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Real Solutions for Real Parents by Autumn Rose Reo

It’s Chili Season in Texas – Win a Deluxe Chili-Making Dinner Set {Giveaway}

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This is a sponsored post written by me on behalf of Wolf Brand Chili.

 It’s Chili-Making Season! And wants to give you all the tools to make the perfect bowl of chili!

WIN your own Wolf Brand Chili Deluxe Chili-Making Dinner Set – complete with this beautiful Texas bamboo cutting board, a Texas Apron, 4 ceramic oven-ready bowls (see below), Wolf Brand Chili and coasters. 

Here’s how my family likes their chili – including my easy Tex-Mex Chili recipe. But how do you like your chili? Comment here and you could win! 


Wolf Brand Chili is now thicker and heartier than ever, just the way that Texans like it! The new, thicker and heartier recipe can also be found every day on the shelves of your local grocery store.

 This is a sponsored post written by me on behalf of Wolf Brand Chili.

 For more information, visit http://www.wolfbrandchili.com or https://www.facebook.com/Wolf.Chili.

 Dinner Bell is ringing! 

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Mixin Up Fall Flavors with Milagro Tequila {Recipe}

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There’s a lot more to appreciate about a margarita than whether its frozen or on the rocks. 

However, when you say tequila, most people either think of it as the main player in a margarita or their shot choice when they started a bad night at the bar. However, tequila is a complex and dignified spirit that, like wine, is highly regulated worldwide to ensure the quality of tequila is first-rate. 


I was so excited to be a part of a recent special mixology class at Bolsa Mercardo presented by tequila leader Milagro with brand ambassador Juan Pablo “JP” de Loera, a certifiable tequila expert (with two Tequila degrees from the University of Guadalajara in the Cultural and Technical development of Tequila). 

Providing us tools, fresh ingredients and a lot of guidance, we spent the evening mixing up tequila into delicious, unique cocktails featuring different styles of tequila to celebrate the fall. Paired with some amazing dishes from the beloved Bolsa Mercado, it was definitely a night to remember. 

One of my favorite parts of the evening was learning a little bit more about bitters from this guy (see below.) This wealth-of-knowledge is Ian Reilly, the creator of Dallas-based Temperance Bitters. While you can find him most days as the bar manager at Chino Chinatown, he has now developed a complex line of bitters with wild herbs, roots and barks. The one I had the privilege to taste was actually inspired by an experience he has at Dude, Sweet Chocolate. Mark my words, you’ll hear more from him soon as part of the Dallas culinary scene.

While most people have heard of bitters, they actually don’t have a clue what it is. Considered a “digestif,” bitters was created as a cure-all “medicine” in the early 1800s, however, now these alcoholic concotions are used for cooking and mostly for enhancing cocktails. I have to admit I’m a little more excited to use them now that I know what they are…

Now equipped and a little more educated, I was ready to get to mixing. 

Using fresh ingredients like cranberry juice, star of anise, and my new favorite, pumpkin syrup, we enjoyed cocktails that embodied the flavors of fall. And considering so many upcoming holidays, I know I will using these easy recipes to entertain and enjoy this season. 

 Click here to Dallas Food Nerd to get these featured recipes from Milagro. 


Thanks Milagro a wonderful evening and the perfect start to my favorite season, Autumn!

 Salud!










Satisfy Your Craving for Pumpkin without the Calories

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Satisfy Your Craving for Pumpkin without the calories! It’s possible with these easy but delicious recipes full of pumpkin flavor, but not pumpkin calories! 

So today to kick off my favorite season, we whipped up two delicious recipes that can help satisfy that pumpkin kick you are on (and everyone else on Facebook and Pinterest) on KTXD The Broadcast this morning. 

Did you see what I forgot to put in that shake? That’s right. The banana. Very fitting for my slip-up! But when you are doing live TV, you just smile and move on! Watch it again and see if you see my reaction when I realize I forgot!

 Did you also see that adorable chalkboard pumpkin on the table with the TV show name on it? My friend Shannon at MilkandCuddles.com made it, and it fit perfectly into the show! THANK YOU FOR ALLOWING ME TO USE IT! 

Anyhow, I’ve included the recipes here for the two recipes I made (although they are so super easy you really don’t need them!) 

