Grilled Garlic-Balsamic Crusted Pork Loin

I was a bit hesitant about this recipe at first because I am not a huge balsamic vinegar fan.  I worried that it would overwhelm the whole dish, but that was far from the case.  In reality, this was such an amazing marinade; resulting in some of the best pork I have ever eaten.  Seriously, it was phenomenal!  Just don't over cook it!  Aim for exactly 160 degrees for an internal temperature!

Grilled Garlic-Balsamic Crusted Pork Loin

Recipe from Kitchen Confidante

4-5 cloves garlic, minced

2 Tbsp. balsamic vinegar

2 1/2 tsp. kosher salt

1/2 tsp. ground pepper

2 Tbsp. olive oil

2 pork tenderloins, about 2 1/2 lb total

In a large ziplock bag, combine garlic, vinegar, salt, pepper and oil; shake to combine.

Add pork and marinate for 2 hours - overnight.

Heat grill.

Sear tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10, until internal temperature is 160 degrees.

Rest for 5 minutes before slicing.

Honey Cloud Pancakes

This breakfast.... it was such a nice change from the everyday.  And quick, which is a must for breakfast at our house.  One large pancake is spread with soft fruits and baked to perfection.  It was as delicious as it looks.

Honey Cloud Pancakes

Recipe modified from Things We Make

5 eggs, separated

3/4 c. warmed milk

3/4 c. flour

heaping 1/4 tsp. salt

1 tsp. vanilla

2 Tbsp. honey

1 1/2 c. soft fruits (I used strawberries, raspberries, blueberries)

1 Tbsp. coconut oil

extra fruit for garnish

honey and powdered sugar

Separate 3 eggs, putting whites in a small glass bowl and yolks in a medium bowl.

Whip egg whites until stiff peaks form, set aside.

Add remaining 2 eggs, flour, salt, vanilla and honey to egg yolks and whisk to combine.

Fold in whipped egg whites.

Heat a large ovenproof skillet over medium heat, and preheat oven to 400 degrees.

When skillet is hot, melt coconut oil, spreading to coat the bottom and up the sides.

Pour entire bowl of batter into pan and cook for about 5 minutes; until the sides start to set.

Evenly distribute fruit over the top of the pancake.

Transfer skillet from stovetop to oven, and bake for 10 minutes, until cooked through and golden on top.

Slice into individual servings.

Drizzle with honey and sprinkle with powdered sugar.

Serve with extra fruit, if desired.

Bubble Solution

In case you are like me, and you cant ever remember the perfect combination of soap to water for making bubbles, this recipe is for you.

The glycerin makes sturdier bubbles.

Bubble Solution

Recipe from Come Together Kids

4 c. water

1 Tbsp. glycerin

1/4 c. liquid dishsoap

Gently mix all ingredients together.

Let sit, uncovered, overnight.

No Peek Beef Tips

My crockpot is not functioning as well as it once did.  My low setting cooks like it is on high, and my high setting cooks like it is super high.  The result?  Not so tender fast cooked meat.  Kind of defeats the purpose.

So... I set out in search of a non crockpot method for tender beef, and I found this recipe.

It is a great switch up from regular roast beef, comes together really quickly, and is a meat and gravy dish all in one (which I loved!).  Super fast and delicious.  We served ours over mashed potatoes.

No Peek Beef Tips

Recipe from Discount Queens

2 lb. cubed beef (steak, roast, stew meat, chuck, etc.)

1 can cream of mushroom soup

1 packet brown gravy mix

1 packet onion soup mix

1 c. water

Put meat in a greased 9x13" baking dish.

Mix remaining ingredients together and pour over meat.

Cover tightly with foil and bake at 300 degrees for 3 hours (no peeking!)

Serve hot over mashed potatoes.

Gak

Here is a quick gak recipe that your kids can make practically all by themselves!

Gak

Recipe from Crafting Creative Kids

8 oz school glue (Elmer's)

1 tsp. borax

3/4 c. water

1/2 c. warm water

food coloring

Empty glue into a large glass bowl.

Fill empty glue bottle 3/4 of the way with water, screw on lid, and shake to get remaining glue mixed.

Pour into bowl with glue and stir.

Add food coloring until desired color is reached.

In a separate bowl, mix 1/2 c. warm water with borax until slightly dissolved.

Pour water/borax mixture into the bowl and stir (I found it easiest to use my hands after it becomes hard with the spoon).

Fold out onto wax paper and knead (like bread) until smooth and elastic.

You can add more water if it is too hard/lumpy, or sprinkle SMALL amounts of borax into the mix if it is too runny.

Store in a resealable plastic bag.

Chicken Cordon Bleu Casserole

Nothing can replace a homemade chicken cordon bleu.  But they can be time consuming to make, which isn't the best for feeding a crowd.  This casserole is a great alternative.

Chicken Cordon Bleu Casserole

Recipe from Six Sisters' Stuff

4 c. chopped, cooked chicken

3 c. broccoli flowerets

2 c. cooked, chopped ham

6 slices thin Swiss cheese

1 6oz. pkg. chicken flavored stuffing mix

1 can cream of chicken soup

1 Tbsp. Dijon mustard

Prepare stuffing according to package directions.

Mix soup and mustard in a large bowl.

Stir in chicken, broccoli and ham.

Spread into a greased 9x13" casserole dish.

Top with cheese slices.

Top with stuffing.

Bake at 375 degrees for 35-40 minutes, or until heated through.

Brownie Coconut Chocolate Cream Trifle

This particular recipe has been on my to make list for months.  Months.  But the original recipe was a pie, made in a spring form pan, which I do not have.  It wasn't until I was dusting off my trifle bowl during a kitchen cleaning that it struck me...

And I don't think you can beat a trifle when it comes to presentation.

Especially when it is topped with toasted coconut. 

I am kind of in lust with coconut these days... 

If you DO have a spring form pan and want to make a pie, follow the recipe exactly, just don't cut up the brownie layer first.

Brownie Coconut Chocolate Cream Trifle

Recipe modified from Barefoot and Baking

Brownie:
1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour

Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.

Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract

While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.

Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch

Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.

In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.

Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract

Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.

Toasted Coconut:
1 c. coconut

Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.