Recipes for Moms

Loaded Baked Potato Soup

noreply@blogger.com (Stacy) — Wed, 18 Apr 2012 05:37:00 +0000

Serves: 6

1 lb. bacon, roughly chopped
1 medium onion, diced
1 carrot, peeled and diced
3/4 c. celery, diced
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken broth
Generous salt & pepper, to taste
4 c. whipping cream *(See tips if you have dairy allergies)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Drain grease leaving just enough in the pot to cover the bottom. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.

Check my coupon resources page to save money when you make this recipe!

Tips: So I too have become a Pinterest fanatic and my "Recipes to Try" board is my largest board by far. I found this soup there and just had to put it into our family's menu right away. It did not disappoint. I actually used non-dairy creamer instead of whipping cream because I have dairy allergies in my family and it still came out great. Do be sure you have your favorite garnishes available when you serve this soup because it really brings it all together.

Recipe from Disney via Pinterest

Red Velvet Cheesecake Brownies

noreply@blogger.com (Stacy) — Sun, 12 Feb 2012 22:39:00 +0000

Makes: 9-12 brownies
(depending on the size of your cookie cutter)

*I have halved these measures from the original recipe in order to fit it in a 9x13 pan. This does make for some interesting measurements so just do the best you can.

Red Velvet Layer:
1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 eggs (See tips)
1/2 c. oil
2 T. milk, divided
3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar

Cheesecake Layer:
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 egg
1 tsp. vanilla

In a large bowl, whisk together flour, sugar, cocoa powder, salt and baking powder. In a separate bowl, mix together eggs, oil, 1 tablespoon milk, vanilla, food coloring and vinegar. Combine the dry and wet ingredients, until completely combined. Remove 1/2 cup of the batter and place it in a small bowl. Whisk in the remaining 1 tablespoons of milk. Pour the remaining batter into a greased 9x13 baking dish. Using a spatula, smooth out the batter to reach all the edges.

In a medium bowl, place cream cheese and sugar. Beat with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla, beating until combined and smooth. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake at 350 degrees for 30 minutes or just until the center is set and no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Check my coupon resources page to save money when you make this recipe!

Tips: These brownies were a bit of work, but the result was so cute it made it all worth it! Here are a couple suggestions: To half an egg, I crack the egg then let part of the white fall into the bowl. With the edge of the shelf, I break the yolk in half and put it into the bowl also. Granted this isn't a foolproof method but it's the best I could come up with to half a recipe with 3 eggs. Also, I put parchment paper down in the baking dish which made it easier to bring the brownies out and use the cookie cutter once it was cooled.

I can see these also being made for other holidays with different food coloring. (True, that would technically not be red velvet but the taste would be the same.) Green with a shamrock cookie cutter for St. Patrick's day, pink with an Easter egg cookie cutter for Easter, blue and red with a star cookie cutter for 4th of July, the possibilities are endless.

If you do use the heart cookie cutter, you will obviously have some scrap pieces leftover. If you can keep your kids or husband from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!

Recipe from The Novice Chef via Pinterest

Hashbrown Bake

noreply@blogger.com (Stacy) — Fri, 27 Jan 2012 21:41:00 +0000

Serves: 8-10

1 bag (2 lbs.) frozen, shredded hash browns
1 can cream of chicken soup
2 c. grated cheddar cheese
2 c. sour cream
1/4 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
2 T. minced onion

Topping:
1/4 c. butter, melted
3/4 c. cracker crumbs, crushed

Mix all ingredients, except topping, in a large bowl. Place in a greased 9 x 13 baking dish. In a small bowl, combine cracker crumbs and melted butter. Sprinkle over potatoes. Bake at 350 degrees for 45-50 minutes or until bubbly. Serve hot.

Check my coupon resources page to save money when you make this recipe!

Tips: It takes a little bit of arm strength to mix all these ingredients together so make sure to use a large bowl. I mixed this up the night before, put it in the 9 x 13 dish, stuck it in the fridge overnight and baked it in the morning. Came out great! So if you're making this as part of breakfast there's no need to have to get up early to put it together. Just make sure you take your dish (especially if it's glass) out of the refrigerator at least 30 minutes before you plan to put it in the oven. Also, any kind of cracker can be used but the best is a light, buttery cracker such as Ritz or Town House.

Recipe by Stacy having adapted it from several recipes in my MOPS compilation cookbook

Oven-Fried Pork Chops

noreply@blogger.com (Stacy) — Thu, 26 May 2011 21:55:00 +0000

Serves: 4

3 T. butter, melted
1 egg
2 T. water
1 C. cornbread stuffing mix
4 pork chops

Place butter in 13 x 9 baking dish. Mix egg and water together in a shallow bowl; beat until combined. Dip pork chops in egg mixture; then in stuffing mix to coat. Place chops on top of melted butter in baking dish. Bake for 20 minutes at 425 degrees, turn and bake 10-15 minutes more or until browned.

Check my coupon resources page to save money when you make this recipe!

