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Birds Eye Ready Recipe Coupon – Save $1 – FREE at Walmart!

Oct 28, 9:57PM

Birds Eye Coupon

There is a new (or just available again) Birds Eye Coupon available to print.  The coupon is for $1.00 off any (1) Birds Eye Recipe Ready Item.

Print: Birds Eye Recipe Ready Coupon

Walmart sells these bags of Birds Eye Recipe Ready Vegetables for $1.00 so FREE after coupon!  Simply add meat to your skillet with these bags and you've got a hearty meal in minutes!  Sounds good to me!

Here is your deal at Walmart:

Be sure to check out the rest of the Walmart Coupons & Deals for this week before you shop!

Don't have a Walmart in your area? Check the Grocery Price Comparison Tool to find the best deals on this product at your local stores.

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Personal Chicken Bacon Alfredo Pizza Recipe - Six Sisters' Stuff

Oct 28, 9:21PM

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• Personal Chicken Bacon Alfredo Pizza Recipe

There is just something about personal pizza that I love! (and my kids love). We usually don't remake a lot of recipes because we are always trying new ones. My husband begged to have this one on the regular rotation. I love when that happens!!!

Personal Chicken Bacon Alfredo Pizza Recipe

(makes 3 5" pizzas)

Ingredients:

2 Tablespoons butter

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1 Tablespoon flour, plus more for dusting

1/2 cup + 2 Tablespoons heavy cream (could be substituted for half and half)

1/2 cup + 2 Tablespoons milk

1/2 cup shredded Parmesan cheese

Salt and pepper, to taste

Nonstick cooking spray

1 (16 ounce) tube refrigerated pizza dough

1 cup shredded Mozzarella cheese

1 1/2 cups cooked chicken, cubed

8 slices bacon, cooked and chopped

2 Tablespoons chopped green onions

Directions:
Preheat oven to 425 degrees.  In a saucepan over medium heat, melt butter and mix in garlic powder and onion powder.  Whisk in flour and stir constantly for one minute.  Slowly whisk in cream and milk.  Bring mixture to a gentle bubble and allow to gently boil for 20 seconds, stirring constantly.  Remove from heat, add Parmesan, season with salt and pepper then return to warm heat, stirring occasionally until ready to use.

On a lightly floured surface, roll out pizza dough into 3, 5 inch round crusts.  Place dough on a greased (using nonstick cooking spray) pizza pan or baking dish. I used 2 baking dishes so the pizzas wouldn't be smashed.  Spread Alfredo sauce over the dough coming within about 1 inch of the edge.  Sprinkle on the Mozzarella and top with chicken, bacon and green onion.  Bake for 14-16 minutes or until crust is golden brown.  Cut into slices and serve.

Looking for other Pizza Recipes? Check out some of these!!!

Pizza Hut Pan Pizza
California Pizza Kitchen Pizza
Whole Wheat Pizza

If you like our recipes then you will LOVE our Cookbook!!!

Our cookbook makes a wonderful gift (and it's priced right at less than $18!) . . . you can check it out HERE.

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Recipe: Mom's Chicken Pot Pie - 12 Tomatoes

Oct 28, 8:53PM

In need of some comfort food? Nothing quite hits the spot like the re-visiting some of our favorite childhood dishes. A classic dish that my sister and I begged for this time of year is the inimitable chicken pot pie. It's a great buttery pie crust filled with gravy, vegetables, and of course chicken.

You can make individual servings if you have 16-ounce ramekins, or make a nice, big family serving in a casserole dish. It's also a great way to make use of leftovers. Not sure what to do with the rest of your baked chicken, or your vegetables? Make a pot pie! You can use many different vegetables in the filling, though my winning combination is onion, carrot, potato, and peas. A homemade pie crust ties this recipe together, but to be perfectly honest, using a store-bought crust works just as well and few will notice. Scroll down below for the recipe...

Chicken Pot Pie

Ingredients

• 4 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup peas
• 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
• 1/4 cup flour
• 3 cups chicken broth
• A splash of white wine
• 1/4 teaspoon Turmeric
• Salt and pepper to taste
• Chopped fresh thyme to taste
• 1/4 cup heavy cream
• 2 whole unbaked pie crusts
• 1 whole egg
• 2 tablespoons water

Directions

1. Preheat the oven to 375F
2. Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently
3. Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.
4. Add the chicken broth and wine, and stir around to allow to thicken.
5. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
6. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).
7. Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.
8. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie.
9. Mix together the egg and water, then brush over the surface.
10. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil.  Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.
11. Serve hot.
12. Enjoy!

