Balsamic Glazed Pork Loin (slow cooker)

So I must admit, after posting all the fun Halloween and fall recipes in October, I wasn't very excited about posting anything for November until I had this amazing pork last week.  Oh my, it is so good. I couldn't get enough of it. My whole family gobbled it up too.The pork taste delicious on its own, but then you add the sweet tasting glaze and you are in heaven. So. Good.

Even though the pork loin can be a little pricey this is definitely going into the regular rounds at my house.  I love it so much!  My new favorite meal! To make it even more wonderful, it is so very, very simple to make.

Balsamic Glazed Pork Loin

From: Mel's Kitchen Cafe

Serves: 6-8

Time: 5 minutes prep+ 6-8 hours in slow cooker + 10 minutes to make sauce

Print Recipe

Pork:

2-3 pound boneless pork loin roast, trimmed of large fat pockets

2 teaspoons ground sage

1 teaspoon kosher salt

1 teaspoon pepper

2 teaspoons garlic powder

1/2 cup water

Glaze:

1/2 cup brown sugar

1 Tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 Tablespoons soy sauce

In a small bowl, combine the sage, garlic, salt, and pepper.  Rub spices all over the roast. Place the roast in a slow cooker and pour in the 1/2 cup water.  Cover and cook on low for 6-8 hours.  Near the end of the cooking time combine the ingredients for the glaze in a small sauce pan and bring to a boil, then reduce heat and let simmer, stirring occasionally until thickened.  Remove the pork from the slow cooker, place on a plate or platter and shred, drizzle the glaze over the pork and serve.

Easy Peasy S'more Bars

You have to make these right now!  They are so unbelievably delicious and so easy, start to finish with cleanup and everything takes about 30 minutes.  I was so surprised how quick and easy they came together that I was sure they would be lacking in taste.  Not true, probably the best s'more dessert around.  Now you would think that this dessert would only taste good hot, but you would be wrong, it does taste divine when hot, but even a day or two later this dessert still holds up.  I made this Saturday night after a grueling 23 mile run as my reward and my kids polished off the rest as an after-school snack on Monday and it was still so good.

Easy Peasy S'more Bars
Adapted from: Betty Crocker
Time: 30 minutes!
Yields: 9x13 pan
Print Recipe

1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 C graham cracker crumbs crushed
1 C melted butter
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 bag (10.5 oz) miniature marshmallows (I used big marshmallows cut in half because it was what I had on hand)

Heat oven to 375 and line a 13x9 pan with foil lightly sprayed with cooking spray

In a large bowl melt butter using the microwave, then add cookie mix and graham crackers, stir until a soft dough forms.

Press the dough evenly into your 9x13 pan

Bake for 18-20 minutes or until set.  Immediately sprinkle chocolate chips over the top, let stand for a few minutes until the chocolate begins to melt.  Spread the chocolate evenly over the crust.

Sprinkle marshmallows evenly over chocolate and put back in the oven until the marshmallows are puffed and very slightly toasted, about 3-5 minutes.  Watch closely because the marshmallows can burn quickly.  Cool for 5-7 minutes, remove the bars using the foil and cut in to squares.  Be prepared to swoon!

Smoked Paprika BBQ Potatoes

These potatoes are quick, easy, kid-friendly, and very good!  Plus, you don't have to heat up the oven to eat them.  A perfect summer dish!

Smoked Paprika BBQ Potatoes
From: Jamie Cooks it Up
Yields: 5-7 servings
Time: 20 minutes
Print Recipe

8 small-medium russet potatoes
1/3 olive oil
1 T smoked paprika, must be "smoked" (I found this cheapest at Wal-mart)
Salt and Pepper to taste

Dipping Sauce
1/2 C mayonnaise
1/2 C favorite barbecue sauce

Combine the dipping sauce ingredients and mix well.  Refrigerate until ready to serve.

In a large bowl pour in the olive oil add the smoked paprika and salt and pepper, stir.

