Tag Archive | "Wednesday WOW Recipes"

Wednesday WOW Recipes – Crazy Sandwich For A Crowd

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Wednesday WOW Recipes – Crazy Sandwich For A Crowd

Posted on 24 August 2011 by Kari Gibson

I found this yummy sandwich that will feed a crowd or my 17 year old son!  It’s super easy to make and no-fuss make-ahead kind of crown pleaser.  I would have to substitute the “read meat” for turkey or deli chicken, but everything else looks delicious!

What is your favorite sandwich to make for your family?


  • 2 loaves (1 pound each) unsliced Italian bread
  • 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup sliced green onions
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 pound thinly sliced fully cooked ham
  • 1 pound thinly sliced roast beef
  • 12 to 14 thin slices dill pickle


  • Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).
  • In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
  • Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices. Yield: 12-14 servings.

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Wednesday WOW Recipes – Turkey Poppy Seed Casserole

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Wednesday WOW Recipes – Turkey Poppy Seed Casserole

Posted on 18 May 2011 by Kari Gibson

My friend and blogger, Jamie Jo shared this simple, delicious recipe years ago and it’s still a family favorite.  You can make it really healthy, too by adding low fat ingredients.  I like adding a yummy salad and sweet corn for sides.

What is your favorite recipe you’re cooking this week for your family? (You can also link it up here in the comments)

Turkey Poppy Seed Casserole

Nutritional Info
  • Fat: 8.4g
  • Carbohydrates: 25.1g
  • Calories: 258.9
  • Protein: 21.0g


1 lb. Ground turkey
1 yellow onion, shopped
8 oz. can tomato sauce
8 oz. egg noodles
8 oz. Neufchatel (low fat) cream cheese
1 cup low fat (1%) cottage cheese
1/2 cup low fat sour cream
1 T poppy seeds


Makes 8 servings. Brown the turkey and onions in a skillet; drain fat and add tomato sauce. Set aside. Cook egg noodles according to package directions. Mix together the cream cheese, sour cream, cottage cheese and poppy seeds; toss with hot, drained egg noodles and mix well. Spread 2/3rd of the noodle mixture in an 9 x 13 pan, top with turkey mixture, leaving a 2″ border of noodles. Top with remaining noodles. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 10-15 minutes.

Number of Servings: 8

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Wednesday WOW Recipe + Deceptively Delicious Spaghetti Pie

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Wednesday WOW Recipe + Deceptively Delicious Spaghetti Pie

Posted on 27 April 2011 by Kari Gibson

Zoie is my inspiration behind deceptive recipes this month on Wednesday WOW series!!  If you have a picky eater, I really want to know how you deal with the craziness with patience and creativity in the kitchen.

Spaghetti Pie
From Deceptively Delicious by Jessica Seinfeld

  • Non stick cooking spray
  • 3 ounces whole-wheat spaghetti or angel hair pasta
  • 1/2 pound lean ground turkey or sirloin
  • 1/4 cup broccoli puree
  • l large egg white
  • 2 tablespoons grated Parmesan
  • 2 cloves garlic, chopped
  • 2-2 1/2 cups bottled spaghetti sauce
  • 1 cup low fat cottage cheese
  • 1/4 cup carrot puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella

1.  Preheat oven to 350 degrees F.  Coat a 9-inch pie plate with cooking spray.

2.  Bring a large pot of salted water to a boil, add the pasta, and cook until al dente.  Drain in a colander.

3.  In a small bowl, mix the ground turkey or sirloin with the broccoli puree, egg white, Parmesan, and garlic.  Form 1/2 inch balls from the mixture.

4.  In a large bowl, stir the cooked pasta, spaghetti sauce, cottage cheese, carrot puree, and salt and pepper.  Spoon mixture into the pie plate and smooth the top.  Scatter meatballs on top and sprinkle with mozzarella.  Bake, uncovered, until the center is firm and the cheese is bubbly, 25-30 minutes.


I would love for you to link up your favorite recipe today in the comments.  If you have a yummy post to share- leave your blog link.

