Tag Archives: housewives

Curly Fries and a Giveaway!

Have you ever developed a serious addiction to something, then spent countless dollars trying to find a product to help you create it at home?

My name’s Modern Mrs. Cleaver and I’m helplessly addicted to curly fries….

{this is where you tell me that I’m among friends}

I hate to admit that I’ve spent a small fortune on products that promise to produce those splendid spud spirals! After breaking a few cheapy gadgets, pushing with the whole of my body weight on others, and creating nothing but frustration…I had honestly quit trying and just splurged on a fast food version every now and then.

Now here’s the amazing part

Paderno World Cuisine   generously offered to host a giveaway for a fantastic spiral slicer!!!!

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Split Pea Soup

The best part about making a ham….. why EATING it of course!

The second best thing about making a ham… Split Pea Soup

I don’t believe I’ve ever made a ham without this delicious, belly warming soup following close on its heels. Nothing in my kitchen gets thrown away until it serves absolutely NO purpose. Ham bones have a very tasty purpose….as do veggie scraps! (You’ll see)

You might have seen the Cola Glazed Holiday Ham I posted a week or two ago…I used the flavorful leftovers in this recipe. If you didn’t see it, here’s a link.

Cola Glazed Ham

We eat the spiral sliced part of the ham the first night, then I’m left with a glorious “chunk” for soup. WIN WIN

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Precision Pro Scale Winner!

Hope you all had a fantastic Thanksgiving holiday with friends and family!

It’s time to give away this Precision Pro Scale…. FYI: I won’t be stepping on a scale for a few days 🙂

Thanks to Eat Smart Products for graciously hosting this giveaway. I threw my old scale away and have quickly fallen in love with this one.


If you want to see their full line of affordable and high-quality products, click the link below.

Eat Smart Products Link

The randomly selected winner (via random.org) is……… {Drumroll}


Congratulations Robin! Please submit your mailing address to modernmrscleaver@yahoo.com and the folks at Eat Smart will send you your scale.

Stay tuned, as December is a fun month of giveaways and merriment on Modern Mrs. Cleaver…. the upcoming recipes are pretty darn delicious too! Bias? Maybe a little!

Signing Off,

Modern Mrs. Cleaver


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Maple Pecan Cheesecake and a Giveaway!

Let that sink in…..Maple    Pecan    Cheesecake!

With a side order of chocolate and salted caramel- ya know…for good measure!

I’ve made a gazillion cheesecakes in my life and this batter is by far my favorite. It’s dense and creamy and easy to play with for different flavor creations. No drooping on the plate from this one…This stands up and demands attention.

Eat your heart out Cheesecake Factory

So this maple pecan thingy I made, it’s perfect for the holiday season with notes of maple and ginger. However, if gingersnaps aren’t really your thing, I would recommend pecan sandies as a substitute or possibly plain ole’ graham cracker crumbs. I really LOVE the punch that the gingersnap provides though. It’s a perfect contrast for the other flavors at play here.

Once you’ve made this, feel free to play around with certain ingredients. Exchange the cookies, substitute different extracts, add in peppermint candies or chocolate chips….the sky is the limit.

Now…just in case this cheesecake wasn’t enough to suck ya in


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Cola Glazed Holiday Ham

I must say that there are certain times that I just adore being a food blogger! Having an excuse to make a gorgeous holiday ham BEFORE the holidays is just ONE of those times.

I mean, I can’t cook one on Christmas and then post it….nobody would see it beforehand and that just simply won’t work!

As such, gosh darn if a gorgeous spiral cut ham didn’t make its way into my cart the other day. Spiral cut is a must for this recipe, as it allows the glaze to ooze all the way down into every nook and cranny of the ham. You WANT that to happen, you really do!

Now with all the flavor I put on this ham, I don’t feel the need to spend the money on the best brand out there. I just purchase my store brand and call it good.

