Homemade Toaster Strudels {quick and easy}

I like to show my kids that things they like in the grocery store or restaurants can usually be made at home. It takes some of the appeal out of spending that money when you know that you can make the same thing at home, and often times they are cheaper, healthier, and taste better. I’m not saying these Homemade Toaster Strudels are any healthier, but they were SO easy and very tasty!

Homemade Toaster StrudelsThese literally come together in just minutes using puff pastry and pie filling! Of course, you could certainly make them completely from scratch, but that would require a lot more time and patience. My kids aren’t big on patience!   [Read more...]

Chocolate Mocha Pudding Cake

Pudding Cake, also known as Chocolate Cobbler, has been around for quite some time. It’s quick and easy to make, requires just a few ingredients, and the results are fantastic. I mean, what could be better than chocolate cake, and a layer of luscious chocolate pudding (think lava cake on a large scale)? Oh yeah…adding coffee could make it better!

Pudding Cake CollageIf you are a coffee lover, and you like chocolate, then this dessert is for you! It will definitely make an appearance at my house again. Even my girls liked it, and they don’t drink coffee except for the occasional Starbuck’s Frappuccino – which is so full of cream and chocolate chips that it’s a dessert as well.   [Read more...]

Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.   [Read more...]

Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole

Ingredients

  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • 1/2 to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or 1/2 cup Egg Beaters and 2 eggs)
  • 1 1/4 cup skim milk
  • salt & pepper (to taste)

Instructions

  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and 1/2 cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.
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I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting

If you still haven’t tried Biscoff Cookie Spread, then I strongly recommend it! It is a favorite in my house, and I have to make myself not eat it straight from the jar with a spoon. Yes, it’s that good! Another favorite around here are cereal treats. I know that traditionally they are made with Rice Krispies, but I often make them with remnants of cereal in the pantry. I really like using Cheerios, or in this case ‘Joe’s O’s’ from Trader Joe’s.

Biscoff Cereal with frostingI needed a quick and easy dessert to take to church the other evening (after I had a pie that turned out, uhmmm, let’s just say, less than desirable!) so I searched my cabinets and came up with these. I’ve made cereal treats with Biscoff before, but the chocolate-butterscotch topping really put these over the top. They were delicious!

Biscoff Cereal Treats EAHOf course, a few pumpkin sprinkles on top makes them even better (according to my children!)

Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting

Ingredients

  • 6 cups cereal (crispies, O's, etc.)
  • 2 Tablespoons butter
  • 1/3 cup Cookie Butter
  • 1 bag of mini marshmallows
  • For topping
  • 1 cup semi sweet chocolate chips
  • 1 cup butterscotch chips
  • Sprinkles (optional)

Instructions

  1. Grease a 9x13 dish, set aside.
  2. Melt butter and cookie butter in a large pot on medium heat, add marshmallows.
  3. Stir until marshmallows are melted.
  4. Remove from heat and add cereal.
  5. Stir until cereal is completed coated.
  6. Spread cereal mixture into greased pan. It's going to be sticky!
  7. Tip - Spray hands with cooking spray and press cereal into pan. Be careful, it's hot!
    For Frosting
  8. Combine chocolate and butterscotch chips in a microwave safe bowl.
  9. Microwave on high for 45 seconds.
  10. Stir.
  11. Continue microwaving in 15 second intervals until melted, stirring after each 15 seconds.
  12. Spread melted chocolate mixture over cereal treats.
  13. Add sprinkles if desired.
  14. Chill for a few minutes for topping to firm up.
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These came together quickly and easily, and no one was the wiser that I had a  flat, sunken pie at home (that the kids and I still ate!)

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Pumpkin Spice Eclair Cake w/Chocolate Frosting {No Bake}

Eclair Cake is one of those desserts I see often at potlucks, family gatherings, and is a personal favorite of mine. If you are not familiar, it’s a no bake dessert that is made up of just a few simple ingredients: graham crackers, vanilla pudding, cool whip, and usually chocolate frosting (but I’ve also seen it with chocolate pudding on top).

Pumpkin Eclair Cake top

I decided to make this dessert for a church dinner, and as I was getting my supplies from the grocery store, I spied this…

pumpkin spice pudding

HOLD THE PHONE! Pumpkin Spice pudding?! I immediately scooped up several packages, and then the idea of substituting the pumpkin spice pudding for the vanilla pudding, and using cinnamon graham crackers instead of regular in the eclair cake came to me. It sounded seasonal and delicious…and it was!

Pumpkin Eclair Cake IngredientsI realized too late that the milk was left out of the picture, but I used skim. You could use any kind you like, and I don’t see any reason why you couldn’t use almond, soy, etc., but I’ve never tried it.

