blog - Mom's Dinner

Friday Gratitude- Leadership & Dreams 4.20.18

April 20, 2018 by Susie Weinrich 2 Comments

I wasn’t sure I was going to get a Friday Gratitude in this week! But then I remembered some great advice that I got a couple weeks ago…. it doesn’t have to be perfect. So this one will be short and sweet. Not perfect, but done.

Here are a few moments of gratitude from this week:

Leadership

This week I did my mommy duty and volunteered to help with my daughter’s Girl Scout camp. They were out of school on Monday so the 4th grade GS troop planned a preview camp for the K-1st grade Brownies from the same school.

It was so great to watch the 4th grade girls become little leaders and take pride in their rolls. They guided the girls from station to station and entertained them in between. They made sure the little ones were comfortable and safe. It was an awesome learning experience for them. [Read more…]

Best Ever Grapefruit Margarita Pitcher

April 19, 2018 by Susie Weinrich 10 Comments

This is truly the Best Ever Grapefruit Margarita! Not only is it super easy to make with simple ingredients, it makes a whole pitcher! When you have a margarita, you more than likely are having more than one OR are sharing with friends, and a pitcher of Grapefruit Margaritas makes that so much easier.

a glass of grapefruit margarita with a salty rim and a fresh grapefruit wedge

This recipe just takes 5 simple ingredients that get poured in a pitcher and stirred together. No making simple syrup or squeezing 25 limes!

Some call this a “beer margarita” since it uses a bottle of beer.

Another great grapefruit cocktail is the Paloma. Check out this Rosemary Paloma on Mom’s Dinner.

Why This Recipe Works

It is the perfect balance of sweet, salty and a hint of bitter.
The grapefruit flavor is a nice departure from a traditional lime margarita.
The clean salty flavor of silver tequila mixes perfectly with the lime and grapefruit flavors.
Squirt soda not only adds some bubbles, but a nice grapefruit flavor without being overly sweet OR tasting like diet soda, like a Fresca might.

Ingredients

You only need 5 simple ingredients to make a pitcher of Grapefruit Margaritas, and then a little sugar, salt and fresh grapefruit for cocktail glass garnishes.

silver tequila
frozen limeade, slightly thawed
grapefruit juice
light beer
Squirt soda

Squirt Soda – you can find Squirt in the soda aisle at the grocery store. It is a grapefruit flavored soda that is not overly sweet. It is the perfect soda for this recipe!

How to Make A Pitcher of Grapefruit Margaritas

Pour the semi thawed limeade into a large glass pitcher.

Pro Bartender Tip: Now you can use the 12 oz. empty limeade can to measure your other ingredients.

Fill it with silver tequila (12 oz.), pour in.
Fill half way with grapefruit juice (6 oz.), add to the pitcher.
Finally fill it one and a half times with the Squirt soda (18 oz.) and mix it into the pitcher.

Pour in the bottle of beer.

Stir until the limeade is completely dissolved and it is well combined.

a pitcher filled with grapefruit margarita

On a flat plate mix equal parts white sugar and kosher salt. Rub the rim of your glass with a fresh grapefruit wedge. The juice will help the sugar/salt adhere.

Dip the rim of the glass into the sugar/salt mixture until you have the desired amount on the glass rim… and the desired amount is a lot…trust me, you want a lot!

Add a lot of ice to the glass. Squeeze a wedge of grapefruit over the ice. Now pour in the Best Ever Grapefruit Margarita, sit back to enjoy your cocktail.

Less Sweetness

You have a couple options to lessen the sweetness if you like it less sugary:

Top each glass off with a little grapefruit flavored soda water. Doing this will allow each person to decide their level of sweetness without diluting the pitcher.
Add a 12 oz can of grapefruit flavored soda water to the pitcher. This will change the flavor of the pitcher (and the strength of the margs), so maybe add half the can then give it a taste and then add more as desired.
Replace the Squirt soda with a 12 oz. can of grapefruit soda water.

overhead view of a margarita showing the salty rim and garnish

Make Ahead

If you want to make this margarita pitcher a couple hours ahead, simply mix the limeade, grapefruit juice and tequila together. Pop it in the fridge.

Right before serving add the Squirt soda and beer.

Make it a Party!

If you are serving this Grapefruit Margarita Pitcher at a party, add these recipes to complete your planning:

Other Margarita Recipes

If you love a tequila cocktail then you are in the right place! Here are a few other margarita recipes you should check out!

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a glass of grapefruit margarita with a salty plate in the background

Grapefruit Margarita Pitcher + Video

Refreshing and super tasty grapefruit margaritas using simple ingredients. The recipe makes a pitcher so it is perfect for parties!

