Friday, January 17, 2014

Bacon Pancakes

I have a simple Saturday morning breakfast idea for you.
 Bacon pancakes! 
If you like to eat bacon with your pancakes you should try this one out. 

Cook bacon.

 Pour pancake batter over cooked bacon.
(I just use Bisquick)
 
Cook and flip.


Voila! 
My husband LOVED this. 



Thursday, January 16, 2014

Three Ingredient Pulled Pork sandwiches.

This was surprisingly so good and incredibly easy, so I had to post it. Forever I looked right past this stuff in the store, not thinking much of it, but my husband brought it home a little while back and it was yummy. You only need three ingredients.

Oscar Mayer Carving Board Pulled Pork, 
barbeque sauce, 
and rolls. 

Cook it. 

 

 Put it in a bun. 

Sunday, October 20, 2013

Repost: Apple Skin Idea

Thank you, everyone, for continuing to come to our site!! Because of its popularity I decided to re-post this apple skin idea. Perfect for this time of year! Have a blessed day!!!




Today in our house we peeled and cored nine pounds of orchard fresh apples in order to make homemade apple sauce. I like to do this a couple times a year. I make the applesauce in a big pot and let it simmer for a long time. I add water to the apples in order to slowly boil them. This makes not only applesauce, but a nice pitcher of fresh apple cider too.

There were piles of apple peels left over. What to do? I thought of putting them into the compost bin, which would have been fine but instead I did a little google searching and found an interesting suggestion.

Here it is: Baked Cinnamon Apple Peels


1. Take the leftover peels and toss them into a bowl/bag.
2. Shake cinnamon and a bit of sugar over them.
3. Place onto baking sheet. Bake at 350 until crispy.
4. Eat warm or cold!

They are actually really good and my family devoured them. They taste like apple chips. They were a bit hard to get off of the pan. But, the pan rinsed clean after soaking in warm water for just a little bit.

So~ nine pounds of apples gave us TONS of applesauce, cider, and apple chips!



Another one you might want to try is the crispy cinnamon wedges (pictured below) that go GREAT with applesauce. 


You might also want to consider apple rings or apple fun shapes.

Thursday, October 17, 2013

Taffy Apple Pizza


 This old Pampered Chef recipe combines peanut butter, apples, and caramel all in one, making it the perfect Autumn dessert. I only make this once a year, but when I do my family loves this it.


Ingredients

    • 1 (18 ounce) packages refrigerated sugar cookie dough
    • 1/4 cup creamy peanut butter
    • 1 (8 ounce) packages cream cheese, softened
    • 1/2 cup brown sugar, packed
    • 1/2 teaspoon vanilla
    • 2 medium granny smith apples
    • 1 cup carbonated lemon-lime beverage
    • ground cinnamon
    • 1/4 cup caramel ice cream topping

Directions

Peel, core, and slice apples.

Put sliced apples into the lemon-lime soda to soak so they won't brown.

Preheat oven to 350*.
Roll cookie dough into a 12-inch circle on a 13" baking stone that has been lightly floured.
Bake approximately 5 minutes longer than directions on package say. (My package says 10-12 minutes, so bake about 15 minutes.).


Let cool.
In a bowl, mix peanut butter, cream cheese, sugar and vanilla.
Spread over cooled cookie crust.
Then drain apples and arrange in a spiral, to cover entire "pizza".


Srinkle with cinnamon and pour over caramel topping. 

Friday, October 11, 2013

The best steak recipe you will ever try

A long time ago, shortly after college, Sarah moved out to Iowa. We wanted to get together so bad, so Katie, Candace and I all scraped up what change we had and traveled out to visit Sarah for a few days. One of the meals Sarah made for us was this really delicious steak. It was so good that I made her give me the recipe. She called them "beef kabobs", but that name did not do this one justice so I changed the name to, "the best steak recipe you'll ever try", because they taste SO good.  :)

OH!...and bonus: it's cheap, and simple! Yay!

Here it is:



 Ingredients:
1 1/2 lb. sirloin steak cut into 1-2 inch cubes
3/4 cup salad oil
1/4 cup soy sauce
3 Tbs. Honey
2 Tbs. Cider vinegar
1 1/2 tsp. ginger
1 1/2 tsp. garlic powder
1 1/2 green onions, finely chopped

Directions:
Mix the ingredients and marinate in the fridge overnight. Turn and stir meat every few hours. 

Place meat on skewers with veges and cook on the grill... Or... if you are like me...

