Sunday, December 6, 2009

Corn Casserole

½ cup margarine
15 oz. corn with liquid
15 oz. cream corn
8.5 oz jiffy cornbread mix
2 eggs slightly beaten
1 cup sour cream
1 cup grated cheddar cheese

Preheat oven to 350. Melt margarine in 9x13. Add corn, cream corn and corn bread. Mix gently with a fork. Add eggs. Drop sour cream and fold gently. Sprinkle cheese on top. Bake for approximately 30 min. or until firm in the middle.

Shared by: Debbie Block, Leawood, KS
Recipe Source: Too frazzled to remember

Sunday, November 22, 2009

Baked Potato Soup

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.

Recipe shared by: Adrienne Lasky, Plano TX

Recipe Source: too frazzled to remember

Saturday, November 21, 2009

Fish Fillets with Pineapple Mango Salsa

Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings

1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.

Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods

Monday, October 12, 2009

Scrambled Eggs and Rice

(Serves 4 kids ages 4 to 5)
7 Eggs
2 Cups Cooked Rice
3 TB Butter (I use Country Crock Churn Style)
1/2 t Cracked Pepper1 t

Beat the eggs thoroughly with salt and pepper. Melt the butter in anon-stick pan over medium high heat. Pour the egg mixture into the pan andlet cook for approximately 30 seconds or until it starts to bubble then stirwith spatula and repeat until 1/2 liquid and half coagulated. Add rice andbreak it up by scrambling with the eggs. Turn down heat to medium andcontinue to scramble until cooked to desired doneness.

Most kids will absolutely LOVE this recipe. I grew up on it and enjoy it tothis day! Yeah, I'm a frazzled dad, but I love to cook and I like to thinkI am pretty good at it. You can adjust the salt and pepper to your liking.

Shared by: Eric Smith, Shawnee, KS
Recipe Source: Family recipe

Monday, September 21, 2009

Apple Enchiladas

**Delicious and VERY easy**

10-12 flour tortillas
2 cans apple pie filling
½ cup butter
½ cup sugar
½ cup brown sugar
1 cup water

Fill each tortilla with a good size scoop of apple pie filling. Sprinkle with cinnamon and roll up, placing into a 9 x 13 pan. Boil sugar, brown sugar, butter and water in a pan for 2-3 minutes. Pour over tortillas and allow to set on the counter for 25 minutes. Bake at 350* for another 25 minutes. Serve warm with vanilla ice cream. Shared by: Sarah Ehlers, Kansas City, MO Recipe Source: too frazzled to remember

Wednesday, September 9, 2009

Monkey Muffins

1.) Preheat oven to 350 degrees.
2.) Mash 4 bananas.
3.) Put 2 cups of flour (I use whole wheat flour) and 1 tsp baking soda in a small bowl.
4.) Put ½ cup butter (softened) and 1 cup sugar in large bowl. Beat until creamy.
5.) Add 2 large eggs. Mix.
6.) Add bananas, 1 tsp salt, 1 tsp vanilla. Mix well.
7.) Add flour mixture and ½ cup sour cream. Mix well.
8.) Fill muffin cups ½ full and bake for 15-18 minutes.

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: A parenting Magazine

Saturday, August 8, 2009



· 1 1/2 pounds ground turkey
· 1 small yellow onion, chopped
· 1/2 cup bread crumbs
· 1 egg, beaten
· 1 cup grated Parmesan
· 2 tablespoons plus 2 teaspoons Dijon mustard
· 1 cup flat-leaf parsley, chopped
· 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
· kosher salt and pepper


· Heat oven to 400° F.
· Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
· Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
· Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
· Quick Tip: A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember

Thursday, August 6, 2009

Eggplant dish from Azam’s kitchen

Fresh eggplant, one to two lbs
Onion (yellow), ¼ lb, cut into thin slices
Garlic, one big bulb
Olive oil
ground black pepper, ¼ teaspoon or to taste
salt to taste (may add a dash or two of curry)
Fresh red tomatoes, ¼ to ½ lb

