Bourbon Glazed Pork Tenderloin

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Like a lot of things I make, I like to think that I have made them so many times that I have perfected them.
This pork is based off of Bourbon Glazed Salmon. I tweaked the recipe to have enough of the marinade to reserve some to use as a sauce. I also marinate the pork much longer than the salmon. Using the technique from another recipe, I tried cooking the pork in the marinade, vs. broiling it and the marinade has a more prounounced flavor. I also think the pork is jucier.  Pulling it from the oven at 155 degrees and letting it sit for 10 minutes before slicing also helps with that.
I also learned a small trick when using the reserved marinade. Since it does have bourbon in it and the alcohol can have that raw taste, bring it to a boil to take the edge off.
This pork is easy enough for a weeknight, but also tastes special enough to serve to company. You can do the bulk of the work before your guests arrive and then pop it in the oven to cook when the time is right.






Bourbon-Glazed Pork Tenderloin


2 cups packed brown sugar
3/4 cup bourbon
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice
4 teaspoons grated peeled fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 - 2 1/2 pounds pork tenderloin
Combine the first 8 ingredients in a large zip-top plastic bag;  reserve about 1 cup of marinade. Refrigerate. Add pork tenderloins to zip top bag. Seal bag, and marinate in refrigerator 2 -8 hours, turning bag occasionally.

Preheat oven to 450 degrees.

Empty ziploc bag contents into a 11x3 baking dish, marinade and all, and bake for about 25 minutes, or until an instant read thermometer reads 155 degrees. Let pork sit about 10 minutes before removing from baking dish and slicing.

Take reserved marinade and heat in a sauce pan until it starts to boil. Serve pork with a drizzle of sauce.

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Cream of Carrot Soup

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Let me start out right now with an apology. I did not intend to go this long without a blog post. But, I am a working mother, so sometimes life gets in the way.
This is one of my family's all time favorite soup recipes. This soup is so good, that H requests it, a lot. We first tried the soup almost 4 years ago, when my sweet H was born. A neighbor gave us a pot of this as part of dinner she made us. We usually have all the ingredients in the refrigerator/ pantry, which is a plus.
This comes together in under an hour. It goes even faster when you use baby carrots and don't have to peel! I will sometimes throw in an extra handful of carrots just because. It doesn't throw anything off. You could also make this vegetarian and use vegetable broth. I prefer chicken broth because I think it has more flavor. I use milk, lately 2%, but you can go all out and use cream. I like to eat more than one bowl, and would feel WAY too guilty doing that, but you can.
I have a stick, or immersion blender, and use that vs. pouring it in batches into the blender. If you do pour by the batch into the blender, be very careful and don't fill the jar of the blender too full. That is an accident waiting to happen.
This makes a very large batch of soup. We usually have enough for everyone to have at least a bowl, remember I have two, and a large container for the freezer, and another container in the refrigerator. 
The soup freezes very well.





                     Cream of Carrot Soup
4  tablespoons  butter2 onions -- chopped12 carrots -- peeled and sliced (6 cups)3  stalks  celery ribs -- chopped  (not too many or will taste bitter)5 medium  potatoes -- peeled and diced10  cups  chicken broth1 cup  whole milk -- or creamsalt and pepper -- to taste
Melt butter in large pot; add onion, carrots, and celery; then cook uncovered 10-15 min, stirring ocassionally. Add potatoes and stir until coated. Stir in broth and cook, partially covered, until potatoes are tender (about 20 min). Puree in blender in as many increments as necessary, with blender cautiously vented. Empty pureed portions into another large pot. When all pureed, stir in cream, add salt and pepper to taste, and reheat if necessary without boiling.

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

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I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

Menu Plan Monday #20

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   We have a busy week ahead. Emma starts Kindergarten tomorrow (eek!) and Kallen starts Preschool! I've been having a hard time accepting my babies are growing up. There will be a whole lot of tears and picture taking tomorrow...
   This Thursday I'll be hosting my Book Club meeting. I'm really looking forward to it, and have some yummy stuff I'll be serving the ladies! We will discuss the first book we read called, 'Cain River' by Lalita Tademy. It was a great book. It is about four generations of women slaves, and the struggles they each went through. I cried through out the entire thing.
  Last but not least, we have a couple birthday parties we'll be attending this week, so with all that's going on, here's the menu I have planned:


MondayBajio Chicken Chile Saladchips & salsa

TuesdayChicken Caesar Sandwichesfruit

WednesdayTomato Basil Soup*garlic breadgreen salad

Thursday~Kitchen's Closed~                                                                   Book Club night!