 PUMPKIN BREAKFAST SHAKE


(Makes 2)

 Ingredients
1 banana
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup milk
4 Tablespoons honey (or 2 Tablespoons brown sugar)
1 teaspoon pumpkin pie spice
2-3 cups ice (depending on how thick you want your shake)
whipped cream granola for garnish

 Instructions
Place all ingredients except whipped cream and granola in a blender and blend until smooth.
Top with whipped cream and granola.

 PUMPKIN DIP

 Ingredients
1 tub Cool Whip (Use this version for those watching calories) 
1 box instant vanilla pudding mix
1 can pure pumpkin (not pie filling, the real deal!) 
1 tablespoon pumpkin pie spice (homemade version or use this version.)

Instructions
Mix above ingredients and serve with graham cracker sticks, apple wedges, or ginger snaps (yes, the best gingersnaps I always suggest are these…but fruit is an excellent option for a healthier version.) 

Are you looking for more pumpkin flavors? Then check out my PUMPKIN PINTEREST board for all kinds of yummy things (both healthy and not-so-healthy!) 

Fast and Fantastico: Sorrento-Style Tilapia Spaghetti {Recipe}

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I am a member of the Collective Bias®  Social Fabric® Community.  I made this Sorrento-Style Tilapia Spaghetti for a shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

I love to cook. Unfortunately, my schedule doesn’t allow it often, especially during the week when my family needs it most – at dinner. Between my work, the kids’ school, dad’s school and work and all the other “fun” things that mama has to do…dinner is a challenge. However, each school year I make the plan to at least have some quick and easy options for healthy meals that I at least made homemade…halfway. So it’s important for me to stay stocked up our staples, so I head to Sam’s Club to get our necessities for quick breakfasts, faster lunch-box making and almost-immediate dinners. Attempting to make healthier recipes, I grab items in the freezer section that can help me create meals that my family will love by just adding a few ingredients to create a real “dinner winner.” 



 Since my kids are young, getting them to eat fish is hard. However, when it looks and has the consistency of chicken nuggets, the are little more amenable to trying something like this amazing parmesan encrusted tilapia from Treasures from the Sea. You can have delicious fish from the freezer to the table in less than an episode of Mickey’s Mouse Playhouse with no preparation. And considering it has 9 grams and fat and less than 300 calories per serving, I was stoked that the tilapia was hitting up all our preferred food profiles!

 While you totally could serve it by opening just up a can of veggies, I was feeling reminiscent of my favorite vacation I took about a year ago to Italy so I decided to dress it up a little. Add some spaghetti, tomato sauce and a few fresh veggies I had sitting around in the fridge and presto – we had a Sorrento-Style Tilapia Spaghetti in less than 30 minutes! 

Print
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Sorrento-Style Tilapia Spaghetti

Print Recipe

Ingredients

Scale
  • 4 Treasures from the Sea Encrusted Tilapia, frozen
  • 1 ½ cups Hunt’s Tomato Sauce
  • 1 lb. Daily Chef™ Spaghetti
  • 1–2 sm. squash/zucchini, thinly sliced
  • 3 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 2 Tbsp. capers
  • Freshly shredded Parmesan cheese

Instructions

  1. Prepare the tilapia according to package directions. (Approximately 25 minutes in the oven.)
  2. While the fish is cooking, boil spaghetti. (Tip: Add a little bit of salt to your water before boil to increase flavor. Olive oil isn’t needed until after the spaghetti is cooked to prevent stickage.)
  3. Sauté squash/zucchini in pan with 1 Tbsp. olive oil until tender. Then add minced garlic, capers and tomato sauce to the pan/skillet.
  4. Heat sauce for 15 minutes on low-medium heat to allow flavors to come together.
  5. Serve tilapia on bed of pasta and top with sauce.
  6. Garnish with shredded cheese.


 Are you tempted to pick up some Treasures from the Sea Encrusted Tilapia at your Sam’s?  Consider trying it or another great recipe like this one during an upcoming demo at your local Sam’s Club: 

 September 17:  Italian Style Fish and Pasta

September 19: Smoked Sausage Pasta OR Quick ‘N’ Easy Chicken Parmesan

September 24: Chicken dippers

 To find a Sam’s Club location near you, visit the Sam’s ClubLocator and type in your zip code. 

Gustare la ena (enjoy your dinner!) 

