Dishes on a Dime: Dutch Baby or German Pancakes

Posted by on Mar 15, 2017

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While I hate cooking I really enjoy baking. And my favorite meal to eat or bake for is breakfast. So these super easy German Pancakes? Yeah, I’m all over that. Plus, when eggs are on sale for a great price (77¢ at Smiths!) you want to look for ways to put them to good use. Or, at least I do.

Make sure to come back and let us know what you think after you make them.

Dutch Baby or German Pancakes

Ingredients:

6 eggs
1 cup flour
1 cup milk
3 Tablespoons sugar
1/2 teaspoon salt

1/2 teaspoon vanilla
1/2 stick butter

Directions:

Preheat the oven to 375 degrees.

In a bowl beat together eggs, flour, milk, sugar, salt, and vanilla until well mixed.  (You can also mix it in a blender.) This is when I pull out my Nutri Ninja blender. Easier is ALWAYS better in my case.

Place butter in a 10 to 12 inch cast iron skillet (or other oven proof skillet) or in a 10 to 12 inch round baking pan. Place pan in oven for a minute or two until the butter melts. Remove pan from oven carefully.

Pour the batter into the pan and place the pan into the preheated oven.

Bake for about 35 minutes, until the edges are puffed up and golden brown. Remove from oven.  Sprinkle with lemon juice and confectioners’ sugar.  Or fill with strawberries, raspberries, peaches, or other fruit.  Top with whipped cream or sprinkle with confectioners’ sugar.

Serve immediately.

OR …

My mom’s favorite is to make mini Dutch Babies as follows:

Preheat the oven to 375 degrees.

In a bowl beat together eggs, flour, milk, sugar, salt, and vanilla until well mixed.  (You can also mix it in a blender.)

Slice the butter and evenly disperse between 2 regular or 4 mini muffin pans. Put the pans in the oven for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has about the same amount.

Bake for about 10 minutes, or until it is puffed and golden brown. Remove from oven.

Fill with strawberries, raspberries, peaches, or other fruit.  Top with whipped cream or sprinkle with confectioners’ sugar.

Serve immediately.



Dishes on a Dime: Copy Cat Cafe Rio Pork & Creamy Tomatillo Dressing

Posted by on Mar 2, 2017

I am not the best cook in the world. I don’t really enjoy it so I haven’t taken the time to get better. Which means when I’m making dinner I want things to be simple and easy. If I can just throw things into my trusty Crockpot? Yeah, that’s my favorite kind of recipe.

Since pork roasts are on sale at Smith’s this week for only 99¢ a pound I knew it was time to put my trusty Crockpot to use. Here is one of my favorite, simple and easy recipes. You could also use chicken, but I’m a big fan of pork. My kids eat this up! It’s definitely a family favorite.

Head over to Crazy4Smiths for Joani and Heather’s favorite pork recipes and to watch a quick video of all three!

Copy Cat Cafe Rio Pork

  • 3 lb. Pork loin roast
  • 1/2 cup vinegar
  • 2 cups brown sugar
  • 1 package taco seasoning
  • 20 oz. bottle Dr. Pepper or Coke

Put all ingredients in and cook in slow cooker 6-8 hours on low. Remove, pull pork, and return to slow cooker for an hour. Enjoy!

Creamy Tomatillo Dressing

In a blender combine:

  • 1 small bottle (8 oz) ranch dressing
  • the juice of 1 lime
  • 2 tomatillos
  • 1/2 bunch cilantro (can add more to taste)
  • 1 clove garlic
  • 1 jalapeno pepper (no seeds)


Delicious & Easy French Dip Sandwiches With Jones Creek Beef

Posted by on Apr 21, 2016

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If you have read my blog much at all you know I’m not a great cook. I tend to choose simple and easy recipes. But just because I like simple and easy doesn’t mean I don’t want things to taste good. So here is one of my faves. It’s so easy that anyone can do it (even me). And it’s delicious!