5 from 3 votes

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Prep Time: 10

Cook Time: 0

Servings: margaritas

Calories: 248kcal

Author: Susie Weinrich

Ingredients

▢ 12 ounces frozen limeade concentrate - semi thawed
▢ 12 ounces silver tequila
▢ 12 ounce bottled beer - a light beer works best. Example- bud light, miller light, coors light
▢ 18 ounces Squirt soda
▢ 6 oz Grapefruit Juice

Rim Garnish

▢ 2 tablespoons kosher salt
▢ 2 tablespoons white sugar
▢ fresh grapefruit cut into wedges

Instructions

In a large glass pitcher mix together the first 5 ingredients until the limeade is completely melted and all the ingredients are well combined.
Pro Tip: You can use the emptied limeade can to measure the tequila and the soda.

Rim Garnish

On a flat plate mix together the sugar and kosher salt.

Serving

Rub the rim of each glass with a wedge of lime or grapefruit. Tap the rim of the glass into the sugar/salt garnish plate. Making sure to cover the entire rim of the glass. Add ice to the glass. Squeeze a grapefruit wedge into the glass, and leave the wedge in the glass. Pour the Grapefruit Margarita into the glass and serve.
Pro Tip: You can add ice to the pitcher if you are serving the entire pitcher immediately. Otherwise add the ice to each individual glass. That way the pitcher of Grapefruit Margaritas will not get watered down.

Recipe Tips and Notes:

Make Ahead: If you plan to make your pitcher of grapefruit margs ahead of time. Add the limeade, tequila and grapefruit juice to the pitcher. Pop it in the fridge for a couple hours. Right before serving add the soda and beer.

Less Sweetness: Choose one of the three options below to lessen the sugar in your grapefruit margaritas.

Top each glass off with a little grapefruit flavored soda water. Doing this will allow each person to decide their level of sweetness without diluting the pitcher.
Add a 12 oz can of grapefruit flavored soda water to the pitcher. This will change the flavor of the pitcher (and the strength of the margs), so maybe add half the can then give it a taste and then add more as desired.
Replace the Squirt soda with a 12 oz. can of grapefruit soda water.

Did you make this recipe?Connect with me and let me know by commenting below!

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Easy Chicken Marinade + Grilling Tips

April 17, 2018 by Susie Weinrich 11 Comments

Creating a quick and flavorful Chicken Marinade is effortless with the simple combination of an Italian dressing packet, fresh lemon, and garlic. By mixing these ingredients together, you’ll infuse the chicken with a tangy and herbaceous profile, perfect for grilling, baking, or sautéing.

grilled marinated chicken breasts on a plate of veggies

This is no wimpy marinade! It will seep into the center of your chicken and flavor it all the way thru, end to end, not just the first couple bites.

Marinating the chicken not only tenderizes the meat but also marinates it with a delicious taste that will elevate any dish with minimal effort. Serve your grilled chicken with a side of horseradish cream sauce, grilled veggies and crispy potatoes.

Ingredients

Good Seasonings Zesty Italian Dressing Packet: IMO this is the Swiss army knife of the kitchen! It is not only good for making Italian dressing and marinating chicken, it makes an amazing all-in-one seasoning for recipes like:

Lemon Zest and Juice: use both the zest and the juice from a lemon to get the most flavor! Just make sure to zest the lemon and then juice it!

Garlic: fresh garlic is a must in this chicken marinade. We crush the garlic instead of mincing or chopping, that way you can remove it before grilling the chicken. Minced or chopped garlic can burn on the grill quickly.

Olive Oil- not only helps deliver the marinade flavors all of the chicken, it is a good non-stick ingredient for grilling your chicken.

How to Make Marinated Chicken

Before you get started…

make sure you have at least 12-24 hours to let your chicken marinate in the fridge. This is the ideal amount of time to get the most flavor into your chicken.

Mix Seasonings

In a glass baking dish, either 9×9 or 9×13, or a Ziploc baggie, combine the olive oil, Italian Dressing Seasoning packet, lemon zest and all the lemon juice.

Add Garlic and Chicken

Crush the garlic cloves with the flat side of a knife, do not chop or mince the garlic.

Marinating with Garlic

By crushing the garlic instead of mincing it, you are able to get all the garlic flavor in the marinade but are still able to remove it before grilling. Minced garlic will burn on the grill quickly!

Add the crushed garlic cloves, squeezed lemon halves, and chicken into the marinade. Stir it around so that the marinade coats the chicken completely on all sides.

raw chicken marinating in a glass dish with two lemons momsdinner.net

Refrigerate

Cover the dish with foil or plastic wrap and refrigerate for 12-48 hours. I like to flip the chicken in the pan at least one time while it is marinating to ensure the chicken is completely marinated thru.

Before grilling remove the garlic cloves and any lemon seeds that have stuck to the chicken.

