My dad’s a retired soldier so we mostly shop at the Commissary. While we were shopping today, the power went out at the Commissary ! We were told to go to the front of the store. We were told at that point that they didn’t know what the problem was and how long it would take to fix it. The emergency generator was going to last for only another 20 minutes, just long enough to check people out if they had cash or checks to pay for their groceries. Because of the power outage problem, this was all their system could process. We were like, “Well F**k !” . All we had on us was a debit card that could be used as a credit card as well. At that point we were ready to wait this problem out then a few minutes later then one of the cashiers said her register was accepting credit card transactions. We went to her because we decided that it was just best to leave with what groceries we had instead of waiting to get everything that we needed. When we tried to pay, the transaction wouldn’t go through for credit or debit. We thought we were screwed at that point. We’ve been shopping at that commissary for the last 20 years so we asked if we could possibly come back in the next day or two to pay for those groceries. We could tell the cashier felt uncomfortable with the situation. Luckily, one of the baggers knew us very well and gave us the cash that we needed for the groceries. Thank goodness for nice people ! Nobody knew what caused the power outage and how long it would take to fix the problem. Because of this incident, we don’t have the groceries needed to post a recipe today !
1 (6-ounce) can frozen orange juice concentrate, thawed
1 teaspoon orange zest
1 cup frozen nondairy whipped topping, thawed
1 (10-inch) prepared graham cracker crust
Garnish: whipped topping, orange zest (optional)
In a large mixing bowl, beat together the following ingredients with an electric mixer set to medium speed until the mixture is smooth: condensed milk, cream cheese, orange juice, and orange zest. Fold in the whipped topping now (we used our mixer set to low speed to mix it together and it only took a few seconds). Spoon the filling into the crust, smoothing the top afterwards with an offset spatula (we just used the back of the spoon to smooth the top).
Cover the pie and stick it in the fridge for a minimum of 3 hours to let it firm up and garnish the pie with the whipped topping and orange zest if you want
This was a tasty pie ! It was creamy and the orange flavor comes through real nicely. It is rich though so small portions are recommended.
This recipe came from Taste of the South.
We weren’t paid in any form to promote Taste of the South.
1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
½ cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 ¼ cups creamy peanut butter
1 Tablespoon butter
1/8 teaspoon salt
1 1/2 cups crisp rice cereal
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Take a 13-inch x 9-inch baking pan out and grease the inside of it for now. Prepare the brownie batter according to the directions on the package. Pour the batter out into the baking pan, spreading it out evenly. Stick the pan in the oven for 20-25 minutes or until a toothpick that’s inserted near the center comes out with moist crumbs.
Sprinkle the chopped peanut butter cups and peanuts over the brownie and stick the pan back in the oven for 4-6 minutes longer or until the chocolate has melted. Cool the baking pan on a wire rack.
While the baking pan is cooling, take a large saucepan out. Add the chocolate chips, peanut butter, salt, and butter to it, setting the heat to low. Stir the mixture together until the chocolate chips have melted and the entire mixture looks smooth. Take the saucepan off the heat and mix in the cereal and vanilla. Take the saucepan mixture and carefully spread it evenly over the brownies. Once the mixture has cooled enough (bottom of the pan doesn’t feel hot), cover the baking pan and stick it in the fridge for a minimum of 2 hours before cutting them up into individual pieces.
Yield: 3 dozen
This is a perfect sweet snack, it’s salty and sweet, chewy and crunchy. You just have so many wonderfully contrasting things working together !
1 ½ pounds bulk hot pork sausage (we used 2 pounds hot Italian sausage)
1 medium green pepper, chopped (we didn’t use a bell pepper this time)
1 medium onion, chopped
1 can (31 oz.) pork and beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 ½ oz.) black-eyed peas, rinsed and drained (we used a second can of kidney beans since my father doesn’t care for black-eyed peas)
1 can (15 ½ oz.) great northern beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 ½ cups ketchup
¾ cup packed brown sugar (we used light brown sugar)
2 teaspoons ground mustard
Preheat the oven to 325 degrees. Take a large skillet out and set the heat to medium. Add the sausage to the skillet, stirring occasionally until the sausage is fully cooked. Drain off any grease in the skillet before adding in the green pepper and onion, stirring constantly until they’re tender. Drain any juice from the skillet before stirring in the remaining ingredients (we turned off the heat before adding in the remaining ingredients).
Take a 13-in. x 9-in. x 2-in. baking dish out and grease the inside of it (we used cooking spray to grease the inside of our dish). Pour the skillet mixture into the greased baking dish and cover the dish (we used aluminum foil to cover the top of the dish). Stick the baking dish in the oven to cook for an hour. After the hour’s passed, take the cover off and let the food cook for an additional 20 – 30 minutes or until the dish looks bubbly.
We’ve had this recipe in our Favorites for so long, we don’t know where this recipe came from.
The day’s finally here. We had plans on doing an eclipse-themed treat but that didn’t pan out the way we had hoped it would. We’re watching the eclipse coverage on t.v. and we’re making a drinking game out of it, taking a drink each time they mention the solar eclipse.
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.
*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.
Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)
This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap to make and has a comfort food feel to it !
¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .
Hope you enjoy life !
*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !