Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Mummy Cheese Dogs

By Leave a Comment

Print Recipe

Mummy Cheese Dogs

A spookier version of pigs-in-a-blanket! Easy to make and kid-friendly, these cute little mummies will be a big hit at your harvest party!
Course: Appetizer
Cuisine: American
Servings: 12 Mummy Dogs

Ingredients

  • 1 (8 oz. can) refrigerated crescent rolls
  • 3 slices American cheese quartered
  • 12 hot dogs
  • 2 T. melted butter for brushing
  • Candy eyes for decorating, optional
  • Dijon mustard for dipping and/or decorating
  • Ketchup for dipping

Instructions

  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside.
  • Separate crescent dough into 4 rectangles, pinch seams together. Cut each rectangle lengthwise into thin strips.
  • Cut each slice of American cheese into 4 strips.
  • Place a hot dog on top of a piece of cheese, then wrap with crescent dough strips to look like bandages leaving room at the top for the mummy’s eyes. (You will need about 4 strips of crescent dough per hot dog.) Repeat with remaining hot dogs.
  • Place wrapped hot dogs (cheese side down) on the prepared baking sheet and brush with melted butter.
  • Bake until the crescent dough is golden and hot dogs are cooked through, about 12-15 minutes.
  • Just before serving make eyeballs using mustard OR place a small dot of mustard on the back of your candy eyes and attach to each mummy dog. Serve immediately with ketchup and/or mustard for dipping.

Green Goddess Pasta Salad

By Leave a Comment

Print Recipe

Green Goddess Pasta Salad

A quick and easy pasta salad with spinach, peas, and avocado dressed in a heavenly herbaceous green goddess dressing!
Course: Salad
Cuisine: American

Ingredients

SALAD:

  • 1 lb. fusilli pasta
  • 3 c. fresh baby spinach
  • 1 c. frozen petite peas thawed
  • 4 oz. snow peas snipped & string removed
  • 1 lg. avocado diced

DRESSING:

  • 3/4 c. mayonnaise
  • 1/3 c. buttermilk
  • 1/4 c. chopped fresh flat-leaf parsley
  • 3 T. chopped fresh chives
  • 1 T. chopped fresh dill
  • 1 ½ T. fresh lemon juice
  • 1 sm. clove garlic roughly chopped
  • ½ tsp. kosher salt

Instructions

  • Cook the pasta in salted boiling water according to package directions until al dente. Drain and cool.
  • Meanwhile, combine all the dressing ingredients in a blender or food processer, blend until smooth.
  • In a large mixing bowl, toss together cooled pasta, baby spinach, petite peas, snow peas, and avocado. Pour dressing over the salad, gently toss to coat.
  • Pour salad into a serving bowl or platter and serve or refrigerate until ready to serve.
  • Cook’s Note: Salad is better dressed just before serving.

Peri-Peri Chicken

By Leave a Comment

Print Recipe

Peri Peri Chicken

Peri-Peri chicken is irresistibly spicy, smoky, garlicky, tangy, and utterly addictive! It's the most succulent chicken you'll ever cook on an outdoor grill!
Course: Entrée
Cuisine: African, Portuguese
Servings: 4

Ingredients

  • 1 (4 to 4-1/2 lb.) whole chicken butterflied

PERI PERI SAUCE:

  • 2 red bell peppers seeded & roughly chopped
  • 6 birds eye chili peppers roughly chopped with seeds
  • 4 long red chili peppers roughly chopped with seeds
  • 1 red onion peeled & roughly chopped
  • 5 cloves garlic peeled & roughly chopped
  • Zest of a half lemon
  • Zest of a half lemon
  • 1/4 c. red wine vinegar
  • 1 1/2 tsp. smoked paprika
  • 1 1/2 tsp. dried oregano
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 2 bay leaves

ADD IN:

  • 1/4 c. red wine vinegar
  • Zest of a half lemon
  • Zest of a half lemon
  • 1/2 c. extra virgin olive oil

