The Easiest EVER

I have a lot of pasta recipes. A. LOT. I've told you before how we say Adam must have lived in Asia in his past life due to his love of their cuisine. If that's true, than I must have been residing in Rome, Venice and Tuscany in all of my past incarnations.

For the most part, the majority of my pasta dishes are baked in the oven. But every once in a while a terrific one will come to be for my slow cooker. Let's see, there is my Crock Pot Creamy Spaghetti, Slow Cooker Bolognese, Crock Pot Marinara and now this simple classic sauce too!

If you're looking for a classic tomato sauce, with just a little meat for your next spaghetti supper, this is it. The best part? You can turn it on in the morning, come home, boil some pasta and dinner is done. Okay, maybe cook some tasty garlic bread too!

I made it with ground beef because that's what I've got in the freezer, but it would be equally tasty with some Italian sausage. I will freely admit, I am not a huge red sauce fan, but this? I couldn't get enough. I had seconds the night I made it, and enjoyed the leftovers all week. We all did!

Save this one for an extra busy day when you know you'll be too exhausted to put much effort into dinner when you get home. You won't regret it!

Slow Cooker Spaghetti Sauce

1 lb. ground beef

 1 medium white onion, diced

5 cloves garlic, minced

1 (28 oz.) can crushed tomatoes

4 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

2 TBS sugar 

2 c. water

2 cubes beef bouillon

1 TBS Italian seasoning

 1/2 tsp. dried oregano

2 tsp. dried parsley, extra for garnish

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. red pepper flake

Salt and Pepper 

Lightly grease slow cooker. In a large skillet brown beef with onion and garlic until no longer pink. Drain if necessary. Add to slow cooker. Add remaining ingredients. Stir well. Cook on LOW for 6 hours. Reduce heat to warm until serving. Stir well.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Not Ready to Let Go

We are only a less than a week away from September, and Labor Day. I know many out there are literally counting the days until autumn arrives; and with the arrival of cooler temps this week, we've all been reminded of what is coming.

It's no secret I love summer, and dread when it starts to fade. If I'm being truthful, I don't hate fall. After all, here in Indiana, we usually end up with some warm 80 degree days well into October. The colors are beautiful, the flavors are delicious and I adore getting outside and enjoying all the autumn activities. But see, the problem is what comes after. I know as soon as the leaves begin to turn...in the blink of an eye we will be grabbing the shovel and waiting for school delays.

So, here I am holding onto summer with all my might. I refuse to say goodbye, and still have plenty of fun in the sun planned.

This simple salad would be perfect for your Labor Day cookout, picnic or party. Or, it's just great for weeknight supper too! With all these summer veggies we have to indulge in when we can, it's a great way to use them up!

If you're one of the ones who is holding your breath until it's hoodie and bonfire season, it will be here before you know it. And if you are like me, and not ready to see summer go, let's make the most of the time we have left!

Marinated Cucumber Salad

3 medium cucumbers, peeled, seeded & chopped

1 pint snacking tomato medley, halved

1/4 c. vegetable oil

3 TBS red wine vinegar

1/2 tsp. dried basil

1/4 tsp. dried oregano
2 tsp. dried parsley

Salt and Pepper

In a large bowl combine cucumbers and tomatoes. In a small bowl whisk together oil, vinegar and seasonings. Pour over veggies. Mix well. Chill for a few hours before serving. *NOTE* If you use English cucumber, no need to peel or seed. The tomatoes are a mixed variety in the produce section. You can also use cherry, grape or a mix of both.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday House Guests

Are you hosting Thanksgiving this year? If so, hopefully you've got your menu planned, that shopping list made and a schedule of cooking times. Now, the next question is, are you holiday guests "meal only" people, or are they extended stay? If your house is about to get really full, you're going to need some extra meals too!

Did you just freak out a little? It's okay. Take a deep breath. If you're going to have extra mouths to feed for the entire week, I am here to help. Sure, you will have the leftovers for Friday, and maybe even Saturday, but you're going to need more than that!

Soup!! What a better way to feed a crowd, and maybe even have some leftover to do it again the next day! Oh, and if you, and/or some of your guests are planning on hitting the stores on Black Friday...this would be wonderful to come home to after standing in those long, sometimes cold lines!

We love stuffed peppers. I have a terrific, simple recipe for them I make whenever green peppers go on sale. But this time of year, that isn't often. So what's great about this is that is has all those same classic flavors, and only 2 peppers, so it's super budget friendly too!

Holiday house guests are what Thanksgiving and the holiday season are all about! (As long as they aren't like Cousin Eddie and camp out until New Years!) And there is nothing wrong with feeling a little stressed about feeding them, showing them a good time, and being a good hostess! So be sure to have some simple, delicious meals ready to go...starting with this soup!

Slow Cooker Stuffed Pepper Soup

1 lb. ground beef

1 medium white onion, chopped

2 medium green bell peppers, chopped

2 (8.8 oz) pouches ready to serve brown rice

3 TBS brown sugar, packed

1/2 tsp. dried basil

1/2 tsp. dried oregano

2 (15 oz.) cans tomato sauce

2 (14.5 oz.) cans diced tomatoes, with juice

1 (32 oz.) box + 1 (15 oz.) can beef broth

Salt and Pepper to taste 

Shredded cheese for garnish, if desired

In a large skillet, brown beef with onion. Drain if necessary. Transfer to slow cooker. Stir in remaining ingredients. Cook on LOW 5-6 hours. Serve with shredded cheese on side.

Shared at Weekend Potluck

Summer Sides

When I am meal planning in the summer I of course want to enjoy all those side dishes we associate with warmer weather. Potato Salad. Coleslaw. Corn on the Cob. Pasta Salad. The list could go on and on. But sometimes I want something super fresh, with that straight from the garden crunch you get with the veggies you're bringing in from the garden. That's when a salad like this is perfect.

I love beans. All beans. But here is a family secret. My husband will eat pretty much anything on the planet. Except....Garbanzo Beans! In his exact words, "Chic Peas are scary." I don't know if he had some childhood trauma with those little evil things, but he will not touch them. We've been married 14 years and I've only tried to use them once....and no joke, he walked into the kitchen, saw them, and walked back outside. True story.

I'm telling you this, because if I had my way this would have been filled with garbanzo beans, but to ensure the stability of my marriage I substituted others instead.

I love this salad for not only how fresh it is, but how economical too. Veggies are pretty inexpensive this time of year, and if you grow your own, or have a local farmer's market, even better. And canned beans? One of the best values at the grocery store. I shop at Aldi and I think these cans ran me 59 cents each.

If you've got zucchini and/or yellow squash laying around, I think both of those would be so tasty in this too! It goes so well with anything you've got coming off the grill, and makes a great dish for a sunny day since there is no "creamy" aspect.

I can't believe summer is starting to wind down. I'm in total denial, but I'm going to make sure we get to enjoy all of these warm weather foods as long as we can!

Marinated 3 Bean Salad

1 (15 oz.) can cannellini beans

1 (15 oz.) can black beans

1 (15 oz.) can great northern beans

1 medium tomato, chopped

1/2 yellow pepper, diced

1/2 orange pepper, diced

1/2 red pepper, diced

1 rib celery, diced

1/2 English cucumber, diced
1/2 cup water
1 TBS dried basil
1/2 TBS dried parsley
2 TBS lemon juice
2 TBS vegetable oil
1/2 tsp. dried oregano
Salt and Pepper to taste

Rinse and drain all beans well. Add to a large bowl with tomato, peppers, celery and cucumber. In a medium bowl combine water, oil, lemon juice, and seasonings. Whisk well. Pour over vegetables. Stir well. Cover and chill several hours before serving, stirring occasionally.

Exhaustion

For those of you who didn't know, my poor mom has been in the hospital for over a month now. What started as a simple foot surgery back in July ended with her in the ER on November 8th with a serious infection and sepsis. We were very lucky they caught it when they did, and are very thankful to the wonderful doctors, nurses and hospital staff who worked so hard to get her into the healing process.

