20 Minute Side Dish and New Floors

 As of November, we have owned this house for 19 years. What started out as our "starter home" we would only be in for a few years, has become the place we've built our life. We came here as newlyweds after our honeymoon, where both of our boys came home from the hospital to, and the place Adam recovered after PE in both lungs almost took him from us 7 years ago. These four walls have seen countless birthdays, holiday celebrations, special moments, tears from sorrow...the list goes on and on. 

So why did we end up staying here so long? The simple answer is life. I could go deeper, but we will just leave it at that. But we are finally at a place where we can start to do some things we've wanted to for a very long time, as far as fixing things up a little goes. 

Back in September my dad, along with the hubby's help, laid new vinyl flooring down in our kitchen, forever covering the circa 1970's green linoleum. As I told someone, after almost two decades, I finally had a kitchen floor I loved. 

Then in November, just before Thanksgiving, it was the bathroom's turn. My dad spent a week replacing the tile flooring with beautiful vinyl plank wood; and it is beautiful! 

I can't tell you how much I love walking into both of these rooms now, not only because they are gorgeous, but because they are filled with love. They were truly a family project and I am so grateful dad could take the time and execute what I had dreamed of.

So what does new flooring have to do with this recipe? The day I tested this simple side dish, my dad was knee deep in flooring, trim and paint in the bathroom. I offered him some for lunch, and without any words I knew the dish was 100% successful. His eyes and noises as he chewed said it all. 

Take advantage of the frozen pierogies and this delicious side dish can be on your table in about 20 minutes! I served it with smoked sausage, but it would be so tasty with pork chops, ham, chicken, or burgers. 

Pierogies have quickly becomea favorite dish in our house, after I first started making them just a couple years ago. We love them as is, just sautéed in a little butter, in casseroles or finished off with yummy toppings like this dish.

These are inspired by what we all love on a loaded baked potato. Bacon. Cheese. Green onions. Did I mention bacon? Served with a little sour cream on the side and all the flavors are there!

Loaded Pierogies are not only a simple weeknight side dish, but you could absolutely put out a big platter of them at your next party or game day bash. The Super Bowl will be here before you know it and any football fan would love some pierogie nachos! 

My new flooring is beautiful and makes me smile daily. I share this story with you to show even if things take years to get done, keep working towards the goal. Don't lose sight. Try not to get discouraged. Sometimes the best things come to those who wait! 

Loaded Pierogi Skillet 

1 (16 oz.) box frozen cheese pierogi

1 cup shredded sharp cheddar cheese

1 (2.5 oz) bag real bacon bits

2 green onions chopped

2-3 TBS butter 

In a large skillet over melt butter over medium high heat. Saute pierogies in butter for 3-4 minutes on each side until golden brown. Sprinkle with cheese, bacon and onions. Cover. Reduce heat to low for 5 minutes until cheese begins to melt. Serve immediately.

Shared at Weekend Potluck

Classic Side To Say Goodbye Summer Or Hello Fall

 Anyone else feel like summer lasted about 3 days? It always goes by too fast, but this year just seemed like lightning speed. I can't believe Labor Day is just around the corner, and I'm already seeing Halloween decorations in the stores. (I won't lie, I've already picked up a few cute autumn decor items myself!)

With the heat index in the 100s all this past week, it makes me want to tell September and fall "pump the brakes" a little because we still have some summer yet to enjoy! 

Today's recipe is one that doesn't really need a season. Being a potato salad, thoughts of summer cookouts come to mind first. But it can be served warm, so it would also work for a sunny, mild fall picnic too.

I am sure many of you have made and probably have a recipe for German Potato Salad, but when I find something we love, I have to share. 

I've tried a few recipes for this classic over the years, but this is the first one that we all truly enjoyed. Plus, it was the easiest one too, so bonus points!

If you've never had German Potato Salad, it is set aside from other traditional tater salads for a couple reasons. First, the tangy and sweet bacon dressing is unique and immediately memorable. Second, most enjoy it served warm, or room temp. You can certainly eat it chilled (we did with the leftovers) but personally I think warm is the best way to go! And for me, when it's warm, it almost becomes more of a potato side dish than a potato salad...hence why I wouldn't feel strange serving it well into fall! I think it would be delicious with a ham supper!

No matter if you are hanging onto summer as long as you can, and planning a big Labor Day bash to prove it, or counting the days until autumn brings some cooler days and evenings made for bonfires, this German Potato Salad should definitely be on your menu ASAP! 

German Potato Salad

2.5 lbs. yellow potatoes, skin left on

8 slices bacon, fried crisp and chopped

1 medium white onion, chopped

1/3 cup white vinegar

1/2 cup water

1 TBS sugar

1 TBS flour

1/2 tsp. dried mustard

2 tsp. dried parsley

Salt and Pepper

Chop potatoes into large bite size pieces. Bring a large pot of water to boil. Boil potatoes until tender, about 15 minutes. Drain well. While potatoes cook, fry bacon in a large skillet. Remove to a paper towel lined plate. Saute onion in bacon fat until soft, about 3-5 minutes. Whisk in flour and cook 1 minute. Add mustard, vinegar, water, sugar, salt and pepper.  Bring to a simmer while whisking.  Simmer for 2-3 minutes until slightly thickened. When potatoes are drained, add to a large bowl. Pour dressing over potatoes. Add bacon and gently stir. Sprinkle with parsley. Serve warm, room temperature or chilled.

 Inspired by Spend With Pennies

Shared at Weekend Potluck

A Copycat for Dad

 Father's Day is less than a week away. I hope you have the cards in the mail, the ties boxed and the cookout menu planned. 

