Zojirushi NP-HBC18 10-Cup Rice Cooker Review

Zojirushi NP-HBC18 10-Cup Rice Cooker offers exceptional features that you will surely love. It uses advanced micro computer technology and superior induction heating that play very important roles in producing only the best quality of cooked rice.

It has a cute style that you will surely love. It also has a control panel that will allow you to customize its settings. As you can see, this rice cooker is consumer friendly because it meets the consumer’s requirements for cooking rice.

Before proceeding, let us take a look at the amazing features of Zojirushi NP-HBC18 10-Cup Rice Cooker:10-cup rice cooker and warmer

It measures 15 5/8 in x 10 13/16 in x 9 5/6 in

It has great functions that can be used for multi-menu cooking functions like timer, keep warm function, and user-friendly LCD control panel

Uses super induction heating and micro computer technology that enables the rice cooker to produce excellent results

The Good

User-friendly

Great design

Convenient and easy to use

Comes with free tools like spatula, spatula holder, and a measuring cup for rice

Has healthy cooking options for different kinds of rice and multi-menu cooking functions for foods made of rice

Has an easy to read LCD control panel that allows customization of the built-in functions

The Bad

Some customer said that the arrow used for choosing a setting became unusable after a year, making the rice cooker inoperative as well

Consumers say that the rice cooker’s look is better than its functionalities

Rice cooker does not work well with brown rice

Are there any other disadvantages of this?

This Zojirushi NP-HBC18 10-Cup Rice Cooker is perfectly suited for:

People who don’t know how to cook rice using a stove

Young people or students who have no time for cooking and are living independently

Busy moms who do not have much time for cooking

Everyday use

Based on its functionalities and features, Zojirushi NP-HBC18 10 cup rice cooker is indeed recommended for frequent usage in cooking rice. It is safe to use because it has an advanced feature that evenly distributes heat. It is easy to use, so it is not necessary that you have technical skills in operating it. It can be used by everyone, every day, and anywhere.

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If you are seeking for some testimonials from current users of this product, here it is:

Tina M. Hood,

I purchased this Zojirushi 10 cup rice cooker and I cannot say enough good comments about it. I love using it because it worked wonders to everything that I have made – whether rice or non-rice. I can say that it is really fantastic! You will never get disappointed with this product. It looks really good and works well. It is easy to clean and the stainless part does not show any smears or fingerprints!

Soft Luxury Bedding Sheets: Great prices

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Tater Cakes

Howdy neighbors! I want to share a good ole Granny/Moma recipe with you today. My Granny started raising her babies during the Depression. My Moma was a child of that Depression. Money was tight. So every penny had to be worked for all it was worth. And food was not wasted and poured down garbage disposals and into trash cans like it is in todays time.Raising babies in and being a child of the Depression made my Granny and my Moma into the most frugal of the frugal. They could each pinch a penny until it squealed! And I was taught the old addage, Waste not, want not. Nothing went to waste in their homes. Food was redesigned, redistributed and rerun until it was entirely gone. They didnt believe in this business of cook it once and eat it once. Whatever was cooked was stretched until it was completely eaten up.

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Mashed Potatoes..love em! But lets face it, they get clumpy and gluey the longer they sit in the fridge, right? You just dont want to eat them 12 nights in a row. Or heck, even 3 for that matter. It gets old. So my Granny and my Moma redesigned them into Tater Cakes! You good little Southern folks out there..ever had a Tater Cake? Raise your hand! I know Im not the only one around here who knows what they are! And lets not go getting all prissy and calling them

Potato Croquettes and such as that. Theyre Tater Cakes, plain and simple good, honest food! Nothing pretentious about them!And Id like to teach you how to make them. You can switch and change up some of the things you add to them to give them a different kick. What Im going to share with you is pretty basic.

Heres what youll need:

Leftover mashed potatoes, some cheddar cheese (or any cheese of choice), eggs, flour, and garlic. These are just the basics. You could also add sliced green onions or finely diced regular onion. Some peppers, either finely diced bell peppers or some jalapenos would be great too. Diced bacon would be amazing! You could change them up so many different ways!

Start by putting your leftover mashed potatoes in a mixing bowl. If you want to season the potatoes anymore than they already were, go ahead and do that now. Some fresh parsley would be great. Janes Krazy Mixed Up Salt would be good. Fresh chives would be super too! Toss in whatever cranks your tractor!

Add in the garlic.

Break a couple eggs and toss them in too. Now give it a good stir until the eggs are completely combined into the potatoes.

Add the flour next.

And finally, add the cheese. If you have bacon, onions, peppers or other additions, this is the time to toss them in. Gently stir until all the flour and cheese are combined.

Heat some oil in a non-stick skillet. I used canola oil, but peanut oil, corn or vegetable oil would work would equally as well.

Using two spoons, drop the potatoes into the hot oil.

Keep the heat turned up on medium high and fry the cakes until theyre golden brown on the bottom.

Once theyre golden brown on the bottom, give them a flip and let them fry until the other side is golden brown.

And unfortunately, this is where my company started arriving and I forgot to take anymore photos. When theyre golden brown on both sides, take them out onto paper towels to drain the grease off. Serve them right away.

Tater Cakes
* leftover mashed potatoes
* flour
* egg(s)
* garlic to taste
* shredded cheese of choice

I cant give you any measurements because it depends onthe amount ofmashed potatoes you have leftover. I probably had 4-6 cups leftover if I was guessing. And I used 2 eggs and a little bit more than 1/4 cup of flour. They should be fairly stiff when you get everything mixed together. This is absolutely not rocket science so you can adjust ingredients as necessary. If theyre too thin, they wont stay together when fried. So make sure theyve got plenty of flour in them to make a stiff dough.