Needless to say, it's been a long month in our family, and for me, it has meant running back and forth to the hospital at least once per day, sometimes more. Don't get me wrong, I am more than happy to do it. She's my mom. I love her. I adore her. I want her better. But that doesn't take the fact away that between the running around, the extra work, the mental fatigue....I'm exhausted. Again, happy to do it; just sleepy most days.

So when it comes to meals these days, my "it needs to be quick and yummy" mentality is in over drive. We need them now more than ever. I want to be with her as much as I can, but I also have to make sure my family is fed. It has become quite the balancing act, let me tell you. But when I come up with delicious meals like this one, it makes it worth it!

We love cabbage. Can't get enough of the stuff. I probably incorporate it into our menu plan at least once per week, or once every other. This is a new twist on my classic Cabbage Roll Casserole. A lot of the same element, but still different enough to taste like something new.

If you're in the holiday rush, you are probably exhausted too. Or maybe you are already thinking ahead to how you are going to feed those house guests in a couple weeks. This would work perfectly for either of those scenarios.

And if you have an extra minute, and an extra prayer or well wish laying around, please lift my mama up...we are keeping our fingers crossed the progress she has made continues and we will get to have her home by Christmas.

Sausage & Cabbage Bake

1 lb. mild Italian sausage*

2 c. cooked long grain white rice, NOT instant

1 medium head of cabbage, thinly sliced

1 medium yellow onion, chopped

1 (15 oz.) can tomato sauce

1 TBS brown sugar

1 TBS lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. seasoned salt

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet brown sausage and onion until no longer pink. Drain if necessary. Add cabbage and cook until slightly wilted. Add rice and stir to combine. Season with salt and pepper. Transfer to baking dish. In a medium bowl whisk together tomato sauce, brown sugar, lemon juice, Worcestershire, seasoned salt and pepper. Pour over casserole. Spread evenly. Sprinkle with parsley. Bake uncovered for 1 hour until cabbage tender. Stir before serving. Garnish with extra parsley. *NOTE* You can add spice by using hot Italian sausage. 

Shared at Weekend Potluck

Pasta's Cousin

By now you all know what a pasta lover I am. How if I had to pick one food to eat for the rest of my life, it would definitely be in the running. But now, I've got another Italian classic that I am currently obsessed with and can not get enough recipes for...gnocchi!

These little potato dumplings are like soft little potato pillows that can take on whatever flavor you want and be a super star doing it. I've seen them featured in so many different ways I could do a different one each week and never repeat!

Plus, I've seen our local stores (even the discount ones like Aldi) carrying more and more varieties as well. Different flavors than just the standard potato gnocchi, so you can really switch it up!

This time around I wanted to pair them with a traditional meat sauce that normally I would serve with a short cut pasta. Seriously, this sauce is so good, and super easy, there is no reason to by the jarred stuff again! And after you boil them, the gnocchi can finish cooking right in the skillet you make the sauce in, so it is really close to being another "one pot wonder" meal your family will love!

If you still haven't tried them at home, the store bought gnocchi are really a steal at the store. They are inexpensive and very filling. Be sure to keep the sauce recipe handy too for so many other things!

Gnocchi with Homemade Meat Sauce

2 lbs. gnocchi

1 lb. ground beef

1 medium white onion, finely chopped

2 (14 oz.) cans diced tomatoes, undrained

2 (8 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. garlic powder

Salt and Pepper to taste

Shredded Parmesan cheese

In a large skillet brown beef with onion. Drain if necessary. Add tomatoes, tomato sauce, tomato paste and seasonings. Stir well. Bring to a boil. Reduce heat to low and cook for 1 hour, stirring occasionally. Boil gnocchi according to package directions and drain well. Add to sauce. Stir to combine. Keep on warm about 10 minutes to allow flavors to develop. Garnish with cheese. 

Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups

12 small flour tortillas

1 lb. ground beef

1 packet enchilada seasoning

2/3 c. picante sauce

3/4 c. shredded Colby jack cheese

Salt and Pepper taste

Shredded Lettuce

Diced Tomatoes

Diced Green Onions

Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 

Shared on The Country Cook Jan.30, 2015

Mexican at Very Good Recipes

Veggie Twist on a Classic

Tomato Soup and Grilled Cheese. These are a match made in heaven. And in this house you don't have one without the other. By that I mean, we can have a grilled cheese sandwich sans soup, but not the other way around. In fact, we love this combo so much I find myself from having to refrain from making it a weekly menu option.

And I know for a fact many families out there enjoy this combo just as much as we do, so why not put a slight twist on it? How about adding more veggies for a heartier bowl of soup, therefore increasing the nutrients too?

As many of you know, the dreaded flu invaded our house last week. I had a very sick Monkey on my hands. During cold and flu season, I don't think one meal gets served more in households across the country than soup. It is the go-to for so many when we are under the weather to comfort and satisfy our soul. And when the little ones are sick, if you can get some extra veggies in them to try to fight off all those germs, it's an added bonus.

This is basically vegetable soup meets tomato soup. Simplicity at its best, but full of flavor. And yes, the grilled cheese sammies are a must! It's the perfect soup for dipping, and if the sandwich isn't there, well, it's just not going to taste the same. Okay, it probably will, but like I said, the combo is mandatory in our family.

The "sick season" as I call it, isn't going away any time soon. If it hasn't found your house yet, lucky you!!! If like us, you are just trying to get everyone healthy again and hope to God it doesn't come back, try a big pot of this to help fight off all those dreaded germs! Either way, it's going to be delicious and perfect on a cold day, sick or not!. 

Slow Cooker Tomato Veggie Soup

4 c. vegetable juice

1 (32 oz.) bag frozen mixed veggies

1 (6 oz.) can tomato paste

1 (14 oz.) can chicken broth

3 c. water

1 tsp. garlic powder

1 tsp. Italian seasoning

1/2 c. finely chopped onion
Dried Parsley
Salt and Pepper to taste

Add all ingredients to slow cooker. Stir to combine. Cook on LOW 6 hours or until heated through. Garnish with dried parsley.

Shared on The Country Cook Dec. 19, 2014

2 for 1 Special

Yep, that's right. If you are a bargain hunter like me, you're going to be so happy you dropped by today. Why? Because I'm running a 2 for 1 special on EMM today. You will walk away with two recipes for the price of 1. (That's just a saying. Don't worry, I'm not charging you for either.) 

I guess to be accurate, one part isn't really a recipe, but more of an idea that you can take and run with...customizing them to fit your family tastes. But they are definitely a great idea for a simple supper, when life is too busy to chew, let alone cook. Or for a kid's birthday party...both to eat, and for an activity to keep them busy! 

But the second part is definitely a recipe, that I think could easily become a go-to for you like it is for me. I don't know about you, but the variety of canned/jarred pizza sauce in the stores is kind of underwhelming to me. I've tried several, and each one seems to be missing a little something, and doesn't quite taste "right." So, I decided it was time to attempt to make my own, but in true EMM style, it couldn't be complicated or fussy! Easy is the name of the game, and if I'm making something fun for dinner, I don't need any part of it ruining it by being too time consuming.

So here is the answer. A simple, ready in about 5 minutes, homemade pizza sauce that has the exact flavor I've been looking for; which can then be used to make some adorable mini pizzas the kids (And who are we kidding? The adults too!) will love. Toss a salad together, and dinner is done! Heck, take a few minutes in the morning and mix together the sauce, put it in the fridge, and that's one less step you have when you come home.

I'm happy to give you easy recipes, but I get really excited when I can double up and give you more "bang for your buck!" Since it's Monday, and I know you were swearing at the alarm clock this morning, why not treat yourself to knowing supper could be as easy as this! 

