Frozen Strawberry Pie

Frozen Strawberry Pie
2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teaspoon kosher salt
1 pint strawberries, lightly crushed
1 Tbsp dark brown sugar

1 tsp Apple Cider Vinegar

1 pre-made graham cracker crust

For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.

In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the strawberries into the filling mix, then fold in the whipped cream.

To assemble: Spoon the filling into the crust. Freeze the pie for at least 6 hours, up to 12 hours.

For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

Six Cans Away!

This is a recipe I threw together as a "tester" for my too soon to be college Freshman. I wanted to make it in the crock pot I'm sending with him and I wanted to have his approval taste-wise before I committed. 

This recipe is perfect for when you are tired, hungry, poor - game night busy - all of the above! You can grab these 6 cans (plus taco seasoning) and have a delicious, filling meal in no time flat - or waiting for you when you come home... so I'm calling it Six Cans Away - bc you are literally 6 cans away from exactly what you need.

Six Cans Away!!!

1 15 oz can black beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)

1 14.5 oz can diced tomatoes (drained)
1 15 oz can sweet corn (drained)
1 10.75 oz can cream of chicken soup
1 10 oz can green enchilada sauce
1 packet taco seasoning mix

Throw everything together and heat up on the stove top on Medium Low until warm (20 minutes).

OR

Spray slow cooker with nonstick cooking spray.
Pour all the ingredients into slow cooker and stir together.
Cook on low heat for 2 hours.

Serve as a SOUP by adding 14 oz can of chicken broth.
Serve as MACHO NACHOS with shredded cheddar cheese and tortilla chips.
Serve as a BURRITO in a flour tortilla.

AMP IT UP with an 8 oz block of Velveeta cheese melted in for the ultimate queso.

*Add left over chicken or ground beef to AMP it up

Muffaletta Sandwich

This was a REAL crowd pleaser - and half of us don't particularly care for olives. This is Jeff Mauro's recipe:

 

Muffaletta Sandwich
1 large round boule or round Italian loaf bread or 4 individual ciabatta rolls

Olive Giardiniera Salad, recipe follows
1/4 pound sandwich sliced sharp provolone

1/4 pound sandwich sliced mortadella
1/4 pound sandwich sliced Genoa salami or sopresatta
1/4 pound sandwich sliced hot capicola *I used deli ham 

Olive Giardiniera Salad:
1 cup pitted green olives
1/2 cup drained roasted red peppers
1/2 cup hot giardiniera with oil (16 oz yields 4 helpings)
1/4 cup drained capers (a 3.5 oz bottle yields 2 batches)
1/4 cup red wine vinegar
1/4 cup fresh parsley

1 teaspoon sugar

**This Olive Giardiniera Salad makes EXACTLY enough for 1 boule or 4 individual ciabatta rolls.

Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.

Olive Giardiniera Salad:
Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

You can let this sit, in a Ziplock or Saran Wrap for a while... I've made ours 30 minutes in advance up to 3 hours in advance. 

Italian Wedding Soup

I can't believe I've never posted this recipe! This is my sons ALL TIME FAVORITE soup.

It's also full of cheats - so it's SUPER FAST.

Italian Wedding Soup

Your favorite store bought mini meatballs (cooked per package directions)
2 T Olive Oil (evoo)
1 c minced yellow onion (frozen!)
1 c diced carrots (frozen!)
10 c chicken stock
1 box of Acini de Pepe pasta (or any small pasta will do!)
1/4 c minced fresh dill
12 oz spinach (fresh in the bag)

Heat the evoo over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery (if using) and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

So good - so filling - so satisfying!

*When I made it this time - I couldn't find mini meatballs - so I used regular sized - next time I have to use regular size - I will quarter them before adding to the soup.

Chicken Pot Pie (IZ)

Miss 12 made this delicious riff on chicken pot pie

Thaw pie dough (x2)
1 1/2 lbs chicken (rotisserie)
1/2 bag frozen corn
1/2 bag frozen peas
1/2 bag diced hash browns
1 can cream of chicken (or what ever cream you have on hand) soup
1/2 diced onion
Salt & pepper to taste
1/4 tsp ground thyme
1/4 tsp garlic powder

Par bake bottom pie crust.

Add all other components (except top pie crust) and mix thoroughly.

Add chicken mixture to par baked crust and top with second thawed pie crust - don't forget to vent the pie crust!!

This was an experiment - so we kept opening and closing the oven - which dragged our time at 350 degrees from 25 minutes to 45 minutes. At that point we were all so starving we opted to discard the top crust.

Mississippi Mud Pie

Okay. COVID UPDATE

I bought a Costco sized bag pull of pie crusts a few months ago - so I've been brainstorming on how to use everything we have.

This recipe is just on here for Miss 15 - she's the one that made it - this is so she can replicate it...

