Happy June!

Well sorry all that it took me a while to slowly get all these added - apparently I am busy this month!  But keep checking back as this blog is updated more than once a month with great recipes. 

We have some great sounding recipes this month - please try them and leave feedback!

                                                             June Recipes (or scroll down to see all)

Enjoy!

Chicken Pepper Dish

Mom Comment: This is an original (I had no ideas and just started adding to a pan.)

Ingredients:

• Chicken Sausage (Like the big brats) (or whatever – you could use sausage too)
• Onion – sliced
• Peppers – whatever kind you like – I prefer Red and Green
• Balsamic Vinegar (I used 2 tablespoons to start and added a tad based on taste)
• ½ Cup chicken broth
• Add Seasoning to your taste (21 season salute from Trader Joe’s is Yum) Italian seasoning is also yum.

Directions

Simmer all in a pan on med – medium low heat until veggies are to your liking – about 20-25 mins.

Serve over couscous or rice.

Source: Makaela M. 

Submitted by: Makaela M. 

Honey Whole Wheat Banana Bread

Mom Comment: This is the most amazing banana bread, ever. And healthy. I reduced the honey to 1/4 cup and also substituted 1/2 cup of almond flour for the whole wheat pastry flour.  Note - you must use whole wheat pastry flour, do not use regular whole wheat flour, it makes the world of difference.  Also recommend coconut oil if you've never used, its great stuff.  And I add walnuts. 

Cookie + Kate 

• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup honey
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, plus more to swirl on top
• 1 3/4 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/4 cup hot water

Directions

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs and beat well.
• Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
• Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
• Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
• Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

Source: Cookie + Kate

Submitted by: Caroline P. 

Sour Cream Noodle Bake

Mom Comment: My family loves saucy things, so I was worried that this didn't look like it had much sauce. Don't add too much b/c the flavors are amazing at the dose she suggests.

The Pioneer Woman

Serves 8

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce - (you might want to use a tad-bit more)
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Source: The Pioneer Woman 

Submitted by: Amanda T.

Texas Cole Slaw

Mom Comment: Its from Amanda, so you know its good. 

Combine:

• 1 pkg cole slaw mix
• 1/4 C. chopped red onion
• 1 jalapeño chile pepper, seeded, finely chopped
• 1 (11 oz) can Mexi-corn
• 1 C shredded cheddar cheese

Combine in a separate bowl:

• 1 C Ranch salad dressing
• 1 T + 1 t. lime juice
• 1 1/4 t. cumin

Pour over salad just before serving.

Source: Mystery
Submitted by: Amanda T.

Pizza Mac

Mom Comment: My daycare provider growing up made this for the kids and I literally still love it.  The Presti's seasoning can be a bit spicy, so you may want to stick with a mild type.

Ingredients 

• 12 oz package of macaroni
• 1 lb velvetta (1/2 of regular package)
• 2 cans of mushrooms drained
• 1 lb sausage (or ½ sausage, ½ hamburger)
• 1 cup milk
• 2 Tablespoons of Presti’s seasoning (if you don’t see presti’s, just get a pizza/Italian seasoning, but make sure it is pizza seasoning)
• 2 cups longhorn cheese (grated)
• 2 cups mozzarella cheese (grated)

Directions

Cook & drain macaroni.  Brown sausage.  In large bowl mix, sausage, macaroni, velvetta, milk, presti’s seasoning and mushrooms.  Put in a casserole dish (either two, 2 qt dishes or one 9x13 pan) and top with the longhorn and mozzarella cheese.  Put in the oven until cheese is melted (usually 20 minutes) at 350 degrees (I usually cover mine with a lid or with tin foil).

Source: Mystery
Submitted by: Amanda T.

Peanut Butter Pie

Mom Comment: This is a desert my family literally asks for - it is so good and while it is rich, on a hot summer day, it is really refreshing.

Ingredients 

• 1¾ c. peanut butter
• 8 oz. cream cheese, softened
• 1 c. powdered sugar
• ½ c. milk
• 1 – 9oz. pkg cool whip
• 1 9’ graham cracker pie crust
• ¼ c. finely chopped peanuts

Directions

Whip cream cheese until soft and fluffy.  Beat in peanut butter and sugar.  Slowly add milk, blending thoroughly.  Fold in cool whip.  Pour into crust.  Sprinkle with chopped nuts.  Freeze until firm and serve.  For storage longer then 4-6 hours, wrap well.

Source: Mystery
Submitted by: Amanda T.

Baked Ziti

Mom Comment: My recipe for this month is from a friend of mine who was a Home Economics teacher for years.  This is delicious and I usually eat half and freeze half.  Or it’s a good recipe to make when you’re taking meals to family or friends.

Ingredients 

• 1 lb. ziti pasta (1 lb. is a 16 oz. package of noodles)
• 1 onion, chopped
• 1 lb. ground beef
• 2 – 26 oz. jars spaghetti sauce (I use two Prego jars.)
• 6 oz. provolone cheese slices (eyeball this, usually about 8 slices)
• 1 ½ c. sour cream
• 6 oz. shredded mozzarella cheese
• 3 oz. grated parmesan cheese (I use the shredded fresh parmesan instead of dried, canned parm)

Directions

Preheat oven to 350 degrees.  Cook ziti for 8 minutes and drain.  In a skillet, brown onion and ground beef.  Drain.  Add spaghetti sauce and simmer for 15 minutes.

If eating all at once, spray a 9x13 pan with cooking spray.  Layer as follows:

•       ½ ziti, provolone cheese slices, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese, remaining sauce mixture and finally parmesan cheese.

Bake for 30 minutes or until cheese is melted. The 9x13 version feeds about 8 people.

If separating into two casseroles, this works in 8x8 or 9x9 pans.  Layer as above in both pans.  If you freeze or give the casserole as a gift, don’t bake until you’re ready to eat it.  Splitting it feeds about 4 people per pan.

Source: Teacher Friend
Submitted by: Amy C.

Pull A Part Coffee Cake

Mom Comment: Gird your loins ladies – this one is not for dieters.

The night before:

• Grease the bundt pan and pour in 1 bag of (24) frozen dinner rolls.
• Sprinkle I box of butterscotch pudding (regular, not instant) over the rolls
• In a pan, melt 1 stick of butter, then add ¾ C. brown sugar, ¾ T. cinnamon and ½ C chopped pecans. Pour this over the rolls.
• Cover with waxed paper, put in a cold oven and leave overnight.

In the morning remove from the oven and pre-heat to 350^o. Carefully peel off the waxed paper, trying not to collapse the risen dough.  Bake for 30 minutes, let rest for 10 minutes and turn out onto a plate.

If you want a smaller quantity, cut the number of rolls you use, but don’t back off of the sticky goodness of the other ingredients.

I make this when I have a house full of overnight guests and it travels well for a Chief’s tailgate party.

Source: Becky P.
Submitted by: Becky P.

Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise Recipe

Serves 2

Ingredients:

• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
• 1 avocado, pitted and diced
• 1/2 cup mayonnaise
• 1 chipotle pepper
• Juice of 1 lime
• 1/4 teaspoon kosher salt
• 2 french rolls
• 4 romaine lettuce leaves

Directions:

1. Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
2. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
3. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
4. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

Source: lifesambrosia.com
Submitted by: Michelle V.

No-Bake Strawberry Icebox Cake

Mom Comment: This is a great last minute/no bake/summer recipe.  

Source: TheKitchn.com

Serves: 8 to 12

Ingredients:

• 2 pounds fresh strawberries, washed 
• 3 1/4 cups whipping cream, divided 
• 1/3 cup confectioners sugar 
• 1 teaspoon vanilla 
• 1/2 teaspoon rosewater (optional, I do not use) 
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 
• 2 ounces dark chocolate, finely chopped 

Directions:Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices. 

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Source: TheKitchn.com
Submitted by: Sydney T. 

Chardonnay Mashed Potatoes

Ingredients:

• ¾ c. unsalted butter 
• 2 lg. sweet onions, thinly sliced lengthwise 
• ¼ c. Chardonnay 
• 6 lg. russet potatoes, peeled and quartered (4 lbs) 
• ½ to ¾ c. half and half 
• 1 tsp. salt plus more for cooking potatoes 

Directions:

Place potatoes in large pot and cover with cold water. Bring water to boil and add 2 tsp salt to water. Cook potatoes  until tender. Place ½ c. butter and ½ c. half and half in the bottom of a large bowl. Press the potatoes through a ricer into the bowl. Stir well, seasoning with salt and adding more cream if necessary, but don’t make too soft of a mash.

While potatoes are cooking, melt remaining ¼ c. butter in a large nonstick skillet over medium heat. Add the  onions and cook until golden, 10 to 15 minutes. Add the wine and cook until very tender, about 10 minutes longer. (they will be quite dark and caramelized)  Toss hot onions into the potatoes. Enjoy!

