What's Cooking On A Cold Winter Day

It's a great day for a pot of Chicken & Sausage Gumbo....Get my recipe here.

In A Bowl Or On A Cone....Either Way It Tastes Good

Anyone in the mood for homemade ice cream?
If so, then click HERE to see what's going on
"In The Kitchen With Mrs. M"

A Treat From Down South

Rachel Ray isn't the only one with a "snack of the day".... come see what's cooking In the Kitchen With Mrs. M this afternoon.

Friday Wrap Up & A Product Testing

Today was a bit busy in our schedules. We had an unexpected change in routine that will foreshadow things for the next few days, but it's all for GOD'S glory!!! I did find a few minutes to run by the laundromat to wash our king size comforter. I am so thankful that they have those over sized washers and driers for items such as this. The smell of fresh linens straight from the drier is such perfume to the senses.

Our oldest rat terrier, Maggie Mae, has not been feeling up to par so Hubby brought her in the house. I gave her a good bath last night and soon she was off to dream land. Unfortunately a persistent cough is keeping her from restfully sleeping but in JESUS Name she is healed and restored to the fullest in her body.

Of course, Shelby Lynn, is not happy that there is another dog in the house (even though she is her sister) and that she now has to share her bed. But she is learning to deal with it.

I had some errands to run so I let the crockpot do my dinner work for me. Tonight we had Spicy Crockpot Chicken Pasta & Cheese. It was so easy and yummy. Check out the link for the recipe. One of the ingredients I used was Barilla's Piccolini pasta. The box said it cooks in 7 minutes. Well, I wanted to know if this was accurate or not so I timed it from start to finish. You know what...they're right. In 7 minutes you have perfectly cooked pasta. So I guess this counts as my product disclaimer testing for the month. (grin)

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Now that the animals are all fed, I guess it's time to tidy up the kitchen and see what's on t.v. or sit down to a good read before bedtime. I trust you all have had a wonderful Friday and I pray you have a blessed weekend.

It's Official

All of my recipes have now been moved to the new site, "In The Kitchen With Mrs. M." It was a little bit of work to say the least to move things around, but I think it will be a great thing in the long run. So until next time....I look forward to seeing you In the Kitchen.

Bacon & Cheddar Deviled Eggs

Just in time for Easter dinner, the Incredible Edible Egg website has a recipe that certainly puts a new twist on this old family favorite.

(Photo source Incredible Edible Egg)

Bacon & Cheddar Deviled Eggs
14 hard boiled eggs
1/2 c. mayo
1/2 c. sour cream
1-1/2 tsp. dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/3 c. cooked bacon; crumbled
1/4 c. shredded cheddar cheese
2 Tblsp. chopped green onions

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

*Recipe source: Incredible Edible Egg

Click HERE for printable recipe

Creamy Chicken Tortilla Soup

The other day I as I was going through my magazines, I happened upon the Feb/March 2010 issue of "Taste of Home." As I thumbed through it again, I saw a recipe for Chicken Tortilla Chowder that looked as good as it sounded. So after culling through our pantry I found I had some of the ingredients but not all of them. So I improvised and came up with a close version of it. Let me tell you, this is such a creamy, hearty soup that is easy and definitely on the "make again" list.


Creamy Chicken Tortilla Soup
3 (10 3/4 oz) cans cream of chicken soup
2 c. whole milk
2 c. chicken stock
1 (15 oz) can whole kernel corn, drained
1/4 c. diced bell pepper (I used frozen pre-chopped)
2 c. diced chicken (I used frozen boneless skinless breasts)
1 tsp. enchilada seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper to taste
1/4 c. chopped jalapeno peppers
3-4 flour tortillas, cut into small strips
2 c. grated cheese


In a medium skillet, combine chicken, bell pepper, onion powder, garlic powder, enchilada seasoning and pepper. Saute until meat is no longer pink. If you already have cooked chicken on hand, omit this step. Just add seasonings directly to the soup and allow it to season as it cooks.




In a stock pot combine soup, milk and chicken stock. Stir to mix well. Heat thoroughly. Stir in drained corn, chicken mixture and chopped jalapenos. Bring mixture to a boil. Reduce heat and stir in grated cheese. Heat until cheese is melted. Stir in tortilla strips and cook for 5-8 minutes. Serve warm.

*if soup is too thick add chicken stock as desired

**Recipe adapted from Taste of Home

Click HERE for printable recipe

Sour Cream Pork Enchiladas (An Adaptation)

I love making roasts in our crock pot, which is what I did this weekend. We still have plenty of it left over, so instead of making sandwiches or anything with it, I thought for tonight's dinner, I would try Kelly's recipe for Sour Cream Chicken Enchiladas but use my pork roast in place of the chicken. By the way....if you have never visited Kelly's blog, let me warn you in advance...get in your most comfy chair and have a nice glass of tea next to you because you will be there awhile. She has one of the most darling blogs. I just love everything about her blog, and I am sure you will to!

