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Strawberry Muffin Cheesecake Trifles

These easy Strawberry Cheese Cake Trifles start with a strawberry muffin mix, that are layered with a cheesecake-whipped cream filling, and topped with macerated strawberries.  

Today I have an easy last minute dessert to share with y'all. Last weekend was gorgeous outside, so we grilled out like we always do when the weather's nice. I'm trying to enjoy the nice temps while I can, because it won't be long and the hot Texas heat will be here. 

In usual fashion when dinner's over my family asks the same question........... what's for dessert? I always make a dessert on the weekends, but this particular day I really didn't have anything planned. I thought we could just whip up some simple strawberry shortcakes, but we just had those the week before.

 
So keeping with the strawberry theme I poked around in my pantry and decided to change things up a bit and make these Strawberry Muffin Cheesecake Trifles! I had a variety of pudding mixes and fresh cream on hand, so all I needed was the cake base.

I didn't have any pound cake, so I quickly baked up two strawberry cheesecake muffin mixes and just like that I had everything I needed to pull this dessert together in no time. 
I have to admit this recipe was super simple to make and the perfect sweet ending to our meal.

Everyone loved having their very own individual dessert. 
If strawberries aren't your thing, you can substitute a blueberry muffin mix and fresh blueberries for blueberry trifles, or use a Wild Berry muffin mix and use a variety of fresh berries for wild berry trifles. I don't think you can go wrong either way. 

Today's post is my last post for the Martha White "What's in your Pantry Series. I had so much fun coming up with recipes using Martha White Muffin Mixes and pantry staples I had on hand. I'm always surprised at what I can come up with especially when I'm pressed for time.

There are so many recipe possibilities using these yummy little mixes. A few examples are, cookies, coffee cakes, waffles, pancakes, cobblers, cheesecakes, and more. I always keep a variety of muffin mixes on hand because you never know when you'll need a quick last minute dessert. Lets get started with the step-by-step. 

These are the ingredients you'll need: Two packages Martha White Strawberry Cheesecake Muffin Mix, one cup milk, one package cream cheese pudding mix (sugar free or regular) + additional milk to made pudding, fresh strawberries, 1/2 cup granulated sugar, heavy whipping cream, and one tablespoon powdered sugar.  

Preheat oven to 400 degrees. In a large bowl using a whisk or rubber spatula lightly mix the muffin mixes together with the milk ( batter will be lumpy), so don't over mix. Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non stick spray. Fill muffin cups 2/3 full with batter.

Bake  13-17 minutes or until the muffins are lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely. While the muffins are cooling sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl pour in 2 cups heavy cream and whip until soft peaks form. Set one cup of fresh cream aside and add 1 tablespoon of powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed. Tear or cut the cooled muffins into 1/2 inch pieces.  

To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and macerated strawberries in each half pint mason jar. Top with a dollop of fresh whipping cream and refrigerate trifles until ready to serve. 



Strawberry Muffin Cheesecake Trifles

{mommyskitchen.net}

2 - (7 ounce) packages Martha White Strawberry Cheesecake or Strawberry muffin mix
1 - cup milk
1 - (1 ounce) package sugar free cheesecake pudding + the amount of milk called for on the package to make the pudding
2 - 3 cups fresh strawberries, quartered
1/2 - cup granulated sugar
2 - cups fresh heavy whipping cream, whipped and separated
2 - tablespoons powdered sugar 
8 - half pint mason jars 

Preheat oven to 400 degrees. In a large bowl using a whisk or rubber spatula lightly mix the muffin mixes together with the milk ( batter will be lumpy), so don't over mix. 

Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non stick spray. Fill muffin cups 2/3 full with batter.

Bake  13-17 minutes or until the muffins are lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely. 

While the muffins are cooling sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl pour in 2 cups heavy cream and whip until soft peaks form. 

Set one cup of fresh cream aside and add 1 tablespoon on powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed. 

Tear or cut the cooled muffins into 1/2 inch size pieces.  To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and macerated strawberries in each half pint mason jar. 

