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Tasty Tuesday is all about making your life easier, and well...tastier! This week I am bringing in reinforcements. The ever talented and oh so lovely Julie of the Peanut Gallery...exit here is sharing a recipe this week. What a pal, huh? Really though, she is a pal, and I just love her to pieces. Thanks, Julie! Without further nonsense (bet ya thought I'd say "ado")...

Well, after that intro, I feel like I must live up to the dear Mamma's expectations. I do have some talent...but it ain't so in the area of food preparation. But, if I may brag just a bit..I do have some pretty tasty recipes. When I say "some", I mean about 4!! Yep...that's about all your gonna squeeze out of the lady from the Peanut Gallery. I don't like to cook, and baking...well let's not even go there. While cookies are my favorite thing...mine always turn out like mini cakes, or worse. So if you ever want to become instant friends with me, just bake me some cookies! All this being said...don't run away just yet!

Today is your lucky day. This is the day when I share one of my "good" recipes. I use the term "my" loosely, because it is not really mine. My first grade teacher had a daughter who was my age. Here name was Paige. We were good buds back in the day. However, we lost touch over the years.

Enter Facebook!!

We were re-united last year. And unbeknownst to me...Paige has blossomed into an absolute guru in the kitchen. Her facebook updates often describe some mouthwatering delicacy that she is preparing, consuming, or sharing with friends. This is one of her soup recipes.

Yes, I am well aware that we are not in "soup season". However, if you live in the schizophrenic Northwest...then you very well could be having soup like weather. If not..then just tuck this baby away for a rainy day. You won't be sorry!! As an added bonus, because I'm concerned about your health, this is a very healthy soup. Not to mention the musicality of beans!
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Paige's White Bean Chicken and Spinach Soup

2 slices of bacon, chopped

1 lb. Ground chicken OR Turkey Sausage (I wouldn't use the Turkey sausage if I were you!)

1 Teaspoon Fennel Seeds (only if you use the ground chicken...not needed if you use the turkey sausage because fennel is already in sausage. I prefer the ground chicken though)

1 Teaspoon Red Pepper Flakes (or to taste)

3+/- Garlic Cloves, grated on micro-plane (my preference) or diced

2 Cans White Beans with juice (Great Northern Beans or Cannellini Beans)

2 Quarts Chicken Stock

2 cups Spiral or Elbow Pasta (I use Barilla's multi-grain pasta...very good and good for you!)

Fresh Baby Spinach- About 4 handfuls of chopped

Brown bacon then add ground chicken with fennel seeds (or turkey sausage), garlic, and red pepper flakes. Add beans, undrained, and chicken stock. Simmer for as little 5 minutes or up to 45 minutes. Add pasta and spinach and simmer 8-10 minutes more. Make sure and remove from heat when pasta is done or noodles will get really mushy.

***Most important step: Serve with a drizzle of extra virgin olive oil, Parmesan cheese, and crusty multi-grain bread. Good for the soul!!!

***I second Paige's thoughts on using ground chicken. I've tried it with ground chicken, ground turkey, turkey sausage, and just plain chicken breast. The ground chicken is BEST...hands down!

Here's a little trick if your kids don't like beans...mash up one can. Then it won't seem so "bean laden"!
Works like a charm at our house.
Our kids love this soup.
Especially served in the fine china shown above.

See, I wasn't lying.
She wouldn't have given a 2 thumbs up if she didn't absolutely LOVE this soup.
Nope, even if I bribed her with a Twix bar.
She's ALL about giving her honest opinion!

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!!

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 ;)

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 (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week instead of MckLinky, leave me a comment if you would be interested in posting your recipe here on a Tasty Tuesday. Of course all credit for the recipe will be given to you! ;)

Up this week is a healthier (and easy) alternative to take out pizza. It's a hit with the husband and kids alike...at least it is in our house.

Ingredients:
6 Flat Out Bread (that's the brand, and it's like a wrap only slightly thicker.)
Your Favorite BBQ sauce
Red onion (halved and sliced thin)
1 1/2 Cups Skim Mozarella cheese (grated)
1 1/2 Cups Reduced Fat cheddar cheese (grated)
3 chicken breasts (cooked and cubed...if you'd like you can purchase pre-cooked)
Olive oil, or olive oil spray
**Any additional toppings you and your family enjoy**

Cooking Instructions:
Preheat oven to 375 degrees
Arrange flat out bread on a cookie sheet (will need two pans) and spray (or brush) both sides of bread with olive oil.
Place flat out bread into preheated oven until they just start to brown (maybe 5 minutes) Remove from oven.
Spread BBQ sauce over each of the breads, then sprinkle 1/4 Cup of each cheese onto each bread. Next add chicken, onion and any additional toppings (back olives would be yummy). Place back in oven until the cheese is melted and pizzas are all heated thru. Serve! Excellent with an easy tossed salad.