Years ago I  heard that Father's Day was when the most collect calls happened in the US. Now, I'm sure that's no longer the case in the age of cell phones, but it has always stuck with me that even on the day that is set aside for them, dad's are still getting stuck with the check! The men in our lives deserve so much better, and if a great meal is part of your plan, I've got a terrific copycat side dish to add to your menu!

If you've ever had Texas Roadhouse's green beans, you know they are something special. But guess what? You can make them so easily at home in a matter of minutes! Plus, they are super budget friendly too!

This recipe takes canned green beans to the next level. Can you use frozen ones instead? I'm sure you could. The cooking time will increase, but if you prefer the flash frozen ones, go for it. The canned variety resembled what I've had in the restaurant so I used those. Plus, I always have a few cans on hand. 

What makes these beans so tasty? Let's start with chicken broth, which adds flavor to whatever you cook in it. There is also just a touch of sugar to add some sweetness. But if we being honest, the biggest flavor boost comes from the bacon of course. That will be the part dad can't get enough of! 

If you're having a big meal for the special dad in your life, this simple copycat recipe would definitely score you some extra points! But they can just be a super simple side dish for dinner tonight too!

Copycat Texas Roadhouse Green Beans

3 (14 oz.) cans green beans, drained

3/4 cup chicken broth

6 slices bacon, chopped

1 small white onion, chopped

2 garlic cloves, minced

1 tsp. sugar

2 TBS butter

Salt and Pepper

In a large skillet or dutch oven cook bacon until crisp. Remove with a slotted spoon and drain on a paper towel. Saute the onion and garlic in bacon drippings for 2 minutes until soft. Add chicken broth and scrape the bottom of the pan. Add beans, sugar, butter, salt and pepper. Stir well. Bring to a boil. Add bacon back in.  Reduce heat to low and cover. Simmer for 10 minutes until beans are tender. Serve or remove from heat with lid on to stay warm. 

 Shared at Weekend Potluck

The Teenager Had A Brainstorm

 

 Have you seen the tortilla boats they have now? I realize I am probably late to the party, but they are a recent discovery in our house and they have been life changing! Seriously. Whoever came up with the idea deserves a big high five!

If you're like me and have been living under a rock, let me explain. Right there in the aisle next to the hard taco shells there are now these soft tortilla "boats" or bowls. They come in regular size (used in this recipe) and mini ones too. They also come in different flavors- corn, flour, or a mix of both. 

I don't know about you but tacos, hard or soft, are my little guy's nemesis. He loves them, but gets so frustrated when all the yummy insides fall out onto the plate, or mommy's favorite, his lap. These solve that problem completely. The meat, cheese, lettuce, and tomato all stay put while his little hands hold it. 

So, you're probably wondering where this story is going if you've looked at the picture and saw breakfast foods. It's actually brilliant. I had made tacos one night, and had mini boats leftover the next day. (For regular beef tacos, I like the mini size. For these breakfast boats I used the bigger ones.) Big brother was home doing school remotely, so I took the mini boats, filled them with scrambled eggs and cheese and he was thrilled. And that's when it happened. "Hey, mom! I bet these would be good if you made them into a breakfast burrito boat. Eggs, potatoes, gravy, cheese, bacon. Do you think you could do that?"

Challenge accepted! These might look like a lot of steps, but don't worry, they are super easy. While the potatoes cook you can whip up the gravy and scrambled eggs. Then it's just assembly. I like the flat tater tots for this because they line the bottom of each boat and act like a barrier. But diced or shredded hash browns would work too. I also used real bacon bits because I also have those on hand, but crumbed crispy bacon would be delicious. Anything you love in a breakfast burrito can easily be a passenger in your tortilla boat!

 I love that my kids are such foodies they can look at one dish and brainstorm what else we could do with it and use it in whole new creative way. If you've never tried to let your kids help you plan new meals, try it! It's a fantastic way to get them to try new things and become more adventurous eaters!

 Breakfast Burrito Boats

1 (8 count) package tortilla bowls/boats

7 eggs

2 1/2 c. milk, divided use

1 lb. pork sausage

1/4 c. flour

8 oz. shredded sharp cheddar cheese

2 packages real bacon bits

1 (30 oz.) bag frozen tater rounds, baked per bag directions

Salt and Pepper

Dried Chives 

Begin by baking tater rounds according to package directions. To make the sausage gravy. In a large skillet brown the pork sausage. Do not drain. Sprinkle with flour and cook for 1 minute. Slowly add 2 cups milk, stirring constantly. Bring to a boil. Reduce heat and simmer 10-15 minutes until thickened. Keep on warm burner. Whisk together eggs and 1/2 c. milk with salt and pepper. In a another skillet, sprayed with non stick spray, scramble eggs until cooked through. In each boat, layer tater rounds, top with scrambled eggs, bacon bits, sausage gravy and cheese. Garnish with chives. 

 

Shared at Weekend Potluck
 

Welcome 2021

 We made it! There were definitely days over the past year (well, really since March) I think some of us thought 2020 was going to drag on forever in some sort of nightmare loop. But alas, Christmas came and went, and the ball dropped at midnight as planned. I don't know if another year has ever been welcomed with such excitement and anticipation. Sure, not much has changed thus far, but a new year brings new possibility and hope at the end of a very long dark tunnel. 

Now is the time a lot of people make those resolutions. Like I've said before, it's not really my thing. In fact, I think it sets us up for failure and feelings of guilt when we lose sight of them. So instead, I simply try to make a conscious effort to be better than I was the year before, even if only in little ways. 

In 2021, I have decided to focus on two things in my daily life. The first one, is simply something we all need to work on every single day...being more kind. I would like to think I am a kind person, but if there is one thing this pandemic showed me is that every single one of us needs to put more kindness and empathy out into this world. There are so many that don't have an ounce of either it seems, that the rest of us must show a little extra. 