Wash the egg plant surface under running water. Put it in a microwave safe dish and cover. Cook it 5 to 6 minutes in microwave oven. In a nonstick two quart pot begin to warm, add three or four tablespoons full of olive oil. Add thinly sliced onion to warm olive oil in pot. Raise temperature to medium heat.
Remove skin from cloves and cut them into small pieces, add to already cooking onions and stir until onion and garlic are lightly browned. Add ground pepper to onion/garlic mixture. Salt to taste. Add cut tomatoes and cover with lid. Cook until tomatoes are broken and tender.
Take the cooked egg plant out of microwave. With knife chop the eggplant into small pieces. Add chopped eggplant into tomato/onion mixture. Stir well and cook on slow heat for half hour. Make sure that the excess water in eggplant is evaporated. Oil begins to appear on side of pot.
Delicious eggplant is ready to eat with rice or pita. Bon Appetite.

Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: a friend in Houston

Wednesday, August 5, 2009

pork tenderloin

--2-5 lb pork tenderloin (the closer to 5, the more you can freeze) (but buy it on sale or at Costco/Sam’s)
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”

Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.

Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember

Thursday, July 23, 2009

southwest chicken pie

1 10 oz pkg pillsbury refrig pie crust (there should be two in there)
about 10 oz cooked chicken breasts, more or less
1/2 cup uncooked instant rice
1 15 oz can black beans drained and rinsed
1 11oz can mexicorn drained
1 21/4 oz can sliced olives drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup salsa
2 cups colby-jack cheese

1 egg beaten
1 tsp parsley

Prepare pie crust as directed on box for a 9 inch pie pan (don't cook, just set out to get to room temp then line bottom of pan with one crust). In large bowl combine all ingredients except egg and parsley. Mix well. Pour mixture into crust lined pan. Top with 2nd crust, flute, cuts slits in several places. Brush top of crust with beaten egg and sprinkle with parsley.

Bake 400 for 40-50 minutes. Cover edges of crust with foil after about 20 minutes. Serve with chips, guac, sour cream or whatever garnishments you wish
Shared by Kimberly Levitan, Leawood, KS
Recipe Source: my neighbor

Wednesday, July 15, 2009

Zucchini chocolate muffins

Clearly I am on a zucchini kick these days. I could have eaten this entire batch myself! But instead, I shared one or two...

Preheat oven to 325

2 1/2 c flour
4 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 c milk
1/4 tsp white vinegar
1/2 c or 1 stick unsalted butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
2 c peeled, finely grated zucchini
1 c (or more for chocolate lovers) semisweet chocolate chips
1/4 c chopped pecans, optional

Spray or line muffin tins (about 24). Preheat oven to 325

In medium bowl, blend flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

Stir together milk and vinegar in small bowl and set aside

in large bowl, beat butter, oil and sugar on medium speed for 3 minutes or until light and fluffy

Add eggs and vanilla and beat until combined. Add milk mixture and beat well

on low speed, gradually add flour mixture and beat until just combined. Stir in zucchini and 1/2 the chocolate chips. Fill muffin tins about 2/3 full then sprinkle with remaining chips and nuts if you are using them

bake 20-28 minutes. Cool on wire wrack

recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Family Circle magazine

Zucchini Cheddar Bread

It's not often I can say that I make food that actually looks pretty. But this bread is truly something that was so yummy and pretty. I would serve it for company with a brunch or lunch. Wondering if it could be made as biscuits instead of a loaf...

Position rack in center of the oven. Preheat to 350. Grease 9x5 inch or 8 cup loaf pan.

Whisk together thoroughly in large bowl:
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Add and toss to separate and coat with flour mixture (above):
1 cup (or more) coarsely shredded zucchini
3/4 c (or more) sharp cheddar cheese, grated
1/4 c scallions, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh dill

Whisk together in another bowl:
2 large eggs
1 c buttermilk
4 Tbsp (1/2 stick) melted butter

Add to flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix- the batter should not be smooth and will look lumpy. Bake about 55-60 minutes. Let cool before taking out of pan

Next time I would add a bit more zucchini and cheese than called for but this was yummy!

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe source: Joy of cooking cookbook

Friday, July 10, 2009

Kool-Aid Play Dough

Play dough is always such a hit. Here's a recipe I use to make it from scratch using Kool-Aid!

