Friday, November 29, 2013

#GetHimFed Fridays {No. 18}

Welcome to #GetHimFed Friday hosted by Anyonita Nibbles and Hungry Harps! A place to share and find new recipes that are "man-pleasing". I am so happy you stopped by for the fun and hope you have a nice weekend!


We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Make sure to check out the delicious "man-worthy" features from last week before linking up!

Friday, November 22, 2013

#GetHimFed Fridays {No. 17}

Welcome to #GetHimFed Friday hosted by Anyonita Nibbles and Hungry Harps! A place to share and find new recipes that are "man-pleasing". I am so happy you stopped by for the fun and hope you have a nice weekend!


We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Make sure to check out the delicious "man-worthy" features from last week before linking up!

Tuesday, November 19, 2013

Dark Chocolate Pumpkin Fudge with Ginger Snap Crust

Disclosure: This post is sponsored by Good Cook, as part of the Good Cook Kitchen Experts program. All opinions are honest and 100% my own.

I made fudge with crust and am thinking it's one of my smartest culinary moves yet. The truth is that I wanted to make fudge brownies with a delicious crust - but there was a much larger margin for error, so I opted for "just" fudge. With crust. It's what has been missing from my life and I didn't even know it. It may be what's missing from yours.

You should probably try some Dark Chocolate Pumpkin Fudge with Ginger Snap Crust and see.;)

Did I mention there is pumpkin in it too? Yeah, I know. I'm just showing off now.


So go show off at your holiday parties this season and bring some fudge. With crust. And pumpkin.


My batch of Dark Chocolate Pumpkin Fudge with Ginger Snap Crust was made easy with a Good Cook {Sweet Creations} Pumpkin Scoop (available at Walmart) since I used a fresh pumpkin for the puree. Canned pumpkin can be used too - it just depends on how spry you are feeling when making the most awesome fudge of your life.


I also used a perfectly sized Bonny 11x7 Biscuit/Brownie Pan. It's so much fun finding pots and pans that are not your everyday sizes - it was like finding a treasure with this pan. I really am in love with Good Cook Bakeware!


Dark Chocolate Pumpkin Fudge with Ginger Snap Crust
(PRINTABLE RECIPE)
Ingredients
2 cups ginger snap cookies, crushed
¼ cup butter, melted
2 cups granulated sugar
1 cup light brown sugar
¾ cup unsalted butter
5oz can evaporated milk
½ cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups dark chocolate chips
1 7 oz. jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract
Directions
1. Line 11x7 pan with parchment paper.
2. In food processor, process ginger snap cookies and butter until fully combined. Press into bottom of pan. Set aside.
3. In medium-large pot bring sugars, butter, evaporated milk and pumpkin, pumpkin pie spice to boil. Heat until mixture reaches 240 degrees. Remove from heat and add chocolate chips, marshmallow creme, pecans and vanilla extract - stirring until smooth.
4. Immediately pour fudge over Ginger Snap Crust, sprinkle with additional pecan chips if you have any additional. If there is too much fudge for your liking, put in two containers instead of the one.
5. Place in fridge for at least 4 hours - overnight is best.
6. Remove from pan and cut into 1”{ish} pieces. Keep in airtight container until completely devoured.


If you are looking for recipes and tips that will wow your kinfolk this winter, make sure to come join myself, Good Cook, TheFrugalMom and other Good Cook Kitchen Experts for the Ultimate Thanksgiving Twitter Party! {Monday, November 24, 2013 from 6:00pm to 7:00pm EST #ThanksgivingTips}

Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus
get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in
time for your holiday dinners. Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters! Click here RSVP: https://www.goodcook.com/index.php?main_page=twitter_party

Friday, November 15, 2013

Mini Sausage Frittatas {made with a Whoopie Pie Pan}

Disclosure: This post is sponsored by Good Cook, as part of the Good Cook Kitchen Experts program. All opinions are honest and 100% my own.


Have you heard about Whoopie Pie Pans? I wasn't exactly sold on them to begin with, but now that I have one - I am in love! Within a day of receiving my Sweet Creations {from Good Cook} Nonstick Whoopie Pie Pan I whipped up these Mini Sausage Frittatas and some Brownie Ice Cream Sandwiches. The Whoopie Pie pan made both of these dishes a breeze, and I am all about an easy dish!

