Pumpkin Waffles & Cinnamon Syrup - Review

This recipe is awesome. Of course it is - breakfast for dinner is always a winner. The cinnamon syrup is AMAZING. It is very easy to make too.

from theidearoom.net

***A tip: Make the syrup BEFORE you start the waffles. Then your waffles aren't waiting and getting cold while the syrup finishes.***

As far as the pumpkin in the waffles goes, I get a can of pumpkin, and then measure out as many 1/2 cup sized blobs as I can and freeze them (and label the bag). That is how much we love these. And then the pumpkin left over doesn't go to waste - you can know you are set for the next few rounds of making these, or other pumpkin-y things.

The cinnamon syrup is fantastic. The only change I make is that it is a bit too thick for me, so I cut the flour down to about 1, maybe 1 1/2 T. Yes, that is up to half of the amount, but it's a bit gloppy for me at the full amount. Also, I have not had a good experience with trying to keep the syrup for longer than a couple of days in the fridge.

We top this with whipped cream as well, and eat scrambled eggs w/ ham. Yum. :)

Family Rating: *****
My Rating: *****
Cost: $
Difficulty: Easy.

Taco Pizza - Review

Since we have pizza night EVERY Friday, we have to get a little creative with the pizza so as to keep it fun and not dread it. My husband had the idea to try taco pizza, which is where this recipe comes in.

from allrecipes.com

This one was pretty good. It is definitely filling, to be sure. To make the "right before dinner" prep a little easier, I got the different layers mixed and ready (tomato paste mix & refried bean mix), and got the beef ready to go. I followed the advice of some of the people who left comments and, once the beef was cooked and drained, cooked the onions in there with it instead of putting the onions in the refried bean mix. I thought that was a good move.

The crust recipe that I used was our normal, easy crust recipe, not the one on the link so I can't comment on that. And, of course, being me I totally forgot to buy sour cream to put on top of the pizza when serving. It was pretty spicy (it takes taco seasoning AND chili powder AND cayenne pepper), and I think the sour cream and lettuce would have helped to tone it down a bit. I think if we made it again, I would probably not put in the cayenne pepper, and maybe even cut the chili powder down. Also, we had to cook the pizza for much longer than usual due to the thickness of the layers. Just a heads' up there for timing.

Family Rating: ****
My Rating: ***
Cost: $$ (around $7ish)
Difficulty: Medium. There were enough steps that it isn't something you can "throw" together, but splitting the prep up made it much easier.

Chicken Curry in a Hurry - Review

This recipe came from a friend's blog (who, I would like to mention, makes some fabulous stuff - including tasty food). We had tried it a few years ago, and somehow messed it up (I think we used sweetened coconut milk, if such a thing exists) so it was a little sweet. We pulled the recipe out again a few weeks ago and have made it twice since then. It is delicious, and very easy.

from madebymichelle.blogspot.com

It is especially easy if you prepare it estilo Kat....which was learned via my mother-in-law. She has food preparation days where she will do things like cook up a bunch of beef to freeze it in baggies, or will can things, or make freezer jam. I do not can or freezer jam (though I do enjoy it), BUT I have learned the joys of pre-cooking and freezing meat. I get my meat when I can find it on a deal, and then have a little prep day for that meat or meats. I do the ground beef and freeze it in baggies (usually 3/4 to 1 pound worth), and I also will take my chicken breasts, boil them forever (remember: germaphobe), and then cut them into pieces and put about a pound's worth in a baggie. Makes dinner EASY.

Like I mentioned before, it is really important to make sure your coconut milk is unsweetened. Also, we have made this recipe as written before, and it is wonderful, but tonight when I made it I realized I had neglected to check the recipe carefully and I didn't have tomato paste or spinach. Oops. So I substituted a couple of tablespoons of ketchup for the tomato flavor (I figured the tomato paste was being used more to flavor than to thicken things up), and I threw in some frozen peas for the veggie kick. I'm not sure if peas are curry-blasphemy or not, but it was really good. I am happy with the recipe either way.

Family Rating: ****
My Rating: ****
Cost: $ (it actually may end up being a touch over $5, depending on your chicken prices)
Difficulty: Easy. The only thing to chop is an onion and the chicken, and the rest you just throw in and cook.

