Sweet Potato Chips

If you haven’t noticed, sweet potato fries have taken the restaurant menu over! It seems every where we go they are offered and if they aren’t offered they are being offered in a test market in a larger city. Kids love sweet potato fries. Are they more healthy than white potatoes? Just by a little. They are a great source of vitamin A and have a little more vitamin C than white potatoes. We think they taste a little better and offer a little more color at meal times too. Here is a super quick and easy recipe for sweet potato chips, a perfect pair for your grilled burgers, ham sandwiches, or pb&j’s.

Sweet Potato Chips

What You’ll Need:

2 medium sweet potatos

2 teaspoons vegetable oil

1 teaspoon sugar

1/2 teaspoon cinnamon

Fix it Fast:

1. Preheat over to 400 degrees. Spray a large baking sheet with cooking spray.

2. Wash and peel sweet potatoes. Cut into thin slices and place in a large bowl.

3. Pour oil into your hands and gently rub onto potato slices. Sprinkle with sugar and cinnamon. Toss gently to coat evenly.

4. Place slices as a single layer on baking sheet and bake for 20 minutes. Check for desired crispiness. Remove from oven and cool 5 minutes.

**For a spicier version try seasoning with garlic powder, cayenne pepper, and chili powder

Creating a Marvelous Memorial Day Menu

1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Serves 16

Raspberry Sweet Tea

For your nonalcoholic drinkers this is a yummy, refreshing tea to serve up with your Memorial Day menu.

What You’ll Need:

4 quarts water

Sugar substitute equivalent to 1 cup sugar

10 individual tea bags

1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained

3 tablespoons lime juice

Fix it Fast:

1.In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.

2. Add tea bags; steep for 5-8 minutes. Discard tea bags.

3. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea.

4. Transfer tea to pitcher and refrigerate until chilled. Serves 15

Super Duper Strawberry Shortcake

Top off your meal with this delicious shortcake!

What You’ll Need:

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (make it easy and buy the cake already made!)

Fix it Fast:

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss and mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13×9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares and top with strawberries (add blueberries and whip cream too!).

Serves 12

Do you have a great recipe you’re cooking up for the long weekend? We’d love to hear about it. Leave us a comment!

Summer Pasta Salad

This makes  a great, healthy meal for a night when you’re in a hurry!

Summer Pasta Salad

What You’ll Need:

Sweet Jalapeno Ribs

We love this recipe courtesy of Southern Living. It’s cooked in the slow cooker, but we like it for any time of year!

Sweet Jalapeno Ribs

What You’ll Need:

2 (16-oz) cans pinto beans, drained
3 lbs country-style pork ribs, trimmed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 (10.5 oz) jar red jalapeno jelly (I used Braswell’s brand)
1 (5 oz) bottle A-1 steak sauce
2 jalapeno peppers, seeded and finely chopped (optional)

Fix it Fast:

Place beans in slow cooker.  Set aside.

Cut ribs apart, if necessary.  Sprinkle with garlic powder, salt & pepper.  Place ribs on a rack in a broiler pan (If you do not have a pan,  just use a foil-lined cookie sheet with a lip).

Broil 5-1/2 inches from heat (with electric oven door partially open) 18-20 minutes or until well browned, turning once.

Add ribs to slow cooker, and sprinkle with onion.

Combine jelly, steak sauce and chopped peppers in a saucepan.  Cook over low heat until jelly melts.  Pour over ribs and stir gently.

Cover and cook on High for 5-6 hours or on Low for 9-10 hours.

Serve it with: cornbread muffins and twice baked potatoes or mashed potatoes.

Cobb Salad~Perfect for Summer!

We love a good salad! Cobb salad makes a dish for a potluck gathering or a perfect lunch meal on a summer day. Easy prep and ready within an hour-it doesn’t get any better!

Cobb Salad

What you need:

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado – peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Fix it fast:

1. Place eggs in saucepan; cover completely in cold water. Bring to a boil. Cover, remove from heat and let eggs stand in hot water about 10 minutes. Remove from water, cool, peel, and chop/slice.

