Ah, so here I am posting my last Sprint Cup Snacks recipe on the day the 2014 NASCAR season kicks off. Well, a little late there.
Slow Cooker Brown Sugar Balsamic Pork Tenderloin – a sugary tangy twist on a classic piece of pork that you can start after lunch and enjoy for dinner
This has become one of my favorite slow cooker recipes.
And I use my slow cooker a lot. Umm, a lot a lot. Like I’m posting 2 back-to-back slow cooker recipes because my slow cooker is my new best friend.
Well that is life now, lots of freezer meals and using my slow cooker all the time. Hey, it works and it keeps things sane at night as we are settling into the schedule of things starting when I pick Autumn up by 5, Price getting home around 6.15 and a whole mess of things like taking care of the dog and baby, eating, pumping, cleaning, showers, and next day prep before going to bed before 10-10.30.
So this recipe was great before but now it’s even better because of how it makes things easy for dinner on the weekend and how we get to enjoy the leftovers during the week.
Plus, once you make something that is so good it’s hard to shake. It’s just that the layers of flavor on the pork tenderloin is so dang good. The combination of the spicy, savory, sweet, and salty flavors just work so well. Well, I’ve tweaked it enough to find the perfect combination at this point.
This pork tenderloin recipe is the 2nd to last post missing from my Sprint Cup Snacks series. When I was trying to think of yet another recipe to signify Virginia for the last race held there I was starting to get stumped. Seriously NASCAR, 4 races in Virgina?!?! Trying to kill me?!?! ha! Well, the Ham and Cheese Sliders I shared for the first race held at Martinsville Speedway were a HUGE hit. One of the most popular posts from last year. So I was thinking along those lines and ended up with another pork recipe to share.
I hope that you’ll try this recipe and fall in love with it as much as I have.
Makes 12 servings
Besides the cheeseburger (and Wendy’s Spicy Chicken Sandwich), I think the a pulled pork sandwich is one of the best warm sandwiches out there. Load tons of saucy pulled pork between 2 buns and I am a happy girl. So happy. Pharrel William’s Happy.
A pulled pork sandwich can be as simple as slapping some pulled pork between two slices of thick white bread before you sloppily dive in. Or a pile of pulled pork can be loaded up with a vinegary crunchy slaw and topped off with a toasted seeded bun. Either way, you are going to be satisfied and happy.
And that is why Price makes us pulled pork pretty regularly. Maybe, every 6 weeks. We spy the meat department for sales on pork butt/pork shoulders and grab them up when there is a great deal. And then have delicious meals for a few lunches and dinners. And maybe even breakfast since adding pulled pork to some hash browns and throwing an over easy egg on top is a killer brunchy meal.
This is one of those recipes that isn’t really a recipe, which is why I haven’t actually shared it before, although we eat it ALL THE TIME. Just 3 things. That is all you need. Perfect kind of ‘recipe’ to me… pork butt, beer, and BBQ sauce. And you can’t really get bored eating it as you can change it up every time! Use a different beer (or if you don’t drink beer then use soda- Dr Pepper is pretty good in it) or a different BBQ sauce. Sometimes I combine a few different BBQ sauces. We typically have like 6 different BBQ sauces open at any given time so I often combine some favorites (Dinosaur BBQ’s, Sweet Baby Ray’s, anyone of Kraft‘s sauces) to create the ultimate smokey, honey, spicy sauce. Or a spicy, mustardy, tangy sauce. Or a hot, sweet, peppery sauce. Well, you get the picture…
But here I go finally sharing a favorite of ours as wrap up the (sadly) overlooked last races of my Sprint Cup Snacks series. I was thinking this would be a perfect dish to make for NASCAR’s second race held at Talladega Superspeedway. The second race of the season is held in October and I think we’re all really starting to crave some easy, comforting meals as the weather starts to get cooler. Well, it might not be that cold in Alabama then but at least the October race is cooler than May race (when I shared awesome BBQ Chip Shake and Bake Drumsticks). to be honest, this recipe is great year round so just dig in and enjoy!
Makes 10-12 servings (sandwiches)
So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!
And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.
I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!
I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!
And I think we all need more pudding in our lives. Just because.
And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!
Makes 12-16 servings
If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.
Adapted From: My Recipes
I’ve been feeling quite proud of myself lately for the fact that I have been cooking dinner during the week for us. Earlier on when I was dead tired to the world we did the cereal and boxed mac and cheese thing quite regularly. This week we only had cereal for dinner once!
And I’ve been baking. Maybe it’s the nesting stuff kicking in? I thought that would be more related to things like laundry, cleaning, and decorating, though. Either way people in my and Price’s office seem to enjoy it when I bring in goodies. I’m just making it up to them in advance for my 3 months away while on maternity leave.
