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Pepperoni Pinwheels & Getting your Kitchen BTS Ready!

Getting your kitchen back to school ready with lunch making stations, and a little help from Walmart. #wmtmoms #ad

Hi everyone and happy Monday!!! Now that summer is behind us it's time to start thinking Back-to-school!!!! Yep it's definitely that crazy time of year when we have to force ourselves out of summer mode and snap back into to school shape. There's school clothes and uniform shopping, new shoes, supplies, back packs, lunch boxes, hair cuts, and more!!! Whew it's definitely that time of year that I seriously dread. 

Thank goodness Walmart is my one stop shop for everything Back-to-school.  I can pretty much knock just about everything off of my list in one trip. Everyone in my house is still having a hard time adjusting and we're already into the second week of school. With a new school year it's also time to get back into the habit of packing lunches. 

During summer we pretty much ate whenever we wanted, so getting back into a routine is always difficult. Both of my kids bring their lunch to school almost everyday, so keeping a good stock of lunch items on hand is a must. It's also important to keep everything organized, and to have a good lunch system in place.  

Now that my kids are older they can make their own lunches which makes things a lot easier. No more guessing what to pack for each of them. My son and daughter love sandwiches, so I try to mix thing up a bit so it doesn't get too boring. They love these Pepperoni Pizza & Ham and Cheese Pinwheels pictured above. This is something they can easily put together on their own, so I will be sharing the recipe at the end of this post.
  
When it comes to lunch items I've found that if everything is organized, and in place things run much smoother, and there's less stress for everyone. I like to have lunch making stations in two different areas of my kitchen (refrigerator & pantry). 

Having two different stations ensures that my kids will have everything they need in a arms reach to make their lunches. School lunches are also made the night before since everyone has a hard time getting up and around in the morning.  

For my refrigerated station I like to use the Sterilite Large Stacking Basket or the Starilite 15 Quart Latch Box. The items I store in this container station are, Frigo String Cheese Sticks, Baby Bell cheese, Yoplait Greek 100 Calorie Yogurt'sindividual applesauce, yogurt w/fruit, Jell-O cups, trail mix, rice cakes, animal crackers, grapes, blueberries, apple packets, veggie sticks, ranch dressing, humus and peanut butter. 

Everything fits nicely inside the refrigerator pretty much on any shelf. I also store boxes of Gogurts, Nestle Pure Water bottles, and a few Lunchables for my son. Right now Walmart has their Lunchables on rollback for $1, so it's a good time to stock up. Everything is in one place so the kids just have to pull out the container and add what they want. I always restock everything on Sundays so we can start fresh again for the next week.   

Fruit is a must so I always make sure to keep fresh fruit on hand so everyone can just grab what they want.  
For my pantry station I use a module system, but the Sterilite - 3 Drawer Storage Cart is a nice option + it's on rollback in the current Walmart ad for $16.86. This wide cart fits perfectly in your pantry and stores, lunch boxes, juice boxes, chips, granola bars, cereal bars, protein bars, pretzels, dried fruits, nuts, trail mixes, cheese or PB crackers and fruit leather. Having two different lunch stations (refrigerator & pantry) makes it easier for my kids to create their own favorite lunch combinations. 

 
Before I go I'm including the recipe for the Pepperoni Pizza & Ham & Cheese Pinwheels. I hope a few of these ideas help your school year run a little bit smoother. 


Pepperoni Pizza Pinwheels & Ham & Cheese 

Flat Out Bread
Cream Cheese
Pepperoni slices
Deli Ham (Prima Della)
Kraft Natural Mozzarella Cheese Slices 
Kraft Naturals Cheddar or Swiss or Cheddar Cheese Slices 

Lay out the Flat our bread and spread about 1 tablespoon of cream cheese per flat bread. 

Add all the toppings and start to roll up the flat bread tightly, so that everything stays together when you cut into slices.
.
Cut the rolled up bread into 2 inch slices and place in a Tupperware or sandwich keeper. Keep refrigerated until ready to serve. 

Cook's Note: You can also inclu
de a small container of pizza sauce for dipping for the pepperoni pizza pinwheels.


