Peanut Butter Cookies

A co-worker of mine made these peanut butter cookies that were wonderful.  They are the crispy kind but only have 4 ingredients!  Can you believe that!  I am posting this here to share with everyone and plan to make them soon!
 
1 cup peanut butter
1 cup sugar
1 tsp baking soda
1 egg
 
Mix together.  Use fork dipped in sugar to flatten.  Bake at 350 for 15 to 18 minutes

Buffalo Chicken Dip

In the New York Style Cheesecake recipe, it calls for one three ounce package of cream cheese..  I buy three eight ounce cream cheese packages and try to find a recipe for the last five ounces.  Today, I stumbled upon a Buffalo Chicken Dip recipe in Mom's cookbook.  I've been craving buffalo chicken, so I plowed right on ahead and made it!

Buffalo Chicken Dip
Ingredients (I made one fourth the recipe):
     4 chicken breasts, cooked and diced (shredded would have been ideal)
     2 8 oz packages cream cheese
     1 C ranch dressing
     1/2 cup hot sauce (I had on hand spicey taco sauce)
     2 C Colbyjack cheese

How to:
     1.   Blend cream cheese, ranch and hot sauce together.
     2.   I then added cheese to the mixture, and mixed it in real well.
     3.   I had cheesecake in the oven and was too lazy to transfer everything to a crockpot, so I threw the mixture into the fry pan with the chicken until the cheese was melted and the dip creamy and hot.
     4.   Chow down on dip with chips, crackers, celery, whatever!  I had big bag chips on hand.. NUM!!!

Cheesecake with Whiskey Caramel Sauce

Finally, a break in the madness of exams and work!  This last rotation has been much more busy, with a great many more hours applied, but I have loved it!  The group is fantastic and welcoming, and I will be sad to leave them next week for my final rotation.  Crossing fingers as of now, if this next rotation doesn't rock my boat, I'll return to their lab come December!  Ack!

Tomorrow is a friend's birthday, and as per usual (at least so far down here) I'm making cake and trying to incorporate their favorite drink of choice (Irish carbomb cupcakes for Matt, chocolate mousse cheesecake for Mom, and snakebite cupcakes for Stephanie).  Justin hinted that he was a not a cake fan, but was definitely a cheesecake fan..  Totally fine for me as that is my favorite type of cake, too!  And they have always turned out deliciously (knocking on my wooden table).  I know from outings with him that he favors a good whiskey, and it just so happens Matt has stumbled upon a whiskey even I enjoy - Black Velvet Toasted Caramel.  The name itself led to the making of a whiskey caramel sauce.  I have to admit that it tastes fantastic, but I will need a few more practices to make the caramel sauce to perfection.

I believe I posted the New York Style Cheesecake recipe in my Chocolate Mousse Cheesecake post, but just in case I didn't and for the ease of not having to flip through posts..

New York Style Cheesecake
Ingredients:
     1 1/2 C finely ground graham crackers
     2 Tbsp sugar
     3 Tbsp melted butter

     2 8 oz packages cream cheese
     1 3 oz package cream cheese
     1 C sugar
     1/4 tsp vanilla (I used the whiskey in place of vanilla)
     3 eggs
     lemon zest (I did not use lemon zest in this production)

How to:
     1.   Heat oven to 350 degrees.
     2.   Combine graham crackers, 2 tbsp sugar, and melted butter thoroughly.  Pack into the bottom of a springfoam pan.  Bake 10 minutes.
     3.   Heat oven to 300 degrees.
     4.   Whisk cream cheese and gradually add sugar.  Whisk until fluffy.  Add whiskey.   Add eggs one at a time.  Whisk until well blended.
     5.   Pour cream cheese blend over cracker crust.  Bake until center is firm, about an hour.

Whiskey Caramel Sauce
Ingredients:
     1 C sugar
     water to cover sugar and a bit more
     1 C whipping cream
     1/4 C whiskey

How to:
     1.   Put sugar in medium sauce pan.  Just cover with water and a bit more.  Bring to boil over medium-high heat.  Swirl occasionally.
     2.   After 5-7 minutes, the sugar should start caramelizing and turning amber/brown.
     3.   Remove from heat and slowly add whipping cream and whiskey.
     4.   Hopefully enjoy!

