Rice, Bacon and Asparagus

Ingredients:
6 strips peppered bacon, diced
3 cups cooked rice
1/4 cup white wine
2 cups cooked asparagus, cut in 1-inch pieces
1/2 cup toasted pine nuts

Directions:
Cook bacon for about 5 minutes over medium high heat. Once browned, drain all but 1 tablespoon of grease. Add rice, wine and asparagus to skillet with the 1 tablespoon of grease. Heat completely through (approximately 5-6 minutes). Once cooked, remove and toss with pine nuts and serve. Serves about 4.

Hot Dog Train - Creative Alternative for Your Toddler

"Mommy, could I have something to eat?" (my 3-yr-old daughter)


"Sure, what would you like?"


"A hot dog train."


I pause a moment..."A hot dog train?"


"Yes, a hot dog train."


I pause for another moment and a light bulb went off in my head! "You want a hot dog train? OK, I'll give you a hot dog train."


My "little" as I call her went to grab her stool so she could get a good view of my culinary skills.


I got a hot dog out of the refrigerator and cooked it in the microwave (about 30 sec), then I sliced it lengthwise 3 times and cut those pieces into 3 chunky pieces.


Next, I cut small blocks of cheddar cheese to put in between my hot dog "cars."


My "little's" face begins to brighten.


Last come the wheels and the whistle on top...CARROTS! Cut some baby carrots into little "wheels" and place 2 each underneath the cars, then cut another in half and place on the front car to make the whistle.


VOILA - you have yourself a hot dog train.


My daughter thinks I'm a genious!


Let's let her think that at least for a little while :)

Pizza Biscuits

Looking for something to put in the kid's lunchbox this fall? This pizza biscuit recipe is great to make ahead and store in aluminum foil - perfect fit for the lunchbox. You can also substitute any of your child's favorite pizza toppers in the ingredients!

Ingredients:
1/4 pound sliced pepperoni
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 onion, sliced and separated into rings (optional)
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Instructions:
Preheat oven to 400 F. Grease a 9x13 inch baking dish. Cut biscuits in half and lay in a single layer in bottom of baking dish. Spread pizza sauce over the biscuits. Layer pepperoni slices over top of biscuits. Place onions and mushrooms on top. Place uncovered in oven and bake for 20 minutes. Remove from oven and layer cheeses on top. Return to the oven and continue baking for 10 minutes or until cheese is completely melted.

Homemade Tootsie Rolls

Ingredients:
12 ounces semisweet chocolate, chopped
1/2 cup light corn syrup
3/4 teaspoon warm water
1 1/2 teaspoons orange extract
About 75 squares of colored foil or cellophane

Instructions:
Place chocolate in a microwave bowl. Microwave on high heat until chocolate is completely melted, stirring occasionally. Once chocolate is melted remove from microwave and stir in the syrup, water and extract. Be sure to blend well. Using a large cookie sheet lined with plastic wrap spread chocolate mixture out about 1 inch thick. Cover and leave out overnight. Chocolate should be easy to work with but slightly stiff. Grab the plastic wrap by the sides and lift chocolate out of pan, Remove the plastic. Use a sharp knife and cut chocolate into strips about one inch apart. Using your hand roll the chocolate into a tootsie roll. Cut your chocolate roll to desired size. The chocolate will soften some in handling. Allow to stiffen up a little before wrapping. Wrap in cellophane and twist ends.

Tortilla Chili and Cheese Dip

This is a great dish to take as an appetizer for a neighborhood party - it's easy and everybody LOVES it!

Ingredients:
1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
1 lb. shredded cheese (flavor of your choice)
1 bag tortilla chips

Directions:
Preheat oven to 300 degrees. Using a 9X 13" baking pan, spread cream cheese on the bottom. Create one layer with chili followed by shredded cheese to cover the top. (To make more, double recipe and layer twice) Place pan in oven and bake for 15 minutes or until cheese has melted. Serve with tortilla chips.