2. Fry bacon in large skillet. Cook over medium/high heat. Drain fat. Crumble bacon and set aside.

3. Divide shredded lettuce and place in large bowl or individual plates.

4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

5. Drizzle with dressing and enjoy!

Image credits eater.com

Baked French Toast

This casserole like dish makes a yummy breakfast. Just chill overnight, then bake and serve.

Baked French Toast

What You Need:
2 (8 oz.) pkg. cream cheese, cubed

8 slices heavy bread, cubed

1 doz. eggs, slightly beaten

1 1/2 c. milk

1/2 c. maple syrup

1/2 tsp. cinnamon

Fix it Fast:

In 9 x 13 inch baking dish, combine 1/2 of bread cubes all cream cheese cubes and add remaining bread cubes.

Mix eggs, milk, syrup together in large bowl. Pour over cube mixture. Cover with plastic wrap and let stand in refrigerator overnight. Bake 45 minutes to 1 hour at 350 degrees. Serve with warm syrup. Serves 6 to 8.

Scrumpticous Cinco de Mayo Recipes

Cinco de Mayo is one of the most fun holidays to celebrate here in the states. What better excuse is there to have some yummy Mexican cuisine? If you plan on staying at home instead of dealing with the crowded hot spots this Cinco de Mayo, we have a few recipes you should try!

Shredded Beef Chimichangas

These are so yummy and easy to make–oven fried vs. deep fried for easy home cooking!

What You Need:

1. 2 pounds boneless beef chuck roast, trimmed of fat

2. 1/4 cup water

3. 1/2 cup beef broth

4. 3 tablespoons red wine vinegar

5. 2. tablespoons chili powder

6. 1 teaspoon ground cumin

7. 4, 8 in. tortilla

8. 3. tablespoons butter, melted

9. 1 cup salsa

10. 1/2 cup shredded Monterrey Jack Cheese

11. 1/2 cup sour cream

Fix it Fast:

1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour mixture over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Serve with: chips and salsa

Quick Chicken Enchilada Casserole

We love a good casserole because it is one of the simplest way to cook!

What you need:

1. 4 skinless, boneless chicken breast halves

2. 18, 6 in corn tortilla cut in half

3. 1 28 oz can green chile sauce

4. 1 16 oz package shredded Monterrey Jack cheese

5. 1 oz container low fat sour cream

6. garlic salt, to taste

Fix it Fast:

1. Preheat oven to 350 degrees and lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (If you do not have a gas burner use grill or just warm in microwave a few seconds)
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce.
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving. Top with sour cream (or your favorite salsa!).

Serve with: Mexican Style Rice

Cool Coconut Margarita

What You Need:

2 cups ice

3/4 cup coconut cream

4 1/2 oz tequila

1 1/2 oz triple sec

1/4 cup sweetened coconut flake

Fix it Fast:

Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

Recipes adapted from allrecipes.com

Tangy Baked Italian Chicken

This dish is SO simple and perfect for any night you might be in a crunch! It is so tender and moist. For extra flavor add some garlic powder and Italian seasoning to the bread crumbs before breading your chicken…yum, yum!

What You’ll Need:

• 4 skinless, boneless chicken breasts
• 1-2 cups Italian-style salad dressing (depending on how tangy you want your chicken to taste)
• 1 cup Italian-style dried bread crumbs

Fix it Fast:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9×13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

Perfect Sides: Salad, Garlic Bread, Steamed Broccoli, Corn, Sauteed Vegetables

Easy Easter Breakfast Casserole

If you’re hosting Easter brunch this year you might be feeling the stress already. Wouldn’t it be so nice to wake up Easter Sunday to a clean house, a dining table set, and a meal ready for your guests? Your Easter Morning may not happen quite like that, but we’ve got a breakfast casserole that is so simple you’ll have a wonderful Easter feast ready in no time!

Easy Easter Breakfast Casserole

Thinking of hosting a brunch this year? We love the idea of Sunday brunch and think it is a great way to spend Easter with your family and friends. This breakfast casserole is SO simple (and yummy!).

