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New Year, New Dreams

Posted by Courtney Lynn/Supersize Family Kitchens on January 5, 2018 at 8:00 PM Comments comments (0)

New Year, New Dreams


It’s a new year and a fresh start. I hope it’s going to be a great year for everyone. I have high hopes for this year, because I have a lot of business ideas and plans that I’m so excited to share.

The first is my second cookbook. You’ll be hearing a lot about this in the near future. I absolutely love how it’s looking so far, and I think it will be even better than my first book.

Another project I’m working on is a podcast. It’s still in the working stages, but in a few weeks—maybe a month—you’ll get all the information.

I’m also working on other Supersize Family Kitchens branded products. I’m in the process of getting my online store up and running, and most of my products will also be on Amazon.

AND… I want to see my products on store shelves. My product line will actually be pretty extensive if everything goes the way it’s supposed to.

Also I want to do more author events—book signings, cooking demonstrations, cook-offs, whatever.

So that’s the fun part. Now for the serious part: New Year’s Resolutions.

I haven’t made a new year’s resolution in about seven years. But this year, I made one.

Prioritize.

What are priorities, really? I guess that to prioritize means to make choices between all of the things that you want and need to do, and making the most of those choices while trying not to feel guilty because maybe you should have made something else a priority instead of what you chose.

That’s not easy. Sometimes it’s painful because I have so many places that I need to spend my time and money, and so many people that I need to be with. Whether it’s time or money or people, I always have the same problem: I don’t want to pick between two good things. I want both of them. Most of the time, by the time I’ve figured out which one I want, neither one is available to pick from. I wish I didn’t have to sleep because I could get so much more work done in those six hours. #writerslife

Blogging has been very sporadic this winter because I’ve been working on other projects—especially this new cookbook—but I’m ready to get back to work and start connecting with my awesome blog readers.

You guys are great. I’ll see you all this year. Maybe in a bookstore near you.


If you want to keep up with all of my projects and get recipes in your inbox every week, sign up for my e-mail list here.  I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Taco Stew

Posted by Courtney Lynn/Supersize Family Kitchens on December 7, 2017 at 8:00 PM Comments comments (0)

Taco Stew



I came up with this recipe not too long ago. It’s Taco Stew, and it’s really great for when you’re in a time crunch. I use chicken as a personal preference, but you can also substitute ground beef or even pork. The taco flavor is really good, and it’s easy to make.


Taco Stew

Makes about 1 gallon

From Supersize Family Kitchens


1 medium onion, chopped

3 cups cooked, cubed chicken (you can also use cooked ground beef)

1 jar (16 ounces) salsa

1 can (14½ ounces) diced tomatoes, undrained

5 cups chicken broth

1 package (1 ounce) taco seasoning

5 cups cooked rice


Spray a 6-quart stockpot with nonstick spray. Sautee onion over medium heat until tender and browned. Add remaining ingredients and cook, stirring occasionally, until stew starts bubbling. Turn heat to low, cover and cook for 5 minutes to allow flavors to meld.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

August, September, October Recipe Roundup

Posted by Courtney Lynn/Supersize Family Kitchens on November 9, 2017 at 8:00 PM Comments comments (0)

August, September, October 2017 Recipe Roundup


As I promised at the end of July, here is my second recipe roundup (click that link to see recipes from May, June, and July.)

 

Here are links to every recipe I posted during August, September, and October.

Some of these recipes can be found in my published cookbook The Supersize Family’s Guide to the Kitchen. It has over 110 big-batch, family-size, potluck-ready recipes.

Also, Christmas is coming and I’ve been told that my book makes a great gift for your mom, grandma, 4-H leader, or anyone who cooks for a lot of people.

Plus, you can get a free e-cookbook instantly just by signing up for the e-mail list.  You’ll also get new recipes right to your inbox every week.