Top with with a dollop of fresh whipping cream and refrigerate trifles until ready to serve. 

Servings: 8 

Enjoy!!!

For more pantry challenge recipes using muffin mixes check out my previous recipes for this Apple Cider Coffee Cake - made with a apple cider muffin mix,  and this yummy Cranberry - Orange Pecan Biscotti - made with a cranberry-orange muffin mix. 

For more Strawberry goodness stop by The Country Cook and check out my friend Brandie's recipe for Strawberry Muffin Mix Waffles W/Cream. Yum!



     


Praline French Toast Casserole {Overnight Recipe}

Deliciously baked french toast casserole with a ooey gooey praline bottom. This casserole is easily prepared the night before and baked in the morning. 
Today I have a tasty breakfast dish to share with y'all! Last weekend I made a new Overnight French Toast Casserole recipe that everyone loved! In the past, I've made my regular standby recipe with good results, but for some reason I liked this version so much better.  

Anytime I have leftover french bread from dinner, I always save the leftovers in a large Ziploc bag and tuck it away in the freezer. Once I get enough bread together this french toast casserole is usually the first recipe that comes to mind.  My favorite breakfast dishes are no fuss overnight recipes and they're great during the holiday season. 

This french toast casserole held up extremely well, especially since it's an overnight recipe. Some people still might have a problem with the middle being a little soft, but it's not mushy or soggy in any way. This recipe starts with an ooey gooey praline sauce that's out of this world good!  The middle is soft and moist and the topping is crispy. 

The original recipe called for Texas toast, but I think that particular bread doesn't hold up very well in these types of casseroles. I recommend using day old french bread or french bread baguettes. Do you like overnight breakfast casseroles? Let's get started on this delicious recipe. 

Cut the french bread into 1 1/2 inch slices and then cut into 1 inch cubes; set aside. Using a microwave safe dish melt the butter in the microwave. Add the brown sugar and mix to combine. Spread the brown sugar mixture on the bottom of a 13 x 9 inch pan or similar. 

In a separate bowl, add the milk, eggs, cinnamon, and vanilla extract together; mix until blended. Add a layer of cubed bread over the brown sugar mixture. Spoon or pour half of the egg and milk mixture over the bread. 

Add the remaining cubed bread and the rest of the egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight. In the morning remove casserole from the refrigerator and remove the foil. Preheat the oven to 350 degrees. Bake the french toast casserole for 35-40 minutes until bubbly and set.  

Remove from oven and drizzle maple syrup over the top of the casserole. Place the dish back into the oven and place under the oven broiler until the top starts to caramelize (1-2 min). Watch the casserole closely because it only takes a couple minutes. 

Remove from oven, cool and cut into serving size pieces. 


Praline French Toast Casserole 
1 - 16 oz loaf day old french bread or french baguette breadcut into 1 1/2 inch cubes
1/2 - cup (1 stick) butter, melted
1 - cup light brown sugar
2 - cups milk
5 - eggs, lightly beaten 
1 - teaspoon cinnamon 
2 - teaspoons vanilla extract
2 - tablespoon real maple syrup

Cut the french bread into 1 1/2 inch slices and then cut into 1 inch cubes; set aside. In a microwave safe dish melt the butter in the microwave. Add the brown sugar and mix to combine. 

Spread the brown sugar mixture on the bottom of a 13 x 9 inch or similar pan. In a separate bowl, add milk, eggs, cinnamon, and vanilla extract; mix together until blended. 

Add a layer of cubed bread over the brown sugar mixture. Spoon half of the egg and milk mixture over the bread.  

Add the rest of the cubed bread and the remaining egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight. 

In the morning remove casserole from the refrigerator and remove the foil. Preheat the oven to 350 degrees. Bake the french toast casserole for 35-40 minutes until the casserole is bubbly and set.

 
Remove from oven and drizzle maple syrup over the top of the french toast casserole. Place the dish back into the oven and place under the oven broiler. 

