Rachel Adams

Well I for one am not a fan of onion rings, but I sure do love the smell of fresh made onion rings with that crispy batter deep fried goodness that makes your mouth water and your stomach growling.

For all you onion ring lover's please let me know what is about this simple dipper that you all love about it!


1 egg
1/4 cup vegetable oil
1 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1/2 cup flour (for coating onions)
oil (for frying)


Rachel Adams

So with it being the first day of summer it seems to align it's self with National Junk Food Day, I'm sure all the kids are super excited about this one so to start the celebration I figure why not make the junk food at home!

So with out further ado a recipe and links galore for you to help with those junk food craving needs!

Homemade Peanut Butter Cups
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening


1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
7. Refrigerate again for 30 minutes, then they're ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature.





Rachel Adams

Mmmmm Buttery crust with sweet yummy cherries just hanging on the edge. Is it a sin to eat by yourself or should it be shared with good friends and conversations? Your call!

I for one would say the later of the two and with it also being National Picnic Day what way to combine to the two and celebrate life with a tart full of cherries! Bring on Summer!!!!


1 1/3 cups graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2 1/2 cups fresh cherries, pitted (about 1 pound)
2/3 cup sugar, divided
3 tablespoons cornstarch
3 tablespoons water
1/3 cup orange marmalade, divided
2 tablespoons butter or margarine
1 (8-ounce) container soft cream cheese

Stir together first 4 ingredients. Press into bottom and up sides of a 13- x 4-inch tart pan with removable bottom.

Bake at 375° for 6 minutes. Cool in pan on a wire rack.

Bring cherries, 1/3 cup sugar, cornstarch, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute or until thickened and bubbly. Remove from heat; stir in 3 tablespoons orange marmalade and 2 tablespoons butter until melted. Cool; cover and chill at least 2 hours.
Stir together remaining 1/3 cup sugar, remaining orange marmalade, and cream cheese until blended. Spread evenly in crust, and top with chilled cherry mixture.

And now for the Links! Please enjoy all these other bloggers works!!!

Rachel Adams

Mmmmm warm flaky pastry with apples and ice cream drizzled with a nice caramel sauce. Nothing says happiness like National Apple Strudel with coffee! Where to begin and end?

Let the recipe begin and the links too!

For the Strudel

2 tablespoons (30 ml) golden rum (or use apple juice)
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking

 For the Strudel dough

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For the Apple Strudel
Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.

 Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

Fold the short end of the dough onto the filling.

Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

For the Strudel Dough
Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

 Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

 It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle. Flour well and roll it out as much as you can.

Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.

Now for the links:


Rachel Adams

Well it's Father's Day and nothing says I love you daddy like homemade fudge in flavors he would really enjoy. Fudge has come a long way since I grew up...we had the basic flavor, chocolate...vanilla (white chocolate) and peanut butter. But now there are so many wonderful flavors to suit any dad's taste! Well as usual I will being with a basic recipe and links will follow. 


4 cups sugar
1 1/2 cups whipping cream
1/4 cup light corn syrup
6 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup (1/8 lb.) butter, cut into chunks
2 teaspoons vanilla

1.  In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.

2. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.

3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.

4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Candy Basics:
  1. Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.
  2. Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.
  3. Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.
  4. Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.
  5. Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.
Fudge Tips!
Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.

Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.

Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.

Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.


Rachel Adams

Gotta love a quick breakfast that is good for you and celebrating what else National Egg Day!

There are tons of egg recipes and they don't have to be loaded fat, but they can be loaded with lots of flavor and yummy goodness! I have to say so far I am loving my egg bowls from Hungry Girl to the Max cookbook. My son he's bias and loves his hard boiled eggs...and well what does does hubby Mr. G.I. Joe like? He loves deviled eggs with a creamy center and that slightly dilled taste. 

