Wednesday, July 31, 2013

Dough Boy Mini Breakfast Pies

I know if your kids are like my nine year old, they get tired of the same old boring breakfast bacon, eggs, and biscuits. Everytime I scrambled an egg, Cameron would run and hide(just kidding). I wanted to run and hide! Being a creative Southern granny , I wanted to add a little sass to boring breakfast.

These quick and easy bacon,eggs,cheese,and chopped spinach mini breakfast pies are easy to make and yummy to eat.

Pillsbury®Grands!® Homestyle Buttermilk Refrigerated Biscuits(5 ct.)
Green Giant® Chopped Spinach 9 oz
1/2 pkg. 8 oz. shredded Colby Jack cheese (about 4 oz.)
1/2 pound maple bacon
4 large eggs
2 T. butter

Preheat oven to 350 degrees.
Separate biscuit dough in half; roll into 3 inch rounds.
Cut bacon into bite size pieces
Add 2 tablespoons butter to skillet, add bacon
Whisk eggs and pepper together and add to skillet.
Cook egg mixture over medium eat; soft scramble.
While egg mixture is cooking, squeeze any excess water from thawed spinach.
Once eggs and bacon are done, remove from heat.
Add to 1/2 biscuit dough, top with 2 tablespoons spinach, and two tablespoons cheese.
Place other half of biscuit dough on top and crimp edges; top with cheese.
Bake as directed; about 10 minutes.

Be sure to check out the other bacon recipes from the Food Bloggers this week:

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Tuesday, July 30, 2013

Rainbow Goulash #yummyinyourtummy #sassysouthern

If you grew up in the South one of your go to comfort foods was goulash. Goulash originated in Hungary, but somehow this yummy in your tummy goodness found it's way to the South. As my grandma used to say, "Good goulash can be made a thousand ways to Sunday, but great goulash needs a little sass." 

My mama made it with elbow macaroni, corn, ground beef, tomatoes, and onion (which I love). When I married my husband, I learned to make goulash with bread (my mother-in-law added bread to her goulash). I never knew why, but it sure tasted good y'all!

Over the years, I've made goulash a thousand ways to Sunday like my grandma, especially when my cupboards were bare. One of my favorite ways to make it is to add a little sass( like grandma) to the South. I love decorative pasta and rainbow rotini pasta is one of my favorite's plus it's the one ingredient that adds the sass to this yummy goulash.

Rainbow goulash is simple and easy to make with only eight ingredients, this goulash is sure to become a crowd pleaser with your hungry bunch!

1 12 oz. box rainbow rotini pasta
1/2 yellow onion
1/2 green bell pepper
1 tablespoon vegetable oil
2 pounds lean ground beef
1/4 cup beef stock
1 15.25 oz. can sweet whole kernel corn-drained
1 14.5 oz. candiced tomatoes
1 cup spaghetti sauce

             Prepare pasta as directed.

While pasta cooks, finely chop onion and bell pepper.

Combine 1 tbsp. oil,onions,and peppers to large skillet. Cook over medium heat until soft.

Add ground beef and cook until brown; do not drain.

While ground beef mixture cooks combine diced tomatoes, beef stock, and spaghetti sauce. 

Add to ground beef slowly and simmer 5 to 7 minutes.

Drain corn and add to ground beef mixture.

Drain pasta.

Add pasta back to large pot and slowly add the beef mixture. Stir well.

Serve goulash in deep bowl with French bread or cornbread.

Ready to eat. Yummy in your tummy good!

Leave me a comment and tell what y'all's favorite goulash is...

Sharing this yummy in your tummy goodness with these great parties!

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Monday, July 29, 2013

Food Should Taste Good Review #sponsored #glutenfree

Disclosure: I received several bags of Food Should Taste Good chips for review. However, all opinions are my own.

I have to be honest, I'd never heard of Food Should Taste Good until I saw a blog review and since I'm also looking for great products that are gluten free, I approached the company and ask if I could review their chips.

I was send four bags of yummy chips for review. I received Multigrain Tortilla Chips, Kettle Cooked Sweet Potato Chips in original, Kettle Corn and Catina Tortilla Chips.

There are several pluses about Food Should Taste Good chips besides the flavor. The chips are all natural, certified gluten free, certified vegan, no trans fat, and no MSG. Also, for parents who collect Box Tops for Education each bag has a box top.

