Month: October 2016

Beer Pork Loin with Spicy Sweet Rub

This one just popped in my head. I was sitting on the couch trying to get inspired. Nothing on Pinterest looked yummy today so.. I went sifting through the spices trying to come up with something different. I love the cast iron pot and wanted to use it, but I needed a rub that works with everything I wanted to eat today. 

Boy did I come up with something… So good. Made my day. 🙂

This recipie can use your crock pot if you do not have a cast iron pot. 

First thing were going to do is make the rub.

Supplies for rub:

  • Mixing bowl
  • Fork
  • Measuring cup and spoons
  • Container for extra


  • 2 table spoons of pepper
  • 3/4 cup of light brown sugar
  • 1/4 cup of salt
  • 1/2 cup of paprika
  • 3/4 cup of sugar

In your mixing bowl combine all ingredients.

Use your fork to mix. Be sure all ingredients are combined very well.

Set aside.

Pork Loin prep:


  • 1 – 5 quart cast iron pot with lid (You can use a crockpot if you don’t have a cast iron pot. Just be sure to adjust your cook time)
  • Baking sheet to rub down your pork


    • 1 – 2 pound pork loin 
    • Rub 

    Place your pork loin on your baking sheet.

    Cover the entire loin with rub. Use as much as needed to cover completely.

    Place in your cast iron pot or crockpot, cover and allow to flavor through the night before or at least 4 hours before you cook. 

    While your loin is flavoring you can cut your vegetables.

    Supplies for vegetables:

    • Cutting board and knife
    •  Bowls for vegetables


    • About 9 small red potatoes cut into fours
    • 1 – 5 ounce bag of fresh brussel sprouts (cut bottom ends off, rinse)
    • 1/2 vidilia sweet onion sliced
    • 2 large garlic cloves (peeled and sliced)
    • Pepper
    • Garlic salt
    • 1 can of beer

    Preheat oven to 350°

      Cut your red potatoes in fours.

      Next cut the ends of your brussel sprouts, rinse.

      Put your vegetables in bowls to make it easier for you to put your dinner together.

      Once your loin has flavored through you will be layering your vegetables on top. 

      First add your potatoes. Covering the entire loin, allow some to fall to the sides.

      Next add your brussel sprouts then onions and garlic. Cover evenly.

      Sprinkle evenly your garlic salt and pepper.

      Pour your beer off to the side of your loin. Use the entire can.

      Cover and cook in the oven for about 2 hours. In the crockpot 4 to 6 hours on low. 

      Pork Loin is considered finished cooking at 145° or when sliced through you see no pink.

      For best results drizzle some of the juices from the pot over your meat for even more flavor.

      Serve warm. 

      Serves about 4 to 6


      Cinnamon Vanilla Pancakes

      My kids are experts when it comes to pancakes. I always use the box brand, add water, mix. I felt like I can do so much better. 

      My goal one day is to make them from scratch but have been just to nervous to make them. 

      I’m not going to lie, I’m horrible at making pancakes but after talking to my mom and her inspiration, I did some research, then put together a recipie that for me that I was comfortable with and not to mention tastes amazing!


      • Cast iron skillet 
      • 2 mixing bowls
      • Whisk
      • Measuring cup
      • Measuring spoons
      • Spatula
      • Serving plate


      • 2 cups of flour
      • 1/2 teaspoon of baking soda
      • 1 teaspoon cream of tartar
      • 1 teaspoon of salt
      • 3 table spoons of sugar
      • 2 table spoons of cinnamon
      • 2 eggs
      • 5 table spoons of butter melted
      • 2 teaspoons of vanilla
      • 1 – 1/2 cups of milk
      • 2 eggs
      • Vegetable oil for frying

      In one of your mixing bowls combine all of your dry ingredients. Mix well

      In your other mixing bowl combine your wet ingredients excluding your butter. Mix well.

      Add your dry ingredients with your wet and whisk together.


      Now add your butter. Mix till all ingredients are combined only. Do not over mix. Your pancakes will not rise correctly. Set aside for about 2 minutes.