Mama Challenge on TV: Texas Dishes Put to the Pinterest Test on Good Morning Texas 9/3/13 {Recipes}

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Try-it Tuesday:


I’m putting John Wayne and some other Texas-themed Pinterest recipes to test again on WFAA’s Good Morning Texas! if you are coming to MamaChallenge.com for the first time because you saw me on TV, then I’m so excited to have here! I hope you stay a while and enjoy some of my other fun posts including my challenges for the newest fitness fads, local restaurants and cool products. 

Looking for those recipe fixes? then check them out below. While I didn’t come up with these recipes, I have added a few tips to make them even better. (Well except for the Corn Nuggets, they needed a little bit more help!)

John Wayne Casserole 
Source: Adapted from Mississippi Magazine 

Ingredients: 
2 pounds ground beef, cooked and drained 
1 (1.25-ounce) packet taco seasoning 
4 ounces sour cream 
4 ounces mayonnaise 
8 ounces Cheddar cheese, shredded and divided 
1 yellow onion, sliced 
2 cups biscuit mix 2 tomatoes, sliced 
1 green bell pepper, sliced 
1 (4-ounce) can sliced jalapeno peppers
Directions: 
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. 
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside. 
3. Stir biscuit mix and water (directions on box) [MamaChallenge Tip: This is about one cup. I couldn’t find any directions on my box of biscuit mix!] to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish. 
4. Saute remaining onions and bell peppers until slightly tender. 
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese. 
6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Texas Corn Nuggets
Ingredients:
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying
Directions:
1. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. [Mama Challenge Tip: Add about 1/4 cup of breadcrumbs to make the batter less runny.]
2.  Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. [Mama Challenge Tip: Don’t use a cookie sheet, use a mini-muffin tin. Otherwise the batter will become a big sheet of corn instead of nuggets.]
3. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
4.  Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. [Mama Challenge Tip: Mix the cornmeal, flour, salt and pepper in one bowl to make a dry bath. In another bowl mix the egg white and milk together for a wet bath. Then dip the frozen nuggest in the dry bath, the wet bath and then the dry bath again.] Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain. 
Serve with a chipotle ranch dressing like this recipe or pick up one at the store!

Texas Caviar
Ingredients:
two cans of black beans, rinsed
one can of corn, drained
eight smaller roma tomatoes
half of one onion
half of a pepper
half cup of sour cream
fourth of a cup of mayo
two tablespoons of red wine vinegar
one teaspoon of cumin
one teaspoon of chili powder
half a teaspoon of salt
fourth teaspoon of garlic
black pepper to taste
hot sauce/jalepeño (optional)
Directions: 
1. Chop the onions, peppers and tomatoes in tiny pieces. (think: the same size as the corn and beans.)
mix all the vegetables, beans and corn and place in the fridge.
2. In another bowl mix sour cream, mayo, vinegar, seasonings, and hot sauce until smooth and blended. get the salsa out of the fridge and add the sauce.
3. Stir until it’s all blended.
4. Serve with tortilla chips or other munchies and enjoy!

Follow me on Instagram, Pinterest, Facebook and Twitter to get the 
solutions and tips for your mama challenges! 

Pinterest Recipes Put to the Test Featured on Good Morning Texas

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Food Fridays:

I was so privileged to be spotlighted this week on two different shows this week, Good Morning Texas on WFAA and D: The Broadcast on KTXD. We put some great Pinterest Dessert finds to the test with a celebrity tester and then I had another celebrity talk mom tips for creating cool tips for healthy lunches.

A lot of you have asked for the recipes I made on GMT for easy and delicious Texas-themed desserts:

Apple Enchiladas
1 (21 ounce) can apple pie filling (Cherries or peaches can be substituted for apples.)
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butte
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

1.       Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
2.       Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.       In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
4.       Pour sauce over enchiladas and let stand 45 minutes.
5.       Bake in preheated oven 20 minutes, or until golden 350 degrees. Serve with vanilla ice cream.
Pink Lemonade Pie

Crust
1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter
1. Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform. 
2. Press the crumbs across the bottom of the pan and up the sides. 
3. Bake for ten minutes at 350 degrees. 

Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
1. In a medium bowl, beat the cream cheese until soft.  Add the sweetened condensed milk and beat until smooth.
2. Add the lemonade concentrate and lemon juice and continue beating until smooth.  Color with red food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the topping.

