Category: Food (Page 1 of 4)

Pork Tenderloin Big Salad

After a weekend of livestock showing and eating out of the concession stand, it was imperative that I get some veggies in my system. I needed greens! A girl can only live on meat for so long.

PT Salad

I went to my local grocery store and got everything they sold that I could possibly put into a  salad. Pickings are slim in a small grocery store.

I even made my own ranch dressing because we all know that stuff is the And, this needed to be the ultimate salad…after all, I had waited long enough!


You can add whatever meat you have on hand. Grilled chicken or steak works great.  As a matter of fact, I ate this for lunch the next two days and topped it with chicken. I can never get too much salad. Yum!

The pork was smoked in the smoker and then finished off in the oven. It was delicious. My husband thought I was crazy for putting on a salad. He prefers his meat in a tortilla.

Pork Tenderloin Salad
Print Recipe
A big salad for a big appetite when you want salad as your main meal. 🙂
Servings Prep Time
1 person 15 minutes
Servings Prep Time
1 person 15 minutes
Pork Tenderloin Salad
Print Recipe
A big salad for a big appetite when you want salad as your main meal. 🙂
Servings Prep Time
1 person 15 minutes
Servings Prep Time
1 person 15 minutes
Servings: person
  1. Cut up your veggies and assemble the salad with all ingredients.
  2. Top with the pork tenderloin.
  3. Drizzle with ranch dressing.
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Chipotle Chicken Chili

Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?

IMG_0583I’ve been cooking my way through it at an above average speed, lol.  Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.

Tried something new: Check!

IMG_0582It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.

This dish is filling and not too spicy. Even the kids enjoyed it.

Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings: people
  1. 1. Start with your favorite dutch oven or large pot.
  2. 2. Heat the olive oil and cook onions until they start to soften
  3. 3. Throw the chicken in.
  4. 4. Cook 3-4 minutes until lightly browned.
  5. 5. Pour in all but 1/4 cup of the beer.
  6. 6. Then add the tomatoes, the chipotles, and all the beans.
  7. 7. Stir to combine, then add the chili powder, cumin, and salt.
  8. 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
  9. 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
  10. 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
  11. 11. Next, squeeze in the lime juice.
  12. 12. Then, stir it around and let the chili simmer for another 10 minutes.
  13. 13. Serve it with sour cream, cheese and cilantro.
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Peanut & Pretzel Candy

This simple, sweet treat has long been a family favorite. My mom used to make it when I was a teenager and I couldn’t resist it! It’s very addictive.

This year I needed something quick for stockings at work. I whipped this up in no time. It took longer to cool than to actually make.

It only takes 3 ingredients and it’s made in the microwave!

  • 1/2 bag of pretzels
  • 1 package of white almond bark
  • 1 bag of plain salted peanuts
  1. In a large bowl, microwave white almond bark for 1 minute, then in 15 second intervals, mixing each time with a wooden spoon.
  2. Add pretzels and peanuts.
  3. Mix well with a wooden spoon.
  4. Spread out on Parafin or wax paper and let cool.
  5. Once it’s cool, use a knife to cut into pieces or break it up.
  6. Seal in airtight container or baggies.


Cheesy Potato Soup

Winter made a very rude appearance the weekend after Christmas.  Sunday the temps were hovering around 30 degrees with wind and sleet making it feel about 10 degrees.

It was 80 degrees on Christmas day. Everyone complained that it didn’t feel like Christmas, and they were right. That week, people were out Christmas shopping in shorts and flip flops.

By this time of year, we are usually already experiencing winter temperatures.


Much of our region was without power…some for over 24 hours with blizzard-like conditions outside. Wind and sleet made it impossible to do anything outside.

We were blessed to not lose our electricity. And, since I had some potatoes that were going bad…I decided to make some soup. (My husband actually accused me of being addicted to cooking … he said something about there being plenty to eat in the fridge! I couldn’t understand him. lol)

I’ve had this recipe pinned for a while. You can find it over at the Wicked Noodle. Her version is loaded down with lots of goodies. I scaled mine back to just cheese and potatoes. Don’t get me wrong, I love all the other stuff, but I didn’t have it in stock.

This soup was excellent and filled that need for warm, comfort food during the cold spell. It’s a great base and you could add anything to it.

