Rudy's Famous Creamed Corn

I am going to skip the whole "I know it has been forever" and "life has just been CRAZY, I mean ridonkulously busy" and just say:
HELLO and I HAVE MISSED YOU!  xoxo
Today, I have one of the most INSANELY scrumptious dishes I have had in a long, long time.
In Texas, there is a fabulous BBQ place called Rudy's.
 

 
In fact, my brother (who is now in Germany) told that whenever someone goes back to the Austin/San Antonio area for training, they have to bring gallons of the BBQ sauce back for the crew.
Since moving to Austin, we have become quite the BBQ connoisseurs.
My hubs has become the brisket MASTER and we can often be found on the weekend next to the smoker making this:

Yeah....my Hubs is the bomb-diggity

Truth be told, I still couldn't get Rudy's famous Creamed Corn out of my mind.  So what's a girl to do?  Recreate it of course!
While this recipe seems silly simple, it crack-a-lakin freaking FANTASTIC!  I beg of you to make it  and experience this lusciousness for yourself...and if you are feeling generous, let the fam has some too!

I know this isn't the best picture...my camera died, so it is all phone camera right now

Rudy's Famous Creamed Corn
Recipe adapted from:  Blue Bonnets and Brownies

2 lbs. frozen sweet corn
1 (8 oz) blocks cream cheese, diced into 1 inch squares
4 TBSP  salted butter
1/2 cup heavy whipping cream
2 TBSP sugar
1/2 tsp black pepper
pinch of salt

Directions
Throw all the ingredients, in any order, into a crockpot and cook on low for at least 4 hours. First time I made this, I made it on the stove top, but  the longer you can let it sit in the dairy hot tub, the sweeter the end result will be.  Allow all the cream cheese to be completely melted and it will easily break down and combine with the cream and butter to make the sauce.
Wait until serving to taste the salt level.  I think it was perfect as written.  Over salting this sweet creamy lusciousness would be a sin.  Yes, a sin I say.

Chicken Bacon Broccoli Ranch Foil Packets

Howdy from Austin!
I have been gone FOR-EVER I know...packing, house hunting, moving, road tripping, hotel-ing.  Technically, I am still not even back...I am battling the mind numbingly slllooowww hotel Internet to write this post.  Our house will not be ready until the 18th, so we have been hotel dwellers.  Oh.  My.  Hell.  I am so sick of hotel breakfasts and restaurant food, BLERG!
I was looking through some recipes I had saved up and saw this, and like Pavlov's pooches, I drooled.  It was so stinkin' good and I could possibly sell my pooch to have some now.

My sweet Bella

Awww, never mind, she's too cute...I miss her....she has been staying with Auntie Jan since we are doing the Urban Camping thing.  Urban Camping...it is when you cram 2 adults and 3 kiddos into a hotel room.  It sounds much more glamorous than it is.  Trust me. 

Anyway, it was scrumptious...seriously, what is not to love about chicken, broccoli, bacon, cheese, ranch, and a handy dandy foil packet?!?!  I highly recommend that you make it immediately, if not sooner!

Chicken Bacon Broccoli Ranch Foil Packets
Recipe Source:  the brilliant Cassie from Cassie Craves

• 1 package chicken-flavored stuffing mix prepared to package directions
• 4 boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 TBSP ranch dressing, yup the stuff out of the bottle

Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.
Divide the stuffing mixture onto the center of each foil sheet.
Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 TBSP of ranch dressing. Repeat with all packets.
Bring up foil sides and fold to seal, leaving room for heat circulation inside.
Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Spinach Salad with Warm Bacon Dressing

I was looking through my food pictures lovingly this morning remembering when I used to make meals like this. Eating has been so completely uninspired and honestly, not the healthiest lately. One of the hardest parts of moving cross-country is not moving any food. So, we are eating up all the random bits from the pantry and freezer. I cannot WAIT to get moved and fill my fridge and pantry with the good stuff again!

I made this salad a while back and it was AMAZING! Like, forget the other things in the meal and just make-out with this salad...repeatably.

Spinach Salad
Recipe Source: Alton Brown, he is the bomb-diggity

• 8 ounces baby spinach
• 2 large hard boiled eggs
• 8 pieces thick-sliced bacon, chopped
• 3 TBSP red wine vinegar
• 1 tsp sugar (or your favorite sugar substitute)
• 1/2 tsp Dijon Mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Wash and dry (by spinning or patting) the spinach and place into a large mixing bowl.
Slice or chop the hard boiled eggs, set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 TBSP of the rendered fat. Crumble bacon and set aside.
Transfer the bacon fat into a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon Mustard. Season with a small pinch of salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the warm dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them.
Season with pepper, as desired. Serve immediately.

Japanese Steakhouse Chicken and Veggies with White Sauce

While I was looking through some of my favorite blogs for some recipes that were low carb/low sugar, I came across this gem from Amber of This Mommy Cooks.  I put it on my menu plan immediately for the week and could not wait to try it.  Well, it certainly did not disappoint.  This is an A-MAZING recipe.  While it may seem like a simple stir-fry, this White Sauce is OUT OF THIS WORLD!  Now, this recipe will take a little advanced planning since you need to make the sauce the night before.  It isn't optional, it needs that long for the flavors to completely transform the taste of the sauce.  Just trust me on this.  You can use any veggies you would like in this dish.  I used a combo of mushrooms, zucchini, a few red pepper slivers,  broccoli, and cauliflower.  I seriously could not get enough dipping the chicken and veggies in the sauce.    Don't hesitate to try this one right away!