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French Dip Sandwiches

Ingredients

  • 1 medium sweet onion, thinly sliced (I often skip this)
  • Cooking spray
  • 1/2 cup plus 2 tablespoons water
  • 1 cup beef broth
  • 8 oz thinly sliced & cooked Jones Creek roast beef
  • 4 hoagie buns, cut in half (we used croissants)
  • 4 slices Swiss cheese, cut in half

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Directions

  • Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
  • While onion is cooking, heat broth over medium heat in 2 quart saucepan until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
  • Place buns, cut sides up, on un-greased cookie sheet. Bake 4 minutes or until lightly toasted.
  • Remove beef from broth. Place beef, onion and cheese on bun bottoms and cover with bun tops. Serve with warm broth for dipping.

Make sure to follow Jones Creek Beef on social media for even more recipes and tips!

JCB Facebook Page

JCB Instagram

JCB Pinterest

Just as a heads up, cooking with grass fed ground beef is slightly different. Here are some tips:

  • Lower the cooking temperature. Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. Otherwise, you cook off the fat that’s there and are left with a dry, tough, unappealing mass of meat that’s lost many of its nutrients. (The more cooked your grass-fed beef, the more Omega 3s and CLA you lose.)
  • Start steaks and roasts at room temperature. This is a good rule for all meats, but especially for grass-fed beef. By starting your meat at room temperature, it will take less time to reach the ideal internal temperature while cooking. This gentler cooking method will help your meat stay juicy and delicious.


3 Ingredient Butterfinger Bites With Pic’s Peanut Butter

Posted by on Jan 15, 2016

Butterfinger Bites Finished

These Butterfinger Bites are absolutely delicious and they are crazy easy to make. Plus, they only require three ingredients!

Here’s what you’ll need:
1 (10 oz.) box original Wheat Thins crackers
1 cup creamy peanut butter (Pic’s peanut butter will add that extra something)
16 ounces dipping chocolate, almond bark, or candy melts

First, line a cookie pan with waxed paper. Lay out your Wheat Thins in a single layer all over the pan. My pan didn’t quite hold the entire box. You could use more that one pan.

Next, take a zipper sandwich bag and spray the inside with non-stick cooking spray. This will keep the peanut butter from sticking to the bag. Plop about a cup of creamy peanut butter into the bag. Now, zip up the bag and cut off a small corner to make a hole in the bag. Squeeze about a half teaspoon of peanut butter onto the top of each cracker on your cookie pan. I didn’t measure. I just “eyeballed” it. You can use a half teaspoon measuring spoon, but the bag is so much faster and easier. Then just throw away the bag and NO cleanup. Hooray!

For full directions head over to Dancing in the Kitchen with Jonnie and Boan. And don’t forget to check out all of their amazing recipes!

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About Pic’s Really Good Peanut Butter

Founded in 2007 by Pic Picot, New Zealand-based Pic’s Really Good Peanut Butter is New Zealand’s #1 selling peanut butter and is peanut butter worth eating.  Made from the finest quality Hi-Oleic peanuts from Australia that are fresh roasted and lovingly squashed in Nelson, Pic’s then quick seals its peanut butter to preserve freshness and flavour.  Pic’s is all-natural, is gluten and sugar free and has no additives – simply peanuts and a trace of Kiwi salt, the unsalted version containing 100% peanuts.  Pic’s Really Good Peanut Butter offers four varieties, Original (Crunchy), Original (Crunchy, no salt), Smooth and Smooth (no salt).  Suggested retail is $8.00 (380g, 13.4 oz. jar).  A 1Kg, 35.27 oz. sized jar is also available in Original Crunchy or Smooth flavors at a recommended retail of $14.00.  For more information on Pic’s Really Good Peanut Butter visit http://picspeanutbutter.com/.

