Posted in menu plan monday, Menu planning, Recipes

Mom, What’s For Dinner? – February 15, 2016

This week’s a weird week for us.

I was supposed to have parent teachers conferences last Tuesday.  We had a snow day on Tuesday, so we had to reschedule the conferences until this Tuesday.  Hubby is in charge of dinner.  I put sausage on the menu, but more than likely, he’s going to serve them the remainder of the chicken from Sunday night’s dinner.  My principal feeds us dinner, so I only need to worry about lunch for myself.

Then we have Lenten day soup supper on Wednesday.  I’m in charge of the dessert, so I’m baking/ making the dessert today.

Friday is the Sweetheart Dance at my school.  Hubby is going to bring the boys out to my school.  We will hit one of the fast food places close to my house for dinner.

Week of Feb. 14

Have a great week!

For more menus, please visit Menu Plan Monday at I’m An Organizing Junkie and At Home With Mrs. M.

Happy Eating,

Posted in Dessert, Recipes, Valentine's Day

Cherry Cake with Cherry Buttercream Frosting

I have another Valentine’s Day recipe.  This one is for dessert.  If you have the ingredients on hand, it’s easy to put this cake together.

Warning:  It has a very cherry flavor, especially in the frosting.  If you don’t want that much cherry flavor, don’t use the Kool-Aid in the buttercream frosting.  Instead, use red food dye to make it a pinkish color.


Cherry Cake

adapted from Mix and Match Mama

Stars of the recipe:

  • 1 yellow or white cake mix plus the ingredients needed to make the cake batter
  • 2 packages of cherry Kool-Aid powder


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9 by 13 baking dish with cooking spray.  Set aside.
  3. Prepare the cake mix according to the directions on the box.
  4. Sprinkle the Kool-Aid powder over the prepared batter.  Mix until well combined.
  5. Pour into prepared baking dish.
  6. Bake according to the directions on the box.


  • Use strawberry-flavored Kool-Aid instead of cherry.
  • Add chocolate chips to the batter.  Fold into the batter.


Cherry Buttercream Frosting

Adapted from Betty Crocker

Stars of the recipe:

  • 3 c. powdered sugar
  • 1/3 c. butter, softened
  • 1 package of cherry Kool-Aid
  • 2 tsp. vanilla extract
  • 2 to 3 Tbsp. milk


  1. Whip or mix together the powdered sugar, butter, and Kool-Aid.
  2. Stir in the vanilla extract and a 1 Tbsp. of the milk.
  3. Gradually add the milk until the frosting is spreadable.
  4. After the cake has cooled, spread the frosting over the cake.
  5. Decorate with sprinkles, conversation hearts, or mini chocolate chips.


  • If you are using strawberry in the cake instead of cherry, change the Kool-Aid flavor to strawberry.

Happy Valentine’s Day and Happy Eating,

Posted in Chocolate, Granola, Oatmeal, Oatmeal, Recipes, Strawberries, Valentine's Day

Chocolate Covered Strawberry Granola

Happy Valentine’s Day!

I’ve been in the mood for homemade granola, so I decided to experiment.  With Valentine’s Day approaching, I thought chocolate-covered strawberry granola would be a great version.

Continue reading “Chocolate Covered Strawberry Granola”

Posted in Menu planning, Recipes, slow cooker

A Week of Meals – Slow Cooker Version

I have Valentine’s Day present for you. I’m giving you a free slow cooker menu plan. All recipes are from this blog or my slow cooker blog.

I sometimes have problems with menu planning, so I thought this would help you. If you click on the menu, it will take you to a Google doc of the menu. Then you can click on the meals in blue to get the recipe from my blog.

This menu has two main protein sources – whole chicken and ground beef. The ground beef will be used to make tacos and baked potatoes topped with leftover taco meat. The chicken will be used for sweet and sour chicken and quesadillas plus as meat course on Sunday.

Four of the meals utilize the slow cooker. Three of the recipes utilize leftovers. There is a fourth if you count the salad at the end of the week.

