Sunday, March 31, 2013

Easy Overnight Dinner Rolls

I obviously eat A LOT of bread.  

I am a CARB LOVER.

By now, you are probably thinking I should have named my blog "Eat Bread for Dinner."  

I have loved bread since I was a little girl.  The rolls were always the first thing I would pick at any dinner table.  I love bread in every which way, shape and form. 

I frequently get asked if any of my roll recipes can be made the night before and placed in the refrigerator to rise overnight.  I have never tried that with any of my previous rolls, but I did try it with this new recipe.

You don't even need a mixer to make these.    

I thought these rolls were delicious.  They are so extremely soft and tender and the butter gives them an amazing flavor.

I am horrible at cutting the circles into 16 even pieces, but in the end, it didn't even matter.  Once the rolls rise, you can't tell if some are slightly larger than others.  
Easy Overnight Dinner Rolls
1 Tbl. active dry yeast
1/2 c. sugar
1 c. warm water
3 eggs, beaten
1/2 c. butter, melted, plus 2 Tbl.
1/2 tsp. salt
4 c. all-purpose flour, more or less


Combine yeast, sugar and warm water in a large bowl.  Allow to sit for five minutes.  It should be bubbly and frothy.  If it does not get bubbly and frothy, start over.  Add the beaten eggs, 1/2 cup melted butter and salt.  Using a wooden spoon, stir in three cups of flour.  Gradually stir in the remaining one cup of flour.  You might not need the full cup or you might need slightly more.  The dough should be soft and slightly sticky to the touch and will pull away from the side of the bowl as you stir it.  Do not knead the dough.  

Cover bowl with plastic wrap and allow to rise 4-6 hours or overnight in the refrigerator.  Turn out dough onto a lightly floured surface and divide in half.  Roll each half of dough into a circle.  Brush each half with 1 Tablespoon of melted butter and cut into 16 pieces, like a pizza.  Roll up each piece from the large end to the point and pinch tip to seal.  Place rolls on a cookie sheet and allow to rise for 30-60 minutes or until doubled in size.  Preheat oven to 375 degrees and bake for 8-10 minutes or until golden.  Makes 3 dozen rolls.

Jenn's Notes: I mixed together the dough and refrigerated it overnight.  I removed it from the fridge about an hour before I rolled it out and the dough was still cold which made rolling very easy.  I thought these were delicious.  

Friday, March 29, 2013

Smoked Turkey and Veggie Wraps

This is something I would normally make when it is screaming hot outside and I don't feel like heating up the house, but it's been getting warmer and I felt like something fresh and healthy.  

I love watching Bobby Deen's cooking show and I recently picked up a copy of his new cookbook.  I have already tried seven recipes out of it and I have loved all of them.  He sure is motivating to want to eat a little healthier and he has a lot of great ideas.

These wraps were inspired by a recipe I saw in Bobby's new book and I thought they were great.

If you have any leftover ham after Easter, it would taste great in one of these wraps too.

Smoked Turkey and Veggie Wraps
multigrain wraps or any tortillas you like 
1/3 less fat Chive and Onion cream cheese spread
smoked deli turkey, thinly sliced
fresh spinach leaves
slaw mix, opt.
cucumbers, peeled & diced
tomato, diced
Feta cheese, crumbled
any other veggies or cheese you like

Spread a Tablespoon or two of cream cheese over surface of tortilla.  Top with a few slices of deli turkey, fresh spinach leaves, slaw mix, cucumbers, tomato, Feta and any other vegetables or cheese you desire.  Roll up tightly.  Slice on a diagonal and serve.

Jenn's Notes: Add as much of each ingredient as you like.  I love the crunch and flavor the slaw mix adds.  These are also great with a little Italian dressing.  


Idea inspired by: Bobby Deen

Tuesday, March 26, 2013

Banana Cereal Treats

Is it just me, or do you ever want to try a recipe just because it sounds so weird?

I had absolutely no idea what to expect with these cereal treats, but I thought they turned out great and there are so many possibilities.

I was worried the pudding mix would make them dry, but that was not the case at all.  They turned out super ooey, gooey and chewy.  They are pretty sweet, so a small square is plenty.