Japanese Steakhouse Chicken and Veggies with White Sauce
Recipe very slightly adapted from:  This Mommy Cooks

• Chicken, cut into bite size pieces (or any meat you choose)
• Salt
• Lemon Pepper
• Choice of veggies, cut into bite sized pieces
• Soy Sauce (I used 1-2 TBSP total) 
• Oil of choice

White Sauce

• 1-1/4 cup real mayonnaise (Hellman's or Duke's)
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar
• 1/4 tsp paprika
• 1/4-1/2 tsp Sriracha Sauce (you could also use cayenne pepper sauce) 

For the White Sauce:
The night before you want to serve this, make the White Sauce by using a fork or a whisk to combine all ingredients together until mixed and the sauce is smooth. Refrigerate overnight for the flavors to blend.
For the chicken and veggies:
In separate pans, heat a small amount of oil. Season chicken with salt and Lemon Pepper.
Cook chicken, careful not to over cook, add some real soy sauce to taste. For the vegetables, you pretty much do the same thing. Slice up your chosen vegetables, and place in heated oil, season with a little Lemon Pepper and Soy Sauce. Cook until still slightly crisp.

This recipe has been linked up at:
This Chick Cooks
Jennifer Cooks
The Country Cook
SImply Sweet Home
Tidy Mom

Roasted Broccoli with Balsamic Sesame Glaze

Straight up, this is an amazing way to have broccoli.  We LOVED it!  I made it to accompany the Bourbon Street Chicken.  Yum, yum, YUM!  Roasting veggies just gives them an entirely new layer of flavor.  I hear it does the same with Brussel Sprout...yet, I still can't go there...bleck!  
ANYWHO, I hope you enjoy this...I can't imagine a dish it wouldn't make an amazing Robin too (you know...Batman....Robin) except maybe ice cream.  Or Brownies.
Did I mention I have a wicked head cold right now.  It is either from kiddo cooties or sugar detoxing...not sure which.  It has made me a bit wonky though.  I need to go back to bed.
But, before I go...I thought I would share my most very favorite Broccoli song EVA! 
Choppin' Broccoli
Make this though.  Over and out.

Roasted Broccoli with Balsamic Sesame Glaze
Recipe Source:  the ever-fabulous Jaime from Jaime Cooks it Up.  Go visit her site, she has some amazingly scrumptious eats!

• 1 pound broccoli
• 1 1/2 TBSP soy sauce
• 1 TBSP olive oil
• 1 TBSP balsamic vinegar
• 2 TBSP honey
• 1 tsp peanut butter
• 1 TBSP toasted sesame seeds

Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.
Put the cookie sheet in your oven at 425 for about 10 minutes, or until a fork can be inserted easily into the pretty little vegetable.
While your broccoli roasts away place 1 1/2 TBSP soy sauce, 1 TBSP olive oil, 1 TBSP balsamic vinegar, 2 TBSP honey
and 1 tsp peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.
When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it.
Sprinkle 1 TBSP toasted sesame seeds over the broccoli and serve.
Enjoy!

This recipe has been linked up to:
This Chick Cooks
Tidy Mom
The Country Cook
Simply Sweet Home
Eat at Home

Copycat KFC Coleslaw

Remember the Root Beer BBQ Pulled Pork Sliders I shared with you last week?  Well, here is the slaw that I made to go with them.  Coleslaw and BBQ go together like Bert and Ernie...peanut butter and chocolate...Edward and Bella.....mac-n-cheese and fat-on-my-ass.  I like to put the slaw on top of the meat of the sandwich, it provides a wonderful acidity and crunch to counter balance the sweet, tender pork.
ANYWAY, this slaw is yum-i-licious.  It works wonderfully to make this the night before or even in the morning when you throw your meat in the Crockpot....you want to let all the flavors make friends in the fridge for as long as possible.
ENJOY!

Copycat KFC Coleslaw
Recipe adapted from:  My Tasty Treasures

• 1 bag packaged Coleslaw Mix
• 2 TBSP finely minced onion
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 1/2 TBSP white vinegar
• 1 1/2 TBSP lemon juice

Pour 1/2 of the bag of Coleslaw mix into a large bowl and stir in minced onions.  Chop remaining Coleslaw mix into fine pieces and add to the bowl.  I like the combo of larger pieces and the smaller pieces, but if you like, you can leave it all as is, or chop it all fine to make it more of the "KFC-ish" texture.
Combine remaining ingredients, mixing until smooth to make the dressing.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Steak Pizzaola

You know that Sheryl Crow song "A Change"? 
You know....
"A change (change, change) would do you good
I said a change (change, change) would do you good  (a change would do you goooood)"
What does that song have to do with this recipe?  Well, not too much other than it is the song that kept going through my mind as I ate it, and now that I am sharing it with you....it's BACK!
This recipe is a fabulous change-up to the taste buds.  Not really a typical "spaghetti with meat sauce", it is my favorite pizza toppings with scantly sauced steak so tender and flavorful, your mouth will be doing the happy dance.
So, go make a change and try this recipe, it will do you good.
Yes, corny segway...what can I say...I am EXHAUSTED today and the coffee has not kicked in quite yet.

Steak Pizzaola
Recipe slightly adapted from:  My Tasty Treasures who adapted from Rachael Ray

• 2½ pounds steak.  I used Sirloin, but you can use Porterhouse or Ribeye, I would not use a Flank Steak.
• Montreal Steak Seasoning
• 3 TBSP olive oil, divided
• 4 cloves garlic, finely minced, crushed or pressed.
• 1/2  tsp crushed red pepper flakes
• 12 mushrooms, sliced
• 1 small onion, sliced
• 2 bell peppers, seeded and sliced.  I used 1 red and 1 green.
• 2-3 ounces sliced pepperoni, diced
• ½ cup dry red wine(I used Merlot)
• 1 (28-ounce) can crushed tomatoes
• 1 tsp dried oregano
• Grated Parmesan cheese, to taste 
• Cooked pasta, I used Bowtie to stand up to a heavier sauce.

