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<channel>
	<title>The Cooking Mom</title>
	
	<link>http://www.thecookingmom.com</link>
	<description>Cooking Recipes, Videos and Tips with Amy Hanten</description>
	<lastBuildDate>Sat, 18 May 2013 16:19:03 +0000</lastBuildDate>
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		<title>Rib Rub</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/QuCA4jbv0k0/</link>
		<comments>http://www.thecookingmom.com/rib-rub/#comments</comments>
		<pubDate>Sat, 18 May 2013 16:16:01 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Rib]]></category>
		<category><![CDATA[Rub]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10778</guid>
		<description>&lt;a href="http://www.thecookingmom.com/rib-rub/"&gt;&lt;img align="left" hspace="5" width="150" height="99" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Rib-Rub-150x99.jpg" class="alignleft tfe wp-post-image" alt="Rib Rub" /&gt;&lt;/a&gt;Ingredients: 1 cup brown sugar 1/2 cup paprika 2 tablespoons kosher salt 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon black pepper 1 to 2 teaspoons cayenne (more if you like it spicy) Directions: Combine all ingredients together and transfer to an air tight &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/rib-rub/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/QuCA4jbv0k0" height="1" width="1"/&gt;</description>
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		<feedburner:origLink>http://www.thecookingmom.com/rib-rub/</feedburner:origLink></item>
		<item>
		<title>Homemade Rhubarb Muffins</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/6nCT7L4ahfs/</link>
		<comments>http://www.thecookingmom.com/homemade-rhubarb-muffins/#comments</comments>
		<pubDate>Fri, 17 May 2013 15:13:42 +0000</pubDate>
		<dc:creator>Jenn Jones</dc:creator>
				<category><![CDATA[Recipe of the Week]]></category>
		<category><![CDATA[Submitted Recipes]]></category>
		<category><![CDATA[Chicago]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[Illinois]]></category>
		<category><![CDATA[Jenn Jones]]></category>
		<category><![CDATA[Muffins]]></category>
		<category><![CDATA[Rhubarb]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10754</guid>
		<description>&lt;a href="http://www.thecookingmom.com/homemade-rhubarb-muffins/"&gt;&lt;img align="left" hspace="5" width="150" height="113" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/rhubarb-muffins-300x227-150x113.jpg" class="alignleft tfe wp-post-image" alt="Homemade Rhubarb Muffins" /&gt;&lt;/a&gt;Ingredients: 1-1/4 cups of sugar, divided 1/3 cup vegetable oil 1 egg 1 cup milk 2 cups of flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1-1/2 cups of chopped fresh or frozen rhubarb Directions: In a large bowl, beat 1 cup of sugar, oil and egg until &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/homemade-rhubarb-muffins/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/6nCT7L4ahfs" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://www.thecookingmom.com/homemade-rhubarb-muffins/</feedburner:origLink></item>
		<item>
		<title>Potato Chip Chicken</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/oAckhHQesYg/</link>
		<comments>http://www.thecookingmom.com/potato-chip-chicken/#comments</comments>
		<pubDate>Fri, 17 May 2013 11:00:35 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Chip]]></category>
		<category><![CDATA[potato]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10745</guid>
		<description>&lt;a href="http://www.thecookingmom.com/potato-chip-chicken/"&gt;&lt;img align="left" hspace="5" width="150" height="100" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Potato-Chip-Chicken-150x100.jpg" class="alignleft tfe wp-post-image" alt="Potato Chip Chicken" /&gt;&lt;/a&gt;Ingredients: Juice from 1 lime Juice from 1 lemon Juice from 1 orange 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup dry white wine 4 cloves garlic, chopped 1 teaspoon dried basil 6 boneless chicken breasts or 1 whole cut up fryer 1 stick butter, melted 4 cups crushed potato &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/potato-chip-chicken/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/oAckhHQesYg" height="1" width="1"/&gt;</description>
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		<item>
		<title>Strawberry Rhubarb  Crisp</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/4n2p4P42c4o/</link>
		<comments>http://www.thecookingmom.com/strawberry-rhubarb-crisp/#comments</comments>
		<pubDate>Fri, 17 May 2013 10:30:13 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Slideshow]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10752</guid>
		<description>&lt;a href="http://www.thecookingmom.com/strawberry-rhubarb-crisp/"&gt;&lt;img align="left" hspace="5" width="150" height="99" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/rubarb-crisp-150x99.jpg" class="alignleft tfe wp-post-image" alt="Strawberry Rhubarb Crisp" /&gt;&lt;/a&gt;Ingredients: 4 cups fresh or frozen rhubarb, chopped 4 cups fresh or frozen strawberries cut in half or quartered 1 cup sugar 1/4 cup flour Oatmeal Topping: 2 cups oatmeal 1 3/4 packed brown sugar 1 cup flour 1 teaspoon cinnamon 2 sticks cold butter Preheat oven to 325. In &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/strawberry-rhubarb-crisp/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/4n2p4P42c4o" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://www.thecookingmom.com/strawberry-rhubarb-crisp/</feedburner:origLink></item>
		<item>
		<title>Red, White and Bleu Potato Salad</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/qKmAmO71GLM/</link>
		<comments>http://www.thecookingmom.com/red-white-and-bleu-potato-salad/#comments</comments>
		<pubDate>Fri, 17 May 2013 10:00:33 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[Bleu Potato Salad]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[white]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10734</guid>
		<description>&lt;a href="http://www.thecookingmom.com/red-white-and-bleu-potato-salad/"&gt;&lt;img align="left" hspace="5" width="150" height="99" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Red-White-and-Bleu-Potato-Salad-150x99.jpg" class="alignleft tfe wp-post-image" alt="Red, White and Bleu Potato Salad" /&gt;&lt;/a&gt;Ingredients: 3 pounds of red potatoes, cut in cubes and boiled 1/2 cup chopped scallions 1/2 cup chopped celery 1 cup crumbled blue cheese 1 1/2 to 2 cups mayonnaise 1 cup sour cream Salt and pepper 1/2 pound bacon, cooked and crumbled (optional) Instructions: In a big bowl, whisk &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/red-white-and-bleu-potato-salad/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/qKmAmO71GLM" height="1" width="1"/&gt;</description>
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		<item>
		<title>Ribs ‘n Beer</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/r8c7Uq2YPW8/</link>
		<comments>http://www.thecookingmom.com/ribs-n-beer/#comments</comments>
		<pubDate>Fri, 17 May 2013 09:00:54 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[ribs]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10737</guid>
		<description>&lt;a href="http://www.thecookingmom.com/ribs-n-beer/"&gt;&lt;img align="left" hspace="5" width="150" height="103" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Ribs-and-Beer-150x103.jpg" class="alignleft tfe wp-post-image" alt="Ribs ‘n Beer" /&gt;&lt;/a&gt;Ingredients: 1 onion, sliced 2 racks baby back ribs 1 (12-ounce) bottle beer 4 tablespoons Rib Rub BBQ sauce Directions: Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle ribs with my Rib &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/ribs-n-beer/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/r8c7Uq2YPW8" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Patriotic Parfaits</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/luEkBJ_OYK0/</link>
		<comments>http://www.thecookingmom.com/patriotic-parfaits/#comments</comments>
		<pubDate>Fri, 17 May 2013 08:30:50 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[cool whip]]></category>
		<category><![CDATA[Nilla]]></category>
		<category><![CDATA[no-bake]]></category>
		<category><![CDATA[Parfaits]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10773</guid>
		<description>&lt;a href="http://www.thecookingmom.com/patriotic-parfaits/"&gt;&lt;img align="left" hspace="5" width="150" height="99" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/No-Bake-Cheesecake-Parfaits-150x99.jpg" class="alignleft tfe wp-post-image" alt="No Bake Cheesecake Parfaits" /&gt;&lt;/a&gt;Ingredients: 1 pkg. (8 oz.) Cream Cheese, softened 1-1/2 cups cold milk 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding 1-1/2 cups thawed Cool Whip, divided 24 Nilla Wafers, broken up 1-1/2 cups frozen mixed berries, thawed Directions: Beat cream cheese with mixer until creamy. Gradually beat in milk. Add &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/patriotic-parfaits/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/luEkBJ_OYK0" height="1" width="1"/&gt;</description>
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		<feedburner:origLink>http://www.thecookingmom.com/patriotic-parfaits/</feedburner:origLink></item>
		<item>
		<title>Riley’s Back Home</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/cSyDjIEglD0/</link>
		<comments>http://www.thecookingmom.com/rileys-back-home/#comments</comments>
		<pubDate>Thu, 16 May 2013 15:18:47 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Amy's Blog]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[college]]></category>
		<category><![CDATA[home]]></category>
		<category><![CDATA[Riley]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10759</guid>
		<description>&lt;a href="http://www.thecookingmom.com/rileys-back-home/"&gt;&lt;img align="left" hspace="5" width="150" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Rileys-Back-Home-300x200.jpg" class="alignleft wp-post-image tfe" alt="Riley’s Back Home" title="" /&gt;&lt;/a&gt;It seems like we just moved him in. Wow. That flew by! He took his last final exam and turned in his last paper. My son, Riley is all done with his freshman year of college. We moved him out of the dorm and now he’s home for the summer. &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/rileys-back-home/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/cSyDjIEglD0" height="1" width="1"/&gt;</description>
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		<item>
		<title>Cheesecake Stuffed Strawberries</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/nMgn0SSF8VQ/</link>
		<comments>http://www.thecookingmom.com/cheesecake-stuffed-strawberries/#comments</comments>
		<pubDate>Thu, 16 May 2013 11:31:41 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Slideshow]]></category>
		<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[strawberries]]></category>
		<category><![CDATA[Stuffed]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=10748</guid>
		<description>&lt;a href="http://www.thecookingmom.com/cheesecake-stuffed-strawberries/"&gt;&lt;img align="left" hspace="5" width="150" height="99" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Cheesecake-Stuffed-Strawberries-Slide-150x99.jpg" class="alignleft tfe wp-post-image" alt="Cheesecake Stuffed Strawberries Slide" /&gt;&lt;/a&gt;Ingredients: 1 lb. fresh strawberries, washed and patted dry 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/4 cup crushed graham cracker crumbs 16 to 20 fresh blueberries or blackberries (optional) Directions: With a paring knife, cut off the strawberry stems. Cut around the inside &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/cheesecake-stuffed-strawberries/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/nMgn0SSF8VQ" height="1" width="1"/&gt;</description>
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		<item>
		<title>Flower Pot Desserts</title>
		<link>http://feedproxy.google.com/~r/TheCookingMom/~3/0Hsw-YkvmGU/</link>
		<comments>http://www.thecookingmom.com/flower-pot-desserts/#comments</comments>
		<pubDate>Fri, 10 May 2013 01:33:32 +0000</pubDate>
		<dc:creator>Amy Hanten</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Video Recipes]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[Flower]]></category>
		<category><![CDATA[oreos]]></category>
		<category><![CDATA[Pots]]></category>

		<guid isPermaLink="false">http://www.thecookingmom.com/?p=6627</guid>
		<description>&lt;a href="http://www.thecookingmom.com/flower-pot-desserts/"&gt;&lt;img align="left" hspace="5" width="150" height="100" src="http://www.thecookingmom.com/wp-content/uploads/2013/05/Flower-Pot-Dessert-150x100.jpg" class="alignleft tfe wp-post-image" alt="Flower Pot Dessert" /&gt;&lt;/a&gt;Ingredients: 1 pkg. of Oreo cookies, finely crushed 1 box (3.4 ounces) instant chocolate pudding 2 cups cold milk 1 container (8 ounces) frozen whipped topping, thawed 1 pkg. (8 ounces) cream cheese, softened 1/2 cup powdered sugar King size cupcake liners Mini flower pots artificial flowers Directions: Beat cream &amp;#8230; [ &lt;a href="http://www.thecookingmom.com/flower-pot-desserts/"&gt;read more&lt;/a&gt; ]&lt;img src="http://feeds.feedburner.com/~r/TheCookingMom/~4/0Hsw-YkvmGU" height="1" width="1"/&gt;</description>
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