2 ½ cups flour
1 cup salt
2 packages of unsweetened Kool-Aid
3 tbp. Vegetable oil
2 cups water

Mix all ingredients in large sauce pan on med-low heat. Continually stir until dough forms a ball. (This will take awhile). Remove play dough and place on wax paper. Knead dough for several minutes then store in zip-lock bag in fridge. *The Kool-Aid will naturally color the play dough, but if you want a more vibrant color add food coloring while mixing dough.

shared by: Megan Barron, Alexandria, VA
Recipe source: too frazzled to remember

Chicken Picatta

2 lemons, sliced thin
6 chicken breast ( I had 4 and used the thin sliced boneless, skinless)
1/3 c. flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. lemon juice
jar of capers (optional but I like it in there)

Dunk the chicken in the dry mixture and place in a skillet with the melted butter. Cook until ready. Remove from pan and drain on a paper towel, keeping chicken warm. Add lemon juice, lemon slices, capers and lemon juice to the skillet. Saute it with the left over chicken bits and butter from cooking the chicken. Heat through. Pour over chicken and serve. I use rice.

Shared by Megan Barron, Alexandria, VA
Recipe Source: too frazzled to remember

Sunday, June 7, 2009

Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....

Saturday, June 6, 2009


So much for having two blogs - I just posted an entry for our family blog on the recipe site! So if you saw it and were apologies!

Monday, June 1, 2009


1 (10 oz) frozen chopped spinach—cook and squeeze out moisture
½ cup milk
½ cup cubed sharp cheddar cheese
juice of 1 lemon
6 green onions – chopped
2 TBSP butter
1 tsp Tabasco
1 tsp salt
Cook these ingredients until cheese is melted
Cool slightly and add 1 lightly beaten egg.
Put in 4 buttered ramekins (or 8x8 casserole)
Sprinkle with ¼ cup Parmesan cheese
Bake 350 for 20 minutes. Shared by Melba Mccaughey, Oklahoma City, OK

Friday, May 29, 2009

Bean Salsa

15 oz. cans del monte fresh cut corn (drained)

1 15 oz. can black beans (rinse and drain)

1 14 oz. can hearts of palm (drain and slice)

1 large tomato chopped

1 avacado

1/2 c. purple onion

1/3 cup minced cilantro

1/4 c. vegetable oil

3 T. lime juice

1 1/2 t. chili powder

1/2 t. cumin

Combine first 7 ingredients in bowl. Mix in next 4. Toss and chill.

Recipe Shared by Jill Kimbrel, Liberty, MO

Recipe Source: too frazzled to remember

Monday, May 18, 2009

Sneaky Smoothy

Take a handful of spinach leaves and put in blender. Add 1 C water and blend on high until no more remnants are left. Then add 1 banana and whatever frozen fruit you want. I use mango, strawberries, whatever! This will make enough for 2 smoothies.

Shared by Molly Reynolds, Lenexa, KS
Recipe Source: too frazzled to remember

Wednesday, May 13, 2009

Santa Fe Chicken Wraps

Wrap ingredients:
1 lb chicken, cooked and cubed
½ cup grape tomatoes, quartered
1 cup corn
1 cup chopped lettuce
1 can black beans
1 cup cheddar cheese (I use a cheddar/jack blend)

½ cup BBQ sauce (I use Jack Stack’s original)
½ cup ranch dressing (We love Hidden Valley Buttermilk Ranch)

Spoon ingredients onto a wrap, drizzle sauce over the top, and roll it up! Yummy warm or cold!

Recipe shared by Jennifer Wayer, Lenexa, KS
Recipe Source: Kraft

Tuesday, April 28, 2009

Braided Sandwich Loaf

1 loaf frozen bread dough
Sliced deli meats, cheeses, veggies, etc.
1 egg white

Thaw the frozen loaf of bread dough on a cookie sheet that has been sprayed with cooking spray. Lightly cover the loaf with a piece of saran wrap that has also been sprayed with cooking spray to prevent it from sticking. It took a good 6 hours or so for the dough to thaw and rise. I put it in a warm oven for the final hour.
Roll out the dough into a rectangle. Place the meat, cheese, etc. down the center third of the rectangle. With a small knife, cut horizontal strips along the outside thirds of the bread dough. Braid shut, pulling the strips over the ingredients. Brush with egg white.
Bake in a 375 degree oven for approx. 25 minutes or until golden brown and the dough is fully cooked.
Serves 6

Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember!