The next one was inspired by our pastor's sermon this week at church. Listening. I know I could improve on this and am truly going to try to make more of an effort. Mostly, I want to actively listen while my lips are sealed. Many times, my brain is working so fast, my ears seems to tune out. I realize I need to slow down and take more in. 

So that is how I am going to attempt to improve in this new year, even if just a little. What about you? Do you have a list of things you are striving for? Maybe eating better? Cooking more? Trying new foods? 

I thought this was a great dish for the first recipe of 2021 because of the dreaded mushrooms. Our family are big fungi fans, but I hear from so many fans who don't dig on them. Maybe this year could be when you give them another try. They certainly add some rich, earthly flavor to this delicious soup. But I guess if that is a no-go for you, you could omit them too! 

 I hope however you are entering 2021, it's healthy, safe and with love in your heart.

 Mushroom & Corn Chowder

1/4 c. butter

3 carrots, diced

3 celery stalks, diced

1 medium yellow onion, diced

8 oz. button mushrooms, sliced

2 garlic cloves, minced

10 baby gold potatoes, cubed, skin left on

 4 c. chicken broth

2 c. half and half 

2 (15 oz.) cans cream corn

1 TBS dried parsley

1 TBS cornstarch

1 TBS water

Salt and Pepper

Dried Chives

Bacon Bits

Shredded Cheese

 In a large stock pot, melt butter over medium heat. Saute' carrots, onions, celery and potatoes for 5 minutes. Add garlic and mushrooms. Saute' for 5 minutes more. Add broth, salt and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes until potatoes are tender. Add half and half, corn and parsley and stir well. Increase heat to medium-high. In a small bowl mix together cornstarch and water. Once soup is boiling again, add cornstarch mixture and stir well. Lower heat to simmer and cook for about 15 minutes until just slightly thick. Garnish with dried chives and serve with shredded cheese and bacon bits.

 

Shared at Weekend Potluck

Summer Breakfast....Well, Maybe Not

Summer break means I have the chance to make a big delicious breakfast for my boys every single morning! Ha! I can't even type that without giggling. Full transparency- that is SO not happening. See, none of us are huge breakfast eaters...at breakfast time. I love breakfast foods, but enjoy them much more for brunch, or supper. My husband and children are the same. Yes, my boys get fed every single morning, don't think I'm starving them. But it's something simple. Very simple.

Why am I posting a delicious breakfast recipe then? Uh...."brinner" of course. You know, breakfast for dinner. It's one of our favorite traditions, and I usually do it once a week. Plus, I know there are plenty of you out there who indeed do like to make this type of thing to make sure your family is full before they head out the door. And of course we can never go wrong with new ideas for a delicious. lazy weekend brunch.

This dish was inspired by a couple different things. There was something similar on the menu at Bob Evans when I was a waitress there...over 20 years ago. (Wow. That hurt to type. I am getting OLD)

The other comes from the teenager's favorite dish to order at our favorite Greek diner. It's an "everything but the kitchen sink" type of dish where all the yummy breakfast foods are in one skillet.

You can easily switch out the type of egg and protein for your favorite. Add some avocado and salsa for a Tex-Mex flare! This is simply a template for so many yummy combinations!

If you are one of those moms who are up early every day of summer making a big spread for your family to sit down to, my hat is off to you. I am many things, but that will never be one of them. Pop tarts and donut holes are my friends! But if you want a delicious brunch or breakfast for supper, I am totally your girl!

Country Biscuit Breakfast

1 (8 count) biscuits, baked according to directions

4 eggs, cooked to your likeness

8 slices bacon, cooked crisp

3 c. frozen diced potatoes, cooked according to directions

1 lb. pork sausage

1/4 c. flour

2 c. milk

Salt and Pepper

Shredded Cheese

Dried Parsley

While biscuits bake heat a large skillet over medium high heat. Brown sausage until no longer pink. Drain if necessary. Sprinkle flour over meat. Stir. Slowly add milk. Stir. Increase heat to high. Bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened, stirring often. When biscuits and eggs are cooked, place 1 1/2 biscuits on a plate. Top with a few spoonfuls of gravy. Add egg, then potatoes and 2 slices bacon each. Top with more sausage gravy. Sprinkle with cheese and parsley if desired. *NOTES* I fried my potatoes earlier in the day and reheated them in the oven while the biscuits baked. We like over easy (dippy) eggs with this, but scrambled and fried work well too. You could also use homemade home fries if you like. This makes enough for 4 portions.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

17 Years

May 17, 2003, 4:30 pm...I walked down the aisle to a handsome man waiting for me, ready to spend the rest of my life with him. A man whom I had already been with for 6 years. See, May 17th has always been our anniversary. For those of you who have never heard the story, Adam and I were married 6 years to the day AND time of our first date. May 17, 1997 4:30 pm he picked me up for our first date; and 6 years later that is the exact minute I walked down the aisle on my daddy's arm to begin a life with that man I had fell in love with. 

So yes, today is our anniversary. With it being Sunday and having 2 kids and restaurants only slowly starting to open for dine in, we decided for a special meal at home. Can you say surf and turf? I am patiently waiting for supper, but it's getting hard knowing I have steak, shrimp and lobster in my future. Plus corn on the cob! I think the only person more excited than me might be the 15 year old. LOL That's right, our kids get to join us for our special anniversary dinner, and I wouldn't have it any other way.

I decided today was the perfect day to share my hubby's absolute favorite salad I make for him. And if we weren't having such a huge meal already, I would definitely make it for him tonight. I actually made it part of our at-home Easter dinner this year, and he was thrilled.

