on the side of our house, and when it's not in use - it's like the swimming pool graveyard. No one really goes over there because it's such a small area, and it's completely contained by the swimming pool. We always stick to the back, front, & other side yard.
Now, I'm back in that area with the application of the pool chemicals & such - and realized it's pretty junky. My husband has stored his spreader & tank sprayer over there ever since we moved into the house. Plus, we had an deflated dirty float flopped over there, old pool filters, - along with other odds and ends.

We threw away all the unusable stuff, and I was surprised by how much of it was actually unusable.

My husband took his landscape equipment to a storage area in the backyard, and we used an old Valvoline tin to house our pool vacuum & skimmer. Then, we did something kinda weird, but hey - I'm all about recylcing, and keeping things out of the landfill. A few years ago, we grew some cucumbers & squash in tires...and they were the BEST crop of both we have ever had. We were getting new tires that day, so we decided instead of paying the tire disposal fee - we'd take them home and try a little tire container gardening in slightly bigger way than we ever have before.
We have several stepping stones on the opposite side of the pool where the ladder was at to serve purpose as shoe storage, and a clean place to step when you exited the pool. But, our outdoor water spout is right there, and that area gets so very muddy from filling up our chickens water every day, and rinsing out the containers. We decided to move the stepping stones to the front, along with the ladder - where it was a lot less wet. Then put the tires on each side. Our initial plan was to just do 4 tires on each side. Then we got all our plants in order, and realized we would need more tires to house all the plants we intended on having. We asked our mechanic if we could help ourselves, and he was happy to oblige. We ended up with 6 on each side, and as redneck as it may seem - I really like the outcome. We wanted to try a variety of different plants in the tires this year, and see what our outcomes are versus the ground like we usually do.

So, call me redneck - but I like it. I can't wait to see what kind of output I get, and I'll be sure to update you all.

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Cinco de Mayo Recipe Ideas

2012-05-03T19:00:00.000-04:00

Here's a little collection of recipes to get you started on planning a Cinco de Mayo menu!
Beverages
Horchatta

Cherry Limeade

Appetizers
Queso Fundido con Chorizo

Tamale Cups

Main Dishes
Spicy Pop Pulled Pork Sandwiches w/ Jalapeno-Cilantro Slaw

Bacon Guacamole Grilled Cheese Sandwiches

Taco Skillet

Authentic Tamales (with your crockpot's help)

Queso Bacon Burgers with Avocado Salsa

Slow Cooker Pork Carnitas

Simple Chicken Burritos

Authentic Steak Tacos

Chiles Rellenos

Side Dishes
Deviled Avocado

Avocado Onion Salad

Desserts
Homemade Creamsicles

Old Fashioned Coconut Custard Pie

I hope that these recipes have given you a little bit of inspiration!

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Green Chile & Ranch Cheddar Burgers

2012-05-03T07:00:00.000-04:00

Is it as hot there as it is here? It feels like we didn't even have a winter & spring, and instead jumped straight to summer. We already have our pool set up, and have been spending some quality time with our grill.
This may surprise you, but this year is my first year actually cooking on the (outdoor) grill myself. Usually, that's my husband's job, and I stick to the cast iron grill/griddle inside. However, I got a great deal on some ground chuck at my local butcher in the reduced section though, and got an immediate craving for some burgers. Burgers grilled over a nice open flame at that! My husband is taking a course in welding, and he had to go to class - so he wasn't able to man the grill for me. I got a quick 2 minute lesson before he left on how to turn on the propane & get the flame started - and I was ready.

I didn't want the typical cheeseburger, so I took a look in my pantry for some ingredient inspiration. The large can of green chiles sitting in there instantly caught my eye. I have done a Mexican themed burger before, so I wanted to do more of an Americanized Mexican burger this time.
What's more American than ranch & cheddar cheese?

The best thing about this burger is the party it throws on your taste buds. The second best thing? It's SO simple to throw together.
This is a winner in my book, and I will be making them again soon! Even the kiddos can't get enough of them, and that speaks volumes!

The flavor combinations in this burger marry perfectly together. So, fire up that grill - and let's cook some burgers!

Green Chile & Ranch Cheddar Burgers(Makes 8 burgers)

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Ingredients:

2 pounds ground chuck
1.5 cups shredded cheddar cheese
2 (1oz) packets dry ranch dressing mix
1 (7oz) can chopped green chiles
1 egg, lightly beaten
1/2 - 3/4 cup bread crumbs
1 cup ranch dressing (NOT dry mix)
1 cup chopped cilantro
3 cloves garlic, minced
1 block of cheddar cheese, 4oz cut into slices
8 hamburger buns, or thin buns (which I used)
thinly sliced tomato (optional)
extra chopped cilantro for garnish (optional)

Instructions:
In a large bowl combine the ground chuck, green chiles, shredded cheddar cheese, ranch dressing mix,& the egg. Add the breadcrumbs, starting with 1/2 cup - and adding more if you need it to hold the burger together. I like to use my hands for even mixing! Shape the ground chuck mixture into patties. I like to form mine into the size of a baseball, and then flatten them out to a burger. I like large burgers.
In a separate bowl, whisk together the ranch dressing, cilantro, & minced garlic. Set aside.
Preheat your grill on medium heat. Grill the burgers for about 8 minutes on each side - or until they reach the level of doneness that you like your burgers. Right before removing them from the grill, add a couple of slices of cheddar cheese to each one to melt.
To assemble the burgers, spread about 1 tablespoon of the ranch cilantro sauce on the inside of each half of the hamburger buns. Sandwich the tomato (if using) & the hamburger patties in each bun. Garnish with chopped cilantro.

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May's Food Find - Moni's Natural Dressings & Sauces

2012-05-02T13:46:00.000-04:00

EDIT: Moni's just contacted me, and have offered an exclusive coupon code just for the Mrs Happy Homemaker readers! Use promo code 'MrsHappyHomemaker' for $6.00 off our order for the month of May! You can view the online store here.

It's the beginning of another month, so that means it's time for another featured Food Find! If you missed last month's find, then make sure you go back and take a look.

This month, I am featuring Moni's Natural Salad Dressings & Sauces. This family owned company has been making their dressing for over 30 years, and up until recently - you could only get it in restaurants in the Texas area. Now, it's available in the retail market - and I couldn't be happier! Unlike many premade sauces & dressings, Moni's products are all natural & gluten free. In addition, it's all made with fresh ingredients - never frozen ones. That is a huge plus in my book.

You can read more about Moni's Natural & their history here.

In salad dressings, you can get their famous house vinaigrette (my favorite), light famous house vinaigrette, & Italian country balsamic dressing.

In pasta sauces, they offer spicy garlic marinara, garlic & basil marinara, & original marinara sauce (my favorite).

Out of everything, their original marinara is my absolute favorite product of theirs, with the house dressing not far behind. But, I've tried them all - and they are all superb! The quality of the ingredients used comes out in the finished product. As soon you you open up the jar/bottle, the richness of the colors catches your eyes immediately. It's evident that a whole bunch of love goes into each batch.

Look at the gorgeous colors in the pasta I made the other day with the original marinara. See what I mean?!

Totally yummy!

Head on over to Moni's Natural Store & pick you up something to try. You'll be thanking me!