Monthly Archives: June 2013

Shredded Pork Sliders & Ranch Potato Salad


I am so excited! This blog will hit 10,000 views today, at just past my 5 month mark since I started it. I started this blog for me, as a place where I can share my ideas, recipes and stories and I’m so flattered that it’s received so much attention in just 5 months! I greatly appreciate all of my followers and the views that I receive from my subscribers, Facebook and Pinterest. In honor of 10,000 views, I’m posting a recipe that I’ve been meaning to post for oh…..about a week and a half now and time keeps getting away from me. I hope you enjoy!

My Shredded Pork Sliders and Ranch Potato Salad go perfectly together and they are super simple to make! The pork cooks all day in the slow cooker and literally falls apart and the potato salad can be made in advance because the longer it sits, the better it gets!

Shredded Pork Sliders

What you need;

A 2 pound pork loin. I go with the cheapest option at the store, this is going to cook all day in the slower cooker so it will get super tender and stay moist

1 bottle of beer. Any kind is fine, I used a light beer

1-2 cups (depending on how saucy you like it) of your favorite bbq sauce

8 buttermilk biscuits – sliced in half

1 bag of broccoli slaw

1/2 cup of Poppyseed salad dressing

How to make;

Put pork loin in the slow cooker, season with salt and pepper and pour in a bottle of beer. Cook on low for 8 hours. After 8 hours, remove the pork and let it sit for at least 10 minutes before shredding. It will literally fall apart when you touch it. While the pork is resting, mix the broccoli slaw with the poppyseed dressing and set aside. Shred the pork and toss with bbq sauce until sauced to your liking. Build your slider by placing the pork on the bottom of the biscuit, then the slaw on top of the pork and place the top of the biscuit on top.


Ranch Potato Salad

What you need;

About 2 pounds of red potatoes cubed and boiled – cool completely

1/2 cup of ranch dressing

1/2 cup of mayonnaise

1/4 cup of crumbled bacon or real bacon pieces

3 hard boiled eggs – diced

1/2 cup of Kraft three cheese crumbles

1/4 cup red onion OR scallions – sliced

1/2 tbls dill

Salt & Pepper to taste

How to make;

Cube and boil potatoes, cool completely. I do not peel them, do whatever you prefer. Mix the ranch and the mayo together and mix with potatoes, slowly mix in all other ingredients. Salt & pepper to taste. Refrigerate at least 4 hours, overnight is even better. To make a whole 5 lb bag of potatoes for a larger crowd, double the recipe.

S’mores Pie


Happy Father’s Day! I had to share this delicious and easy pie recipe that I made for my hubby today. We’ve been talking about s’mores for a few weeks now and during one of the convo’s we talked about a s’mores pie with a graham cracker crust, a brownie filling and a toasted marshmallow top. After camping last weekend and having the real thing, I knew it was time to try this pie. I was still craving s’mores and I knew it would be the perfect Father’s Day dessert!

What you need;
1 graham cracker crust
About 1 cup of mini marshmallows
1 stick of butter (melted)
1 tsp vanilla extract
1/2 cup flour
1/4 tsp baking powder
3/4 cup sugar
2 eggs
1/3 cup unsweetened cocoa powder
1/8 tsp salt

How to make;
Mix eggs, sugar, vanilla and butter together, set aside. Mix flour, cocoa, baking powder and salt together. Slowly mix the dry ingredients with the wet until mixed well. Pour the brownie batter into the graham cracker crust and place the pie on a baking sheet. Bake at 350 for 35 min. After 35 min, top with mini marshmallows and return to the oven for 5 min. After 5 min, turn the oven to broil and brown the top for 1 minute. This happens very fast, keep an eye on it so it doesn’t burn! Remove from the oven and let it cool and set for at least 20 min before cutting.


This tastes just like a s’more, it will be delicious in the winter when I’m craving a campfire s’more! Did I mention it only cost me $2.50 in ingredients?! I only had to buy the crust and marshmallows, I had the brownie ingredients on hand. This is my go-to brownie recipe, double it for a bigger crowd. Tastes so much better than the boxed mixes! Enjoy!

Easy Fresh Salsa


My hubby loves salsa, so do I, but I tend to cook with it more than eat it with chips. I’ve made a homemade fresh salsa for a few years now, but it’s always been more like pico de gallo than salsa. Jake likes more of a restaurant style salsa, so he gave me a challenge to make a fresh salsa thick and chunky like a restaurant style. I think I pulled it off and the hubs was very pleased with the result.

Here’s the line up;


How to make;
Seed and roughly chop 6 tomatoes. I used roma and hot house, 3 of each. Put the tomatoes in the blender. Roughly chop 1/2 a yellow onion and add to the blender. De-stem a bunch of cilantro and add it to the blender. Drain 1 can of diced tomatoes, I used southwestern style and add to the blender, add 1 tsp of minced garlic, 1/2 tsp of salt, 3 tbls of sliced jalepenos and 1 tbls of the jalepeno juice to the blender and pulse until combined. Let the salsa sit in the fridge for a few hours, then strain it over a strainer with small holes. This helps give it a thicker texture since the salt will bring out the liquid in the tomatoes. Taste for seasoning. Add more salt or jalepeno to your liking & enjoy!