Why is it his favorite? Easy. The hearts of palm. They are one of his favorite veggies, and all of us have grown to love them too. What are they? Literally, the heart of a palm tree. No joke! If you've never tasted them, I would say they are similar to an artichoke heart, which ironically are also in this salad. Both are sort of briny, and have an unique flavor. 

We love this topped with a sweet onion dressing, which I just buy in the bottle, but you could easily make a homemade version, or dress it with your favorite dressing. But I'm telling you the sweet dressing with the briny veggies make for a tasty flavor combo. 

This would make a terrific salad for all summer long! Perfect for backyard barbecues, or even a light supper on a hot night! I would add some fresh fruit and crusty bread and call it dinner! 

Happy Anniversary to my love. I've loved you for 23 years, and we've built a beautiful life together. I can't wait to see what the next 17 years bring! 

Hearts of Palm Salad

3 hearts of Romaine, chopped

1 (2.5 oz.) pouch real bacon bits

1 (15 oz.) can quartered artichoke hearts, drained

1 (14 oz.) jar hearts of palm, drained

Sweet Onion Dressing

In a large bowl combine all veggies and bacon. Mix well. Serve with dressing on the side if you're serving it to a group. If just your family, add dressing to taste and mix well. Suggested mix ins: Feta cheese, chopped avocado, sliced mushrooms, nuts, dried cranberries.  

Shared at Weekend Potluck

Breakfast, Brunch or Supper

Many of you are planning those Easter brunch menus. Others might be wanting an idea for breakfast for supper this week. Or maybe you like to make a big family breakfast every weekend. If you fall into any of these categories, today's recipe is going to the top of your grocery list!

Imagine tater tots mixed with all the things we love about tasty loaded baked potato, baked together in one simple casserole Are you drooling yet?

Perfect with eggs and bacon, or as a side dish for your next burger night, this is as versatile as it is yummy. Plus, it's pretty wallet friendly too, so if you've got a big Easter guest list, this will help you stay on budget.

 Come home from sunrise Easter service, pop this in the oven and it can be done by the time the kids find all the eggs! Whip up some scrambled eggs, a fresh fruit salad and toast...and you've got a holiday brunch that is easy on you and delicious for your guests.

Loaded Tater Tot Casserole is the potato dish the kids will gobble up and the adults will want the recipe for.

Loaded Tater Tot Casserole

2 lb. frozen tater tots

16 oz. sour cream

1 can cream of chicken soup

1 envelope ranch dressing mix

2 (2.5 oz.) pouches real bacon bits

2 c. shredded mild shredded cheese

1/2 c. shredded fiesta blend cheese

1 TBS chopped green onions (green only)

1 tsp. dried parsley

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine soup, sour cream, bacon bits, 2 cups mild cheddar, and ranch mix. Stir to combine. Add frozen tater tots. Stir gently, to coat evenly. Transfer to baking dish. Sprinkle with 1/2 cup fiesta cheese and parsley. Bake for 45 minutes until bubbly and heated through. Garnish with green onions. 

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Shared at Meal Plan Monday

I Don't Even Know How Cold That Is

Here in the Midwest, we are being told to brace for some of the coldest temps we've experienced in years; and for some of us the coldest in our life time. And as my grandma used to say, it's not so much the temperature, it's the WIND.

Yes, that's right, while the high temps for the day aren't supposed to reach 0 for about 36 hours, you add in that dreaded windchill, and it's going to feel like it's -40 outside. Brrrrrr! I think at some point your body doesn't even know how cold that is, but it knows it does NOT like it!

We are already being warned of the dangers, and I can foresee the school delays/closings coming in now. But let's face it, for most of us, no matter how cold it is our life keeps going. As much as we would like to curl up under a blanket, grab a cup of cocoa and stay inside, 90% of the time being an adult means that doesn't happen. Not even for me. Yes, I could stay inside with Max, but if Alex has school, that means the mommy bus has to do pickup, so off we go.

There isn't much I can do to soothe pain of that cold when all of us get to come home, but I can make sure supper is warm and ready to thaw us out while it fills us up. Soup, anyone?

I have so many bean soup recipes, and they never get old. They are some of the heartiest, warm you to the core, dinners I can make this time of year; and this one is no exception

One of the ingredients might make you say "what" so be sure to read the note as to why I used it, and the alternative you can.

If you are preparing for the deep freeze like we are, run to the grocery store before it hits so you can have all the ingredients for this delicious meal on hand!

Tuscan Bean Soup

1 (2.5) oz package real bacon bits

2 TBS vegetable oil

1 medium white onion, diced

2 large carrots, diced

3 stalks celery, finely chopped

3 cloves garlic, minced

1/4 tsp. dried red pepper

6 c. chicken broth

2 (14.5 oz.) cans great northern beans, DO NOT drain

1 dried bay leaf

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1 TBS corn starch

2 TBS water

1/2 TBS dried parsley

Salt and Pepper to taste

In a large stock pot over medium high heat, cook bacon bits until they start to crisp and give off some flavor, about 5 minutes. Remove and save. Add onions, carrots and celery. Saute for a few minutes. Add garlic, red pepper, and continue cooking, stirring often, until vegetables are soft, about 10 minutes. Add chicken broth, beans with their liquid, and bay leaf. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove bay leaf. Turn off heat. Using a potato masher, smash some of the beans to add thickness. In a small bowl, combine corn starch and water. Add corn starch mixture, cream and cheese to soup. Stir well. Turn heat back to high. Once it starts to boil again, reduce heat back to low. Simmer for 15 minutes until thickened. Add bacon and parsley and serve. *NOTE* I used bacon bit because I had them on hand. If you want to use bacon, about 6 strips. Dice, saute and continue. You don't want to drain the beans because their liquid will help thicken the soup. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Recipe Inspired From No Spoon Necessary 

Thank God for Pop Tarts

Yep, I said it. I am NOT the mom making a big breakfast before school every morning. Nope. Never have been. Some of it can be attributed to the fact that while all of us love breakfast food, we don't really want to eat it until 10am, or better, at supper time. 