MISSissippi Mud Pie
Thaw pie crust (or get graham cracker crust)
1 box chocolate JELL-O pudding
3 cups chocolate milk
Heavy cream
Chocolate Chips

Prepare JELL-O pudding per "instant" directions with 3 cups chocolate milk.

Use beaters or electric whisk to beat heavy cream into stiff peaks.

Add JELL-O pudding to cooled crust, top with whipped cream and chocolate chips.

Life SKILLZ - The kids take over

I'm going to post this in one big blob - blog.

I am staring down the barrel of my oldest going off to college in less than a year and a half and I'll tell you what - I. Just. Don't. Wan't. That. To. Happen.

But - of course I do - for him to have a happy, normal life - but SERIOUSLY?!?

I'm big into research - like BIG. I've been listening to podcasts and reading articles on parenting teenagers and bucket lists about what to do with your teenagers before they sprout their wings and fly away and a bunch of GARBAGE! Only slightly kidding - what is this business about raising your kids just so they can leave you in order to function as normal adults anyway?

RANT OVER.

I've always encouraged my kids to help me cook - or cook themselves (even if that means dumping a bunch of canned goods into a crock pot).

After being inconsistent for the last 15+ years - I've reintroduced our kids making dinner for the family.

This is no easy feat. We have allergy restrictions and we also live with the pickiest eater on the galaxy. No lie.

Why am I doing this? Because I want my kids to be self sufficient (stab me in the heart!) and I want them to be independent (did I actually just say that?)

MAISIE'S (15) MEAL:
Teriyaki meatballs
Sweet Rice
Salad
She used the crock pot for the meatballs (Costco), added Teriyaki sauce and let them heat up in there. She used the pressure cooker for the sweet rice and whatever we had on hand for the salad. She was VERY CLEAR about how to assemble the bowl and very proud of what she had accomplished.

JACK'S (16) MEAL:
Sloppy Joes
http://breakingthereciperut.blogspot.com/2020/02/sloppy-joes.html
He raved about how delicious his dinner was and said that when he goes to college - he is going to make sloppy Joe's every night!

IZZIE'S (12) MEAL:
Enchiladas
http://breakingthereciperut.blogspot.com/2012/10/best-green-chili-enchiladas-ever.html
Her favorite thing to eat EVER. I forgot that my recipe makes 2 9x13 pans - and we didn't have freezer space - so we took a casserole over to a friend that was having a stressful week. The next day at school - one of the boys in that family came up and told Izzie that her enchiladas were the best he's ever had.

PIPER (8) MEAL:
White Bean Chicken Chili
http://breakingthereciperut.blogspot.com/2010/02/white-bean-chicken-chili.html
This meal is just opening cans, dumping them in a crock pot and letting it do all the work. Easy peasy.

Family Pizza Night

Occasionally we have a family pizza night that doesn't involve Papa Murphy's (which we all love) and every time we do - we all say "we need to do this more!"

For once - I captured pictures of all of our pies - and since we just did it last night - I can still remember the ingredients!

We use our local grocery store's pre-made pizza dough - pammed the sheet pan, sprinkled it with corn meal, slapped the rolled out dough on to it. Then drizzled with EVOO, salt and pepper for all of these recipes. We cook them on 525 until they are bubbly and browned (depending on size and thickness of dough between 5-10 minutes) and then go crazy - here's what we came up with...

The picture above is my husbands concoction - his version of a pizza called the Atom Bomb that was his favorite when we lived in NM:

Atom Bomb

BBQ sauce, Chicken, Red onion, Mozzarella, shredded, diced green chilis

Next up!!!

Ms. 14 - BLT Salad:
Mozzarella, shredded, Bacon, Chicken and now cook it. After it's cooked, top with cold... Lettuce, Red Onion, Diced tomato, Drizzle with Ranch Dressing

Mr. 16's Sweet & Savory Chicken:
Chicken, mozzarella, BBQ sauce, red onions and bacon

Miss 7's Heart:
Marinara and shredded Mozzarella - the key is to shape the dough into a heart :)

Miss 11's Ode to Cheese:
Marinara with as much pepperoni and as many kinds of cheese you have in your house

Focaccia Bread with Rosemary and Sun Dried Tomatoes

Saw this recipe on Food Network's "The Kitchen" Katie Lee made this and her co-host Jeff Mauro suggested that you could also use store bought pizza dough to make this even faster... so - that is what I did!

My kids and I used the focaccia to make pizza, sandwiches, as toast with an over easy egg on top - YUM! The possibilities are endless!!

Focaccia Bread with Rosemary and Sun Dried Tomatoes
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon.

Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.)

Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Breakfast Burritos

It's BACK TO SCHOOL TIME around here!