Wash your potatoes, cut them into 1/4 inch slices.  Put them into the bowl with the oil and seasonings and toss to coat.

Pre-heat your grill to medium heat.  Place potatoes on grill, I did some on the 2nd rack and some on the direct rack, they both cooked at about the same pace?? Who knows why, but it took about 7 minutes per side.  Remove from grill and serve with the dipping sauce.

Marshmallow Peanut-butter Brownies

These ooey gooey treats have the look of a gourmet brownie, but they start off with a chocolate cake mix and are thrown together in no time.   The middle layer boasts fluffy, melty marshmallows and peanut butter morsels.  Sounds like a winning combination, right??  It totally is.  I took these to a gathering of friends and everyone loved them!

Marshmallow Peanut-butter Brownies
Adapted from: Our best bites
Yields: 24 brownies
Time: about 45 minutes
Print Recipe

3/4 C sweetened condensed milk, divided

1/4 C butter, melted and cooled
1/4 C milk (I used skim)
1 box devil’s food cake mix
1 large egg white, lightly beaten

3/4 of (10 oz) bag of mini marshmallows 

2/3 C peanut butter morsels

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Line a 9x13 pan with foil, spray with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallows in a medium sauce pan, melt over medium heat, stirring often until smooth, remove from heat and stir in peanut-butter morsels. Spread marshmallow layer over brownie layer in pan. Then take the rest of the brownie dough and scoop out spoonfuls into your hand and smoosh it out into flat pieces and lay them on top of the marshmallow mixture. 

It will look like this before putting it in the oven

Bake at 350 for 20-25 minutes. Remove from oven and cool before removing the foil and cutting into squares. You will want to eat one right out of the oven, but trust me they taste better if you let them cool.

Wingers Sticky Fingers

I have got a great recipe for you today and it is so simple!  Only three ingredients, four if you are counting the chicken.  One of our favorite places to eat as a family is a restaurant called Wingers.  They have restaurants all across the United States.  Our favorite thing to get there is the boneless wings, which they call sticky fingers, they are basically chicken fingers covered in their original amazing sauce. The sauce is a great combo of sweet & spicy.  This recipe taste identical to their amazing sauce, it is so good, quick, easy and budget friendly, you can't beat that!

Winger's Sticky Fingers
From: Real Mom Kitchen
Yields: Covers approximately 8 chicken fingers
Time: 5 minutes for the sauce
Print Recipe

3 T Frank's Hot Sauce (must be Frank's, no other will do!)
3/4 C Brown Sugar
2 T Water

Mix all ingredients in a small sauce pan, cook on medium-high heat until it starts to boil and the sugar is dissolved, let it boil for about a minute.

Pour the sauce in a container that has a lid, add your cooked chicken (wings, popcorn, or fingers) place the lid on the container and shake to coat the chicken in the sauce.

Serve with ranch dipping sauce.  Enjoy!

Banana Bread Bundt

I love banana bread, but hate to make it.  Whenever I have a bunch of bananas getting bad I think "Oh, I should make banana bread" but I rarely follow through.  It seems like so many ingredients and it makes such a mess in my kitchen, that I usually don't bother.  Well, this recipe is easy peasy lemon squeezie thanks to a cake mix and it taste just as good, if not a little better than any other recipe I have tried.  This is very moist and delicious!

Banana Bread Bundt

From: Real Mom Kitchen

Yields: 16 servings

Time: 10 minutes prep and 1 hour baking time

Print Recipe

1 (18.25 oz) box yellow cake mix
1 (3.4 oz) pkg banana cream flavored instant pudding **
4 eggs
1 cup water
1/4 cup canola oil
1 cup mashed bananas (about 3)
1/2 t cinnamon

1/2 t nutmeg

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease and Flour a bundt pan.
In a large bowl, add all ingredients but the walnuts.  Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
Fold the nuts into the batter and pour into the bundt pan.  Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow bread to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.

