{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Sunday, March 21, 2010

Hot Wings in a Bowl

St Pat's and PIcnic 034

If I had known that two days after eating this soup on a 70 degree day we’d have snow, I would have saved it…but, oh well! :) Only in Texas, right? … This is a YUMMY and easy “guy-friendly” soup recipe. We actually had two of Matt’s friends over to eat it and they definitely enjoyed! … It’s like hot wings in a bowl…if that’s not manly, I don’t know what is!

Buffalo Chicken Soup

  2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2  Tbsp. butter
1/2  cup coarsely chopped celery
1/2  cup chopped onion
2  14-oz. cans reduced-sodium chicken broth
1-1/2  cups milk
1  tsp. bottled hot pepper sauce (we used Chipotle Tabasco)
1-1/2  cups mozzarella cheese (6 oz.)
1-1/4  cups shredded colby jack cheese (the recipe called for crumbled blue cheese, but we’re not fans) (5 oz.)
1/2  cup shredded Parmesan cheese (2 oz.)
1/3  cup all-purpose flour
extra Bottled hot pepper sauce (optional)

In large pot, melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the colby jack (or blue cheese), Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Friday, March 19, 2010


I have no idea who or why mint+chocolate is often called grasshopper, but who cares!?!?!? This cake is FABULOUS! I mean YUMMY!!! I added way more mint extract than they called for and more green food coloring too! LOVED IT, LOVED IT, LOVED IT! :)  This may have become a St. Patrick’s Day tradition!St Pat's and PIcnic 002 St Pat's and PIcnic 001Grasshopper Fudge Cake

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
1 jar (16 oz) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, and remaining 9 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with mint candy pieces or sprinkles. Store covered in refrigerator.St Pat's and PIcnic 031 St Pat's and PIcnic 014

Lucky Fish

I have had this recipe bookmarked from Cara’s blog for some time now, but just now got around to trying it. Even though her pictures look WAY different than mine, it was really good. I think she used the “sprinkly” parmesan cheese and I used the kind that comes in the tub!? Not sure! Regardless, it was yum! The fish just crumbled apart when we put it on top of our rice! And, the green bell peppers made it fun for our St. Patty’s Day meal! :)  St Pat's and PIcnic 006Tilapia Bake

4 tilapia filets
1 tsp salt
1/2 tsp pepper
1 cup chopped onions
1 green {or red} bell pepper, chopped
1/2 cup {1 stick} butter, melted
1 tbsp Worcestershire sauce
1 cup grated Parmesan cheeseSt Pat's and PIcnic 008

Preheat oven to 350.  Spread the onions & peppers in a 13x9 baking dish. Season the fish with salt & pepper and place on top. Pour the butter on top of the fish and then sprinkle with Worcestershire sauce. Bake for 25 minutes {or until cooked through}.  Remove from oven & sprinkle fish with parmesan cheese.

Place under the broiler for about 2 minutes or until cheese browns.  Remove from dish and serve peppers & onions on top of fish. Serve on bed of white rice.

Wednesday, March 17, 2010

That’s Amore!

Ducks, More S, etc. 009I recently found this recipe on Betty Crocker’s website and couldn’t wait to try it! I thought it would be something I would love and that Matt would entertain! But, WAS I WRONG! I think he raved more than I did!!! The next evening, he even said, “Well, it’s good…but it’s not like last night!” … Needless to say, this WILL be made again. …

And, when you look at the recipe, know that we added WAY more cheese than they told us to! :) Ducks, More S, etc. 010Rustic Chicken Pizza

1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz) {comes in the container like Parmesan cheese}
3 plum (Roma) tomatoes, sliced

Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.

Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.

Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken and spinach.  Sprinkle with Asiago cheese. Top with tomatoes.

Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.Ducks, More S, etc. 011 And, look what was at my feet as we were eating. We’re keeping Zoe for a few weeks…and, along with our two puppies, I’d say she was a fan of the pizza too! … {But…shhhhh…don’t tell Slickpaw that we sneak her bites! :)Ducks, More S, etc. 012

Monday, March 15, 2010

Every "Letter of the Week" Needs a Dessert Like THIS...

When I googled "S'mores" recipes for Quinn's S week, Betty Crocker gave me the perfect choice! And, MY was it yummy!

Confession: My preggo self loved this for breakfast, dessert and an occasional afternoon snack! :)
S'mores Brownies
1 box (1 lb. 6.5 oz)  brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.

Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.