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Crock Pot Loaded Potato Soup {How to Make a Freezer Kit}

    Now is the time to stock your freezer with potato soup kits. If you have an Ingles nearby, I found a 10-pound bag of potatoes for a rock bottom price of 2.99. Guess how many I bought? I...

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Weekly Menu {How to Freeze Cookies}

I always work smarter, not harder when it comes to my freezer cooking. Baking cookies and mufins or at least two types of baked goods at once. While I have the ingredients out, the kitchen is a mess,...

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Weekly Menu and World’s Easiest Icecream Cake

It’s a birthday tradition for me to make my World’s Easiest ice cream cake for my oldest daughter. This year she chose mint ice cream and it was quite a hit. This frugal, easy to make ice cream cake...

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How to Freeze Biscuits {World’s Easiest Sour Cream Biscuits}

  I apologize for my lack of posts last week, but teaching Foods classes all day keeps a girl busy. I was introducing biscuits with my high school students. I demonstrated the first day and let them...

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No Boil Mexican Lasagna {How to Freeze}

I typically make a Southwest Black Bean lasagna with tortillas, but I’ve had my eye on this Mexican Lasagna to freeze. About three weeks ago, I doubled the recipe below and made two 9×13 pans. When we...

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Weekly Menu and Secret Ingredient Cupcakes

  Wednesday was my daughter’s fourteenth birthday and I pulled off Super Mom by making cupcakes for her cheer team. I was trying to keep it a surprise so I took the ingredients to school with me and...

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The Kupp’ 4 Pack Saves This Mom

Four kids need four cups.If you know by now, I have four kiddos that keep me running in different directions. Our family travels to four different schools every week day. I carve out time to freezer...

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Weekly Menu

    I’ve had a super crazy busy school week studying eggs, beans and nine different advanced cutting skills with my high school students. We’ve even been busy making egg commercials posted on youtube...

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1 Hour Freezer Cooking Session {Crock Pot Marinara}

My super busy week of high school foods classes ended with a shebang in my own freezer cooking over the weekend. I knew I had to restock my freezer with a few items or we’d be eating out in the weeks...

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Trust God {$50 DaySpring Giveaway}

I’ll never forget September 2013 when I dropped my fourth child off at preschool. My last child was unattached to my hip, potty trained and speaking phrases that were utterly too mature for her age....

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Weekly Freezer Cooking Menu

This week went by in a whirl with so much cooking in my foods classes. We had an amazing Halloween buffet on Friday and I have some cute recipes to share with you on Friday. I also made two amazing...

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Halloween Buffet Ideas

My Foods 1 class had a spooktacular buffet for Halloween and I wanted to share their creative ideas that they found themselves and created in the kitchen. I really enjoy teaching students again I’ve...

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Healthier Pumpkin Pound Cake with Caramel Glaze {Freezer Friendly}

Nothing rings in fall like the aroma of a pumpkin pound cake. The cinnamon and nutmeg will open your senses to the cool crisp weather. Because I love pumpkin desserts in the fall, this pound cake was...

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Weekly Freezer Cooking Menu

It’s been a busy weekend attending fall festivals with my children and flying solo while my husband had his fall camping trip with his buddy. I did a quick make ahead session on Saturday prepping...

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Make Ahead Meals

Yes, I tend to go overboard when it comes to my make ahead fetish. I’m the first to admit that I’m obsessed with wholesome food for the week and the only way I can have it without breaking the bank is...

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Crustless Veggie Quiche

Move over omelettes, I have another make ahead way to have my omelette without cleaning the pan each time. Normally when my husband makes our favorite Saturday Western omelettes, I have him saute a...

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Crustless Spinach and Mushroom Quiche

  Crustless spinach quiche is another favorite way for me to enjoy a weekday omelette taste. This week I made two different veggie quiche to savor for breakfast, lunch or dinner. While others are...

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Pumpkin Cupcakes with Cream Cheese Frosting {Freezer friendly}

Not too long ago we made these divine little pumpkin muffins with cream cheese frosting. Our foods class sold them to teachers and students and they went fast. They are perfect for your fall baking...

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Restaurant Baked Potato Bar

Now that the holidays are upon us, I am reminded this DIY frugal potato bar is the perfect way to feed a large crowd. See how I did it for 26 students in my foods classes and how you can serve it to...

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Red Lobster Cheddar Biscuits {Freezer Friendly}

I am huge fan of making delicious food without store-bought baking mix. That is why this copy cat Red Lobster Cheddar Biscuit recipe caught my eye for my foods students to make. There was no Bisquick...

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