Pumpkin Eclair Cake CollageAs I mentioned, I made this to take to church, so I couldn’t get a picture of the inside of the cake after I made it. However, I assumed I would be able to quickly (and discreetly) take a phone pic after people started cutting into it. Well, that didn’t go according to plan. When I got to the dessert table, it was gone! Only some crumbs of frosting remained, and someone even came along and licked the spoon before taking it to the kitchen :-) Luckily, I had snagged a few bites from one of my children’s plates, so I can attest that it was very tasty.

I usually make this in a 9 x 13 pan, but on this occasion, I made 2 8 x 8’s  – one pumpkin spice and one regular eclair cake. (The regular cake was also eaten before I got to the dessert table!) The following recipe is for the 9 x 13 size.

Pumpkin Spice Eclair Cake with Chocolate Frosting

Ingredients

  • 1 box Cinnamon Graham Crackers (you will have some leftover)
  • 2 boxes Instant Pumpkin Spice Pudding mix
  • 3 cups milk
  • 1 container Cool Whip
  • 1/2 tsp. cinnamon (optional)
  • 1/4 tsp. allspice (optional)
  • For Frosting -
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla

Instructions

  1. Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken.
  2. Fold in container of Cool Whip.
  3. Line a 9 x 13 pan with single layer of graham crackers.
  4. Spread 1/3 of pudding mixture on top of crackers.
  5. Place another layer of graham crackers on top of pudding.
  6. Repeat layers, ending with pudding mixture.
  7. Place in refrigerator to chill while making frosting*
  8. For the Frosting
  9. Mix sugar, cocoa and milk in a medium size pot.
  10. Bring to a boil over medium heat - stirring the entire time with a wooden spoon.
  11. Boil for one minute (still stirring!)
  12. Remove from heat and add butter and vanilla.
  13. Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.
  14. Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake.
  15. Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.
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I like to divide my pudding into thirds when layering my eclair cake, but if you want a thicker pudding layer, you can just divide it in half, ending with graham crackers on top. I’ve made it both ways, I just prefer a thinner pudding layer. It’s an easy dessert that always goes over well! What do you like to bring to potluck/cover dish dinners?

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Healthy Whole Grain Waffles – Freezer Friendly

Back-to-school time is upon us once again. The hustle and bustle of getting the kids out the door, looking presentable, with everything signed and packed, and a nutritious breakfast in their bellies is no easy task. Even if your kids don’t have to leave the house, or if you don’t have kids at all…breakfast is the most important meal of the day! Your body needs it to jump start the metabolism and get needed fuel to those brain cells. With that being said, it’s sometimes so much easier to grab a bowl of cereal, or a granola bar as we are running out the door. That’s where these freezer friendly waffles come in!

freezer waffles EAH

A healthy breakfast is just a few minutes away when you have a freezer stocked with homemade, whole grain waffles, that only need to be popped in the toaster. In just minutes you have a hot, filling breakfast.  The kids will enjoy deciding what toppings to put on their waffles, while moms will love knowing they are getting whole grains, along with energy from natural sugars.  Some topping ideas may be bananas and peanut butter, blueberries and walnuts (my favorite), chocolate chips (my kids’ favorite)…the possibilities are endless! You can even fold them and carry them with you for breakfast on the go. If your kids do like them plain, you could always add in some extra cinnamon, pumpkin or apple pie spice, or whatever they like. I like to think of waffles, pancakes, and muffins as a sort of “blank canvas” that you can design however you want!

healthy whole grain waffles, freezer friendly

Healthy Whole Grain Waffles – Freezer Friendly

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 cups milk (cow's milk, almond milk, etc.)
  • 2 tablespoons oil*
  • 2 tablespoons baking powder
  • 2 tablespoons honey (could also use maple syrup)
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • *I like to use a combination of olive oil and canola oil, or coconut oil.

Instructions

  1. Whisk all of the ingredients together.
  2. Pour onto a greased waffle iron.
  3. Cook until steam is no longer coming from waffle iron.
  4. Eat immediately or cool and freeze.
  5. This made about 6 six-inch round waffles.
  6. To prepare from frozen: These can be microwaved, but for best texture I recommend cutting them in half (or fourths) and placing in the toaster until warm and crisp.
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This recipe does not contain eggs, and could easily be made vegan.

 

Sunny Blueberry Orange Bread

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

Blueberry Orange Bread EAH

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

blueberry orange slice EAH

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

Sunny Blueberry Orange Bread

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • 2/3 cup Sunny D juice drink
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange zest (optional)
  • 1 heaping cup blueberries (fresh or frozen)
  • Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
  3. In separate bowl, mix together juice, egg, oil and zest, if using.
  4. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
  5. Fold in the blueberries.
  6. Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
  7. Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
  8. Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
  9. While slightly warm, pour glaze over top of bread loaves, if desired.
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If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on PinterestFacebook and Twitter.