I made these to go with breakfast for dinner. My nephew thinks these are the best thing hes ever had in his life! LOVES em! So I fixed them with biscuits, sausage, bacon, gravy and scrambled eggs. But they would be great with just about anything! Heck, theyre good on a sandwich with some Miracle Whip and sliced tomato!

There you go! Waste not, want not! My mashed potatoes didnt go in the garbage or to the dogs. They got redesigned into something totally different! And equally as good as they were the first go-round!

Have a great day! And enjoy some good ole Southern cookin while you make your Granny and mine proud!

Salad Skewers

So I guess you all know that Im a cookbook and cooking magazine fanatic, right? I mean, that just kinda stands to reason. If you DIDNT know that about me, well, now you do. Shocker, huh? Yeah, I figured it would be. I recently got my Food Network Magazine in the mail and toward the back they had Salad on a Stick. Apparently, it was something from a festival or a fairan attempt to make fair/festival food a little healthier than the typical corndog, funnel cake, smoked turkey legs and deep-fried Twinkies on a stick. Im always trying to come up with new, fun salads for my family. When I saw this, I knew I had to try it!

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It was super, super simple to do! Tall Skinny Man stuck the veggies and cheese on the skewers while I was cutting up the veggies. The original recipe didnt have cheese, so thats my addition. The simplicity of this will make it a wonderful addition to your Labor Day picnic table or just your Sunday dinner table for that matter!

Heres what youll need:

Lettuce, carrots, cucumber, cherry or grape tomatoes, cheese cubes of choice.

Start by cutting the lettuce in half.

Then cut each half into thirds.

Now cut each third into thirds so you have nice chunks to put on the skewers.

Peel the carrots and then cut them into large chunks. I used a crinkle cutter, but you can just cut them on the bias with a knife if you dont have a crinkle cutter. On the bias means to cut at an angle.

Slice the cucumber on the bias also. Theyll need to be fairly thick so the skewer doesnt cause them to break.

Skewer all the veggies and the cheese up in any order you want. Just alternate so that you have about 3 chunks of lettuce on each skewer and end with either a chunk of cheese or a tomato so the tip the skewer is covered.

And in a matter of minutes, this is what youll have. I cant even tell you what a huge hit these were!

Salad Skewers* 1 head iceberg lettuce* 1 box grape or cherry tomatoes* 1 bag cubed cheese of choice (or cube your own from a block of cheese)* 1 bag carrots* 1-2 cucumbers (depending on their size)* salad dressing of choice* skewers

Cut head of lettuce in half. Then cut each half into thirds. Cut each wedge into thirds making chunks of lettuce. Peel carrots and slice on the bias. Slice cucumber on the bias. Slide vegetables and cheese onto skewers ending with a cube of cheese or a tomato on the pointed end of the skewer. Serve cold with favorite salad dressing.

These are so versatile! You could also add mushrooms to them. Any color bell pepper would be pretty on them too. If you had room, a small chunk of red cabbage would be a nice addition. A floret of broccoli or cauliflower would work too! Make it into whatever you want it to be! These are just the ones I chose to use. But you can certainly come up with your own combinations that you and your family enjoy!

This is a great way to get the kids in the kitchen cooking with you! You could have them help peel the carrots or stick the veggies on the skewers if theyre big enough to handle that part. Make it a family affair! My kids LOVE to be in the kitchen with me. And Ive found its a lot easier to get kids to eat something they might not otherwise eat if they got to help make it!

I hope this is a fun new way for you to eat salad at your house! And if youre looking for a new salad dressing to use instead of the same-old-same-old, give my Orange Vinaigrette a try!I posted it a couple weeks ago. Its a new and different spin on your plain old vinaigrette salad dressings!

Happy Labor Day to you and yours! My family and I are heading next door to Unks house to eat some of his phenomenally fabulous BBQ ribs and chicken. That man could flat out beat anybody on that BBQing! Im taking some on my Very Best Baked Beans that I shared with you recently. And Im also taking some German Potato Salad, Cold Pasta Salad and Margarita Slaw. Ill share those recipes with you sometime! ) Be safe and enjoy your family this holiday weekend!

Meatloaf

Ahhhhhhhhhhh! Hello gorgeous! Meatloaf

Ive talked about it quite a bit because it happens to be my familys absolute favorite meal. This is usually how it goes: Meatloaf, Mashed Potatoes, English Peas or Peas and Carrots or Green Beans, Fried Corn, Fried Okra, Macaroni and Cheese, Slaw and Cornbread. Sometimes theres more with it. But those are the basics we have pretty much everytime we have Meatloaf. Tall Skinny Man loves it. The Ankle Biters love it. Aunt Dee requested it as her first meal after major surgery a couple years ago because its her favorite too. My friend Christie, the Lurky Looits her Ankle Biters favorite too. Auntie Amy always has to make Ty-loolie some Meatloaf when he comes to visit.

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And recently our friend Jamey from high school came home to take care of his dad for a few days following some surgery and it was his request too.Heres what I maintainif youre one of those folks out there who says, Meatloaf? EWWWWWWWWWWW! you have never had good meatloaf. Trust me on this one. Ive had other peoples meatloaf. Ive had it at restaurants. And Ill agree with you that when meatloaf isnt made well, it tastes quite a lot like funky old dead cow. But made right? Ahhhhhhhhh! Bliss!I grew up on fantastic meatloaf. My mom, my Granny and my Aunt Ann all made fabulous meatloaf. I loved it! I will never forget going home with a friend one night from school when I was fairly young and her mom made meatloaf.Said friend shall remain nameless so as to remain a friend. Lets just say it was NOT made like any meatloaf Id ever eaten at home or with family. It just tasted like a really, really bad hamburger. So if thats all youve ever had in the way of meatloaf, I can understand why youd hate it.