Recipe adapted from The Pioneer Woman

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Stir Crazy: Search is over; sauce recipe is deemed authentic

Oct 28, 8:41PM

Sometimes, a letter arrives on my desk with a big surprise inside. That happened last week when Diane Hamilton, of Smithton, sent me a recipe for Ravioli Charlie's Red Sauce.

I thought I had reached a dead end with the search for this red sauce from a long-shuttered restaurant that last existed on the west end of Belleville.

Reader Jim Finley had sent me on a search for the recipe during the summer, hoping someone would remember it.

The last I'd heard, St. Henry's Church in Belleville was using the sauce for its spaghetti dinners served during Lenten fish fries. But, the parish wasn't giving out the recipe.

Then Diane's letter hit my desk and I did a little fist pump. She'd gotten the recipe while working at Scott Air Force Base. A woman who worked in the same building she did gave the recipe to her and several other people. Diane didn't mention her name, but said her husband was Jim Jisondi, the final owner of Ravioli Charlie's. They were moving and closing the business, which she thought at that time, in the 1980s, was solely a carry-out operation.

Diane never made the recipe and never ate at Ravioli Charlie's, so she didn't know if it was the original sauce that provoked a lot of mouth-watering memories from readers.

I sent the recipe to Jim Finley last week, and over the weekend, he made it and declared it a winner: "I think it is authentic and tastes as I remember it."

While I see nothing in the recipe that would make it such a standout, we all have memories of dishes we love and hope to re-create. I'm always glad to solve these little culinary mysteries that sometimes come my way and help readers.

So, here is the recipe, with a few added directions and changes for the sake of clarification from Jim and me.

Ravioli Charlie's Red Sauce

2 pounds ground pork or beef

1 small onion, diced

8-10 tablespoons vegetable oil

2 (15-ounce) can tomato sauce

2 (12-ounce) cans tomato paste

3/4 tablespoon oregano

3/4 tablespoon onion powder

1/4 tablespoon garlic powder

1 1/2 tablespoons salt

1/4 tablespoon black pepper

1/8 tablespoon red pepper, optional

1 tablespoon sugar

1 bay leaf

2 (28-ounce) cans Italian tomatoes with liquid

Water

In a large pot, brown meat and onion to a fine texture.

Add tomato paste, sauce and all spices. Save cans; do not rinse.

In a blender or food processor, process cans of tomatoes and add to pot. Save cans.

Fill each empty can with water and add to pot. (Sauce may seem thin, but will cook down.)

Simmer either 10 to 12 hours on low heat for a day, especially if you intend to freeze, or cook 8 hours the first day and 2 hours the second day. (If using this method, after first day cool and put in refrigerator overnight.)

Finished sauce should be reddish brown.

Note: Skim oil/meat residue from finished sauce.

Sweet fall treat

The scent of caramel corn reminds me of my grandmother. We would buy a small bag to share when we went shopping together.

I was reading Linda Cicero's food column for the Miami Herald and she had a recipe from "Classic Candy" by Abigail Gehring (Skyhorse, $14.95), which she called "a fun book of intriguing recipes for treats that are rarely made from scratch anymore, such as taffy, gumdrops, candy corn and rock candy. Another plus: Many recipes don't require special equipment or expertise."

To make this caramel corn recipe, for example, you don't need a candy thermometer or a working knowledge of sugar-syrup cooking stages -- a huge plus!

OLD-FASHIONED CARAMEL CORN

6 cups popped popcorn (from 1 cup unpopped)

1 cup butter

2 cups packed brown sugar

1 cup water

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla

Heat oven to 250 degrees. Grease a large baking sheet with a lip.

Pour popped popcorn onto sheet.

In a medium saucepan over medium heat, melt butter. Add brown sugar, water and salt. When the mixture begins to bubble, set a timer and boil for 5 minutes without stirring. Remove from heat, add the baking soda and vanilla, and stir until the mixture foams. Pour the mixture over the popcorn in a thin stream, stirring with a wooden spoon to coat.

Bake 1 hour, stirring every 15 minutes. Store up to a month in an airtight container. Makes 20 servings, each with 156 calories, 11 grams fat, 24 mg cholesterol, 16 grams carbohydrates, 300 mg sodium.

Slow cooker soup

And finally, I made this soup last week for a potluck luncheon.

I experimented by using red potatoes instead of Idaho. Brown potatoes always get mealy and mushy when cooked for an extended time and also when reheated. I wanted to be able to use my slow cooker and then freeze the leftovers. One caveat about making any soup with red potatoes: They take a long time to soften up, so they should be used in a long-cooking recipe and cut into small, even-sized cubes.