**Note- if you can not find Flat Out bread at your local grocery store, you can use pita bread instead. The Flat Out bread offers up a much lower carb content than traditional crust, making it a great "guilt-free" alternative to regular pizza.

Enjoy! I would love to know if you have a chance to try it out. Oh, and don't forget to let me know if you would like to feature one of your own recipes here.

** 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!!

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 ;)

Another Tuesday...means another recipe! Sharing my love of food and cooking one recipe at a time. I hope that some of you actually take the time to try some of them out. Click my Tasty Tuesday tab and see what you've missed if you are new here. Heck, even if you aren't new here, and just need a recipe...have a look.
On the menu this week is a recipe created by yours truly. I have mentioned in the past that I am not the best at following recipes (ironic isn't it), but when I create something worth remembering, I turn it into one. This week is Beef Tenderloin in Red Wine Mushroom Sauce. I admit, this one is a tad more involved than some of the previous weeks, but not much.

First thing first...pour yourself a glass of that lovely red wine, and replenish as needed.
Ingredients:
1 lb beef tenderloin scliced into 1/2 inch think medalions(best when fresh from butcher)
1 1/2 cups sliced button mushrooms
1 whole yellow onion diced (or 3 shallots)
1 beef bullion cube (or about 1 1/2 C beef broth)
1 1/2 C water (only if using cubed bullion )
2/3 C red wine (give or take)
1 Tsp cornstarch
1 Tbsp butter
olive oil for cooking

Instructions:

Heat about 1-2 Tbsp olive oil over medium heat in a large non stick frying pan. Add onion (or shallot) and mushrooms and saute until tender. Remove from pan and set aside. Using same pan (wiped clean of juices) add a little more olive oil (approx 1-2 tbsp). Heat over medium-high. Add tenderloin to hot pan in a single layer as pictured above(cook in batches if necessary) and sear on one side until juices from meat begin to run, then turn and sear on the other side. Remove from pan and keep covered.

To the same pan (don't clean it this time) add red wine. Simmer(whisking up bits from bottom)over medium-low heat, and recuce by about 1/2. Add beef broth (or bullion pre-dissolved in water). Continue to simmer over medium-low. Sauce should not be watery...if it is, add cornstarch. Thicken slightly, then finish sauce off with the Tbsp butter. Add onion/mushroom and beef all back to the pan. Coat and heat through. Serve(You might choose to serve it over wide egg noodles, or rice). Great with oven roasted potatoes, steamed asparagus and french bread. It's actually not as much trouble as it seems, and it's so very tasty!

For starters, I just want to say that I am not planning to do anymore giveaways...at least not for a while, or forever. I love that I am doing this one, but I think they are pushing me in a direction I am not really ready to follow. I love blogging, sharing my ideas through this medium, and I love the interaction I often get as a result. Like many (or I suspect there are many), I had secret hopes of earning money doing this thing. Ugh...no more is that my desire. I was beginning to feel like a slave to my blog, obsessed (in a not so good way) about how many people wanted to read what I have to say. Really, who cares?! Isn't it nuts when you think about it? Don't misunderstand...I do like people to read, but my first priority when writing a post should be whatever it is that inspired me to write...not "what will people think if I say this, or do that?"

When I started blogging, it was just so much fun. I was excited to post, and I enjoyed what I wrote. Once I started being more concerned with the numbers of it all, some of that (okay a lot of that) pleasure went right out the window. So, I'm busting the chains. I'm letting go of my secret desire to be a millionaire blogger ;) I'm gonna write about my kids, and show you pictures of the horrific fish cake I made Addyson...really, it's bad...and really I will share. I'm going to post my recipes, because I love them, and if even one person tries one and likes it, then I have given something in some small way. I am going to write selfish posts that no one really wants to read (except for my mom, and me in 40 years).

I wrote this post just a short time ago, and I think I missed the boat. I meant everything I said in it, and I believe it all 100%, but somehow I still derailed myself. Oh well. New start.