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Wednesday WOW Recipe – Meatloaf Cupcakes [story]

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Wednesday WOW Recipe – Meatloaf Cupcakes [story]

Posted on 30 March 2011 by Kari Gibson

Sometimes I try to come up with creative recipes to test on my family.  I’m not the best cook in the kitchen, but I love the satisfaction of my son gobbling up a meal and the simple words… “Aw Mom, awesome!”  I have made meatloaf for years, in fact, it was the first meal I made as a newlywed.  I will never forget the look on his face when I scooped out a mush of meat and plopped it on his plate.  Secretly, I was wondering why the meat wasn’t in a pretty neat loaf like the picture in my Betty Crocker cookbook, but had no idea I had made a big mess up.  I thought 1 pound ground meat, actually meant baking the meat first.  Yep, I cooked the meat before baking the loaf.  Even though it was disgusting, Mr. Awesome ate the crumbly loaf with a smile.  I think he secretly told my mom what happened, because the next day, I had a meatloaf 101 lesson.

I found this adorable meatloaf recipe on a fun cooking blog, Sticky Gooey Creamy Chewy. You can make these “MEATLOAF CUPCAKES for April Fools Day!  Succulent and flavorful little “cakes” of meat with a rich and buttery mashed potato “icing” piped on top.  Are they not adorable?  Are they not brilliant?  They are!  They are!  Now, let me tell you how they came to be.”

You can read more about these delightful meaty cakes here.

I have a new on the right side bar – just click that you “Like” and you are there to hang out with me and have some crazy daily discussions about love, life, and mommyhood!



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Wednesday WOW Recipes – Ultra Creamy Mashed Potatoes

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Wednesday WOW Recipes – Ultra Creamy Mashed Potatoes

Posted on 23 March 2011 by Kari Gibson

My daughter, Hannah has been on a mashed potato frenzy.  She learned how to make the creamy side dish when Roger and I were in Africa.  This is her favorite recipe and she wanted me to tell you she can do it without nicking her finger on the peeler.


  • 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 5 large potatoes, cut into 1-inch pieces
  • 1/2 cup light cream
  • 2 tablespoons butter
  • Generous dash ground black pepper


  1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
  2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
  3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
  4. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

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Wednesday WOW Recipe + Slow Cooker Chicken Tortilla Soup

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Wednesday WOW Recipe + Slow Cooker Chicken Tortilla Soup

Posted on 17 November 2010 by Kari Gibson

“This tortilla soup tastes better than anything you can get at a restaurant. And it’s healthy too! Don’t let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.”


  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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The Queen of Freeze {Recipes}

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The Queen of Freeze {Recipes}

Posted on 21 July 2010 by Kari Gibson

Hi!  I’m Beth, a SAHM (stay at home mom) who enjoys cooking dinner, but not when my toddler is whining to be held, my preschooler is crying over a boo boo and my 6 year old is telling me a stuffed animal is taking an impromptu merry-go-round ride on his ceiling fan.  To remedy this situation, I load my freezer with dinner meals.   So now I have time to cuddle my toddler, comfort my preschooler and rescue the poor dizzy dinosaur at 4:30 p.m. every weekday in our home.

It all began 2 years ago, when we were given a small upright freezer and I knew I had to fill it if it was going to be plugged in and running.  I had to justify that extra electricity somehow!  I didn’t want it just sitting with a loaf of bread and wadded up newspapers, so I googled freezer meals.    I checked out library books titled, Frozen Assets and Don’t Panic Dinner’s in the Freezer.  I read about these CrAzY people that cook one day for an entire month.  I loved what I read but didn’t know if I was that CrAzY.

At that time, I decided I wasn’t CrAzY so I played it safe.  I picked out one recipe and made it.  I packaged it into portions for our dinner meals and froze it.  My husband & I were pleasantly surprised at the taste – when stored, thawed & reheated properly, the food tastes like it was prepped that afternoon!  That one recipe success encouraged me to try more recipes.  Often I would make a casserole in 2 8×8 pans then bake one that night for dinner and package the other one for the freezer and use as a meal a few weeks later.