      In your skillet add 1/2 teaspoon of vegetable oil. Set burner on medium low. 

      Once skillet is warm pour 1/3 cup of batter center of your skillet. Cook till edges appear crisp and begins to bubble.

      Flip over and cook till the other side has browned. Place on your serving platter.

      Repeat this process till you run out of batter. 

      Serve warm with butter, maple syrup, fresh fruit, powdered sugar. Your toppings are endless.

      Makes about 11 pancakes

      Crockpot Chicken and Rice

      This dish is full of flavor, juicy chicken and vegetables. It is so easy to make, put everything together the night before then plug in your crockpot in the morning. When you get home you have this amazing dinner waiting for you. Anyone can make this. 


      • Large crockpot with lid
      • Cutting board and knife
      • Sauce pan for cooking rice
      • Large spoon
      • Large platter


      • 1 whole chicken, rinse
      • 1 green pepper (membrane removed, diced or sliced)
      • 1/2 Vidalia sweet onion (peeled, diced or sliced)
      • 1 cup of water
      • Lemon pepper
      • Garlic salt
      • Salt
      • Dried oregano
      • 6 fresh basil leaves

        Place your whole chicken in the crockpot and pour your water in.

        Now cover the entire chicken with lemon pepper and garlic salt. Using all of your vegetables place some on top and allow some to fall to the sides. Add your fresh basil leaves, allow some to fall to the sides as well. Now cover your dish with oregano. 

        Place the lid on your crockpot, set on low and cook for 6 to 8 hours.

        Once your chicken is cooked, begin making your rice. Use the manufacturer directions, I add about 1 table spoon of salt to cook. 

        Once your rice is cooked place your chicken carefully on your serving platter. Its going to fall apart. Its ok. 

        To serve, put about 1 cup of rice on your dinner plate, slice or pull apart the chicken and place it on top of your rice. Now add some vegetables. Using a ladel or a cup, pour some of the chicken drippings from the crockpot over your dish. 

        Serve warm. 

        Serves about 4

        Ham Potato Bake

        This is a one dish comfort food meal. 

        I come from work and some days  I just don’t feel like cooking a large dinner with a ton of steps. I just want to throw something together, put it in the oven and have it taste good. 

        This is definitely it. If my kids eat it, I know I did something right. 

        I used a pie dish, its perfect to feed 4. Poatoes, onions, corn, deli ham, cheese, butter and some spices. So good and so easy. 

        Pre heat oven to 350°


        • 1 pie dish
        • Cutting board and knife
        • Tin foil
        • Hot mitts


        • 8 to 12 red potatoes (washed and cut into quarters)
        • 1/4 Vidalia sweet onion (peeled and diced)
        • 1 can of sweet corn drained
        • 8 to 10 thin slices of deli ham (I used a honey ham, any will do. Slice into bite size pieces)
        • 2 cups of shredded cheese (I used mozzarella)
        • 3/4 stick of butter
        • Dried oregano
        • Pepper

        Cover the bottom of your pie dish with your poatoes.

        Add your diced onions, sweet corn and ham.

        Cover your dish with pepper and oregano. Then slice your butter and place throughout the dish. Cover with tin foil and place in oven. Bake for about an hour. Till potatoes are soft.

        Once potatoes are cooked add your cheese. Cover the entire dish. Place back in oven till cheese is melted. Serve warm.

        Serves about 4


        Layers and layers of of pasta, hearty tomato sauce seasoned perfectly with fresh spices and vegetables, beef, sweet Italian sausage and melted cheeses.

        This will be your favorite lasagna. In this blog I am providing you with the recipie for the sauce, if you have extra. Place it in freezer safe zip lock bags or containers to use with future recipies.

        Supplies for sauce:

        • Large 8 quart cooking pot with lid
        • 2 fry pans, one for your beef the other sausage
        • Cutting board and knife for vegetables
        • Spoons for stirring meats and vegetables
        • 1 long handled spoon for stirring the sauce


          • 3 peppers, 1 green, 1 yellow and 1 red (remove membrane, wash and dice small)
          • 1/2 sweet Vidalia onion peeled and diced small
          • 1 pound of market fresh ground beef (cooked through and chopped small, do not drain)
          • 1 pound of ground sweet Italian sausage (cooked through and chopped small, do not drain)
          • 1 stick of butter
          • 5 stems of fresh oregano remove leaves
          • 4 fresh basil leaves
          • 2 large garlic cloves peeled and sliced
          • 3 large cans of tomato sauce, 28 ounce size cans
          • 1 large can of diced tomatoes do not drain
          • Salt and pepper to taste

          First thing, if you have not done so cook your meats and set aside to not drain. In your pot add your tomato sauce, garlic, basil, oregano and meats with juices set your burner on low.

          Dice your vegetables including your onions, place in your fry pan that you used to cook your sausage. It holds the most flavor. Add 1 pat of butter. 

          The remainder of your butter, place in your pot with the tomato sauce, stir.

          Slow cook your vegetables on low till tender, stir frequently do not over cook you want them to have a little crunch.

          Add your vegetables to your sauce, stir and cover. Your going to keep your burner on low and cook for about an hour and a half, stir frequently.

          The idea, your flavoring the sauce with the meats, spices and vegetables slowly. Taste your sauce half way through and add salt and pepper to taste. Cover and cook for the remainder of the time.

          Its time to make the lasagna.

          Preheat oven to 350°

          Supplies for lasagna:

          • 1 large 8 quart cooking pot to boil your pasta
          • 1 large lasagna pan
          • Large ladel 
          • Tin foil
          • Hot mits

          Ingredients for lasagna:

          • 6 cups of shredded cheese (you may use only mozzarella or a combination of the cheeses listed below) in this recipie I used a combination of mozzarella, provolone, parmesan, asiago, fontina and romano cheeses
          • 1 box of pasta (cook till tender) drain from boiling water, add cold water to cool your pasta. You may have to do this serveral times so you can touch the pasta with your hands. Add a little vegetable oil to the cooled water to keep your pasta from sticking together. Gentley stir to coat.

          Set your lasagna pan on the counter in front of you. Have your sauce, pasta and cheese close by.

          Now we’re going to layer, using your ladel, add sauce to the bottom of your pan just enough to cover, this prevents the pasta from sticking. Now layer 1 row of pasta, about 3. Next ladel sauce covering then cover with cheese. Repeat this process till your fill your pan or run out of pasta. Once you have reached the end leave about an 1 inch space from the top, you need room to add lots of cheese and sauce. 

          Now cover completely the top of your dish with sauce then cheese, you will want a heavy layer. Cover with tin foil and place in oven. Bake till cheese is melted about 30 minutes, if you like your cheese a little toasty, remove the tin foil and bake about 10 minutes near the end, bake till cheese reaches your desired look. Remove from oven using hot mitts.

          You do not have to bake your lasagna right away, make this dish the night before, just place in the refrigerator covered till the next day.

          Serves about 12 hearty slices.

            Raisin Walnut Cookies

            It is getting a little chilly now, most of us are looking to start up the oven to warm the house and look forward to the smell of fresh baked cookies in the oven.

            Its my favorite time of the year, but I’m always making cookies year round. They are quick little bites of heaven that are so easy to make. 

            These little guys are oh my goodness heaven. Plump juicy raisins, walnuts and cinnamon. You will love them so much you will probably not want to share. 


            • Bowl for mixing and wooden spoon for mixing (Do not use an electric mixer, cookies will not be the right consistency)
            • 2 large baking sheets
            • Small spoon
            • Spatula


            • 2 cups of flour
            • 1 tablespoon of cinnamon
            • 1/2 teaspoon of salt
            • 3/4 cup of sugar
            • 1 egg
            • 3 tablespoons of vanilla
            • 2 sticks of butter soften
            • 1/2 cup of walnuts chopped
            • 3/4 cup of raisins
            • 1 tablespoon of water

            Preheat oven to 350°

            Place your butter in your mixing bowl and mush it around a bit with your spoon. Now add your egg, sugar, vanilla and salt.

            Stir till well combined. 

