Moki Poh (What in the World?!)

This is a recipe my MOM used to make when us kids were growing up. She LEFT OUT the onions because we were such PICKY eaters, but boy do they taste GOOD to my "adult" palate! Hope you like it too . . .

Moki Poh
2 to 3 potatoes, sliced  (I like Yukon gold)
1/2 to 1 sweet onion, sliced
1/4 cup water
1 package polish sausages, sliced (about 12-16 ounces)
Salt and pepper

Boil the potato slices until just tender; drain and put back in the hot pan to dry.

In a large saute pan, cook the onion in the water until tender, just a few minutes. Add the potatoes and sausage and let cook until heated through and lightly browned. Season with salt and pepper.

TIP: This tastes excellent with BBQ sauce and/or ketchup on the side for dipping. Oh, and if you like peppers, throw some sliced bells in with the onions!

Chicken and Wild Rice Salad

So this is one of my family's FAVORITE salads. And this is coming from the person who wrote 101 Things To Do With Salad, so that's sayin' something! This recipe is actually from a good FRIEND of mine and appears in her book called Baby Showers. Thanks Jen for a FANTASTIC recipe!

Chicken and Wild Rice Salad
1 cup wild rice, uncooked
1 (14-ounce) cans chicken broth
3 tablespoons lemon juice (I always use more)
1 pound cooked chicken, cut into bite-size pieces (rotisserie chicken works well here)
3 green onions, sliced (optional)
1/2 to 1 red bell pepper, diced
2 ounces sugar snap pieces, cut into pieces (I always use more)
1 cup pecan halves, toasted (optional)
2 avocados, cut into chunks

Dressing
2 cloves garlic, crushed or minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil (olive works too)

Rinse the rice and then cook in the broth until done; toss with the lemon juice. Let cool completely. Stir in the chicken, onion, bell pepper, and peas.

Combine the dressing ingredients and then toss in the salad mixture along with the pecans and avocado.  Makes 6 to 8 servings.

TIP: I usually drizzle lemon juice over the avocado before tossing in the salad just to make sure they don't turn brown. We eat this for dinner and then for lunch the next two days and it is still just as yummy as the first day! If it does seem a little dry, toss in a little more oil, vinegar, and lemon juice and just give it a stir.

Italian Pork Chops

WOW! Will you even believe how EASY this recipe is? What's even more AMAZING is that it tastes fabulous! My family EATS this with wild rice and a green veggie, like asparagus. YUM!

Italian Pork Chops
4 pork chops

1 can diced tomatoes, drained

1/2 (16-ounce) bottle Italian dressing (I use light)

Spray a 3- to 5-quart crockpot with nonstick spray. Put the pork chops inside. Pour the tomatoes and dressing over top. Cook on low heat for 8 hours. Stir and break up chops if desired, or just leave whole. Makes 4 servings.

TIP: Sliced onion would be a great addition to this recipe, as well as mushrooms!

The Best Sloppy Joes EVER!

I learned this EASY recipe from my mother-in-law! It is now definitely one of my FAVORITES. I added the bell peppers because that's what my family likes, but these are still DELICIOUS without them.

The Best Sloppy Joes EVER!
1 pound ground turkey (or ground beef)
Salt and pepper, to taste
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 can chicken gumbo soup, condensed
1/2 cup ketchup (or more if desired)
3–4 tablespoons mustard (or more if desired)
Hamburger buns

In a frying pan, brown the turkey and then drain. Season with salt and pepper and then toss in the bell peppers. Let cook until peppers start to soften, just a few minutes. Add the soup, ketchup, and mustard to the pan and stir. Give it a taste and adjust if necessary. Let simmer for 5–10 minutes. Serve on hamburger buns.

TIP: My husband likes to top his Joe with a slice of pepper jack cheese. I have to admit, it is pretty tasty that way, but I don't think it needs it (at least not if you're trying to lose baby weight like me!). He also likes to eat his sandwich open-faced with a fork and forgo the "sloppy" part. :)

Veggie Enchiladas

I once had a TON of spinach I was trying to use up and came up with these little BEAUTIES. Man are they GOOD, and pretty HEALTHY too!

Veggie Enchiladas
1 can green enchilada sauce, divided
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup matchstick carrots or slices
1/2 cup corn
1 cup rinsed and drained black beans

1 can diced green chiles

4 (or more) large handfuls spinach

8–10 whole wheat tortillas

Grated mozzarella cheese (lots!)

White Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk

Pour a large spoonful of enchilada sauce in the bottom of a 9 x 13-inch pan; set aside.

