Tacos in a Tub

Tacos in a Tub

The boys had fun creating these “tacos”. At first they were not so sure they wanted a taco unless it was in a crunchy tortilla but they found these “tubs” to be so cool and I thought they were so easy!

I made these from a scratch buttermilk biscuit recipe.  So little man and I measured, poured and mixed our dough, BUT you can use also use store bought biscuit dough (like Philsbury) for super fast meal prep.


Home made or store bought biscuit dough

1 lb ground beef

Taco seasoning

1/4-1/2 cup tomato sauce

Toppings: cheese, olives, sour cream, salsa

1. If using home made dough, roll out and cut out biscuits.  Using home made dough or store bought, pat down your biscuit to flatten it a bit.

2. Lay biscuit over the BOTTOM side of a muffin pan.


3. Bake at 350 degrees for approximately 15 minutes until biscuits are cooked

4. While your “tubs” are baking, cook ground beef in a pan. Add taco seasoning and 1/4 cup water. Cook down water then add tomato sauce.  Heat through.

5. Take “tubs” out of oven and carefully remove them from the pan. You may need to cut between “tubs” if they’ve expanded and cooked together.

5. Fill “tubs” with taco meat and top with your favorite taco toppings!

We had a few “tubs” leftover so the next morning for breakfast, I filled them with scrambled eggs and cheese for the boys.  I think I would have have added some bacon bits, salsa and a bit of sour cream….fill with your favorite toppings and enjoy!

Breakfast Tubs

Breakfast Tubs



Mini Venison Meatballs

Mini Venison Meatballs
My boys are getting big, too fast! Our busy days of work and school seem to fly by and find myself desperately trying to find little moments to make memories and share time with them. One way I’m finding is to share the cooking with them. Mylittlest man is what we call a “maker” in the house. He loves to be in the kitchen pouring, mixing, tasting.

We’ve been having fun with some kid friendly recipes and I’m trying to remember to snap a few pics to share. But just because it’s a kid friendly recipe doesn’t mean adult won’t enjoy the yummy end results!

My hubby is a hunter so our freezer is full of healthy low fat protein rich venison. While I made these meatballs with venison, you could use regular ground beef for a delicious twist on an Italian classic!

1 lb ground venison
1 egg
1/2 cup bread crumbs
1/2 medium onion, finely chopped
1 TBSP worstershire sauce
1-2 TBSP pureed carrots (yes sneeak those veggie in when they’re not looking)
1-2 tsp cumin (to taste)
1-2 tsp italian seasoning
1 TBSP minced garlic

1. Heat oven to 350 degrees
2. Mix all ingredients in a bowl. Let you little one use their hands-they’ll love it!
3. Form into 1″ balls. I use a 1″ cookie scoop then drop it into the little-ones hands to press and form into a tight ball.
4. Place on cookie sheet (I like to line mine with parchment paper as it makes for a lot less scrubbing after baking!)
5. Bake for 15-20 minutes until cooked through.

The flavor of these are amazing. I topped with a favorite marinara and some grated parmesan….mmmmmm! Serve with a veggie or side salad. OR add these to the top of your spagetti or on a hoagie for a sandwich.

Pumpkin Pancakes

This year we successfully grew 4 pumpkins in our garden. After making 2 pumpkin pies and several breads I had just a little leftover (from just 1 pumpkin!).  We often make pancakes on the weekend. The boys love to help measure, mix and flip until the first 2 pancakes are off the griddle at which time they seat themselves and dig in while I finish making the rest.

So one morning I added the leftover pumpkin puree and some spices to make some thoroughly delicious and festive pumpkin pancakes! Great for Halloween, Thanksgiving or any other time of the year. Since pumpkin is full of nutrients, I don’t mind serving these all the time!

2 cups flour
6 tsp baking powder
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 eggs
1/3 cup vegetable oil
1-1 1/2 cups pumpkin puree
1-2 cups milk

1. Combine flour, baking powder, sugar and salt and spices in a large bowl. Add eggs, oil, pumpkin and 1 cup of milk. Mix together and add more milk as needed until you reach a good pancake consistency. You don’t want it too thick more on the runny side is better.
2. In a heated pan  or griddle over med to high heat, pour batter in 2-4″ circles. When the batter starts to bubble it’s time to flip. I use a non-stick griddle so I don’t have to butter the pan.
3. I serve this with warm real maple syrup and a dash of powdered sugar.  These are delicious the next day as a little snack served cold or with apple slices.

Creamy Cajun Chicken Pasta

Still working through that whipping cream, I found this delicious recipe for creamy pasta and chicken with a little kick borrowed from cajun spices.  Another one to add to the rotation this recipe was so quick and easy. The sauce cooked up while the noodles cooked lending itself to an easy weeknight meal!


