Monday, April 24, 2017

Oatmeal Buttermilk Pancakes


Years ago when I was skiing with my family we had these delicious oatmeal pancakes at a local restaurant. They were so hearty and filling and yet had great flavor, my mom still talks about them.  When I was making these pancakes those were what I had in mind, now it's been over 12 years since I actually ate those pancakes but these tasted just like them to the best of my memory. Everyone loved them!

2 cups buttermilk
2 cups quick cooking oats
1 1/2 cup flour
3 eggs
4 tbsp butter (melted)
2 tbsp sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla exctract

Soak the oats in the buttermilk for 10 minutes. Beat the eggs in a separate bowl then stir them into the buttermilk mixture then stir in the butter.  Add the sugar, salt, baking soda and vanilla extract. Then stir in the flour. Heat a skillet over medium heat and cook the pancakes flipping once they have slightly browned. Serve with syrup.

Friday, April 21, 2017

Crock Pot Honey Cajun Pork Tenderloin


This recipe was really quick to put together.  The pork tenderloin had great flavor and was super tender, I thought I might be able to slice it into medallions but it completely fell apart.  This recipe was adapted from The Skinny Fork.

 2 pork tenderloins
1 cup chicken broth
2 tbsp honey
1 tbsp dried oregano
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp salt
1 tsp pepper

In a small bowl combine the oregano, paprika, chili powder, salt and pepper. Rub the pork tenderloin with the seasoning and brown in a skillet on each side. Place the pork tenderloins in the bottom of the crock pot. Whisk together the chicken broth and honey then pour over the pork. Cook on low for 6-8 hours.

Wednesday, April 19, 2017

Cheesy Bacon Spinach Artichoke Dip


I made this dip one night for our small group, it's a crowd pleaser for sure and pretty easy to throw together! It would also be easy to make ahead then refrigerate and just heat before you serve! This recipe is adapted from Food Lovin Family.

6 slices bacon (cooked and crumbled)
1 can artichokes (chopped)
1 clove garlic (minced)
1 box frozen spinach (thawed)
1/2 cup mayonnaise
1 block cream cheese (room temperature)
1 1/2 cup mozzarella cheese
1/4 tsp black pepper
1/4 tsp salt

Heat oven to 350. In a large mixing bowl combine the mayonnaise and cream cheese. Mix in the artichokes, garlic, spinach and bacon. Stir in the mozzarella cheese, black pepper and salt. Spread into a 8x8 baking dish. Bake for 20-30 minutes or until the dip is bubbly and hot. Serve with tortilla chips or pita chips.

Monday, April 17, 2017

Roasted Garlic Mushrooms and Green Beans


I had to laugh when I made these, I was really excited about them then my oldest walked in the kitchen and saw them and said "oh I thought you were making green beans like Susu (my mom) not these kind of green beans".  Maybe one day I will blog  my mom's green bean recipe, if I ever actually measure it all out and don't just throw it all in the pot eyeing it.  Despite my son's less than excited reaction to these green beans, they were actually very tasty and easy to make! This recipe is adapted from Kate Moving Forward.

2 cup mushrooms (halved)
2 cups fresh green beans
1/4 cup olive oil
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt

Heat oven to 400. Wash and cut mushrooms and green beans. Place in a medium size bowl and toss with olive oil, garlic, black pepper and salt. Spread on a lightly greased baking sheet and cook for 20-25 minutes.

Friday, April 14, 2017

Butter Coconut Bars


Gray and I both love all things coconut so when I saw this recipe right before our anniversary I had to make them as a surprise! They were excellent. This recipe is from Cookies and Cups.

Crust
2 cups flour
1 cup brown sugar
1 cup butter (melted)

Filling
3 eggs
1 tbsp vanilla extract
1 (14oz) can sweetened condensed milk
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (melted)
4 cups sweetened flaked coconut (divided)

Heat oven to 350. Line a 9x13 pan with aluminum foil and grease the foil.  In a large bowl combine the flour, brown sugar and melted butter. Press into the bottom of the pan. Bake for 15 minutes then remove from oven. Reduce the heat to 325.  In a large bowl whisk together the eggs, vanilla extract, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut then carefully spread over the crust.  Sprinkle the remaining coconut over the top of the filling. Bake in the oven for 25-30 minutes. Remove from oven and let cool before cutting.

Wednesday, April 12, 2017

BBQ Chicken Quesadillas


Quesadillas are always a hit in our house, they are easy to make and easy to eat plus everyone can top them anyway they want.  This recipe was adapted from Weary Chef.