Soup, Soup and more Soup!!

Today was another foggy, dreary day!  The Packer's were playing at noon but because the Vikings were on at the same time the PACKER FANS do not get to see our team play (unless of course you have the NFL package and DirecTv.  But we don't have either.  

I acquired butternut squash from a lady I work with and my plans were to make the Harvest Soup.  Yesterday I opened up the cookbook to the page where the recipe was on and Paul saw the recipe for White Chicken Chili and said that looked good so while grocery shopping I picked up the ingredients for that.  

After being frustrated I couldn't watch the game and Paul was golfing, I cleared the decks.... got out the stock pots and started to cook soup.  I opened the cookbook the page needed.  Since I don't care for either the Harvest Soup or the chili I decided to make Hamburger Soup (which was on the same page). I started by cooking a portion of the squash in the microwave and a portion in the oven.  (just to speed up time).  While the squash was cooking, I made the Hamburger Soup (I added more potatoes than carrots and celery because I don't like them either but I could pick them out - haha).  But wait.... what better to have then homemade English muffin bread to go along with the soups.  I mixed up a batch of that so that could rise while onto the next soup.  White Chicken Chili.  I had cooked chicken in the freezer that I used instead of the chicken breasts.  While the Hamburger Soup and the Chili were simmering I moved the bread dough to the tins to rise again and then started on the Harvest Soup.  Boy do I dislike shredding carrots.  One of these days I am going to cut my fingers!  I put the bread in the oven to bake and all three soups were simmering.  Paul came home and was hungry so he had a small bowl of all three which he said all tasted good.  Yah!  A successful day of baking.  Now for the recipes!
 
Hamburger Soup
 

1          pound                ground beef

5              cups                         water
1              16 oz. can               tomatoes, cut up or sauce
1              cup                          carrots, sliced
1              cup                          celery, sliced
1              cup                          potatoes, sliced
1              cup                          catsup
1              tablespoon            instant beef bouillon
2              teaspoon               seasoned salt
1              teaspoon               dried basil
1                                              bay leaf
                                                Salt & pepper to taste

Directions: Brown beef; drain off excess fat.  Add all ingredients.  Bring to boil; reduce heat & simmer, covered, for 1 hour or until veggies are tender.  Makes 10 cups.

White Chicken Chili

2           pounds              cubed chicken (cooked)

2              16 oz. cans              great northern beans
3                                               cloves garlic (crushed)
2              4 oz. cans                green chilies
3              cups                         chicken broth
1-2                                           onions, chopped
1 1/2       tablespoon            chili powder
1 1/2       teaspoon               cumin
1 1/2       teaspoon               Worcestershire sauce
1              10 oz. can              diced tomatoes with green chilies
1/2 - 1     teaspoon               oregano
                                                 salt & pepper to taste
                                                 sour cream

Directions: In large saucepan, sauté chicken, onion & garlic powder in oil until meat is cooked.  Add beans, broth, chili’s & seasonings.  Bring to boil.  Reduce heat & simmer, uncovered, 30 minutes.  Remove from heat.  Optional:  Stir in sour cream.

Harvest Squash Soup
 
1              cup                          chopped celery
1              Clove                       garlic, minced
1/4          cup                          butter
3              cup                          chicken stock
2              cup                          winter squash,  
                                                 cooked and mashed
1              tablespoon            rosemary
1              tablespoon            savory
2              tablespoon            chopped fresh
                                                 parsley
2              cup                          heavy Cream
1              cup                          shredded carrots
2              cup                          wild rice

Directions: Sauté onions, celery, garlic and carrots in 2 T butter, until golden.  Add chicken stock, cooked squash, wild rice rosemary, savory, and parsley.  Bring to boil; reduce heat and simmer 10 minutes.  Add remaining butter.  Remove from heat.  Season with pepper and salt.

 

Crock Pot Pizza Pasta Hotdish

Tonight's supper is yet another new recipe.  I like pizza and I like pasta so why not put them together.  Looks delicious doesn't it!   

Well just like the last Pizza Hotdish recipe that had potatoes in it .... this is another do not make again.  Pizza cannot be combined with noodles or potatoes!  I think I need to go back to my good ole standbys for awhile

The original recipe called for Tomato Sauce and Oregano as the sauce.  I used another pizza sauce recipe I found on pinterest.

