Cheesy Baked Cauliflower

Baked CauliflowerWhen Easter comes along it is my turn to make the side dishes. We head on over to hubby’s sisters house for a delicious turkey and we bring the “fixin’s”. I have fun looking through recipes deciding what to bring. We always bring mashed potatoes of course, as there is gravy. Cranberry sauce, that’s a give in. Although, for two years in a row I have tried making homemade, and it has been darn runny, next year I will buy a can. The other side dishes is where I get to have a little fun. I had this recipe for cauliflower saved for ages over at Allrecipes. So I made it, easy and delicious. This side was a real treat.

  • 1 head Cauliflower
  • 1 tsp. Mayonnaise
  • 1 Tsp. Mustard ( I used Dijon)
  • 1/4 cup butter, diced
  • 1/2 cup parmesan cheese

1. Cut cauliflower into bite sized pieces. Steam for 10 minutes.

2. Place in deep dish pie plate. Add mayo, mustard and butter. Toss. Top with parmesan cheese.

3. Bake for 30 minutes at 375 degrees.

4. Eat and enjoy!

Balsamic Brown Sugar Glazed Pork

Balsamic PorkThe time has come again for The Secret Recipe Club , just in time for Easter. This month I was assigned Veronica’s Cornucopia. Otherwise known as pay dirt. I pinned not one, not two, but 29 maybes. So you could say that I had a very hard time narrowing it down. You can bet your bottom dollar that recipes from Veronica will definitely be popping up again on this little blog o’mine. Eventually after staring at my secret pin board with so many goodies, I added the ingredients for this lovely Brown Sugar & Balsamic Glazed Pork Loin. This was seriously so good. That glaze. Wold be good on chicken too. So welcome back Veronica, and here is the recipe.

  • 1 (2 pound) boneless pork tenderloin (or regular pork loin)
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water
  • Glaze
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce

1. Mix together sage, salt, pepper and garlic and rub all over the pork. Place in slow-cooker. Add water.

2. Cook on low 6-8 hours.

3. When you have 1 hour left on cook time make glaze. Add glaze ingredients to small saucepan. Bring to a boil and simmer until thickened. Brush with pork a few times, during the next hour. Serve remaining glaze on top of pork.

4. Eat and enjoy!


Chocolate Cherry Cordial Muffins

chocolate cherry muffinsHappy Good Friday! What does Good Friday mean to me? Well, let’s be honest, as my husband is off at work, and the kids and I are taking a blessed break from the homeschooling, I will be luxuriating in a day with nothing to do. I will probably be wearing yoga pants all day. The kids and I will be enjoying pizza, popcorn and a movie. Yes, it is just what this mommy desires. Plus, we have muffins. I love muffins. I could eat them every single day. One of my favorite things both to bake and to eat. These even have chocolate chips so really what could be better?

Recipe from the Great American Brand Name Cookbook

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pkg. (11 ounces) Milk Chocolate Chips
  • 1/2 cup candied cherries, chopped
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg

1. Mix together first 6 ingredients. In separate bowl mix together milk, oil and egg. Stir in flour mixture until just combined.

2. Set aside 1/4 cup of the chocolate chips. Stir remaining chips and cherries into batter. I added an extra splash of milk because it seemed a bit dry. Divide evenly between 12 greased muffin cups.

3. Sprinkle with 1/4 cup of chocolate chips.

4. Bake for 20 minutes at 375 degrees.

5. Eat and enjoy!

Chicken with Potatoes and Peppers

Potatoes with Peppers and OnionsFinding recipes for your child to make is harder than you would think. I wanted recipes that my son could make all on his lonesome, not something that I would be tempted to swoop in a take over. 2 chicken recipes were required so after making a chicken stir fry I really wasn’t sure where to go for the second one. This recipe fit the bill perfectly. I got the recipe from The Great American Brand Name Cookbook, and then adapted it a bit so we could use the ingredients that we have in the house. Let me tell you he will be making this one again. Originally I thought it would be a bit bland, but it both full of flavor and super easy for him to make on his own.

  • 5 chicken thighs, with skin and bone
  • 1/4 cup Roasted Red Pepper salad dressing
  • 3 russet potatoes
  • 1 medium-sized onion
  • 2 bell peppers
  • 1 can (28 ounce) diced tomatoes
  • 1 tsp. dried Rosemary leaves
  • 1 tsp. salt
  • 1/4 tsp. pepper

1. Heat salad dressing in skillet. Brown both sides of chicken.  About 5 minutes per side on low.

2. Grease a 13×9 inch pan. Chop potatoes, onions and peppers. Place in prepared pan. Stir in tomatoes, rosemary, salt and pepper. Top with chicken and any remaining salad dressing in skillet. Stir together.

3. Bake for 50 minutes at 375 degrees.

4. Eat and enjoy!