Ugh, don’t get me started on maternity leave. 12 weeks?!?!? That is going to go by in a blink of an eye. :-/ I’m sure there will be plenty of nights of cereal or boxed mac and cheese during that time period was well… it all comes in cycles.
Well, one of the yummy things I whipped up this week for dinner were these Chicken Fajitas. I had them in mind to celebrate this weekend’s NASCAR race in Phoenix. I couldn’t resist making fajitas for my Sprint Cup Snacks series once I had that them in my head!
I actually prepped these one morning before work by making the marinade, trimming the chicken, and setting it all up to marinate for the day. So when I got home all I had to do was take out the chicken, cut up the veggies, assemble the toppings, and just cook the chicken and then the veggies. It all came together quite quickly and nicely. Plus you cook the chicken and then the veggies using the same pan so clean up was pretty quick too!
These chicken fajitas will be a hit at your house this weekend or any week night. Plus if you make a mega batch you can give your significant other leftovers for lunch to make up for the cereal you served for dinner earlier on in the week. ha!!
Makes 4 servings
For the marinade
Adapted from Simply Recipes
Can we just take a minute and go “Whoa! How is it October already?!?!”
Sorry I couldn’t resist. Not this time…
I have really tried to steer clear from making cookies, or most sweets, while I’ve been pregnant. Sometimes I cave, but I at least plan on getting them out of my house ASAP and share so I don’t eat them all.
You see it’s just that I’ve been too afraid that I can’t resist just having one and before you know it the whole batch of cookies are gone.
Or a tray of brownies.
Or a pie.
I can’t stand that I am in love with sweets now. I can’t get off Pinterest looking at desserts hoping they would magically instantly appear in in my kitchen just for me. So when I decided to make Monster Cookies for this weekend’s race at “The Monster Mile” I was just about going to eat my laptop screen. But thankfully I resisted and held out for these mega cookies to appear in real life. And of course, hot from the oven!
These babies are large and in charge. They look really cute with the teeny tiny M&M’s throughout but they are monsters! They pack a punch from the creamy peanut butter, oats, and the double dose of chocolate. Plus they are just giants. Well, isn’t that really the point of Monster Cookies?!?!?!
Hope you enjoy this weekend’s race at Dover.
Makes 18-20 large cookies
Sourced from Skinny Not Skinny
You should totally make these for your dog walker when you leave your dog with her and her adorable family for 4 1/2 days and the idea is totally crushing you. Sure, you really need the vacation before you are cut off from flying and before a cute wiggly baby comes crashing into your heart. But the fact that he has NEVER been without either of you for even a day is freaking you out… A LOT.
So that is what I did. I made these the morning of our flight so that our super amazing dog walker and her family would have something to enjoy while our pup ‘terrorized’ her life. Hello, middle of the night pee walks!!! In fact I got up so early (crazy lady) that the dog didn’t even want to get up when I checked on him. So I got to make these in peace while he slept another hour. Again, I’m nuts!
Oh, you aren’t pregnant and crazy about leaving your dog? Then just make these for this weekend’s NASCAR race in New Hampshire since you can’t not have maple goodies while in New England. So you’re not a NASCAR fan and don’t follow along with my Sprint Cup Snacks? Then make these just because you deserve them.
You totally do.
These are light, spongy maple cookies that are studded with walnuts that sandwich a fluffy cream cheese frosting. Once you take a bite you will be transported right to the middle of the woods in New England with maple taps all around you. Kinda like a Klondike Bar experience. Kinda.
Makes 13-15 small whoopie pies
Slightly adapted from King Arthur
Are you ready to dive???
So NASCAR has been interesting this week! From Saturday night’s race to Monday night’s penalties it was a really interesting week. Oh man. I still can’t believe that things got so far and intense at the end of the race and how that all played out on Monday. While I totally think that strategy is part of any sport it’s just unfortunate how it all played out during the last laps of the last race before The Chase with a suspected purposeful spin-out to bring out a caution and pitting when it was not needed just to help another teammate move up in the points to get into The Chase. And then the penalties on Monday were record setting with docked points that resulted in drivers moving in and out of The Chase, suspending the team GM indefinitely, a $300K penalty for Michael Waltrip Racing.
Basically, I’m going to be really interested in how all this plays out for the drivers in the effected team for the rest of the races. Will people try to get back at them? Will they under a high powered microscope? Or will everyone play nice? Doubtful! But then it wouldn’t be the intense racing I love.
Last year I surprised Price with a trip to Chicago for his 30th birthday. Totally surprised him. He didn’t know where we were going until we got to the gate. It was so awesome to plan something that big and surprise him with it. Also, it was so great to walk, sight see, and eat our way through the Windy City (which has nothing to do with wind).