Heat a large nonstick skillet over high heat. Season the steak with Montreal Steak Seasoning. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 6 or 8 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, let rest a few minutes, slice and place back in sauce. Serve over pasta.  Make sure to top with plenty of grated cheese.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Spiral Stuffed Rolls

OK, so I guess I am kinda blog-crushing on Holly lately.  It is hard NOT to with all the wonderful, family pleasing yummies she shares.  We made these rolls the other day with a side salad and fresh fruit...everybody LOVED them.  They use the same assembly process as cinnamon rolls, but the use of pre-made pizza dough make them a slap-your-ass-and-call-me-sally EASY process.  My mind is already racing with all the different combinations I could do, but for now, I thought I would share the one that got me all twitter-patted in the first place ♥

Spiral Stuffed Rolls
Recipe Source:  Life as a Lofthouse

• Pizza Dough (enough for one pizza)  I used Trader Joe's pizza dough balls, Holly uses the Pillsbury scare-the-crap-out-of-me POP tube. 
• 6 oz Cream Cheese, softened
• 2 TBSP butter, softened
• 1 cup chopped ham (deli ham works great) 
• 3/4 cup finely chopped Broccoli
• 1 cup shredded cheese, I used a combo of Cheddar, Mozzarella, and Monterey Jack.
• 1/4 cup grated Parmesan Cheese
• 1/2 cup chopped Green Onion

Preheat oven to 350 degrees.  Spray cookie sheet with non-stick spray.
In a small bowl, cream together the butter and cream cheese.
Roll the pizza dough to a large rectangle.
Spread the cream cheese mixture evenly over the dough.
Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion.
Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls.
Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms

Go Green Smoothie for Earth Day

This smoothie goes by many names in our house:
Monster Smoothie
Shrek Juice
Nickelodean Slime
Today, we are dubbing it Go Green Smoothie for Earth Day!
This is such a GREAT and HEALTHY smoothie.  My kiddos absolutely LOVE it and they have no clue what gives it it's lovely green color, because you CANNOT taste it!  Trust me!  Make it, but don't tell your kiddos, and you can pat yourself on the back knowing you got them to eat a serving of spinach for breakfast! 

Go Green Smoothie

• 1 cup milk - your choice regular, skim, Almond, Coconut, Rice, or Soy...sweetened or not, vanilla or plain.
• 1 banana - I like to use frozen, but use what you have
• 1 cup pineapple*
• 1/2 cup mango*
• 1 large handful baby spinach leaves
• 1/2 cup ice

optional:

• 1 TBSP Agave Syrup, or other sweetner, if desired
• 1-2 TBSP Vanilla or Italian Sweet Cream non-dairy creamer.  I like the creaminess this lends to any smoothie
• 1 TBSP physillium husks or flax seed for an added boost

In a blender, combine milk, banana, pineapple and mango.  Blend until smooth and creamy.  Add spinach leaves and continue to process until smooth.  Add ice and any or all optional ingredients.  Blend again.  ENJOY!

*Note:
I have swapped out the pineapple/mango for strawberries or blueberries.  They both taste just as fabulous, just remember it will change the color from the vibrant green!

This recipe has been linked up at:
Teaching Your Middle Schooler
Tide Mom
Simply Sweet Home
Mommy's Kitchen

Roasted Veggies and Sausage - ONE POT LOVIN'

It is FREEZING here in ol' NC!  I mean, Denver is looking like a tropical getaway type of freezing!  Truth be told though, I am loving cooking and baking things in the oven without having to run the AC at the same time.  This dish is a definite winter staple and a favorite in our house.  Not only is it super simple to prepare, but it is completely versatile depending on tastes, mood, and/or what you have in your fridge.  So I am sharing it with you today as not a "follow-the-rules-or-else" recipe, but more of a guide that you can TWEEK as you like it. 
It is fabulous and kick yourself easy, so give it a whirl. 

Ingredients:

• 2 pounds red or gold potatoes, halved and sliced about 1/2" thick
• 2 packages whole mushrooms, 8-10 ounces each.  If they are large, go ahead and halve them.
• 2 red bell peppers, chunked up into large bite sized pieces.
• 1 large red onion, chunked up into large bite sized pieces.
• 1/3 - 1/2 cup Extra Virgin Olive Oil.  Enough to coat all veggies thoroughly.
• 1 TBSP Montreal Steak Seasoning.  That stuff is magic in a jar I tell you.
• 1 tsp garlic salt
• 4 TBSP butter (optional)
• 2 packages, 14 ounces each, Smoked and/or Kielbasa sausage.  Feel free to use Turkey Sausage, gobble, gobble.

Preheat oven to 425 degrees.
In a large roasting pan, combine all the veggies and toss with 1/3 cup of extra virgin olive oil to ensure even coating.  If all the pieces aren't thoroughly coated, add a little more oil, up to 1/2 cup TOTAL.  Sprinkle Montreal Steak Seasoning and garlic salt.  Use your hands again to toss well to make sure all veggies have some seasoning on it.  If you are in the butter is NOT optional camp, dot the top of veggies with butter.


BEFORE -
Make sure all the veggies are somewhat the same size to ensure even cooking


Cover roasting pan with foil and place in oven for 30 minutes.
Cut up sausage into single serving pieces, not bite sized, and set aside.
Once the initial 30 minute cook time is completed, remove from oven and remove foil carefully so you don't get a steam burn.  Place sausage on top of veggies and return to the oven with no foil on top.  Cook an additional 20-30 minutes or until the potatoes are tender and sausage is warmed thoroughly.
There you have it...easy peasy!
Once you pull it out of the oven, crack your oven door and use the heat you already paid for to help heat the house!
Stay warm my friends!

This recipe has been linked to:
Nikkis Nifty Knacks
Eat at Home Cooks

Thanksgiving Side Dish Extravaganza!

Grab a cup of coffee, and enjoy the treat we have for you today!  We have a HUGE selection of side dishes to get you in the menu planning mood.  I am organizing the post by contributor, and if applicable, have linked to their blog or Etsy store in their recipe.  So, go show some love to my great friends!

First up, it's me...again.

Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!


