Tuesday, March 31, 2015

Tasty Tuesday: Slow Cooker Mac & Cheese

Mac & cheese + slow cooker = DELISH! Give this recipe a try for your next dinner...



The Ingredients:

  • 2 cups (8 oz) elbow macaroni, uncooked
  • 4 tbsp butter, cut into pieces
  • 2 1/2 cups grated sharp cheddar
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 can cheddar cheese condensed soup
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 cup whole milk
  • 1/2 tsp pepper

The Directions:

Boil macaroni until tender. Drain. In medium saucepan, mix butter & cheese. Stir until cheese melts. 

In slow cooker, combine cheese mixture, eggs, sour cream, soup, salt, milk, mustard & pepper. Stir well. Add drained macaroni & stir again. 

Turn slow cooker on "low" setting & cook for 3 hours, stirring occasionally.

Tuesday, March 24, 2015

Tasty Tuesday: Buffalo Bites

These buffalo bites work as an appetizer, snack or pair with a side for dinner!


The Ingredients:

  • 2 (8 oz) blocks cream cheese, softened
  • 2 (4 oz) cans chopped green chilies
  • 1 packet taco seasoning
  • 10 flour tortillas

The Directions:

Mix cream cheese, chopped green chilies & taco seasoning together. Microwave tortillas for 30 seconds to make them easier to work with.

Spread mixture on tortillas. Roll tortillas & cut into bite-size pieces.

**Tip: it's sometimes easier to cut the rolls if you put them in the fridge to chill first

Tuesday, March 17, 2015

Tasty Tuesday: Green Bean Bundles

This is a favorite side dish at our house... hope y'all enjoy!


The Ingredients:

  • 2 lbs of fresh green beans or 3 cans (14.5oz) cans of whole green beans, drained
  • 1 lb thick-cut bacon
  • 1 stick (1/2 cup) butter
  • 1 cup brown sugar
  • 1 tsp garlic powder
  • a dash of Worcestershire sauce (optional)
  • black pepper or Montreal steak seasoning
  • toothpicks

The Directions:

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

If you're using fresh green beans, steam or boil under crisp-tender. If you're using canned green beans, drain them thoroughly. Once your green beans are prepared, dump them into a dish where you can spread them out a little.

Open your bacon & using kitchen scissors or a knife, cut all the slices in half. Lay a 1/2 bacon slice on a cutting board or plate & gather a bundle of approximately 6-7 green beans. Canned green beans are sometimes in pieces, so just estimate. Place the beans on the bacon & roll, wrapping the bacon tightly around the beans. Secure with a toothpick. Place in your baking dish.

Repeat until all bacon & beans are used... you may have to adjust your bundle sizes to make sure you finish without something left over.

In a medium bowl, melt butter. Add garlic powder & Worcestershire sauce (if desired), then add brown sugar gradually, tasting until it's perfect. You may not want to use the entire cup of brown sugar... it's totally up to you. Spoon the glaze over each green bean bundle, making sure the bacon is coated. Sprinkle lightly with black pepper or steak seasoning (skip this step to make less peppery).

Bake for 20-25 minutes until bacon is cooked. Yum!

Tuesday, February 24, 2015

Tasty Tuesday: The Fabulous Green Dip

Thanks for sharing your recipe for this delicious green dip, Katie!! This is SO good with tortilla chips, but you could also serve with veggies, or as a dressing. Yum!


The Ingredients:

  • 16oz sour cream
  • 16oz mayonnaise
  • 1 bunch fresh cilantro
  • 1 package ranch dressing mix
  • 1 small jar jalapenos (mild or hot, depending on your taste)

The Directions:

Drain jalapenos. Trim cilantro if necessary (some people use stems, some don't). Put all ingredients in a food processor & blend until smooth. 

Tuesday, February 17, 2015

Tasty Tuesday: Saltine Toffee Bark

This dessert was shared for Tasty Tuesday last year, & it's been a favorite since... here it is again in case you missed it the first time!


The Ingredients:

  • 50 saltine crackers (approximately)
  • 2 sticks (1 cup) of butter
  • 1 cup soft brown sugar
  • 2 cups chocolate chips
  • 1 cup topping - M&M's, sliced almonds, sea salt, or anything you like

The Directions:

Preheat oven to 325 degrees. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray & line pan completely with saltine crackers. You may have to break some in half to fit, but try to fill the pan completely.

Place butter & sugar in a medium pot over low-medium/low heat. Stir until butter is melted. Once melted, bring to boil for exactly 3 minutes. Stir constantly.