Greatest Granola - Review

One of my friends posted this recipe for granola, and it is our favorite. It is SO-O-O good. Good enough to get my husband to eat breakfast whenever we make it, which is not a normal thing for him. Usually if he eats breakfast, he eats leftovers instead of breakfast food (gross), so this is huge.

from 320sycamoreblog.com

It's one of those recipes that is good enough to give away, but then you think that maybe you'll try a little.....and then you realize that you CAN'T give it away because you NEED it. So if you plan on giving some away, make sure you have enough of the ingredients for at least a double batch. :)

We don't put nuts in ours because we have a nut-averse child, and it still is fantastic. I add the full 2 tablespoons of cinnamon because I love how full the flavor is. We have also discovered ground flax, which the kids don't notice and handle better than flax seeds. Wheat germ is also a good stealthy add-in, as mentioned in the recipe.

Also, I shared this with my mom and she mentioned that it worked better for her to mix the dry ingredients together first, then add the rest because then you get a more consistent texture. I tried that this last time and it was great. But even the throw-it-all-in-at-once granola is great too. We love it.

Family Rating: *****
My Rating: *****
Cost: $
Difficulty: Easy. You put stuff in a bowl, mix, and bake. A'int no thang.

Tofu Stir Fry - Review

One of my good friends passed along some vegetarian recipes that her family loves, and one of them was for a Tofu Stir Fry. I have never in my life felt inclined to try tofu, but since we have been starting this vegetarian thing I have felt strangely liberated to try new and strange things. Like compressed bean curd (which is what tofu is). I bought the tofu last week from Sprouts (only $.99 - crazy!) and it sat in our fridge, with my husband giving me funny looks and asking what "that" was for. I told him we were going to have tofu stir fry. Bless his good-natured heart, he just nodded and said, "Okay" and went about his business. Good husband. :)

This was all that was left when we were done. For days, the kids begged for tofu. I'm telling you - this is a good recipe.

I modified the recipe that my friend gave me because I realized that a lot of the fresh veggies that needed to be chopped up were ones that I typically buy frozen at the store (sugar snap pea stir fry veggies), so I just opted to toss a bag of frozen veggies in, added some extra frozen broccoli, and called the veggies good.

It wasn't too hard to throw together - especially after I "lazy-ified" it. The only trick was with the tofu. It isn't hard to do, you just have to plan to give yourself some extra time (30 minutes) to press out the liquid in the tofu.

As a side note, awesomely enough, there are some packages of tofu with Po in it from Kung Fu Panda. Po eats tofu kids. Just sayin'. And, yes, the "Dragon Warrior" eating tofu was definitely part of my sales pitch to the kids. And it worked really well.

Back to the tofu: Take the tofu out of the packaging and cut it in half. You only need half of a block of tofu. Cut it into pieces to fry up (I tried to imagine what cut up chicken would look like and tried to cut accordingly), BUT before you chuck it in the pan, you have to actually press some of the storage liquid (water? soy liquid?) out of it. My friend said to put it inbetween layers of cookie sheets and paper towels (cookie sheet, paper towels, tofu, paper towels, cookie sheets) and then put heavy stuff on top of the pile to help press the liquid out. I was in the middle of using one of my cookie sheets, so I just made a cutting board, paper towel and tofu sandwich, the same order. I used two layers of very absorbant paper towels on each side, and they were SOAKED by the time it had been pressed for about 30 minutes (the minimum recommended time).

Other than the tofu pressing (which is NOT hard), everything is pretty much just chucking stuff in and smelling all of the good smells.

Here is the recipe:

Ingredients:
- 1 bag frozen stir fry veggies
- 3 T. peanut oil
- 1/2 pkg. extra firm tofu
- 2 cloves garlic (or, if you are like me, use 1 tsp. of refrigerated pre-minced garlic)
- 1-2 T. sugar
- 2-3 T. soy sauce

Directions
- Heat the peanut oil in a pan
- Add the garlic and let cook for 10-15 seconds
- Toss in your veggies and tofu (I forgot to put the tofu in until later. Still turned out great)
- Add the sugar (I used 5 tsp. and it was perfect for us)
- Add the soy sauce
- Cook until everything is nicely browned

