The Marlboro Man Sandwich

Source:  The Pioneer Woman

Servings:  4

Prep Time:  30 minutes

Cook Time:  30 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  7 out of 10

Katie's Rating:  7 out of 10

Ingredients:

• 1 large onion, sliced
• 1 stick of butter
• 2-3 lbs cube steak
• Seasoned salt
• Worcestershire sauce
• Tabasco

Directions:

• I did not make up this recipe so don't want to accidentally take credit.  Head over to The Pioneer Woman website and check it out!  
• But here are some pictures of my attempt!  :)

Above is a shot of the final steak mixture before I covered it.  It smelled wonderful!

Above is a shot of the bread browning on a griddle - lots and lots of butter!

Above is a shot of the finished sandwich.  Yum!

Another shot of the sandwich.  We WILL be making this again.  :)

S'mores Cups

Source:  Texas Cottage

Servings:  The recipe says it makes 24 cups... I only got 16

Prep Time:  30 minutes

Cook Time:  5-7 minutes in the oven (total)

Katherine's Rating:  7 out of 10

Zack's Rating:  

Ingredients:

• 7 graham crackers crushed into fine crumbs
• 6 Tbsp butter, melted
• 1/4 cup powdered sugar
• 4 bars (1.55 oz) milk chocolate candy, divided
• 12 large marshmallows

Directions:

• Preheat oven to 350.
• Mix first three ingredients in a small bowl until combined.
• Divide mixture into 24 mini cups (about 1 Tbsp each) and press down creating shallow cups.
• Bake 4-5 minutes until edges are bubbling.
• Meanwhile, break two of the bars into 24 rectangles.
• Remove pan from oven and place one rectangle in each cup.
• Cut marshmallows in half using shears dipped in cold water.  Place a half cut side down on each cup.
• Return to oven for 1-2 minutes or until marshmallows are slightly softened.
• Remove pans to cooling rack for 15 minutes.  Then carefully remove cups from pan and place on cooling rack and cool completely.
• Break remaining chocolate into pieces and microwave in short bursts until melted - stirring frequently.
• Dip the top of each cup into chocolate and turn right side up and return to rack.  Let set for 40-60 minutes.
• Can store in air tight container for up to 1 week.

Baked Potato Soup

Adapted from:  Mama Loves Food

Servings:  A Lot, maybe 10-12

Prep Time:  30 minutes

Cook Time:  6 or 10 hours

Katherine's Rating:  8 out of 10

Scott's Rating:  9 out of 10

Ingredients:

• 5 lbs Russett Potatoes, washed but not peeled - cut into 1/2 inch(ish) cubes
• 1 large yellow onion, diced (I used white)
• 10 cloves garlic (whole, crushed, or minced) - (I used minced)
• 8 cups chicken stock
• 1 Tbsp seasoned salt or all purpose seasoning (I used Mrs. Dash)
• 16 oz cream cheese

Directions:

• Add potatoes, onion, garlic, seasonings, and chicken stock to 6 quart or larger slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Remove 1/3 to 1/2 of the soup including all the whole garlic cloves if you used them.
• Add cream cheese to the removed soup and puree the mixture.  Reintroduce to the remainder in the slow cooker.
• Stir until soup is well blended.
• Top with your choice of garnishes and serve!  I used green onions, cheese, and bacon.

Notes:

• I removed about 1/3 to puree but ended up having to add more to get the right consistency.  I used an immersion blender to puree the mixture.  It worked perfectly. 
• I used shredded colby jack cheese, bacon bits, and chopped green onion for garnish.  I also had to add a bit of salt.  Next time I'll probably add a dollop of sour cream as well.  

Pepperoni Roll Ups

Source:  Plain Chicken

Servings:  8 rolls

Prep Time:  5 minutes

Cook Time:  12-15 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  8 out of 10

Ingredients:

• 1 can Crescent Rolls
• 40 Pepperoni
• 4 mozzarella cheese sticks cut in half
• Garlic powder
• Pizza sauce 

Directions:

• Preheat oven to 375
• Unroll crescent rolls and separate 8 triangles.
• Place 5 slices of pepperoni on each crescent roll.
• Top pepperoni with string cheese half and roll up.
• Sprinkle crescent rolls with garlic powder.
• Place rolls on baking sheet and bake for 12-15 minutes or until golden brown.
• Serve with a side of warm pizza sauce.

Turkey Brine

Servings:  Enough for a 20 pound turkey

Prep Time:  3 minutes

Cook Time:  20 minutes

Katherine's Rating:  9 out of 10

Scott's Rating:  10 out of 10 (he said it was the best turkey he ever had)

Ingredients:

• 1 gallon cold water
• 2 quarts apple juice
• 2 quarts orange juice
• 2 cups salt (3 cups Kosher or coarse)
• 1/2 cup brown sugar
• 10 whole cloves
• 1 Tbsp ground nutmeg

Directions:

• Pour apple and orange juice into a large pot over a medium heat.  Add salt, brown sugar, cloves, and nutmeg.
• Simmer for 15 minutes until salt and sugar are completely dissolved.
• Remove from heat and allow to cool.  Add cold water.
• Place poultry in a large plastic container.  Pour brine over top.
• Brine poultry 1 hour per pound in the refrigerator.
• Thoroughly rinse all the brine from the turkey before cooking.  Otherwise there will be a salty flavor to the turkey.
• Cook turkey however you normally do.  See below for what I did.

I had a 6 pound turkey breast and brined it as stated above.  After brining and rinsing thoroughly, I rubbed the turkey with salt and oil then placed in a 350 degree oven for 2 1/2 hours.  It was amazingly moist... I've never cooked a turkey breast that came out so moist.  I will never cook turkey another way.  SO GOOD!

Sopapilla Cheesecake

Servings:  18-24
Prep Time:  10 minutes
Cook Time:  30 minutes
Katherine's Rating:  9 out of 10
Katie's Rating:  9 out of 10


Ingredients:

• 2 cans crescent rolls
• 16 oz. cream cheese softened
• 1 cup sugar
• 1 tsp vanilla
• 1/4 cup butter, melted
• cinnamon sugar

Directions:

• Preheat oven to 350 degrees.
• Spray a 9x13 baking dish lightly with cooking spray.
• Open one can of rolls and spread in pan to create a crust.
• Mix softened cream cheese, sugar, and vanilla together.
• Spread mixture on top of crust.
• Open second can of rolls and spread on top of cream cheese mixture to form a top crust.
• Pour melted butter over top crust (I used a brush to make sure the butter was spread over the entire surface).
• Sprinkle generously with cinnamon sugar.
• Bake in 350 degree oven for 30 minutes.
• Best served while still warm!  Enjoy!

Pork Tenderloin with Creamy Dijon Sauce

Pork Tenderloin with Creamy Dijon Sauce


Servings: 8

Prep Time: 20 minutes

Cook Time: About 6-7 hours

Katherine's Rating: 9 out of 10

Scott's Rating: 8 out of 10

Katie's Rating: 9 out of 10

Ingredients:

• 1 Tbsp extra-virgin olive oil, or more as needed
• 2 ½ pounds whole pork tenderloins
• salt and black pepper to taste
• ¼ tsp garlic powder, or to taste
• 1 onion, chopped
• 1 (8 oz) package sliced fresh mushrooms
• ¼ cup white wine
• 1 (10.75 oz) can condensed cream of mushroom soup
• 2 Tbsp Dijon mustard
• ¼ cup sour cream

Directions:

• Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside.
• In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
• Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
• Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on low until pork is tender and liquids have formed a sauce; 7 to 8 hours.