Monday, March 30, 2009

I have recently come across a site that has many kinds of meat jerky and fruit jerky. This looks very promising for nutritious snacks. Jerky has products that are hormone free, from free range animals, with all natural ingredients. Prices are reasonable and the selection is pretty good. They have meats such as ostrich, buffalo, alligator, beef, turkey, and other types. Just check them out today and see what you think.

They have great gift giving ideas for anyone who loves jerky. Works well for people especially hard to buy for because they have everything.

Beef Jerky Gifts

Give them a try today! Hopefully soon I will have product reviews about their products so watch for those coming at a later date!

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Cake Mix Magic

There are things you can do with a cake mix fast and easy. Cupcakes are one of them. Here are 2 ways to do some fast and easy cupcakes for upcoming holidays or just because you want something sweet. In the last 2 weeks I made cupcakes since I have an over abundance of cake mixes in the cupboard (it comes from buying in bulk when they are on sale); I usually make cakes from scratch but a cake mix for cupcakes doesn't hurt either, especially when you have to take them to school for kids' parties or other reasons. Here I made Cherry Cupcakes with Cheesecake Filling and Black Forest Cheesecake Cupcakes.

For the Cherry Cupcakes, I used a plain white cake mix and then tinted it red or pink and added dried cherries to the cake mix. I added about half of a quarter cup of batter to the cupcake tins, then added a heaping teaspoon of Philidelphia Plain Cheesecake Filling to the batter, then topped it with more batter. Bake according to package directions until toothpick inserted into side of cupcake comes out clean. You insert it to the side of the cupcake because then it does not hit the filling and you can get a more accurate reading of doneness. Then frost and enjoy! I used a cream cheese frosting on this cupcake. I think this would be a good one for Spring celebrations.

You can probably also tint the batter a light green, and make it look like a basket on top placing tinted coconut on top and jelly beans for Easter.

For the Black Forest Cheesecake Cupcakes, I made a chocolate butter cake mix according to package directions. I put in a half of a quarter cup of batter into the muffin tins and then added a heaping teaspoon of that same Philadelphia Cheesecake Filling and 1 teaspoon of cherry pie filling, then topped it again with batter and baked for about 25 minutes with the temperature instructions on the cake mix box. Let cool and then I frosted with chocolate fudge frosting.

I got a new cupcake decorating kit at the craft store so I could have fun with how I decorated the tops. I like the swirly way you can put the frosting on and you do not even have to totally cover the top with frosting and it looks fine. I cannot wait to experiment more with the decorating kit to make gorgeous flowers and other decorations on more cupcakes. It is a lot of fun to decorate cakes and cupcakes.

Just remember, the sky is the limit with cupcakes. You can fill them with almost anything and frost them any way you want. Just be creative and you can have some great cupcakes for a treat or for a party! Have fun with it!

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Sunday, March 29, 2009

Chicago Style Deep Dish Pizza

The other night I was watching Throwdown with Bobby Flay and he was making Chicago Style Deep Dish Pizza. I had a sudden craving for some right now. I tried and tried to make a dough comparable to what I had seen on TV but I could not get it right after many attempts so I finally broke down and used a recipe from a great site I found. The site is Pizza and this recipe I used is an adaptation from Pizzeria Uno in Chicago. It turned out wonderful and the whole family loved it. I am not going to post the actual recipe as you can click to the exact page where I got my recipe from and print it out yourself. It is very good, although time consuming but well worth the wait. But here are the pictures of the steps I did to get my wonderful pizza. I made a classic cheese and sausage and olive version since the dough recipe does make a lot of dough.

This is step 1 after making the dough, you have to form it into the pan and up the sides. The dough is very pliable and so this is very easy to do.

Then you add the cheese slices. We just used a basic mozzarella cheese.

With the classic cheese, next you would add the sauce like we did here. If you are making it with additional toppings, you would add them here before the sauce. Later after the classic cheese, we made another pizza and added Italian sausage and olives.

Then bake in the oven at a high temperature, we baked at 475 degrees for about 35 minutes. The crust inside stays very soft and fluffy while it gets crispy on the outside and is just wonderful to hold all that topping within the pizza. Notice how the crust gets a nice golden brown and the sauce should be a little bubbly.

Then take it out and top it with some parmesan cheese. I used a shredded fresh parmesan rather than what you shake out of a can and it was more flavorful. Serve right away. But, be careful as this is going to be very hot!