At the beginning of 2009, when I was 3 months away from my 3rd child’s birth, I certified myself completely CrAzY and decided to make my New Year’s resolution to cook once a month for every month of the year.  You know most resolutions don’t get to the beginning of February, but I am proud to say I did it 10 of the 12 months that year.   Besides my time savings each night of the month, I found the savings in our food budget was amazing.  I could make around 34 dinners for approximately $150.  That made each dinner cost around $4.41, not per person, but per MEAL!

Why did I just share all of that with you?   Well, so you could see I am CrAzY freezer-meal-making SAHM but for good reasons.  Cooking meals ahead of time and storing them in the freezer…saves TIME, saves MONEY & saves my SANITY!  Some days saving my sanity is all that matters!

So are you ready to try a recipe?  If you’ve never dabbled in freezer meals before, now is the perfect time to start.  Try just one this next week.  In fact, make it for your dinner (double it if your family is bigger than mine) so you have dinner for that evening plus one to store in the freezer.

Here are a few of our favorite recipes for breakfast, lunch, dinner…


French Toast Casserole

This recipe is one of the simplest to prep for the freezer and works for breakfast, brunch or dinner!  This recipe will make 1 9×13 pan or 2 8×8 pans – our family is small so I make 2 8x8s.  If you are a larger family, double the recipe and make 2 9×13 pans.

1 loaf of French or Italian bread

1 stick of unsalted butter, melted

1 c. brown sugar (Sucanat works well, too!)

1 tsp. cinnamon

6 eggs

1 ¼ c. milk

1 tsp. vanilla

Cube the loaf of bread (1”x1” cubes are a good size).

Stir melted butter, sugar & cinnamon together.  Spread on bottom of pan(s).  Throw bread on top.  Mix together eggs, milk & vanilla.  Pour over bread.  Divide carefully if using 2 pans!  J

Cover with plastic wrap and then a layer of foil.  Label & freeze.  To serve: Thaw 24 hours in fridge.  Bake uncovered for 30 minutes at 350F or until eggs are set & bread is lightly browned.  The aroma is delicious!!!!

Homemade Granola

This is my favorite granola recipe because you can mix & match various nuts & dry fruits.  It’s so easy for busy mornings – take it right from the freezer and put it in your bowl with milk!  Original recipe from 30 Day Gourmet.  One recipe makes 12 cups of granola.

2 c. whole wheat flour

6 c. rolled oats

1 c. unsweetened coconut

1 c. wheat germ

2 tsp. salt

2 T. sesame seeds

½ c. nuts

½ c. water

1 c. oil

1 c. honey

2 tsp. vanilla

1 c. dried fruit – reserve until after granola is baked & cooled

In a very large bowl, combine the dry ingredients (except the dried fruit).  In a smaller bowl, combine wet ingredients.  Add wet ingredients to the dry ingredients and stir until well-combined.  Spread mixture evenly on 2 large baking sheets (2 jelly roll pans are perfect!).  Bake at 250F for 1 hour, stirring every 20 minutes.  Cool, then add dried fruit and store in Ziploc bags in the freezer.

To Serve: Pour granola into bowl – eat dry or add milk!


Black Bean Soup

This recipe is the easiest soup you’ll prep for the freezer!  Goes well with quesadillas – place a few tortillas & bag of cheddar cheese in a Ziploc!

2 16 oz. cans black beans, rinsed & drained

1 ½ c. vegetable broth (can swap with chicken broth)

1 c. chunky medium salsa

1 tsp. ground cumin

Combine ingredients in blender and blend to your desired consistency.  You will have 4 cups of soup.  Pour 2 cups into 2 quart bags or all 4 cups into 1 gallon size Ziploc Freezer bag.  Remove as much air as possible before sealing.  Lay bag(s) flat in freezer to freeze.

To Serve: Thaw overnight in fridge.  Pour soup into saucepan and heat on stovetop.  Top with cheddar cheese, avocado, sour cream or other desired toppings.