Tips: These pork chops were easy to put together with a nice crisp coating without the deep-frying. My husband has been avoiding gluten so I made these with some gluten-free cornbread that we had made the night before. I crumbled the cornbread and added sage, parsley, salt, pepper and onion powder. Then I just used this in place of the stuffing mix. We served the pork chops with mashed potatoes and a nice green salad. Easy prep dinner and you're done!

Recipe from The Four Ingredient Cookbook

Banana Chocolate Chip Bread

noreply@blogger.com (Stacy) — Mon, 16 May 2011 17:15:00 +0000

Makes: 1 large & 1 small loaf

1/2 c. butter, softened
1 c. sugar
3 to 4 ripe bananas, mashed
2 eggs, beaten
1/2 c. buttermilk (see tips)
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. mini chocolate chips

Cream butter and sugar until light and fluffy. Add bananas, eggs, buttermilk and vanilla; mix well. Sift together flour, baking soda and salt; add to creamed mixture and stir just until moistened. Fold in chocolate chips; pour into lightly greased 9 x 5-inch loaf pan and one small loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.

Check my coupon resources page to save money when you make this recipe!

Tips: I love different banana bread recipes and this one from the Hawaiian cookbook intrigued me. The chocolate chips add just an extra touch of sweetness. I'm hoping I can convince my kids that this is a special treat and substitute it for cookies or ice cream at dessert time. If you don't keep buttermilk on hand, just put 1/2 teaspoon of vinegar in a measuring cup then fill with milk to the 1/2 cup line. If this isn't quite what you're looking for, check out Blueberry Banana Bread or my other Banana Bread recipe which has yogurt in it.

Recipe from From Hawaii's Kitchen: Homemade Gifts of Sweets & Treats

Beef Fajitas

noreply@blogger.com (Stacy) — Wed, 11 May 2011 21:28:00 +0000

Serves: 4

1 lb. beef steak, cut into strips
2 T. oil
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 green bell pepper, cut into strips
1/2 onion, cut into strips
Flour or corn tortillas
Toppings: cheese, fresh cilantro (optional)

In a medium bowl, combine oil, cumin, garlic powder, salt and pepper. Add in beef strips and toss to coat. Marinate in the refrigerator for at least 30 minutes. In a large skillet over high heat, saute the beef strips in marinade with bell pepper and onion strips for 6-8 minutes or until beef has cooked through and the peppers and onions have softened. Serve in warmed tortillas and top with cheese and cilantro.

Check my coupon resources page to save money when you make this recipe!

Tips: These fajitas were easy to put together and tasted wonderful! We used top sirloin steak that we already had in the freezer so our beef was very tender. Obviously there are a plethora of good toppings for fajitas including guacamole, sour cream, salsa, pico de gallo, etc. Cheese and cilantro are what our family used. My husband and I chose to use corn tortillas and heated them slightly in the same skillet we cooked the meat in. I highly recommend doing this. I did use flour tortillas for the kids, however since I could roll them up burrito-style and make it easier for them to hold.

Recipe from The $5 Dinner Mom Cookbook

Brown Sugar Fruit Dip

noreply@blogger.com (Stacy) — Fri, 29 Apr 2011 20:14:00 +0000

Makes: Approx. 3 cups

1/2 c. brown sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tsp. vanilla
1 c. whipped topping, thawed
Cut-up fruit of choice

With an electric mixer, beat brown sugar and cream cheese on medium speed until smooth. Add in sour cream and vanilla, beat until blended and smooth. Fold in whipped topping. Chill for 4 hours before serving. Serve with fruit.

Check my coupon resources page to save money when you make this recipe!

Tips: This is a wonderful fruit dip! It has just enough flavor to enjoy the extra sweetness but it also does not overpower the taste of the fruit. As always, I used my KitchenAid Stand Mixer because it makes things so much easier. Fruit dip is great as an addition to a breakfast fruit platter or a way to convince your kids that fruit is actually dessert!

Recipe from MyRecipes.com

* I'm back after a month off since our new baby arrived! Hopefully I can be more consistent but this isn't the first time I've promised to post more often so we'll see how it goes. Thanks for sticking with Recipes for Moms!

Pineapple Chicken

noreply@blogger.com (Stacy) — Wed, 23 Mar 2011 17:30:00 +0000

Serves: 3-4

3 chicken quarters, skin removed
Pepper
3/4 c. green bell pepper, cut into 1" pieces
1 c. pineapple, canned
1/2 c. pineapple juice, from can
1/4 tsp. ginger

Place chicken pieces in bottom of crockpot. Sprinkle lightly with pepper. In a small bowl, combine remaining ingredients. Mix well. Pour mixture over chicken. Cover. Cook on low 6-8 hours.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a light, tasty chicken that was full of flavor and low in fat. Any variety of canned pineapple (tidbits, chunks or slices) will work fine with this dish. We served this chicken with brown rice and the extra sauce from the crockpot is great on top of the rice. If you need more than just 3 chicken quarters to feed your family, simply use more pieces of chicken and increase the amount of pineapple. If you started with a 20 ounce can of pineapple, there should be some leftover if you use the measurements above. If you are looking for something similar to this that you can do on the grill, try Teriyaki Chicken with Pineapple.