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Citrus Glazed Pork Roast

I wanted to make pork roast the other night and had no clue how to fix it to where it would be different than usual. Sometimes my family gets bored with the same old thing so I invent new things for them to eat. I just looked around the kitchen and found some things that I felt went together and this is what I came up with; Citrus Glazed Pork Roast. It is a slow cooked pork with the glaze on it; the glaze gets thick while cooking and adheres to the meat. It was wonderful and so tender you can cut it with a fork, no knife needed.

Citrus Glazed Pork Roast

2-3 lb pork loin roast
1/4 cup ketchup
1/4 cup orange juice
2 Tsp worcestershire sauce
1 Tbsp olive oil
1 tsp parsley flakes
1 tsp granulated garlic or 1 clove garlic, minced
1 tsp cornstarch plus 1 Tbsp water (mix these together to form a liquid)
1/2 tsp pepper
1/2 tsp paprika

Preheat oven to 300 degrees. Spray square casserole dish with cooking spray. Put pork roast in fatty side up. (this allows the juices to drip down over the pork and makes pork more tender and juicy). Put the ingredients together for the glaze; pour glaze over roast covering all of the roast. Put foil over the dish. Bake for 3 hours with foil on. Remove foil and bake 1 hour longer. Let rest for 10-15 minutes.
Cut into slices. Spoon glaze over meat and enjoy!

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Wednesday, March 25, 2009

Peppered Pot Roast

I had a hankering for some pot roast but, I wasn't exactly sure how I was going to prepare it. I decided to just put some things together and hope for the best. My husband said this was by far the best pot roast I have put on the table! I made a dry rub for the roast first and let it sit on the meat for no less than 24 hours before putting it into the crock pot to work its magic. It was so easy and uses not a lot of ingredients; all of which a person would have in their kitchen most of the time. So here it is, my latest creation.

Peppered Pot Roast

1 3-4 lb beef chuck roast
2 Tbsp black pepper
2 Tbsp granulated garlic
1 Tbsp coarse salt
1 tsp season salt
1 tsp parsley flakes
1 tsp brown sugar
dash cinnamon
1/3 cup dr pepper
1/3 cup red wine
1/3 cup water

Mix together the dry ingredients and rub liberally all over the roast. Let sit in the refrigerator for no less than 24 hours so the meat can absorb the flavors. Next day, put in crock pot with the liquids and turn on low for 6-7 hours or on high for 3-4 hours. Enjoy!!

- if you do not want a really spicy pepper flavor, just decrease pepper to 1 Tbsp and add another tsp brown sugar to tone that down.
- strain the drippings to make a fantastic gravy by adding 1 Tbsp corn starch with enough water to make a cornstarch liquid and cook and stir until thickened on the stove.

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Monday, March 23, 2009

Friends Award

I just happened to see a sweet comment from my friend Mary Beth at Dunkin Cooking the Semi-Homemade Way and it really made my day. Thank you Mary Beth! I am honored to be recognized by other fellow bloggers and it just warms my heart that someone would think of me and my blog with the nice friend award. I am also excited that this is my first award for anything, so I am pretty tickled right about now. So now it is my turn to bestow this award to 8 of my fellow blogger friends who have outstanding blogs. All of my friends have outstanding blogs so it will be hard to choose.

Along with this award comes this message:

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated."It also says : "Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

I am passing this "Friends award" to:

1. Megan at Megan's Munchies
2. Sarah at Treats for the Sweet Tooth
3. Susan at Sticky, Gooey, Creamy, Chewy
4. Mary Beth at Dunkin Cooking the Semi-Homemade Way
5. Liz at What's to Eat Baltimore?
6. Michelle at Taste As You Go
7. Sherri Jo at The Adventures of Kitchen Girl
8. Kevin at Wannabe TV Chef

It was hard to choose but all of my blog friends are well worth reading on my favorite food blog page. Thanks again Mary Beth!

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Wednesday, March 18, 2009

Tilapia Parmesan

The other night my husband wanted fish for dinner and he searched high and low for a great recipe that is different from what I have usually made in tilapia. He came across this great recipe from Recipe Zaar Mama's Supper Club Tilapia Parmesan and it is terrific! So easy to make (he is the chef on this one and he did a great job), this is one recipe we will be keeping in our recipe box. We just got some fresh tilapia fillets from Costco to do this. He wants to incorporate more fish in our weekly menu plans and with this, we can do it. This is also a recipe from a great restaurant in Wisconsin and they have it on their menu, so if ever in Wisconsin; then eat here, their menu looks amazing! The link is here to check them out: Mama's Restaurant, they have some great history and yummy looking menu.

