Sunday, September 20, 2009


Start to Finish: 6 hours

1 lb ground beef, cooked and drained
2 cans (16 oz each) refried beans
1 envelope taco seasoning
1 can (8 oz) tomato sauce
1/2 cup water
flour tortillas

1) Combine all ingredients except tortillas in a greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-10 hours. Spread hot bean mixture on flour tortillas. Fill with favorite burrito toppings (corn, tomatoes, green onions, cheese, guacamole, onion, salsa, etc.). Fold and enjoy.

Servings: 4-6

Notes: A good alternative to tacos. Damien suggested we do this at my parents for weekly taco Sunday. Great flavor.

Estimated Price: $7.50

Source: 101 Things to Do With a Slow Cooker
Nutrition Facts per serving: 344 cal., 7.4 g total fat (2.7 g sat. fat), 79 mg chol., 711 mg sodium, 36.2g carbo., 10.1 g fiber, 33.1 g pro. Daily Values: 3% vit. A, 20% vit. C, 9% calcium, 32% iron

Super Duper Strawberry Bars

Start to Finish: 30 minutes

1 Cup flour
1 Cup rolled oats
1/2 Cup butter
1/3 Cup brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 Cup strawberry jam

1) Preheat oven to 350 degree F. Coat an 8" baking dish with the non-stick cooking spray.
2) Combine the flour, rolled oats, butter, brown sugar, baking powder, and salt in a large bowl.
3) Measure out two cups of this mixture and set aside the remainder in the bowl for later.
4) Press the two cups of the mixture into the bottom of the prepared baking dish. Using a large spoon, spread the strawberry jam evenly over the top of the mixture in the pan. Take the mixture that was left in the large bowl and spread it over the strawberry jam. Press down lightly with the back of the spoon.
5) Place the baking dish in the preheated oven and bake for 25 minutes. Remove from the oven and let cool for at least 15 minutes. Cut into 12 squares.

Servings: 12

Notes: Good. Not the BEST Strawberry bars I have had, but still very good and extremely easy to make.

Variations: I used homemade blackberry jam and it was great. Any flavor jam would work.

Estimated Price: $3.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 223 cal., 8.2 g total fat (5 g sat. fat), 20 mg chol., 80 mg sodium, 35.2g carbo., 1 g fiber, 2.1 g pro. Daily Values: 5% vit. A, 2% calcium, 5% iron

Wednesday, September 16, 2009

Slow Cooker Chicken with Volcano Mashed Potatoes

Start to Finish: 7 hours

2 (10-3/4 oz) cans cream of mushroom soup
1 (10-3/4 oz) can cream of chicken soup
1 whole chicken, cut into separate pieces
Instant mashed potato mix

1) Place the cream of chicken soup in the slow cooker. Stir to mix.
2) Place the chicken pieces into the slow cooker. Place the lid on the slow cooker and turn the dial to low. Cook for 6-8 hours on low.
3) When the chicken is done cooking, prepare the instant mashed potatoes. Place potatoes in the center of the plate with some of the cooked chicken on the side. Use the sauce from the slow cooker as gravy.

Servings: 6

Notes: This tasted good. Potatoes, chicken, and gravy are always a good combination.

Variations: Use real potatoes and make mashed potatoes from them. I think that tasted better. Also, instead of a whole chicken I just used two boneless skinless chicken breasts.

Estimated Price: $6.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 572 cal., 14.3 g total fat (4.2 g sat. fat), 154 mg chol., 1302 mg sodium, 45.8g carbo., 62.3 g pro. Daily Values: 5% vit. A, 2% vit. C, 9% calcium, 21% iron

Friday, September 11, 2009

Orange Dreamsicle Cake

Start to Finish: 1-1/2 hours

1 package (18.25 ounces) plain yellow cake mix
3/4 cup Miracle Whip salad dressing
1 package (1.3 ounces) whipped topping mix
3/4 cup fresh orange juice (from 2 medium oranges)
3 large eggs
2 tablespoons freshly grated orange zest
1-1/2 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice

1) Place the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2) Place the cake mix, salad dressing, whipped topping mix, orange juice, eggs, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, and invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more.
4) Meanwhile, prepare the glaze. Place the confectioners' sugar and orange juice in a small bowl and mix with a spoon until smooth.
5) Spoon the glaze over the top of the cooked cake and let it drizzle down the sides. Let rest for 20 minutes for the glaze to set, then slice and serve.

Servings: 16

Notes: Yummy! So moist and delicious. We made this for Katie's 3rd birthday cake and have made it since for other birthday events. Everyone always loves it. 2 Tablespoons grated orange zest equals about 2 medium oranges. You can also store this cake, covered in plastic wrap or waxed paper, at room temperature for up to one week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight on the counter before serving.

Variations: Cupcakes; mine took 28 minutes to bake. Also, I could not find whipped topping mix at the store (actually, I believe QFC had it, but I didn't want to pay the $6 for it) so I just used 1/2 cup frozen whipped topping and it still turned out great.

Estimated Price: $4.50

Source: The Cake Mix Doctor
Nutrition Facts per serving: 238 cal., 8.9 g total fat (1.7 g sat. fat), 45 mg chol., 307 mg sodium, 37.3 g carbo., 23.4 g fiber, 2.9 g pro. Daily Values: 2% vit. A, 13% vit. C, 6% calcium, 4% iron

Sunday, September 6, 2009

Apple Dip

Start to Finish: 5 minutes

1 (8 0z) package cream cheese
1/2 cup brown sugar
1 Tablespoon vanilla

1) Place the cream cheese, brown sugar, and vanilla in the medium bowl. Mix until all of the brown sugar has been blended into the cream cheese and vanilla.
2) With the knife, slice and core the apple. Place the apple slices on the plate.
3) Dip the apple slices in the Apple Dip and enjoy!

Servings: 4

Notes: So good! The girls gobbled it up. Great dip for parties. It was very easy.

Variations: I'm sure it would taste really good on most fruits.

Estimated Price: $5.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 294 cal., 19.8 g total fat (12.5 g sat. fat), 62 mg chol., 174 mg sodium, 24.5 g carbo., .8 g fiber, 4.4 g pro. Daily Values: 16% vit. A, 3% vit. C, 6% calcium, 5% iron