Instructions

  • PERI PERI SAUCE: Prep all veggies before you begin.
  • Add red bell peppers, birds eye peppers, long red peppers, red onion, garlic cloves, 1/2 lemon zest, ½ lemon juice, ¼ cup red wine vinegar, smoked paprika, oregano, sea salt and black pepper to a food processor. Puree until smooth.
  • Pour blended sauce into a medium saucepan. Add bay leaves and bring to a boil, reduce heat and simmer for 30 minutes stirring occasionally. Discard bay leaves.
  • ADD IN: Remove from heat and add ¼ cup red wine vinegar, ½ a lemon zest, ½ a lemon juice. Using an immersion blender, puree until smooth. With the blender on, slowly drizzle in the ½ cup olive oil, blend until smooth.
  • Cool sauce for about 15-20 minutes then ladle into a jar or jars with lids and refrigerate until ready to use. Can be stored in the refrigerator for up to 2 weeks. Makes 3 cups
  • CHICKEN: To spatchcock or butterfly a chicken, cut along each side of the backbone with kitchen shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.
  • Place chicken in a 9×13-inch glass dish. Pour ¾ cup Peri Peri sauce over the chicken, cover and marinate the chicken for 8 hours or preferably overnight. Discard marinade.
  • Heat grill to medium-high or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again and brush with more Peri Peri sauce; grill until internal temperature reaches 165 degrees in thickest part of breast, about 5 minutes more. Loosely cover with foil and let rest for 10 minutes.
  • Serve chicken with extra sauce for dipping at the table.

Notes

Cook’s Note: Alternately, you can use a cut up fryer chicken if desired.

Chicken Caesar Pasta Salad

By Leave a Comment

Print Recipe

Chicken Caesar Pasta Salad

Romaine lettuce, store-bought rotisserie chicken, crunchy croutons, Parmesan cheese, and fusilli noodles tossed together in a creamy Caesar salad dressing, Enjoy!
Course: Salad
Cuisine: American, Mexican
Servings: 10

Ingredients

  • 1 lb. dry fusilli (I use Rao’s homemade pasta)
  • 1 rotisserie chicken or 2 lg. chicken breasts, diced
  • 2 hearts of Romaine lettuce chopped into 1-inch pieces
  • 1 (16 oz.) bottle Creamy Caesar dressing (I use Ken’s)
  • 1 c. Caesar salad croutons (I use Mrs. Cubbison’s)
  • 1/4 c. Parmesan cheese shaved or shredded for serving
  • Freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 9-11 minutes. Drain the pasta and transfer to a large bowl to cool.
  • Meanwhile, cut up the rotisserie chicken, dice into bite-size pieces. Add to the pasta bowl.
  • Cut the Romaine hearts into 1-inch pieces then add to the pasta bowl.
  • Add about 1 cup dressing toss to coat. Add more dressing if needed. Pour into a serving bowl.
  • Season with freshly ground black pepper. Top with croutons and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve.

Lemony Zucchini Ricotta Galette

By 2 Comments

Print Recipe

Lemony Zucchini Ricotta Galette

Thinly sliced zucchini layered over delicious lemon ricotta filling then baked to perfection in a light and flaky pastry. 
Course: Entrée
Cuisine: French
Servings: 8 slices

Ingredients

  • 2 small zucchinis sliced into ¼-inch rounds
  • 1 T. olive oil
  • 1 clove garlic minced
  • 1/2 c. ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. shredded mozzarella cheese
  • 2 tsp. lemon zest
  • 1 tsp. dried basil
  • Salt and black pepper to taste
  • 1/2 14 oz. pkg. Pillsbury refrigerated pie crusts
  • 1 egg yolk for brushing
  • Fresh basil ribbons for garnish, optioinal

Instructions

  • Cut zucchini into thin slices and place over paper towels. Lightly sprinkle some salt over the slices and let sit for 30 minutes so the paper towels soak up all the excess water.
  • In a medium bowl, stir together the ricotta cheese, Parmesan cheese, mozzarella cheese, lemon zest, and dried basil.
  • In a small bowl, whisk the olive oil and the garlic together. Add 1 teaspoon of the garlicky olive oil to the ricotta mixture, season with salt and pepper to taste, and stir well to combine.
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • On a lightly floured work surface, roll the dough out into a 12 to 14-inch round. Transfer to the prepared baking sheet.
  • Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border.
  • Arrange the zucchini in a circle on top of the ricotta starting at the outside edge. Drizzle with the remaining garlic olive oil over the zucchini.
  • Fold the border over the filling, pleating the edge leaving the center open. Brush crust with egg yolk.
  • Bake for about 30-35 minutes or until golden brown. Garnish with fresh basil. Serve warm or cold.

