Moms at Home

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Moms at Home: Holiday Traditions Available 11/15/12

Well, I’ve done it again. Another recipe collection with a focus on Holidays! The book will be available on Amazon sometime tomorrow, November 15, 2012. You can watch my Amazon Author Page for its official release. And, if you haven’t yet, you can also check out my first book, Moms at Home: A Collection of Recipes. Both books focus on saving you time and money while putting amazing meals on the table!

If you are a local customer, please contact me at to place an order for one or both books and I will deliver it in person! Thank you so much for your continued support! It really does mean the world to me!!



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Delicious and Easy Chuck Roast


Today I made one of the tastiest roasts I have ever made. I sprayed my crockpot with cooking spray. Took a 3lb Chuck Roast and sprinkled one side with garlic salt and black pepper then rubbed it with a crushed beef bouillon cube. I flipped it over and did the same on the other side. Then a dashed on about a TBSP of Worcestershire Sauce and poured a cup of water over it. I cooked it on high for about an hour and a half then I threw in some washed new potatoes (and would have put in baby carrots if I’d have had some on hand). Turned it down to low and came back to it about five hours later. I removed the meat and potatoes and whisked in 2 TBSP of Gravy Master mixed with about 1/4 Cup of water. So easy and the flavor was amazing! Plus, my roast was better than fork tender! I couldn’t even slice it (the picture above was borrowed, the whole roast was devoured before I had a chance to snap a photo!!)

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Moms at Home: A Collection of Recipes Now Available on Amazon!



Erica Buteau’s Moms at Home: A Collection of Recipes Now Available

Northern New Hampshire resident, Erica Buteau has announced the release of her first book, Moms at Home: A Collection of Recipes in both paperback and Kindle editions.

Berlin, NH – October 23, 2012 – Erica Buteau of Berlin, NH, recently announced the launch of her book, Moms at Home: A Collection of Recipes. The recipe collection features fast recipes and traditional New England fare along with stories about how each recipe fits into the Author’s life. The collection features recipes that are fast, frugal, kid-friendly and delicious using easy-to-find ingredients, most of which you probably already have on hand!

Erica nonchalantly walks you through her favorite recipes. Along the way, you will build a connection to both Erica’s childhood and that of her children as she relates each recipe to its origin and how she uses them today. From 14 Cent Cake to Whoopie Pies with everything in between including New England Boiled Dinner, Mexican Stuffed Shells, Lobster Rolls and even homemade Glow-in-the-dark Slime, you are sure to find a lot of recipes to try!

The book is currently available on Amazon in print and Kindle editions. The retail price is $19.99 for print and $9.99 on Kindle. It is also available in the Kindle Lending Library. The book will be available for wholesale pricing and across multiple retail sites in early November. Erica plans to expand distribution to local businesses interested in carrying the book and is available for book signings.

About Erica Buteau

Erica is happily married to her husband, Rick and the blessed Mom of a 13 year old son, Troy, an 11 year old daughter, Kendra and Rick’s 6 year old son, Connor. Erica was raised in Milan, NH, attended Berlin High School and holds a Bachelor of Science Degree from Granite State College. She currently resides with her family in Berlin. When she’s not cooking or creating new recipes, Erica teaches at the White Mountains Community College in Berlin and also does freelance writing, blogging and is a social media measurement enthusiast.

For more information about Moms at Home: A Collection of Recipes, please visit or contact Erica Buteau via email at You can also subscribe to Erica’s blog feeds at and or follow her on or


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Honey Teriyaki Chicken Stir Fry


I originally bought some Lemon and Savory Herb Philadelphia Cooking Cream on clearance at Walmart. However, when I checked the date it was expired so I needed to improvise. Here’s tonight’s quick, easy and tasty recipe!

-1Tbs Olive Oil
-1 lb Boneless, Skinless Chicken Breast cut into same-sized pieces (1″ is good)
-3 Garlic Cloves, minced fine
-Two 16oz Bags Frozen Stir Fry Vegetables
-1/2C Kikoman Teriyaki Marinade/Sauce
-1/4C Honey
-2tsp Soy Sauce
-1tsp Ground Ginger
-2Tbs Corn Starch whisked in 1/4C cold water
-Hot Cooked Rice (some of the kids ate theirs in a tortilla wrap instead)

Heat oil in skillet. Add chicken and cook over medium-high heat for about five minutes. Add frozen vegetables and continue cooking an additional five-ten minutes. Add honey, spices, soy sauce and teriyaki sauce. Mix well. Sauté an additional five minutes. Gradually whisk in cornstarch and water mixture. Continue cooking until sauce thickens. You can also add a can of pineapple chunks and about 1/4c brown sugar before adding the cornstarch. Serve over rice.