Saute the onion, bell peppers, and carrots in a large frying pan until tender. Stir in the corn, beans, and green chiles. Top with handfuls of spinach and then lightly saute until spinach is wilted down. Stir in a large spoonful of enchilada sauce. Lay out the tortillas on the counter. Put some cheese down the center of each. Top with veggie filling and roll up. Place enchiladas seam side down in prepared pan.

To make the sauce, melt the butter and stir in the flour. Slowly add the milk, whisking to combine. Let simmer, stirring, until sauce thickens. Stir in the remaining can of enchilada sauce. Pour the prepared white sauce over enchiladas and sprinkle more cheese over top. Bake at 350 degrees for 20–25 minutes, or until the sauce in bubbling and the cheese is melted.

TIP: You can use cheddar instead of mozzarella if you prefer. You could also add some kind of meat or any other veggie you want—tomatoes, jalapenos, zucchini, whatever!

A Piece of Cake's First Giveaway!

Hey all!

Would you like one of my cookbooks . . . for FREE? It's soooo easy. All you have to do is become a follower! (Scroll down and see the "followers" section on the right side of my blog.) Be sure to leave a comment with your email address on this post too. When I reach 50 followers, a winner will be randomly selected and will receive either 101 Things To Do With A Salad OR 101 Things To Do With Gelatin. Winner's choice! 

Now, follow me and tell all your friends to follow me too! :)

Individual Chicken Pesto Pizzas

I love making these LITTLE pizzas for a quick dinner because they are so much BETTER than the $5 pizza you can buy down the road. These YUMMY pizzas are a CINCH to make, especially if you have some already cooked chicken in the freezer that you can thaw!

Individual Chicken Pesto Pizzas

1–2 boneless skinless chicken breasts, cubed then cooked

1/3 cup pesto

4 pita bread rounds

1/4 onion, thinly sliced
1/2 cup diced roasted red pepper

1 cup grated Italian blend cheese

1 cup grated mozzarella cheese

Preheat oven to 400 degrees.

Toss together the chicken and pesto. Spread chicken evenly over the pita rounds. Top with the onion, roasted red pepper and cheeses. Bake for 10 to 15 minutes, or until cheese is melted. Makes 4 servings.

TIP: Other great toppings for this little pizza include sun-dried tomatoes, bacon, artichoke hearts, mushrooms, or whatever else you can think of! Just mix and match whatever you like. Sometimes I spread a little bit of ranch dressing over the crust before topping. It gives it a little extra zing!

BONUS TIP: Also, you can top a Boboli crust (or even homemade) and make one big pizza that is just as tasty as the individual size!

Spicy Sausage Pasta

This recipe is so EASY and goes together really FAST. It is one of my GO-TO recipes when we need dinner in a HURRY. And of course, it doesn't hurt that it TASTES delicious! 

Spicy Sausage Pasta

1/2 pound Italian sausage (hot or mild)

1 clove garlic, minced or crushed

1/4 teaspoon red pepper flakes

2 cups spaghetti sauce (or sometimes I just use a jar or a can and call it good)

1/2 cup water

1/2 cup half-and-half or cream

12 ounce rotini pasta, cooked according to directions

Grated Parmesan cheese

Cook the sausage in a large frying pan. When done, stir in the garlic and red pepper flakes. Add the spaghetti sauce and water, and let simmer for about 5 minutes. Stir in the half-and-half or cream and bring to a boil and cook for about a minute, stirring. Remove from heat. Serve over the cooked pasta and garnish with the cheese.

TIP: Another great garnish would be some pretty chopped parsley or chives! Also, try throwing in some chopped onion or sliced mushrooms while cooking the sausage for more great taste.

Healthy But Oh So Delicious Fruit Smoothie!

This SWEET smoothie is sooooooo good! I make this most MORNINGS of the week, especially when I'm trying to EAT a little more on the HEALTHY side.

Healthy But Oh So Delicious Fruit Smoothie
1/2–1 cup skim milk
1/2–1 container light Yoplait yogurt, any flavor
1/2 banana
1 large handful fresh spinach (I like the baby organic from Costco)
5 or 6 baby carrots
1 handful frozen mixed berries (also from Costco)
4–6 ice cubes

Pour the ingredients in the order listed above into a blender (I use a Vita-Mix). Blend, starting slow, until everything is smooth and creamy. Enjoy!

