Tuesday, June 11, 2013

Deli-Style Cucumber Salad

I signed up to be a recipe tester for American's Test Kitchen and they sent me this recipe as my first to try out. I decided it would be perfect for a BBQ and to test it on my family. Colton helped me make it and I loved how easy it was to put together. Everyone loved how this tasted! I thought it tasted like I was eating pickles. I will definitely use this recipe again, especially during the summer.


3/4 cup distilled white vinegar
3/4 cup cold water
2 tablespoon sugar
1 tablespoon salt
1 tablespoon minced fresh dill
1 garlic clove, minced
Pinch cayenne pepper
2 cucumbers, sliced thin
1 onion, halved and sliced thin (I used a Vidalia)

Whisk vinegar, water, sugar, salt, dill, garlic, and cayenne together in a large bowl until salt is dissolved. Stir in cucumbers and onion. Cover and refrigerate for at least 2 hours or up to 3 days. Serve chilled. 

Monday, March 4, 2013

Mississippi Roast

This recipe I originally found on Pinterest and then my sister-in-law sent me a cookbook her church made and it was in there too. We love it! I think we've eaten it 3 times in the past month. It's so simple to make and tastes like you slaved over it all day.

  • 1 3-5 lb. chuck roast (make sure you get a chuck!)
  • 1 stick of butter
  • 1 package Au Jus dry mix
  • 1 package dry Ranch Dressing mix
  • 6-10 pepperocinis
Place roast in your slow cooker. Sprinkle with both mixes, place stick of butter on top of the roast, and then place the pepperocinis in a circle around the butter. Cook on low 6-8 hours.

*Last time we ate this Joe made a gravy with the juices in the slow cooker and I didn't watch him make it so I don't know what he did. It was delicious!! I did see flour and cornstarch out though.

Thursday, February 14, 2013


One of my favorite traditions on Valentine's Day is making crepes for breakfast. I make them at other times throughout the year but on Valentine's it's a must! Our two favorite fillings are lemon juice with powdered sugar and Nutella with strawberries. And whipped cream on top of both kinds. I've tried various recipes for crepes over the years and this is my favorite that I've come up with. They are super easy to make and are a fun change from pancakes and waffles.

  • 6 eggs
  • 2 cups of milk
  • 3 tablespoons butter, melted
  • 1 1/2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon vanilla
In large bowl, whisk together eggs, milk, melted butter, flour sugar and vanilla until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Sunday, January 6, 2013

Caramel Pirates Booty

My sister-in-law sent me a recipe book that her ward made for Christmas this year and I love it! I love collecting family favorite recipes. I saw this recipe in the snack section and knew it would be perfect for that half bag of Pirates Booty sitting in my pantry. This didn't disappoint...it was very good and addicting! Joe and I didn't even share it with the kids, it was that good.

  • 8-10 ounces Pirate's Booty or other white cheese puff snack
  • 1/2 cup butter
  • 1/2 cup Karo light corn syrup
  • 1 cup brown sugar
  • 1 teaspoon baking powder
Melt butter. Stir in the corn syrup and brown sugar until bubbly. Add baking powder. Pour over and stir into the cheese snacks. 

Monday, December 17, 2012

Orange Glazed Ham Steak

I love ham steaks, they are so easy to prepare and the whole family loves it. I wanted to try out a new recipe for a glaze to cook them in and found one from Paula Deen. Man was this good! It was the perfect amount of citrus with the ham and I didn't find it too sweet, like some reviewers had mentioned. You can find the original recipe on the FoodNetwork website here.

  • 1/4 cup sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 2 tablespoons boiling water
  • 1/4 cup orange juice
  • 2 oranges, zest finely grated and juiced
  • 2 (1-pound, 1/2-inch thick) ham steaks
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the sugar, cornstarch and boiling water until the granules dissolve. Whisk in the orange zest and juice.
Put the ham steaks in a large baking dish. Pour half of the glaze over the meat, turning once to coat them evenly. Bake for 1 hour, flipping the steaks occasionally and basting them with the remaining glaze. The glaze will thicken and the finished ham will be golden around the edges. Remove from the oven and transfer the steaks to a serving platter. Serve hot.

Wednesday, November 14, 2012

Churro Chex Mix

I've always been a huge fan of Puppy Chow (or Muddy Buddies) since I was a kid, but this may be even better. I love cinnamon desserts and this is just so easy to make that it makes this dessert the best!

  • 9 cups rice Chex cereal 
  • 1 cup cinnamon chips 
  • 1/4 cup butter
  • 1/2 cups powdered sugar 
  • 1/4 cup granulated sugar 
  • 1 1/2 teaspoons cinnamon
In a small microwavable bowl, zap cinnamon chips and butter for 1 minute; stir until smooth. Microwave about 30 seconds longer if needed. Drizzle mixture over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, sugar, and cinnamon. Toss the coated Chex cereal into the sugar mixture.

Tuesday, November 13, 2012

Grilled Bananas

Geez, it's been 3 months since I posted on here! I've been repeating a lot of my recipes lately but I have tried quite a few Pinterest recipes that I need to post on here because they've become "keepers".

This quickly became a family favorite, even with Joe who doesn't like bananas. Colton loves stuffing these and we all enjoyed eating them. Perfect for summer bbq's!
  • Bananas
  • Toppings of your choice - chocolate chips, coconut, peanutbutter chips, Nutella, caramel, nuts, etc.
Slit the bananas in half lengthwise, but be careful not to cut all the way through to the bottom. Spread apart the peel a bit and stuff full of the toppings. Place on a foil lined grill for about 5 minutes, or until the bananas are heated and the toppings have melted.   
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