Super Noob:
mix

"You Know You’re a Mom When-sDAZE" is a great way for us, as parents, to make light of our trials and tribulations. Our day to day run-ins with the crazy little people in our lives we call children. The very people we simply couldn’t live without. Just share what has you knowing you're a mom (or dad) today, and then come link up. It can be anything...a picture, story, or a bunch of "you know you're a mom whens..."

You know you’re a mom when…

…you can take five stacks of folded laundry to their respective rooms without dropping a single article of clothing.

…you call yourself a genius because in an attempt to get a little more protein into the little people, you mix plain Greek yogurt into their mac n’ cheese and they are none the wiser.

…you consider yourself an accomplished cook, yet consistently manage to burn the food you make for yourself.

Come on over and share what has you knowing you're a mom today!

A little girl’s daddy can do no wrong. When the little girl becomes a teenager, her daddy can almost do no right. When that same girl becomes a woman, she is able to see him for the man he is. The man he always has been. Unwavering in his love for her. Unshakeable in his commitment to her and the rest of the family. Unbending in his values, and undeterred when instilling those same values in his children.

For my dad and me things have been no different. As a very young girl, I adored him. As a slightly older girl, I adored him still…but it was mixed with a healthy heaping of rebellion. Now, as an adult, I adore him…but more than that, I admire him. He’s sentimental, but not mushy. He’s strong, faithful, compassionate, intelligent, stubborn as an ox, and committed to family in a way that makes me proud.

This is my dad…

…and I will always be his little girl.

When I began my blog, I started doing my Tasty Tuesday posts almost right away. It is my way of trying to share something with other parents. A bit of me, I suppose. I love to cook, and am half way decent at it. Lately, I have found that I am not keeping up with it as an every week deal. I know, I know, some of you will be tossing and turning over the loss. Now, I will just post a Tasty Tuesday whenever the mood strikes me. This week, I am introducing a yummy side dish. Good way to put a spin on zucchini.

Zucchini Torte

Ingredients:
4 Cups chopped zucchini (approx 3 large or 4 smaller zucchini)
1 Yellow or white onion (chopped)
1/4 Cup finely chopped parsley
1/2 (generous) cup fresh grated parmesan cheese
1/2 Cup olive oil
1 1/2 Cups bisquick
pinch of salt

Instructions:
Preheat oven to 350 degrees. Spray 2 quart casserole dish with non-stick spray. Mix all ingredients together, and turn into the casserole dish. Pop ‘er in the oven and bake for 1 hour uncovered. Serve it up. This time, we had it with homemade chicken fingers, and tomato slices. But you can have yours with whatever your little heart desires. Oh so good!

Try it out! You won’t be disappointed. Well, at least I don’t think you will be.

Keely over at Mannland5 does Getting to Know You on Sundays, and it has been a little while since I have participated with her. Her questions are fun, and make for an easy post. Just what I need on a Sunday. If you decide you'd like to participate just copy and paste the questions into a post, answer and link up. Easy.


1. If you could star in any movie genre..what would it be..romance..horror..comedy..suspense or action?
How about a mix of comedy and romance? That seems about right.

2. Do you recycle?
Of course. I wear the same clothes at least twice before I wash them...oh, that's not what you meant? Yes, I do recycle.

3. Have you ever been to a strip club?
Totally not my cup of tea...but I have.

4. Do you have a nickname?
I guess "Nonie." Started as Shanonie, and was shortened. My old boss was the one to call me that, and it stuck for some people.


5. What's a name you can't stand to be called?
I'm not a big fan of "honey, sweetie, baby." Yuck.


6. What are your Summer staples?
As is food? I have no idea. How about clothes...I say my flip flops. Can't be without them.


7. What was the last thing you bought for yourself?
A roll of sugar free wintergreen breath savers and a pack of gum.


8. Are you happy with your boob size?
I'm indifferent to be honest. I have never been wrapped up in that at all.

There you have it. How about you? Gonna play? Let me know so I can come see...or just answer any or all of them right here.

