Wednesday, February 21, 2018

Bacon wrapped Garlic and Brown Sugar Slow Cooker Chicken

Slow Cooker Brown Sugar Garlic Chicken made with just six ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!

5 chicken breast

5 strips of bacon or more
2 tablespoons garlic, minced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/3 cup brown sugar, packed

Wrap Chicken in Bacon
Add the chicken, salt, pepper and garlic to the slow cooker.
Sprinkle on the brown sugar.
Cook on low for 8 hours or on high for 4 hours

Saturday, February 17, 2018

Dutch Baby

Thanks once again to Two Peas & Their Pod for another awesome recipe!!


  • 3 large eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter
  • 1 1/2 cups fresh raspberries, divided
  • Optional toppings: Kroger powdered sugar, whipped cream, Nutella, Private Selection Pure Maple Syrup


  1. Preheat the oven to 425 degrees F. Place a 10-inch cast iron or ovenproof skillet in the oven so it can get hot.
  2. Meanwhile, add the eggs to a blender, and blend until frothy, about one minute. Add the milk, flour, sugar, salt, and vanilla extract. Blend until combined.
  3. Remove the hot pan from the oven and add the butter. Return to the oven until the butter is melted. Carefully and quickly swirl the pan to coat the bottom. Pour the pancake batter into the center of the pan and add 1/2 cup of the raspberries. Place pan in hot oven.
  4. Bake for 20-23 minutes, or until the pancake is golden and puffy around the edges and the center looks set.
  5. Remove from the oven and dust with confectioners’ sugar and top with the remaining fresh raspberries. Serve immediately with desired toppings.

Thursday, February 8, 2018

Meat Pie

1 lb. ground beef 
1 tsp. minced garlic
1 tsp. onion powder
1 Tbsp. chopped onion
salt and pepper
1 tsp. Italian seasoning
1 small can tomato sauce – I used crushed tomatoes
1 tube refrigerated crescent rolls 
1 1/2 cups shredded cheese
In a skillet, brown meat over medium heat, with onion powder, chopped onion, salt, and pepper. When browned, add tomato sauce, minced garlic, and Italian seasoning.  Separate crescent dough into 8 triangles.  Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of the plate. Press dough inside and bottom of the pan to form a crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese. Bring tips of dough over filling, to meet in center; do not overlap. Sprinkle with remaining cheese and. Bake at 375 degrees for 30 minutes, or until golden brown.

Thursday, January 25, 2018

Whats for dinner??

Pistachio Mahi Mahi, Green beans, Rice and Quinoa, and Roasted Cauliflower with Chickpeas and Pomegranate.

Friday, January 19, 2018

Tortilla Pizza's

So last night we couldn't decide what we wanted for dinner. I had planned to make Chicken on salad's but that didn't sound good to the hubby so we decided to give Tortilla Pizza's a try. Here in St. Louis thin cracker-like crust is the thing and these pretty much fit the bill. I just used store-bought tortillas, jar pizza sauce, mozzarella cheese, and various toppings.

Wednesday, January 17, 2018

Trying something new....

So for Christmas, the Hubby got me an Express Pot. I love my crockpots, yes crockpots I have 6. Hoping the express becomes as loved as my crockpots. Going to try making an Apricot pork loin.

Wasn't bad but it also wasn't fall apart tender like if it had been cooked in the crockpot all day. It only took 40 minutes... heat up, brown it, come up to pressure and cook (25mins) then cooldown of 10 minutes. I will try it some more. Found the recipe here,

Wednesday, September 6, 2017

Been awhile....

and Once again it is Peach and Blueberry Recipe that brings me here,

Peach Blueberry Pork tenderloin  
1 Pork tenderloin
3 Peaches
1  Cup Blueberries
½ cup Juice ( I used apple) (Plus 14cup to make sauce if you want it)
 2 Tbs. Balsamic Vinegar
 ½ Tbs. brown sugar ( If you want it sweeter add more)
  1 Tbs. Cinnamon (pumpkin pie spice would be awesome too!)
   Salt and Pepper to taste
2 Tbs. Corn Starch if making a sauce with drippings.

Slice up peaches into wedges, Make slices along the top of the tenderloin and place a peach slice in each slice in the meat.  Place Tenderloin in the Crock pot and then put remaining peach slices around it. Dump in your blueberries.

Mix together juice, balsamic Vinegar, brown sugar, cinnamon, salt, and pepper. Pour this mixture over your meat and Peaches.

I cooked my on low for 5 hours.  Used a spatula with holes to move meat, peaches, and berries to serving plate. Then used drippings to make a sauce.

To make  Sauce:
Poured dripping into sauce pan bring to boil. In a lidded bowl add 1/4 cup apple juice and 2 Tbs. corn starch. Place lid on bowl and shake till no lumps remain.  Pour this mixture into boiling dripping sand stir until thickened, but not too thick. I like it a bit thicker than gravy. But remember it will also thicken as it cools.