Recipe adapted from Busy Woman's Slow Cooker Cookbook

Apple Coffee Cake

noreply@blogger.com (Stacy) — Fri, 11 Mar 2011 22:29:00 +0000

Serves: 6-8

Cake
1/2 c. + 2 T. sugar, divided
2 eggs
1 tsp. grated lemon peel
1/2 c. plain yogurt
3 T. butter, melted
1 1/3 c. flour
2 tsp. baking powder
1/2 tsp. salt
2-3 medium apples, peeled & thinly sliced
1/2 c. sliced almonds

Glaze
1/3 c. sugar
1/3 c. butter, melted
1 egg, beaten

To start cake, in a small bowl, beat 1/2 cup sugar and eggs; stir in lemon peel, yogurt and butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased 8-inch square pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 tablespoons sugar and almonds. Bake at 375 degrees for 40-45 minutes or until toothpick comes out clean. Meanwhile, in another small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5-6 inches from heat for 1-2 minutes or until bubbly. Serve warm. Store in refrigerator.

Tips: Granted that this coffee cake was a little bit of work between preparing the apples and making the glaze but let me assure you that it was well worth it. I made it when my in-laws were visiting and my father-in-law raved about it and had seconds the next morning. Be sure to watch the glaze carefully under the broiler, as the top tends to brown very quickly.

Recipe from Pillsbury: Best of the Bake-off Cookbook

Yoplait Frozen Smoothie Gift Pack Giveaway

noreply@blogger.com (Stacy) — Wed, 09 Mar 2011 23:46:00 +0000

This giveaway has ended. I love smoothies! Always have, always will. When I was a kid my mom used to make an orange smoothie with a raw egg in it (until everyone realized that was bad) and my dad used to make "Orange Stuff" with orange juice, vanilla ice cream, powdered sugar and ice (yes, nice and sweet!) after he finished mowing the lawn on the weekends. Once smoothie shops became popular my favorite treat has been a toasted bagel and a nice fruity smoothie. (Is is just me or do smoothie shops always seem to be located next to bagel shops?)

Well, living in a small town now and on a small budget, smoothie shop smoothies are not exactly the best economical choice nor easy to find where I live. For quite a while now, I have taken to making my own smoothies at home (see my Fruit Smoothie recipe). I don't think anything will top homemade for me but you can often find yourself without all the ingredients you need to make your smoothie and this can be a tragedy when you've been craving that fruity, frosty snack.

A few months ago, Yoplait introduced their new line of frozen smoothies. Each package of Yoplait Frozen Smoothies contains one full serving of fruit (1/2 cup) and 110 to 120 calories per serving. Not only does Yoplait yogurt contain live and active cultures, but when prepared with skim milk and made according to package directions, Yoplait Frozen Smoothies are a good source of calcium. They come in four great flavors: Blueberry Pomegranate, Triple Berry, Strawberry Banana and Strawberry Mango Pineapple.

Each package of Yoplait Frozen Smoothies makes 2-8 oz. smoothies and all you need to do is add milk and mix in the blender. Great to have on hand when the cravings strike!

Save! - You can print a $1.00 off Yoplait Smoothies coupon when you like them on Facebook.

Win it! - Yoplait has offered to give one prize package that includes a free coupon to try Yoplait Frozen Smoothies, a drawstring backpack, a water bottle and a fitness journal.

Required Entry:

- Leave a comment telling me which Yoplait Smoothie flavor you would choose. (This has to be done for any additional entries to be valid.)

Additional Entries:

- 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. (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)

- "Like" Recipes for Moms on Facebook. (If you already do, that counts.)

- 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 giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Thursday, March 17th at midnight (Mountain Time). After I contact the winner, they will have 48 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.

*Disclosure: Yoplait provided me with the product, information, and prize pack through MyBlogSpark. All opinions are my own.

Cider Stew

noreply@blogger.com (Stacy) — Wed, 02 Mar 2011 22:08:00 +0000

Serves: 6

2 lbs. stew beef, cut into 1-inch cubes
2 T. butter
1/4 c. flour
2 c. water
1 c. apple cider
1/2 c. steak sauce
2 tsp. dried thyme
1/2 tsp. pepper
1 bay leaf
3 medium potatoes, peeled & cubed
3 medium carrots, sliced
1 medium onion, chopped
1 (15 oz.) can cut green beans, drained