But I want to make you NOT hate it! Lets make some amazing meatloaf!!!! Come on! You can do it! I know you can giveup your membership in the Meatloaf Haters ofAmerica club!Heres what youll need:

Ground chuck or ground round, frozen seasoning blend (orcut up your own onions,bell peppers and celery), Italian bread crumbs, eggs, tomato paste, garlic, and Sams Spicy Spaghetti Seasoning (or Italian seasoning) for the meatloaf. For the topping: mustard, ketchup and brown sugar. You can use just plain ground beef, but I find it is just too fatty for our tastes. We prefer a leaner ground meat than the stuff just labled ground beef. And if you want to make this super healthy, use some Lauras Lean Ground Beef which is about 96% lean and mix it with ground turkey breast. You can also substitute egg substitute for theeggs.Start out by putting the meat in a mixing bowl. You can do this by hand or do it the easy way like me. I let my KitchenAid stand mixer do all the work! If youre doing it by hand, use a REALLY big bowl so youve got room to really get all the ingredients incorporated together.Now add the chopped vegetables to the meat. If you cut up your own veggies instead of using a bag of frozen seasoning blend, youll need 1 whole onion, 1 whole bell pepper and about 3 ribs of celery chopped up.Now add the garlic. If youre chopping up your own, youll need 3 good-sized cloves. Its not set in stone, so if you like lots of garlic, chop up more. If you dont love garlic like we do, cut it down to 1 clove.Now add in the eggs. Heres a tip for you. Dont ever crack the eggs on the edge of the bowl youre using. If you drop some of the shell in, its difficult to get it out. Always use a separate bowl and break and add one eggat a time.And heres another tip for you. If youve got to have 4 eggs in your dish and you break all of them into the same dish at the same time and that 4th egg happens to be a bad egg, youre in a mess! Youve wasted the other 3 eggs and in this case, you wouldve wasted all your meat, veggies and garlic along with the eggs.

See this stuff? I LOVE THIS! It has liberated me! It seems like so many recipes call for tomato paste, but not an entire can. And wasting just hairlips me. Did you know you can buy tomato paste in a tube?!!?! Its fabulous! I get mine at Whole Foods, but Ive seen it at a few other places. Unfortunately, if you live where I live, youll HAVE to go out of town to get it. Nobody here has ever heard of it and they act like Im on glue when I ask for it. So I stock up when I go to Whole Foods. If you havent yet discovered the joy that is tomato paste in a tube, just use ketchup here in place of the tomato paste. You wouldnt need a whole can for this and its wasteful to only use part of it and throw the rest away. Ketchup works just fine, its just not quite as tomato-y as the paste.Add in the spicy spaghetti seasoning. If you dont have any, just use Italian seasoning or whatever Italian spices you have on hand like basil, oregano and thyme. Ive been buying this Spicy Spaghetti Seasoning at Sams for years. Ill cry if they ever quit carrying it. If youre local and dont have a Sams membership, give me a holler and Ill pick some up for you when I make a Sams run.

Next in, the Italian bread crumbs.Time to mix it all up. Make sure everything is well combined.

It should look like this when you get it all mixed up.

Shape into a loaf. If you have a loaf pan, fabulous. I do have one, but Id probably need about 3 of them. So I usually just make one really HUGE loaf in a pan I can throw away when Im done instead of washing 3 separate loaf pans. I did mention that my family loves meatloaf, right? Yeah, cuz, just sayinthey do. A LOT! So this was actually about 6 pounds of meat. Once you have it formed into a loaf, stick it in the oven.

While its baking, go ahead and make the topping for it.

Put the brown sugar in a small bowl.

Add the ketchup.

And finally, add the mustard.Now give it a good stir and make sure all the lumps of brown sugar are all stirred out.

It will look like this when its done. Are you sitting there thinking this is a strange combination?Its not really. Its awesome! A little sweet, but a little tangy. Absolutely perfect for the top of the meatloaf. If this scares you too much, just use plain old ketchup.

When the meatloaf is finishing cooking, pour the topping over it and return to the oven a few minutes for it to soak in a little and to caramelize a little on the top.

And this is how it will look when you take it out of the oven. YUMMO!

Meatloaf
* 2 pounds ground chuck or ground round (or 1 pound Lauras Lean Beef and 1 pound ground turkey breast for a healthier version)
* 1 whole onion, diced
* 1 small bell pepper, diced
* 3 ribs of celery, diced*** OR 1 pkg. frozen seasoning blend
* 2 eggs (or about 1/2 cup of Egg Beaters if youre making the healthier version)
* 1 cup Italian bread crumbs
* 1 Tbsp. chopped garlic (approximately 3 cloves)
* 3 Tbsp. tomato paste (or ketchup if you dont want to waste part of a can of tomato paste)
* 1/4 cup worcestershire sauce
* 3 Tbsp. Spicy Spaghetti Seasoning (or 2 Tbsp. Italian seasoning)
* 1/2 cup ketchup
* 1/2 cup brown sugar
* 1/4 cup mustard

Mix all ingredients except the ketchup, mustard and brown sugar listed at the bottom of the recipe. Form into a loaf and bake in a pre-heated 350 oven approximately 45 minutes to 1 hour. While the meatloaf is baking, mix the ketchup, brown sugar and mustard sauce for the topping. When finished baking, drain grease off if your loaf pan doesnt have an insert that lifts the loaf up so it doesnt sit it the grease as it cooks. Pour the topping over the meatloaf and return it to the oven for about 10 minutes until the topping appears set. Itwill have a darker, caramelized appearance. Slice and serve.

