Friday, December 30, 2011

Pork and Kraut in the Crock

-1 (4 pound) pork loin roast
-2 teaspoon caraway seeds
-salt and pepper to taste
-1 bag of sauerkraut, with liquid

-Cut pork loin, if necessary, to fit in the slow cooker.
-Season with caraway seeds, and salt and pepper to taste.
-Pour sauerkraut over the roast
-.Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F.

Makes 16 servings (3oz pork + kraut (freebie)

Dots: 4

Thursday, December 29, 2011

Closing out 2011.....

I will fully admit that I slacked off posting recipes... what can I say, life gets in the way sometimes.

2011 has brought several ups and downs.... I married my phenomenal husband, spent lots of great moments with family and friends, and fell victim to the teenage years! Looking towards 2012, I see things getting better and better :)

2012 starts the most common New Year's resolution... losing weight! I rejoined Weight Watchers last week with new resolve to finally finish what I started 10 years ago! Therefore, the focus of my recipes for 2012 will mainly be healthy eating. I predict most of the recipes will be budget friendly and easy to prepare. I will try to post the "dots" to go with each recipe.

So to each and every one of you, thank you for following my blog. I hope you are enjoying the recipes and enjoying them with your family!


Tuesday, November 1, 2011

Monkey Bread

Cheap, fast and easy breakfast!  Smells AMAZING!  I did not use raisins or walnuts, I used pecans and it was delicious!

****SAFETY NOTE:  Do NOT use a 2 piece tube pan for this.. the hot syrup will seep out into your oven or possibly on you!

Thank you to LuAnn Connolly at !


  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Sunday, October 30, 2011

Quick and Easy Parmesan Tilapia

  • Thanks to Phoebe for the recipe!

  • 1/2 cup grated parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayo
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

  • Preheat your oven's broiler. Grease  line broiler pan with foil.

  • In a bowl, mix together the Parmesan cheese, butter, mayo and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

  • Arrange fillets in a single layer on the broiler pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

  • Stovetop Breakfast Cups

    Can never go wrong with stuffing at any meal!

    1 box stuffing mix
    12 eggs
    shredded cheese
    bacon bits or crumbled sausage (cooked)

    Preheat oven to 350.

    1.  Prepare stuffing according to directions on box.
    2.  Grease a 12 cup muffin pan.
    3.  Press stuffing into each cup.  Press it up the sides to make a deep cup in the center.
    4.  Crack an egg in each cup.
    5.  Sprinkle bacon bits or crumbled cooked sausage on top of each egg.
    6.  Cover the top of each with cheese.

    Bake 20-25 minutes or until cheese is golden brown.  Let cool about 5 minutes and serve.  (I find running my Pampered Chef citrus peeler around the edges to loosen them is helpful.  A knife would work equally well, just be careful of scratching your pan!)

    Great reheated for a portable breakfast!

    Tuesday, October 18, 2011

    Parmesan Crusted Chicken

    1/4 cup Italian seasoned bread crumbs
    1/2 cup grated parmesan cheese
    1/4 tsp paprika
    1 tsp garlic powder
    1/2 tsp black pepper
    2 tsp parsley flakes
    8 boneless, skinless chicken breasts (about 2 lbs)

    Preheat oven to 400.

    Mix cheese, crumbs and seasoning together in a bowl.  Roll chicken in crumb mixture, coating each piece thoroughly.  Place chicken on a nonstick baking sheet.  Bake 20-25 minutes.

    Sunday, June 19, 2011

    Shredded Chicken

  • Thanks to Marianne5 at for this amazing recipe... my new favorite shredded chicken recipe!

  • 1 (50 ounce) can of chicken (Do not drain)

  • 2 (10 1/2 ounce) cans cream of chicken soup

  • 1/2 sleeve of Ritz cracker 

  • 1 (6 ounce) box chicken flavored stuffing mix 

  • salt and pepper to taste

  • Mix all of the ingredients and cook on low in crockpot until heated through.  Then set crockpot to warm.

  • Makes 10-12 servings.

  • Buffalo chicken dip

    • 20 oz. canned chunk chicken, drained
    • 16oz  cream cheese, softened
    • 1 cup Ranch dressing
    • 3/4 cup hot pepper sauce
    • 1 1/2 cups shredded Cheddar cheese
    • Celery and/or chicken-flavored crackers

    Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until completely mixed together and warm. Stir in half of the shredded cheese, and transfer the mixture to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on low until desired temperature. Serve with celery and crackers.

