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Collard Greens Recipe

 Now when I say that no family dinner is complete without collard greens, I mean it!  We have collard greens for Christmas, Thanksgiving, Easter and pretty any time we all get together.  Whenever, I come home this is the one food I’m always asking my mom to cook for me.  Nobody makes collard greens like she does.  It’s like magic.
I know it sounds crazy but that’s the only way I can explain it.  Her recipe is so simple but the end result is something oh so yummy, delicious and mouthwatering. The memories I have of wrapped thumbs and cutting collard greens in the wee hours of the night with my mom (and even my dad) are ones that I’ll always cherish.  I’ve heard many funny stories from my parents’ childhoods over cutting up collard greens.  And as a mom of two, I hope that one day I’ll be sitting down with my kids cutting up collard greens and laughing over funny stories from my childhood.
Ingredients
2 bunches of collard greens
5-5 1/2 cups waters
bacon grease
1/3 cup ham bits
1 tbsp granulated sugar
1 splash apple cider vinegar
seasoning salt
pepper
Directions
In a large pot, bring 5 cups of water to a boil.  Add in bacon grease, apple cider vinegar, and sugar.
Roll and chop collard greens into small strips. I prefer my no wider than a half inch. Be sure to remove the steams.
Rinse chopped greens thoroughly and add to pot.  Add another half cup of water if needed.
Mix in ham bits and a dash of seasoning salt. Cover and simmer for 1-2 hours.
Taste and season with more seasoning salt and/or pepper if needed.
I hope that you enjoy this recipe.  Be sure to join us next week with your red velvet cake recipes!
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Collard Greens Recipe

 Now when I say that no family dinner is complete without collard greens, I mean it!  We have collard greens for Christmas, Thanksgiving, Easter and pretty any time we all get together.  Whenever, I come home this is the one food I’m always asking my mom to cook for me.  Nobody makes collard greens like she does.  It’s like magic.
I know it sounds crazy but that’s the only way I can explain it.  Her recipe is so simple but the end result is something oh so yummy, delicious and mouthwatering. The memories I have of wrapped thumbs and cutting collard greens in the wee hours of the night with my mom (and even my dad) are ones that I’ll always cherish.  I’ve heard many funny stories from my parents’ childhoods over cutting up collard greens.  And as a mom of two, I hope that one day I’ll be sitting down with my kids cutting up collard greens and laughing over funny stories from my childhood.
Ingredients
2 bunches of collard greens
5-5 1/2 cups waters
bacon grease
1/3 cup ham bits
1 tbsp granulated sugar
1 splash apple cider vinegar
seasoning salt
pepper
Directions
In a large pot, bring 5 cups of water to a boil.  Add in bacon grease, apple cider vinegar, and sugar.
Roll and chop collard greens into small strips. I prefer my no wider than a half inch. Be sure to remove the steams.
Rinse chopped greens thoroughly and add to pot.  Add another half cup of water if needed.
Mix in ham bits and a dash of seasoning salt. Cover and simmer for 1-2 hours.
Taste and season with more seasoning salt and/or pepper if needed.
I hope that you enjoy this recipe.  Be sure to join us next week with your red velvet cake recipes!
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Mini Sweet Potato Pies Recipe

Since Thanksgiving is coming up on Thursday, I thought I would share the recipe for my mini sweet potato pies.  It’ll be a nice treat for your guests and family in lieu of making traditional large pies.
I’m sure your crusts will be prettier.  I had a 3 yr for my helper.
Ingredients
Filling
20 oz can Sweet Potatoes
1 tsp Vanilla Extract
1/4 cup Granulated Sugar (optional)
3 tbsp Light Brown Sugar
1 Egg
2 tbsp Butter
Crust
1 1/2 cup All-Purpose Flour
1 Egg
2 tbsp Granulated Sugar
7 tbsp Butter, softened
Directions