Pineapple Chicken

Pineapple Chicken EAH

I absolutely love Asian inspired dishes, and have been experimenting with several different recipes lately. I recently made a spicy bourbon chicken that I thought was amazing…but the rest of my crowd, not so much. My family does not do spicy! So, the next time I had a craving for Chinese, I decided to skip the spice and see if I could create something my kids would eat. I had some pineapple in the fridge, which gave me inspiration for this Pineapple Chicken. It is sweet with the brown sugar and pineapple, but deliciously flavorful with hints of ginger and the saltiness of the tamari (gluten free soy sauce).

Pineapple Chicken and sides EAHI topped mine with sesame seeds, green onions, and red pepper flakes, and served it over brown rice. We had an Asian chopped salad as a side, which is quickly made from a bagged salad kit (which I have found WalMart and Sam’s Club).

I am pleased to report that my girls loved it!! (My son is 5 and only eats chicken in the form of a nugget! I’m praying for the day he outgrows this.) I am super excited that I can add this to our regular rotation so I can get my Chinese food fix, and it is easy to spice up my individual portion so everyone is happy!

Pineapple Chicken

Ingredients

  • 2 lbs. boneless chicken breasts - cut into bite size chunks
  • 1 T. olive oil
  • 1 clove garlic, minced
  • Approx. 1 cup pineapple, tidbits or small chunks
  • 1/2 cup water
  • 1/3 cup Tamari
  • 1/3 cup light brown sugar
  • 1/4 cup pineapple juice
  • 2 T. ketchup
  • 1 T. rice wine vinegar
  • 1 T. cornstarch
  • ½ tsp. powdered ginger
  • Crushed red pepper flakes or sriracha (optional)

Instructions

  1. Heat olive oil in a large skillet.
  2. Add chicken and cook until lightly browned.
  3. Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.
  4. Add chicken back into pan with sauce and bring to a boil. Reduce heat and simmer for about 20 minutes uncovered.
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KimM is a contributing writer for Eat at Home. She lives in North Carolina with her husband, three children, and 2 fur babies. She blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

‘Cheater’ Chili – for hot dogs and more! – 75 Days of Summer Slow Cooker Recipes

75 Days of Summer Slow Cooker Meals EatAtHomeCooks

 

We love a good cheater recipe around here!  Kim has a fantastically easy version of Chili for hot dogs.  You’re going to love this recipe.  Bonus: there are 3 different methods for cooking it.  Check out the notes on the recipe and choose what works for you.
Hot dog - All the way
Everyone has their own preferences when it comes to hot dog toppings. For me, I want a grilled hot dog, loaded with chili, onions, mustard, ketchup, and slaw….yummmm!  With grilling season under way, and lots of cook outs planned for July 4th, I wanted to share this super simple chili recipe I recently made. You only need THREE ingredients…a couple of pantry staples and ground beef…that’s it!
Cheater Chili EAH
I used one can of Hunt’s Seasoned Tomato Sauce for Chili and one can of Manwich Sauce (for Sloppy Joes). My original intent was to use this as a base, but I was pleasantly surprised to find I didn’t need to add anything but the ground beef! It had a great flavor, and was perfect for our hot dogs! I received lots of compliments on it too.  I also think this could easily be made in the slow cooker, but someone would need to be available to give it a stir once in a while to break up the meat.

‘Cheater’ Chili – for hot dogs and more!

Ingredients

  • 1 (15 oz) can tomato sauce seasoned for chili
  • 1 (15 oz) can Manwich Sloppy Joe sauce- original
  • 2 lbs. lean ground beef
  • cayenne pepper (optional)

Instructions

  1. Add tomato sauce and Manwich sauce in a large pot.
  2. Add 2 lbs ground beef, breaking into chunks.
  3. Heat on medium high heat until boiling.
  4. Stir and break up meat frequently.
  5. Once beef is broken down to small pieces, reduce heat and simmer for approx. 30 mins.
  6. Stir occasionally while simmering.
  7. Add cayenne pepper, to taste, if desired.

Notes

To make entirely in the slow cooker, place all ingredients in the crock. Cook on high 5-6 hours or low for 7-8 hours. Stir every hour or two to break up the meat.

Or start with ground beef that has already been cooked. Stir it together with the other ingredients and heat on low for 3-4 hours.

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If you want a little spicy kick to your chili, you could add in some cayenne pepper! I made this chili the night before my cookout, and heated it up in my crock pot the day of. This also kept the chili nice and warm without tying up my stove top.
How do you eat your hot dogs?!
KimM is a contributing writer for Eat at Home. She has three children, ages 12, 10 and 5; 2 fur babies, and blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

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