Deli-Style Sandwiches

Easy to assemble!  I’ve made this recipe without the sauce for easy lunches or dinners to go, adding fresh lettuce, tomatoes and other condiments just prior to eating!  Great for the summer & spontaneous family picnics at the park!

12 hoagie rolls

2 lbs. deli meat (roast beef or turkey)

1 lb. cheese (provolone or muenster works well)


3 T. butter, melted

3 T. Dijon mustard

3 T. Worcestershire sauce

3 tsp. minced onion

Assemble sandwiches together by layering cheese and meat on the bottom half of the bread.   Top with the sauce.  Wrap each sandwich in foil and place in gallon-size Ziploc Freezer bag if you are going to be eating them individually.  If packaging for a meal for a family, place sandwiches directly in Ziploc & seal.

To Serve: No need to thaw.  Remove from Ziploc bag (leave foil on sandwich) and bake at 350F for 30-40 minutes.   Or place several unwrapped sandwiches in a baking dish, cover with foil and bake.

To Serve sandwiches without sauce:  Thaw a few hours in the fridge or pack in cooler for a picnic.  Top with desired veggies & condiments.



The easiest lasagna to put together as the noodles require no cooking!  I’ve made it numerous time. You can add thawed chopped (and drained) spinach to the cottage cheese, or browned ground beef or turkey.  One recipe makes 1 9×13 pan (12 servings) or 2 8×8 pans (6 servings each).

12 oz. lasagna noodles, uncooked

5-6 cups spaghetti sauce (jar or make your own)

2 c. cream-style cottage cheese or ricotta

12 oz. mozzarella cheese, sliced or grated

½ c. grated Parmesan cheese

Make layers in 1 9×13 pan or 2 8×8 pans:  half each noodles, cottage cheese, mozzarella cheese, spaghetti sauce & sprinkled parmesan.  Repeat.  Be sure dry noodles are covered completely with sauce.

Wrap pans in 1 layer of plastic wrap and 1 layer of foil.  Label &freeze.

To Serve: Thaw completely in fridge (24+ hours, especially if it is a 9×13 pan).  Cover casserole with foil (remove plastic wrap) and bake in 350F oven for 45 minutes or until edges are bubbly and center is hot.  Remove foil and bake 10 more minutes.  Let stand 15 minutes before cutting and serving.

Garlic Bread

You can’t have an Italian dish without garlic bread.  My kids devour this so be sure to bake plenty with your meal!  It’s from 30 Day Gourmet’s website.

2 sticks unsalted butter (or margarine)

½ c. olive oil

¼ c. garlic powder

¼ c. Italian seasoning

1 c. parmesan cheese, optional

2 loaves Italian bread sliced 1” thick

In medium bowl, mix together the butter, oil, garlic powder, Italian seasoning and parmesan cheese, if desired.  The consistency of the mixture should be something you can spread easily.  If it’s too thick, add more olive oil.  Spread both sides of each slice of bread and place on a cookie sheet or cutting board to freeze.   Once slices are completely frozen, remove from baking sheet and place in gallon-size Ziploc bags.

To Serve: No thawing needed.  Remove desired number of frozen slices directly from Ziploc bag and place on baking sheet.  Bake at 400F for 8-10 minutes turning slices over halfway through baking time.

Easy How To:

Now that you’ve had a chance to look at a few recipes, you’re ready to try one, right?!  Here are a few more basic tips about freezing meals…

Freezing: Invest in the Ziploc Freezer bags in both the gallon & quart size.  If you remove most of the air and seal the bag completely your food will taste great!  Bags are great for soups, noodle dishes, rice dishes, sandwiches, garlic bread & more!  For storing casseroles in glass or foil pans, wrap with 1 layer of plastic wrap and 1 layer of foil.

Labeling: Label & date everything you store.  Sharpie markers work well on the freezer bags and the foil covering a frozen casserole.  I not only include the name of the meal, but also if it requires thawing by writing “thaw” or “no thaw” and the temperature at which it bakes in the oven.  That way I’m not hunting down the recipe the night I plan to serve that meal for dinner.

