Cooking Mamas

Tried and True Family Recipes

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Buffalo Chicken Lettuce Wraps

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Buffalo Chicken Lettuce Wraps

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Buffalo Chicken Lettuce Wraps

Spicy buffalo chicken, carrots, celery, blue cheese dressing, and blue cheese crumbles, wrapped in butter lettuce. A delicious low-carb alternative to tortillas.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 c. Franks Red Hot Sauce
  • 2 T. butter
  • 3 c. shredded cooked chicken
  • 1 c. thin julienne carrots
  • 1 c. sliced celery
  • 8 lg. lettuce leaves bib, butter, or romaine
  • blue cheese dressing for serving
  • blue cheese crumbles for serving

Instructions

  • In a large saucepan, bring hot sauce and butter to a simmer over medium heat. Add cooked shredded chicken; heat through.
  • To assemble: Spoon chicken onto lettuce leaves, top with carrots, celery, blue cheese dressing and blue cheese crumbles. Wrap and eat like a taco. These wraps tend to get a little messy, but oh so worth it!

Easy Baked Beans

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Easy Baked Beans

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Easy Baked Beans

My sweet and savory baked beans with bacon, onion, molasses, and brown sugar. The perfect side dish for your next backyard BBQ!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 2 T. butter
  • 1 med. yellow onion diced
  • 2 (28 oz.) cans pork and beans
  • 3/4 c. ketchup
  • 1/2 c. molasses
  • 3 T. prepared yellow mustard
  • 1/4 c. brown sugar
  • 6 slices bacon cut into quarters

Instructions

  • Preheat oven to 325 degrees. Spray a 2 1/2 to 3-quart baking dish with non-stick cooking spray.
  • In a large skillet, melt 2 tablespoons butter. Add onions; sauté until tender and translucent. Add beans, ketchup, molasses, mustard, and brown sugar; stir to combine.
  • Pour bean mixture into a prepared baking dish. Cover the beans with bacon pieces. Bake uncovered for 2 to 2 1/2-hours.

Homemade Dog Biscuits

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Dog Biscuits

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Homemade Dog Biscuits

These tasty treats are sure to have your dog beggin' for more!
Course: Snack
Cuisine: American

Ingredients

  • 2/3 c. pumpkin puree
  • 1/4 c. peanut butter
  • 2 lg. eggs
  • 3 c. whole wheat flour more as needed

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  • Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.
  • Cook's Note: Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.

Cauliflower Fried Rice

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Cauliflower Fried Rice

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Cauliflower Fried Rice

A delicious, healthy, alternative to rice. Perfect for those on a low-carb or grain-free diet.
Course: Side Dish
Cuisine: American, Gluten Free
Servings: 6

Ingredients

  • 1 head cauliflower
  • 2 T. sesame oil
  • 1 sm. yellow onion chopped
  • 1 c. frozen peas and carrots thawed
  • 3 T. soy sauce
  • 3 lg. eggs lightly beaten
  • 2 T. chopped green onions

Instructions

  • Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower until it is small and resembles rice.
  • Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Garnish with chopped green onions.

Blueberry Crumb Bars

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Blueberry Crumb Bars

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Blueberry Crumb Bars

These shortbread bars are bursting with blueberries. A great way to enjoy blueberries while they're in season.
Course: Dessert
Cuisine: American
Servings: 12 Bars

Ingredients

  • 3 c. all-purpose flour
  • 1 c. granulated sugar divided
  • 1/2 c. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 c. cold butter cubed
  • 1 lg. egg
  • 4 c. fresh or frozen blueberries
  • 1 T. cornstarch

Instructions

  • Preheat the oven to 375 degrees. Spray a 9x13-inch pan with non-stick cooking spray.
  • In a medium bowl, stir together flour, 1/2 cup sugar, brown sugar, baking powder, salt and cinnamon. Use a pastry cutter or fork to mix in the butter and egg until well combined and crumbly. Pat half of the dough into the prepared pan. Bake for 10 minutes.
  • In another bowl, stir together 1/2 cup sugar and cornstarch. Gently fold in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. ( I like to squeeze the dough in my hand to make bigger crumble.)
  • Bake for 30-35 minutes, or until top is golden brown. Cool completely before cutting into squares.

