Tuesday, July 31, 2012

Double Crunch Honey Garlic Pork Chops

Here is a different twist on pork chops. I love trying different flavors on familiar preparations. This was a perfect match. The honey, soy sauce, and garlic all paired perfectly with a crispy double crunch outside layer and perfect pork inside. The sauce on the pork chops is delicious, so I suggest to serve this over brown rice so you can really get all of the benefits of this sauce! This is one of my husbands favorite meals. The next time you are making fried pork chops, give this recipe a try, you won't regret it. Do not be intimated by the new flavors, they are still fried pork chops afterall ...
Source: NL Rock Recipes

Ingredients for the Pork Chops:
6 Pork Chops
1 cup of Flour
2 teaspoons of Salt
2 teaspoons of Pepper
1.5 tablespoons of Ginger, ground
1 tablespoon of Nutmeg
1 teaspoon of Thyme
1 teaspoon of Sage
1 tablespoon of Paprika
1/2 teaspoon of Cayenne
Oil for Frying

Ingredients for Egg Wash:
2 Eggs
4 tablespoons of Water

Ingredients for the Honey Garlic Sauce:
2 tablespoons of Olive Oil
4 cloves of Garlic, minced
1 cup of Honey
1/4 cup of Soy Sauce
1 teaspoon of Black Pepper


First, get out two medium bowls. In one bowl combine the flour, ginger, nutmeg, thyme, sage, paprika and cayenne. Make sure these are well combined. In the other bowl, whisk together the eggs and water.

Now,  heat an iron skillet over medium-heat with 1/4 inch of oil in the bottom of the pan.

Next, get out your pork chops. It is time to season and prepare them.

Put a sheet of wax paper on the counter for easy clean up. Place the pork chops on the wax paper and rub the generously with the salt and pepper.

Now, take each pork chop and press them firmly in the flour mixture, then to the egg wash, and then back to the flour mixture. This will give you the double crunch.

After you have prepared each pork chop, start frying! Place the pork chops in the oil and cook for 4-5 minutes on each side until golden brown.

While your pork chops are frying, start the sauce. In a small saucepan over medium heat, add the garlic and olive oil. After the garlic is soften add the honey, soy sauce, and black pepper and let simmer for 5-10 minutes on low.

Back to the pork chops, when they are done frying place the pork chops on a plate with a paper towel underneath to catch any of the extra oil.

Dip each pork chop into the honey garlic sauce and serve over brown rice.


Happy Cooking,
The Barbee Housewife

Monday, July 30, 2012

Grilled Hawaiian Chicken Sandwich

These sandwiches are amazing. The chicken has soaked up so much flavor and topped with pineapple and mozzarella cheese makes it heavenly. I love summertime. I love grilling and I love all of the fresh fruit and vegetables. This recipe combines all of that together and makes the perfect sandwich for summertime. No work, just a marinade that is made the day before, and no turning on the oven. So, fire up your grill and get ready to make something fabulous!
Source: So Tasty, So Yummy

3 Chicken Breast, boneless and skinless
1 Large Can of Pineapple
2 tablespoons of Soy Sauce
2 tablespoons of Brown Sugar
2 teaspoons of Dijon Mustard
Pinch of Red Pepper Flakes
6 slices of Mozzarella Cheese
6 Buns

First, pound out the chicken breast and slice into two pieces.

Next, get out a container to mix your marinade in and store the chicken in overnight.

Now, mix the juice from the pineapples, soy sauce, brown sugar, red pepper flakes, and dijon mustard together. Put your chicken in the marinade and marinate overnight.

When you are ready to cook, turn the grill on. Place the chicken on the grill and cook for approximately 7 minutes on each side, until the chicken is done and the juices run clear. Put the cheese on the chicken with 3 minutes remaining.

While the chicken is on the grill, place the pineapple rings on the grill. Grill the pineapple for a couple of minutes on each side. You want to see the pretty grill marks on them!