**Don't forget to come join in tomorrow for You Know You're a Mom When-sDAZE." Click the link to see the first one.**

I have a cookbook titled "Quick & Easy" and it is one of my favorites for a go to meal. Today I am sharing a recipe from that book. A recipe we tried on the spur of the moment, and loved. Sorry...for those of you who like pictures with your recipes...today I have none. But what I can offer, is an easy and yummy meal!

Honey-Glazed Chicken

Ingredients:
8 skinless chicken thighs
salt
Scant 1 1/4 Cups medium sherry
1 Tablespoon cornstarch
3 Tablespoons honey
3 Tablespoons red wine vinegar
1 Tablespoon dark soy sauce
3 garlic cloves (minced)

Instructions:
Preheat broiler to medium. To make glaze, pour 1 cup of the sherry into a small pan and bring to a boil. Continue to boil fo r6 minutes, or until reduced by half. Meanwhile, mix the remaining sherry and cornstarch together in a bowl until it forms a smooth paste. Remove the sherry from the heat and whisk in the honey, vinegar, soy sauce, and garlic. Return the pan to the heat and whisk in the cornstarch paste. Let simmer, whisking constantly, for about a minute, then remove from the heat and let cool slightly. Season the chicken with salt and place them on a broiler rack. Brush generously with the glaze and cook under the preheated broiler for 7 minutes. Turn the chicken over, brush generously with the glaze and broil for an additional 3-4 minutes, or until the chicken is completely cooked through. Serve immediately.

We like to have steamed broccoli and brown rice. By the way, you could use this glaze with chicken on the grill as well. Simple and tasty ;)

Looking forward to seeing your "You know you're a mom..." posts!

This week I am sharing with you my recipe for Chili. I made it last week, and very carefully took note of everything I used so I could post it here. While this is my own recipe, it is not all that unique. I have seen many with very similar ingredients. I just have a tendency to wing it. This recipe is for double…we like it leftover, and this leaves plenty leftover.

Ingredients:
2 Pkg. ground turkey (or beef should you choose)
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
2 cans dark red kidney beans
1 yellow onion (chopped)
1 red onion (chopped)
4 cloves garlic (minced)
3 Tablespoons Worcestershire sauce
3 Tablespoons Chili powder
1 teaspoon ground mustard
pinch of cumin
dash of thyme or oregano (or both)
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon season salt (completely optional)
1 teaspoon olive oil
**If you want to add some heat, add a dash or two of cayenne pepper (a little goes a long way). I don’t so the kids will eat it**

Instructions:
In a large pot, heat oil over medium-high heat. Add garlic and all of the onion. Sauté until just tender.

Add ground turkey, and cook until nearly all pink is gone. Add all spices, and mix well. Add tomatoes, sauce and beans, mix well. Simmer over low-medium heat for about 20 minutes, stirring occasionally. (Adjust spices to taste…but the above is precisely what I added this last time, and it was great!) You can actually simmer it over low heat for as long as you need to.

I imagine it would work really well in a crock-pot too. I served it this last time with some fresh garlic bread. Makes a ton! If you don’t want the leftovers, just cut everything in half.

Serve with a little (or a lot) shredded cheese and a bit of sour cream if you fancy. Yum!

