Hey Mom What's for dinner?

01/07/2026

01/04/2026

Slow Cooker Chicken Pot Pie

Ingredients:
3 boneless skinless chicken breasts (I doubled mine and used chicken tenders)
1 Can Cream of Chicken
1 Cup Milk
4 Medium Potatoes, chopped
1 (16 oz) Bag of Frozen Mixed Vegetables
1 TSP Garlic Powder
Pepper to taste
1 (16.3 oz) Refrigerated Biscuits

Instructions:
Lay chicken in the bottom of your pot.
Add in the cream of chicken, milk, potatoes, mixed veggies, garlic powder, and pepper.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Pull the chicken from the pot, and move it to a deep bowl or pot.
Shred the chicken with a handheld mixer.
Put shredded chicken back into your crockpot.
Mix to combine well.

Bake Refrigerator Biscuits according to the package directions.

Serve in a bowl, topped with a biscuit.

Enjoy!

Tips & Tricks
* No need to pre-cook the chicken — it shreds easily after slow cooking
* Frozen mixed vegetables save time and add variety
* If you like extra seasoning, add a pinch of thyme or poultry seasoning
* Bake the biscuits separately so they don’t get soggy
* Want a thicker filling? Stir in a little cornstarch slurry at the end of cooking

Recipe By Unknown

12/07/2025

CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)
Roll into 1-inch balls.

Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

** NOTE - You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! :)

Recipe By Unknown

11/22/2025

Cheesy Taco Soup

Ingredients:
* 1 pound ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 packet taco seasoning
* 4 cups beef broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (10 ounce) can Rotel tomatoes and chilies, undrained
* 1 cup shredded cheddar cheese
* 1/2 cup sour cream
* Optional toppings: avocado, cilantro, lime wedges

Instructions:
1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.

2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.

3. Stir in the taco seasoning, beef broth, diced tomatoes, and Rotel tomatoes and chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Stir in the cheddar cheese and sour cream until melted and combined.

5. Serve hot, garnished with your favorite toppings.

Recipe By Unknown

11/16/2025

Pear-Cranberry Crumble Pie

Ingredients:
½ (15 oz) pkg rolled pie crust, room temperature

For Filling:
6 ripe Anjou or Bosc Pears
1 ½ cups fresh or frozen cranberries
¼ cup all-purpose flour
½ cup granulated sugar
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
½ lemon

For Crumble:
½ cup all-purpose flour
¼ cup packed brown sugar
½ tsp ground cinnamon
4 tbsp unsalted butter

To serve (optional):
Vanilla ice cream

Directions:
Preheat oven to 350°F.
Unroll pie crust and fit into a 9” pie plate.
Trim and crimp edges of crust.
Chill in refrigerator as you prepare filling.

For Filling:
Peel, core and cut pears into ½”-thick slices.
In a large bowl, combine pear slices, cranberries, flour, sugar, cinnamon, ginger and salt.
Zest 2 teaspoons from lemon into bowl and squeeze juice over top.
Stir to combine.

For Crumble:
In a medium bowl, combine flour, brown sugar and cinnamon.
Cut up butter and add to bowl.
Using a fork or your fingers, gently mix together and break up butter, until mixture is crumbly.

Remove pie crust from refrigerator and place on a rimmed baking sheet.
Spoon pear-cranberry filling into crust, leaving behind any juices.
Sprinkle crumble over top.

Bake pie until crumble is lightly browned, 55 to 60 minutes.
If edges begin browning too quickly, tent a piece of foil over pie.
Let cool completely (the pie filling will set as it cools).
Serve with vanilla ice cream, if desired.

Recipe By Hannaford's

11/16/2025

Brown Sugar Sweet Potatoes with Walnuts

Butter and brown sugar caramelize between sweet potato slices and crunchy nuts in this dish that is just as good piping hot as it is made ahead and reheated.

Ingredients:
3 lbs medium sweet potatoes
Cooking spray
1 cup chopped walnuts
½ cup (1 stick) butter
½ cup brown sugar
2 tsp pumpkin pie spice

Directions:
Preheat oven to 350°F.
Heat a large pot of salted water to a boil.
Peel the potatoes and add to pot.
Cook 20–30 min., until mostly tender.
Remove potatoes with a slotted spoon and let cool.

Meanwhile, coat a 9x13-inch baking dish with cooking spray.
In a 10-inch skillet, add the walnuts and toast on medium 1–2 min., until golden, stirring constantly.
Remove from pan and reserve nuts.
Wipe out skillet.

In same skillet, melt the butter on medium.
Stir in the sugar, pumpkin pie spice, ½ cup water, and salt, to taste, stirring until sugar is dissolved.
Remove from heat.

When cool enough to handle, cut potatoes into ½-inch slices.
Arrange half of potato slices in baking dish, overlapping slightly, and drizzle with half of spiced butter.
Repeat layering and drizzle with remaining potato slices and butter.

Cover with foil and bake 20 min., until potatoes are tender.
Uncover, top with walnuts, and bake another 5 min.

Tips:
To make this ahead, prepare recipe through STEP 4 and refrigerate up to 1 day.
When ready to serve, continue with STEP 5.

Recipe By Hannaford's
November 2018

11/16/2025

Amazing Holiday Meatballs with Cranberry Orange Sauce

Perfect for Stress-Free Family Gatherings!"

Ingredients:
• 1 lb ground beef
• Zest of 1 large orange
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1/4 cup finely chopped onion
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 can (14 oz) jellied cranberry sauce
• 1 cup barbecue sauce
• Fresh parsley, chopped

I am guessing you cook the meatballs as you normally would cook meatballs.
Myself I like to brown them up in a frypan until a little crispy before adding them to spaghetti sauce or a crock pot.

