Tuesday, September 11, 2018

Daily Goodie Box

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Guess what I got in the mail?! A Daily Goodie Box! It's been a while since I've had one, so my excitement was really up there! I am having so much fun working my way through this box.  Look at all the great products I got to try this month!


Seriously excited to dig in to this box. Come take a closer look!



Herb Guru - Herbal Tea - Can't wait to try this over ice!

Minute Mixology - Cocktail Mixers Margarita - Love the single serve packaging!

Herbal Zap - Immune Support Herbal Supplement - Immune, Digestive, and Party Detox. This time of year my immune system can use that boost! I wish I would have had this Party Detox years ago!



Bubba’s Fine Foods - Blazing Buffalo ‘Nana Chips - Honestly, I was a little afraid of what a spicy banana chip would be, but it was REALLY good! Not to spicy, but just a nice flavor kick. And, very satisfying.

Sir Kensington’s - Chipotle Mayonnaise - This brought some new life to my breakfast wraps! Delish!

Fire & Flavor - Seafood Rub Spice Blend - The Lemon Pepper & Herb was delicious BOLD flavor! I loved it, but next time I will go a little lighter with it for Truckin' Man.


Essence of Vali - Sleep Mini Vials  - Just a little drop on your pillow case will help bring many more zzz's. Lavendar Oil is the first ingredient so a nice floral scent.

NeuroGum - EnlightenMint Nootropic Focus Gum - My husband has already told me I will need to order some Neuro Gum. The flavor lasts, the texture doesn't get weird, but best of all.... It has helped with his afternoon slumps and headaches. 

Procosmet - MTJ Most Rich Mascara Black I am loving this mascara, it passed the test. It stayed on through a wedding!

Organic India - Wellness Infusion Teas - Balance, Thrive, and Immunity. Great natural way to improve Energy, Digestion, and/or Immunity. I do need help on all of these this time of year. Days are shorter, germs are starting to move more, and I'm looking for help!



Daily Goodie Box. It's more than just Free Samples!

Go check it out! Seriously couldn't be easier. All you need to do after getting a box, is let them know what you think!


Tuesday, September 4, 2018

Easy Pulled Pork

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I am so excited for fall. So very excited. Since fall is my favorite season I typically am excited, but this year I am just itching for it. It must be the high humidity we dealt with so much of the summer that is making my need for cool crisp days more intense. Or maybe it's that I want the cool crisp days, so I get to make a big pot of soup, or a nice hearty meal. Mmmmm...  Bring it on!



This summer I did really try to minimize my cooking and time in the kitchen. Just ask my cookie crew, I am getting nothing but complaints!  I'll have to make them dozens of cookies soon. I promise. 

This recipe for Easy Pulled Pork is great for any season though, it just helped minimize my kitchen time since this recipe was enough to feed us multiple meals.  And I just love when I find a new recipe that rocks my kitchen cooking world! And that is what this recipe did. This recipe is still a slow cooked recipe, but in the oven. I haven't thrown a pork roast in the slow cooker since finding this recipe. 


This is so easy and you can customize it to make it your own. I typically can't find Boston Butt's much over 5 pounds, so my cooking time is usually on the lower side. Add as much seasoning as you like, and depending on your roast size. I give it a nice liberal even coating. It's sooo tender when it's done, shredding it is effortless. And the crust... I won't tell you how much I eat while I am shredding it. ;)


Msure you use your favorite BBQ sauce. I found this roast recipe from my blogging friend Lynn, when I ordered some of her sauce. If you want some amazing BBQ Sauce from South Carolina, you can order some right from Lynn's website: Southern With A Twist.


Easy Pulled Pork 

Boston Butt Roast
1/2 cup Apple Cider Vinegar
1/2 - 1 teaspoon Kosher Salt
1/2 - 1 teaspoon Black Pepper
1/2 - 1 teaspoon Garlic Powder
Barbecue Sauce

Preheat oven to 250 degrees. Place roast in roasting pan. Pour apple cider vinegar over top of roast. Season with kosher salt, black pepper, and garlic powder. Bake, uncovered, for 6-8 hours. Remove from oven and let rest 30 minutes. Remove bone, it should slide right out. Remove fat, and shred. Mix with favorite barbecue sauce.

Serve with additional sauce, if desired.

Wednesday, August 8, 2018

A Bit From the Garden

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 As soon as I seem to get a grasp on my time management, it slips away from me! I took these photo's ten days ago! How is that even possible?  But, I am still happy to share with you that the our downsized garden is doing well.

The new strawberry plants are seeming to like their new place in the garden. Sadly, the chickens have already found them. Looks like next year we will have to add some fencing to the garden.

I just love the splash of color the cosmos brings to the garden.

Since photo day, I have picked three red tomatoes!

Our carrots are so delicious! Truth be told, I oven roasted some the other night. Husband was late getting in the house, and by the time he got in there was only one lonely carrot left for him! I did make it up to him and make carrots the following night. Seriously, delicious.

Cauliflower is so far behind! Normally we have harvested in June!

Our peppers aren't having a great year. But, holding on to hope that they are just a little bit behind like the cauliflower.

Celery! Thanks to Carla for inspiring me to try raising this veggie. It seems to be doing great, but I need to get some research done so I know when it's ready.

And, then just because she's cute... The Queen of the Farm!

One final update before I go, we have cauliflower! 

How is your garden?

Tuesday, July 31, 2018

Pistachio Torte

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Pistachio Torte dessert was such a favorite of mine growing up. It was one that my grandma would make for us often.  Whenever we went back home to visit, she would pull a pan out of the freezer, and I would be so happy! 





A few years after Grandma passed, I remembered her Pistachio Dessert, and wanted to make it. I really had no idea what it entailed. I just remembered Pistachio pudding, and some other layers with Heath bars crushed up for sprinkles on top. I searched every church cookbook I had that Grandma had recipes submitted to, never with any luck. I had checked with my Gram to see if she knew the recipe. Never any luck. I'd given up hope. Then one day, one of my cousin's asked if I would like some of our grandma's recipes... WHAT?  YES PLEASE! Thankfully, she had the Pistachio Torte dessert. I was so happy. 

After seeing the recipe, I realized it had been in front of my face for a long time. South Your Mouth had posted her Chocolate Delight recipe, and I had seen her picture and read her recipe, it never occurred to me, that this recipe was so similar to the one I was looking for, but with a different flavor pudding.  My grandma had a few different twists, but it was so similar.  If I hadn't been so focused on the Pistachio, I might have had an easier time finding the recipe.  Sometimes, I get a little to focused on the details to see the big picture.   

Pistachio Torte

1 c. flour
1/2 c. butter
1/2 c. finely chopped nuts (Walnuts, Almonds, Pecans)
8 oz cream cheese, softened
2 c. Cool Whip, divided
1 c. powdered sugar
2 small (3 oz) pkg. Pistachio instant pudding mix
3 c. milk

Heath Candy Bar, chopped

Preheat oven to 350 degrees.  Mix flour and nuts.  Cut in butter until you have a crumbly mixture.  Pat in bottom of greased 9 x 13” pan.  Bake for 15 to 20 minutes, until light golden color.  Cool.


While crust is cooling, beat cream cheese until smooth. Slowly add powdered sugar and mix until combined.  Fold in 1 cup of Cool Whip, spread over the cooled crust. 


Mix pudding and milk until combined.  Spread over cream cheese layer.  Top pudding layer with remaining Cool Whip.  Garnish with chopped Heath Bar.  


Place in freezer for 2 to 3 hours.  Remove from freezer 20 minutes before serving. 



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