2 boneless skinless chicken breasts
2 tbsp olive oil
salt and pepper
1 cup bbq sauce
1/2 cup frozen corn
2 cups shredded monterey jack cheese
4 medium size tortillas

Cut the chicken into bite sized pieces, season with salt and pepper. Heat olive oil over medium heat in a skillet and sautee the chicken until it is cooked through. Turn the heat down to low and stir in the bbq sauce and corn. Let simmer for 10 minutes. Heat a separate skillet over medium low heat. On half of the tortilla layer cheese, the chicken mixture and then fold over. Flip and brown on both sides. Repeat with the remaining tortillas. Serve with a side of sour cream.

Monday, April 10, 2017

Lemon Poppy Seed Doughnuts


My baked doughnut pans have become one of my favorite kitchen accessories. We've tried so many great doughnut recipes over the past few years. These doughnuts did not disappoint. This recipe is from Dessert Now Dinner Later.

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tbsp poppy seeds
1/3 cup sugar
1 egg
1/3 cup milk
2 tbsp butter (melted and slightly cooled)
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract

1 cup powdered sugar
2-3 tbsp fresh lemon juce

Heat oven to 350. Grease doughnut pan. In a large bowl whisk together flour, baking powder, salt and poppy seeds.  In a separate bowl whisk together the sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla.  Stir the wet ingredients into the dry ingredient until just combined. Carefully spoon the batter into the doughnut pan. Bake for 9-10 minutes. Remove from oven and let cool for 2 minutes before flipping out of pan to continue to cool. In a small bowl whisk together the powdered sugar and lemon juice until you reach the desired consistency.  Dip each doughnut in the glaze and let cool.

Friday, April 7, 2017

Greek Meatballs over Lemon Dill Risotto


We love risotto. And we love the beautiful flavors of greek food. This recipe is a new family favorite, it was soooo good and will be in the regular rotation of meals for sure. This recipe was adapted from Dinner at the Zoo.

1 lb ground beef
1/4 cup breadcrumbs
1 tsp oregano
1 clove minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 1/2 cups arborio rice
3 1/2 cups chicken broth
salt and pepper to taste
1 large zuchinni (sliced and quartered)
1/2 cup cherry tomatoes (halved)
1/2 tsp dill
1 tbsp lemon juice

Heat oven to 350. In a bowl combine the ground beef, breadcrumbs, oregano, minced garlic, egg, salt and pepper. Form the mixture into meatballs. In an oven safe skillet heat the olive oil over medium heat. Brown the meatballs on each side and remove. Place the arborio rice and chicken broth into the skillet and bring to a boil, if you have room in your skillet add the meatballs, cover and place in the oven. If you do not have room, cover the rice and chicken broth and place in the oven the place your meatballs in a small baking dish and place in the oven as well. Bake for 25 minutes. Remove the meatballs and risotto from oven. Stir the zucchini into the risotto, cover and place back in the oven for 5 minutes. Remove again and stir in tomatoes, dill and lemon juice then place back in the oven for 5 more minutes. Remove and serve the risotto topped with the meatballs.

Wednesday, April 5, 2017

Parmesan Roasted Sweet Potatoes



When I told my husband about this recipe he kinda gave me a side eye like he was unsure of the flavor combo. Well we ate all of them so I will say the flavors worked!

2 sweet potatoes (peeled and cubed)
2 tsp minced garlic
1 tbsp olive oil
2 tbsp butter (melted)
4 tbsp grated parmesan cheese
1/4-1/2 tsp italian seasoning

Heat oven to 400. Cut the sweet potatoes into bite size chunks. Place the sweet potatoes in a medium size bowl them toss with olive oil and butter. Sprinkle on the parmesan cheese, garlic and italian seasoning. Mix until well coated. Lightly grease a sheet pan. Spread out evenly and cook for 18-22 minutes.

Monday, April 3, 2017

Cookie Delight


This recipe has been on my list to make for a while. It did not disappoint at all. It's the perfect refreshing chocolatey dessert. This recipe is adapted from Lil Luna.

