Friday, March 24, 2017

Meal Plan Monday #55

We are so excited to share our top recipes from last week's Meal Plan Monday! Why? Well, you all shared your best and we've got something sweet, a yummy, savory breakfast dish, along with a delicious supper recipe for chicken and a side dish of Brussel sprouts. WOW! Kelly Lynn's Sweets and Treats, Call Me PMc and Cooking with K made sure they linked back to Meal Plan Monday, that's why their popular recipes are featured. Don't forget to take that little step when posting friends, we want to share the love and your post will show up on all five of the hosts sites!
Let's have some fun ~ just click on any of the featured links and it will take you to the full recipe. Then, scroll down to see the recipes bloggers are posting this week and click on your favorites. The recipes with the most clicks, who link back, will be featured next week.

The number one post was this sweetness from Kelly Lynn's Sweets & Treats with her
  Lucky Charms Marshmallow Treats.

Paula from Call Me PMc scored big time with these Turkey Sausage Frittatas

 and we all loved this Flat Roasted Chicken from Cooking with K.

 Our host feature is Roasted Brussel Sprouts with Parmesan and Lemon from A Southern Soul.

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Wednesday, March 22, 2017

Oven Baked BBQ Beef Ribs

Succulent beef ribs, cooked low and slow, sauced in barbecue are delicious. A side of potato salad, corn on the cob and you've got yourself a tasty meal for sure!

Beef ribs are much more flavorful in my opinion. It is important to cook them properly to ensure the fat and connective tissues "melt" so the meat is tender and flavorful. This can be achieved easily. Everyone has their favorite way to make barbecued meats but sometimes simple is best.

  • 5-10 lbs Beef Ribs
  • Kosher Salt & Cracked Black Pepper, to taste
  • 1 c Old Fashioned BBQ Sauce (or your favorite bottled sauce)

Preheat oven to 375℉.

Place ribs into a large casserole dish. Season with salt and pepper.

Place uncovered into the oven and bake for 30 minutes. Remove from oven for basting.

Lower the oven temperature to 225℉.

Baste ribs with barbecue sauce. Cover casserole dish with aluminum foil and return to the oven. 

Continue to cook an additional 3.5 to 4 hours, rotating the ribs and basting with barbecue once each hour. I set a timer to help me remember to baste. 

During the last half hour of baking, remove the aluminum foil to allow the barbecue to caramelize a bit. 

Patience is important! Don't shortcut the cooking time. The low and slow cooking method allows those fats and tough tissue to breakdown so that you have a perfect melt in your mouth bite of rib. 

You may also like:

Sunday, March 19, 2017

Southern Baked Barbecue Chicken (Bone In Split Breast)

Classic Southern Baked BBQ Chicken is one of those meals most of us grew up with. It's a popular and easy way to prepare supper. Serve alongside coleslaw, baked beans and corn on the cob.....can't you just taste it!

I prepared this chicken with my homemade Old Fashioned BBQ Sauce but you can certainly use your favorite bottled sauce too. I have to say there is something special about the super easy homemade sauce though. It seems to adhere very well to the chicken while baking and results in beautiful baked barbecue chicken.


Preheat oven to 425℉.

Arrange chicken breast pieces, skin side up,  on a foil lined baking sheet or in a large casserole dish. 

Season each side of the chicken with salt, pepper, and paprika. 

Place the chicken into the preheated oven and bake for 20 minutes until the skin begins to crisp.

Turn the oven temperature down to 375℉. Remove chicken from oven and brush on a layer of the barbecue sauce to the bottom and top sides. Return to the oven, skin side up.

Bake the chicken an additional 30-40 minutes, basting the top side with additional sauce every 10 minutes. Chicken is done when the juices run clear and have an internal temperature of 165℉.

Other recipes you may be interested in:

See it at:

Friday, March 17, 2017

Meal Plan Monday 54

Hey friends, neighbors, family, and squirrels! Welcome back to another great Meal Plan Monday. We've got some delicious food to serve up this week so let's dive right in!

One look at the ingredient list and we knew full well why all of y'all clicked so much on this one!
Our only comments on this are: YES.