I guess it's true there is so much to be said the wonderful edible egg!
1 thin sliced deli ham
1 egg beaten
shredded cheese
LINE the bottom of 8-oz ramekin or custard cup with ham slice, folding ham in half, if necessary. POUR egg over ham.      
MICROWAVE on HIGH 30 seconds; stir.  MICROWAVE until egg is almost set, 15 to 30 seconds longer.
TOP with cheese.  SERVE immediately.


Rachel Adams

Nothing says morning than a big ol'e slice of warm coffee cake and coffee of course. I love coffee cake and all the many forms you can make it. It's so dense yet still so super moist. Drool (ok almost getting there).

Here is a copycat Starbucks recipe....I won't tell if you don't tell ;)

Starbucks Coffee Cake

Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
   2 1/4 Cups flour
    1 1/2 Tablespoons cinnamon
    1 3/4 Cups brown sugar
    1 1/2 Tablespoons vanilla
    Powdered sugar (for dusting)

Prepare cake mix in large bowl according to directions on box. Spray 9 X 13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set. While cakes are baking, prepare crumb topping. In large bowl with electric mixer combine, butter, flour, cinnamon, brown sugar and vanilla until all crumbly. Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve. Cut into squares and serve.

(I love her stuff...and her mini vanilla bean scones are so much better than star you know who!)
http://www.ohbiteit.com/2013/01/coffee-cake-cookies.html oh yeah all the easier to dunk my coffee!
Rachel Adams

Well it's that time to stand up and ask for a change. There is more to peanut butter and jelly than just sandwiches. Today its my great pleasure to introduce you to all new blogs and of course new ways of doing peanut butter and jelly...enjoy!!!

http://www.buzzfeed.com/vdlr/56-peanut-butter-and-jelly-recipes-44qs -55 peanut butter and jelly recipes!
Rachel Adams

Ok beginning yet again a new adventure in cooking. What pre-tell cooking adventure are we getting into....? Cooking for 2! 

Why the cooking for 2 instead of my usual 4-6 servings? Is it a diet (bawhaha..NO). I have decided to cut our families portions down due to my father in law no longer living with us and it's just DH, DS and yours truely. Why make such huge portions that even though left overs are awesome for lunch and such...doesn't make sense to have leftovers if your constantly throwing away food because you forget it's in the fridge.

So with me hating to throw away food, family size changing and all I have decided to cook portions for 2. Doubling is simple and there will be that occasional meal serving for 4 that I do. 

With that all said and done I am enclosing some links on the blog for meals that are for 2 or 4 servings for those who like me like leftovers. 

Rachel Adams

So tonight is Family Fun Night and the beginning of the first book in the virtual reading club that we are participating in. It's the Gruffalo (which is a really cute book). I planned yummy treats and eats to go with the book the book. 

Dirt cups cheap clean (ok sort of) fun and creative fun! The recipe for this is so simple you will kick your self (ok, not literally but you will think it). I did this for dessert to represent the snake in the book.  

Dirt Cup Recipe:

1 pkg.  (16 oz.) chocolate creme Cookies

2 cups  cold milk

1 pkg.  (4-serving size)  Chocolate Instant Pudding


Crush cookies in zipper-style plastic bag with rolling pin or in food processor.
Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. 
Place about 1 Tbsp. of the remaining crushed cookies in each of 8 to 10 (7-oz.) paper or plastic cups. Fill cups about 3/4 full with pudding mixture; top with remaining crushed cookies.
  Refrigerate until ready to serve. Garnish with gummy worms just before serving. Store leftover desserts in refrigerator.

For the bourbon chicken I will be honest....I cheated forgive me! I bought it pre-packaged for this night. I used Foster Farm's Bourbon Chicken to represent the Fox in the story...so please for give me but we are having lots of food tonight and well I hate making a 6 year old wait to eat that is super excited!

There is also an owl in the story and to represent him I am using said product above and it's for Roasted Owl wings with honey cos well you can find honey in a forest right? I do hope so...if not I know my son will be happy. 