This recipe was inpsired by my husband, the meat lover. I grabbed a pound of sausage {a new find, Jimmy Dean Country Mild!} with my trusty new Whoopie Pan and got to work.


I did my best to divide the sausage over the 12 Whoopie Pie cavities and then popped them in the oven at 400 degrees for 10 minutes.


While the sausage patties were baking I mixed together eggs, green bell peppers, onions, cheese, salt and pepper. After taking the sausage patties out of the oven, I poured {easily by using a measuring cup with spout} the egg mixture evenly over the top of them. Then back in the oven for about another 6 minutes. {halfway through I added additional shredded cheese to the tops of 6}


Not only did they turn out beautiful, they easily popped out of the pan without any non-stick spray.


The possibilities are endless on ingredient combinations, I can't wait to play around with this basic recipe.

Mini Sausage Frittatas {made with a Whoopie Pie Pan}
(PRINTABLE RECIPE)
yields 12
Ingredients
1 lb ground sausage {I used Jimmy Dean Country Mild}
4 eggs
¼ cup green bell pepper, diced
2 tablespoons onion, diced
¼ cup cheese, grated
¼ teaspoon ground black pepper {I really like pepper, so feel free to cut back}
⅛ teaspoon salt
Directions
1. Heat oven to 400
2. Divide ground sausage over 12 Whoopie Pie Pan cavities. Bake for 10 minutes.
3. Mix together eggs, green bell pepper, onion, cheese, salt and pepper.
4. Immediately after removing sausage patties from oven, pour egg mixture over the top of them. Return to oven for about 6 minutes or until eggs are done to your likeness.
5. Remove from oven and serve immediately.


I served the Mini Sausage Frittatas with Thomas Mini Bagels and they were a hit with adults and kiddos alike. The frittatas are good enough on their own and I love how personal-sized they are, especially for the kiddos.


The Whoopie Pie Pan I have is a Sweet Creations {from Good Cook} Nonstick Whoopie Pie Pan with 12 wells. It makes 12 perfectly sized Whoopie Pie pieces for 6 uniform Whoopie Pies. They are regularly $14.99 but on sale right now {11/15/2013} for $9.74. The whole line of Sweet Creations is pretty amazing, I totally recommend checking it out if you like baking. They have a variety of baking pans, decorating supplies, seasonal baking products and more - really useful & adorable products.

Brownie Ice Cream Sandwiches {made with a Whoopie Pie Pan}

Disclosure: This post is sponsored by Good Cook, as part of the Good Cook Kitchen Experts program. All opinions are honest and 100% my own.


When I first heard of a Whoopie Pie Pan I thought of how fun it would be to make a plethora of Whoopie Pies, in endless flavor combinations. However, when I finally had one in my hands there were so many more ideas that popped in my head. One of them being ice cream sandwiches. But with the Whoopie Pie Pan being a special pan, it meant I needed to make some special {out of this world!} sandwiches. I tried to think of a special cookie that I had never tasted before. Bam! Brownie Cookies popped into my head. Oh yes, Brownie Cookies. My husband's eyes lighted up when I mentioned the idea, so that cemented the idea in my head.


The Whoopie Pie Pan I have is a Sweet Creations {from Good Cook} Nonstick Whoopie Pie Pan with 12 wells. It makes 12 perfectly sized Whoopie Pie pieces for 6 uniform Whoopie Pies. They are regularly $14.99 but on sale right now {11/15/2013} for $9.74. The whole line of Sweet Creations is pretty amazing, I totally recommend checking it out if you like baking. They have a variety of baking pans, decorating supplies, seasonal baking products and more - really useful & adorable products.

So, I haven't made any Whoopie Pies yet - just these awesome Brownie Ice Cream Sandwiches and some delicious Mini Sausage Frittatas. I love this Whoopie Pie Pan!


And Brownie Cookies? I love them too. Can't believe I never thought of this before! They are exactly what you would imagine a Brownie Cookie would taste like. Well, if you are ok with Brownie Box Mix, since that's what I used. But I do imagine any Brownie Mix would work. Just 2 tablespoons of mix in each Whoopie Pie piece cavity and about 15 minutes at 350. 


We all need Brownie Cookies in our life. Just saying.