Friday~Kitchen's Closed~Going to a baby shower!

SaturdayRosemary Ranch Chickengreen saladbaked potatoes

Sunday~Kitchen's Closed~

Brown Sugar Bacon Waffles

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   Waffles and bacon are some of my favorite breakfast foods. The two combined, have to be the greatest idea I'd ever heard! I was beyond excited to try these when I saw them over at Joy the Baker.

  The picture had me drooling and dreaming until I had the chance to make them. I whipped up a batch last week for dinner, and savored EVERY. SINGLE. BITE. They were so good! My kids totally loved them too. (But it may have been because I let them have strawberries and whip cream with theirs) Who knows!? :)

  I had a few waffles leftover, so I decided to freeze them. We reheated them in the toaster the next morning and they were still deeeeelish! Love, love, love these waffles!



Brown Sugar Bacon Waffles
Recipe from: Joy the Baker


For the Bacon:
8 slices bacon
1/4 cup brown sugar


Preheat oven to 375 degrees F. Line a baking sheet with heavy-duty tinfoil. Arrange bacon in a single layer on the baking sheet. Sprinkle the bacon evenly with the brown sugar. Bake for 10-15 minutes, or until bacon is crispy and sugar is caramelized. Remove from oven. Immediately remove bacon, using a pair of tongs, and place onto a cutting board. (DON'T USE PAPER TOWELS, the bacon will stick to them!!) Let bacon cool, and then chop into bite-size pieces. Set aside.

For the Waffles:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups canola oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk


Directions: Set waffle iron on a clean, flat surface and turn on to preheat.

In a large bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk together to blend. In a medium bowl, whisk together oil, eggs, vanilla and buttermilk. Add wet ingredients to the dry ingredients and fold in. Once mixture is almost fully incorporated, add bacon bites. Stir. Try not to over-mix the batter, it can make the waffles tough. The batter will be lumpy!

Cook waffles according to your waffle iron instructions. Serve with maple syrup and strawberries! Enjoy!













  Linked up at:Tuesday Talent ShowTotally Tasty TuesdaysTrick or Treat Tuesday

Weekend Potluck #32

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   I'ts time again for Weekend Potluck! Whew, it's been a busy week for us. My younger kiddos both started school this week. Were any of you sending kids off to school, too? I know it's different in every state.

   It was really hard taking Kallen to his daycare/preschool. It's the first time he's ever been watched by someone other than a family member. Needless to say, I cried like a baby. I had to call Kale a few times through out the day so he could make me feel better about it. Sometimes, I want to just quit my job so I can be home with my baby. It's definitely something I'm thinking more seriously about. I guess we'll see...

Anywho. I'll quit blabbing about my problems. Let's get this yummy party started!


Now, let's take a quick peek back at last week...

                     The recipe with the most clicks was ~

                                      Hawaiian Crock Pot Chicken by Aunt Nubby’s Kitchen

                      Recipes that caught our attention ~

                                       Strawberry Lemonade Cookies by Back for Seconds





                                        Chili Tater Tot Casserole by Served Up With Love

Your hostesses ~

• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/>

Weekend Potluck and the release of our eCookbook!

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 The day you have been waiting for... We hinted about our new cookbook at the linky party last week, but today is the BIG DAY.

Now Available: Weekend Potluck Fall Favorites!

 A collaborative effort of all six Weekend Potluck hostesses, the Weekend Potluck Fall Favorites eCookbook contains over 60 recipes found on our blogs (as well as a few unpublished dishes) that will make your tummy smile. From breakfast through dessert, these recipes are simple but full of Fall flavor. And, for a limited time, you can save $1.00 on your copy of Weekend Potluck Fall Favorites! Just use coupon code AUTUMN and download the ecookbook for just $3.99.Weekend Potluck Fall Favorites includes:

• A picture for every recipe
• Cook's notes to help where needed
• Complete instructions
• Recipes from basic ingredients

We are home cooks, feeding our families just like you. So, Weekend Potluck Fall Favorites contains real recipes from simple ingredients that you can put in front of your family quickly.Ejunkie is a secure checkout system and accepts Paypal and credit card. The shopping cart will open in another window so you can still browse all the delicious recipes linked up below.