Cranberry Mandarin Sauce

• ¾ cup Orange Juice
• 2 TBSP Grand Marnier
• 2 TBSP water
• 1 cup sugar
• ½ tsp cornstarch
• 1 bag fresh cranberries, 10-14 ounces
• 1 can Mandarin Oranges, 11 ounces, drained

Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

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Dave submits this recipe for his Sweet Potato Casserole saying:
"My wife found this recipe on-line and I was put in charge of making it.  I figured anything with cornflakes, pecans, and marshmallows was good for me, plus my in-laws give me compliments for such an awesome dish."

Sweet Potato Casserole

• 4 1/2 pounds sweet potatoes
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

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My Aunt Ingrid sent me the following recipe/tip (LOVE this idea) for making some festive mashed potatoes:

"Mashed potatoes are obviously a must for Thanksgiving Dinner and when I make them I put them on the table in different colors.
One version goes like this:

Boil the peeled potatoes in salt water for about 10 minutes, then add broccoli florets to the same pot. ( 2/3 potatoes, 1/3 broccoli). When both are done and very soft, add milk, butter, nutmeg and mash. You will have "green" mashed potatoes.
The second version I make as follows:
In a pot with salted water put peeled potatoes and baby carrots at the same time (also 2/3 and 1/3), boil until both are very soft. In a sauteing pan, melt butter (use the same amount as you would for regular mashed potatoes), add chopped garlic and lightly brown. Pour over potato/carrot mix, add milk, some pepper (optional) and mash. Voila - orange mashed potatoes. It gives a nice accent to the dinner table."

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Next up is my friend Holly.
I have to show you this.....



photo courtesy of Holly



 Are you just DYING?!?!
Holly makes these paper cupcakes that are GIFT CARD HOLDERS!!!  Ahhhhh!!  The cuteness!!!
Please, please, PLEASE go check out her Etsy Store by clicking HERE and get the baker in your life some of this preciousness.
Oh yeah, and she cooks!  She gives us the following recipes:

"So my mom has this little promotional recipe book published by Fleischmann’s from the 1970’s or thereabouts. She’s had it for so many years that it bears the stains of kitchen accidents, with pages torn and mauled. All I have is a photocopy of the page with this family treasured dinner roll recipe. Hopefully one day, the entire book will make its way to my kitchen – even if it is one page at a time."


Cold Rise Dinner Rolls  - submitted by Holly

• 5 to 6 cups unsifted flour
• ½ cup sugar
• 1 ½ teaspoon salt
• 2 packages Active dry yeast
• 1 cup milk
• 2/3 cup water
• ¼ cup (1/2 stick) margarine
• 2 eggs (at room temperature)
• Vegetable oil

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm ( 120° - 130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ¾ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:
Pan Rolls: Form each piece of dough into a roll about 10 inches long. Cut into10 equal pieces; form into smooth balls. Place in 3 greased 8-inch round cake pans.
Cloverleaf Rolls: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin pans, 2 ½ 1 ¼ inches.
Lucky Clover Rolls: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2 ½ x 1 ½ inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.
Fan Tans: Roll each piece of dough into a 9 x 12 inch rectangle. Brush with melted margarine. Cut lengthwise into 6 strips. Stack strips. Cut into 12 1-inch pieces. Place cut side up in greased muffin pans, 2 ½ x 1 ¼ inches.
Twists: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12-inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets about 2 inches apart.
Brush rolls with oil. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375°F 15 to 20 minutes, or until done (rolls should make a hollow sound when thumped lightly). Remove from baking pans or sheets and cool on wire racks. If desired, brush with margarine. Serve warm.

Maine Bread Stuffing - Submitted by Holly

My family's not from Maine so I'm not sure why it's called Maine Bread Stuffing but this recipe MEANS Thanksgiving to us. If this stuffing's not on the table, nobody's eatin' dinner until it is!

• 1 large onion, chopped
• 4 stalks celery, chopped
• ¼ cup butter or margarine
• ¼ cup chopped parsley
• 1 loaf white bread, cubed
• 2 teaspoons salt
• ¼ teaspoon sage
• ¼ teaspoon savory seasoning
• ¼ teaspoon marjoram
• ¼ teaspoon thyme
• ¼ teaspoons pepper

Chop onion and celery, cook in butter or margarine until tender. Add seasonings. Add to bread and blend well. Place in turkey for stuffing or in crockpot and wet with chicken or turkey stock for larger groups.

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Pass the plate to Jill from Sublime Hodge Podge:
"This is on the table EVERY single holiday....so easy its stupid simple but why have just regular butter when you can have Cinnamon Sugar Butter? It just makes everything taste better. (ok so maybe not mashed potatoes) If you've ever been to Texas Roadhouse or some of those other western steak houses, they serve this butter for their dinner rolls."

Cinnamon Sugar Butter - Submitted by Jill

• 1 stick of unsalted butter, softened
• 4 tbsp brown sugar
• ¼ tsp cinnamon
• ⅛ tsp nutmeg

Place softened butter into a small mixer bowl and add spice. Whip till fluffy using a hand held mixer. Chill until ready to use.


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Leslie, aka The Hungry Housewife, shares the following AMAZING side dishes with us, along with many laughs.  To see these yummies, please click on the recipe name!

Creamy Philly Peas
Roasted Brussel Sprouts
Sweet Potato Casserole

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Keri, shares more of her bread baking talent with these rolls:

Dixie Rolls

My aunt makes these rolls for every holiday so I rarely have had to make them. They are incredible. My
preference is to use the whole wheat/white flour mix. It adds a little something extra. They take some
planning ahead to make the dough the night before, but it’s worth it!

Ingredients:

• 1 pkg. yeast
• ¼ C. very warm water
• ¾ C. milk
• 1 cube real butter
• ½ C. sugar
• ½ t. salt
• 3 eggs, beaten
• 4 C. flour (OR 1 C. whole wheat flour and 3 C. white flour)

Directions:
1. Mix package yeast with very warm water. Let sit until bubbly.
2. Heat milk until very hot. Remove from heat and add butter, sugar, and salt.
3. Let the butter melt and the mixture cool. Then, add well beaten eggs and dissolved yeast and mix
well.
4. Add flour and mix well. Place in a greased, towel covered bowl and refrigerate overnight or for at
least 4 hours. It’s highly recommended to let it sit overnight though.
5. Pat dough into a round on a floured surface. Divide with knife into quarters, and then cut each.
quarter into thirds. Gently flatten each third and roll into crescents starting at the wide end.
6. Place on greased sheets and cover with a towel. Let rise in a place with no draft for about 4 hours.
7. Bake at 350 for about 10 minutes or until lightly browned. Remove to cooling rack. Enjoy!!

