Better Than Sex Chex Mix -- At least that's what we call it!

Oh, this is a really terrific snack mix.  I can almost guarantee you that your family and friends will agree this recipe is a new favorite. 

2 cups brown sugar packed
1 cup butter
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
13 cups of Chex cereal (Rice, Corn, or Wheat)  I use a mix
1 lb bag of pretzel sticks
1 cup Heath Bar Bit O' Brickle bits
1 bag semi-sweet chocolate chips

Preheat oven to 250 degrees.
Line 2 sheet pans with parchment paper.

Combine brown sugar, butter, corn syrup, vanilla, and salt in a heavy, medium-sized saucepan over medium high heat.  Bring to  a boil.  Boil for 5 minutes, stirring occasionally.  Remove the pan from the heat and add the baking soda.  It will foam up big time!  Don't worry, it's to be expected. 

Combine the rice or corn or wheat Chex and pretzel sticks in a very large mixing bowl.  Pour the molten caramel over the goodies in the bowl and stir very gently but thoroughly to evenly coat.  Don't worry about perfection here; just try to get the caramel mixture evenly distributed. 

Split the mixture between two prepared pans and spread it out evenly  Bake in the oven for 1 hour, stirring well every 15 minutes.  If the mixture is still quite damp in the middle;, you may need to bake it for another 15 - 30 minutes, still stirring after every 15 minutes.  When it is mostly dry but still a little sticky, it is done. 

As soon as it comes out of the oven, stir well but gently once.  Sprinkle the gits o' brickle over the tops of the pan and then sprinkle with chocolate chips using half of each over each pan.  Let it cool on the pan (you may hear it crackling as it cools), break it up, and store in an airtight container. 

Scampi with Scallops

Love Shrimp Scampi?  Are you looking for a way to make to make it super special? Give this a try.  It's creamy, flavorful, and who doesn't love scallops?

2 Garlic cloves
2 oz White Cooking Wine
1 Shallot
8 oz Scallops (I like the big ones)
6 oz Linguine
4 oz Half and Half
1/2 cup shredded cheese (Your choice-- I like mozzarella)
1/8 tsp Red Pepper Flakes
1 cup fresh/frozen peas

Bring a pot of water to a boil.  Break your pasta into the pieces and add to boiling water. Cook about 10 minutes to al dente. Reserve 1/4 cup of pasta water and set aside.

Mince the garlic and small dice the shallot.
Pat the scallops dry and season both sides with salt and pepper.
Heat a non-stick pan over medium-high heat and add 2 tsp Olive Oil. Add scallops to hot pan and brown well on both side (approx 4 mins per side) place scallops on plate to reserve.

Add 2 tsp Olive Oil to same pan.  Add shallot and garlic. Cook until fragrant (about 1 minute).  Add White Wine and red pepper flakes and cook until it almost evaporates. Add cream and pasta water and stir occasionally until thickened (about 1 minute).  Stir in Mozzarella, peas, and scallops until heated through.

Plate and serve.

Roasted Pumpkin Seeds with Sea Salt and Cracked Pepper

Every year when we carve pumpkins with the kids we have a healthy supply of pumpkin seeds.  This year I decided to experiment with various flavors.

First -- Sea Salt and Cracked Pepper
Wash pumpkin seeds well to remove pumpkin pulp.
Pat them dry and place in a bowl  -- about 2 cups.
Add:
2 tsp Olive oil
1/2 tsp sea salt
1/4 tsp cracked black pepper
Place a lid on the bowl and shake to mix well.

Place on a parchment paper lined baking sheet. Bake for one hour at 250 degrees, stirring every 15 minutes.

Second -- Sweet and Spicy
Add:
2 tsp Olive Oil
1/4 tsp salt
1 tsp sugar
1/4 tsp cayenne pepper

Place on a parchment paper lined baking sheet. Bake for one hour at 250 degrees, stirring every 15 minutes.

Cool and place in airtight container.