This is truly comfort food for my family. When my oldest had his braces on his teeth, this was his special meal we always had when he had to get the braces tightened. As I mentioned above, my sister-in-law had some surgery a few years ago and when she came home from the hospital, this was her special request. Many times after Ive been traveling for work, this is the meal first requested when I get back home. My family associates a meatloaf dinner with comfort and love. So Im sharing that comfort and love with you complete with photos of the whole process this time. Ive shared the recipe in the past, but this time, youve got it step-by-step! Easy as 1-2-3!I hope youll try this if youre a meatloaf hater! And I hope youll give it a try even if youre a meatloaf lover. I think youll be a bigger meatloaf lover once you do! Love or hate it, just get in the kitchen and produce some comfort and love for your family!Have a great day! Much love to you and yours!
Filed under: Beef, Main Dishes, Meal Ideas, Menus, Recipes

Loaded Potato Soup

Its December. Its cold. And that just begs for SOUP! Theres just nothing else in the world that warms the bones and screams COMFORT more than a hot, steaming bowl of soup! So today, were going to make some Loaded Potato Soup. This soup is not your normal potato soup! Were going to add all kinds of extra flavors to it! And when were done, your little pea-pickin heart is going to be singing!

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Lets make some Loaded Potato Soup! Did I mention its LOADED? Cuz it is! Heres what youll need:

Russet potatoes, onions, green onions, garlic, heavy whipping cream, fresh peppercorns for grinding, sour cream, ham pieces (the seasoning pieces that will often say Beans and Greens Seasoning,) bacon bits (or you can cook your own bacon and chop it up) and shredded sharp cheddar cheese.

Peel the potatoes.

Now with that said, youre certainly welcome to use any potato you want for this, but I prefer russets for this. If you prefer red potatoes, use those. And in all honesty, if youre in a tight pinch and have absolutely NO time to stand and peel potatoes, a couple bags of frozen cubed hashbrowns will work wonderfully! I prefer to make it with potatoes I peeled myself, but if youre craving potato soup and have no time to stand and peel 5-10 pounds of potatoes, those little bags of hashbrowns just cant be beat!

If you are peeling potatoes and not using the hashbrowns for a quickie potato soup, cut the potatoes into chunks like you would for mashed potatoes. Cut them fairly large so you will have some texture to the soup. If you cut them really small, it will be a much smoother soup. Either way will work, but we prefer a potato soup with a little more chunk to it.

Put the potatoes in a large stock pot and cover them with water. Add just enough water to barely cover them. You dont want to drown them. Youll be pouring off most of the cooking liquid when they potatoes are tender.

Add some fresh-cracked pepper to the potatoes.

And add LOTS of garlic!

Now while the potatoes are cooking, lets get the Loaded part ready. Open the ham seasoning pieces and lay them out on a cutting board.

Using a sharp knife, cut the ham into small pieces. Youll need a super-sharp knife for this because a dull one just will not get the job done!

Now dice up your onion. I like LOTS of onion for this. Use as much or as little as you like. Take the outside off the onion then cut it in half root to tip. Lay it cut-side down like in the photo and then cut it into several thick slices.

Turn the onion sideways and cut across the thick slices you made to cut the onion into small chunks. If you like it diced fine, by all means, cut it into smaller pieces. Again, I like the layers of texture in this soup with the large chunks of potato and the large dices of onion. But do what you and your family like!

The onions are ready to go in the hot tub!

Get your pan or skillet super hot! See this fantastic pan? I HIGHLY recommend this pan! Its a Calphalon sauteuse pan. Tall Skinny Man got me not one, but TWO, for Christmas!!!!! I LOVE THIS PAN! OK, back to your regularly scheduled program.

OK, see that spoonful of loveliness? That would be bacon grease! Theres nothing quite as good as some pig cooked in pig! But if you dont happen to have any bacon grease on hand, olive oil, vegetable oil, canola, butter, whatever fat you have on hand will work fine. This is NOT health food! This is comfort food! And pig is mighty comforting at my house!

Let the bacon grease melt and get super hot. Or let your oil and/or butter get super hot. Just remember if you use butter, you will need to also use some oil also because the butter cant take the high temperature without turning brown.

Now add the onions and ham to the hot pan. The smell will instantly make you sing! Its fantastic!!!!

Keep an eye on it. You want to keep moving it around the pan until the ham and onions are caramelized. It will take a few minutes, so be patient! Trust me! Its well worth it in the end!

Theyre starting to sizzle now!

See how the pan looks when you move the ham and onions aside? Those beautiful little brown bits on the bottom? Thats when you know the natural sugars in the onion are cooking out and youre about there!

Youre THERE! Theyre ready! Just turn the heat off and let them sit there until youre ready for them.

In the meantime, drain the majority of the water off the potatoes.

Now add the potatoes back to the pot.

Pour in the heavy whipping cream. Dont be shy! Remember, it aint health food! Your weary soul needs some comfort and this is just the thing for that!

Give it a good stir until all the cream is combined with the potatoes.

Now add the sour cream.

Stir it in until its well-combined. You dont want to see any of the white lumps from the sour cream.