1 value sized (30oz) refrigerated chocolate chip cookie dough
8oz cream cheese (softened)
1 cup powdered sugar
16oz cool whip
1 (3.4oz) instant chocolate pudding
1 (3.4oz) instant white chocolate pudding
3 cups milk 

Let the cookie dough soften. Heat oven to 350.  Spread 3/4 of the cookie dough into the bottom of a lightly greased 9x13 pan. Bake for 15-18 minutes or until golden brown. Slice and bake the remaining cookie dough. Let cool then crumble and set aside. Remove from oven and let cool for 1 hour. In a medium bowl beat together the cream cheese and powdered sugar until smooth. Fold in half of the cool whip. Spread over the cookie crust. In another medium size bowl whisk together the puddings and milk. Let sit for about 2 minutes to thicken up then spread over the cream cheese layer. Top with the remaining cool whip and the cookie crumbles. Refrigerate for at least 1 hour before serving.

Friday, March 31, 2017

Amish Sweet Bread


I've made a ton of breads over the past few years and many never seen this website.  This is by far one of the best bread recipes I've ever made. The texture of it is spot on and the sweetness makes it so delicious.

2 cups warm water
2/3 cups sugar
1 1/2 tbsp yeast
1 1/2 tsp salt
1/4 cup vegetable oil
5 - 6 cups flour

Combine the warm water, sugar and yeast in the bottom of a stand mixer. Once the mixture is foamy add the oil and salt to the mixture. Using the dough hook attachment to mix add one cup of flour at a time stopping at 5 cups. If more flour is needed at in 1/4 cup scoops until the dough is no longer sticky. Mix for 5 minutes. Place the dough in a greased bowl, cover with a towel and let rise for 1 hour. Punch down the dough and divide into two even balls. Shape and place into 9x5 loaf pans and let rise for 30 minutes. Bake at 350 for 30 minutes. Remove from oven and let cool in pan for 3 minutes then remove from pan and let cool completely.

Wednesday, March 29, 2017

Creamy Pesto Vegetable Tortillini


Sometimes the best recipes come from cravings and changing up what you thought you would originally be making. That's how this recipe came about for me and it turned out pretty delicious.

4 cups frozen cheese tortellini
1 red pepper (diced)
1 red onion (diced)
1 zucchini (sliced in halves)
1 yellow squash (sliced in halves)
2 cups portabello mushrooms (cleaned and trimmed)
2 cups cherry tomatos
2 cups broccoli (chopped)
1/4 cup olive oil
salt and pepper to taste
2 garlic cloves minced
2 tbsp butter
2 cups milk
2 tbsp flour
1 cup shredded parmesan cheese
1 jar prepared pesto sauce

Heat oven to 425. Toss the vegetables in the olive oil, salt and pepper.  Layer on a sheet pan and roast for 13 minutes. Remove and stir then cook for another 10 minutes. While the vegetable are roasting cook the pasta according to directions.  In a sauce pan melt the better then saute the garlic for 1 minute. Whisk the flour into the milk. Slowly add the milk mixture into the sauce pan, letting thicken into a sauce. Once the mixture has thickened slightly, stir in the parmesan. Cook for 2 minutes then remove from heat and stir in the pesto sauce. Toss the roasted vegetables, cheese tortellini and creamy pesto sauce all together and serve.

Monday, March 27, 2017

Loaded Chicken Tostadas


These chicken tostadas are so easy to make! With the chicken cooked in the crock pot all you have to do is layer them and throw them in the oven for a few minutes then they are done!

1 recipe crock pot mexican shredded chicken
8 tostada shells
1 can refried beans
2 cups shredded monterrey jack cheese
toppings: lettuce, tomato, salsa, sour cream, guacamole

Heat oven to 350.  Place the tostada shells on a lined sheet pan. Spread a spoonful of refried beans over the shell then top with chicken and cheese. Bake for 12-15 minutes in the oven. Remove and top with your choice of toppings.

Friday, March 24, 2017

Baked French Toast Sticks


About a year and half ago one of my best friend's got married. I was a bridesmaid in the wedding and that meant that Gray had both of our children in a hotel room all day.  Our youngest had just turned a year old and was also sick.  He had both of them at the hotel breakfast that morning and our oldest, who was still kind of picky at the time, was hungry but not happy with the options. He had never had french toast but Gray knew he would not be down with it at all so he told A that the french toast sticks were pancake sticks because he LOVES pancakes. A ate a ton of them and Gray and I have laughed and laughed about the "pancake sticks".  When I saw this recipe I had to try it.  I have to say, they were great and we ate all of them! This recipe is from Cooking Classy.