Source: Amy D.
Submitted by: Amy D. 

Peanut Butter Chocolate Chip Cookie Dough Bites

Mom Comment: NO FLOUR, NO OIL, NO WHITE SUGAR!

Texanerin.com

Ingredients:

• 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter  - can use PB2 (powdered peanut butter) to make healthier.
• 1/4 cup (80 grams) honey (agave would be amazing too!)
• 1 teaspoon baking powder**
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

Source: Texanerin.com
Submitted by: Diane H.

Lemon Parmesan Kale Salad

Mom Comment: Hale the Kale. (This one has major buzz right now, so I thought I'd post for all to enjoy!). 2 suggestions are to chop the kale as fine as possible or use a Cuisinart. I also like the added flavor of chopped green onions added to this.

Source: Gimme Some Oven

Ingredients:

• 3 cups chopped fresh kale
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/2 tsp. dried thyme
• pinch of salt and freshly-ground black pepper
• 1/4 cup freshly-grated Parmesan
• 1/4 cup toasted bread crumbs (optional)

Welcome to our Recipe Blog - These Moms Can Cook!

Some friends and I had been talking forever about creating a monthly recipe club to share our tested, tried & true recipes that we make and love, so that we don't have to deal with making the same old recipes each week.

Well, finally - here we are - a recipe blog just for us working moms (or dad's) who don't have the time to mess around with recipes that may - or may not - turn out.

These are our May Recipes - you can view them all below or on the May Recipes tab.

Enjoy!

Creamy Lemon Rice

Mom Comment: This is my favorite rice. ... great with chicken our anything on the grill. You can eliminate the cream and it is still good.

Yield: 8-10 servings

Ingredients:

• 1/2 cup butter 
• 2 cups white rice
• Grated zest of 2 lemons (I usually do 3-4 lemons because I like it lemony)
• 3 cups chicken broth, boiling (I also just use water and its still really good)
• 1 tsp salt
• 2 TBS fresh lemon juice (I add a little more)
• 1 cup heavy cream
• Freshly ground pepper

Gourmet Grilled Cheese

Mom Comment:  You have to know I have a love affair with cheese. Any cheese, really. I’m an equal opportunity cheese eater. So, it should come as no surprise that my first submission is all about cheese. In fact, most of my submissions will likely have cheese in them. Hope that’s okay. There is nothing healthy about this recipe except for the wheat bread, and any health benefit is pretty well cancelled out by the butter and cheese.

Yield: Makes 4 sandwiches

Ingredients:

• 8 slices of  wheat bread (something like Oroweat)
• butter
• 4 slices of Jarlsberg
• 4 slices of a double-cream Gouda
• 4 slices of Gruyere
• 1 or 2 ripe, Summer tomatoes (optional)

Greek Salad in a Whole-Grain Sandwich

Mom Comment: I eat anything with Feta.

Source: Diane Kochilas

Yield: Makes 8 sandwiches

Ingredients:

• 1-1/2 cups seeded and finely diced cucumber
• 1-1/4 cups seeded and finely diced tomatoes
• 3/4 cup crumbled feta
• 4 radishes, trimmed and thinly sliced
• 4 – 8 pepperocini, seeded and chopped or sliced
• 2 tablespoons extra-virgin Greek olive oil
• 1 tablespoon Greek red wine vinegar
• 1 teaspoon dried Greek oregano
• Freshly ground black pepper
• 8 medium (6- to 7-inch) whole-wheat or regular pitas, warmed, or 4 large bread rolls or other sandwich breads
• 4 cups lightly packed fresh baby spinach leaves or arugula
• 8 tablespoons Kalamata or green olive tapenade

Frank's® Red Hot® Buffalo Chicken Dip

Mom Comment: Not my own recipe but one of my favorite recipes.  

Source: AllRecipes

Yield: 4 Cups

Ingredients:

• 1 (8 ounce) package cream cheese,softened
• 1/2 cup blue cheese salad dressing
• 1/2 cup Frank's® RedHot® Original
• Cayenne Pepper Sauce or Frank's®
• RedHot® Buffalo Wing Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 (9.75 ounce) cans Swanson®
• Premium Chunk Chicken Breast in Water,drained
• Assorted fresh vegetables or crackers

Easy Chicken & Cheese Enchiladas

Mom Comment: I saw this on a can of Campbell’s soup and thought I’d give it a try.  It was super simple and the results from my boys:  “Mom this is the best meal you’ve ever made”…I’ve been making ever since. 