In a large saucepan over medium heat, brown beef in butter. Stir in flour. Gradually stir in water, cider and steak sauce. Bring to a boil over high heat; stir in thyme, pepper and bay leaf. Reduce heat to low; cover and simmer 2 hours. Add potatoes, carrots, onions and beans. Cover and cook for 30 minutes more or until vegetables are tender. Discard bay leaf before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a tasty stew with a unique flavor thanks to the apple cider. It was a tiny bit on the sweet side so I would suggest not increasing the apple cider if you need more liquid but using more water or some of the liquid from the can of green beans. I also used Country Bob's Sauce (which is a good sauce) but next time I think I'll stick with A-1 because it is less sweet. I love making Baking Soda Biscuits when ever I make stew. If this beef stew isn't quite what you're looking for, check out Beef & Veggie Stew, French Beef Stew or Easy Beef Stew.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Chili-Crusted Chicken

noreply@blogger.com (Stacy) — Wed, 09 Feb 2011 21:34:00 +0000

Serves: 4-6

1 c. brown rice
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 lb. boneless, skinless chicken breast, cut into strips
1 T. olive oil
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed & drained

Cook rice according to package directions. Meanwhile, in a small bowl, combine chili powder, paprika, cumin, garlic salt, pepper and cinnamon. Coat chicken strips with spice mix. Heat oil in large skillet over medium heat until hot. Add chicken; cook 8-10 minutes or until chicken in no longer pink inside. Remove from skillet; keep warm. In the same skillet combine cooked rice, corn, black beans and any remaining spice mix. Cook, covered, over medium heat for 5 minutes or until heated through. Serve chicken strips over rice mixture.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a great low-fat chicken dish that is made even healthier with the addition of brown rice and black beans. Don't forget that brown rice takes about 40 minutes so you might need to start it before you begin cooking the chicken. If your family likes things a little on the spicy side, you can increase the chili powder to 3 teaspoons. If desired, add a small amount of the canned corn "juice" to the skillet when you mix the corn, rice & beans.

Recipe adapted from Pillsbury: Best of the Bake-off Cookbook

Asian Pork Chops

noreply@blogger.com (Stacy) — Thu, 27 Jan 2011 23:53:00 +0000

Serves: 4

4 pork chops
1 T. lemon juice
1/2 c. soy sauce
3 garlic cloves, minced
1 tsp. ground ginger
Salt & pepper
Hot, cooked brown rice (optional)

In a small bowl, whisk together lemon juice, soy sauce, garlic, ginger, salt & pepper. Marinate pork chops in sauce for at least 30 minutes in the refrigerator. After pork chops have marinated, place in a large skillet over medium-high heat. Cook, covered, for 6-8 minutes on each side or until no longer pink in the middle. Serve with brown rice, if desired.

Check my coupon resources page to save money when you make this recipe!

Tips: These were tasty, simple pork chops that were easy to put together and needed only a small amount of extra time for the marinating. Our family has been going to brown rice a lot more lately but any type of rice or pasta along with a veggie or salad make this a great filling meal.

Recipe from The $5 Dinner Mom Cookbook

Chocolate Marshmallow Cake

noreply@blogger.com (Stacy) — Wed, 19 Jan 2011 16:55:00 +0000

Serves: 8-10

1/2 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 pkg. (10.5 oz.) mini marshmallows, divided

Glaze:
1/2 c. sugar
2 T. sugar
2 T. butter
1/4 c. semisweet chocolate chips

In a microwave-safe bowl, melt butter and chocolate squares; cool 10 minutes. Combine flour, baking powder, baking soda and salt. In a separate mixing bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Add dry ingredients; mix well. Pour into greased 13 x 9 pan. Bake at 350 degrees for 20-30 minutes or until a toothpick comes out clean. Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven for 2 minutes or until marshmallows are soft. In a saucepan, combine sugar, milk and butter. Bring to a boil; boil for 1 1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake (glaze will harden as it cools).

Check my coupon resources page to save money when you make this recipe!

Tips: There is a little bit of work involved in this cake but not too bad for a made-from-scratch dessert. It also looks pretty once it's finished. I have found that the easiest way to melt chocolate in the microwave is to use 1 minute intervals at 50% power and stir it after each interval. This should keep the chocolate from popping or burning. I'm sure that fresh mini marshmallows are the best for this recipe but mine were a little old and still came out fine.

Recipe from Taste of Home Mom's Best Meals

Coupons!!

noreply@blogger.com (Stacy) — Wed, 05 Jan 2011 23:36:00 +0000

If you are like me, you are constantly looking for ways to save your family money. Listed below are some printable and electronic coupon sources. Many of the coupons are duplicated on other websites. Many coupons can also be printed twice by using the back button.

Coupons.com

CoolSavings.com

Red Plum

Cellfire
Read my post about Cellfire and how Cellfire coupons work.

Upromise eCoupons
Read my post about Upromise to find out more about Upromise.com or how to use Upromise eCoupons.

All You Magazine

Here are some single coupons available from their manufacturer's website or special coupon offers. Most ask you to register and sign in to print the coupons. I suggest creating a separate e-mail account for these types of offers that you check once a week or so.