            Now add your flour and cinnamon. Stir till well combined. If your dough feels a little dry add your water, continue to stir till it is the correct consistency.

            Add your walnuts and gently fold. Next add your raisins and fold in as well.

            On your ungreased baking sheet place about 1 inch balls of dough, try to keep a 1 inch seperation from each. 

            Place in your preheated oven for about 10 to 12 minutes. Bake till golden brown. 

            Makes about 36 cookies.


            In my house, my poobear will eat a ton of these. It is her absolute favorite food on the planet. My child will eat 12 at one sitting. Where she puts it, I’ll never know. 

            I’m sharing my recipie with you with hopes you will enjoy them just as much as she.

            My poobear chose sharp cheddar for the filling in these but your welcome to adjust as needed. The key to a perfect pierogis is an amazing filling and salt. Be creative add onions, bacon, sausage, mushrooms. The ideas are endless.


            • Rolling pin
            • Mixing bowl for dough
            • Cutting board and knife for vegetables
            • Pot for boiling potatoes
            • Small pot for boiling pierogis if you choose not to cook all of them
            • Knife for peeling potatoes and slicing cheese
            • Large round cookie cutter for cutting circles out of dough (I used my large martini mixer top lol, a drinking glass works just as good)
            • Small fry pan to saute your vegetables
            • Spatula
            • Electric mixer 
            • Small spoon for potato filling

              Ingredients for pierogis:

              • 4 cups of flour
              • 2 eggs
              • 1/2 teaspoon of salt
              • 1/2 teaspoon of sugar
              • 1 cup of water
              • 1/2 cup (1 stick) of butter softened

               Ingredients for saute vegetables:

              • 1/2 green pepper, remove membrane wash and dice small
              • 1/2 of a small sweet Vidalia onion diced small
              • 1 table spoon of butter to saute vegetables

              Ingredients for potato filling:

              • About 8 average size gold potatoes peeled and boiled till soft
              • 1 package of extra sharp cheddar cheese, 8 servings, sliced thin
              • 1 egg
              • 1/2 stick of butter
              • Salt

              Once your potatoes are boiled drained keep them in the pot. Add your butter, sliced cheese and egg.

              Using your electric mixer whip ingredients till smooth. Add salt to taste. This is where your filling should be impressive and the salt will pull the flavors together. Don’t be shy with the salt. Use what ever you need to bring the flavors out. Set aside so they will cool. Do not use filling warm. Room temperature is best.

              This is what your potato filling should look like. If its to dry add a bit of milk to soften.

              Now we’re going to make the pierogis.

              In your mixing bowl combine your butter, eggs, salt, sugar and flour. Pour only half of your water in your dough. Nead your dough using your hands, if the dough appears to dry add more water. If your dough appears to be to wet add more flour. Do not over nead your dough. It must stay soft. 

              Add some flour to your clean counter top and rolling pin. Place dough and roll out as far as you can. Roll your dough till about 1/8 inch thick. 

              Using your cutter begin cutting circles. Place them on a flour dusted counter or cookie sheet. Thickness of circles should not be to thick or thin. They will not cook properly. Below is a picture of average thickness.

              Repeat this process till you run out of dough. I got about 36 pierogis. The quantity really depends on how thick your dough is. Do the best you can, again it’s an average thickness of 1/8 of an inch.

              Now using your spoon place a dallop of potato filling on each. Do not over fill. 

              Fold over your dough and seal by pinching the outer edge. If your having a hard time with edges to make a good seal add a little water. Repeat this process till all of your dough circles are filled.

              Set aside the extras once pinched closed. You can freeze your extra pierogis. I put them in freezer zip lock bags. Do not stack on top of each other, they will stick and not cook correctly.

              To cook, boil in salted water for just a few minutes about 8 to 10 minutes. The pierogis will float when ready.

              To serve, in our house we saute green peppers and onions with butter.

              In a small fry pan add butter, saute your vegetables till tender. 

              Serve on top of pierogis, sometimes we add sour cream on the side for an added flavor. Salt to taste. 

              Serve warm.