Cheesey Vegetable Topping for Baked Potatoes

Oh Dear Blogging Friends!

I'm so excited to share this recipe with you!!!

This delicious recipe came to my mind recently while I layed awake in bed early one morning.

I anxiously RAN to the store (Yes, I did get dressed first=) and bought a couple of big taters so we could be reminded of HOW GOOD it is.

We weren't disappointed.  Nuh uh...not in the least.

Because my husband's diabetes is affected by carbs...mainly white taters and bread...I haven't made this in a while, so it tasted extra wonderful!

I'm a big cream cheese AND Velvetta fan, so this 'marriage' is just perfect for me.

Do hope you'll give it a try too.

I've heard it said that a tater gets a bad rap for the 'company' it keeps....AKA as sour cream, butter, etc. 

Let me tell you what...this is AWESOME company for your tater. *-* And it won't 'keep' long because you'll be gobbling it up...MMMM!

CHEESEY VEGETABLE TOPPING FOR BAKED TATERS

(from The Better Baker)

3 c. frozen broccoli, cauliflower, carrot mixture, loose pack

6 strips bacon ( I used turkey bacon)

1 (8 ozs) jar cheese spread (with pimento, if desired)

(I substitute about 6 ozs. Velveeta)

1 (8 ozs) pkg. cream cheese, softened

1/3 c. milk

1/8 tsp. garlic powder

2 Tb. chopped parsley, optional

Cook veggies in unsalted water until crisp-tender; drain.  Cook bacon until crisp; crumble and refrigerate if not using right away. In saucepan, combine cheese spread, cream cheese, milk and garlic powder.  Heat until melted and smooth.  Stir in vegetables and parsley. When ready to serve, stir in bacon and heat.

Makes 3-1/2 cups  (enough for about 3 - 4 lg. taters)

Hints: I like to mash my veggies a little before stirring into cheese mixture.

I top the sauce with the bacon crumbles.  If you stir it into the sauce and have leftover, it won't be crunchy.

I've never added meat to this topping, but ham comes to mind - sounds like a great flavor combo...maybe even chicken? 

I'd love to know if you experiment and do something different with this simple recipe.

​

Linked to Full Plate Thursday,

Melt in Your Mouth Monday

Recipe of the Week

PayDay Bars (Sugar free option) (UPDATED)

I saw this reminder of a favorite dessert of mine at Erin's "Making Memories....One Fun Thing after Another" and her name for this fabulous treat is O'Henry (Where Have You Been All Of My Life) bars - she's funny like that!

And obviously, while making memories, she makes wonderful recipes too.

This has been a very favorite recipe of mine for some time. I got it from my dear friend Janean, who often makes it for ladies gatherings. I simply cannot! resist it either.

(In the original recipe, directions say to boil this mixture 1 minute - the change is that you just heat sugar and corn syrup until sugar is dissolved.  This makes for a better texture that is sticky and not as hard.)

When I made it for a bake sale a few years ago, folks returned the second day wondering if we had more Payday Bars.  *-*  (Yes, I had made more!)

It's a quick and easy dish to whip up anytime.

This is the most repeated recipe in my kitchen and is also in my first cookbook.

I have enjoyed serving this for samples at my booksignings.  No one can resist the wonderful smell of these tasty treats! It's a real 'drawing card' of interest.

I tell everyone to make these when someone is at home, otherwise no one else will ever know you made them, because they'll be G-O-N-E!

They're irresistible for sure!

One of my sister-in-loves recently told me you can purchase sugar-free honey.  Of course, it isn't true honey, but it's an awesome substitute for karo syrup.

Here's proof...

This time I used Splenda and the sugar free honey for the base.

HOLY PAYDAY BARS BATMAN!! (or BATWOMAN!=)

(UPDATE: I'm not sure 'sugar free honey' is even available in stores any more....just wanted you to know). 

Feel free to use full-sugar products if you want...or make it reduced sugar or even sugar free.  Your choice!

Honestly, the only difference I can tell is that the sugar free are not quite as sticky as sugar full. 

But either way - this is something you'll want to make often.

Enjoy every tasty delicious fantastic awesome bite!

(My sis-in-love has frozen these, and I was amazed I couldn't even tell!)

OK...OK...I'll get to the recipe now...

These are the sugar free ones

 PAYDAY BARS
(From The Better Baker)

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter, smooth or crunchy
1 tsp. vanilla extract
6 cups Rice Chex
(I use about 7-1/2)...there's enough of the gooey sauce to cover more than 6 cups
1 c. nuts, optional

Lightly grease a 9" X 13" X 2" dish. Measure cereal into a large bowl.  In medium saucepan, heat sugar and corn syrup until sugar is dissolved - do not boil. Remove from heat and stir in peanut butter and vanilla until well blended.  Pour over cereal (& nuts if using) and mix well. Press into prepared dish.  Cool and cut.  (If you can wait!)