 I think your kids will love them and have so much fun experimenting with new flavors.
Banana Cereal Treats
4 Tbl. butter 
1 (10.5 oz.) bag marshmallows
1 (3.4 oz.) box banana instant pudding mix
5 c. Rice Chex or Rice Krispies

Melt butter in a large saucepan over medium heat.  Add the marshmallows and stir until melted.  Remove from heat and immediately stir in the pudding mix until fully combined.  Add the cereal and stir until coated.  Press lightly into a greased 9x13-inch baking pan.  Allow to set.  Cut into squares and serve.

Jenn's Notes: I made the recipe "as is" and it turned out great.

Sunday, March 24, 2013

Cajun Sliders

These burgers are SO GOOD.  

I love me a good hamburger, but I have a hard time with homemade ones, unless they are cooked on the barbeque and have that charred smokey flavor, but this burger had so much flavor that I really liked it, despite being cooked indoors.

Ground turkey is mixed in with the beef, along with a yummy sauce mixture creating a super flavorful and juicy burger.  They are topped with roasted red peppers which give them a perfect sweet peppery flavor.  Roasted red peppers are so good that I can eat them plain.   

I didn't have any problems eating two of these and "The Mr." didn't have any problems eating three.  We loved them and I know we will be making them again soon. 

Maybe at my Easter weekend BBQ?

Serve with a side salad, pasta salad or some chips.   
Cajun Sliders
(Printable Recipe) and (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. lean ground turkey
1 Tbl. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning, plus more for veggies
1/4 tsp. hot sauce
1/2 tsp. white wine vinegar, opt.
1 clove garlic, grated
black pepper
1 red bell pepper, cut lengthwise into strips
5-6 round onion slices
Monterey cheese, sliced
5-6 hamburger/slider buns
For serving: Light Miracle Whip, mustard, pickles, lettuce

Add ground beef and turkey to a bowl.  In a separate bowl, combine the ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, hot sauce, white wine vinegar, grated garlic and black pepper; add to the ground meat and mix together until combined.  

Form into patties, slightly larger than your buns, because they shrink a little when cooked.  Cook hamburgers however desired.  I cooked mine on the George Foreman, but you could cook in a skillet if that is all you have.  Top each burger with a slice of cheese.  

Meanwhile, place the sliced red bell peppers and round onion slices on a baking sheet.  Spray lightly with cooking spray and sprinkle with a little Cajun seasoning.  Place under the broiler and heat until browned, tossing once.

Jenn's Notes: The number of sliders you will get obviously depends on the size of your buns.  I was able to get five sliders in the size that I needed. I typed the recipe above exactly as I made it and I thought these tasted amazing. 


Idea from: Bobby Deen

Friday, March 22, 2013

Cutler's Frosted Peanut Butter Cookies

I shared these cookies on a Guest Post I did for Chef-In-Training the other day.  Now, it is time to share them with you.

I like to call these the BEST of the BEST!
These cookies are any peanut butter and frosting lover's DREAM.

They taste like a peanut butter bar in cookie form

They are truly AMAZING and are the BEST peanut butter and chocolate cookie I have EVER eaten.
Despite having to make two different frostings to go on top, they come together pretty quickly and are WELL worth every minute you will spend in the kitchen.  Your family will go nuts over these, your co-workers will offer to do all of your shredding and your neighbors will offer to mow your lawn for the entire Summer.  Okay, maybe not for the entire Summer, but you know what I mean :)

Make sure to keep that glass of milk close, because you will want it after one or two of these bad boys.

If you are ever in the area, be sure to stop into Cutler's and try some of their other amazing treats.
Cutler's Frosted Peanut Butter Cookies
Cookies:
1 c. unsalted butter, room temperature
1 c. brown sugar
1 c. sugar
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 eggs
3 1/4 c. cake flour
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  

Cool completely and frost with peanut butter frosting.  Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.  Yield: 3 1/2 - 4 dozen cookies. 

Peanut Butter Frosting
1/2 c. unsalted butter, room temperature
1/2 c. creamy peanut butter
1 tsp. vanilla
3 c. powdered sugar
milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Chocolate Frosting
1/2 c. unsalted butter, room temperature
2 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
3 c. powdered sugar
milk, to reach desired consistency

Beat butter, cocoa and vanilla until combined.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Jenn's Notes: I made bite sized cookies and regular cookies.  Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy.  I can't wait to make these again.    


Tuesday, March 19, 2013

Cinnamon Biscones with Vanilla Glaze

All four versions I tried of these biscones were delicious, but this CINNAMON version was my absolute FAVORITE one.  Hello . . . it has glaze on top!  Cinnamon chips are one of the best things I have ever discovered.  Luckily, I stocked up on a few bags while they were available in stores (during the Fall season).  If you can't find them in the store, you can purchase them online.  