Sour Cream Pork Enchiladas

3 c. cooked, shredded pork (I used a left over pork roast)
1-1/2 c. low fat sour cream
1 (10-oz) can enchilada sauce
1/2 c. jar salsa
1 small can chopped green chiles (undrained)
1/2 c. chopped cilantro
2 c. grated cheese
1 tsp. garlic powder
1/2 tsp. dried bell pepper (we dehydrate our own but it is optional to add in recipe)
salt & pepper to taste
1 dozen flour tortillas (can use corn if you prefer)


Preheat oven to 350* In a medium size mixing bowl, stir together sour cream, enchilada sauce, salsa, green chiles & cilantro. Set aside.

In separate bowl, mix pork, 1 cup of the sour cream mixture, garlic powder, bell pepper, salt & pepper & 1 cup of shredded cheese. Heat tortillas in microwave oven until soft.


Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat bottom.


Place 2 Tblsp. of the pork mixture in each tortilla, roll up and place seam side down in the baking dish.


Pour remaining sour cream mixture on top and sprinkle with remaining shredded cheese. Cover with foil and bake for 25-30 minutes, or until heated through.

*Recipe adapted from Kelli's Sour Cream Chicken Enchiladas

Click HERE for printable recipe

Cake Mix Brownies

Today I pulled out my new GBP book "Dinners On A Dime" and made the Cake Mix Brownies recipe (pg. 208)...they are delicious!!! My only interjection is that it says to use a 9x13" baking pan...however, since it did not make a large amount of batter I felt using this large of a pan would make the brownies too thin. So instead, I used a smaller round baking dish (6 inch). They cooked up nice and high and were great!!! The cooking time was the same so it worked out well.

Cake Mix Brownies

1 (18-1/2 oz.) pkg. devil's food cake mix
1 egg, beaten
1/3 c. oil
1/3 c. water


Stir all ingredients together to make a thick batter. Spread into a greased 13x9" baking pan. Bake at 350* for 20-25 minutes.


Cool then cut into squares. Makes one dozen brownies.

Click HERE for printable recipe

Re-visiting An Old Friend & Fresh Bread

Today I decided to spend a little time with an old friend. I had seen this trusty pal many times over the past several months but, it was just in passing...unfortunately, I just hadn't given any time to our relationship. I wasn't going to let that be the case today though. So after a few moments of finding the perfect recipe I wanted to make, I pulled out my faithful bread machine and gave her a good once over. Yes, she had a bit of cabinet dust on her from being stored away for so long, but I gave her a good wipe down and then filled her with ingredients. Even though I had neglected her, she still started right up and began to mix, knead and bake a fresh loaf of bread for me. Oh how she hummed as she worked for me. That sound...that glorious sound. She didn't hold it against me for not giving her that proper place in our kitchen all these months. But no more...she now graces our counter top where she rightfully belongs.

The fact that I had neglected my trusty bread machine, yet she still was there for me when I needed her (or should I say...when I was ready for her) made me think. How many times do we go about our busy routines only to walk right by our Heavenly Father and not even give Him a few minutes of our time? Faithfully, He waits and waits until we "have time for Him" or "need something from Him" and then we decide it's time to invite the Lord over for a visit. Even though we may neglect this precious relationship, the Lord is always willing to meet us where we are...and on our time schedule. He is forever our trusty friend that we can call upon anytime of the day. How sad that we fail to give Him His proper place in our lives. I am guilty of this myself, so I claim no exceptions or make any excuses. But no more!

"Jesus I give You my full attention and place You front and center in my life. I repent of taking You and our relationship for granted. Please forgive me Lord of wasting precious time by serving myself and my self-centered needs instead of asking what it is that You would have me do. Father, I am sorry for any wrong that I have made in life and mistakes I have made because I have failed to keep my focus on You. Thank You for always being there for me, even when I passed You by and left You waiting for a moment of my time. Take my life and let it be a sweet savor to You. I love You, my Heavenly Father. In Jesus Name I pray. ~Amen"

Oatmeal, Wheat & Flax Bread (Bread Machine Version)
1-1/2 c. luke warm water
2 Tblsp. oil
1 Tblsp. honey
1/2 tsp. salt3-3/4 c. whole wheat flour
1/2 c. uncooked oatmeal
2 Tblsp. flax seed powder
2 tsp. dry yeast (not rapid rise)

Add ingredients in order as suggested by your bread maker recommendations. Set machine to wheat bread cycle and select 2-lb loaf size. Start machine and let bake. Yields: 2-lb loaf

**Baker's Note: this is a dense, semi heavy bread that can be used for sandwiches quite nicely, however it will not be as "light" as most sandwich breads are.