A Week of Slow Cooker Meals

So what about breakfast and lunches? For breakfasts, I have two great resources on my blog. You can visit 6 Easy Breakfast ideas or DIY Breakfast Edition. If that doesn’t appeal to you, toast and cereal are great options.

Lunch can be leftovers or sandwiches such as peanut butter and jelly or ham and cheese.

What about dessert or a sweet treat for this week’s menu? How about homemade brownies. That seems like it would be complicated to put together. But they don’t take long. These brownies are one of our family’s favorite treats.

If you like this menu, please let me know. I can then create more of them.

I already have some ideas for other menus.

Happy Eating,

P.S.  Here is a blank grocery list. Click on it to get a Google doc of the list.

Grocery List
Posted in cheese, Electric Pressure Cooker, Pasta, Recipes

Pressure Cooker Mac and Cheese

One of my favorite comfort food is macaroni and cheese.  I have shared my favorite slow cooker mac and cheese, healthier mac and cheese, and makeover mac and cheese.  Now I’ve found another favorite macaroni and cheese.

This recipe takes less than 30 minutes from start to finish.  Yum!

I use an electric pressure cooker.

Pressure Cooker Mac and CheesePressure Cooker Mac and Cheese

adapted from Dad Cooks Dinner

Stars of the recipe:

  • 1 lb. elbow macaroni
  • 2 Tbsp. butter
  • 1 Tbsp. mustard
  • 1 – 2 tsp. salt
  • 4 c. water
  • 1 (12 oz.) can of evaporated milk
  • 2 c. cheddar cheese (I used sharp cheddar.)


  1. Place the macaroni, butter, mustard, salt, and water in the pressure cooker.  Put the lid on the pressure cooker.
  2. Set it to a pressure cooker for 5 minutes.  When it’s finished, quick release the pressure.
  3. Switch the setting to saute.  Add the evaporated milk.  Taste one of the macaroni noodles.  It should be al dente and cooked throughout.  If not, let it simmer for a few minutes.
  4. Slowly add the cheese.  Stirring each time you add the cheese.
  5. After adding all the cheese, let the macaroni and cheese sit for 5 minutes.


This post has been linked to Miz Helen’s Cottage’s Full Plate.

Happy eating,

Posted in chicken 1, easy, Eat at home ingredient spotlight, Main Dish, Recipes

Sweet and sour chicken (or pork)

I’m not going to post a Menu Plan Monday because I am loosely following a menu I have created to share with you on Saturday. In preparation for that menu, I went through my old posts and found this oldie but goodie. When I looked at the blog post, I noticed no picture of the finished dish. So I’ve decided to remedy that.

Today begins the Chinese New Year. Rather than ordering Chinese food from a restaurant, I decided to cook up one of our favorite dishes at home. I think the two biggest differences were the chicken was not battered, and there was no red sauce. This dish was still big in taste.


This is a simple 15 minute meal if you used already cooked chicken or pork!  When my hubby tasted it, he told me it was better then the sweet and sour chicken that you get in Chinese restaurants.  Now that”s saying a lot.

Stars of the recipe:

  • 1 lb of diced-up chicken or pork (already cooked)
  • 1 Tbsp oil
  • 1 cup green pepper, cut into 1-inch pieces (I used red pepper.)
  • 1 cup of onion, cut into thin wedges (I cut mine into bigger pieces today.)
  • 1 (15 oz.) can of pineapple chunks in juice
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup white vinegar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy sauce


  1. Preheat oil in a wok or large skillet over medium-high heat.
  2. Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
  3. Remove from wok or large skillet. Add more oil, if necessary.
  4. Reheat chicken or pork in a skillet.
  5. Drain pineapple, reserving juice.
  6. In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook for about 1 minute or till thickened, stirring constantly.
  7. Return green pepper and onion to skillet. Stir in pineapple and the thickened sauce.
  8. Cook and stir until heated through.
  9. Serve with rice, if desired.