Place a pineapple ring on top of your chicken breast and place in your bun.


Happy Cooking,
The Barbee Housewife

Friday, July 27, 2012

Pig Candy

Do you want to make the man in your life happy this weekend? Or, do you have something you really need to be done around the house? This bacon will work as a bribe or just as a thank you, your choice! I am convinced that all men love bacon, especially my husband. When I find a new bacon recipe I know how I will keep Ethan happy for a few days! This one is perfect, because I already had all of the ingredients on hand and it only takes around 20 minutes! Score! He loves savory treats and desserts, this is a great combination. You can easily serve this with breakfast or just as a savory snack. Whatever you serve it with, you can't go wrong. 
Source: Not Your Momma's Cooking

3 teaspoons of Vegetable Oil
1 lb of Bacon
1 cup of Light Brown Sugar
1/2 teaspoon Cayenne Pepper


First, pre-heat your oven to 350 degrees.

Now, get out a pan with a rack on top. Coat the bacon with the vegetable oil.

Next, in a medium bowl combine the brown sugar and cayenne. 

Finally, press the bacon into the brown sugar and cayenne mixture, making sure to press down to get each spot covered. Coat both sides of the bacon and place back on the rack.

When finished, bake for 15-25 minutes, depending on the thickness of your bacon. For the last 30 seconds-1 minute turn your oven to broil. This will crisp up the bacon! Keep your eyes on it so you do not burn it! 


Happy Cooking,
The Barbee Housewife

Thursday, July 26, 2012

Roasted Ranch Potatoes

These potatoes are so amazing, and not that bad for you! It's all in the preparation. Of course, if you slather potatoes in heavy cream and cheese that is not going to be healthy but neither is a zucchini! These roasted red potatoes are a great way to get your fix on potatoes without a million calories.
Source: Laa Loosh

8 Red Potatoes, small potatoes, scrubbed and cut into small pieces, 1/8ths
Ranch Dressing Mix, half of the package
2 tablespoons of Extra-Virgin Olive Oil


First, pre-heat your oven to 425 degrees.

Now, line a pan with aluminum foil or wax paper. These potatoes will stick, I cannot figure out a way to make them not. You will be able to remove them with a spatula  and there will be no mess on the pan!

Place the potatoes on the foil/paper, drizzle them in olive oil. Sprinkle the ranch dressing mix on top of them and pop into the oven!

Roast these potatoes for 25-30 minutes, depending on size. You want them to be done and crispy!


Happy Cooking,
The Barbee Housewife

Wednesday, July 25, 2012

Twisted Mac and Cheese

This mac and cheese recipe is amazing. This transforms a typical side dish into an entree. What could not be good about chicken, bacon, pasta, and cheese, lots of cheese? This is the definition of comfort food. This modern twist on an old-time favorite is a keeper.
Source: Adapted from, Alton Brown

Ingredients for Chicken:
1 package of Chicken Tenderloins
2 tablespoons of Extra Virgin Olive Oil
Salt and Pepper

Ingredients for Bacon:
5 pieces of Cooked Bacon, thick-cut and crumbled

Ingredients for Mac and Cheese:
1/2 lb of Mini-Farfalle Pasta
3 tablespoons of Butter
1.5 tablespoons of Flour
1/2 tablespoon of Powdered Mustard
1.5 Cups of Milk
1 Bay Leaf
1/4 teaspoon of Paprika
12 oz. Sharp Cheddar, shredded
1 teaspoon of Salt
1 teaspoon of Pepper
Additional Toppings: Shredded Cheese for topping, Bread Crumbs

First, pre-heat your oven to 350 degrees.

Next, get out a 9x13 in pan. Put 1 tablespoon of olive oil in the bottom place the chicken in and top with the additional olive oil. Salt and pepper liberally on both sides of the chicken.

Place the chicken in the oven for 30-45 minutes for raw chicken and 45-60 minutes for frozen chicken. Cook thoroughly, until juices run clear. Leave the oven on to bake the macaroni and cheese at the end.

