Spud Special Soup

I got this recipe from Keeper of the Home

Spud Special Soup
3 Tbsp butter
1 large onion
1/2 cup thinly sliced carrot
1/2 cup diced celery
1 garlic clove (or more, if you like it, which I do!!)
4 cups diced potato
2 cups chicken broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups milk ( you could also use yogurt in a pinch-I used soy milk)
(My own addition to this recipe is chopped sausage-I have used smoked and breakfast)
1/2 cup grated cheese for garnish
Put first 5 ingredients into a large pot and saute veggies until onion is soft and clear.
Add potato, chicken broth, salt, pepper and parsley (and sausage, if desired). Bring to a boil. Cover and simmer slowly until all cooked, stirring occasionally. Stir in milk at the very end, after turning off the heat (do not allow it to boil once the milk has been added).
Garnish with cheese. Serves 4-5.


Stop by Gayle's for more recipes

Pork & Cider Stew

INGREDIENTS
2 medium sweet potatoes (1 1/4 lb), peeled and cut in 3/4-in. pieces
3 small parsnips or carrots, peeled and cut in 1/2-in.-thick slices
1 cup chopped onion
2-lb boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp each dried sage and thyme
1/4 tsp pepper
1 cup apple cider

PREPARATION
1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3 1/2-qt or larger slow-cooker.

2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.

3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Taken from Woman's Day Magazine

For more recipe ideas, please visit Gayle

Chicken & Vegetables with Creamy Mustard-Herb Sauce

INGREDIENTS
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed (I used breasts)
4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion (I used dried dill)

PREPARATION
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.

2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.

3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables

Taken from Woman's Day Magazine
For more recipes, please visit Gayle

Food Friday

This week I made Broccoli and Cheese Chicken and served it with mashed potatoes. It was delicious and would be great for a fall night. The little one looked at my best friend over dinner and said, "I love broccoli". Well this was news to me but if this recipe will get him to eat it then I will make it.

Broccoli & Cheese Chicken Breasts

1 lb. boneless, skinless chicken breasts cut into smaller pieces
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs
1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

This recipe was totally stolen from Cooking During Stolen Moments. Her website is great and right now there are pull apart rolls on the main page which I am going to make.

This recipe is posted to Gayle's website.

Family Fun Monday

Ok so it's Friday but I totally forgot to post what we did on Monday. It was fun.

I made this dip (minus the onions) and served it up with some carrots and yellow pepper strips. I swear to you that my little one would have licked the bowl clean if he could have. The boy loves some dill (just like his mama). On another platter I had cut up bananas, grapes, and plums. The last platter had sliced cibatta bread which I served with brie, fresh mozzarella with basil, and fresh mozzarella wrapped in proscuitto. Monkeyface didn't care for the cheeses but he ate almost all the plums, grapes, and carrots.
I spread this out on the floor and we had us an indoor picnic. It was awesome and Monkeyface always likes when we eat on the floor.

Also crossposting this to Gayle's site.

Fresh Corn Salad

Ingredients
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoning salt
3 cups fresh corn kernels (about 5 ears)*
1 large tomato, seeded & finely chopped (to taste)
1 bunch of green onions, finely chopped (to taste)
½ cucumber (to taste)
1 clove garlic, minced

Directions
Combine first 3 ingredients in a large bowl, stirring with a whisk.
Add corn and remaining ingredients, stirring to combine.
Cover and refrigerate at least 2 hours before serving.
*I cooked my corn in water, some milk, and a little sugar to bring out the sweetness*
**I think this would also be good with some black beans, avocados, or even red peppers**

Don't forget to swing by and visit Gayle this week.

Bacon Cheeseburger Chicken

This is one of my favorite ways to eat chicken. However, I try to take out as many unneeded calories as possible. The original recipe can be found here along with lots of pretty pictures of the cooking process.

This is how I make it.

Bacon Cheeseburger Chicken

2 skinless, boneless chicken breasts, cut in half lengthwise
2 tbs teriyaki sauce (this is your salt so use what you like. I don't like salt)
1/2 cup light ranch dressing (I used about 1tbs per piece of breast)
1/4 cup 2% shredded Cheddar cheese (I just sprinkled it over the chicken a pinch at a time)
2 tbs bacon bits

Preheat oven to 350 degrees F (175 degrees C). Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 8×8 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

I serve this with garlic mashed potatoes (also made skinny) and a salad.