Thawing: Always thaw foods in the fridge to prevent problems with the ingredients getting too warm prior to baking or reheating.  Some recipes are able to be reheated directly from the frozen state, but most are meant to be thawed at least 24 hours in the fridge prior to reheating.

Reheating: I’ve found the best-tasting food is reheated on the stovetop (sauces) or in the oven (casseroles & sandwiches), not the microwave (with the exception of burritos).

So are you CrAzY enough to try making a freezer meal?!  You are, I know you are!  Enjoy your extra time & savings you’ll have with dinners in your freezer!

For more recipes that are great-tasting & easy to prepare for families, feel free to visit my blog: http://easierwiththefreezer.blogspot.com/

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Wednesday WOW – Best Cake Wreck

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Wednesday WOW – Best Cake Wreck

Posted on 09 June 2010 by Kari Gibson

I LOVE the crazy cake man, Buddy Valastro on TLC Cake Boss!  It’s summer and new episodes are already showing off his craziness.  If you are not a fan yet, take a peek at this fun clip video of cake bliss and you will be hooked!  In the meantime, I want to know if you have ever had a “cake wreck?” Share your crazy story with me.  I found this hilarious blog called Cake Wrecks.  It shows off some of the best wrecks out there in bloggy land.  Her definition of “what’s a wreck?” is messy:

“A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate – you name it. A Wreck is not necessarily a poorly-made cake; it’s simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I’m not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.” (Cake Wrecks blog)

http://www.cakedecoratingideasfree.com/images/cake-decorating-tips-techniques.jpg I don’t know if Buddy ever had a cake wreck, but we can tune in to find out.  The new Cake Boss season is 26 episodes long and will feature a return to the Valastro family’s roots – a trip to Italy. Included in the upcoming crazy cake creations are a cake in the form of a mechanical bull, a cake in the form of the stock market’s closing bell and a cake for National Train Day that was 25 feet long and 10 feet wide.

Valastro said the train cake really pushed the envelope. He takes great pride in all of his team’s cakes this season, calling them “bigger, crazier and, in my opinion, better than ever.”

Get recipes from the cake artists featured on Ultimate Cake Off:

Episode 1:
*Simply Cakes – Richard Medina
*Southern Lemon Butter Cake – Ashley Vicos
*Tahitian Vanilla Butter Cake – Tariq Hanna

Episode 2:
*Yo Ho Ho and a Cake Full of Rum – Mike Elder
*Yummy Yellow Cake – Bob Brougham

Episode 3:
*Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse – Norman R. Davis
*Chocolate Caramel Decadence – Clemence Gossett
*Gold Cake – Courtney Clark

Episode 4:
*Buttermilk Orange Blossom Pound Cake – Carrie Biggers
*Patty-Cakes White Wedding Cake – Pat Jacoby
*Red, White and Blue Cake – Tariq Hanna

Episode 5:
*Chocolate Chip Espresso Cake – Greg Marsh
*Deep South Chocolate Cake – Martha Hebert
*White Cake – Leslie Poyourow

Episode 6:
*French Vanilla Cake – Norman R. Davis
*Orange Pound Cake – Mark Randazzo
*White Velvet Cake – Rebecca Sutterby

Episode 7:
*Graham Cracker Cake – Anne Heap
*Raspberry Cake – Dana Herbert
*Simply Delicious Yellow Cake – Kate Sullivan

Episode 8:
*Chocolate Devil’s Food Cake – Mary Moy-Hochstetler
*French Vanilla Sour Cream Cake – Roland Winbeckler
*Southern Lemon Butter Cake – Ashley Vicos

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Wednesday WOW Recipe + Grand Hotel Pecan Fudge Ball

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Wednesday WOW Recipe + Grand Hotel Pecan Fudge Ball

Posted on 26 May 2010 by Kari Gibson

Roger and I had no idea that we skipped the famous Pecan Fudge Balls the first night dining at the Grand Hotel.  It was such a simple name for a dessert.  We went for the Caramel Apple Bread Pudding and the fancy Mango cheesecake, but watched the balls passing by all around us.  They looked amazing.  We ordered the Fudge Balls the next night and we were not disappointed!  They are extraordinary and live up to their famous reputation.  We were Grand Hotel newbies, but quickly caught up by the end of the week.  I was so excited to find the recipe online and wanted to share the delicious dessert with my crazy readers.  I hope you enjoy and don’t gain a pound or two devouring this tasty Mackinac treat.