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Laura, the Mom in Real Mom Kitchen is back to share some sides.  Including some brilliant recipes for putting your Crock Pot to work for you on turkey day!



photo courtesy of Real Mom Kitchen

 Cranberry Apricot Sauce

photo courtesy of Real Mom Kitchen

Ultimate Slow Cooker Mashed Potatoes

photo courtesy of Real Mom Kitchen

Slow Cooker Brown-Sugared Baby Carrots

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Janice is bringing rolls!  I have personally had these rolls and they are INSANE!  I had this recipe, moved it from state to state and house to house, only to have lost it last year.  I am SO happy I have it again!  One of the things I love about these rolls, aside from their incredible taste, is that you can make the dough up to a week in advance.  I am always a fan of making things easier on Thanksgiving!  You can make the dough 1 or 2 days before, then roll them out in the morning and let them rise all day.  Once the turkey is out of the oven, these go in and you have piping hot, fresh rolls!  Try these, you won't be sorry!

Finger Tip Rolls


Stir into mixing bowl and let stand exactly ½ hour:

• 1 cup cold milk
• ½ cup sugar
• 1 CAKE YEAST (Fleishman’s), break up with fingers*

Add:

• 2 eggs, well beaten
• 4 cups flour, sifted (or remove 1 TBSP per unsifted cup of flour)
• ½ tsp salt

Stir together until well mixed. The dough will be stiff to stir.

Add:

• 1 cube (1/2 cup) butter, melted

Mix the butter into the mixture. The dough will be “sticky”. Cover and put into fridge overnight. (Keeps up to one week)
Divide dough in half. With the first half, flour the surface of the counter and knead a little flour into the dough. Roll into a circle about ¼ inch thick. Cut into 10-12 “pie shapes”, depending how large you want the rolls. Roll up each wedge from large end to small and tuck point under. Turn in ends if you want them to be like a croissant.
Repeat with other half of dough.
Lightly grease baking sheet and place them 2”-3” apart. Let them stand at room temperature 6-8 hours.
Bake at 350 degrees for 10-12 minutes, until golden brown.

Note: Also rolls out good cinnamon rolls.

*Fleishman’s refrigerated cake yeast is usually close to the butter in the cooler section. Do not use dry powder yeast.

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Amanda brings us three side dishes sure to please everyone!

Aunt Paula's Sweet Potato Souffle

• 3C mashed sweet potatoes
• 1C sugar
• 1/2 tsp salt
• 2 lightly beaten eggs
• 1/3 stick margarine, melted (I always use more than this)
• 1/2C milk
• Topping: 1/3 stick marg., melted; 1C brown sugar; 1/3C flour; 1C chopped nuts

Mix together main ingredients & pour into greased baking dish; cover with topping & bake 35 min @ 350 degrees or until gold and bubbly.

Buffet Green Beans

• 3, 16-oz cans cut green beans
• 8 slices of bacon
• 1 large white onion, sliced
• 1/2C sugar
• 1/2C vinegar

Drain beans and pour into baking dish; place in 200-degree oven to warm; fry bacon and onion together until done but not too dark; remove onions and bacon from drippings and set aside; mix sugar and vinegar together well and pour into bacon drippings; bring to a boil and pour over green beans; place onions and bacon on top and return to oven. Prepare at least 3 hrs before serving; serve warm.

Orange Jello Salad

• 1 large pkg. orange jello
• 2C boiling water
• 1, 6-oz frozen orange juice
• 1 flat can crushed pineapple w/juice
• 1 can mandarin oranges w/juice

Mix jello w/boiling water; add frozen OJ, oranges, and pineapple; mix; set in refrigerator.

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Next to the dinner table is Amber, the Mommy in This Mommy Cooks.  To see any of her scrumptious dishes, simply click on the recipe title and you will be magically transported to her page where lusciousness awaits!

Corn Casserole
Hashbrown Casserole
Green Beans
60 Minute Dinner Rolls

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Trudy brings us her stuffing recipe:

• 1 bag of pepperidge farms seasoned bread cubes
• 2 cups of turkey pan drippings
• 1 red onion diced
• 3 stalks celery diced
• 1 cup shredded carrots
• 8 ounces mushrooms diced
• 1 cup craisins

Bring everything to a boil, except bread cubes.  Add bread cubes, add 1 cup mozzarella cheese and french fried onions to the top.  Bake at 350 for twenty minutes.

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Last, but certainly not least is Mishell's NO Carb Stuffing.

Roasted Garlic “Stuffing”

• 2 large bunches of celery
• 1 medium white onion
• 8 cloves roasted garlic, minced
• 3 tbsp roasted garlic flavored olive oil
• 1/2 tsp dry basil
• Salt and pepper, sprinkle of each (I like a little extra pepper.)

Discard outer darker green stalks of celery. Dice remaining celery.
Dice onion.
Add both to a pan with garlic flavored olive oil.
Cook over medium-medium high heat until tender.
Add garlic, basil, salt, and pepper.
Heat for another minute and serve with meat and gravy!

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Again, a big THANK YOU to all those who submitted recipes!
If you have a side dish recipe you would like to link up for this Side Dish Extravaganza, please link up below and share the linky-lovin' on your post as well!

