Meat and taters….that seems to be the heart of our meals most days so making sure I can make them taste good all the time becomes a challenge.  I’ve baked them with Ranch dip, mashed them with butter and cheese, and done just about everything else I can think.  One of our most favorite ways to eat taters is to pan fry them.

Our secret is to cook them in the same pan a steak has been cooked in!  I knew we had steaks the night before so I covered the pan and saved the goods for the next day.  There wasn’t much grease but all those little pieces are still there and that’s the good stuff!  I simply add some better, salt and coarse pepper and MAN, the taters soak up all that steak flavor, making the taste fantastic!! Simple I know but sometimes that’s all you need……

What is your favorite way to make taters?

This recipe was submitted by Sherri W, into March’s Food Challenge where the theme is GREEN!

Ingredients

• 1 1/2 lbs of brussel sprouts
• 1/4 lb father’s tomato blt bacon (bacon of choice)
• 1 tbsp evoo
• 1 tsp thyme
• 3-4 thinly sliced or minced garlic cloves
• salt and pepper to taste

Directions

1. wash and trim brussel sprouts. cut tips off and slice in half
2. cut bacon into 1/2 inch strips
3. in a large heated frying pan add the evoo and bacon pieces. fry bacon until crispy. remove the bacon and set aside.
4. toast garlic about 1 minute until golden brown. remove and set aside
5. add brussel sprouts, thyme and salt (if needed) and pepper to pan. don’t crowd in pan. pan roast brussel sprouts about 5 to 6 on each side until golden brown
6. add bacon and roasted garlic to the brussel sprouts

This is an excellent side dish for St. Patrick�s Day. Serve with corned beef and oven roasted potatoes. Enjoy!!

It’s another round of meal solutions and this time there’s not too much to think about because the ingredients reflect two very common dishes, especially for the holidays.

Here are the list of ingredients for this week’s meal solution:

• Bruce Cut Yams, 40 oz. – $1.98
• Jet Puffed Mini Marshmallows – $.84
• Great Value Light Brown Sugar, 2 lbs. – $1.58
• Del Monte Cut Green Beans, 14.5 oz. – $.67
• French Fried Onions, 6 oz.
• Campbell’s Cream of Mushroom Soup
• Ocean Spray Jelly Cranberry Sauce, 16 oz. – $.88
• Betty Crocker Pumpkin Cookies

I chose to use the green bean casserole ingredients using two additional ingredients. To give my casserole more flavor, I boil my green beans in Swanson’s Chicken Broth first for about 10-15 minutes. It really does give them much more flavor. I also decrease the amount of Cream of Mushroom I use. I believe the standard directions call for one can of COM per can of green beans, however, I used one can of cream of mushroom with 3 large cans of green beans and only one can of fried onions. I also sprinkled some Parmesan cheese on top for a kick.

I find that most of my family doesn’t really like green bean casserole made with so much cream of mushroom which is why I adjust it.  I’m glad they prefer the green beans more plain, it’s better for them anyways.

I’d love to know what YOUR meal solution would be. Do you have a favorite holiday recipe using these ingredients?

If you want to see how other Walmart Moms put a twist on their meal solutions, check out Denise from Wholesome Mommy,  Jenn at Frugal Upstate, and Heather at Domestic Diva.

Disclosure: Walmart has provided me with compensation and a gift card in return for this post. Participation in this program is voluntary.  All opinions are my own, always have been, always will be.  Read my full disclosure and blogging ethics. There will be more meal solution posts to come so be on the lookout!

I don’t know about you but Spring and warm weather cannot get here fast enough.  It means cooking out, brunches, and kids playing outside!  I had a glorious Spring brun

ch house party planned a couple of weeks ago and due to an unexpected snow storm, it did not happen but I did still make a video of me making a Velveeta recipe and will be sharing the dessert with you in a day or two.  I had a cute little helper too so be sure to check that out.

For my planned Spring brunch (somewhat lighter brunch), I made Velveeta Cheesy Chicken Rotini, Sour Cream Apple Pie with Streusel Crumble Topping, Ranch Red Potatoes, and served Iced Tea and Maxwell House coffee.  My family loved every bit of it.  While I’m sad that my guests could not come, I was excited about having a family moment with good food and all four of my most favorite fellas.