A lot of cola glazes are, in my opinion, too sweet and ruin my chance to use the leftovers in a variety of ways. I want to be able to use it for lunchmeat, stratas, frittatas, chowders….you get the picture. And of course the bone will be in a bubbling pot of split pea soup. (I’ll be posting that recipe soon)

My glaze is sweet, but since it stays somewhat thin, it doesn’t encrust the ham with sugar….just gives it a slightly sweet note with a ton of flavor.

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Undercover Chicken Chili


No this dish isn’t top-secret and has no hidden agenda! This chili is UNDER COVER though….and it’s a cover this lady loves!

The cover is a glorious cornbread, packed full of flavor, and baked in cast iron. That’s a cover I’d love to curl up underneath any day.

So here’s the deal….traditional chili can punish a cast iron pan that hasn’t developed a well-established patina. The reason? Acid in the tomatoes!! Acid is no friend of cast iron pans and I try to avoid it as much as possible.

For my cast iron, I make a ridiculously delish chicken chili that fends off the tomatoes and utilizes broth and white beans instead. The addition of lime zest works as the only source of acid and is not enough to cause your pans any worry!

Please know, this chili is spectacular all on its own….but the addition of the cornbread top just sends it right over the edge of sinful. It’s a gorgeous dish to present, right in the skillet, at a dinner gathering…and the iron helps hold the heat.

Winner Winner Chicken Chili Dinner!

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Shrimp Cocktail…Elegance At Home!

I can’t tell you how many times I’ve eaten shrimp cocktail at a restaurant…..It’s screams at me from the menu

“Pick Me…Pick Me”

If I can get over the sticker shock, then I order them. If not, then I just crave them and move on.

There are several menu items that drive me right over the edge of…. “ARE YOU KIDDING ME”! This is one of them.

I understand that prep and labor and all that jazz goes into the price of food on a menu, I truly do! But dining out should feel like a treat, not a procedure that you walk away sore from!

So let me show ya how easy it is to create restaurant quality shrimp cocktail:

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Stuffed Mushrooms

Let me start by saying…THESE stuffed mushrooms are probably the quickest way to make me weak at the knees. I love so many kinds of stuffed mushrooms, and despite several past flops at restaurants…I’m always tempted to order them again. I’m a glutton for punishment I guess!

Most of the ones I’ve been served at restaurants fall into one of these categories:

1.) Lukewarm

2.) Just barely stuffed

3.) Soggy

I don’t like ANY of those categories!


I make my own

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Frito Boats

These delicious little goodies go by many names, depending on what part of the country you’re in. You might know them as Frito Pie or Walking Tacos.

Whatever you call them….just know they’re GOOD!

Versions of these Frito dishes have been made for years and years. The most popular way, before the creation of the small snack size bags, was to layer Fritos, Chili, and Cheese in a casserole and bake it. That was the dawn of Frito Pie….we all need to pay homage to the casserole ladies of old!

Now, everybody has their own version of chili that adorns their Fritos, and most people are as dedicated to THEIR chili as they are their Turkey Dressing/Stuffing.

If you DON’T already have your own chili….take a look-see at mine and give it a try. It’s cheap, it’s easy, it’s kid approved. That works well in my world!

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Mexican Rice

My family doesn’t go out to eat all that often…for a few reasons

1.) Taking a family out to eat is EXPENSIVE nowadays!

2.) I LOVE to cook

3.) I tend to be happier with my own food

Now I’m not a food snob, but I’ve been served PLENTY of meals that have left me wishing I would have just made the dish at home and saved the money!

Often times, when trying to recreate a dish at home, you find that you have ALMOST nailed the taste, but there’s just one or two things missing. A lot of people have that problem when making Mexican Rice. Have you ever tried to make the rice that saddles up next to your favorite enchiladas at the local Mexican restaurant? It can lump together and be sticky if you’re not careful…..Not the light and fluffy texture that you’re looking for.

Stick (pun intended) with me for a moment and I’ll show you a recipe that’ll have you shaking your maracas!

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