Easter Menu, Garlic Mashed Potatoes and Bullet


It’s just the three of us celebrating Easter on The Ridge this year. So we will get up early in the morning in hopes that the Easter Bunny will have left us some eggs to hunt and goodies in our Easter basket. Then, head to church, because Jesus’ sacrifice is the real reason we celebrate Easter! Then we will head home to have a delicious lunch. We each picked a side to go with the main dish, Pork Loin.

Here what’s on our menu:

Pork-o-licious Pork Loin RECIPE HERE

Garlic Mashed potatoes (recipe below) chosen by Big L

Fresh green beans with bacon, of course chosen by Little L – who prefers to be called medium sized!

Homemade sourdough rolls – chosen by me – and I may or may not share with the boys- I love bread and pasta- which is how I got my, umm…curves… Yes, that’s what we will call it!

Grandmas Scotch Cake– this was a majority vote! RECIPE HERE

PS: To the gang of diesel mechanics that are following the Hip Home Ec Teacher (Hey!) the Pork-o-licious Pork Roast is a great easy recipe that will feed a manly man for several days. It is even better leftover, in fact. I bought a pretty large pork loin (feel free to substitute loin for the roast) on sale last week with the intentions of cutting it in half to use separately, but then I thought leftovers! Score!!! Super easy you can’t go wrong!

Here’s my Garlic Mashed Potato recipe:

5-6 medium potatoes
1teaspoon salt
5 tablespoons butter
1/4 cup sour cream
2 teaspoons minced garlic
1 tablespoon whole milk
Salt and pepper to taste

1. Cook potatoes in salted water, that teaspoon of salt, use it here.

2. Drain potatoes and return to pan.

3. Add butter, sour cream, garlic, MASH and then MASH some more. I prefer hand mashed potatoes, as opposed to whipped, but feel free to whip ’em in a mixer if that is your preference. I think hand mashed just feel homey.

4. Add milk, salt and pepper, taste and add more until the consistency and taste is right for your liking.

Enjoy and Happy Easter!

And we’d like you to welcome Bullet, who has found a happy home with us on The Ridge.



Barbequed Meatballs


This is a family recipe that has been served at too many family functions to mention. This was my grandmothers recipe. I can’t remember a Christmas Eve or a birthday party that these were not present. The sauce is the best stuff ever, it is like a tangy, taste bud heaven to me. Give them a try. I changed the preparation method a little, but I’ll let you know what I do differently!


2 pounds ground beef
2 medium onions, finely chopped
1 can evaporated milk
Small amount of flour for dredging

Sauce (this is the good stuff that makes the meatballs, in my opinion):
1 onion
1/3 cup water
1 tablespoon brown sugar
3/4 cup catsup
2 Tablespoons vinegar, I used red wine vinegar and I use close to a 1/4 of a cup, but I really like red wine vinegar.
1/4 cup Worchestershire sauce, I used powder, but that’s what I had on hand.

Mix together beef, onions and the can of evaporated milk. There are three total onions in the recipe. To me, that amount of onions warrants getting out the food processor. Or chop then by hand suit yourself.

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Roll all of them into balls and set them on a dish to the side.

At this point you have two options, bake or pan fry the meatballs.

This is where I change the recipe up a bit. I put them into a baking dish and bake at 350 for about 45 minutes. Time will depend on the size of your meatballs. Check to make sure they are no longer pink in the middle.



Back to the original recipe, if you prefer to cook your meatballs in a skillet follow from here.

Heat a small amount of grease (I use olive oil) in a large skillet.

Roll each ball in flour, place in a single layer in the hot skillet and brown on all sides. Remove to plate and cook the next round if necessary. Put all meatballs back into the large skillet. Don’t turn on the heat just yet.


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Now on to the sauce. Mix all ingredients for the sauce in a small saucepan. Cook slowly until boiling. Pour over meatballs (in the baking dish or in the skillet, whichever you chose to do) and let simmer until meatballs are well done.








Cheesy Chicken and Pasta Soup



We love soup around here!  This is a newly added recipe to my cookbook.  It was definitely a hit! The Fiesta Cheese Soup adds a great spicy flavor.  My son was even licking his fingers saying how good it was.  That right LICKING his fingers!  I guess those curly noodles are just too tempting for little boy fingers.


1 Can beef Broth

1 soup can of water

2 Chicken Breast

1 Can Fiesta Cheese Soup

3/4 cup Petite diced tomatoes

1 1/2 cup dry spiral pasta

1 teaspoon chili powder

1/2 teaspoon celery salt


  1. In a medium saucepan, bring to boil beef broth and water, add chicken, cook until chicken is throughly cooked.
  2. Remove chicken cut into small pieces, return to broth.
  3. Add Tomatoes, and cheese soup, combine well and add celery salt, and chili powder.
  4. Simmer for about 20 minutes
  5. Add Pasta and cook until tender.
  6. Soup is ready! Yum!

Spicy Bacon Pasta Salad



Spicy Bacon Pasta Salad


  • 12 oz bow tie pasta
  • 6 slices cooked bacon (cooked ham would be really good, too, if you’re out of bacon)
  • 12 ounce bag or frozen vegetable gumbo mix (with okra, corn, onion celery, and red peppers)
  • 1 can petite diced tomatoes
  • 1 package of chipotle dip mix (or another dry spicy dip mix)
  • 1 1/2 cup mayo
  • 1/4 cup milk
  • 1 teaspoon minced garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup worcestershire sauce
  • 1 teaspoon salt
  • water for boiling pasta and veggies


I “forgot” (or just started adding) a few things in the picture, so make sure you read the ingredients list!  Anyone notice the box of Girl Scout Cookies that snuck in the background, name that flavor?!?