My most favorite thing about all the Velveeta recipes I’ve made here on My Wooden Spoon, is that they are all super easy to cook up and this recipe is not exception.  Here’s the VELVEETA Cheesy Chicken Rotini, followed by the recipe.  Be sure to be on the lookout for the Sour Cream Apple Pie, coming soon.  It’s absolutely delicious and I expect to quickly become a family favorite!

Some things I had for the guests coming, were these cute Velveeta spatulas with coupons for free Maxwell House Coffee and Velveeta. Since the storm prevented folks from coming, I gave them their goodies as I saw them, which is pretty much the only thing you can do when you live out here on the ranch!  They loved the items, especially because the Spring ranch works are starting around here and those coupons will come in handy to serve coffee to the cowboys and use Velveeta in the meals they have planned.  Saved them a little money and that makes all of us happy!

Tips for hosting a Spring Brunch Party

• Always plan ahead (even check the weather!)
• Fill the air and environment with cooking fragrances, a pretty tablecloth, and plenty of cups and plates
• Always serve coffee, no matter what.
• Buffet style works best.
• Try to use in-season foods if possible.

Don’t forget to jot down the tips from the video too!  Enjoy and here’s to a delightful, delicious Spring Brunch! *cheers*

Disclosure: This post is part of the Velveeta Kitchenista campaign which is compensated for my time and efforts. As always, opinions are my own, always have been and always will be.  See my full disclosure for my blogging ethics.

Recipe was submitted into February’s Food Challenge (2011) by Sherri W.

INGREDIENTS

• 1 lg. bunch of fresh collards (wash, cut and trimmed)
• 3 lg. country cured hocks (smoked hocks, smoked turkey wings)
• 1 lg. chopped onion
• 6 minced garlic cloves
• 1-1 1/2 cups of dry white wine
• 3 tbsp. lard
• 1 tbsp. red pepper flakes
• seasoning salt to taste
• 1 tbsp of sugar

DIRECTIONS

1. add 1 tbsp of lard to a large hot stock pot, stir fry onion and garlic until translucent.

2. add 1 1/2- 2 quarts of water, seasoning salt, red pepper and hocks to pot. bring to a boil. cook on low-medium to medium heat for about 1 hour until meat is tender

3. add collards, wine, sugar and remaining lard to pot and simmer for an hour.

4. add more seasoning as needed.

Serve with some homemade buttermilk cornbread…

HA HA. I have no clue what to call this but I know there are folks out there who have eaten this and if you haven’t, you’re missing out on a delicious vegetable meal! We were given a whole bunch of fresh okra and squash and I mean a whole bunch and I knew exactly what to make.

My husband used to daywork for other ranches a long time back and I can still remember him coming home telling me about this food. He never knew exactly how it was made but I was able to track it down and was very surprised at the simplicity of it. Isn’t it funny how some of the best tasting foods require very little prep? Every since that day, 9 years ago, we’ve made it a family favorite. In fact, we don’t even eat meat the night we have it. Just the mix.

INGREDIENTS

• Squash
• Okra
• Taters
• Flour
• Cornmeal
• Olive Oil
• Salt and Pepper to taste

DIRECTIONS

Chop your vegetables.  Mix half flour and half cornmeal with salt and pepper.  Toss your vegetables in the flour mixture, coat, and fry up in the pan.  It’s the easy.   Another version, throw all the vegetables into the skillet to fry, adding a little cornmeal, salt, and pepper; no flour.

We like to use the flour though….seems to come out better.

Mmmm, this squash dressing is sooooo good! I’m always looking for creative ways to cook squash and can’t wait to make this for the next holiday! I’d love to hear if you’ve tried this, you version of it or any other creative squash recipe you might make.

INGREDIENTS

• 1 large onion
• 1 stick of margarine
• 1 can cream of chicken soup
• 2 eggs, beaten
• 2 c. cooked squash drained
• 2 c. cooked cornbread crumbled
• Salt and pepper

DIRECTIONS

Sauté onions lightly in margarine. Mix with other ingredients. Bake at 350 for 35 to 45 minutes.