If you're looking for a few other sandwich ideas you can give these a try:

  • Peanut Butter and Jelly Sushi Rolls
  • DIY Uncrustables 
  • Lunch Meat Wraps (tortillas w/cream cheese or hummus & veggies)
  • BLT's, Egg Salad or Tuna Sandwiches  
  • Ham Salad Sandwiches
  • Peanut Butter & Apple Sandwich 
  • Chicken Salad on Croissants 
  • Turkey or Ham and Cheese Sliders on King Hawaiian Rolls 
  • Sandwich on a Stick (lunch meat, cheese & bead on a stick)


    How do you stay organized during the school year? 



     


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Baked Bean Stuffed Bell Peppers

A meatless stuffed bell pepper, filled with Mexican corn, jalapenos, spices, Bush's® baked beans, and topped with pepper jack cheese. #sponsored #DoneThis 
Hi everyone and Happy Friday!!!! Today I have a quick and easy meatless meal to share with y'all. Are you a fan of stuffed peppers? I grew up eating my moms traditional stuffed peppers, with rice, meat, and a yummy tomato sauce smothered on top. 

I recently made these Baked Bean Stuffed Peppers, filled with Mexican corn, jalapenos, spices, and Bush's Baked Vegetarian Beans. These meatless stuffed peppers were so delicious, that I didn't even miss the meat. We don't usually eat too many meatless meals at our house, but a few here and there is always a nice change.

The first time I had these stuffed peppers was about 2 years ago on a summer blogging trip to Bentonville, Ar. It was definitely love at first bite, and I had to find out how they were made. I headed over to the grilling demonstration and chatted with who was preparing these delicious peppers, because I had to have the recipe. 

To my surprise it was a Bush's representative who explained how to make these easy stuffed peppers. I couldn't wait to get home and recreate this wonderful dish. The original cooking method for these peppers is to grill them, but they're just as good baked in the oven. I added a note at the end of this post to include the grilled version just in case you would like to give it a try. Grilling the peppers gives the baked beans a nice smokey flavor.


You can use any variety of Bush's® Baked Beans for this recipe. I used Bush's Vegetarian beans, but any of the baked bean varieties will work.  If you want to heat things up a bit try Bush's® Sweet Heat Beans, they're the perfect combination of sweet and spicy.  I've had a tasty summer playing around with all of Bush's different baked bean varieties, and coming up with new recipes. 

Sometimes it's nice to go a little out of your comfort zone and try something new. I have to say there's a lot more to canned baked beans then just serving them as a side dish. Lets get started and I'll show you how to make these easy baked bean stuffed peppers. 

Start by cutting each pepper in half lengthwise and remove the seeds and membranes. Place halves cut side up into a 13 x 8 inch baking pan or similar. In a medium size bowl add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine. 

Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers. Cover pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted. 

Serve these delicious stuffed peppers with a garden salad and a wedge of cornbread.  I hope you enjoy these as much as we did. 



Baked Bean Stuffed Peppers 

Ingredients:
5 - large green bell peppers
1 - 8 ounce can bush's baked beans (any variety)
1 - 11 ounce can Mexican Style Corn (Mexicorn), drained 
1/4 - cup onion, finely chopped
1 - clove garlic, minced
1/4 - teaspoon of cumin
2 - fresh jalapenos, chopped
1/4 - cup cilantro, chopped
salt and pepper, to taste 
6 - ounces pepper jack cheese, shredded 

 
Directions:
1. Cut peppers lengthwise in half and remove the seeds leaving stem on. Place halves cut side up into a 13 x 8 inch baking pan or similar.

3. In a medium size bowl, add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine.

3. Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers.

4. Cover the pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft.

5. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted.  


Servings: 5  


Grilled Version: Cut each bell pepper in half, remove seeds and membranes. Mix the filling ingredients together, and spoon 1/4 cup filling into each bell pepper.
Place the stuffed peppers cut side up in a large cast iron skillet, place the pan on the grill at indirect heat and cook at 275-300 degrees for 40-45 minutes or until peppers are soft and cooked. Top with shredded cheese and return peppers on the grill until the cheese melts. 



