Wednesday, August 12, 2020

Summertime Dip

This recipe is adapted from the 'Skinny Poolside Dip' that is going around the internet. We adapted it to fit our tastes!

Summertime Dip

8 ounces cream cheese, softened
1 tablespoon (more to taste) Whole 30 Ranch Mix 
1 ear of grilled corn (or about 1/2 can of corn)
1/2 an onion, diced
1/2 a green pepper, diced
1 small jalapeno, diced

Mix the cream cheese and ranch mix thoroughly. Add the veggies and mix well. Chill for at least 30 minutes to let the flavors meld

Serve with Veggies (we like Sugar Snap Peas) or chips (these Elote Fritos from Trader Joes are addicting!)

Monday, August 10, 2020

Crockpot Pulled Pork

I had gotten a pork butt at a great price and made up this recipe.  It turned out great! 
Crockpot Pulled Pork

pork butt or shoulder roast
Your favorite rub.  My favorite rub
liquid smoke
onion, sliced thin
1 T worchestershire sauce
bbq sauce

Sprinkle dry rub all over the pork roast and let sit in refrigerator over night( or 6 hours) to form a crust.

Place onions in crock pot and drizzle 1 tsp liquid smoke over the onions.  Place the roast over the onions and drizzle worchesetershire sauce over the roast. 

Cook on low for 8-10 hours.   Shred and add bbq sauce if desired and serve on buns.

Saturday, August 8, 2020

Cucumber, Pepper and Tomato Salad,

This screams summer time to me.  Nothing like fresh veggies from the garden!
Cucumber, Pepper and Tomato Salad
adapted from

For the vegetables:
5 large tomatoes
1 pinch brown sugar(Beth used splenda brown sugar)
1 English cucumber
1/2 large red onion
1 bell pepper
2 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh cilantro
1 pinch kosher salt
1 pinch black pepper

For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
freshly ground black pepper
1 tsp kosher salt
2 garlic cloves , minced
1 tsp brown sugar Beth used splenda brown sugar
1 tsp dried oregano

Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.

Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.

Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro,and bell pepper, chopped in wedges.

To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.

Pour the dressing over the vegetables and toss gently using both hands. Refrigerate until ready to eat.

Thursday, August 6, 2020

Milk-Can Supper

This was very good but makes a LOT!

Milk-Can SupperCook's Country TV Show Cookbook

1 tablespoon vegetable oil
2 1/2 pounds bratwurst (10 sausages)Beth used 5
2 pounds small red potatoes, unpeeled
1 head green cabbage (2 pounds), cored and cut into 8 wedges Beth used 1/2 of this
3 ears corn, husks and silk removed, ears cut into 3 pieces
6 carrots, peeled and cut into 2-inch pieces
1 onion, halved and cut through root end into 8 wedges
4 garlic cloves, peeled and smashed
10 sprigs fresh thyme Beth used 3 1/2 t dried
2 bay leaves
Salt and pepper
1 1/2 cups beer Beth used beef broth
2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips

Heat oil in 8 qt dutch oven over medium heat.  Add brats and cook until browned all over, 6-8 minutes.  Remove pot from heat.  Transfer brats to butting board and cut into halves(or thirds)

Place potatoes in single layer of dutch oven.  Arrange cabbage on top of potatoes.  Layer corn, carrots, onion, garlic, thyme, bay leaves, salt and pepper over cabbage.  Pour beer or broth over veggies and top with brats.   

Bring to a boil over med high heat.  Cover and reduce heat to med.  Simmer for 15 minutes.  Add peppers and continue to simmer, covered, until potatoes are tender--about 15 minutes.  

Transfer to all but liquid to serving platter or pan, discarding bay leaves.  Pour 1 c of liquid over top and season with salt and pepper.  

Tuesday, August 4, 2020

Oklahoma Fried Onion Burgers

In all the years the girls were in OK for college, we never had these.  I made them and we really liked them!
Oklahoma Fried Onion Burgers
Cook's Country TV Show Cookbook

1 large onion
12 oz ground beef 80 % fat(Beth used 1 pound)
salt and pepper
1 Tbsp butter
1 tsp vegetable oil
4 slices american cheese
4 hamburger buns

  • Slice onion thin about 1/8 thick, combine with salt and let sit for about 30 minutes. Gather in a towel and squeeze the water out. Toss with pepper.
    Divide the onions into 4 piles on a baking sheet. Gather beef and season with salt and pepper. Form into 4 balls. Flatten each ball on top of onions and press so the onions adhere to the beef.

    Heat skillet and add butter and oil. Place burgers in onion side down. Cook for 6-8 minutes until onions are golden. Flip gently and raise heat, cook until well browned.
    Butter and toast buns, place cheese on bottom and add burger. Top with preferred condiments and pickles.

Sunday, August 2, 2020

Butter Swim Biscuits

These are SOOOO good!  And good for you--ha ha ! Jenna made these for Father's day and we all loved them.  They are great with jam!

Butter Swim Biscuits 

2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 squares.

Bake for 20-25 minutes or until golden brown on top.

Friday, July 31, 2020

Cowboy Butter Dipping Sauce

The girls made this to go on the steaks we grilled for Father's day. It was very good.
Cowboy Butter Dipping Sauce

6 tablespoons butter, melted
Juice and zest of half a lemon
4 cloves garlic, minced
1 tablespoon Dijon mustard
Pinch of cayenne pepper
1/4 teaspoon paprika
2 tablespoon fresh chopped parsley
1 tablespoon freshly chopped chives
2 teaspoons minced thyme
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper

In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine.

Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.

Serve the cowboy butter sauce with grilled meats, like steak or chicken bites, for dipping.