Saturday, September 25, 2010

Need quick, tasty recipes? Look no further.

This weekend I am going to hand the reins over to my good friends Baby Mama and LindaOriginal who have gathered up some great recipes courtesy of Kate Gosselin and the Gosselin family!

Click here for Grandma’s No-Bake Chocolate Cookies and Memorable Pizza Meatballs

For Kate's Monkey Munch, peanutbutter playdoh, or sticky buns recipes and more please visit:

Jon & Kate Plus 8 fansite

To see why I love her:


Monday, September 20, 2010

Football snacks at BHG...Yum! Burger-Potato Recipe

Football season is upon us and what's better than a table full of appetizers? Even if you're not a football fan, you will like these!

Burger-Potato Bites

Prep: 15 minutes Bake: 18 minutes Cook: 5 minutes


  • 16  large  frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
  • 1  lb.  ground beef or turkey
  • 2  to 3 tsp.  grilling seasoning blend
  • 4  slices  cheddar cheese, cut into quarters (4 oz.)
  • 4    cherry tomatoes, sliced
  • Mustard, ketchup, dairy sour cream, and/or dill pickle slices



1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.



Nutrition Facts

  • Calories 121,
  • Total Fat (g)9,
  • Saturated Fat (g)4,
  • Cholesterol (mg)28,
  • Sodium (mg)152,
  • Carbohydrate (g)3,
  • Total Sugar (g).2,
  • Fiber (g).4,
  • Protein (g)7,
  • Vitamin C (DV%)3,
  • Calcium (DV%)6,
  • Iron (DV%)4,
  • Percent Daily Values are based on a 2,000 calorie diet

For more ideas please visit BHG  game day snacks.

*I am in no way affiliated with BHG. Just love their stuff.  :)


Monday, September 13, 2010

Tupperware Recipe: Bell peppers with meat mixture

A Tupperware Consultant on my national team came up with this great recipe I thought I'd share:

Here is the Stuffed Bell Pepper Recipe in the Stack Cooker in 18 min. & 30 seconds.


4 bell Peppers
1 Lb. Ground Chuck
1 egg
2 teaspoons of salt
1/3 cup of Italian herb Breadcrumbs
1 regular can of tomato sauce
Velveeta cheese, Motzeralla cheese, Cheddar Cheese in bag form

Be sure to add 1 to 2 cups of water to the bottom of the 3 qt. Stack cooker.

Place Bell Peppers on the Colluder when cooking.
Mix all ingredients in a Thatsa Bowl with your Silicone Spatula except the cheese.
Cut Bell Peppers Long way and scoop in meat mixture.
Cook on high in Microwave for 18 minutes.
Then add cheeses to the tops of your Bell Peppers
Cook 30 seconds more to melt cheese.
Presto you have your cooked bell peppers.

Phillip Willingham

Stack Cooker

Versatile, all-in-one meal system

Treat your family to complete, nutritious meals in just minutes. Brown meats, cook casseroles and bake cake and desserts in your microwave, so you can satisfy a hungry crew on a moment’s notice with less effort. Prepare ingredients, stack the pieces—and then pop them in the microwave for a few minutes and you’re finished!

TupperWave® Stack Cooker Complete Set includes:
• 3-Qt./2.8 L Casserole.
• 1¾-Qt./1.7 L Casserole.
• ¾-Qt./700 mL Casserole Cover.
• Colander.
• Cone.
• Recipe Book - Enhanced Quality Guarantee.

TupperWave® Stack Cooker Complete Set
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Saturday, September 4, 2010

Two Great Taco Recipes

This is a great lunch box taco recipe I found on Kaboose that I wanted to share. I can't wait to amke this one for my daughter:

by Stella Zedman

This totable taco salad makes a sweet treat for school lunches. Some assembly required, but kids love tossing together all the fixings and are sure to enjoy this welcome break from PB&J.


  • 2 cups (500 mL) shredded romaine or iceberg lettuce
  • 1/4 cup (50 mL) chopped tomato
  • 1/2 cup (125 mL) canned kidney or pinto beans, rinsed and drained
  • 1/2 cup (125 mL) salsa
  • 1/2 cup (125 mL) shredded Monterey Jack or Cheddar cheese
  • 1/4 cup (50 mL) sour cream (regular or low fat)
  • 1 cup (250 mL) tortilla chips (regular or baked)

Cooking Instructions

  1. In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce and tomato. In a small plastic container with a tight-fitting lid, stir together beans and salsa. Pack shredded cheese and sour cream in separate plastic containers. Finally, pack tortilla chips in a zip-top plastic bag.
  2. OK, you've got all the components. Now what? At lunchtime, open the container of lettuce. Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble tortilla chips on top and lunch is served!
Servings: 1


How kids can help

~Prepare all the ingredients for the taco salad and place in containers.

~Assemble at lunchtime. 
Image from
Walking Tacos  ( I love this recipe, very customizable)

Small packets of fritos or doritos-your choice
Ground beef, lean.
Taco Seasoning packet-your choice
Shredded Lettuce
Diced tomatoes or salsa
Shredded Cheese
Olives (optional)
sour cream (optional)
black beans (optional)
jalapenos (optional)
Prepare taco meat as directed on seasoning package.
Open chip packets carefully, preferably cutting off the top.
Layer meat on top of chips, then layer other toppings as you like.
Stick a fork in it...ready to eat!!!!!

My husband makes a great walking taco dip that I will post another day.