Topping
1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

1. Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink.
2. Whip the cream until stiff, adding the sugar and vanilla in the process.
3. Spoon the cream over the pie filling and garnish with the pink coconut.
4. Freeze the pie until firm.
Margarita Pie
1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened
1.       In small bowl, mix cracker crumbs and powdered sugar.
2.       Stir in 1/4 cup margarita mix until crumbly.
3.       Press mixture firmly against bottom and side of 9-inch glass pie plate.
4.       In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila.
5.       Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.
6.       Cover; freeze 4 to 6 hours or until firm.

And for some of those great items we featured on the D: The Broadcast, you can find the following: 

Lunchboxes: The Container Store (including that cute Lego box and Lego Man Thermos.
Go Go SqueeZ, squeezable natural fruit: Whole Foods, Walmart and Target (Target even has a great $2/4 special right now.) 

Bolthouse Farms Shakedowns, carrots with seasoning mix: Walmart in Dallas (they are still launching in other areas around the US!)

Sabra, Spongebob Squarepants Hummus: Kroger 

Foodles, healthy, Mickey-shaped snack packs: Walmart

Let’s Get Back to School!







“Cool Tips for Healthy Lunches” on KTXD TVs D: The Broadcast

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Wow Mom Wednesdays:

Going back to school is a hard transition — and so is getting back to the routine of making lunches for the kids. However, did you know it’s possible to make healthy lunches that kids will love to eat and not spend all night making them? Yep, you can with three easy tips and a few examples I shared today with the amazing Pat Smith on KTXD TVs D: The Broadcast today. She’s a mama of five kids with Dallas Cowboys great Emmitt Smith and runs her own busy non-profit for women called Treasure You.

She’s an amazing woman, so I was so excited to share a little time in the spotlight and give her a few tips I think might help you, too!




 Do you have any healthy lunchbox tips to share? 

Also, you can check out my other TV appearances here!

When That Twilight Star Ate My Margarita Soup Pie on TV {Recipe}

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Me Mondays:

Today’s been a big day for the fam. Baby girl turned two, little boy had his first day of kindergarden, daddy enters his last day of law school and oh, yeah, mama was on TV. 



If you missed my segment on WFAA’s Good Morning Texas where I have been lucky to be on a few times, here you go. However I do have to preface a few things for you first. 



  1. The margarita pie is made mostly out of sherbet, frozen yogurt and margarita mix. 
  2. TV studios are hot. Very hot. Especially in August. In Texas. 
  3. Ice cream melts.
And if they fun in watching my pie turn into soup isn’t enough to make you watch it, check out the cutie from Twilight, Vampire Diaries and Nashville (love that show), that makes a sneak appearance at the end to taste the soup…I mean pie. Thankfully, once we were off air, I was able to redeem myself with the apple enchiladas which he at least made me think were tasty (and he swallowed them with a smile.) So I’m good with it. What do you think? 

Make sure you stay close to your TV this week! I’ve some great news for you! 


A Real Mama Challenge: My Baby Girl Turns 2 and Mama Won’t Be There

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Mama Mondays:

Today’s my little girl’s 2nd birthday…unfortunately, I won’t be there to wake her up in the morning since mama will be off early to WFAA Victory Park Studios to share a real “mama challenge” from Good Morning Texas. I actually have spent the weekend trying out the three Pinterest desserts that seem “too good to be true” are really good or really not true. 

And while the moment is bittersweet since I won’t get to see her beautiful eyes open on her special day or take her to her first day of school, at least I know that I’m doing my best to set an example that when life gives you an opportunity, you take it and are thankful for it. 

…And then as long as one of these desserts actually work out, we’ll share a slice together in honor of her special day when I pick her up from school. 


To make it worth it for both of us, if you are in front of a TV at 9 AM on ABC WFAA 8, I’d love for you to tune in to see how these three Texas-themed Pinterest recipes work! 

  • Margarita Pie
  • Pink Lemonade Pie
  • Apple Enchiladas

And of course, I’ll be these babies on Pinterest later, too (if they are good!) 


Yabba – Dabba – Doo! Bedrock Brownies {Recipe}

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Disclaimer: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles but all my opinions are my own. #pmedia #PebblesBTS http://cmp.ly/3/8vNxcO. 

Sharing bits and pieces (and in this case Pebbles) with your children is part of the fun of being a parent. However, during a trip to Walgreens I picked up a box of Post Cocoa Pebbles and my son pointed to Fred and Barney on the front of the box and asked, “Who’s that?” 

Oh, Hanna Barbara. We had work to do. 