Because I'm from the South, I love sweet potatoes so the first bad I opened was the Kettle Cooked Sweet Potato Chips.
These yummy in your tummy chips are so good, I couldn't put the bad down! I ate the whole bag in one day. They're that good! The sweet potatoes are kettle cooked and lightly salted to bring out the natural sweetness of this root vegetable. The Kettle Cooked original sweet potatoes are my favorite.

Now I'm not saying the other chips weren't yummy in my tummy...they were so good!

Each bag is enough to satisfy your chip craving. Eat them plain or with dip and salsa.

The Kettle Corn reminds me of the fair. These yummy chips are a mix of sweet and salty and so good. These chips are great with peanut butter.

The Catina chips are made from fresh, hand-cut, tortillas, these chips are created from three simple ingredients. These chips are great with sour cream, lime and avocado dip.

I absolutely love the Multigrain ChipsFlax, sunflower and sesame seeds add to the distinctively nutty flavor, making this chip a wholesome, perfect snack to be enjoyed on its own or dipped into your favorite hummus. I serve this yummy in your tummy chips with a fresh homemade tomato and blackbean salsa.

To find out more about Food Should Taste Good check them out on FB, Twitter or Pinterest.

Also, be sure to sign up for their newsletter or stop by their website and enter the Let's Summer giveaway where they're giving away 100 prizes a day. Giveaway ends 9/2/13.

Saturday, July 27, 2013

"Homemade with Love" Review

Disclosure: This is a sponsored post and I received a copy of  Homemade with Love from Role Mommy for review. However, all opinions are my own.

I love a good cookbook, but Homemade with Love is a great cookbook!

My family are eaters and I'm always on the lookout for great family recipes and when I got the opportunity to review Jennifer Perillo's Homemade with Love of course I got excited!

After losing her husband to a tragic death two years ago (leaving her with two young daughters) - Jennifer Perillo, one of the country’s most beloved and inspiring food writers, single mom and personal chef debuts her first book:  HOMEMADE WITH LOVE: Simple Scratch Cooking from In Jennie’s Kitchen (April 2013, Running Press).  Jennie, also the regular food contributor for Working Mother magazine,  has won the hearts and taste buds of all who follow her blog, In Jennie’s Kitchen , where she shares stories about food, family, life and the crossroads where they meet.

In HOMEMADE WITH LOVE, Jennie shares with readers how to set up a homemade kitchen, including creating the perfect pantry—from the dry goods you should always try to have on hand, to what to stock in your fridge and freezer. From there she covers the everyday basics, offering shortcuts with homemade baking mixes to use as the base for all the yummy treats you’ll want to make for the family—think Clementine & Pistachio Crumb Muffins – as well as other homemade necessities like nut butters, ricotta, chicken stock, marinara and yogurt.
Recipes range from Slow-Roasted Tomato & Fresh Mozzarella Panzanella, perfect in the summertime when tomatoes are at their peak flavor, to Drop Biscuit Chicken Pot Pie, Beef Spezzatino, French Onion Cheese Buns, Crispy Spinach-Ricotta LatkesRosemary & Pecorino Popcorn, Cherry Chocolate Chip Friendship Cookies and Roasted Rhubarb Jam. From sweet to savory and back again, Jennie’s recipes for every meal of the day are simple enough for novice cooks who want to start cooking more from scratch, yet with flavor combinations and profiles so sophisticated they’ll entice veteran cooks as well.  

Homemade with Love is filled with lots of warm family recipes. This is a cookbook you and your family will use over and over. Homemade with Love is a cookbook I'll pass down to my daughter to share with her family. This is one of those cookbooks that gets the entire family involved in making family time in the kitchen special.

If you love to cook for your family be sure to check out Jennifer Perillo's Homemade with Love. It's sure to be a crowd pleaser.

