Our Cookbook is Here!!

We did it!   After a year of hard work, determination, and a LOT of cooking – our cookbook is finally here!  Introducing the 2 Cookin’ Mamas first ever cookbook: The Pregnancy Cookbook.

@2CookinMamasThe Pregnancy Cookbook @2CookinMamas

Available on Kindle & Kindle Readers Now!

Only $5.99!

Click HERE to purchase.

Not pregnant?  That’s OK!  It’s a heart-healthy cookbook for everyone!

We’ll be launching our Kickstarter campaign soon so we can complete our android & apple cookbook app, get hard copies printed, and publish the e-book on Nook & iBooks readers.  Stay tuned for that information and if you purchase our cookbook – please share your thoughts with us.  We would LOVE to hear what you think of our recipes!

Thank you!

christina-linda

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Lemonade Rice Crispy Treats

Here’s a twist on a classic that you and your little ones are sure to enjoy this summer!

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Lemonade Rice Crispy Treats

Lemonade Rice Crispy Treats – Total Time: 15 minutes – Makes: 15 squares

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 1/2 cup white chocolate chips
  • 1 teaspoon lemon zest (about 2 lemons)
  • 6 cups Crispy Rice
  1. Melt butter over low heat in saucepan.  Add marshmallows & stir until completely melted. Remove from heat.
  2. Add  white chocolate chips and lemon zest to marshmallow mixture and mix thoroughly.
  3. Add Crispy Rice to mixture and stir until all ingredients are well combined.
  4. Spray a 13×9-inch pan with non-stick cooking spray and pour mixture into pan.  Spread out evenly with hands or spoon.
  5. Let cool completely and serve!

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Memorial Day Toppings

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Cheyenne Burger by Bobby Flay

Memorial Day Weekend is fast approaching and just as luck has it – May is National Barbeque & Hamburger Month!  Everyone has their favorite way to prepare a burger, so today, we bring you 10 homemade condiments to compliment them!  Have a wonderful holiday weekend and please take a moment to give thanks to those brave soldiers that lost their lives while serving in the United States Armed Forces.

  1. Bloody Mary Ketchup – Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.
  2. Roasted Garlic Mustard – Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
  3. Pico de Gallo – Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
  4. Reuben Sauce – Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
  5. Root Beer Barbeque Sauce – Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.
  6. Spicy Beer Barbeque Sauce – Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
  7. Herb-Ginger Chutney – Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
  8. Bacon Onion Relish – Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
  9. Olive-Anchovy Mayo – Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
  10. Avocado-Chile Spread – Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

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Full list of 50 homemade all-purpose condiments found HERE.  Photo courtesy of FoodNetwork.com and Bobby Flay.  Recipe for Cheyenne Burger HERE.