** vanilla pudding can be substituted

Citrus & Mustard Grilled Chicken

My son was recently baptized and we had a family party afterwards.  I wanted to grill something yummy and searched for a great recipe.  I found one over at real mom kitchen.  I knew there was a possibility I would have leftovers, so this recipe was perfect because she gave me some ideas to use the leftover chicken.  The chicken was so good, everyone really liked it, but we still had a lot of leftovers. So I got to make lots of yummy things with this chicken like taquitos, tostadas, & mexican casserole

Citrus & Mustard Grilled Chicken
From: Real mom kitchen
Yields: 6 servings
Print Recipe

6 T olive oil
1/4 C apple cider vinegar
Juice from one lime, about 1-2 tablespoons
1/2 C brown sugar
3 T mustard
3 cloves of garlic, minced
1 1/2 t salt
6 chicken breast (I cut mine in half, they were huge)

Place all of the ingredients, expect chicken in a gallon size freezer bag, mix together and add chicken.  Seal the bag and refrigerate for at least three hours or up to 24 hours.  Grill chicken and enjoy!

Club Sandwiches

These are the best sandwiches ever and pretty simple to make.  They are easy enough to have on a lazy Saturday afternoon, but impressive enough to serve to guests.  I have been making a version of these for years and have tweaked the recipe enough to now call it my own.  You have to try these they are delicious! You can broil them in the oven or grill them to melty perfection.  A perfect summer meal!

Club Sandwich

From: Meg @ back pocket creations

Yields: 3 Servings

Time: 20-25 minutes

Print Recipe

• 1/3 C mayonnaise
• 1/3 C sour cream
• 2-3 green onions chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 baguette
• 1/4-1/2 pound of sliced turkey or ham or a mixture of both
• 6 slices cooked bacon (I use turkey bacon)
• 1 avocado sliced
• 3 pieces of sliced cheddar cheese

1. Preheat oven to broil or preheat grill on medium-low heat.
2. Mix mayo, sour cream, onions, cumin, and chili powder together in a small bowl
3. Slice the bread length wise.
4. Spread mayo mixture on both sides of the bread.  On bottom half layer turkey, bacon, avocado, and then cheese.
5. Cover with top half and cut sandwich crosswise into 1 1/2 inch pieces  Using  metal skewers or  bamboo skewers that have been soaked in water, thread each piece of sandwich on to the skewers.
6. If cooking in the oven place the skewers on to a cookie sheet and put into the oven.  Make sure the rack is in the middle of the oven, at least 6 inches away from the heat.  Cook for 5 minutes, pull skewers out and rotate a 1/2 turn, put back in the oven for about 3 minutes.  Serve
7. If cooking on a grill, place the skewers on the grill and cook for about 5-10 minutes rotating the skewers once.

Nutter Butter Brownies

Break out a glass of ice cold milk and get ready...

These are so SIMPLE, here are all the ingredients that you will need:

Nutter Butter Brownies
From: Brit
Servings: 12-16
Prep Time: 10 minutes
Cook Time: 35 minutes


1 (10.25 oz) package of brownies
1/3 Cup Vegetable Oil
1/4 Cup Water
1 Egg
4 oz. Cream Cheese
1/2 Cup Peanut Butter
3/4 Cup Crushed Nutter Butters
3/4 Cup Graham Crackers

1.  Mix together brownie mix, oil, water and egg with an electric mixer until smooth.
2.  Add in softened cream cheese and peanut butter, mix until smooth.
3.  Stir in Nutter Butters and Graham Crackers.
4.  Pour into a 9x9 baking dish and bake at 350 degrees for 35 minutes.

Jalapeno Popper Dip

I was skeptical when I first made this dip a couple years ago for a Super Bowl party.  Skeptical because, A) my husband does not like overly spicy and B) it seemed so simple, with simple ingredients that I couldn’t imagine that it would taste that great.  Well, I was wrong on both counts.  It is not overly spicy, but a perfect blend of cheese and cream with just a hint of spice.  I love this dip so much that I took the bulk of it away from the party so I could have it all to myself!  Many things can be dipped in this, but the best is French bread, a distance second it Ritz crackers and then tortilla chips.  Carrots can also be used to dip.