Now add the ham and onions.

Oh my gravy! This soup is HAPPY now! Its VERY happy! And youre just about to be very happy too! Because it is

Now slice the green onions! Youll be adding those to the top of the soup. YUM!!!!!!!!!

I like to use both the onion part and the green too. If you prefer one or the other, just use the part you like.

Now serve it up in a bowl and add some of the shredded sharp cheddar cheese, a sprinkle of bacon and some of the green onions. Oh my goodness!

Park this fantastic soup beside your favorite sandwich and youll be in comfort food heaven! I cant even tell you how delightfully comforting this soup is!

Loaded Potato Soup
* 5 pounds of potatoes, peeled and cubed
* 16 oz. sour cream
* 1 quart heavy whipping cream
* fresh cracked pepper, to taste
* minced garlic, to taste
* 2-3 onions, diced
* 1 pkg. ham seasoning pieces
* 1 bunch green onions, sliced on the bias
* 1 pkg. shredded sharp cheddar cheese
* 1 pkg. bacon bits or 1 pkg. bacon, fried and crumbled

Peel and dice potatoes. In a large stockpot, cover potatoes with water. Add fresh cracked pepper and garlic to taste. Do not salt! The ham, bacon and cheese will add salt to the soup later. Boil until potatoes are tender. While potatoes are boiling, cut up onion and ham. Fry in bacon grease or oil/fat of choice until onion and ham are caramelized. Drain most of the water off the potatoes. Return potatoes to the stockpot and pour in the heavy whipping cream. Stir. Add the sour cream and stir until well-combined. Add the ham and onions to the soup. Stir them in. Ladle the soup into bowls and top with shredded sharp cheddar cheese, bacon and green onions.

And friends, that is Loaded Potato Soup! The ultimate in comfort food! I hope you enjoy this soup as much as we do!

Stay tuned because Ill be sharing the sandwich you see beside this soup. Its a Cheddar Apple Bacon Panini! My family LOVES paninis! So be on the lookout for that recipe to show up here soon!

Have a fantastic day!

Leftovers and a new dessert..

We had leftover spaghetti tonight. Its always better the second time around. I also had a few new things tonight. A dear friend was hospitalized last week with what he was originally told was a heart attack. So I made dinner for him and his wife tonight. They got Panko-Crusted Oven-Fried Chicken, Tarragon Rice, Green Beans and White Sweet Corn. A couple chicken breasts wereleft along with a few spoonfuls of the rice and corn after making their plates, so we added that to the mix! And the good news is, the good friend did NOT have a heart attack after all. So we were glad to hear that. And glad to give Mr. Phil and Mrs. Becky some supper!

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The BIG deal at dinner tonight was an amazing Weight Watchers-friendly recipe I made. Its called Viennese Angel Food Cake with Latte Sauce. It was insanely delicious! And absolutely NO GUILT! Thats the best part! I hope you enjoy it as much as my family and I did!

Viennese Angel Food Cakewith Latte Sauce1 package angel food cake mix5 Tbsp General Foods International Sugar Free Caf Vienna, powder2 tsp sugar1 cup fat-free skim milk1 large egg(s)

To make cake, prepare angel food cake mix according to package directions but stir 2 tablespoons of coffee powder into cake mix; bake as directed. Remove cake from oven and follow directions for cooling. When completely cool, slice into 12 pieces.

To make sauce, combine remaining 3 tablespoons of coffee powder, sugar and milk in a small saucepan; bring to a simmer, stirring constantly. Beat egg in a heatproof bowl. Pour about 1/4 cup of milk mixture into egg, beating constantly. Pour egg mixture back into saucepan. Cook over very low heat, stirring constantly until slightly thickened, about 5 minutes. Serve sauce immediately over cake. Yields 1 slice of cake and about 1 1/4 tablespoons of sauce per serving.

Servings: 12

Preparation Time: 15 min

Cooking Time: 60 min

Level of Difficulty: Moderate

Now, I made a little change to the sauce. I used Splenda instead of real sugar. Even though it only calls for 2 tsp. of sugar, thats still 32 calories! So I used the Splenda and saved those calories! Enjoy!

Kentucky Derby Pie

Right now, just go ahead and get down on your knees and say a prayer of repentance. Trust me! Youre going to need to beg forgiveness for your wicked soul after making and eating this pie! Cuz its just downright evil, wicked, mean and nasty GOOD! Me? Im just plum ashamed of myself for serving it! And with Praline Ice Cream on top, to boot! Lord, have mercy on me! Forgive me, for I have sinned!

DerbyPieUse

Yall wanna sin too? LOL Honestly, this pie will just flip your wig! Im a fat woman and I love to eat! But dessert usually isnt my thang. But this pie? OH YEAH BABY! Ummmmmmmmmmmmm! Did I mention evil? Wicked? Mean? And NASTY good!? OK, yeah, I thought so, but I think it bears repeating!

Years ago when I was baking for other folks, I started making this pie as part of a Holiday package. The turkey was great! Dressing too. But folks went crazy over this pie. Kentucky Derby Pie, or as it is sometimes referred to as just Derby Pie, came from Kentucky about half a century ago. It started as the specialty pastry at a little inn in Prospect, Kentucky called the Melrose Inn. It got its name from putting a bunch of names for the pie in a hat. And VOILA! Kentucky Derby Pie was born! It actually has nothing to do with the famous race held in Churchill Downs every year. But it has everything to do with FABULOUS!

Lets get started making this delightfully sinful creation! Heres what youll need:

Flour, sugar, butter, eggs, vanilla, chocolate chips, pecans and pie crust.