Let the chicken cool in the pan. Set aside.

Now, while the chicken is cooking it is time to get to work on the pasta!

Cook the pasta according to directions on the package to al dente. Make sure to add a dash of salt to the water to flavor the pasta. Strain and set aside.

While your pasta is cooking, get a small saucepan and place it on low heat. Melt the butter.

When the butter is melted, whisk in the flour and dry mustard, until there are no lumps. Stir in the milk, paprika, salt, pepper, and bay leaf. Let this simmer for 10 minutes.

Now, add the cheese. Stir this until the cheese is well incorporated into the sauce.

Back to the chicken! Cut the tenderloins into bite sized pieces.

Now, get out a 2-quart casserole dish. Pour the pasta in first, then the chicken and the juices from the pan, the bacon, and lastly the cheese sauce. Combine it well.

Sprinkle any additional toppings on top, I recommend some sharp cheddar, and bake for 20-30 minutes.


Happy Cooking,
The Barbee Housewife

Tuesday, July 24, 2012

Oatmeal Butterscotch Bars with Brown Sugar Glaze

These Oatmeal Butterscotch Bars with the brown sugar glaze are so decadent and rich you will not believe you have never made them before. They are so ooey-gooey and perfect. Do not even think for a second about not making the brown sugar glaze. Of course, the bars are perfectly delicious on their own, but the glaze really takes them to the next level.
Source: Sweet Treats & More

Ingredients for Oatmeal Butterscotch Bars:
1 cup of Flour
1 teaspoon of Baking Soda
1/2 teaspoon of Salt
3/4 teaspoon of Cinnamon
1 cup of Butter, softened
3/4 cup of Sugar
2 Eggs
1 teaspoon of Vanilla
3 cups of Oatmeal
1 package of Butterscotch Chips, 12 oz.

Ingredients for Brown Sugar Glaze: 
1/4 cup of Butter
1/2 cup of Brown Sugar
1/8 cup of Milk
1/2 cup of Powdered Sugar

Directions for Oatmeal Butterscotch Bars:

First, pre-heat your oven to 350 degrees.

Next, spray a 9x13 in pan with Baker's Joy.

Now, get out a small bowl. Whisk the flour, baking soda, salt, and cinnamon together. Set aside.

Next, using your mixer beat the butter and add the sugar. Beat until it is fluffy. Add the eggs and vanilla. Then, start adding the flour mixture, gradually until it is all well combined.

Stir in the oatmeal, and then the butterscotch chips.

Spread into your pan and bake for 20 minutes. Reduce the heat to 325 degrees and bake for 10 more minutes if the edges are brown but still oozy in the middle.

While your bars are baking, let's start the brown sugar glaze.

Directions for Brown Sugar Glaze:

First, get out a small saucepan place it over high heat and melt the butter.

Now, once the butter is melted, add the brown sugar and bring to a boil. When boiling, lower the heat to medium and stir for 2 minutes.

Next, add the milk and stir constantly while waiting for the mixture to return to a boil.

After the mixture is boiling, remove from the heat and let it come to room temperature.

When it is at room temperature, mix in the powdered sugar with your mixer. Add 1 tablespoon of warm water if needed to get to correct consistency.

Pour the glaze over the bars and spread evenly, you want each bar to get some of this amazing glaze!


Happy Cooking,
The Barbee Housewife

Monday, July 23, 2012

Buffalo Chicken Sandwich

Buffalo chicken is a great comfort food. It has great flavors, spicy and the creaminess from the cream cheese calms it down. This is a perfect dinner for Monday night, you are tired from work and the weekend (still) and it is easy and delicious. The best part? Your crockpot. This chicken can simmer for 4-6 hours and be ready for you when you get home. This is perfect for the weekends, too. You have been at the pool all day and the sun has drained you and then you still have to make dinner? Let your dinner cook while you are at the pool! This is a great sandwich, try it you will love it, it is husband approved (which means kid approved!)
Source: Inspired by, My Kitchen Apron

3 Chicken Breasts, frozen
2 Cups of Louisiana Hot Sauce
1/2 package of Ranch Seasoning
1 tablespoon of Butter
1/2 block of Cream Cheese
Additional Toppings: Ranch Dressing, Blue Cheese Dressing, Cheddar cheese, Mozzarella Cheese

Place the chicken in the crockpot.