Click HERE for printable recipe

Homemade Hamburger Helper Mixes

Someone mentioned Hamburger Helper the other day. Honestly, since I don't make it much I had really forgotten about this one pot wonder. Growing up my Mom would make it and no matter what flavor variety she made, Cheeseburger Helper was always my favorite. So in honor of this once forgotten favorite quick dish meal, I am sharing a few recipes to help stretch your grocery budget with your own homemade Hamburger Helper creations.

Keep in mind though that these are just basic recipes. Feel free to add in other ingredients to enhance your taste or to make the dish more filling. Some easy choices would be frozen peas and/or carrots, broccoli florets, even chopped spinach would be a good addition. To give it a little zip, add in some salsa or diced tomatoes with green chile's. You are only limited by your own imagination.

(Image Source General Mills, Corp.)

Basic Hamburger Helper Seasoning Mix
1- 1/4 tsp. black pepper
1 Tblsp. garlic powder
2 Tblsp. dried parsley
1/2 c. dehydrated onion flakes
1 Tblsp. onion powder
1 - 1/2 tsp. salt
1 - 2/3 c. fat-free dry milk powder
3 - 1/2 Tblsp. beef bouillon granules

Combine all ingredients together to mix well. Store in an airtight container. Use as directed in the following recipes.

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Cheeseburger Helper

1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
1 c. uncooked macaroni
1/2 c. basic hamburger helper seasoning mix
2 c. grated cheddar cheese (or for a smoother texture use velveeta cheese)

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, 1 cup uncooked macaroni, seasoning mix. Stir to mix well. Simmer covered 20 minutes or until macaroni is tender. Stir in grated cheese and allow to melt.

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Chili Mac Hamburger Helper
1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
1 c. uncooked macaroni
1/2 c. basic hamburger helper seasoning mix
1 (15 oz) can diced tomatoes
1 Tblsp chili powder

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, 1 cup uncooked macaroni, diced tomatoes, seasoning mix and chili powder. Stir to mix well. Simmer covered 20 minutes or until macaroni is tender.

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Potato Hamburger Helper

1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
5 or 6 medium sized potatoes, thinly sliced
1/2 c. + 1 Tblsp. basic hamburger helper seasoning mix

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, potatoes, and seasoning mix. Stir to mix well. Simmer covered 20 minutes or until potatoes are tender.

Click HERE for printable recipes

Chicken & Wild Rice Mushroom Soup

(Image source Whole Foods)

The weather forecast is calling for another cold front early next week, so I thought it was a good time to pull out the soup pot and get cooking. I found the inspiration for this recipe from the Whole Foods website, but adapted it to what I had on hand. Most of the ingredients are pantry staples anyway, so with a few quick and frugal changes we have a great tasting, easy meal ready for when Jack Frost makes a visit.

Chicken & Wild Rice Mushroom Soup
1 Tblsp. olive oil
1 can drained, sliced mushrooms
1 c. chopped onion
6 c. chicken or vegetable broth
1 lb. boneless skinless chicken breasts, diced
3/4 cup long grain wild rice or wild rice blend
2 Tblsp. chopped garlic
1 Tblsp. Italian seasoning
Salt & pepper to taste

Heat oil in a large heavy stock pot. Over medium heat cook onions until tender and translucent in color. Add mushrooms, broth, chicken, rice, garlic and Italian seasoning. Season with salt & pepper as desired to your taste. Cover & bring to a boil. Reduce heat & simmer until rice is cooked tender & chicken is no longer pink, about 45 minutes.

Click HERE for printable recipe

**Recipe adapted from Whole Foods

Low Calorie Chicken Fried Rice

This main dish is tasty, low in fat and lower in calories than traditional fried rice dishes. Best yet, it only takes a few minutes to prepare.

Low Calorie Chicken Fried Rice
1 tsp. olive oil
1/4 of an onion, diced
2 ribs celery, diced
1/4 c. chopped carrots
1/4 c. chopped fresh spinach
1 Tblsp. minced garlic
6 egg whites
1 c. precooked diced chicken breast
1-2 c. cooked brown rice
1 Tblsp. Bragg's liquid amino (or use low sodium soy sauce)
salt & pepper to taste

In a large skillet, heat oil over med-low heat. Saute onions, carrots and celery until softened. Stir in garlic and spinach and saute for 3-5 minutes or until spinach is very wilted. Remove from pan and set aside. In same skillet, scramble egg whites until done. To the eggs, add chicken, combining well. Stir in brown rice, cooked vegetables & bragg's liquid amino. Allow mixture to heat completely. Season with salt & pepper as desired.

Click HERE for printable recipe