[recipe=title”Cheesy Potato Soup”]


  • 2-4 tablespoons of butter
  • 1/2 medium-sized sweet onion, chopped
  • 3 tablespoons flour
  • 1  32-ounce container chicken broth (4 cups)
  • 3 pounds red potatoes, cut into chunks
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups whole milk
  • salt & black pepper to taste
  •  optional toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno, a drizzle of adobo sauce


  1. Salute the onions in the butter in a stock pot. (I used a big one to allow plenty of room for boiling and mashing.)
  2. Once the onions are translucent, mix in the flour.
  3. Slowly pour in the chicken broth and mix well. Make sure all the flour is well dissolved.
  4. Add potato chunks. Broth should cover or come close to covering the potatoes. This will allow them to cook evenly. If you have too many potatoes you can add a little bit of water.
  5. Cook until the potatoes are almost done. You will want to have some texture in your soup so they don’t need to be over cooked.
  6. Begin mashing them in the pot with a potato masher. They should be chunky.
  7. Add cheese and stir it around until melted.
  8. Add milk and stir together to mix soup. Allow it to cook until heated all the way through. Your heat should be kept low so it doesn’t scorch.
  9. Season with salt and pepper to taste.
  10. Top with additional topping if you like. [/recipe]

Potato Soup 1

Potato Soup 2

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Potato Soup 3

Potato Soup 32

Potato Soup 4Potato Soup 5

Potato soup 11




Homemade Cinnamon Rolls with Caramel Icing

Nothing says Christmas like pipping hot made-from-scratch cinnamon rolls..right?

cinnamon rolls 22

I started these before everyone woke up on Christmas morning. But, as Christmas goes, the kids soon followed. As the dough was rising, we started opening gifts. I’m not sure exactly when I got back to finishing them, but I know it was noon before we ate them. 🙂

These came straight out of the Pioneer Woman cookbook. I have made them many times before, but never with this frosting. I normally do the maple frosting…which I love…but wanted to try something different.

For those of you with a love/hate relationship with yeast, I promise this is not hard. Make sure your yeast is not out of date. You can’t take chances when you have this much time invested. (Mine actually expired in November but sometimes I live on the edge.)

I am linking you back to the Pioneer Woman website where you can get a play-by-play, but please note it will be a slightly different version than the one I’m giving you below. Her new cookbook shows it slightly different with a smaller recipe.

cinnamon rolls 41

The dough rises once (for an hour), then you do a little more mixing, then you get to roll it out. It works best if it’s long and skinny, but mine is usually round and fat. (Kinda like the cook!)

cinnamon roll 51

Fill this bad boy with whatever you like, but if we are keeping it traditional, cinnamon and sugar is all you need. I tried a little brown sugar, but it’s not needed because of the icing.

cinnamon roll 61

Slice them in the desired thickness that you prefer. This size made exactly 2 dozen rolls. You will need to let them rest another 2o minutes before you cook them.

cinnamon roll 91

Ahhhhhh…can you hear the angels singing? Your house smells amazing right about now and kids will keep popping in the kitchen asking, “Are they ready to eat yet?”

cinnamon roll 71

Don’t forget the frosting. This is pretty simple..butter, brown sugar, milk and powdered sugar. Whisk it up with pure joy.


cinnamon roll 81

This will appear to be way to much icing, but just go with it. You only live once.

cinnamon roll 101

Pour the icing over the cinnamon rolls. Did I mention you needed to put these in a pan that is deep enough to hold icing? Oops, sorry! Picture number 2 shows you how deep it first!

cinnamon roll 11

Have a little more patience and let that icing sink in. I warn you, these are really good and could cause a sugar comma.