Check out my Barbecue Pulled Pork Spaghetti  for an easy skillet meal made with spaghetti, pulled pork, barbecue sauce, and Bush's Brown Sugar Hickory Baked Beans.

If you love casseroles this Barbecue Chicken Cornbread Casserole is a wonderful choice. This casserole starts with a cornbread bottom, and is topped with rotisserie chicken, barbecue sauce, Mexican corn, and Bush's new Sweet Heat Beans!  

For even more ways to use Bush's® Baked Beans, stop by Done This with Beans and see Chef Jeffrey Saad's take on some tasty new dishes. 



     


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Encore Chess Pie Bars & The CMA Awards (Giveaway)

Today I have some exciting news and a special recipe to share with y'all!!! I have kept this secret under wraps for a couple months now, and I''m about to burst at the seams. I am excited to announce that Martha White has partnered with the Country Music Association as a sponsor for The 49th Annual CMA Awards

The CMA Awards - Country Musics Biggest Night™ air live in Nashville from the Bridgestone Arena oWednesday, November 4th at 8/7 CST on ABC.  This is the night when the Country Music industry honors its finest entertainers and celebrates 49 years of excellence. There will be dozens of performances and countless special moments throughout the night, so I hope everyone will tune in and watch. 

What does this mean for Mommy's Kitchen and all my readers? Well, every year I watch the CMA Awards from the comfort of my home and it's always a blast. The music, the excitement, and all my favorite country stars, Luke Bryan, Florida Georgia Line, Miranda Lambert, and my girl Reba!!! 

Well, this year will be a little different for me, because.............. this year I will be going to the CMA Awards in Nashville!!!!!!! How cool is that? I'm so excited to attend and do a behind the scenes post all about my experience and the excitement of  the CMA Awards. Someone slap me, because I still can't believe I'm going.

Nashville is one of my favorite cities, the people, the scenery, the music, and the food. Oh, how I love the food!!!! Food and country music go hand in hand, like an old southern recipe, they always have a story to tell. I'm so excited to be returning to a city that welcomes you like family. 

I don't want y'all to feel left out, so I'm excited to say that Martha White wants to send ONE OF YOU to the CMA Awards too!!!!!!!  Awesomesauce!!! I'm just full of surprises today. The Grand Prize is a trip for Two to Nashville (airfare, hotel and transportation included). The winners get to attend the CMA Awards, as well as tour the Country Musics Hall of Fame/Museum and a special recording experience.

For more DETAILS on the Martha White CMA Awards Sweepstakesstop by Martha Whites Facebook Page The CMA Awards Promotion ends on September 30th 2015!  at 11:59 pm (ET). Click HERE for the OFFICIAL RULES.

In honor of the CMA Awards, and to celebrate this fabulous partnership, I have a few Martha White award-inspired treats to share with you. The recipe I'm sharing today is for these tasty Encore Chess Pie Bars pictured above. These yummy little chess bars start with a Martha White Chocolate Chip Muffin Mix, and few other basic ingredients. 

 
My mama always said simple is best and you can't get any simpler than a Southern Chess Pie. Chess pie has always been a favorite dessert in our house. I made these chess pie bars and my family gobbled them right up and is already requesting an encore!!!!! Get it??? All I can say is that if you're a chess pie fan than you will fall in love with this easy pie bar version, so I hope you'll give this recipe a try.  




Encore Chess Pie Bars 

Crust
Crisco® Original No-Stick Cooking Spray
2 - 7.4 oz. packages Martha White® Chocolate Chip Flavored Muffin Mix
1/2 - cup butter, softened

Filling
3 - large eggs
1 1/4 - cups sugar
1 - tablespoon Martha White® Self-Rising White Enriched Corn Meal Mix
1/4 - cup butter, melted
1 - teaspoon vanilla extract
1 - teaspoon white vinegar

To make the crust: Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Combine muffin mix and butter in large bowl. Blend with fork just until crumbly. Distribute evenly in prepared pan. 