Southern Living Creamy Chicken Casserole

3 cups chopped/cooked chicken (once I just used 2 larger breasts and it was enough - I did season the breasts when I cooked them.
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted

Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty

Thursday, April 23, 2009

Microwave Risotto with Ham and Asparagus

If you have ever made risotto, it's delicious but hard for any frazzled chef to stand and stir for so long! This is a recipe that can be done in the microwave. I have not tried it yet, so any comments or feedback welcome!

3 Tbs butter
3 Tbs Olive Oil
1/2 c. finely chopped onion
2 c. arborio rice
5 1/2 c. fat free chicken broth
2 c. cubed ham
1 lb pencil thin asparagus
1/4 or more grated Parm
Salt and pepper to taste

Place butter, oil and onion in large microwavable safe bowl uncovered on high about 3 minutes. Stir in rice and microwave uncovered until rice begins to turn translucent, about 3 more minutes. Stir in broth, cover with lid or microwavable wrap and microwave until full boil 10-14 minutes. Chop ham and set aside. Rinse asparagus and snap off tough ends. Chop into 1/4 inch rounds and set aside. Remove bowl from micro and stir well. Microwave another 10 minutes until rice is almost done (it will be very moist and al dente but not soupy). Stir in ham and asparagus and microwave until rice is done and asparagus is crisp-tender, about 2-3 minutes. Stir in cheese, salt, pepper and serve immediately

Shared by Kimberly Levitan, Leawood, KS

Recipe Source: The Kansas City Star

Wednesday, April 15, 2009

"Potato" Pancakes

I REALLY don't like to make potato pancakes. I always end up getting a grease stain somewhere and the house smells for days. But....I do make the sacrifice every so often because there is nothing better than being able to open my freezer and give about 5 good vegetable choices to my child each day and all I have to do is reheat! (I freeze EVERYTHING by the way! If you ever saw my freezer you would think it was attacked by zip lock bags!) So...this is not much of a recipe but more of a "throw anything in and see what happens" recipe. Here is what I do:

a few small potatoes (or less depending on what else you add), grated
2 or so carrots, grated
1 zucchini, grated
about 1/2 block of cheese, any kind, grated
2 eggs
1/2 cup(ish) bread crumbs
1 chicken breast or a few tenders cooked and pureed in Cuisinart until pretty finely chopped

Mix everything together and fry small, flat clumps in oil. For those of you who have never made potato pancakes, you will be tempted to keep checking them and flipping them but DON'T. Try to only flip them once allowing each side to brown. Lay finished pancakes on paper towels to drain grease. Then move them onto cookie sheet, place in freezer until slightly frozen then transfer to zip lock. These sound totally random and gross, I know, but they really aren't bad! Dylan loves them! However, he did see that I was sneaking carrots into it so we will see if he requests them again any time soon.....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly

Frantically Frazzled

Sorry it's been a bit since I have posted. I hosted Passover last week which was quite time consuming. I have felt pretty frazzled these last few days with a sick little one who is not doing much sleeping. So there has been little cooking and lots of eating out! For those of you surfing this sure to send some recipes along! I know who you are and I will hunt you down : )

Wednesday, April 8, 2009

Chicken Pot Pie

1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.

Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.

To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.

To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.

Shared by Amy Bryant, Olathe, KS (the creator, herself, of!)
Recipe source: yours truly

Chicken Tetrazzini

Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas

Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.

To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.

To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

You can double this recipe if you want to make one to freeze too!

Shared by Amy Bryant, Olathe, KS (the creator, herself, of!)
Recipe Source: yours truly

Tortellini Soup

1-2 pkgs. frozen cheese tortellini
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)

In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.

Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember

Tuesday, April 7, 2009

Great Sites!

one of my favorite sites for baby food ideas....

And the sister site for toddler food ideas....

Shared by Kimberly Levitan, Leawood, KS

Monday, April 6, 2009

Puree Schmuree

Don't like the idea of actually having to cook and puree vegetables to be able to sneak them into your kids foods? Well, as a proud supporter of Target, I can tell you that they have organic canned and pureed pumpkin, sweet potato AND butternut squash! I buy that to sneak into recipes and freeze the leftovers from the can in ice cube trays then throw into the freezer for later use. Saves having to clean that darn Cuisinart....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly (and Target of course!)