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SlowCooker Chicken and Italian Sausage Gumbo

20121011-165916.jpg Since I need to go to the grocery store and couldn’t get there this morning, I needed to create something for dinner that utilized only what I had at home. I knew that I had chicken, Italian sausage and rice because I bought extra of each of those items when I last went grocery shipping. A couple of weeks ago we had Jambalaya at my 11year old’s request and it was a hit! So, I thought I’d give Gumbo a try. It’s pretty good and all went well except for when I dropped my phone into a pot of rue while trying to photograph it for this particular blog!

I’ve never made this before so I combined a couple of different recipe suggestions. The common trend amongst Gumbo talk was that no one makes it the same and there really isn’t a right or wrong way, a long as it begins with a rue. So feel free to experiment and play with my recipe. I will!

3/4 cup all-purpose flour
3/4 cup butter
3 Cups Chicken Stock (low sodium)
1Tbs Cajun Seasoning
Dash Cayenne Pepper
1tsp Black Pepper

Melt butter in small saucepan. Gradually add flour while whisking constantly. Bring to a boil. Add to crockpot. Whisk in chicken stock and spices. Turn crockpot on low.

1-1.5lbs Chicken cooked and shredded
1lb Italian Sausage (I used sweet but you can use whatever you want, even smoked sausage, chorizo or kielbasa)
2 cloves garlic
1 bag pepper stir fry mix (or one onion, one red and one green pepper, all diced)

Cut sausage into bite size pieces. Add about a TBS of olive oil to frying pan. Begin browning sausage, add in chopped garlic, mixed onions and peppers (fresh or frozen stir fry style.

20121011-172235.jpg I always use Bird’s Eye Peppers and Onions. Best time saver EVER).

Cook until done.

Add to crockpot mixture.
Cook on low 3-5 hours. Serve over hot cooked rice. Serves 8 to 10

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Cheeseburger Subs Get a Thumbs Up on the Kid Scale


This will make six large subs.
•1.75 lb ground lean beef or turkey
•1/4 C Italian Bread crumbs
•1 Beef Bouillon Cube dissolved in about 1/8Cup Hot Water
•1 Tsp Garlic Powder
•1 Tsp Onion Powder (or 1 TBS minced onion)
•1 Tsp Pepper
•1/2 Tsp Seasoned Salt
•1 egg
•Dash of Steak Saucer

Mix above ingredients together. Shape into oblong patties that will fit in a hoagie roll. I cooked mine on my George Foreman to eliminate some of the fat. You could grill, bake or fry them in a pan as well.

Mix 1/4 Cup Ketchup, 1/4 Cup Mayonnaise, 2Tbs Mustard together. Slice hoagie rolls lengthwise. Spread the mixture inside the bun.

Place cooked patties in sub rolls. Cover with cheese. I used what I had for cheese (shredded mozzarella, Colby and Monterey Jack). You could use whatever cheese you normally use on burgers.

Bake at 350• until cheese is melted, about 10 minutes. Add lettuce, pickles, onions or whatever else you would like. Eat and enjoy!

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Pepperoni Rolls Were a Hit!

20121008-173411.jpg Easy dinner tonight! These pepperoni rolls are great as an appetizer or as a meal with a side salad. You could even eat them in place of garlic bread with a pasta meal if you leave out the pepperoni.

I used three loaves of frozen bread dough. I placed them on a cookie sheet and covered them loosely with plastic wrap sprayed with cooking spray. I let the loaves thaw for about 3 hours. They do not need to rise. Once thawed, I rolled each loaf into an approximately 11×11 square. Then I brushed on olive oil and added a layer of pepperoni. Then I covered with a layer of shredded Colby and Monterey Jack cheese followed by a layer of mozzarella cheese and a sprinkling of Parmesan cheese. You can use as much or as little cheese as you like and really whatever kind you like best. Next, I sprinkled on some garlic powder and Italian seasoning.

20121008-174116.jpg Finally, roll the dough up like a jelly roll. Place on a cookie sheet seam side down. Brush with melted butter,sprinkle with Parmesan cheese and bake at 375 for about 25 minutes. Slice into individual rolls and serve with pizza, marinara or spaghetti sauce for dipping.