Tag Archives: food

WTW – burger ‘n fries pot pie

So I have to apologize. I’ve kind of fallen off the face of the Earth. Between work, life, the sun setting far earlier, and my latest project, my attention and love and caring for yawyeor has kind of well, gotten lost in the mix. I’m hoping to step my game up again soon, but in the meantime, I will never leave you in a lurch when it comes to our dear sweet White Trash Wednesday.

Luckily for me, Beth from Happy Life Happy Wife sent me this pretty freaking spectacular White Trash recipe. Let’s just say it’s a spin on the old classic burger and fries meal you’d pick up at your local burger joint. And as much as you’re picturing it look like this, I assure you, it won’t. Because this is classy.
yeah! burger

And this…

is not.

Burger ‘n Fries Pot Pie

ingredients
1 1/2lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded Cheddar cheese (4 oz)
2 cups frozen crispy French-fried potatoes (from 20-oz bag)

directions
1. Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
2. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
3. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Original recipe can be found here.

(Big thanks to Beth for this oh so white trashy find!)

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A White Trash Wednesday Miracle

I made you a promise and I actually kept it.  And in a (semi) timely manner no less. It’s shocking really because I’m one of those people who has all of these grandiose plans…made with the sincerest of intentions. Then life gets in the way. Really, it does. Between that 9-5 gig that pays for the roof over my head and the clothes on my back, the weekends away, the long commutes, the early morning workouts (say what?), the tv watching, and that side gig I’ve got going now, following through with certain commitments tends to fall by the wayside sometimes.

But I said I would make this meal and that’s exactly what I did.

And I’m thrilled I did for two reasons:
1. it was goooood.
2. it means I am, deep down, a little white trash.

And I’m okay with that.
Because deep down, I think that’s why you like me.

If you’re wondering what all of this nattering is about….it’s about the first official White Trash Wednesday poll.
It’s about the Tater Tot Casserole.
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If you’re game and need a white trashy recipe to test out, by all means try this one.  But I do have a few thoughts. Mind if I share? Good. Thanks for playing along.
The recipe calls for cream of mushroom soup to be mixed with the ground beef. If you’re not one for the soup taste (my husband loathes the stuff), I say go for sour cream instead and while you’re at it, toss in a Lipton Onion soup mix for good measure.

I’m pretty sure I may go that route the next time I make the stuff.
And there will be a next time.

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WTW – Results are in.

Well kids, the polling has ended and you guys have spoken.

Tater Tot Casserole – 43%
Mountain Dew Apple Cobbler – 37%
Corn Dog Casserole – 20%

It looks like I’ll be making a fine casserole of the Tater Tots.
Let’s just hope I live to talk about it.

 

I just want to give a personal thank you to those of you who did not vote for the corn dog casserole.  You love me.  You really love me!

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Witch’s Brew

While visiting with my neighbors the other night, their son, this little guy:

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gave me the cutest little Halloween treat ever…
a bag of Witch’s Brew.

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And since we’re in the home stretch for all things Halloween, it needed to be shared…

Because who doesn’t love bat bones?
Or pigeon poop?
Or ghost noses?

I know I do.

So if you’ve got any last minute Halloween treats to whip up, this one should definitely go on your list.

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My new toy and a recipe

before-after kitchen aid mixer

You may, or may not, have heard, but I kind of had a birthday last week.  {Shhhh…we don’t talk about age around these parts…} But gifts…we do talk about.  And that pretty little cobalt blue thing staring at you, well, that was one of my gifts.  I love it for so many reasons. 

It comes with the hope of being able to make some beautifully tasty desserts.  And it’s shiny. And pretty.  And blue. And I love it.

And I decided it had to be used, regardless of my kitchen skills.  So as I was reading Bon Appetit Hon the other day, I realized that she had shared the perfect recipe for my first mixer attempt. The recipe originated from 3 Baking Sheets to the Wind as it is one of her fondest food memories. Without going into deep detail, click over to both websites for great recipes and great fun. So oh yeah, the recipe looked pretty fool proof and it required minimal ingredients.  That alone was reason enough to make these little beauties.

So I did. And they were delicious.  Light, buttery, and rolled in confectioner’s sugar. Win-Win-Win.

russian tea cookies

If you’re up for giving your stand mixer a test run, take my advice and make these.

Oh and by the way, they’re called Russian Tea Cakes.