Tips for Grilling Marinated Chicken Breasts

Whether you are using charcoal or gas, grilling is the tastiest way to prepare chicken.

Here are a few tips to ensure your chicken is grilled to perfection:

If you are using a charcoal grill, try using a charcoal chimney like this one from Amazon. It helps you prepare your charcoal without using any lighter fluid or chemicals. You simply fill the top of the chimney with charcoal, light some paper in the bottom portion, and wait for the coals on the top to turn grey/white hot, about 15 minutes. Then you dump the charcoal out into your grill and you are ready to cook.
Spread your charcoal into a flat thick layer across the bottom of the grill, giving you an even medium heat.
If you are cooking with gas, set your grill to medium heat, around 425°.
I like to cook my chicken for 7 minutes on the first side, then flip to the other side, and grill for an additional 6 minutes.
When your chicken is cooked thru remove it from the grill and let it rest, uncovered, for 5 minutes before slicing or eating. This will redistribute all the juices into the chicken.

Cooking Chicken Safely

Make sure your chicken is cooked all the way thru at the thickest part. Using a meat thermometer test that the thickest part is 165°F.

Grilled Marinated Chicken for Dinner

Once you have grilled your marinated chicken the possibilities are endless. 101 chicken dinners, anyone?!

Here are a few of my favorites:

This recipe for Grilled Chicken & Vegetables with a Horseradish Cream Sauce is a perfect match for this marinade recipe.
I will never turn down a grilled chicken sandwich! Grab some brioche buns, add a grilled marinated chicken breast, lettuce, tomato, and some mayo or this Horseradish Sauce recipe – Heaven!
Slice the grilled marinated chicken and add to a green salad. This Chicken Bacon and Avocado Salad from Cafe Delites would be a great salad for this grilled chicken recipe.

More Marinated Chicken Recipes

Easy Chicken Marinade Recipe

An easy recipe to marinate your chicken before grilling. It comes together in minutes with easy to find, inexpensive ingredients.

5 from 6 votes

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Prep Time: 5

Cook Time: 0

Marinating: 1

Servings: -6 chicken breasts

Author: Susie Weinrich

Ingredients

▢ 4-6 fresh boneless skinless chicken breasts
▢ 0.7 ounce Good Seasonings Italian Dressing Packet
▢ 3 tablespoon olive oil
▢ zest of 1 lemon
▢ Juice of 1 fresh lemon - do not throw away, you can add the whole lemon to the marinade
▢ 4 plump garlic cloves - smashed
▢ black pepper to taste

Instructions

In a large 9×9 or 9×13 glass baking dish or Ziploc baggie add the Italian Seasoning packet, olive oil, and the zest and all the juice of 1 lemon. Stir to combine
0.7 ounce Good Seasonings Italian Dressing Packet, 3 tablespoon olive oil, zest of 1 lemon, Juice of 1 fresh lemon
Smash the garlic cloves with the side of a large knife, do not mince or chop the garlic, you will want to be able to remove the garlic before grilling.
4 plump garlic cloves
Add the garlic, whole lemons, dash of black pepper and chicken to the olive oil mixture. Stir to coat the chicken with the marinade.
4-6 fresh boneless skinless chicken breasts, black pepper to taste
Cover the pan and refrigerate for 12-24 hours, turning the chicken once, about half way thru the marinating time.

Grilling

Remove the chicken from the marinade, making sure to remove the whole garlic cloves and any lemon seeds that have stuck to the chicken.
Grill the chicken over medium direct heat for approx. 7 minutes on the first side and 6 minutes on the second side.
Using a meat thermometer check that the chickens internal temp, at the thickest part, is 165℉ to know it is safe to eat.
Let the chicken rest, uncovered, for 5 minutes before cutting or eating.

Did you make this recipe?Connect with me and let me know by commenting below!

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Friday Gratitude- Hairy Armpit & Spring Snow 4.13.18

April 13, 2018 by Susie Weinrich 2 Comments

We had a snow day and we had an 80° day, our weather is all over the place here in KC. But, I can feel that we are moving closer to spring. The trees are starting to bloom and the flowers are budding.

Here are the moments that made my week a little brighter:

Instagram

I CELEBRATED making it to 300 followers on Instagram, which I know is not that many. But it’s a lot more than 0, right!? Now on to 300,000….

[Read more…]

Crispy Chicken with Goat Cheese & Sun Dried Tomatoes

April 11, 2018 by Susie Weinrich 77 Comments

Say the words “goat cheese” and I am all in! This recipe for Crispy Chicken with Goat Cheese & Sun Dried Tomatoes takes your plain old chicken to flavor country! It is a boneless skinless chicken breast, pounded thin, and filled with a mixture of goat cheese, mayo, garlic, and sundried tomatoes. It then gets rolled up and topped with a crunchy panko breading mixture.

