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3 Ingredient Biscuits & Weekend Potluck #237

The Recipe with the most views
Three Ingredient Biscuits  by Call Me PMC

Happy Friday everyone!!!! Today is Weekend Potluck and we're so glad you could join us. Weekend Potluck is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous potluck, as well as some delicious recipe features that caught our eye. I hope y'all have a wonderful weekend now let's take a peek back at last week's favorites. 


 ♥ Recipes that caught our eye
 Tomato Beef Country Casserole by Together as a Family 


Texas Roadhouse Rattlesnake Bites  by Tornadough Alli 


 ♥ Featured Hostess Recipe 


Remember that when you link up, it shows up on all FIVE blogs. Plus…

 We Tweet, We Pin, We Like 


If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact recipe post and not the home page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.
We want this to be a fun and rewarding experience for everyone! Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.



Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.


     
 


Bacon Cheddar Cornbread Bites & The 2016 CMA Awards!

These tasty little cornbread bites are made with a Martha White Cornbread Mix, crumbled bacon, cheddar cheese and real maple syrup. 
Last year I had an amazing opportunity to attend the CMA Awards with my Martha White family. You can read all about my wonderful trip to Nashville HEREI say family because that's exactly how they make me feel anytime I have the opportunity to hang out with them

Nashville is one of the most beautiful places to visit. Everyone is always so polite and friendly, and there are so many things to do, sites to see and they have most delicious places to eat. I have to say that Nashville has the best comfort food which is no surprise because country music and good comfort food always go hand in hand. 

One of my favorite places to eat is at the Loveless Cafe! Oh lordy the biscuits and gravy, fried chicken, ham, fruit salad, cobblers, desserts and more and the staff is so wonderful. Last time I visited the Loveless Cafe I was definitely in hog heaven! 

Last year Martha White was a sponsor of the CMA Awards - Country Musics Biggest Night™. This year is the CMA's 50th Anniversary Ceremony, so I'm sure there will be plenty of surprises planned throughout the night. In honor of Martha White's sponsorship for the CMA Awards again this year, they're giving 4 country fans a trip to Nashville, TN and tickets to the 50th Annual CMA Awards!!!!!  

If you love country music you can enter to win a trip for 2 here or click on the photo above to be taken to the entry form and official rules. It really is a trip of a lifetime, so good luck to everyone who enters. I had an opportunity to meet last year's winners and everyone had such a wonderful time visiting Nashville. 

 
If you'll  be watching from home, mark this date on your calendar. The 50th Annual CMA Awards will air Live on November 2nd, 2016 at 8:00/7:00 pm central on ABC.



To help celebrate Martha Whites sponsorship, I have a delicious Martha White cornbread recipe to share with y'all! Actually these are mini Bacon Cheddar Cornbread Bites and they're packed full of cooked bacon, cheddar cheese and maple syrup. 

These tasty little bites are so delicious and I love the little bit of added sweetness from the cornbread and the maple syrup. This recipe calls for only a handful of ingredients making them a super quick appetizer or snack. 

These are the ingredients you'll need: Martha White Cornbread or Corn Muffin Mix (I used sweet yellow), one egg, 2/3 cup milk or buttermilk, cheddar cheese, cooked and crumbled bacon and real maple syrup. 

To start, using a large bowl combine the cornbread or corn muffin mix with, milk or buttermilk and one beaten egg. Stir until smooth. Add  the cheese, crumbled bacon and maple syrup. Lightly mix to combine.  

Fill each muffin cup 2/3 full with cornbread mixture. 

Bake at 375 degrees for 10 - 13 minutes or until cooked through and lightly golden brown on top. 

Serve cornbread bites slightly warm and enjoy.


Bacon Cheddar Cornbread Bites


Ingredients:
1 - 7 ounce package Martha White Yellow Cornbread & Muffin Mix
or Martha White Yellow Cornbread Mix
2/3 - cup milk or butter milk

1 - beaten egg 
6 - slices of bacon, cooked and crumbled
3/4 - cup shredded cheddar cheese
1 - tablespoon real maple syrup 

Directions: 
Preheat the oven to 375 degrees. Spray a 24 count mini muffin pan with non stick baking spray and set aside.

In a large bowl combine the cornbread or corn muffin mix with, milk or buttermilk and beaten egg. Stir until smooth. 

Add  the cheese, crumbled bacon and maple syrup. Lightly mix to combine. Fill each mini muffin cup 2/3 full with cornbread mixture.  

Bake at 375 degrees for 10 - 13 minutes or until cooked through and lightly golden brown on top. 

Remove from oven, cool 5 minutes in the pan, remove and cool slightly on a baking rack before serving. 
    Recipe yields 21-24 cornbread bites. 