What you’ll need:

8 slices of bread cubed

1/2 cup of butter, melted

2 cups milk

1/2 tsp. salt

1/2 tsp. dry mustard

5 eggs

1/2 lb. shredded cheddar cheese

2 cups diced ham OR cooked sausage

4 oz. mushrooms

Fix it fast:

1. Grease a 9×13 pan.

2. Mix bread and butter together. Add cheese, ham/sausage, and mushrooms to mix.

3.  Place mixture in baking dish.

4. Beat eggs. Add milk and seasoning to eggs. Pour egg mixture over the bread mix in your baking dish.

5. Cover with foil and refrigerate over night.

6. Bake for one hour at 325.

7. Remove from oven and let stand for 10 minutes.

Recipe for Snow Cream

How to Make Snow Cream

If you have freshly fallen snow outside your door snow cream will make a yummy treat for you and your kids. If you’ve never made it before, here is what you’ll need:

1. 1 gallon freshly fallen snow
2. 1 cup white sugar
3. 1 tablespoon vanilla extract
4. 2 cups milk

Ideally you’ll want to place a bowl out to collect the snow as it falls, but if you don’t do this you want to collect some good top layer snow in a bowl. Stir in vanilla and sugar as directed or to taste. Then add enough milk to get desired consistency. Last enjoy your snow cream! Yum, yum!

What We Love Right Now January 5, 2011: Scrumpcious and Simple $5 Dinners

Just this morning on The Today Show there was a segment on not getting enough product for your buck these days. Many brands have downsized the amount of product you purchase without reducing the price of the product. A few ladies were interviewed, some Moms, who said their dollar just wasn’t going as far anymore. With our economy still in recession mode, many families are looking for ways to make their groceries for the week last and feed their growing families for less. What we love this week are these yummy $5 dinners.  Why? They are delicious and go well with salad, rolls, rice, and other easy sides so you don’t have to stress on busy school nights or when you’re stuck in traffic and get home later than expected from work. If you have hungry mouths to feed, you’ll love these meals. AND, if you use coupons and hit the store sales some of these dinners will be super inexpensive.  Try them out and let us know what you think!

Do you have a $5 dinner of your own? Leave a comment and share it with other SharpMoms!

Mexican Rice Casserole

What you need:

1. 1 package ground beef (1-2 lbs.)
2. 1 package taco seasoning
3. 1 8 oz can tomato sauce
4. 2 cups rice
5. 1 bar cheese, shredded- blocked cheese tends to be cheaper than pre-shredded or pre-cubed!
6. 6 ears corn

Make it fast:

1. Cook 2 cups rice according to package.
2. Brown ground beef. Drain. Return to skillet, add 3/4 cup water, taco seasoning and tomato sauce. Stir thoroughly.
3. Add ground beef to rice. Put into 9×13 baking dish. Top with shredded cheese.
4. Bake at 350 for 10-15 minutes or until cheese melts.
5. Boil or grill ears of corn and serve on the side.

Pizza Wraps

What you need:

1. 6 Tortillas
2. 1/2 jar pizza sauce
3. Pepperoni
4. 1/2 Green Pepper, thinly sliced
5. 2 cups shredded mozzarella cheese

Make it fast:

1. Preheat oven 350. Lay tortillas flat. Spread on pizza sauce. Layer 1-2 rows of pepperoni and sliced green peppers. Sprinkle with cheese, leaving room to roll.
2. Roll up tortillas and place snugly into 8×8 dish. Cook about 10 minutes so cheese melts.

Southwestern Mac N Cheese

What you need:

1. 8oz. package of elbow maccaroni
2. 1 cup salsa
3. 1 1/2 cups milk
4. 1 15 0z can cream-style corn
5. one can mexi-kernal corn with red and green peppers (Green Giant makes a corn variety similar to this)
6. 8 oz cheddar cheese, cubed

Make it fast:

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
2. Cover and simmer 10 to 15 minutes, stirring frequently, until macaroni is tender.
3. Stir in cheese until melted.

Creamy Chicken Casserole

What you need:

1. 1 pk boneless skinless chicken breasts
2. 1 can cream of chicken
3. 1 small container of sour cream
4. sliced mushrooms (optional)
5. small onion, chopped (optional)
6. salt and pepper
7. bread crumbs or about 30 crushed ritz crackers (or store brand crackers)

Make it fast:

1. In a large pot boil chicken breasts until no longer pink in center.
2. In a mixing bowl combine cream of chicken, onion, mushrooms, and sour cream. Mix well.
3. Chop chicken into bit size pieces and place evenly in greased a 2 qt. baking dish.
4. Sprinkle chicken with salt and pepper.
5. Spread soup mixture on top of chicken.
6. Cover with crushed crackers or bread crumbs. (Drizzle melted butter on top, optional)
7. Bake at 350 for 30-40 minutes or until bubbly and set.

