New Years Eve Party Idea

Sprinkle Milk Shots for Kids

Hope y'all enjoy! ~ Cooking With My Kidlets

I made these Mini Chicken Pot Pies for supper tonight. 

I found the recipe on Green Giant's fb page.

These use only 4 ingredients and take 20 minutes to prep & 20 minutes to bake!!! 

Ingredients: 
1 bag frozen Mixed Veggies
1 can Chunk Chicken
1 can Cream of Chicken Soup
1 can Flaky Layers Biscuits 

Directions:

Heat oven to 375°. In medium bowl, combine veggies, chicken and soup; mix well. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Bake at 375° for 20 to 22 minutes or until biscuits are golden brown. 

Hope y'all enjoy! ~ Cooking With My Kidlets

I cooked a hearty country breakfast on this glorious Fall morning! 

Bacon, sausage, eggs, grits, blueberry muffins, & Beer muffins!!!

~ Cooking With My Kidlets

The Kidlets & I made muffins this past weekend!!! 

The Pinterest recipe turned out great for the Pumpkin Spice muffins

....easy & yummy

Ѽ  Ѽ  Ѽ  Ѽ 

  Ѽ Pumpkin Muffins Ѽ

Just 2 Ingredients:

1 box Yellow or Spice cake mix

1 can Pumpkin

 No oil, no eggs, no water, nothing else!

Bake at 350° for 20-25 minutes

 

Hope y'all enjoy! ~ Cooking With My Kidlets

In memory of our beloved Mom & "Gran", forever in our ♥'s 

~ Cooking With My Kidlets

Aley's Famous Meat Loaf

Ingredients:
2lb Ground Beef
1 cup Crushed Crackers (we usually use Ritz)
1 med-lg Onion chopped
½-1 Bell Pepper chopped
2 Eggs
1 cup Milk
1 tbsp Salt
1 tsp Black Pepper

Topping Sauce:
⅓ cup Ketchup
2 tbsp Packed Brown Sugar
1 tbsp Prepared Mustard
mix ketchup, mustard, & brown sugar well!

Put onion, bell pepper, egg, milk, salt & pepper in a blender and puree'. Combine meat & blender mixture, add cracker crumbs, mix thoroughly. Pack into a 9"X5" loaf pan (we always make a double batch for sandwich leftovers therefore we use a large crock bowl). Pour sauce over meat loaf, bake 1 hour @ 350°, let stand before slicing, will serve 8
When I'm in a hurry I have put my own twist on this simply by baking it in muffin tins so that it doesn't have to be sliced, mom loved my muffin tin idea!

Hope y'all enjoy! ~ Cooking With My Kidlets

From time to time I will be sharing some of my mom's all time best recipes.  

♥ ♥ ♥ ♥

Almaas Edith Mahfood Wacasey, affectionately known as "Aley," was born October 4, 1944. She was the eldest of 10 siblings. My grandfather passed away when my mom was only 16. Due to this, Mom helped my grandmother raise her little brothers & sisters. My grandfather was Lebanese and had been raised on the island of Jamaica. He was an excellent chef and taught my mom to cook a wide variety of cuisines.

Mom loved to cook and took delight in feeding everyone. She was the best when it came to unexpected guests and/or impromptu get togethers. Spur of the moment parties where one of her many specialties!

From the time I could stand on a stool I was always next to her in the kitchen. Some of my earliest memories are of helping mom cook. I am lucky to have learned from such an amazing lady! I am making sure my mother's legacy lives on by teaching my kidlets to cook just like her.

Mom was diagnosed on June 21, 2011 with liver cancer which was inoperable nor would any other treatments help. She was released to her home with hospice care on June 24, 2011. We lost her in the early am on July 3, 2011.

Mom never believed in "secret" recipes, she felt it was necessary to help others learn to cook. She enjoyed sharing what she had learned over the many years of nourishing all who crossed her path. Sharing Aley's recipes is yet another way to keep memories of my mother strong!!!

Hope y'all enjoy! ~ Cooking With My Kidlets

I saw this recipe for Chicken Tikka Masala on fb this morning and it sounded so good... I'm making it for supper tonight!!!

http://epi.us/11E0zm6

 It smells soooooo yummy already!

Here is my version:

Ingredients:

For the chicken:1 ½ lbs Chicken Breasts (boneless & skinless)
1/4 cup Plain Greek Yogurt
2 tbsp Olive Oil
2 tsp Fresh Lemon juice
4 large Cloves Garlic (minced)
For the sauce:2 tbsp Garam Masala
½ tsp Ground Cumin
½ tsp Ground Nutmeg
1 ½ tsp Paprika
½ tsp Cayenne
1 tsp Ground Ginger
4 tsp (½ stick) Unsalted Butter
1 large Onion (finely chopped)
1 ½ cups Canned Tomato Purée
3/4 cup Water
½ cup Heavy Cream
1 tsp Kosher Salt
1/2 tsp Black Pepper

Directions:

Marinate the chicken:
Place the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using meat mallet or a rolling pin, beat the chicken until the breasts are an even ½ inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon olive oil, lemon juice, and garlic. Add the chicken & rub the marinade over the meat. Set the chicken aside while you make the sauce.

Make the sauce:
In a small bowl, whisk together the Garam Masala, cumin, nutmeg, paprika, cayenne, and ground ginger. In a heavy, wide sauté pan over medium high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

While sauce is simmering, cook chicken:
Heat a heavy 12inch skillet over medium high heat until very hot and add ½ tablespoon of olive oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining ½ tablespoon olive oil between batches.

When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

To serve:
Transfer the chicken to a serving dish. Serve with naan, and/or if desired with rice.

Hope y'all enjoy! ~ Cooking With My Kidlets