1 cup butter, softened
1 teaspoon almond extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1/3 cup confectioners’ sugar

Heat the oven to 350 degrees and line two sheet pans with parchment paper.
Combine the flour and 6 tablespoons of powdered sugar in a medium bowl and whisk until combined.
In the work bowl of a stand mixer fitted with a paddle attachment, cream the butter and almond extract until smooth.  Slowly add the flour mixture and mix until fully combined.

Roll the dough into 1 inch balls and place them about 1 inch apart on the prepared sheets.  Bake for 12 minutes.  Allow the cookies to cool completely before rolling them in the 1/3 cup powdered sugar.

Thanks to Wendi and Ali for making my first Kitchen Aid Mixer experience an incredible one!

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WTW – Dipsticks, Snack of the Month

Not sure if I’ve mentioned, but I love getting emails from you guys. Love, love, love it. And what I really love is when you send me white trash recipes. It makes my heart all a-flutter. You know why? Because all I have to do is sit back and pretty much do absolutely nothing.

Kidding, kidding.
The other day Becki D. of Becki Bakes sent me her second White Trash Recipe recommendation.  The first one was the ever so tasty black ‘n blue pancakes. And this one, is more of a snack.  And she’s aptly named this snack, Dipsticks.

I discovered the perfect snack this afternoon while ransacking my pantry.
Anyhow, this most perfect WTW gem goes like this:
-Grab your jumbo-sized barrel of Pretzel Rods from Sam’s Club (because who doesn’t need a year’s supply of pretzel rods?)
-Grab your obligatory Foodie Approved jar of Nutella
-Dip pretzel and repeat as many times as needed to ward off the Crazies.
Not only does this recipe require 0 utensils or preparation of any sort, if you close your eyes you can almost pretend you’re chowing down Ferrero Rocher Fine Hazelnut Chocolates instead of pretzel sticks.

Sweet, salty, simple.

You’re welcome, ladies!
dipsticks

YAWYEOR note: These are awesome. I kid you not. I only had the honey wheat pretzel rods on hand, but went for it anyway and oh my goodness I thought I’d died and gone to chocolatey salty heaven.

Thanks Becki D. for introducing this treat to my world. From now on I will always have pretzel rods and Nutella stocked in my pantry.

*If you have a WTW recipe you’d love to share, email me at kmslat@yahoo.com. And just be prepared for me to include your entire email in the upcoming blog post*
Cheers!

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Halloween Bars

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Halloween is getting close and I’m doing all I can to get in the spirit. The 85 degree temperature isn’t helping much, so I’m forced to buy cheap decorations and treats to get me in the seasonal mood.

That’s okay because I really do love the cheap decorations and the throngs of candy bars sitting in a big plastic bowl on my kitchen counter. And sometimes I just enjoy baking those Halloween treats. So that’s exactly what I did. I found a recent Betty Crocker mini magazine and scooped a recipe straight from it. This one was for Halloween Goody Bars, but I’ll just call them Halloween Bars. Even if they were super good.

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Ingredients
1 1/2 cup quick cook oats
1 1/2 cup all purpose flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, melted
1 cup chopped pecans
1, 14oz., can sweetened condense milk
1 cup semisweet chocolate chips
2 tbsp butter, softened
3/4 cup Reese’s Pieces (or if you have the patience, orange and brown M&M’s)

Directions
Preheat oven to 350 degrees. Spray a 13×9 in. pan with cooking spray
In a large bowl mix oats, flour, sugar, salt, and 1 cup butter with a spoon. Stir in pecans. Remove 1 cup, set aside to use later as the topping.
Press remaining mixture into pan.
In a saucepan, cook condensed milk, chocolate chips, and 2 tbsp butter over medium heat, stirring constantly, until the chocolate chips are melted and the mixture has turned into a smooth and creamy goodness.
Spread chocolate mix over crust.
Sprinkle with candies and reserved oat mixture, pressing oat mix into chocolate mixture.
Bake 23-25 minutes or until set.*
Cool completely- around 2+ hours. Cut into bars.

*Mine took over 35 minutes to cook completely, then again my oven is almost as old as I am.)

Ps. these bad boys are rich.  Enjoy with a giant glass of cold milk.
Pps. I have about 10 sitting downstairs. Feel free to stop by and take them away from me. Like I need a chocolate covered buttery oat and sugar bar. Yeap, just like I need a hole in my head.

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Lazy recipe

I don’t know about you, but I’m always wishing for more hours in the day.  You get up, go to work, spend far too much time on a commute, get home, attempt to unwind, walk the dogs, cook dinner, goof around on the computer, go to bed.

Either I’ve got too much on my plate or I’m completely inept at time management. So most nights all I want to do is snap my fingers and have dinner magically appear on the table.  Unfortunately, I’ve yet to conjure up that fairy.  So I make my fallback dish.

Pasta.

In some form or another, we eat a lot of pasta in my house. It’s cheap. It’s easy. And it’s incredibly hard to screw up.

This may also be the reason why I gain weight.  Ah, at least I’m happy.

So for this one, you need 5 ingredients:
farfalle (bow tie) pasta
pesto
chicken
olive oil
sundried tomatoes
(salt and pepper)

directions:
heat oil over medium heat.
dice chicken, season with salt and pepper, and cook in oil until browned.
meanwhile, boil pasta until al dente. drain.
once chicken is cooked through, add pasta, sundried tomatoes, and pesto.
toss together to coat well.

Optional extras:
crushed red pepper
minced garlic

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And now you can go have that glass of wine you want while you unwind instead of wasting anymore time slaving over a hot stove.

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Magpies and taste tests

I might have mentioned that my friendship with Elaine grew out of a mutual love of baked goods. So it really should have come as no surprise when she told me we’d be taste testing cakes for her munchkin’s 1st birthday party.
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Now, I’m all for eating my face off. I love cakes. I love cupcakes. I love cookies. Hell, I love food in general, but a girl like me cannot afford to go blindly into a cake taste off. Elaine, and her skinny self, on the other hand, can. While she’s got guns from carrying around a baby all day, I don’t. So, while one of us can afford to indulge, the other one really just shouldn’t.

But I did.

Oh, I did alright.

And I loved every sugar filled second of it.

From the mini cupcakes from Magpies*
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to the slices of cake from (insert bakery name here).
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And then I walked back to Atlanta ate more. Chinese for dinner to be exact.  BBQ the next day. And I haven’t even talked about the fantastic brunch I had before the cake off extravaganza happened.  I’ll leave that for Thursday, when I’ve finally come down from my sugar high.

*And on a different note I wanted to highlight some of the cakes from Magpies.  Unlike one little bakery that shall remain nameless, Magpies was perfectly happy to let me take pictures of their goodies.  The sweet lady working even cleaned the cases that housed the cupcakes before I took pictures! And for that, I thank you Magpies.

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If you’re ever in Knoxville and are in need of a sugar fix, go to Magpies.  In all sincerity, they have some of the best icing I have ever tasted. (And I have tasted a lot in my day.)

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{Smashing} Pumpkin(s) Bread

downtown nashville

The title of this blog post was originally going to be “It’s beginning to feel a lot like Fall”, but I was missing just one whole syllable so I opted for the more obvious title…”smashing pumpkins bread”.

It worked.
Okay, maybe not. But I like linking foods and songs/artists together. Makes me appear cheesily clever.
Or not.

So I spent the weekend visiting a sweet, sweet friend up in Nashville. And the weather was nothing short of perfect, thus the reason for the original post title. Highs ranging between the mid 70s- low 80s. In other words, I was in heaven. I was able to sit on her back patio and enjoy a slight crisp breeze without having to worry about whether or not my deodorant was strong enough.
(Don’t judge me. You know it happens.)

We spent the weekend taking walks with her incredibly awesome dog, Lady.
We ate at a little place called Germantown Cafe.
We wandered around the Parthenon.
Yes, the Parthenon.
parthenon nashville

And hung out with the arts and crafts kids down at TACA.

But the highlight of the weekend came in the form of Pumpkin Bread.
It screams fall, doesn’t it?
It’s baking, it’s pumpkin. It’s awesome.

And it should be known that I’ve already scarfed down two pieces today. It’s only 1020am.
It’s gonna be a good day.

pumpkin bread recipe 

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Pumpkin Bread
{printable recipe}
2 cups (all purpose) flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups sugar
1/2 cup oil
2 eggs
1 cup pumpkin
1/4 cup water

Sift dry ingredients together. Mix remaining ingredients and add all at once to flour mixture. Beat well until mixture is smooth. Pour into greased, floured loaf pan.

Bake at 350 for 50 minutes.

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