Thursday, November 29, 2012

Baked Brown Sugar Garlic Chicken

I got this recipe off Pinterest and decided to try and review it.  Hubby loved it, I found it slightly dry because I forgot about it and left it in the oven a few minutes longer than I should have.

4 boneless skinless chicken breast
4 garlic cloves (minced)
4 tb brown sugar
3 tsp olive oil (I used butter instead, I already had it out for another recipe)

Preheat oven to a whopping 500 degrees
Lightly grease a casserole dish
Saute garlic in the oil till tender
Remove from heat and stir in brown sugar
Place chicken in dish
Salt and pepper to taste
Top with brown sugar mixture
Bake uncovered for 20-30 minutes.

Hubby says its delicious and must make again!

Wednesday, November 28, 2012

Homemade Caramel Candies

This is a recipe I found on Pinterest and decided to give it a try and see if it is any good.  I love it... When hubby gets home we will get his opinion!


candy thermometer
wax or parchment paper
1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup
1-2 tsp of vanilla ( I added this because vanilla makes everything better!)
Cook and stir constantly until it reaches 240 degrees.
A Few Of My Observations
* I found that it is best to use a wooden spoon if you have one. 
* Try not to splash the sides and if you do don't scrape them.  The sugar will crystalize and make your caramels crunchy.
* If you see brown specks remove the pan quickly it has gotten too hot!
* This sets up quickly which is great because it smells amazing.

Tuesday, November 27, 2012

Meat Muffins?

I hate the name meat loaf for some reason it is a major turn off for me, so I have avoided making meatloaf for 6 years now, but one day I decided to give it a try.  Instead of doing a loaf though I thought I would make it more kid/Raegan friendly and made them in a cupcake pan.  That first night I was feeling ambitious and used my icing bags and piped mashed potatoes on top and sprinkled them with cheese and bacon so that they looked like cupcakes.  They turned out very cute!  I made my meat (loaf) again last night and after hubby said it was amazing I decided to share the recipe here!

1 1/2 pounds lean ground beef
1 large onion, chopped (I use 1 tsp onion powder)                                  
salt to taste ground black pepper to taste
garlic powder to taste
6 slices white bread, cut into cubes (I used Italian bread crumbs till firm)
1/2 cup milk
1 egg
3 tablespoons yellow mustard, divided
1/2 cup tomato sauce, divided                                   
3 tablespoons brown sugar                      

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder.
Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup tomato sauce.
Press the meat mixture into a 9x5 inch loaf pan or muffin pan.
In a small bowl, stir together remaining mustard, tomato sauce and brown sugar.
Pour on top of the meat loaf.
Bake in preheated oven for 2 hours or about 30 minutes for muffins.

Monday, November 26, 2012


Until I found this recipe I could never find a simple fudge that I liked.  It always seemed that they ended up soupy because they wouldn't set right.  I LOVE that this recipe sets quickly and tastes soooo good plus it is very versatile.  Enjoy!

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup walnuts, pecans, toffee, pretzel pieces, or candy you get to pick!
Melt chocolate with sweetened condensed milk and butter.
I use my double boiler but you could do this in the microwave make sure you stir frequently however you do it.
After melted add your chosen mix in.
Pour into an 8x8 pan. (I line the pan with parchment paper or foil before it makes it simpler.)
Refrigerate till set.   

Thursday, November 15, 2012

Texas Brisket

I have never been a big fan of brisket... until I found this recipe and I love it.  Any time I make it I have several requests for the recipe. 

1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick                                   
6 tablespoons House Seasoning, recipe follows                                   
3 tablespoons chili powder                                   
1 1/2 teaspoons brown sugar                                   
1 1/2 teaspoons onion powder                                   
1 teaspoon dried oregano                                   
1 teaspoon cayenne pepper 
House Seasoning
1 cup salt (I use 3/4 cup)
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups                             
Rinse brisket thoroughly under cold water and pat dry with paper towels.
In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne.
Rub brisket with the rub on all sides.
I then cook it on 275 for about seven hours then 300 for the last hour. 
After you pull it out of the oven let it rest for ten minutes before cutting, if you cut to soon you lose part of the juice which makes it so yummy.
Texas Brisket

Tuesday, November 13, 2012

Something Sweet

I don't typically eat a lot of brownies or cake, I'm just not that into sweets...except the occasional chocolate bar which I don't keep in the house because I would eat them all at one time.  Halloween is pure torture!  This recipe though is wonderful my dad requests them on a fairly regular basis.  He likes them for breakfast with a glass of milk. ;)  I tend to keep two for myself and send the rest to him.  I recently made some for my son's teachers and they all requested the recipe. 