I also used the Whoopie Pie Pan to shape the ice cream for the Brownie Ice Cream Sandwiches. Just softened a bowl {that's a measurement, right?} of Mocha Almond Fudge and then filled 6 of the cavities. Popped the pan in the freezer for about an hour, until the ice cream was solid.


To get the ice cream discs out of the pan I tipped it upside down over a bowl and poured some warm water over the back of the pan. Then quickly assembled the sandwiches and placed them in the freezer so the ice cream could set on the cookies.


The ice cream sandwiches were awesome! I can't wait to try them out with different flavored ice creams. This pan has a lot of ice cream sandwiches in it's future - made with Brownie Cookies and otherwise. Not that I need the Whoopie Pie Pan to make ice cream sandwiches, it just makes the job a cinch. And trust me, I am more likely to make a dish if it's easy.


I've got several more ideas to whip up with my trusty new Nonstick Whoopie Pie Pan, but I'm really thinking that next up will be some Official Whoopie Pies. So excited!

Do you have a Whoopie Pie Pan? What non-Whoopie Pie things have you made with it?

#GetHimFed Fridays {No. 16}

Welcome to #GetHimFed Friday hosted by Anyonita Nibbles and Hungry Harps! A place to share and find new recipes that are "man-pleasing". I am so happy you stopped by for the fun and hope you have a nice weekend!


We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Make sure to check out the delicious "man-worthy" features from last week before linking up!

Tuesday, November 12, 2013

Easy to Make Bread Bowls from Walmart Bakery

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #shop #cbias


Now that the cold weather is officially here, it's time to bust out our jackets and warm foods! I must admit that I am way more excited about filling up my pantry with cold-weathered foods than my closet with Fall attire. There are so many foods that I miss during the hot summer months, especially chilis, soups, stews and chowders.  They just don't satisfy in the hot weather like they do in the Fall and Winter months - the last thing I want is a big pot of boiling anything in the dead of summer. But now it's cold out and it's time to warm our house up, warm our cooking pots up and warm our bellies up! I decided to kick this culinary season off right with enough Wolf Brand Chili for a small army {we have 4 kids so that kinda qualifies, right?} and a couple Bread Bowls from the Walmart Bakery.


There was a wide selection of breads to choose from at Walmart's Bakery, but I already had my heart set on making Bread Bowls for serving chili in. I grabbed a couple Marketside Crusty Bread Boules, which are the same type of bread bowls that we see in the summertime at BBQs and pool parties filled with Spinach Dip. {you will normally find me close nearby, haha} These Marketside Boules are made fresh daily {in-store} and since its from Walmart, you know it will be at the lowest price possible!


Making a Bread Bowl is extremely easy, especially with the help of a serrated knife. Just cut a hole the size that you would want your bowl and carefully pop the lid off. No need to measure, just eyeball it. If I can barely draw a straight line with a ruler but still be successful at making Bread Bowls - you can do it too!!


After the top is popped off, the bread will just peel out by using your fingers. I set all the bread that came out of the inside of the Bread Boule to the side to be devoured by my boys. {husband included!}


Before filling the Bread Bowls up with the Wolf Brand Chili I set them under the broiler for just five minutes to give them a nice golden crispness. While the broiler was doing it's work, I whipped up a Marketside Southwest Chopped Salad that I found in the Walmart Produce department.


To jazz up the canned chili a bit we topped our Chili Bread Bowls with shredded cheese, diced tomatoes, green onions and sour cream. The Southwest Chopped Salad turned out to be the perfect accompaniment to the slight spice in the chili. Our dinner tasted wonderful and was the perfect way to kick off this cold-weather season! The Bread Bowls were surprisingly sturdy and easily held the contents of hot chili, I can't wait to try these out with Clam Chowder next. {then Beef Stew, Tomato Soup, Taco Soup, etc., etc.} I see a lot of sipping and slurping from Bread Bowls in our future this Fall and Winter!


For more information on Walmart's Bakery, make sure to check out their website!

Friday, November 8, 2013

#GetHimFed Fridays {No.15}

Welcome to #GetHimFed Friday hosted by Anyonita Nibbles and myself! A place to share and find new recipes that are "man-pleasing". I am so happy you stopped by for the fun and hope you have a nice weekend!


We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Grab a bag of chips and enjoy these man-pleasing dips from last week!