Crispy Chicken with Goat Cheese & Sun Dried Tomatoes on a white plate momdinner.net

My husband does not feel the same way as I do about goat cheese. He wants nothing to do with it…but he loves fish and it’s not my favorite- so we are even!

Last time he was out of town I made a couple of these and ate them the entire time he was gone. And I loved every single bite!

How to Make Crispy Chicken with Goat Cheese & Sun Dried Tomatoes

If you love watching cooking shows you can pop over to Pinterest and watch me make this in a 30 minute episode of Pin TV!

Pounding The Chicken

You are going to start by pounding your chicken breasts very thin, about ¼ inch. I like to do this one of two ways:

Place the chicken in a Ziplock bag on a hard surface. I use a rolling pin, or meat tenderizing mallet like the one linked here. Do this one breast at a time.
Place the chicken on a solid cutting board. Butterfly it open by cutting it lengthwise, cover the top of the chicken with plastic wrap. Pound the chicken to the desired thickness using a meat mallet or wooden rolling pin.

Crispy Chicken Filling

Make the goat cheese and sun dried tomato filling by mixing together the mayo, goat cheese (it will be easier to mix the goat cheese if it is not straight out of the fridge), fresh garlic, sun dried tomatoes, basil, and a pinch of salt & pepper. You can set that aside for now.

Filling the Chicken

Lay the chicken breasts flat and spread a few tablespoons of the goat cheese mixture over the chicken, covering about ¾ of the surface. Roll the chicken breast over the filling, lightly, making sure the filling does not squeeze out of the sides of the roll up.

Place the breasts seam side down on the sheet pan.

raw chicken pounded thin with goat cheese filling spread in the middle momsdinner.net

It is ok if some of the cheese mixture gets on the pan while you are rolling them up. It is a messy process, but I promise it turns out beautiful.

raw chicken rolled with goat cheese filling, on a sheet pan lined with foil momdinner.net

Some of the filling will spill out during baking process and it gets all golden and gooey…. those are the super delicious parts you will want to make sure and serve with the chicken…. or sop up with a piece of bread.

Time to Bake

Now season each chicken roll up with a little olive oil and kosher salt and pepper and pop it in the oven for 15 minutes.

While that cooks you can put together the super delish crispy topping. It couldn’t be easier, you stir together the 4 ingredients and season with a little salt and pepper. Make sure the mayo is distributed evenly in the panko bread crumbs.

Pull the par cooked chicken out of the oven and top each breast generously with a HEAP of the panko bread crumb mixture.

chicken on a baking sheet topped with panko bread crumbs

Carefully put the chicken back into the oven for an additional 10-15 minutes until the topping is golden brown and crunchy.

The final cooking time depends on how thick your chicken is! Make sure your chicken reaches 165 degrees internal temp before removing from the oven.

Bread Crumbs vs. Panko Bread Crumbs

Panko bread crumbs are the traditional bread crumbs bigger brother. Where traditional bread crumbs are processed into a finer powder, the panko crumbs are a bigger, drier, and crunchier.

chicken roll up filled with goat cheese and topped with crispy panko

Can I use regular breadcrumbs instead of panko bread crumbs? The answer is unfortunately no, for this recipe. I am sure there are a lot of recipes that the two are interchangeable but this is not one of them. You want the light crispy texture of the panko crumbs.

Make This Recipe Your Own

Here are a few additions you could try to change this recipe:

Add toasted pine nuts to the goat cheese mixture for a little nutty crunch.
Get your greens by adding spinach. I would recommend using frozen- thawed spinach that has been completely drained of liquid. Then add it to the goat cheese mixture.
Put a few chopped artichokes in the goat cheese mixture.

Side Dish Ideas

Crispy Chicken with Goat Cheese and Sun Dried Tomatoes is pretty filling so no need to go crazy with the side items. I like to make a Caesar Salad or Big Italian Salad and my Oven Roasted Asparagus or Green Beans.

More Delicious Chicken Dinner Ideas

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Sausage Lasagna Roll Ups

April 9, 2018 by Susie Weinrich 16 Comments

Lasagna Roll Ups have all the flavors of a classic lasagna recipe, packaged in perfectly delicious little bundles. This recipe is full of Italian sausage, basil, ricotta, mozzarella cheese, and garlic, rolled up in lasagna noodles and covered in a rich tomato sauce.

A pan full of lasagna roll ups topped with sauce and melted cheese.

On Sunday we love to have a big dinner where we can all sit together. It’s the perfect way to end the weekend and it’s a nice to start the coming week. This lasagna roll up recipe is a favorite for our Sunday dinner. Everyone likes it, so we don’t have any kids crying at the table. Always a bonus!

If you want an easier weeknight lasagna check out this Skillet Lasagna, or for more of a traditional recipe pop over to this Homemade Lasagna.