But also, the teenage boy just doesn't want to eat that much that early in the morning, which I can't say I blame him at all. His dad and I are neither one early morning eaters. We just can't eat as soon as we get out of bed. So, I'm satisfied if I can get a little something in him before he heads out the door. 

Oh and just so there isn't any confusion, the 2 year old? He has a nice breakfast every morning of usually oatmeal or cereal! 

I know so many of you do make breakfast every morning though, and you're always looking for quick, easy, yummy options. That's where today's recipe comes in. 

You can simply swap out ingredients to make these a hundred different ways, as long as you keep the base of eggs and milk the same. Plus you could make a big batch on the weekend, and keep them in the fridge to be reheated on busy mornings. I would guess they would last 3-4 days in an airtight container! Perfect for on the go too when the alarm doesn't go off on time!

We of course had these for supper one night, and the boys raved! Some hash browns, toast and fruit on the side and it was a full meal deal! So no matter what time of day you decide to serve them I bet your family loves them just as much!

Bacon Cheddar Egg Muffins

12 eggs

1/2 c. milk

1/2 c. shredded sharp cheddar cheese, extra for top

1/2 c. real bacon bits, extra for top

1/2 tsp. onion powder

Salt and Pepper to taste

Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine eggs, milk, onion powder, cheese, bacon, salt and pepper. Whisk well. Pour into muffin tin, filling each well about 2/3 full. Sprinkle with extra cheese and bacon. Bake for 25-30 minutes until eggs are set in the middle, checking with toothpick.

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Shared at Meal Plan Monday

Not Mom's But Oh So Good

My mom makes a few dishes that only she can make to satisfy me. Ones that I don't even attempt, because they will never be as good. Her beef and noodles? Yeah, we only eat those at her house. I can finally make a meatloaf that is almost as good as hers, but it has taken me years of practice to even come close. And the one we will talk about today? Her baked beans.

Seriously, they are amazing. I've tried to make them. Replicate them. It's hopeless. I give up. Any time I have a party or cookout for a group, mom just knows she will be bringing the beans.

So when I was hosting my in laws for Mr. E's birthday last month, I wanted to make beans, but knew better than to try hers and fail again. Instead, I decided to make some we would love, but would be different enough we wouldn't be comparing them to hers.

Enter these. Like the title said, they aren't mom's, but boy were they good! Well, duh! They have bacon on top, how could they not be? Sweet, tangy, smoky...they've got everything we love about a good bean.

If you're planning and end of summer bash, or maybe a Labor Day cookout, your guests will love these as much as we did! Perfect with whatever you've got coming off the grill...and even better the next day we thought!

Bacon Baked Beans

5 (15 oz.) cans pork and beans

6 slices bacon, cut into thirds

1 medium white onion, finely chopped

2 TBS butter

3/4 c. ketchup

1/2 c. molasses

3 TBS mustard 

1/2 c. brown sugar

Preheat oven to 325. Grease a 9x13 baking dish. In a medium skillet over medium high heat, melt better and saute' onions until soft. Transfer to a large bowl. Add beans, ketchup, molasses, mustard and brown sugar. Stir well to combine. Transfer to prepared dish. Top with uncooked bacon. Cook for 3 hours until browned on top and liquid absorbed.

Inspired by Sweet Little Bluebird

Shared at Meal Plan Monday 
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Game Day Food

If you've been logging onto the blog lately, you know new recipes are few and far between right now. I can't help it. Max is keeping me pretty busy, and just getting supper on the table is sometimes a chore, let alone making something new, and then having the camera handy to snap a photo.

I mean, how can you worry about food photo lighting when you've got this face looking at you?

But there was a night last week that Max was napping, and knew it was time to try a recipe a friend had given me back during the summer that I hadn't had the chance to make yet.

She had shared it thinking it would be a perfect idea for summer time cookouts or barbecues, but obviously the time has passed for those. That's okay though, because I don't think anything goes with football better than a great dip. This would be perfect on Game Day! Rather you've got a big crowd coming over to watch, or it's just your family. Maybe you are tailgaters, that's even better. It doesn't matter where you serve it, as long as you've got plenty of chips for dipping!

As we get more of a schedule, I hope to get back to posting new recipes on a more regular basis, but if you follow me on Facebook, I am always sharing photos of Max (and his Big Brudder Alex too) and old recipes too. I haven't disappeared. I promise. In the meantime, enjoy this dip and think of me!

Warm Corn and Bacon Dip

2 (15 oz.) cans NO salt added corn, drained

6 slices bacon, cooked crisp

4 oz. cream cheese, softened

1/4 c. sour cream

2 c. finely shredded sharp cheddar cheese

2 TBS dried chives, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. In a large bowl combine corn, bacon, cheeses and sour cream. Gently stir until well combined. Add salt, pepper and chives. Stir again. Transfer to a baking dish. Bake for 30 minutes until cheese is bubbly and golden on top. Garnish with extra chives. Serve warm with tortilla chips. 

Mother's Day Cookout

Yes, if you haven't been paying attention to the calendar, we are now only 6 days away from Mother's Day. (For you guys out there, I know what you're thinking..."Oh good, I've still got 5 more days to shop!") But some of us are already planning how we will treat mom to a special day; and for many of us, that will include a meal!

If we are lucky here in Indiana, and the weather cooperates, we will actually be having a cookout with my parents to celebrate the day. With this being the first Mother's Day my mom is without hers (Grandma passed away back in March) we wanted to make sure mom has an extra happy day with all of us around.