Heinz White or Apple Cider Vinegar - 50¢ off
Macaroni Grill Restaurant Favorites - $1.00 off
Macaroni Grill Frozen Entree - $1.50 off
Uncle Ben's Rice, Any product - 75¢ off 2
Coffee-Mate creamer- 75¢ off 2
Coffee-Mate creamer- 55¢ off
Jose Ole, Any product - $1.00 off
Northland 100% Cranberry Blends - $1.00 off 2
Laura's Lean Beef, Any product - $1.00 off
Newman's Own Dressings, Marinades, Pasta Sauces, Salsas, Popcorn or Drinks - 50¢ off
Newman's Own Thin & Crispy Pizza - $1.00 off
Newman's Own Sweet Enough Cereal - $1.00 off
Stonyfield & YoBaby products (Multiple coupons available)
Traditional Medicinals Mother's Milk Tea - $1.00 off
Mom's Best Naturals, Any product - 75¢ off
Boost Kid Essentials Drink - $3.00 off
French Meadow Bakery products - 4 coupons available
Organic Valley - 9 $1.00 off coupons available for many products
Malt-O-Meal cereal - $1.00 off 2
Earth Mama Angel Baby Tea - 50¢ off
Reynolds Wrap 100% Recycled Foil - $1.25 off
Roman Meal bread - $1.00 off
Olivia's Organics - $1.00 off
Perdue Perfect Portion Chicken - $1.00 off
Emerald Cashews - $1.00 off
General Mills Kids cereal - $1.50 off 2
Eagle Mills Flour - $1.00 off
Coffee-mate Creamer Cafe Collection- $1.00 off (Facebook)
Carnation Evaporated Milk - 50¢ off 2
Reese's, Hershey's or Kit-Kat snack size candy - $1.00 off 3
Blue Diamond, any product - 50¢ off
Apple & Eve Fruitables - 75¢ off (Facebook)
SunnyD 6 or 8-pk (specified sizes) - 55¢ off
Buitoni Frozen Meal - $1.50 off
Lucky Leaf Pie Filling - $1.00 off 2
Challenge Butter - 55¢ off
Bridgford Frozen Bread - 55¢ off
R.W. Knudsen Just Juice, 32 oz. - 75¢ off
R.W. Knudsen Celebrations product - 75¢ off
Marie Callender's Multi-Serve Bakes - $1.50 off
Marie Callender's Fresh Flavor Steamers - $1.00 off
Marie Callender's Dessert Pie - $1.00 off
Athenos, Any product - $2.00 off 2 (Facebook)
Juicy Juice 6-pack - $1.00 off
Juicy Juice Sparkling Juice 4-pack - $1.00 off
Nestle Toll House Mini Morsel Toppers - 75¢ off
Nestle Toll House Morsels - 50¢ off 2
Nestle Toll House Refrigerated Cookie Dough - $1.00 off
Ovaltine - $1.00 off
Carnation Breakfast Essentials - $1.00 off
Vitaminwater - Buy One, Get One Free (Facebook)
Kashi Go Lean Crisp Cereal - $1.00 off
Better Oats Oatmeal - Buy One, Get One Free (Facebook)

Free eCookbook - 33 Secret Restaurant Copycat Recipes #3

Free eCookbook - The Ultimate List of Healthy Snacks - 40 Healthy Snack Recipes

Free eCookbook - 42 Easy Gluten-Free Recipes

Free eCookbook: Mr. Food Decadent Desserts

Free eCookbook - How to Have Healthy Eating Habits: 7 Healthy Meal Ideas

Free eCookbook - 33 Hearty Slow Cooker Recipes

I try to keep the available coupons current and up-to-date. Some websites will offer different coupons based on where you live. If you find a coupon on my list that is no longer available, please leave me a comment or e-mail me and let me know. Also, if you find a great coupon on a website I have not listed, please tell me about it and I will add it to the list.

Garlic & Lemon Roast Chicken

noreply@blogger.com (Stacy) — Wed, 05 Jan 2011 21:28:00 +0000

Serves: 6

2 lemons
2 T. butter, melted
4 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper
1 (approx. 3 lbs.) whole frying chicken

In a small bowl, squeeze juice from one lemon. Add remaining ingredients (excluding chicken); mix well. Rinse chicken inside and out with cold water; drain and pat dry. Brush lemon mixture over chicken and inside cavity. Place chicken, breast side up in a shallow roasting pan. Cut remaining lemon in half and place inside chicken. Bake at 375 degrees for 1 1/4 - 1 1/2 hours. Chicken is done when drumstick moves easily and juices run clear. Let stand 5-10 minutes before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: Lemon and garlic always make a great seasoning blend for chicken. If you prefer chicken without the garlic, try my Roast Chicken recipe. I always remove the skin when I roast a chicken so that the extra fat is removed. I find that as long as I don't overcook the chicken it is still tender and juicy but this is all personal preference. Watch for whole chickens to go on sale and you can make this whole dinner for less than $4-$5. Any leftover chicken can be used to make chicken soup. I recommend Chicken & Vegetable Chowder, Chicken Wild Rice Soup or Rustic Chicken Soup because the garlic & lemon flavors shouldn't clash with the regular flavor of the soup.