1. Chicken Club Casserole


2. Not Your Mama’s Mac and Cheese


3. Broccoli and Rice Casserole


4. Garden Casserole


5. Harvest-Time Tomato Salad


6. Chicken Enchilada Casserole


7. Cherry Lemon-Limeade


8. Pineapple Salsa


9. Frozen Hawaiian Pie


10. Pumpkin Bread


11. Eye-See-You Mummy Cake plus Cream Cheese Frosting


12. Baked Apple Pudding


13. Frosty Pumpkin Dessert


14. Fudge Bottom Cake


15. Aunt Aggie’s Jambalaya


16. Burger and Chips Casserole


17. Crusty Italian Bread


Also I did a pretty cool Halloween post: How To Get Fake Blood Off Your Kid's Skin.


 

DIY: The Thanksgiving Jar

Posted by Courtney Lynn/Supersize Family Kitchens on November 6, 2017 at 8:00 PM Comments comments (0)


DIY: The Thanksgiving Jar + Free Printable



Several years ago, my sister Chelsea introduced a new holiday tradition: the Thanksgiving Jar. It’s a visible way of counting our blessings, and now it appears every November first. Basically it’s a jar with a pencil and strips of orange and yellow construction paper—but it’s what inside that’s important.

From November first until thanksgiving, everyone in the family writes down whatever they’re grateful for, signs their name, and puts them in the jar. The blessings can be serious or silly or by famous people or childhood imaginary friends. (Dolly Parton may or may not have thanked plastic surgeons last year. I may or may not have written that one.) Then at the big family Thanksgiving dinner, we each take turns pulling a paper out and reading it out loud. Around here, we believe that anything can be a blessing, even a belly laugh at a joke in the Thanksgiving jar—no fuddy-duds allowed!

Only one rule: you can’t read one that you wrote! So If I pull out one of my own, I have to put it back. Besides, it’s more fun to hear someone else read “Courtney is thankful for hunky TV cowboys."

In this post, I’ll walk you through how to make your own Thanksgiving Jar, and I’ve included a free printable of the label that I made for mine! Plus, I’ll tell some of my favorite blessings from previous years.



The Thanksgiving Jar

You’ll need:

A mason jar. Pint size will work, but a quart is better if you have room for it. We use a plastic jar because it’s safer around little ones.

Simple decorations. A ribbon around the top is good. I made a label for mine, and I made a printable with 4 different labels you can cut out and affix using double stick tape. Download it here. (Please use for your own personal use only.) Someone please notify me if the darned link doesn't work. 

Paper cut into slips. Orange and yellow are good fall colors, but whatever.

A pencil.

Directions are practically unnecessary, but here they are: Pretty up the jar with simple decorations. (In the picture above, I made a simple printable label and attached it with double stick tape. You can use sticker paper if you have it. The ribbon is a scrap of canvas drop cloth.) Place the jar, paper, and pencil in an easily accessible location (near the food is always a good choice) and encourage everyone to participate. Grandparents, moody teenagers, little ones, and even visitors should be told about the Thanksgiving Jar.

Speaking of little ones, they may not be able to write their own blessings, so always be available to write it for them or help them with their spelling.


This is what the printable looks like, but it's too small to print. Download the full-size one here.


We also never throw them away after Thanksgiving. Every piece of paper goes into a ziplock baggie with the date written on the bag. Maybe 20 years from now we’ll reread them again and laugh and cry and remember.

I’ll get you started by sharing a few of our past blessings:

Horses—Halle Jo

Reruns of 80’s tv shows--Courtney

Fried food—Halle Jo

Freedom—Judson

McDonalds happy hour—Chelsea

Hallmark movies—Dwayne

Rubber gloves—Ben the garbage man

Cookies and cream candy bars—Jaxie

Coffee creamer—Courtney

Salt-free seasoning—Chelsea

Thanksgiving dinner—Halle Jo

Paper parasols and potpourri—Courtney (I did not write that btw. I believe it was Chelsea’s handwriting.)

Milk and Pepsi—Leo

Clearance racks—Chelsea

Food—Judson

Hot tubs—Jeremy

Almost everything—Judson

Insulated tumblers—Chelsea

Thanksgiving—The Pilgrims (this was actually written by Halle Jo)

God—Judson


And my personal favorite from last year….