What type of meal are you planning for Sunday? If it includes any type of grilling out, or barbecuing, have I got a treat for you. Mom love tater salad? Well then, have I got a treat for her!

This was actually a recipe I came up with for my little guy. He LOVES loaded mashed potatoes, and had been asking me to make them for weeks. But to be honest, I'm in total "summer time" foods mode. All I can think about are dishes that show up more when it's warm out. I don't care if the weather hasn't been cooperating, it is what my taste buds are craving.

So, simple solution. Take all the same flavors and put them into a backyard barbecue, picnic in the park, cookout take along, friendly potato salad. After all, potatoes, cheese, onions and bacon are going to be mouth watering delicious any way you serve them!

Rather you're looking for some side dishes for mom's special day, or planning ahead for those graduation parties and family reunions this summer, this will definitely be one you want to keep in mind!

Loaded Potato Salad

7 medium Yukon gold potatoes, peeled and cubed

1 lb. bacon, cooked crispy and chopped, reserve a little for garnish

3 large green onions, chopped

1 c. shredded sharp cheddar cheese, reserve a little for garnish

3/4 c. sour cream

6 TBS mayo

Salt and Pepper to taste

Dried Chives, for garnish

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender. Drain and rinse with cold water. Set in fridge until completely cool. Mix potatoes, bacon, green onions and cheese in a large bowl. In a medium bowl stir together sour cream, mayo, salt and pepper.  Pour over potato mixture and mix well. Garnish with extra cheese, bacon and chives. Chill at least 2 hours before serving. 

Christmas at Grandma's {A Gooseberry Patch Review & Giveaway}

Oh, Christmas time at grandma's. My childhood is filled with so many memories of such special times in the snowy hills of Pennsylvania at both of my grandmas' houses I can't even begin to tell you how much they mean to me. Waking up on Christmas morning while it was still dark to see what Santa had left under the tree, going to Christmas Eve church, all the smells of my favorite treats, family gathered around...seriously, I tear up just thinking about it. To me, those holidays of years gone by will always be some of my favorite ones.

And now, my good friends at Gooseberry Patch have made an entire book out of the idea of Christmas at Grandma's. For many of us, there are some Christmas time dishes that nobody will ever make as good as grandma. No matter how many times we try, or how close we come, we will never be able to recreate exactly how they taste when grandma made them.

This book is a fantastic collection of all sorts of delicious things to enjoy this holiday season. From main dishes, to sides, to of course the sweets, each page is more delectable than the last.

When I first saw this recipe it reminded me of my Grammy's broccoli salad, which was always on our Christmas Eve menu, so I immediately got a warm fuzzy feeling thinking about it. I love the addition of cauliflower to this one, not to mention it is so pretty on a plate, filled with holiday colors.

Whatever you are planning to serve this holiday, this would be a fantastic side dish alongside it. Plus, if you have to make something and travel with it, this would hold up very nicely. With the dressing not being very "wet", the veggies stay nice and crisp even after sitting for some time.


If you have wonderful memories of Christmases gone by at your grandma's house like me, I hope you feel as blessed as I do. Or maybe now you are the grandma, and you want to make sure you are making those memories for the little ones to hold on to for years to come!

Oh, and you can win a copy of Christmas at Grandma's too! Just scroll down to see how to enter!

Festive Broccoli & Cauliflower Salad

 1 medium head cauliflower, finely chopped

2 medium broccoli crowns, finely chopped

1 red bell pepper, finely chopped

1 (3.5 oz.) bag dried cranberries

1 (2.5 oz.) bag real bacon bits

1/2 c. plus 1 TBS mayo

1/2 c. white sugar

1 TBS ranch dressing mix

Salt and Pepper to taste 

In a large bowl combine broccoli, cauliflower, red pepper, cranberries and bacon bits. Toss to combine. In a separate bowl whisk together mayo, sugar and ranch dressing mix. Add to vegetables. Stir to coat. Season with salt and pepper. Chill 1-2 hours before serving. Stir before serving.

*** GIVEAWAY ***

To Enter: Leave me a comment telling me your favorite Christmas time dish that Grandma made best! Be sure to leave an email address so I can find you!

Open to US Residents 18 and over

Contest Ends: December 10, 2015 

Shared at Weekend Potluck

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder

5 large carrots, sliced

1 medium white onion, minced

3 cloves garlic, minced

6-7 Yukon Gold potatoes, cubed

6 slices bacon, chopped

2 TBS butter

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

2 c. milk

1 TBS dried parsley, extra for garnish

3 c. shredded sharp cheddar cheese

2 TBS cornstarch

2 c. frozen corn

Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.

Inspired by Thriving Home
Shared at Weekend Potluck

Summer Time Boats

Did that title immediately take you to the lake, nice and cool, and yourself riding in a big boat, the wind in your hair? Well...I'm actually talking about a different kind of summer time boat, but I guarantee you, you'll like them!

I'm kind of addicted to finding things to put in lettuce leaves. I think we've discussed this recently. I'm always looking for new dishes, or transforming old ones, so they can be served in their own little "boat" of lettuce. It's fun, healthy and totally hands friendly for all those cookouts and parties popping up this time of year.

I love a good Cobb salad. Especially a California Cobb, with the added avocado. But I I know from when I worked as a waitress, not everyone grooves on all the regular components of a Cobb. I remember these business ladies that would come in for lunch every week, and in the group of 4, not one of them ordered the salad as is. They each had something they wanted left off. And that's fine... to each their own. But I bring it up, because that's where these might be a better option. Set out all the "fixin's" so to speak, and let everyone build their own!