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How To Make Lasagna Roll Ups

This recipe does have a few steps, so I wouldn’t plan it on a night that is super busy or a night where you have limited time to get dinner ready. I usually plan to have this on the weekend when I can spend a little more time in the kitchen AND sitting around the dinner table.

Ground sausage browned in a skillet with a wooden spoon resting in the mixture.

Step 1

First, boil the lasagna noodles and brown the sausage (Do this at the same time…to save time). While those two items are cooking on the stove top I put together the ricotta and egg mixture.

Step 2

While those two items are cooking on the stove top I put together the ricotta and egg mixture.

showing the steps for filling and rolling lasagna roll ups.

Step 3

Spread the ricotta across each lasagna noodle, then sprinkle with sausage mixture. Roll up.

Lasagna Roll Ups: A twist on classic lasagna www.momsdinner.net

Step 4

Place them seam side down, in a pan prepared with a little marinara sauce. Pour the remaining marinara over top, and sprinkle the remaining cheese.

Step 5

Cover the pan with foil and pop it in the oven! 350°F for 35 minutes, remove the foil and bake another 10 minutes.

Serving Menu

Since this is a diner that we normally have on the weekend I like to make a big spread.

This dish goes great with my easy Oven Roasted Asparagus or Green Beans, a Caesar salad , and don’t forget the garlic bread.

Don’t forget leftover lasagna is amazing too! For my family of 4, I always plan to get 2 dinners from this one recipe.

two plates with 1 lasagna roll up each and the baking pan full of lasagna roll ups to the side www.momsdinner.net

Variations on Lasagna Roll Ups

You can make this lasagna recipe to suit your family’s taste buds. Here are a few ideas to get you started:

Use any kind of sausage that you would like- turkey, pork, mild, sweet, hot.
If you like a strong basil flavor, stir a couple tablespoons of basil pesto into the marinara sauce.
If you want more of a veggie lasagna, add a little chopped spinach. I would recommend using frozen spinach that is thawed and drained of all its liquid. Stir in into the ricotta mixture.
Sub ground beef for the sausage.
Use your family’s favorite jarred marinara.

More Lasagna Recipes

All Lasagna Recipes on Mom’s Dinner

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Friday Gratitude -A Scavenger Hunt & Snuggles 4.5.18

April 6, 2018 by Susie Weinrich Leave a Comment

I am just going to say this…I tried on swim suits this week. Yep…didn’t go well. I guess a year of recipe testing has me deep into stretchy pants and denial. It was a reality check to say the least.

The bright side? I am super comfortable in my skin and I am super thankful that I have this gratitude journal to keep my mind on the positive things!

Here are a few highlights from my week: [Read more…]

Friday Gratitude- Jayhawks & Buzzfeed 3.30.18

March 30, 2018 by Susie Weinrich 2 Comments

What an amazing week it has been. Spring has sprung, KU is going to the final 4, I got to spend an evening in Lawrence with friends, and one of my favorite holidays is this weekend. I am feeling full of gratitude.

Here are some of my favorite moments from this week:

LHOP

Y’all I am so excited for this!

Every couple weeks or so my daughter and I will pick a book to read together at bedtime. We usually only read a couple chapters or a couple pages each night, depending on how long the day has been.

The next book we decided to read over the summer is ….drumroll please……The Little House on the Prairie series. EEEEKKKK!!! I am BUSTING!!! I think I might be more excited than Maddie!

It was #lifegoals when I was little to live a life like Laura Ingalls Wilder. I would imagine myself carrying my lunch to school in a tin bucket, wearing a bonnet, and sleeping in beds made of straw . #Dreamy

You better believe any imaginary playing I did included living a “hard life” in the country doing “chores”. I would pretend that I lived in a log cabin with no running water or electricity and that horse and wagon (my bike) was my only mode of transportation. I even remember making a blanket out of big Sycamore leaves and pine needles…I literally pinned the leaves together in a blanket pattern with the pine needles.

My daughter laughs and says this sounds like her worst nightmare. I hope after we start the first book “Little House in the Big Woods” she will see the glamour of prairie days. HA! (doubt it!)

I am so grateful for the little moments at the end of the day to read with my daughter, especially when we read books I’m excited about.

Rock Chalk Jayhawk

This game had me biting my nails and sitting on the edge of my seat!

KU vs. Duke

KU 85
Duke 81

Rock Chalk!!♥♥

I LOVE watching KU play in the NCAA tournament… especially when they win!!! Final Four Baby!

A Night in Lawrence

I consider myself a lucky girl to still keep in touch with some pretty amazing friends from college. Every few years or so we try to all get together. I love that we all fall right back into the swing of things, like no time has past at all. I treasure these friendships, they fill me with ALL SORTS of gratitude.