This post has been linked up to:  Frou Frou Decor, Simply Sweet Home, Tidy Mom , Make Ahead Meals For Busy Mom's, Eat at Home

Cheeseburger Soup

Now that it is officially September, I think I speak for everyone when I say "bring on the comfort food"!  This soup was SO yummy!  I had never made or tasted Cheeseburger Soup before, but it sounded intriguing.  After looking at a couple different recipes, and doing some combining, tweaking, substituting, and short-cutting, here is what I came up with. It reminds me of a yummy Loaded Baked Potato Soup with hamburger in it...definitely stick to your ribs.  I rounded out this meal with some Homemade Breadsticks and a Ranch Wedge Salad.  SCRUMPTIOUS!  Once you are ready to make some soup, don't hesitate to try this one!

Ingredients:

• 1 pound hamburger
• 4 slices bacon, diced
• 1 clove garlic, minced
• 3/4 cup diced onion
• 1/2 cup diced green or red bell pepper
• 1/3 cup diced celery
• 24 ounces roasted cubed potatoes (3-4 cups)   I used the Trader Joe's frozen Roasted Potatoes.  I cannot speak to other brands, but if I was making without that convenience item, I would place cubed potatoes, in a bowl and toss with olive oil until evenly coated.  Season with salt and pepper.  Place potatoes on a baking sheet and roast in a 450 degree oven until tender, about 15-20 minutes.
• 1 tsp dried Basil
• 1 tsp dried Parsley
• 2 TBSP butter, melted
• 4 cups chicken broth
• 1/4 cup flour
• 1-1/2 cups milk
• 1/3 cup sour cream
• 10 ounces Velveeta (sorry, just no getting around how this stuff melts), cubed

In a skillet, brown hamburger and bacon.  Add minced garlic and cook an additional minute.  Drain excess grease. 
Saute onions, peppers, and celery in skillet with 2 TBSP extra virgin olive until slightly soft, about 1-2 minutes.  Add frozen potatoes and cook until crispy on outside.  If using potatoes you roasted in the oven, continue sauteing veggies until soft and go to next step.
Add meat mixture, potatoes and veggies to a stock pot.  Add chicken broth and dried herbs bringing to a boil.
In a separate bowl, mix together melted butter, milk, and flour until smooth.  Gradually pour milk mixture into boiling soup, gently stirring, reduce to simmer.  Add cheese and let cook until melted, stirring once in a while so bottom doesn't burn.  Remove from heat and stir in sour cream.  Salt and Pepper to taste.
ENJOY!

This recipe has been linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Delightful Country Cookin'
The Country Cook

New-Dorf Salad

A couple weeks ago, I did my weekly shopping.  As I am sure I have told you before, I do my menu planning on Thursday night or Friday morning.  I then pack all 3 kiddos into the Mom's Limo, aka mini van, and head out to Costco, Trader Joe's, and then Super Target.  Well this particular Friday, like most days so far this summer, it was about a zillion degrees....with heat index, a zillion and fifty.  Luckily (or not) it takes about 20 minutes to go to Costco, which is enough time for the oven of a car to get nice and cooled down.  The time it took me to help the kiddos out of the car, walk to the front door, rummage through my wallet to find my Costco card, get Kiddo A into a cart, we were literally dripping and disgusting.  UGH! 
As we were working the sample tables, hoping and praying for ice cream or popsicles, this version of a Waldof Salad was being sampled.  Now, let me just say, I have never had a classic Waldorf Salad.  I am allergic to walnuts, and pretty much the thought of putting a mayonnaise-y type dressing over fruit makes me want to hurl.  So, I turned my nose up and kept the vomit at bay.  Now, as a side note, we have seen this particular sample guy at work...he could sell ice in a snowstorm.  At Easter, this same guy was hawking Red Velvet Cake shouting at the top of his lungs that it was "Jesus birthday cake".  So, when he started shouting it was "fresh apples, grapes, celery, yogurt, almonds, and cranberries", it peaked my interest.  I double checked with him there were no walnuts in it, and took a bite.  Holy refreshing salad Batman!  It was FABULOUS!!!  I immediately picked up a container and continued to do my shopping.  While waiting in the massive line, I started to read the ingredients on the label and it literally said:  "Apples, Red Grapes, Celery, Dried Cranberries, Sliced Almonds, Vanilla Yogurt".  Then I caught a glimpse of the $10 price tag.  I promptly put it back and added a few items to my list, came home and made this.  Kiddos raved about it, the Hubby and I could not stop eating it.  Do yourself a favor and try this.  It is simple, refreshing, and spectacular!

Ingredients:

• 3 stalks celery, diced
• 2 apples, diced with skin on.  I used Golden Delicious, but use what you like.
• 2 cups seedless red grapes
• 1 cup Craisins
• 1 cup sliced toasted almonds.  I recommend using the Almond Accents brand.
• 1 cup Vanilla flavored yogurt.

In a medium bowl, add diced celery, apples, grapes, and Craisins.  Stir in the Vanilla Yogurt, coating everything.  Add almonds and stir to coat some more.  Serve immediately.

This recipe is linked up at:
Simply Sweet Home - Friday Favorites
Tidy Mom - I'm Lovin' It
Mommy's Kitchen - Sunday Potluck
This Chick Cooks
Eat at Home

Be Our Guest Berry Salad

As I have told you before, I grew up in an itty-bitty town in Colorado.  Our lunch room was used for the Elementary, Jr. High, and High School.  Yes, that means, as 1st graders, we were sitting on our knees trying to get tall enough to reach our trays.  Years later, the same Winnie the Pooh mural painted walls were there as we, then high schoolers, would squeeze into the same white picnic-type tables and benches.   We had one of those lunch rooms that had an actual kitchen.  That actual kitchen was ran by neighborhood grandmothers and mothers that cooked and baked everything from scratch.  Imagine my shock when I went to my daughters school and saw their lunchroom was really nothing more than a warming station where they would reheat processed, pre-packaged food.  Food that seemed like it would come from a fast food joint or a concession stand at a high school basketball game.  Jamie Oliver's Food Revolution anyone?!?!
Anyway, earlier in our homeschooling year, we did a unit on nutrition.  Teaching my kids about the type of food their body needs everyday and why.  Teaching what happens to your body when you give it the wrong type of food.  In case you are interested, Time for Kids has some GREAT age based worksheets on nutrition and physical activity.  When we were done with the unit, I wanted to reinforce this knowledge in a practical way, so it became a duty of theirs to help with the menu planning.  5 (almost 6) year old Kiddo C plans the snacks everyday, and 9 year old Kiddo B plans our lunches.  They make sure we get the right amount of food groups in our daily menu as well as making sure that we have the not-so-good-for-us stuff in moderation.  I purchased several kid focused cookbooks to help them get ideas and inspiration. 
Which brings us to today's recipe.  This kiddo friendly recipe shows that when you give something a fun name and add some happy colors and fruits that they like, they will eat and LOVE some amazingly nutritious food.  Lunches can be fun, flavorful, AND nutritious while still being quick and easy. 