Jalapeno Popper Dip

From: All Recipes.com

Time: 30 minutes

Yields 10-15 servings

Print Recipe

2 (8oz) packages cream cheese, softened

1 C mayonnaise (I use light)

1 (4oz) can green chilies

1 (2oz) can diced jalapenos, drained

1 1/2 C shredded Parmesan cheese

Bread Crumbs for garnish (optional)

Cream together in a large bowl cream cheese and mayo, add chilies and jalapenos, mix well.  Fold in the cheese.  Now you can either pour into a 9x9 pan, top with bread crumbs and bake at 325 for 20 minutes or you can put it in a crock pot and cook on low for about 1 to 2 hours.  This dip is best served warm, so I prefer  the crock pot method so it will stay warm.

Lemon Chive Pasta

This creamy pasta is so simple yet so delicious.  The lemony taste is perfect for Spring.  Everyone in my family loved this dish. It will definitely be going into the tried and true collection!

Lemon Chive Pasta
Adapted from: Simply Scratch
Yields: 6 servings
Time: 20 minutes
Print Recipe

1 pound dried farfalle (bow tie) pasta

1 small onion, diced 

2 tablespoons olive oil

2 teaspoons flour

1/2 cup chicken broth

1 cup heavy cream

1/4 cup fresh chives, chopped or 2 T dried chives

2 tablespoon lemon juice, freshly squeezed

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon zest

1/2 cup Grated Parmesan Cheese

Prepare the pasta according to package directions, reserving a cup of pasta water. Mean while sauté the diced onions in olive oil over medium heat for 3-4 minutes. Once the onions have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in chicken broth until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper. Add cooked pasta, lemon zest and parmesan and toss. Thin out with a little of the reserved pasta water.  Serve.

Cream Cheese Sugar Cookie Bars

I think I found it!  The yummiest and easiest sugar cookie recipe ever!  I love sugar cookies...who doesn't? But I hate to make them, they take so much time.  But this recipe is easy peasy... give it a try!

Cream Cheese Sugar Cookie Bars
From: www.jamiecooksitup.blogspot.com
Serves: 20-40 bars (depending on how you cut them)
Prep Time: 15 minutes
Cook Time: 25 minutes
Print Recipe


Cookies
1 1/2 Cups Sugar
1 Cup Butter
8 oz. Cream Cheese, softened
1 Egg
1/2 tsp Almond Extract
1 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Baking Powder
2 1/2 Cup Flour

Frosting
1/2 Cup Butter
4 oz. Cream Cheese, softened
3 1/2 Cups Powdered Sugar
3 TBSP Milk
1 tsp Vanilla
Food Coloring

1.  In a large mixing bowl, beat the butter, cream cheese, sugar and egg until nice and frothy.  About 4 minutes.
2.  Add vanilla and almond extract and continue to beat 1 minute more.
3.  In a small bowl combine the flour, baking powder and baking soda.  Mix them around so that all ingredients are well incorporated.
4.  Add the flour mixture to the cream cheese mixture and beat for about 2 more minutes.
5.  Press the dough into a large jelly roll (cookie sheet) pan.
6.  Bake at 350 degrees for 25 minutes.

7.  Let the pan cool completely before cutting into bars.
8.  Time to make the frosting.  In a medium sized bowl combine the butter and cream cheese.  Beat for about 2 minutes.
9.  Add the powdered sugar, milk, and vanilla.  Mix for 1-2 minutes until smooth.
10.  Divide frosting into separate bowls and add food coloring for desired color.
11. Frost your cookies and serve.

