Come visit the new home of Cooking During Stolen Moments at

Monday, March 16, 2009

Come Visit My New Home

It's official. You can now find Cooking During Stolen Moments at All my new recipes and posts will be over there from now on.

Thanks to everyone who provided me with input for the new design. There are new categories and there is a print option on every post. I'm in the process of adding nutrition information and will hopefully have that implemented within the next few days.

See you there!

Sunday, March 15, 2009

Meijer Bargain Meals - Week Of 03/15

The deals sure are plentiful at Meijer this week! This week's ad is full of more "10 for $10, 11th item free" deals. Keep stocking up and enjoying the lower prices.

Stop by my friend Sonshine's blog to see a list of the top deals to take advantage of at Meijer this week and every week. Not only does Sonshine highlight all the best deals, she also provides coupon match-ups.

Here are a few meal ideas to help you make the most of the incredible savings.

  • French toast (Aunt Millie's bread - 10/$10, 11th free), Brown & Serve sausage (10/$10, 11th free), Strawberries (10/$10, 11th free)
  • Pizza grilled cheese. Like a regular grilled cheese, except with mozzarella cheese and pepperoni. Dip in pizza sauce. Use Aunt Millie's Bread (10/$10, 11th free), Meijer-brand Mozzarella cheese (3/$5), and Hormel sliced pepperoni (10/$10, 11th free). Serve with Earthbound Farm baby cut carrots (10/$10, 11th free).
Stop by $5 Dinners for all of this week's bargain meals.

Friday, March 13, 2009

Pepperoni Pasta Salad

I am starting to really look forward to warmer weather and all of the changes in the kitchen that occur with that. I do love my comfort food and nothing can ever replace a good, old-fashioned hot casserole or steamy bowl of soup in my opinion. But I do love the salads and fresh fruits and veggies that come with summer.

This is one of my all-time favorite pasta salad recipes. During the summer, I make this at least once a week. The original recipe, which I lost a long time ago, came from my aunt. So I've been enjoying this ever since I was a little girl and I haven't gotten tired of it yet!
Pepperoni Pasta Salad
  • 1 lb. grape tomatoes, cut in half
  • 1 green pepper, chopped
  • 1 c. sliced black olives
  • 1 4 oz. pkg. pepperoni, slices cut in half
  • salt and pepper, to taste
  • 1 bottle Creamy Italian salad dressing
  • 3/4 c. shredded Parmesan cheese
  • 1 lb. spaghetti noodles, cooked and chilled
1. Combine tomatoes, green pepper, olives, pepperoni, salt & pepper, and dressing in a large bowl.

2. Cover and refrigerate at least 4 hours or overnight. (In a pinch, you can skip this step.)

3. Add cheese and spaghetti to bowl. Toss to combine.

4. Refrigerate until ready to serve.

A Little Help, Please

Over the past few weeks, I have been preparing to move this blog over to a self-hosted format. My good friend Joy created a beautiful new header for me that I can't wait to show off! But as I'm preparing to make the final changes, I realized I could use a little input from my readers.

What I'd like to know is what would make this site more user-friendly for you? Some things I am considering include:
  • A "Print This Recipe" option to print a pre-formatted, pictureless recipe
  • Nutritional Information for recipes
  • Better organized categories
Those are just a few of my ideas. I don't want to spoil all the fun!

I would really love some input though. Please share your thoughts and I'll take everything into consideration.

Hopefully by Monday I'll be posting from my new home.

Thursday, March 12, 2009

Sausage & Cheese Turnovers

This recipe uses the crescent roll dough that I shared yesterday. The recipe as given makes enough dough to make about 3 dozen of these turnovers and a dozen crescent rolls.

The turnovers themselves are so good! They take a little extra effort but they freeze really well. Plus, they are deceptively filling. Our family of six was full after eating a dozen of these for lunch and I was able to freeze the rest for later.

Also, the turnovers are versatile enough to be served for breakfast, brunch, lunch or as an appetizer.

Sausage & Cheese Turnovers
  • Crescent roll dough, full batch (If you do not have the time or inclination to make the homemade dough, you can use canned crescent rolls. You'd probably need 2 or 3 cans.)
  • 1 lb. bulk pork sausage, fully cooked and drained
  • 8 oz. cream cheese, softened
  • 1 1/2 c. shredded cheddar cheese
  • 1/4 c. sliced green onions (green parts only)
  • 1 t. garlic powder
  • 1 t. salt
  • 1/2 t. black pepper
1. Prepare and let dough rise fully. Divide into 7 portions.

2. In a large mixing bowl, combine fully cooked sausage, cream cheese, shredded cheddar cheese, green onions, and seasonings. Stir to combine well.

3. Roll out one portion of dough at a time on a floured surface. Roll into a rectangle about 1/4 inch thick. Divide dough into six or eight sections.

4. Place about 1 tablespoon of the sausage mixture into the center of each section of dough. Fold over the dough and trim of extra edges. Seal the seams with a fork. Continue this process with the remaining sections and portions of dough.
5. Bake at 375 degrees for 15-18 minutes, or until lightly browned on top.

*I baked these fully before freezing. To reheat, do not thaw first. Just place desired number of turnovers on a cookie sheet and bake at 350 degrees until heated through.

We are definitely hooked on these! To find out what others are hooked on today, head over to Hooked On Houses.

Also be sure to visit The Grocery Cart Challenge for more recipes.