Not sure what compelled me to explain myself this way...maybe just my way of wiping the slate clean. Allowing me to get back to what I really loved about blogging to begin with, and if people decide to join me along the way...well, then all the better!

In an effort to do something I think would be a ton of fun...I decided to open the floor to any and all questions. BUT...the questions are for Andy (my husband). You can ask him anything you want. ANYTHING! Now, I will say this, he does reserve the right to not answer should something be out of line. But I have faith that nothing will be. I also give him free reign to answer anything about me. So, get your typing fingers ready, and ask away. What, my friends, would you like to know?

Melis at The Zookeeper's Diary honored me with this Gorgeous Blogger Award. She is a wonderfully witty, charming and very funny lady. If you have not had the pleasure of reading her blog, then head on over. She won't disappoint.
The interesting thing about this award is that I am certain there were rules regarding passing it on at one point, but being the rule breaker that she is, Melis didn't list them. So I will make up my own. First, thanking the giver is first and foremost. Next, share three new things about yourself, and finally just pass it on...to as many or as few bloggers as you wish. I'm all about keeping it real, and simple...real simple.
Three things about me: 1) I have a neurotic compulsion with the bed covers. They have to be perfect before I get into bed. Then while I am sleeping, they have to stay neat. I can't stand it when Andy rolls over and either steals them or lets them bunch in the middle. He will never get used to it, and I will never get over it.2) I like to cook. I really like to cook, and I am pretty good at it, but I don't like using recipes. Ironic considering my Tasty Tuesdays. 3) Sharks scare me. There is no ocean in Arizona, yet I have recurring nightmares about sharks. Maybe it started with Jaws?
Now...I am passing this along to two people. The first is Menopausal New Mom. She is a character and never fails to give me a chuckle. Next is Erin at The Mother Load. I find her posts to be thoughtful, funny and highly entertaining. Both of these ladies, in fact, are highly entertaining. Stop over and say hello if you haven't already. Tell them I sent you ;)
Again, thank you, Melis for the love. It gives me a fun little thrill!

This week Heather of Traveling Down the Tracks With D and H is sharing one of her favorite recipes with us all. It looks delicious and I will certainly give it a try. After taking a peek at the recipe, please go say hello to Heather and be sure to check out some of her photo posts. They are great as is she!! So why not follow her while you are at it...I do ;)

**This is a recipe from Rachael Ray's mom that was featured on her site. You can click on the link here , to be able to print it out easily**

Beef Burgundy

Ingredients :

3 tablespoons extra-virgin olive oil, divided, plus additional as needed
4 slices bacon, chopped
2 1/2 pounds sirloin or sirloin tips, cut into large, bite-size pieces
Salt and freshly ground black pepper
1/3 bottle red burgundy wine
2 cups beef stock
1 package frozen pearl onions
2 teaspoon sugar
5 tablespoons butter, divided
1/2 pound mushrooms, quartered
2 tablespoons flour
1 teaspoon orange zest
1 pound wide egg noodles
A handful chives, minced Instructions:

Preheat oven to 375°.
Salt and pepper the sirloin tips and set aside. Preheat Dutch Oven and olive oil. Chop up bacon(easiest way to do this is to use kitchen shears). Cook in the pot until it is brown and crispy.

Remove bacon and add beef. You may have to do this in a few batches. Add more olive oil as needed and brown all the sides. Remove the beef and add 1/3 of a bottle of wine. Stir it to release any brown bits from the bottom. Let it bubble and reduce slightly.

Then add 2 cups of beef stock and the beef and bacon back to the pot. Cover and place in the oven. After 1 hour prepare water for the noodles. Then, place the onions in a pan to cook. The recipe calls for sugar to go in with the onions, I don't add this, I just add the water and it is fine. Then get a pan ready for the mushrooms. Add one tablespoon of olive oil and one tablespoon of butter. Cook the mushrooms until brown. After they are done cooking add salt and pepper. When the onions and mushrooms are done, combine them by putting the mushrooms in the onion pan. When the meat is done cooking in the oven (30 minutes after you started getting the water, onions and mushrooms started) take it out of the oven and place on a burner. I don't add the onions and mushrooms yet. First, I get the roux ready by heating up 2 tablespoons of butter and then sprinkle the flour over it. Cook it, stirring constantly for about a minute. Then add liquid from the pot and stir until thick. Add that to the pot and stir. Then add the mushrooms and onions and let it simmer for a few minutes. When your noodles are done cooking add a tablespoon of butter and the chopped chives. Serve the beef burgundy over the noodles.