That is IT. It is really easy with the frozen veggies. My husband commented that it is the best-flavored stir fry that has come out of this house (and we have tried to tweak our flavors on our own stir fry - I would have to agree with him). My boys wanted to eat dinner with chopsticks (no problem!) and commented over and over again about how much they loved the tofu, and actually asked for seconds of the tofu. Weird. And awesome. The texture of the tofu was still softer than meat (Maybe because I didn't have enough layers of paper towels to press out the fluid? Maybe because it is bean curd?), but it still browns to look just like cooked meat. It is strangely cool. And I love that I don't need to be paranoid about making sure it is cooked as thoroughly as chicken and wondering if I'm giving my family food poisoning by not cooking things well enough. Go vegetarian! This is definitely one to repeat.

Family Rating: ****
My Rating: *****
Cost: $ (under $5 with the tofu and frozen veggies - would probably be more if you cut up fresh veggies)
Difficulty: Easy. The only thing is remembering to allow time to get the tofu ready.

Easy Baked Manicotti - Review

This recipe from Kraft foods is so delicious. And easy. And delicious. And vegetarian too. :)

from kraftfoods.com

All of my kids will eat it (even the picky little one), and it's kind of fun to fill up the ziploc bag with the filling, snip the corner, and fill the cooked manicotti shells. I fill one side as far as I can, then flip it over and fill the rest of it in from the other side. This was my first exposure that I can remember to ricotta cheese, and I love it. It has such a good texture and gives it a good flavor without feeling too "dairy". I also will line the bottom of my baking dish with tin foil to make for easy cleanup afterward.

Family Rating: *****
My Rating: *****
Cost: $$ (due to the cheeses - probably around $7)
Difficulty: Easy. Multiple steps, but they are not time-sensitive, and there is no chopping involved.

Macaroni & Cheese - Review

Awhile ago I was looking for a good, homemade Macaroni & Cheese recipe and found this one from the Pioneer Woman. I had tried a cheese muffin recipe of hers a couple of years back and LOVED it, and have had several people send on recipes from her that I hadn't gotten around to trying and so I was excited to try this one. And I was honestly a little disappointed. This recipe was good, we all ate it, but it wasn't as "wow" as I was hoping for. The mustard was definitely detectable, and was a little overwhelming. I think that SOME dried mustard is good, but this was too much for me & my family. Especially with the work that went into making it. I might try it again (maybe?), but with less mustard.....or I may just search somewhere else for that perfect "Mac & Cheese" recipe.

Family Rating: ****
My Rating: ***
Cost: $ (probably around $5, depending on your price of dairy)
Difficulty: Moderate - you have to make a roux and then later temper the egg to put into the roux. It isn't bad to do, but it's not just chucking stuff into the pot. It takes some babysitting.

Bulgur Wheat with Dried Craisins - Review

I found some Bulgur Wheat at the store and thought it seemed like a healthy thing to try, and found this recipe to use it in. SOOOO good. Our first intro to bulgur wheat in our house and ALL of the kids ate it and wanted more. We make it when we have the Sage Pork Chops.

from allrecipes.com

We doubled the recipe, and that was a good size for our family. Again, I would highly recommend. Very easy, and very tasty.

Family Review: *****
My Review: *****
Cost: $
Difficulty: Easy

Breakfast Potatoes - Review

On my quest for a good breakfast potatoes recipe, I found this one from Our Best Bites. It was genius. I had tried to make them "from scratch" before, and been frustrated when the potatoes took forever to cook, or looked like they just absorbed oil, but were still hard. BUT, this one is a two-step process. A smart one.

from ourbestbites.com

After cutting up the potatoes, you BOIL them for five minutes to get them on the road to softened up. Then you put them in the skillet and finish what I had been trying to do unsuccessfully before. And they are very good.

Two modifications that we make: 1) We use more than four small-ish potatoes. They are good enough that we definitely eat more than that and would love to have some left over. 2) I'm not sure how anyone can endure 10 dashes of Tabasco sauce, unless they meant drops and not "small arm flicks worth". I did about five of what I would call dashes on one side, then flipped over and did two on the other side, and we were definitely feeling the heat. I can't imagine what 10 on one side and "to taste" on the other side could mean. I think about three would be perfect for our family.

