Easy! This week… easy is needed!

I have exactly 20 minutes to get my post up! I’m on a time schedule. I’m trying to stay on a planned schedule, but it’s not going so well this week.   Everything was planned, the gym, blog posts, the menu.  Then the ol’ man’s mom had to have unexpected open heart surgery yesterday. Poor thing ended up with a quadruple bypass. She’s off the ventilator and awake; which is fantastical for just 24 hours after surgery. Ironically, 16 years ago today, my dad died, essentially after the same surgery. It kinda sucked being in the same hospital, the same unit, the same everything.  The good thing, if there is a good thing, is that I was able to give the ol’ man some insight as to what will happen. Like when we saw her right after surgery, she had a little bit of color.  I thought she looked good! You know, good for someone who just had their chest cracked open. My dad looked gray and dead.  The smart ass he is, said “We are Italian, of course she has color!”  Point made lol.

Needless to say, I needed easy this week.  Nothing easier than the slow cooker, and since I neglected slow cooker Sunday for you, I’m giving it to you now. Easter is coming, and you undoubtedly will have leftover ham. This Pillsbury recipe is perfect!  As always, I changed it a little. On the kid scale, 2 out of 3 liked it.  I will give you a penny if you can figure out which one didn’t like it!

Cheesy Ham Au Gratin

  • 3C Milk
  • 1 Can condensed Cheddar cheese soup (10 3/4oz can)
  • 2- 5 oz pkgs cheesy scalloped potatoes, with skin on potatoes (I didn’t used the skin on)
  • 2 C Cooked diced ham
  • 2 Cans Whole kernel corn, with Red and green peppers, drained (I used a frozen bag of corn and peppers)
  • 2 C boiling water
  • Cheddar cheese (optional)
  1. Spray slow cooker with nonstick cooking spray.  In a large bowl, combine milk, soup, and contents of seasoning packets from potatoes; blend well.  Add potatoes, ham and corn; mix well.  Pour mixture into sprayed slow cooker.  Pour boiling water over potato mixture; stir to mix.
  2. Cover; cook on low setting for 7 to 8 hours.
  3. Sprinkle with cheddar cheese.


Happy Anniversary! I should have made a real cake!

What?  A Friday afternoon and A Little of This and That has a blog post up?  What’s going on?  The world is coming to an end!!  Simmer down.  The world is just fine.  Ish.  I’m on an unexpected sick day, and decided to get a post in since I can’t really do anything else.  So before I start a Gilmore Girls marathon on Netflix, I’m gracing you with my presence. Again. I really have to blog more often.

Speaking of blogging, today is A Little of This and That’s one year anniversary!  I’m still as clueless today about this whole blogging thing as I was then.  I’m not entirely sure I would have known about the anniversary if I didn’t get a notification from WordPress.  Just like I don’t know anyone’s birthday without the help of Facebook.  I hope you still like the blog, even with all of its inconsistencies, and mishaps.  I’m pretty fond of it. I have great intentions for it! Tell all your friends.

The little one made it though her 10th birthday, fairly unscathed.  Her father didn’t call her, but other than that I think she had a pretty good day. She’s so funny.  Even though she’s 10, with the mouth and attitude of a 20 year old, she’s still so innocent.  We were playing the Family Feud board game, (yes, for those of you under 25..they still make games that aren’t on your computer, tablet or cell phone) and it’s the fast money round.  I’m Steve Harvey, or Louie Anderson, whatev, and the question comes up “Name something a couch potato needs”.  She screams out “Salt” like it is the number 1 answer.  She was so confident.  I nearly peed myself laughing so hard.  She just stared at me in confusion.  I. Love. Her.

So in honor of potatoes, and A Little of This and That’s anniversary; today I bring to you Meatloaf Cupcakes.  I made these a while ago, just never blogged about them.  It’s just fitting for today.  I was going to post about creamy mushroom pasta, but you get meatloaf.  Both fantastically great recipes!  The Meatloaf Cupcakes take a little bit of work, so they are definitely a weekend meal.  I’m giving you my recipes for meatloaf, and mashed potatoes.  Feel free to use your own recipe, and just assemble accordingly!

