Super Mom Recipes

Mom Quote

2010-02-21T19:17:00.005-06:00

From the Mom Dictionary:

Ask your father: No.

It all depends: Ask your father.

Maybe: No.

Later: Never.

We'll see: Probably not.

All I can say is "GUILTY!"

Barefoot Fan

2010-01-29T19:20:00.008-06:00

I recently received a new cookbook in the mail and was so excited I sat down right away and read (okay, drooled over) every single recipe. It's called Barefoot Contessa Family Style by Ina Garten. I'm a huge fan of Ina's. Her style is as simple and elegant as her recipes - she's such an inspiration to me. The subtitle of this particular book is Easy Ideas and Recipes that Make Everyone Feel Like Family. There is nothing I love more than to cook for people and help them feel comfortable and at home. This book shows you how to do that as well as providing fabulous recipes and gorgeous photography. I can't wait to add more Barefoot Contessa books to my collection!

Earlier this week I prepared Ina's Parmesan Chicken for my family and served it along with mashed potatoes - it made for quite a lovely little meal.

By the way, my photography was just no match for the shots in her book, so I decided to just take a picture OF the picture so you can see for yourselves just how appetizing everything looks!

Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs, beaten with 1 tablespoon water
1 1/4 cups seasoned dry bread crumbs (or you can use my favorite trick, wink wink)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens
Lemon Vinaigrette (recipe to follow)

Pound the chicken breasts until they are 1/4 inch thick. (Super Mom trick: buy your chicken already tenderized; saves time and mess.) Combine the flour, salt, and pepper on a plate. Place the beaten eggs on a second plate. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

It's so simple, it's beautiful!

Thanks for saving the day, Ina.

**Note to my subscribers**
Be sure and go to the actual site www.supermomrecipes.blogspot.com and check out the new look! Let me know what you think, I love hearing from you!

Cobbler a la Traci

2009-12-27T16:58:00.007-06:00

This has to be one of the fastest and easiest (and tastiest) recipes I've encountered. It comes to me via another one of my "super mom" friends who manages to do it all. Traci has two young children, works in the same stressful business as Annie and me, successfully runs her home, and can STILL show up to work every morning with a smile on her face and looking very stylish, indeed. She brought this cobbler type dessert to one of our many office potluck/birthday celebrations and was more than happy to share her recipe.

Cherry Cobbler

2 cans cherry pie filling
1 box white or yellow cake mix
1 1/2 sticks butter
1/2 cup chopped nuts (optional)

Put the cans of cherry pie filling in a 9 x 13 dish. Sprinkle the box of cake mix over the cherries. Melt the butter and drizzle over the cake mix. Sprinkle the nuts over the top, if desired. Bake at 350 F for 50 minutes.

The cherry pie filling can also be substituted with any of your other favorite fruit filling.

I'm telling you, it doesn't get any easier than that!

Thanks for saving the day, Traci!

A Dedication

2009-11-23T08:53:00.000-06:00

I would like to dedicate this post to the inspiration behind this blog - my dear friend and co-worker, Annie, who is, I might add, the ultimate SUPER mom. I don't know how she does it: mother to two active boys, wife, career as a financial advisor (and we all know that isn't easy!) - and that's just the tip of the iceberg. One day, Annie asked me if I had any recipes for fast and easy meals she could make for her family before dashing off to soccer practice. Well, I began typing up some recipes and emailing them to her. The emails began to be forwarded to others until finally I decided to start the blog, get creative with it, and share it with as many people as I could. All because of Annie - who is also celebrating her birthday today. Happy Birthday, Annie!

Chinese Fried Rice

1 1/3 cup uncooked instnt rice (I use instant brown rice as a healthier option - you can also use regular uncooked rice if you have the spare time, whateve that is)
1 cup water, plus 1/3 cup
2 eggs
butter or oil
soy sauce to taste

The measurements above are for about 4 servings. For my group, I double this.

Bring the ONE cup of water to a boil, then add the rice (unless you're using NON-instant rice, follow the package directions). Cover and remove from heat, allow to sit for five minutes.

In the meantime, scramble the eggs in butter/oil. Add rice to eggs and cook on high temperature for about five minutes or until browned to your liking, stirring very often. Add the 1/3 cup of water and cook down. Add soy sauce to taste and heat through.

I've used this recipe for many years. It's great because you can add shrimp, pieces of cooked chicken, vegetables, etc., whatever your family likes, toward the end of the cooking process. For extra protein I add a couple of extra eggs; I've even attempted to use tofu, but my family resisted with a resounding, "NO!" At any rate, it's very versatile.