Like I said in my Buttermilk Biscones post, these are a cross between a flaky biscuit with the rich buttery flavor of a scone.  Since no rolling is required, they are super easy to make.

If I could eat one or two of these for breakfast each morning, I would be the happiest girl EVER.  Too bad, I need to save these for special occasions thanks to all that butter.
Drop dough onto a baking sheet using a 1/4 cup ice cream scoop.
If you did not mix the cinnamon chips into the batter, press into dough balls.  Brush tops with egg wash.  Bake and enjoy.
Cinnamon Biscones with Vanilla Glaze
1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1/4 c. sugar
2 Tbl. baking powder
3/4 tsp. salt
2 sticks unsalted butter, cold
   cut into 1/2-inch cubes
1/2 c. cinnamon chips
1 1/2 c. buttermilk, or as needed (or whole milk)
1 beaten egg, for egg wash

Vanilla Glaze
3/4 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large mixing bowl, combine the flours, sugar, baking powder and salt and whisk until completely incorporated.  Add the butter and working quickly, cut it in with a pastry cutter.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks and some large bits as well.  Add the cinnamon chips and toss to distribute evenly. 

Gradually pour in the buttermilk (or whole milk) and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.  Do not over work the dough.  

Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread.  Dust the top of the dough very lightly with flour.  Using a large, 1/4 cup ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1-inch apart. 

Brush the tops liberally with the beaten egg.  Bake for 20-25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.  These are best eaten the day they are made.  Yield: 12-14 biscones. 

For the vanilla glaze: Whisk together all ingredients until smooth.  Drizzle over slightly cooled biscones.

Jenn's Notes: These things are so darn good.  Despite the long instructions, they are so easy to make.  Since I tried four different versions, I couldn't stir the cinnamon chips into the batter.  Instead, I pressed cinnamon chips into the outside of the dough before baking.  I baked mine for 25 minutes.    

Sunday, March 17, 2013

Biscones

Last night, I pulled out a few cookbooks hoping I would find a recipe for a good "drop biscuit."  I wanted biscuits, but I wanted to be lazy.

I saw these biscones in one of the cutest cookbooks I have and remembered I have been wanting to try them since I first saw them on a Paula Deen episode a few years ago.  I finally tried them and realized I have been missing out all these years.  

They are a perfect cross between a flaky biscuit with the rich buttery flavor of a scone

Of course I decided to try four different variations - Regular Buttermilk, Cardamom Sugar, Blueberry and Cinnamon.  So much for being lazy :)

These are Absolutely DELICIOUS and incredibly soft and tender.  How could you not love them?  
Drop dough onto cookie sheet using a 1/4 cup ice cream scoop
Brush tops generously with a beaten egg.
Bake, smother with jam and enjoy every last crumb.
Biscones
1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1/4 c. sugar
2 Tbl. baking powder
3/4 tsp. salt
2 sticks unsalted butter, cold
   cut into 1/2-inch cubes
1 1/2 c. buttermilk, or as needed 
1 beaten egg, for egg wash

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large mixing bowl, combine the flours, sugar, baking powder and salt and whisk until completely incorporated.  Add the butter and working quickly, cut it in with a pastry cutter.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks and some large bits as well.  

Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.  Do not over work the dough.  

Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread.  Dust the top of the dough very lightly with flour.  Using a large, 1/4 cup ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1-inch apart. 

Brush the tops liberally with the beaten egg.  Bake for 20-25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.  These are best eaten the day they are made.  Yield: 12-14 biscones.    

Jenn's Notes: These are so good.  I made the recipe "as is" and they were perfect.  I baked mine for 25 minutes.

Friday, March 15, 2013

Mini Biscuit Chicken Pot Pies

I LOVE Biscuits.  

Just had to get that out there :)

These mini pot pies are super tasty.  

They are extremely easy to make and the biscuit crust holds everything together, which makes them great for transporting for lunches or to a neighbor/friend's house for dinner.  

Once you cut into it, the creamy filling oozes out and the biscuit crust melts in your mouth.  I don't remember pot pies ever having cheese in them, but it was a great touch.

