Honey Glazed Bacon Wrapped Pork

We love pork tenderloin in this house. We were eating it once a week for a couple of months not long ago. I know, I know. Not the healthiest choice, but it's affordable and delicious!

This recipe is definitely not healthy. It's pork on pork goodness. I don't usually wrap our pork in bacon. I usually cook ours using my Maple-Dijon Pork recipe. I used a similar method with this recipe, but a different flavor and it's wrapped in bacon. The key is searing your pork first before putting it into the over. Searing it gives it a nice crisp edge and really holds in those juices. It comes out perfect every time, never dry!

When I made this, the tenderloin I picked up was on sale, it was 2 one and a half-pound tenderloins in the package. So I used both of them. One package of bacon was enough for both tenderloins, so it worked out perfectly. Cooking times vary according to the size of your tenderloin, so I recommend going by the package directions rather than always following the recipe directions. Even though there are a few steps in this recipe, it's simple and impressive. When you tell your husband you're making bacon wrapped pork for dinner you're pretty much a superstar.

Honey Glazed Bacon Wrapped Pork
From Recipe Tin Eats

1 lb. pork tenderloin
1 package of bacon, thin or regular cut, long enough to wrap around pork.
salt and pepper
olive oil
2 tbsp. honey

1. Preheat oven to 390. Lay bacon pieces (enough to cover length of pork) next to each other on a clean surface, slightly overlapping.
2. Season pork with salt and pepper. Brown each side of the pork in an oven-safe skillet over medium-high heat in the oil.
3. Place pork on top of bacon and roll the bacon over the pork to cover it. Place it seam side down back into the pan.
4. Brush the pork with honey and place into the oven to cook. Mine took about 50 minutes for my two pieces. Feel free to baste it a few times with the juices while it cooks.
5. Remove from oven and let rest a few minutes before slicing.

SoCo Cherry Bombs

This recipe should have posted a month ago...or any time earlier this week since I've been home on vacation all week, but I haven't spent much time on the computer. I've spent most of time with the baby, enjoying all of our precious moments together. I've also spent half my vacation week (and the end of last week) being sick and recovering from being sick. I had some awful viral infection that had me feverish and with an extreme sore throat for 4 days, and then cold symptoms, and now just a lingering ticklish cough with an on/off stuffy nose. Great way to spend a vacation....

Anyways, if you're looking for something fun for a party or gathering, and by fun I mean tasty and has booze in it, these are the way to go. I've made cherries soaked in many things before (flavored vodkas are great) as well as Southern Comfort. My favorite is Southern Comfort. These are soaked overnight in SoCo and then dipped in melted white chocolate and sprinkles, because why not? It adds a fun and tasty touch.

As for soaking the cherries, you can soak them as ling as you like. I did these for about 24 hours, but in the past I've soaked them for a week. Overnight gave a good kick of the SoCo, so if they were soaked for a week they would be extremely strong. It's up to you for the length of time they soak.

I forgot to take a picture of the finished, other than the one of my friend eating it. I dipped them in different colored sprinkles to make them fun. The original recipe used blue sprinkles as a fun 4th of July treat. I will definitely remember that for when the time comes! I used two small jars of cherries, but you can adjust the recipe to however many cherries you want. I used about a cup of chocolate chips as well, so you can always adjust that for more or less cherries. Also, I drained 3/4 of the cherry juice, not all of it. You can adjust that as well for how much of the booze you really want to soak in.

SoCo Cherry Bombs
Adapted from Frosting and a Smile

1 (or however many) jar of maraschino cherries, with the stems
1 bottle of Southern Comfort (or other alcohol of choice)
1 cup white chocolate chips
Sprinkles

1. Pour out the cherry juice from the jar and replace with alcohol. Replace the lid on the jar and let soak in the refrigerator for however long you'd like (at least 24 hours).
2. Melt the chocolate chips in the microwave in 30 second intervals. Place the sprinkles in a shallow dish.
3. Dry off the cherries as you take them out of the jar and dip in the melted chocolate. Immediately dip into the sprinkles.
4. Place on a tray lined with waxed paper to set the chocolate.

That's pretty much it!

Sweet & Savory Chicken Bites

Time to continue my series of recipes from Hubby's birthday party. This one is an absolute keeper and I will definitely be making these again for pretty much any party I attend. They're quick, they're easy, they're tasty, they're wrapped in bacon! What's not to love? These came out of the oven, into a dish, and never made it to the food table. People in the kitchen had some, then on my walk (about 15 seconds or so) people were grabbing at them. That's always a good sign of a keeper recipe. I changed the recipe slightly by adding some of the Sweet & Smoky rub we love in with the brown sugar, making it a sweet and savory version. It was definitely the way to go!