Lemon Icebox Pie CU 11
Third up, one of the blogging world's sweethearts, Miss K joins us to offer up her Daddy's Lemon Ice Box Pie.
Seeing that this was the most clicked on recipe last week just further confirms what we already figured out about y'all - You're smart folks!

This week's host feature is:

Thursday, March 16, 2017

No Bake Lemon Pie

Need a quick and easy dessert? This Lemon No Bake Icebox Pie is made with simple ingredients and takes only minutes to make.


  • 8 oz Cream Cheese, softened
  • 22 oz Lemon Pie Filling 
  • 8 oz Refrigerated Whipped Topping (Extra Creamy)
  • 1 Graham Cracker Crust

With a hand mixer, combine cream cheese and pie filling.

Fold in whipped topping. 

Spoon into a prepared graham cracker pie crust and smooth over with a spatula. 

Chill at least half an hour before serving.

Monday, March 13, 2017

Pork Tenders

Here's a kid friendly meal that the grown ups will love too. If you have little ones, they love using those little hands to eat with rather than using a fork. Kids also love all things nugget and tenders form. Fried pork chops in tender form are perfect dipped in homemade old fashioned bbq sauce! Plus you get more crust and everyone loves the crust, right!


  • 4-6 Pcs Boneless Pork Chops, cut into strips
  • 1 1/2 c All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1 Egg
  • 1 c Buttermilk
  • 1 tsp Water
  • Cooking Oil - enough for frying (about 1/2 " in a skillet)

Add cooking oil to a skillet and heat over medium heat.

Use two bowls to prepare the wet mixture and dry mixture. In one bowl add flour and seasonings, mix to combine. In the second bowl add the egg, buttermilk, and water and mix to combine.

Take each pork strip and dredge in the dry mixture, then the wet mixture, and once again in the dry mixture.

Shake off excess seasoned flour mixture and add strips to skillet.

Fry on each side until golden brown, about 5 minutes per side. 

Remove pork tenders from skillet and place on a paper towel lined plate to remove excess oil. Serve with your favorite dipping sauces.

You may also be interested in:

Friday, March 10, 2017

Meal Plan Monday #53

Welcome back friends! I hope y'all are ready to grab some new dinner ideas and recipes from this week's Meal Plan Monday! We have a lot of sweets but scroll down for plenty of entrees!

I am thrilled to be joining a wonderful group as a new co-host of Meal Plan Monday. Thank you so much for having me Christy , Stacey , Angie & Donya!

 Let's see our featured recipes this for this week!


This week's host feature:


Savory Italian Style Meatloaf

I've always enjoyed meatloaf as much as the next person but it was always just, MEH for me! Of course a good meatloaf sandwich is hard to beat. The constant search and trying new things to make meatloaf more flavorful always resulted in what I thought to be the same regular ole meatloaf. Not anymore! I have to say, even if I did make it, this was the best meatloaf I ever had. Each bite was flavorful and it had a little kick to it. The secret ingredient might surprise you.


  • 1 tbs Butter
  • 1 S/M Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 lb Ground Mild Italian Sausage
  • 1 lb Ground Beef (I use ground chuck)
  • 1 6.5 oz  Pepperoni Stick, ground (recommend Boar's Head)
  • 1 c Cheddar Cheese, grated
  • 1 8oz Can Tomato Sauce (plain)
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 2 Eggs, beaten
  • Tomato Paste for topping (optional)

Did you catch the "secret" ingredient? Yep, it's pepperoni! You cannot believe the flavor boost it gives to meatloaf. 

Preheat oven to 375℉.

Add butter to a small skillet and heat over medium high heat. Add diced bell pepper and onions. Sauté until peppers are softened and onions become translucent. This will take about 10 minutes.

While the onions and peppers are doing their thing, cut the stick of pepperoni into chunks and add to a food processor with the blade attachment. Pulse until ground consistency. 

In a mixing bowl add the ground pepperoni, ground beef, and ground sausage. Use a spatula to break the meat up and give it a stir to mix it up. If you like getting your hands dirty, don't worry, that comes later.