Bought pie crust, Amy? Seriously? You dont make your OWN pie crust? Well, you see, its like this. See this beautiful lady?

Thats my Granny. You see, Alene could make pie crust that would make you cry! The flakiest crust that ever passed your lips! Those of you out there old enough..do you remember those Loretta Lynn commercials where she was hawking Crisco because it made the best pie crust? Well, ole Loretta made a lot more money than my Granny ever saw in her lifetime, but I guarantee you, that mess she called pie crust couldnt hold a candle to the magnificent pastry that came out of my Grannys kitchen. Can I make pie crust? Sure I can! But mine aint gonna make you cry like Grannys would. So why make all that mess on the counter rolling out dough if its not going to be positively spectacular when youre done? Thus, bought pie crust!

So lets put this pie together! Its so simple your kids can do it!

Start out by pouring the sugar into a mixing bowl.

Now add the flour in with the sugar.

Melt the butter. I use my Pampered Chef microwave steamer bowl for melting butter. Once the butter is melted, set it aside to cool for a little while.

When the butter is completely cool, add it to the flour and sugar mixture.

Give it a little mix. It doesnt have to be completely mixed yet. Just get the dry ingredients wet so they wont clump when you add the eggs.

See? Like this. Its not smooth, but the big clumps are gone.

Break the eggs into a bowl individually. Once you break one egg and know its OK, add it to the mixing bowl. You always want to break eggs one at a time and add them one at a time so you dont end up ruining a dish by adding a rotten egg straight into the mixing bowl. If you break them one at a time into a separate bowl, you can just toss the one bad egg. Thats a good rule of thumb for any baking.

Now mix the eggs in and beat the mixture well with a wire whisk.

Add the vanilla after youve gotten the eggs well incorporated into the batter. But lets stop a minute and talk about vanilla. Yall, if you dont ever listen to another word from me, listen now. PLEASE, use real vanilla. Please dont use that imitation vanilla. Get real vanilla extract! It really DOES make a difference in taste!

Whisk until all the lumps are gone and the vanilla is all stirred in. And you could stop right here and bake this pie up and it would taste just grand! But were about to make this pie happier than a dead hog in the sunshine! What makes a dead hog all that happy, sunshine or not? I dunno personally, but that was an Alene-ism and since were making pie, I thought Id throw in an ode to Granny there. I just know this pie is about to get crazy happy!

Throw in some chopped pecans. You can chop your own, but Im a little too lazy for that. I bought em already in pieces!

Now add semi-sweet chocolate chips. Make sure theyre semi-sweet and not milk chocolate.

Now fold those into the batter. Ohhhhhhhhhhhhhhhh, mercy me! Somebody shout GLORY and pass the offering plate cuz surely theres a sinner out there that just came to know Jesus over this pie!

Lookie there! Its ready to go into a pie crust.

So lets do that. Pour the batter into a prepared pie crust.

Just like this! In the oven it goes! And in a few minutes, youre going to be smelling something heavenly wafting through your house! This might be a good time to tell you that you probably shouldnt ever just make one of these at a time. Its a good thing to just go ahead and double everything and make two. Cuz one is NEVER enough! EVER! And its just as easy to whip up two as it is to make one. Trust me on this! You will SOOOOOOOOOOO be sorry if you only have one of these in the house.

And there you go! Kentucky Derby Pie in all its glory! I think I might just hear the Hallelujah Chorus playing now! Its that amazing!

Kentucky Derby Pie
* 1 cup sugar
* 1/2 cup flour
* 2 eggs
* 1 stick butter, melted and cooled
* 1 cup pecans, chopped
* 1/2 bag chocolate chips
* 1 Tbsp. vanilla
* 1 deep dish pie crust

Melt the butter and set it aside to cool. Pour the flour and sugar into a mixing bowl. Once the butter is cooled, add it to the sugar and flour mixture. Stir together until the large clumps have disappeared. Add the eggs one at a time, then stir into the mixture until well incorporated. Add vanilla and stir. Add pecans and chocolate chips. Fold those into the batter. Pour into a pie crust. Bake in a pre-heated 325 oven for 1 hour. Serve warm, straight out of the oven or room temperature.

Whew! Words almost fail me now. What else is there to say about this pie? It will rock your world! This is great for the Holidays! You can make up 6 or 8 of these pies and wrap them and throw them in the freezer! Then when Thanksgiving or Christmas comes along, take it out and let it get room temperature. It will be just like you baked it fresh! This will be great for your Holiday dessert buffet, church potluck, work party or Sunday night supper! This pie also makes a wonderful home-baked gift!

I hope you enjoy this pie as much as we do! Happy Holidays friends!

Honey Peppered-Bacon Pork Tenderloin

***knock knock*** This thing on? Anybody still out there? I know! I left you high and dry! Ive been holding onto this fantastic little morsel for several MONTHS now while Ive been doing my day job which has been crazy-busy! I have wanted to share this with you guys for so long and havent had two spare seconds to get it all together for you. I meant to give it to you for Easter. Then I meant to give it to you for Mothers day. And now, well, now youll have it for whatever day you wanna rock someones face off!!! Because trust me here! Someone is SOOOOOOOOOOOOOO getting their face rocked off with this delectable little dish! Just check this out!

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There was no way to adequately name this recipe. Honey Peppered-Bacon Pork Tenderloin on a bed of carrots, red onions and garlic cloves slow-simmered in Pinot Grigio..