Grilled Teriyaki Chicken

I am waiting and waiting for spring to get here and I think it might actually be here this week! Yah! So it is a perfect time to I dust off the grill and make this awesome teriyaki chicken. This is perfect for those upcoming summer barbeques. I often make this for guests and they always leave with the recipe in hand. My kids love it too, so it graces our dinner table often. It is best grilled, but I have been known to cook it over the stop top or in the oven during the winter. I have also used pork and steak in this marinade and it is delicious as well. You have to try this recipe, seriously it is so good.

Teriyaki Chicken
From: All Recipes
Time: 20 minutes prep, 6 hours marinate, 15 minutes cook time
Yields: 6 servings
Print Recipe

1 (6 oz) can pineapple juice
¼ C Soy sauce
¼ C Vegetable oil
3 T brown sugar
1 t garlic powder
¼ t black pepper
6 chicken breast cut into chunks (pork or steak can be used)
Pineapple (fresh or canned)

Mix the first five ingredients in a medium bowl. Pour into a Ziploc bag, add chicken and marinate for at least six hours or overnight.

Thread chicken and pineapple onto metal skewers or soaked wooden skewers. My kids don’t like grilled pineapple, so I usually serve it on the side, you can do whichever you prefer. Grilled pineapple is yummy though. Discard marinade. Heat a grill at medium-high heat and cook chicken for about 15 minutes, rotating every 3-4 minutes. You can always broil it in the oven or pan fry it on the stop top as well, but nothing beats the grill. Serve with rice.

Sweet Chicken Wrapped In Bacon

I got this recipe from my sister-in-law, Tayler. She is an awesome cook! This chicken is almost as sweet as eating candy. It also has a smokey flavor from the bacon. I know this sounds weird, but it's a very unique flavor that I know you'll enjoy!

Sweet Chicken Wrapped in Bacon

From: Kells

Serves: 6-8

Prep Time: 15 Minutes

Cook Time: 35-40 minutes

Total: 55 Minutes

Print Recipe

6 Chicken Breast cut into bite sized pieces

6-8 Slices of Bacon, cut into thirds

2/3 C. Brown Sugar

2 Tbs. Chili Powder

In a bowl combine the sugar and chili powder. Wrap a piece of bacon around each piece of chicken and secure with a tooth pick or two. Roll the chicken and bacon in the sugar mixture. Make sure each side is coated. Place on a cookie sheet that has been sprayed with Pam.

Cook at 350 degrees for 35-40 minutes. ENJOY!

"Put that in your back pocket"
-Kells

Creamy Alfredo Sauce

Olive Garden has the best Alfredo Sauce, hands down, but since its neither good for the hips or the wallet I was bound and determined to come up with my own version.  This is the perfect blend of all that makes Alfredo, Alfredo. Here's the actual Olive Garden recipe and though mine is very different both in cost and calories they are surprisingly similar in taste.  When made with lite cream cheese and skim milk, my recipe weighs in at only 353 Calories and 29 fat grams per serving. Olive Garden’s comes in at a whopping 700 Calories and 43 grams of fat per serving.  This recipe is super simple to make; the whole meal can be finished in about 20 minutes!  You can’t get a table at Olive Garden quicker than that!

Creamy Alfredo Sauce
From: Meg @ Back Pocket Creations
Serves: 6
Time: 15 minutes
Print Recipe


1/2 C Butter (do not use margarine)
1 (8oz) package cream cheese (can use light)
2 t Garlic Powder
1 1/2 C Milk ( I use skim)
6oz bag of grated parmesan cheese
1/8 t black pepper


1. Melt butter in a medium sauce pan over medium heat. Add cream cheese and garlic powder stirring with a wire whisk until smooth.  Add milk a little at a time, whisking to smooth out lumps.  Bring to a slow boil and gradually add the cheese, stirring after each addition, giving it time to melt before you add more. Add pepper.  After adding all the cheese you may find it is too thick for you liking, you can add up to 1/2 C of milk until the sauce has reached desired consistency.


2. Serve over noodles and topped with chicken and/or broccoli.  Enjoy.


"Put that in your back pocket."


-Meg