Add the peppers, onions and that melted butter it cooked in over the meat mixture. Give a quick mix with the spatula to combine.

Add cheese, tomato sauce, seasonings, and beaten eggs. Give a stir to combine. 

Here's where it gets a little messy! Nothing mixes a meatloaf like your hands. Take off those rings and get your hands in there and mix it up good!

Add the meatloaf mixture to a large casserole dish and form into a loaf. I prefer baking in a larger dish so the meatloaf isn't soaking in fat the whole cooking process. I feel like the result is a better texture loaf. 

Place the meatloaf into your preheated oven and bake for 1 hour and 15 minutes. The last 15 minutes of baking add tomato paste topping if desired.

Tuesday, March 7, 2017

Old Fashioned BBQ Sauce

An easy old fashioned barbecue sauce, ready in minutes. A perfect sauce for meats or a great condiment for serving.


  • 1/2 c Molasses
  • 1 c Ketchup (Heinz recommended)
  • 1/4 c Yellow Mustard
  • 1/4 White Vinegar
  • 2 tbs Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Hot Sauce, such as Texas Pete 

Combine all ingredients in a mixing bowl. Refrigerate up to one month in an airtight container. 

See it at:

Breakfast Bowl

Quick and easy breakfast bowls are a popular way to mix up your morning routine. Simply combine your favorite morning time favorites into a bowl and enjoy. Serves 4-6.


  • 1 pkg Simply Potatoes - Diced Potatoes & Onions
  • 4-6 Breakfast Sausage Patties, cooked
  • 4-6 Eggs, scrambled
  • Shredded Cheddar Cheese
  • Salt & Pepper, to taste
  • 2 tbs Vegetable Oil
Add vegetable oil to coat the bottom of a cast iron skillet and heat over medium high heat.

Add potatoes and onions. Season with salt and pepper to taste. Turn to cook until browned as desired. This will take about 15 minutes.

While the potatoes cook, prepare and cook sausage patties and scrambled eggs.

Add a layer of cooked potatoes & onions to a bowl, topped with scrambled eggs and shredded cheese. Add sausage patty or other cooked breakfast meat of choice. Enjoy. 

Sunday, March 5, 2017

Classic Reuben Sandwich

A Reuben is one of my favorite hot sandwiches! It's easy to create this popular sandwich at home.


  • 2 Slices Marble Swirl Rye / Pumpernickel bread, per sandwich
  • 1/4 to 1/2 lb Thin Sliced Corned Beef , per sandwich depending on appetite
  • 2 Slices Swiss Cheese, per sandwich
  • 1/4 c Sauerkraut , or less according to taste
  • Russian Dressing or Thousand Island Dressing 

You can use deli sliced corned beef or leftover corned beef if you have it on hand. A traditional Reuben has Russian dressing but it is very common for people to use Thousand Island as well. The two dressings are very similar in my opinion. I usually have Thousand Island on hand, so that's what I use. 

Preheat oven to 350℉.

Layer one slice of bread with corned beef and top with cheese. Place on a cookie sheet with another slice of the bread.

Bake until the cheese is melted and the corned beef has warmed through, about 15 minutes.

Add sauerkraut. Spread dressing on the other slice of bread. Assemble sandwich and serve.

Serve the dressing on the side for dipping, if preferred. 

See it at:
Awesome Life Friday

How to Make Sauerkraut

Making your own sauerkraut is a simple process using only 2 ingredients and a wide mouth canning jar. Fermented vegetables, like sauerkraut, are good for the digestive system too. I found the homemade sauerkraut to be so much better than store bought stuff. So, if it's so easy, what's the downside? Well, you have to have a little patience. Preparation is simple but you're going to have 3-4 weeks to enjoy the fruits of your labor. I promise it is worth the wait.

I learned how simple it is to make your own sauerkraut from Christy Jordan at Southern Plate. I'm posting the ingredients list here along with a link to Southern Plate for the method.


Click Here to visit Southern Plate: Method to Making Your Own Sauerkraut

You'll be amazed at how you can get an entire head of cabbage into one jar in this process.

You may also be interested in the recipe for a Classic Reuben Sandwich

See it at:
Awesome Life Friday
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