2 tbsp sugar
1 tsp cinnamon
1 cup whole milk
4 eggs
1 tsp vanilla extract
1 pinch salt
8 slices thick white bread (texas toast or similiar)
2 tbsp melted butter
syrup for serving

Heat oven to 350. Line a large baking sheet with parchment paper. In a small bowl whisk together the sugar and cinnamon. In a medium size bowl whisk together the milk, eggs, vanilla and salt. Cut each slice of bread into three strips. Dip each stick into the egg mixture, let the extra drain off then place on the baking sheet. Once all of the strips are dipped and on the baking sheet, brush with half of the butter and sprinkle with cinnamon and sugar. Bake for 13 minutes. Flip the french toast sticks and brush with remaining butter and sprinkle with cinnamon and sugar. Bake for 13-18 more minutes then remove from oven. Let cool for 3 minutes then serve with syrup.

Wednesday, March 22, 2017

Homemade Chex Mix



I have had this recipe sitting here waiting to be typed up for over a year. Ridiculous. This is one of my absolute favorite things to make. I like to make it around football season because it's the perfect easy to eat salty snack.  Now I kinda always change it up and add or take away different things. I got this recipe from Mrs. Kathy, you have seen her recipes on my blog before. I'm going to post her original recipe. But sometimes I sub the cheerios for mini bagel chips, I used all peanuts and not mixed nuts, I also sometimes sub another box of cheez-its for 1 of the bags of pretzels. The great thing about this recipe is you can adapted it to the things you like best!

1 box Rice Chex
1 Box Corn Chex
1box wheat Chex
1 Box Cheerios
1 Box Chrispix
1Box Cheez-it's
2 bags pretzels
 1 lg (52oz) can mixed nuts
1 cup butter-melted
1 cup bacon grease-melted (or another cup of butter)
8T Worchestershire sauce
4t seasoning salt
4t garlic salt

 Preheat oven to 250. Mix all of the ingredients in a deep roasting pan. Mix together the butter, bacon grease, worchestershire sauce, seasoning salt and garlic salt.  Pour over the chex mix while stirring to coat well.  Bake for 2 hours, stirring every 20-25 minutes. Remove and let cool before storing in an airtight container.

Monday, March 20, 2017

Creamy Tomato Italian Parmesan Chicken


This chicken has been on my "must make" list for a while and I'm glad I finally got to it. The sauce was so easy to make yet it had such great flavor.  This recipe is adapted from The Recipe Critic

3 tbsp olive oil (divided)
4 chicken breast cutlets
1 small onion (diced)
2 cloves garlic (minced)
1 (15oz) can tomato sauce
1/2 cup heavy cream
1 tsp italian seasoning
salt and pepper to taste 
1/2 cup shredded parmesan cheese
1 box spaghetti noodles (cooked according to directions)

In a large skillet heat 2 tbsp olive oil. Season the chicken with salt and pepper on both sides then cook the chicken over medium heat for 3-5 minutes on each side or until it is cooked through. Remove the chicken to a plate and cover to keep warm and moist. Add the remaining olive oil to the skillet and saute the onion until tender then stir in the garlic for 30 seconds. Pour in the tomato sauce, heavy cream, italian seasoning and salt and pepper to taste. Bring to a simmer then add the chicken back to the pan. Top with parmesan cheese and let melt before serving over pasta.

Friday, March 17, 2017

Roasted Italian Vegetables


I love roasted vegetables, they are so easy to throw together and pretty hard to screw up. These vegetables turned out fabulous and will be going into the rotation for sure. This recipe is adapted from The Mediterranean Dish.

1 1/2 cup baby bella mushrooms (cleaned and trimmed)
2 cups baby potatoes (rinsed and scrubbed)
1 1/2 cups grape tomatoes
2 zucchini (sliced and cut in half)
4 tsp minced garlic
1/4 cup olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
salt and pepper to taste

Heat oven to 425. Lightly grease a baking sheet.  Toss the vegetables together then coat with olive oil, garlic, oregano, thyme, salt and pepper. Spread evenly on the baking sheet. Roast for 20-25 minutes or until the vegetables are tender.  Remove and serve. 


Wednesday, March 15, 2017

Magic 5 Cookies


These are my new favorite cookie! They have everything I love in them and they were so chewy and delicious.  Everyone was raving about them as they should have been.  I thought some people might not like them because of the coconut but it just added a nice sweetness and texture, they weren't overly coconut flavored.  This recipe was adapted from Sally's Baking Addiction.