Enjoy!I changed this recipe slightly by omitting the sugar and orange zest.
Thank you, Heather! Now please go say hello at her blog. I linked to a photography post I enjoyed...sure you will too.

Oh, and on a sidenote...I have some fun giveaways coming later in the week, so stay tuned!

**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!

Are you tired of trying to come up with new meal ideas for the family? Me too! In an effort to spice things up...or just throw some ideas out there, I give you this: Tasty Tuesdays. I am not much of a recipe gal myself (I am much more of a wing it sorta girl), but when I come across a good one, I love to share. So first up is my very own mother's yummy pot roast. Whenever I make this it brings me right back home. The weather is perfect for this one, and it sits most of the day on the stove, so it requires work only at the beginning and the end.

Ingredients:
7 bone beef chuck roast (7 bone are the best for this)
1 can cream of mushroom soup plus 1 to 1/1/2 cans water
1 packet Lipton onion soup mix
Various spices (such as thyme, oregano, marjoram, sage, salt pepper, and a touch of cumin)
Olive oil (about 2-3 Tablespoons)
Dash or two of Worcestershire sauce

Whatever vegetables you like...My favorites are: Potatoes, Onion, Carrots, Mushrooms and Celery (use them all or just a few)

Cooking Instructions:
Season raost on all sides with whatever spices you choose (above recommended). In a large (at least 5.5 Quart) heavy bottom pan heat oil over medium-high heat. When oil is hot, sear roast on all sides to seal in the juices. Reduce heat to medium-low and add canned mushroom soup, onion soup mix, worcestershire sauce and water. Once all the liquid is boiling reduce heat so that it is at a simmer.

Let the roast cook! The longer the better. I usually get mine on the stove by about 11:30 or 12:00 and add the veggies approximately 4 hours later. Occasionally spoon liquid over roast (this is not a necessary step if you want to just leave it alone). About 1 1/2 hours before serving, add your peeled and cut vegetables. Simply add them in any which way you can stuff them in there. Check about one hour later for doneness and allow the last half hour if necessary. Then serve.

We enjoy our pot roast with toasted french bread. I buy the loaf from the local grocery store bakery. To toast the bread, I cut the bread into about 1 1/2 in thick pieces, arrange them on a baking sheet, and spread a little butter or drizzle a little olive oil over them. Toast in a 375 degree oven to your desired toastiness ;)

This should easily serve a family of six.

It is so easy to do, and so delicious. Try it, I know you're gonna love it. Please let me know if you do. Also, if you are looking for any specific recipes let me know that too. One thing I do well in this house is cook. So I am bound to have an idea for you.

**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.

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 (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well. In fact, if I can make it work, I will turn this into something where we can all link up and share a favorite on Tuesday.

Today I give you: Cauliflower Mash

This is actually a side dish, and one I invented. I mentioned in this post that I am not a real recipe girl. I love to cook, but I love the freedom of winging it. Often it is a success.

Ingredients:
1 head cauliflower (steamed for about 25 min)
1 clove garlic (minced)
1/2 medium yellow onion (finely chopped)
1/4 Cup cream cheese
1/4 Cup grated parmesan (not canned)
1Tablespoon capers (optional, but I like the added flavor)
2 Tablespoons butter or margarine
Salt and Pepper to tase

Cooking Instructions:
In a medium sauce pan saute onion and garlic over medium-high heat in butter until tender. Add steamed cauliflower to the same sauce pan and mash with a potato masher, or the back of a large wooden spoon, mixing onion and garlic together with cauliflower.

Add cream cheese and grated parmesan. Mix in until well blended and melted. Add capers and gently fold them in (don't want them smashed).

Salt and pepper to your liking and serve.

This is one of my family's favorite ways to have cauliflower (roasted is another wonderful way). Since we (my husband and I) are watching our starchy carbs, this is a great alternative to mashed potatoes. Yum.

**Disclaimer-seeing as how this was an invention of mine, the measurements are a ball park. If you want to add more or less of any of them...feel free! I am sure it will still be fabulous.

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 (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week I have MckLinky up so you can post a link to your blog. All you have to do is post a recipe to your blog, include a sentence about Tasty Tuesday and a link to my blog somewhere in your post so others can come share, then come on over here and sign your post up using the MckLinky tool below.

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...but 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 ( 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.