Shrimp Louis Pasta Salad

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Shrimp Louis Pasta Salad

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Shrimp Louis Pasta Salad

This salad can be served as a main dish or a side salad. Perfect for potlucks, picnics, and BBQs!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

SALAD:

  • 1 lb. med. seashell pasta
  • 1 lb. med. cooked shrimp peeled, deveined, cut in half
  • 1 (6 oz.) can med. black olives sliced in half
  • 2 stalks celery thinly sliced
  • 3 green onions thinly sliced
  • 1 red bell pepper chopped
  • 2 T. chopped fresh parsley

DRESSING:

  • 1 c. mayonnaise
  • 1/2 c. ranch dressing
  • 1/3 c. seafood cocktail sauce
  • 2 T. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • Salt & Pepper to taste

Instructions

  • Cook pasta al dente according to package directions. Drain and rinse under cold water to cool the pasta quickly; drain well.
  • In a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
  • Stir in cooled pasta, shrimp, olives, celery, green onions, red bell pepper, and parsley. Serve immediately or cover and refrigerate.

Notes

Crab can easily be substituted for shrimp, if desired.

Cowboy Steak with Coffee Rub

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Cowboy Steak with Coffee Rub

Give your steak an extra kick with our smokin' coffee rub!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. (1 1/4-inch) beef tenderloin top sirloin, rib eye or filet steaks
  • 2 T. finely ground coffee
  • 2 T. ground cumin
  • 1 T. smoked paprika
  • 2 tsp. chili powder
  • 1 T. kosher salt
  • 2 tsp. black pepper

Instructions

  • In a small bowl, combine coffee, cumin, smoked paprika, chili powder, kosher salt and fresh cracked black pepper.
  • Pour spice rub onto a large plate. Roll steaks in spices; set aside for about an hour, so steaks come to room temperature.
  • Preheat the oven to 425 degrees.
  • Preheat a cast iron or heavy skillet, over medium-high heat. Add 1 tablespoon vegetable oil. Cook the steaks until nice a brown, about 3-4 minutes. Flip the steaks over and cook for an additional 3-4 minutes.
  • Transfer steaks to a baking sheet and cook in the oven for 8-10 minutes for medium-rare. Remove from the oven tent with foil and allow to rest for 5 minutes before slicing.

Chocolate Banana Bread

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Chocolate Banana Bread

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Chocolate Banana Bread

Two of my favorite things, chocolate and banana bread!
Course: Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 c. granulated sugar
  • 1/2 c. butter
  • 1/4 c. buttermilk
  • 1 tsp. vanilla extract
  • 1 lg. egg plus 1 large egg yolk
  • 1 c. semisweet chocolate chips
  • 3 ripe bananas mashed

Instructions

  • Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In separate large bowl, combine sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and mashed bananas.
  • Transfer batter to prepared baking dish and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Allow to cool in the pan, over a cooling rack for 5-10 minutes.
  • Remove from pan and allow to cool completely. Slice and serve.

Mashed Potato Salad

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Mashed Potato Salad

The absolute BEST potato salad EVER! (In my humble opinion of course) This salad doesn't have chunks of potatoes in it, the potatoes are mashed!
Course: Salad
Cuisine: American
Servings: 12

Equipment

  • Norpro Potato Ricer [affiliate]

Ingredients

  • 5 lbs. russet potatoes (about 8 med. potatoes) peeled
  • 6 lg. hard-boiled eggs peeled and sliced
  • 5 green onions sliced
  • 1 (24 oz.) jar Farman's sliced bread & butter pickles cut in 1/2
  • 2 T. pickle juice
  • 1 1/2 c. Best Foods real mayonnaise
  • 1/4 c. French's prepared yellow mustard
  • 2 T. chopped fresh dill or 1 1/2 T. dried
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. paprika