Super Simple Black Bean Burritos

Flour Tortillas
1 can Black Beans
1 can rotel
Sour cream

In a sauce pan, combine a can of black beans and drained rotel. Spoon into flour tortillas, sprinkle with cheese, sour cream and salsa--enjoy! For my son, I just do a quesadilla.
It doesn't get any easier than this!

Shared by Melissa Fisher, Overland Park, KS
Recipe Source: somewhere back in her college days....

BBQ Chicken Pizzas

Pita flat bread or a large pizza crust
BBQ sauce
Grilled chicken (I just use the strips from the refrigerated section at the store)
Red onion (optional)
Mozzarella cheese

Spoon a thin layer of BBQ sauce on flat bread or crust, sprinkle on remaining ingredients. Heat at 350 for 8-10 minutes. For pickier eaters (kids), use pizza sauce and cheese.

Shared by Melissa Fisher, Overland Park, KS
Recipe Source: Too frazzled to remember

Sunday, April 5, 2009

Banana Treats

Bananas (peels on)
Sprinklings of chocolate chips, butterscotch chips,
peanut butter chips, mini marshmallows and peanut butter.

Heat oven to 400. Cut a slit in each banana (going through the peel and into the center). Have your child tuck any combination of goodies into the banana. Close the banana and wrap tightly with foil. Blake on a cookie sheet, approx 20 minutes. Let cool and scoop out the insides or let them eat right out of the peel.

Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: A parenting magazine (too frazzled to remember which one)

Thursday, April 2, 2009

Barb’s Tortilla Soup

4 chicken breasts (or I use a Rotisserie Chicken, shredded)
4 cups chicken broth
Combine in large stockpot or crock pot with
3 (14oz) cans tomatoes with green chilies*:
1 (14oz) can diced tomatoes
1 (30oz) can hominy
1 (16oz) can white northern beans
1 (16oz) can black beans
1 envelope taco seasoning mix
1 envelope ranch dressing mix

Bring to a boil, reduce heat and simmer 30 minutes….or let simmer on low in the crock pot all day

Ladle into bowls and top with crushed white tortilla chips, shredded cheese, green onions, black olives, chopped avocado, and/or sour cream

*The tomatoes with green chilies give this dish quite a bit of heat….too much for my taste. You may opt to use plain tomatoes or only one can with chilies*

Shared by Barb St. Peter, Leawood, KS

Recipe Source: Yours truly

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Shared by Jennifer Markey, Prairie Village, KS

Recipe source:

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 cans cream of mushroom soup
2 cans chopped cooked chicken
1 (9-10 oz) pkg frozen mixed veggies
1 tsp seasoned pepper or garlic pepper
2 ½ c dried egg noodles

In Crockpot, gradually stir 5 cups water into soup. Stir or whisk until smooth. Stir in chicken and veggies and seasoned pepper. Cover; cook on low for 6-8 hrs or on high for 3-4 hrs.
If using low, turn to high. Add noodles Lower and cook for 20-30 minutes

Shared by Jennifer Markey, Prairie Village, KS
Recipe source : too frazzled to remember

Shrimp and Bean Couscous

1 c couscous 1 can black beans (drained)
1 ¼ c chix broth 1 can (11 oz) corn, drained
1 T olive oil ¼ c Balsamic vinaigrette
1 red pepper, diced ¼ c basil
1 lb peeled and deveined shrimp

In Med saucepan, cook couscous according to directions, using broth instead of water. Set aside. In large skillet, heat oil over med heat. Add pepper and cook 5 minutes. Stir in shrimp and sauté 3 minutes or until shrimp are opaque throughout. Stir in black beans and corn. Cook just to heat through. In a large bowl toss together couscous and shrimp and bean mixture with vinaigrette and basil

Shared by Jennifer Markey, Prairie Village, KS

Recipe source: Too frazzled to remember

Easy Salmon Cakes

2 c fresh bread crumbs 1 tsp fresh lemon juice
2 eggs, beaten ¼ tsp black pepper
¼ c parsley 3 salmon fillets
¼ c chopped green onions 2 T butter
2 tsp dill 1 red pepper, diced
1 onion, chopped

In large mixing bowl, place 1 ½ c bread crumbs. Set aside remaining ½ c. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.Add salmon and mix with hands. Form into patties. Place remaining ½ c bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In large skillet, melt butter. Fry salmon cakes over med heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary and fry about 3 minutes on other side.