We make ours in an electric skillet too. Watch the onions once you put the potatoes in. They can get a little crispy.

Other than the "heat" factor and the fact that the recipe doesn't make nearly enough - it is awesome. We've made it a couple of times and will do it whenever we have our "breakfast" nights, which is every weekish or two. So good!

Family Rating: ****
My Rating: *****
Cost: $
Difficulty: Easy. Especially since it doesn't need much babysitting. Super delicious.

Prize-Winning Meatloaf - Review

This meatloaf recipe is the one that I grew up with. It is perfect. And it is made with oats instead of crackers or whatever people put in their meatloaf, so it's even healthier. Right? I think the picture on the website does not do the flavor justice. Neither can any picture I take when it's done here. It is so good though. And very easy.

from quakeroats.com

Make sure you use a leaner beef, or you'll have your meatloaf swimming in a pool of fat. Or, I suppose you could bake and then drain it, but you may have issues with it falling apart. We usually use 93% lean because, oddly enough, our local store prices it cheaper than even the 80% lean. Go figure. Also, we always substitute 3/4 c. tomato sauce and 1/4 c. water for the tomato juice, since we usually have tomato sauce on hand. And if you are using dried onion flakes, you need about 1 tablespoon of onion flakes instead of the 1/4 c. chopped real onion.

Pure beefy yumminess.

Family Rating: ****
My Rating: *****
Cost: $$ (will be near $5 or just over - just depending on your beef prices)
Difficulty: Easy. Mix a bunch of stuff together, put it in a pan, let it cook.

Lemon-Lime Bars - Review

If you need a super-yummy dessert, these are fantastic. I was attracted to the picture in the Taste of Home magazine (they make things look so good!) and decided to try them. They. Are. So. Yummy. Really.

from tasteofhome.com

When I start most recipes, I do the painful stuff first. Like chopping the vegetables, grating the peels, etc. And I make sure to preheat the oven. Pretend like you are watching a cooking show where they say, "Look how easy this is!" and then they take ingredients that are magically cut or grated and measured, and they just dump, dump, dump - voila! They don't show the painful prep part. The part where you have a toddler screaming at your heels because they want you to pick them up, and you look down at them, look back at the huge knife in your hand, look back at them, back at the knife, back at them and say, "Um. I kinda need both hands right now. For like 10 minutes. And then I'm going to be using dangerous heating instruments....Baby Einstein video?" Yeah. They don't show that. Long sermon short: Grate your lemon peel first. But even before you do that, WASH your lemons with soap and water. You are putting peel into your food. Don't grate the pesticides in there with the peel. Always wash your fruits and veggies. And then cut/peel/dice/slice/grate whatever you need to do before you start your recipe. Then you can fly through the other techniques of the recipe without going "BAH! I need 2 MORE teaspoons of lemon peel. What next?!"

After you grate your lemon peel (it took me 1 normal-sized lemon's worth to get 4 tsp. - I had washed six lemons. Apparently I have no ability to gauge peel yield. If you budget 2 normal-sized lemons, you should be set), squeeze your lemon juice. It took me 3 lemons to get the 1/3 cup required. So that left me with 3 clean lemons....to put back into my fridge and wash again later when I'm using them for real. Haha!

If you have lemons, use lemons for the crust. Lime tastes great in the crust. Lemon tastes great in the crust. It's all the same.

As far as the crust goes, follow directions as listed, BUT when you get to the part where you are supposed to "press the crust into the pan" - don't use your fingers. Use the back of a measuring spoon. Or use slightly wet fingers. Otherwise you'll have a bit of a mess and find yourself washing your hands a few times before the crust is pressed. Margarine works just as well as butter.


The filling is straightforward. Mix and dump. When the lemon bars are nearly done, keep an eye on them. The longer they get "cooked", the "eggier" they taste to me. Unless you like eggy tasting lemon bars. I, of course, didn't follow my own advice as I got distracted with other things and had to smack myself in the head when the timer went off and the lemon bars were browned. They were still SOOOO melt-in-your-mouth good. That's a winner.

Family Rating: ****
My Rating: ****
Cost: $
Difficulty: Moderate. Mostly because it requires a "crust" step and a "filling" step. And peel grating and lemon squeezing. It's really not awful once you've worked through it, though.