Super Simple Spaghetti Bake

What you need:

1. 1 large box of spaghetti noodles
2. 1 large jar of spaghetti sauce
3. 1 lb. ground beef
4. 1 small onion
5. Mozzarella and/or Parmesan Cheese

Make it fast:

1. Boil noodles until tender.
2. In a separate pot, fry onion. Once tender add sauce and simmer on low.
3. Brown ground beef and drain. Add to sauce mixture.
4. In a large bowl combine spaghetti and sauce. Mix well.
5. Place spaghetti mix in a greased 9 x 13 dish.
6. Sprinkle with Mozzarella and/or Parmesan Cheese.
7. Bake at 350 for 30 minutes or until heated and cheese is bubbly.

What We Love Right Now November 17, 2010: Stress Less: Tips for a Terrific Thanksgiving

Thanksgiving is one of the best holidays of the year, but it seems it is a lot of work and preparation and in the blink of an eye the food is eaten and guests are on their way out the door and you are left with a mess to clean up and lots of leftovers. This day, whether you host a big gathering or spend a quiet day at home with your immediate family, should be a peaceful, enjoyable time with as little stress as possible. We’re all about making things easier for moms, so What We Love Right Now: Tips for a Terrific (and hopefully less stressful!) Thanksgiving.

If you’re cooking for a large gathering we suggest a Potluck Thanksgiving. You can cook the bird and guests can provide the sides. This will be a TON of less work for you as the hostess. Now, if this is your first time cooking a turkey you may have some questions and hopefully we have some answers!

How long does it take a turkey to thaw?

In order to cook properly you turkey needs to be completely thawed.

8-12 lbs – 2-3 days

13-16 lbs – 3-4 days

17-20 lbs – 4-5 days

21-25 lbs – 5-6 days

How long should the turkey cook?

First, preheat your oven to 450°F. Rinse turkey; pat dry with paper towels. Prepare stuffing, if desired. Stuff body and neck cavities loosely with stuffing, if desired. Tie legs together with cotton string or tuck through skin flap, if provided. Tuck wings under turkey. Place turkey on meat rack in shallow roasting pan.  Insert ovenproof meat thermometer in thickest part of thigh not touching bone. You may want to brush your turkey with a little melted butter. Place turkey in oven. Reduce oven temperature to 325°F. Roast 18 to 20 minutes per pound for unstuffed turkey or 22 to 24 minutes per pound for stuffed turkey (you can brush with butter after 1 hour and then after 1-1/2 hours, if desired). Baste with pan juices every hour of roasting. (Total roasting time should be 4 to 5 hours.) If you notice the turkey is overbrowning, tent with foil. Cook until internal temperature reaches 180°F when tested with meat thermometer inserted into the thickest part of thigh, not touching bone.

Yummy Side Dishes

You may be the guest attending the Potluck or need a few sides to complete your small family gathering. What should you cook? You may have a great family recipe up your sleeve, but if you don’t here are two yummy side dishes sure to please everyone at the table.

Tasty Twice Baked Potato Casserole

What You’ll Need:

• 10 large russet baking potatoes (about 7 pounds total)
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 pound bacon, cooked until crisp and crumbled
• 1/2 pound sharp white cheddar, cut into 1/2-inch cubes
• 3/4 pound mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Fix it Fast:

1. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

2. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible.

3. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth.

4. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

5. Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

6. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar.

7. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Sauteed Green Beans and Mushrooms

Instead of Green Bean Casserole, try this yummy green bean variation.

What You’ll Need:

• Green Beans
• Mushrooms
• Salt and Pepper
• Gralic and/or onion, optional
• French Onion Crisps
• Butter

Fix it Fast:

1. Blanche green beans in boiling water until cooked.

2. Meanwhile, in a saute mushrooms (and garlic and onions, optional) in butter over medium-high heat, until golden.

3. Add mushroom mix with drained green beans. Toss with salt and pepper.

4. Place mixture in serving bowl and top with onion crisps.

How long can you keep turkey?