Cheesy Potato & Corn Chowder

8 ounces bacon, cooked and crumbled

1 medium yellow onion, diced

Butter for sauteing

3 cups chicken broth

3 cups half and half from a 26-ounce container (reserve remainder)

2 large cans creamed corn

2 large cans corn, drained

1 can cream of celery soup

1/2 teaspoon salt

1/2 teaspoon pepper

Hot sauce

5-7 cups red potatoes, cubed (skin can be removed or left on)

1/4 cup flour (more may be needed)

4 cups shredded Cheddar cheese

In a skillet, cook bacon; remove and blot. Cool and crumble.

Saute onion in bacon grease. Add onion, bacon and drippings to 6-quart slow cooker.

Add broth, half and half, corn, soup, salt, pepper and a healthy dose of hot sauce. Combine.

Add potatoes. Combine, cover and cook on low for 8 hours or high for 4 1/2 hours. Test for potato doneness.

An hour or two before serving, combine flour and rest of cold half and half, stir well to get rid of lumps and slowly add to chowder. Depending on how thick you want chowder to be, repeat.

Add cheese; combine. Cover and cook remainder of time. Serves 12.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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TheraP's Blog - now and then: Recipe for Disaster

Oct 28, 8:33PM

Suppose we built bridges as the US (currently) cobbles together legislation.  And implements it.

They'd all fall down.

Think about it....

Then consider this:

Recipe for Carrot Cornbread (it works!)

Preheat oven to 400 F. Oil an 8" square baking pan, warmed iron frying pan, muffin tins, etc.

Finely grate one medium carrot. Set aside.

Measure and sift together, then set aside:

1 cup flour

1 cup cornmeal

1/3 cup brown sugar

3 tsp (1 T) baking powder

½ – 1 tsp salt (to your taste)

¼ – ½ tsp ground ginger

In another bowl, mix together:

1 slightly beaten egg

1 cup milk

1/3 cup olive oil

Barely mix (truly – just a few turns so it's lumpy) grated carrot and liquids into dry mixture. Immediately pour or spoon into waiting baking container(s).

Bake till a toothpick comes out clean (20 - 25 minutes for one large cornbread, 15-18 minutes for muffins).

Place on waiting cooling rack. Enjoy!

….....................................

Now consider a committee of lobbyists and warring Congressional ideologues producing even a recipe for muffins! Or a bridge! You name it... (Would empirical testing even be a consideration?)

Our Congress is (apparently) broken. Our Constitution now stands as a relic to the Law of Unintended Consequences.

…............................................

One Caveat to the cornbread recipe:

I well realize Southerners will dispute the sweet cornbread. Nevertheless, sugar benefits texture of the final product. OK, Southerners will still disagree. They prefer salty to sweet – and will naysay sugar's beneficial effect. Try it both ways – see what you prefer. You may need an adjustment to the liquids to compensate for sugar's absence.

….................................................

This cornbread, unfortunately, confers no beneficial effect on the Congress. Conversely, Congress is likely to have a dispositive effect on any bi-partisan cornbread recipe they devise.  No matter what formula they might settle on (if that's possible), for sure they would beat the batter interminably! Thus ensuring disaster: Turning a raised product into flat-bread. Possibly burnt as well. Crackers!

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The Pope Gives Families A Recipe For Harmony With Three Crucial ...

Oct 28, 8:22PM

Pope Francis gave families a simple guide to happiness in three little phrases as he addressed a crowd in St. Peter's Square after mass on October 13th.

He said:

If families can say these three things, they will be fine. "Sorry," "excuse me," "thank you."

How often do we say 'thank you' in our families? How often do we say 'thank you' to those who help us, those close to us, those at our side throughout life? All too often we take everything for granted!

The simple virtues of remorse, patience, and gratitude can be overlooked in the hustle and bustle of everyday life, and by paying attention to those three crucial phrases, we can better appreciate and enhance our family network.

Pope Francis added, "Saying 'thank you' is such an easy thing, and yet so hard! How often do we say 'thank you' to one another in our families? These are essential words for our life in common."

On October 27, he celebrated a Sunday mass held for the "Day for the Family" in Rome, focusing on the uplifting parts of being part of a family. During the homily, he said, "I would like to ask a question today. Everyone – how will you carry joy home in your heart? How's the joy in your home? How's the joy in your family?"

Also on HuffPost:

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