In a large bowl, mix flour and sugar for crust.  Add butter and use your hands or rubber spatula to work mixture until butter is fully incorporated.  Then add in egg and mix well.
Roll out dough to your desired thickness or 1/4 inch.  Use a cookie cutter (or cup) to cut out circles large enough to line muffin tins.
Bake crusts for 10 minutes in a pre-heated 350 degree oven.
While crusts are baking, in another large bowl add all ingredients for filling.  Using a potato masher or your hands, mash ingredients together.  Be sure to mash the sweet potatoes really well.
Fill pie crusts will filling. You can sprinkle extra brown sugar on the tops of the filling if desired.
Bake for 15 minutes.  Remove from oven and let cool.  Once cooled you can top them with whipped cream or even a scoop of ice cream!
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Mini Sweet Potato Pies Recipe

Since Thanksgiving is coming up on Thursday, I thought I would share the recipe for my mini sweet potato pies.  It’ll be a nice treat for your guests and family in lieu of making traditional large pies.
I’m sure your crusts will be prettier.  I had a 3 yr for my helper.
Ingredients
Filling
20 oz can Sweet Potatoes
1 tsp Vanilla Extract
1/4 cup Granulated Sugar (optional)
3 tbsp Light Brown Sugar
1 Egg
2 tbsp Butter
Crust
1 1/2 cup All-Purpose Flour
1 Egg
2 tbsp Granulated Sugar
7 tbsp Butter, softened
Directions

In a large bowl, mix flour and sugar for crust.  Add butter and use your hands or rubber spatula to work mixture until butter is fully incorporated.  Then add in egg and mix well.
Roll out dough to your desired thickness or 1/4 inch.  Use a cookie cutter (or cup) to cut out circles large enough to line muffin tins.
Bake crusts for 10 minutes in a pre-heated 350 degree oven.
While crusts are baking, in another large bowl add all ingredients for filling.  Using a potato masher or your hands, mash ingredients together.  Be sure to mash the sweet potatoes really well.
Fill pie crusts will filling. You can sprinkle extra brown sugar on the tops of the filling if desired.
Bake for 15 minutes.  Remove from oven and let cool.  Once cooled you can top them with whipped cream or even a scoop of ice cream!
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Empanadas Galore

So, here I was earlier today debating out loud what I was going to make for dinner.  Before I had kids making meal plans was easy because it was just me and the Mr.  However, these days it’s a little bit tricky.  Moo has been going through a picky eater stage.  JJ will only eat certain meats cooked a certain way.  Plus, you have to factor in food allergies.
It can be a bit of a headache trying to make a menu based around what you think everybody is going to want to eat.  Anyways, it’s going on 4 o’clock and I haven’t taken anything out of the freezer to defrost.  Then the Mr comes into the kitchen and tells me about this new empanada recipe he saw on tv.  I was a little skeptical at first because he’s cooking shows and I wasn’t completely certain if had REALLY seen the recipe on a cooking show or not.   And if anybody who knows me knows that I all about Mexican cuisine. 
Well, tonight I gave the recipe a try and it was a success.  Such a success in fact, that I’ve decided to get on YUMMommy at 11 o’clock in the night to share it with you.  I would have typed this post up early but JJ is still sick and has been cranky, then Moo needed her one on one time and I had to put both kids to sleep.  But better late than never.  We made tons of empanadas tonight. Pictured below is what we’re going to call the M Family Mucho Grande Empanada!

Ingredients
2 cans of Pillsbury Grand Biscuits
Ground beef/turkey/chicken, cooked
Chunky salsa
Mexican blend shredded cheese
Flour
1 egg beaten
Nonstick spray
Directions
Preheat oven to 350 degrees.
In a medium bowl mix together cooked ground beef, one can of salsa and two large handfuls of shredded cheese.
Next, dust a flat surface with flour and flatten out two biscuits using your hand (or rolling pin if you must).  Make sure they are about 5-6 inches in diameter.
Then, add filling to center of one biscuit.  Make sure to leave the edges clear of filling.
Take beaten egg and coat edges of the biscuit.  Once finished, lay the second biscuit on top and seal edges together using fingers or a fork.
Coat baking dish or cookie sheet with nonstick spray, add empanadas and bake until biscuits are golden brown (about 15 minutes).
Let cool for 2 minutes, serve and enjoy!
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Love Biscuits Recipe