The recipe with the most clicks was ~

Semi-Homemade Caramel Rolls by Our Table for Seven

Recipes that caught our attention ~

Chipotle Black Bean Quesadillas with Avocado Cream by Sumptuous Spoonfuls




Apple Praline Bread by Manila Spoon

Your hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/>

Chicken Curry in a Hurry

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At this point summer is long-gone and fall has officially arrived! It’s time to put up those salad spinners and affix your slow cooker to the slow cooker for the foreseeable future. I love cooking in the slow cooker for 3 main reasons:

1. Meals come together almost effortlessly
2. The yummy smells waft through your house all day long
3. It’s perfect for when you’re running from here to there all day long

This recipe for chicken curry is awesome and it’s everything you want from a curry: deeply flavorful, multi-dimensional, and a snap to throw together.

  Chicken Curry in a Hurry

Ingredients:

2 onions, minced

2 jalapeño chilies, stemmed, seeded, and minced

3 T vegetable oil

6 garlic cloves, minced

2 T minced or grated fresh ginger

2 T curry powder

1 T tomato paste

1 t garam masala

2 (15-ounce) cans chickpeas, drained and rinsed

2 C water, plus extra as needed

1 (14-ounce) can coconut milk

3 T Minute tapioca

3 lbs. boneless, skinless chicken thighs, trimmed

Salt and pepper

12 ounces plum tomatoes (3 to 4), cored and chopped fine

1/2 C golden raisins

1 C frozen peas

1/4 C minced fresh cilantro

Lime wedges, for serving

 

Instructions:

Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, and then remove fat from surface using large spoon.

Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot water as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.  Serve over your favorite rice variety.

Serves 6 to 8

Source: America’s Test Kitchen Slow Cooker Revolution

Related posts:

1. Chicken in Spicy Thai Peanut Sauce
2. Skillet Chicken Vesuvio – An Easier, Lighter, and Healthier Recipe
3. Chicken Pot Pie with Savory Crumble Topping

#2547 - Cake Flour Busy Day Cake

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(by Shirley McNevich)
1/3 cup Crisco shortening
1 3/4 cups sifted cake flour (measure before sifting)
3/4 cup white sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
2 tsp. vanilla

In a mixer add Crisco and white sugar--beat. Add egg--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a 9" square cake pan. Bake at 375 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2548 - Maraschino Cherry Cake

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(by Shirley McNevich)
1/2 cup Crisco shortening
2 1/4 cups sifted cake flour (measure before sifting)
1 1/3 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup maraschino cherry juice
16 maraschino cherries (dry cherries on paper towels, then cut them into small pieces)
1/2 cup milk
4 egg whites
1/2 cup chopped walnuts

In a mixer add Crisco and white sugar--beat. Add egg whites--beat. Add cherry juice, chopped cherries, chopped walnuts and milk--beat. Add baking powder, salt and sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#2549 - Sour Cream Walnut Cookies

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(by Shirley McNevich)
1 cup Crisco shortening
2 cups white sugar
3 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
5 cups flour
1 1/2 cups chopped walnuts
3 TBSP white sugar
1 tsp. cinnamon

In a mixer add Crisco and 2 cups white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add salt, baking powder and baking soda--beat. Slowly add flour--beat (continue by hand with a wooden spoon if it gets too thick for the mixer). Add chopped walnuts--stir until mixed. In a small bowl add 3 TBSP white sugar and the cinnamon--stir until mixed. Drop spoonfuls of the cookie dough on to greased cookie sheets. Grease the bottom of a drinking glass and use it to flatten each cookie, then sprinkle some of the cinnamon mixture over each cookie. Bake at 350 degrees for about 12 minutes.

#2550 - Chocolate Peanut Butter Balls

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(by Shirley McNevich)
3 cups Quaker quick oats
1/2 cup Reese's peanut butter chips
1/2 cup Nestle's semi-sweet chocolate chips
1 tsp. vanilla
1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Carnation evaporated milk (NOT condensed)

In a bowl add quick oats, peanut butter chips, and chocolate chips--stir to mix and set aside. In a saucepan over medium heat add evaporated milk, white sugar and brown sugar--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat and add vanilla--stir quickly. Pour the sugar mixture over the oat mixture--stir to combine. Butter your hands and form the mixture into small walnut sized balls. Place them on wax paper to cool.