Broil the topping just until it starts to caramelize just a bit (1-2 minutes). Watch the casserole closely because it only takes a couple minutes. Remove from oven, cool and cut into serving size pieces. 

Cook's Note: Next time I make this casserole I think I will just dump all the bread cubes in a large bowl, pour the egg & milk mixture over the bread, and toss before adding it over the praline bottom. I think this is a lot easier as well as ensure all the bread cubes get saturated.  

Servings: 6-8 depending on the size
Adapted from: Rach's Blog 

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Adding Color to a Patio with Container Gardening

Sprucing up your backyard on a budget with "Walmart's Where America's List Gets Done".

 
Well, spring has finally sprung here in North Texas! When the weather starts to warm up, it's time to head outdoors and get our hands dirty. I have a love-hate relationship with springtime in Texas. As the weather transitions from cold to warm mother nature can be a bit of a beast. Spring in North Texas is well known for its unpredictable climate changes. The threat of thunderstorms, hail, and tornado warnings are extremely high in spring, so that's the hate part. What I love about spring is getting outside and cleaning up after old man winter and what he left behind. Working on the landscaping, planting flowers, getting the lawn back in order, and preparing our vegetable garden for the growing season. Spring is usually short lived and doesn't stick around long, so getting outside and starting on outdoor projects early is a must. Before we know it the heat of summer rolls in and then it's definitely too hot to work outside.    

Recently we built a deck in our backyard, but it's not completely finished quite yet. We still have a few things here and there before we can officially say it's done. At this point I keep telling my husband that it looks like a fishing pier, because we still have to add the bottom side boards. Just because it isn't completely finished doesn't mean I can't spruce it up just a bit. 

First off it's huge! We went from a 10 x 10 foot square concrete slab to a 16 x 12 foot wooden deck and I love it!!! After adding all of the outdoor furniture back onto the deck all it needed was a little color in a few places. This is where Walmart comes into play. Walmart has a new section on their website called Where America's List Gets Done, that features tips and tricks on how to tackle those much needed DIY projects with ease, while still keeping your budget in check.  

My limit for this project was $50, so I headed to my local Walmart to get all my supplies. I chose to do container gardening with a variety of colorful containers that I purchased in the garden department. 

This particular morning
I felt like I hit the mother load of flowers, because a new truck had just rolled up with a fresh supply of plants and flowers. They had so many beautiful perennials and annuals to choose from, making it hard for me to decide on what to get. I settled on petunias and marigolds since they tolerate the Texas heat pretty well.  

To bring a little Texas pride to our backyard, I found this colorful ceramic Texas Themed Planter that was perfect for our patio table.

I chose two large containers for ($4.97 each) to place on each end of our deck in bright red. The containers I purchased had made in the USA stickers printed on the side which is always a plus. 

The kids helped me with all of the planting and just like that everything was coming together nicely. The large containers looked perfect at each corner of our deck.   

After purchasing the containers, dirt, and the flowers I still had a little left in my budget to buy this Better Homes & Gardens Double Plant Stand for $18.97.  

The plant stand fit perfectly on my deck and was very sturdy for the price.  I found the plant stand in the corner of the garden department where all the shepherd hooks is located. To save even more money I purchased a large hanging flowering plant for $7.52 and just removed the handle. The planter fit perfectly in the bottom of the plant stand.  


This is the before picture and below is the after photo with all the new planter containers. I think it gave our deck a nice pop of color. 

Our deck is still a work in progress, but we're slowly getting there. Next on the list will be adding the sides around the bottom and staining the deck. Check out Walmart's "Where America's List Gets Done" for step by step directions on deck staining. It's a lot easier than you think.

Before I go stop by and take a look at this post from The Domestic Diva on How to Revive and Old Iron Patio Set  on a budget (under $20). As you can see from the photo above my patio set is very similar to Heather's so that project has been added to our to do list.   





     


Mom's Meaty Cornbread Skillet & A Virtual Potluck {Giveaway CLOSED}

Martha White cornbread with ground beef or sausage, corn, vegetables, and cheese make up this filling skillet meal.

