While grocery shopping last week, Jeremiah and I took advantage of some meat sales at Hen House. Pork loins were on sale for $3.99 lb. Normally, I cover the pork loin in herbs and wrap it in bacon. Unfortunately, we didn’t have any bacon in the freezer so I needed to come up with a new recipe. We had all the ingredients to make this recipe so it was the winner. It turned out amazing. The pork fell apart and the glaze was sweet but not too sweet. We will definitely make it again. I served this recipe with my Maple Glazed Carrots.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin by Melissa Bossler
1 tsp. ground sage
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
½ c. water
2 lb. pork tenderloin
½ c. brown sugar
1 T. cornstarch
¼ c. balsamic vinegar
½ c. water
2 T. soy sauce
Pour a ½ c. water into a Crockpot. Then, rub pork loin with seasonings. Cook for 5 hours on low. Then, mix sauce ingredients and cook over a medium heat for 4 minutes to thicken. Baste pork loin 2-3 times over one more hour of cooking.
My mother-in-law is the queen of biscuits and gravy. Nobody can even compete with her recipe. It sounds like she has been perfecting it over the last 30 years. I saw this recipe and wasn’t sure how my husband would feel about it. I made this delicious Biscuits and Gravy Casserole dish from an old coworker. He told me the jar country gravy was “too salty”. For this recipe, I made the McCormick Country Gravy. I think he was ok with this gravy in a dish that is very different than his mother’s original. We did like this dish but I think I like a few other breakfast recipes better like Breakfast Sliders, Weight Watchers Breakfast Quiche, Mini Maple Bacon Rolls, Creamy Biscuits, or Bacon, Egg, and Cheese Ring.
Hash Brown Lasagna from Pinterest
1/4 c. grated Parmesan cheese
shredded hash brown potatoes
salt and pepper
McCormick Country Gravy packet prepared
1 Tsp. butter, melted
Bake bacon in the over at 350 degrees for 30 minutes. Cook sausage according to package.
In the meantime, pour gravy packet into a medium pan. Slowly pour two cups of milk over mix while whisking. Cook over a medium heat to a boil, stirring frequently. Then, reduce your to low and simmer for 1 minute.
Spray 8 x 8 pan. In a bowl, mix hash browns, Parmesan cheese, salt & pepper, and eggs. Pour half of mixture into pan and even out. Top with a layer of cheese, gravy, and meats. Repeat with other cheese, gravy, and meats. Top with remaining remaining hash browns. Pour melted butter on top. Bake at 400 degrees for 30 minutes. Cool slightly before cutting.
- I used a 13 x 9 pan because it appeared to be too much for the pan.
- I used skim milk to prepare my gravy mix. It cut the fat and salt in country gravy.
- I thawed the hash browns slightly in the microwave. This helped them break-up easier. Looking back, I wish I had baked the bottom layer for 10 minutes before topping to give me a slightly cruncher crust.
- I used turkey sausage.
- I only used four slices of bacon. I really couldn’t taste it so you either need to use more bacon or opt it out. Sausage can be an overwhelming meat flavor.
- The recipe suggested both mozzarella and cheddar. They suggested a prosciutto wrapped mozzarella and Velveeta cheese slices. I used shredded cheese. I’d suggest just mozzarella because I think it matches the flavors of the country gravy better.
- Make sure you have a lot of time to cook this recipe. I think I took me a good 40 minutes to prepare before backing.
- If I made it again, I think I might create a crust with something different like crescent rolls.
- Jar gravy and precooked meats can save you time.
On our honeymoon in San Antonio, Jeremiah and I took a day trip to Gruene. The locals call it Green because that’s what the German word means. We were surprised to learn about the rich German culture in the area. And without a doubt, Gruene was probably our favorite part excursion. This is little town is filled with wineries, restaurants, music performances, and adorable shops.
Our first stop was the Winery on the Gruene. Jeremiah and I always like to ask the locals where they like to eat. We were told people always go to Gristmill River Restaurant & Bar but we should checkout Gruene River Grill. The woman said the food was just as good (if not better), the wait would be shorter, and they have air conditioning. AC in Texas July – I was sold. Jeremiah ordered the Pan Seared Redfish and loved it. I ordered Queso Chicken. This dish was something I thought I might be able to recreate at home. The recipe below was Jeremiah and my attempt to recreate. I think we got close on the chicken but I can’t come anywhere close to the best black beans and rice I’ve ever eaten. We used Vigo Black Bean and Rice because they are pretty good.