Original recipe

1 lb. rigatoni (uncooked)

2 jars tomato sauce (or your own marinara sauce)

1 tbs. dried oregano

1 lb. ground beef

1 lb. Italian sausage 

1 onion, roughly chopped 

1 green pepper, roughly chopped 

1-2 cups sliced mushrooms

4 cups shredded mozzarella cheese

sliced pepperoni

In a large skillet, brown the ground beef. Drain excess fat. Remove from pan and set aside. Do the same thing with the sausage, making sure to break it up into small pieces. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray. 

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, beef, sausage, onions, peppers, mushrooms, cheese. Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 6 hours.

My recipe (I made a half a batch and of course I skip the onions, pepper and mushrooms!)

1/2 lb rotini noodles (I didn't have rigatoni noodles)

1 recipe - Perfect Pizza Sauce

1 lb ground beef

sliced pepperoni

2 cups shredded mozzarella cheese

In a large skillet, brown the ground beef. Drain excess fat. Remove from pan and set aside.  mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray. 

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, beef, pepperoni, cheese. Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 6 hours.

Perfect Pizza Sauce

Ingredients:

• 1 (14.5 oz.) can tomato sauce
• 3 Tbsp. tomato paste
• 1 garlic clove, finely minced
• 1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
• 2 tsp. dried oregano
• 1 tsp. onion powder
• 1/2 tsp. dried marjoram (I skipped this because I didn't have any!)
• 1/2 tsp. kosher salt
• pinch of cayenne
• splash of red wine (optional) (I actually put the red wine in the sauce and didn't drink it!)

Method:Combine all ingredients in a small saucepan.  (I stopped here and mixed it with the noodles!)

Cook over medium heat until bubbles begin to rise (and pop) at the surface.  Reduce heat, cover, and let simmer for another 15 minutes.  Serve warm.  Or you can also freeze this to use later.

Crashed Hot Potatoes

A pork meal cannot go without potatoes.  So i tried Crashed Hot Potatoes.  These were delicious!  :)

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Instructions

Boil potatoes in water with salt until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.  (I used foil for easy clean up)

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)  (I used kosher salt on a few, garlic garlic and onion onion on a few others).  

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Maple & Brown Sugar Pork Tenderloin

yah - another successful pinterest meal (well almost)! The flavor was great but the pork loin was a bit dry! The problem is that it was supposed to cook for 7-9 hours. This one cooked for about 11 1/2 hours because of our work schedules and hunting. Next time make sure it is frozen when it starts! I still want to know how it can be dry when there is so much juice in the crock pot?? Oh well - here is the recipe if you want to try it.

Maple & Brown Sugar Pork Tenderloin

(adopted from pinterest that was adopted from southernfood.about.com that was adopted from ??)

2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced (I used garlic powder)
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar(I used Champagne Orange vinegar)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon pure maple syrup or Maple Sugar Seasoning (I used Mrs. Butterworths)
4 tablespoons grainy Dijon mustard or country-style (I used honey mustard)
1 tablespoon cornstarch
1 tablespoon cold water

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

These were served with Green Beans and Crashed Hot Potatoes!

Pumpkin Banana Bread

It seems as if Mom and I are on the same page today!  I just logged into the blog and behold - pumpkin bread with delicious sounding frosting and salted caramel.. Num!

Well, now I am taking a break from a day of studying for a biochemistry exam and a lab presentation to indulge in my stress relief - BAKING!  It was a dreary fall day here in the middle of Iowa, and the chill in the air brings to mind all things I love about this season.  The football game versus Kansas State played in the background, the rain whipped against windows, and I had a craving for banana bread.. and pumpkins.. so I combined them!

Taking Mom's good old recipe, I left out some banana and put in some pumpkin with nutmeg, cinnamon, and cloves for delicious flavoring (at least the batter tasted fantastic!).  The bread is filling my apartment with a wonderful aroma and will soon be done and I'll see if my recipe tastes as good as it smells!

Looking at Mom's recipe..  I've half the mind to add frosting and caramel to the bread..

