Archives for June 2013

3 ingredient Sweet Pulled Pork

Are you all melting like we are in Utah???   Right now the temps are right around 90 degrees if not hotter.   The very last thing I want to do is have the oven on with this heat.  So during the summer time we do a lot of barbecuing and crockpot meals.   So I thought let’s whip up some 3 ingredient Sweet Pulled Pork.   Its perfect for the summer because you don’t have to spend all day in a hot kitchen.
I saw this 3 Ingredient Sweet Pulled Pork  recipe going around on Pinterest and I just knew  we fall in love with so we needed to make it.  Plus only having 3 ingredients sold me.  I love making quick and easy meals and this one was just way to easy!!
It was was so nice to just to toss all the ingredients in the crockpot and go about my day.
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M&M pudding cookies

I love cookies…but I seriously suck at making them!
  I have always given up on making them because they never work so instead I just buy the 
pre-made dough and “bake” them. 
 
To be honest I halved this recipe because I was positive they wouldn’t work out!
But luckily for me, my curse at making crappy cookies is finally behind me!
As you can tell they are thick and fluffy and well they were delicious (I’m wishing now I would have made the whole batch).
Maybe it was the pudding im not sure, but I don’t really care cause know I can make cookies again!
 

M&M Pudding Cookies

1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 tsp baking soda
1 tsp vanilla
2 eggs
1 tsp cinnamon
1 box instant vanilla pudding mix
2 1/4 cup flour
1/4 tsp salt
1 1/2 cup M&M’s
1 cup mini chocolate chips

Cream together the sugars and butter. Next add in the eggs and cinnamon. In a separate bowl sift together the flour, baking soda, pudding mix and salt. Slowly add the dry ingredients into the butter and sugar until well combined.  Stir in by hand the M&M’s and chocolate chips.  Place on a cookie sheet in a small ball and bake at 375 for 9 minutes.  Place on a cooling rack.
Makes about 3 dozen.

 

Grilled avocado cheddar tomato

There is nothing I love more then a grilled cheese sandwich!
Its always my go to meal when I just don’t feel like cooking dinner.
 
 
 
Grilled Avocado Cheddar Tomato
 
2 slices of your favorite bread, I used sourdough..yum yum
2 slices of cheese, I used american cheddar..I think it makes the sandwich more gooey
tomato slices
avocado slices
 
Lightly butter the outside of your bread. In a fry pan place the butter sided down and turn the heat onto medium.  Add a slice of cheese, your tomato and avocado.  Next add your other slice of cheese and top with your other slice of bread.  Heat until cheese is melted and lightly toasted on the outside.
 
 
My Notes:
My theory the more cheese the better, plus it helps keep you veggies in place.  I would also recommend dipping your sandwich in some Cholula hot sauce!  I also would mix it up a bit and add garlic mix to my butter.

Granny’s Potato Salad

Why is that Grandma’s make the best salads?  My granny can make an awesome macaroni salad, potato salad and Jello salads.  I enjoy her cooking way to much and I love cooking her recipes. When I make her recipes they never taste exactly like grandmas but they are always close.  
 I guess the saying is true that grandmas bake with love!
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Granny’s Potato Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 5lb bag potatoes
  • 7 large eggs
  • 1 pound bacon, cooked and crumbed
  • 3 cups regular Mayo
  • ⅓ cup mustard
  • 2 tsp onion powder
  • ¼ cup apple cider vinegar
  • 1 tsp season salt
  • 1 tsp pepper
  • 2 pickles, optional
Instructions
  1. Wash and boil potatoes as a whole. Start boiling eggs, when done cut eggs open and dice setting aside the yolk. While you are cooking the eggs and potatoes start cooking your bacon, saving about 1 Tbsp of oil. When potatoes are done and cooled cut into cubes and place into a big bowl. In a separate bowl add the egg yolk, bacon oil, mayo, mustard, onion powder, vinegar, season salt and pepper and mix until combine. Add to the potatoes and stir gently until completely covered add pickles at this time if desired.
  2. Serve nice and chilled.
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3 Packet Pot Roast

I have seen this recipe floating around on Pinterest for the past few months.  A few weeks back Smiths was having a good sale on roast so I bought a few and froze them.  The night before I got a roast of the freezer to let thaw.  In the morning I mixed all the packets together and poured it over the roast turned on the crock pot and went on with my day.  When I got home that night and opened the door the aroma of dinner smelled AMAZING!
The flavors of the trio were amazing!
I was a little leery at first but dinner was a huge success and I think I will start making this recipe more often!

3 Packet Pot Roast

1 pot roast
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet italian dressing mix
1 1/2 cups water

Mix all 3 mixes together with water.  Pour over pot roast.  Turn crockpot on to high and cook for 5-6 hours or on low for about 8-9 hours.
If you want to make gravy with the juice of the meat.  It is awesome flavor and is great to have with some mash potatoes.  I added the juice into a saucepan and let it come to a boil.  In a small cup I added 1/2 cup water and about 1-2 Tbsp of corn starch and mixed.  Then it starts to boil slowly stir in the water with corn starch and until desired thickness.

My notes:
I did add about half an onion.  I thought I was kind of salty so next time I might try to find to see if any of the packets come in reduced sodium.

Creamy Poppyseed Chicken Casserole

I was sitting in the break room at work when my co-worker was warming up her lunch.  It smelled amazing!!  So I simply had to ask what she was eating and can I get the recipe! 
She told me the recipe and she thought I was insane for never having tried it before…my mom made casseroles often but apparently she didn’t get the memo about this recipe.
 
