I don’t buy things like taco seasoning anymore because I have all the ingredients on hand in my pantry. I bet you do too!
My base is only three ingredients. 1 tablespoon each of chili powder, cumin and garlic powder.
That’s it. You can add in anything else that strikes your fancy and it will only make it better in my opinion. Onion powder, paprika, ground black pepper, oregano, crushed red pepper flakes, sea salt, cilantro. The possibilities are endless. Just make sure you have those first three ingredients and you are golden.
This will be enough for up to two pounds of meat, but you can mix it in bulk and store it in an airtight container.
This is another one of my “recipes” that’s really so easy I can hardly call it a recipe. But, it’s so, so good!
Here’s how I make it.
Start with your favorite tortilla chips in a bowl….
Smash them into bite size pieces.
Sprinkle on your taco meat. (fry whatever meat you are using, I even use tofu for Liv, mix in your taco spices – cumin, chili powder and garlic powder) I’ll make an actual post of my taco seasoning for those who want the printable to refer to!
Add shredded cheese….
Onions, of course.
Lettuce, yum. I am loving this red leaf lettuce right now. I think I’ll try to grow some.
Mix it all together and you have something utterly delicious. Points for how quick and easy this is! Here’s the handy dandy printable of ingredients.
In our extended family everyone gets together once a month for what one of the cousins dubbed “Eatin’ Meetin’s”. (Love you Kenny!) Of course, since we moved almost five hours away, we only hit a few of them a year. It’s an excellent way to keep contact with people you love and for everyone to share yummy food together.
This recipe is a version of one of the dishes we had years, and years ago. I can’t even remember who made it and if it was from my Mamaw Sylvia or my Great Aunt Bay. But, I have been craving this, so this was my shot to see if I could recreate something that even came close. It is amazing. Here’s what I came up with.
Start with crumbled cornbread. This can be leftover from another meal, or you can make it specifically for this recipe. Just make sure that it has cooled completely.
Next, add some chopped broccoli!
Then some yummy chopped cauliflower…..
Mix this well and add some salt and pepper.
Pour on some ranch dressing…..
Mix again until everything is combined and delicious looking…..
And try not to founder yourself like me and eat the entire batch. This is so, so good right after you make it, but if you can restrain yourself and put it into the fridge at least overnight it gets even better.
Note: Like most of my recipes, this is just essentially a guide. You can add whatever veggies you like: green peppers, tomatoes, cucumbers, the list could go on and on. Make it your own! Let me know what you added and if you loved it!
You have to try this. Here’s the handy dandy printable.
I love tuna salad. Okay, let me rephrase that. I love MY tuna salad. I’m not picky about a lot of things. Okay, maybe I am. But. I am excruciatingly picky about tuna salad. Basically I won’t eat it unless I have prepared it myself. Not my Mama’s. Not Denton’s Mama’s. Not Denton’s. And especially not somewhere like Subway.
Don’t get me wrong, all of those people are wonderful cooks. I love Subway. But not any of their tuna. The reason being that I can’t stand it if it’s wet. At all. I want it bone dry. And I never, ever, ever, get it that way unless I make it myself.
So I solved that little problem by never ordering it anywhere I go and just make it myself when I crave it. That way I’m not disappointed. Enough talking, more making tuna salad. Here’s how I do it.
If you like your tuna bone dry like I do, you need one of these.
I use it to completely and totally get all of the water out of the tuna. Then I flake it into a bowl with salt and pepper.
I add minced onion……
Mix it all together…..
In the meantime, toast your bread…
and add some Hellman’s to it too…..
Finally, add a thin layer of your delicious tuna salad to the bread.
Butter fried mushrooms. These are the absolute holy grail of mushrooms in my opinion. You can add many, many things to these and they will be divine. But. With just two ingredients, butter and mushrooms, you can make something that will make your mouth water.
You’ll also want to add salt and pepper, but I don’t count those as ingredients. Who do you know who doesn’t keep salt and pepper?!?
Here we go!
Start with yummy, delicious mushrooms. You can start with whole mushrooms, or sliced mushrooms. The sliced ones just save you a step.
Next, find your butter!
Put them both into your skillet……
saute! Until they are deep brown and delicious. You will be so, so happy you make these.
Try not to eat the entire batch yourself. Here is the handy dandy printable!
How cold is it at your house today? It’s an unbelievable 5* this morning at my house. The perfect morning to make doughnuts. You’ll be so, so glad you did!
The first thing to remember about this recipe is to use cheap canned biscuits.
Pop them out of the can – try not have a heart attack waiting for the pop – and cut them into four pieces.
Deep fry them in hot oil until they are golden brown and drain on paper towels.
While they are frying, pour about 1/2 cup of sugar in to a gallon sized ziplock baggie and add 1/2 teaspoon of cinnamon.
Close it up and shake it until it’s combined.
After you drain the doughnuts, while they are still warm, drop them into the sugar/cinnamon mixture and shake until they are covered.
Then try not to eat them all before your family figures out what you’ve created!
One thing to note about these doughnuts is that they are absolutely divine – when they are warm and just made. But, they do not keep well. So, just keep in mind that you’ll have to eat them all when you make them. It won’t be hard, I promise.