English Muffin Pizzas

English muffins, halved
Pepperoni
Canned Mushrooms
Mozzarella Cheese
 Pizza Sauce

Sauce:

1 (15 oz.) can tomato sauce
1 ( 6 oz.) can tomato paste
1 TBS dried oregano
1 1/2 tsp. garlic powder
1 tsp. paprika

For sauce, combine all ingredients and stir well, until smooth. Preheat oven to 375. Lay opened English muffins on large baking sheet. Spread with sauce. Sprinkle with cheese and top with pepperoni and mushrooms. Bake for 15 minutes until cheese melts and edges are crispy. *NOTE* This was enough sauce to make 12 halves, and freeze the rest. 

Shared on The Country Cook Oct. 24, 2014

Pizza at Very Good Recipes

Soul Food Saturday

There is something so wonderful about going out to your private garden and picking out veggies that fit your meal perfectly. Am I right? When there are tomatoes in abundance what can you do with all of them? Share them with friends at the office or church? What about the evening you only have a cup of those delicious cherry tomatoes; and have had a salad craving, with dreams of those yummy jewels floating on top? This recipe will work out perfectly. Spicy Ranch meats macaroni salad, topped with juicy cherry tomatoes and BACON! Yep, grab a cold drink and a fork this one is perfect any night of the week.

 

 Spicy Ranch Macaroni Salad

 ½ lb. macaroni, cooked

½ packet of ranch dip

1 c. mayo

1 tsp. red chili flakes

4 slices of bacon, cooked to crisp, chopped

1 c. cherry tomatoes, sliced in half

 

 To a large bowl add ranch dip, mayo, chili flakes and whisk to combine. Add macaroni and toss to combine. Chill 30 minutes before serving. Add tomatoes, bacon and toss to combine. Serve along side your favorite grilled meats or fish. Or alone for a lighter meal. Enjoy!

Soul Food Saturday

Have you ever had one of those evenings that you've already planned out dinner but, you're craving something else entirely? Well tonight that's exactly what happened to me. So why not turn my plain meatloaf into a cheeseburger? Yep, I said it....Cheese burger!!!! And since we're going there, why not add bacon too? Grab an extra napkin because remember; cheeseburgers are messy good!!!

Bacon Cheeseburger Meatloaf

2 lbs. ground beef

1/4 c. grated Parmesan cheese

1/4 c. Shredded asiago cheese

1/4 c. tomato sauce

1 tbs. granulated garlic

1/2 tbs. Salt

1 tbs. dried parsley

1 tbs. red pepper flakes

1 tbs.olive oil

6 slices bacon

In a medium pan add oil and onions. Cook until onions are clear and softened. Set aside to cool. In a large bowl; add ground beef break up completely so all ingredients and mix thoroughly. Add cheese, tomato sauce, garlic, salt, parsley, red pepper. Mix to combine. Transfer mixture into large lasagna pan (13x9) pat down to even out meat. Lay bacon across the meat lengthwise. Place in 450 degree oven for 15 minutes. Then lower heat to 350 degrees for 30 to 45 minutes or until done. Weather you serve this with slaw or french fries your sure to have a few favorite, enjoy!

Nothing Better {A Post For Earth Fare}

There are many ways you could finish that title. Too many to count in fact. But what I'm talking about is the fact that in the summer time, there is nothing better than fresh sun kissed produce. Rather it be from a local farmer, picked yourself from the backyard garden, or the grocery store produce section, finding fresh, in season produce is just one of the many things I love about summer so much. 

On busy, warm nights, basic, simple salads are such a great thing to keep in mind. Quick side dishes made of summer's bounty that go with any meal. I have so many of these, and each is a go-to on those evenings when I'm too hot or tired to cook and my taste buds are screaming for something cool, crisp, refreshing and delicious.

Grilling some steaks or chicken? This would go with them perfectly. Having a cookout? This is a great non mayo salad for outdoor fun. Need something to take along to a potluck? Mix the veggies and take the dressing separately to dress when it's time to serve. It's so versatile, you'll find yourself making it all summer long.

Fresh veggies are one of the things I longed for during those loooonnnngggg winter months of snow and the hateful Polar Vortex. I'm so happy to have them ready and available to enjoy now. I wonder how many more yummy things I can create before the first golden leaves of fall? 