Recipe from Pillsbury All-American Chicken Magazine

Pillsbury Flaky Cinnamon Rolls Giveaway

noreply@blogger.com (Stacy) — Wed, 29 Dec 2010 18:25:00 +0000

This giveaway has ended. I know the timing of this giveaway seems odd since I haven't gotten around to posting a recipe in over a month. But since I told MyBlogSpark that I wanted to participate and the deadline is quickly approaching, I thought I better squeeze it in. Okay, enough explanation.

As I've said before, my family and I are trying to do more food from scratch and less store-bought, pre-packaged foods. However, cinnamon rolls are one thing I have not gotten around to trying from scratch. I have to admit that when Pillsbury makes such an awesome cinnamon roll, I lose most of my motivation to make them myself. It was always a treat in my house growing up when my mom would buy a tube of Pillsbury cinnamon rolls. The smell is intoxicating!

Then last Christmas we started a new tradition in our family. It was the first Christmas that we would not be able to be home with our whole extended family so it would just be the four of us. Since we wanted to make a Christmas Eve dinner and Christmas dinner, I felt like a big Christmas morning breakfast just might put me over the edge. So I baked up a tube of Pillsbury cinnamon rolls, frosted them, scrambled a couple eggs and breakfast was on the table!

Pillsbury describes these little beauties as "A delicious Sunday morning treat for the whole family, the light, flaky dough, rich vanilla butter cream icing, and amazing Cinnabon Cinnamon make each roll mouthwatering. Just place and bake, and with an aroma that is almost impossible to resist, Flaky Cinnamon Rolls with Butter Cream Icing will quickly become your family´s favorite Sunday morning tradition."

Win It! One Recipes for Moms reader will win a Pillsbury Flaky Cinnamon Rolls prize pack that includes a scrapbooking kit, scrapbooking supplies like scrapbook scissors and glue as well as a coupon for the new Pillsbury Flaky Cinnamon Rolls.

This is a quick one day giveaway so enter early and don't miss out!!

Required Entry:

- Leave a comment telling me what your family's favorite sweet breakfast is. (This has to be done for any additional entries to be valid.)

Additional Entries:

- 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. (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)

- "Like" Recipes for Moms on Facebook. (If you already do, that counts.)

- 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 giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Thursday, December 30th at 10am (Mountain Time). After I contact the winner, they will have 24 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.

*Disclosure: Pillsbury provided me with the product, information, and prize packs through MyBlogSpark. All opinions are my own.

Michael Chiarello Cookbook & Progresso Panko Giveaway

noreply@blogger.com (Stacy) — Wed, 17 Nov 2010 11:06:00 +0000

This giveaway has ended. I discovered panko bread crumbs sometime last year when Progresso introduced their own panko. If you are not familiar with them, they are made from the soft, tender centers of the bread. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping. Well, Progresso recently introduced Lemon Pepper Panko, which joins the Plain and Italian flavors. Lemon Pepper is such a great flavor because it goes with fish or chicken and can even add a nice crunch to your veggies. Progresso also has some great panko tips on their website.

Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won't quit. If you aren't familiar with Michael Chiarello, he is a chef known for his emphasis on creating delicious dishes with fresh, premium ingredients. To add to his credentials, he is an Emmy-award winning TV chef and cookbook author who is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters on Bravo.

You can find some of Michael Chiarello's signature recipes on the Progresso website also. They include Oven Fried Chicken Tenders, Caramel Apple Crisp, Mashed Potato Gratin, Maple-Pecan Chicken and Home-Style Minestrone, just to name a few. You can find a $1.00 coupon off any flavor panko on the website as well (click on the "Save Money" button on the left side).

Buy it! Michael Chiarello's Bottega is available on Amazon.com for $26.40 with free shipping. (Cookbooks make great Christmas gifts!) Progresso Lemon Pepper Panko is available at most grocery stores near the traditional bread crumbs.

Win it! One Recipes for Moms reader will win an autographed copy of chef Chiarello´s new Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country ($40 ARV) and one package of Progresso Lemon Pepper Panko.

Required Entry:

- Leave a comment telling me what type of dish would you create with Progresso Lemon Pepper Panko? (This has to be done for any additional entries to be valid.) Your dish doesn't have to complex or detailed, just let me know the general idea.

Additional Entries:

- 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. (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)

- "Like" Recipes for Moms on Facebook. (If you already do, that counts.)

- 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 giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Monday, November 29nd at midnight (Mountain Time). After I contact the winner, they will have 48 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.

*Disclosure: General Mills provided me with information and the giveaway through MyBlogSpark. All opinions are my own.

