Coconut & Chocolate Bites With Sea Salt

August 21, 2016 by

This is another recipe that I got from FB.  I’m a huge Almond Joy and Mounds fan so I thought this would be really good.

Please see my notes below for suggestions and what I did different.  Normally I make a recipe exactly how it states the first time and then modify it to my liking the second time.  But I chose not to do that this time.



  • 1 14 ounce bag flaked sweetened coconut
  • 1 14 ounce can sweetened condensed milk
  • 1 ½ tsp. vanilla extract
  • 1 cup whole almonds, toasted
  • 12 ounces dark chocolate, finely chopped
  • 1 tbsp. coconut oil
  • Flaky sea salt, for sprinkling

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Bacon, Egg & Cheese Crescent Roll-Ups

August 19, 2016 by

Mark found this recipe. These things are SO delicious and so easy to make!  We had them for dinner rather than breakfast. They re-heat very nicely, so you could easily make up enough for the whole week. 

See my notes at the bottom.


We normally like our bacon crispy, but keep in mind that after you fry it, the bacon will get baked making it even more crispy.  So I didn’t fry it as crispy as I normally would.  You could also substitute sausage links for the bacon .

Homemade Tater Tots

August 18, 2016 by

I am not too sure where I came up with this recipe, probably a FB post.  The site is called Damn Delicious and these are the best tasting tater tots that I have ever had. 

FullSizeRender (20)

2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves

Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat.  Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired.*

Don’t let your oil get too hot.  They will get brown too fast and the insides won’t get done.  I heated mine up too hot and then had to cool it back down after I did my “tester tater tot”

Fideo (Pork Spaghetti)

August 17, 2016 by

From Joy in Texas….she’s a great chef, so we expect many more recipes from her…wink, wink Joy!


2-3 lbs. pork shoulder, cubed
Olive oil for browning meat
1 large onion, chopped
5-6 garlic cloves, chopped
1 can petite diced tomatoes
1 tsp bittersweet paprika, or whatever paprika you have
1 quart chicken stock, plus water
2-3 boxes vermicelli noodles (I use L&L brand which are 5 oz. boxes, use whatever brand you have available)
Salt and pepper

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Zucchini Rice Casserole

August 17, 2016 by

From Joy in Texas.  This looks fantastic!

14067469_10153736971703038_1486348185566484046_nBrown Rice

1.5 cups short grain brown rice
3 cups chicken broth, heated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, chopped
4 cups zucchini, diced
1.5 cups milk
3 tablespoons flour
2 cups shredded pepper jack cheese
1 cup corn
8 ounces’ sausage, browned
8 ounces’ cream cheese
¼ cup chopped pickled jalapenos

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Pork Tomatillo Stew

August 17, 2016 by

We are finally getting more recipes from Joy in Texas!  Great job, keep them coming in!


The Salsa


The Meat Sauce


The Finished Product (After Cooking)

For the sauce
2.5 lbs. tomatillos, husked removed, rinsed and cut in half (not through the stem)
2 large jalapenos
4 poblanos
1 large onion, cut into wedges
6-8 garlic cloves, peeled
Handful of cilantro stems with leaves
Juice from 1 lime
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Easy Bacon and Egg Crescent Cups

August 9, 2016 by

Joy from Texas found this one.  And I have to tell you, Mark and I will be making this.  OMG, it looks so delicious and so simple to make!  I can’t wait to try it!

Cheese and Beef Enchiladas

August 7, 2016 by

This recipe is also from Joy in Texas and it looks wonderful. I make a really good pan of shredded beef enchiladas, but I think I might have to try this recipe next time. It looks delicious! 

And yes, it’s the same picture.  Joy made both recipes in the same meal.

Chili Sauce
1 lb ground beef
3T flour
1/4 cup chili powder
Salt and pepper
1.5t cumin
1.5T garlic powder

1 lb cheddar cheese, shredded, split into 3/4 pound and 1/4 pound piles
1/2 red onion, chopped
12 tortillas
Vegetable oil


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Spanish Rice

August 7, 2016 by

This recipe is from Joy in Texas.  I will be trying this one tonight.  We really like Spanish rice when we make a Mexican dish. I have been trying to find a good recipe, so I’m excited about trying this one.



1/2 onion chopped
1.5 c rice
2T vegetable oil
1 can tomato sauce (the little one)
Salt and pepper
1t cumin
1T garlic powder
2.5-3 cups chicken broth

Put oil in pan, heat to Med high. As its heating, add onions and rice. Continue to stir till the rice slightly browns. Remove from heat, add tomato sauce and spices and stir, return to heat and lower to medium, stir till the smell of raw tomato is gone. Add 2.5 c broth stir, raise heat and bring to boil. Cover, lower heat and simmer 10 min, stir, cover cook 10 more min checking periodically if you need to add more broth. When rice is done, stir then fluff with a fork and serve.

Barbecued Chicken with Bourbon-Bacon Sauce

August 2, 2016 by

bourbon bacon chicken

I am on Weber‘s e-mail list for recipes, and occasionally one comes along that makes me say, “Oh yes, we will be trying THAT!” This was just such a recipe. The picture above is not mine. Sadly, I don’t have one nice enough to share. Next time.

Full disclosure: I forgot to put the brown sugar in the sauce, and I still thought it was just about perfect. The only note I would add is that it needed a bit more hot sauce than 1/8th tsp. Really? An 1/8th? The Blonde enjoyed it as well. However, she isn’t much of a dark chicken meat fan, so we will most likely be making this with bone in breast pieces next time.



4 slices bacon, cut into ½-inch dice
1 cup finely chopped yellow onion
1 tablespoon minced garlic
½ cup ketchup
¼ cup dark molasses
¼ cup yellow mustard
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
⅛ teaspoon hot pepper sauce

4 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin


In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool.

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