Bagels and Egg Casserole

Ingredients:

3 plain bagels (thinly sliced)
12 eggs (beaten)
1/2 pound cooked ham (diced)
1/4 cup finely chopped onion
1 tablespoon fresh chopped parsley
1 cup grated cheddar cheese
1 cup milk
Salt and pepper to taste
2 tablespoons butter

Directions:

Place butter in heavy skillet. Add ham and onion. Sauté over low heat until tender (approximately 2 minutes). Set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices at bottom of lightly greased baking dish. Top bagels with ham and onion mixture. Then top with cheddar cheese. Finally top with remaining bagel slices. In a separate bowl whisk together eggs, milk, parsley, and salt and pepper to taste. Pour the egg mixture over the bagel layers. Bake at 375F for approximately 30 minutes or until eggs are firm and cooked through.

Pea Salad

Ingredients:
1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion

Directions:
Boil macaroni until tender. Add peas to boiling water for one minute. Drain macaroni and peas and rinse with cold water. Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and salt and pepper in a bowl to create dressing. Set dressing to the side. In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well. Cover and refrigerate for 4 hours. When ready to serve, stir and add one to two tablespoons of milk if desired.

Lemonade Stand Lemonade

Ingredients:
1 cup water
1 cup sugar
Juice from 4-6 lemons
4 cups cold sparkling water or plain water

Directions:
Mix together one cup water with one cup of sugar in small pot. Heat mixture to boiling, stirring constantly until sugar is completely dissolved. Allow water and sugar mixture to cool, pour in pitcher or bowl and refrigerate. Once the mixture has reached desired coldness, add juice from lemons and stir completely. (Strain lemon juice if desired) Mix four cups of cold water into lemonade and pour in pitcher adding lemon slices if you prefer.

Servings: Approximately 6

Tip:
Make one batch and freeze into ice cubes to add to lemonade prior to serving to keep this drink from becoming watered down.

Garlic and Herb Potato Salad

Ingredients:
2 pounds red potatoes
1 Tablespoon roasted garlic
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 Tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

Directions:
To roast garlic, rub one garlic head with olive oil and bake for 45 minutes at 350 degrees. To prepare the dressing, whisk together garlic, Dijon mustard and vinegar. Next whisk olive oil into mixture slowly. Season mixture with salt and pepper, mix and add mustard seeds. After cleaning potatoes, dice into bite sized pieces and boil until tender. While potatoes are still warm, add potatoes to dressing and toss. Chill for minimum of 2 hours. When ready to serve add onions, herbs and watercress to potatoes and dressing.

Just Peachy Ribs

Ingredients:
4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 Tablespoon dry mustard
1 Tablespoon Worcestershire sauce
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:
Add two inches of water to 5 quart cooking pot and place ribs inside. Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender. Drain the ribs. Preheat grill to medium high. Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well. Stirring constantly, bring to a boil. Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened. Stir mixture two to three times while simmering. Once ribs have grilled, brush with sauce and grill until well done, brushing sauce throughout grilling. Use any remaining sauce to top ribs once ready to serve.

Stop Feeding Your Family Junk!

If you had a choice between grabbing fat-laden fast food yet again or serving your family a balanced, home-cooked meal, which would you pick?

What if I told you that you can prepare that home-cooked meal and save time and money over the so called "Fast Food" option? Menu Planning allows you to do just that. It ensures that you have the ingredients you need in the house to whip up a delicious and nutritious dinner in less time than it takes you to find a coupon for your favorite pizza joint -- again.

But who has time to sit down to find recipes, make a menu plan and the grocery list to go along with it? The Menu Mom Does!

She’s done all the hard work for you, compiling recipes and creating printable shopping lists. All you have to do is click print and you’re set to feed your family for an entire week.

Don’t spend this summer stuck in the kitchen, missing out on summer memories, or worse, wasting your money on fast-food.

Let the Menu Mom handle everything for you.

Summertime Peach Freezers

With summertime fast approaching, I thought you might want a fun drink that is great for the whole family!


Ingredients:
1/2 c. milk
1 c. sliced peaches fresh or canned
1 tsp. sugar


Utensils:
ice cube tray
blender
serving dishes


Instructions:
Pour milk in ice cube tray and freeze solid. Once frozen, pull from tray and place in blender. Add peaches and sugar to blend on high speed until smooth. Serve immediately.