Wednesday, November 6, 2013

Spinach Artichoke Dip Chicken Skillet

To create a weeknight dinner, as part of a sponsored post for La Terra Fina, I made Spinach Artichoke Dip Chicken Skillet using an all-natural dip from La Terra Fina.


If you like Spinach Artichoke Dip, you are going to love this dish! {just speaking from experience} Since I couldn't rationalize sitting down with a bowl of bread and some Spinach Artichoke Dip for dinner, I decided to whip something up instead. The result was an amazingly delicious {seriously} skillet dinner that was a hit with my family!

This Spinach Artichoke Dip Chicken Skillet is easy-peasy-lemon-squeezy to make, which I totally have to give La Terra Fina credit for. {La Terra Fina is a maker of quality dips, spreads, baked items and some enticing seasonal items.} I admit to taking the easy route and using a pre-made dip in this recipe - but hey, it really does make it the perfect weeknight dinner by saving time! The La Terra Fina Chunky Spinach Artichoke & Parmesan Dip is all natural,  gluten-free, trans-fat free and is made with real cream cheese {first ingredient}. The flavor is far above the rest of premade Spinach Artichoke dips I have tried in the past. {no lie}


Just look at that thick, creamy goodness! It really looks homemade and the taste is just as comparable.{pictured below is the Chunky Artichoke & Jalapeno Dip that is tasty with the perfect amount of heat!}


To make the Spinach Artichoke Dip Chicken Skillet I started with a pound of dry penne pasta {my mother-in-law blessed me with 18 pounds of pasta!!} and one jar of alfredo sauce. For the alfredo sauce I prefer all natural brands, the flavor is far superior for usually just pennies more. Ok, so cook the pasta and then drain and mix with alfredo sauce.


Then in a skillet I layered the alfredo noodles, sliced baked chicken, La Terra Fina Spinach Artichoke Dip and an italian cheese blend. Covered and baked for 35 minutes and then broiled the top until golden brown.


The Spinach Artichoke Dip Chicken Skillet was an instant classic with my family! It  also makes for some awesome leftovers. {there wasn't a morsel left of this dish!}


Spinach Artichoke Dip Chicken Skillet
(PRITNABLE RECIPE)
Ingredients
1lb penne pasta, cooked according to package
1 jar of Alfredo sauce {I used Newman’s Own, 24 oz.}
1 container La Terra Fina Spinach Artichoke & Parmesan Dip {10 oz.}
2 cups cooked chicken, sliced
1 cup italian cheese blend
Directions
1. Preheat oven to 350.
2. Mix penne pasta and alfredo sauce together.
3. In large oven-safe skillet, layer ingredients in the following order: ½ of pasta mixture, 5 oz. Spinach Artichoke Dip, chicken and cheese. Repeat.
4. Cover skillet with lid or foil and bake for 35 minutes.
5. Remove cover and broil for 5 minutes or until top is golden brown.
6. Serve warm or cold and enjoy!

La Terra Fina dips are also delicious being served as their name entails - as a dip! For a quick weekend snack I popped open a container of Spinach Artichoke & Parmesan Dip and served with kettle chips and carrots. It was enjoyed by everyone in the family and I was barely able to snap this pic before the devouring began.


For more information on La Terra Fina's awesome line of products and recipe ideas, check them out on their website, twitter, facebook and/or pinterest.

Monday, November 4, 2013

Pairing Wine & Spirits with Meat at Save Mart Supermarket #FreshFinds

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

A few months ago I posted about enjoying the Save Mart Supermarket Pick 5 for $25 meat promotion - my family is a pack of meat lovers so the promotion is right up our alley. Well, Save Mart is running another special that my family can certainly put to good use, the Buy 4 Save 10% Mix-and-Match Wine and Spirits sale. I don't know if it's the cooler weather or the buzz of the holidays but we tend to enjoy wine & spirits more often in the Fall and Winter months. Nothing crazy {no chandelier swinging}, just a glass of wine or whiskey with {and maybe after} dinner. It makes me feel a little toasty and takes the edge off the stress of the holidays - plus there are proven health benefits to certain wine & spirits {that doesn't mean to go chug a bottle!! In moderation folks, in moderation}.