    This is a sponsored post on behalf of Martha White & JM Smuckers Co. I'm a proud MW Ambassador and have compensated for my time and efforts in creating this post. All opinions are my own. #spon #marthawhite #marthawhitecountry

    Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

         


    Back-to-School Rotisserie Chicken Freezer Meals

    Three easy Back-to-School Rotisserie Chicken Freezer Meals to help you ease back into your dinner routine. 
    As my kids head back to school on Monday our schedules will go back to being a bit more hectic. Back to school means back to routines! From make ahead breakfasts to organizing lunch boxes  and quick dinner ideas. Today I'm sharing 3 Rotisserie Chicken Freezer Meals that are sure to help you ease back into your dinner routine. 

    I'm all for taking shortcuts in the kitchen, especially when it comes to dinner. One shortcut I take is using Marketside Rotisserie Chickens from my local Walmart. Store bought roast chickens are great for putting together a quick weeknight meal your family will love. One rotisserie chicken can easily feed my family of four.

    Most times I just slice it up and serve with a few sides, but I also like to use them as a starting point for easy dinner recipes. I love having freezer meals on hand for those days when it seems like I'm being pulled in every direction. Those are the days when I'm thankful for all the prepping ahead of time to make a few freezer meals. I used two Marketside Rotisserie Chickens to make three meals. 

    I think I could of squeezed 4 meals out of two chickens, but I wanted to make sure to have a pretty good amount of meat for the chicken tacos. I also made a Honey BBQ Meatloaf freezer meal and Make Ahead Meatballs for spaghetti. These 5 freezer meals are sure to get my family through the first week of school and save my sanity. 



    Cheesy Chicken Lasagna Rolls Ups

    8 - lasagna Rolls, cooked al dente

    1 - tablespoon butter
    1/4 - cup finely chopped onion
    1 - clove garlic, minced 
    2 - 10 ounce can cream of chicken soup, undiluted 
    1/2 - cup sour cream
    1/2 -  cup low sodium chicken broth
    1/4 - teaspoon poultry seasoning
    pepper, to taste
    1/4 - teaspoon onion powder 
    2 - cups rotisserie chicken, cubed
    2 - cups Mozzarella cheese, separated
    1 - cup Italian shredded cheese blend, separated (I prefer Frigo)

     
    Bring a large pot of salted water to a rolling boil. Add the lasagna noodles to the pot, place the lid on the pot and turn off the heat. 

    Leave the noodles in the pot without removing the lid for 12 - 15 minutes (this produces the best al dente pasta). Drain lasagna noodles in a colander and rinse with cold water; set aside. 

    In a large skillet over medium heat, add the butter, onion and garlic. Cook until the onions are translucent in color, turning frequently. 

    In a large bowl mix together the cream of chicken soup, sour cream, and chicken broth, poultry seasoning, pepper and onion powder. Mix to combine. Remove one cup of the soup mixture and set aside.  

    To the remaining soup mixture add the cubed chicken, one cup of mozzarella cheese and 1/2 cup Italian cheese blend. 

    Spray a 8 x 8 inch disposable aluminum pan with non stick spray. On each lasagna noodle spread a couple of tablespoons of the chicken mixture. Roll up tightly and place seam side down in the disposable pan.

    Top lasagna rolls with the remaining chicken soup mix and sprinkle with remaining mozzarella and Italian cheese blend.

    Cover the disposable pan with foil and add the plastic pan cover. 
    Add cooking or warming instructions and freeze up to 3 months. 

    Cooking Instructions:  When you are ready to fix this meal remove from freezer and thaw completely. Preheat oven to 375 degrees and bake for 30 - 35 minutes covered with foil that has been sprayed with non stick spray. Remove foil and bake an additional 10 minutes.

    Servings: 6
    Sauce recipe adapted from: food.com 




    Chicken Bacon Pasta Casserole 

    10 - ounces dry Rotini pasta, cooked al dente 
    6 - slices of bacon, cooked and crumbled
    2 - cups rotisserie chicken, cubed
    1 1/2 - cups steamed broccoli florets, optional
    pepper to taste
    1/4 - teaspoon garlic powder 
    1 - 10 ounce cans cream of chicken and herb soup
    1 - 10 ounce can of cream of chicken soup
    1/2 - cup low sodium chicken broth
    1 - 5 ounce can of evaporated milk
    1 - cup Monterrey jack cheese, separated
    1 - cup pepper jack cheese, separated 

    Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook until al dente.  Drain the pasta in a colander, rinse with cold water and add the pasta back to the pot. 

    In a large skillet over medium heat, cook the bacon until crispy. Drain and set aside. Drain all but one tablespoon of the bacon grease from the skillet. 

    Add the cubed rotisserie chicken to the skillet and saute the chicken over medium heat in the bacon grease for about 5 minutes. Add the pepper and garlic powder. 