With Christmas a little under 48 hours away, many of us are getting ready to welcome or have already welcomed out of town guests.  So, I thought that would share my recipe for my Love Biscuits with you all.  These will be perfect serve for breakfast or you can even make them to pair with your Christmas dinner.  Either way, they are sure to be a hit.  Plus, they’re very simple to make.  
Ingredients
2 cups Flour
1 tsp Sugar
1 tbsp Baking Powder
1 tsp Salt
8 tbsp softened Butter
3/4 cup milk (soy works well too)
Nonstick spray
Directions
Preheat oven to 350 degrees. 
In a large bowl, add flour, sugar, baking powder and salt.  Then using your hands mix in butter.
Batter should start to look crumples.  Add in milk and mix well with hands.
Dust a flat surface (counter or cutting board) with a light coating of flour and roll out dough to desired thickness or 1/2 inch.
Using a cookie cutter or knife cut out heart shaped biscuits and place on cookie sheet sprayed with nonstick spray.
Bake for 15 to 20 minutes or until lightly golden brown.
Brush tops with butter and serve as desired!
I hope that you all enjoy this recipe.  The biscuits come out so nice and light.  And I call them Love Biscuits because of the shape and the fact that they’re made with love of course!  

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Empanadas Galore

So, here I was earlier today debating out loud what I was going to make for dinner.  Before I had kids making meal plans was easy because it was just me and the Mr.  However, these days it’s a little bit tricky.  Moo has been going through a picky eater stage.  JJ will only eat certain meats cooked a certain way.  Plus, you have to factor in food allergies.
It can be a bit of a headache trying to make a menu based around what you think everybody is going to want to eat.  Anyways, it’s going on 4 o’clock and I haven’t taken anything out of the freezer to defrost.  Then the Mr comes into the kitchen and tells me about this new empanada recipe he saw on tv.  I was a little skeptical at first because he’s cooking shows and I wasn’t completely certain if had REALLY seen the recipe on a cooking show or not.   And if anybody who knows me knows that I all about Mexican cuisine. 
Well, tonight I gave the recipe a try and it was a success.  Such a success in fact, that I’ve decided to get on YUMMommy at 11 o’clock in the night to share it with you.  I would have typed this post up early but JJ is still sick and has been cranky, then Moo needed her one on one time and I had to put both kids to sleep.  But better late than never.  We made tons of empanadas tonight. Pictured below is what we’re going to call the M Family Mucho Grande Empanada!

Ingredients
2 cans of Pillsbury Grand Biscuits
Ground beef/turkey/chicken, cooked
Chunky salsa
Mexican blend shredded cheese
Flour
1 egg beaten
Nonstick spray
Directions
Preheat oven to 350 degrees.
In a medium bowl mix together cooked ground beef, one can of salsa and two large handfuls of shredded cheese.
Next, dust a flat surface with flour and flatten out two biscuits using your hand (or rolling pin if you must).  Make sure they are about 5-6 inches in diameter.
Then, add filling to center of one biscuit.  Make sure to leave the edges clear of filling.
Take beaten egg and coat edges of the biscuit.  Once finished, lay the second biscuit on top and seal edges together using fingers or a fork.
Coat baking dish or cookie sheet with nonstick spray, add empanadas and bake until biscuits are golden brown (about 15 minutes).
Let cool for 2 minutes, serve and enjoy!
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Love Biscuits Recipe