So enjoy your night as I know with mine as we read  the Gruffalo and watch the movie and enjoy all the yummy foods tonight!

Rachel Adams

The new thing in portion control is choose my plate. It is designed with how much protein, veggies, grains and fruits you need in a meal. Does it work not sure but it does seem very interesting to me.

Portion control is what makes a balanced meal and the http://www.choosemyplate.gov/ give great printables and more on how to properly balance your meal.  I get that portion control along with eating a well balanced meal and exercise is good for you but what's to say they (government) won't change this plan in a couple months or years. 

I'm all for this but I have noticed a couple of problems in this plan of theirs and it's not really their fault, but the industry's fault. The choose my plate plan is based upon a 8.5-9in. in diameter plate...well most plates that you buy from say walmart, target, kmart or what have are 10-12in. diameter sized plates. 

In my honest opinion it's a start but with the ever increasing prices of food that one prepares at home verses the cost of pre-packaged meals or what I call convenience junk food it will be hard. To eat and prepare healthy meals for a family cost more than that convenience junk food that one can buy. May they can focus on getting rid of some these foods and lower the cost of healthy food. 

But like I was stating I am going to try more to have veggies and fruits than meat. But remember just start simple and eat in moderation. 
Rachel Adams

I made these one day for my son to help with his really bad allergies here in Washington. I used local honey to make these yummy super healthy treats for him. I will say this for everyone at home if your child is younger than 2 years old please do not make this recipe at all. My son is 6 years old so I can and do make this for him.

With the honey alert done now to move on. I made these first without really thinking about it and towards the end ok half way through mixing I added about 1/4 C. mini chocolate chips (bitter-sweet). I will say the original recipe didn't call for it but I am so glad that I did add them to it.

My son if I let him will eat about 6 or 7 of these little delightful yummy bites of sweetness...also known in my house as nature's candy! I have even caught dear hubby eating a few as well. The best thing about this recipe is 2 things. 1) It's no bake, gotta love that! 2) It's made from items that you may already have in your pantry.

Honey Milk Balls
1 cup oats
1 cup powdered milk
1/2 cup peanut butter
1/2 cup honey
1/4 cup mini chocolate chips (optional, or anything else you like)
1 .Mix all ingredients until evenly combined with clean hands or a silicone spoon.
2. Form into 1-inch balls. Remember these are no bake!
3. Serve immediately if able, but can be stored in an airtight container for later.
4. Glass of milk required for a delicious treat.

Note: These can be a little pain in the rear when shaping into balls. If your keep crumbling and falling apart you can add more honey to the mix and try again. I would add more honey in small increments till they are easy to shape into balls. I also would recommend gloves.

Rachel Adams

Well if this isn't one of the simplest and super yummy recipes around the internet than I don't know what is. I made this last night and needless to say there are no leftovers (OK maybe 2 slices but hubby took that to work tonight).

Now to cut back on the fat and sodium like always do or try to do...I will say this I recommend using reduced fat crescent rolls. Why do that the sodium is actually lower in this can than the regular version ( by about 100-150 mg less than normal version). I also use 7% fat extra lean hamburger (same reason the fat content is way too high and there is usually so much grease to be drained from the ground beef). You can use other types of meat such a ground turkey or chicken to cut the fat down even more! I also used my own taco seasoning which btw is lower in sodium than them nasty packets which can have up wards to 1000+ mg of sodium in it (which medically speaking is way more than your daily intake; bottom line make your own).

I also use reduce fat cheese if I can...sometimes it's a pain finding it and I tend to notice that a block of it is cheaper and I get more, bonus cheese is freezable so make count by grating it and using what you need and freeze the rest of it if your not big cheese eaters and it won't get eaten in a week.

ok so here goes for the recipe!

1 lb ground beef
1 pkg taco seasoning mix (if homemade than it's 1 Tbsp)
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls (reduced fat for this momma)


  1. Preheat oven to 350 degrees
  2. Brown ground beef and drain grease.
  3. Stir in taco seasoning, water and cheese. (I sprinkled the cheese evenly on top of meat)
  4. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone/pizza pan with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.
  5. Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.
  6. Bake 13-15 minutes or until golden brown.