Zucchini Pizza Bites

By Leave a Comment

Print Recipe

Zucchini Pizza Bites

Satisfy your pizza cravings with these guilt-free, low carb zucchini bites! Perfect as an appetizer, snack, or meal.
Course: Appetizers
Cuisine: American, Italian
Servings: 2 dozen

Ingredients

  • 1 med. zucchini cut into 1/4-inch rounds
  • 1 T. olive oil
  • Kosher salt & fresh ground black pepper to taste
  • 1/3 c. marinara sauce
  • 3/4 c. shredded low-moisture mozzarella cheese
  • 1/2 c. pepperoni minis or quartered full-size
  • 1 tsp. Italian seasoning
  • Fresh basil ribbons for sprinkling

Instructions

  • Preheat oven to broil.
  • Place zucchini slices onto a large rimmed baking sheet. Lightly brush or spray the zucchini slices with olive oil on both sides and season with salt and pepper.
  • Broil 2-3 minutes. Remove from the oven and top each slice with a 1/2 teaspoon marinara sauce, mozzarella cheese, and pepperoni minis. Sprinkle with a bit more cheese and Italian seasoning.
  • Place the baking sheet back into the oven and cook until the cheese has melted about 1-2 minutes.
  • Serve immediately topped with fresh basil.

Zucchini Pie

By Leave a Comment

Print Recipe

Zucchini Pie

Our crustless Zucchini Pie is a simple savory pie made with zucchini, sweet onions, Parmesan, and cheddar cheese, Enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 c. Bisquick baking mix (I use Heart Smart)
  • 4 lg. eggs lightly beaten
  • 1/2 c. vegetable oil
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. diced sweet Walla Walla onion
  • 2 med. zucchini sliced very thin (about 3 cups)

Instructions

  • Preheat oven to 350 degrees. Spray a 9-inch pie plate with cooking spray; set aside.
  • Using a mandolin, slice zucchini very thin (1/16 to 1/8-inch thick).
  • Pour baking mix into a large bowl. Make a "well" in the center of the baking mix. Add eggs, vegetable oil, cheeses, and onion; stir until well combined. Add zucchini, gently toss to coat.
  • Spread mixture evenly into prepared dish. Bake for 40-45 minutes, or until cooked through and golden brown.

Slow Cooker Barbacoa Beef

By Leave a Comment

Print Recipe

Slow Cooker Barbacoa Beef

This smoky, spicy, fork-tender beef is so versatile you can use it in Tacos, Burritos, Enchiladas, Quesadillas, and Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 T. olive oil
  • 4 lb. chuck roast cut into large chunks
  • 1 c. beef broth
  • 1 T. low sodium soy sauce
  • 1 T. apple cider vinegar
  • Juice of 2 limes
  • 2 chipotle peppers in adobe sauce diced
  • 3 cloves garlic minced
  • 1 T. cumin
  • 2 tsp. oregano leaves
  • 2 tsp. onion powder
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • Cilantro Lime Rice for serving
  • Whole pinto beans for serving
  • Corn or flour tortillas for serving
  • TOPPINGS:
  • Shredded cheese, lettuce, diced tomatoes, thinly sliced radishes, black olives, green onions, salsa, sour cream, guacamole, and fresh cilantro for sprinkling.

Instructions

  • Add olive oil to the bottom of a large pot or Dutch oven over medium high heat. Working in batches (do not over-crowd or the meat will steam not brown) brown all sides of the beef chunks. Transfer to the slow cooker; repeat until all pieces are browned.
  • Add the beef broth to the pot, deglazing the pan by scraping up the delicious bits from the bottom of the pan.
  • Add soy sauce, apple cider vinegar, lime juice, and chipotle peppers in adobe sauce; stir to combine.
  • Add spices – cumin, oregano, onion powder, salt, and black pepper; stir to combine.
  • Pour the liquid over the browned beef chunks, gently stir to coat.
  • Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8 to 9 hours.
  • Shred meat with two forks.
  • Serve barbacoa beef in Tacos, Burritos, Enchiladas, Quesadillas, Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings.

Watermelon Spears with Feta Dipping Sauce

By Leave a Comment

Print Recipe

Watermelon Spears with Feta Dipping Sauce

A light and refreshing way to start or end a summer meal, Enjoy!
Course: Appetizer
Cuisine: American, Greek

Ingredients

  • 1 c. feta cheese crumbled
  • 1 c. full-fat Greek yogurt
  • Juice and zest of 1/2 lemon
  • 1 T. chopped fresh dill reserve some for garnish
  • 1 tsp. chopped fresh mint
  • 1 clove garlic minced
  • Kosher salt & black pepper to taste
  • Black sesame seeds for garnish, optional
  • watermelon spears for dipping

Instructions

  • In a large bowl, whisk together feta and yogurt until well combined. Whisk in lemon zest and juice, dill, mint, and garlic. Season to taste with salt and pepper. Cover and chill until ready to serve.
  • Transfer to a serving bowl and garnish with reserved dill and black sesame seeds if using. Serve with watermelon spears.