2 boneless chicken breasts sliced thin and cut in half
1 lb penne pasta
2 tsp cajun seasoning
2 tbsp butter
1/2 cup chopped onion
2 cloves minced garlic
1 1/2 cup whipping cream
10 oz diced tomatoes
1/4 tsp salt
1/4 cup fresh chopped basil
1/8 tsp black pepper
1/4 cup parmesan cheese

1. Melt butter in large skillet over medium heat, add chicken, season with cajun seasoning. Saute chicken until no longer pink 5-7 minutes.
2. Add onion and garlic, cook another 2-3 minutes. Add cream tomatoes, basil, salt, pepper and heat through.
3. Pour over cooked pasta, sprinkle with parmesan cheese

Seriously delicious-ness! Enjoy!

My First “Sunset” Recipe

Somehow I have started receiving Sunset Magazine, which I am finding quite entertaining!  Between having a big garden and my love for cooking the magazine hits several of my favorite subjects…and some day I plan to incorporate more travel into our lives as the boys get a little older so I’m getting some good ideas!

Sometimes I look at magazine recipe’s and just can’t fathom ever replicating the dish. But I found one this past month that I had to try in part because I have a 1/2gallon of heavy whipping cream that I bought for caramels now sitting in the fridge and I don’t want it to go to waste.  I’m warning you now there will be more recipes containing whipping cream to come very soon!

This was so quick to prepare and so easy!  Hubby asked me to add it to the lineup 🙂 That means it’s “goooooood”.  I changed it a bit to accomdate the ingredients that I had on hand. It called for Swiss chard but I used spinach from our garden instead. It also originally required spicey Italian sausage but I used the Brats we have an abundance of and added 1-2 tsp Italian seasoning…These changes are reflected in the following recipe. Find the original in Sunset October 2012 page 96. 🙂

Creamy Sausage Fetticine
1 lb fetticine noodles, cooked per the box
2 tsp olive oil
1/2 lb brats (or italian sausage of your preference)
1-2 tsp Italian seasoning
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup chopped spinach leaves
4 Roma or meidum tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered basil leaves, to garnish
Shaved parmesan, to garnish

1. Cook pasta per box instructions. At the same time, heat large skillet/pan add olive oil, sausage, italian seasoning, onion, garlic. Stir frequently until sausage is brown, about 5 minutes. Add spinach, tomatoes and cook covered another 4 minutes. Stir in cream.

2. Drain pasta.  Pour sausage mixture over pasta, sprinkle with basil and cheese. Serve immediately.

Chocolate Mousse (or chocolate elk)

We’ve had more than our share of moose around the house this summer and fall. We’ve counted at least 5 different cows and bulls hanging out by the deck, sipping water from the boys “pond”, lounging by the playground and cruising our roads.  I have a 1/2 gallon of whipping cream from last weekend when I made caramels and needed a few more recipes so it didn’t go to waste. When I told the boys I was making chocolate mousse, they asked if I’d make chocolate elk or chocolate bear instead…so I think we have a new name for a very traditional chocolately dessert…here is our Chocolate Elk.

The boys loved helping whip this up, literally.  Of course they like licking the beaters!

I also think that what a person puts into a martini glass says a lot about them. I served our Chocolate Elk in my grandmothers vintage swirl martinin glasses….I honestly don’t think I’ve ever served martini’s in them but they make fabulous dessert dishes!

8 ounces chocolate chips (or semi sweet chocolate)
6 tbsp water
1 tsp vanilla
2 cups whipping cream
1/2 cup confectioners sugar

1. Melt chocolate and water in saucepan over medium
2. Whisk in vanilla and allow to cool
3. Whip cream. After it begins to thicken as sugar and continue whipping until thick.
4. Add cooled chocolate and blend on low.
5. Scoop into martini glasses, garnish with chocolate chips and chill in refrigerator.

Makes 6-8 martini glasses!

Sticky Caramel Rolls

Last weekend we made caramels…ooey, gooey delicious caramels!  Maybe it’s the allure of caramel apples and the Halloween season  but I was seriously in need of caramel. While the caramels set up I moved on to these caramel sticky buns.
What I love about these is the dough is so easy and doesn’t take much time at all. The sauce is also simple and the final result is not overwhelmingly sweet but rather rich and well, delicious. I finished the weekend with a little less roominess in my jeans as I am sure I have some caramel hanging out waiting for me to burn it off at the gym!

caramel sauce




1. Sprinkle brown sugar in greased 9×13-inch pan. Pour over whipping cream, set aside
2. In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
3. By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes
4. Roll dough to a 7×15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
5. Place in prepared pan. Cover and let rise until doubled.
6. Bake at 350° for 20-25 minutes.
7. Let sit for 5 mintues then invert onto serving plate (I used a large cookie sheet)

Originally found at http://baking.food.com/recipe/nanas-caramel-cinnamon-rolls-241325