    Add the cream of chicken soup, chicken broth, evaporated milk, and 1/2 each of the cheeses to the pasta. Stir to mix well.  Add the steamed broccoli if using. Spay a 8 x 8 inch disposable aluminum pan with non stick baking spray. 

    Pour the pasta mixture into the baking pan and add the crumbled bacon and top with the remaining cheeses. 

    Cover the disposable pan with foil and add the plastic pan cover. Add cooking or warming instructions and freeze up to 3 months. 

    Cooking Instructions: Remove from freezer and thaw casserole completely. Preheat oven to 350 degrees. Bake casserole covered with foil that has been sprayed with non stick spray for 25 - 30 minutes. Remove foil and bake and additional  8-10 minutes.

    Servings 4-6
    Adapted from: The Coers Family



    Easy Rotisserie Chicken Tacos

    2 - 3 cups chopped Rotisserie Chicken
    1 - packet Ortega chicken taco seasoning mix
    1/2 - low sodium chicken broth or water
    1/2  - cup Picante sauce 

    Add chicken to a disposable aluminum pan or a large gallon zip lock bag. In a small bowl mix together the taco seasoning, water or broth and picante sauce, then pour over the chicken.  

    Label and date the bag or wrap the disposable pan with aluminum foil and add the plastic lid. Add cooking or warming instructions and freeze up to 3 months. 

    Cooking Instructions: When you are ready to fix this meal. Remove from freezer and thaw. Add the seasoned chicken to a large skillet, bring mixture to a boil, reduce heat and simmer on low until heated through. Serve meat mixture in cooked taco shells or flour tortillas with your favorite taco toppings.

    I love using these aluminum foil pans for freezer meals. I get 3 pans w/covers for $2.98 at my local Walmart. Make sure to cover each pan with a sheet of aluminum foil before adding the lid. Label, date and add thawing and warming instructions before freezing. 

    I like to add a batch of flour tortillas in a zip lock bag and place it on top of the foil before freezing and then add the plastic lid. My daughter likes soft taco so we make soft and hard chicken tacos.

    For more great rotisserie chicken freezer meal ideas, check out my recipes below. And for a  Cuban flair, stop by my friend Vanessa's blog, De Su Mama and check out her 5 Cuban Rotisserie Chicken Recipes 

    Make sure to Save or Pin this For Later!!


    Disclosure: This is a sponsored post on behalf of Walmart. I have been compensated for my time and efforts in creating this post. All opinions above are 100% my own. 

         


    Amish Poor Mans Hamburger Steaks & Weekend Potluck #236

    ♥ The Recipe with the most views ♥


    Happy Friday everyone!!!! Today is Weekend Potluck and we're so glad you could join us. Weekend Potluck is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous potluck, as well as some delicious potluck features. I hope y'all have a wonderful weekend now let's take a peek back at last week's favorites.


     ♥ Recipes that caught our eye ♥
    Loaded Tater Tot Casserole by Kleinworth & CO. 


    Coca Cola Meatballs by With a Blast 

     ♥ Featured Hostess Recipe  ♥
    Moms Meaty Cornbread Casserole by Mommy's Kitchen 


     ♥ Your Hostesses ♥

    Mommy’s Kitchen -  Tina
    The Country Cook - Brandie
    The Better Baker -  Marsha
    Sweet Little Bluebird - Mary
    Served Up With Love  - Melissa




    Remember that when you link up, it shows up on all FIVE blogs. Plus…


     We Tweet, We Pin, We Like 


    If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
    1. Please link up to your exact recipe post and not the home page to your blog.
    2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.
    We want this to be a fun and rewarding experience for everyone! Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.





    Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

         

    Pecan Peach Cobbler & Weekend Potluck #235

      The Recipe with the Most Clicks 
    Pecan Peach Cobbler by Call Me PMC

    Happy Friday everyone!!!! Today is Weekend Potluck and we're so glad you could join us. Weekend Potluck is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous potluck, as well as some delicious potluck features. I hope y'all have a wonderful weekend now let's take a peek back at last week's favorites.

     Recipes that caught our eye  
    Chocolate Marshmallow Cake by Table For Seven

    One Pan Pepperoni Pizza Pasta by Meatloaf and Melodrama

    ♥ Featured Hostess Recipe 
    Crock Pot Pork Barbecue by Served up with Love


     Your Hostesses 
    The Better Baker - Marsha 

    Remember that when you link up, it shows up on all FIVE blogs. Plus…


     We Tweet, We Pin, We Like 


    If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
    1. Please link up to your exact recipe post and not the home page to your blog.
    2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.
    We want this to be a fun and rewarding experience for everyone! Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.




    Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

         

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