Metro Cooking Show September 22-23, Dallas, Texas

Join us at the Metro Cooking Show in Dallas, Texas Saturday and Sunday September 22 &23 at the Dallas Convention Center. This is going to be a great event. Paula Deen and Bobby Flay will be there along with lots of local chefs. There will be delicious food and lots of fun kitchen items for sale, including our very own HOT MAMA APRONS!

Chicken Spaghetti

Chicken Spaghetti

A great meal for a school night or for entertaining!

Meat from 2 rotisserie chickens, chopped(I bought mine at Costco)
1 stick butter

2 onions diced

2 stalks celery, chopped

1 bell pepper chopped
8 oz chopped mushrooms

10 level tablespoons all purpose flour

2 cups milk

3/4 pound grated sharp cheddar cheese (reserve1/2 cup)

1 package dry Italian dressing

1 cup white wine

2 4oz jars pimientos

2 cans cream of mushroom soup (10 3/4 oz)

2 cans cream of chicken soup (10 3/4 oz)

1 16oz package spaghetti, cooked

Sauce:

Melt butter in skillet, saute onions, celery and bell pepper until tender, add mushrooms. Whisk together milk, flour and cheese. Pour over veggies and stir until thickened. Add Italian dressing packet, white wine, pimientos and soups. Stir until blended, add cooked chicken and stir again.

Cook Spaghetti, drain and return to pot it was boiled in. Pour in enough sauce to generously coat spaghetti. You should have some sauce left over. Transfer spaghetti/sauce mixture into 9x13 baking pan. Top with reserved cheddar cheese, cover with foil, bake at 350 for 30 minutes.

Pour remaining sauce into freezer safe ziploc bag and freeze for another meal at a later date. All you will need to do is boil your noodles, combine with sauce and bake!

Beef Stroganoff

Yep! It's that time of year again! We sent our oldest back to school today; he started 5th grade. Our youngest goes back tomorrow, he will be in 4th grade. I am not sure I am ready for the busy fall schedule. With carpooling, sports, and homework it is hard to put a good, well balanced dinner on the table. I do try to provide home cooked dinners for my family during the week and sometimes I will double the recipe and freeze the extra for a meal in the future. Here is a great recipe for Beef Stroganoff. It comes from the cookbook Private Stock, an East Texas gem written by Claire Foster and Betty Hurst. You can double the sauce and freeze it in a ziploc freezer bag. Thaw, heat sauce, and serve over egg noodles. Grab your favorite Hot Mama Apron, wrap it around your waist and get cooking!

1/2 cup chopped onions
1 cup fresh mushrooms, sliced
1/4 cup chopped bell peppers
2-3 tablespoons butter
1 garlic clove, minced
2-3 cups beef tender finger size strips
salt and pepper to taste
seasoned all purpose flour
Dash of Worchestershire sauce
3 Tablespoons dry sherry
1 16oz container sour cream
Egg noodles, cooked according to package directions

Cook onions, mushrooms, and peppers in butter until golden brown. Add garlic and stock. Season beef with salt and pepper. Dredge in seasoned flour. Brown beef in hot butter in a separate pan. Add worcestershire sauce and vegetables to beef and cook until beef is tender. Add sherry. Reheat before serving and add sour cream. Adjust seasoning. Serve over noodles.

Sides: steamed broccoli, garlic bread

 Refrigerated Chocolate Roll

This is an oldie but super goodie!

Very easy to make and kids can help.

 Ingredients:

2 cups whipping cream

1 tsp. vanilla

1pkg. (9 oz.)FAMOUS Chocolate Wafers

Put on your Hot Mama Apron

BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.

SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream.

REFRIGERATE 4 hours. Cut into diagonal slices to serve.

Crockin Girls Giveaway!!

Be Sure to enter our FABULOUS give-away. You could win a slow cooker, a crockpot and a Crockin' Girls Cookbook!!
all you have to do is "like" us on Facebook and enter your email!
Click HERE to enter. Winners announced July 2nd! Good Luck!

Baked Spaghetti

Baked Spaghetti

1  8oz pkg Spaghetti cooked according to package directions
2 TBS butter
1 cup grated Parmesan cheese (divided)
1 24 oz ricotta cheese
3/4 cup chopped chives (can leave these out if you have picky kids)
3 cups Spaghetti sauce with meat (you can make your own sauce or use 1 jar of you favorite, store bought, sauce and add 1 pound cooked ground beef, or sausage, to the sauce)
1 1/2 cups grated sharp cheddar cheese

Preheat oven to 350, put on your Hot Mama Apron combine hot cooked spaghetti, chives, butter and 1/2 cup Parmesan cheese until butter is melted.
Arrange spaghetti in bottom of a 9x13 pan. Spread Ricotta cheese over spaghetti. Spread meat sauce over Ricotta, top with grated sharp cheddar and remaining Parmesan. Bake at 350 for 40 minutes. Serve with salad and garlic bread.

Two summer salads we think you will love

Fresh corn and sun dried tomato salad and Garden Orzo Salad

These two salads are so fresh and yummy; they are perfect for summer!

Fresh Corn and Sun Dried Tomato Salad
6 ears fresh yellow corn
1 1/2 cups sun dried tomatoes chopped (can add more if you desire)
1 bunch chives, chopped
Sea Salt
pepper
1/4 cup mayo (might not need this much, you want just enough to lightly coat)
juice of 1/2 lemon

Put on your favorite Hot Mama Apron (did you know we have added pockets to all of our aprons?)
Boil corn until desired tenderness is reached.
Using a sharp knife, slice corn from cob and place corn into a bowl.
Add chopped sun dried tomatoes, chives, and salt and pepper to taste.
Mix in Mayo 1 tablespoon at a time, just enough to barely coat the corn. You do not want it to look like there is Mayo in this salad.
Squeeze juice from 1/2 lemon over salad, mix well and refrigerate at least two hours before serving.
Serve in a bowl or over a bed of lettuce.


Garden Orzo Salad
If you have a garden you will love making this salad! We had so much fun gathering ingredients from our backyard.
6 ounces sugar snap peas, trimmed, cut in half
2 2/3 cup orzo pasta (about 21 ounces)
1 1/4 cup cubed, seeded, tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil

Grab your favorite Hot Mama Apron (we think the new FULL MAMA would be perfect with this recipe)
Cook Orzo according to package instructions, drain and rinse with cold water.
Add remaining ingredients and toss.

For Dressing:
Combine lemon juice, lemon peel, and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. Refrigerate for at least 2 hours. When ready to serve, toss salad with enough remaining dressing to coat generously. Serve in a bowl or over a bed of lettuce.