Follow Pic’s Really Good Peanut Butter:

  • Facebook : picspeanutbutter
  • Twitter: @pics_pb
  • Instagram: @picspeanutbutter
  • Pinterest: picsrgpb

 

This recipe was first featured on Dancing in the Kitchen with Jonnie and Bone. This is a sponsored post. All opinions are 100% my own.



*OVER* White Chocolate Surprise Cupcakes with Cream Cheese Frosting + Enter to Win

Posted by on Dec 2, 2015

White Chocolate Cupcakes

Oh. My. Gosh. These cupcakes are seriously to die for. I’m drooling just looking at the picture. And they are actually fairly easy to make. Plus, they don’t cost an arm and a leg. Just leave out the truffles (which is how I prefer them anyway) and your shopping list will be minimal.

Ingredients:

White Chocolate Cupcakes

  • 1 box white cake mix (2 layer size)
  • 1/2 box Jell-O white chocolate pudding mix (4 serving size)
  • 1/2 cup sour cream
  • 4 egg whites
  • 1 cup water
  • 1/3 cup oil
  • 2 packages white chocolate Lindt truffles (24 total truffles)

White Chocolate Cream Cheese Icing

  • 1 container (8 oz) whipped cream cheese
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon Heilala vanilla
  • 4 cups powdered sugar
  • 1/2 box Jell-O white chocolate pudding mix (4 serving size)
  • 4 ounces white chocolate, melted and cooled

Directions:

White Chocolate Cupcakes

  • Preheat oven to 350 degrees F.
  • Mix together cake mix, 1/2 box white chocolate pudding mix, sour cream, egg whites, water, and oil until fully combined. Beat 2 minutes.
  • Fill cupcake liners in cupcake pan 2/3 full, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. A toothpick inserted in the center will come out clean.
  • When cupcakes are cool, core your cupcakes to create room for the truffle. I use a large round icing tip. Just insert and pull out to remove a small amount of cake. Don’t insert the icing tip clear to the bottom of the cupcake.  You don’t want the hole to go all the way through.  Leave some cake at the bottom. Then push your truffles down inside.
  • These are also absolutely delicious without the truffles. If I’m honest, I prefer them without.

White Chocolate Cream Cheese Icing

  • Beat butter until fluffy. Then add whipped cream cheese. Beat until blended well.
  • Add 1 teaspoon vanilla. My absolute favorite is Heilala Vanilla available at Sprouts & Earth Fare stores.
  • Mix in 4 cups of powdered sugar one cup at a time, beating between each. Add pudding mix and mix well.
  • If necessary add milk 1 tablespoon at a time until frosting is a good piping  consistency.
  • Melt the white chocolate  in the microwave. When cool add to frosting. Beat until fluffy and light, about 3 to 5 minutes.
  • Pipe icing onto cupcakes.
  • I topped mine with white chocolate curls and some pearl sprinkles.

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About Heilala Vanilla Ltd.

Founded in 2002, New Zealand-based Heilala Vanilla Ltd., is a grower,  manufacturer and distributor of a premium line of award-winning vanilla products.  The Heilala Vanilla range includes Heilala Vanilla Beans, Vanilla Extract, Vanilla Paste, Vanilla Sugar, Vanilla Powder and Vanilla Syrup.  Heilala’s Vanilla plantation is located in the Vava’u Islands, Kingdom of Tonga.  Heilala Vanilla is the only vanilla in the world that is direct from plantation to pantry with no traders or outside distributors.  Heilala abides by Fair Trade practices and is recognized by the local Agriculture Ministry in Tonga as a true example of a Pacific partnership in practice.  Heilala products are sold in New Zealand, Australia, Malaysia, Singapore, Japan, Brazil, Hong Kong,Denmark and the United States.  For more information on Heilala Vanilla visit www.heilalavanilla.com.

Follow Heilala on:

Heilala Vanilla_Logo TM+Pron CMYK

Win It:

One Mamas reader will win a bottle of Heilala Vanilla!