This past week one of my college friends returned to our old stomping grounds to take her daughter on a campus tour of KU. I was so excited for the chance to 1. meet her beautiful and amazing 16 YEAR OLD daughter (I hope Maddie is just as wonderful as she is at 16!!!), and 2. spend some time with old friends.

We met at the beautiful new hotel right off of the KU campus called “The Oread”. What we really love about this hotel is that it sits on the land that, back in our college days, held the best, dirtiest, most run down, shack-of-a-bar called “The Crossing”. If you spent any time at KU in the 90’s, then you know what I’m talking about!

It was the meeting place for all my friends on EVERY warm Friday afternoon. You would finish class and then stroll to The Crossing for a cold pitcher of beer, a few games of pool, lots of Dave Matthews, and laughs with friends. Good Times!

Then, The Crossing

Now, The Oread

You better believe we talked through all sorts of memories on Monday night. It was great sharing (the appropriate) stories with my friends daughter. Of course, in hopes that she will eventually choose KU and experience the amazing-ness that it is to be a Jayhawk!!!!!!!!

The thought of my friend touring KU with her daughter also had me feeling all the feels. I started to think about the day that John and I will take Maddie to tour KU and how excited and sad I will be. I thought about all the stories and memories I will want to share with her. I’m excited for that day… but also hoping that day never comes.

I was so grateful I had the chance to spend some time with old college friends this week, catching up and reminiscing. It filled my heart.

Friday Gratitude- March Madness & Dinner Al Fresco 3.23.18

March 23, 2018 by Susie Weinrich Leave a Comment

My gratitude post this week is quick and to the point. I spent a lot of time this past week working on recipes, photography and some of the technical side of my website. It has been wonderful and I was able to crank out 5 RECIPE POSTS! That is a record for me, for sure. I loved every minute. It just didn’t leave a lot of minutes to write all the juicy details for this post.

Here are a few moments from this week that made my heart sing:

March Madness

KU vs. Seton Hall

KU 83
Seton Hall 79

Rock Chalk!♥♥ [Read more…]

Grandma’s Carrot Cake with Cream Cheese Buttercream

March 22, 2018 by Susie Weinrich 87 Comments

Grandma’s Old Fashioned Carrot Cake is a deliciously classic recipe full of carrots, cinnamon, pecans, and raisins. It is sweetened with a little crushed pineapple, which also keeps the cake moist and tender.

Grandma's Carrot Cake with Cream Cheese Buttercream in a 9x13 pan

The Cream Cheese Buttercream is my favorite. With only FOUR INGREDIENTS it is easy to whip up and is super delicious. It has the perfect balance of sweetness from the powdered sugar and tartness from the cream cheese. However, the sweetness is balanced and the tartness is calmed by adding a stick of butter.

Perfect Harmony!

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Grandma’s Recipes

There are few things more precious in this world than recipes that are handed down from Mothers and Grandmothers. It is so much more than a recipe. It holds the ties to memories of family gatherings and holidays, of conversations and laughter from the kitchen to the table. Not to mention the flavors and smells that can flood your mind with sweet memories of your family and childhood. They are a treasure to behold!

a piece of carrot cake with frosting on a small plate

Aren’t Grandma recipes the best?? They are uncomplicated and simply delicious. I love that they only include ingredients that are easy to find… because no one was using jackfruit or sorghum flour back in 1945.

You can always trust that Grandma recipes are tried and true!

Old Fashioned Carrot Cake Ingredients

Carrots – fresh grate your carrots for the best texture in the carrot cake. This hand crank grater is a life saver (for grating all sorts of things)! If you don’t have one, just use the fine grater side of your hand grater.

Vegetable Oil – just like an old fashioned recipe that it is, this one calls for vegetable oil, not butter. It makes a wonderfully moist cake!

Sugar – just white sugar.

Carrot cake ingredients laid out on a table, with text overlay labeling the ingredients

Baking Soda, Baking Powder and Kosher Salt – make sure your baking powder and baking soda are not expired before starting this recipe. I have been victim to this in the past!

Cinnamon and All Spice – these two are the perfect spices to enhance the cake but not take over the flavors.

Eggs – 4 large eggs hold this recipe together.

Crushed Pineapple – buy the crushed pineapple in juice, but make sure you drain the excess liquid. It adds the most amazing flavor, and helps keep the carrot cake moist and tender.

Raisins – when the raisins cook in this cake they become little plump bursts of sugar and flavor. I promise you will love it. I have also had people comment that they subbed in dried cranberries, which works great too.

Chopped Pecans – I have made this with and without the nuts. It works either way… I personally like it with the chopped pecans.

How to Make Old Fashioned Carrot Cake

Shredding Carrots with a hand crank shredder

Step 1

Shred the carrots with a fine grater. I used my hand crank shredder and it worked great!!! Drain some of the excess liquid. Set aside.