The Grand Hotel on Mackinac Island in Michigan bills itself as the world’s largest summer hotel. The pecan ball with fudge sauce, which made its debut in 1947, is the signature dessert. Each season more than 50,000 Grand Pecan Balls are happily consumed by Grand Hotel diners.

Grand Hotel Pecan Fudge Balls

Courtesy of The Grand Hotel

Pecan Balls:

1 quart vanilla ice cream
2 cups roasted pecan halves
2 cups heavy whipping cream
1/2 cup sugar
2 cups light corn syrup
1 pound chocolate chips
1 tablespoon vanilla extract
1 tablespoon creme de cacao

Line a baking sheet with parchment paper.

Scoop the ice cream into a ball about the size of a baseball, perfecting the shape by rolling it between your hands. Roll each ball in the roasted pecan halves until well coated on all sides and place the balls on the parchment-line baking sheet. When all the balls are created, place in the freezer.

In a large saute pan, combine the heavy cream, sugar and corn syrup. Bring to a boil. Remove from the heat and stir in the chocolate chips, vanilla extract and creme de cacao. Let cool.

Cover the bottom of a plate with about 1/4 cup of the sauce and place the pecan ball in the center of the sauce. Serve additional sauce on the side if desired or store for another use.

Makes 6 servings

Pecan Ball – Ice Cream, Pecans, Fudge Sauce – you could make this at home. Loved the cute dish they served it in.

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Wednesday WOW Recipe + Pancake Puffs (as seen on TV)

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Wednesday WOW Recipe + Pancake Puffs (as seen on TV)

Posted on 12 May 2010 by Kari Gibson

Hannah made me delicious Pancake Puffs for Mother’s Day breakfast… I was so surprised and appreciated her spunk to try something new.  We found 2 recipes that you can try too.  I want to hear what is your favorite breakfast recipe (comments sisters!)

Easy TV Ingredients:

1 c. milk
1/2 c. butter
1 c. flour
1/2 c. sugar or brown sugar


How to make Pancake Puff:

Step1-In bowl, beat eggs lightly, add milk and flour. Beat with fork until blended but not real smooth.
Step2-Melt butter in 12 inch pizza pan or skillet.
Step3-Pour batter into middle of pan on top of melted butter.
Step4-Bake at 400 degrees for 20 minutes. Pancake will puff up in a peculiar shape.

Step5- Sift sugar over top, then cut into wedges with pizza cutter.  Serve with your favorite fruit or preserves.

A Few more ingredients + Traditional Pancake Puffs:


Otherwise known as poffertjes, these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert.


  • 1 level tsp instant yeast
  • 1 tbsp milk
  • 1 cup flour (100 g)
  • 1 cup flour (100 g)
  • 2 eggs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 1/4 cups warm milk (250 ml)
  • 1 tbsp butter
  • Good quality butter and powdered sugar to serve


In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.

Cover the bowl with plastic wrap and allow to rest for an hour.

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.

Serve Pancake Puffs with the best quality butter you can find and sieved powdered (icing) sugar.

Serves 4.

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Wednesday WOW Recipe + Crazy Ice Cream Cake

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Wednesday WOW Recipe + Crazy Ice Cream Cake

Posted on 07 April 2010 by Kari Gibson

My cousin, Pam made an outrageous ice cream cake for Easter dessert. I begged her for the recipe and found one very similar on a fun video. I thought this would be a little twist to this weeks WOW recipe… watch & enjoy!