Oh how I love licking the pan!

​

Linked to Totally Tasty Tuesday
Sweets for a Saturday
Ingredient Spotlight
Gooseberry Patch Roundup - Picnics & Potlucks

Mini Meatloaves from Make-Ahead Meals For Busy Moms

If you're not familiar with Jane Doiron's cookbook..

MAKE AHEAD MEALS FOR BUSY MOMS

I'm here to testify it's a real winner!

She's very humble and rarely says anything about her cookbook on her blog

(like I do about mine!) so I want to tell you what a great asset it is for your kitchen.

Jane shares simple instructions for preparing meals ahead, both hours or a day ahead, or to freeze for later.

(It's what I love to do when I go to my daughter's, as I recently did and was able to spoil that new grandson and make sweet memories with his sisters too.)

This cookbook went with me again! this time.

The last time I did some freezer cooking for Deb and family, I made this recipe and it was so delicious, we didn't even have to discuss if I'd make it again!

A 'wondermous' repeat!!

Her kitchen smelled so yummy while these were baking.

(This recipe really hits the spot for this meatloaf lover too!)

I have become good email buds with Jane and she is such a day-brightener in my life.

She was one of my first foodie blog friends, and it seems we became fast friends online.

We have a number of things in common...and now we are BOTH cookbook authors!

She's a very busy wife, mom, teacher, family gal...and the fact we email each other occassionally is such a 'kick' for me!

What a sweet blessing she is to me!

I was just tickled to have Deb take a picture of my hand in the picture - as I never get to do that myself! =)

Now I've heard of gals who put everything into a ziploc bag and 'moosh' it all up from the outside.  Sounds like a good idea, though I've never tried it.  I like digging in with my hands!

MMMM - I can smell them now just looking at the picture! *-*

Following Jane's list of ingredients, I made up about 4 dozen meatballs...lined a cookie sheet with foil...sprayed it, then baked them in a 350 oven for about 12 - 15 minutes.  After they cooled, I then bagged them into ziploc freezer bags and put them in the freezer for Deb to make stroganoff or soup with them later.

With the remaining mixture, I made the mini meatloaves in muffin cups and put them in the freezer for Deb.

First I sprayed the muffin tins; filled the cups; put them in the freezer for about 2 hours, then removed them with a knife and set them on a cookie sheet to freeze harder - for several hours.  (This way they won't stick to each other and you can remove the number you want for your meal).

What delicious cuties they are!!

Jane's comment at the top of this recipe page reads "Mini loaves are convenient to freeze.  They take less time to thaw out in the refrigerator".

MINI MEATLOAVES

(From The Better Baker via Make Ahead Meals for Busy Moms)

2 lbs. lean ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. dried minced onion

1 clove of garlic, minced

1/2 cup Italian-style or garlic & herb bread crumbs

1/3 c. Parmesan cheese, grated

1/2 c. ketchup

1 large egg

Optional Sauce:

1/4 c. ketchup

2 Tb. light brown sugar

1 tsp. dry mustard

~A Day Ahead~

In a large mixing bowl, combine the beef, salt, pepper, onion, garlic, bread crumbs, cheese, ketchup, and egg.  Press the mixture evenly into four 3" X 5" X 2" mini loaf foil pans.  Cover and refrigerate.

~Cooking Directions~

Remove the meatloaves from the refrigerator 30 minutes before cooking.  Preheat oven to 350. Bake uncovered, for 45 minutes.  Combine the sauce ingredients and brush on top of the loaves if desired.  Bake for 10 more minutes.

(If using muffin size, they will cook faster than that).

~Freezer Directions~

Wrap the uncooked meatleaves (without the sauce on top) in plastic wrap and place in labeled freezer bags.  Freeze up to 3 months.

Thaw the meatloaves in the refrigerator 24 hours before heating.  Bake as directed.

You can check out Jane's cookbook for sale at Amazon right here.  They have a cool feature - you can even look inside her book - check it out!

Some other tasty make-ahead recipes I've made from her book are...

Honey Mustard Chicken Fingers

Pumpkin Pie

Oatmeal Cookies

Zucchini Apple Bread

Pumpkin Bread

Mini Pecan Pie Muffins

All of it is YUM-OOOOOOOOO!!

​

Oven 'Baked' Carrot Fries

I love fresh cooked carrots! 

I normally like drizzling honey on them or coating them with a honey/orange juice sauce.