Sifted dry ingredients on a piece of parchment

Step 2

Sift together the flour, baking soda, baking powder, salt, cinnamon and all spice together. I like to sift on a piece of parchment so you can pick it up like a funnel to slowly pour into the mixer.

blending carrot cake batter with a hand mixer

Step 3

Cream together the oil, eggs, and sugar together for about 2 minutes. Slowly add in the flour mixture.

stirring in carrots, pineapple, raisins, and pecans into batter

Step 4

By hand stir in the shredded carrots, crushed pineapple (drained), raisins, and pecans. Also, optional coconut.

pouring carrot cake batter in a 9x13 baking pan

Step 5

Pour into prepared baking pan(s).

Step 6

Bake until set in the center (45-50 minutes for 9×13 pan, 30-35 minutes for 8 inch round).

icing a carrot cake with cream cheese buttercream

Step 6

Mix the cream cheese icing, and spread on the completely cooled cake. An offset spatula can make this task easy!

3 Tips for Frosting

If you choose to make this cake in a 9×13 pan, one recipe of the Cream Cheese Buttercream will be plenty. However, if you choose to make the cake in (3) 8 inch round pans I would recommend doubling the buttercream recipe. I find when I frost a layer cake it always takes a TON of frosting to get the job done.
Whether you make your cake one layer or three, I would definitely recommend frosting with ⅓ to ½ of the frosting first, in a “crumb layer”. That is professional baker speak for messy layer (BTW I am not a “professional baker”, just so we are all on the same page). That way if some crumbs roll up into that first layer of frosting you are not left with a hot mess. You can then go back with the remaining frosting and cover up the crumb layer. This is the pretty layer.
Dear ol’ Martha Stewart taught me this next tip. If you are frosting a layer cake put a few pieces of parchment or wax paper under the edges of the bottom layer, covering out to the edges of the cake plate. That way when you are done frosting you can pull the paper from under the edges and you are left with a clean and beautiful cake plate.

Old Fashioned Cake & Bar Recipes

Raspberry Jello Fluff Salad

March 21, 2018 by Susie Weinrich 21 Comments

This recipe for Raspberry Jello Salad is super easy to make and only requires FOUR INGREDIENTS. It is light and fluffy with yummy flavors of raspberry, pineapple and cream. It makes a great sweet side dish, especially for BBQ’s, summer dinners and on Holidays like Easter and Christmas.

Raspberry Jello Salad in a glass topped with raspberries

Ingredients

Just 4 simple ingredients to make this Raspberry Jello Salad:

crushed pineapple
raspberry Jello
cottage cheese
cool whip

Cottage Cheese: Some of you may feel concerned about the cottage cheese portion of this recipe. Trust me, it is NOT like you are eating spoonfuls of tart curds. The cottage cheese actually takes on the sweet flavor of the crushed pineapple and raspberry jello.

My husband would rather run a marathon than eat cottage cheese, and he is not a runner. I’m NOT kidding. But, he LOVES this Raspberry Jello Salad recipe. So just trust!

Step By Step Instructions

Not only does this recipe have super simple ingredients, it has super simple instructions. Just make sure you leave yourself time for it to set up in the fridge. This is a great side dish you can make a day or two ahead!

Boil the crushed pineapple with juices.
Pour the jello into the pineapple and stir to combine, remove from heat.
Let cool for about 20 mins.
Fold in the cottage cheese and cool whip.
Set in fridge for at least 6 hours.

Helpful Tip

When you are done mixing the pineapple mixture with the cottage cheese and cool whip I recommend pouring the salad into the dish you will serve it in. That way it can set up in that bowl and it can go directly to the table.

Large white bowl of raspberry jello salad with raspberries on top

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raspberry jello fluff salad in a stemmed glass with a raspberry garnish

Raspberry Jello Salad Recipe + Video

Raspberry Jello Salad is a delicious classic Jello salad recipe. It is easy to make and only requires 4 ingredients! This is a great Jello side dish for large savory dinners. It is a staple on our table for 4th of July, Easter, and Christmas.

5 from 6 votes

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Prep Time: 10

Cook Time: 10

refrigeration time: 6

Total Time: 20

Servings: people

Calories: 156kcal

Author: Susie Weinrich

Ingredients

▢ 20 ounce can crushed pineapple - do not drain
▢ 3 ounce box raspberry Jello
▢ 12 ounce cottage cheese
▢ 8 ounce cool whip
▢ **Optional- fresh raspberries for garnish.

Instructions

In a saucepan, over medium high heat, bring the (undrained) crushed pineapple to a boil.
Add the raspberry jello powder to the pineapple and stir to combine. Remove from the heat and let cool (about 20 minutes).
Once the pineapple mixture is cooled, mix in the cottage cheese. Then fold in the cool whip.
Pro Tip- Put the jello salad into the bowl you plan to serve it in.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours – up to 24 hours, until the salad is firm.