***Of course, if you want to make this a fun, adult only drink, just add a little rum before blending ;)

Mother's Day Coconut Coated Chicken Strips

NOW you've got enough information to make a complete Mother's Day Dinner. Print off all of the recipes that I've posted throughout the week and give them to your husband or kids who are old enough to cook and...ENJOY!

Ingredients:
3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
salt and pepper to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy whipping cream

Instructions:
In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight. In a pie plate, combine flour, salt and pepper. In a bowl beat eggs and mix with 1/4 cup cream of coconut. In another bowl pour shredded coconut. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut. Remove chicken and drain any leftover oil. Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan. Cook until thick, scraping drippings from bottom of the skillet. Pour sauce over chicken strips.

Mother's Day Fruit Salad

Ingredients:
1 can prepared lemon pie filling
12 oz. frozen whipped topping, thawed
1 - 15 oz. can tropical fruit salad, drained
1 - 15 oz. can pineapple tidbits, drained
2 - 11 oz. cans mandarin oranges, drained
2 cups fresh strawberries

Instructions:
Mix lemon pie filling and whipped topping together in a large bowl. Add fruit to mixture and chill in refrigerator from 4 hours to overnight. When ready to serve, top with fresh strawberries or fruit of your choice and whipped topping.
Serves: 8

Mother's Day Roasted Carrots

Ingredients:
9 medium-sized carrots, peeled and trimmed
2 Tablespoons olive oil
dash of pepper
1/2 cup chopped onion
1 Tablespoon chopped fresh thyme leaves (2 teaspoons dried)
1 Tablespoon chopped fresh rosemary leaves (1 1/2 teaspoons dried)
1/4 cup pulp free orange juice

Instructions:
Cut carrots in half. Take the bigger half and cut again from top to bottom. Heat oil in a skillet on high. Lay carrots side by side in a layer in skillet. Sprinkle carrots with the onion and pepper. Reduce heat to medium low and cover. Cook carrots for 30 minutes, turning at 15 minutes. Once carrots begin to carmelize and the liquid evaporates, remove from skillet. Place carrots in a bowl and sprinkle with thyme, rosemary and orange juice. Toss together coating well and serve.

Mother's Day Coleslaw

Okay, okay - Mother's Day doesn't have to be all about breakfast in bed, does it? Here's a great coleslaw recipe...

Ingredients:
2 heads cabbage, shredded
1 small head red cabbage, shredded
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 - 2 large carrots, peeled and grated
2 cups mayonnaise
2 Tablespoon mustard
2 Tablespoon sugar
4 Tablespoon wine vinegar
2 teaspoon pepper
2 teaspoon dried cilantro
2 teaspoon basil
2 teaspoon parsley

Instructions:
In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots. Combine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl. Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely. Cover coleslaw and chill overnight.
Serves: 16-20

Mother's Day Breakfast Muffins

Go ahead Mom, take the morning off and enjoy these wonderful breakfast muffins!

Ingredients:
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/4 cup olive or vegetable oil
1/4 cup packed brown sugar
8 oz. can crushed pineapple, undrained
1/2 cup shredded sharp cheddar cheese
2/3 cup finely chopped Canadian bacon (about 3 1/2 oz.)

Instructions:
Preheat oven to 375 degress. Coat muffin tins with cooking spray. Mix flour, baking powder and salt in medium bowl and set to the side. Beat eggs, oil and sugar in a bowl. Stir in previously set aside mixture, pineapple, cheese and bacon. Fill muffin tins 3/4 full and bake until a toothpick comes out clean when inserted in the center of muffins (approximately 30 minutes). Serve while still warm for best results. Makes 12 muffins.

Mother's Day Oatmeal

Hope you're hungry Mom! Here's a great oatmeal recipe to make for her this Mother's Day.

Ingredients:
3 1/2 cups skim milk
2 cups old-fashioned oats
1 Tablespoon butter
1/8 teaspoon salt
1/4 cup maple syrup
1/2 cup raisins
1/2 cup chopped walnuts
1 cup chopped, unpeeled apple

Instructions:
Boil milk in a saucepan and stir in oats. Once oats and milk are mixed well, add the butter and salt and continue cooking over medium heat for 5 minutes. Stir occasionally. Remove oatmeal from stove and add the maple syrup, raisins, walnuts and apples. Stir to mix well. Serve with a tablespoon of brown sugar.

