Mad in Motherhood

Learning how to embrace our crazy beautiful lives. . . without going mad along the way

Recipes

I LOVE TO COOK!… & BAKE TOO! I am definitely a Chef-in-Progresss. My Stud Muffin started calling me the ‘Box Doctor’ shortly after we got married because he quickly found out that I don’t make much from scratch… but I can toss a few things together to jazz up a box/can and create something really tasty. I’m working on making more (healthier) things from scratch, but remember… I’m a Chef-in-Progress. These are some of the recipes that I have tweaked and have proven to be crowd pleasers.
* More recipes are being cooked up! Check back for updates*

CURRENT RECIPES:
Not Your Average Potato Salad

Cheesy Chicken Enchiladas
Chili Ole’
Cilantro Lime Rice
Candied Grape Salad
Candied Carmel Apple Salad
Tiny Oatmeal Raisin Cookies
Chewy Chocolate Chip Cookies
Easy Peach Cobbler
Oreo Balls

MEALS & HELPERS

Not Your Average Potato Salad – 10-15 Servings
*This is a ‘Pinch of this, a dab of that’ Granny-style recipe. Measurements are optional*
5lbs White Potatoes
6 Hard Boiled Eggs
2 Cups Bread & Butter Pickle Chips
1/3 Cup Mustard
2/3 Cup Miracle Whip – NOT mayo
1/2 Cup Granulated Sugar
Regular Salt – For Potatoes
Kosher/Sea Salt and Pepper –  to your liking

Peel and Dice Potatoes into 1-2 inch cubes. Boil in water with regular salt until soft, but not mushy – about 15-20 minutes.
While potatoes are cooking prep the following:
Dice eggs (with or without the yolks) into small pieces and chop the pickles into small pieces.
In a Large Bowl, mix together Mustard, Miracle Whip, Sugar. Then mix in the Eggs and Pickles.
Once potatoes are done, drain the water and gently stir in about half of them into the mixture.  Add in the remainder of the potatoes and sprinkle your desired amount of salt and pepper on top – I like extra salt 😉 Gently stir it all together until evenly mixed.

Serve as is (warm) or chill in the refrigerator.

Cheesy Chicken Enchiladas – 10 servings
3lbs Chicken Breast (I usually use canned chicken from Sam’s Club)
1 Block of Cream Cheese (low fat is fine)
8oz Mayonnaise (low fat is fine)
1 Cup Corn
1 Cup Black Beans
1 Can Rotel Tomatoes and Chilies
1 Cup Shredded Cheese (give or take a little)
1/4 Cup (or 1 packet) Hidden Valley Ranch Powder
1/4 Cup (or 1 packet) Enchilada/Taco Seasoning
1 Can Red Sauce or Verde Sauce (your preference)
10-12 Regular Tortillas

Mix All ingredients EXCEPT SAUCE & TORTILLAS in large bowl – You may have to dig in with your hands to squish it all together. Spray a glass baking dish with cooking spray and drizzle a little sauce across the bottom of the pan. Scoop mixture onto tortillas and roll them up lining the pan*. Drizzle more sauce on top.
*Decide if you want to make all 10 servings, or if you want to freeze half of the mixture for another meal.
Bake at 300 degrees for about 30 minutes.
Top with Sour Cream and serve with Refried Beans and Rice (see my rice recipe below)

Chili Ole’ – 6-8 servings
– Choice of Diced Cooked Chicken Breast
OR Browned Ground Beef
– 1 Can Black Beans
– 1 Can Northern Beans
– 1 Can (or small frozen bag) Corn
– 1 Can Regular Rotel Tomatoes and Chilies
– 1 Can Cream of Chicken Soup (If using Chicken)
– 2 Chicken Bouillon Cubes (If using Chicken)
– 1 Can Tomato Soup
– 2-3 Cans water
1/4 cup (or 1 Packet) Hidden Vally Ranch Powder
1/4 cup (or 1 Packet) Taco Seasoning
1 Onion (use however much or little you like – I use a little)

Mix all ingredients in Crock Pot and set on LOW for 4 hours
OR heat on Stove on low for 30 minutes – stirring occasionally
… Yes. It’s that easy! And Delicious, too.

Serve with Shredded Cheese, Sour Cream,  and Corn Chips.
Also good with Rice (see my rice recipe below)

Cilantro Lime Rice – 4 servings
2 Chicken Bouillon Cubes
2 Cups Brown or White Rice
Fresh Cilantro – chopped finely
Lime Juice – about 1 Tablespoon
Sea Salt – about 1 Teaspoon

Prepare Rice according to package including the Bouillon Cubes.
Toss in Cilantro, Salt, and Lime Juice and fluff with fork.