Balsamic Cucumber and Tomato Salad

2 medium cucumbers, peeled and thinly sliced

1 large tomato, cut into thin wedges

1 small red onion, thinly sliced

3 TBS balsamic vinegar

2 TBS canola oil

2 tsp. dried basil

Garlic Powder, to taste

Salt and Pepper to taste

In a small bowl whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.

Disclaimer: I was provided with a gift card from Earth Fare in exchange for this post. All thoughts and opinions are my own. 

FOOLPROOF Family Recipes Day 1 {A Review and Giveaway}

It's time for another debut from my good friends over at Gooseberry Patch! Their newest cookbook, FOOLPROOF Family Recipes is stuffed full of easy to make, never fail, yummy to eat dishes you are going to love cooking and your family is going to love eating!

From breakfast, to salads, to mains, sides, desserts and appetizers, there is literally something simple to make for every meal of the day! Oh, and did I mention I just happen to have not one, but two recipes included in this collection? Yep, on page 98 you'll find Grandma's Baked Mac n Cheese (Everyone loves this no boil version!) and on page 65 you can see my Quick Tomato and Olive Salad, perfect for a busy summer night!

Now, I have to admit, I wasn't even able to get out of the Cool Refreshing Salads section before I was ready to start cooking and eating. And while there are many recipes I have marked to try, both of the ones I will be sharing with you (be sure to come back on Friday for the next) are indeed salads.

When I first say this, I thought what a great way to combine two of our summer times loves. Pasta salad and garden fresh veggies! I'm telling you what, if you garden and are always looking for ways to use those beautiful fresh vegetables, you're going to love this! It's so fresh, so creamy, so crunch and absolutely delicious...the perfect side dish for any backyard barbecue or picnic!

Summer is in full swing, and I think we've all got refreshing salads on the brain, not to mention easy foolproof recipes...so Gooseberry Patch has us totally covered. Oh, and they just happen to have a copy for one lucky EMM winner too. Just scroll down after the recipe to enter!

Garden Macaroni Salad
Submitted by Ellie Brandel Clackamas, OR Found on page 62

8 oz. elbow macaroni, uncooked
3/4 c. mayo
1 tsp. salt
1/4 tsp. dried basil
2 tomatoes, diced
1 c. cucumber, died
1 c. celery, sliced
1/4 c. green pepper, diced
1/4 c. radishes, sliced
2 TBS green onions, sliced

Cook macaroni according to package directions; drain and rinse with cold water. In a large serving bowl, stir together mayo, salt and basil. Add macaroni and remaining ingredients; stir to coat. Cover and chill until serving time. Makes 8 servings.  *NOTE* The only addition I made was black pepper to taste. 

Shared on The Country Cook June 27, 2014

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: July 10, 2014

(1) Lucky Winner will receive:

(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite foolproof family recipe. 

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have.

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

Soul Food Saturday

With summer comes more time to grill; Along with more outdoor parties with family and friends. Who isn’t always looking for a new way to kick up an old favorite? For me it’s a given. Adding fruit to my Pico de Gallo salsa has become a favorite thing for me to do. Why not go one step further with it, and really wow everyone? A hollowed out pineapple serves as a serving dish for this simple salsa. Whether you scoop it up with chips or top your favorite burger, this one is sure to be a crowd pleaser. Grab a pineapple its party time!

Pineapple Spiked Pico de Gallo

 1 whole pineapple

1 small onion, diced

2 jalapenos, minced

4 Roma tomatoes, diced

½ c. cilantro, finely chopped

1 garlic clove, minced

Salt to taste

Juice from half a lime

Begin by slicing the pineapple in half lengthwise, then cut leaf end off. With a paring knife cut vertical and horizontal cuts into each side of pineapple; Taking care not to go all the way through the back side. Then with a sturdy spoon start along the edges and move to the middle of the pineapple removing the cut pieces. Place them in a medium sized bowl. Add remaining ingredients, and toss to combine. Taste for seasoning. Sprinkle with a pinch of salt if desired. Add finished salsa to hollowed out pineapple halves.