Ingredients:

• ¼ cup orange juice
• 1 TBSP salad oil
• 2 tsp honey mustard or Dijon mustard
• 1 tsp sugar
• ¼ tsp salt
• 4 cups torn lettuce
• 1 ½ cups fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained
• 2 TBSP cheddar or pretzel goldfish

~To make the dressing, put the orange juice, oil, mustard, sugar, and salt in a screw top jar. Tightly cover with the lid and shake until combined. Put the lettuce in a medium bowl and drizzle the dressing over top. Gently toss to coat with dressing, Divide lettuce among 4 plates.
~Put the fruit on lettuce and sprinkle with the goldfish crackers.
(For a dinner salad, add cooked chicken)


Recipe Source:  Belle and the Beast, Disney's Magic Kingdom Cookbook

This recipe is linked up at:
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Eat at Home

The best corn EVER

I love corn on the cob....I mean to say I LOVE a good piece of corn on the cob.  Sadly, corn on the cob is kind of like peaches to me....sometimes they are out of this world, you want to eat them until you burst.  Then there are those that you take a bite of and say "ehhh" and live in your disappointment while you remember the "best peach you ever ate".....or is that just me?!  I digress!  Back to corn!  This little recipe (or trick) makes corn live up to it's full potential....fresh corn, frozen corn, and even the corn that may not be quite in season yet.  Something about the lactic acid doing something on the molecular level with the sugar in the kernels.  I am talking JUICY, SWEET, make you want to eat it till you burst corn!  Seriously, try it!

Ingredients:

• 6-8 ears corn, husks and silk removed
• water
• 1 cup milk (try to use whole milk)
• 1/3 cup sugar
• 1/2 stick butter

Fill a large pot half-full with water, making sure all corn will fit in and be covered with water.  DO NOT SALT THE WATER!  I repeat, salting the water draws out the moisture of the corn kernal and makes it bitter!
Add the milk, sugar, and butter.  Bring to a boil, add in corn cobs.  Reduce heat to a simmer and allow to cook for 8-10 minutes, or just until tender.  Try not to overcook it or it will become tough and have the appearance of the stuff you find in bird seed!
Remove from water and serve with butter and salt to taste.

This recipe has been liked up at:
Eat at Home
This Chick Cooks
Tidy Mom

Simply Sweet Home

A-MAZING Salsa

For being quite the salsa connoisseur, I have only made salsa 3 times in my life. The first time, I made a chunky Pico de Gallo that was quite yummy. The second time, was MUSHROOM SALSA...and that was spectacular. The third time, I made the recipe I am going to share with you today. It has such crazy-good flavor and is so silly simple to make, I cannot imagine why you would ever buy the stuff in the jar again! It is a hybrid between the Pioneer Woman version and a Copy-Cat version of Chili's salsa. ENJOY!


Ingredients:

• 1 can whole tomatoes WITH juice, 28 ounces
• 2 cans Rotel WITH juice(diced tomatoes with green chilies), 10 ounces each
• 1/4 cup diced onion
• 1 clove garlic
• 1 whole jalapeno chopped. Depending on your heat preference is how much seeds and ribs to remove. If you like it hotter, leave in more seeds/ribs. I removed all seeds and ribs and it was plenty spicy for my family.
• 1/2 tsp garlic salt
• 1/2 tsp sugar
• 1/2 tsp cumin
• 1 lime, juiced
• 1/2 cup fresh cilantro, roughly chopped

Using a food processor or blender (if you do use a blender, you may have to make it in batches then combine one in bowl) place onion, garlic and jalapeno and pulse until minced. Add tomatoes, Rotel, garlic salt, sugar, cumin, lime juice, and cilantro and pulse until ingredients are well blended, but not pureed. Place in bowl and set in fridge allowing all ingredients to meld together and make friends for at least an hour. You know the drill, the longer it sets, the better it will be!

Creamy Dill Cucumber Salad

This is one of those dishes that remind me of Grandma's.  Not a particular Grandma, but Grandmas in general.  Every time I make this salad for anyone but my family, I always hear "My Grandma used to make this!" but interestingly enough, they never made it for themselves.  So, here is the super simple recipe for this cool, refreshing salad.  ENJOY!

Ingredients:

• 3 English Cucumbers, thinly sliced.  You could use regular, but I prefer the taste of the English Cucumbers 
• ½ cup onion, thinly sliced (optional, which I optioned out of)
• ¼ cup white vinegar
• ¼ cup sugar
• ¼ tsp salt
• 1 cup mayonnaise, not to be confused with Miracle Whip
• 1 TBSP dried Dill

Place sliced cucumbers in a serving bowl.  In a separate bowl or 2-cup measuring cup, combine vinegar with sugar and salt.  Stir briskly to combine.  Add mayo, again stirring to incorporate with vinegar mixture until smooth.  Add Dill, stir some more, and viola!  Pour over sliced cucumbers, toss to combine and let sit in fridge for a few minutes to allow flavors meld and make friends.