Happy Thursday everyone! It's that time of year again for all things cornbread and cast iron! Why cornbread you ask? Well April is when the 19th Annual National Cornbread Festival takes place in South Pittsburg, Tennessee! This year the cornbread festival will be on April 25th - 26th! I was invited to be a judge for the cook off competition, but my schedule got the best of me. It saddens me that I have to miss this huge event, but there's always next year.

The 2015 National Cornbread Cook Off  will be a bit different for this years competition. Ten of their First Place Winners from past years will be returning to the cornbread festival to defend their title, prepare their winning recipe, and take part in an All-Star-Cook Off! Here's a list of all the previous winners and everyone that will be competing.  I can't wait to see who will be crowned the cornbread winner!  


Today's recipe that I'm sharing is a tasty one. This recipe is one of my absolute favorite recipes that my Mother in law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner. 

Moms always makes her cornbread homemade all the way, but sometimes I like substituting with a cornbread mix, especially if I'm in a pinch for time. Martha Whites cornbread mixes taste just like homemade, so no one will ever know not even mom! 

To kick off the Cornbread Festival Martha White® is hosting a Virtual Cornbread Potluck along with myself and a few of my favorite blogs. We were asked to bring our best ever cornbread recipe that utilizes Martha Whites Cornbread MixesMy Moms Meaty Cornbread Skillet is the recipe that came to mind as well as the one that I'm contributing.  

So everyone pull up a chair, find a place at the table and enjoy the potluck! Below is a list of bloggers who are participating in the 2015 Virtual Cornbread Potluck and their recipes. Please take a moment and stop by each of their sites and check out their cornbread creations. Before I forget there just might be a little giveaway at the end of this post!


Lets get started with the step by step directions on how to make this meaty cornbread skillet.

In a large skillet brown the ground beef or breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside. In a large bowl mix the corn bread mix according to package instructions (substituting buttermilk for milk and adding the beaten eggs). Add the cream corn and one cup of shredded cheese. Mix to combine and set aside. 

Preheat oven to 350 degrees. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot. Remove skillet and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it's hot enough when the corn meal sizzles. 

Pour half of the cornbread batter into the pan. Add the meat mixture and the remaining 1 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat. Place the skillet in a 350 degree oven and bake for 30 - 35 minutes or until the cornbread is lightly brown on top and cooked through. Test with a toothpick by inserting into the cornbread if it comes out clean it's done.  

Cool in skillet about 10 - 15 minutes before turning the cornbread onto a serving plate. Slice and enjoy. Serve with a salad to complete the meal. 


Mom's Meaty Cornbread Skillet
(mommyskitchen.net)

Ingredients: 
2 - (7 ounce) pkgs Martha White Yellow Cornbread Mix (not corn muffin mix)
1 - pound ground beef or breakfast sausage
1/2 - cup onion, chopped
1 - clove garlic, minced
2 - 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 - cups buttermilk, well shaken
2 - eggs, well beaten
1 - (14 ounce) can creamed corn 
2 1/2  - cups cheddar, Colby Jack, or pepper jack cheese, shredded 
1 - tablespoon bacon grease 
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef or breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside. 

In a large bowl mix the corn bread mix according to package instructions (substituting buttermilk for milk and adding the beaten eggs). Add the cream corn and one cup of shredded cheese. Mix to combine and set aside. 

Preheat oven to 350 degrees. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot. 

Remove skillet and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it's hot enough when the corn meal sizzles. 

Pour half of the cornbread batter into the pan. Add the meat mixture and the remaining 1 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat. 

Place the skillet in a 350 degree oven and bake for 30 - 35 minutes or until the cornbread is lightly brown on top and cooked through. 

Test with a toothpick by inserting into the cornbread if it comes out clean it's done. Let cool, turn cornbread onto a serving plate, slice, and enjoy! 

Servings: 8

Cook's Note: I make this recipe with either ground beef or breakfast sausage. Trust me this dish is awesome either way. 