Serve with chips or along side your favorite burger toppings. Enjoy!

101 Super Easy Slow Cooker Recipes {A Review and Giveaway}

I'm so excited to be back with another terrific cookbook from my good friends at Gooseberry Patch. I know how many of you share my love for all things GP, and I also know how many of you are always looking for tasty slow cooker meals. Well, folks, welcome to the best of both worlds. That's right, their latest cookbook is jammed packed with yummy, slow cooker dishes your family is cooking to love!

I've got your attention now, don't I? From appetizers, to mains, to sides and desserts, this latest gem from Gooseberry Patch has ideas for every meal of the day. And probably a couple you would have never thought of. For example, how about cake in your slow cooker? Yep, it's in there. And one of my favorite parts is how they broke this one up. Instead of categories according to the recipes, they used time instead. So you know exactly the block of time you're looking at when pick one out. 

The first recipe I am sharing is something I've wanted to make for a long time...cabbage rolls. But to be honest, they intimated the bee-geezus out of me. Hence why I've served my Cabbage Roll Casserole to my family for years. Same flavors, less scary. But I had never seen a slow cooker version, until now. Right away, the intimidation factor went down and I knew I could do this one!

My husband's mother used to make these a lot when he was growing up, (the old fashioned way of course) so he was excited to see a blast from the past on our dinner table. They were simple to make, cooked all day while I went about my business and were a scrumptious supper waiting on me when I was ready. True comfort food with very little effort on my part; and absolutely nothing to be scared of.

So if you're looking to add some new slow cooked flair to your menu plans, be sure to check Gooseberry Patch's newest creation out today....maybe by winning a copy! That's right, they gave me an extra one for one lucky EMM reader. Just be sure to scroll down under the recipe for your chance to win! Oh, and if you do get a chance to take a gander, be sure to drop by Page 100  for a fantastic Split Pea Soup recipe...you might just recognize the author!

Mom's Classic Cabbage Rolls
Submitted by Dixie Dill Elkland, MO Found on Page 21

1 1/2 lbs. ground beef

1/2 c. instant rice, uncooked

1 egg
1 tsp. garlic powder
1/2 t. salt
1/2 t. pepper
1 onion, diced
12-14 cabbage leaves

Tomato Sauce:

2 ( 8 oz.) cans tomato sauce

Juice of 2 lemons

3 TBS flour

1/2 c. sugar

In a small bowl, combine all ingredients for tomato sauce and mix well. Set aside. In a large bowl, mix together uncooked beef and remaining ingredients except cabbage leaves. Set aside. Drop cabbage leaves into boiling water for 3-4 minutes, until pliable. Drain. Place 1/4 cup beef mixture in the center of each leaf. Fold in sides and roll up. Set aside. Pour half the tomato sauce into slow cooker. Add cabbage rolls. Pour remaining sauce over top. Cook on HIGH for 5-6 hours. *NOTE* Shown here garnished with dried parsley.

 

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: May 15, 2014

(1) Lucky Winner will receive:
(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite slow cooker meal.

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

Sneak It In Where You Can

All of you moms and dads out there know exactly what I meant when you read that title. There are certain foods that you sneak into your kids' diets whenever and wherever you can. You don't feel bad about being just a little deceitful because let's face it, when it comes to those veggies or other things they turn their noses up at every single time, you will get sneak them in no matter what.

In our house, there aren't many things my big or little boy won't eat. Yes, I know how lucky I am. And for those hating me right now, believe me I feel your pain. I watch parents and spouses struggle with the notion of having to not cook certain things because they will not go over well. So for me, it's more sneaking in substitutes trying to make things a little healthier here and there.

One way I do this is by using ground turkey in place of ground beef in many of my recipes. If you have never tried this, I highly recommend it. I'm not exaggerating when I say it was probably 2 years of me doing this before my husband ever caught on; and to this day I don't know if they boy has. Ground turkey works fabulously in tacos, sloppy joes, casseroles...really for the most part any place ground beef is called for. 