 Kinda a fail on my part I felt for never airing an episode of “The Flinstones,” until I was able to find only  few clips of the classic cartoon online. Thankfully, iTunes gave us some options to make a real formal introduction, but it seemed like unlike the recent surge in my favorite childhood boy bands reclaiming the limelight, the Bedrock buddies I watched as a kid, had slipped into an oblivion. 


After my enjoying my own moment of nostalgia, I decided to use the opportunity to talk about the Flinstones’ prehistoric period (how people did it then) with a little Cooking 101 using our box of Post Cocoa Pebbles  – with both the almost-two-year old and five-year old. (I’m pretty sure my head was full of rocks.) 

After a huge fight about who got to stand next to mama in the chair, who got to crack the egg and who got which apron (they are exactly the same color), we began putting together a dessert that we later would call “Bedrock Brownies,” a layered “rocky-road type” desert using brownie mix, cheesecake filling, crushed Cocoa Pebbles, marshmallows, chocolate chips, nuts and icing. And you’re right, it ain’t fat-free. 


We talked about measurements, learning patience (all of us during the process), taking turns putting in the ingredients and of course, stiring the mix. Things were going pretty well at this point until my oldest asked if we created another episode of “his cooking show.” Always happy to share my blogging adventures with my kids, I was elated to go behind the camera to direct while he set up for his intro…

 Unfortunately after about the 20th take, I gave up on this time creating the next Bobby Deen. He was tired, I was tired and by this time the toddler had escaped with a couple of tastes of the mix and fled to the living room to play with her dolls. We just needed these sweeties to get done, so we could break “brownies” together. 

 You too can create this Yabba-Dabba delicious dessert that is creamy, chocolately and crunchy. It’s so good you might consider running your car around the block with your bare feet in order to burn off the calories just so you can have another one. 

 It’s a whole new way to eat your milk and cereal!

Bedrock Cheesecake Brownies
Ingre­di­ents
  • First layer:
  • 1 pkg favorite Brownie Mix

  • Second layer:
  • 8 oz. cream cheese, softened
  • 1/2 cup gran­u­lated sugar
  • 1/4 cup butter–softened
  • 2 table­spoons flour
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup chopped pecans
  • 1 cup semi-sweet choc chips
  • Third Layer:
  • 2 crushed Cocoa Pebbles
  • Fourth Layer:
  • 1 1/2 cups mini marshmallows
  • Fifth Layer (Frost­ing):
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1/3 cup milik
  • 3 cups pow­dered sugar
  • 1 tsp vanilla
  • 1 cup Cocoa Pebbles
  • 1 cup chopped pecans (optional)

Instruc­tions
  1. Heat oven to 350 degrees F. But­ter the bot­tom and sides of a 9×13 pan.
  2. In mix­ing bowl, com­bine the ingre­di­ents for the bot­tom layer until mixed well. Press/spread bat­ter into the bot­tom of the pre­pared 9×13 pan. Set aside.
  3. For the second level, in mix­ing bowl, beat the soft­ened cream cheese, gran­u­lated sugar, 1/4 cup soft­ened but­ter, 2 table­spoons, 1 tea­spoon vanilla and 1 egg at medium speed until smooth. Stir in the 1/4 cup pecans and pour over choco­late layer in bot­tom of pan. Sprin­kle the choco­late chips over the cream cheese layer. 
  4. Now layer the crush Cocoa Pebbles over the cream cheese covering the last layer. 
  5. Bake 26–28 min­utes, until fill­ing is start­ing to lightly brown on top. Take out of the oven and sprin­kle the mini marsh­mal­lows evenly over the top. Bake an addi­tional 2 minutes.
  6. Mean­while, in a medium saucepan, melt 1/2 cup but­ter over medium heat. Stir in the cocoa and milk. Heat to boil­ing while stir­ring con­stantly. Remove pan from heat, and whisk in the pow­dered sugar. Stir until well blended. Add the vanilla, 1 cup Cocoa Pebbles (and 1 cup chopped pecans.) 
  7. When the two min­utes of roast­ing the marsh­mal­lows is fin­ished, remove the pan of rocky road bars from the oven and imme­di­ately pour the frost­ing mix­ture over the marsh­mal­lows. Spread evenly to cover and let cool 30 minutes.
  8. Refrig­er­ate about 2 hours to set. Cut into small squares. Store in the refrigerator.

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