Looking for some new ideas to feed the family? Tasty Tuesday may be just the thing for you. I love to cook, and love even more to cook for other people. Since I can’t have you all over to eat one of my meals, this is a close second. This week, I’m cooking up some shredded chicken tacos. These are another of my family’s favorites…and pretty easy to make.
Ingredients:
Premade Corn Taco Shells (I like Stand N’ Stuff) about 12 shells
1lb boneless/skinless chicken breast (can use thigh meat as well)
Worcestershire Sauce (to taste, approx. 2-3 tablespoons)
Chili Powder (to taste, approx. 2-3 tablespoons)
Sea salt (or regular salt, to taste)
1/4 Cup plus 1-2 tablespoons Olive Oil
1/2 yellow onion (diced)
3 cloves garlic (minced)
2-3 Roma tomatoes (diced to top tacos)
Iceberg lettuce (shredded to top tacos)
2 Cups Shredded cheddar cheese
Any condiments you like…i.e., sour cream, salsa, guacamole.Instructions:
Preheat oven to 350 degrees
In a large pot, boil chicken breasts (uncut) until no longer pink. Remove chicken from water and cool until able to handle. Using two forks, hold one piece of chicken with one fork, and use the other fork to rake over the meat towards you in order to shred. Repeat process until all chicken is shredded. Set aside.

In a large skillet, add 1-2 tablespoons olive oil, onion and garlic and sauté until tender over medium heat. Add shredded chicken, and the remaining olive oil. Stir well to coat. Add chili powder and Worcestershire sauce. Stir well. Add a dash or so of salt. Taste it. If you want a little more spice, add chili powder. If you want it a bit more savory/sweet add more Worcestershire sauce. Or both! Once the chicken is to your liking remove it from heat.
Place your taco shells on a cookie sheet. I prepare mine with foil made into rivulets to provide a sort of stand for the shells. Then fill each shell with some of the chicken mixture, and top with shredded cheddar cheese (to your liking). Place tacos in preheated oven until cheese is melted, and shells are just lightly toasted.

Remove from oven, and serve! Load with your favorite condiments and toppings, and enjoy. We like having our tacos with refried beans (you can use black), and rice.

There you have it. Oh, and if you are like me, and trying to “be good,” then you can turn your serving into a salad like I do. Just save some of your chicken mixture for that (chances are you will have extra anyway).

Enjoy! We always do. Oh, and if you have a lot of extra chicken left over, it makes great quesadillas for lunch later in the week.

Okay...It's been long enough since I have posted a legitimate recipe on Tuesday, and I know how many of you rely on me to feed your family (I have self importance issues). So I'm back with a recipe I invented out of necessity one night. If you are seeking something healthy, seek somewhere else. If you are seeking something cheesy and oh so yummy, look no further. I bring you a lasagna style casserole. Except it's not really lasagna. It's, well, just read on...

Mamma's Casserole

Ingredients:
1Pkg Chicken (approx. 1lb boneless breast or thigh)
1 Bag whole wheat wide egg noodles
1 bag frozen chopped spinach (thawed...is that an oxymoron?)
1 8oz package of cream cheese
1/2 yellow onion (minced)
2-3 cloves garlic (minced)
36oz of your favorite spaghetti sauce
1 1/2-2 Cups cheddar cheese
1 1/2 Cups fresh grated parmesan (not canned)

Instructions:
Preheat oven to 400 degrees. Spray a 13X9 baking dish with nonstick spray, set aside.

Cook pasta according to package directions. Drain, and set aside.

Saute onion and garlic in a medium pan til soft. Add thawed spinach and cook through. Add cream cheese, mix well and keep warm.

Cube raw chicken, and saute(use non stick spray or a bit of olive oil) in a large pan until no longer pink. Add spaghetti sauce.

Now, for the layering. You can layer them any way you'd like...but here's how I did it.

Layer 1/3 chicken mixture then top with 1/2 of the noodles. Layer additional 1/3 chicken mixture again. Top with all of the spinach/cream cheese. Layer all of the parmesan cheese. Top with remaining noodles, remaining chicken mixture. Top with cheddar cheese.

Bake until heated through, then broil at 550 degrees til slightly browned at edges and bubbly.

Serve it with whatever you want! Steamed broccoli, or asparagus are great. Again, this is an invention so it has only ever been taste tested by our family, but it was a major hit with everyone. If you like cheesy, and tasty, then give it a try. Wish I had pictures for you...maybe one of you can make it and get some photos for me. Hey, figured it was worth a shot ;)

In the question and answer post my husband so happily reluctantly did he mentioned a couple of his favorite meals made by me. It dawned on me that I have never posted either one of them. So today I bring you...