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source :

Cheesy Cauliflower and Shells Casserole

8 oz small shell pasta

2 ½ c skim milk, divided

1 head cauliflower, broken into florets

1 tsp Dijon mustard

2 c shredded light cheddar

¼ c flour 8 oz Canadian bacon, diced

¼ tsp dried thyme

¼ c grated parmesan cheese

Pinch nutmeg

Preheat oven to 400. Coat a 2 qt baking dish with cooking spray. Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3-4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain. Meanwhile, combine flour, thyme, nutmeg and ¼ c milk in a small saucepan, stirring until smooth. Place the pan over med heat and slowly whisk in the remaining milk and mustard. Cook, stirring, 7-8 minutes, or until mixture is thick and smooth. Remove from heat and stir in the cheddar cheese and bacon. Combine the pasta-cauliflower and sauce and transfer to the prepared baking dish. Sprinkle with the Parmesan and bake 10 minutes, or until lightly browned

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

Creamy Baked Chicken Breasts

4 boneless, skinless chx breasts

8 (4x4) slices Swiss cheese

1 can cream of chx soup

¼ c dry white wine or water

1 cup herb seasoned stuffing mix, crushed

¼ c butter melted

Preheat oven to 350. Lightly grease 9x13 inch baking dish. Arrange chx in single layer in prepared pan. Top each with cheese slice. Spoon soup and wine over chicken and sprinkle with stuffing mix. Drizzle butter over stuffing crumbs. Bake in oven for 45-55 minutes.

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

Slow Cooker Chicken Cacciatore

6 boneless, skinless chicken breast halves

1 (28 oz) jar spaghetti sauce

2 green bell pepper, seeded and cubed

8 oz fresh mushrooms, sliced

1 onion, finely diced

2 T minced garlic

Put the chicken in slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cover and cook on low for 7-9 hours

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source:

Wednesday, April 1, 2009

Taco Soup

Taco Soup

2 lb. hamburger meat cooked

1 can corn

1 can chili beans

1 can pinto beans

2 can stewed tomatoes

1 can rotel tomatoes

1 can green chilies (chopped)

1 pack taco mix

1 pack ranch dressing (dry)

Stir together, boil, then add ranch mix. Serve with grated cheese, sour cream, and tortilla chips

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

Chicken Enchilada Casserole

1 doz corn tortillas

2 cans boned chicken (can be from the can)

1/2 stick butter

1 small can chopped green chilies

1 small onion chopped

1 can chicken broth

1 can cream of chicken soup

grated cheese

tortilla chips

sour cream

Mix ingredients together. Layer tortillas and mixture, cover with cheese and bake at 350 degrees until cheese has melted-to do this quicker-heat ingredients before layering casserole. Serve with sour cream and chips. So Good and So Easy (my Martha Stewart friend laughed at me when I was talking on the phone to him and making this because the can opener was going and going..the next time he came over, I fixed it for him. Now, it is one of his favorite recipes too)

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

Cheese Ball

1 8oz cream cheese

1 pack thin slice beef

3 green onions

3 T accent seasoning

sprinkle of Worcestershire sauce

1/4 cup chopped pecans (if you want)

mash accent into softened cream cheese, with hand blend in onion and beef, shape into a ball, roll in pecans. serve with crackers (veggie thins are best)

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

Tuesday, March 31, 2009

Sloppy Joe Casserole

I should have prefaced this blog by saying that I have not tried every recipe that is posted. This one came from a deli counter worker at Wal-mart. Truly. I have not tried it and am only guessing at what the actual directions might be.

1 lb ground beef
Sloppy Joe Mix (optional to add onions and peppers)
2 can of crescent rolls

Cook beef and add in sloppy joe mix. Spray a 9x13 pan. Lay crescent rolls in bottom of pan. Pour Sloppy Joe mixture over rolls. Top with cheese. Top with second can of cresecent rolls. Bake 350 for 30 minutes or so. Can half the recipe, use a 9x9 pan and divide can of crescent rolls. Go ahead and make 1 lb of meat but just freeze 2nd half for next time you want to make the casserole!