They sure do look yummy 😋

11/15/2025

Pumpkin Layer Cake with Whipped Cream Cheese Frosting

Sweet cinnamon cream cheese frosting coats spiced pumpkin cake while candied pecans and pepitas in between each layer add a bit of crunch for a celebration-worthy fall dessert.

Ingredients:
1 cup + 2 tbsp brown sugar, divided
4 ½ tsp ground cinnamon, divided
⅓ cup chopped pecans
⅓ cup pepitas
½ cup granulated sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp salt, divided
2 tsp pumpkin pie spice
¾ (8 oz) pkg cream cheese, softened
6 tbsp unsalted butter, softened
3 cups confectioners' sugar

Steps:
Preheat oven to 300°F. In a small saucepan over medium, combine 2 tablespoons brown sugar, 1 teaspoon water, ½ teaspoon cinnamon and a pinch of salt. Stir until sugar dissolves and mixture is smooth. Add pecans and pepitas, stirring until well coated.

On a parchment-lined baking sheet, spread sugared pecans and pepitas evenly. Bake until toasted and sugar coating is set, 20 to 25 minutes, stirring halfway through. Cool completely.

Meanwhile, grease three 8” round cake pans. If you have only two pans, bake first two cake layers, cool slightly, then reuse a pan for the third layer.

In a large bowl, using a hand mixer or stand mixer, beat remaining 1 cup brown sugar, granulated sugar, eggs, pumpkin and oil until combined. Add flour, baking powder, baking soda, 1 teaspoon salt, 2 teaspoons cinnamon and pumpkin pie spice. Mix on low until combined.

Increase oven temperature to 350°F. Divide batter among prepared cake pans. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes, then remove from pan onto a wire rack to cool completely.

In a medium bowl, beat cream cheese, butter, remaining 2 teaspoons cinnamon and ½ teaspoon salt on medium until creamy. Gradually add confectioners’ sugar and beat until combined. Spread frosting on each cake and stack, adding some candied pecans and pepitas between the layers.
Sprinkle remaining candied nuts and seeds on top.

Recipe By Hannaford's

11/15/2025

Sheet Pan Chicken Fajitas

Ingredients:
1 lb boneless, skinless chicken breasts
4 tsp taco seasoning , divided
2 tbsp olive oil, divided
2 green bell peppers, seeded and thinly sliced
1 large red onion, thinly sliced
8 (6-inch) flour tortillas
½ cup salsa
½ cup light sour cream

Steps:
Preheat oven to 425°F.

Cut the chicken into thin strips and add to a medium bowl, along with 3 tsp taco seasoning and 1 tbsp oil. Toss until well coated. Arrange on one side of a large rimmed baking sheet.

Toss the peppers and onion with remaining 1 tbsp oil and 1 tsp taco seasoning. Season with salt and pepper. Scatter in even layer next to chicken. Bake 18–20 min., until chicken is cooked through and vegetables are tender.

When ready to serve, wrap the tortillas in damp paper towels and microwave 1–2 min., until warm and pliable. Toss chicken and peppers together. Serve in tortillas with salsa and sour cream.

Tips:
For faster cleanup, line the sheet pan with foil first.

Recipe By Hannaford's
March 2020

11/02/2025

Colorful Coleslaw

Give coleslaw some extra color with mini sweet peppers and two types of cabbage.

Yields: 10 - 12 serving(s)
Prep Time: 15 mins
Total Time: 15 mins

Ingredients:
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
3 mini sweet peppers (in 2 different colors), thinly sliced
2 whole carrots, shredded
1/2 cup mayonnaise
1/2 cup whole milk
1 Tbsp. sugar
1 tsp. white vinegar
Salt, to taste
Couple dashes hot sauce
2 cups fresh cilantro leaves

Directions:
1) Combine the green cabbage, purple cabbage, sweet peppers and carrots in a bowl.

2) In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, 1⁄4 teaspoon salt and the hot sauce. Pour over the cabbage.
Toss to combine.
Add the cilantro at the very end.
Cover and refrigerate for 2 hours.
Taste, season again generously and serve.

By Ree DrummondUpdated: May 5, 2020

11/02/2025

Slow Cooker BBQ Chicken
It requires almost zero effort.

Yields: 6 - 8 serving(s)
Prep Time: 5 mins
Total Time: 2 hrs 35 mins

Ingredients:
1 1/2 cups BBQ sauce
2 Tbsp. apple cider vinegar, plus more to taste
2 Tbsp. packed light brown sugar
1 tsp. paprika
1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
4 garlic cloves, crushed
1/2 medium yellow onion, thinly sliced
3 lb. boneless, skinless thighs or breasts

Directions:
1) In a 6- to 8-quart slow cooker, whisk together the BBQ sauce, vinegar, brown sugar, paprika, salt, black pepper, cayenne pepper, garlic, and onion until well combined.
Add the chicken, stirring to ensure it is fully coated with the sauce.

2) Cover and cook until the chicken is tender and shreds easily, on low for 4 to 6 hours or on high for 2 to 3 hours.

3) Remove the chicken to a large cutting board. Remove the garlic cloves, if you like. Using 2 forks, break up the chicken into chunks (or shred it more finely, if you like).
Return the chicken to the sauce and stir very well.

4) Cover and cook on low for 30 minutes more. Taste and add more salt or vinegar, if you like.

Recipe By Leah Perez
Updated: May 12, 2025