"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on." ~George Bernard Shaw

I haven't "desserted" Mom's Kitchen (& yes, I know that is a bad pun - haha)...I've just been really busy & not had much new to share. Last month, I bought 3 Gooseberry Patch "Our Favorites" Cookbooks.  I'm going to try  a few new recipes from those this week & next. 


I've been on the lookout for new, EASY recipes.  Big emphasis on the "EASY" part. I don't mind to cook, but I am not into "gourmet" cooking.  I like things quick, simple & delicious. 


As I was going through the checkbook today, I noticed that we have consistently been eating out more & more.  A habit that is both costly & unhealthy. Since my classes are only 3 days/week this semester, I've let the menu planning fall to the wayside & I really need to get back to doing that.  Having the answer to "What's for dinner?" figured out, before I come home exhausted & hungry, is really the key to curbing the eating out. 


So, this week, I'm home on Spring Break & I'm going to make the effort to get us back on track.  This week menu includes:


Pork Chops 'N Gravy with mashed potatoes
Fajitas (this is a new recipe I'm trying from a Hidden Valley Ranch cookbook I have had for years)
Swiss Chicken & Stuffing (one of the Gooseberry Patch recipes from my new books that I'm trying)
Scalloped Ham & Potatoes (a crockpot recipe from another of the Gooseberry patch cookbooks I bought)
Creamy Beef Stroganoff (another crockpot recipe from that same Gooseberry Patch cookbook)
Lasagna
Creamy Chicken with Broccoli & Red Pepper (This is a recipe using one of the new Philadelphia Cream Cheese "Cooking Creme".  I am not usually a fan of KraftFood recipes, but we'll see.  I've been wanting to try one of the cooking cremes.)
Roast, potatoes & carrots (This is one of my faves. Toby will eat it, but Livi usually eats leftovers from a previous night. Still, I can't pass up an "on-sale" roast...after all, I AM the one doing the cooking :) 

Well, that's my "menu" for the next week or so.  I figure we'll have enough leftovers to go closer to 2 wks on this menu. I still have Brown Bag Burritos in the freezer for quick lunches & I think I'll make some salsa for snacking on.  


Last weekend at our Pampered Chef party, we made a veggie dip with mayo, sour cream & Pampered Chef Spinach & Smoky Red Pepper Dipping Seasoning. It was DELICIOUS!!! So, I think I'll make some more of it for veggie snacking this week too :) 

Brown Bag Burritos

This recipe originally came from Cris over at Goodness Gracious.  I've changed it a bit (mainly because I rarely hand grate anything :) Feel free to check out the link above for the original though! 

Brown Bag Burritos

2 lbs. ground beef, browned & drained
1/2-1 cup nacho blend shredded cheese
2 cans refried beans
1 can enchilada sauce
1/2 cup water
1/2 tsp onion powder
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp. kosher salt
1 tsp. dried oregano


20-24 flour tortillas (I use multi-grain or whole wheat tortillas)


Combine 1st 8 ingredients.  Simmer on stovetop for 20 min or can be put in microwave for 15-20 min., stirring every 5 min. 


If eating immediately, heat up tortillas & spoon 1/4 cup of mixture onto each tortilla & roll-up.  (If making for later, tortillas don't have to be heated before making each burrito.)

Wrap each burrito in a paper towel & then in aluminum foil.  Freeze.  


When you want to heat one up, remove from aluminum foil & place (leave paper towel on burrito when heating) in microwave for approx. 90 sec.  These can be removed from freezer & thawed & then heated as well.  Heat approx. 45 sec. if burrito is thawed. 

Frosted Pecans & Cow-Patties

Lastly tonight, something for your sweet tooth...


Livi's Grandma King made these a couple of Christmases ago.  I'm not much of a nut eater, but I couldn't get enough of these.  It's not hard to make, but because it uses pecans it's not necessarily cheap to make.  However, as a once-in-a-while special treat...it's awesome!

Frosted Pecans

1-1/2 cups sugar
1/2 cup sour cream
1-1/2 tsp. vanilla
1# pecans (chopped or bite-size pieces)


Mix sugar & sour cream & bring to a boil. Boil for 5 min. stirring constantly.
Remove from heat & add vanilla & pecans.  Stirring until pecans are well coated.


Spread mixture out onto wax paper to cool.  Separate after cooled. 

Cow-patties (aka No-Bake Cookies)

I grew up calling these cookies "No-Bakes" but Toby's family always calls them "Cow Patties".  Let me preface this recipe with a few things:

#1) I think most people already know how to make these.  However, since this blog is for Livi, I'm adding them to it because they are a family favorite.

#2) I can count on one hand the times that I've made these blame cookies & them set up right, but my family is use to this & still requests them...even if they have to be eaten with a spoon :)

Lastly, my father-in-law requested these cookies for Christmas this past year.  Now being a diabetic he didn't need me to make a double batch for him. However, I have come to realize something about my dear FIL:  He is not necessarily overly-impressed with my cooking or of the mindset that I am a fabulous cook, BUT he has learned that I AM the pushover in the family & have the hardest time telling him "no".  

So, when I said, "You know I can't ever get those cookies to set-up.  You'll be eating them with a spoon!"  And he replied, "I'd eat 'em through a straw if you'd just make me some. *insert sweet smile here*"...yeah, I made 'em for him.  See what I mean?  PUSHOVER :) Still, these will probably always be "his" cookies from here on out...