Press into bottom and about 1/2-inch up sides of pan. Bake 15 to 20 minutes or until very light golden brown. Cool.

For the filling: BEAT eggs on low speed of electric mixer. Add sugar and beat until well blended. Stir in remaining ingredients. Mix well. POUR filling over crust.

BAKE 20 to 25 minutes or until light brown and filling is set around edges. (Filling may puff while baking, but will settle as it cools). Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Recipe yields: 24 bars
Recipe source: Martha White Foods, Inc. 
Crisco is a trademark of The J.M. Smucker Company

The fun doesn't end just yet, because I also have a fun little Martha White Muffin Mix giveaway for all my Mommy's Kitchen readers! All the details are listed below. 

Martha White Muffin Mix Giveaway!!!!!

Giveaway Includes: 
  • Various Martha White Muffin Mixes
  • Two Fred & Friends Mix Stix Wooden Drumstick Spoons
  • One 5 -Quart Stainless Steel Non Skid Base Mixing Bowl

How To Enter:
Leave a comment on this post telling me your favorite Martha White Muffin Mix Flavor (Mandatory Entry). 

Bonus Entry: 

Tweet the following for a bonus entry: Stop by @mommyskitchen for a chance to win a #marthawhite #muffin mix prize package http://tinyurl.com/nz4rygo
Come back and leave a separate comment letting me know.

Rules: The Martha White Muffin Mix giveaway starts today August 26th 2015 and ends at midnight on August September 5th 2015. This giveaway is open to US Residents only due to shipping charges. If you leave an anonymous comment please include your email address in the event that you are the winner. One random comment will be chosen and notified via email. The winner will have 48 hours to reply or a new winner will be chosen. Good luck to everyone! 

Stop by The Country Cook and check out these Red Carpet Sweet Potato Cupcakes.  These yummy cupcakes are made using Martha White's New Sweet Potato Muffin  Mix!  These cupcakes are definitely going on my to bake list.  


And for even more sweet potato deliciousness check out Stacey's Songbird Sweet Potato Skillet  over at Southern Bite!!!  


     


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Texas Chili Cheese Dogs

A Texas style hot dog that's served with chili con carne (without beans) and topped with various toppings such as, cheese, onions, and mustard.
I love a good hot dog always have and always will. My occasional treat and guilty pleasure is Sonics New York Dog and their Chicago Hot Dog! When it comes to my husband, he's a whole different story. The only hot dog that he likes is Sonics extra long Chili Cheese Coney. Pretty boring if you ask me, but he isn't one for sauerkraut, onions or pickles on a hot dog. 

Just the basic chili sauce and cheese for him, which is very popular in Texas. Recreating some of our favorite restaurant recipes is always fun. We may not get them exactly right, but pretty close in taste is enough for us. Since my husband loves Texas Chili-Cheese Dogs so much, I tried creating a recipe that my husband was happy with.  

A Texas Chili Cheese Dog is a baked, or grilled hot dog smothered in a beefy chili sauce (with no beans), sprinkled with onions, and topped with cheddar cheese on a warm hot dog bun. If you like things a little on the spicy side you can add a few pickled jalapenos just before serving, but that's optional. 

Texas Chili Cheese Dogs are wonderful baked and perfect when it comes to feeding a crowd. The chili sauce can be prepared ahead of time and stored in the refrigerator. When your guests arrive, assemble the hot dogs, spoon on the chili sauce, add the chopped onions, and top with a good amount of shredded cheddar cheese. 

You can fit about 8 - 10 chili dogs into a 13 x 9 inch baking pan. Cover with foil and bake for 25 - 30 minutes, Remove from oven and enjoy. Garnish with additional onions, mustard or jalapenos just before serving. 




Texas Chili Cheese Dogs
{mommyskitchen.net}

1 - pound ground beef, chuck or sirloin, browned 
¼ - cup finely chopped onion or 1 tablespoon dried onion flakes
1 - clove garlic, minced
1 - cup water
1 - 6 ounce can tomato paste
1 - teaspoon Worcestershire sauce
3 - tablespoons chili powder
dash of cumin
1 - 10 ounce can Wolf Brand Hot Dog Chili Sauce
8 - hot dogs  (Hebrew National All Beef or Apple Gate Farms Hot Dogs)
8 - hot dog buns
salt and pepper, to taste
Garnish: mustard, shredded cheese, additional chopped onions, and jalapenos (optional).