I've been making these breakfast burritos forever - but my friends were recently asking me how I make them - I never thought to post this because it isn't really a recipe - but for those interested - here's what I did the night before the first day of school...

I really should post a better picture that makes your mouth water - but this is the finished product - I get about 30 burritos per batch - you can freeze them as well - but there are 6 of us in the house including 2 growing teenagers - so we go through 30 in about 5 days

Breakfast Burritos

30 Soft taco size tortillas

30 oz bag shredded hash browns 

2 lbs ground sausage

large onion diced 

12 eggs

bag shredded cheese 

I use the same pan for everything - for 2 reasons: easy clean up AND after I've cooked each thing - it has time to dry out a bit bc I place everything to drain on paper towels.

Start with the hashbrowns - they have the most water content so they need the most time to dry out. Cook them per directions on package only adding salt and pepper to taste. 

Then the sausage. I've used mild Italian sausage, Jimmy Dean sausage, this time it was JD maple. Cook until brown - allow to drain on paper towels.

Sautee the onion in a little butter. My favorite hack is to buy frozen diced onion - such a cinch. Set aside.

Lastly, 12 eggs, beaten - if I don't have 12 - I usually add a little milk to help the eggs stretch. Season with salt and pepper to taste (sometimes I even add a little powdered garlic).

Assemble: Soft taco, hashbrowns, sausage, onion, eggs, cheese. Roll up like a burrito and them wrap them in tin foil like a burrito. 

To eat!! Remove foil. (I reuse my foil for the following weeks batch) Wrap in a paper towel and microwave for 45 - 60 seconds. ENJOY!!

*If you are going to freeze these - I still recommend wrapping in foil - but add an additional layer of plastic wrap. You don't have to thaw them, just remove plastic and foil - wrap in a paper towel and microwave for 1 1/2 - 2 minutes.

Go To Snacks

A friend posted on FB about new snack ideas as she is getting bored with their same old, same old. I started to answer - but then basically couldn't stop typing - so instead of boring her friends - I thought I'd jot my current snacks here.

To be honest, we just got back late last night from vacation and I was up for 21 hours unpacking and repacking my kids for another adventure that they left for this morning - without me! BOO! So. I'm skipping the individual servings this week - just wanted to show you what I have on hand.

Fruit and Veg



















watermelon
honey dew
cantaloupe
grapes
apples
dates
cherries
strawberries
peaches
carrots
cucumbers
broccoli
snap peas
grape tomatoes

I usually put it in individual sized Tupperware and stick them in the large middle drawer on our fridge with individual Tupperwares of ranch or vanilla pudding for dipping. We also usually have individual packs of hummus, guacamole and cream cheese

We also do A TON of cheese - those awesome Tillamoo's they have at Costco are the best - but they also sell lots of different flavors of them at the grocery store. Costco also has individual packs of fresh mozzarella! 













Other Dairy/refrigerated items
hard boiled eggs (seen above with fruit and veg)
Go-go squeeze - both applesauce and the new yogurt flavors
Greek yogurt
Diced peaches

*Obviously - we also eat a lot of sandwiches!!*





Pantry items: blue smoked almonds, cashews, trail mix, pine nuts, sliced almonds, granola, craisins, Nutella (for sandwiches or fruit dip) - also dried fruit - mango, coconut, etc.

English muffin + peanut butter (or butter or Nutella) + sliced apples + cinnamon and sugar - broil for a couple minutes - SO GOOD!

This bowl is constantly brimming with fruit. My kids can go through a bulk bag of Cuties in 2 or 3 days. I like to switch it up so they don't get sick of one particular fruit. Also, if I see something we've never tried before - or haven't had for a while in the produce section - I'll pick it up just to keep us on our toes.
We eat avocado on toast, just with salt and pepper, with salad dressing, with eggs, lots of options.

I buy bulk muffins, English muffins and croissants... I have an amazing tip for you!!

I FREEZE them!! They never go bad before they get eaten! The croissants only take about 10 minutes to thaw on the counter - and the kids love to heat the muffins in the microwave for about 30 seconds. I throw those bagels straight from the freezer to the toaster. See those hamburger buns, dinner bread and mini pizzas? Brilliant...

AND I didn't even take a picture of our cracker selection!!! Which - is pretty impressive - I just counted 14 different kinds - I may have a problem...

So there you have it!! What are your "GO TO SNACKS?"

Baked Ham and Cheese Sliders

So this recipe has been all over the internet and with leftover ham and swiss cheese - this recipe fit the bill!! These were so much better than I even imagined. Definitely making these again.