If you're looking for another great deal on cookbooks for the holidays, check out my post about Taste of Home's $5 Cookbook sale. (Ends Nov. 18th)

Also, be sure to enter my giveaway for a great, simple vegan cookbook, "Radiant Health, Inner Wealth". (Ends Nov. 22nd)

Blueberry Cream Muffins

noreply@blogger.com (Stacy) — Sat, 13 Nov 2010 17:28:00 +0000

Makes: 1 dozen

Muffins:
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. butter, melted
1 c. fresh or frozen blueberries

Filling:
1/2 pkg. (4 oz.) cream cheese, softened
1/2 egg *See tips
4 T. sugar
Dash salt

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 rounded tablespoonfuls into greased muffin cups. In a small mixing bowl, beat filling ingredients; place about 1 tablespoon in the center of each muffin cup. Top with remaining batter. Bake at 375 degree for 18-20 minutes or until toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Check my coupon resources page to save money when you make this recipe!

Tips: These were great moist muffins and the blueberry/cream cheese combination tastes great. If you are using frozen blueberries, do not thaw them before adding them to the mix. For the filling, just do your best to make a whole egg into a half. The original recipes was double this but I think most families probably use 1 dozen muffins more often than 2 dozen. Also, my cream cheese filling was pretty runny but baked up just fine.

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

"Radiant Health, Inner Wealth" Vegan Cookbook Giveaway

noreply@blogger.com (Stacy) — Wed, 10 Nov 2010 21:58:00 +0000

This giveaway is closed. I met cookbook author Tess Challis last spring at a local Green Living Expo. After talking with her for a few minutes and telling her about Recipes for Moms, she gave me a copy of her vegan cookbook Radiant Health, Inner Wealth to giveaway to one of my readers. Now neither myself nor my family are vegan or vegetarian so honestly I kind of let this cookbook sit in a corner for several months. However, since I think cookbooks make such great Christmas presents I pulled it out and started looking through it in order to get this giveaway going.

Honestly, I was very pleasantly surprised with what I found. Tess's cookbook has a wide variety of recipes and is perfect for anyone wanting to improve their eating habits, vegan or otherwise. In it you will find recipes, such as "Peanut Butter Cup Shake", "Southwest Spring Rolls", "Tasty Lowfat Tostadas", "Rosemary Herb Pizza Crust" and more! The chapters are as follows:

Breakfasts
Starters
Sides
Salads
Sauces & Dressings
Everyday Entrees
Extravagant Entrees
Raw Foods
Bread
Soups
Desserts

The book also has a nice introduction about changing your eating habits and healthy eating as well as several pages of color photos. I have always thought of vegetarian and vegan cooking as using tons of ingredients I've never heard of and being difficult to prepare. Radiant Health, Inner Wealth changes that perception by using normal ingredients and even has a list of kid friendly meals. This cookbook is over 275 pages and has great reviews on Amazon.

Buy it! Radiant Health, Inner Wealth is available on Amazon.com or on Tess's website (bottom of page) which also gives you free shipping and the option to pay with Pay Pal.

Win it! One Recipes for Moms reader will win a copy of Tess Chalis' vegan cookbook Radiant Health, Inner Wealth.

Required Entry:

- Leave a comment about which chapter, listed above, you would use most often and why. (This has to be done for any additional entries to be valid.)

Additional Entries:

- 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. (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)

- "Like" Recipes for Moms on Facebook. (If you already do, that counts.)

- 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 giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Monday, November 22nd at midnight (Mountain Time). After I contact the winner, they will have 48 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.

*Disclosure: I was given a copy of Radiant Health, Inner Wealth to review and one to giveaway. The book will be shipped by me after the Thanksgiving weekend. All opinions are my own.

If you're looking for another great deal on cookbooks for the holidays, check out my post about Taste of Home's $5 Cookbook sale.

Tomato Meatloaf

noreply@blogger.com (Stacy) — Wed, 10 Nov 2010 18:10:00 +0000

Serves: 4-6

Meatloaf:
1 lb. ground beef
1 (8 oz.) can tomato sauce, divided
1/4 - 1/2 c. onion, chopped
1 tsp. Italian seasoning
1/2 tsp. pepper
1/2 tsp. salt (or less)
1/4 c. crushed saltine crackers (about 4-6 crackers)
2 eggs, beaten
3 tsp. ketchup

Gravy:
1 (15 oz.) can Italian stewed tomatoes, chopped
1 tsp. flour
Water

Meatloaf: Mix 3/4 cup tomato sauce into ground beef. Mix in onion, Italian seasoning, pepper, salt and saltines. Once meat mixture is well combined, add in eggs. Pat down into 9 x 5 loaf pan. In a small bowl, combine remaining tomato sauce and ketchup. Pour over meatloaf, sprinkle with small amount of salt & pepper. Bake at 350 degrees for 40-50 minutes.

Gravy: When meatloaf is done, carefully drain off juice into small saucepan. In a small container or bowl, mix flour and small amount of water until smooth. Stir into saucepan. Cover meatloaf and put back in turned off oven. Cook gravy for 2-3 minutes over medium heat. Slow pour in juice from can of tomatoes. Turn heat down. Add 1/2 can tomatoes. Add water if needed. Cook 5 minutes or until desired thickness.

Check my coupon resources page to save money when you make this recipe!

Tips: This is my mother-in-law's meatloaf and I like it because it has a gravy that you make specifically to compliment the meat. The gravy can be a little bit of work but tastes great over the meatloaf as well as mashed potatoes. I will try to share my mom's Italian Meatloaf recipe with you soon.