Pour the Lousiana Hot Sauce and ranch seasoning over the chicken.

Let cook on low for 4-6 hours.

Shred the chicken. There are two methods for this, the old two fork method or place the chicken in your Kitchen Aid stand mixer and turn it on low until shredded.

Place back in the crackpot, if using the Kitchen Aid method, and stir in the butter and cream cheese.

Let sit for 30 more minutes on low.

Place in a bun, add your favorite toppings, and serve it up. I think this is perfect all by itself and do not add any toppings, however, my husband always adds a slice of cheddar cheese.


Happy Cooking,
The Barbee Housewife

Friday, July 20, 2012

S'mores Popcorn

Earlier this summer I made the Smore's Cookies, these were a huge hit with my husband. Those are now long gone and he needed something sweet. I could have just made the Smore's Cookies, which he would have preferred, until he tasted this. These popcorn balls are SO easy to make. They were ready in 10 minutes, maybe less. Another positive, it makes a TON. These are perfect for you moms who are needing to make something to take for your children's school, get-togethers, etc. It is perfect for car rides, movies, and basically any other time you would need a quick snack!
Source: Sweet Treats & More

1 cup of Golden Brown Sugar
1/2 cup of Butter
1/2 teaspoon of Baking Soda
1/2 cup of Corn Syrup
10 cups of Freshly Popped Popcorn, about 1.5 regular-size bags
1 package of Mini-Marshmallows, 10 oz
2 Cups of Graham Crackers, barely crushed, still in bite-size pieces
1 Cup of Chocolate Chips, semi-sweet


First, combine the butter, brown sugar, and corn syrup in a saucepan over high heat. Let this cook for 5 minutes.

Next, remove the mixture from the heat and stir in the baking soda.

Now, mix the chocolate chips and marshmallows into the popcorn mix.

Finally, drizzle the mixture over the popcorn mix. Use a wooden spoon to stir it around and get everything mixed!

You can now form the popcorn into small balls and place in cupcake holders or just put in a big Ziplock bag and enjoy from there!

Yes, it was that easy.

Now, enjoy!

Happy Cooking,
The Barbee Housewife

Thursday, July 19, 2012

Homemade Taco Seasoning

Stop buying those convenient little packages of taco seasonings! They are expensive and have gross things in them like MSG. Make your own. It is way tastier, cheaper, healthier, and you probably have everything you need right there in your spice cabinet! Have I convinced you yet? I hope so.
Source: Macheesmo

1 tablespoon of Sea Salt
1 tablespoon of Black Pepper
3 tablespoons of Chili Powder
2 tablespoons of Cumin
2 teaspoons of Paprika
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1 teaspoon of Red Pepper Flakes
1/2 teaspoon of Cayenne Pepper

Mix all of the spices together and store in an air-tight container.

Wednesday, July 18, 2012

Double Decker Taco Cupcakes

These taco cupcakes are the perfect savory appetizer or just an easy way to eat tacos for dinner. They are perfect for parties and get togethers, they take taco bar to the next level. You can set out the toppings and these cute cupcakes and  be done. The only time consuming part is the layering, which does not take much time!

When I was making them, the thought went through my head, "I hope these are good.." Then I realized it is taco meat, cheese, puffed pastry, and tortilla chips, how could it not be good?