McNutt-er Butter Cookies

By Leave a Comment

Print Recipe

McNutt-er Butter Cookies

A homemade version of my family's favorite peanut butter sandwich cookies!
Course: Dessert
Cuisine: American
Servings: 5 dozen cookie sandwiches
Author: Dusty Hutchins-McNutt

Ingredients

  • COOKIES:
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. butter room temperature
  • 1 c. creamy peanut butter
  • 1 c. granulated sugar
  • 1 c. light brown sugar packed
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • PEANUT BUTTER FILLING:
  • 1 c. butter room temperature
  • 1 c. creamy peanut butter
  • 4 c. confectioner’s sugar
  • 2–3 T. milk

Instructions

  • COOKIES: In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
  • In a large bowl using an electric hand mixer, beat the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes on medium speed.
  • Add eggs and vanilla, beat until combined, scraping the sides of the bowl, as necessary.
  • Turn the mixer to low, gradually add flour mixture, beating until just combined. Refrigerate dough for 1 hour or overnight.
  • Preheat oven to 375 degrees. Line a couple of baking sheets with parchment paper; set aside.
  • Form the chilled dough into 1-inch balls (1 teaspoonful of dough) and then roll them into a 2-inch log shape. Place them on baking sheet about 2-inches apart. Using a fork, press down on the dough creating a criss-cross pattern. Pinch the center to create the peanut shape.
  • Bake for 7-8 minutes until edges are lightly golden. (If your cookies spread too much carefully pinch the middles when they come out of the oven, so your “nut” shape is preserved.) Cool on the baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
  • PEANUT BUTTER FILLING: In a large bowl, beat butter and peanut butter together on medium speed until smooth. Slowly add in the confectioner’s sugar and beat until filling is smooth. Add milk, one tablespoon at a time until desired consistency is reached.
  • Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich; repeat with remaining cookies. Store cookies in an airtight container for up to 3 days.

Notes

I bake my cookies for 7 minutes. I am at sea-level and 8 minutes is too long.

Dalgona Coffee

By Leave a Comment

Print Recipe

Dalgona Coffee

Dalgona or whipped coffee is the coolest thing to top your drink. Here we’ve given you the option of making it hot or cold and adding Baileys Irish Cream for a delicious adult after-dinner drink!
Course: Beverage
Cuisine: American, Korean
Servings: 1 drink

Ingredients

  • 2 T. granulated sugar
  • 2 T. instant coffee
  • 2 T. hot water
  • Ice for serving
  • 1/2 c. milk chilled or heated
  • 2 oz. Baileys Irish Cream optional

Instructions

  • In a medium stainless-steel bowl, combine sugar, coffee, and hot water. Vigorously whisk (or beat with an electric hand mixer) until the mixture is smooth and shiny, continue whisking/beating until it resembles a coffee-colored meringue and holds its shape.
  • Fill a 12-ounce with ice. Add 1/2 cup milk and 2 oz. of Baileys Irish Cream if using. Dollop with the whipped coffee mixture. Stir before drinking, Enjoy!

Fruity Pebbles Cupcakes

By Leave a Comment

Print Recipe

Fruity Pebbles Cupcakes

Inspired by Becky Kershner – Vanilla confetti cupcakes topped with homemade vanilla buttercream frosting and colorful Fruity Pebbles!
Course: Dessert
Cuisine: American
Servings: 20 cupcakes

Ingredients

  • CUPCAKES:
  • 1 1/2 c. cake flour
  • 1 1/2 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. buttermilk room temperature
  • 2 lg. eggs room temperature
  • 2 lg. egg whites room temperature
  • 1 T. vanilla extract
  • 3/4 c. unsalted butter room temperature
  • 1/4 c. vegetable oil
  • 1 1/2 c. granulated sugar
  • 1/2 c. rainbow jimmies
  • VANILLA BUTTERCREAM FROSTING
  • 1 c. unsalted butter room temperature
  • 1/4 tsp. salt
  • 4 c. confectioners’ sugar
  • 2-4 T. heavy cream room temperature
  • 1 T. vanilla extract
  • Fruity Pebbles cereal for sprinkling