After you’ve all been stuffed with yummy food, you’ll probably have some left overs to deal with. You’ll want to pack up any leftovers within two hours of serving. Leftovers should only be kept in the fridge for 2 days, so anything you have mass quantities of should be frozen for safe keeping. Always defrost your frozen leftovers in the refrigerator.

Butternut Squash Soup

This recipe is very, very, very simple. Great for a busy weeknight meal or a fall-comfort-food dinner on the weekend. Prep time is about 5 minutes with a cook time of 10 minutes, serves 8.

Butternut Squash Soup

What You Need:

• 2 boxes of butternut squash soup, about 18 oz each (we suggest using something simple like the Campbell’s boxed soup version)
• 1 cup cinnamon applesauce
• 2 tablespoons ketchup
• 2 teaspoons curry powder
• 1 teaspoon pumpkin pie spice

Make it Fast:

1. In a medium-size saucepan over medium-high heat, combine soup, apple sauce, ketchup, curry powder and pumpkin pie spice. Bring to a boil.

2. Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.

Cooking with Your Kids: Pizza in a Snap!

We love the idea of cooking with your kids. It is a great way to get them involved in the process and creating a family tradition at the same time. Most everyone we know loves pizza and it a wonderful meal idea because everyone can make their own personalized pizza, if you so choose. This “family pizza night” can be as fun as you want it to be! You can always keep it simple with Pillsbury Pizza Dough that is ready to bake, pizza sauce from a jar, and all your topping bought from your local grocer and chopped by you and your kids. We are all about making it easy! But if you want to take a more unique approach,  here are some great recipe ideas for pizza makin’ masterpieces.

Basic Pizza Pie Dough

{Please Note: Recipe makes 4 mini pizza crusts}

What You’ll Need:

1. In a large bowl, mix 1-3/4 cups flour with yeast and salt; add warm water and oil. Beat with a whisk for 3 minutes. Using a wooden spoon, stir in another 1-1/4 cups flour, or enough so mixture holds together. Place dough on a lightly floured surface. Knead in 1/4 to 1/2 cup more flour- stop once it’s lump-free. Wrap half the dough in plastic and freeze for later use; cover remainder and let it rest for about 10 minutes.

2. Heat oven to 425°F. On a lightly floured surface, divide dough into 4 portions and roll each into a 6-inch circle. Transfer to a greased baking sheet. Build up edges slightly; prick bottom of crusts. Bake about 8 minutes. Spread sauce and toppings onto crust and bake for another 8 minutes.

Super Easy Pizza Sauce

What You’ll Need:

• 1 15 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 1 tablespoon ground oregano
• 1 1/5 teaspoon dry minced garlic
• 1 teaspoon ground paprika

Make it Fast:

1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Oh So Sweet Pepper Pizza

What You’ll Need:

• 1 jar(12 ounces) roasted sweet red peppers packed in water
• 1 clove garlic
• 1 tablespoon honey
• Salt
• Black pepper
• Toppings:
• Small broccoli florets
• Sliced mushrooms
• Black olives (optional)
• Crumbled or Shredded Mozzarella cheese

Make it Fast:

1. To make your sauce, combine roasted red peppers, garlic, honey, salt and pepper in a blender or food processor until smooth.

2. Spread the sauce and add toppings on 4 mini pizza crusts and bake for 8 minutes at 425°F.

Easy Cheesy Pizza

What You’ll Need:

• For sauce, use our Super Easy Pizza Sauce Recipe
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Crumbled goat cheese (optional)

Make it Fast:

1. Spread pizza sauce over 4 mini pizza crusts.

2. Top with shredded mozzarella, then parmasan cheese, and last goat cheese.

3. Bake at 475 degrees for 10-15 (check crust for desired crispiness).

Pesto Veggie Pizza

What You’ll Need:

• 1 prebaked 12-inch thin pizza crust
• 2 garlic cloves, halved
• 1/2 cup pesto sauce
• 3/4 cup packed fresh spinach, chopped
• 2 large portobello mushrooms, thinly sliced
• 1 medium sweet yellow pepper, julienned
• 2 plum tomatoes, seeded and sliced
• 1/3 cup packed fresh basil, chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano

Make it Fast:

1. Place mini crusts on an ungreased 12-in. pizza pan or cookie sheet (or use dough to make 12 in pie crust). Rub cut side of garlic cloves over crust; discard garlic. Spread crust with pesto. Top with the spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano.