Sweet & Savory Chicken Bacon Bites
Adapted from Jo Cooks

2 chicken breasts, cut into 1-inch chunks
Salt and Pepper to taste
8-12 strips of bacon, cut in half the long way, then cut in half the short way (into 4 pieces)
3/4 cup of brown sugar
3 tbsp. chipotle seasoning or any other seasoning you might like

1. Combine brown sugar and seasoning into a shallow dish.
2. Season chicken chunks with salt and pepper and wrap each piece with a piece of bacon.
3. Roll in the sugar mix and place on cookie rack on a cookie pan. (You don't have to use the rack but it helps everything cook evenly all around.)
4. Bake for 45 minutes until chicken is cooked and bacon is nice and crispy.
5. Enjoy!

Easy Crock Pot Beef Queso Dip

It's April 6th.

We had a snow storm 2 days ago.

It was 70 degrees out last week.

I don't like this.


I'm sitting by my window, typing this, and it is just so gray and dreary out. Last week got the excitement of spring coming, and this week it was all swept away. We're having family portraits done in 2 weeks and the photographer said there's an extended forecast of snow!

Snow on April 17th!

The only plus side to cold weather is using it as an excuse to cook hearty meals. Meaning, it's cold, so I can cook heavier and unhealthier meals, because those are the cold-weather meals, right?

This recipe is another that got to test out my triple crock pot. The original recipe is spicier, but I omitted some of the heat because I prefer a milder dip. I left out the jalapenos, but I included them in the recipe below. I have to say, I do love Velveeta mac and cheesy, it's just so creamy and thick, but cubing up a block of processed Velveeta cheese? It grossed me out. It didn't stop me from eating the dip though...

This dip got a lot of compliments, and I didn't even get to taste test it until hours after I made it because I got so busy. I think it had the right amount of heat for me, though I'm sure most would have liked it a little spicier.

Easy Crock Pot Beef Queso Dip
From Brown Eyed Baker

1 lb. ground beef
1 small yellow onion, diced
1 large jalapeno, seeded and finely minced
2/3 cup water
2 tbsp. taco seasoning mix
32 oz. Velveeta cheese, cubed
2 (10 oz) can Rotel tomatoes

1. Brown the ground beef and onions in a skillet over medium heat. Drain the excess fat. Add the jalapeno, water and taco seasoning, turn up the heat a bit and cook, stirring, until liquid reduces.
2. Transfer beef to a crock pot. Add the cheese and tomatoes and stir to combine.
3. Cook on low for 1-2 hours until the cheese is melted.

Here's a not so great pic of it.

Crock Pot Spinach Artichoke Dip

I am a few weeks late in posting all of my yummy recipes from Hubby's birthday party. I have six to post in all, so I have lots of work ahead of me. Instead of our usual go out for dinner and drinks with friends, Hubby decided all he wanted was steak tips and drinks, so he suggested a little house party. Granted it was pretty cold that day, around 40 degrees, but we had a fire going all day and night in the yard and people gathered inside when it got too cold.

What makes me most excited about this post? Not only was this recipe really, really good (seriously, I got so many compliments), and not only is it super, super easy, but I finally used my triple crock pot we won in a Yankee swap 2 years ago. It's awesome, and I will certainly be using it again now that I've finally broken it in.

I love a good spinach artichoke dip, the cheesy, savory kind. I've made one before, but it ended up more cream-cheesy (that's a word), than I'd prefer. I also make a spinach artichoke chicken, which I also think could be a little more savory. Well, now I can use this recipe for a dip or for my chicken and have exactly what I want. It's creamy, cheesy, and the perfect ratio of spinach to artichoke, to cheesy goodness. I served it with pita chips, pretzels and tortilla chips to dip into it. It went FAST!

Crock Pot Spinach Artichoke Dip
From Gimme Some Oven


1 (10 oz) bag fresh baby spinach, chopped

1 can quartered artichoke hearts, chopped
1 (8 oz) package cream cheese, cut into chunks
1 cup light sour cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/3 cup diced onion
4 cloves of garlic minced
1/2 tsp. black pepper
1/2 tsp. salt

1. Lightly spray your crock pot with cooking spray.
2. Combine all ingredients in a large mixing bowl and mix until combined. Transfer to crock pot.
3. Cook on low for 3-4 hours or on high for 2 hours.
4. Give the dip a stir and add any more salt and pepper needed according to taste.

Devour!

White Chocolate Cake Batter Cups

I don't like white chocolate. There...I put it out there. It's just too sweet, too creamy, harder to work with, etc. I don't mind it mixed into things like batters and frostings and cheesecakes, but straight up white chocolate? PASS.

So why did I make these, you ask? They looked fun, and easy, and everyone else seems to like white chocolate. Can't be selfish all the time!

I threw the green sprinkles on top as a little nod to the fact that it's St. Patrick's Day. I had about 3 other recipes planned this week in honor of the Irish holiday, but life got in the way, as usual. For dinner, I wanted to make my Shepherd's Pie with Stout Gravy (best ever...promise!), but instead I got busy catching up on work stuff and ate frozen pork dumplings instead. Although, last night's dinner was phenomenal, and I will share that recipe with you all soon!