Salmon Scallopini: For all you salmon lovers, this one is pretty darn good if I do say so myself. All measurements in this recipe are approximations because it is one from the old noggin'. I played around a couple different times before settling on this, and now it's almost the only way we will have it in our home.

Ingredients:

1.5 pounds fresh Salmon fillet (about 4-6 oz per person...so more or less depending on family size).
Olive oil
2 Tablespoons butter
3 cloves garlic (finely minced)
2 Tablespoons capers
2 Roma tomatoes (diced)
1/4 Cup white wine
3/4 Cup Chicken broth
1 Teaspoon cornstarch (mixed with 1 teaspoon water)

Instructions:

Remove any skin from Salmon, and cut into 4 to 6 oz portions. Coat the bottom of a large heavy bottomed skillet with olive oil (you don't want to fry, but you do want your pan coated). Set aside. Melt butter in a medium sized skillet over medium-low heat. Add garlic and saute till tender, but not brown. Wisk in wine, and simmer, letting liquid reduce by about half. Wisk in chicken broth and continue to let simmer.

Now heat your large olive oil coated skillet over medium-high heat. Add salmon in a single layer (cook in batches if needed). Cook through (length will depend upon thickness of fillets, about 3.5 minutes per side). Fish will flake fairly easily when cooked done. Remove from heat and plate the salmon. Add capers, tomatoes and cornstarch to your wine sauce and wisk in. Allow to heat through for about 30 seconds, then pour the mixture over the salmon. Serve.

It's great served with or over a simple angel hair pasta, and steamed asparagus on the side. You could go crazy and do some garlic bread as well. It's a favorite (mostly) all the way around in our home.

P.S. I really dislike tile counter tops!

This week I am bringing a few kitchen tips to the table. Some you may know, others you may not...but they all come in handy for me from time to time. A few of these tips are from my very own brother who is an entree chef at Binkley's, a five star restaurant here in Arizona.

Grilling:1. When grilling meat, bring it to room temperature before placing in on the grill. This helps to prevent the edges from curling, as well as keeps the cooking more even.
2. If you want a good sear on the meat (like steak), salt it. This helps to bring the enzymes to the surface and will really help to give it a nice sear. In addition to salting, make sure it is patted dry, any moisture will cause it to steam rather than sear.

Making Sauces:
1. When making a sauce, finishing it off with a small bit of butter helps to give it a velvety texture.
2. When adding cornstarch to a sauce, mix it with water first to make a slurry (equal parts cornstarch and water). This will ensure it blends smoothly without leaving clumps.

Vegetables:
1. When blanching/boiling your vegetables, shock them before hand in ice cold water. This helps to keep the vibrancy of color in the vegetables. If you don't plan to eat them right away, and plan to reheat them a bit before serving, shock them in the ice water directly after boiling as well. If you will eat them immediately, then before is enough.
2. When boiling your water, add a little oil to keep it from boiling over. A tablespoon will do just fine.
3. Don't use potatoes that have gone slightly soft, and have begun to grow a lot of eyes. With these potatoes you may notice a greenish color under the skin...that is actually a poison/toxin. Now, you would have to eat large quantities to really be affected, but why even eat a little? Just toss them out, or use them as mulch for your garden!

There you have it. Back next Tuesday with a recipe.

** My giveaway for a great nursing cover up ends soon. Please enter if you haven't! **

I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!

Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:

• 1/4 C Shredded Cheddar
• 1/4 C Shredded Monetary Jack
• 1/4 C Shredded Pepper Jack
• 1/4 C Shredded Parmesan Cheese
• 1/4 C Shredded Colby Cheese
• Wraps (I use Sandwich Petals or gf corn tortillas)
• Olive Oil
• Garlic Powder
• Sides: sour cream, salsa, tomatoes, olives, onions, peppers...

