Cooking 4 Busy Moms

Fried Green Tomatoes

2009-09-23T14:11:00.002-07:00

Fried Green Tomatoes

3 Large Green Tomatoes, cut into ¼ inch slices
2 Eggs
1 ½ Cup Buttermilk
1 ½ plus 1 T Self Rising Flour, Divided
Salt and Pepper to taste
Vegetable Oil

Combine buttermilk and eggs in a large bowl; whisk in 1 T flour, ½ t pepper and ½ t salt; Add tomatoes and let stand for about 20 mintues

Meanwhile, whisk together the 1 ½ cups flour, salt and pepper in a large bowl.

Using a large skillet, add 1” of oil; heat oil on medium high heat ; dredge the tomato slices one at a time into the flour shaking off any excess flour; place tomatoes onto the skillet; fry tomatoes until golden brown on each side.

Drain on paper towels, add salt and pepper and serve.

BUTTERMILK EGGS IN TOMATO SHELLS

2009-09-23T14:11:00.001-07:00

BUTTERMILK EGGS IN TOMATO SHELLS

4 Large Ripe Tomatoes
4 Large Eggs
½ Cup Buttermilk

Preheat oven to 350 degrees

Cut a very thin slice from bottom of each tomato so that it will not wobble. Do not cut into the liquid part of the tomato. Cut a 1/2 inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom. Sprinkle insides of tomatoes with salt and freshly ground pepper.

Put 1/2 tablespoon buttermilk in bottom of each shell. Fill each shell with a raw egg, which will come almost to the top of tomato. Carefully spoon 1 tablespoon buttermilk on top of each. Sprinkle with salt.

Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.

QUINOA CHARD PILAF

2009-09-23T14:08:00.001-07:00

QUINOA CHARD PILAF

1 Bunch Swiss Chard, stems removed
2 Cups uncooked Quinoa, rinsed
1 T Olive Oil
1 Onion, diced
3 garlic cloves, minced
1 quart Vegetable Broth

Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa. Pour in the broth. Cover, and cook 20 minutes.

Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

BUTTERMILK FRIED CORN

2009-09-23T14:06:00.000-07:00

BUTTERMILK FRIED CORN

2 Cups Fresh Corn
1 ½ Cup Buttermilk
2/3 Cup Flour
2/3 Cup Cornmeal
1 t Salt
½ t Pepper
Corn Oil

Combine buttermilk and corn in a large bowl; let stand for 20 minutes

Meanwhile, pour oil in a dutch oven to a depth of 1 inch heat on medium high heat.

Combine flour, cornmeal salt and pepper in a large zip-lock plastic bag. Drain corn and add to zip-lock bag. Shake bag to coat.

Fry corn in hot oil for 2 – 3 minutes or until golden.

Drain on paper towels and serve.

LEMON ROASTED BEETS WITH FETA

2009-09-23T14:05:00.000-07:00

LEMON ROASTED BEETS WITH FETA

3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste

Preheat oven to 400 degrees

Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.

Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.

Place on serving platter and top with Thyme and Feta.

EASY SNAP PEAS AND PEPPERS

2009-09-23T09:28:00.000-07:00

EASY SNAP PEAS AND PEPPERS

3 Cups Fresh Snap Peas
1/2 Cup Red Pepper, seeded and chopped
1/2 T Mrs. Dash Original Blend
1 T Water

Cook and stir peas and red peppers in a non-stick skillet over
medium-high heat for 5 minutes

Stir in seasoning and continue cooking for 2-3 more minutes or until tender.

ZUCCHINI WITH FIRE ROASTED TOMATOES

2009-09-10T13:12:00.000-07:00

ZUCCHINI WITH FIRE ROASTED TOMATOES

3 Large Zucchini, cut into 3" sticks
1 can (14 oz) Fire Roasted Tomatoes
2 T Extra Virgin Olive Oil
1/2 t Salt
1/2 t Pepper

In a large skillet, heat olive oil over medium heat; Add remaining ingredients; Cook until zucchini is tender or about 10 minutes. Serve and enjoy.

PARMESAN LIME GRILLED CORN

2009-08-17T06:27:00.001-07:00

PARMESAN LIME GRILLED CORN

4 Ears Corn on Cob in husk
¼ Cup Butter or Margarine, softened
1 Lime
2 T Parmesan Cheese, shredded
1 T Olive Oil
Salt and Pepper to Taste

Soak Corn in Husks in Cold Water 15 minutes.

Meanwhile, blend butter, oil and 1 T of lime juice, ½ t of grated lime peel in a small bowl, cover and refrigerate.

Place corn on grill rack and grill for 12-15 minutes or until tender. Turning every 5 minutes.

Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan cheese. Season with salt and pepper.

BUSY MOMS MINI LIME TARTS

2009-08-14T09:05:00.000-07:00

BUSY MOMS MINI LIME TARTS

1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping

Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.

Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.

Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.

BUSY MOMS CRÈME BRULEE

2009-07-29T07:11:00.001-07:00

BUSY MOMS CRÈME BRULEE

2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar

Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

Pour into shallow baking dish. Refrigerate 15 minutes.

Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.

Dunkin’ Cookies

2009-07-29T07:10:00.002-07:00

Dunkin’ Cookies

4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor

Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.

PEANUT BUTTER CAKE COOKIES

2009-07-29T07:10:00.001-07:00

PEANUT BUTTER CAKE COOKIES

1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs

Preheat oven to 375 degrees.

Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.

Bake for 7-9 minutes or until cookies are set.

GRILLED PEACHES

2009-07-29T07:09:00.002-07:00

GRILLED PEACHES

4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping

Combine honey and dressing in a medium bowl; add peaches; toss to coat.

Grill peaches for about 4 minutes per side, brushing with mixture occasionally.

Transfer to serving platter. Top with whipped topping

GRILLED PINEAPPLE DESSERT

2009-07-29T07:09:00.001-07:00

GRILLED PINEAPPLE DESSERT

1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds

Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.

Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.

5 MINUTE PEAR CRUMBLE

2009-07-29T07:08:00.002-07:00

5 MINUTE PEAR CRUMBLE

1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping

Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping

CHOCOLATE MARSHMALLOW PUDDING

2009-07-29T07:08:00.001-07:00

CHOCOLATE MARSHMALLOW PUDDING

2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed

Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.

Spoon mixture into serving cups and top with Cool Whip.

NUTTER BUTTER MILKSHAKE

2009-07-29T07:07:00.000-07:00

NUTTER BUTTER MILKSHAKE

1 Cup Milk
2 Cups Vanilla Ice Cream
¼ Cup Chocolate Syrup
8 Nutter Butter Peanut Butter Sandwich Cookies, crushed

Place all ingredients in a blender. Blend on high speed for 1 minute or until well blended. Pour into glasses. Enjoy!

COOL RANCH CARROTS

2009-07-28T07:57:00.000-07:00

COOL RANCH CARROTS

¼ Cup Light Brown Sugar
2 Cups Baby Carrots
¼ Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix

Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.

APPLE BUTTER DELIGHT

2009-07-28T07:55:00.001-07:00

APPLE BUTTER DELIGHT

1 Carton Whipped Topping
1 Cup Apple Butter
2 Cups Vanilla Wafers

Arrange Cookies in the bottom of 4 dessert cups. Fold Apple butter into Whipped Topping; spoon over cookies. Serve or chill.

LEMON CHEESE PUDDING

2009-07-28T07:54:00.001-07:00

LEMON CHEESE PUDDING

2 Cups Milk
1 pkg Lemon Instant Pudding
4 oz Cream Cheese

Place all ingredients into a blender; Blend until smooth; Pour into a bowl; Serve.

CHOCOLATE PECAN STRAWBERRIES

2009-07-28T07:53:00.000-07:00

CHOCOLATE PECAN STRAWBERRIES
Your kids will love to help too!

1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate

Place chocolate in a microwavable safe dish and microwave on high at 30 second intervals, stirring in between until chocolate is melted.

Dip the strawberries into the chocolate and then immediately dip into the crushed nuts. Place on wax paper. Serve or place in the refrigerator until ready to serve.

ALMOND CHICKEN

2009-07-27T12:09:00.001-07:00

ALMOND CHICKEN

8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds

Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side

Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken

BROCCOLI AND OLIVES

2009-07-27T12:08:00.001-07:00

BROCCOLI AND OLIVES

2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated

Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes

Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.

BUSY MOMS SPINACH PIZZA

2009-07-26T06:53:00.000-07:00

BUSY MOMS SPINACH PIZZA
This recipe is so easy and simple that your kids will love to help you.

1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend

Pre Heat Oven to 450 degrees

Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.

Bake 10-15 minutes or until cheese is melted and crust is golden brown.

CHICKEN AND SAUSAGE JAMBALAYA

2009-07-23T12:34:00.001-07:00

CHICKEN AND SAUSAGE JAMBALAYA

1 (10 oz) pkg frozen Cheesy Rice and Broccoli, thawed
4 (oz) smoked Kielbasa, thinly sliced
1 (9 oz) pkg frozen diced cooked chicken breast, thawed
1 (14.5 oz) can stewed tomatoes with Italian herbs, undrained
2 T Fresh Parsley, chopped

Combine top four ingredients in a medium saucepan and bring to a boil. Stirring frequently, cook about 10 minutes or until heated thoroughly. Sprinkle with parsley.