Did you make this recipe?Connect with me and let me know by commenting below!

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The Ultimate Recipe for Cheesy Potatoes

March 20, 2018 by Susie Weinrich 19 Comments

Cheesy Potato Casserole is a super easy side dish recipe that sits on all my family holiday tables- Christmas Dinner, Easter, 4th of July, etc…. It is truly a reliable side dish that is creamy and cheesy, who doesn’t love that?! But how could you not love it- it is full of cheese, butter, sour cream, shredded potatoes and then topped with crushed up potato chips.

a 9x13 pan full of cheesy potato casserole

You may have heard of this cheesy potato recipe by another name: cheesy potato bake, funeral potatoes, cheesy potatoes casserole, party potatoes or hash brown casserole.

Some other excellent potato side dishes to check out are Yukon Gold Mashed Potatoes and Instant Pot Mashed Potatoes!

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This Potato Casserole Recipe Is The Perfect Side Dish

When you have a lot of labor intensive dishes on a menu, especially during holidays, you need a simple and foolproof side dish you can throw together.

The only skills required to make this dish are stirring and a little chopping. It is easy enough for every level of home cook!

Hash Brown Casserole Recipe Ingredients

This is a recipe that is full of pretty simple ingredients. The list may look long, but there really isn’t any prep, besides stirring, involved:

ingredients on a table for funeral potato casserole

Hash Brown Potatoes: I have used both frozen hash browns that are thawed and the refrigerated hash brown potatoes (usually labeled Simply Potatoes) and they both work!

Cream of Chicken Soup: the recipe calls for cream of chicken, but I know cream of celery or cream of mushroom soup both work!

Potato Chips: these are used for your topping. However you can omit them completely or sub in cornflakes cereal mixed with a little melted butter.

Shredded Cheese: Use whatever cheese you have on hand. Mild cheddar, sharp cheddar, or Colby jack will all work just fine!

How to Make My Recipe For Hash Brown Casserole

Start by preheating the oven to 350 degrees F. Then grab a deep 9×13 baking dish.

In a very large bowl mix together the hash browns, melted butter, chopped green onions, shredded cheddar cheese, sour cream, cream of chicken soup, and seasonings. Stir until everything is combined.

cheesy potato casserole ingredients in a bowl ready to be mixed

cheesy hash brown casserole mixed in a bowl before baking

Pour it into the casserole pan. Then crush the potato chips and sprinkle over top.

Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake another 20 minutes until the top is turning golden brown and the top of the potatoes are bubbly.

potato chips crunched on top of cheesy potatoes

Let cool for about 5-10 minutes before serving.

Variations

Here are a few ideas to change up the recipe to suit your taste buds:

Use cubed potatoes instead of shredded
Try using southern style hash browns, the one with onions and peppers, for a different twist.
Cut the calories by using plain Greek yogurt instead of sour cream.
Use whatever cheese you have on hand. Mild cheddar, sharp cheddar, Colby jack will all work just fine!
Add a packet ranch dressing mix for a new flavor profile.
Stir some crispy bacon.
Add a 4 oz can of diced green chilies.

Topping Options

This recipe for cheesy potato casserole is topped with crunched up plain potato chips.

You can also try sour cream and onion chips, cheddar potato chips, cheddar and sour cream… would all make yummy options.
French fried onions (like the ones on top of green bean casserole)
corn flakes mixed with some melted butter (make sure you don’t buy frosted flakes!)

cheesy potatoes being served out of a casserole dish

Make This Hash Brown Casserole Recipe In Advance

This easy cheesy potato casserole can 100% be made ahead for easier dinner prep, especially when you have larger family gatherings, like a holiday dinner.

Simply prepare them completely and pour into your 9×13 pan, however leave the crunchy topping off until it is time to cook.

Keep in the fridge for up to 2 days.

If you are baking straight from the fridge you may need to add 5-10 minutes to the cooking time.

Our Favorite Ways to Serve This Recipe For Cheesy Potatoes

at Dinner

This cheesy potato casserole recipe is a perfect side dish for just about any protein; Grilled burgers, Steaks, Ham, Pot Roast, BBQ Meatballs, Pork Tenderloin or Meatloaf.

All you have to do is add a veggie, like this Oven Roasted Asparagus , Green Beans, or Broccoli Bacon Salad and you are all set for dinner.

at Brunch

Remember these Cheesy Potatoes are not just for dinner, they make a great side dish at brunch too.

They pair perfectly with Sausage Egg Cups, or Ham & Egg Casserole. Put together a fresh fruit bowl, a green salad and some store bought pastries and you have a wonderful brunch spread that is easy to prepare!.

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