If you're planning a big Independence Day picnic or maybe a day at the lake, these would be a great take along! Simply pack everything up in separate containers and then assemble on site for your eating pleasure!

Boats and summer time go hand in hand, and now they can also go from hand to stomach too!

Cobb Salad Boats

1 1/2 lbs. boneless chicken thighs

Olive Oil

Salt and Pepper to taste
Garlic Powder to taste

3 hearts of Romain, leaves separated

1 pint cherry tomatoes, halved

4 oz. blue cheese crumbles

1 bunch of green onions, chopped, dark greens only

1/2 lb. bacon, cooked crisp and chopped

6 hard boiled eggs, chopped

1 avocado

1 tsp. lemon juice
Favorite dressing

Preheat oven to 350. Drizzle chicken with olive oil and season with salt, pepper and garlic powder. Roast for 30 minutes. Allow to cool and chop. In a small bowl combine avocado, lemon juice and a pinch of salt. Mash until mixed well. To build boats, spoon some avocado mixture into bottom of lettuce leaves. This will act as a barrier and "glue" for the other ingredients. Add other desired toppings. Serve with dressing on the side.

Shared on The Country Cook 

Any Reason For Cheese

So this recipe is basically just a vessel to bring more cheese to your life. It's kind of like frosting for me. See, I like cake. But I LOVE frosting, and if the cake wasn't there, I wouldn't be upset. It's simply a vessel to get the frosting in my mouth. And this recipe is kinda like that, but with nacho cheese!

When I found this recipe for homemade nacho cheese sauce, scribbled on a piece of scrap paper, hiding in the back of my recipe box, I couldn't believe I hadn't tried it yet. I can't even tell you where I first got it, but since the paper had started to yellow it was so old, I know it was forever ago.

So I had this amazing cheese recipe I wanted to try; and sure, I could have simply served it up with some tortilla chips for dipping, but I wanted more. To do something with it extra special, extra yummy. Then the light bulb went off. Why not drizzle it over some thick cut steak fries, add some toppings and dig in??!!

I served these as a side dish for some juicy burgers hot off the grill, but I think they would be a huge hit at your next party or cookout if you served them up "nacho" style. Lay them out on a big platter, add all the toppings, and watch your guests gobble them up! And one of the great things about this sauce? As long as you keep it warm, it will stay creamy. Keep in on the stove on warm, or put it in your Crock Pot-- either way, your guests can enjoy it for hours.

We are cheese lovers, and obviously will do anything for any reason to be able to eat it. But truthfully, this delicious sauce really would be yummy with some tortilla chips on the side too.

Loaded Steak Fries

1 (32 oz.) package frozen steak fries, or homemade

Chopped green onions

Real Bacon Bits

French Fry Seasoning, to taste

Homemade Nacho Cheese Sauce

2 TBS butter

2 TBS flour

1 c. milk

1 ( 8 oz.) block sharp cheddar cheese, grated

1/4-1/2 tsp. hot sauce, to taste

Salt to taste

Cook steak fries according to package directions. Add 5-7 minutes of cooking time, under the broiler to brown and crisp. In a large non stick skillet, melt butter over low heat. Add flour and whisk until light blonde roux. Slowly add milk, whisking constantly. Increase heat to high and bring to a boil. Immediately reduce heat to low and stir until thickened. Add salt and hot sauce. Whisk to combine. Add cheese in batches, whisking between each until smooth. Keep over warm until fries are cooked. Once fries done, sprinkle with french fry seasoning. Transfer to a platter, drizzle with cheese sauce and sprinkle with green onions and bacon bits.  *NOTE* French Fry Seasoning is a blend you can find on the spice aisle. If you can't find it, seasoning salt or an all purpose seasoning would work too.

Shared at Weekend Potluck

Lettuce Eat Spinach

Do you like spinach? We love the stuff. Can't get enough. It's delicious. Aren't convinced yet? I'm here to change that.

First off, let me explain, while we enjoy spinach cooked into dishes, our absolute favorite way to eat it is raw. In salads and as a substitute for lettuce on sandwiches, both are equally yummy. We are the people at Subway that don't want the shredded iceberg, but instead spinach...and extra please! Oh, and let me add, when I say "we" that includes the 10 years old. He loves his dark leafy greens, and as a mom, that makes me so happy.

So when I decided I wanted to develop a pasta salad recipe based on our favorite sandwich in the whole world, but didn't want to use regular lettuce, I immediately knew exactly what I could use instead. Our trusty friend, spinach. It's a crisp, green and has leaves...sounds like lettuce qualities to me!

Guys, I'm not kidding when I say I LOVE this stuff! Seriously, it's going to be this summer's must make dish. I can easily see myself making this over and over the next few months. For picnics, cookouts, barbecues, or just a side dish for supper. And if you think it's going to make too big of a batch for you, make it anyway! The leftovers make fantastic lunches all week long!

If you think spinach is "yucky" or that you don't enjoy it, I encourage you to try it again. Keep trying until you find that one thing you love it in. It's so good for you after all. Maybe this can be your "a-ha" spinach moment!

BLT Pasta Salad

1 lb. elbow macaroni, cooked

6 strips bacon, cooked crisp and chopped

3/4 c. cherry tomatoes, quartered

3 cups spinach, chopped

3 green onions, chopped

1/2 c. mayo

3 TBS chili sauce

1 tsp. sugar

2 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook macaroni according to package directions. In a small bowl whisk together mayo, chili sauce, lemon juice, sugar, salt and pepper. When pasta is cooked, rinse with cold water and drain well. In a large bowl combine pasta, tomatoes, bacon, onions and spinach. Toss to combine. Pour dressing over. Gently stir to combine. Chill at least one hour before serving.