One of these days I'll share that delicious recipe.

So when I saw this idea of making fries with them at Lisa's Sweet as Sugar Cookies,

I knew I would have to try them. Please be sure to check out her recipe as she made hers fat free.

Preheat oven to 400. 

I used baby carrots and cut them in half or some of the larger ones into 1/4ths. I layed them out on the cookie sheet, then drizzled them with olive oil and sprinkled with garlic/herb seasoning.  Dry ranch dressing would be tasty also.

Stir them (I used my hand) so they're all coated with oil. I baked them about 12 minutes, then tossed them so the other side could get crispy too, then baked another 12 minutes. 

Baking times of course will vary as the size of your carrot strips do.

I think it makes a 'fun' thing for kids to eat...and a great way to get them to eat their veggies.

You can do this same proceedure using sweet taters too.  MMM!

Hope you'll give them a try..just be careful not to eat too many.

April 2011 - Leader Enterprise - Spring Cleaning Tips

Spring has sprung and isn’t it glorious? It’s definitely my favorite season of the year. I can’t imagine anyone not enjoying sunshine. It tends to warm us up inside and out. And to see those flowers peeking their heads out of the ground!I just love it.

This is the time of year we begin thinking about spring cleaning. I feel more like cleaning on a sunny day than a cloudy one, and realize it’s much easier to see dirt and dust in the natural light.
There are many uses for household products such as vinegar and baking soda, so I thought I would remind you of some cleaning‘tricks’using these simple on-hand products to help get your home sparkling.

Nontoxic Bathroom Cleaner: Here’s a terrific deep-cleaning cleanser recipe that works on any bathroom surface. It cuts through soap scum and mildew as well as any commercial bathroom product and costs just pennies. Clean Green!

Ingredients:

1-2/3 cups baking soda
1/2 cup liquid soap
1/2 cup water
2 tablespoons white vinegar
1 clean 16-ounce spray bottle with closing cap

Mix baking soda and liquid soap in a bowl. Dilute with water and add the vinegar. Stir the mixture with a fork until any lumps have been dissolved. Pour the liquid into the bottle. Shake well before using. Spray on area to be cleaned. Scrub with a nylon-backed sponge. Rinse off with water.
Remove Stains on Carpet: Lift out many stains from your carpet with vinegar.

Rub light carpet stains with a mixture of 2 tablespoons salt dissolved in 1/2 cup white vinegar. Let the solution dry,then vacuum.

Refresh the Fridge:Did you know that vinegar might be an even more effective safe cleanser for your refrigerator than baking soda? Use equal parts white vinegar and water to wash both the interior and exterior of your fridge. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your refrigerator. Of course, you’ll still want to put that box of baking soda inside your refrigerator to keep it smelling clean when you’re done.

Vinegar acts as an odor absorber. That in and of itself, is interesting. My favorite use for vinegar is to set a bowl of it in a musty room. It absorbs the odor and does not leave the room smelling like vinegar.
I found this recipe at “Mennonite Girls Can Cook” blog online and it is wonderful! They have fantastic ideas and recipes. This would be a great dish to help use up your leftover Easter ham. Easy too.It can easily be cut in half.

CHICKEN CORDON BAKE

4 cups chicken, cooked and diced
2 cups ham, cooked and diced
1 c.shredded swiss cheese
1 c. onion, chopped
1/4 c.butter
1/3 c.flour
2-1/4 c.milk
½ tsp.dry mustard
1/8 tsp.nutmeg
1/4 tsp.salt, optional
½ tsp.pepper

Preheat oven to 350. Grease 9”X13” baking dish. Layer chicken,ham and cheese. Saute onion in butter.Stir in flour and whisk in milk; add dry mustard and seasonings. Cook and stir until thickened. Pour over ham mixture and sprinkle with topping.

CRUNCHY TOPPING

2-1/2 c. coarse bread crumbs
1/2 c. cheddar cheese, shredded
1/4 c.melted butter

Mix together until combined; sprinkle over casserole. Bake at 350 for 30 minutes. Serve with rice and a vegetable or salad and enjoy!

This egg salad recipe is the best I’ve ever tasted and the only kind I’ll make anymore.The cream cheese keeps it from getting runny like traditional egg salad. Another idea for using up all those leftover Easter eggs.You may use reduced fat cream cheese and fat free mayo if desired.

SPECIAL EGG SALAD

1 (3 ozs) pkg.cream cheese,softened
1/4 c. mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs,chopped

In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings
May you all enjoy a blessed Easter season!
I’m excited about having a booksigning at Hometown Hardware in Pioneer on Sat., April 16th from 11 AM – 2 PM. Would love to see you there.