[recipe title=”Homemade Cinnamon Rolls with Caramel Icing”]


  • 2 cups of whole milk
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 4 1/2 cups of all-purpose flour
  • 1 package of active dry yeast
  • 1/2 heaping teaspoon baking powder
  • 1/2 scant teaspoon baking soda
  • 1/2 tablespoon of salt

Inside Goodies

  • 1/4 cup of butter, melted
  • Cinnamon and sugar to taste (generously cover the dough)


  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream (or milk)
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  1. Combine the milk and canola oil in a large pot.
  2. Add the sugar and stir it around. Scald it (heat it to almost a boil), then turn if off and remove from heat. Let it cool until it’s warm but not hot. (I wait about 5-10 minutes)
  3. Add 4 cups (save the 1/2 cup for later) of flour and yeast to the mixture. Stir it until it is all combined. It will be sticky but that is okay.
  4. Cover the mixture and let it site for an hour or so until it has risen.
  5. After it has risen, add the remaining 1/2 cup of flour, the baking powder, and the salt. Stir gently to combine.
  6. Roll the dough out onto a floured surface. You can use your hands to get it into the shape you want it. Then, begin rolling it out with a rolling pin.
  7. Melt the butter and pour it over the dough. Brush it around to completely cover the dough.
  8. Sprinkle heavily with cinnamon to cover all the dough. Then, sprinkle with sugar to cover the cinnamon. The amount is personal preference.
  9. Start on the long side and roll the dough towards you. If the dough sticks, gently use your fingers to unstick it as you go. Use a little flour to help you along.
  10. When you have a beautiful roll, pinch the dough closed all the way down the side.
  11. Cut the dough about 1/2-3/4 inch apart.
  12. Lay the rolls in a lightly greased pan with sides. You can use disposable tins if you like. This makes for easy traveling if you are taking them to-go!
  13. COVER AND LET THEM RISE FOR 20 MINUTES. Patience is a virtue.
  14. Bake the rolls at 375 degrees for 15-18 minutes.
  15. While the rolls are baking, make the caramel icing. Melt a stick of butter in a saucepan over medium heat.
  16. Add the brown sugar
  17. Let it melt, then whisk in the cream. Cook for 2 minutes, then remove from heat.
  18. Sift in the powdered sugar and salt and stir until you have it smooth.
  19. Remove the rolls from the oven and pour the icing over the top. If the icing has cooled, it will be thick. You can spread it. If it’s hot, you can simply pour it.
  20. Icing will slowly seep into the rolls. Enjoy! [/recipe]

Oatmeal Coconut Brown Sugar Cookies

Most of my cooking starts with this thought…”What ingredients do I have in the house?” I live 10 miles from a grocery store and their hours are limited, so I have to go with what I got! Truth be known, it is more of a grocery dessert out here.

oatmeal coconut cookie 3

Oatmeal and brown sugar are normal staples at my house and I just happened to have some coconut so this was the cookie I decided on.

It was all going fine until I got to this part…”refrigerate for 3 hours”. Gulp. Ain’t nobody got time for that!

So, I did you all a favor and took a chance on cooking them immediately!  My conclusion…it’s somewhat of a different cookie all together…but yummy none-the-less. I made it like a regular cookie and rolled them into balls. The original author made hers really thin.

You can read both recipes and do what you like, but all you need to know is this cookie has a yum factor that is both unique and delicious! someday soon I might try the thin version, but for now, all you need to know is give this cookie a try!

Here is the original recipe. The author does a great job walking you through the steps of what she calls an Anzac Biscuit. I don’t know what Anzac is but if they call a cookie a biscuit, I want to be their friend. 🙂

[recipe title = “Oatmeal Coconut Brown Sugar Cookies”]


  • 1/2 cup of unsalted butter, melted
  • 1 cup of light brown sugar, packed
  • 2 tablespoons honey (golden syrup may be substituted)
  • 1 cup all-purpose flour
  • 1 cup old fashioned whole oats (I actually used quick oats because it was all I had. It worked okay, but I recommend sticking with old fashion if you have them.)
  • 3/4 cup sweetened shredded coconut
  • pinch of salt
  • 2 tablespoons of boiling water
  • 1 teaspoon of baking soda


  1. Melt the butter
  2. Add the brown sugar, honey, maple and stir to combine. (You do not need to use a mixer.)
  3. Add the flour, oats, coconut and salt. Stir to combine and set aside.
  4. In a small microwave safe bowl, add the water and heat for 1 minute. Slowly and very carefully add the baking soda to the water. Make sure your bowl is big enough or it will bubble over. Stir and dissolve.
  5. Pour baking soda mixture over dough and stir to combine.
  6. Dough will look like a streusel topping. Fluffy and loose, but when squeezed together, it compacts to forma  dough.
  7. Scoop mixture into mounds. Place mounds on a large plate, flatten mounds about halfway with your palm, **cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat. ** (Mine were baked immediately and did not flatten too much.)
  8. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this helps them not flatten). The original recipe calls for lightly spraying your pan, I did not do that.
  9. Bake for 9-12 minutes. They will firm up as they cool. Cool on baking racks. (If you refrigerate your dough, let it come to room temperature for 10 minutes before cooking. [/recipe]

oatmeal cookie dough

You can see the crumbly dough. This will cling together when you make them into balls.