1. Combine cheeses to create a cheese blend
2. Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
3. Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
4. Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
5. Heat on medium heat for 2-3 minutes on each side.
6. Serve with sour cream, salsa, tomatoes, olives, onions, peppers...

For more gluten free recipes, stop by Marine Corps Nomads.

Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!

In case you've missed one of the thousand times I have mentioned that I have a sweet tooth, I am saying it again. I have a sweet tooth. Heck, I don't think I have a tooth in my whole mouth that isn't a sweet tooth. That said, this today I am pushing my need for sweets onto you. I made this for Andy's birthday because it combines three of his favorites: peanut butter, chocolate and cheesecake. Top that!

Peanut Butter Cheesecake:

Ingredients:
Peanut Butter Chocolate Crust (ingredients/recipe below)
1 package (8oz) softened cream cheese
2 Tablespoons lemon juice
1 1/2 Cups Reese's PB Chips
1 1/3 cup (14oz can) sweetened condensed milk (not evaporated!)
1 Cup heavy whipping cream

Instructions:
Prepare PB chocolate crust; set aside. Beat cream cheese with lemon juice in large mixer bowl until light and fulffy. Combine PB chips and sweetened condensed milk in medium saucepan. Cook over low heat stirring constantly until chips are melted and mixture is smooth. Add warm mixture to cream cheese mixture.

Whip cream until stiff. Fold into PB mixture with a spoon, and blend well. Pour onto prepared crust; chill several hours or overnight.

Crust:
1 1/4 cups vanilla wafer crums
1/4 cup Hershey's cocoa
1/4 cup confectioner's sugar
1/4 cup butter (melted)
1/2 cup Reese's PB chips (chopped into tiny bits, but not in blender)

Combine wafer crumbs, cocoa, confectioner's sugar and melted butter. Stir in chopped PB chips. Press into 9-inch springform pan.

This treat is super rich, but oh so yummy! You won't regret trying this one.

P.S. Want to feature a recipe here? Let me know here in the comments...I'd be happy to feature you!

Tasty Tuesday time! Do your little ones love pancakes? Do you? Do you feel badly that they are not all that good for them, yet you feed the munchkins pancakes anyway? Well, this might be for you. I follow a pancake recipe for myself, and every time I do, my kids eat them as well. They LOVE them. Colton ate three himself. They have the perfect balance of protein and carbs...but good carbs which come from the slow cook oats. One recipe is for one adult, or a couple of kiddos. When I make them for the kids and me, I double the following recipe.

Oatmeal/Protein Pancakes
Ingredients:
1/2 Cup slow cook oats (uncoooked)
1/2 Cup low fat cottage cheese
3 egg whites
1 packet splenda (you can use a natural no sugar sweetener like stivia)
a dash of cinnamon
1 teaspoon vanilla

Instructions:
Measure all ingredients and add to a blender. Puree until mixture is smooth, scraping the sides as needed. Spray a nonstick pan with cooking spray (or use a pat of butter/margarine..I like Smart Balance), heat pan over medium and spoon or pour mixture into the pan (about baseball/softball sized medallions) and cook like you would regular pancakes. Keep in mind these are much more dense than traditional pancakes and will require longer to cook through.

My kids love theirs topped with blueberries and a sprinkling of powdered sugar. I like to use either a little peanut butter or sugar free syrup on mine. Sometimes I get crazy and use the pb and syrup...yum!

That's it. Simple, tasty, and good for ya. What more do you need?

**UPDATE...I am ending my giveaway early!! I will generate the number now, and post the winner soon to follow!**

Tasty Tuesday is my way of helping all the family chefs (moms or dads) out there to come up with some more menu ideas for the homestead. I love to cook, but often don't use a recipe. Frequently I will come up with something that I think is worth sharing, and so I do create a recipe. Other times, I actually take the time to follow a new recipe that sounds good, and when it turns out well, I keep it. Tasty Tuesday is my way of sharing with all of you! By the way...I have begun featuring recipes from fellow bloggers. Every now and then, I will post a recipe where you are the executive chef! Just contact me if you have a favorite you'd like to have posted here with a link back to you.