Here’s a close up of the dip mix I use!  I love all of New Cannan Farms Mixes and Jellies!!!  Check them out here…http://www.shopncf.com/  They are from Dripping Springs, Texas, where my dad became famous…kinda!  Haha!  Long story, and everyone loves a good Mikey and Jerry story, but here’s the short version: My dad and a friend ended up with their picture in the Rolling Stones Magazine.  He will be glad to autograph your 1972 copy upon request. 

 On to the recipe…


1. Cook pasta according to package directions.

2. Cook bacon, if you’re like me you always seem to have some already cooked in your fridge. Ok maybe not everyone does that!  Drain and cut onto small pieces.  (or like me you might drop your cell phone into cooled bacon grease and now no one can hear you!  True Story!)

3. In a small saucepan, combine frozen vegetables and can of tomatoes and 1 and 1/2 cup water. Bring to boil, then let simmer for about 15 minutes. Drain excess water.

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4. Mix together mayo, dip mix, garlic, worcestershire sauce, red wine vinegar and salt.

5. In a large serving bowl combine pasta and dip mix combo, stir well. Add in bacon and vegetables, stir again. AND Stir a little more.

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6. Stick in the fridge for a little while or over night. The longer the better those flavors will combine and the tastier your pasta salad will be! Serve cold or hot! I think I like it cold better, but, it certainly didn’t stop me from eating a healthy serving of it hot! Enjoy!


Mrs. Langley’s Notepad Cover Sewing Pattern


Click here for the Pattern in pdf form—->     Mrs. Langley’s Notepad Cover Pattern


Warm You Up Tortilla Soup




Tortilla Soup

1 can beef broth
2 cans green enchilada sauce
1 can mexicorn
1 can diced tomatoes
1/2 package dry taco seasoning
1/4 cup diced onions
2 cup cooked and diced chicken
Tortilla chips
Grated Cheddar cheese
Diced Avocado

In a large stock pot combine: Beef broth, enchilada sauce, mexicorn, tomatoes, oinions, chicken and taco seasoning.  

Simmer for 30 minutes to 1 hour. 

Crumble tortilla chips on top of your bowl of soup, add grated cheese and diced avacado. 





Semi-Gourmet From the Grocery Store.




We needed dinner. We had virtually no meat and in this house, that is dangerous business.  I was in a hurry.  I had things to do. Strolling around a fancy new Kroger Market, I ran across a few prepackaged things I could throw together and make a fabulous meal. Quick! I mean really super-de- dooper Quick!  30 minutes from walking into the kitchen to sitting down at the table!  Love that!  I normally don’t do the prepackaged meals or heavily processed foods for dinner, but in a pinch, it was a great solution.


I started with pre-marinated chicken breast.  The package (brand: Beeman Gourmet) was 1.5 pounds of chicken breast and labeled Cilantro Lime flavor.  I love cilantroand  lime!  It was about $5.00.  Directions on the package said bake, grill or pan fry.  I chose to bake.  It was ready in about 25 minutes and the house was smelling great.  I could have easily fed four people from this package.  It contained two large breast and two smaller pieces of white meat (think tenders).  It tasted great and was juicy and tender.  I think I need to try out the other flavors they had hanging out in that case.


The potatoes are Green Giant Fresh Whole Baby Potatoes in the Roasted Garlic and Butter flavored.  Love these potatoes.  LOVE!  They steam in the bag and are ready in about 5-6 minutes.  Super easy.  Pop the whole bag in a microwave safe dish, turn on the microwave and pour in a bowl.  All done and tasty, too!  I have another flavor hanging out in my refrigerator I can’t wait to try now!  I will be buying more of these.  These definitely get the Mrs. Langley Stamp of Approval!

New York Garlic Toast is nothing new to us.  In fact, The Boy will choose garlic bread over just about anything else!  But, I spotted these Old World Ciabatta Rolls with Cheese.   I thought we’d try something a little different, from a company we already loved.  My oven was already heated and they took about 5-6 minutes to cook.

Green Beans, because I can guarantee The Boy will eat green beans, every time! I took a can of Italian style green beans.  Poured out the juice, put it into microwave safe bowl and added 2 T of butter and season to taste.  I added Mike Mike’s Good Stuff.  Don’t go look for it on you grocery store aisle.  This is my dad’s concoction of spices, kind of like a seasoning salt.  Maybe I need to find out THAT recipe.



Our gourmet grocery store meal was amazing.  We all enjoyed it tremendously!  Again only 30 minutes and I was not standing slaving over a hot stove for that 30 minutes, truth was, I was looking at puppies on the internet…I have puppy fever!  Our (almost 1-year-old)puppy, Cutter, needs a wife.

Here’s his classified add: My name is Cutter.  I’m a purebred Rat Terrier.  I am pearl and white in color, quite dashing actually.  I’m a  slim and trim 15 pounds and a tall 1 foot 2 inches.  I am the owner of an 8-year-old boy and we have the run of plenty of land, house and barn.  I’m seeking a cute little brown and white girlfriend, to eventually marry and spend the rest of my life with.  If you enjoy afternoon naps, belly rubs, chasing cats, chewing through peanut butter jars, playing fetch, speed racing a little boy and harassing  mules, give me a call.  I may be the man of your dreams!