I am not going to repost the recipe, just go to the website and try it for yourself, it is definitely a keeper!

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Monday, March 16, 2009

Herb Roasted Red Potatoes

Here is a great potato dish that is super simple and tastes so yummy. These are my Herb Roasted Red Potatoes (even though the photo does NOT do them justice, sorry bout that). I made these when I did my Corned Beef and Cabbage in Beer for dinner and they were very good. You do not need anything fancy to make these, and as long as you can turn on an oven and shake a ziplock bag then anyone can make these.

Herb Roasted Red Potatoes

6-8 red potatoes (skins left on, washed and quartered)
2 Tbsp olive oil
1 tsp black pepper
1 tsp garlic
2 tsp parsley
dash of seasoning salt

Preheat oven to 325 degrees. Put potatoes and ingredients in ziplock bag and shake to coat potatoes. Pour them out onto greased cookie sheet (I just spray with cooking spray) and put the potatoes skin side down and bake in oven for 1 hour. Enjoy!

- add some parmesan cheese for a nice flavor
- can also put green onions or onion slices in with potatoes before roasting
- rosemary is also good on these potatoes

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Corned Beef and Cabbage in Beer

Happy St Patrick's Day!! Ok so I am a day early on this one. I thought my husband was going to be gone tomorrow night, so I thought that I would make this tonight instead so he can enjoy one of his favorite meals. This corned beef is so easy to make and it just takes time to cook in the crock pot, but it is worth the wait. I cook this in beer and it gives it a really nice flavor. Plus leftover corned beef makes some other amazing dishes (but those are other blog posts). You just add the cabbage in the last hour of cooking and walah! you have a great St Patrick's Day meal. If you want the green beer, just tint some beer with green food coloring to make the meal complete. Lite beer works best for green beer.

Corned Beef and Cabbage in Beer

1 corned beef brisket (use the seasoning packet that comes with most briskets at the store, it adds a lot of flavor with the beer)
1 cup Guiness beer
1/2 head cabbage, quartered

In the crock pot, cook the corned beef brisket with the beer for 4 hours on low. Then add the cabbage; put it below the brisket so the beer flavors the cabbage and cook for another hour. Serve with potatoes. (I made my amazing Herb Roasted Red Potatoes)

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Open Faced Apple Turnover

This is not your normal apple turnover. It is not a closed pastry with all that fruit goodness inside. Instead, I decided that I wanted to see what I was eating and just sort of constructed it as I went, it took me a couple of times making it to perfect it. I realized that you have to bake the puff pastry before you add the toppings or else it becomes mushy and doughy on the bottom (just remember that haha). It is so flaky on the crust and it meshes well with the apples, cinnamon, and raisins. It was a hit to the family once I got it right. Now that I got it right, I can share it with everyone. This is very easy to make and does not take many ingredients to make this for either breakfast or a really yummy dessert warmed up with ice cream. Enjoy!

Open Faced Apple Turnover

1 sheet puff pastry
1 can apple pie filling (or you can use homemade applesauce if that is what you have)
1 tsp cinnamon
1/2 cup raisins
1/2 cup flour
1/4 cup brown sugar
1 Tbsp butter
Powdered sugar icing (if desired; recipe follows)

Preheat oven to 400 degrees. Roll out puff pastry into a circle and place on baking sheet sprayed with cooking spray (I used a round pizza baking pan). Bake for 10 minutes. Let cool.

Mix apples, cinnamon, and raisins. Place on top of cooled puff pastry. Mix together flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Place on top of apples for a streusel topping. Bake for 20 minutes or until crumb topping is browned. Let cool and frost with powdered sugar icing.

Powdered Sugar Icing

2 cups powdered sugar
1/2 tsp vanilla
4-5 Tbsp milk

Add vanilla and 1 Tbsp milk and mix together. Add 1 Tbsp milk and mix until desired consistency. Should use between 4-5 Tbsp milk to make a thick icing.