This week's recipe is one my mom always made when we were still at home. It's an easy meal in a pinch, and a lot of times the ingredients are already on hand.

American Chopped Suey

Ingredients:
1 lb either ground turkey or hamburger
6-8oz elbow macaroni (any small pasta will do, I often use whole wheat spirals)
1 small yellow onion (diced)
1 jar spaghetti sauce (your favorite or you can just spice up some tomato sauce)
1 clove minced garlic (or a couple dashes of garlic powder)
1 bell pepper (any color, and totally optional...I leave it out)
1 cup shredded cheese (I used reduced fat cheddar...but mozzarella would also be good)

Instructions:
Cook noodles according to package instructions. Drain and return to pot.
Place meat, onion and garlic together in a nonstick pan. Brown over medium heat. When about half of the meat still has pink, add your chopped bell pepper if you are using it. When no more pink shows, add your spaghetti sauce. Simmer for five minutes or so, then add to the pot of drained noodles. Over low heat, add cheese to mixture and combine until melted (more or less cheese can be added to your taste). That's it! Serve it up with some toasty garlic bread and fresh steamed broccoli. That, of course, is just a suggestion. You can serve it with whatever you desire. This one is so easy...even a self-proclaimed "bad cook" can do it.

We are conducting an experiment in the name of science. Heading up the experiment is Drew. It's for his 6th grade project.

After having several ideas dashed to bits by the science teacher, Drew finally found (well, Andy found, but who's keeping score), a grand idea. Who has the dirtiest mouth? The subjects? Two dogs, two horses, and two people. Drew has to test in order to prove his theory. He believes (as do I), that the people will have the dirtiest mouths. Orbit anyone? Followed by the horses, then finally, coming in with the cleanest of the three types, the dogs.

In a petri dish he has mixed a sterile solution of agar (forms a gelatin), upon which he swipes a swab that has been rubbed in the mouth of the subject. He is to make observations daily, and note any changes.

The project began last night, and already the two dishes with activity are...you guessed it...the people. Condensation is forming in the veritable hot house of germs within the peoples' petri dishes. Nothing so far on the others.

Isn't this riveting? Soon, we will all be armed with the ever so useful knowledge, and answer to the age old question...Who has the dirtiest mouth?

Stay tuned!

This week I am having my first guest featured recipe. Quirky Momma brings us a great Mix and Match Casserole. I don't know about you, but I am always up for a recipe that leads me no further than my pantry for the ingredients. If you have not had the pleasure of meeting Quirky Momma...where have you been? Truly, for a mom with very young children, she is a godsend. She gives tips ranging from learning activities to housekeeping. Without further ado, I introduce you to Quirky Momma.

As momma to three preschoolers, I rarely have the time to shower, let alone think of what we are going to eat for dinner. I love this casserole - it is my good old standby recipe, great for stretching out trips to the grocery store! Basically, I look in the pantry and mix and match. Hope this is a help to you and a blessing to your family!

Ingredients:
8 ounces sour cream (or plain yogurt or a cup or two of white gravy)
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

Choose one of the following for your Sauce:
10 3/4 ounces cream of mushroom soup, condensed -- undiluted
10 3/4 ounces cream of celery soup, condensed -- undiluted
10 3/4 ounces cream of chicken soup, condensed -- undiluted
10 3/4 ounces cheddar cheese soup -- undiluted
29 ounces diced tomatoes with basil, garlic and oregano -- undrained

Choose one vegetable:
14 1/2 ounces cut green Italian beans -- drained
15 1/4 ounces sweet peas -- drained
10 1/2 ounces asparagus cuts and tips -- drained
15 1/4 ounces whole kernel corn -- drained
13 1/2 ounces chopped spinach

Choose one starch:
2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells
(Or... cover with mashed potatoes, hasbrowns, biscuits or a pie crust for a meat pie variation).