In a 12 inch skillet over medium heat, brown the ground beef, adding the onions and minced garlic. Using a potato masher break up the ground beef into smaller pieces.

Brown the ground beef only until its half way cooked and drain off any grease; add the water and continue cooking the meat until fully cooked.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, and hot dog chili sauce; mix to combine. Reduce heat to medium-low, cover and simmer meat mixture for 20 minutes.

Serve chili sauce over hot dogs. Add additional toppings of, mustard, shredded cheese, additional chopped onions, jalapenos (optional), and salt and pepper to taste.

Baked Chili Cheese Dogs: Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper or foil. Add uncooked hot dogs into each bun. Top each hot with, mustard, chili, diced onions, and shredded cheese. Line 8 - 10 hot dogs into the baking pan, cover with foil, and bake for 25 - 30 minutes.

Servings: 8-10 


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S'mores Monkey Bread Muffins

S'mores Monkey Bread Muffins have all the flavor of traditional S'mores, but in mini monkey bread form.  #sponsored
Hi everyone! I'm back on the Rhodes Bake N Serve Blog sharing another tasty recipe using Rhodes frozen bread dough. This month for my guest post I was asked to share an easy kid-friendly after school snack, so today's recipe is for these easy S'mores Monkey Bread Muffins! 

When it comes to mini versions of anything, I'm always sold!!! S'mores Monkey Bread Muffins are ooey-gooey individual sized monkey breads made with Rhodes Frozen Dinner Rolls, graham cracker crumbs, chocolate chips, and mini marshmallows!  

Since were on the topic of mini this recipe is also great to bake with your kids. I love to have my kids in the kitchen baking with me, and this recipe is one that they can pretty much handle all on their own.  You might need to cut the rolls with scissors, but other than the kids can handle the rest.   

Let your kids roll the dough pieces into graham cracker crumbs, and layer on all the chocolate chips, and mini marshmallows. All you'll need to do is help with baking the muffins in the oven. These S'more Monkey Bread Muffins are super easy and super delicious!  

I hope you'll stop by the Rhodes Baking Blog where I'm guest posting today, and sharing the full recipe, as well as step by step photos on how to make these easy S'mores Monkey Bread Muffins. 


S’mores Monkey Bread Muffins

Ingredients:
15-17 Rhodes Dinner Rolls, thawed but still cold
6 – tablespoons butter, melted
1 ½ - cups graham cracker crumbs
½ - cup sugar
2/3 – cups mini chocolate chips
1 – cup mini marshmallows

Icing:
1 – cup powdered sugar
½ - teaspoon softened butter
1-2 tablespoons milk

Using kitchen shears, cut each dinner roll into 4 pieces. Set aside Spray a 12 cup muffin pan with non stick baking spray. Set aside. In a small bowl melt the butter. Set aside. In separate small bowl add the sugar and graham cracker crumbs together.

Add 5 roll pieces into the melted butter, and then roll them into the graham cracker crumbs Place 3 dough pieces into each muffin cup, and sprinkle some mini chocolate chips, and add 5 mini marshmallows over the dough pieces.

Add the remaining 2 dough pieces on top of the chocolate chips and marshmallows. You can add a few more chocolate chips on top before baking if you like. Bake the muffins at 375 degrees for 10 – 14 minutes, or until the rolls are golden brown.

Cool muffins in the baking pan 10 minutes before removing to a serving plate. Prepare the glaze and drizzle over each monkey bread muffin before serving.

Servings: 12


Click here to visit the Rhodes Baking Blog for more tasty recipes. 

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



This is a sponsored post on behalf of Rhodes Bread. I'm a contributing guest blogger on Rhodes Bake N Serve Blog, where I share recipes and ideas using Rhodes Products. All opinions stated above are 100% my own.

     

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