Baked Ham and Cheese Sliders
For the sauce:
3/4 c melted butter
2 T dijon mustard
1-2 t worcestershire
1-2 t poppy seeds
1-2 t onion powder
salt and pepper to taste

For the sammy:
12 rolls
ham
swiss cheese

Preheat the oven to 350. Cut the rolls in half and set in a 9x13 greased casserole dish. Put the bottom half of the rolls in the pan. Top with ham and cheese and then the top of the buns.

Add all the sauce ingredients together and pour over sandwiches. Bake for 20 minutes.

Back to School Breakfast Ideas

I took a loooooong break from blogging - I've been busy moving out of state - living with my in laws while waiting to find and close on a new house - and now that we are finally here and mostly unpacked - I'm BACK!

3 of my kids started school, dance, soccer, scouts, tennis, etc. a couple of weeks ago and we are BUSY!! I am going to do a few posts on "game nights" those nights that you are running all over the place and you don't have time to make a meal at dinner time - and everyone needs to eat - but not all at the same time - you know those nights? Stay tuned...

I have found a couple of solutions to having your kids eat a hearty breakfast THEMSELVES without making a mess!!

1. Einstein Bros. Bagels has a deal running right now where you can get a bakers dozen of bagels for $6 every Monday. Six dollars people!! I buy a big tub of plain cream cheese at Costco (which I also use in many dinners and appetizers) and make sure not to buy any "gourmet" bagels so I can stick to $6 flat.

2. Green Monster Smoothies!! These are super delicious - the kids AND the parents love them! I make a big batch and freeze them in single servings.

3. Make ahead Breakfast Burritos!!! These are sheer genius. I can get 10-12 per batch!

Breakfast Burritos

12 tortillas

10 eggs

1/2 - 3/4 bag frozen shredded hash browns

16 oz package Jimmy Dean sausage 

1 medium onion, diced

Shredded cheddar cheese

Salt, pepper & garlic powder to taste

Cook the sausage (with the onion) and the hash browns according to the package directions - don't forget to season the hash browns. So far, I have just used scrambled my eggs. I add a splash of milk, salt, pepper and a little garlic powder. 

I put the ingredients into an "assembly line" and have my kids make their own. I stand at the end of the assembly line listening to them ooh and aaah over just how delicious breakfast will be every morning and then I fold the burritos and wrap them in saran wrap. They mark the burritos with their initials and stick them in a designated section in the refrigerator.

In the morning, they remove the saran wrap and wrap it in a paper towel. Microwave for 60 seconds! They eat them with ketchup, salsa, sriracha or tabasco, my daughter even eats hers with sour cream.

You can also freeze these - but since these have run out before Friday every week - we're sticking with the fridge.

*Make these your own!! Ham, bacon, spicy sausage, chicken sausage, pepper jack cheese - tons of options! 

Hamburger Soup

Mr. Man is getting so big. I have encouraged my kids to cook and experiment since they were old enough to dump cans of beans into a crock pot. He has really taken an interest in cooking and for the last year or so has talked about being a chef and having his own restaurant. 

He is in our local Boy Scout program and a friend of mine organized a way for the Scouts to earn their cooking badge in 4 classes this summer - love that I have such amazing friends!! 

One of the things the Scouts made in one of their classes was Hamburger Soup. They sent homework home with him and he had to meal plan for 3 meals a day for 3 days. One of the dinners he wrote down was Hamburger Soup. 

We turned the page after he had completed the menu plans and DOH! Read that he had to make a breakfast, lunch and dinner from the menu plan he just created. SOOOOO… Hamburger soup...

Hamburger Soup
2 1/2 lbs lean ground hamburger
1 onion, diced
3 cloves garlic
14 oz can diced tomatoes
3 c beef broth
4 whole carrots, peeled and sliced
5 whole red potatoes, chunked
3 T tomato paste
1/2 t kosher salt
1/2 t black pepper
2 t dried parsley flakes
1/2 t ground oregano
1/4 t cayenne pepper

Brown hamburger, onion, and garlic. Add the rest. Stir all together and bring to a boil. Reduce heat and simmer for 20 minutes.

*My family bumped up the salt and pepper quite a bit. My husband, daughter and I also added a little hot sauce to ours. A great meal to feed a large group - and mild enough for all palettes. That's where the extra seasoning comes in if you're so inclined...

Kid Friendly Pasta Salad

I got this recipe from the Pioneer Woman, Ree Drummond and only changed it a bit. I didn't have tomatoes on hand and I actually ran out of Cheddar cheese (GASP!) so I used Colby Jack - really any cheese will do - this would be good with mozzarella or swiss too.

Kid Friendly Pasta Salad

12 ounces fun-shaped pasta, such as radiator

8 slices thin bacon

3/4 cup mayonnaise

1/4 cup whole milk (I used 2%)

4 tablespoons white vinegar

1/2 teaspoon salt

1/4 cup sugar

10 ounces grape tomatoes, halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, cheese and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.