If you don’t have time to watch the video, here is the recipe you can copy:


  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 8 OREO Chocolate Sandwich Cookies, chopped
  • 12 vanilla ice cream sandwiches, unwrapped


  1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
  2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
  3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.


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Wednesday WOW Recipe + Kid Friendly Roll

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Wednesday WOW Recipe + Kid Friendly Roll

Posted on 31 March 2010 by Kari Gibson

Chock-full of pepperoni and cheese, this bread is rolled into a big log, baked, and then sliced into small rounds just right for dipping in marinara sauce.  I found this yummy recipe for Hannah to make for the fam.  It’s an easy kid friendly recipe that your teens can bake on their own (limited help)


  • 1 1/4 cups warm water (105° to 115°)
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons olive oil or vegetable oil
  • 1 1/2 teaspoons salt
  • 3 to 3 1/4 cups unbleached all-purpose flour
  • 2 to 3 teaspoons dried basil
  • 1/4 pound thinly sliced pepperoni
  • 1 1/2 to 2 cups grated mozzarella, or another cheese you like

Pepperoni Bread - Step 1Instructions:
  1. Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
  2. Pepperoni Bread - Step 2 Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
  3. Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it’s springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
  4. Place the dough in an oiled medium-size mixing bowl (it’s fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
  5. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there’s no need to oil the pan.
  6. Step 6 - Pepperoni Bread With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you’re rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn’t stick to it.
  7. Step 7 - Pepperoni Bread Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can’t go wrong with mozzarella but provolone or a combination of other cheeses will taste great too.
  8. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°.
  9. Remove the plastic and bake the loaf for about 35 minutes, until it’s dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.

A friend turned me on to this adorable website Bakerella and I wanted to “ping” you over to check out the most delicious looking do do’s I’ve ever seen.  You know we drag Zoie to donuts every Saturday, so this post Sublime made me do a donut gasp outloud. Check it out!  If you’re looking for some adorable bunny-related recipes, try this, this, this, this or this from previous Bakerella years.


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Wednesday WOW Recipe + Crazy Gooey Enchiladas

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Wednesday WOW Recipe + Crazy Gooey Enchiladas

Posted on 10 March 2010 by Kari Gibson

I was at the dentist today getting my flipper fixed and found this yummy recipe flipping through Parent magazine. (OK- I did the crazy thing and tore it out just for you)


2 tsp olive oil
1 small yellow onion, chopped
1 Tbs chopped garlic
1 14oz can diced fire-roasted tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
Pepper to taste
1/4 cup chopped fresh cilantro
1/2 lb lean ground beef
1 15oz can black beans, rinsed and drained
8 corn tortillas
1 1/4 cups shredded cheddar cheese
Preheat oven to 350 degrees. Brown meat – adding onion and garlic towards the end (do not overcook or heavily brown). Once meat is cooked add tomatoes, coriander, cumin, oregano, pepper and cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.
Warm tortillas to make them easier to roll. Divide the beef mixture and 1/4 cup of cheese among the tortillas and place seam side down in rectangular baking dish. Pour remaining sauce on top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes or until cheese is melted. Make 8 servings.
Courtesy of the March 2010 issue of Parents magazine.
They cleaned the slate, so starting all over again.  HELP…You can make adoption #1 top mommy blog- Click this button everyday 2 Vote- that’s it!  It’s also located on the right side of blog- top mommy & baby buttons.
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Wednesday WOW Recipe + Chicken Tortilla Soup

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Wednesday WOW Recipe + Chicken Tortilla Soup

Posted on 03 March 2010 by Kari Gibson

BAILEY’S BLOSSOMS GIVEAWAY WINNER- Jennifer says: March 3, 2010 at 8:48 AM

I love this Chicken Tortilla Soup recipe.   I love topping my soup with Fritos, cheese, sour cream and black olives.  What is your favorite “garnish” to slop on top of homemade Tex Mex soups?

Crazy Ingredients:

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth


  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

Easy Directions:

  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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Do you want to help make adoption #1 mommy blog- all you need to do is click on the button & that grabs your vote.  That’s it… click click click.  Click button everyday 2 Vote!
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