2. Bake at 450° for 10-15 minutes or until cheese is melted.

Meaty Meatlovers Pizza

What You’ll Need

• For sauce you our Super Easy Pizza Sauce recipe
• 16 slices of pepperoni
• 6 slices of bacon, shredded
• 1/2 cup cubed ham
• 1/2 cup shredded mozzarella cheese

Make it Fast:

1. Spread sauce over 4 mini pie crusts.

2. Layer cheese, pepperoni, bacon, and ham.

3. Bake at 425 for 10-15 minutes. Be sure to check cheese for bubbling so the cheese does not burn.

Yummy Lunch Box Ideas!

It’s that time of year. The kids are heading back to school and if you are a working or a stay at home Mom the thought of coming up with lunch ideas is looming over your head. From daycare to the school cafeteria, we’ve got your covered!

First things first, you’ll need to start with a sectioned dish/tupperware container. This will make packing a lunch much more simple. You’ll probably also want to get a thermos if you do not have one already. Second: Don’t stress! Last night’s left overs can make a great meal the next day for your child’s lunch. Sandwiches be gone!

Idea #1: Wraps. These are great alternatives to sandwiches. We suggest whole wheat wraps, topped with your child’s favorite meat, shredded cheese and condiment. Roll it into a tight log and slice in half. For sides slice some strawberries or peaches and baby carrots with some dipping sauce. For big eaters you can also pack a thermos of tomato soup-yummmmmmmm!

Idea#2: Meat and Cheese Skewers. This lunch idea is very simple and will take just a few minutes to prepare. All you’ll need a meat and cheese pack from your local grocer’s deli section. Many times the cheese is already cut into cubes and the meat in bite size pieces also. On toothpicks alternate meat and cheese, add wheat crackers, fruit and a hard boiled egg as sides.

Idea #3: As fall approaches and the weather cools soups are a great lunch option. Pack their favorite soup in a thermos and add cheese and crackers as a side.

Idea #4: Veggies and Pasta. We love this idea because it can be served hot or cold. Rotini pasta and broccoli topped with Parmesan cheese and shredded mozzarella. For sides create a trail mix and add a simple fruit such as grapes.

Idea #5: Classic PB and J. Every child loves a good peanut butter and jelly sandwich. Throw in a cheese stick, orange slices and cucumber bites for a very nutricious lunch.

Idea #6: Left over sandwich tray. If you hosted a party over the weekend, use left over sandwiches for your child’s lunch and serve with apples, baby carrots and your child’s favorite snack cracker.

Idea #7: Spaghetti Night Done Right! Left over spaghetti in a thermos will make a delicious lunch! Send a yogurt cup and granola bar as sides.

We loves these lunch ideas and hope you do too. Not only are they great to pack for school lunch, but they are easy to make for lunch at home too. Do you have a lunchbox idea? We’d love to hear about it! Leave a comment at the bottom of this post. We can’t wait to hear from you!

Ole! Celebrate Cinco de Mayo at home!

Let’s face it: Cinco de Mayo falls on a weeknight, some of us work, and sitters will be hard to come by. Celebrate with your family at home! We’ve got a yummy, super easy Cinco de Mayo recipe that is sure to please the whole family! Don’t forget to pick up a pinata and some sombreros at the party store for some extra family fun.

Burrito Supreme-o

What I Need:

-1/2 lb. ground beef

-1 15 oz can spicy chili beans, undrained

-1 tsp ground cumin

-4 10 in. flour tortillas

-2 1/2 cups shredded Mexican chees blend

-1 cup mild taco sauce

-3/4 cup sour cream

-shredded lettuce if desired

Fix it Fast:

1. Heat oven to 375°F. Spray 15×10x1-inch pan with cooking spray.

2. In 10-inch skillet, cook beef over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well.

3. Place tortillas, overlapping, down one side of pan. Spoon beef mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese.