Instructions

  • Peel and cube potatoes. Place potatoes in a large pot, cover with cold salted water. Bring to a boil, reduce heat, and simmer until fork tender. Drain and place cooked potatoes into a large bowl. Mash the potatoes OR run them through a ricer OR food mill to make them extra fluffy. Allow to cool.
  • Here's the ricer I use: Norpro Potato Ricer
  • Meanwhile, in a saucepan, cover eggs with water. Bring to a boil. Cover with a lid and turn off the heat. Let stand for 12 minutes, uncover, and drain. Run cool water over the eggs and peel them.
  • Slice the eggs and green onions. Add to the cooled potatoes along with the pickles and 2 tablespoons of pickle juice. ( I like to reserve some of the eggs, onions, and pickles to garnish the top of the salad)
  • In a small bowl, stir together the mayonnaise, mustard, dill, salt, pepper, and paprika. Pour over the salad and gently fold everything together until just combined. Refrigerate for a couple of hours before serving.

Blackberry No-Bake Cheesecake

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Wild Blackberry No-Bake Cheesecake

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Blackberry No-Bake Cheesecake

No-bake cheesecake, with graham cracker crust, topped with wild blackberries or seasonal fresh fruit. The perfect dessert for those hot summer nights.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • GRAHAM CRACKER CRUST:
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 6 T. butter melted
  • CHEESECAKE FILLING :
  • 2 (8 oz.) pkg. cream cheese room temperature
  • 1 (14 oz.) can sweetened condensed milk
  • 2 T. fresh lemon juice
  • 1 tsp. vanilla extract
  • 16 oz. fresh or frozen blackberries thawed or other fresh fruit

Instructions

  • GRAHAM CRACKER CRUST: In a large bowl, mix together graham cracker crumbs, sugar, and melted butter. Firmly press mixture into the bottom and up the sides of a 9-inch pie plate, Springform pan OR divide among eight (8 oz.) mason jars.
  • CHEESECAKE: In a large bowl, using an electric mixer, beat cream cheese and sweetened condensed milk until smooth and creamy. Add lemon juice and vanilla extract, beat until well combined.
  • Pour or pipe cream cheese mixture over graham cracker crust. Refrigerate for 3-4 hours until firm. Top with fresh fruit and serve.

Cheeseburger Lettuce Wraps

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Cheeseburger Lettuce Wraps

Low-carb cheeseburgers topped with tomatoes, onions, and pickles, drizzled with spicy Sriracha mayonnaise, and wrapped in lettuce leaves, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

SRIRACHA SAUCE:

  • 1/2 c. mayonnaise
  • 1 T. Sriracha chili sauce

CHEESEBURGERS:

  • 1 lb. lean ground beef, chicken, or turkey divided into 8 small patties
  • Kosher salt and black pepper to season patties

TOPPINGS:

  • 4 slices Colby Jack or sharp cheddar cheese cut to fit burgers
  • 2 sm. heads Boston lettuce rinsed & dried
  • 8 Dill or Bread and Butter pickle slices
  • 2 tomatoes thinly sliced
  • 1 sm. red onion thinly sliced or pickled onions, see below

Instructions

  • Prep all ingredients before you begin.
  • SRIRACHA SAUCE: In a small bowl, whisk together mayonnaise and sriracha sauce until combined. Cover and refrigerate until ready to serve.
  • Heat an outdoor grill OR indoor skillet over on medium heat.
  • CHEESEBURGERS: Form 8 evenly sized very thin patties. Season patties on both sides with salt and pepper. Place patties onto the grill OR in the skillet and cook for approximately 2-3 minutes on each side or until cooked to your liking. (If using a skillet, cook 4 patties at a time to avoid over-crowding or use two skillets.) Place a slice of cheese on each cooked burger.
  • TO ASSEMBLE BURGERS: Lay 2 lettuce leaves on top of each other, followed by 2 pickles, 2 slices of tomato, 2 small patties with melted cheese, and red onions, then drizzle with Sriracha sauce. Tightly wrap the lettuce up and over the toppings and Enjoy!