These taco cupcakes did not disappoint, Ethan even said he did not want it to be the last time they were made. I asked him to rate the dish on a 1-5 star level. 1 being awful, he would never eat it again. 5 being great, it would be acceptable for his birthday. He chose 5. What?? These are so simple. This is how I can keep him happy? Well and a dessert...
Source: Adapted from- The Girl Who Ate Everything

1 lb of Ground Beef
2 tablespoons of Homemade Taco Seasoning
1 package of Phyllo Dough, thawed
36 Tortilla Chips
2 Cups of Cheddar Cheese, shredded
1/3 Cup of Water
Additional toppings, I used jalepeno, cilantro, sour cream, tomatoes, and hot sauce


First, pre-heat your oven to 375 degrees.

Now, get out your muffin pans. You will need 18 spots! Spray these pans with Pam. Set aside.

Next, put your ground beef in a skillet over medium-high heat on the stove and start browning.  When it has finished browning, no pink, drain the fat. Add the 2 tablespoons of taco seasoning and 1/3 cup of water, let this simmer on low-heat for 5 minutes. Drain again if necessary, and set aside.

On to the cupcakes, get out the thawed Pyllo dough. Unroll and cut these into 2 in x 2 in squares, approximately.

Now, using 3-4 sheets of Pyllo dough per square, place into each muffin pan. Crush one tortilla chip and put it on top, then 1 tablespoon of ground meat, followed by 1 tablespoon of cheese. Repeat this layer one more time to achieve the Double Decker Taco Cupcake.

When finished with the assembly, pop into the oven for 15-18 minutes. You want the puffed pastry to be a beautiful golden brown color.

Pop them out with a spoon and serve.


Happy Cooking,
The Barbee Housewife

Tuesday, July 17, 2012

Cilantro Lime Brown Rice

One of my favorite quick-restaurants is Chipotle. The ingredients are so fresh and it is not too expensive, unless you want it more than once a week. I am lucky I now do not live less than 5 minutes away from one, the temptation is just too much! With all of these summer citrus recipes it had me on the search for a copy-cat recipe. I found this one and it is near perfect. The key is the fresh cilantro and fresh lime juice! I think the proportions of this recipe are spot on and are perfect. I mean perfect enough to even attempt to make a burrito bowl and not know that it is from your own kitchen. This will be in the works soon! 

You can easily use white rice instead of brown, just adjust the cooking time to 20 minutes, or until the water is absorbed.
Source:Restaurant Food

1 tablespoon of Butter
2 teaspoons of Fresh Cilantro, chopped
1 cup of Brown Rice
1/2 teaspoon of Salt
1 Lime, juiced
2 cups of Water


First, put a saucepan with butter on the stove over medium-high heat.

When the butter is melted, add the rice and lime juice. Add the water and then the salt.

Next,  add the water and bring to a rolling boil. When the water starts to boil reduce the heat to low and cover the pot with the lid.

Now, let the rice cook for 35-40 minutes until the water is absorbed.

Finally, add the cilantro in and fluff with a fork!


Monday, July 16, 2012

Chipotle and Citrus Pork Tenderloin

Everyone probably already knows my love for pork, if not- I love pork! It is wonderful, the other white meat. It is great for all different types of flavors and picks them up wonderfully. This particular pork dish is a summery fresh take on citrus and a little spice! It is s wonderful and does not overpower the flavor of the pork. It is perfect for a hot summer day and it only uses one pan! Less cleaning and more time for enjoying this beautifully, hot summer!
Source: Elly Says Opa

1/4 cup of Orange Juice
3 tablespoons of Lime Juice
2 tablespoons of Canola Oil
1 tablespoon of Honey
1 Chipotle Chile, in adobo sauce, minced
2 teaspoons of Adobo Sauce
3 cloves of Garlic, minced
1/2 teaspoon of Oregano
1/2 teaspoon of Cumin
1/4 teaspoon of Cardamom
Salt and Pepper, to taste
1 Pork Tenderloin


First, in a medium bowl, whisk together the juices, oil, honey, chile, adobo sauce, garlic, oregano, cumin, and cardamom.

Now, place the pork tenderloin in a container for marinading. This can be a ziplock bag or a tupperware container. Pour the marinade over the pork and refrigerate for 2-4 hours.