Shared at Weekend Potluck

Summer Time Classic {A Post For Earth Fare}

May is here, and in our house that means summer. Yes, I realize the official first day of our favorite season isn't until next month, but we don't care. Bring on the shorts, the flip flops, the sun, the picnics and the barbecues. 

As soon the calendar flipped from April 30th to May 1st my brain went to one place. Summer time food! Everything we crave all winter long, and all those dishes we look forward to every time we light up the grill. And nothing says summer cookout more than potato salad! 

It doesn't matter what you have cooking on the grill, a classic potato salad tastes great with it! Burgers, steaks, chicken, ribs, hot dogs....they all taste better with a big helping of tater salad next to it. We eat so much of it this time of year, I'm always looking for new ways to make it. This time, I found a way to combine breakfast with potato salad. Say what??!!! Well, okay not exactly, but kind of! 

Bacon and eggs. It's a breakfast staple. But this time they come together beautifully with potatoes and a creamy dressing. I'm not joking when I say I could eat the entire bowl of this myself! To me, a great potato salad will always have hard boiled eggs in it, and with the addition of crispy bacon, it's just over the top.

If you are lighting up the grill this week, give the family an update on a classic! I don't care what the calendar says folks, summer is here and we are ready to enjoy every bite! 

Bacon and Egg Potato Salad

From Taste of Home

2.5 lbs. red potatoes

6 slices bacon, cooked crisp and chopped

4 hard boiled eggs, chopped

1 small white onion, finely chopped

1 c. mayo

2 TBS dill relish

1 TBS white vinegar

1 TBS lemon juice

1 TBS yellow mustard

1/2 tsp. celery seed

1/2 tsp. dill weed

1/2 TBS dried parsley

Salt and Pepper to taste

Place potatoes in a large pot and cover with cold water. Boil until fork tender. Rinse with cold water. When cool enough to handle, chop. Transfer to a large bowl. Add eggs, onion and bacon. Set in fridge until chilled. In a small bowl combine mayo, relish, vinegar, lemon juice, mustard, celery seed, dill weed, parsley, salt and pepper. Whisk to combine. Pour over potato mixture. Stir very well to combine. Chill until ready to serve. 

Shared on The Country Cook May 8, 2015

Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer. All thoughts and opinions are my own. I am NOT a paid employee. 

Mom Knows Best Day 1 {A Gooseberry Patch Review and Giveaway}

Mom knows best. Well, duh!! Of course she does. And if I'm talking to my son, of course I do! It's truly one of those things we can depend on 100% in life. When it comes to cooking, the adage definitely runs true for so many of our favorite dishes and meals. After all, there will always be things that no matter how many times I make them, will forever taste better when mom makes them. So, with that in mind, I'm super excited to share the latest cookbook from my friends at Gooseberry Patch with all of you, Mom Knows Best.

"Easy recipes for modern moms feeding their families well." That pretty much sums it up. This cookbook is filled with super easy recipes busy moms (and dads!) can get on the table fast that their loved ones will not only gobble up, but ask for again and again. This is my kind of cooking! And I know yours too! This book was made for this everyday mom, and all of you who read this blog on a daily basis! Good food fast! Oh, and I just happen to have a recipe in this one too! Check out page 143 for my Slow Cooker (Alex's) Meatball Subs! 

When I sat down to decide which recipes I would feature, I really wanted to find a stove top soup. So many of my greatest soup recipes are for the slow cooker, and they are fantastic, but I really wanted one I could do completely stove top, but still fast. Well, I found exactly what I was looking for, and even something to go with it too! In fact, I found them on the same page! Talk about making easy even easier! 

If you have some veggies hanging out in the crisper drawer that need to be used before they end up in the trash can, this is the perfect way! You could easily add or subtract depending on what you have. But don't think because it's all veggies, it's not filling. After all, it does have a little bit of bacon and pasta in it too! 

If your mom always knows best when it comes to cooking, and everything else in life, you are not alone! Now we have an entire cookbook of mom approved recipes for your hectic schedule. Feeding your family food they will love shouldn't have to be a hassle, and the folks at Gooseberry Patch understand that very well! 

Stove Top Minestrone 

aka Mmmm- Minestrone

Found on page 186

Submitted by April Jacobs Loveland, CO

3 slices bacon, chopped

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, minced

1 3/4 c. water

1 (14.5 oz) can Italian style diced tomatoes, undrained

1 (14.5 oz) can beef broth

1 (10 3/4 oz.) can bean and bacon soup

1 c. zucchini, peeled and diced

1 c. cabbage, chopped

1/2 c. elbow macaroni, uncooked

Salt to Taste

In a soup post over medium heat, cook bacon with onion, celery and garlic until bacon is crisp; drain. Add water, tomatoes and remaining ingredients. Bring to a boil. Reduce heat to low. Simmer until macaroni is tender, stirring often, about 15 minutes. Serves 6. *NOTE* I used ditalini pasta instead of elbows. I also added 1 tsp. Italian seasoning, 2 tsp. dried parsley and black pepper to taste. I garnished with a little shredded Parmesan cheese. I also left the peel on the zucchini because I think it holds up better in soups.

Shared on The Country Cook Mar. 13, 2015

Soup at Very Good Recipes

***Giveaway***

To Enter: Leave a comment telling me your favorite recipe from YOUR mom!

Bonus Entry #1: Become a fan of Gooseberry Patch on Facebook.

Bonus Entry #2: Follow Gooseberry Patch on Twitter.

Be sure to leave an email address so I can find you!

Contest Ends: March 25, 2015

US Residents ONLY please.

(1) winner will receive (1) copy of Mom Knows Best.

Disclaimer: I received 2 cookbooks in exchange for this review. One to keep. One to giveaway. All thoughts and opinions are my own.