- Use any type of fruit in place of apples; cherry pie filling sounds good too.
- Serve warm with vanilla ice cream for a yummy dessert.
- Drizzle with caramel instead of powdered sugar icing to make caramel apple turnover.

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Sunday, March 8, 2009

French Onion Soup

Can we say oooey gooey cheesy goodness all in one bowl of soup? I think we can! This French Onion Soup is just wonderful and so easy to make. I am not an onion lover by any means but this soup is just fantastic! If you can get by the crying stage of cutting onions and the waiting stage of while it is simmering, it is well worth the wait. Takes about 45 minutes to 1 hour of time; but for an easy lunch or part of dinner, this soup hits the spot. It is a recipe we got from his mom's friend and he is a great cook, so it was no wonder this soup was great.

French Onion Soup

3 onions (sliced into 1 inch pieces)
1/2 cup unsalted butter
3 Tbsp flour
1 clove garlic, minced
1 tsp pepper
64 oz beef broth
1/4 cup red wine
1 packet onion soup mix
French bread
mozzarella cheese

Slice onions and place into large pot with butter, garlic, and pepper. When the butter is melted, add the flour and let the onions cook until they are carmelized. Add beef broth and wine. Bring to a boil, then simmer for 30 minutes.

In bowls (or soup mugs) put a slice of the french bread, top with soup, then top with heaping amounts of mozzarella cheese (it is purely personal preference, I like alot of cheese, so I heap it on). Broil until brown and cheese is bubbly.

Doesn't this look yummy? It was! Look at how gooey this cheese is. I could eat this for lunch every day, it is so good!

- You can also use homemade or bakery large croutons for the french bread
- You can also use gruyere cheese or swiss cheese in place of mozzarella cheese and it is still yummy!

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Saturday, March 7, 2009

London Broil

For dinner tonight we thought we would have some London Broil and it turned out so good! We used the recipe from for our marinade which is located here: Marinade for London Broil

After you marinate the meat (we marinated ours for about 8 hours), just turn on the broiler and broil for about 8 minutes each side for rare, 9-10 minutes each side for medium rare, 12-14 minutes each side for medium, and about 16 minutes each side for well done. But since we like our London Broil rare or medium rare, we broiled ours for 8 minutes each side. Then cut against the grain and serve. You can serve it with some sauteed mushrooms or just by itself. Definitely a meat that does not need any kind of sauce or dip with it. It is so yummy by itself.

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Friday, March 6, 2009

Applesauce Glazed Pork Chops

The other day I was thinking to myself... what the heck am I going to make with these pork chops that I have thawed out in the fridge? I stewed all day long on how to make these pork chops and then it came to me. Pork chops and applesauce go together. (remember Peter Brady on The Brady Bunch saying, "pork chops and applesauce, ain't that swell?) Well the recipe I created is pretty swell utilizing pork chops and applesauce put together in this combination of sweet and savory dish that my whole family loved. I used my own homemade applesauce so that the glaze is chunky and ohhhh so yummy!

Applesauce Glazed Pork Chops

4 pork chops
1 cup applesauce
1/4 cup brown sugar
1 tsp each salt and pepper
1 clove garlic, minced
1 Tbsp worchestershire sauce
1 Tbsp BBQ sauce

Preheat oven to 325 degrees. Combine all ingredients except pork. Mix well. Spray a 13x9 inch baking dish with cooking spray. Put pork chops in, and cover with glaze. Bake uncovered 1 hour or until done (it is done when a meat thermometer reaches 165 degrees).

- Cooking it at a lower temperature for a longer time makes the pork more tender and juicy rather than drying out.

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Thursday, March 5, 2009

Tutti Frutti Peanut Butter Sandwich Contest Entry

Here it is!! It is my contest entry for The Peanut Butter Boy's contest at his site (the link is below). I recruited the help of my 10 yr old daughter since she is the peanut butter freak in the house. I figured if she loved it, than it was a hit! She definitely said this was my contest entry as you can tell by the happy face here!