When you are ready to cook, pre-heat the oven to 425 degrees and set an iron skillet on medium high heat on the stove.

Now, get your pork out of the marinade and cover it with LOTS of salt and pepper.

Next, when the iron skillet heats up, place the pork tenderloin in and sear for 2 minutes on each side.

Now, place in the oven for about 15-20 minutes depending on the size. You want the internal temperature to reach 150 degrees.

Make sure to let the pork rest for 10 minutes before slicing! This is the hard part...

Now, enjoy!!

Sunday, July 15, 2012

Spicy Chorizo Breakfast Hash

This is one of my favorite breakfast meals of all time, and since today is my birthday, I got it! And I didn't even have to make it! Go Ethan! He re-created my favorite breakfast from Hash House A Go Go, in Las Vegas. He added a few extra ingredients that I love to make this hash an all-star perfect dish. My mom, dad, and sister all loved it- of course, I did too!
Source: Inspired from Hash House A Go Go

1 lb of Spicy Chorizo
2 Jalepenos, diced
1/2 of a Yellow Bell Pepper, diced
1/2 of a Red Bell Pepper, diced
1/2 of a Green Bell Pepper, diced
4 Red Potatoes, washed and diced
1/4 of an Onion, diced
2 pieces of Bacon, thick sliced and chopped
4 oz of Pepper Jack cheese, grated
Salt and Pepper, to taste

First, pre-heat your oven to 350 degrees.

Now, over medium high heat on the stove place your iron skillet. Add the two pieces of bacon and cook them for about 2 minutes.

Next, add the diced potatoes and onions and the salt and pepper, to taste, to the skillet.

Now, add the chorizo and stir it in and let it brown for about five minutes.

Next, the spicy stuff! Add the jalepenos and bell peppers. Let this all simmer for five minutes. Stirring occasionally so nothing sticks to the pan, you want the onions and peppers to be tender.

Now, place your iron skillet with the hash into the oven for ten minutes, remove and add the pepper jack cheese and bake for 10 more minutes or until the potatoes are cooked thoroughly.

While your hash is baking, fry an egg for each person. This dish served 4 with large servings and a little left over.

When done baking, remove the iron skillet and add the eggs on top. Serve with warm tortillas.


Saturday, July 14, 2012

Cinnamon BBQ Glazed Pork Chops

My husband is a grill-master, really. It is amazing what he can do and the marinades he can come up with. They are really scrumptious. The perfect thing about the grill is that it means no mess in the kitchen! This is a quick marinade you can mix it up and let the pork sit in it for 10 minutes or for 8 hours. The taste is the same, wonderful. Cinnamon and barbecue sauce are the perfect combination for pork and the summer. It is delicious with just a little twist on your normal barbecue sauce.
Source: Ethan, the Grill-Master (my husband)

3 Pork Chops, boneless
1/2 cup of your favorite Barbecue Sauce, we used Head Country
1 teaspoon of Cinnamon
1/2 teaspoon of Ginger
1 teaspoon of Cajun Seasoning


First, in a medium sized bowl mix the barbecue same, cinnamon, ginger, and cajun seasoning.

Next, add the pork chops to the mix. Make sure they are coated in the marinade. Now let them sit for 10 minutes up to an hour.

When ready, place the pork chops over a heated grill. Get a quick sear and flip immediately, now do the same on the other side. Now cook for 3 minutes on each side or until completely done. Baste the pork chops with the extra marinade while cooking.


Friday, July 13, 2012

Peanut Butter Oreo Stuffed Brownies

Okay, just read the name of these bad boys. What could possibly be bad about them? Nothing, the answer is nothing. They are double chocolate, chocolate, chocolate, oh yeah, with some peanut butter. Delicious, divine, I could go on and on. I think I am.... Anyway, they are the perfect snack. They are easy to make, easy to eat, easy to clean up, no mess, no fork and knife, and no plates. They sound perfect right? They are.
Source: Picky Palate

1 box of Brownie Mix, I used Ghiradelli Double Chocolate
1/2 cup of Peanut Butter, creamy
24 Oreo Cookies
12 Cupcake Liners

First, pre-heat your oven to 350 degrees.