Serve with a side of mashed potatoes or steamed broccoli and you are good to go.
Mini Biscuit Chicken Pot Pies
(Printable Recipe) or (Printable with Picture)

1 tube refrigerated biscuits (with 8-10 biscuits)
1 c. cooked chicken, shredded or diced
1 (10 3/4 oz.) can cream of chicken soup
1 c. frozen vegetable mix, thawed
  (peas, corn and carrots)
salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. Cheddar cheese, grated

Spray 8 to 10 muffin cups with cooking spray.  Place a biscuit in each cup and press down and up the sides to form a cup.  In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well.  Divide filling between biscuit cups.  Bake at 350 degrees for 10-15 minutes, until biscuits are golden.  Makes 4-5 servings, 2 pot pies each.

Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken.  If the filling is too thick for your liking, you can add a few Tablespoons of milk.


Idea from: Gooseberry Patch's Rush-Hour Recipes, submitted by Amy Hunt

Tuesday, March 12, 2013

Creamy Vegetable Medley Casserole

I LOVED this casserole!  

With something this yummy, your family would be nuts to not eat their vegetables.  It is so creamy and rich and flavorful.

It smelled SO GOOD.  I was lucky I didn't burn the tip of my nose on the hot casserole dish, because I had to keep smelling it.  I served this alongside some baked pork chops and lets just say, the vegetables were the first thing gone on the plate. 

. . . . . . . . . . . . . . . .

One of the first gadgets I bought when I moved out of my parent's house was a microwave steamer like my Mom's.  I bought mine around 8 years ago at Target for under $15 and I use it all the time.  It came in super handy for this recipe.  I'm not sure if Target still has them, but you can always get one from Tupperware, it will just be a little more pricey, but well worth it. 

All you do is fill the bottom with a little water, place the vegetables in the top, cover with the lid and microwave.  Simple. 
Creamy Vegetable Medley Casserole
adapted from: Stella B's Kitchen
(Printable Recipe) or (Printable with Picture)

Crumb Topping:
1 1/2 c. Ritz crackers, crushed (I used low-fat)
1/4 clove garlic, grated
dash of pepper
1/4 c. shredded cheese (Parmesan & Cheddar mixed)
1-2 Tbl. melted butter

Vegetables:
2 c. baby carrots, steamed for 7 minutes
3 c. cauliflower, steamed for 5 minutes
3 c. broccoli florets, steamed for 4 minutes

Cream Sauce:
2 Tbl. unsalted butter
3 Tbl. flour
1-2 cloves garlic, grated
1/4 tsp. freshly grated nutmeg
1 (14.5 oz.) can low-sodium chicken broth
3/4 c. half-and-half (I used fat-free)
salt and pepper, to taste
1/2 c. shredded cheese (Parmesan & Cheddar mixed)

Preheat oven to 350 degrees.  Put steamed vegetables in a large, greased, casserole dish.  For the cream sauce: in a medium saucepan, over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for a few minutes, stirring frequently, to cook out the raw flour flavor.  Stir in the garlic and nutmeg.

Slowly whisk in the chicken broth and cook until thickened.  Add the half-and-half and cook a few more minutes until thickened.  Season with salt and pepper to taste.  Last, add the shredded cheese and stir until melted.  Pour cream sauce over vegetables in casserole dish; stir together.  For the crumb topping: combine crushed crackers, grated garlic, pepper and shredded cheese.  Add the melted butter and toss until evenly coated.  Sprinkle evenly over casserole.  Bake, uncovered, for 30 minutes or until bubbling and topping is golden.  Serves: 8-10

Jenn's Notes: I made 1/2 a batch and it was enough for 4-5 generous servings.  This recipe is for fresh vegetables and I recommend using fresh.  If you really wanted, you could use thawed, frozen vegetables and skip the steaming part.  If you do not have freshly grated nutmeg, you can easily omit it from the recipe.  I can't wait to make this again.  

Sunday, March 10, 2013

Grandma's Ranch Dressing and Veggie Dip

This recipe has been passed down from my Grandma, to my Mom, to me and now to you!  I don't think a day in my young life went by without either my Grandma or my Mom having a jar of this in the fridge.  They would keep it in a large mason jar and I do the same thing.  With my Grandpa's two very LARGE gardens, there was never a shortage of vegetables to dip in this yummy dressing.  