You guys. This recipe. It is so, so good! I want to create this dish at least once a week, because not only is it divine the first day you prepare it, it makes the most amazing leftovers to use in quesadillas, grilled paninis or just to snack on that you will ever eat! You can also shred the meat and mix it with the leftover sauce for pulled pork sandwiches, yay!
The marinade is spectacular. And the Coca~cola sauce…..it is marvelous. Seriously. I believe that you could put this stuff on a shoe and it would make it taste great. You have to try it.
Here’s what you need.
A pork loin of whatever size you choose. You can choose a two pound pork loin or an eight pound pork loin, it won’t matter. It just needs to fit in your marinade container and you’ll have more leftovers, yum!
Put all of your marinade ingredients into a gallon size ziploc bag and mix. To do this, I seal it up and squish it around. Easy peasy, and done.
Place your pork into the baggie and stick into the fridge overnight. You will be so glad you did this, I promise.
The next morning, put your pork loin into the slow cooker and discard your marinade. I know it’s painful to just dump something down the drain, but it has done it’s job. All of the liquid you see in the photo above is from cooking all day on low. You are definitely going to want to eat lunch, because otherwise you are going to starve to death on the day you make this from the incredible smells that will be wafting through your kitchen.
About an hour before you are ready to sit down and eat, make your Coca~Cola sauce. Mix all of the sauce ingredients in a pot over medium and simmer for 10 to 15 minutes until thickened. Pour 1/3 of the sauce over the pork and cook for an additional 20 to 30 minutes.
Keep the remainder of the sauce to spoon over everything in sight. It’s so, so good!
The night before you want to cook your pork loin, mix all marinade ingredients in a gallon ziploc bag. Add the pork and refrigerate overnight.
The next morning, place the pork loin into your slow cooker and discard the marinade. Cook on low for 6 to 8 hours.
One hour before you are ready to eat, put all Coca~Cola sauce ingredients into a pot and simmer for 10 to 15 minutes, until thickened. Pour 1/3 of the sauce over the pork loin and cook for another 30 minutes.
This is a recipe that’s from Denton’s family. Denton’s Mama makes it every Christmas that they get to spend with us. She got my Daddy hooked on the stuff when she made it for him one year. So this year when we had Christmas at Thanksgiving, lol, I made him and my Mama a giant batch to last them through the winter. Maybe.
I LOVE this stuff. I hesitated to even put the word FRUITCAKE in the title of this post because – 1. I HATE fruitcake. I’m sorry if you love it! B. This has nothing, NOTHING to do with traditional fruitcake in my opinion. Sorry for all of the shouting in this paragraph. I feel VERY STRONGLY about fruitcake, obviously.
Let’s get on with the recipe and you’ll see what I mean.
Gather your ingredients. You need:
A whole box of vanilla wafers. My MIL always, ALWAYS uses the Nilla brand. Now, you know me, unless it’s on sale and I have a coupon for this specific brand…..I used the brand from Aldi. Shhh, don’t tell Denton’s Mama.
I absolutely could not find any candied pineapple this year until we got home and I found ONE. So in the recipe for my parents, I substituted the tropical dreams Pineapple from Sun*Maid. My parents still loved it, but if you can find the candied pineapple use it.
Raisins. Denton’s Mama always uses golden raisins, but I had these, so……. and chopped pecans, which I somehow didn’t a photo of.
Nectar of the universe……it goes with everything, right?
Crush your vanilla wafers. You can make them very, very fine or leave chunks of cookies. Both ways are excellent! Then, start adding the other ingredients. Chop the pineapple pretty fine……
The raisins too……
Chop the candied cherries fine and add them. Pour in the sweetened condensed milk and pecans…..
Stir, stir and stir.
Press into buttered dishes.
Try not to just scoop it out and eat it by the spoonful at this point! Refrigerate for at least a couple of hours, then cut into bite size pieces. This stuff is heaven. But, it’s very, very rich, so you’ll definitely want to cut it into 1 X 1 pieces. And then try not to eat forty of them. Good luck with that!
Here’s the handy dandy printable.
Christmas Candy :AKA: Old Fashioned Icebox Fruitcake
This year Olivia has fallen in love with Almond Joys. Knowing her Mama, she casually asked a few nights ago if I could make them, homemade. Of course we can!
Here is what you will need:
Start out with sweetened coconut flakes.
Add a can of sweetened condensed milk. (Ignore the chocolate chips for now)
Mix it all together and add a splash of vanilla.
Next, melt your choice of chocolate.
I went with semi-sweet chocolate chips in the microwave for 30 seconds at a time. Take them out every 30 seconds and stir. It will literally only take about 1 minute to a minute and a half to melt. If you don’t do this, you run the risk of burning your chocolate. Bad news, dude.
While your chocolate is melting, butter your dish after putting parchment paper in it. I used aluminum foil in my dish and I won’t do this next time. Parchment paper, yes. Aluminum foil, no.
Pour your yummy mixture into your dish…..
Dot every available surface with almonds. There are never enough almonds in my Almond Joys!
Pour on your melted chocolate and spread thin. Put them into the fridge for at least an hour and then devour.