Just leave your name and email address in the giveaway form below. If you’re reading this in our daily email or a feed reader, then click on the title of the post to be taken to the blog so you can enter to win.

a Rafflecopter giveaway

This giveaway ends Monday, December 14 at 11:59pm MST, and the winner will be chosen randomly, contacted by email, and posted on the blog the next day.
The Rules:
*Only ONE entry per name/email address (excluding bonus entries).
*Open to U.S. Residents Only
*Make sure you include a valid email address so we can contact you. This is the only thing your email address will be used for.
*Winner is chosen using random.org.
*Winner has 48 hours to contact us, or another winner will be chosen.

 

This recipe was first featured on Dancing in the Kitchen with Jonnie and Bone.



Dishes on a Dime- White Chicken Chili

Posted by on May 11, 2015

Some of the best recipes I have found are those that I have had at my Sister in laws or other family members homes. When I see my girls and husband going for seconds, I immediately corner said family member and with the use of a fork (if needed), nicely ask them to hand over the recipe…This is one of our staples. It will take you about 5 minutes to prep- BONUS! How does it taste you ask? Well.  In a word? DELISH.

What to gather

1 pound boneless skinless chicken thighs (OR use the quick method below!)

2 cans Great Northern beans, drained

1 can white hominy, drained

1 envelope taco seasoning mix

1 can chopped green chilies

1 can cream of mushroom soup

*Sour cream if desired (believe me…you will regret it if you DON’T use it!)

*Chopped green onions if desired (eh…you may or may not regret if you DON’T use these…not my fave)

chili

The How to:

  1. Place chicken in 3 to 4 quart slow cooker. Top with remaining ingredients except sour cream and green onions (hold those to add on top!)
  2. Cover and cook on low heat setting 8 to 10 hours
  3. Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and green onions.

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Variations of “How to”

  • We like the speedy method by substituting canned chicken/turkey with raw or even better- grab a rotisserie chicken from the store! Put it on high for 2 hours and eat!
  • I love the flavor of the crock-pot, but you certainly could do it on the stove top as well.  (using the above substitutions).
  • We like ours a bit thicker in consistency and use tortilla chips as a spoon. Throw some cheese in there, maybe some avocado chunks, sour cream and HOLLA!! So good.
  • It’s also super filling!

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*OVER* Easy Chicken Fajita Recipe + a Giveaway!

Posted by on Apr 16, 2015

Chicken Soup for the Soul and Zaycon Foods provided me with complimentary products. The opinions I have expressed are my own.

Did you hear that Zaycon Fresh and Chicken Soup for the Soul have formed a new relationship? They fit together perfectly! And I absolutely love how this partnership makes it easier for you to get fresh, wholesome food outside of the traditional channels. I’ve been getting my chicken from Zaycon Fresh for a few years now and have always been nothing but pleased.

I am not a fantastic cook. When it comes to the complicated dishes I make sure to leave those to my husband (he is absolutely amazing!). I like to stick to simple and easy recipes that are still full of flavor. While sticking to the basics one of my favorite ingredients is chicken. And the very best chicken around, in my humble opinion, is from Zaycon Fresh. It’s great quality with a great price! So for this recipe I knew that was a must!

Read on for some super yummy chicken fajitas that anyone can make!

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Easy Chicken Fajitas

 

Ingredients
1 pound uncooked boneless skinless chicken breasts
1/2 cup Italian chicken broth
1 tablespoon vegetable oil
1 tablespoon lime juice
1 garlic clove finely minced (or just a dollop of minced garlic)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 onions
2 sweet peppers
8 tortillas
cheese, sour cream, salsa, or any other toppings you prefer
  1. Cut onions and peppers into thin strips.
  2. Cook vegetables in skillet on medium heat until tender. I threw a tablespoon or so of the Italian chicken broth on these to add flavor. Set aside.Veggies
  3. Cut chicken (Zaycon Fresh chicken of course) into thin strips.chicken
  4. Heat vegetable oil in skillet over medium-high heat.
  5. Carefully add chicken to hot oil: cook about 5 minutes, turning once, until lightly browned.
  6. Carefully pour in about 1/2 cup Italian chicken broth. I HIGHLY recommend Chicken Soup for the Soul broth.Chicken soup for the soul
  7. Add spices, stir, and heat to boiling.
  8. Reduce heat; simmer uncovered 2 to 5 minutes, stirring frequently until chicken is no longer pink in the center.
  9. Serve in tortillas topped with your cooked veggies, cheese, sour cream, or any other toppings you prefer.
  10. Enjoy!