Trust me, it is soooo good, it will make your kids want to eat their veggies!  I love to dip carrots and cucumbers in it.  I also love it drizzled over a salad or as a dip for potato chips.  Store-bought ranch dressing doesn't even compare.  This will keep, stored in the refrigerator, up until the expiration dates on the buttermilk and Mayo.  So, make sure to pay attention to those expiration dates.  It makes a lot, so feel free to cut the recipe in half.
Grandma's Ranch Dressing/Veggie Dip
From: Grandma Parker

1 c. buttermilk
1 quart Mayonnaise
1/2 tsp. onion salt
2 tsp. Accent
2 tsp. dried parsley flakes
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. garlic powder

Combine all ingredients and stir until smooth.  Taste and adjust seasonings, if needed.  Store, covered, in the refrigerator up until the buttermilk and Mayonnaise expires.

iPAD KIC Mount WINNER Announced

Thanks to everyone who entered my giveaway!


Congratulations to Bridgett from Osie Moates, you are the winner of this awesome iPAD KIC Mount!

Please contact me within 72 hours to claim your prize or a new winner will be selected.

For everyone that didn't win, don't worry you can pick one of these up for only $35.  Great gift idea, don't you think?


Want to find out more or make an order?  Check out the links below.

Friday, March 8, 2013

White Chocolate Cereal Treats with M&M's

My absolute favorite cereal treats are ones with M&M's.  I can seriously eat the whole entire pan by myself.  I love when I bite into them and get an amazing burst of melty chocolate mixed with the chewy mallows and crispy cereal.

This version is kicked up another notch.  It has white chocolate in the mix and it helped the texture become extra gooey and creamy.  I love my white chocolate!  I didn't have any Rice Krispies on hand, so I used Rice Chex and they turned out perfect.  My boss has a daughter and grandson with Celiac disease and she uses Chex for her cereal treats, because it is Gluten free (now Rice Krispies makes a gluten free version too).  Use whichever you prefer.  
White Chocolate Cereal Treats with M&M's
4 Tbl. unsalted butter
1/2 c. white chocolate chips
1 (10 oz.) bag mini marshmallows
6 1/2 c. Rice Chex or Rice Krispies
1 cup M&M's, or more to taste

Add butter and white chocolate chips to a large saucepan.  Stir until melted.  Add the marshmallows and stir until just melted.  Remove from heat and stir in 3 cups of cereal and stir to coat.  Add remaining cereal and M&M's and fold together until everything is coated in melted marshmallows.  If it is too sticky for your taste, add another 1/2 cup of cereal.  Lightly press mixture into a well-greased 9x13-inch pan.  Allow to set and cut into squares and serve.  

Wednesday, March 6, 2013

Honey Corn Muffins

There was a time when I was trying every corn muffin recipe I could get my hands on.  This recipe was the BEST I FOUND.

The flavor is everything you could ask for in a corn muffin.  

You can taste the honey and you can taste the butter.  I LOVE my corn muffins sweet and these are sweet enough on their own, but that doesn't stop me from drizzling more honey on top.

Even though, these are the best I have found so far, that won't stop me from trying new recipes.  If you think you have one that can compete with these - send it my way!
Honey Corn Muffins
2 eggs
1 c. buttermilk
1/4 c. honey
4 Tbl. (1/2 stick) unsalted butter, melted
1 1/4 c. cornmeal
3/4 c. flour
1 Tbl. baking powder
1/4 c. light brown sugar
2 Tbl. sugar
1 tsp. salt

Preheat oven to 400 degrees.  Whisk together eggs, buttermilk, honey and melted butter; set aside.  In a medium bowl, combine the cornmeal, flour, baking powder, brown sugar, sugar and salt.  Make a well in the center of the dry ingredients.  Add the wet ingredients and stir together just until combined.  Divide batter between 12 greased muffin cups, filling 3/4 full.  Bake for 12-15 minutes or until golden.  DO NOT OVERBAKE.  Yield: 12 muffins.

Jenn's Notes: These muffins taste incredible.  Make sure to not overbake or they will be dry.  

Monday, March 4, 2013

Baked Penne with Italian Herb and Cheese Cooking Creme

This is a super fast and easy dish thanks to my homemade spaghetti sauce.  I always have some on hand, in the freezer, for quick meals like this.  Since my sauce already has the meat and vegetables in it, all I had to do was add the cooking creme, cheese and pasta and bake.  

Perfect for a weeknight or a lazy night!  It turned out great.
Baked Penne
adapted from: Plain Chicken
(Printable Recipe) or (Printable with Picture)

2 1/2 c. homemade spaghetti sauce
or 
1/2 lb. ground beef or Italian sausage
1/2 c. chopped onions
1/2 c. chopped green peppers
1 (24 oz.) jar spaghetti sauce

1 (10 oz.) tub Italian Cheese & Herb Cooking Creme
1 1/2 c. Mozzarella cheese, grated
3 c. penne pasta (measure before it is cooked), cooked

Preheat oven to 350 degrees.  If using my homemade spaghetti sauce, skip the next sentence.  Brown meat with vegetables in large nonstick skillet; drain grease.  Stir in spaghetti sauce, 3/4 of the carton cooking creme and 3/4 cup Mozzarella cheese.  Add the cooked pasta; mix lightly.  Spoon into a 2-quart casserole dish.  Top with remaining cooking creme and Mozzarella cheese.  Cover.  Bake 20 minutes or until heated through, uncover for the last 5 minutes of baking.  Serves: 4-5  

Jenn's Notes: I used my homemade spaghetti sauce and I also added some fresh chopped spinach since I had some hanging out in the fridge.  

Saturday, March 2, 2013

iPad KIC Mount GIVEAWAY and Review

**GIVEAWAY IS NOW CLOSED**
Click HERE to see the winner

Let me introduce you to the KIC Mount.  It is a strong magnetic case for your iPad.

I think this is an amazing product.

The second I saw it, I had to get one!  When I cook, I usually keep my iPad clear across the kitchen where I know there is no chance of anything spilling on it.  Afterall, it always seems like the times you are being extra careful are the times when that bottle of vegetable oil tips over.

Now, I can stick it right to the fridge, out of harms way and I love that it doesn't take up any counter space.  I do however, have a stainless steel fridge that does not allow me to stick it to the front, but it sticks perfectly to the sides.  The kitchen is where I will be using my KIC Mount the most, but there are so many other options.
I also think it is perfect for any Moms (or Dads) that have a child that never leaves their side.  Everyone needs to eat and it's hard to cook while you have a little one right at your feet.  Use this KIC Mount and stick your iPad to the front of the dishwasher, turn on an episode of Spongebob, Caillou or Dora and your little one will immediately be drawn to it. 

My Dad is constantly out in his shop working on something.  He could use this KIC Mount to stick his iPad to the front of the toolbox and turn on a NASCAR race and listen and watch as he works.  Or, even look up the instructions of how to fix something.

All you DIY and crafty bloggers could do the same thing while you work on your project in the garage.  

Plus, you can search magnetic surfaces on Pinterest and you will find so many other ideas of where you could stick your KIC Mount.

Did you know you can buy magnetic paint and spray paint?  I have no idea if it works, but I kinda want to try it :)
Rare Earth Sintered Magnets on the Magnetic iPad Mount

This KIC Mount is strong and there is no way it is coming off of that magnetic surface without you pulling it.  It is made of a heavy plastic and has six really strong magnets on the back.  The iPad snaps securely into the front and is immediately ready to be stuck anywhere magnetic. 

The BEST PART is, the KIC Mount is only $35.  That is nothing.  My iPad cover cost me more than that.  You can pick between
white or black and the company is great to work with.

Right now, they are even offering a few KIC Mounts for only $25 and free shipping.  These were used on display at a trade show they recently did.  First come first serve, so you better get on that.  Send an email to kicmount{at}gmail{dot}com if you would like a discounted one.

GUESS WHAT? They are offering a FREE KIC Mount to one of Eat Cake For Dinner's readers!  Enter down below.

Want to find out more or make an order?  Check out the links below.
http://www.kicmount.com/
https://www.facebook.com/KicMount
http://Pinterest.com/KicMount/
https://twitter.com/kicmount/

**TO ENTER THIS GIVEAWAY**
MANDATORY ENTRY: You MUST be a follower of Eat Cake For Dinner via Google Friend Connect, Facebook, PinterestGoogle+, OR E-mail.  All of which can be found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.  If your name does not link me to a blog, be sure to leave me your E-mail address, so I can contact you if you win!


FOR A 2ND ENTRY (optional): Leave me a separate comment and tell me what you would "stick" your KIC Mount to.


FOR A 3RD ENTRY (optional):  Follow KIC Mount on Facebook or Pinterest and leave me a comment letting me know.

Giveaway will end on Saturday March 9th and I will announce the winner on March 10th.  Winner must contact me within 72 hours or a new winner will be selected.


I was provided a KIC Mount for the purpose of this review, but the opinions expressed herein are my own.

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