SWEETS & TREATS

Candied Grape Salad – 10-15 servings
3 lbs Grapes – Red and Green
16 oz Sour Cream – I use reduced fat
1 (8oz) Package of Cream Cheese – low fat is fine
3 Large Butterfinger candy bars
1/3 Brown Sugar – Packed
1/2 Cup Granulated Sugar

Wash Grapes and slice them in half and set aside in a Colander for extra juices to drain off. In a food processor, finely blend the Butterfinger bars. Stir in Brown Sugar and set aside.   In a Large serving bowl, mix together Sour Cream, Cream Cheese, and Granulated Sugar. Stir in 1/2 of the Brown Sugar/Butterfinger mixture. Gently stir in Grapes until well mixed. Spread the remaining Brown Sugar/Butter Finger mixture evenly on top – Do Not Stir In.
Keep Refrigerated.

Not a fan of grapes? See the APPLE version below. YUM!

Candied Carmel Apple Salad – 10-15 servings
3 lbs Granny Smith Apples
16 oz Sour Cream – I use reduced fat
1 (8oz) Package of Cream Cheese – low fat is fine
3 Large Butterfinger candy bars
1/3 Brown Sugar – Packed
1/2 Cup Granulated Sugar
Carmel Sundae Topping
Lemon Juice

Wash Apples and slice them into 1-2inch cubes – leaving the peel on. Toss the apples in a little lemon juice to prevent browning.  In a food processor, finely blend the Butterfinger bars. Stir in Brown Sugar and set aside. In a Large serving bowl, mix together Sour Cream, Cream Cheese, and Granulated Sugar. Stir in 1/2 of the Brown Sugar/Butterfinger mixture and add the apples. Stir until well mixed. Spread the remaining Brown Sugar/Butter Finger mixture evenly on top – Do Not Stir In. Drizzle with Carmel Topping.
Keep Refrigerated.

Tiny Oatmeal Raisin Cookies – yields about 6 dozen small cookies
*adapted from Quaker Oats*
2 sticks butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cup all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon Corn Starch – The key to making them soft and chewy!
1 Teaspoon ground cinnamon
1/2 Teaspoon Kosher or Sea Salt – Salt should never be ‘optional’ as it enhances yummy flavors
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1 Cup raisins

Heat oven to 325°F. In large bowl, mix with a fork butter and sugars until creamy. Add eggs and vanilla; mix well. Add combined flour, baking soda, corn starch, and cinnamon; mix well. Add oats and salt; mix well. Add raisins; mix well. Drop dough by rounded Teaspoonfuls (not tablespoons) onto ungreased cookie sheets. Bake 8 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*I like to scoop the dough into balls and freeze them for quick cookies later 😉 When you bake the frozen dough, bake at 325°F for 10-12 minutes instead of 8 minutes.

Chewy Chocolate Chip Cookies – yields about 4 dozen small Cookies
1 Cup Salted Butter – room temperature
3/4 Cup packed Brown Sugar
1/2 Cup Granulated Sugar
1 Large Egg (I sometimes use 2 medium eggs)
2 Teaspoon Vanilla Extract
2 1/2 Cups all-purpose Flour
2 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher or Sea Salt
1 Cup Chocolate Chips – Pick your favorite(s)

Cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Add flour, cornstarch, baking soda; mix together.  Then add salt and mix well. Stir in the chocolate chips. You can make cookies with dough as is, or chill for 30 minutes for thicker cookies.
Preheat oven to 325°F.
Scoop Teaspoons (not Tablespoons) of dough and form (imperfect) balls. Place them on an un-greased, foil-lined baking sheet about 2 inches apart. Bake for 8 minutes, until barely golden brown around the edges. Remove and let cool on the cookie sheets for 1 minute. Then slide the entire foil sheet of cookies onto a wire rack for at least 5 minutes. Resist the urge to gobble up the hot cookies!

*I like to double the recipe and scoop the dough into balls and freeze them for quick cookies later 😉  Sometimes Often times, The Stud likes to sneak the frozen dough balls from the freezer too. When you bake the frozen dough, bake at 325°F for 10-12 minutes instead of 8 minutes.

Easy Peach Cobbler – 12-15 servings
*This is a ‘Pinch of this, a dab of that’ Granny-style recipe. Measurements are optional*
3-5 cans of Peaches, drained and rinsed
1 Yellow Cake Mix – dry
1 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
6 Tablespoons Melted Butter

Preheat oven to 350°F
Pour Peaches into a 9×13 baking dish. In a medium mixing bowl, mix 1/2 of the dry cake mix with the Brown Sugar and Cinnamon. Spread evenly over the peaches. Drizzle 1/2 of the melted butter on top. Spread evenly the remaining dry cake mix on top and Drizzle the remaining butter on top of the mix.
Bake for 30-45 minutes until the top is golden brown and turning crispy.
Enjoy by itself or with Vanilla ice cream OR Cool Whip.

Oreo Balls- yields 48 Balls
1 (8 ounce) package cream cheese, softened – Low Fat is fine
36 OREO Cookies, finely crushed
16 ounces baking chocolate, melted – Pick your favorites.

Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min.
Using a toothpick, Dip balls in melted chocolate and place in single layer in shallow waxed paper-lined pan.
* Suggestion: Top with extra cookie crumbs or drizzle an alternate chocolate.

Refrigerate 1 hour or until firm. Serve chilled, but not frozen.

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