We combined the sweetness of fruit to the richness of the peanut butter and some cream cheese to get this wonderful double decker sandwich on raisin bread. It can be a wonderful breakfast if you toast the bread, a lunchbox treat that is nutritious, or even that after school snack that will keep the kids full until dinner. I think I have a winner with this one, it is so simple yet nutritious and highly portable. I used my own homemade strawberry freezer jam (since it is chunky) and then you can use corn flakes for a little crunch or if you are fixing it for breakfast. My daughter loved it with the crunch of the corn flakes, but that is personal preference. Here is how I did it:

Tutti Frutti Peanut Butter Sandwich

3 slices raisin bread
peanut butter
cream cheese
strawberry jam
1/2 banana (sliced lengthwise into long strips)
thin slices of apple with skin
corn flakes (if desired)

Spread peanut butter on all 3 slices of bread. On the bottom slice, spread the strawberry jam on the peanut butter and place 3-4 apple slices on that. For the middle slice, spread one side with cream cheese and one side with peanut butter (this gets kind of messy, but only for a second I promise!). Lay on top of the bottom slice cream cheese side down. On the middle slice, place a layer of banana slices and then corn flakes if desired. Top with final slice, peanut butter side down. Cut into quarters and enjoy with some fruit on the side and a glass of milk. Here is a picture of the finished product:

(And I know my camera is not the best, this picture does not do this sandwich justice. Oh well, at least everyone will know what I am buying with my tax return... a new camera!! But, gotta make do with what I have for now.)

Here is the link to The Peanut Butter Boy if anyone also wants to enter this contest.

PBE Contest Banner

I think his site is a lot of fun, especially if you are a peanut butter fan. He has other yummy recipes and fun ideas too! Check him out!

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Baked Macaroni and Cheese

I love macaroni and cheese!! Especially when it is baked to perfection. Nothing out of the boxes for me, I want the real stuff!! My recipe for Baked Macaroni and Cheese incorporates the flavors and gooeyness of 3 different kinds of cheese and it is so thick and rich, your friends and family will be begging for more! I know my family loves it. I use the large macaroni noodles since it will get more of the actual cheese and sauce within the noodles making for cheesy good bites in every bite. Try some today!

Baked Macaroni and Cheese

3 cups large elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 tsp pepper
2 1/2 cups milk
4 cups shredded cheddar cheese (2 cups for cheese sauce and 2 cups to mix in and on top)
1 cup mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees. Cook macaroni according to package directions.
In a saucepan, melt the butter, add the flour and pepper and cook until you get a thick pasty roue. Add the milk all at once. Stir until thickened and bubbly whisking to remove lumps of flour. Add 2 cups shredded cheese and stir until thick and bubbly. Stir macaroni into cheese sauce. Transfer to 13x9 inch baking dish, stir in 1 cup shredded cheddar cheese, 1 cup mozzarella cheese, and the 1/2 cup parmesan cheese. Top with remaining 1 cup cheddar cheese. Bake uncovered 30 minutes. Let stand for 10 minutes. Serve and enjoy!


- For a little western flair, add 1/4 cup BBQ sauce to macaroni and cheese and use smoked cheddar for topping.
- One pan meal, you can add your favorite vegetables to macaroni and cheese, such as broccoli or peas and carrots.

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Wednesday, March 4, 2009

Classic Chocolate Cake

There are times when cake makes the world go round. This was one of those times when I had to have something chocolate; so, I made a homemade classic chocolate cake with homemade frosting for me and my daughters. My husband was out of town working (he is the one who doesn't like lots of chocolate so I made this when he was gone) but it is so easy to make a scratch cake (despite what some people may think). It does take an extra few minutes of prep time and bake time, but it yields a much yummier cake than a cake mix. It is a little more dense than cake mix, but pair it with a really good frosting, and there is nothing like homemade cake. So grab a glass of milk to wash it down and get ready to make some Classic Chocolate Cake!

Classic Chocolate Cake

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups milk
1/2 cup shortening
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. In a bowl, combine the dry ingredients along with 1 tsp of salt. Add milk, vanilla, shortening and beat with electric mixer on low speed until combined. Add egg and beat for 2 minutes on medium speed. Grease and flour 2 cake pans. Add cake batter to pans. Bake for 35-40 minutes or until toothpick comes out clean. Cool on wire rack for 10 minutes in pans. Invert pans and let cake completely cool on wire racks. Frost with your favorite frosting.

Oops, forgot to photograph cake before cutting a piece out, oh well.

Decadent Chocolate Fudge Frosting

4 3/4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/3 cup boiling water
1 tsp vanilla

Mix dry ingredients. Add butter, boiling water, and vanilla. Beat on low speed until combined. Beat for 1 minute more on medium speed. Cool 20-30 minutes or till of spreading consistency. Frosts tops and sides of two 8 or 9 inch cake layers.