Now, in a large bowl prepare the brownie mix according to the box.

Then, get out a muffin pan, made for a dozen. Spray it with Baker's Joy and place cupcake liners in each of the 12 spots.

Next, get out your Oreos! Take one and spread 1 teaspoon of peanut butter on top of it. Now, get another Oreo, do the same thing and put one on top of the other.  Repeat until you have 12 Oreo cookie peanut butter sandwiches.

Now, place each Oreo sandwich into a spot in the muffin pan.

After that, put about 2 tablespoons of the brownie batter into each muffin tin. Make sure it goes down the sides of each Oreo sandwich.

Finally, pop them into the oven for 18-20 minutes.

Take them out and let them cool completely. Now, take off each cupcake liner and enjoy! Believe me, you will!

Thursday, July 12, 2012

Pizza Puffs

Pizza is a perfect crowd pleaser for kids and adults alike. Everyone loves pizza! This recipe is just as tasty as pizza, just without the sauce and without the mess! My husband and I are neither fans of pizza sauce so these were perfect for us. You get tons of flavor from all of the spices and ooey-gooey goodness from the cheeses. They are perfect. However, if you do miss the sauce with these just get a jar of pizza sauce and heat a little up and dip it in! These are perfect for quick lunches, after-school snacks, and late night cravings!
Source: adapted from Lick The Bowl Good, inspired by Everyday with Rachael Ray and Cassie Craves

3/4 cup of Flour
3/4 teaspoon of Baking Powder
1 tablespoon of Italian Seasoning
Pinch of Salt
Pinch of Red Pepper Flakes, bigger pinch :)
3/4 cup of Milk
1 Egg
1 cup of Mozzarella Cheese, shredded
1 cup of Sharp Cheddar Cheese, shredded
1/4 cup of Parmesan Cheese, shaved
1 cup of Pepperoni, diced


First, pre-heat your oven to 375 degrees.

Next, grease a muffin pan. This recipe made 9 full size muffins. You can also make them in a mini-muffin pan for a smaller bite!

Now, get out a large bowl. Whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes. When combined well, add the milk and egg. Whisk again, until combined well.

Finish off the batter with the cheeses, stirring them in until combined.

Now, let the batter sit for 10 minutes.

When the batter is ready, pour into your muffin pan. Now, pop these puffs into the oven for 20-25 minutes, until golden brown.


Wednesday, July 11, 2012

Parmesan Crusted Pork Tenderloin

This is a recreation of fried pork chops. These are so amazing and wonderful they will not even remind you of the age-old fried pork chops. They have a beautiful crust with an amazing cheesy crunch. There is no need for a sauce or gravy with these pork tenderloin medallions. They are a cinch to prepare and are sure to impressive anyone.
Source: Becoming Betty, originally Martha Stewart


1 Pork Tenderloin
6 tablespoons of Flour
4 Egg Whites, whisked
1/2 cup of Breadcrumbs
1/2 cup of Parmesan, shaved
1 teaspoon of Salt
1 teaspoon of Pepper
4 tablespoons of Vegetable Oil


First, preheat your oven to 350 degrees.

Next, mix the salt and pepper together and rub all over the tenderloin.

Now, slice the tenderloin in 1/2 in pieces.

Place an iron skillet onto medium heat on your stove with four tablespoons of oil in it.

Time to get the breading steps ready. Get out three small bowls. In one put the egg whites , in another place the breadcrumbs and parmesan, and the last will be the flour.

You are going to do one piece of pork tenderloin at a time. Have a plate out to put all of the pieces onto.

