Time flies when life happens. It also flies when you move to Indiana and then back to Florida. I want to share a great fruit dip/dressing that will satisfy the sweet tooth and have people come back for more!

Since the time is right to pick blueberries, blackberries, and strawberries this dip will be a nice way to use those berries.

You will need:

1 large container of marshmellow fluff
1 16oz container of sour cream
2 ready to eat containers of vanilla pudding

If you want to use this as a fruit dip only, omit the pudding as it will make it too thin. Simply combine everything together until it is nice and smooth! That's it!! Super Simple!

I wanted to use this as a fruit dressing for a nice fruit salad for Fathers Day. I added the pudding and mixed it all up with my blender. It was the perfect consistency for a dressing. Simply pour it over the fruit and chill until you are ready to serve it. I would post a picture but the mixture is simply white:)

Macaroni and Cheese Please

Macaroni and Cheese

¾ box Ditalini pasta (cooked and drained)

While pasta is cooking make the sauce.

½ box cheese spread. (Generic is ok)

1 cup small curd cottage cheese

½ box cream cheese

1 cup whipping cream

pepper

¼ tsp of shallot salt

2 eggs (beat prior to adding to mixture)

2 tbs flour

Mix and melt the ingredients together. Put in pan and bake at 350 degrees for 20 minutes and at 425 degrees for 15 minutes. The top should develop a brownish crust. My husband really liked the type of pasta used so that is why I specified the type. The little bit of flour helps to thicken the mixture and help it setup. 

cooking lull

I am a bit in a lull at the moment. Maybe it is the hot, humid Florida weather. The only thing that has really tasted good this week was the watermelon! I can tell you that I did a pork roast tonight in the pressure cooker and it was not very good. The dogs liked it:) If anyone can help me get out of this funk I am in  - please do!! Send me some favorites that never let you down! Send something that will taste good even in this heat!  Please!!

Everything tastes better with bacon Pork Tenderloin

I smoked two pork tenderloins yesterday. If I could do it over again, I would not have smoked them. They were good but I think they would have been just as good in the oven and saved me from changing the chips every thirty minutes on the smoker. Anyway, I used the basic rub mentioned in post one, However, I combined the rub (a good handful), the juice from one fresh lime, and a little olive oil to a ziplock bag the day before. I let the meat stay in the mixture overnight. Once you are ready, take the meat out of the refrigerator and let it warm up slightly on the counter.   Put more rub on the meat and wrap it with bacon. Sear the loins in a frying pan until the bacon is starting to crisp. I then had to use tooth picks to keep the bacon on because it started to fall off.. I smoked the loins for  3 hours on 225 degrees. As you can see from the pictures, the bacon really turned a beautiful color and kept the meat moist. If you decided to do this in an oven, follow the directions on the package for cooking.

Secret Oatmeal Cookies

These cookies disappeared before I could get a picture of them! There cookies bake up firm yet chewy. You can taste the oatmeal for sure but everything else blends in. I experimented with this recipe several times and these were the best. Two main ingredients make these superb-  Penzey's cinnamon and real oats. You can't use the quick cooking oats - they will be to fluffy and soft. The cinnamon was interesting too. I tried several different kinds of cinnamon but the regular Penzey kind was best by far.

Preheat the oven to 350 degrees.

2 sticks of butter softened
1 cup firmly packed brown sugar
1/2 cup regular white sugar
2 eggs
2 tsp vanilla (I used double strength Penzey)
1 tsp salt
2 tsp Penzey cinnamon
1 tsp baking soda
1 1/2 cups all-purpose flour
3 cups regular oats
1/2 cup golden raisins
1/2 cup chopped dates

Cream butter with sugars until creamy. Add eggs, vanilla, and salt. Beat well. Add dry ingredients slowly. Add oats, raisins, and dates. Mix together by hand at this point. Drop by rounded teaspoons onto baking sheet. Bake for 10-12 minutes. Cool for three minutes and transfer to cooling rack.  Super easy and delicious!!

stuffed bisfins

I made up the name for this and it may not be quite what I am looking for so if you have a better name, let me know!  What are these yummies? Well - a cross between a biscuit and a muffin that is stuffed. I have made them a variety of ways and each has been a success. The basic idea is this:

Take a large tin of biscuit dough (I use Grandes because they are bigger than the standard) and flatten each round out to about the size of your hand. The filling can consist of a variety of things but I have found that whatever the filling is, it can't be to much liquid. One filling that my family loves is:

chopped turkey or chicken. chopped pretty small.
b-b-q sauce
shredded cheese

I mix up the above and add enough sauce until the mixture is completely moist. Remember the cheese will melt so that will add a degree of moisture as well. Put a mound of filling into the center of your flattened biscuit and fold up the sides until you can pinch them together and seal the pouch. Place the sealed pouch into a muffin tin. Continue with the remainder of the biscuits. Bake at 350 degrees for 18 minutes. I sprinkle some garlic seasoning on the tops of the pouch before it bakes as well.

I have also tried the filling with ground beef and taco seasoning, cheese, and a little picante.

Other ideas for filling include chili, beef and cheese;
Chicken, veggies, and a light cream sauce;
Chicken, cheese, buffalo sauce. sprinkle the top with ranch seasoning. You could also add a small tab of cream cheese to the inside of each pouch before you close it up and get a nice creamy buffalo chicken pouch.

My kids eat these every time and that is impressive:) For more of an adult palet, I add chopped onions and peppers. My kids won't touch it but the bigger folks seem to really like them!!

Cracker Cooking: Cupcakes with a twist

Cracker Cooking: Cupcakes with a twist: "My boys and I wanted to make some special cupcakes to celebrate the 4th of July. Normally, I would take the easy way out and grab a box mix...."