You can cook the steak on the stove top. I served this one with green beans and mashed potatoes.

 This is my favorite way to eat steak. Hope you like it too!


Alisha's Mom tip:
Steak can be really hard for younger children to chew. I cut mine into the squares ahead of cooking time to avoid having to cut each steak individually on each plate. Even after cutting them into small squares, though, my children still had a hard time chewing it, and we did not force them to eat it. Older kids would love this one. Just something to consider when you are thinking about trying this recipe. My husband and I love it. If your husband is a "steak and potatoes" kind of guy this is a great one to try!

Friday, October 4, 2013

Chicken Taco Salad


My husband knows that I LOVE chicken taco salad. We have  a Culver’s around where we live, and they serve Chicken Taco Salads (but only on Mondays), so from time to time he takes the family there on a Monday so I can get it. The other day he decided to surprise me and looked up on the internet how to make your own “taco salad bowl”, so I am going to show you what he found, along with my easy slow cooker “chicken taco” meat.

To make the chicken taco meat you only need three ingredients and a slow cooker.
Here they are:
1 packet of taco seasoning
Skinless boneless chicken (I used three chicken breasts)
1 (16 oz.) jar of salsa
Cook on high for 4-6 hours or on low for 6-8 hours.




When the chicken is done you will be able to shred it very easily with a fork.

 

The nice thing about this Mexican chicken is that you can serve it as tacos, nachos, salads, or use the leftovers to make Mexican chicken soup.
For our purposes today, I will show you our chicken taco salad.

Here are the chicken taco salad bowl directions my husband learned:

1. Preheat oven to 375 degrees.

2. You can use corn tortillas or flour tortillas for this one. Flip a cupcake pan upside down and spray with nonstick spray. Nest the tortilla to into the spaces between the cups, making a diamond shaped bowl. We could fit four at a time on our 12-cup pan. 
 
 

3. Cook them in the oven for about ten minutes.

 

4.Fill them with everything you would put into a taco.  Things to consider: beans, the taco meat above, lettuce, tomato, onion, black olives, cheese, sour cream and/or salad dressing.




 
Another idea is to coat the tortilla in cinnamon and sugar before you bake it and use it as a dessert bowl for ice cream or fruit!


Wednesday, October 2, 2013

Two Fresh Sauces, One yummy pasta meal.

Because it is October and the days are still strangely hot my garden has been flourishing even later than usual in the season...with one exception...those darn squash bugs. They are doing some damage, but not to the tomatoes.

I have made at least once a week a fresh tomato sauce. Its easy. Its zesty. And, I love the way it makes my house smell.

It goes a little something like this.
Send the kids to the garden to pick a wide variety of tomatoes.
Put a pot on the stove with a little olive oil in it, turn it on warm.

Wash and chop the tomatoes. Don't peel them.
Toss them into the pot.
Add some salt, basil, oregano. Really add whatever floats your boat.

Sometimes I add onion and pepper, but not always.

Simmer on low for a few hours and every now and then give them all a good mush together.  The juices come out of the tomatoes. Oh yum.

Adding just a hint of sugar at the end takes a little bit of the tang away, but don't over do it.

Season to taste. Serve hot over noodles. Or whatever. I'll admit I eat the stuff plain jane off the spoon.

You can also toss it all into a blender and made a smoother sauce with it.  But, we tend to eat it chunky. This is my summer sauce.  The fresh off the vine sauce. I save the thicker stuff for the coming days of cold when all the tomatoes are canned or store bought.

                                                                          AND

And, just because I cant help myself I made an alfredo sauce too.  Every now and then I like to serve both sauces and give everything a little choice in the matter. This Alfredo is so delicious that I stand over my pot and spoon it into my mouth as if I were a kid with cookie dough. (Its also amazing cold with a few pretzels to dip into it!)

Warm up the pot.
Add some butter.
Add some freshly cut up garlic.
I don't know how much. Just enough. A lot.  Real butter and garlic are good for you.
Now add an entire package of cream cheese.
Stir slowly.
When it is all melted together, add about a cup of milk, and some shredded parmesan (about 8 ounces).

Melt all together.  Do this to taste and texture. If you want it thicker, add less milk and more cheese. If you want it thinner add more milk.  You cant go wrong.

Its amazing.

 We serve these two sauces side by side. 
The noodles are the Kroger brand "Simply Truth"  Angel hair pasta noodles. On sale often for 99 cents a package. 

This makes me hungry.