Beef Pepper Jerky – Husband Approved! July 23, 2016

     Yesterday, I decided to make some beef jerky. It’s such a good healthy snack, but an expensive one. I figured it couldn’t be that hard to make, so I looked at a few recipes online, and decided to go with my own marinade. Slicing the meat took the longest. I told my hubby that I could make a lot more if I only had a slicer.  He immediately started pricing them to find me the best deal.  You could make these so many different ways.  For my next batch, I will be using teriyaki sauce, cayenne & black pepper.  Then maybe a BBQ flavor….the list could go on!  


I used 4 lbs of 1/8 inch slices of beef (You can use a low priced cut of meat for jerky. Brisket works great.) I used a chuck roast since I got it on sale. I seasoned the meat in a large bowl with: 

1/2 cup Worchestershire Sauce
1/2 cup Soy Sauce
1/4c honey
1 tbsp garlic powder
2 tbsp cayenne pepper
2 tbsp black pepper
2 tbsp smoked paprika 

Stir well, and then put the mixture in a large zip lock bag to marinate overnight. Lay out your pieces on wire rack placed on cookie sheets.  When I was done laying them out, I lightly sprinkled them with black pepper. Even the small pieces are wonderful for a bite size treat. Bake at 175 for 5-6 hours. They will be done when they bend easily, but completely dried. Enjoy!


Savory Roast Beef Dinner July 12, 2016

     This roast beef dinner epitomizes total comfort food for your family.  It’s easy to prepare, but tastes like you fussed for hours! 

Roast beef is so easy to make.  Chuck roasts are marbled with fat which makes them tender cut of meat, but I tend to avoid purchasing the one’s with large sections of fat in them. Simple seasoning is the best, and will give your roast full flavor.   

Directions:  Place your roast in a large baking pan.  Generously sprinkle the top with garlic powder, black pepper, and a little salt.  Cover the roast with foil, and bake at 350 degrees for approximately 1 1/2 hours or until roast is “fork tender”. Serve with mashed potatoes, and your favorite vegetable.  Enjoy the taste of home!


Mashed Potatoes Basic Recipe 

Peel & quarter your potatoes, and wash them.  Add potatoes to pot, cover with water, add a few shakes of salt to the pot, and put them on the stove to boil.  Boil until potatoes are tender (approx 15 minutes).  Drain potatoes, and add 1 tbsp butter & 1/4 cup milk.  This amount is approximated depending on how many potatoes you use.  This is what I use in a pot of 5 or 6 large potatoes.  Use a potato masher or electric mixer to make them smooth and creamy. Serve hot!

Beef Gravy

Put your roast drippings in your gravy pot, and add enough water to make approximately 3 cups.  Add 2 tbsp powdered beef bouillon.  Add 1/4 cup coffee to boost your bouillon & beef flavor.  Heat to boiling.  In a separate cup, mix 3 tbsp cornstarch and 3 tbsp water.  Stir with a fork until smooth. Reduce your heat to low, and slowly add the cornstarch mixture using only what you need to achieve the desired consistency for you gravy.  Make sure you continually stir your gravy mixture at the same time. Mushrooms are optional, but they make a nice addition to gravy.


Happy Father’s Day!! June 18, 2016

Filed under: Uncategorized — Susan @ 7:46 pm

     Here’s to all the daddy’s out there! I hope your day is special, and filled with love! Have an awesome day with your family. 🙂



Italian Beef Sandwiches May 21, 2016

Filed under: Main Dishes,Recipes — Susan @ 11:07 am
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   This is a quick dinner that tastes so good, and makes you feel like you really fussed.  I do the entire meal in the microwave, and something that takes about 6-10 minutes is top notch on my list!

Italian Beef

All you need is:

1 lb sliced beef from your local deli
1 tsp oregano
1 tsp basil
1 tsp fennel seed
1 tsp salt
1 large onion chopped
1 heaping tablespoon of Orrington Farms Powered Boullion (or your favorite brand)
1 cup of water
French Bread
Provolone cheese slices

Mix everything in a microwave safe bowl, and cook for 6 minutes.  Your onions should still have a little crunch to them.  If you prefer them softer, add a few minutes more to your cooking time.  I served ours on toasted french bread, and melted the provolone cheese slices on each side of the bread.  Pile up your meat on your french bread, making sure you add some of the wonderful flavored juice to the sandwich. You’ll love this one!  Enjoy!


Beach Towels For My Grand Kiddos! May 9, 2016

     My beautiful grand kiddos are coming for Easter, so along with all the other goodies we got them, here are their beach towels for year.  There’s nothing better than wrapping each one of them up like a burrito, tucking in the tail nice & snug, then snuggle & kiss those adorable cheeks!  Can’t wait till they get here tonight!

Kids Beach Towels 2016



Red Beans & Rice April 18, 2016

Filed under: Main Dishes,Recipes — Susan @ 3:00 pm

     This is the recipe that many of you have been pleading with me to post.  I hope you all enjoy this as much as my family does!



10 cups water
1/4- cup powdered chicken bouillon
1 pound dried red beans, rinsed and sorted – Soak Overnight!
1 lb bacon (cut into chunks)
 pound smoked sausage, (I prefer Eckridge)
1 pound ham chunks
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley
1 tbsp cayenne (Add more to taste if you prefer it a little hotter)
3 tbsp chili powder
1 chopped yellow onions
3 clove diced garlic
1 cup chopped celery
1 chopped green bell peppers
2 – 16oz cans of Red Kidney Beans
3 bay leaves


Place the beans in a large bowl. Cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and set aside.  Prior to preparing the ingredients below, put 10 cups of water and your chicken bouillon in a large pot to start cooking your beans.  Bring to a boil.  Reduce heat to a simmer, and let the beans cook until they form a thick brown liquid.  I actually mash my beans a bit towards the end to make the foundation thicker for this dish.  Add more water if needed.

In a large pan (I used my electric skillet), start by frying your bacon over medium heat. Add your sausage & ham pieces.   Add in your black pepper, cayenne, chili powder, and parsley flakes.  Cook until meat mixture is hot to the touch.  Add your onions, fresh chopped garlic, celery, and bell peppers.  Cook the meat and vegetable mixture for about 10 minutes or until vegetables are almost done.  Do not overcook your mixture.  You will want to keep your vegetables a little firm so they don’t get mushy in the crock.

Now the fun part!  Get out your Crockpot,  and combine the meat mixture with the bean base.  Mix thoroughly.  Lastly, add in the 2 cans of kidney beans, and toss in 3 bay leaves.  Let this simmer till supper time!  Serve over a bed of cooked rice!

This recipe freezes well.  I “overfed” a family of 4, froze 3 lunch trays for my husband, and I still have a quart of it left in the fridge!


Happy Easter!! March 25, 2016

Filed under: Easter — Susan @ 11:21 am