Pumpkin Banana Bread
Ingredients:
     1 1/2 C sugar
     3/4 C butter (Crisco)
     2 eggs
     1 C mashed bananas
     1/2 - 3/4 C pumpkin puree
     1 tsp salt
     1tsp soda
     nutmeg, to taste
     cinnamon, to taste
     1 tsp vanilla
     cloves, to taste
     2 C flour
     1/2 C buttermilk

How to:
     1.   Preheat oven to 350 degrees
     2.   Blend everything together in a large bowl
     3.   Pour into greased whatever size bread pans you have (I used two medium loaf pans)
     4.   Throw those buggers in to the oven for about an hour and a half (as I've said earlier, my oven cooks fast, so I'm looking at about forty five minutes for the medium loaves)
     5.   Hopefully, enjoy!

Pumpkin Bread with Pumpkin Butter Cream Frosting and Salted Caramel

Today started out very early with us going to watch Kiefer run a 5k supporting the Essentia NICU at Fitgers in Duluth.  It is a very foggy, dreary, damp day so after the event was over, we returned home, turned up the heat and I decided it was time to turn the on the oven.  Another search on Pinterest led me to the following recipe.  

But.... instead of making the bread from scratch, I pulled out a box of Libby Pumpkin bread mix.  How easy, open the can of pumpkin puree, add the mix, eggs, oil and water.  Well it wasn't that easy.  I cracked 4 eggs into a bowl, then measured the 1/2 cup of oil, poured it over the eggs and then proceeded to pour another 1/2 cup of oil and poured it over the eggs!  As soon as I did that I realized what I did.  It was supposed to be a 1/2 cup of oil and 1 cup of water!  NOT 1 C OIL!  ugh.  So down the drain it went.  I finally did succeed in making 2 medium loaves and 1 mini loaf of bread.  I then topped with the Pumpkin Butter Cream Frosting (2 tablespoons of puree were taken out of the can before using it for the bread).  I think I should have had a double batch of the frosting because it didn't seem very thick.  I did double the caramel and drizzled that over the top.  That was messy because it kept running off the bread.   My bread didn't turn out as pretty as the picture on Pinterest.  

Tonight not only do Paul and Kiefer get to try my new trial but so do Kim and Dave.  :) And the mini loaf will go to the Neighbors!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Butter Cream Frosting

For the Bread  (a box mix is much easier!)  

• 1 C all-purpose flour
• 3/4 C white whole wheat flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 3/4 C brown sugar
• 1/4 C granulated sugar substitute
• 1 tsp vanilla extract
• 1/2 C low-fat plain yogurt
• 2 tbsp canola oil
• 1 1/4 C pumpkin puree

For the Frosting 

• 1/4 C butter, softened
• 2 tbsp pumpkin puree
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 1/2 C confectioner’s sugar, sifted  (I didn't sift!)
• 2 tsp milk

For the  Caramel Drizzle

• 3 tbsp brown sugar
• 1 tbsp water
• 1 tbsp butter
• 1/4 tsp salt

Directions

1. Preheat oven 325. Grease and flour a 9×5 loaf pan.  Or follow directions on the box.  
2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.
4. Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
5. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.
6. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
7. Slice bread and serve! 
8. Store leftovers in the refrigerator.

Beer Bread

Pork Chops O'Brien could go without a loaf of Beer Bread!

It is so yummy!  The best beer bread is from Tastefully Simple! Add a can of beer (I used Bud Light) and drizzle a 1/4 cup of butter of the top.  Bake for 45 minutes.  Warm beer bread and butter is delicious!

Pork Chops O'Brien

Yah.... another successful recipe (altered)!  Both Paul and Kiefer said I could make it again.  I liked it too!  :)  Tonight I went to Sam's after work and bought a very large pork loin.  I bought it because I have a few recipes in mind using the pork loin.  With a few extra hours before Paul got home from a conference I decided on yet again another Pinterest Recipe.  I cut 5 chops off the end of the loin and then cut the rest into 3 large chunks.  But of course cutting up the loin wouldn't go with a problem.  While cutting the fat off, the knife slipped and I cut my finger.  Well - when you take an aspirin a day it takes forever for the bleeding to quit so a few band aids later it finally quit and I was able finish cutting up the loin.