Instructions

  • Preheat oven to 350 degrees. Line 20 standard muffin cups with paper liners; set aside.
  • CUPCAKES: In a large bowl, whisk together cake flour, all-purpose flour, baking powder, and salt; set aside.
  • In a medium bowl, whisk together buttermilk, eggs, egg whites, and vanilla; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low speed, add dry ingredients and buttermilk mixture alternately in 3 parts, beginning and ending with dry ingredients, beating until just incorporated. (Do not overmix the batter it can cause your cupcakes to be dry.) Stir in rainbow jimmies with a rubber spatula just until combined. (Do not over mix it can cause the sprinkles to bleed into the batter.).
  • Scoop the batter evenly into the muffin tray. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Do not overbake! Remove them from the oven and cool completely on a wire rack before frosting.
  • FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, beat butter, salt, and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and vanilla, beating just until incorporated. Increase speed to medium-high and beat until frosting is light and fluffy approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with Fruity Pebbles.

Notes

It is important that all of your ingredients are at room temperature.

Tortellini Alfredo with Bacon

By Leave a Comment

Print Recipe

Tortellini Alfredo with Bacon

Cheese-filled tortellini covered in a heavenly bacon alfredo sauce, Enjoy!
Course: Entrée
Cuisine: American

Ingredients

  • 1 (19 oz.) pkg. frozen cheese tortellini
  • 8 strips smoked bacon chopped and cooked
  • 1 clove garlic pressed
  • 1 c. heavy whipping cream
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. chopped fresh parsley

Instructions

  • Cook tortellini according to package directions; drain.
  • Meanwhile, in a large skillet, cook chopped bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
  • In the same pan, combine cream, parmesan cheese, parsley and cooked bacon, heat through over medium-low heat. Stir in tortellini, toss to coat. Serve immediately.

Banana Cake with Cream Cheese Frosting

By Leave a Comment

Print Recipe

Banana Cake with Cream Cheese Frosting

Hands down, the BEST banana cake I have ever eaten!
Course: Dessert
Cuisine: American
Servings: 24
Author: Cooking Mamas

Ingredients

  • CAKE:
  • 3 c. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/3 c. mashed bananas
  • 2 1/2 T. lemon juice divided
  • 1 1/2 c. milk
  • 2/3 c. butter softened
  • 1 c. granulated sugar
  • 1/2 c. brown sugar
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • FROSTING
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/3 c. butter room temperature
  • 3 1/2 c. confectioners’ sugar
  • 1 1/2 tsp. lemon zest
  • 1 tsp. lemon juice

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan; set aside.
  • CAKE: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Zest 1 lemon; set aside.
  • In a small bowl, combine mashed banana with 1 tablespoon lemon juice, set aside.
  • In a glass measuring cup, whisk together milk with 1-1/2 tablespoons lemon juice; set aside.
  • In a large mixing bowl, using an electric hand mixer beat together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time and vanilla. Beat on high until light and fluffy.
  • Alternate, adding flour mixture and milk mixture to the large bowl beating after each addition until just combined. (Do not overmix). Fold in bananas. Pour batter into the prepared baking pan.
  • Place into the oven and reduce heat to 325 degrees. Bake for 55-60 minutes or just until a toothpick inserted in the center comes out clean (do not overbake).
  • Remove from oven and place in the freezer for 45 minutes (this makes the cake extra moist). Cool completely before frosting.
  • FROSTING: In a medium bowl, cream together butter & cream cheese until light and fluffy. Add in lemon zest and juice. Add confectioners’ sugar a cup at a time until you reach desired consistency. Spread over cooled cake.

Notes

You should only need 1 lemon for zest and juicing.

Tapioca Pudding

By 3 Comments

Print Recipe
5 from 2 votes

Tapioca Pudding

I have been making this back of the box recipe for many years. My secret is to use evaporated milk. I love the flavor and it makes the pudding super creamy!
Course: Dessert
Cuisine: American
Servings: 6 1/2 each
Author: Cooking Mamas

Ingredients

  • 1 (12 oz.) can evaporated milk
  • 1 ¼ c. water
  • 1 lg. egg
  • 1/3 c. granulated sugar
  • 3 T. minute/instant tapioca
  • 1 tsp. vanilla extract

Instructions

  • In a medium saucepan, whisk together milk, water, and egg until well combined. Stir in sugar and tapioca. Let stand for 5 minutes.
  • Bring tapioca to a full boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool for 20 minutes.
  • Serve warm or chilled topped with fresh berries and a dollop of whipped cream. Keep refrigerated.