Now, first take the pork tenderloin to the eggs, then the flour, and then the cheese and breadcrumb mixture. When you get to the cheese and breadcrumb mixture firmly press down on all of the sides until well coated and place the piece onto the plate. Repeat until all the tenderloin is coated.

Place four pieces of the tenderloin into your iron skillet. Fry for two minutes on each side and place onto a separate plate. When all of the pieces are finished put the tenderloin pieces back into the iron skillet. Bake for 10 minutes, until cooked thoroughly.


Tuesday, July 10, 2012

Red, White, and Blue Potato Salad

This potato salad is a unique take on potato salad. I, for one, am not a fan of mayonnaise and welcome this new potato salad with open arms. The red in this is the red potatoes, the white is the sour cream and the blue is the blue cheese. This was the perfect side dish for my 4th of July party, but it will not be limited to only the 4th of July. I loved the tangy kick from the blue cheese that was softened by the cream. Another great thing about this dish is that it has very powerful flavors. Just a small serving will satisfy your craving!
Source: Cupcakes and Kale Chips

2 lbs of Red Potatoes, scrubbed and quartered
3 slices of Bacon, thick-cut
1/2 cup of Sour Cream, or Greek Yogurt
3 tablespoons of Apple Cider Vinegar
1/4 teaspoon of Dry Mustard
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Black Pepper
1 teaspoon of Scallion, chopped
1/2 cup of Blue Cheese


First, place a pot of cold water over high heat. Drop the potatoes in, once the water comes to a boil, set a timer for 15 minutes. Drain the water and let the potatoes cool.

While your potatoes are boiling, fry your three pieces of bacon, until crispy. Set aside and let the bacon cool.

Next, in a small bowl combine the sour cream, vinegar, dry mustard, cayenne pepper, salt and pepper.

Now, chop your bacon finely.

Next, add the bacon, scallions, and blue cheese to the cream mixture and pour the mixture over your potatoes. Mix gently, you want your potatoes to stay in the quarters.


Wednesday, July 4, 2012

4th of July Cookie Bark

This cookie bark is so pretty and once again, so easy to make. You just through all of the ingredients together and let it sit. Does it get much easier? Well, I guess buying it. This is so delicious, kids and adults will both enjoy it. You can make it a few days ahead and keep it in an air-tight container.
Source: Love Stitched, Guest Blogger: Leigh Anne, Your Homebased Mom

14 Oreos
1.5 Cup of Pretzels
1 Cup of Red and Blue M&M's
1 Cup of Red, White, and Blue Sprinkles
1 lb. of white chocolate, almond bark or melts

First, crush oreos and pretzels together, a rough chop not too fine.

Next, melt 1 lb of white chocolate. You can easily do this by microwaving and stirring every 20 seconds-1 minute until melted.

Pour the white chocolate over the pretzels and oreos.

Sprinkle the m&m's and sprinkles on top.

Refrigerate for 1 hour or until hardened.

Finally, break apart and store in an air-tight container.


Firecracker Cookies

When I read a recipe that is for cake batter cookies, I know nothing can be bad about that. They have the perfect consistency and are usually SUPER easy to make. These were no exception, ready in a flash and excellent. These were the perfect addition for my 4th of July party. They are festive, good, and took zero time to make, well basically!
Source: Cookin' Cowgirl


1 Box of Cake Mix, french vanilla
1 tsp of Baking Powder
2 Eggs
1/2 cup of Vegetable Oil
1/2 tsp of Vanilla
1 Cup of Red, White, and Blue Sprinkles


First, pre-heat your oven to 350 degrees.

Next, in a large bowl whisk together the cake mix and baking powder. Set aside.

Now, in a medium size bowl whisk the eggs, oil, and vanilla.

Next, add the wet mixture to the dry mixture stirring while stirring. Stir until well combined.

Now time to get your hands messy! Form cookies from dough, 1-1.5 tablespoon per cookie, and place on a cookie sheet.

Bake for 10-11 minutes depending on size.

Cool for 5 minutes on pan and then transfer to wire rack.