Once it's nice & bubbly, remove pan from heat & pour evenly over saltine crackers. Spread mixture with a knife... however, it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden. Place pan in oven & bake for 7-8 minutes. The toffee mixture will spread evenly over the crackers as it bakes.

Remove pan from oven & then sprinkle chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes & then spread all over the toffee with a spatula.

Sprinkle topping on top & then place in fridge for 30 minutes. Once chocolate has hardened, break pieces off the foil & store for up to 2 weeks.

Monday, February 16, 2015

RESCHEDULED: MOPS @ Night!!

UPDATE: MOPS @ Night kickoff has been rescheduled due to weather. We will be meeting on Monday, Feb 23, 2015. 

So, so excited to announce that beginning in just a few weeks, Anderson MOPS will be hosting evening meetings! Please come! Invite your mama friends!

Many Anderson preschooler moms aren't able to attend our regular morning meetings due to work, homeschooling, childcare issues, etc. So during February through May, we're doing a pilot run for a new monthly meeting option called MOPS @ Night!



Here are the details for our MOPS @ Night KICKOFF!

  • When: KICKOFF is Monday, February 23rd at 7:00pm! After the Feb meeting, our regular MOPS @ Night meetings will be the 3rd Monday of the month, Mar through May.
  • Where: Boulevard Baptist's Christian Activities Center (brick building behind the church) in the Upstairs Multipurpose Room
  • Who's Invited: These meetings are open to ANY mother of a preschooler (pregnancy through kindergarten), whether you attend the morning meetings or not!
  • Cost: FREE!!

Want more info? Here ya go...


Will childcare be available during MOPS @ Night?
No, childcare will not be available during our evening MOPS meetings. These meetings are for moms only! :)


Will the evening MOPS meetings be just like the morning meetings? 
Nope! The evening meetings will have a completely different agenda from the morning meetings, so please feel free to come to both. And bring a friend! Or three!


What will we be doing at MOPS @ Night?
We'll have a chance to get to know each other, enjoy appetizers, desserts & coffee, learn through video teaching & discuss thought-provoking topics that are relevant to this stage of motherhood... It's going to be kinda fabulous!


Free is awesome!! Will MOPS @ Night always be free?
Our pilot run during February through May will be completely free... this is a chance for you to check us out & decide if MOPS is for you. After the May meeting, the MOPS planning team will figure out if MOPS @ Night should be a permanent thing!


Have more questions? Please email me at sarahrettew@gmail.com. Hope to see you soon!

Tuesday, February 10, 2015

Tasty Tuesday: Skinny Chicken Pad Thai

Any Thai food fans at your house? Try out this recipe for skinny pad thai... it's delicious!


The Ingredients:

  • 1 package pad thai rice noodles (I prefer Annie Chun's from Publix, found in the ethnic foods section)
  • 1 lb uncooked chicken breast, cut into cubes
  • 1/4 cup fish sauce (found in the ethnic foods section)
  • 4 cups uncooked broccoli 
  • 1 uncooked carrot, thinly sliced
  • 1/4 cup lime juice
  • 3 tbsp sugar
  • 3 tbsp water
  • 1 1/2 tsp minced ginger, fresh
  • 4 tsp peanut oil
  • 1 clove garlic, minced
  • 1 1/2 cups uncooked bean sprouts (found in produce section)
  • 2 1/2 oz salted peanuts, minced (makes about 1/2 cup)
  • 1/2 cup fresh cilantro, chopped

The Directions:

Soak noodles in cold water for 1 hour to allow them to start softening.

Place chicken in small bowl & cover with 1 tbsp fish sauce, set aside.

Steam broccoli & carrots until crisp-tender, about 8-10 minutes. Drain & set aside.

In another small bowl, combine remaining 3 tbsp of fish sauce, 3 tbsp of lime juice, sugar, water & ginger. Mix well & set aside.

Coat a large skillet with cooking spray over medium-high heat; add 2 tsp of peanut oil. When hot, add chicken. Cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan & cover to keep warm.

Drain noodles thoroughly. Coat skillet again with cooking spray & add remaining 2 tsp of peanut oil. When hot, saute garlic for about 30 seconds. Add noodles & fish sauce mixture; cook while stirring until sauce is mostly absorbed, about 3 minutes. Stir in chicken & peanuts, then remove from heat. Add remaining tbsp of lime juice, bean sprouts & cilantro; mix well. Serve immediately.