1 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3 cups old fashioned rolled oats
1 cup butter (softened)
1 cup packed light brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla extract
1 tbsp molasses
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Whisk together flour, baking soda, salt and oats in a medium size bowl.  In a stand mixer using the paddle attachment cream together the butter, brown sugar and white sugar.  Cream together for 2 minutes or until smooth. Add in the eggs one at a time and beat on high until combined scrapping down sides as you go.  Mix in the vanilla and molasses until combined. Slowly add the dry ingredients into the wet on low speed until combined. Stir in the milk chocolate chips, butterscotch chips, sweetened shredded coconut and pecans. Chill dough for at least 1 hour.  Heat oven to 350. Line a baking pan with parchment paper.  Roll a spoonful of cookie dough into a ball and place on the cookie sheet, repeat with the remaining dough. Bake for 10 minutes, the middles will still look very soft.  Remove and let sit on the baking sheet for 5 minutes before removing to cool on a wire rack.

Monday, March 13, 2017

Crock Pot Mushroom and Onion Italian Beef Sandwiches


I love a good crock pot recipe and these sandwiches were so tender and flavorful. Everyone was very pleased with them at dinner time.  This recipe was adapted from Will Cook for Smiles.

4 cups beef broth
1 chuck roast
1 garlic bulb
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 large yellow onion
1/2 tbsp sugar
1 tsp salt
1 cup sliced fresh mushrooms
6 club rolls
6 slices provolone cheese

Place the chuck roast in the bottom of the crock pot. Using a sharp knife cut slits in the top of the roast and place the garlic cloves down in the beef. Sprinkle the basil, parsley, oregano, thyme, sugar and salt over the roast. Cut rings of the onion and place on top. Pour the beef broth over the top of the roast and cook on low for 6-8 hours.  Remove the chuck roast from the crock pot and shred. Place back in the crock pot and stir in the mushrooms. Let cook for 30 minutes. Slice the club rolls and layer the with beef mixture and provolone cheese then serve.


Friday, March 10, 2017

Cinnamon Cream Cheese Coffee Cake


I love a good coffee cake but I find that if you buy one they are usually dry and not very flavorful. This coffee cake was soooo good though. I had to stop myself from taking a fork to the whole thing. This recipe is adapted from Bake or Break.

Crumb Topping:
1/4 cup unsalted butter (softened)
1/3 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
pinch of salt

Cream Cheese Layer:
8oz cream cheese
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chopped pecans

Cake:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup sour cream

Heat oven to 350. In a small bowl combine all the ingredients for the crumb mixture using a fork and until it resembles coarse sand. Set to the side. In a medium mixing bowl beat the cream cheese and brown sugar together until fluffy. Mix in the vanilla, cinnamon and pecans. Set to the side.  Grease a 9x13 baking dish. Whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together the butter and sugar until light and fluffy.  Add the eggs one at a time then mix in the vanilla. Add the flour mixture in 3 parts until combed then mix in the sour cream. Spread the batter in the bottom of the greased baking dish.  Pour the cream cheese mixture evenly over top the swirl in with a knife.  Sprinkle the crumb topping evenly over the cake. Bake for 40-45 minutes or until cooked through. Remove and let cool before slicing.

Wednesday, March 8, 2017

Chicken Bacon Florentine Fettuccine


Those little Tasty videos on facebook get me every time! I've made several of the recipes and they've always been pretty good. I mean they do have some weird ones out there so I usually try to stick with the more normal and delicious sounding ones!

2 tbsp olive oil
2 chicken breasts (sliced into thin strips)
2 cups spinach
1 cup tomatoes (diced)
6 strips bacon (cooked and crumbled)
1 tsp salt
1/2 tsp pepper
2 cups milk
1 box fettuccine 
1 cup shredded parmesan

Heat the oil in a pot over high heat. Cook the pasta in a separate bowl according to the directions on the box.  Cook the chicken in the pot until it is cooked through. Stir in the spinach, tomatoes, bacon, salt and pepper and cook until the spinach is wilted. Pour in the milk and bring to a boil. Stir in the pasta and let cook until the milk has thickened up and is coating the pasta then remove from heat. Add the parmesan cheese and stir until it is melted. Serve warm.

Monday, March 6, 2017

Bacon Caramlized Onion Dip


I made this for the super bowl this year and it was a great dip. I  love onion dip and bacon can only make it better right? This recipe is adapted from The Cookie Rookie.

6 slices bacon
2 tbsp chives
1 large onion (diced)
16oz sour cream
salt and pepper to taste

Cook the bacon then crumble it and set the the side leaving the grease in the pan.  Cook the onion in the bacon grease over medium low heat until the onions are caramelized and brown.  Remove and allow to cool.  Chop the chives.  In a medium bowl, whisk together the bacon, chives, caramelized onions and sour cream. Season with salt and pepper. Place in the refrigerator for at least 6 hours before serving with chips or veggies.

Friday, March 3, 2017

Garlic Bread Grilled Cheese Sandwich


I made these sandwiches when I made tomato soup one night and they were spectacular. They stole the show for sure.  This is a new favorites for sure. This recipe is adapted from Blog Chef.

4 tbsp salted butter
1 tbsp olive oil
2 garlic cloves (minced)
1 tsp dried parsley
8 slices white bread
4 slices provolone cheese
4 slices mozzarella cheese

Melt the butter then stir in the olive oil, garlic cloves and dried parsley. Let sit fro 3 minutes. Heat a griddle to medium heat brush the outside of each slice of bread with the butter mixture then place one slice of provolone and one slice of mozzarella on the inside. Cook the sandwiches on the griddle until they are golden brown on each side. Remove and serve. 

Wednesday, March 1, 2017

Maple Balsamic Pork Tenderloin


Pork tenderloin is always a welcomed site on my kitchen table by my family.  I have made several different recipes over the years and this one sounded intriguing to me. Overall everyone was pleased with how it turned out and I would make it again. This recipe is adapted from The Healthy Foodie.

3 tbsp olive oil
2 pork tenderloins
2 shallots (minced)
2 garlic cloves (minced)
1 tbsp fresh thyme (chopped)
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper

In a bowl whisk together the shallots, garlic cloves, thyme, maple syrup, balsamic vinegar, dijon mustard, salt and pepper.  Place the pork tenderloins in a large zip lock back and pour the marinade over them. Let marinate for 6 hours. Heat oven to 375. Heat the oil in a large skillet. Place the pork tenderloin in the oil and let sear for 2 minutes on each side. Transfer to a baking dish and brush with the left over marinade. Cover with foil and bake in the oven for 20 minutes. Remove from oven then remove the foil, pour the remaining marinade over the pork then place back in the oven for 10-15 minutes. Remove and let sit for 5 minutes before slicing. Drizzle the sauce over the pork and serve.

Monday, February 27, 2017

Oatmeal Blossoms


These cookies are amazing!!! I love oatmeal cookies so I was excited to try this recipe and they were a huge hit! I loved that you put the cookies back in the oven once the kiss is on top, even though the kisses eventually firm back up, they don't get as hard as they are right out of the package. This recipe is from Yellow Brick Road.

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups rolled oats
1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar 
2 eggs
1 tsp vanilla extract
40 unwrapped milk chocolate kisses

Heat oven to 350.  Whisk together the flour, baking soda, salt and oats. In a separate bowl beat together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Add the dry ingredients to the wet. Form 1 tablespoon size balls and place on an ungreased baking sheet. Bake for 8-9 minutes. Remove from oven and press a kiss into the center of the cookie then return to the oven for 2-3 more minutes. Be careful not the melt the kisses. Remove from oven and let cool for 3 minutes before removing them to wire racks to cool.  The kisses will be soft for several hours so remember not to smash them.

Friday, February 24, 2017

Crock Pot Honey Garlic Chicken


Sometimes the most delicious recipes are born out of recipes that you think are one thing (because you never read fully through) and then realize, wait, that's not what I want to make for dinner!  Ha! That's what happened on the day I made this recipe.  It was just sort of thrown together and ended up being great!

3 chicken breasts
1 cup chicken broth
1/2 cup honey
2 tbsp soy sauce
1 tbsp hot sauce
6 garlic cloves (minced)
2 tsp onion powder
1/2 tsp salt

Place the chicken in the bottom of the crock pot.  Whisk the chicken broth, honey, soy sauce and hot sauce together. Stir in the garlic cloves, onion powder and salt. Pour over the chicken breasts. Cook on low for 6-8 hours.  Remove the chicken from the crock pot and shred.  Add back to the crock pot and cook for 15 more minutes then serve. 


Wednesday, February 22, 2017

Cornbread Muffins


There always seems to be a debate about if corn kernels are a good thing or bad thing in cornbread. Personally, I can go either way on that matter.  Good cornbread is good cornbread! And these little muffins were winners.  This recipe is adapted from Joyously Domestic.

1 cup yellow cornmeal
1 cup whole milk
1 cup flour
2 tsp salt
1/4 cup sugar
2 tsp baking powder
1 egg
6 tbsp butter (melted)
3/4 cup frozen corn (thawed)

Heat oven to 375. Mix together the cornmeal, flour, salt, sugar and whole milk. Then add in the egg, butter and corn. Stir until it is just combined. Grease or line a muffin tin. Fill 3/4 full. Bake for 18-22 minutes or until the muffins are cooked through. Remove and let stand for 5 minutes before removing from muffin tin.

Monday, February 20, 2017

Garlic Sour Cream Mashed Potatoes


I love mashed potatoes. I could eat them every day I think! For so long my oldest hated anything potatoes but now he finally likes them and he loves mashed potatoes. I tried this recipe a while back and everyone enjoyed them! This recipe is adapted from Le Creme De La Crumb.

2 lbs potatoes
1/2 cup sour cream
1/3 cup heavy cream
2 tsp garlic powder
5 tbsp butter
salt and pepper to taste

Peal the potatoes and cut into chunks. Bring a large pot of water to a boil, place the potatoes into the boiling water and cook until the potatoes are fork tender. Drain the potatoes and place in a large mixing bowl.  Add the sour cream, heavy cream, garlic powder and butter. Mash the potatoes until they reach the desired consistency. Serve hot. 

Friday, February 17, 2017

Smothered Burritos


This recipe was a huge hit at my house and has already been requested again! They were so flavorful and the homemade chili gravy was so good! This recipe is adapted from House of Yumm.

Beef:
2 lbs ground beef
8oz can tomato sauce
1 tbsp chili powder
1/2 tsp salt
3/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder

Chili Gravy
1/4 cup butter
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 tsp garlic powder
2 tsp cumin
2 tbsp chili powder
2 cups beef broth

8 burrito size tortillas
4 cups monterey jack cheese
16 oz can refried beans

Heat oven to 350.  In a large skillet cook the ground beef over medium heat and drain off the grease. Turn the heat to low and stir in the tomato sauce, chili powder, salt, cumin, garlic powder and onion powder. Bring to a simmer then remove from heat and set to the side.  Melt the butter in a sauce pan over medium heat. Whisk in the flour and let cook for 3 minutes. Stir in the black pepper, salt, garlic powder, cumin and chili powder. Slowly pour in the beef broth and bring to a simmer and allow the sauce to thicken. Once it has thickened to a sauce consistency remove from heat. To assemble the burritos first place a spoonful of refried beans on a tortilla and spread down the middle. Top with 1/4 cup of ground beef then top with cheese. Roll up then place the seem side down in a 9x13 baking dish. Once all of the burritos are made, top with the chili gravy and 2 cups of cheese. Bake for 20 minutes. Remove from oven and top with lettuce, tomato, sour cream and guacamole.

Wednesday, February 15, 2017

Cheesy Chicken Bacon Sliders


I made these when we got together with friends the other day, I made three pans of these and every single one was gone at the end of the night! These are great for a party or tailgating!

3 cups shredded chicken
8oz cream cheese (softened)
2 tbsp butter (softened)
1/2 cup cheddar cheese
1/3 cup bacon bits
1 pack pull apart dinner rolls
3 tbsp honey mustard
1 tbsp honey
1/2 cup butter
1 tbsp poppy seeds

Heat oven to 350. In a mixing bowl using a hand held mixer combine the cream cheese and butter.  Add the cheddar cheese. Then add the bacon bits and chicken.  Do not pull apart the dinner rolls, cut them in half and place in the bottom of a 9x11 pan  Spread the chicken mixture over the rolls then place the top on. Cut the rolls into sliders.  In a small bowl melt the butter then whisk in honey mustard, honey and poppy seeds. Pour the mixture over the sliders.  Cover and bake for 15 minutes then remove the foil and bake for 3 more minutes. Serve warm.

Monday, February 13, 2017

Chocolate Covered Salted Caramel Rice Krispie Treats


I'm kind of a rice krispie treat purest.  Give me marshmellows and rice krispies! Don't add peanut butter or any other kinda weirdo thing to it. But then I saw these and I just had to see what they were all about.  I have to admit they were pretty good! Next time I would cut them a little smaller because they are so rich. This recipe is adapted from Yellow Bliss Road.

8 cups Rice Krispies
10 cup mini marshmellows
8 tbsp salted butter
1 (11oz) bag caramels or caramel bits
3 tsp sea salt
2 cups semisweet chocolate chips
2 tbsp vegetable oil

Line a 9x13 pan with foil or parchment paper then grease well. In a large bowl melt the butter over medium heat. Stir in the marshmellows. Once the marshmellows are halfway melted, add in the caramels. Stir continuously until all of the marshmellows and caramels are melted together and smooth. Stir in 1 tsp of salt. Stir the rice krispies in 2 cups at a time. Once the rice krispies are coated evenly in the marshmellow mixture, pour into the lined and greased baking dish. Let cool completely. Remove and cut into squares. In a microwave safe bowl, add the chocolate chips and vegetable oil.  Heat in 20 second increments, stirring in between, until the chocolate is melted and smooth. Carefully dip each rice krispie treat into the chocolate then sprinkle the top with a little sea salt. Let them cool on parchment paper.


Friday, February 10, 2017

Country Fried Steak Fingers with White Gravy


Country fried steak is a big favorite around here, there is just nothing like it.  These steak fingers were perfect and a great way to serve this classic southern dish to children.  They can eat them with their hands and dip them in the delicious gravy.

3lbs cube steak
1 1/2 cup whole milk
2 eggs
3 cups flour
2 tbsp seasoning salt
1 tbsp black pepper
Canola Oil (for frying)

1/3 cup flour
2 cups whole milk
salt and pepper to taste

Cut the cube steak into strips. In one small mixing bowl combine the flour, seasoning salt and pepper. In another small bowl combine the whole milk and eggs, whisk well.  Dip the cube steak into the flour then into the milk mixture then back into the flour and place on a clean plate. Continue with the remaining cube steak.  Heat canola oil in a deep pan over medium heat.  Place 3-4 steak fingers into the oil at once and let cook until they are golden brown and cooked through. Remove to a clean plate lined with a paper towel. Continue with the remaining steak fingers.  Once all of the steak fingers are cooked, remove all but about 1/2 cup of grease from the bottom of the pan. Whisk in the flour and let cook for 2 minutes. Lower the heat and whisk in the milk. Continue to whisk as the mixture thickens into a gravy. Remove from heat and season salt and pepper, taste as you season so you can add more to your liking.  Serve the steak fingers with the gravy on the side.

Wednesday, February 8, 2017

Banana Bread


So my kiddos always go from loving bananas and eating them faster than I can keep them in the house to not touching them at all and then I'm left with a bunch of brown bananas. And what do you do with a bunch of brown bananas? Make a simple banana bread of course!

2 cups flour
1 tsp baking soda
1/4 tsp salt
1 egg
1 cup sugar
1/2 cup canola oil
2 tbsp milk
1/2 tsp vanilla extract
3 ripe bananas (mashed)

Heat oven to 325. Grease a loaf pan.  Combine the flour, baking soda and salt in a mixing bowl. In a separate bowl combine the egg, sugar and oil.  Stir the dry ingredients into the wet then add the milk, vanilla extract and mashed banana. Pour into the loaf pan and bake for 50 to 65 minutes or until the bread is cooked through.  Let cool in the pan for 10 minutes then remove to a wire rack to continue cooling.

Monday, February 6, 2017

Crock Pot Sticky Chicken Legs


My oldest loves a chicken leg.  I don't know what it is but he gets so excited any time I make chicken legs. These chicken legs had great flavor and were so simple to throw in the crock pot and let cook all day. This recipe was adapted from Mantitlement.

3-4 lbs chicken legs
1 1/2 cup BBQ sauce
1/4 cup teriyaki sauce
1/4 cup honey

Place the chicken in the bottom of the crock pot. Whisk together the bbq sauce, teriyaki sauce and honey. Pour the mixture over the chicken. Cook on low for 6-8 hours.  Remove from the crock pot and spoon the sauce back over the chicken then serve.

Friday, February 3, 2017

20 Fabulous Super Bowl Recipes



The Super Bowl is just  a few days away and if you are like me you are trying to finalize your menu for the night! Now I am not really an NFL football fan, we are all about some college ball, so it's all about the food and commercials here!  Today I've put together a list of 20 great recipes to serve all of your friends and family this Sunday! 

Dips:
 
 

 
 
 



 Hand Held Eats:
 
 
 


Sliders:
 





 
 
 


Sweet Treats: