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For this month’s version of the Southern Plates-Picture Perfect Cooking project, I have changed sources just a little. This recipe is from her website instead of her book, but I had to show you all this one.  It is so so good!  I made it one Monday night and took it to my in-laws and they said that I could make it again any time I wanted to! 

To save a little time that night, I cooked the meat, onion & pepper mixture the day before and stored it in the fridge until I needed it.  This is a great weeknight meal with a salad on the side.  Enjoy!!

1 lb. ground beef

1 lb. Italian sausage

1 tbsp. vegetable oil

1 medium onion, chopped

1 bell pepper, diced

15 oz. jar pizza sauce of your choice

2 tbsp. Italian seasoning

1 cup all-purpose flour

1/2 tsp. salt

1/8 tsp. black pepper

1 cup milk

2 eggs

1 tbsp. olive oil

8 oz. shredded mozzarella (Italian cheese blend is good, too)

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In a large skillet over medium-high heat, cook the peppers and onions in the vegetable oil until they just start to soften.  Add the ground beef and sausage; cook until there is no pink left in the meat.  Drain off the fat if necessary and then pour in the pizza sauce and Italian seasoning.  Stir to make sure the sauce and seasoning are completely combined and set aside.

Preheat the oven to 350 degrees.  Spray a 13×9” baking dish with non-stick spray.  Spread the shredded cheese over the bottom of the pan.  Then layer the meat/pepper mixture over the cheese.

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In a separate bowl (one with a pour spout if you have it), combine the flour, salt, pepper, milk, eggs, and olive oil.  Stir until just combined.  Pour over the meat and cheese as evenly as possible

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Bake for 30-35 minutes and enjoy!

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.  I linked up this recipe and there are many other wonderful dishes from other bloggers, too!

Well, August is in full swing and school is back in session in our small town so it feels like summer is winding down.  It would be great if the hot weather would wind down a little too.  Hopefully we are nearing the end of the scorching heat and we will be able to enjoy being outside again.  I know my garden and strawberry beds really need some TLC because of this heat.  The weeds are bigger than the plants, but I have been afraid to pull them in case the good plants come up with the bad.  I have appreciated the rain barrels a lot this summer since the rain has been sporadic.  The collected rain water has kept everything alive and producing.

This week’s list seems to be a “clean out the freezer” list, but hopefully everything will still be yummy.  I am still making dairy-free ice cream like crazy and most of the recipes I have tried have turned out really well.  I will be sharing with you all very shortly.  Have a great & blessed week!

Pioneer Woman’s Murphy’s Hot Hamburger  (new)

Grilled hot dogs with oven fries

Cheesy beef corn chip skillet

Grilled steaks & roasted potatoes

Pizza night

BBQ Ribs with oven baked fries

Homemade Fudge Rounds (new)

I love chocolate as many of you who read this blog should be able to tell, but I also love caramel and pecans, too.  Well, guess what?  This brownie recipe combines all of those into one ooey-gooey piece of heaven.  I found this in the Fall 2010 edition of Kraft Food and Family magazine, but it got pushed back in my recipe drawer and I had not made it. 

Let me tell you, it was worth the wait!  If you have a chocolate lover in your household, please make these for them.  You will be their new favorite person!

I did make a couple of little changes to the original, one because I had to and one because I wanted to.  I was almost out of white sugar (oops), so I had to substitute light brown sugar for most of the white.  I don’t think it made any difference at all.  I also chopped my pecans instead of using the whole pecan halves.  I think you get more crunch and flavor that way.  I am listing the original recipe below.

4 squares unsweetened baking chocolate

3/4 cup butter

2 cups sugar

4 eggs

1 cup all purpose flour

1 pkg. (14 oz.) caramels

1/3 cup whipping cream

2 cups pecans, divided

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Preheat oven to 350 degrees.  Line a 13×9” baking pan with aluminum foil and allow the ends of the foil to hang over the pan.  Spray the foil with non-stick spray.  Microwave the chocolate and butter on high for 2 minutes or until butter is melted.  Stir until chocolate is completely melted.

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Add sugar and eggs.  Mix well.  Stir in flour until well blended.  Spread half of the batter in the pan and bake for 25 minutes.

About 20 minutes into the baking process, microwave the caramels and whipping cream on high for 2 minutes or until caramels begin to melt.  Stir until completely melted.  (I had to put mine back in the microwave for about another minute to get the caramels melted.)  Stir in 1 cup of nuts.

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Spread the caramel mixture over the brownie layer and cover with the remaining brownie batter.  Some caramel will show through.  Sprinkle with remaining nuts and bake for 30 more minutes.  Let cool completely and cut into small pieces.  A little bit of this brownie goes a long way!