Notes

Quick Pickled Red Onions

Spicy Curly Fries

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Spicy Curly Fries

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Spicy Curly Fries

These delicious seasoned fries are baked not fried...Enjoy!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lg. russet potatoes or sweet potatoes, spiralized
  • 3 T. Canola oil
  • 1/2 T. kosher salt
  • 1/2 T. pepper
  • 1/2 T. cumin
  • 1/2 T. garlic powder
  • 1/2 T. chili powder

Instructions

  • Preheat oven to 450 degrees.
  • Scrub the potatoes clean and pat dry. Spiralize the potatoes, then place them on a large baking sheet and toss with canola oil.
  • In a small bowl, combine seasonings and sprinkle over the fries. Toss with your hands. Spread the fries out in an even layer.
  • Bake for 25-30 minutes, turning once halfway through the cooking process. Enjoy!

Butter Pecan Cake

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Butter Pecan Cake

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Butter Pecan Cake

This three-layer cake is loaded with toasted pecans and frosted with a sweet buttery pecan icing!
Course: Dessert
Cuisine: American
Servings: 10
Author: Monica Wofford-Andres

Ingredients

  • CAKE:
  • 2 2/3 c. chopped pecans toasted, divided
  • 3/4 c. butter softened, divided
  • 1/2 c. vegetable oil
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • FROSTING :
  • 1 (16 oz.) box confectioner's sugar
  • 1 c. butter softened
  • 2-3 T. evaporated milk
  • 2 tsp. vanilla extract

Instructions

  • Place pecans and 1/4 cup butter in a baking pan. Bake at 350 degrees for 20-25 minutes or until toasted, stirring frequently; set aside.
  • CAKE: In a large bowl, cream 1/2 cup butter, vegetable oil and granulated sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1 1/3 cups of toasted pecans.
  • Pour into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • FROSTING: Cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Elote Salad

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Elote Salad

Mexican street corn salad made with grilled corn on the cob, black beans, avocado, red onion, and cilantro topped with a delicious chili-lime dressing and crumbled cotija cheese, Enjoy!
Course: Salad
Cuisine: Mexican
Servings: 4

Ingredients

SALAD:

  • 4-5 lg. ears fresh corn husked
  • 1 1/2 T. vegetable oil if cooking on the stovetop
  • 1 (15 oz.) can black beans drained & rinsed, optional
  • 1 lg. (firm ripe) avocado peeled & chopped
  • 1/2 c. chopped red onion
  • 1/2 c. cilantro chopped
  • 1 jalapeño pepper stemmed, seeded & minced
  • 1 clove garlic minced

CHILI LIME DRESSING:

  • 3 T. mayonnaise
  • 1 1/2 T. fresh lime juice divided
  • 1/2 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • 4 c. chopped romaine lettuce for serving
  • 3 oz. crumbled Cotija cheese or feta cheese, for sprinkling

Instructions

  • Stove Top Method: Remove husks from corn. Cut the kernels from the cob over a Bundt pan. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn, cook, tossing occasionally, until corn is charred all over (about 8-10 minutes). Remove from heat and allow to cool.
  • Outdoor Grill Method: Remove husks from the corn. Heat grill to medium. Grill corn (8-10 minutes), turning frequently, until corn is charred all over. Remove from heat and allow to cool. Cut kernels from the cob over a Bundt pan.
  • SALAD: In a large bowl, toss chopped avocado with 1/2 tablespoon lime juice. Add cooled corn, black beans, onions, cilantro, jalapeno, and garlic.
  • CHILI LIME DRESSING: In a small bowl, combine mayonnaise, 1 tablespoon lime juice, chili powder, and smoked paprika stir until well combined. Pour dressing over corn salad. Gently toss everything together.
  • Arrange chopped lettuce on a serving platter. Spoon corn salad over the lettuce. Sprinkle Cotija cheese over all, and serve.

Chocolate Turtle Poke Cake

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Turtle Poke Cake

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Chocolate Turtle Poke Cake

A rich chocolate cake, filled with caramel, frosted with chocolate, topped with pecans and mini chocolate chips, then drizzled with more caramel...Umm, yes please!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 (15.25 oz) pkg chocolate cake mix prepared
  • 1 (16 oz.) jar caramel or butterscotch topping divided
  • 1 (16 oz.) tub chocolate flavored frosting
  • 1 c. chopped pecans
  • 1/2 c. mini semi-sweet chocolate chips

Instructions

  • Cast of characters:
  • Prepare cake according to package instructions and bake in a 9 x 13-inch pan. Allow to cool completely. Punch several holes in top of cake using the handle of a wooden spoon.
  • Pour 1 cup caramel topping over the cake making sure it gets into all of the holes. Put cake in the refrigerator for 1 hour.
  • Frost cake with chocolate frosting. Sprinkle nuts and chocolate chips over the top. Drizzle with more caramel topping. Slice and serve. Store covered in refrigerator for up to 5 days.
  • Cook's Note: If the caramel is too thick to pour, heat in microwave according to package instructions before pouring over cake.