Roast Beef Sandwiches with Melted Provolone

Are you looking for a quick and yummy dinner idea?  There is nothing better than these roast beef sandwiches and they star my favorite quick fix ingredient -- Campbell's French Onion Soup.  In fact, that's where I first found a variation of this recipe.

1 can (10 1/2 oz) Campbell's Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb deli style roast beef (thinly sliced)
4 Hoagie rolls
4 slices provolone cheese (cut in half)

Heat oven to 400 degrees.
Heat soup and Worcestershire sauce over medium high heat in a saucepan until it boils.
Add beef and cook until hot.
Split the rolls and place on baking sheet.
Top with beef and cheese.
Bake 3 minutes or until cheese is melted.
Spoon soup mixture over sandwiches.

These are completely awesome!

Chicken Caesar Salad

This is a perfect summer night dinner. No need to heat up the house for this hearty meal.

2 garlic cloves
2 Romaine hearts
2 Red tomatoes
2 boneless skinless chicken breasts
1 oz grated Parmesan cheese
2/3 cup Mayonnaise
3/4 oz white wine vinegar
Olive oil
Salt & Pepper


Hold romaine hearts at root end and chop coarsely.
Halve tomatoes lengthwise and slice halves into half-moons.
Pat chicken breasts dry and season both sides with salt and pepper.
Heat 1 tsp Olive oil in a medium non-stick pan over medium high heat. Add chicken to hot pan and cook for 5 - 7 minutes per side.  Allow chicken to rest for five minutes.
Combine mayonnaise, garlic, white wine vinegar,  the rest of the Parmesan cheese, and 1/2 cup of water. Mix well and season with a pinch of pepper.
Add Romaine lettuce and tomatoes. Toss to combine.
Slice chicken and serve on top of the salad.
Top with croutons and shaved Parmesan cheese, if desired.

Make Your Own Croutons

What could be better than fresh croutons?  This recipe is so quick and easy, you'll never buy croutons again.

1 baguette
2 tsp Olive oil
1 Tbsp grated Parmesan cheese
Pinch of salt and pepper




Halve the baguette and cut into 3/4" cubes.  Place cubes on a prepared baking sheet and toss with olive oil.  Sprinkle with salt and pepper and spread in a single layer. Bake at 425° for 7 - 9 minutes. Remove from oven and sprinkle with Parmesan cheese.

The Easiest and Best Pulled Pork & Baked Beans

I don't often buy processed food, but I made a couple of exceptions this week, and I'm sure glad I did!

Kraft Slow Cooker One Step Sauce -- Brown Sugar Pulled BBQ
It is just what it's name says it is. One step. And ... It's so good. On Sunday evening I put a 3 lb pork loin roast in my small Rock Crock and seasoned it with salt and pepper. I poured one jar of the Brown Sugar Pulled BBQ sauce over the roast, placed the lid on the crock and put it in the refrigerator.

Monday morning I called my hubby at 10:30 and had him put the crock on the base and start it on low. By the time I got home from work, it had been cooking for 7 hours.   I turned off the crock and let the roast rest for 15 minutes before moving it to a cutting board to shred it using two forks.   I put the shredded pork back in the sauce in the crock and set it on warm while I made some baked beans.

Member's Mark BBQ Baked Beans with Brisket -- This is where the second exception comes in. I bought two tubs of them and just heated them for about 20 minutes. In the oven. Wow!  These are Awesome! Best baked beans ever!  I highly recommend you give them a try.

                             
 

Beer Can Chicken with Roasted Veggies

Looking for something to make for a special dinner?  Want to make something that just looks as good as it tastes?  This recipe is impressive . . . and it's easy!

This can be prepared on the grill or in your oven. Preheat your grill or oven to 350°.

2 tsp celery salt
1/2 tsp Kosher salt
2 sticks (1 cup) butter, at room temp
1/2 tsp red pepper flakes
3 cloves of garlic (medium to large), minced
1 lemon, juiced
1 4 lb chicken, remove from refrigerator one hour before cooking
Fresh cracked black pepper




1 1/2 lbs russet or red potatoes
1/2 lb baby carrots
3 shallots sliced
1/4 cup olive oil
1 zucchini sliced
1 yellow squash sliced

In a pinch bowl combine celery salt and kosher salt. In a medium mixing bowl, stir together the butter, red pepper flakes, garlic, half the lemon juice and half of the celery salt mixture.