So I just stopped at Honey Peppered-Bacon Pork Tenderloin. The real name should be: OH MY GOSH, I THINK I JUST WET MY PANTS THIS PORK LOIN IS SO FLIPPIN, FLAPPIN FANTASTIC!or something pretty similar anyway. I had a pork loin that I wanted to do something a little different with. I didnt want to grill it. I didnt want to cut it into chops and fry them. So I decided to give it a rub down in some Wildtree Garlic Galore seasoning blend, then wrap it in peppered bacon an drizzle honey all over it. And well, its just about the best pork loin Ive ever put in my mouth!!!! It was simply to die for!

So lets make it! Heres what youll need:

A pork loin, of course! :) Honey, peppered bacon, Wildtree Garlic Galore seasoning blend, whole garlic cloves, a red onion or two, carrots and.

Some Pinot Grigio wine.

I forgot to put it in the photo above. Whoops! Sorry! I promise I wasnt off drinking the stuff somewhere! LOL Now heres what the real chefs will tell you about cooking with wine. Always pick a wine to cook with that youd want to drink. If its not good for drinking, its not good for cooking. Well, heres the problem with that

Ive never met a bottle of wine yet that Id want to drink. I just dont like it. Tried it. Cant make myself like it to drink. But I DO love to cook with it. So I cant tell you if this particular wine was good for drinking or not. But I CAN tell you it was dadgum FINE for cooking with!

So lets get started. Youll need to peel the carrots or have your ankle-biters do that. Thats a great job for ankle-biters! If you want to use baby carrots so you dont have to peel them, feel free. I just really prefer the whole carrot and peeling it. And if you really dont want to, you dont absolutely have to peel your carrots. Theres nothing wrong with eating the part you peel off. Most folks just prefer peeled carrots. Its up to you! To peelor not to peel.that is the question

Amys question.not Shakespeares. I dont think he cared all that much about peeling carrots.

Peel the red onion or onions.

Now cut it into quarters and then into fairly large chunks. And cut your peeled carrots into 1 1/2-2 long pieces.

Like this.

But leave the garlic cloves whole. If you have never eaten a cooked whole garlic clove, you are missing out! They become so sweet once theyre cooked!

Now drop them over into your crockpot. Make sure they are all mixed up so the onions arent on one end, carrots in the middle and garlic on the other end. Youll want to really stir them around!

Sprinkle the veggies generously with Wildtree Garlic Galore seasoning blend. Could you substitute something else here? Well, yeah, I suppose you could. Do I recommend it? No, I dont. Other spice blends wont give you the punch of flavor you get from Wildtree blends. And theyll be filled with sodium out the wazoo, additives, preservatives, dyes, MSG and probably a whole lot more stuff you cant pronounce and didnt even realize was edible..and probably ISNT supposed to be edible, but it got put in there anyway!

Pour about 1-1 1/2 cups of Pinot Grigio over the veggies. According to Wine Intro: Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. Californian variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor. I just know that this particular wine imparts a fantastic flavor to the veggies! But now, lets work on the star of this show!

Sprinkle the Wildtree Garlic Galore all over the pork loin. Make sure you get both ends and all the way around.

Like this! You really want to coat it! Then were going to seal all that flavor in.

Start by laying the strips of peppered bacon across the pork loin. Make sure to tuck them under the bottom.

It will look like this when youre finished laying the bacon across. Its ready to go in the crockpot now.

Carefully place the loin on top of the vegetables in the crockpot. You could certainly do this in the oven as well. But this is something that would be a very easy prep the night before. You could prepare it all, slide the crock into the fridge, pull it out the next morning and turn the crockpot on. Dinners done when you get home and youre a ROCK STAR with this meal!

And as if pig on pig wasnt fantastic enough, youre going to make it even BETTER now! Drizzle honey over the top of the bacon.

Just look at all that honey! Oh man! You cant imagine how good this thing smells!

Now put the lid on, turn that sucker on and forget about it if you can! If youre going to be staying in the same house with it while it cooks, you absolutely will NOT be able to forget about it because the aroma of it cooking is going to drive you insane! But if youre like me, just knowing you have this thing cooking while youre gone is going to STILL drive you insane!

And in a few hours, youll have this:

OH MY SWEET MOTHER OF PEARL! I wish I could put a feature on here where you could smell this! Youd be falling out of your chair about right now! All thats left to do now is slice it and put it on a plate!

A little something like this! It became fast friends with some Springs Smashed Spuds on my plate!

Honey Peppered-Bacon Pork Tenderloin
* 1 pork tenderloin
* 1 pkg. peppered bacon
* 1/2 cup honey
* 1/4 cup Wildtree Garlic Galore seasoning blend
* 1-2# carrots, peeled and cut into pieces
* 1-2 red onions, peeled and cut into chunks
* 10-20 fresh garlic cloves, peeled
* 1-1 1/2 cups Pinot Grigio wine

Peel carrots and onions. Cut into large chunks. Mix vegetables with whole garlic cloves and place in the bottom of crockpot. Sprinkle generously with Wildtree Garlic Galore seasoning blend. Pour wine over vegetables. Sprinkle pork loin generously with Wildtree Garlic Galore seasoning blend. Lay strips of bacon across the pork loin, tucking each piece under the bottom. Carefully place loin on top of vegetables in the crockpot. Drizzle honey over the bacon. Turn crockpot on high for a quicker cook or on low if you need it to simmer slowly all day long. Allow loin to set for a few minutes on your cutting board before attempting to slice. Slice pork loin and serve hot.