Life, love, and the pursuit of bearded men—Courtney



How To Remove Fake Blood From Your Kid's Skin

Posted by Courtney Lynn/Supersize Family Kitchens on October 31, 2017 at 9:00 PM Comments comments (0)

How To Remove Fake Blood From Your Kid’s Skin

 



Halloween is over, and I know what you’re thinking: “How in the HECK do I get these fake bloodstains off of my kid?????”

Two words: Baby oil. I tested out fake blood and baby oil on my own arm so I could see the results firsthand.

First wash the stained skin with soap and water to remove any surface residue. Then douse a cotton ball with baby oil and start scrubbing. Not too hard, though—at first my arm was bright red so I thought it was still stained, but then I realized I’d been scrubbing like a mad woman. After a few minutes the redness was completely gone.


Depending on the brand of fake blood, how much was applied, and how long the stain has set, it may take a couple of tries to completely remove the red blotch. One application will at least noticeably lighten if it doesn’t remove it completely. 

In case you haven’t heard, you can join my e-mail list here. You'll get new recipes and fun DIY stuff straight to your inbox every week, plus I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Crusty Italian Bread

Posted by Courtney Lynn/Supersize Family Kitchens on October 30, 2017 at 9:00 PM Comments comments (0)

Crusty Italian Bread


If you love amazing European loaves from the bakery, you’ll fall in love with this easy-to-make homemade bread. It’s crusty on the outside, and deliciously chewy and light inside.


Crusty Italian Bread

Makes 2 loaves

From Supersize Family Kitchens


1 package (¼ ounce) active dry yeast

2 teaspoons sugar, divided

2 cups warm water

2 teaspoons salt

5½ cups all-purpose flour

1 tablespoon butter, melted


Dissolve yeast and 1 teaspoon sugar in the warm water, set aside. In a large mixing bowl, combine salt, 3 cups flour, and remaining 1 teaspoon sugar.

Add yeast mixture. Beat on medium speed for 3 minutes. Stir in remaining flour. Turn onto a generously floured surface and flatten the dough a bit, then sprinkle with a couple tablespoons of flour from the table. Knead until smooth and elastic, about 6 minutes. Place in greased bowl, then spray top of loaf with cooking spray. Cover and let rise until doubled, about 1 hour.

Punch dough down. Place into 2 greased 8 x 4 loaf pans. Cover and let rise for 40 minutes or until doubled. Preheat oven to 350°. Bake for 30 minutes or until crusty and golden. Brush with melted butter.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Burger and Chips Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on October 26, 2017 at 9:00 PM Comments comments (0)

Burger and Chips Casserole


It’s a burger and chips…all in one dish. Even super-picky eaters will come back for seconds!


Nacho Chip Casserole

Makes 12 servings

From Supersize Family Kitchens (new, unpublished recipe)


1 pound ground beef or turkey

1 cup chopped onion

2 cans (10.5 ounces each) cream of mushroom soup

1½ cups water

1 can (10 ounces) diced tomatoes and green chiles

1 bag (16 ounces) nacho-flavored potato chips (like Doritos), coarsely crushed

1 cup shredded cheddar cheese


Preheat oven to 350°. In a large, greased skillet, cook beef and onion until beef is no longer pink. While beef is cooking, combine soup, water, and tomatoes in a medium-sized saucepan and bring to a boil over medium heat, turn to low to keep warm. In a greased 13 x 9 pan, layer half of the Doritos, half of the meat, and half of the soup mixture, then repeat. Top with the cheese and bake for 30 minutes or until hot and bubbling around the edges.

In case you haven't heard, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Aunt Aggie's Jambalaya

Posted by Courtney Lynn/Supersize Family Kitchens on October 23, 2017 at 9:00 PM Comments comments (0)

Aunt Aggie's Jambalaya


This recipe comes from Aunt Aggie, and it’s one of my favorites. It’s a really great jambalaya, made simple by using mini smokies. Feel free to use more or less Cajun seasoning. I prefer Slap Ya Mama, but there are lots of good ones out there. In the picture above, you'll notice there's very little left in the pot. This is because I left the kitchen for 5 minutes to find my phone, and when I came back THIS IS ALL THAT WAS LEFT. No joke. I hope your family enjoys it as much as mine does. :)


Aunt Aggie’s Jambalaya

Makes 10 servings

From Supersize Family Kitchens (new, unpublished recipe)


1 package (1 pound) miniature smoked sausages

1 cup chopped onions

2 cups chopped celery

2 cans (14.5 ounces each) diced tomatoes with garlic and herbs

6 cups chicken broth

3 cups uncooked instant rice

1 tablespoon Cajun seasoning (my favorite is Slap Ya Mama)


In a greased 5 quart stockpot, sauté smokies, onion, and celery over medium heat until vegetables are tender and lightly browned. Add tomatoes, broth, rice, and Slap Ya Mama. Cover, reduce heat to medium-low and simmer for ten minutes or until rice is tender and fluffy.

Did you hear the good news? You can join my e-mail list here, and I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Fudge Bottom Cake

Posted by Courtney Lynn/Supersize Family Kitchens on October 19, 2017 at 9:00 PM Comments comments (0)

Fudge Bottom Cake



This family recipe for Fudge Bottom Cake dates back to the 80’s, but my younger sister Halle Jo makes it now. It’s her signature dessert, and for good reason! The top layer is a crackly chocolate cake, and underneath is a fudgy chocolate pudding. Serve it with ice cream and a big glass of milk.


Fudge Bottom Cake

Serves 12

From The Supersize Family’s Guide to the Kitchen cookbook

2 cups self-rising flour

1½ cups plus 2 cups sugar, divided

1/3 cup plus ½ cup baking cocoa, divided

1 cup milk

1/3 cup canola oil

2 teaspoons vanilla extract

3½ cups very hot tap water


Preheat oven to 325°. In a large mixing bowl, combine flour, 1½ cups sugar, and 1/3 cup baking cocoa. Add milk, oil, and vanilla and stir well. Spread into an ungreased 13 x 9 glass cake pan. Combine remaining ½ cup cocoa and 2 cups sugar and sprinkle evenly over batter. Pour hot water over all. Bake for 1 hour or until cake is done and pudding is bubbling through. There will be a chocolate fudge sauce in the bottom of the pan.

And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Frosty Pumpkin Dessert

Posted by Courtney Lynn/Supersize Family Kitchens on October 16, 2017 at 9:00 PM Comments comments (0)

Frosty Pumpkin Dessert



It's not pumpkin pie, pumpkin bread, or pumpkin latte... it's Frosty Pumpkin Dessert! It's a cool, creamy concoction you can enjoy all year longThis recipe is basically Pumpkin Mousse Pie from my cookbook. I made this recently when I went to make Pumpkin Mousse Pie and didn’t have any graham cracker crusts. In Supersize Family Tradition, I improvised. I poured it into a glass pan and froze it for a few hours, then cut into pretty slices. It was delicious and actually easier than messing with a crust. It’s also a fun surprise to take to holiday gatherings—it definitely stands out amongst traditional Thanksgiving desserts!


Frosty Pumpkin Dessert

From Supersize Family Kitchens

Makes 2 loaves (10 slices each)

2 cans (15 ounces each) pumpkin

2 jars (7 ounces each) marshmallow crème

½ cup packed brown sugar

1 teaspoon cinnamon

2 tubs (8 ounces each) frozen whipped topping, thawed


In a large mixing bowl, combine pumpkin, marshmallow crème, brown sugar, and cinnamon. Whisk in whipped topping. Spoon into two 8 x 5 loaf pans. Cover and freeze for at 4 hours or until firm. Let thaw for 15 minutes before slicing.

Don't forget, if you're not already a subscriber, you can join the e-mail list here. I'll send you a free e-cookbook ($2.99 value) "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 


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