Archive for May, 2009

This recipe from Ina was so easy to make and pretty money friendly.  We never had Gorgonzola cheese so I was at first going to substitute the Gorgonzola with mozzarella cheese. I’m glad I didn’t though because while Gorgonzola has an powerful taste, it’s still REALLY good.  I promise you this was probably the best bruschetta I ever have had.



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BBQ Pork Sliders

This past weekend over Memorial Day, we made pulled pork in a smoker. It didn’t quite turn out like pulled pork should have. It could of cooked a bit longer, but we were hungry and it was done enough to eat! Don’t get me wrong it was great tasting, but it didn’t shred. That made me have a craving for some “real” pulled pork. Originally I was going to make home made rolls with it for sliders, but when I was at the grocery store I found a brand new item! Pepperidge Farm now makes whole wheat slider rolls!  This recipe is one of my own creations, as I just put together a few spices and let them cook in the crock pot! There is about 496 calories per serving, which is two sliders. It makes about 8-9 servings.


1/4 teaspoon of packed light brown sugar

2 tablespoons of paprika

2 tablespoons of onion powder

1 1/2 teaspoon of chili powder

1 1/2 teaspoon of salt

1/2 teaspoon of garlic powder

1/2 teaspoon of allspice

3/4 cup of Apple Cider Vinegar

2 lb bone in pork shoulder roast


  1. Mix 1 tablespoon of brown sugar, paprika , onion powder, chili powder,salt, garlic powder and allspice. sprinkle 1 tablespoon into the bottom of a slow cooker.  Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker, stir till blended. Add the pork shoulder.
  2. Cover and cook on low 8-10 hours until pork is fork tender and easily shreds. It should almost fall apart when you pick it up. Remove pork and pull into shreds. Place some on buns and eat!


Slider Rolls

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Asparagus is in season and there is nothing better this time of year then fresh asparagus.  Isn’t it funny I’m saying that,  a person for 24 years of my life didn’t like the vegetable! When I saw this recipe from poster  in my Cooking Club magazine, I knew I had to make it. This dish was absolutely delicious.  The flavor the asparagus brings out in the dish is amazing. The shortcut you use, which is  a garlic and herb cheese just melts into the pasta and makes a yummy creamy sauce.  I have to say using fresh  herbs just make a dish that more flavorful as well. Nothing as beats a great tasting dish that is SUPER easy to create.  This makes about 4.5 servings with  480 calories per serving.


8 ounce of farfalle pasta

2 cups of diagonally sliced thin asparagus

1-4 ounce package of Garlic and Herb Cheese, I used Alouette

3/4 cup drained sun dried tomatoes

1/2 cup of Parmesan cheese

1/2 cup of chicken broth

1 teaspoon fresh chopped thyme

1/2 teaspoon of pepper


  1. Cook pasta according to al dente. Add asparagus to pasta in the last minute of boiling. Drain and return pasta and asparagus to pot.
  2. Stir in spreadable cheese until melted and smooth. Stir in all remaining ingredients and warm for about 2 minutes.  Plate and serve!


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The title of these brownies don’t lie. They are OUTRAGEOUS. There is about a pound of butter, 3 pounds of chocolate in them, wow. You gotta really LOVE chocolate to enjoy these!  We don’t like walnuts so I substituted peanut butter chips for the walnuts. You can find Ina’s recipe here.


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I’ve had this recipe saved for a long time. I adapted this recipe from The Nest Magazine, December 2008. It’s a crock pot dinner so you would think the prep was easy, but it actually took time to prepare it before putting it into the crock pot. Out of 10 I’d give a 7. I think this would go really good with some egg noodles in the middle of winter, then it could become a comfort food.


1 tablespoon of light brown sugar

1 tablespoon of kosher salt

1 teaspoon of dried thyme

1 teaspoon of dry mustard

1 teaspoon of ground sage

1 teaspoon of paprika

1/2 teaspoon of ground black pepper

1/2 teaspoon of dried rosemary, crushed

1/2 teaspoon of garlic powder

1/3 cup of flour

2 each of chicken drumstick and thigh

1 pound of medium potatoes

2 tablespoons of vegetable oil divided

1 large onion

2 cups of baby carrots

1/2 dry white wine

2 cups of chicken broth

2 tablespoons of chopped fresh Italian flat leaf parsley


  1. Mix all ingredients for spice rub together in a small bowl. Mix flour and spice rub in a medium mixing bowl. Take off skin from chicken pieces. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.
  2. Boil potatoes in several quarts of lightly salted water for 5 minutes. Drain and place in the bottom of slow cooker.
  3. Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium high heat. Brown chicken on both sides, about 4 minutes per side and transfer to a plate and set aside.
  4. Add remaining vegetable oil to skillet; add onion and carrots and saute until lightly browned about 5 minutes, add reserved flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into cooker. Arrange the drumsticks and thighs over the vegetables. Cover and cook 3 to  4 hours on high or 5 to 6 hours on low.
  5. Remove all ingredients and serve!


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This week for TWD, Beth of Supplicious picked, Chipster Topped Brownies.

This recipe was great! I loved this.  I made this over the holiday weekend and everyone loved them! Brownies with a chocolate chip cookie layer…what gets better, seriously? Ok, maybe for me, just because I am a lover, some peanut butter in the mix!

CIMG2252I didn’t have any problems with these and baking completely.  At about a half hour the edges were starting to brown and the middle wasn’t done yet, so I just turned the temperature down and continued baking on a lower temperature until they were completely done.


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Simple week night meals are the best! We loved stuffed peppers, we have them a few times during the summer months.  Typically I fill my stuffed peppers with brown rice and ground turkey, my mom’s recipe. This time though orzo was on sale at the grocery store so I picked up a box. I always like to have pasta around just in case it’s needed. I thought why not try to use it in the stuffed peppers instead of rice.  I liked this recipe as well. Chris definitely enjoyed my other recipe better, I think because it has more sauce in it. But I really enjoyed this recipe and will be making both kinds from now on! This made 3 servings, with about 325 calories per serving.


3 medium sized peppers, your choice of color

3/8 cup of dried orzo

2 ounces of ground turkey

Half of onion chopped

1/8 teaspoon of ground black pepper

Pinch of Italian seasoning

Pinch of Red Pepper Flakes

3/4 cup of tomato juice

Pinch of Salt


  1. In a small sauce pan cook orzo to al dente, drain and set aside.
  2. Heat oven to 400 degrees.
  3. In  a large skillet cook ground turkey, onion and other seasonings. Remove from heat and drain fat. Stir in orzo and tomato sauce and mix well.
  4. Cut the tops from peppers and remove the seeds. Spoon orzo mixture into pepper and bake for about 45 min or until pepper is tender.


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