Mother's Day Strawberry French Toast

Over the next week, I'm going to give you some recipes that you can treat Mom with on Mother's Day...enjoy!

Ingredients:
1 8 oz. package cream cheese, softened
1/2 cup powdered sugar
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 Tablespoon milk
4 Tablespoon butter, optional
2 Tablespoon powdered sugar

Instructions:
Mix until smooth cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon. Spread on one side of bread. Top with sliced strawberries, covering the spread completely. Spread more of the mixture on another piece of bread and place on top. Press sandwich together gently to enclose strawberries inside. Mix eggs and milk together and set aside. Preheat oven to 200 degrees. Spray a baking sheet with cooking spray and place in oven. Melt 1 Tablespoon of butter in a skillet. Take sandwiches and place in egg and milk mixture covering both sides. Lay sandwich in the skillet and cook until the first side is lightly brown. Flip sandwich and cook the other side. Once both sides have browned, place it on the baking sheet in warm oven. Before serving, top french toast with remaining strawberries and powdered sugar. Drizzle with maple syrup or Strawberry topping below.
Serves: 4

Strawberry French Toast Topping
Ingredients:
1/2 C. maple syrup
2 T. orange juice or Grand Marnier
3/4 C. pureed strawberries

Instructions:
Combine all ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over french toast and serve immediately.

We Have Recipe Challenge Winners!

Finally, the votes are tallied and we have the winners of our Mom's Niche Recipe Challenge! All of the the winners and their winning recipes are published below. Why don't you use these and make a nice dinner tonight?? :)

Appetizer Winner - Patty
Shrimp Bacon Bites

Ingredients:
1 cup cleaned cooked shrimp (about 16)
1/2 clove garlic, slivered
1/2 cup chili sauce
8 to 10 slices bacon

Directions:
Mix shrimp and garlic; pour chili sauce over mixture. Cover and refrigerate, stirring occasionally, several hours.

Cut bacon slices into halves. Cook bacon until limp; drain. Wrap each shrimp in bacon piece; secure with wooden pick.Set oven control to broil and/or 550 degrees. Broil with tops 2-3 inches from heat until bacon is crisp.

Entree Winner - Revka
Revka's Chicken

Ingredients:
Chicken:
2 c. crushed saltines
1 c. grated Parmesan cheese
2 tsp. paprika
1/4 tsp. pepper
8-10 chicken breasts
1 1/3 c. evaporated milk
1 c. butter, melted

Sauce:
2 cans Italian-style stewed or diced tomatoes
2 Tbsp. cornstarch
1 tsp. Italian seasonings
2 (6 oz.) can tomato paste
1 tsp. salt

Directions:
Chicken:
In large, resealable bag or a shallow container, combine saltines, cheese, paprika, and pepper. Dip chicken in evaporated milk, then shake or dredge in saltine mixture. Pour butter into bottom of two 13x9 baking pans to coat. Arrange chicken, skin side down (if you left the skin on). Bake at 350F for 60-70 minutes or until chicken juices run clear, turning after 30 minutes. (I usually don't turn the chicken.) Top with sauce (recipe included) and Parmesan cheese.

Sauce:
Combine all ingredients in a pot and heat through.

Dessert Winner - Andrea
Quick Chocolate Cherry Pie

Ingredients:
1 graham cracker pie crust
2/3 cup semi-sweet chocolate chips
1 (14oz) can condensed milk
½ teaspoon salt1 (21oz) can cherry pie filling
8 maraschino cherries, stemmed

Directions:
Place the chocolate chips, condensed milk and salt in a saucepan and heat over medium heat. Bring to a boil and stir continuously until blended through. Mix in the cherry pie filling and mix well. Let cool slightly and then pour intro prepared pie crust. Chill for approximately 3 to 4 hours and garnish with the maraschino cherries.

Congratulations to our winners! You will all be notified by email and our Mom's Niche Prize Pack filled with all kinds of goodies will be sent directly to you.