The recipe I use is actually from Livi's Grandma Snell (my mom).  For whatever reason the one I use to use had the ingredients added in the wrong order & NEVER set up.  This recipe does work if you boil it just right & the weather cooperates & the cookie gods are on your side that day - LOL! 

So, without further ado...the recipe: 

1 stick of butter (no substitutes)

1/2 cup milk

2 cups sugar

2 TBSP peanut butter

Heat in a saucepan.  Mix well & boil for 1 min. Remove from heat & add 1 tsp. of vanilla.

In a separate dish, combine 3 cups of quick oats & 2 TBSP of cocoa. Stir into heated mixture & drop by spoonfuls onto wax paper.  

** Pray they set up like they're suppose to :) **

Broccoli Salad

This recipe I got from Livi's Grandma King.  I always forget I have it, but it's one of our favorite salads.

Broccoli Salad

2 bunches of broccoli, cut into bite-size pieces

1# of bacon or 1 pkg of real bacon bits (no imitations here :) 

small pkg of shelled sunflower seeds

2 small onions (or to taste), chopped

1 cup of Miracle Whip

1/2 cup sugar

1/4 cup vinegar

Cut bacon into small pieces & fry (if not using real bacon bits)

Combine broccoli, bacon pieces, onions, sunflower seeds; toss. 

Mix Miracle Whip, sugar & vinegar. 

Pour over combined ingredients. 

Refrigerate overnight.

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Picture from www.allrecipes.com

1# lean ground beef 
10 (6 inch) corn tortillas, quartered (we prefer flour tortillas & they work fine too)
1 pkg taco seasoning mix
1-1/4 cups water
1 (12 oz) jar chunky salsa
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can of condensed cream of chicken soup
4 cups shredded Mexican cheese blend


sliced black olives, optional


Crumble the ground beef into a skillet over med-high heat.  Cook & stir until evenly browned. Drain.  (Or skip this step & use ground beef that you've prepared & frozen :) 


Add taco seasoning & water to ground beef; simmer for 15 minutes over low heat.


In a medium bowl, stir together salsa & soups.  Mix in most of the cheese, reserving approx. 3/4 cup for later.


Place a layer of tortillas covering the bottom of the slow cooker.  Put a layer of the ground beef mixture over the tortillas, spoon a layer of the cheese & soup mixture over the meat.  


Repeat the layers until you run out of stuff, ending with a layer of tortillas on top.  Top with remaining cheese.  (I put the sliced black olives on top of the cheese.)


Cover & cook on high for 45 min-1 hr. or you can put it on low for 3-5 hrs.
**I haven't tried it, but I would think this could also be assembled in a casserole dish & baked in the oven too. 


**I've also seen versions of this that add green peppers, kidney beans, tomatoes & green chilies, & onion (cooked with the beef).  So the recipe can easily be tailored to suit your family's tastes. 

Soups for a Cold Winter's Day

Since it's freezing cold out there, I thought I'd add a couple great soups from Mom's Kitchen.  I actually got this recipe from my Grandma Patton. I think she found it in a magazine or newspaper insert or something. It's about as simple as soup can get &, if you're New Year's Resolution was to lose weight, you're going to love that it's also easy on the diet.  (It only has 3 WW pts. per serving - if you're a WW person)

Quick & Tasty Potato Soup

3 cans (10 oz. ea.) FF chicken broth

1 pkg. McCormick's Low Fat Country Gravy Mix

1 pkg Ore-Ida Potatoes O'Brien 

Mix together & heat through. 

Another family favorite is:

Enchilada Chicken Soup

Picture from www.tasteofhome.com

1 can (11 0z) condensed fiesta nacho cheese soup, undiluted
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
2-2/3 cups milk
1 can (10 oz) chunk white chicken, drained
1 can (10 oz) enchilada sauce (I use the red sauce)
1 can (4 oz) chopped green chilies


sour cream, optional


In a large saucepan, combine the soups, milk, chicken, enchilada sauce, & chilies; mix well.  Cook until heated through.  Garnish with sour cream, if desired.  


Serve with tortilla chips & salsa.

Catching Up

I noticed the other day that it's been a long time since I added to Mom's Kitchen. I've been so busy lately that I haven't tried out many new recipes.  I did go through some family favorites tonight though that I thought you all might enjoy.  As usual, I don't have photos of all of these yet (because I always forget to take them...shame on me!) but I will try to add pics when I make these the next time. 

Au Gratin Sausage Skillet

Picture from www.tasteofhome.com

1# kielbasa or polish sausage, halved & sliced into 1/2" thick slices
2 pkg. (5-1/4 oz. ea.) packged au gratin potatoes
2-1/2 cups of water
1 pkg (12-16oz) of California blend vegetables, frozen
1-3 c. shredded cheddar cheese (the amount on this depends entirely on how well your family likes cheese)


Put potatoes with contents of sauce mix & water in skillet.  Cover & cook over medium heat for 10-15 min., add sausage & recover & cook for 5-20 more min or until potatoes are almost tender. Stirring occasionally.  Add veg; cover & cook for 8-10 more min. or until potatoes & veg. are desired tenderness.  Sprinkle with cheese.  Remove from heat & let stand until cheese is melted. 


Makes 6-8 servings