Source: Campbell's Kitchen

Yield: Serves 6, 1 enchilada 

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Cherry Dump Cake

Mom Comment: Recently my mom was coming over for dinner and she has an extreme sweet tooth. It was a last minute gathering and I didn’t have time to run to the store to get items, so I opened up my pantry and saw two main ingredients and the third was in the fridge…butter! I got this recipe from a friend a long time ago…she calls it cherry dump cake.

Ingredients:

• 2 cans of pie filling  (I use cherry)
• 1 box yellow cake mix  
• 1 stick of butter 

Heat the oven to 350 degrees F.

In a 9x13 pan, put two cans of cherry pie filling (I think you could use any fruit pie filling…I’ve only tried cherry),  on top of the pie filling, place 1 yellow cake mix  on top.  Then cut up 1 stick of butter into pads and place on top of the cake mix. 

Cook for 1 hour. Serve with vanilla ice cream!

Source: Susan

Submitted by: Susan S. 

Baked Artichoke Chicken

Mom Comment: This is not a quick recipe, takes about an hour, but it is delicious!

from Stacey Snacks

Makes 4-6 servings.

• 4 lbs. chicken legs and thighs, w/ skin (I use boneless, skinless chicken breasts)
• 1 cup artichoke hearts, halved (canned is fine)
• 1 medium onion, cut into pieces same size as the artichokes
• 1 pound white button mushrooms (halved or quartered)
• 2 tablespoons brown mustard
• 2-3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup red or white wine (I’ve used white wine and I’ve used chicken broth and both tasted the same)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• salt and pepper (to taste)

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Mom Comment: I love this chicken and white bean enchilada recipe because it’s a little different, but everyone loves – kid and hubby. It doesn’t take a long time and I know that I am serving something that won’t be an issue with anyone at the table. This recipe is also very easy to modify.

from SkinnyTaste.com

Makes 8 servings. Serving Size: 1 enchilada 

For the Chicken and White Bean Filling: (If you don’t like beans – it still tastes yummy without or I have used Blackbeans)

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Company's Coming Pot Roast (Slow Cooker)

Mom Comment: This was a new twist on a pot roast.  My family loved it and it was pretty healthy and easy to make.

Makes 8 servings and is ideal in a 4 or 5 quart slow cooker (I used my 6 quart and it was fine.)

3-lb. boneless pot roast (I used a chuck roast.)

2 Tbsp. flour

1 Tbsp.  prepared mustard

1 Tbsp. chili sauce

1 Tbsp. Worcestershire sauce

1 tsp. red cider vinegar (I couldn’t find this so I used red wine vinegar.)

1 tsp. sugar (I used 1 packet of Truvia)

4 potatoes, sliced

2 onions, sliced (I used one large onion)

Chocolate Biscoff Cheesecake Bars

Mom Comment: If you've ever flown Delta, you will recognized these yummy cookies!  If not, you are in for a treat.  There is nothing healthy about this, but its yummy. Courtesy of Bakerella - great blog!

From: Bakerella

Makes about 30 bars. 

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

• Mix cookies and sugar together
• Add butter and stir until combined.
• Press mixture into a 13 X 9 pan. 

Orzo Salad with Feta Vinaigrette

Mom Comment: I make this every Easter and it is a huge hit!

    Source: Lee Harrelson, Cooking Light

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Ingredients:

1 C uncooked orzo

2 C bagged baby spinach, chopped (I usually only use about 1 C b/c I’m not a huge spinach fan)

½ C chopped, drained oil-packed sun-dried tomato halves

3 T chopped red onion

3 T chopped, pitted kalamata olives

½ t black pepper

¼ t salt

1 (6-oz) jar marinated artichoke hearts, undrained

¾ C feta cheese, crumbled and divided

Broiled Salmon

Home Cook Comment: Very quick, delicious and healthy!

• Skinless salmon filets
• Lemon pepper (I use Trader Joe’s)
• Dijon mustard (I’ve used Grey Poupon or Maille)

Prepare fish with lemon pepper and Dijon on one side.(I’ve found using a small amount of the Lemon Pepper and Dijon on each side of the fish tastes best.) Place filets on baking sheet and place under broiler for about 3-5 mins. Flip fish, place lemon pepper and Dijon on other side. Place back under the broiler for another 3-5 mins until desired doneness.

Serve with fresh lemon if desired. Enjoy!

Submitted by: Amy D.