With Christmas a little under 48 hours away, many of us are getting ready to welcome or have already welcomed out of town guests.  So, I thought that would share my recipe for my Love Biscuits with you all.  These will be perfect serve for breakfast or you can even make them to pair with your Christmas dinner.  Either way, they are sure to be a hit.  Plus, they’re very simple to make.  
Ingredients
2 cups Flour
1 tsp Sugar
1 tbsp Baking Powder
1 tsp Salt
8 tbsp softened Butter
3/4 cup milk (soy works well too)
Nonstick spray
Directions
Preheat oven to 350 degrees. 
In a large bowl, add flour, sugar, baking powder and salt.  Then using your hands mix in butter.
Batter should start to look crumples.  Add in milk and mix well with hands.
Dust a flat surface (counter or cutting board) with a light coating of flour and roll out dough to desired thickness or 1/2 inch.
Using a cookie cutter or knife cut out heart shaped biscuits and place on cookie sheet sprayed with nonstick spray.
Bake for 15 to 20 minutes or until lightly golden brown.
Brush tops with butter and serve as desired!
I hope that you all enjoy this recipe.  The biscuits come out so nice and light.  And I call them Love Biscuits because of the shape and the fact that they’re made with love of course!  

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Collard Greens Recipe

 Now when I say that no family dinner is complete without collard greens, I mean it!  We have collard greens for Christmas, Thanksgiving, Easter and pretty any time we all get together.  Whenever, I come home this is the one food I’m always asking my mom to cook for me.  Nobody makes collard greens like she does.  It’s like magic.
I know it sounds crazy but that’s the only way I can explain it.  Her recipe is so simple but the end result is something oh so yummy, delicious and mouthwatering. The memories I have of wrapped thumbs and cutting collard greens in the wee hours of the night with my mom (and even my dad) are ones that I’ll always cherish.  I’ve heard many funny stories from my parents’ childhoods over cutting up collard greens.  And as a mom of two, I hope that one day I’ll be sitting down with my kids cutting up collard greens and laughing over funny stories from my childhood.
Ingredients
2 bunches of collard greens
5-5 1/2 cups waters
bacon grease
1/3 cup ham bits
1 tbsp granulated sugar
1 splash apple cider vinegar
seasoning salt
pepper
Directions
In a large pot, bring 5 cups of water to a boil.  Add in bacon grease, apple cider vinegar, and sugar.
Roll and chop collard greens into small strips. I prefer my no wider than a half inch. Be sure to remove the steams.
Rinse chopped greens thoroughly and add to pot.  Add another half cup of water if needed.
Mix in ham bits and a dash of seasoning salt. Cover and simmer for 1-2 hours.
Taste and season with more seasoning salt and/or pepper if needed.
I hope that you enjoy this recipe.  Be sure to join us next week with your red velvet cake recipes!
Posted on Leave a comment

Mini Sweet Potato Pies Recipe

Since Thanksgiving is coming up on Thursday, I thought I would share the recipe for my mini sweet potato pies.  It’ll be a nice treat for your guests and family in lieu of making traditional large pies.
I’m sure your crusts will be prettier.  I had a 3 yr for my helper.
Ingredients
Filling
20 oz can Sweet Potatoes
1 tsp Vanilla Extract
1/4 cup Granulated Sugar (optional)
3 tbsp Light Brown Sugar
1 Egg
2 tbsp Butter
Crust
1 1/2 cup All-Purpose Flour
1 Egg
2 tbsp Granulated Sugar
7 tbsp Butter, softened
Directions

In a large bowl, mix flour and sugar for crust.  Add butter and use your hands or rubber spatula to work mixture until butter is fully incorporated.  Then add in egg and mix well.
Roll out dough to your desired thickness or 1/4 inch.  Use a cookie cutter (or cup) to cut out circles large enough to line muffin tins.
Bake crusts for 10 minutes in a pre-heated 350 degree oven.
While crusts are baking, in another large bowl add all ingredients for filling.  Using a potato masher or your hands, mash ingredients together.  Be sure to mash the sweet potatoes really well.
Fill pie crusts will filling. You can sprinkle extra brown sugar on the tops of the filling if desired.
Bake for 15 minutes.  Remove from oven and let cool.  Once cooled you can top them with whipped cream or even a scoop of ice cream!