Pork Chops O'Brien Recipe (Altered!)
6 pork loin chops about 1/2 inch thick
2 cups cream based soup
1/2 cup milk
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon butter
1 1/2 cups shredded cheddar cheese
24 oz frozen hash browns
seasoning salt

Over medium high heat, brown the pork chops and set aside.
In a medium sized bowl combine the soup, sour cream, butter, pepper, 1 cup cheese.  Fold mixture into the potatoes.  Spread mixture in a lightly greased 9 x 13 dish.  Arrange pork chops on top and sprinkle them with seasoning salt.  Cover with foil and bake 350 degrees 45 minutes or until the pork is tender.  Remove cover.  Sprinkle with cheese.  Return to oven uncovered 5-10 minutes more or until the cheese is melted.

Original recipe
1 (10 3/4 oz) can cream of mushroom soup versus the 2 cups cream based soup (I don't like cream of anything soups!  So I use a cream base by Watkins!)
1 1/2 french fried onions (1/2 cup mixed in with the potato mixture and 1 cup to put on top with cheese)!  But because I don't like onions of any type!  There were won't be onions in anything I will eat.

Not food, but made with wine and soap!

So I had fruit flies due to overripe bananas.. After discussion with a classmate, he informed me on how to get rid of the pesky buggers that were infesting my kitchen!

It's easy, and here's how!

Grab out the wine and wrangle the dish soap, pour a splash of each into bowl and whisk whisk whisk until you've developed a foam! Now, at this point, I covered the bowl with saran wrap and poked holes it it.. And waited.

I swirled the pink solution around the next morning and wala! There were fruit glued trapped in my bowl!!

Apples!

Or at least apple juice and cider to make hot apple pie!

This drink is just about my favorite beverage come fall.. It's perfect for cool evening football games, crisp hay rides, and those last few bonfires! Served hot out of the thermos, it's the perfect autumn drink.

Hot Apple Pie
Ingredients:
1 gallon apple juice
1 gallon apple cider
4 cups sugar
Cinnamon or cinnamon sticks
1 liter Everclear (or vodka.. It's cheaper!)

How to:
1. Simmer the juice and cider in a stock pot or in multiple batches in a smaller pot
2. Add cinnamon
3. Add sugar gradually
4. Once sugar is dissolved, remove from heat
5. Once kinda cooled off, add the liquor
6. Store in containers and heat up when you want :)

Pumpkin Spice Kiss Cookies

These cookies are better than the last Pumpkin Spice Cookies.  They are the consistency of Peanut Butter Blossoms.  They are pretty tasty!

Pumpkin Spice Kiss Cookies

Ingredients:1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 package Pumpkin Spice Hershey Kisses (freeze before putting on cookies - they won't melt)

Directions:

1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.
2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.
3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.
4. Roll into balls and roll in sugar.  (The original recipe didn't call for this).
5. Place balls 2 inches apart on a parchment lined or sprayed cookie sheet. (I didn't do this).
6. Bake 7 to 9 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling.

7-UP Biscuits

Another weekend of trial and errors.  After Friday's nights meal the weekend was pretty good for the few things I tried. :)  Bellatori Pizza was the safest meal.  Open the package and bake!  Yum.  

The 7-Up biscuits were made to go along with wild rice soup that was frozen (that recipe will come some other time!)  These were petty tasty.  

2 C Bisquick mix
1/2 C sour cream
1/2 C 7-Up
1/4 C melted butter

Preheat oven to 450 degrees.  Cut sour cream into Bisquick mix, add 7-up and mix.  This will make a soft dough.  Roll out dough on counter using Bisquick mix to prevent sticking.  Cut out biscuits.  (I use a biscuit cutter).  Melt butter in a 9x9 inch pan.  Arrange biscuits on top of butter.  Bake 12-15 minutes or until golden brown.

Pizza Tot Hotdish

Well tonight was another epic fail!  Pizza Tot Hotdish.  Tator tots and pizza/pepperoni etc. do not go together!  :(  Paul thought it needed more sauce and Kiefer thought it needed more sauce and cheese!  I just thought it needed to go away!  haha.  Here is the recipe if you want to try it.  

