Wednesday, December 19, 2012

Marinated Cucumber Salad

left: with skin and no onion
right: no skins with onion
While I'm making my salads in a jar, I also buy a few extra cucumbers and throw together this salad.  So easy to do and makes a great side dish! Usually makes enough for two jars.

  • 4 thinly sliced cucumbers (with skin or no skin)
  • 1 large sliced red onions
  • 1 tbsp salt
  • 1-1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1 1/2-cups sugar
  • 1 tsp red pepper flakes

  • Slice cucumbers and red onions.
  • Layer them, packing them tightly in the jar
  • Mix salt, apple cider vinegar, white vinegar, sugar and red pepper flakes in a bowl. 
  • Pour mixture over cucumbers and onion stacked into jars, evenly (I usually have enough for two)
  • Shake and refrigerate. Over night is best.

>>>Will keep up to 2 months!<<

Monday, December 10, 2012

Quick Prep Beef Stroganoff

  • 1-1/2 lbs. beef stew meat
  • 1 envelope of onion soup mix
  • 1- 4 oz. can mushrooms, drained
  • 1 can cream of mushroom soup
  • 1/4 - 1/2 cup of water
  • 1/2 cup sour cream
  • 4 oz. cream cheese
  • *not pictured
     can of mushrooms
  • 1 package egg noodles
  1. In slow cooker, mix stew meat, dry soup mix, mushrooms and soup.
  2. Add water
  3. Cover and cook on LOW for 6-8 hours 
  4. Just before serving, stir sour cream and cream cheese into beef mixture until smooth and warm.
  5. Prepare egg noodles according to package instructions
  6. Serve over hot, cooked noodles
Makes 5 servings

Thursday, December 6, 2012


I got this recipe from C&C Marriage Factory.  I've tried a few of her recipes and all have been top-rated good!  I took her recommendation and served with fresh, homemade coleslaw. It was an instant hit at my house.  I did use Ray's BBQ sauce, but I've included a link to her recipe below.  I'm going to try that next time.  I also love her suggestions for leftovers (if there are any), to make BBQ pork pizza. What an amazing topping this will make!

*I added 1/4 tsp. of garlic powder
  • 3 to 4 pounds boneless pork shoulder 
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 cups water
  • 1 tablespoon hickory flavored liquid smoke
  • 2 cups barbecue sauce

  1. Rub with salt, pepper and garlic poweder. 
  2. Place in a crock pot. 
  3. Add water and liquid smoke. 
  4. Cook on LOW for 8-10 hours until pork is tender. 
  5. Remove pork from crock pot and discard liquid. 
  6. Place the meat back into the crock pot and shred with two forks. 
  7. Add barbecue sauce and mix to combine. 
  8. Cook for 20-30 minutes until warmed through or leave crock pot on warm until ready to serve.
Serve on buns with coleslaw and extra barbecue sauce.

Adapted from C&C Marriage Factory.

Sunday, December 2, 2012

Loaded Baked Potato Soup

A potato soup recipe made with NO heavy cream or cups of butter! I cut potatoes, added garlic, onion and chicken broth and poured into a freezer bag. I then measured out the cream cheese and put in a smaller freezer bag and bundled them together. I put meal, uncooked in freezer. When ready, I thawed and followed cooking instructions. Worked perfectly. The recipe is very good, but is even better as left-overs! Yum.


  • 5 lbs russet potatoes, diced, NOT peeled
  • 3 garlic cloves, minced
  • 1 large yellow onion, chopped
  • 64 ounces chicken broth or stock
  • Salt to taste, if needed
  • 16 ounces cream cheese
  • bacon, chives, green onions or shredded cheese for garnish toppings

  • Directions

    1. Combine first 5 ingredients in your crock pot. 
    2. Cook on LOW for 8 hours or on HIGH for 5. 
    3. Purée soup in food processor or blender with cream cheese.  
    4. Serve warm topped with bacon, green onions, shredded cheese or chives.