This recipe was one I had been thinking of trying for a while, and with our freezer beef running low, I knew it would be a great place to perform my magical trick. If you have made traditional tater tot casserole before, this will be a tasty twist on it. If you haven't, then it's a great place to start. 

It makes a fantastic weeknight meal, especially on those nights when the family is starving and dinner is something you're just ready to put a lot of effort into. Plus, you can sneak something a little more healthy onto the dinner table without them even suspecting. All they will know is it's delicious!

Sloppy Joe Tater Tot Casserole

32 oz. bag frozen tater tots

1.5 lbs. ground turkey

8 oz. can tomato sauce

1/2 c. ketchup

1 TBS Worcestershire sauce

3 TBS brown sugar

1/2 tsp. garlic powder

2 c. shredded sharp cheddar cheese

1 medium onion, finely chopped, reserve some for garnish

Salt and Pepper to taste

Finely chopped dill pickle, for garnish, optional

Cooking Spray

Preheat oven to 425. Grease a 9x13 pan. Place tater tots in pan. Bake for 12 minutes. While cooking, in a large skillet, sprayed with cooking spray, brown ground turkey until no longer pink. When almost done, add onion and saute together. In a medium bowl whisk together tomato sauce, ketchup, brown sugar, garlic powder, Worcestershire, salt and pepper. Add to ground turkey. Bring to a boil. Reduce heat and simmer for 5-7 minutes until slightly thickened. Remove tater tots from oven. Add ground turkey mixture to pan. Top with cheese. Bake for 15 additional minutes until heated through and cheese melted. Allow to stand 5 minutes before serving. Garnish with extra onion and chopped pickle, if desired. 

Shared on The Country Cook April 25, 2014

Casseroles at Very Good Recipes

Don't You Love "Duh" Moments

If you read that title and can't relate...I'm sorry we can't be friend anymore. Ha ha! Just kidding. You know what I'm talking about, right? Those moments when you learn something new, or see a new way of doing something you've been doing the same way for years, and you think to yourself "DUH!! Why didn't I think of that?" Sure, you're happy for any idea that will make your life easier, but you could just kick yourself for not coming to the conclusion on your own. This is exactly how I felt when I saw this recipe a few weeks ago.

Tacos are one of my go-to meals. The little man loves them, they are simple and quick for a busy night (especially now that we are doing extended school days until 4:30 to make up for all the snow days from January and February) and since we have freezer beef, they are very economical for me too.

But no matter how many times I make them two things are always true. One, they never taste as good as the tacos we get at restaurants, rather it be a little taco stand or sit down place. And two, at least 40 percent of what goes into the taco ends up falling out the backside and residing on the dinner plates. That's okay, we do own forks, so it's not like it does to waste. It's just annoying. Well, let me tell you this recipe solves both of those problems!

These are hands down, the best tasting tacos I've ever made at home and do indeed remind me of ones from our favorite local Mexican restaurant. Plus, baking them not only allows the flavors to develop more, but to also "adhere" to the shell, allowing them to stay intact during eating!

If you can't find the flat bottomed shells, you can use regular ones, just be sure to use some aluminum foil balls in between so they stay standing during baking.

Does your family love tacos as much as we do? I'm guessing most of you are going to answer that with a resounding "yes", and if so, these could be dinner very soon.  Maybe tonight!

Baked Tacos 

From Real Mom's Kitchen

1 lb. ground beef

2 tsp. dried onion

1 packet taco seasoning, or homemade

1 (8 oz.) can tomato sauce

1 (15 oz.) can refried beans

Flat Bottom Taco Shells

8 oz. shredded Monterrey Jack cheese

Diced Tomatoes

Shredded Lettuce

Taco Sauce

Preheat oven to 400. In a large skillet brown beef with onions until no longer pink. Drain if needed. Add tomato sauce, seasoning, and beans. Stir to combine. Simmer about 5 minutes until heated through. Fill taco shells with meat mixture. Sprinkle with cheese. Place in 9 x 13 pan and bake for 10 minutes until cheese is melted. Top with tomatoes and lettuce. Garnish with sauce if desired.

Shared on The Country Cook