Broccoli Bacon & Grape Pasta Salad

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Broccoli Bacon Grape Pasta Salad

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Broccoli Bacon & Grape Pasta Salad

Bow-tie pasta, broccoli florets, crispy bacon, red grapes, onion, and toasted pecans, come together to make one beautiful salad!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 1/2 c. chopped pecans toasted
  • 1 (12 oz.) pkg. farfalle (bow-tie) pasta
  • 1 sm. head broccoli
  • 2 c. red seedless grapes halved
  • 1/2 c. diced red onion
  • 1 c. mayonnaise
  • 1/3 c. granulated sugar
  • 1/3 c. red wine vinegar
  • 1 tsp. salt
  • 8 slices bacon cooked and crumbled

Instructions

  • Preheat oven to 350 degrees. Bake pecans in a single layer on a sheet pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Set aside to cool.
  • Cook pasta according to package directions and drain.
  • Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using the tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. Slice grapes in half and dice the onion. Place cut vegetables and fruit into a large bowl. Add hot cooked pasta.
  • In a small bowl, whisk together mayonnaise, sugar, red wine vinegar, and salt. Pour dressing over pasta and veggies, toss to coat. Cover and chill for 3 hours.
  • Just before serving, stir in cooked bacon and toasted pecans.
  • Cook's Note: You can substitute sesame seeds or slivered almonds for pecan if desired.

Chicken Alfredo with Zucchini Noodles

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Chicken Alfredo with Zucchini Noodles

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Chicken Alfredo with Zucchini Noodles

A delicious, healthy, low-carb alternative to traditional Fettuccine Alfredo!
Course: Entrée
Cuisine: American, Italian, Keto
Servings: 6

Ingredients

  • 3 med. zucchini spiralized
  • 3 T. butter
  • 2 boneless skinless chicken breasts thinly sliced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 cloves garlic minced
  • 3/4 c. heavy cream
  • 1 c. Parmesan cheese
  • 2 T. chopped parsley

Instructions

  • Spiralize the zucchini into thin noodles (aka: zoodles). Microwave the noodles for 2 minutes, drain the liquid.
  • In a large skillet, over medium heat, melt the butter. Sauté chicken, stirring frequently. Season with salt and pepper and add garlic. Cook until the chicken is cooked through and the garlic begins to brown.
  • Add heavy cream, Parmesan cheese and parsley; stir to combine. Bring to a boil, continue to stir until the sauce has reduced by about half. Remove from heat.
  • Toss in zucchini noodles; toss until noodles are evenly coated. Garnish with additional Parmesan cheese.

Apricots in Light Syrup

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Apricots in Light Syrup

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Apricots in Light Syrup

Course: Canning
Cuisine: American
Servings: 6 pints

Ingredients

  • 8-10 lbs. apricots halved & pitted
  • 3 3/4 c. water
  • 1 1/2 c. granulated sugar
  • 1/2 c. lemon juice divided among jars
  • 6 pint glass preserving jars with lids and bands

Instructions

  • Prepare the boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Cut apricots in half and remove the pit. (Submerge the fruit in a mixture of 1/4 cup lemon juice and 4 cups cold water to prevent browning and drain.) Pack apricots, cavity side down and overlapping layers, into sterilized canning jars, leaving 1/2 inch headspace.
  • Combine 3 3/4 cups water and sugar in a saucepan, slowly bring to a boil, Remove from heat when sugar is completely dissolved.
  • Pour lemon juice over the fruit. Ladle hot syrup over fruit, leaving a 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Process jars in a boiling water canner for 25 minutes (start timing when the water returns to boil) adjusting for altitude.
  • After processing, place the jars on a towel, to cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.