4. Roll tortillas over sausage mixture to create 1 large burrito, seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese.

5. Bake 15 to 20 minutes or until hot. To serve, cut burrito into slices. Serve with sour cream.

Super Simple Rotisserie Chicken Recipe

A simple supper recipe for busy Moms. It’s sure to be a hit with the whole family!

Rotisserie Chicken Pasta Salad

What you need:

One Rotisserie Chicken from your local grocery store

One box of Betty Crocker Suddenly Salad Pasta Salad mix

Grape tomatoes

Fix it fast:

Cook Suddenly Salad according to package.

Add shredded rotisserie chicken and tomatoes to salad.

Mix well and serve.

Ham and Bean Bake

Put your holiday left overs to good use with this delicious ham and bean recipe.

What you need:

2 cups diced cooked ham

1 cup barbeque sauce

1 meduim onion, chopped

1 can, 15 oz, great northern beans, drained and rinsed

1 can, 15 oz, dark red kidney beans, drained and rinsed

1 can, 15 oz, black beans, drained and rinsed

2 pouches (6.5 oz each) cornbread/muffin mix

2/3 cup milk

1/4 cup margarine or butter, melted

2 eggs

Fix it fast:

1. Heat over to 400 and spray a 13×9 glass cooking dish.

2. In a sauce pan heat ham, barbeque sauce, onion and beans, stirring occassionaly until fully heated. Pour into baking dish.

Serves abvout 8, Prep time: 15 minutes Total Time: 35 minutes

Cowboy Stew

Pony up and try this super easy beef stew supper that is sure to warm up your family and fill their tummies!

What you need:

1-1.5 lbs. beef stew meat

4-8 potatos, peeled and cubed

1 medium onion, chopped

1 28 oz. can of homestyle baked beans

Salt and Pepper to taste

Fix it Fast:

In a large crock pot mix potatos, onion, and beef. Sprinkle with salt and pepper. Evenly top mixture with baked beans (do not drain beans). Cook on low for 8-10 hours and enjoy!

5 dollar dinners

With the economy the way it is going, and has been, many folks are looking for cheaper dinner alternatives, especially if you have a lot of mouths to feed! SharpMoms has a few $5 dinners that you and your family will be sure to love. Try them out and let us know what you think!

Do you have a $5 dinner or your own? Leave a comment and share it with the SharpMoms community!

Mexican Rice Casserole

What you need:

1. 1 package ground beef (1-2 lbs.)
2. 1 package taco seasoning
3. 1 8 oz can tomato sauce
4. 2 cups rice
5. 1 bar cheese, shredded- blocked cheese tends to be cheaper than pre-shredded or pre-cubed!
6. 6 ears corn

Make it fast:

1. Cook 2 cups rice according to package.
2. Brown ground beef. Drain. Return to skillet, add 3/4 cup water, taco seasoning and tomato sauce. Stir thoroughly.
3. Add ground beef to rice. Put into 9×13 baking dish. Top with shredded cheese.
4. Bake at 350 for 10-15 minutes or until cheese melts.
5. Boil or grill ears of corn and serve on the side.

Pizza Wraps

What you need:

1. 6 Tortillas
2. 1/2 jar pizza sauce
3. Pepperoni
4. 1/2 Green Pepper, thinly sliced
5. 2 cups shredded mozerella cheese

Make it fast:

1. Preheat oven 350. Lay tortillas flat. Spread on pizza sauce. Layer 1-2 rows of pepperoni and sliced green peppers. Sprinkle with cheese, leaving room to roll.
2. Roll up tortillas and place snugly into 8×8 dish. Cook about 10 minutes so cheese melts.

Southwestern Mac N Cheese

What you need:

1. 8oz. package of elbow maccaroni
2. 1 cup salsa
3. 1 1/2 cups milk
4. 1 15 0z can cream-style corn
5. one can mexi-kernal corn with red and green peppers (Green Giant makes a corn variety similar to this)
6. 8 oz cheddar cheese, cubed

Make it fast:

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
2. Cover and simmer 10 to 15 minutes, stirring frequently, until macaroni is tender.
3. Stir in cheese until melted.

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