Last but not least! The nice folks at Martha White and Lodge Cast Iron are hosting a giveaways! One lucky Mommy's Kitchen reader will win a "Cornbread Prize Package" See below for details on how to enter. 


This Giveaway is now CLOSED! Thank you to all that entered. 
The winner of the cornbread prize package is comment #140 Karen Fluharty


Giveaway Prize Includes: 
1 - Lodge Cast Iron Wedge Cornbread Pan
1 - Copy of the Lodge Cast Iron Cookbook - A Treasure of Timeless, Delicious Recipes
1 - Package of Martha White Cornbread Mix

How to Enter: 
Just leave a comment on this post telling me how you like your cornbread? Do you like it sweet or just plain ole cornbread? (mandatory entry)

Bonus Entry: 

Click the Tweet button below and tweet this giveaway for a bonus entry.
(Come back and leave a separate comment for your tweet).

Tweet: Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package #cornbreadcookoff  http://ctt.ec/Yc51h+


The giveaway starts Thursday, April 9th 2015 and closes on Wednesday, April 15th 2015 at midnight (CST). A random winner will be chosen and the winner will be contacted via email. The winner will have 48 hours to reply and claim their prize. If you comment anonymously please include your email address in the event that you're a winner. Giveaway is open to US Residents only due to shipping charges. 

Disclosure: This post is sponsored on behalf of Martha White. I was provided with a gift card for the products purchased to make this recipe and for my time and efforts in creating this post. All opinions are my own. 


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Over 25 Recipe Ideas for Leftover Ham!

Happy Monday!!! I hope everyone had a wonderful Easter? It was quiet at our house, but I did enjoy Easter dinner with my family and some much needed quiet time. If you're like me I'm sure you have been blessed with an abundance of leftover ham, so you're probably looking for a few new ideas to use it all up.  

I asked some of my favorite Food Bloggers to share their best ham recipes with y'all and boy did they deliver. Today I'm sharing over 25 delicious ways to turn your ham leftovers into a whole new recipe! I hope you enjoy the ham round up! Click on the recipe titles to be taken to each recipe. 


Ham Fried Rice - from Mommy's Kitchen 



Ham & Cheese Waffles - From Southern Bite (I can't wait to try these)


BBQ Ham & Pineapple Kabobs - From Goodeness Gracious 


Ham & Cheese Sliders - From Life In The Lofthouse

Smoked Ham & Veggie Pasta Salad - From Southern Plate

Ham & Cheddar Buttermilk Biscuits - From Mommy's Kitchen


Scalloped Potato, Ham & Corn Bake - Life In The Lofthouse


Dill Ham Salad - From Mommy Hates Cooking

10 Leftover Ham Recipes - From Jamie Cooks It Up 

Potlickker Soup - From Southern Bite

Callie's Ham Salad Sliders - From The Country Cook 

Cajun Ham & Bean Soup - From South Your Mouth 

Cheesy Hash Brown Casserole W/Ham - From Mommy's Kitchen 

Slow Cooker Ham & Lentil Soup - From Mommy Hates Cooking 


Easy Ham Salad Sandwiches - From Southern Plate


Hearty Slow Cooker Navy Bean Soup - From Mommy's Kitchen 

Chicken Cordon Bleu Casserole - From South Your Mouth 

Deviled Ham - From Southern Bite


Crock Pot Northern Beans & Ham - From Mommy's Kitchen

Apple, Ham & Cheddar Melts - From Favorite Family Recipes 


Crock Pot Ham & Cheese Soup - From Recipes That Crock 

Baked Ham & Cheese Omelette - From Life In The Lofthouse 

Inside - Out Grilled Cheese Sandwiches - From The Country Cook 

Crock Pot Scalloped Potatoes & Ham - From Recipes That Crock 

Monte Cristo Sandwiches - From South Your Mouth 

Layered Pasta Salad - From Favorite Family Recipes 


Be sure to stop by and visit as many of the blogs as you can. Happy Cooking! 


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Gooseberry Patch - Celebrating 20 Years of Homestyle Cookbooks

 

 

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