    Saturday, June 18, 2011

    Reese Dessert Bars


    • 3/4 cup butter, melted
    • 1-1/2 cups graham cracker crumbs (about 1 1/2 whole packages or 1/2 a box)
    • 1-1/2 cups powdered sugar
    • 3/4 cup peanut butter
    • 1 cup and 2 tablespoons semisweet chocolate chips
    • 3 tablespoons peanut butter

    1. In a bowl, mix together the butter, graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 8x8 inch pan.
    2. Melt the chocolate chips with the remaining peanut butter (can be done in microwave or using a double boiler) stirring occasionally until smooth. Spread over the peanut butter mixture. Refrigerate for at least one hour before serving.

    **If using the microwave to melt, use caution not to burn the chocolate chips.  If you don't have a double boiler, you can put a glass bowl in a pot of boiling water on the stove.

    Friday, June 17, 2011

    Liver and Onions (Have I mentioned I really love Jason!)

    Jason LOVES Liver and Onions... it's so gross to make... frozen pizza for me :)


    • 2 pounds beef liver, sliced
    • 1 1/2 cups of milk, give or take
    • 1/4 cup butter, divided
    • 2 large Vidalia onions, sliced 
    • 2 cups all-purpose flour, give or take
    • salt and pepper to taste


    1. Rinse liver slices with cold water, and place in a medium bowl. Pour in enough milk to cover and let sit in the fridge for over an hour.) 
    2. While your liver soaks, melt 2 tablespoons of butter in a large skillet on medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
    3. When the butter has melted, turn the heat up to medium-high, and place liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

    Jason likes sliced potatoes with this.

    Tuesday, June 14, 2011

    Crockpot Pulled Pork Sandwiches

    Not really a recipe as much as it is a tip.. but with summer heat, thought I'd remind everyone!

    2-3 pound boneless pork roast
    1 18oz bottle of Sweet Baby Ray's BBQ sauce (or your favorite!)

    Put your roast in the crockpot.  Cook on low 6-8 hours.  Using forks, shred the pork.  Add as much BBQ sauce as you like.  Cook another 15-20 minutes on low in the crockpot to heat the sauce.


    Strawberry Trifle

    Always a favorite at potlucks!


    • 1 (10 inch) angel food cake
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 quart fresh strawberries, sliced
    • 1 (18 ounce) jar strawberry glaze


    1. Crumble 1/3 of the cake into the bottom of a trifle bowl.
    2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the 1/3 of the cream cheese mixture over the cake.
    3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread1/3 of the strawberries over cream cheese layer. 
    4. Repeat layer of cake, cream cheese filling, strawberries two more times.
    5. Chill until serving time!

    Oyster Snack Crackers

    My grandma used to make these... cheap, easy and delicious!  I made a batch yesterday and they are almost gone!

    24 oz Oyster Crackers (sold at Aldi and other stores in 12 oz bags, so buy 2)
    1 cup veg. oil
    1 packet of Ranch dressing powder
    1 tsp Dill Weed
    1/2tsp Garlic Powder

    Mix together oil, ranch powder, dill and garlic powder.  Pour it over the crackers.  Let crackers sit for an hour or so and enjoy!  (I like to make this in a big Rubbermaid container so I can shake it occasionally during that hour to evenly distribute the oils and flavors.)

    Rice Pudding

    Michael LOVES this stuff!  Easy and cheap to make!

    Rice Pudding

    1 cup instant rice
    2 cups milk
    1/4tsp salt
    1/4tsp cinnamon
    1/4tsp nutmeg
    1/2 cup sugar
    1/3 cup raisins
    1/2 cup milk
    2 eggs, slightly beaten
    1/2 tsp vanilla

    In medium size pan, mix together rice, 2 cups milk, salt, cinnamon, nutmeg, sugar and raisins.  Heat to a rolling boil, stirring often.  Reduce heat and boil slowly for about 10 minutes.  Mix 1/2 cup milk with 2 eggs and WITH A FORK, slowly stir it into the rice mixture.  (If you do not stir quickly with a fork when you are adding it, your rice pudding will have cooked egg whites throughout it..)  Continue to cook over medium heat until thickened.  Stir in 1/2 tsp vanilla.  Let cool 10 minutes.