This dish is also excellent with the following Egg Drop Soup recipe.

Egg Drop Soup

2 eggs
2 cups water
2 chicken flavored bouillon cubes
1 tablespoon cornstarch
1 tablespoon soy sauce (optional)

This can also be doubled, tripled, etc. You may use chicken stock in place of the water and bouillon.

Boil the bouillon in the water until the cubes are dissolved. Bring the temperature down to a simmer. In a small bowl, mix the cornstarch with about 2 to 3 tablespoons of the chicken stock (bouillon) until very well incorporated (no lumps). Carefully pour the cornstarch mixture back into the pan and stir thoroughly. Whisk the eggs (tip: use the same bowl from the cornstarch to save a dirty dish). In one hand, VERY SLOWLY pour the beaten egs into the pan while slowly stirring the soup with the other. You may add a little soy sauce if desired. To garnish, sprinkle some chopped green onion on top.

Go save the day, Annie!

Flying by the Seat of My Pants

2009-10-04T14:37:00.014-05:00

Yeah, that pretty much sums up the story of my life (Chick, stop nodding your head). And speaking of Chick, I was on my way home from work one evening this week, when he called and wanted to know what was for dinner. To be honest, I was kind of hoping for a quiet, pick-at-this-and-that sort of night so I didn't have a menu planned, however he had a stressful day and was looking for some comfort food. I weakly suggested, "I have some chicken?" "Okay." Well, when I arrived home, I did what comes naturally to me: wonder, "now what?" Wanting to try something different, I made up a Chicken Parmesan recipe as I went along to see what would happen. This may be how it went:

Spontaneous Chicken Parmesan

Several chicken breasts
Couple of handfuls of seasoned croutons, thoroughly crushed
Grated parmesan cheese
Cooking spray
1 egg, beaten
Salt
Mozzarella cheese
Spaghetti sauce

(Remember, friends, this was done on a whim so no measurments were used.)

Pre-heat oven to 375 F. Coat a baking dish with cooking spray or olive oil, if you prefer. Combine the bread crumbs (crushed croutons, wink - wink) and the parmesan. Butterfly the chicken and dip it in the beaten egg, then dredge it in the crumb/parmesan mixture and place in the baking dish. Salt it. Bake for 25 to 35 minutes or until no longer pink in the center. During the last 5 minutes in the oven, sprinkle some mozarella over each piece. Ladle a generous helping of the spaghetti sauce in the center of each plate and place a chicken breast on top.

While the chicken was cooking, I threw together some corn on the cob and green beans with almonds.

Then I held my breath.

Chick exclaims, "Un - believ - able! This is the perfect end to a rough day!"

Sigh of relief. Don't you love it when a "plan" comes together?

Fisher of Men

2009-03-26T21:31:00.006-05:00

It's been said that the fish Jesus used to feed the multitudes was Tilapia. Although the Bible doesn't mention the specific kind of fish that was caught, I like to believe it is. Tilapia is such a clean, mild-flavored fish and one of my family's favorites. One evening, on a whim, I threw together a few simple ingredients for something different and, thankfully, they approved - the fish was consumed so quickly, I wasn't able to photograph it or even try it!

Baked Tilapia

Fresh tilapia fillets
Olive oil
Garlic powder
Sea salt
Freshly ground black pepper
Parmesan cheese
Italian seasoning

Preheat your oven to 375 F. Arrange the fillets in a lightly greased glass baking dish. According to your taste, sprinkle the rest of the ingredients over the fish and bake for about 15 - 20 minutes or until it flakes easily with a fork.

Does it get any simpler than that? Serve with a simple salad, your favorite bread, and all will be right with the world.

Now, go save the day, Mom.

Breakfast Tip

2009-03-07T10:23:00.006-06:00

Breakfast is my favorite meal of the day. Breakfast food is my favorite kind of food. So, on the weekend I consider it a treat for me (and my family) to cook a big breakfast. But, as you all know, it's frustrating during the weekday morning rush to make sure everyone, not only eats breakfast, but gets something you feel good about serving them. I really don't always trust these overly processed, ready-made, instant food products. However, I did come up with my own ready-made breakfast treat/solution. On these leisurely Saturday mornings when you have time to whip up a batch of your family's favorite pancakes, double the recipe. Individually wrap the leftovers and freeze them. Now, when your charges are ready for breakfast on a weekday, just pop one or two (or three or four) in the microwave for a few seconds and let 'em eat to their heart's content. Okay, I realize there are several brands of frozen pancakes out there in your "grocer's freezer", but wouldn't you much rather feed your loved ones something straight from your own hands and heart? Besides that, it saves a little money, too!