Tortilla Chicken by Amber Bourek
Boneless skinless chicken breast
Crushed tortilla chips
Marinade the chicken in Salsa Verde. Then, roll in crushed tortilla chips coating both sides. Place in a sprayed baking dish. Cook at 350 degrees for 25 minutes. Top with queso and return to the oven for 5 additional minutes.
- You can make salsa verde from scratch. We used a jar.
- The original recipe also had Monterey jack cheese on the chicken and topped with pico de gallo.
I love breakfast recipes. I am a bit of a breakfast snob though because I only like to eat it at breakfast time. My dad made fried eggs way too much for dinner in my childhood. I hope you enjoy this super easy peasy recipe.
Sausage Crescents from Pinterest
4 sausage patties
1 package of refrigerator crescent rolls
Preheat oven to 375 degrees. Microwave sausage patties according to package directions. Cut each patty in half. Cook eggs to a scramble. In a sprayed muffin tin, place a crescent roll in each cup leaving half hanging out. Top each with a half sausage, eggs, and cheese. Take excess crescent roll and cover ingredients. Bake for 11 minutes.
- I used turkey sausage. It’s healthier for you.
- I used reduced fat crescent rolls.
- I added a little skim milk to my eggs to make them fluffier.
- I used 2% cheese – it’s healthier.
- If you prefer ham and cheese, check out this oldie but goody recipe.
Last Christmas, my mother-in-law made the Hawaiian Ham & Swiss Sliders for Jeremiah and I to take on the road. At the holidays, we alternate between our parents’ homes. That means a 5 ½ hour Christmas afternoon road trip between Kansas City and Wayne. These little sandwiches were definitely tasty snack along the way. She also whipped up a Gluten-free, dairy free version for her grandson. (Just substitute with Gluten-free rolls and dairy-free fake butter.)
Recently, I ran across this slightly sweeter breakfast variation on Pinterest. I cooked up a batch for Jeremiah and I on Tuesday morning. Delicious and filled us up until lunch time. Perhaps you could cook up a batch for your family over the Christmas break.
Breakfast Sliders from Pinterest
1 package of King Hawaiian rolls
1 stick of butter
2 tsp. Worcestershire sauce
1 T. maple syrup
6 slice of ham
6 scrambled eggs
6 slices of cheese
1-2 T. poppy seeds
Cook scrambled eggs and sit to the side. In a pan or microwave dish, melt the butter, Worcestershire sauce, and syrup together. Meanwhile, slice rolls in half. Spray a 11 x 7 pan with non-stick spray. Place the bottom halves of rolls in dish. Top with half of butter mixture. Cover with ham, cooked scrambled eggs, and cheese slice. Top with remaining bun tops and press down into pan. Brush remaining butter on top of buns and sprinkle with poppy seeds. Bake at 350 degrees for 15 minutes.
I was looking for some new recipes when I ran across cookie recipe. I love Chocolate Crinkles (my signature dish) so these seemed like something I’d enjoy. Although they are tasty, I think my Chocolate Crinkles are better. But they did give me another excuse to use my Kitchen Aid mixer.
Quadruple Chocolate Soft Fudgy Pudding Cookies from Pinterest
¾ c. butter, softened
¾ c. brown sugar
¼ c. sugar
1 packet of chocolate pudding
¼ c. cocoa powder
2 c. flour
1 tsp. baking soda
pinch of salt
1 c. semi-sweet chocolate chips
5 oz. dark chocolate chopped
Mix together butter, sugars, and eggs. Add in pudding, cocoa, flour, baking soda, and salt slowly. Stir in chocolate. Refrigerate for two hours. Roll into balls and bake at 350 degrees for 10-12 minutes.
I normally work on Sunday mornings. Recently, it’s been my one day a week off from work. A few weeks ago, I promised Jeremiah that I’d cook us breakfast instead of going out to eat at The Big Biscuit (our go-to breakfast spot) before church. We had some leftover bacon in the fridge so I cooked up this little dish. So good!!!! Even my husband who usually avoids cinnamon to prevent heartburn scarfed them down.