    Refrigerate leftovers.


    Ahhh... the last month of the school year is always a hectic time... and thus, there isn't many new and exciting things being cooked up in my kitchen.  It is finally break and I have time to try tons of new things.  So stay tuned for more recipes!


    Sunday, January 30, 2011

    Touchdown Taco Dip

    Super Bowl Time is coming..... get ready!

    1.5 lbs ground beef, browned and drained
    1 package taco seasoning
    8oz refried beans
    16 oz salsa
    8oz sour cream
    8oz taco cheese
    Tortilla chips

    Brown and Drain ground beef.  Stir in taco seasoning package (do not add water!).  Stir in the refried beans.  Spread meat mixture in the bottom of a 9x13 pan.  Cover evenly with salsa.  Cover the salsa evenly with sour cream.  Sprinkle with cheese.  Bake at 350 for 20-25 minutes or until cheese is golden brown.

    **I recently made this for Jason's birthday party.  I assembled in the the crockpot and just turned it on high long enough to melt the cheese, then dropped it back to low to keep it warm.  It was a big hit and very easy to make!

    Fast & Easy Tater Tot Casserole

    Always a favorite.... makes great leftovers for lunch.  Can be assembled ahead and put in the fridge for baking later.

    1lb ground beef, browned and drained
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 bag of tater tots (use onion flavored if you like)
    8oz cheddar cheese

    Preheat oven to 350.  Brown and drain ground beef.  Stir in both cans of soup.  Layer the tots in the bottom of a greased 9x13 pan.  (I use stoneware pans, which do not need greased).  Cover tots with meat/soup mixture.  Evenly sprinkle with cheese.  Bake 25-30 minutes, or until cheese is golden brown.

    Friday, January 14, 2011

    HUGE biscuits

    I had picked up some Tennessee Pride sausage/gravy free at the store, so I decided to make some biscuit to go with... these put GRANDS biscuits to SHAME!  They were huge and flaky!  mmm.. next time, I am picturing some bacon, egg and cheese in them!  mmmmm



    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 1/3 cup shortening
    • 1 cup milk


    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
    3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
    4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

    Pork and Sauerkraut via the crockpot

    I'm NOT a kraut fan.. AT ALL.. but Jason and Erik said this was pretty darn good!  Enjoy!



    • 1 (4 pound) pork loin roast
    • 1 teaspoon caraway seeds
    • salt and pepper to taste
    • 2 cups sauerkraut with liquid


    1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
    2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).

    Sweet Potato Pie (Casserole)

    Michael LOVES this! 


    • 5 sweet potatoes
    • 1/4 teaspoon salt
    • 1/4 cup butter
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup white sugar
    • 2 tablespoons heavy cream
    • 1/4 cup butter, softened
    • 3 tablespoons all-purpose flour
    • 3/4 cup packed light brown sugar
    • 1/2 cup chopped pecans


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
    3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
    4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
    5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

    Peanut Brittle out of the microwave

    If you like peanut brittle, this is the recipe for you... everyone who has eaten it wants the recipe.  Super quick and easy in the microwave!  I have found that double batches don't work.. and making 2 batches back to back doesn't work well... happy crunching!



    • 1 1/2 cups dry roasted peanuts
    • 1 cup white sugar
    • 1/2 cup light corn syrup
    • 1 pinch salt (optional)
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda


    1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
    2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

    Peanut Butter Fudge

    This fudge is sooooo creamy and delicious!



    • 4 cups granulated sugar
    • 1 cup light brown sugar
    • 1/2 cup butter
    • 1 (12 fluid ounce) can evaporated milk
    • 1 (7 ounce) jar marshmallow creme
    • 1 (16 ounce) jar peanut butter
    • 1 teaspoon vanilla extract


    1. Grease a 9x13 inch baking dish.
    2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

    Saturday, January 1, 2011

    Happy New Year!

    It's been a busy and exciting holiday season... so I'm afraid I haven't posted much of anything lately.. this week, I will be posting my cookie and candy recipes and some new dinner ideas that are fast and easy!  Hope everyone had a great holiday!