Loaded Po-Flower

Haha…that’s my new term.  I have sworn off white potatoes, they are extremely detrimental to my weight.  Don’t worry, I still feed them to my husband and son.   However, this recipe is a big hit in our house.  And, no white potatoes needed!  So what’s the flower?


See, see, Po-Flower?  Potato…Cauliflower…I’m pretty ingenious, eh?  Haha…okay, so maybe not.  But hey!  I tried.   Maybe I should just stick with the original name of it and call it Loaded Cauliflower.  Maybe?  Okay.

So I really had to do some searching this morning because the recipe was shared on Facebook.  And we all know how facebook ignores copyrights of bloggers, blah blah blah.  Yup.  So, in my desire to share this amazing recipe with you, I scoured Google (to no avail) and finally found it through Pinterest (yeah!).

They say pictures are worth a thousand words and let me tell you, the only reason I found this recipe is because of the picture!  But, since I have recently been reading a lot more about “stealing” from other bloggers (intentional or not), I will not post it, instead, I will send you over to this amazing recipe so you can pin it direct and see this wonderful beauty for yourself.

Now, let me tell what I did differently from the original recipe…since I did fudge a bit.

Loaded CauliflowerSo, you cut up a head of cauliflower and sprinkle it with some cooked bacon (seriously, doesn’t bacon make everything so much better?)

Then you’re supposed to add 6 Tbsp of chopped chives.  Now, I’m not the worlds most amazing cook…so when it comes to spices, invariably I’ve run out.  Sure enough, last time I made this recipe I had zero, yup check the bag, zero chives.  So, they got left out.  I totally didn’t notice.Loaded Cauliflower

Then you are supposed to add the mayonnaise and sour cream.  But again, who keeps sour cream in their house?   I mean, if you meal plan, then you would probably have known you needed this and shopped and picked it up days before you cooked this…but, let’s be real.  As much I often dream about meal planning (and sometimes I do for about a month)…I always end up scrounging for something to eat with all the wonderful things in my fridge…so no, I didn’t have sour cream.

But guess what?  I never despair.  I keep Greek yogurt in my fridge, because A. Costco sells big containers really cheap and B. it tastes so much better than that cheap watery stuff that I used to eat.  So I usually end up substituting it for sour cream.  And I’ve only had one recipe where you could tell the difference…this one was not it.  Soooo good!

Then you add your cheese and mushrooms.   I’m not a huge fan of mushrooms, but I will admit that I do add them.  I just cut them up really tiny and throw them in.

Ummm, ummm, good.

There are a myriad of variations to this recipe.  You can add chicken or ham instead of the bacon and make it a little more protein-filled (you could probably use ground beef, too).  We eat it as a meal (it’s filling)…but some people eat it as a side (like a baked potato).

If you want to check out the entire recipe…head over here and pin it for later!

Loaded Cauliflower

Squash and Apple Soup

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The original recipe printed in the 2014 Milk Calendar was actually called “Curried Squash and Apple Soup”, however, neither my husband or I like curry so I don’t even have the spice in the house and I certainly wasn’t going to buy some just for this recipe!   But it was amazing, even without the extra spice.

I changed a few things (don’t I always???) because of lack of ingredients, etc, but I’m sure the overall effect was pretty much the same.  I’m going to write the recipe the way I made it and, if you want the curried (real) version you can click on the links above to go to the milk calendar website.


Squash and Apple Soup:

1 Tbsp butter

1 onion, chopped

3 cloves garlic, minced

1 med butternut or large acorn squash, peeled and chopped

1 1/2 cups of homemade, spiced applesauce (I can my own every year and only add a bit of cinnamon – no sugar) OR 2 apples peeled and chopped

2 cups chicken broth

2 cups milk (warmed)

Salt and pepper

1. In a large pot, melt butter over medium heat.  Add onion and garlic; saute for about 5 minutes or until softened.  Stir in squash (and if using whole apples add here as well).    Saute for 2 minutes.  Add chicken broth, cover and bring to a boil.  Reduce heat to medium-low and simmer, covered, for 15 to 20 minutes or until squash and apples (if using) are soft.

2. Using a blender, puree until smooth (this is where I added the applesauce since I didn’t use whole apples. 

3. Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil).  Season to taste with salt and pepper.  Ladle into warm bowls and garnish with fresh herbs if desired.


The calendar also offers some variations like adding 1-2 carrots and cauliflower with the squash in step one or adding cheese to it (which sounds yummy!)

This was also pretty fast to make – the calendar says 15 minutes prep and 35 minutes cook time (I think it took a little longer…but not much).  So you could potentially make this in less than an hour.  Also, it made a pretty good-sized pot so it would be good if you have company with some homemade bread or sweet potato scones**(recipe to come).

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It was pretty much a hit at supper (and yes, he’s still wearing his pj’s from the night before…when I tried to dress him yesterday his response was “no wanta clothes!” what’s a mom to do?  Some things are not worth fighting over, lol)  I was lucky to get him to eat supper!!!




DIY Wednesday; No-Fail Homemade Bisquits

When I got married a friend of mine, in the city I was moving to, held a shower for me.  One of the older ladies had brought some homemade bisquits for the luncheon.  They were soooo good!  When I asked her for the recipe she, literally, rattled it off in her head.  I’m not that good, yet.  But I hope one day my “no-fail” recipes will be right on the tip of my tongue.  These are the easiest things to make, seriously.  And it makes about 24 bisquits.  When I’m making this for just my family I do cut the recipe in half (we don’t need 24!)…so you know it will still work if you half the recipe.

Mrs. Wick’s No-Fail Bisquits

1 cup whole wheat flour

3 cups white flour

8 Tbsp baking powder

1 tsp salt

3/4 cup of margarine (or butter)

2 cups milk (or less)

Combine all the ingredients in bowl.  When adding the milk, add a bit at a time, until batter is moist.

Place rounds of dough (slightly smaller than a baseball) in muffin tins and place in the oven at 420 degrees for 15 minutes.

See how easy that is?  Seriously!!!  I’ve never had anything go wrong (touch wood) with this recipe.  I was talking to Mrs. Wick’s about how much my husband loves these bisquits (he eats like 6 at a meal) and she said she has trouble getting hers to brown properly in her oven…so you might need to adjust the temperature if you know your oven is temperamental.  I actually put my oven on at about 400 because it bakes hotter.

I’ve also substituted the whole wheat flour for gluten-free and they turned out even nicer than they have in the past! Note: this does not make them gluten-free as I still used the white flour in them!

Raspberry Valentines Mousse

Raspberry mousse

This was an amazing recipe to find and sooo yummy!    I changed a few things (’cause when did I ever follow a recipe exactly?).   I used a graham cracker crust on the bottom (like you would use for a cheesecake) instead of the nut mixture.  Nuts are so expensive and I figured this would be a way to cut down on costs.  I also made it strawberry and raspberry as I didn’t have 2 1/2 cups of frozen raspberries.  You really don’t even notice the strawberry flavour.

The only thing I didn’t like was how long it took me to make these.  Granted, I had to cut up the strawberries (they were fresh), but it took me about an hour total (way too long to be in the kitchen unless you’re cooking a meal, in my opinion).   Hubs and Little Man both enjoyed it immensely, though (oh, and so did I!).   I only made half the recipe since we didn’t want 8 or more cups of this stuff hanging around but I still got 5 good-sized dishes out of it.   I hope you enjoy as much as my family did!


Raspberry Mousse
Recipe Type: Dessert
Author: afinninthekitchen.com
Prep time:
Total time:
Serves: 8-12
  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 stick butter, melted
  • 4 Tbs honey + 1 tsp
  • 16 oz cream cheese
  • 2 1/2 cups of frozen raspberries, thawed and blended smooth
  • 2 tsp vanilla
  • 1/2 tsp lemon juice
  • 1 c heavy whipping cream
  1. Grind the nuts until they make a fine meal. Add the melted butter and bake on cookie sheet for about 30 minutes at 350, stirring every 5 minutes.
  2. Drizzle 1 tsp honey over, combine, and cool.
  3. Beat cream cheese until light and creamy, add raspberries and combine
  4. Add 1 tsp of vanilla, the lemon juice, and 3 Tbs of the honey. Combine and refrigerate.
  5. Whip the cream until stiff peaks form. Add 1 tsp vanilla and 1 Tbs honey – beat until firm.
  6. Add 1/2 the cream to the raspberry mix, stir until no white remains.
  7. Layer in glasses: nut mixture, raspberry mix, and whipped cream on top.