Perfect Roast Chicken - Review

A couple of years ago I checked out a Jamie Oliver cookbook and found this awesome roast chicken recipe. I was slightly intimidated, but thought we could give it a go. It wasn't too bad to make, and it was FANTASTIC. I also found a recipe for Yorkshire Pudding that more than once has singed my arm hair and, actually, started an oven mitt on fire. Didn't know that could happen, but it can. Obviously they were good since I made them more than once, and put my arm hair and oven mitts at risk again.

Back to the chicken - this was FABULOUS. We just made it again last night. The lemon makes it. And the "veg" is amazing. I always forget to add more than what is said, and always regret that I didn't cut more up. The kids weren't the biggest fans of the carrots & onions, but my husband and I LOOOVED them. So good. I could have just eaten those and been a happy person.

from jamieoliver.com

Honestly, this isn't a hard recipe AT ALL....providing you have tackled a whole chicken before. If not, it's not that bad. A little gross (to me), but not bad. And you'll feel proud of yourself for trying, and be surprised when you succeed. Take the chicken from the bag. (Aside: you can get a "roasting" chicken or a "fryer" and they are both fine. At least I assume they are. I usually get a fryer because they are less expensive, and the only difference I can see is that the roasting chicken has a bump that looks like one of those pop-out thermometers. Just be sure to cook it long enough to kill all the yucky stuff.)

Back to the chicken. Once you take it from the bag, look into the cavities and dig out all of the stray organs that they shove into the chicken for whatever reason. I've never consumed "giblets", can't remember a discussion I've had with anyone about their "giblet" consumption, and I hope to not ever have to ever endure either of those situations. The digging out is the gross part. I just can't think about what I am digging out. My husband, however, will usually pull out the organs and try and figure out which ones they are, and then show them to the kids. Yuck.

After that, you just take the chicken, put it over the "veg", and prepare as stated. I put a generous amount of salt and pepper into a separate bowl so I can take my "chicken contaminated" hands and rub the chicken with salt and pepper (even on the inside of the chicken too) without worrying about getting nastiness on the salt or pepper packaging, or without having to wash my hands every time I touch the chicken. My husband and I are germaphobes, so we wash our hands a lot, especially when dealing with raw meat. Blech.

After you season, leave uncovered in the oven. The chicken will get a good, crispy outside and a deliciously moist inside. Don't forget to follow his instruction to let the chicken sit out for a bit before cutting into it. This will keep the meat from drying out prematurely.

Here was one of our attempts. So tasty. Not as pretty as Jamie's, but still amazingly delicious. Enjoy!

Family Rating: ****
My Rating: *****
Cost: $$ (pretty much just the cost of chicken, which depending on size should be around $5)
Difficulty: Moderate, if you have never done a chicken before. Easy, otherwise. Not much chopping or too much prep work.

Sage Pork Chops - Review

We had some pork chops in the fridge, and luckily I remembered this recipe that we had tried a few months ago. I remembered that we had all liked it, but it had been awhile so I hoped that I had remembered correctly. Oh yes. These are AMAZING. Seriously. And easy. Especially considering how delicious they turn out.

from allrecipes.com

I'm not sure that the picture does it justice. The recipe originally calls for salt, but I think you would probably have a heart attack if you actually put salt on them. Seriously. I had read reviews of people putting in the 1 tsp. garlic powder instead of the salt, and I think that is a good change. They have PLENTY of flavor from the other spices. Also, I subbed chicken bouillon for the beef bouillon since that is what we usually have on hand. And I had three good-sized boneless pork chops on hand instead of the six bone-in chops called for and the recipe worked perfectly.

One reviewer had suggested to make a gravy to go with the pork chops. This sounds scary, but it really isn't. Step 1: mix 2 T. corn starch with 2 T. water in a small cup. Step 2: after you take the pork chops out of your skillet, you just pour the corn starch mixture into the fluid that is left in the skillet, turn the heat on a bit, and stir until it is thickened. Easy, AWESOME gravy.

And thankfully I remembered right - my family loved this one. Everyone kept talking about it all dinner long. Except for the youngest, who is selectively picky. I had written down that SHE actually ate this last time. Not this time, though. The older two were gushing about it, though.