These are so simple to make, I already had everything I needed other than 2 more bars of white chocolate. If you decide to make these, get good quality white chocolate, baker's chocolate works well. Ghiradelli bars just happened to be on sale last week, so I grabbed 3 (already had 1!). You can use white chocolate chips, but they just don't melt and mix the same. You won't be sorry by going higher quality with this. Also, when it says heat the chocolate in 30 second increments, do just that! White chocolate burns and dries out much faster, so shorter heating increments and a good mixing is key.

White Chocolate Cake Batter Cups
from House of Yum

1 cup white or yellow boxed cake mix
5 tbsp. butter (salted or unsalted), softened
1 tsp. vanilla
1/4 cup white sugar
2 tbsp. brown sugar
1/4 cup flour
2 tbsp. rainbow (or any color) non-pareil sprinkles
16 oz. white chocolate
1 tsp. vegetable or coconut oil

1. In the bowl of a stand mixer, mix cake mix, butter, vanilla sugars, and flour together on low until a crumbly dough forms. Add the sprinkles and mix a little more. If the dough doesn't fully come together, continue mixing it with your hands.
2. Shape the dough into small discs (using about 1/2 tablespoon of dough). I rolled them into a ball and squished them a bit. Place them on a baking sheet lined with parchment or wax paper and chill in the refrigerator for 10 minutes.
3. Break the chocolate into pieces and melt for 30 seconds in the microwave. Stir, heat for another 30 seconds. Stir and heat for another 15 seconds or so until mostly melted. Add oil and continue stirring until all is melted and smooth.
4. Using mini cupcake liners, spoon a small amount into the bottom of about 26-28 cups and spread so it's even. Place a dough disc on top and cover each with more white chocolate, smoothing over to cover the disc.
5. Place more sprinkles on top or leave them plain. Chill in the refrigerator and enjoy!

Cream Cheese Stuffed Banana Chocolate Chip Coffee Cake

This might be the longest recipe name I have. It's worth typing it out, though...promise!

Before I get to posting about the coffee cake, I'd like to take a moment and be thankful that we survived another bout of the stomach bug. December 2014 (Christmas Eve to be exact), I was hit with the bug for the first time since seventh grade. Dan had it two days prior. Well this time around, we both got it at the same time. Luckily, it only lasted a bit over a day, and we have now recovered, disinfected, and would like to put it behind us. Thankfully, our family did a full day of babysitting yesterday while we wasted away on the couch. But really though, I escape it for 18 years and now I feel like I'm going to get hit with it once a year.

Anyways, this recipe is from a week ago, pre-sickness. I'm feeling better, but not enough to start baking away. This recipe is easy and super yummy. I brought most of it to work to share and it was eaten right up. Other than bananas and cream cheese, I always have everything I need to make this, so this recipe is a keeper. Basic ingredients and it's pretty simple, you can't ask for more in a baked good.

Can I make a confession?

I started this post 4 days ago.... Then I got distracted/busy, maybe a little lazy after that, and then tired after that and never finished it. It's been a long week of recovering from the aforementioned stomach bug, and then P ended up with a cold. So now, she's hacking away, all super congested and throws an absolute nutty when we try to suction her nose. I can't blame her, I would too, but she wasn't a fan of the doctor trying to clean wax out of her ear this morning either. Poor babe.

I guess I can get to posting the recipe now, since I made this almost two week ago. The original recipe includes walnuts in the cake and streusel, as well as a vanilla glaze for the top. I omitted both.

Cream Cheese Stuffed Banana Chocolate Chip Coffee Cake
From Carlsbad Cravings

Cinnamon Streusel

1/2 cup flour

1/2 cup brown sugar

1/2 tablespoon cinnamon

4 tablespoons cold butter, cubed

Banana Cake

2 and 1/4 cups all purpose flour

1 and 1/4 teaspoons baking powder

1 and 1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened

1.5 cups sugar

2 large eggs

1 cup mashed bananas (about 2 large ripe bananas)

1 tablespoon vanilla extract

1 and 1/4 cups sour cream

1/2 cup semi-sweet chocolate chips

Cream Cheese Filling

8 ounces cream cheese, softened

1/4 cup Reserved Batter (see instructions)

1/4 cup sugar

1 teaspoon vanilla

 

1. Preheat oven to 350 degrees and spray a tube pan on all inside surfaces with a non-stick spray that contains flour, or butter and flour your pan. Don't just use cooking spray, it will stick. Set aside.
2. For the streusel, add flour, brown sugar and cinnamon to a food processor and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
3. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
5. Gradually add flour mixture to banana mixture, alternating with sour cream (flour, cream, flour, cream, flour). Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips into remaining batter until just until combined.
6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with streusel.
9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
10. Store in the refrigerator for up to 7 days.