Pull the skin of the chicken slightly away allowing yourself to smear the butter mixture under the skin. Spread it evenly over the skin and place mixture inside the cavity as well. Place your buttered chicken onto the can of your beer can chicken pan. Season the inside and outside of the chicken with the rest of the celery seed mixture and pepper.

Combine the potatoes, carrots and shallots. Season with salt and pepper and drizzle with olive oil. Put this in a baking dish and place on lower rack of oven. Place the beer can chicken pan on the upper rack directly above baking dish. The melting butter and seasoning from the chicken will drip onto your veggies.  Bake for 30 minutes.

Slice your zucchini and yellow squash.  Toss them in a bowl with salt, pepper and the remaining olive oil. Add to the potatoes and carrots and return to the oven for 20 minutes. Increase oven temp to 400° and bake for 10 minutes. Remove chicken and veggies from oven and let rest 5 minutes before serving.

The Best Pork Tenderloin Ever!

I love a good pork tenderloin, and this recipe is the best ever!  The tenderloin is marinated with a rub flavored with lots of spices.  The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.  Start the night before and you won't be disappointed. 


Ingredients: 

2 1/2 lb pork tenderloin or boneless pork roast
1/2 cup brown sugar
1 tsp black pepper
1 Tbsp kosher salt
1 1/2 tsp garlic powder
1 tsp dry mustard powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp dried thyme leaves

Mix brown sugar and spices in a bowl.  Rub spice mixture over pork and place in Zip Lock bag and refrigerate overnight. 

Preheat oven to 350 degrees.  Place tenderloin in 13 x 9" baking dish.  Bake in preheated oven until pork is slightly pink (about 160 degrees). -- about 1 hour.  Let rest a few minutes before slicing. 

I serve it with roasted potatoes and green beans.  Such a good meal in a short amount of time.

Grandma's Fried Chicken with Mashed Potatoes and Corn

There is simply nothing better than Grandma's fried chicken.  Add mashed potatoes with gravy and corn and this meal is wonderful for weeknights or weekends.

Ingredients:  (for 2 - 3)
4 Tbsp butter

8 oz light cream
2 green onions
4 russet potatoes
6 oz Canola oil
2 boneless skinless chicken breasts
1 oz Miracle Whip
1/2 cup seasoned flour or chicken breading
12 oz corn kernels
2 tsp water
Olive oil
Salt
Pepper


Cut potatoes into 1/2" dice.  Place in sauce pan and add 2 tsp salt.  Bring to a boil and reduce to a simmer.  Cook until fork-tender (12 - 15 minutes).

Trim and thinly slice green onions on an angle.

Pat chicken breasts dry and season both sides with a pinch of salt and pepper.

Combine Miracle Whip and 2 tsp water in a mixing bowl.  Place seasoned flour in another bowl.

Dip chicken breast in the mayo-water mixture, then in seasoned flour, coating completely.  Shake off excess and place on plate.  Repeat with additional chicken breasts.

Pour Canola oil into medium fry pan.  Lay chicken breasts in oil and cook.  Flip every 3 - 5 minutes until golden brown and chicken reaches an internal temp of 165 degrees.  (10 - 14 minutes)

Remove cooked chicken and place on a towel-lined plate.

Cook the corn in a small pot over medium heat.  Add 1 tsp of olive oil.  Stir occasionally until   warmed through (4 - 5 minutes).  Season with salt and pepper.

Place green onions and 4 oz cream in a saute pan.  Bring to a simmer and stir until gravy thickens to coat the back of a spoon. (3 - 5 minutes)  

Remove from burner and add remaining butter. Season with pepper.

Drain potatoes in a colander and return to pot.  Add 2 Tbsp butter and 2 oz of cream. Mash until potatoes reach desired consistency season with salt.

Plate chicken, potatoes and corn.  Top chicken and potatoes with gravy.

ENJOY!