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Please join me over at Miz Helen’s Country Cottage for this recipe and many yummy others!  She even spotlighted little old me for my BBQ ribs last week.  Thanks, Miz Helen!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

I hope you have enjoyed the last few week’s worth of Thoughtful Thursday posts which detailed C & my 10th anniversary vacation to Virginia Beach.  This post highlights the neat little restaurants we visited while on the road.  I had done quite a bit of research on local Virginia Beach restaurants because I wanted us to get a local taste of the place.  Thanks to sites like Tripadvisor, Urbanspoon, Google, and Yahoo travel, I found several local hot spots to try.

On Tuesday of our trip, which was our official anniversary, we ate at two local restaurants which had gotten really good reviews.  These eateries are in side-by-side houses and are owned by the same people.  One serves breakfast and lunch while the other serves dinner and late night eats.

We ate at Doc Taylor’s for lunch and it was so good!!  Here is the exterior…

This is the only advertising that you will see so you have to know where they are. 

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I think the interior probably looks a lot like it did when someone lived there.  The ambience was great!

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C ordered the Philly cheesesteak with fries and I got the OBX shredded BBQ sandwich with fries and the absolutely best Cole slaw I have ever had!  If you are ever in the Virginia Beach area, go to Doc Taylor’s!  It was awesome!

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For our anniversary dinner that night, we went to Doc Taylor’s sister restaurant, Tautog’s.  This was a Tuesday evening and the place was packed.  We had to wait about 45 minutes to get a table.  We were seated in the screened-in porch back to back with many other diners.  The food here was good but a little too pricey for what you get.  I think they should at least throw in a salad or bread to go with the main entrée.  C had their Steak au Poivre with roasted potatoes and I had the Wesley’s World Famous crab cakes with roasted potatoes.  Good, but expensive.

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The next day we headed into Norfolk for some sightseeing and to go to a little drive-in/diner called Doumar’s that I had heard about on Diners, Drive-Ins and Dives from the Food Network.  This place was famous for their homemade ice cream cones, so we absolutely had to try them.  This was a neat little joint that was full of locals there for lunch.  I think that is always a good sign!

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C had a cheeseburger with fries and I had their shredded BBQ sandwich with slaw and fries.  The food was great and the best was yet to come.  C & I both ordered a chocolate ice cream cone and it was soooo good!!!!

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Here I am trying not to lose a bite.

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After a full day of touring, we made it back to our hotel room to decide where to eat supper.  I wanted something quick and close because I wanted to head to the beach before sunset.  We found a little pizza place just a block or two from our hotel called The Pi-zzeria (as in Pi, or 3.14).  Kind of cute, isn’t it?  The brick oven gave this pizza a great thin crispy crust and the cheese and homemade sauce were good, too.

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On our way home through Virginia, we stopped in Staunton to pick up some supplies and decided to eat there.  C has a neat app on his smartphone called Where.  You can pick what you are looking for, such as a restaurant, gas station, hotel or store and it will search from your current location.  One of the eateries listed was Five Guys Burgers and Fries.  I had read about this place but there aren’t any close to where we live so we decided to check it out.

You order at their front counter and then take a seat to wait for your number to be called.  They have peanuts in the shell you can snack on while you wait, but don’t eat too many because you get huge portions.  I ordered a regular burger and fries and I got a double patty hamburger with enough fries for 3 servings.  If I ever get to eat there again, I will definitely order the “little burger”.  The food was really good though!

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This is ONE serving of fries!!  Oh my!

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As we headed home through West Virginia on Friday morning, we had a late breakfast at Tudor’s Biscuit World.  I had gotten a tip about this restaurant from someone I had met through work and was eager to try it.  I think I was expecting something like Cracker Barrel so I was a little disappointed.  The Tudor’s we stopped at was in a truck stop/mini mart kind of store, but it was busy.  The prices were extremely reasonable and the biscuits were huge, but I have had better.  It was ok, but not great.

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I hope everyone has enjoyed these glimpses into our first trip to the ocean and all of the sites and tastes along the way!

Highlight

Guess what?  I was chosen over at At Home With Haley to be the savory recipe that she can’t wait to try!  Isn’t that awesome?  Go here to check it out!

Good Monday morning to all of you!  I hope everyone had a wonderful weekend and are looking forward to a great week!  We are still fighting hot weather here in the Land of the Bluegrass and it looks like there is at least one more week of it.  We were blessed to receive a little rain on Saturday and the plants just soaked it up.  My second generation of cucumber plants are actually doing pretty well since I have tried to be diligent about watering, so hopefully we will have fresh cucumbers well into fall if everything goes well.

The green peppers have LOVED this weather!  There are only 3 plants in my raised bed but they have produced like crazy and are still hanging full.  I have frozen almost a gallon of diced pepper to use this winter and we have also enjoyed a lot of carrots, too.  There is just something so fulfilling to me to be able to go out in my backyard and come back with a bowlful of fresh food to feed my family.  It just tastes better!  If you have a little plot of ground or even room for a few pots, I highly recommend growing a few fresh things.  You will be amazed at the flavor.

I stuck to last week’s menu pretty well except for the dessert.  It is just too hot to bake and I received an awesome birthday present from my in-laws…a countertop ice cream maker with a dairy-free recipe book since I am extremely lactose intolerant. I will have more details with several recipes in just a few days so please check back.