I headed to my local Save Mart to take advantage of their Buy 4 Save 10% Mix-and-Match Wine and Spirits sale. It was extremely hard to choose wines & spirits this go round {I know I will be back for more!} as there is a great selection available at Save Mart. What made the selection process a lot easier was the products being organized by type and easy to read sales tags. I was stoked to see that even the items that were on sale were eligible for an additional 10% off with the Mix-and-Match promotion.


I ended up coming home with Gnarly Head Chardonnay, Plungerhead Old Vine Zinfandel, Jim Beam Black and Hornitos Anejo. There was also an awesome surprise at the register when the bottles were placed in this complimentary bottle bag. I was already sold on the promotion and then it got more awesome! This bag will be perfect for taking wine & spirits to holiday parties.


Since Save Mart's Buy 4 Save 10% Mix-and-Match Wine and Spirits sale is running alongside the Pick 5 for $25 meat promotion it seemed fitting to put together a basic list of potential meat pairings for some of our favorite wine & spirits. I think a basic rule when it comes to drinking any wine or spirit is to drink what you like.These are all suggestions based upon what my husband and I like to eat and drink, so they may not work for everybody. It would be great to hear what some of your favorite pairings are when it comes to pairing wine and/or spirits with meat. Enjoy!


Pairing Zindandel with Meat
One of mine and my husband's favorite meat pairing to enjoy with Zinfandel is grilled steak, preferably top sirloin. Top sirloin is a lean cut of beef, which is better to pair with Zinfandel than a fattier cut due to the lower amounts of tannins in the wine. {If you like Rib Eye steaks, a Cabernet Sauvignon would be more of what you are looking for.} I will usually only use salt and pepper, sometimes garlic powder, to season our steaks to be paired with Zinfandel - marinades or a bbq sauce could be used but it is important to not make the meat taste sweeter than the wine to keep an awesome pairing!


Pairing Chardonnay with Meat
When eating shrimp and scallops - Chardonnay is our go-to wine. I like to saute the shrimp and scallops in a butter and oil mixture along with a dash of dried herbs. After removing the seafood from the pan,  I add heavy cream and bit more butter to make a sauce that gets poured over the shrimp and scallops before serving. The sauce is a perfect companion to the buttery tones of Chardonnay. Chicken could also be used in place of the seafood but it doesn't quite make the flavor of the Chardonnay pop out as much.


Pairing Tequila with Meat
This is certainly one of my favorite pairings! We are HUGE lovers of spicy foods {especially Mexican} and that is what goes perfect with Tequila. Although Tequila can be paired with foods that are not from Mexico, it really just feels right to pair the two together. My favorite dish to enjoy with some Tequila {we usually go for Anejo} is spicy pork tacos with a homemade pico de gallo {with extra jalapenos and orange juice!}. The smokiness of chipotle used in the pork is the perfect companion the the tequila's peppery hints.


Pairing Bourbon with Meat
Last, but certainly not least is a pairing for Bourbon. This is my husband's favorite spirit and it just so happens that he loves most of the food that Bourbon can be paired with. Bourbon and BBQ food is a match made in heaven. Bourbon has hints of a caramel or maple flavor that is nicely paired with the sweetness of many bbq sauces and the smokiness of slow cooked food. A rack of ribs {pork or beef} or beef brisket are favorites of ours to enjoy with the fine taste of Bourbon. {Bourbon is also nicely paired with being the one in charge of the BBQ - slow cooking along with some slow sipping!}

Those are some of our favorite wine and spirit pairings, I hope they inspire you to try some of your own that would complement your favorite wine and/or spirits! If you are in need of stocking up for the holidays don't forget about Save Mart's Buy 4 Save 10% Mix-and-Match Wine and Spirits sale - and the awesome bag that is included! {while supplies last} If you are looking for more information on wine or wine pairings with more than just meat, Save Mart's Wine Pairing Guide is a great resource.

Stay up to date with Save Mart by following on twitter, facebook and/or pinterest.

Friday, November 1, 2013

#GetHimFed Fridays #14

Welcome to #GetHimFed Friday hosted by Anyonita Nibbles and myself! A place to share and find new recipes that are "man-pleasing". I am so happy you stopped by for the fun and hope you have a nice weekend!


We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Check out the features from last week - these look wonderful and are definitely "man-pleasing"!