Tuesday, May 28, 2013


Okay, I've read a lot since my last post about a book from July 2012. I read about one book a week, and welp, I just don't know why I didn't take the time to write about it. But here it goes, I'm going to start blogging (again) about what I'm reading. I hope you enjoy!

Monday, May 27, 2013


A couple of month's ago, I saw one of the Pioneer Woman's episodes where she cooked brisket. It looked so good, so I saved the episode and now for Memorial Day weekend, I made it, and boy am I glad! It was so easy and so delicious. I served it on delicious Kaiser rolls, and with PW's Smashed Potatoes. We also made her broccoli with cheese dipping sauce that she features on the brisket episode. Recipe from The Pioneer Woman.

Tangy Tomato Brisket
One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce
Preheat the oven to 275 degrees F.

Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)

Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.

Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

Monday, May 20, 2013

Giant Reese's Pieces Chocolate Chip Cookies

I found my new favorite cookie. Being a lover of Reese's Pieces (and peanut butter cups, can't leave those out), once I saw these delicious looking cookies at Handle the Heat, I knew I had to make them. These cookies are easy and fun for the kids to help with - they get to roll the dough into balls. These cookies really are as good as they look. They're soft and chewy without falling apart when you pick it up. Recipe from Handle the Heat.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese's Pieces

Preheat the oven to 350°F. Line baking sheets with parchment or silicone baking mats.

In a medium bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk, and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese's Pieces and beat until combined. You may need to do this by hand with a spatula if your mixer isn't strong enough.

Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks. Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Makes 18-20 giant cookies.

Adapted from Brown Eyed Baker

Pork with Maple Dijon Sauce

We like to eat pork about once a week or so, and recently, my husband asked if I could make pork with sauce. So that's what I entered into my Google search, "pork with sauce," and I found the three ingredients for the sauce below, combined with my seasonings on the pork, and it turned out delicious! Give it a try!

Pork with Maple Dijon Sauce

4 boneless pork chops, thin cut
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
1 Tablespoon Ground Mustard
Salt and Pepper
1 Tablespoon butter

2 Tablespoons maple syrup
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard

Mix maple syrup, brown sugar and mustard together and set aside.
IMG_2024-psRemove visible fat from pork. Mix onion powder through pepper in a small bowl. Sprinkle each side of each pork steak with the seasonings (about 1 teaspoon for each side) and spread it around with a butter knife or the back of a spoon so the chop is fully coated.

IMG_2020-psHeat a nonstick skillet over medium-high heat. Add butter. When butter is melted, add pork and brown (approximately 2 minutes each side). If you weren't able to get thin-cut pork chops, lower heat to medium, add a couple of Tablespoons water and cover with a lid and cook 2 minutes or until the pork is cooked through. A meat thermometer should read 160 degrees. Remove to a plate. Add sauce to skillet and heat several seconds, scraping up any brown bits in the skillet.

Serve pork with sauce spooned on top. 

This pork is delicious and is good served over a bed of greens, or with rice and a green vegetable. The kids and I like to spoon the sauce over our rice, so if this sounds good to you, I would suggest doubling the sauce recipe.