Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Monday, February 28, 2011

Polka Dot Chowder!


Here is the latest recipe from the recently reviewed book


Click here to enter in that giveaway.


My kids really liked this and it’s kind of why I chose it. They love hot dogs so I knew they would eat it up. It reminds me of the corn chowder I make but with hot dogs added. Very kid friendly.



16 oz. package of beef hot dogs, sliced ( I used organic hot dogs)

6 c. potatoes, peeled and cubed

1 onion, diced

2 15-1/4 oz cans of corn. (I used one regular and one cream style)

3 TBS butter

salt and pepper to taste

13 oz can evaporated milk


In a slow cooker, combine all ingredients except the evaporated milk. Cover and cook on high setting for 3 hours and 40 minutes. Stir in evaporated milk. (I ended up adding some half and half to it as well.) Cover and cook an additional 20 minutes before serving. Garnish portions with a sprinkle of seasoned salt, if desired. Serves 4 to 6.


Porch Popcorn!


I thought it would be fun to actually  have it sitting out on the porch to cool. LOL!

Here is another recipe from the recently reviewed copy of


Click here for your chance to win a copy of this cookbook.


This recipe was good. The kids especially loved it.


1 lb. melting chocolate, chopped (I used chocolate chips)

1/4 cup creamy peanut butter

12 to 16 cups of salted popped popcorn

1-1/2 cups salted peanuts

1-1/2 cups of crispy rice cereal


Place chocolate in a microwave-safe bowl. (I cooked it over low heat on the stove.) Microwave on high for one minute;stir. Add peanut butter; microwave an additional one to 2 minutes, until chocolate is completely melted. Stir mixture until creamy. Place popcorn in a large bowl or roasting pan; drizzle half the chocolate mixture over popcorn and stir. Sprinkle in peanuts and cereal, stirring to mix well. Pour remaining chocolate mixture over all; stir gently to coat. Spread onto parchment paper lined baking sheets. Put on a cool porch or in the refrigerator until chocolate is hardened. Break up any large pieces before serving. Store in an airtight container. Makes about 16 to 20 cups.


Ham and Gruyere Egg Cups!


Gooseberry Patch has once again said I could post the recipes that I tried while reviewing their new book Mom’s Best Recipes.


This recipe was so easy and so yummy.


12 Thin Slices Deli Ham (I used Applegate Smoked Turkey)

3/4 shredded Gruyere Cheese

1 dozen eggs

salt and pepper to taste

1 cup half and half

2 TBS. grated Parmesan cheese



Spray a muffin tin with non-stick spray. Line each muffin cup with a slice of ham folded in half. Top each ham slice with one tablespoon Gruyere cheese, and egg cracked into the cup, a sprinkle of salt and pepper, one tablespoon half and half and 1/2 teaspoon Parmesan cheese. Place muffin tin on a baking sheet. Bake at 450 degrees for 15 minutes, until eggs are set. Allow baked eggs to cook for several minutes before removing them from the muffin tin. Makes one dozen.

Now you don’t have to make 12 if there are only 2 of you. Just adjust the recipe to suit your needs and enjoy!

Tuesday, February 15, 2011

No Cook Date Balls!

I have always wanted to dabble with whole foods so when I saw this recipe I knew I had to try it.
It comes out of the soon to be released 

Gooseberry Patch has given me permission to post the recipes that I have tried in my reviewing the book. You will have a chance to win a copy before it ever hits the stands on my main blog. So keep an eye out for that.


1 cup dates
1/4 c. plus 1 TBS raisins
1/4 c. walnuts
1/4 c. almonds
1/8 c. cashews
7/8 tsp. cinnamon

Combine all ingredients together in a food processor. Process to desired consistency. If too dry, add a little water, one teaspoon at a time. Roll mixture into one inch balls. Serve immediately or cover and refrigerate until serving time. Makes 1-1 1/2 dozen.

I have to tell you that we ALL loved these.  My 17 year old, my 8 year old and my 5 year old. 
What a great way for them to get some fiber!

Peanut Butter and Jelly Cookies!

When Gooseberry Patch asked me to be an Early Bird Book Reviewer I jumped at the chance. 
I have 2 books that I am in the process of reviewing and they have given me permission to post the recipes that I have tried.
This is the book that this recipe came out of.

Not yet released but you will have a chance to win one soon on my main blog so keep an eye out.
The recipe I chose had me curious. It contains no flour so for this GF family that was intriguing.

Peanut Butter and Jelly Cookies!

1 c. creamy peanut butter
1 c. sugar
1 egg, beaten
1 tsp. vanilla
Favorite jam or jelly

Combine all ingredients except preserves; mix until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Make a criss-cross pattern with a fork on top of the cookies.(I skipped this step. I used my thumb to make an indent into the cookies.) Carefully spoon jam into holes. Bake at 350 degrees for 8-11 minutes. Allow to cook 2 minutes on baking sheets; transfer to a wire rack to cool completely. Makes 3 dozen. (I got about 2 dozen. I must have made them big. LOL!)

Big thumbs up from me and all the kids! (Dad wasn't home yet!)