Recipe from my mother-in-law, Connie.

Taste of Home $5 Cookbook Sale

noreply@blogger.com (Stacy) — Wed, 10 Nov 2010 00:09:00 +0000

As I have said before, I love Taste of Home Cookbooks! Well, Taste of Home is having their $5.oo cookbook sale now though November 18th. If you've never had a Taste of Home cookbook, let me assure you that they are high quality books and most include excellent pictures as well. The sale just started today and they currently have 28 different cookbooks available at the $5.00 price. Several of those have a regular price of $24.99 or higher. Most of the cookbooks cover a variety of recipes but they also have a Pasta and a Vegetarian cookbook available as well as my all-time favorite - Quick Cooking.

In my opinion, cookbooks make wonderful Christmas presents. Here is the best deal: Choose 4 $5.00 cookbooks and use coupon code "LST02" which will give you free shipping! This translates into 4 great cookbooks for a total price of $20.00 including shipping. Don't forget that the $5.oo cookbook offer ends next Thursday, November 18th.

Also, if you love healthy cooking, enter my giveaway to win an excellent vegan cookbook.

Disclosure: This post contains affiliate links but all opinion are my own. No compensation was given for this post.

Glazed Pork Chops

noreply@blogger.com (Stacy) — Mon, 01 Nov 2010 16:45:00 +0000

Serves: 4

4 pork chops
1/3 c. plus 1 T. cider vinegar, divided
3 T. soy sauce
3 garlic cloves, minced
1 1/2 tsp. cornstarch

In a non-stick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over pork chops. Cover and simmer for 8-10 minutes or until meat is no longer pink. In a bowl, combine cornstarch and remaining vinegar until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened.

Check my coupon resources page to save money when you make this recipe!

Tips: These were very simple pork chops to put together and goes great with rice or noodles. In my opinion, any type of pork chops can be used just make sure you adjust the cooking time accordingly. I also shared this recipe at Frugal Follies' Frugal Food Thursday.

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

Jack-O-Lantern S'mores

noreply@blogger.com (Stacy) — Fri, 22 Oct 2010 21:14:00 +0000

I was given the chance (and some free cereal) to create a fun Halloween treat thanks to Betty Crocker. The following Jack-O-Lantern S'mores recipes is what I (actually my husband) came up with and it was featured at Betty Crocker.com last year.

Makes: 4 jack-o-lanterns

4 cups Golden Grahams, slightly crushed
2 T. butter
6 c. mini marshmallows
1/2 c. Cocoa Puffs
2 drops red food coloring
3 drops yellow food coloring

In a medium pot, melt butter. Add in marshmallows and stir until almost melted. Stir in food colorings and continue stirring until marshmallows are completely melted and orange coloring is uniform. Remove from heat; stir in crushed Golden Grahams until completely coated. Divide Golden Graham mixture into four equal parts. Place each part on a lightly greased or buttered plate and shape into a pumpkin. Use Cocoa Puffs to create a jack-o-lantern face, pushing them into the marshmallow mixture. Allow to cool. Enjoy!

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

Tips: This is a fun recipe because kids can help to shape the pumpkin and create the jack-o-lantern face. I called it Jack-O-Lantern S'mores because it has the graham, marshmallow and chocolate flavors. A plastic plate scraper is helpful to shape the pumpkin since the marshmallows are still hot and sticky. If the Cocoa Puffs are pushed into the pumpkin, they should stick while the marshmallows are still warm. I also shared this recipe at Real Life's Your Life Your Blog, at Mom Trends' Friday Food and at Grocery Cart Challenge's Recipe Swap.

Recipe from Stacy (with credit given to my husband for the idea)

Disclosure: I was provided with seven boxes of General Mills cereal to use in creating my recipe. I was not compensated in any other way.

Spicy-Sweet Ribs and Beans

noreply@blogger.com (Stacy) — Wed, 20 Oct 2010 22:01:00 +0000

Serves: 8

2 (16 oz.) cans pinto beans, drained
3-4 lbs. country-style pork ribs, fat trimmed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeno jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce

Place beans in the bottom of crock pot. Sprinkle ribs with garlic powder, salt and pepper. Place ribs on broiler pan. Broil 5 1/2 inches from heat for 18-20 minutes or until browned, turning once. Add ribs to crock pot and sprinkle with onion. Combine jelly and barbecue sauce in a small saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cook on high for 5-6 hours or on low for 9-10 hours.

Check my coupon resources page to see if you can save money when you make this recipe!

Tips: These ribs had a great flavor and were not too spicy so don't let the jalapeno jelly scary you away. I found the jelly in the jams & jelly section at the grocery store on the very top shelf. The meat should fall off the bone when it's ready so a slotted spoon is probably the best to remove both the meat and beans. You can also use one large can of pinto beans in place of the two smaller cans.

Recipe adapted from Southern Living: Slow-Cooker Cookbook