When I first started making this recipe I thought it seemed really blah with the ingredients and not much flavoring.  I was thinking dinner was going to be pretty boring and well, just taste like cream of chicken soup.  I never really thought poppyseed had much flavor but I think baking them helped release the flavoring.
 
 
 
 
Creamy Poppyseed Chicken Casserole
 
2-3 chicken breasts, boiled and shredded
1 can cream of chicken soup
1/2 cup sour cream
1 Tbsp poppyseeds
1 Tbsp Worcestershire Sauce
10-15 Ritz crackers, crumbled
2 Tbsp butter, melted
 
In a bowl combine chicken, cream of chicken soup, sour cream and worcesthire sauce.  In another bowl melt the butter, add in the crumbled crackers and poppyseed.  In sprayed 13×9 dish lay out your chicken mixture and top with the crumbled cracker mixture.  Bake at 350 covered for 15 minutes, remove foil and bake another 10 minutes.
Serve immediately.


My notes:
We were thinking the next time we make this recipe that we should add some white rice and then add the chicken mixture on top.

Cilantro Avacodo Linguine

We love avocado!!
My local mexican market had them on sale the other day 5 for .99 which is an awesome deal so I priced matched them at Walmart and stocked up.
I tend to keep them in the fridge, they seem to last longer and if I know I will be using one soon I place it on the counter to ripen. 
 
So since we had all these avocado’s I wanted to use them in some recipes.  Since its Meatless Monday I thought this would be the perfect the recipe for us to try!
 
 
 


Cilantro Avocado Linguine

2 large avocado, peeled
1 Tbsp lime juice, I used fresh
1 glove fresh garlic
1/4 fresh cilantro
1/2 tsp salt
dash of black pepper
1 package linguine noodles, I used whole Wheat

Start boiling your noodles,  I like mine to al dente.  In a food processor add in your avocado, lime juice, garlic, cilantro and salt pepper.  Mix until completely combined.  Strain noodles from water.  Add in the avocado mixture the noodles and stir until they are completely covered.
Serve immediately!

My Notes:
I thought this recipe was sort of dry, I’m wondering if I added a little cream or milk if it would help, but other then that it was great!

Baked Beans

Why is that baked beans always remind me of summer of time!
Reminds me of camping, barbecues, pool parties, family and friends
 
Its a quick side dish to put together for any fun summer event you have planned!
 

Baked Beans

3 cans of VanDeCamps pork and beans
6 Tbsp ketchup
3 tsp mustard
5 Tbsp brown sugar, i always do extra
1 Tbsp dried onion
1/2 green pepper, chopped
6 slices bacon, cooked and crumbled

Place beans and ingredients into a Pyrex baking dish or crockpot.  Cook bacon reserving about 1 Tbsp bacon grease, add grease into beans.   Cover and cook in oven at 350 for about 1 hour, or crockpot on  high for an hour then decrease to low, stirring occasionally.

How to shuck corn on the cob

Now that its FINALLY summer time, my family eats corn on the cob constantly! Corn is absolutely one of favorite vegetables especially in the summer time. I love to have it on the BBQ…yum yum!
Even though I am very unsuccessful at growing corn and have FAILED miserably at doing so, I still enjoy eating it!

So, I have seen a few posts around Pinterest on how to shuck your corn without having to deal with the silk.  I will admit I was a little skeptical at first, but it does actually work. Its so easy and a lot less messy!

This process is as easy as 1-2-3

 Step 1: Select your corn…easy right!

Step 2:  Place corn in the microwave for 5 minutes, unshucked.  When done cut off the end of the corn about 1/2 inch from the bottom

Step 3: Get a hot pad and hold vertically and watch with amazement as the corn slips right out of the husk

Taa-Daa!  You have silk free corn!

ENJOY!!

Cheddar ‘n’ Ham macaroni

We are HUGE macaroni and cheese fans!  I personally can’t eat the box brands anymore but I love some good homemade macaroni and cheese!  I had a lot and I mean a lot of Honey Baked Ham leftovers from the weekend family get together.  I didn’t want to waste that delicious ham so I started looking for quick recipes on line.  I found a few but of course I was missing a few ingredients and the baby was napping and I just wanted to get dinner started. So we had to get creative!  As I was searching the pantry for some of the ingredients I came across a can of Campbells Cheddar Cheese soup. I thought I would try it and if dinner was a complete fail then we can have cereal.
 
Needless to say, we didn’t eat cereal! 
I thought this quick meal was delicious.  I was convinced that dinner was NOT going to taste good.
 I even waited for the hubs to take his first bite to see is reaction…shhh don’t tell him.
 
 


Cheddar ‘n’ Ham Macaroni

2 cups cooked macaroni, I like mine to al dente
1 can Campbells Cheddar Cheese Soup
1/4 cup milk
1.5 cups cubed ham
1/4 tsp salt
1/2 cup bread crumbs, I used italian bread crumbs
2 Tbsp butter, melted

Cook noodles until tender and strain water.  Add in ham, salt, cheese soup and milk, stir until combined Try not to over stir so your noodles won’t get mushy.  Place in a greased 13×9 pan.  Spread evenly.  In a bowl melt butter, add in bread crumbs until coated.  Lightly sprinkle crumbs on top of macaroni and bake at 350 degrees for 20-25 minutes.

Enjoy!