* I cooked my squash with the onions, and then mixed everything together.
Tip: Be sure to drain all the excess fluid from the squash!!

I’ve made DiGornio Pizza with BLT Topping, South of the Border Chicken and Pasta Skillet, and today I bring you Creamy Chicken Pot Pie.    This was an easy meal and was wondering how all the kiddos would react since the mixed vegetables but they LOVED it. In fact, my husband who wasn’t hungry at the time, got only a spoonful by the time he was!

All these recipes came from the 2-Week Meal Planner that Sam’s Club and Kraft put together.  The really cool thing for Sam’s Club members is that you can create a personalized cookbook, valued at $25.  If you’re not a member, don’t fret because you can win a membership later.  I encourage you to go make your personalized cookbook because there’s nothing like having one with all your favorites and after trying out all these recipes from the planner, I’ll be adding a few to my own cookbook.

Sam’s club is great for bulk buying and us folks who live way out here on the ranch.  If you’ve never done any shopping by bulk, you should learn.  You can save so much money in the long run and once you get a stockpile going, you won’t spend much of anything later on.  So worth it!

CREAMY CHICKEN POT PIE

INGREDIENTS

• 1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed
• 1⁄2 cup chicken broth
• 1 lb. cooked Tyson® boneless skinless chicken breasts, cubed (about 3 cups)
• 1 6 oz. frozen mixed vegetables, thawed
• 1⁄2 tsp. garlic salt
• 1 egg
• 1⁄2 cup milk
• 1 cup all-purpose baking mix

DIRECTIONS

Heat oven to 400°F.  Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.  Stir in chicken, vegetables and garlic salt.
spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture.  Place pie plate on baking sheet.  Bake 25 to 30 min. or until golden brown.

Find your your local Sam’s Club

I’m actually not a fan of squash but everyone I know loves it.  I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash.  I decided this time around to try some baked squash.  I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty!  Makes me wish I had tried a little bit of it.

INGREDIENTS

• 5 pounds medium−size yellow squash
• 2 eggs, beaten
• 1 cup bread crumbs plus additional bread crumbs for topping
• 1 stick butter or margarine
• 1/4 cup sugar
• Salt, to taste
• 2 tablespoons chopped onion
• Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Paula Deen’s recipes are the best and this one is no exception.  My internet has been down for over a day so hopefully things will get back to normal soon!

INGREDIENTS

• 2 10-oz packages of frozen leaf spinach (thawed and drained)
• 1/2 cup or 1 stick of butter
• 1 clove garlic, minced
• 2 tbsp grated yellow onion
• 1/3 cup all-purpose flour
• 3 cups whole milk (“Not 1% or 2%,” says Paula.)
• 1 cup (1/4 lb) grated Swiss cheese
• 1 cup half-and-half
• 2 tsp fresh lemon juice
• pinch of garlic powder
• dash of freshly grated nutmeg
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 2 pounds fresh crab meat, picked through twice for shells
• 1 cup fresh breadcrumbs

PREPARATION

Preheat the broiler. Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.  In a 12” skillet over medium heat, saute the spinach in 2 tbsp of the butter with the garlic and onion for 3 minutes. Drain the spinach mixture and chop finely. Transfer the spinach into the baking dish.  In a large saucepan over medium heat, melt 4 tbsp of the butter. Stir in the flour and whisk until smooth. Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; this should take 8 to 10 minutes. Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne. Cook over low heat until thickened again, about 10 minutes. Remove the sauce from the heat and carefully fold in the crab meat.  Pour the mixture evenly over the spinach. Sprinkle with the breadcrumbs and dot with the remaining 2 tbsp butter (you may need more bread crumbs if you’re preparing individual servings).  Broil about 5 minutes, until browned.  Let sit 5 minutes before serving.

NOTE: If you’re making this ahead of time, skip the broiler. After you top off the breadcrumbs with the butter, cover and refrigerate. When you’re ready to cook uncover and bake for about 30 minutes or until bubbly in a pre-heated 350º oven. Then change the oven setting to “Broil” and broil the top for about 5 minutes.