- You can add chocolate chips, or other mix ins to the cake batter to make a little more decadent cake. Mix in ideas could be dried cranberries, coconut, dried cherries, chocolate chips or chunks, peanut butter chips.

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Tuesday, March 3, 2009

Split Pea Soup with Smoked Ham

Here is what was for dinner tonight with sandwiches. I just felt the need for some soup and Split Pea with Ham fit the bill for something easy to fix and nutritious for the family. This recipe makes a lot of soup, of which I froze what was left over (freezing tip to follow). It is versatile in that if you want bacon instead of ham, you are welcome to do so. We just like chopped smoked ham with ours. The thing that took the most time was the chopping of everything. We are a family that likes chunky soup, so this is a great one to serve. You can make it creamier using my tip below. It makes the whole house smell good too! (which is always a good thing)

Split Pea Soup with Ham

2 cups (1 lb package) dried split peas (washed and any stones removed)
1 quart chicken broth
1 quart water
2 potatoes, diced
1 small onion, diced
1 carrot, shredded
2 stalks of celery, chopped fine
1/2 lb smoked ham, diced
1 tsp coarse salt
1 tsp pepper
1 tsp parsley flakes
1/2 tsp marjoram
1/2 tsp thyme
1 clove garlic, minced

Combine all ingredients in a crock pot. Heat on high for 4-5 hours or on low for 6-7 hours. Serve and enjoy!

- Freeze leftovers in large freezer jam containers, they can withstand the cold and do not come open in freezer like regular plasticware.
- Freeze in freezer bags, that way when you want to thaw it out, you can boil in the bag and serve
- Bacon can be used in place of smoked ham, just cook it and crumble it first. 8 slices is a good number for bacon in the soup
- For smoother and creamier soup, before serving take a handheld blender and run it through the soup to make smooth.

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Monday, March 2, 2009

Savory Pork Roast

This turned out pretty good considering I had no idea what was going to go into my marinade at the time, I just figured what would be good together and made it hoping for the best. I guess this is how all good recipes start out!

Savory Pork Roast

1/4 C. sherry cooking wine
1/2 C V-8 Vegetable juice
1/4 C extra virgin olive oil
1 1/2 Tbsp worcestershire sauce
2 Tbsp cola or Dr Pepper
1/4 C finely chopped onion or 2 Tbsp dried chopped onion
1/4 C finely chopped green pepper
1 tsp ground black pepper
1 tsp paprika
1 tsp parsley flakes
2 cloves garlic, minced

For the Roast:
1 Tbsp coarse salt (Kosher)
1 2-3 lb pork loin

Mix the marinade ingredients together, set aside.
Rub the pork loin with the coarse salt.
Put Roast into large ziplock bag and pour marinade into bag.
Marinade 8 hours or overnight.
Preheat oven to 350 degrees.
Roast pork for 1 hour or until done (temperature on meat thermometer should register 165 degrees)
Let rest for 10 minutes after removing from oven.
Slice and Enjoy!

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Cre8tive Kitchen's Favorite Food Blogs

When I find a great blog, I will put it here. IF you would like to be on my blogroll, just drop me a line or leave me a comment and I will add it. A link back is appreciated.

$5 Dollar Dinners
A Pinch of This and a Dash of That
Ruth's Kitchen Experiments
The Ordinary Housewife
Dunkin' Cooking The Semi-Homemade Way
Megan's Munchies
Half Baked Baker
Fields of Cake and Other Good Stuff
The Adventures of Kitchen Girl
Pamela's Kitchen
Sticky, Gooey, Creamy, Chewy
Satisfying My Sweet Tooth
5 Second Rule
Cooking, By the Seat of My Pants!
What's To Eat Baltimore?
His Food Blog: A Gastronomic Indulgence of Food, Wine, and Dine
Pumpkin and Spice
Bake or Break - Adventures of an Amateur Baker
Prairie Perspective
Treats for the Sweet Tooth
ADuu's Chinese Food
...and a little bit more...
Grammy's Recipes Collection Blog
BBQing Tips From Deep In The Heart Of Oregon!
Chef Bliss
Creative Confectionery
Gourmet Mom on-the-Go
TaStE WiTh ThE EyEs
Taste As You Go
Cookie Madness
A Year of CrockPotting
Chick in the Kitchen
Recipes from a Southern Country Cook

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