This post is linked to Eat at Home’s Ingredient Spotlight.

This post is linked to Miz Helen’s Cottage’s Full Plate.

Posted in easy, Pasta, Recipes, Sausage

Sausage Pasta Skillet

Here is another easy recipe that I found in my Evernote account.

This is an easy skillet dish. Enjoy with easy peasy garlic bread.

sausage skillet pasta

Sausage Skillet Pasta

Stars of the recipe:

  • 1/2 box of penne pasta or any other small pasta
  • 1 pound sausage (Italian, mild, or hot)
  • 1/2 onion, diced
  • 1 (15 oz.) can of crushed tomatoes
  • 1 Tbsp. sugar
  • 1/4 c. sliced black olives
  • 1 Tbsp. Italian seasoning
  • 1/4 c. Italian cheese blend or Parmesan cheese for serving


  1. Cook pasta following the directions on the box. (You can use any small shape)
  2. In a separate pan, brown sausage. (I used mild.)
  3. After it’s almost fully browned, add diced onions. Cook until the sausage is fully browned.
  4. Add crushed tomatoes, and sugar to cut the acidity of the tomatoes and 1 Tbsp. Of Italian seasoning, and sliced black olives.
  5. Simmer for 5 to 10 minutes.
  6. Add the cooked pasta.
  7. Sprinkle Italian cheese blend or Parmesan cheese over pasta and sauce.

Happy eating,

Posted in DIY, dressing, Recipes, Salad

Blueberry Vinaigrette

While looking through my Evernote account this afternoon, I found this recipe and picture. Since I posted, I was going to share more salad dressing recipes. I was delighted to find this recipe.

It’s a simple recipe to put together.

Blueberry Vinaigrette

Blueberry Vinaigrette

Stars of the recipe:

  • 1/2 c. partially frozen blueberries
  • 1 Tbsp. sugar or honey
  • 1/2 c. Extra Virgin Olive Oil
  • 1/4 c. balsamic vinegar


  1. Add the ingredients to a blender cup
  2. Blend together until smooth.
  3. Use over your favorite salad.
  4. Keep refrigerated. It should last a week.


Happy Eating,

Posted in Crockpot, Electric Pressure Cooker, Recipes, Soups

Split Pea Soup (Pressure Cooker or Slow Cooker)

On a cold winter day, soup is the perfect meal.  This split pea soup warms the soul.

My grandpa loved split pea soup.  I’ve never liked it until now.  We’ve had it twice in the last few months.  Yum!

This can be done in either the pressure cooker or the slow cooker.

split pea soup

Split Pea Soup

adapted from Skinny Taste

Stars of the recipe:

  • 1 lb. split peas, rinsed and picked through
  • 1/2 c. diced onions
  • 2 carrots, peeled and chopped into small pieces
  • 2 Tbsp. minced garlic
  • 1 & 1/2 c. diced ham
  • 6 c. water
  • 1 chicken bouillon cube
  • 1 bay leaf
  • salt and pepper to taste

Steps (Electric Pressure cooker):

  1. Rinse the peas.  Pick out any bad pieces.
  2. In the pressure cooker, saute the onion, carrots, and garlic for 5 minutes.
  3. Add the water, ham, bouillon cube, bay leaf, salt and pepper, and split peas.
  4. Put the lid on the pressure cooker.  (Make sure the pressure cooker valve is closed).
  5. Set to the pressure cooker for the soup.  Pressure cook for 20 minutes.
  6. Allow to naturally release the pressure.
  7. If the split pea soup is not as thick as you would like, allow it to sit for a few minutes to allow it to thicken up.

Steps (Slow Cooker):

  1. Rinse the peas.  Pick out any bad pieces.
  2. Saute the onion, carrots, and garlic in a small pan on the stove.
  3. Add the water, ham, bouillon cube, bay leaf, salt and pepper, split peas, onion, carrots, and garlic.
  4. Cook on low for 8 to 10 hours.

Happy Eating,