About the Author:
Jennifer Perillo is the consulting food editor at Working Mother magazine. She has worked in some of New York City’s top restaurants including Gramercy Tavern and Alain Ducasse at The Essex House. Jennie’s recipes and writing have been featured in Parenting, Kiwi, and Relish magazines, and online at,, and She also shares stories about family, food, and life at In Jennie’s Kitchen, a blog dedicated to from-scratch cooking. She lives with her two daughters in Brooklyn, New York. For more information visit

About the Book:
by Jennifer Perillo
Running Press; Hardcover; $27.50 US/$30.50 CAN
240 pages; 8 x 10; ISBN: 978-0-7624-4723-7
E-book ISBN: 978-0-7624-4834-0
Full-Color Photographs throughout
Publication Month: April 2013

Thursday, July 25, 2013

Blog Tour: "Mormon Mama Italian Cookbook" #sponsored

Disclaimer: Cedar Cove provided me with a copy of the cookbook; however, the opinion expressed here is my own.

I love Italian food! Growing up in the middle of Alabama my cooking style was influenced by a lot of Italian dishes. When I got the chance to review Mormon Mama Italian Cookbook by Shannon M. Smurthwaite, I was thrilled!

Mormon Mama Italian Cookbook
by Shannon M. Smurthwaite
Published by Cedar Fort

Italian cooking has never been easier, nor more delicious! From her mother’s meatballs to easy but authentic pasta dishes, focaccia bread, and simple truffles, Shannon’s recipes will excite even the pickiest eaters. Bring your whole family together for a little taste of Italy with this delightful and entertaining cookbook!

This is Shannon's first book and all I can say is wow! Her recipes are simple and influenced by her Italian grandmother and her Mormon mother. I love all the mouth watering yummy in your tummy Italian flavors throughout the cookbook. This cookbook is filled with much more than recipes, it's filled with love...

This sassy Southern granny gives Mormon Mama Italian Cookbook 5 stars.

A few of my favorite yummy in your tummy Italian goodness is the stuffed mushrooms, Nana's fried meatballs, and "Kitchen" Cacciatore. Another yummy favorite is the Parmesan Artichoke Pasta

Parmesan Artichoke Pasta
Serves: 4-6
2 1/2 cups milk
2 tablespoons butter
1/4 cup all-purpose flower
1/2 teaspoon garlic powder
1/2 cup Parmesan cheese
1 6.5-ounce jar artichoke hearts, drained and coarsely chopped
4-6 leaves fresh basil, chopped
salt and pepper to taste
cooked pasta
In a large frying pan, warm the milk on low-medium heat. Melt butter in a small saucepan. Add flour to the butter, making a roux. Stir for about one minute, but do not let the roux brown or overcook.
Remove roux from heat and combine with milk in frying pan. Stir continuously for about 1 minute to get rid of any lumps. Bring to a boil, stirring often.
When sauce is thick, turn heat down to low. Add garlic powder, Parmesan cheese, artichoke hearts, and fresh basil. Simmer for 3–4 minutes. Sprinkle with salt and pepper to taste.
Add sauce to cooked pasta.
— "Mormon Mama Italian Cookbook," by Shannon M. Smurthwaite

Meet the Author:
Shannon McClary Smurthwaite grew up in Los Angeles, California. The oldest of three daughters, Shannon loved spending time at her Italian grandmother’s side. She attended Cal State Northridge and BYU, studying art and design. She is married to Donald Smurthwaite, and they are the parents of four wonderful children. Shannon’s family happily serves as her official food taste testers and share their mother’s love for cooking and creating in the kitchen. She resides in Meridian, Idaho, and serves as her stake’s Young Women President.
Be sure to stop by and visit Shannon's website My Italian Mama.
Join Shannon August 20- 23 for BYU Education Week. Provo, Utah. Annual Author’s Book signing event.

Monday, July 22, 2013

Italian Egg Salad Sandwiches

Summertime and egg salad just go together in the South y'all and it's one of my favorite quick summertime throw together meal. I have fond memories of eating egg salad sandwiches when it was so hot my momma made us cold plates for supper. Over the years I've tweaked my mom's recipe to create a yummy in your tummy Italian egg salad that's so good y'all.

4 boiled eggs-chopped
1/4 red onion-chopped
4-6 cherry tomatoes-quartered
2 tablespoons olive oil mayonnaise
2 teaspoons oregano
2 teaspoons grated parmigiana cheese
1 pkg. Original Hawaiian Sweet Sandwich Buns
salt and pepper to taste

Combine mayonnaise, oregano, parmigiana cheese, salt and pepper, mix well, add chopped eggs, onion, and tomatoes. Chill about 30 minutes. Serve on Original Hawaiian Sweet Sandwich Buns to make yummy in your tummy sandwiches.

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