TIP: Add a scoop of ground flax seed and a spoonful of wheat germ to be even healthier! Also, I suggest blending the smoothie ingredients until smooth, then stop and start again, blending for a while longer. That way any unblended chunks will drop to the bottom and will then be blended on the second go-round. :)

Enchilada Salad

This is one of my husband's all-time FAVORITE recipes. It's from my book 101 Things To Do With a Salad and is super yummy! I hope you LIKE it as much as we do.

Enchilada Salad

1 cup ranch dressing

1/3–1/2 cup salsa

Tabasco sauce, to taste

1 head leafy green or romaine lettuce, torn into bite-size pieces

1/2 red onion, thinly sliced

1 can black beans, rinsed and drained (optional)

1 pound boneless, skinless chicken breasts, cubed and cooked

1/2 cup enchilada sauce

1 1/2 cups grated cheddar cheese

1 cup crushed Fritos

Mix the ranch with the salsa and a few shakes of the tabasco; chill until ready to serve.

Layer the lettuce, onion, bean, and chicken on individual plates. Drizzle enchilada sauce over the chicken. Sprinkle cheese and Fritos over top. Serve with the salsa ranch dressing. Makes 4–6 servings.

TIP: Instead of drizzling the enchilada sauce over the chicken when it's already on the salad, toss the cooked chicken in the sauce and then layer on the salad—then it's completely coated! Other good additions to this salad include chopped red bell pepper, diced tomatoes, and avocado. 

Easy Chicken Pot Pie

So EASY and so good! I love pot pie on a COLD day. It's just so . . . comforting. I think you'll LIKE this recipe too because it comes together so FAST! 

Easy Chicken Pot Pie

1 1/2 cups cooked and chopped chicken (see tip)

1 cup frozen peas

1 cup frozen corn

1 cup thinly sliced baby carrots

1 (15-ounce) can diced potatoes

1/2 cup chopped onion, optional

1 can cream of chicken soup

1/2 cup (or so, maybe a little more) sour cream

Salt and pepper, to taste

1 premade refrigerator pie crust

In a bowl, combine the chicken, peas, corn, carrots, potatoes, and onion, if using. Combine the condensed soup and sour cream then stir into the chicken and veggies. Season with salt and pepper and then pour into a pie or tart pan that has been sprayed with nonstick spray. Place the pie crust over the filling in pan and fold the excess around the edges. Bake at 400 degrees for 15–20 minutes, or until crust is golden brown and filling is bubbling. 

TIP: I like to use the rotisserie chicken from Costco for  this recipe. I buy it, cut the whole thing up into pieces, then freeze the extras. Then when I'm ready to make pot pie again (or something else), I just grab the chicken out of the freezer and thaw!

BONUS TIP: I sometimes throw a handful of grated cheddar cheese into the filling. It gives just a little bit of a different taste that makes it even more rich!

Better than Sex Cake

This is a favorite CAKE of mine, mainly because it is soaked in GOOEY yumminess! I can't think of a better chocolate SURPRISE for Valentine's Day than this super rich cake. Is anything better than CHOCOLATE?

Better than Sex Cake
1 dark chocolate or fudge cake mix
Ingredients called for on box
1 (14-ounce) can sweetened condensed milk
1 (10-12-ounce) jar caramel ice cream topping
1 small container Cool Whip
2-3 Heath candy bars, crushed

Bake cake according to directions for a 9 x 13-inch pan. Let cool about 3-5 minutes and then poke holes all over top of cake with the handle of a wooden spoon. Pour the condensed milk over top of cake. Pour the caramel over top of cake. Let cake cool completely. Spread Cool Whip over top of cake and sprinkle with the crushed candy bars. Refrigerate until ready to serve. Mmmmmmm!

TIP: I use Cool Whip just because it's handy and often cheaper than making fresh whipped cream. However, fresh whipped cream would make this cake even better, I'm sure!!!

You're My Sweetheart Cake

A super EASY heart-shaped cake from my book Easy Cut-Up Cakes for Kids. Try making it for your KIDDOS for Valentine's Day, or make it a family activity and bake and decorate it together.

                                                                                                Photo © Zac Williams

You're My Sweetheart Cake
1 strawberry cake mix
Pink frosting
1 large tube white frosting (or homemade)
Pastel candies, such as M&Ms, Skittles, jelly beans, or gum drops

1. Make cake according to package directions. Bake cake as directed on box for two pans, using one 8-inch round pan and one 8-inch square pan. Cool cakes in pans for 10 minutes, and then invert and cool completely on a wire rack.
2. Place the square cake diagonally on a platter or foil-wrapped board. Cut the round cake in half and the place the cut sides against the top two sides of the square cake to make a heart.
3. Frost entire cake pink. Outline top edge with white tube frosting (or homemade in a decorator's bag with a star tip). Decorate the cake with pastel candies of your choice. You can use the candies to create flowers as seen in the photo.

TIP: Switch up the color scheme if you don't want a pink cake! Use cherry chip cake mix, frost the cake white, and use red tube frosting and candies.

Chicken Roll-Ups (or Bundles, or Pockets!)

This EASY recipe is so versatile and can be made in so many different ways. I first started making these little BEAUTIES with the crescent roll dough from a can. I've moved on to pre-made PIE CRUST, which I think tastes much better!

Chicken Roll-Ups (or Bundles, or Pockets!)

2 cups cooked and shredded or diced chicken (rotisserie chicken works great!)

1/2 package (4 ounces) cream cheese, softened

1/2-3/4 cup chopped nuts

1/2 green, red, or yellow bell pepper, chopped or diced

Salt and pepper, to taste

Montreal Chicken seasoning (optional)

1 pre-made refrigerator pie crust

Mix together the chicken, cream cheese, nuts, and bell pepper. Season with salt and pepper, and/or chicken seasoning, if desired.

Roll out the pie crust just so it's a little bit thinner than what's in the package. Cut out long rectangles to make roll ups or pockets, or circles to make bundles. Place a tablespoon or two of the chicken mixture on one end of the rectangle and roll up, or place in the middle of the rectangle and fold dough over top to make a pocket. (Then press with a fork around the edges to make it pretty!). Or place filling in the middle of a circle of dough and pull dough up around filling to make a bundle (my husband's favorite version).

Bake at 450 degrees for about 15 minutes, or until the crust is nicely browned and you can hear your little creations starting to sizzle. Serve with a nice green salad! Makes around 6 servings, or more depending on how thin you roll out the dough.

TIP: Change things up a bit and just use the chicken and cream cheese as a base. Throw in some celery and craisins instead of the bell peppers, or stir in some salsa and black beans. The possibilities are endless, and everything seems to taste good mixed with cream cheese and wrapped up in pie crust! :)

Lemon Garlic Chicken

My mom treats my little family to this TASTY meal quite often. We always gobble it up and try to SNEAK leftovers home with us (if there is any!). The best thing about this is that my mom got it from Weight Watchers, so it's actually HEALTHY too! She's adjusted it over the years I'm sure, but it's pretty BASIC and, of course, easy.

Lemon Garlic Chicken

1-1/2 pounds boneless, skinless chicken breast, cubed (about 1-inch cubes)

2 cloves garlic, minced

1 tablespoon olive oil

1 (14-ounce) can low-sodium chicken broth

1 tablespoon cornstarch

1/4 cup lemon juice

1 tablespoon dried parsley

Put oil in a large frying pan. Add chicken and garlic and saute until chicken is done. Mix the chicken broth with the cornstarch; add lemon juice. Add broth mixture to chicken in pan and heat to boiling. Stir constantly until sauce thickens. Stir in parsley and serve over brown or white rice. Add salt and pepper to taste. Makes 4–6 servings.

TIP: Try adding fresh parsley instead of dried if you have it!

Chocolate Football Cake

Wow! Can you believe the SUPER BOWL is just around the corner? I posted a bunch of APPETIZERS throughout the month of December, plus a few more thrown in for good measure in January, so check those out for your Super Bowl PARTY. However, this cute cut-up cake is always a hit at any FOOTBALL party. It's from my Easy Cut-Up Cakes for Kids book and, of course, is super easy to make!

Photo © Zac Williams

Football Cake
1 chocolate cake mix
Chocolate frosting
1 large tube white frosting

1. Make cake mix according to package directions. Bake cake as directed on box for a 9 x 13-inch pan. Cool cake in pan for 10 minutes, and invert and cool completely on a wire rack.

2. Cut the cake according to the diagram below and throw away or eat the unused pieces.

3. Frost the entire cake with chocolate frosting. Using the white tube frosting or a decorator's bag, draw a white line in the center of the football and then the smaller white lines across it to look like the football laces.

4. On each end of the football, draw curved white lines for the football's stripes.

TIP: Using 1 to 2 large tubes of green frosting, create grass around the football by putting the end of tube right up against the bottom of the football and pulling out while pressing on the tube.

Carolyn's Taco Soup

I've had a LOT of taco soups, and this one is definitely my FAVORITE. It uses taco sauce instead of taco seasoning, and I think that's what makes this taste EXTRA good. Thanks to Carolyn for sharing—I hope you don't mind my additions!