Meatloaf Cupcakes


  • 1lb                   Lean ground beef (I like 90/10)
  • 1                       Egg
  • 1/2 C               Italian-style bread crumbs
  • 1/4 C               Grated Parmesan cheese (add more if needed)
  •                          Salt and pepper
  •                          Seasoning to your liking (garlic powder, onion powder, Italian seasoning etc)
  1. Mix all the ingredients together.  Fill a muffin pan with the meat mixture. I spray each little thing with some cooking spray.
  2. Bake at 375°F for about a half hour, maybe 45 minutes.  Just until done.
  3. Meanwhile, make those taters.

Mashed Potatoes

  • 6-7               White Potatoes (maybe more depending on little they are)
  • Milk
  • Garlic Powder
  1. Wash and peel the potatoes.
  2. Boil the potatoes until fork tender, drain.
  3. Mash them up, I like to use the hand held blender.
  4. Add in garlic powder to taste.
  5. Add enough milk a little at a time to give the consistency you want.  If you are piping them through a piping bag, you want them smooooooth. But not runny.


  1. Take the little meatloaf cakes out of muffin pan.
  2. Either dollop or pipe the mashed potatoes on the meatloaf cakes.
  3. Sprinkle with chives (if you like chives)
  4. Dab with a little ketchup



Off to rest with the Gilmore Girls!  Happy Weekend everyone!!


Happy St. Patrick’s Day! Minus the Cabbage

It’s Monday. Again. It’s funny how that happens.  But it’s St. Patrick’s Day!!  I look horrible in green and  I’m only a little bit Irish, but I think the story is everyone is Irish on March 17th. I don’t get crazy drunk for this particular occasion.  I save that for when everyone else is NOT getting crazy drunk. Yeah, I’m a rebel like that.

It was a rough weekend.  There was a lot of frustration and bleck moments. I had my “mom of the year” award handed to me. Moms, you know what I’m talking about.  The point where your kid pushes you that point and you lose your shit. You feel horrible after and you think to yourself, “mother of the year”, that’s me!  I won it early this year, (usually it happens in summer) now it’s out of the way and we can carry on.

Carry on to what you ask? Well, corned beef of course! I’ve never made it. No one in the house, much to my surprise, has ever had it. So today was a Monday of firsts.  I knew the kids would not have anything to do with cabbage, so that wasn’t even attempted.  We did however, have the traditional potato. Okay, so not the traditional potato. I made Ree Drummond’s Crash Hot Potatoes, slightly altered. The beef recipe itself, not exciting. Taken directly from the package. With beer.  In a crockpot.  Okay, so not directly from the package.

Robbin’s Not- Directly- from- the -Package- Corned Beef

  • Corned Beef with the season packet
  • Water
  • 1 Can Beer

Put the beef in the crockpot. Sprinkle the season packet over the meat.  Sip the beer, pour some. Sip again, pour some, repeat. I kid! Just pour in the can of beer, and enough water to cover the meat. Slow cook on low for about 9 hours. Drink a beer or two.

Crash Hot Potatoes (altered slightly)

  • 12             Red potaotes (small ones)
  • 3 Tbs       Olive Oil
  • Kosher Salt, Pepper, Rosemary, Onion powder all to taste
  1. Boil potatoes (12 or as many as you need) in salted water until fork tender.
  2. Line a sheet pan with cooking spray.  Line potatoes up, leaving room in between potatoes.
  3. With a  fork or potato masher, crush potatoes. (almost like you do a peanut butter cookie, one way then the other)
  4. Brush tops of taters with plenty of olive oil.
  5. Sprinkle with salt, pepper, rosemary, and onion powder. (or whatever herbs you like)
  6. Bake at 450*F for 20-25 minutes until golden brown and look delicious.

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