Notes

For creamier pudding, press plastic wrap directly onto the surface of pudding as it cools.
Recipe slightly adapted from Kraft

Smoked Sausage Onions and Peppers

By Leave a Comment

Print Recipe

Smoked Sausage Onions and Peppers

Here's a quick and easy weeknight meal the whole family will enjoy. Smoked sausage, onions, and peppers served over toasted hoagie rolls, Yum!
Course: beef, Entrée
Cuisine: American, Italian
Servings: 6
Author: Cooking Mamas

Ingredients

  • 1 T. olive oil
  • 1 lb. smoked sausage (Kielbasa any flavor) cut into ½ inch rounds
  • 1 sm. yellow onion sliced
  • 1 green bell pepper seeded & sliced
  • 1 red bell pepper seeded & sliced
  • 1 tsp. Italian seasoning
  • Salt and black pepper to taste
  • Hoagie rolls for serving
  • Butter for rolls

Instructions

  • Add olive oil to a large skillet over medium-high heat. Add smoked sausage, sautéed until the sausage begins to brown about 2-3 minutes on each side. Add veggies, salt, pepper, and Italian seasonings. Continue sautéing until veggies begin to soften about 4-5 minutes.
  • Meanwhile, heat the oven to broil. Line a baking sheet with foil. Slice hoagie rolls lengthwise, but not all the way through. Open and butter the rolls. Place on the prepared baking sheet and toast them under the broiler, watching them very carefully, so they don't burn.
  • Serve sausage, peppers, and onions over toasted hoagie rolls and devour!

Ravioli with Roasted Red Pepper Sauce

By 1 Comment

Print Recipe
5 from 1 vote

Ravioli with Roasted Red Pepper Sauce

Light and creamy roasted red pepper sauce served over your choice of beef or cheese-filled ravioli. Simple yet satisfying!
Course: Entrée
Cuisine: American, Italian
Servings: 6
Author: Cooking Mamas

Ingredients

  • 3 lg. red bell peppers roasted
  • 1 25 oz. pkg. frozen beef or cheese-filled ravioli
  • 3 T. olive oil divided
  • 1 med. yellow onion diced
  • 4 cloves garlic pressed
  • Sea salt & black pepper to taste
  • 1/2 c. heavy cream
  • 1 c. chicken broth
  • 1 pinch red pepper flakes
  • Parmesan cheese for serving
  • Fresh chopped parsley or basil for garnish

Instructions

  • Preheat oven to 500 degrees. Roast peppers on a foil-lined baking sheet until charred about 20-25 minutes. Remove from the oven and cover peppers with foil for 10 minutes allowing them to steam. Peel charred skin remove seeds and stems; set aside.
  • Cook pasta according to package directions; drain, toss with 1 tablespoon olive oil to prevent sticking together; set aside.
  • Meanwhile, In a large skillet over medium heat sauté onions and garlic in 2 tablespoons olive oil until soft and translucent about 4-5 minutes. Season generously with salt and pepper. Remove from heat.
  • Transfer sautéed onions and garlic to a blender with roasted red peppers, heavy cream, chicken broth, and red pepper flakes. Blend until creamy and smooth. Taste the sauce, adjust seasonings adding more salt, pepper, and red pepper flakes as needed.
  • Return the sauce to the skillet over medium heat. Once the sauce reaches a simmer, reduce heat to low and add ravioli; toss to coat.
  • Serve in pasta bowls with generous amounts of parmesan, red pepper flakes, and fresh chopped parsley or basil.

Streusel Banana Bread

By Leave a Comment

Print Recipe

Streusel Banana Bread

Elevate your banana bread with a sweet crumbly streusel topping!
Course: Bread, Breakfast
Cuisine: American
Servings: 12
Author: Cooking Mamas

Ingredients

  • STREUSEL:
  • 6 T. unsalted butter room temperature
  • 3/4 c. all-purpose flour
  • 1/3 c. brown sugar packed
  • 1 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/2 c. chopped pecans
  • BANANA BREAD:
  • 1 1/2 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter melted
  • 1 c. granulated sugar
  • 2 lg. eggs room temperature
  • 1 tsp. vanilla extract
  • 1/3 c. buttermilk
  • 3 very ripe bananas mashed

Instructions

  • Preheat oven to 350 degrees. Butter a 9×5-inch loaf pan and line with parchment paper, leaving a 1-inch overhang on long sides.
  • STREUSEL: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated up to 3 days.)
  • BANANA BREAD: In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together melted butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter, then sprinkle with remaining streusel evenly over the top.
  • Bake until golden brown and a toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (If the top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.