This recipe is linked up at:
Mommy's Kitchen Sunday Potluck
Eat at Home

Beer Battered Onion Rings

Tonight for dinner, my Hubby Love grilled his signature burgers and famous BBQ beans. They are a story for another day because, well, I still have some bribing, begging, and nagging to do before he will divulge his secret recipe. (((sigh)))

ANYWAY, in an attempt to get in the kitchen so I could do some super spy work, I had to come up with a side that wasn't throwing french fries on a cookie sheet and baking in the oven. Oh no, I needed something different. Enter Beer Battered Onion Rings! Unfortunately for me, I think he was onto me because he mixed together his good eats while my eyes were burning and tearing from slicing onions. He is a clever one I tell you!

Now, I don't know why I thought onion rings would be a huge hassle to make, but they weren't! They were super simple to prepare and tasted better than anything I have tried in restaurants. The batter was light and crispy and it actually stayed on the onion ring instead of falling off like thicker batters tend to do.

Do yourself a favor and whip up a batch of these bad boys!

Ingredients:

• 4 cups canola oil
• 2 cups buttermilk
• 2 medium to large sweet yellow onions
• 2 cups flour, divided
• 1 tsp fresh cracked black pepper
• 1 tsp salt
• 1 tsp granulated garlic
• 12 ounces medium bodied beer
• couple dashes hot sauce, optional
• 3 TBSP grated Parmesan cheese

Peel onions and slice 1/4-1/2 inch thick and separate into rings and soak in buttermilk for 1 hour.

In a dutch oven or electric skillet, heat oil to 350 degrees.

In a shallow baking dish, whisk together 1 cup of flour, salt, pepper, and garlic. In a separate bowl, combine remaining cup of flour, beer, and optional hot sauce, whisking until no lumps are present.

Remove onion rings from buttermilk, shake off excess then dredge in dry flour mixture. Shake off excess dry mixture, then dip in beer batter. Add a few onion rings to oil, being careful to not overcrowd them or they will stick together. When they are golden brown remove to a paper towel lined plate. Repeat process until all onion rings are battered and fried. Sprinkle with Parmesan.

ENJOY!

Recipe adapted from Guy Fieri

This recipe was brought to Sunday Potluck at Mommy's Kitchen

PW's Crash Hot Potatoes

So, say "I" if you have never heard of Pioneer Woman...(((chirp, chirp))) Yeah, that's what I thought, of course you have! She ROCKS!

PW's Crash Hot Potatoes are one of those recipes that is truely so simple that you get the taste of the ingredients...nothing processed, nothing over the top or complicated. Simple and delicious. The thing I LOVE about these is the twist on how you cook them. I am a texture person and this not only gives you GREAT taste but you get crispy, crunchy, and tender all in the same bite. Don't let the simplicity of the ingredients make you hesitate. Seriously, try these hot little Austrailian babies!

Ingredients

• 12 (depending on how may you would like to make) whole New Potatoes (or other small round potatoes. Yukon Gold would be divine!)
• Olive Oil
• Kosher Salt, to taste
• Fresh ground pepper, to taste
• Rosemary (or other herb of choice) finely minced, to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork tender.
On a sheet pan, generously drizzle olive oil and place tender potatoes on the cookie sheet leaving plenty of room in between each potato.
With a potato masher, press down each potato until it mashes slightly (go about half-way to 3/4 the way through the potato). Rotate the masher 90 degrees and mash again. Brush the tops of eached crushed potato generously with more olive oil.
Sprinkle each potato with kosher salt, freshly ground black pepper, and a sprinkle of finely minced Rosemary. Don't be shy about it!
Move oven tray to 2nd-to-the-top shelf position. Bake in a preheated 450 degree oven for 20-25 minutes until golden brown and crispy.


This recipe has been linked up at:
This Chick Cooks

Siggy Spice Up Your Life Mushroom Salsa

This is NOT your typical salsa. It is like sunshine in a bowl, completely bright and happy! 'Nuff said. It will make you do the happy dance with each bite...not just the happy dance, but the happy dance on a white sand beach.
****Teaser alert***** This goes great with a certain Honey Lime Enchilada that a certain newbie blogger will be sharing VERY soon! OOOhhhhh, that got your attention too didn't it?! So, let's get to it shall we?

Siggy Spice Up Your Life Mushroom Salsa

Ingredients:
8 ounces white button mushrooms
12 baby carrots
1/2 medium red onion
2 jalapenos
40 sprigs of cilantro
3 limes

Sea Salt

1. Get your chopping arm ready.
2. Wash and de-stem 8 oz of white button mushrooms. Dice into about pea sized pieces and place in a medium sized bowl which we will now deem the "salsa bowl".
3. Quarter each baby carrot length wise and dice finely. Add to the salsa bowl.
4. Finely dice 1/2 medium red onion and say it with me, add to the salsa bowl.
5. Cut each jalapeno in half, remove seeds and ribs to your liking. A hint that I am sure all you smarties know is that the more seeds and ribs you leave in, the spicier it will be. Dice jalapeno finely, add to salsa bowl.
6. Chop up the 40 sprigs of cilantro. Yes, I said 40 sprigs. I counted. What can I say, when you homeschool your kiddos, you take all opportunity to count things. Chop up stems and all from the point where the leaves start and up. Add to the cereal bowl. Just kidding, just wanted to make sure you were paying attention.
7. Mix all the ingredients together and squeeze 2-3 limes worth of juice over top. The limes I was using were not all that juicy, not to mention that I was squeezing the limes, no reaming or juicing. So, start with 2 but go to 3 if you do not get a good coating of lime with a little bit of lime juice at the bottom of the bowl.
8. Add about 2 grinds worth of sea salt to the top (or a pinch or 2) and stir all the ingredients together. Take a taste and add more salt or lime as needed, but remember, the longer the flavors set together, the longer they have to make friends and have a little party on your tongue. That being said, unlike most salsas, this does not taste better the next day. If you let the flavors meld too long, they become like that annoying person who can't take the hint that the party is over. Make up a batch that can be eaten that day. Leave a comment and let me know how you like it!

This will yield about 2 cups of salsa.