Thursday, January 7, 2010


In my efforts to use what is in my pantry I have been branching out and trying new things. I just had to share this one with Y'all !! (The bonus is that they freeze well. )

I had everything I needed already, it was quick and easy and my family loved it !


Uglies (I guess because they are not very pretty but boy, do they taste good! )

1 pound ground beef chuck
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 1/2 cups barbecue sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.

Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

Wednesday, January 6, 2010

Mama Knows best- Medicine storage

We as mamas have to be innovative and thrifty all in the same beat. Some how we find new ways of doing things that save us money, time and maybe if we are really blessed.... sanity!

I love organization. I really love when I find a organization system that not only works but saves me time and money. A while back, I posted how we kept the kids medicine stored. I am proud that it is still working for us.

Our big people medicine is a different story, however. It isn't until my nose is running like the Nile and I am coughing at 3am, that I realize I need a system!

We now use a 3 drawer organization system to house syrups, cough drops, pills, bandages, band-aids, creams, tape and any other medications that may be needed. (I found mine at Odd Lots but I have also seen them at the dollar store on occasion!)

We use one drawer for medication. One for creams and bandages and one for First Aid.

It keeps things simple and nothing is laying around. It also saves money because I know what I have and don't buy excess, only to find that I have 2 boxes already! There have also been a few emergencies that we don't have to run around like chickens with our head cut off. We simply pull the first aid drawer and everything is there!

Do you have a money/time/sanity tip to share? E-mail me at

Tuesday, January 5, 2010

Eat From the Pantry Challenge- Stale Bread

Hey all! I have to say that my hubby is really helping me out with this weeks menu. We have enough pork from his smoker for a whole weeks worth of food! I did find a pack of hamburger buns in the back of my fridge. They were starting to go stale but were still edible.

I remembered that when we were little, we never had store bought garlic bread. It was hamburger buns with butter and garlic salt, toasted in the oven. We were having pasta, so I used the buns. My family loved it, we used the bread and there was no waste.

In honor of our garlic bread success, I thought I would list some other things you can do with some bread that is losing its oomph!

** Garlic Bread
Spread with butter. Sprinkle with garlic salt and toast in oven.

Cut to 1/2 inch thick. Coat with butter. Cut into chunks. Place in shallow pan until brown. (Turn halfway through).

** French Toast
Bread that is a little crusty is great for French toast!
4 (1 inch thick) slices Bread
4 large eggs
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Butter or oil for frying
Maple syrup

Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.

In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.

Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.

Keep egg mixture stirred and spices well blended.
Sprinkle with powdered sugar and serve with warm maple syrup.

** Bread sticks
Cut into 5 inch long strips. Roll in melted butter and sprinkle Parmesan cheese on top. Bake until just browned.

**Bread Pudding
3 eggs.
2 cups bread-crumbs.
1/2 teaspoon cinnamon.
1/2 cup raisins.
2 tablespoons butter.
1 quart milk.
1/2 teaspoon salt.
Little nutmeg.
Scald milk. Add butter and bread-crumbs. Beat eggs light and add with salt and spice to bread mixture. Bake lightly in moderate oven about an hour.

** Leftover Biscuits and Rolls
Make the leftover rolls into breakfast sandwiches. (My kids love the "little sandwiches" )

Monday, January 4, 2010

Menu Plan Monday - Pork-a-palooza

I am participating in eating from the pantry challenge this month. I am discovering great finds at the bottom of my chest freezer, back of the pantry and in my fridge! My hubby is very supportive of my efforts .... he pulled a big ol' pork butt from the freezer. After making a rub and hauling out a smoker in the backyard, we were in business. (I love my man...note to my daughter. Marry a man who loves to cook.)

That being said... we have a LOAD of shredded pork. I will freeze a big pan for sure but I want to also use it in creative ways this week. It will really save money and its delicious! Happy Cooking Y'all!!!

Monday: Pulled pork sandwiches, cheesy potatoes, baked beans, coleslaw

Tuesday: Grilled chicken, roasted peppers and asparagus, brown rice

Wednesday: Shredded pork enchiladas, black beans and rice

Thursday: Chicken (Leftover from Tues.), basil, tomato pasta, salad, garlic bread

Friday: Pizza Night

Saturday: Leftover buffet- If its in the fridge, you can have it but mama's not cookin!

Sunday: Pork Broccoli and rice casserole. (Recipe below), crescent rolls, salad

Pork Broccoli Rice casserole
2 cups water
1 cup uncooked white rice
1 1/2 pounds leftover roast pork, cubed
2 cans condensed cream of celery soup
1/2 cup mayonnaise
1/2 teaspoon ground black pepper
1/2 teaspoon curry powder (Optional)
1 (10 ounce) package frozen broccoli, thawed

Preheat the oven to 350 degrees . Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.

Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.