Caramel Pecan Bars

1 c Butter
2 1/4 c packed Brown Sugar
2 Eggs
2 tsp. Vanilla Extract
1 1/2 c Flour
2 tsp Baking Powder
2 c Chopped Pecans

In a large saucepan combine butter and brown sugar over medium heat.
Stir until sugar has dissolved.
In a large bowl beat together eggs and vanilla.
Gradually add the hot sugar mixture.
Stirring constantly.
Combine the flour and baking powder.
Add slowly to the butter mixture.
Add pecans.
Spread into a GREASED 13x9 pan.
Bake at 350 for 20-25 minutes.


Saturday, November 10, 2012

Nathan's Favorite Recipe (Italian Roast)

Italian roast is such a great easy recipe, Nathan (my oldest son) loves this dish and requested it for his birthday!   This recipe is so easy though that it can be made any day not just for a special occasion.  Everyone in our family loves it, which makes my life much simpler, the flavors are very bold and slightly spicy.  We love to have this with cornbread muffins, drizzle some of the juice over the top and the taste will blow your mind.  I get so many compliments when I make this and it is honestly one of the easiest recipes to prepare.  So next time you need something fast and easy throw this in the crock pot before heading off to work, church, a play date, etc...

Italian Roast

4-5 pound roast
3 tsp salt (I know this seems like a lot)
2 tsp pepper
2 tsp garlic powder
6 ounces tomato sauce (a little less than a small can)

Cook roast alone in the crock pot 4-6 hours on low.
Drain off some of the juice and shred the roast.
Place shredded meat back in crock pot and add tomato sauce.
Mix well and then add seasonings and mix again!
Serve with cornbread, the juice on top of the cornbread is AMAZING!

Raegan Mirick's photo.

Like I said very simple but soooo tasty!

Friday, November 9, 2012

Five Guys Burgers and Fries

So... didn't cook tonight, the hubby took me on a date to see the new James Bond movie which we both LOVED and then we went to try out the new burger joint in town.  Here are a few of my opinions.

*If you are going to have burgers/ hot dogs only and no chicken make them special.  To me it tasted like a normal fast food burger.  The hubby even said after tasting his that my burgers are better.  :)

*I HATE soft french fries.  We tried the cajun fries and they just didn't cut it for me.  I like crispy fries.

*Not everyone wants ketchup with their burger and fries... I know I know I am a weirdo.  Please have ranch for those of us who like dipping our fries/burgers but don't like ketchup.

*Why in the world do you have malt vinegar and no ranch?  Can you tell I'm stuck on the ranch and that this really bothered me?

*The food took entirely to long to prepare.  The restaraunt was not crowded but we waited about 20 minutes for two burgers and one order of so so fries.

All in all I think I will stick with Smashburger they have amazing hamburgers, the fries are delicious, and the chicken is to die for.

Thursday, November 8, 2012

Cracker Barrel Grilled Chicken

The only problem with Cracker Barrel is that it isn't close enough.  Now this recipe isn't exaclty like the version you get at the restaurant but it is sooooo close and is extremely tasty.  I just ate my last bite and am seriously contimplating taking a bite of the hubby's (he is still at work) but I know if I start I won't want to stop and pretty soon his plate will be cleared of all the chicken.  So instead I am sharing this recipe here.  I hope you enjoy it as much as we do!

Cracker Barrel Grilled Chicken

1 lb boneless skinless chicken tenderloins
1/2 c zesty Italian dressing
1 tsp fresh lemon juice
1 tb honey

Mix dressing, lemon juice, and honey.
Pour over chicken and marinate 30 minutes or longer (preferably longer).
Add the entire mix to a pan and cook over med/med high heat.
Cook until chicken is done and most of the liquid has evaporated. 
Your chicken will have dark spots on it, where the flavors have seared, don't worry this is the best part!

We always double this recipe and never have leftovers!

Raegan Mirick's photo.

Wednesday, November 7, 2012

Yummy Honey Chicken Kabobs

(One of my favorite things to throw on the grill)

1/4 c. Vegetable Oil
1/3 c. Honey
1/3 c. Soy Sauce
1/4 tsp. Black Pepper
2 Cloves Garlic
8 Boneless Skinless Chicken Breasts
Skewers (soak them in water before using)

In a large bowl whisk together oil, honey, soy sauce and pepper.
Add chicken and garlic.
Marinate atleast two hours in the refrigerator.
Preheat grill to high heat.
Thread chicken onto skewers.
Lightly oil the grate.
Cook for 12-15 minutes turning frequently.

Short and Sweet

This blog is something I have been considering for awhile now.  The plan is that it will help me to expand our normal menus and help us to try new things.  Starting next week I plan on posting our weekly menu... throughout the week I will give recipes that we have tried and loved and tell you what recipes we weren't necessarily crazy about.  

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