This mom loves to cook

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Hello! I'm Deirdre and I'm a stay at home mom to two boys. Cooking for a 6 and 4 year old- day in and day out can be the best job in the world, also the most frustrating. Trying to create not only kid friendly but husband and mom friendly meals is a challenge that I've readily accepted! My Foodie Mom blog is a record of the different recipes that I've tried in the kitchen, pictures of my ventures, and cool tricks I've picked up along the way. Cheers!

Monday, December 8, 2014

Candy Cane Dipped Oreos

Made these guys to bring as dessert to a few places on Thanksgiving. To say they were a hit would be an understatement. And to say these were easy to make- would be an understatement as well. Just a great recipe to have - so glad I found it!

  • 2 packages candy cane Hershey's Kisses (unwrapped of course)
  • 1 package Oreos
Line a baking sheet with parchment paper.

In 20 second increments melt the kisses in the microwave until completely melted and smooth. Using a fork dip each Oreo in the candy cane goodness. Place on baking sheet. Repeat process until all the ingredients are gone.

Refrigerate for an hour until completely hardened. 

Double Coconut Chocolate Chip Cookies

I bought some coconut oil a little while ago- and I've been dying to try it out. Figured why not start with some cookies. Found this fabulous recipe- and these cookies came out awesome. The kids went crazy for them.

  • 1/2 cup coconut oil
  • 1 cup brown sugar packed
  • 2 eggs (at room temp)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup semi sweet chocolate chips
  • 1 cup shredded coconut
Use a stand mixer to mix together coconut oil and brown sugar. Add eggs and beat until fluffy. Add in vanilla.

In another bowl combine flour, baking powder, baking soda and salt. Slowly add the flour mixture into the coconut oil mixture until all is combined. Add in coconut and chocolate chips. Mix well.

Line a baking sheet with parchment paper- and drop teaspoon sized cookie dough onto the baking sheet. 

Bake at 375 for 8-10 minutes until the edges are slightly browned. Remove from oven and transfer to cooling rack. 

Slow Cooker Chicken Tiki Masala

A few weeks ago I made Slow Cooker Coconut Curry Chicken- and it was amazing. I came across this recipe about the same time and couldn't wait to try this out. I really don't know which recipe was better- because this came out just as amazing. So good... I'm making it again later this week :) 

  • 2 pounds boneless skinless chicken thighs
  • 28 oz can diced tomatoes
  • 3 cloves minced garlic
  • 2 tablespoons peeled and minced ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 3/4 cup coconut milk
  • fresh chopped cilantro (for garnish)
Cut chicken into bite sized pieces. Add to slow cooker. Add in tomatoes, garlic, ginger, paste, garam masala, salt, and paprika. Stir to combine. Cook on low for 6- 8 hours.  Last 15 minutes of cooking add in coconut milk and leave slow cooker uncovered. Garnish with fresh cilantro and serve over rice. 

Just typing this recipe out- makes me want this so bad. So glad I'm making this again this week! Cheers!

Adapted from: Slow Cooker Tiki Masala

Chicken, Bacon and Avocado Baked Burritos

This was really a super easy meal to put together. Beyond delicious and fast- a winning combo! This made 6 rather large burritos. Adjust the amount of ingredients to make less or more.

  • 2-3 cups cooked chicken (chopped or shredded)
  • 2 avocados scooped out of shell
  • 1/2 onion diced
  • 4 strips cooked bacon (chopped)
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar ( plus more for topping)
  • sliced jalapeƱos
  • green onion (for garnish)
  • 6 burrito sized tortillas
In a large mixing bowl- combine chicken, onion, bacon, avocado, sour cream, shredded cheese. Mix until well combined. Fill each tortilla, roll into a burrito and arrange in a 9x13 baking dish. Top with shredded cheddar and sliced jalapeƱos. Bake at 350 for 15-20 minutes until the cheese is melted and bubbly. Remove from oven and top with green onion for garnish. 

Seriously so friggen good. The kids went crazy over this- especially my 2 1/2 year old. And of course this is especially husband friendly. Cheers!

Corn Casserole with Bacon

Photo Courtesy of:

I originally had planned on making this for Thanksgiving- but we had no power. So I made this a few days ago instead. Oh my- it was delicious. Of course it was so good I didn't have any thoughts to taking my own photos.

  • 4 cans corn (drained)
  • 2 0z blocks cream cheese
  • 1 medium onion diced
  • 8 sliced cooked bacon crumbled
  • 1/4 cup butter
  • 1/2 cup parm cheese (plus a little more for top)
  • 1/2 teaspoon pepper
Melt butter in a skillet and over medium high heat start cooking the onion until softened. Add the cream cheese a little at a time until melted. Add in the parm cheese and pepper. Gently fold in all the corn and bacon. Make sure it is well combined. Put mixture in a 9x13 baking dish - and sprinkle with some more parm cheese. Bake at 400 for about 15 minutes until golden brown.

Just leave out the bacon for a yummy veggie side! Cheers!