Of course we had to have deep dish pizza. And of course it was INCREDIBLE! Since then we have been hooked on it for it’s thick buttery crust, it’s ooey gooey cheesy layer that is topped off with meat and/or veggies and a chunky sauce.
This weekend’s kick off to The Chase is at Chicagoland Speedway so I just had to whip up a deep dish pizza for this week’s edition of Sprint Cup Snacks.
Once you have the 14-Inch Deep Dish Pizza Pan it’s really easy to whip up since you can do the crust an hour before you need it (or make it in the morning like I did) and then it’s not all too different than making a regular pizza, but some extra baking time but it’s worth it. I filled our pizza with a combo of sautéed fresh veggies and a layer of sliced pepperoni. Soo delish!
How can you resist?!?!?!
Makes 1-14″ deep dish pizza/12 servings
To make the crust:
Sourced from King Arthur Flour
BBQ Bacon Wrapped Corn – try taking your average grilled corn on the cob to the next level. A must make at your next summer BBQ.
Post from 8/23/18, Pictures updated 5/27/18
I’m so out of it this week.
I’m really thankful it’s Friday… Friyay… because this week felt like it was dragging and dragging.
It was so chilly the other night that I couldn’t help but thinking of how summer is winding down and that I just have to deal with it. Fall is approaching whether I want it to or not. Don’t get me wrong, I love fall, but it’s that evil winter that follows that hurts. But on the positive side turning on the oven for roasting and baking will warm the house and smells will fill it up with love.
While I had really considered making meat pasties, a Michigan favorite, I couldn’t resist making another sweet cherry treat for this week’s edition of Sprint Cup Snacks for this weekend’s race at Michigan International Speedway. Especially since I’ve been craving sweets lately. So the idea of the sweet smell of cherries filling up the house was just too irresistible to pass up.
I had so much fun looking up desserts using cherries and while the idea of making coffee cake, blondies, and hand pies all sounded awesome I decided on making cookies. I have had cookies on the mind for weeks so I finally got to stretch my baking legs and but my mixer to use.
These Cherry White Chocolate Chip Cookies are some big cookies! I don’t think anything gets better than big fresh from the oven cookies. Well, maybe world peace but cookies can be homemade in under an hour so let’s just go with that. So grab a big glass of milk and a cookie (or a few) and enjoy!!
Makes about 24 large cookies
Sourced from Amanda’s Cookin’
Post Contains Affiliate Links. Read my full disclosure HERE
Let’s just take a minute to reflect on what a week it has been for NASCAR. First, Kasey Kahne won the Pocono Race!!!!!!!!!!!!!! YAY!!! We were sooo excited for that win. Helps him in the Sprint Cup Standings to secure a spot in the Championship. Unfortunately, another driver is surely losing his spot in the Championship standings because of an accident. Tony Stewart was in a Sprint Car accident on Monday night that has resulted in him breaking his tibia and fibula in his right leg. Already he has had 2 surgeries to repair the breaks, including a surgery in which they put a rod in his leg. I hope he has a quick recovery and can get back to racing soon.
Anyway, when I first started the Sprint Cup Snacks series I had planned on making wine slushies for this weekend’s race at Watkin’s Glen. The Finger Lakes Region of New York is becoming known for their fantastic wines and I have always wanted to have a wine slushy, which they serve up at the New York State Fair.
But guess what… if I can’t have a wine slushy now, you can’t have a wine slushy now!!!
So on to Plan B, which was to make Homemade Cheez-It’s because this race is the “Cheez-It 355 at The Glen”. Oh man, Plan B was such a good idea!!
These Homemade Cheez-It’s are just killer. Flaky, crunchy, cheesy, salty, crackers that you can’t resist. Sure you can just buy a box of Cheez-It’s but you’ll want to give these a try just to prove to yourself that 5 ingredients (plus some seasonings) quickly turn into pop in your month tasty crackers. Plus as they puff up in the oven you get teased with the wonderful cheesy smell drawing you in.
The dough can easily be made in a food processor or in a stand mixer. The key thing is to keep the dough pretty cool so it is easy to work with. I chilled it every chance I got to make rolling it out easier, cutting easier, and then transferring easier. Get the picture? There are so many melty things (cheese, butter, and shortening) that is is very malleable but very tacky. Since you don’t flour your working surface it is really important to use the silpat/ parchment. Don’t skip that part! I only give these warnings to make the process super easy and fun… and ultimately tasty!
Last year we loved watching the race at The Glen from our seats behind Kasey’s pit on Pit Road (!!) so I’ll miss going there this year but at least I have these homemade Cheez-It’s to enjoy while watching the race on Sunday.
Makes 7 dozen crackers
Slightly adpated from In Katrina’s Kitchen