Family Rating: ****
My Rating: *****
Cost: $ (which is shocking for how good they are)
Difficulty: Easy. Nothing to cut up, and the only tricky thing is making sure you flip the pork chops over when your timer goes off so you don't burn anything, but that's not bad.

Hearty Vegetable Quinoa Chili - Review

Again, on the quest for good vegetarian meals, I found this recipe on Picky Palate. It looks nothing like it tastes, and that is a good thing. At least for my family. It looks like a vegetable soup, but it really has a taco/chili taste and smell to it, courtesy of the cumin and chili powder. Chili is a good word for it. I kept calling it a "stew", and then was wondering why it smelled like southwestern fare. BECAUSE IT IS A CHILI, KAT!

from pickypalate.com

Quinoa is a little tricky to find. It is a South American member of the grass family (thank you, Wikipedia), and each grain kind of looks like one of those beanbag chair pellets, but with a little more hint of brown. I found it at our local Sprouts. I have also heard they sell packages at Costco, but we don't have one here in good ol' West Texas, so I couldn't tell you for sure. If you check your local "whole foods" store, they should have it. That's where I go to find things that I think only strange, healthy people would eat. Generally, I can find them there. Also, I think you could substitute rice and still have a good flavor. By the way, when you cook Quinoa, it almost looks like it sprouts. Don't be alarmed - I think that's normal. It's a little different, but apparently Quinoa is full of protein, calcium and other good stuff.

We actually had one of my son's friends from school over while I was making it, and more than once he said, "That smells great! What is it?"

One trick. I didn't cook the Quinoa separately. I am lazy. I threw it straight into the pot when the "cooked" Quinoa was supposed to go in. I had read one reviewer who said they did this, and I decided it was a good idea. Especially given all of the chopping required.

I will have to admit that I was a VERY happy person cutting up all of the veggies. They filled up a decent-sized glass cooking bowl. I typically don't like cutting up veggies, but for some reason these were actually enjoyable to do. Lots of pretty colors. And I was happy because I had bought a bunch of veggies a couple of weeks previously and forgotten about them, and I had wondered how in the world I could use them all up quickly. Problem solved.

I was a little nervous about how it would be received by the kids because it has SQUASH (7-year old is not a fan) and TOMATOES (4-year old is not a fan), but all THREE of my children ate it happily. Ha HA! I think it is because it smells so deceptively good. You just want to eat it. Even with little strange sprout-y quinoa floating in it.

Family Rating: ***** (YES! My picky almost 2-year old ATE IT!)
My Rating: *****
Cost: $$ (probably nearer to $5 than to $10 - just depends if you can get your quinoa and veggies on a deal)
Difficulty: Moderate, due to the veggie chopping. No tricky techniques.

Sausage-Rice Creole - Review

I had found a bunch of rolls of sausage on a great deal, and decided I needed to start finding ways to use some of it. So I found this recipe for dinner. It was really, really good. And not hard at all. One skillet cooking - that's my style. And it was on the Jimmy Dean website. I've learned from my mother that recipes on the sides of boxes or backs of bags or on company websites are fairly reliable. It's part of their sales pitch - why would they tell you to do something disgusting with their product?

from jimmydean.com

The modifications I made to this recipe: it calls for 1 tsp. of black pepper. I stared at that for a second and thought, "That is a LOT of pepper". So I cut it down to 1/2 tsp. I was right - even with it cut in half, it still had plenty of kick. I left the Cajun seasoning at 1 tsp. and thought it was fine. Both of my boys shoveled it down, but didn't have seconds due to spiciness. I also only had a 14oz. can of tomatoes, so I just diced some Roma tomatoes to make up the 14oz. difference (about 3.5 cups) and threw in a little extra chicken broth and water to make up for whatever bit of water may have been in the can. I love the internet - you can look up "substitutions" and work your way around a lot of problems. We also didn't have green onions on hand, but I'm sure they would have been delicious.

I LOVED chopping the onion and pepper for the recipe, and thinking about how my family would actually eat them because they were sneaky vegetables. And they did. And that is awesome. This also did not use any extra fats (like cream of whatever soups), other than what did not drain from the sausage, so that is a plus.

Family Rating: ****
My Rating: ****
Cost: $
Difficulty: Easy, only cooking up sausage & cutting up two vegetables.