Moms A Gourmet

Archive for September, 2008

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I have gotten this question a lot and thought if they are asking then maybe others may be wondering too, and that is What staples are in my cupboard?  What types of things are always on my shopping list since they are always used?

With what I have I can make countless meals usually under 15-20 minutes since I often loose track of time and before I know it its time to feed the kiddos.

So here is the list of things that no matter what the date or time of year you will find inside my cupboard or fridge.

Often times I sit and want just a small snack to keep on my desk while I am tying away something that is yummy and not too fattening. I like having a bowl of something to just grab and snack on while I work. And I am sure you know that fresh veggies don’t always cut it or curb that sugar need.  So this little mix helps cover that need.

Maple and Spice Snack Mix

What You Need:

• 1/4 c sugar free pancake syrup
• 2 tbsp unsalted butter, cut up in small chunks
• 1 tbsp chili powder

When the crock-pot was first introduced in 1971, it totally revolutionized the way we cook meals. While the word Crock-Pot is actually trademarked by Rival Industries, it is used in every day conversations instead of the term slow cooker. The crock-pot not only is a safe way to leave cooking meals unattended many of the recipes take very little time in preparation. This makes it a convenient cooking method for today’s busy families.
Choosing to use a Crock-pot not only saves time cooking it also save you money.

The reasons are as follows:

I’m Sure everyone loves to eat some yummy Deviled eggs,  I know we have them every year at family gatherings.  DH makes the best ‘normal’ deviled eggs.  Here is a recipe for a little twist and a change to your every day deviled eggs.

Deviled Eggs by the Seashore

What You Need:

• 1 dozen hard boiled eggs, peeled, washed and split in half
• 1/2 c mayonnaise
• 1 tbsp mustard
• 1 tsp. red hot sauce
• 1 (6 oz) container white crab meat
• 1/4 c red onion, chopped very fine

How to Make It:

I am always looking for new ways to make meals on the go I enjoy going to the park or with 4 kids sometimes eating happens in the car. So I love thermos meals.  This one is super yummy

Creamy Summer Vegetable Delight
What You Need:

• 1 (16 oz) pkg. of frozen carrots, cauliflower and broccoli (I usually use a fresh ‘Stir Fry’ Mix from the veggie section)
• 1 (10.75 oz) can cream of chicken soup (I sometimes use Cream of Mushroom with garlic)
• 1/3 C sour cream
• 1 C cheddar cheese, shredded (I use a mix of pepper jack and cheddar)