You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc. See simple easy and yummy!
Rachel Adams

Yes I said it...I'm impatiently waiting for this (See above) baking goodie to add to my arsenal of cooking gadgets! So how did I ever score this wondrous delight above you ask....well I will be so kind as to tell you how I scored this very lovely baking pan for the  confection of zombie survival goodness...(Ok note to self: You are letting your inner geek out; STOP!)

I participate in this lovely program called my points and every now and then there is a deal that comes magically to me in form of an e-mail. Well this time it just happen to be part of the zombie survival kit( just kidding, I think) that I am wanting to make (ok that part is a joke). I have been trying to get this pan ever since I knew of it's existence for my son. I'm sorry but he's my kitchen helper and that boy will know how to cook!

I have been scouring the internet like I said and to be honest some people are asking wayyyy to much for this kit. Don't get me wrong I love to have a Twinkies every now and then but come on people 1000$ for this baking set is absurd!  

Well I will be kind to the masses and post the recipes to create your own Twinkies to survive the zombie Apocalypse, even if that zombie happens to be your 6 year old with a sweet tooth craving, for me that would be the 30 year old....lol!

Rachel Adams

I needed a little change in how my food blog looked. I wanted a more personal organized feel to it. I love changing things every now and then and to be honest I liked the old look but some times we all need to change for the better...in this case I wanted to be artful in my new look.

Everything is still there and if you all can think of some things to add please feel free to comment on what you all think. I will also be implementing a family fun night in the house every weekend. I will be sure to include recipes of foods made and what they go with based on theme of the night.

I will be posting all the other information about family fun night on my household blog which it too had a makeover. That blog as well as this one is now more organized and showing other facets of my artsy side. It's a little more girly (surprise) than this one but I love coffee and usually plan my meals with a cup in hand, hence why my food blog has a nice cup of coffee.

I do hope you enjoy the new look and I will be posting links to other websites and possibly other blogs as I continue to try and improve my blog while serving up yummy recipes!

Rachel Adams

Something about a quick yet almost gourmet feel to a meal. This dish is simple to make, yet seems like you spent hours developing this satisfying yummy goodness on a plate. Goes great with a salad, garlic bread or heck you can even use this as a side dish, the possibilities are endless.

Pasta Carbonara

1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced (I used turkey bacon)
1-2 garlic cloves, minced, about 1 teaspoon (optional) I used this
3-4 whole eggs ( I did 2)
1 cup grated Parmesan  cheese
1 pound spaghetti pasta 

Salt and black pepper to taste

 1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) 
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon  and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the Parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Rachel Adams

Frugal cooking isn't a new concept at all. Our grandparents did it during World War 1 and 2. With the ever increasing cost of food these days every parent is trying to make sure they healthy meals but aren't going broke to make them.

Alot of great ideas are the OAMC recipes...these are great and yes I have tried them and to be honest it's not really all that cost effective; if you take in the time that you have to be away from  family cos your cooking alot of meals then freezing them. I'm sure for that there is a better way. When it comes to the grilling of meats OAMC is good for that because you can freeze the meat with the marinade. 

Crock-pot meals are great too because we all know that cooking with a crock-pot it uses less than 25% of electricity that a normal stove uses, which saves you money. I would suggest for this if you have a big crock-pot around the 6-7 quart size and your a family of 4 that you double recipe. How is that cost effective. You can still do the normal serving size as indicated in the recipe but you can freeze the remaining servings for another day. Before you know it you will have plenty of meals saved up and saving money.

But lately scanning the net for recipes there have been budget recipe challenges such as the stretch your dollar, The 5$ dinner menu, 7$ days and etc. I find it interesting, but the one question I have about all of this is...are these meals healthy? Surprisingly they are! I'm going to include my links as always...please show love and tell the owners if possible that Renegade Foodie At Large sent ya!