Add one meat or protein source:
12 ounces solid white tuna in spring water -- drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef -- browned and drained

Extras- choose one or two (optional):
3 ounces canned mushroom slices -- drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper -- or green
1/4 cup chopped onion or scallions
1/4 cup chopped celery
2 cloves garlic -- minced
4 1/2 ounces chopped green chiles
1 1/4 ounce taco seasoning mix

Top it off with one or two of these:
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers -- crushed
1 cup herb-seasoned stuffing mix
Directions:
Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.
Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.

I hope you all try out her recipe and go visit her to let her know you did! Even if you don't try the recipe...be sure to visit her anyway for some great ideas.

The original recipe can be found in CD Kitchen

If you have read my blog for more than a week, then you know that on Tuesday I like to post a recipe. I know that coming up with new ideas for the family can frequently cause me grief. So, this is designed to help others who feel the same way. Today I am giving you my favorite Tuna Casserole recipe. This is comfort food if I have ever known it. The recipe comes from my own Mamma ;) I am not a fan of peas in my tuna casserole, so this one doesn't have them. If you like them...then toss them in the mix.

Ingredients:
6oz wide egg noodles uncooked
1 can tuna
1 cup diced celery
1/3 cup onion
salt and pepper to taste
1 can cream of mushroom (or celery) soup
1/2 cup milk
1/2 cup mayo
1 cup cheddar cheese
Crushed __________ for topping. (Here you can get creative and use whatever you have on hand. You can crush plain potato chips, use bread crumbs, ritz crackers, or even corn flakes...totally up to you).

Instructions:
Pre heat oven to 350 degrees.
Cook and drain noodles according to package directions, and put them back in your pot. Add all other ingredients (except cheese) and mix until heated through. Then add cheese and mix until it is melted. Pour mixture into a casserole dish (sprayed with non stick) and add your topping to cover the mixture.
Bake in oven for about 15-20 minutes.

Since this is an all in one meal, we don't usually do a lot on the side with it. Would go well with steamed broccoli or another veggie of your choice. I also often double this one up because everyone likes it so much, and it is always great leftover. As always, I would love to hear what you think if you try this one out. If you like tuna casserole, you will be sure to like this.

Oh, and do you have a recipe you would like to have featured? Let me know! I would be happy to post it for you...giving you all credit and a link back of course.

Tasty Tuesday is my way of helping other moms (and dads too!) to come up with some new recipes. I feature anything from main dishes to desserts. I love to cook, and love to eat even more...but I also love to share. Sometimes the recipes are an Mamma original, and sometimes they are totally stollen. Today's is ripped off from Paula Deen on the food network. She is not know for waist friendly foods, but they sure are delisious. This one is no exception. Today it's Mexican Wedding Cookies. These are the most buttery, melt in your mouth, little bites of bliss this side of heaven! I made these for Andy's holiday party. Double batch. Nary one cookie left. Yep, they are that good.

Ingredients (for single batch)
1 Cup butter- room temperature
1/2 Cup Powdered sugar (plus some for coating)
1 Tsp Vanilla
1 3/4 Cups Flour (plus more for dusting hands)
1 Cup pecans- finely chopped

Cooking Instructions:
Heat oven to 275
With an electric mixer, cream butter and powdered sugar, on low, until smooth. Beat in vanilla, gradually add flour on low speed and mix until smooth. Mix in pecans with a spatula. Flour hands and shape spoonfulls of the dough into crescents (I just rolled it into balls).

Bake for 40 minutes and remove from oven. When cooled slightly, but still warm, roll in powdered sugar and transfer to a wire rack to cool. That's it!

I am considering making more of these bad boys for our family Christmas Eve get together. Afterall, we are having Mexican food ;)

Since the holidays are upon us, I thought it would make sense to repost this recipe for those that missed it the first time around. I am telling you, if you like toffee, this is a keeper!

Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked idea to help some other moms out with new recipes. I would love to hear your favorites as well!

On the menu this week is a deliciously crunchy, buttery, and oh so yummy toffee! It is a HUGE hit with my family and friends. It has become my tradition to make it and pass it out to the neighbors every holiday season ( I always get requests for more). I am certain that if you like toffee, you will love this. I only wish I could take credit for this as being my own...alas, this sweet confection is courtesy of my Hershey cookbook.

Ingredients:
1 1/2 Cups Hershey's MINI Chips Semi-sweet chocolate(separated into 1 C and 1/2 C)
1 3/4 Cups Chopped/Slivered almonds (toasted and separated into 1 1/2 C and 1/4 C)
1 1/2 Cups butter
1 3/4 Cups sugar
3 Tablespoons light corn syrup
3 Tablespoons water

Cooking Instructions:

Spread 1 cup of the mini chips in a buttered 13X9 inch pan; set aside. Spread almonds in a shallow pan; toast at 350 degrees for about 7 minutes, stirring gently midway through ( I do it a tad longer because I like them to be a deep/warm brown). Set aside.

Melt butter in a heavy 3 quart saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly (this is quite literal...you can not leave it to sit and boil unstirred) to hard crack stage, 300 degrees on a candy thermometer. Bulb of candy thermometer should not rest on bottom of saucepan. Remove sauce pan from heat and immediately stir in 1 1/2 cups of the toasted almonds.

Immediately spread mixture evenly over mini chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chips. Score into 1 1/2-inch squares. Cool completely (this usually means overnight for me); remove from pan. Break into pieces and store in a tightly covered container.

Note-You do not have to have a candy thermometer to make this...but I highly, highly recommend one. I have made it without, and it always turns out better when I use one.

There you have it. Trust me (well, you don't have to trust me if you don't want to), this is the best recipe I have come across. Make it for yourself, family, friends, anyone you know who loves toffee. This is sure to be a hit. If not, you can blame me.

P.S. Totally unrelated...I finally started a community on the Blog Frog. Won't you please join me? You can get there through the widgit down on my left sidebar. Consider it a Christmas gift if you will ;)

Wow am I getting a late start. That's what happens when I don't have my post ready to go the night before. In an effort to speed things up today, I am just posting the recipe without further ado. It's a recipe by Bisquick that I tried years ago, and has become a family staple. Taco Pie.

Ingredients:
1 lb ground turkey ( I imagine you can use beef, I mentioned before I prefer turkey...also this recipe calls for turkey)
1 medium onion
1 envelope (1.25 oz) Old El Paso taco seasoning (though any brand will do, and I use reduced sodium)
1 can chopped green chiles (again, any brand will suffice...but don't get hot...well, unless you want to)
1/2 Cup Original bisquick mix (I use the reduced fat one though)
1 Cup milk
2 eggs
1 medium tomato (I use two roma tomatoes)
1/2 Cup shredded cheddar or Colby-Monterey Jack cheese (I use more than the required amount closer to 1 Cup)

Instructions:
Heat oven to 400 degrees. Spray a 9 inch glass pie plate (I use a small rectangular glass baking dish) with cooking spray. In a 10 inch skillet, cook turkey and onion over medium-high heat, stirring occasionally until turkey is no longer pink; drain. Sprinkle taco seasoning over meat mixture and mix really well. Spread in pie plate. Top evenly with green chiles.

In a medium bowl, stir Bisquick mix, milk and eggs with a wire whisk until blended. Pour into pie plate over meat mixture.

Bake in oven for 25 minutes. Top with tomato and cheese and return to oven for 8-10 minutes more or until cheese is melted. Let stand 5 minutes, then serve. Serves 6.

Like I said, this one is a regular favorite. Easy...which is one of my top requirements if I am going to use a recipe.

As always, if you try it...let me know what you think.