Cheesy Steak Sandwiches & oven fries

Taco Ring (2 nights)

Grilled Hamburgers & oven fries

Pizza Night

Honey Pork Chops (new) with roasted potatoes

Southern Plate’s Yellow Cake with Peanut Butter Frosting (new-I know I have teased you with this one before, but I hope to actually get it made this time.)

BBQ Ribs

If someone asked me to pick my favorite meat dish, more than likely I would choose BBQ pork ribs.  I almost always order that when C & I eat at “steak house” type restaurants and I usually enjoy them.  I have wanted to try to duplicate that taste at home, but it is hard to find baby-back ribs at my local groceries.  I guess that most of them end up at restaurants instead.

Right before Memorial Day weekend, our local Kroger advertised baby-backs on sale no less.  I made a quick trip to the next town on my lunch break to purchase some and, wouldn’t you know, I managed the get the very last package that was in the meat case.  Whew, that was close!

The basis of this recipe was on Kraft’s website and I altered it to suit my taste.  I ended up overcooking them just a little because I wanted to make sure they were done.  Next time, I will cut the cooking time down by about 5 or 10 minutes and just go by the instant-read thermometer.  The recipe below will show the altered cooking time, not the time I used for this recipe.  Just remember to check them with a meat thermometer and you will be fine.

1 rack baby-back ribs

BBQ rub & sauce of your choice

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Preheat your grill to medium heat, about 425 degrees.  Slice off the silver skin (the white membrane) from the back of the ribs.  This is just connective tissue and will get tough when it is cooked.

Liberally rub the ribs with the seasoning.

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Place the ribs on a large sheet of aluminum foil and then cover with another sheet of aluminum foil.  Fold up the ends of the foil so the ribs are encased in a foil bag leaving one short end open.  Pour one cup of water into the foil bag and close up the last side leaving just a small hole for steam to escape.

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Place the ribs on the preheated grill and cook with the lid down for 40 minutes.

Remove the ribs from the foil, but be careful of the remaining water because it will be really hot!  Spread the sauce over the ribs and cook for 10 more minutes or until the internal temperature of the ribs is at least 160 degrees.  Take them off the grill and let rest for 15 minutes, slice, and enjoy!  Don’t forget your napkin!

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Today is the last travel day for the virtual re-telling of our anniversary vacation.  We stayed the night in West Virginia and started toward Kentucky Friday morning.  Before we got too far, we stopped for brunch at Tudor’s Biscuit World.  Check back next week for a post all about the food we enjoyed on our trip.

This was the first time that I had travelled through West Virginia and it was an eye-opening experience.  The interstate was like a roller coaster.  We would go up, up, up and the go down, down down.  Usually I don’t have any trouble pulling hills with my little SUV even with the cruise control on, but these weren’t just hills.  After one particularly steep incline where I had to take the car out of cruise and creep up the “hill”, there was sign that read Sandstone Mountain.  No wonder my little car was taking its time going up!

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We drove through Charleston, WV and caught a glimpse of their capital building.  This is a very industrial area with lots of factories and coal everywhere.

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As we were getting closer to Kentucky, we took a very short little side trip.  As you leave West Virginia going into Kentucky, you are right next to the Ohio River and Ohio itself.  Since we were that close, we decided to cross (yet another) bridge and add Ohio to the list of state we went to on this trip, along with Virginia, Tennessee, and West Virginia.

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Finally, it was back home to Bluegrass Land!  Well, almost back home.  We still had a four hour drive after we crossed the state line, but we were getting close.  We made it home that evening around four o’clock and were worn out, but it was so worth it.

We are at the end of our virtual trip.  Some of you are probably thinking “FINALLY!”  I will have one more post next week highlighting the restaurants we ate at while we were gone.

Spotlight

Join me over at Eat At Home Cooks for her spotlight on powdered sugar.  It is sure to be a sweet treat!

Here we are again…another Monday and this happens to be the last one in this month which seems incredible.  July has just flown right by!  This week is supposed to be a little more bearable weather-wise around here and I am glad of it.  Last week, south central Kentucky saw temperatures in the high nineties with heat indexes well over 100 degrees and sometimes over 110 degrees.  I know I was very thankful for my office job and air conditioning.

Since this week may be a little cooler, I plan on cooking a little more this week than last week.  I am planning on trying about three or four new recipes this week so stick around for the results.  My in-laws (best ones ever) bought me a countertop ice cream maker for my birthday so I am anxious to try different recipes for that as well.  To show you how thoughtful they are, they also included a vegan ice cream cookbook since I am extremely lactose intolerant.  I can’t wait to try some out and see how they compare to the real deal.

Southern Plate’s Deep Dish Pizza (new)

Ham Biscuits with roasted potatoes & cucumbers (2 nights)

Basic Pancakes with bacon (new)

Salisbury steaks with roasted potatoes

Homemade Fudge Rounds (new)