Carolyn's Taco Soup

1 pound ground beef

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1 can stewed tomatoes, pureed with liquid

1/2 bottle taco sauce

1 (4-ounce) can diced green chiles

2 tablespoons chili powder

Dash of garlic salt and onion salt

2–4 cups beef broth (or more if desired)

Brown and drain the ground beef. Combine all ingredients in a large soup pot and simmer for at least 10 minutes. Serve with sour cream, cheese, and taco chips.

TIP: You can use any kind of chip you like, but my favorite happens to be Fritos. Other options include regular tortilla chips, or Nacho Doritos are even pretty tasty.

Healthy (and Easy!) Taco Pasta Salad

This recipe is so EASY, and it is really pretty HEALTHY. I actually never measure anything, but the amounts I've included below are a good start—you can add MORE of whatever ingredient you want if you think it needs it!

Healthy (and Easy!) Taco Pasta Salad

8 ounces rotini pasta, cooked according to package directions

1/2 pound ground turkey or extra lean ground beef

1/4 onion, diced (optional)

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 cup salsa

1/2 cup light or fat-free sour cream

1 cup grated cheddar cheese (if you use the light or fat-free version, this will obviously be even healthier)

While the pasta is cooking, brown the meat in a large frying pan. When almost done, throw in the onion and bell pepper; cook until tender. Add the cooked pasta. Stir in the salsa and sour cream until completely coated. Add more of one or both ingredients if mixture seems dry. Stir in half of the cheese until melted. Sprinkle remaining cheese over individual servings. Makes 4 servings.

TIP: Another good addition to this salad would be a can of rinsed and drained black beans. Some corn would be really good as well. The great thing about this salad is that it is so versatile!

Turkey Burgers with Black Bean, Corn, and Red Pepper Relish

I can hardly WAIT for dinner to be ready every time I make this. It is such an EASY meal and so fantastic, I want it ALL the time. Even better is that it ends up being a fairly healthy dish! I guess you could call these mouthwatering burgers my GO-TO dinner. I don't have exact measurements for the relish, but I don't think it's really necessary. I usually just try and use equal parts of each. Ask me if you want estimates though!

Turkey Burgers with Black Bean, Corn, and Red Pepper Relish

Frozen premade turkey burger patties (I usually buy these from Costco, but the pic above is a homemade recipe of mine! I'll post it soon.)

Some chopped red bell pepper

Some black beans, rinsed and drained

Some frozen super sweet white corn

Condiments of choice (usually just ketchup and mustard for me)

Whole wheat hamburger buns

Cook the burgers according to package directions. We usually do them outside on the BBQ or inside on a grill pan or our George Foreman Grill. It tastes great any of these ways.

In a frying pan prepared with nonstick spray or a touch of extra virgin olive oil, saute the bell pepper for a couple of minutes and then add the black beans and corn. Cook until beans and corn are warmed through. Dress the bun with your condiments of choice and then plop your burger on the bottom. Scoop a LARGE spoonful of the relish over the burger and then top with the top half of the bun.

TIP: Although this makes it slightly less healthy, before putting your burger on your bun, top it with relish and cover with a slice of pepper jack or mozzarella cheese (the lighter choice). Zap it in the microwave so the cheese is just melted and then put on your bun. The cheese holds all the yummy relish in place, making it less likely to fall out of your hamburger as you're eating it.

Yummy Granola

This is a recipe my MOM has made for years. The first time I made it for my HUSBAND, he basically downed the WHOLE batch. Now I always have to DOUBLE the recipe if I want some for myself!

Yummy Granola

6 tablespoons butter or margarine

1/2 cup honey

1/2 cup water

1/2 cup brown sugar

1 cup slivered or sliced almonds (I prefer slivered)

1/2 cup sunflower seeds

1/2 cup wheat germ

1/3 cup sesame seeds

6 cups oatmeal

In a saucepan, melt the butter and then add the honey, water, and sugar. Stir until all is melted and combined.

In a large mixing bowl, combine all dry ingredients. Pour wet ingredients over top and mix well. Spread on a baking sheet with sides and bake at 250 degrees for 60 minutes, stirring several times. Turn off oven and open door a crack, leaving granola inside to cool completely. Store in a large ziplock bag or Tupperware container. Eat with milk for breakfast, stirred in with your favorite yogurt, as a snack, or even sprinkled over ice cream!

TIP: You can also add any kind of dried fruit to the mix once it has completely cooled. I love craisins or dried raspberries. Fresh fruit added to individual servings is also yummy! OH, and try experimenting. You can add different types of nuts or basically anything else you want!