oatmeal balls

I did not flatten mine as the recipe called for. I was afraid they might run and be too thin. This made the cookies really dense. You only needed to eat one!


I bake cakes fast…what is your super power??

Two weeks ago I volunteered to make a dessert for the after game fellowship at my church. I love to bake…hence the blog…so of course I volunteered!


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Potato, Squash, Onion and Mushroom Medley

Here is the down and dirty people! I have been cooking squash every night this summer!! I have begun to know a few things about squash.  We are one.

I need to put together a post of, “101 Things to Do With Squash” before summer is out…like for real…it is crazy. I do have other squash recipes. Check here under side dishes.

But, for now I will just tell you about this simple,  love-it-like-no-other dish.

This can include just about anything you have in the fridge…or in my case…laying on the counter!!!!! #freshveggies

Chop it. Toss it. Bake it. Eat it. That simple!!

[recipe title = “Potato, Squash, Onion, Mushroom Medley”]

    • 3 peeled potatoes – any kind will do…red are my favorite, and you will need about 5 if you use those
    • 2-3 medium squash, cubed thick (They cook faster than the potatoes so they need to be thicker)
    • 1 whole onion, sliced long
    • 1 package of mushrooms
    • 1 link of German sausage
    • 1/2 stick of butter (and maybe a little more)
    • Optional ingredients – today it was okra!
  1. Cut up all your ingredients and place them in your pan.
  2. Chop up the butter and lay it around the top.. tuck it in the sides..more is always better.
  3. Sprinkle heavily with salt, pepper and garlic. Don’t be shy! You need to be able to see it. For reals….this makes all the difference!!
  4. Top it with a lid or foil and bake at 350 degrees for a good 45 minutes to an hour.  Stir it around after 20 minutes. Then, finish cooking. SIDE NOTE: This can also be cooked on the grill. It takes the right kind of dish or some heavy duty tin foil. The smoke flavor really adds to it. I prefer it that way, but it can be more of a hassle depending on what else I am cooking.
  5. This will serve 6-8 people. You can easily double everything to serve more. It is one of those dishes that grows as you add all your favorite things. Just remember to add more butter!!! [/recipe]

Now, don’t whine and think,  “Oh my gosh that takes to long to cook!!!!!”

Just get it started before you do anything else. By the time you are done cleaning up the kitchen so you can start cooking, they will be half cooked. Go start the grill, clean it off, season your meat, cook it, and by the time the meat is done, the veggies are done! Walah!

A little secret…for the best flavor, do not skip the German sausage. This is cream-of-the-crop good. It caaaaannnn be done without it, but just for the record, you need to understand… this ingredient is KEY! (I didn’t have any tonight so it’s not in my photos. I survived…but wasn’t happy about it.) I added a “meatless” tag to this because you could make it an all veggies dish if you prefer.

This will cook down so feel free to stack it high in your pan.

It is done when the potatoes get soft.

Happy eating!


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Yellow Summer Squash Bread Recipe

It’s the end of July and it’s hot in Texas! The squash plants seem to be the only ones happy about this heat. They are showing off by producing lots of yellow squash!

Yellow Summer Squash Bread

I decided to make a loaf of squash bread…you know, like zucchini bread but with the yellow squash vs. the green ones.

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Easy Homemade Banana Pudding Recipe

Nowadays, people claim their banana pudding is homemade, but for me there is only one kind of homemade … the old fashion, cook-it-on-the-stove kinda way. Some call it vanilla pudding. That is a more accurate description.

It’s so easy, I made this while I was cooking supper. Multitasking! That is what we do best ya know!!

It takes about 10-15 minutes and some whisking, but I promise you can do it. It’s the best kind of pudding.  

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