Now, go save the day, Mom!

Mom Quote of the Day

2009-02-15T16:55:00.005-06:00

A mom quote for President's Day:

"I remember my mother's prayers and they have always followed me. They have clung to me all my life." ~Abraham Lincoln

Moms, pray for your kids. It'll cling to them all of their lives, whether you, or they, know it.

Ch ch ch Changes...

2009-02-11T23:16:00.006-06:00

Sorry friends, I'm a David Bowie fan from way back...

Yes, "changes" are on the way and I just couldn't wait to alert you to this new addition to the blog. It isn't another recipe (although plenty more are on the way) - it's an avatar. I know you're receiving this by email, but you just HAVE to visit the website so you can see her. ;-)

www.supermomrecipes.blogspot.com

Let me know what you think by leaving some comments!

An Odd Bird

2009-02-05T21:57:00.008-06:00

I just love a good chicken salad. My friend Glenda, who is just the best cook ever, gave me this recipe which she improvised. When she read off the ingredients to me, I was delightfully surprised, yet even happier after I had tasted it. Of course the main ingredient is chicken, but you can cook it any way that suits you. Naturally, I adapted it to the crockpot...

Chicken Salad

3 or 4 chicken breasts
1 cup white seedless grapes cut in half
1 1/2 cups pistachios, coursely chopped
1 1/2 cups mayo
1 1/2 teaspoons curry
1 teaspoon ginger
1 tablespoon lemon juice

Place chicken breasts in the crockpot. Sprinkle with curry, ginger, and lemon juice. Cover and cook on low for 8 - 10 hours, or on high for 4 - 6 hours. When done, cut chicken into bite size pieces, then mix with grapes, mayo, and pistachios.

When I made this recently, much to my chagrin, I realized I was out of grapes. Since I had my mouth all set for a chicken salad sandwich, I substituted pineapple. Still great! Grapes will always be the best, but the pineapple was lovely, too.

Happy eating.

Mom Quote of the Day

2009-01-29T14:03:00.004-06:00

I had an idea a couple of days ago. Katie was actually the inspiration behind it (Katie inspires a lot of things...). She had given me a daily desk calendar for Christmas with funny, and touching, parent and mom-related quotes. They're just too good not to share, so I decided to post the best ones from time to time:

From the Mom Dictionary

Jackpot: When the kids sleep over at Grandma's for the night.
Junk: Anything that belongs to Dad.
Magic: A child's kiss.

Now, go save the day Supermom...

For the Kiddos

2009-01-25T13:11:00.014-06:00

Call me biased, or just a mom, but I have to admit that God blessed me with the most beautiful daughter ever - inside and out. Katie LOVES to help people - she'll even tell you so. This includes helping me in the kitchen, too.

In one of her "kid" cookbooks (yes, she has her own collection) she picked out a cute recipe to share on the blog and happily agreed to pose for a photo to demonstrate.

Igloos

1 apple (your child's favorite variety)
creamy peanut butter
miniature marshmallows
cinnamon

Cut the apple in half and place on a plate cut side down. Smear peanut butter all over the outside. Stick the marshmallows to the peanut butter to resemble the ice blocks of an igloo. Sprinkle a little of the cinnamon on top.

Kinda cute, huh?

Happy eating!

Old Guys Rule!

2009-01-19T18:06:00.017-06:00

Sorry folks, the blog hasn't been too busy lately - but life sure has. Between the holidays and the activities that accompany them, I'm ready to get back to normal. Whatever that is.

Chick turned 40 this past week. January the 13th, actually, so Katie and I threw a surprise birthday party for him here at home on Sunday. And what a surprise it was! About forty of his closest friends showed up to help celebrate his new membership to the 40-and-over-club. It's about time - I reluctantly joined about nine months ago. Anyway, we had lots of your standard cake, ice cream, punch, chips and cheese dip... However, word has it that the cheese dip recipe (courtesy of my mom, again) came from a popular Mexican restaurant around town. I don't know how true this is, but it is very good and quite different from any other recipe I've ever used.

Restaurant-Style Cheese Dip

1 pound Velveeta, cubed
1 stick butter
8 tablespoons all-purpose flour
1 teaspoon dry mustard
2 teaspoons paprika
2 tablespoons cumin
2 tablespoons jalepeno pepper juice
1 teaspoon garlic salt
1 tablespoon chili powder
2 tablespoons ketchup
3 1/2 cups milk

On medium low heat, melt butter and whisk in flour. Remove from heat. Add dry mustard, paprika, cumin, pepper juice, garlic salt, chili powder, and ketchup. Mix well. Return to heat. Add milk and cheese. Continue to stir until cheese is melted.

Happy Birthday Chick! Remember, old guys rule!

Enjoy!

Beans, Beans, The Musical Fruit...

2008-11-28T21:54:00.007-06:00

My mother snagged this recipe for me; it comes from a local, popular catfish restaurant. They have a fabulous bean side-dish and, through her many connections, Mom came across someone who once worked there and provided us with this "secret" recipe which turned out to be deceptively simple.

Side Beans

2 cans Great Northern Beans
2 cans Pinto Beans
1 can Red Kidney Beans
1 can Pork & Beans
1/4 teaspoon garlic powder
1/2 tablespoon bean seasoning

Pour everything in a crock pot, stir - DO NOT ADD WATER. Set on low for 3 or 4 hours.

That's all folks!

Let me know what you think.

Enjoy!

In Living Color, at Last

2008-11-09T21:25:00.014-06:00

This is a stretch for me - I'm actually going to attempt to post a picture this time. Bear with me, friends...I'm constantly trying to improve this blog to keep it interesting for you (and it's fun for me), so keep checking back. Often.

I came across this recipe today and decided, on a whim, to make it. It's kind of a Southwest-type dish with a bit of an Italian twist. I thought it would be great to take to potlucks.

Southwest Rice Bake

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups cooked rice
1 can garbanzo beans (chick peas), rinsed and drained
3 cups shredded cheddar cheese
1 cup ricotta cheese
1/4 cup sour cream
1 1/2 teaspoons chili powder
1 cup thick and chunky salsa

Preheat oven to 350 F. In a medium skillet, heat oil. Add onion and garlic; cook and stir until tender, about 3 minutes. In a large bowl, combine onion mixture, rice, and beans. In a medium bowl, combine 2 1/2 cups of the cheddar cheese, ricotta, sour cream, and chili powder; mix well. Spread half of the rice mixture in a greased 13 x 9 inch baking pan. Top with half of the cheese mixture, spreading evenly. Drizzle with half of the salsa. Repeat layers. Bake 30 minutes. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Bake 2 to 3 minutes longer to melt the cheese.

The original recipe called for green bell pepper to be sauteed with the onion, as well as a can of sliced black olives mixed in with the rice, but I left them out since neither were "Katie-approved".

Let me know what you think. Oh, that reminds me, I've added a new feature called "Reactions" - it'll be listed at the end of each post. So once you've tried the recipe for yourself you can give me your own "reaction".

Happy Eating

Chuck's Chocolate

2008-10-22T20:11:00.007-05:00

My husband, Chuck, has quite the sweet-tooth. Thankfully, I LOVE to bake, so it's a match made dessert heaven. However, unless the dessert's made of chocolate, he just isn't interested! Nearly every weekend I try to make him something special and there are few things I enjoy more than pouring over cookbooks to find something new to make, asking him now and then, "How does this sound?...How does this sound?" But, no matter how fancy or simple the recipe, one of his all-time favorites will always be just your everyday, straightforward, chocolate cake with chocolate icing. Admit it, you can never go wrong with the classics.

I don't know about you, but I've found that some of the best recipes come from the "back of the box". Seriously. Now, I am not taking credit for this recipe - it came off the back of a box of a nationally known brand of cocoa. You know, it has a yellow label. And starts with an "N". And is famous for their chocolate chip cookie recipe. Anyway, it's Chuck's favorite cake.

Chuck's Chocolate Cake

2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened (please use the real thing - it makes does a difference!)
1 3/4 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 cup water

Wisk together flour, cocoa, baking powder, baking soda, and salt in a medium-size bowl. In a large mixer bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each. Gradually beat in the flour mixture alternately with the water. Spread in a 13 x 9 pan, or two 9 inch round pans, or a bundt pan - make sure the pans are greased and if you're using the round or bundt pans, flour them very well or you'll have stuck chunks. I speak from experience. Bake for 25 to 35 minutes at 350 F; a little longer if you're using the bundt pan. The cake is done when a toothpick inserted in the center comes out clean. Cool in the pan/s for about 15 minutes then turn out on a wire rack to finish cooling.

Now, for the good part: icing.

3 cups powdered sugar, divided
2/3 cups baking cocoa
1/2 cup (1 stick) unsalted butter, softened
5 to 6 tablespoons whole (yes, I said whole) milk, or cream. I dare you.
1 teaspoon vanilla extract

Beat 1 cup of the powdered sugar, cocoa, butter, 2 tablespoons of the milk/cream, and vanilla until creamy. Gradually beat in the remaining sugar and milk until smooth. Spread on the cooled cake.

I know this sounds like a lot of work, but it really doesn't take long to mix up and pour into a pan. But I would save it for the weekend as a special treat for your loved ones.

This cake would also be great without icing, too. Imagine, a big piece of plain chocolate cake and cold glass of milk.

Happy Eating.

Oh, and by the way - Chuck and I just celebrated our 10-year wedding anniversary on October 10th. Happy Anniversary, Chick!

Quick Fix Night

2008-10-19T11:02:00.003-05:00

Has anyone out there ever have one of those days, when you get home and you're just too tired to do much at all, least of all, cook anything? Anyone...? Anyone...?
That many, huh?
Well, I'm ashamed to say that I have those nights often. Here's a quick fix that's satisfying, easy to clean up, and requires no cooking (unless you just want to add that element). You can "fancy" this up as much as you want or just keep it simple. Here's a list of the basics:

Lazy Evening Nachos

Bag of tortilla chips
1 can of refried beans
1 can of cheddar cheese soup
Lettuce
Salsa
Cheddar cheese, shredded
Sour cream

Mix together the beans and cheddar cheese soup, microwave until heated through. While the bean mixture is heating, on each individual's dinner plate, spread a thick layer of chips. Spoon the bean/cheese mixture on top. Tear up some lettuce on top of this, then add some salsa, a little shredded cheese, then top it off with a dollup of sour cream. DONE.

Now, if you have the time or energy, this recipe allows for as much creativity as your mood and taste allows. Here are some ideas so mix and match as you please...

add a layer of taco beef, sprinkle on some black beans (washed and drained)
use chedder nacho cheese soup instead of the plain cheddar soup
add chopped tomato
use rotel
stir a little taco seasoning or cumin into the sour cream
add some guacamole

(Nutritional hint - green leaf and red leaf lettuce offer more nutrition than iceberg. It's prettier, too!)

Buenos noches!

This Chick's for You, Alex

2008-10-04T16:18:00.010-05:00

My friend Alex is discovering the wonderful world of crockpots. I'm so proud of him! So, in honor of his new venture, I'm posting this simple, yet elegant chicken dish. This would be great with a nice garden salad and garlic bread. You come home to a complete main dish, spend a few minutes on the salad while the bread is toasting, and THAT is it! How much better does it get?

Crockpot Chicken and Mushrooms

Approximatley 1 lb. chicken breasts
1 tsp. lemon juice
1 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 clove garlic, minced
Parsley to taste
As many of your favorite mushrooms to taste

Season the chicken with the lemon juice, pepper, salt, and garlic powder. Place them in the crockpot. In a medium mixing bowl, combine the soups, mushrooms, parsley, and garlic. Pour the sauce over chicken and cook on low 6 to 8 hours, or on high 3 to 4 hours.

This would also be excellent over a bed of egg noodles. But, as always, this is versatile enough that you can serve it to suit your needs.

Happy eating, Alex!

I Can't Believe it Fell Off of the Bone

2008-09-25T19:37:00.000-05:00

It thrills me to no end to come across a recipe that's a keeper. Inspired by watching a show about barbecue joints in the South, I decided to do something with the pork ribs that were my deep-freezer. I took a leap of faith and randomly looked up a crockpot recipe. Thankfully, it was a winner. My husband mowed them down and then exclaimed, "I'm in Heaven." Later, after sinking into a chair, he breathed, "I'm tired from eating!"

Crockpot Barbecue Ribs

2 - 3 lb. slab of beef or pork ribs (I used pork)
1 tsp. salt
1 tsp. black pepper
1 medium onion, sliced
1 14 ounce bottle of your favorite barbecue sauce
1 Tbs. brown sugar
2 Tbs. lemon juice

Rub the ribs with salt and pepper and broil for 15 minutes until browned. Place the ribs and onion into the crockpot. Mix the barbecue sauce, sugar, and lemon juice and pour over the ribs. Cover and cook on low for 8 - 10 hours or on high for 4 - 5 hours.

I used a honey-mustard flavored barbecue sauce since this is what I happened to have in the pantry. They turned out to be so tender, when I stuck a fork in one, the meat literally fell off of the bone!

Happy eating

Life is Exhausting

2008-09-23T22:12:00.000-05:00

I've been guilt-ridden for not adding anything lately. Work has been exhausting these days (especially when you're in the financial industry), but I'm just grateful that I have my job. Praise the Lord! Today's recipe is good for evenings when you arrive home tired and stressed. It's quick comfort food at its best. And, as always, this recipe is easily modified to suit your, and your family's taste.

MUSHROOM DIJON CHICKEN

4 boneless, skinless chicken breasts
2 teaspoons lemon pepper
1 teaspoon onion powder
2 tablespoons olive oil
3/4 cup cream
1/3 cup sour cream
2 tablespoons Dijon mustard
1 cup sliced fresh mushrooms of your choice

Tenderize the chicken breasts and sprinkle evenly with the lemon pepper and onion powder. Brown the chicken in olive oil on medium low heat until no onger pink and juices run clear. Meanwhile, in a small bowl, combine cream, sour cream, and mustard. Add cream mixture to chicken, as well as the mushrooms, turning to make sure everyhing is thoroughly coated. Cook, stirring often, until sauce has thickened.

Happy eating! Now get some rest.

Do you have a buttermilk poundcake in your desk?

2008-09-06T13:40:00.000-05:00

Howdy!

I'm back again. Let's hope this becomes a habit because I do want to keep sharing with everyone. Last time we had dinner together; today we're making dessert.

This is a very simple poundcake that I'm often requested to bring to work for birthday celebrations. In fact, one of my co-workers regularly asks me, "Do you have a buttermilk poundcake in your desk today?" (Kimberly, you make my day!)

Anyway, the beauty of this recipe is that it's so quick and easy to whip up the evening before and won't interfere with everything else you have to do - don't you wish you could say the same about laundry?

My only suggestion is this: when it's time to cut the cake, grab a slice for yourself because it disappears quickly!

Buttermilk Poundcake

2 sticks of butter (I like to use the real thing - hey, if you're going to eat cake, may as well go the distance)
4 large eggs
3 cups sugar
1 tablespoon vanilla
1 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat together butter, eggs, and sugar. Add vanilla, buttermilk, soda, salt, and flour one cup at a time. Beat at medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350F for one hour or until a toothpick comes out clean.

Enjoy with a big blob of butter on top and a glass of milk or coffee.

Happy eating!

Our First Recipe!

2008-08-31T11:46:00.000-05:00

Hi Friends!

Well, here goes... This is the first recipe I'm to going to try and post. I know it's a good one - I've made it many times for my family and the do enjoy it. Like all recipes I intend to share with you, it's a versatile one, so you can customize it for your own family.

Like many women, over the years, I've learned to use and love my crockpot. I'm constantly on the lookout for new slow-cooker recipes. We call this one:

Crockpot Steak Strips ("creative", huh?)

1 lb. top sirloin steak (or cut of your choice), cut into strips
3 tbs. soy sauce
2 tbs. olive oil
2 tbs. honey
2 tbs minced garlic
1 tsp. ground ginger
2 tbs. green onion, chopped

Place steak strips in crockpot. In a small bowl, thoroughly mix ingredients and pour over steak. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The juice may be used as au jous.

Goes very well with a Caesar salad and corn on the cob, or a baked potato.

Easy, easy, easy!

I certainly hope this helps someone become a little more "super" to their family. Let me know what you think. ;-)

Happy Eating!

Welcome to Super Mom Recipes

2008-08-02T13:12:00.000-05:00

2008-08-02T13:10:00.003-05:00

Welcome to my blog. I'm new to this world, so please bear with me - I have no idea what I'm doing.

I decided to create this blog because I like to write, cook, and take pictures. And I'm a working mom. But who isn't? If you're a mom, you work! And what mom doesn't struggle to get it all done? I work outside of the home in a busy and professional (yet stressful) setting and every day after work is a challenge to provide a good, nutritious dinner for my family - quickly. So the most important reason why I wanted to do this is to help those who face the same challenges with easy, versatile, tried-and-true recipes that I serve to my own friends and family. Hopefully it'll help us be a little bit more "super".