Rachel Adams
Again this belongs to Food Should Taste Good!

Super excited today I used 2 of my 3 for free coupons that I got to try these oh so yummy delectable edible good for you treats. So in a couple days be on the look out if you....I will be having a giveaway for the last free coupon I have and updated review of the 2 bags I got, cos we all know I am a carbaholoic and well this will help me feel not so guilty!

Again GIVEAWAY coming up soon!

Rachel Adams
                                   I do not own this image...it belongs to Food Should Taste Good!

I'm a serious carbaholic at night when I read or watch tv. I got the chance to try a couple of these super yummy looking chips, crackers and more. I signed up here >http://www.foodshouldtastegood.com/programs/bloggers

I am going to try a couple of varieties and then post my review of said product. My outcome I hope is that they aren't now where as greasy & salty as chips, they taste as good as look and most of all I can find said product in my local grocery store, which seems to be a big (ok) huge turn off for me here in the west coast.

As soon as I and my family try these chips and crackers I will post my thoughts and that of my family...granted my 6 year old will like them regardless because to him they are chips and he loves chips. So keep your eyes posted and who knows I might be reading your review of Food Should Taste Good on your blog!
Rachel Adams

Nothing says warm like a nice bowl of clam chowder and not that stuff that comes out of a can, but the homemade stuff you know like grandma made. I'm loving using fresh ingredients but I do use canned clams and reserve the juice from the canned clams so I only need to buy 1 small bottle of clam juice.

Well here goes the recipe. To make it healthy I use low fat half and half instead of heavy whipping cream.

  • 1 1/4 pound canned clams, minced, juices reserved
  • 2-3 cups bottled clam juice
  • 2 bacon slices, minced
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves, chopped
  • 1 pound potatoes, peeled, diced
  • 3 cups heavy cream or half and half (low-fat)
  • 6 tablespoons dry sherry, or to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Tabasco sauce, to taste
  • Worcestershire sauce, to taste
  • Oyster or saltine crackers, as needed

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme. Add the potatoes and simmer until tender, about 15 minutes. Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.



Rachel Adams

Evenings greetings from the bi-polar state of Washington. It's been getting pretty cold here of late and to be honest nothing says warmth like a nice big bowl of soup. This is from my cuisine at home magazine and the flavors are perfect and the color well look at the picture need I say more?

I did do some tweaking but not much and I'll post the differences I did as always. I do hope you enjoy this recipe as much as my family did!


14 oz turkey kielbasa, half-moon sliced
2 Tbsp unsalted butter
1 Cup diced onion (I used shallots instead)
½ Cup diced celery
½ Cup diced red bell pepper
2 Tbsp minced garlic
1/8 tsp cayenne pepper ( I used red pepper flakes cos that's what I had)
1 sprig fresh thyme( I used 1/2 tsp. of dried thyme)
1 dried bay leaf
1 Cup dry wild rice( I used a box mix but left out the seasoning packet)
2 Tbsp all-purpose flour
½ Cup dry sherry ( I used 1/4C cos cooking sherry is a bit strong)
6 Cups low-sodium chicken broth
4 Cups diced butternut squash
½ Cup heavy cream
Salt and pepper to taste  
Cook kielbasa in a Dutch oven or large pot over medium-high heat until brown. Transfer to a paper-towel lined plate
Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme, and bay leaf; sauté until onion is translucent, about 5 minutes
Stir in rice
Stir in flour to coat
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes
Add broth and kielbasa, bring to a boil, and reduce heat to medium-low
Cover pot and simmer soup until rice is nearly cooked, about 1 hour
Add squash, cover, and cook until squash is tender, about 10 minutes more (I took about 2 cups of the soup mix minus the sausage and pureed it with my handheld blender to help thicken the soup up a bit, added a nice texture).
Stir in cream and season with salt and pepper to taste