Mealtime Mama: Cherry Chocolate Heart Torte

mealtime-mama-category-sponsor-banner-2017Happy day-before-Valentine’s Day, mamas! If you feel like busting out an extra special dessert in honor of Valentine’s Day, we’ve got one for you. One reviewer called this dish “crazy good,” and that’s all it took to sell us on it. With whipped cream, hot fudge and cherries, how can you go wrong?

Cherry Chocolate Heart Torte

Ingredients:

  • st-valentines-day-1990691_640 (2)1 pkg (15 ounces) refrigerated pie crusts
  • 2 teaspoons flour (divided)
  • 1 pkg (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon almond extract
  • 1/2 cup heavy whipping cream
  • 2/3 cup hot fudge ice cream topping
  • 1 can (21 ounces) cherry filling and topping

Directions:

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape. Generously prick heart crust with fork.

cherry chocolate torteBake in a 450 F. oven for 9 to 11 minutes or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread wtih 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge.

Remove 28 to 30 cherries from cherry filling; set aside. Spoon 2/3 of the cherry filling over cream cheese.

Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Arrange reserved cherries over cream cheese mixture in the shape of a heart about 1-inch from edge. Swirl remaining cherry filling inside of heart. Refrigerate until serving time. Store any remaining torte in refrigerator. (Click here for a printer-friendly copy of this recipe.)

Source: Cherry Marketing Institute, Inc.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breakfast Quesadilla

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. I think we can all agree that mornings (especially school day mornings) can be fast, furious and frustrating. So we’re all for finding ways to get the day started with a quick but healthy breakfast that no one whines about. This breakfast quesadilla recipe fits the bill. It’s a great way to spice things up with something more interesting than cereal, while still making sure the kids get protein in the morning.

Breakfast Quesadilla

Ingredients:breakfast quesadilla pic

  • 1/2 cup eggs (or egg substitute)
  • 1 tablespoon diced green pepper
  • 1 tablespoon diced onion
  • 1/2 cup grated light jalapeno cheddar cheese
  • 2 6-inch fat-free flour tortillas
  • 2 tablespoons grated light cheddar cheese
  • Salsa

quesadilla nutrition boxDirections:

In a skillet, prepare egg substitutes with green peppers, onions, and 1/2 cup cheese. Flip once. Cook until done.

Heat tortillas in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top.

Cut into six pieces.

Add salsa if desired.

Image and Recipe Courtesy of Midwest Dairy Association

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breaded Oregano Chicken

mealtime-mama-category-sponsor-banner-2017We think a good recipe for breaded chicken is a must-have. It’s a crowd-pleaser for even the pickiest eaters and it’s easy to pair it with rice, potatoes and/or any type of vegetable. Add a multi-grain roll to the plate and you are DONE — a simple, comforting plate of food perfect for a warm, cozy evening at home.

Here’s a recipe for a breaded, baked chicken dish to add to your weekly line-up of family dinners. Hope you love it! (Click here for the printer-friendly version on the Harp’s website.)

Breaded Oregano Chicken

Ingredients:oregano leaves

  • 1 cup dried bread crumbs or Panko bread crumbs
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup Dijon mustard
  • 6 boneless, skinless chicken breasts

Directions:breaded oregano chicken

Mix bread crumbs, cheese, oregano, garlic powder and pepper in a large flat dish or on a plate with a lip.

Brush mustard on all sides of the chicken. Coat both sides of chicken with bread crumb mixture and place on a large baking sheet or casserole sprayed with nonstick cooking oil or lined with parchment paper.

Bake at 375 degrees F. uncovered, for 25 minutes or until juice is no longer pink when centers of thickest part of chicken is cut.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Slow Cooker Fresh Veggie Lasagna

mealtime-mama-category-sponsor-banner-2017Happy first Monday of the New Year, mamas! Do you know what you’re making for dinner tonight? If not, here’s a recipe we found on the Harps website that made our mouth water when we read the directions. This Slow Cooker Fresh Veggie Lasagna will make you feel like you’re eating something naughty but the calorie count on this one makes it nice for those of us trying to eat healthier in 2017.

Plus, what better way to get your kids to try zucchini than sneaking it into a lasagna that’s going to make the kitchen smell incredible while it’s in the slow cooker? (You can make the whole dish in the Crock-Pot, which means less clean-up time. Score!) Click here for a printer-friendly version of this recipe, courtesy of Harps, the sponsor of this category.

Slow Cooker Fresh Veggie Lasagna

Ingredients

  • slow-cooker-lasagnaNonstick cooking spray
  • 1 1/2 cup mozzarella cheese, shredded
  • 1/2 cup part skim ricotta cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup low sodium marinara sauce (plus additional for serving)
  • 1 medium zucchini, diced
  • 4 no boil lasagna noodles
  • 1 bag baby spinach
  • 1 cup thinly sliced mushrooms
  • Fresh basil leaves (optional)

 Directions

slow-cooker-lasagna-nutrition-boxSpray Crock-Pot with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 T of pasta sauce in bottom of pot. Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover the cheese. Spread 2 T of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf if desired. (This recipe yields 6 servings.)

Photo and recipe compliments of The Midwest Dairy Association. 

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Aunt Carrie shares her orange cookies recipe + instant spiced tea

mealtime

Our thanks to Carrie Chastain of Siloam Springs for the sweet recipes below. Mrs. Chastain, an outgoing grandmother of eight, says the cookie recipe goes back so far in the family’s history that she has no idea where it really came from.

The orange cookies were originally baked on a wood stove and the ingredients list had to be adapted to modern measurements.

We think both of these recipes are PERFECT for the holidays!

Aunt Carrie’s Orange Cookies:

sugar2 cups sugar

1 cup butter (salted is preferred)

2 eggs

1 cup sour milk or 1 cup milk and 2 teaspoons vinegar

1 orange, juice and grated rind (I put about a half teaspoon orange flavoring in also)

1 teaspoon soda

4 and ½ cups sifted flour

Cream sugar and butter, add juice and rind of orange, then eggs, add milk and flour. Stir soda in last ¼ cup milk. Add to mixture. Drop by teaspoons on buttered pans. Bake at 350 degrees until brown. (This is a very old recipe, but I found it takes about 12 minutes.)

Icing:

orange-resized1 box powdered sugar

1 orange, juice and grated rind

2 T butter

A little milk

Melt butter and add small amount of sugar, cream well, add orange juice and rind and remaining sugar. Makes about 128 “good-sized” cookies. Can make half recipe for fewer cookies.

Instant Spiced Tea:

1 cup instant tea

1 ½ cups Tang or similar orange drink mix

cinnamon1 package lemon Kool-aid

½ T ginger

2 T cinnamon

1 cup sugar

Mix all ingredients well and store in covered container. Add 2 rounded teaspoons of mixture to a cup of hot water.

Note from the mamas: These recipes originally published in 2009.