1 pound ground beef, browned

1 jar pizza sauce
10-15 slices pepperoni, chopped
1 cup mozzarella cheese
1 bag frozen tator tots
*additional toppings optional

Preheat oven 425 degrees.  Crumble and brown the ground beef until done, add sauce, pepperoni and heat through.  Pour into 13x9 baking pan (I used a smaller pan).  Cover with mozzarella cheese.  *(add other additional toppings you would like such as mushrooms, green peppers, tomatoes, onions, ham, whatever you like on your pizza!).  Top with tator tots.  Bake in oven uncovered for 30 minutes or until tots are crispy brown.

Pub Cheese & Pretzels

So last night I had a dream or a nightmare - not sure which.  It was that Paul & Kiefer told me absolutely no more Pinterest meals!  I was devastated ... I have so many recipes to try.  What will I do?  Well tonight both guys were gone so my not Pinterest meal was Pub Cheese from Trader Joes and Pretzels! YUM.  If you ever get to Trader Joes buy the Pub Cheese - Sharp Cheddar!  it is soooooo good!

I so hope I can go back to Pinterest meals!  :)

Drunken Pork Chops

Well another evening for a pinterest recipe and two willing guys to try it out!  The recipe called for Rice or Mashed Potatoes to to accompany the pork chops but I thought Riced Potatoes would be pretty tasty.  We had Shoepeg corn, toasted English Muffin Bread and the guys had a salad.  This recipe is worth making again.  (Possibly with chicken or venison).

Drunken Pork Chops

5-6 Pork chops (bone in or boneless - I used 2 of each)
salt & pepper to taste
1 bottle of beer (the darker the better - I used Nordeast because that was the darkest we had)
1/2 cup brown sugar
1/3 cup ketchup

Put a little bit of olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 cup of water. Whisk into boiling sauce.  Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice (or riced potatoes). 

Turkey Sandwich

These sandwiches were started by Paul one evening he was cooking supper (he was using BBQ'd Pork).  They are so good that we have shared them with many.  (Mary Ann, Kelsey, Kim S. and I am sure we will share many more)! 

First you need to cook your turkey.  In preparation for my parents 50th Wedding Anniversary I needed to cook turkeys.  Since the summer was so warm and we don't have air conditioning I decided to try cooking the turkey in the crockpot!  It worked great.  I was able to cook 2 turkey breasts at a time, then let them cool and shred.  (I am extra careful when I shred any type of meat because I don't want one speck of fat in the shredded meat - yes I am picky!)  A few of the turkey breasts came with a packet of gravy in them and if it didn't I made up a batch of Poutry Gravy using the mix from Sam's Club.  Personally I like the kind that came in the bird.  Add the gravy to the turkey, mix and heat.  (then freeze if it will be for a later time). 

I know - get to the instructions for the sandwiches already!

Take English Muffin Bread slices and butter them.  Then toast in the oven (we have a toast mode) but if you don't toast in the toaster and then butter.  Put bread on a sheet of foil (less to clean up later).  Spread shredded turkey on the bread and cover with your favorite cheese (Mine is sharp cheddar, Paul's is swiss and Sannie and Kiefer's is American).  Place pan in the oven and broil until the cheese starts to brown and bubble slightly.  Enjoy. 

Variations are BBQ'd Pork, BBQ'd Beef or Pork or Beef without the BBQ sauce. 

English Muffin Bread

Quite a while ago I was doing the usual - surfing on Pinterest for ideas and recipes. (there are so many to try!)

I found recipe for English Muffin Bread.  It is easy, quick and delicious!  I have made several batches of this bread (sometimes I cut the batch in half so I only have 2 loaves).  But with our journey to Ames, IA, I made the full batch so we could take 2 loaves to Sannie!  We left 2 loaves home with Kiefer and surprisingly they weren't gone when we returned home.  If you have a few hours - give this bread a try!

English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast (You can use regular yeast from Sam's Club, but you will need to let is rise TWICE. Once in the bowl, until it reaches the top…and then again in the pans, until it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35 minutes or until golden brown remove from the oven and brush with melted butter then bake 10 additional minutes. (adjust length by the temperature of your oven) Makes 4 loaves. Bread will be moist at first. You are supposed to allow to COOL COMPLETELY before cutting (but I never can wait that long).  Makes terrific toast.  The loaves freeze well! 

(My dough got a little out of hand but it was still good!  I forgot to take a picture of the bread after it was done!  Next time)