Shared by Deli Counter worker at Wal-Mart. ha!
Recipe Source: clueless

From my house to yours

I don't know if any of you face the issue of picky eaters in your house, but I sure do. One is 3, the other 38. I find myself making a casserole, the clan barely eats it, then I OVER eat it in days following because I feel to guilty wasting the food. My friend Tricia and I talked about food sharing - preparing a casserole and halving it either before or after cooking and sharing with each other. Would save me a night of cooking, and then I could treat her to a night off. Try it! Your friends will thank you!

Shared by Kimberly Levitan, Leawood, KS

Easy Breezy Chicken Parmesan

Parmesan cheese
Chicken nuggets
Spaghetti Sauce
Mozzarella cheese

Boil water, add the noodles, drain and mix in lots of butter, salt and the cheese.
If you want to vary this recipe...while the water is boiling bake chicken nuggets and heat up spaghetti sauce. After the nuggets are cooked, dice and throw them into the sauce. Mix in the noodles and top with shredded mozzarella.

Shared by Izzi Lieberman, Prairie Village, KS
Recipe Source : yours truly

Banana Sweet Potato Casserole

This is a recipe where you really don't have to measure, can just eyeball it and throw in as much or as little of each thing as you like - a perfect recipe for the frazzled chef! I use the following amounts to serve 4, but recipe can be doubled to serve 8.

2 or 3 large sweet potatoes
2 bananas, sliced
1/8 cup margarine
1/4 cup brown sugar
1/4 cup orange juice OR pineapple juice OR sherry

Microwave sweet potatoes until mostly done. Peel and slice either into cubes or circular 1/4 inch slices. Layer in casserole dish as follows - sweet potatoes, dabs of butter randomly scattered, bananas, brown sugar. Pour juice of choice over and bake 30 min at 350

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: Borsheim's Cookbook (Omaha)

Boycotting Meat

Is your child not so fond of meat? Dylan hates chicken. Try pureeing some cooked chicken and sneaking it into a recipe. A soup broth (helps thicken it), cheesy pancakes, homemade potato pancakes, just about anything.

Shared by Kimberly Levitan, Leawood KS
Recipe Source: yours truly

Crescent Dogs

Hot dogs
can cresent rolls
cheese slices
Cut the cheese slices into slivers and roll it up with a hot dog in the uncooked cresent. Bake as directed on the roll package. Serve with baked chips and veggies or fruit. Yummy and fast!

Shared by Gretchen Hembree, Leawood, KS
Recipe Source: her mommy friends

Slow Cooker Chicken Fajitas

2pounds boneless, skinless chicken breast tenders
1medium onion, thinly sliced
1large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
3/4 cup chunky salsa
2packages (1.4 oz. each) fajita seasoning mix
16(10-inch) wheat flour tortillas
Shredded cheese, chopped tomatoes, fresh avocados, lite sour cream

Put chicken in slow-cooker and add onions and bell peppers on top of chicken.MIX salsa, and fajita mix in a bowl and pour over chicken. COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done. Fill tortillas with chicken mix and add cheese, tomatoes, avocados and sour cream...

Shared by Amy Hyken-Lande, Leawood, KS
Recipe Source: too frazzled to remember

Red, White and Blue Salad

1/4 cup fresh lime juice

1/4 cup honey

2 tablespoons chopped fresh mint

3 cups fresh blueberries

1 quart fresh strawberries, hulled and halved

3 medium apples, peeled and cut into 1-inch chunks

In a large bowl, whisk together the lime juice, honey, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend. Serves about 8.

Shared by Amy Hyken-Lande, Leawood, KS

Recipe Source: too frazzled to remember

Russian Chicken

1 jar Apricot preserves
One packet onion soup mix
Russian dressing
several chicken breast halves

place chicken breasts in a 9x 13 dish. Sprinkle soup mix over chicken, then preserves. Finally add Russian dressing. Bake 350 for about one hour. Might be less depending on amount of chicken used

Shared by Kimberly Levitan, Leawood, KS
Recipe source: too frazzled to remember


Ask my husaband, I just LOVE sneaking vegetables into everything! Next time you make tacos, instead of adding water to the meat when it's time to add the seasoning, try adding V-8 instead and then the seasoning. I use one of the very small cans per one pound of meat.

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly