I have never been much interested in sports. I even confess that while I was in attendance at Mississippi State University, I probably attended all of two football games. I know, I know...sad....shameful...downright sinful!  But just because I choose not to battle the crowds on gameday does not mean I don't support my team!



I am so happy that for the first time in forever Mississippi State University is #1!

We earned our spot and we ring our cowbells proudly!

Photos courtesy of google images

And yes...we call our town Stark Vegas.

So why not try these simple, easy, and delicious tailgating recipes?











I am busy filling up my recipe binder with handwritten recipes to have for my children and when I started copying this one, I got so hungry. I realized we have not had this in a while. I reminded myself to definitely make it for them next week. We love pasta here and of course, with tweens and teens, spaghetti is always a winner.

Am I the only one who puts hot sauce in her spaghetti?  I don't put it in the main batch, but on my plate, I douse the bad boy with hot goodness. I like spicy spaghetti. How good would it be with some chipotles in it?!

To make this dinner (and perfect dish for a potluck), you will need:
Spaghetti Noodles (or your favorite pasta noodle)
Spaghetti or pizza sauce (two  jars)
Olives
Pepperoni (chopped and sliced)
1 pound of ground beef
italian seasoning
salt/pepper
4 tbsp of minced garlic
fresh parsley
2 cups shredded cheese of your choice
2 tbsp of Extra Virgin Olive Oil

Brown your ground beef and season with salt, pepper, italian seasoning and minced garlic.  Drain grease.

Cook your noodles until tender. I always use the refrigerator test. I throw a noodle at the fridge and if it sticks, they are done. Drain and pour 2 tbsp of Extra Virgin Olive Oil on them, stir to prevent them from sticking together.


In large mixing bowl, add your noodles, then ground beef and chopped pepperoni, sauce chopped parsley and 2 tbsp of minced garlic, add about 1 tsp of salt and mix well. If it appears too dry, add more sauce.




Fill your casserole dish  with the spaghetti mixture and top with cheese, pepperoni slices and olives. You can also make it a supreme pizza casserole by adding chopped onions, sliced bell peppers, mushrooms, ham, bacon...seriously, the possibilities are endless!

Bake at 350 degrees for 15-20 minutes and serve hot. It is so good!




Image from Alaina Ann

One of the reasons I started this blog was because I loved cooking for my children and wanted to share the things I made. One of the reasons I eventually learned to cook (and not just microwave) was because of my children.

One of the best memories I have of growing up are of the dinners and meals my mother, father and us kids would all have. I remember us coming home from school, my mom at the stove and once we put down our books, washed our hands, we had to set the table for dinner.  It was a routine, a tradition and it stands out to me so much as an adult. I cook because I want to give my kids that same feeling when they are older. I want them to know that their mama took the time to prepare good meals for them because she loved them so much.

While it is good to have a blog, which is the one stop internet stop....it is also best to have something else for them.  An actual recipe book that they can touch, feel, flip the pages of while reliving memories that go with certain dishes and be able to recreate themselves.

We depend so much on technology these days, but nothing beats handwritten or typed out bound books that people can actually enjoy outside of the computer, smartphones and tablets.

That is why I decided to make use of the recipe binder a friend got me for my birthday two years ago. It sat in the kitchen all this time as a decoration more than a functional piece. As I get older I realize that I would rather my children, my family have my recipes and the recipes I love all in one place that they can actually touch and feel.

So why not start a recipe book if you have not already? Don't rely on technology to keep records for you. You never know what can happen. Handwrite some, type and print out some...add your own special notes to recipes or include a memory with them! Your family and children will love it.

Here are some cool ideas I found on pinterest, that I love.







Pinterest and the internet is full of free printable pages and ideas for starting your own recipe book--just get started! I have started mine and while I take the time to write down recipes, it may seem a bit time consuming but all  I can think about is when I am gone and my kids--all grown with kids of their own--flipping through the pages until they memorize how to make the dishes they so loved growing up.





Halloween is right around the corner and then we are kicking the holiday season into full gear. We have a white tree this year for Christmas, so I have been on Pinterest looking for red and white holiday inspiration. All that red and planning made me remember these!



I made these last year and they were featured full page in 2013's Yum Food And Fun for Kids Holiday issue. These are cute, simple and fun!

A great alternative to the traditional milk and cookies we leave out for Santa and perfect for children's winter parties.

Needed:
Milk
Chocolate chips
Powdered donuts
Straws
Fruit leather
Milk bottles

Fill your glass with milk and top with a powdered donut. Insert a straw for easy sipping and garnish with a nice red strip of fruit leather and chocolate buttons down the bottle.  *Leave the chocolate at room temperature and they will stick the the glass on their own. A quick, easy and fun addition to any party or perfect holiday treat for your little ones.


(repost)

Here in the South there are certain comfort foods that you just know you will get during cold or rainy weather. Most people think chicken noodle soup, while here, I think chicken and dumplings or a nice chicken and rice. Oh yeah! So good. It is literally hot as all get out down here but today was such a rainy and downright dreary day, I was like, "chicken and dumplings, why yes, I shall!"

When I first started cooking for taste (yes, there was a time, I just threw things together and hoped for the best but alas I have moved on and actually care about the way my food tastes), I took the easy way out when it came to chicken and dumplings. You can go all semi homemade and used canned buttermilk biscuits cut into quarters or you can get your hands (and kitchen, and clothing, and floor) dirty.  I like homemade because everything is better when its homemade and you and your family is worth the extra effort, right?

As messy and hard as it may seem, homemade dumplings are literally soooo easy.

So, let's start shall we?

You will need:

1 large boiling pot of water
2 maggi chicken bouillon cubes
3 cups of all purpose flour
1 stick of room temperature butter or margarine
1 1/2 cup of milk
1 Family Size can of cream of chicken soup
Cut/shredded chicken breasts
(I deboned a grilled whole chicken I had leftover from yesterday)


In large bowl, pour in your flour and add your butter. Using your hands begin mixing the butter by squeezing it...this begins to make "crumbs".  You want to use your hands. Just squeeze until the butter is all crumbly in the flour.  Make a hole in the center of the crumbly flour mixture.  Slowly begin pouring in your milk.

Add only 1/2 of the milk into the hole then take the flour and cover the milk as if you want to bury it.  Pat down and then bring in the sides. If it is still too crumbly, make another hole, add more milk....bring the flour sides over it just like before and pat down until it begins to form a dough, knead.

*This is also how you make biscuits but using self-rising flour*




Once the dough forms, form into a ball. Lightly flour the ball and place in between two sheets of wax paper or on a lightly floured surface. Roll out until even and the desired thickness of your dumplings.


Cut into squares.  I like large dumplings and my kids literally love TONS of dumplings. This makes A LOT of  dumplings so you can always place in a freezer bag and freeze any excess until next time.


Now on to the goodness.

In a pot, boil the water and add in your maggi cubes.  Once boils, stir to make sure the cubes have dissolved and the seasoning they produce is even. Add in your sliced cooked chicken and while still boiling...drop in your dumplings.

Stir regularly. 

Dumplings will float when they are getting close to done. Once the dumplings float, reduce the heat to low and cook (stirring occasionally) for 20 minutes.

Add in your cream of chicken soup and stir until your soup is nice and creamy. Remove from heat.


And there ya go! Nice, creamy, and heartily easy chicken and dumplings. There were no leftovers from this pot. It was enough to feed myself, 4 children ages 9-14 and a friend who came over for dinner. And two kids had seconds!





I saw this idea over at the 2QueensVintage blog and knew immediately I had to try it.

So many endless possibilities.

The recipe is simple: Ice cream of your choice plus beer of your choice.

I added two scoops which was plenty and poured in half a beer.

I used KCCO Black Lager which has hints of chocolate and coffee, so it made for a creamy and chilly alcoholic drink.

I tried another one using a local brewery's beer. Truck Stop Honey + Blood Orange Sorbet= Heaven-I-Tell-Ya.









Here in the South, when it starts cooling off, all the pots come out. No more humid and sweaty summers swatting 'squitos and box fans, we gear up for soup and stew season.

It is still somewhat hot down here, but occasionally we get a cool breeze and witness a few leaves falling to the ground. That is more than enough reason for us to get ready for fall and winter and start gearing our pots up for warm gooey, soupey, stewey goodness.

One of our staples at my house during the cooler months, is gumbo.  It is a cajun dish with a roux base and loaded with okra, tomatoes, shrimp, chicken and sausage.

It is not the easiest dish to photograph, but oh it is so comforting. We usually serve with some saltine crackers and with some rice.

Here are some that have caught my eye on the internet. Hopefully, I will photograph some this fall and share my mom's recipe for it with you. Until then, consider adding this to your fall and winter meal rotation.

This looks so much like the one my mom makes. Oh yeah. Recipe over at The Gridiron Girl's Guide to the Good Life.


Oh look! Pretty! This one seems a bit thicker than what we serve in the south, but oh it looks like it would be heaven with some rice! Recipe at Saveur for chicken and sausage gumbo.


I like that this is called "Gumbo-laya". Two winter and fall favorites in one! Recipe can be found at The Cozy Apron.


This one right here....ohhhhh weeee. Crab added, why yes, sir!  A nice seafood gumbo recipe from Leite's Culinaria

I can't wait to make my own this fall. My kids have already asked me when the chili, chicken and dumplings and gumbo are going to be made. I guess they are ready for fall too.




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