Gravel and Grub

One of the great things about traveling is that you get to try new food. Here is what I had for dinner last night. It combined my beloved Costa Rica with some Jamaican flair. You can just click on the links for the recipes:

Jamaican Jerk and Plantain Kabobs

The recipe above includes a Jamaican Jerk Rub. I didn't want to go out and buy one so I made it myself. I love recipezaar. It has made my life a better place.

Gallo Pinto (Costa Rican rice and beans)

2 to 3 Tbs. oil
1 medium-sized onion, peeled and finely chopped
2 cloves garlic, minced
3 cups cooked white rice
2 cups cooked black beans, drained, rinsed and liquid reserved
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
2 to 3 Tbs. Salsa Lizano*, or Worcestershire sauce
Salt and freshly ground black pepper to taste

Directions
Heat oil in large skillet over medium heat, and add onion. When onion starts to turn color, add garlic, and sauté for about 5 minutes, or until onion is golden.
Stir in rice, beans and seasonings, combining well. Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice "dirty." Cook until heated through, and add salt and pepper to taste. Serve hot.

*Lizano Salsa is only made in Costa Rica but it makes everything you put it on taste better. You can sometimes find it in a Latino market or you could have a friend pick you up some when they go to CR.*

For more recipes, go see Gayle

Grape Salad

I married into an extremely large family and we all meet once a month in order to keep in touch. I made this 2 months ago and people still talk about it. In fact, I thought that I had made too much, but it was devoured. This will be going into the permanent cookbook.

Salad Ingredients
2 lbs green seedless grapes**
2 lbs red seedless grapes**
8 ounces lowfat sour cream
8 ounces Neufatchel cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1/2 cup brown sugar, packed, to taste***
1 cup crushed pecans, to taste (I may have used a little more-I'm nutty like that)

Directions
1 Wash and stem grapes and set aside to dry
2 Mix sour cream, cream cheese, white sugar and vanilla by hand until creamy
3 Stir grapes into mixture, and pour in large serving bowl
4 For topping: Combine brown sugar, and crushed pecans
5 Sprinkle over top of grapes and give it a good stir
6 Chill overnight
7 When you are ready to serve, give the salad a good stir to re-distribute the sauce

**I used a combo of red, green, and black seedless grapes**
***Original recipe called for 1 cup but I only used half and it was great***

Cross posted to Gayle's recipe swap.

Easy Pesto Rice

I am a sucker for all things pesto. I live for summers full of basil this and that. I mix it with mayo and make tomato sandwiches, I of course make pesto, and I mix it with pasta. This rice satisfied all that is glorious and holy in my basil lovin' soul. It used up my leftover pesto and made a nice sized pot of rice. I served it with crunchy oven baked pork chops and juicy, ripe tomato slices.

Rice With Pesto or Herb Oil (from "How To Cook Everything")
Serves Four

1 tablespoon canola or other neutral oil
1 1/2 cups basmati or other long-grain rice (I used white long grain rice for this)
2 1/4 cups water
Salt & freshly ground pepper to taste
1/2 cup pesto or 1 cup fresh herb of your choice: chives, parsley, chervil, or cilantro, 1/4 cup canola or other neutral oil, & 1-2 tablespoons water if needed.

Heat the tablespoon of oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is coated with oil. Add the water and season with salt and pepper. Turn the heat up a bit and bring the mixture to a boil. Cover and turn the heat to medium-low.

After 15 minutes, turn off the heat under the rice, but leave the cover on. Wait 10 minutes, then stir in the pesto or herb oil. Check the seasoning and serve immediately.

**I originally saw this recipe on The Motherload and am reposting it to Gayle's recipe swap.

Food Friday-Cornbread Supreme

This is not my recipe, though I wish it was. This was the best cornbread that I've ever had and I am a cornbread aficionado (as well as all things Southern)

Cornbread Supreme
Makes one 9x13 pan

1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted (I only used 1 stick of butter)
2 boxs Jiffy cornbread mix (7 1/2 oz. each)
2 cups shredded cheddar cheese (optional) (not really optional)

1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through. (My oven is old and I would say I cook it for 55-60 minutes)

For more recipes, please visit Gayle

Also...why is it that the weekend you finally want to break out the kite your kid has been talking about, it's going to pour down rain?

Food Friday: Pumpkin Cheesecake Streusel Bars

This was one of the easiest desserts I've ever made and with all the coupons out lately for the cookie mix, it cost me about $5 for the entire dessert. I took this from the Betty Crocker website.

Pumpkin Streusel Cheesecake Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling
2 packages (8 oz each) cream cheese, softened **
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Toppings
1/3 cup chocolate topping
1/3 cup caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. (I used a food processor) Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. (I used my kitchen aid stand mixer) Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

**I prefer to use Neufatchel cheese. It is just as good as regular cream cheese with the same texture and 1/3 of the fat.

For more recipes, check out Gayle's website.

Food Friday-Crockpot Potato chowder

Potato chowder**

One package of box scalloped potatoes – can be cheesy, or whatever you like best.
One cup of diced ham. I like a bit more.
Four cups chicken broth.
One or two stalks of diced celery.
One diced onion – whatever size you like.
1/8 teaspoon pepper
2 cups half and half (I use lowfat)
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.

My 2 year old slurped this up and said "ahhh!" after almost every bite.

**Compliments of the Flylady.com website**

For more recipes, check out Gayle's website.

Food Friday: Caribbean Black Beans with Coconut Curried rice and Mango salsa

This is a recipe that I made up all by myself (said in best Forrest Gump voice). It is my most requested recipe once you taste it. AND once you taste it, you won't forget it.

Caribbean Black Beans from the Moosewood Cooks at Home Book

1 1/2 Chopped onions
3 Garlic cloves, chopped fine
2 T Olive oil
1 T Fresh grated ginger root
1 t Fresh thyme or 1/2 t dried
1/2 t Ground allspice
4 1/2 c Drained cooked black beans (three 16-oz cans)
3/4 c Orange juice
Salt and black pepper to Taste
Saute the onions and garlic until barely soft. Add the spices and saute until very soft. Stir in the beans and orange juice and saute for about 15 minutes, stirring occasionally to prevent burning. Mash a few of the beans with a fork or that back of a spoon. Add salt and pepper to taste.

Coconut Rice-from my kitchen

1.5 cups basmati rice (be sure to wash and soak for 30 minutes prior to cooking)
2 cans coconut milk (I use lite)
1/2 stick of cinnamon
4 cloves
Thai Kitchen Red Curry Paste (use to taste)

1. Discard water rice was soaking in
2. Saute rice with curry paste until coated
3. Add coconut milk, cinnamon, and cloves and bring to a boil
4. Reduce heat and simmer for 15 minutes
5. Remove from heat and stir
6. Allow it so sit uncovered about 5 minutes before you serve it
(I topped w/cilantro b/c I had some left over-up to you though)

Mango Salsa from my chicken

1 Ripe mango, peel, pit, dice
1/4 cup Red onion, minced
1 Habanero chile
2 tbsp Lime juice (I just squeeze half a lime)
1 tbsp Fresh cilantro, minced
1/4 tsp Ground cumin
1/4 tsp White pepper
1/4 tsp Salt

1 Combine all of the ingredients in a bowl and mix thoroughly.
2 Refrigerate for 1 hour.


For more ideas, visit Gayle
--
One good thing about music, when it hits you feel no pain

Food Friday: Grits Casserole

Calling all Southerners!

INGREDIENTS:
6 cups water
2 cups uncooked grits
3 cups shredded Cheddar cheese, divided*
1 pound ground pork sausage
12 eggs
1/2 cup milk
Green onions to taste (optional)
salt and pepper to taste


DIRECTIONS:
1) Preheat oven to 350 degrees. Lightly grease a large baking dish.
2) In a skillet over medium-high heat, cook the sausage until evenly browned. Set
aside and drain grease.
3) Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly
scramble
4) Bring water to a boil in a large saucepan, and stir in grits. Reduce heat,
cover, and simmer about 3-4 minutes, stirring occassionally, until liquid has
been absorbed. Mix in 2 cups cheese until melted.
5) Mix together grits, eggs, and sausage.
6) Pour the grits mixture into the prepared baking dish. Top with remaining cheese
and season with salt and pepper.
7) Bake 30 minutes in the preheated oven, until lightly browned.

*most of the time I mix 2 cups of cheese into the mixture and do not top it with the remaining cup of cheese. This recipe also called for the use of a stick of butter which I have eliminated b/c it is not needed. I use 2% cheese all the time and the Jimmy Dean lowfat sausage so that I don't even have to drain the sausage. No one can tell the difference between the original and the lower fat version.

For more recipe ideas, check out Gayle's recipe swap.

What can you do with leftover chili?

1) Top it with Jiffy cornbread mix and turn it into a chili cornbread casserole
2) Sour Cream Chili Bake with Fritos
3) Top baked potatoes with the chili, cheese, and some sour cream
4) Tacos
5) Nachos
6) Make Tex-Mex pasta. I'm doing this from memory so bear with me.

Tex-Mex Pasta

Ingredients
1 box fusili, prepared as per directions on box
1 jar salsa*
Leftover chili (maybe 1 lb or so)
1 box Stouffer's spinach souflee**
1 8oz box of Neufatchel cream cheese
2 cups shredded cheese

Directions
Preheat over to 350 degrees
Boil pasta
Combine leftover chili with the jar of salsa and heat through
Microwave spinach until almost cooked and mix with cream cheese in a microwaveable bowl
Heat until cream cheese is melted and you can easily stir to blend
Place a small layer of the meat mixture in the bottom of a 13x9 casserole dish
Top with half of the noodles
Top with half of spinach mixture
Top with half of meat mixture
Top with half of the cheese
Repeat
Bake for 45 mintues in a 350 degree oven
Enjoy!

*If I'm not using chili I will use a blackbean/corn salsa. If I'm using chili, I will use a medium salsa such as Paul Newman's
**Make sure you are using the Stouffer's spinach souflee and not creamed spinach. It makes a huge difference

My 2 year old devours this.

Visit the recipe swap over at the Grocery Cart Challenge for more ideas.

Food Friday-Paula Deen's Chicken Florentine Casserole

I was watching the Food Network the other night and Ms. Deen said that this is a recipe that every wife should have in her repertoire. It's good for pot lucks, it's good for a quick dinner, it's good for freezing. Well I had to try this out. OMG! It's so good. We only made half a batch and served it with rice but it served 4 adults. My kid did not like this b/c of the curry, but we'll keep putting it on his plate. Next time I make it, I'm going to stir cooked rice into the casserole and make a meal in one dish. I have amended this a little from her original.


Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and chopped
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs (we used crushed Ritz crackers and I think it made it better)
2 tablespoons butter

Directions
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the chicken.


In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.


Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.


Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

For more recipes, visit The grocery cart challenge.

Pumpkin Butterscotch Muffins

Well since I'm obsessed with all things pumpkin I thought I would post another recipe. This one is heavenly. Seriously. It was sent down from heaven for you to enjoy. If you eat these, you will never sin again.


Pumpkin Butterscotch Muffins

INGREDIENTS

* 1 cup all-purpose flour
* 3/4 cups whole wheat flour
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 2 tsp apple pie spice or a combo of the 3 spices below
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
* 1 tsp baking soda
* 1/4 tsp baking powder
* 1/2 tsp salt
* 2 eggs
* 1/2 cup melted butter
* 1 cup canned pumpkin (I used my pumpkin puree)
* 6 oz pkg butterscotch chips


DIRECTIONS

1. Preheat oven to 350 degrees F. Grease mini-muffin pan with cooking spray.
2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.

**Recipe modified from this one

Food Friday-powerball cookies

I have not made these yet but they are on the agenda for this weekend. They look like a great snack for both the monkey and the parents. This was in Wondertime magazine.

Makes 40-48 cookies

Mix together 1 cup peanut butter and 1 cup honey until smooth. Gradually add in 3 cups old fashioned oats and 1/2 cup ground flaxseed. Add 1 cup chocolate chips and 1 cup any combination of nuts and soft dried fruit(try 1/2 cup coarsely chopped peanuts and 1/4 cup each of raisins and dried cranberries) and mix gently in your stand mixer or smush together by hand.

Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they'll be less sticky after a night in the fridge. They freeze well too, layered on wax paper in an airtight container.

For more recipe ideas, go visit the Grocery Cart Challenge Recipe Swap

Food Friday-Mexican Pasta Salad

This is a recipe from my soon to be sister in law. We all loved it when she brought it over.

exican pasta salad recipe.


1 pound fusilli pasta
1 1/2 tablespoons olive oil
4 large tomatoes, seeded, diced (4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 jalapeno chilies, seeded, minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup chopped cilantro
Salt and pepper

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix mayonnaise, Dijon mustard and fresh lime juice in small bowl. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

**I added more mayo cause it's just better and more of the dijion mustard. I think i pretty much added more of all the spices to. I didn't put the hot peppers in cause i figured kids would be eating it.**

For more recipes, check out the Recipe Swap