I absolutely loved how crazy easy this was to make! And my entire family (including my extremely picky 8 year old) ate it all up. Because there was no fighting at the dinner table about what needed to be eaten we were able to sit and enjoy each others company. We shared stories about our day and focused on what we wanted to continue doing or wanted to improve on for tomorrow.

Win It:

One Mamas reader will win a Chicken Soup for the Soul Prize Pack!

Prize will be Chicken Soup for the Soul chicken broth and a copy of Chicken Soup for the Soul: From Lemons to Lemonade.

Zaycon prize pack

Just leave your name and email address in the giveaway form below. If you’re reading this in our daily email or a feed reader, then click on the title of the post to be taken to the blog so you can enter to win.

You can also get bonus entries!

a Rafflecopter giveaway

This giveaway ends Monday, April 27 at 11:59pm MST, and the winner will be chosen randomly, contacted by email, and posted on the blog the next day.
The Rules:
*Only ONE entry per name/email address (excluding bonus entries).
*Open to U.S. Residents Only
*Make sure you include a valid email address so we can contact you. This is the only thing your email address will be used for.
*Winner is chosen using random.org.
*Winner has 48 hours to contact us, or another winner will be chosen.



White Chocolate Surprise Cupcakes with Cream Cheese Frosting!

Posted by on Mar 17, 2015

dishes-on-a-dime

Oh. My. Gosh. These cupcakes are seriously to die for. I’m drooling just looking at the picture. And they are actually fairly easy to make. Plus, they don’t cost an arm and a leg. Just leave out the truffles (which is how I prefer them anyway) and your shopping list will be minimal.

Make sure to come back and let us know what you think after you make them.

White Chocolate Surprise Cupcakes with Cream Cheese Frosting

White Chocolate Surprise Cupcake



Dishes on a Dime: Easter Peep Treats in a Jar

Posted by on Apr 14, 2014

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It’s almost Easter. Time to make some fun treats for you, your family, and your friends. Here’s a fun and easy treat that anyone can make. Seriously, anyone.

Peeps Treats in a Jar

Easter peep treats

There are also some other fun Easter recipes on the same blog.

Easter Nest cookies Done



Dishes on a Dime: Crockpot Tortilla Soup

Posted by on Feb 7, 2014
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Becky and I are going to start showing you a delicious recipes again. Don’t get too excited, we are not master chefs. But these are recipes we know and like. This week: Crockpot Tortilla Soup!
Want to submit your own recipe? Email us at contact@mamasonadime.com with a picture and your recipe and you could be featured!

I am not the greatest cook in the world. I love to bake, but cooking is not my thing. (It’s a good thing my husband is phenomenal in the kitchen.) That being said, I love my crockpot! I can just throw a bunch of stuff in and still look like I know how to cook.

Tortilla Soup

4 boneless, skinless chicken breasts (cooked and shredded)
1/2 teaspoon minced garlic
2 cans (14 oz.) chicken broth
2 cans (14 oz.) stewed tomatoes with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon ground cumin
3-4 flour or corn tortillas (cut into 1/2 inch strips)
cheese, grated

Combine all ingredients except tortilla strips and cheese in greased 4 1/2 to 6 quart slow cooker. Cover and cook on high heat for 4-6 hours or on low heat for 8-10 hours. Ladle hot soup into individual serving bowls over strips of tortilla and grated Monterey Jack or cheddar cheese.
Makes 6-8 servings.