I’d encourage you to use the suggested rolling pin and dental floss tips from the creator. They are very helpful. Plus, bake bacon and avoid grease l over your kitchen. We line a cookie sheet with foil and place a baking rack on top of the foil. This allows for easy bacon grease clean-up. We bake at 350 for 30 minutes.
Mini Maple Bacon Rolls from Pinterest
2 cans of refrigerated crescent rolls
4 oz. cream cheese, softened
3 T. maple syrup
¼ c. brown sugar
¼ tsp. cinnamon
6 slices of bacon, cooked and crumbled
4 oz. cream cheese, softened
½ c. powdered sugar
1 T. maple syrup
2 slices of bacon, cooked and crumbed
Preheat oven 375 degrees. Mix cream cheese, maple syrup, brown sugar, and cinnamon. Unroll crescent rolls and make a rectangle. Use a rolling pin to put seams together. Cover dough with mixture, leaving about ½ inch around the edges. Crumb bacon on top. Roll up the long way. Use dental floss to cut each crescent roll log into 18 pieces. Place into mini muffin cups. Bake for 10 minutes. Let it cool for a few minutes. Top with glaze mixture and crumb with bacon.
A few ago weeks, I was going through my Pinterest account looking for some new recipes. This is a new one we tried and really liked. I hope you like it took.
Smothered Bacon Ranch Chicken Penne Pasta from Laugh with Us Blog
One package of bacon, cooked and crumbled
1 lb. chicken breast
2 garlic cloves
1 can cream of chicken soup
8 oz. penne pasta, cooked and drained
1/2 tsp. pepper
1 package ranch seasoning mix
1 c. sour cream
1/2 c. water
In a large bowl, mix garlic, ranch seasoning, cream of chicken, sour cream, pepper, and water. Place chicken in Crockpot and cover in sauce. Cook for 6 hours on low or 4 hours on high. About 30 minutes before it’s done, add cooked pasta and bacon.
- I used reduced sodium cream of chicken soup and light sour cream.
- I substituted a spiral pasta.
- Instead of mixing in the bacon, I cooked half a package and just sprinkled on top with parsley.
When my husband was out of town a few weeks ago, I was cooking up a storm. This is a recipe I found on Pinterest. The pin generated several re-pins from a few of my friends and family. Jeremiah asked if it was like my mom’s Hamburger Casserole but I said it reminded me more of Crockpot Chicken Casserole.
Bacon Cheeseburger Tater Tot Casserole from Plain Chicken
1 1/2 lb. ground beef, cooked
3 oz. pre-cooked bacon
2 c. cheddar cheese
1 package of tater tots
1 can cheddar cheese
16 oz. sour cream
Mix ingredients in a bowl and pour into a 13 x 9 pan. Bake at 350 degrees for 45-50 minutes.
- I halfed the recipe and cooked it in a 9 x 9 baking dish. I halfed all the ingredients except I used 1 lb. of ground beef, full serving of bacon, and a full can of soup. I cooked it at the same temp and time.
- I used light sour cream, 2% cheddar cheese, and real bacon.
- I think you could cook some onions in the beef and it would be good.
A few weeks ago, a friend posted a picture on Facebook of some cookies her daughter had created for 4-H. One of the cookies was a no bake monster cookie. I asked her for the recipe and she said they had found it on Pinterest. Since I follow her on Pinterest, I checked out her pins. This recipe is super easy and protein packed. It’s quick and easy but not as good as my mom’s original monster cookie recipe. My husband agreed. However, I did get a chance to use my my new cookie scoop I got as a wedding gift.
No Bake Monster Cookies by The Baker Mama
2 1/2 c. oatmeal
1 c. peanut butter
1/2 c. honey
1 tsp. vanilla extract
1/2 c. mini chocolate chips
1/2 c. mini M&Ms
Mix together oatmeal, peanut butter, honey, and extract. Then, stir in chocolate chips and M&Ms. Scoop into round balls on parchment paper and refrigerate for at least 30 minutes before eating. Once solid, you can transfer to an airtight container so they don’t dry out.
- I used reduced fat creamy peanut butter but the original recipe says you can also use crunchy peanut butter.
- I used regular sized chocolate chips and M&Ms. They worked but the might have stayed together better if I had used the mini sizes.