I served this with Springs Smashed Spuds and good ole Southern-style green beans with chunks of ham and onion simmered low and slow all day long until those green beans were good and dead! ;) It would also be fantastic served with Twice-Baked Potatoes, Au Gratin Potatoes, Hashbrown Casserole,well, most ANY kind of potato really! It would also be great with Long-Grain and Wild Rice, Macaroni and Cheese, Stuffing, a big salad, DIRT..it would be good no matter how you served it or what you served it with! I hope you enjoy it as much as my family and my Phat Babysitter/AB2s 2nd grade teacher/mama of my precious God-Daughter did!

Im sorry it has taken me so long to share this or ANY recipe with you! I have LOTS of recipes photographed and hope to get to share those with you soon! Much love to you all! I sure have missed you!!!!

Grilled Pineapple with Molasses-Lime Butter

Is that gorgeous or WHAT!? And phenomenally delish! Ive grilled pineapple for years and Ive made honey butter to slather on it. But this? THIS was insane! Oh my goodness! The smell of that molasses and butter mixed with lime zest.

grill-pineapple-1113

SHAZAM! Man alive, it was something else! I imagine this will be my go-to grilled pineapple recipe from now on! When we get ready to grill and I ask, What do yall want me to grill, the youngest ankle biter always screams, PINEAPPLE! Now hell be screaming for THIS pineapple to go on the grill!

Its SUPER simple! Lets make some! Youll need just 4 items:

A fresh pineapple (or two or three!!!), butter, molasses and a lime. It just doesnt get much easier than this!!!

If youve never cut a fresh pineapple up before, dont panic! Its not nearly as daunting as it might look! Start out by laying it on its side on a cutting board. Make sure you have a super sharp knife. Cut off the top and set it aside.

Now cut the bottom off just like you did with the top.

Stand the pineapple back up and begin cutting the sides off. Youll just go with the curve of the pineapple.

You may have to trim a little bit after the initial cut. See how I didnt get all the way down to just pineapple? I trimmed that off a little bit more. Then keep cutting until you have all the outside off and the fruit inside exposed.

Like this

Now youre going to lay it back on its side and and slice it into thick slices. I got about 6 slices from one pineapple. You can probably slice a little thinner than I did and get 7-8 maybe. But I wouldnt slice it any thinner than that.

Once I have the pineapple sliced, I core it with an apple corer. This step is not absolutely necessary. You can leave the center core in the pineapple. Its perfectly edible. However, the texture is a little icky to me. Ankle Biter #2 LOVES it! He stands at the table while Im coring pineapples and eats the centers as fast as I can get them out. Its much harder than the rest of the pineapple flesh. So its up to you whether you take it out or leave it in.

Theyre ready now. So lets prepare the molasses-lime butter!

Start by placing a stick of room temperature butter in a bowl. ***note to self: Never use a butter-colored bowl to demonstrate anything with butter again! *** Sorry about that!

Zest the lime over the butter. Weve talked about zesters/microplanes before. But since we might have some new folks with us, lets talk about them again just a minute.if you dont have a zester, I HIGHLY recommend buying one. You can pick one up at Bed, Bath and Beyond for about $15, give or take. You cant do this with a normal grater. It will dig too deep into the outside of the fruit and youll end up with some of that white stuff underneath the top layer. Its called pith and it is VERY bitter. You dont want to get any of that into your butter mixture. It will wreck it!

See how its the greenest part of the lime? Make sure you use a very light stroke across the zester so you just get this part of the rind. It imparts SO much flavor! Just the juice of any citrus fruit doesnt have this much flavor. So youll definitely want the zest in there!

Now add the juice of the lime you just finished zesting. If it has seeds, you may want to juice it over a small strainer to make sure none of them go into the butter mixture.

Take a fork and start mashing the butter and zest together. You want it to be fairly well incorporated before you add the molasses.

Now add the molasses.

I SOOOOO wish you could smell this! It was absolutely unbelievable!

Whip the molasses and butter with a whisk until its all mixed together like this. Now set it aside while the pineapple is grilling.

Make sure the grill is super hot. Lay the pineapple on the grates of the grill.

Wait about 5-8 minutes and then flip them over. You just want to grill them long enough to make grill marks on them.

Once the pineapple has grilled a few minutes on both sides, brush the molasses butter on them. Let it set on one side about 2 minutes and then flip them over again and brush the other side. Grill an additional couple of minutes.

See how the butter has begun to melt and drip? That means theyre just about ready to come off the grill!

And when its finished, its positively delightful!

Grilled Pineapple with Molasses-Lime Butter
* 1-2 fresh pineapples
* 1 stick butter
* zest and juice of 1 lime
* 1/2 cup molasses

Peel, core and slice fresh pineapple. Mix butter with lime zest and juice. Mash butter up with the zest and juice. Add molasses and whisk together until well incorporated. Grill pineapple slices on hot grill about 5 minutes on each side. Brush molasses butter onto pineapple and grill an additional 2 minutes. Flip again and brush with molasses butter. Remove from grill and place on a serving dish. Pour the remaining molasses butter over the top.

See how simple that was?! You make this to go alongside your grilled chicken or pork chops for Labor Day (0r any other day for that matter!!!) and you will be a ROCK STAR!!!!! If youve never grilled any fruit before, I cant tell you what youve been missing! Grilled pineapple is wonderful! Ive also grilled bananas, which I hate, but the ankle biters enjoy. And Ive grilled cantaloupe and honeydew melon as well. Give it a try if you never have! I promise its amazing! Youre going to have your whole world rocked!

Start planning that Labor Day picnic menu! Were just a few days out now! Time to enjoy some end-of-summer grilling and swimming with the family!

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