#2551 - Quick White Gravy

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(by Shirley McNevich)
2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed.

Brownie Batter Dip

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   This AMAZING Brownie Batter Dip recipe comes from the lovely Ashton, over at Something Swanky. ( I love her blog! Have you checked it out??)

   I was searching for a dessert to serve at my Book Club party, and when I saw this dip, I knew it would be perfect!

Ohhhh man, was it ever!

It is chocolatey.. creamy.. silky heaven, my friends. (and of course, it's egg-free, so don't panic)

  Luckily, my friend Chandy and I had it all to ourselves! While the other gals sat in my family room discussing the book, we were in the corner of my kitchen inhaling the dip. We dipped strawberries, pretzels and marshmallows in it, and moaned after each bite!

 I'm already trying to think of an excuse to make it again....
 


Brownie Batter Dip
Recipe adapted from: Something Swanky

1 (8 ounce) block of Cream cheese, room temperature
1/4 cup Butter, room temperature
2 1/2 cups Powdered sugar
2-3 Tablespoons Milk
5 Tablespoons All-Purpose flour
5 Tablespoons Cocoa powder
2 Tablespoons Brown sugar
1 teaspoon Vanilla extract
Chocolate chips for garnish (optional)

Directions: In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1-2 minutes)

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add in the flour, cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)

Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

Weekend Potluck #33

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   I've been SOOOO sick this past week!! UGH! Another sinus infection has invaded my head, along with a fever.. sore throat.. cough. You name it. I got it.  : /

  Needless to say...  I don't have anything good to say about this week.

  So make me happy and link up some yummy stuff, K?  Thanks! ;)  Now I'm going back to bed.....


Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

                             Pineapple Upside-Down Cupcakes by The Kitchen is My Playground

Recipes that caught our attention ~

                                                Vanilla Bean Cupcakes by Shugary Sweets





                                           Southern Fried Chicken by Love Bakes Good Cakes

Your hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/>

King Ranch Mac & Cheese

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   Macaroni and cheese is one of those comfort foods most everyone loves. Maybe because it reminds us of being kids. Or maybe because it's cheesy covered pasta, which is the most comforting food I can think of.

   I love that Macaroni and cheese is a dish you can eat year-round. There are so many different varieties out there, but this King Ranch version is highest in my book. It's filled with chicken, sour cream, and different spices, that make it so amazing!



King Ranch Mac & Cheese
Recipe adapted from: Southern Living via My Recipes
Makes 6-8 servings

8 ounces Elbow pasta
1 (10 oz) can Rotel tomatoes (undrained)
1/4 cup white Onion, chopped very fine
8 ounces Velveeta processed cheese
2 1/2 cups cooked chicken, cubed or shredded
1 ( 10.75 oz) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese


Directions: Preheat oven to 350 degrees F.

In a large pot of water, boil noodles according to package directions. Drain water. Set aside.

In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.

In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.

Pour mixture into a 9x13 baking dish. Top with shredded cheddar cheese. Bake for 25-30 minutes, or until hot and bubbly.


  

Ranch Roasted Potatoes

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   These Ranch Roasted Potatoes are packed full of flavor! They were crispy on the outside, soft in the inside, and mouth-watering good! Your house will smell amazing as they cook.

   They're a perfect side to go a long with any meat. Beef, pork chops, chicken. I made ours with BBQ chicken, and it was a big hit with my family!


Ranch Roasted Potatoes

2 lbs russet or red potatoes, quartered
1 (1 ounce) packet Hidden Valley Ranch dressing/ seasoning mix
1/4 cup vegetable oil

Directions: Preheat oven to 450 degrees F.

Line a baking sheet with foil, then spray with non-stick spray. Set aside.

Place the cut potatoes into a large bowl. Sprinkle with Ranch seasoning, and then pour the oil over the top. Toss to coat the seasoning and oil all over the potatoes. Pour potatoes onto the prepared baking sheet. Spread out evenly into a single layer.

Bake for 35-40 minutes, or until potatoes are brown and crisp. Serve!