Chili’s is one of my favorite chain restaurants, and 99% of the time I eat there, I get something that includes their honey mustard dressing dipping sauce stuff. Seriously, I request it even if the recipe doesn’t come with it. It’s goo on salads, on chicken, on burgers, on just about anything.
So when I saw this recipe for making it at home, I knew I had to test it out. Chili’s is great, but their selections aren’t exactly healthy. If I can make the dipping sauce at home but better control the calories and fat in whatever I’m putting it on, all the better.
Not that this dipping sauce is necessarily low-calorie. But it’s a lot better to put it on a baked chicken breast than processed, fried chicken fingers like you get at the restaurant!
So, without further ado, here’s the copycat recipe (with a few little tweaks of my own).
Pork recipes make me happy. Apple recipes make me happy. So what could be better than a recipe that combines the two?
And as you may know if you’re a regular reader, I love easy peasy recipes that I can get ready in the morning, stick in the crockpot, and forget about until dinnertime. So, this pork loin recipe using apple slices was right up my alley!
Seriously, there are only four ingredients, so even if you’re not great in the kitchen, it’s pretty hard to mess this one up! Thanks to Martha del Cerro who originally pinned this recipe so it showed up in my stream!
Just make sure that you start this recipe in the morning so it’s ready by the time you want dinner. This is an easy recipe, but not a quick one. It needs time to cook in your crockpot.
The Hearty Mushroom Soup is an original recipe from Cathy Repp from Beaurgards Catering. We asked her to share it with everyone here at The PinterTest Kitchen and we’re so glad she agreed!
I met Cathy when she was catering one of our events at Benigna’s Creek Winery. She occasionally makes some foods for the wine trail (Susquehanna Heartland Wine Trail) weekends that are held at the winery in March and also does quite a bit of catering at Benigna’s. She agreed to take the pictures of the soup making process and I would write up the directions here at the blog.
The soup, of course , made with Benigna’s Creek Hessian Red Wine (semi-sweet red wine) was a great addition to the wine trail with lots of rave reviews. You could use any semi-sweet/semi-dry red wine, but we hope you’re try Benigna’s Creek wine if you live in Pennsylvania.
I’m always looking for some low carb recipes. My husband is diabetic and has to watch sugar and carbs. He LOVES pizza and pizza has a lot of carbs, especially in the crust, so I’ve been on the lookout for alternatives
I pinned a Crock Pot Pizza recipe from Your Lighter Side that sounded pretty good. I tried the recipe and instead of using the crockpot, I baked it in the oven. It tasted like pizza but without the crust and all the carbs.
This is definitely a recipe I’ll be making again.
I love, love, love anything with pork in it. Pork roast is probably my favorite meal, and whenever I see pulled pork on the menu, I have a hard time ordering anything else.
So, when I saw this pin for pulled pork enchiladas, I had to try it out. While my pictures didn’t turn out exactly like the Better Homes and Gardens pictures, these enchiladas were really yummy. My boyfriend liked them too!
This is a recipe we’ll definitely be making again. The only problem is that it takes a little planning because you have to start the pork the night before (or the morning of). I’m not always the best meal-planner. But for this recipe, I’ll make the effort!
As I’ve noted in past posts, I’m not the biggest fan of veggies.
This problem is most pronounced when I’m cooking dinner for other people. This past December, I planned a dinner party for 13 people, so I neededsomekind of vegetable dish. What to do, what to do…
Make them as unhealthy as possible, of course! :-p
I saw a recipe for green bean fries on Pinterest, and since I love Applebees green been fries, I thought these would be a great choice for the holidays with friends. I was right – they were a huge hit. Even if we did mess up the recipe a little.
Then I went to look up this recipe again to write this post…and it was GONE! Don’t you just hate that? So I found one that was close (if I’m remembering correctly), but this is a good reminder to print out recipes you really love!
If you think pot pie is a baked vegetable and meat dish topped with a pie-like crust, you’re wrong. Sorry.
Hehe, just kidding. Where I grew up, though, pot pie was something very different. It’s not a baked savory pie, it’s actually a very thick stew-like meal with huge noodles, potatoes, meat, and veggies. It’s one of my favorite meals of all time.
The term “pot pie” is actually a version of the German “bot boi,” which I’m told means potpourri and can be used to described a dish that includes a little bit of everything. Pennsylvania Dutch is actually German (not Dutch), so this all totally makes sense.
Everyone makes pot pie a little differently, but today I’m going to teach you how to make our family’s version. Which is obviously the best version of Pennsylvania Dutch pot pie out there! 
These BBQ Meatballs are our favorite meatball recipe of all time. I usually make three or four batches at once and vacuum pack them for the freezer. It’s nice to be able to get some out whenever you need an easy meal.
My husband really enjoys this meal, so we made them fairly often.
Allison’s note: I recently made a big pan full of these for a dinner party with about a dozen people and they were gone in the blink of an eye. We were actually joking about bidding on the last one! No matter where we take these meatballs, everyone LOVES them! They’re great as an appetizer for a party, on a sub for lunch, or as dinner.
This recipe doesn’t from Pinterest, but instead from a close friend of our family.
For those nights when you just don’t know what to make or are dealing with picky dinner guests or just don’t feel like spending hours in the kitchen…this is the perfect recipe.
When I saw this recipe on Pinterest, it was simply called “OMG Chicken.” I’ve taken to calling it Sour Cream Chicken, since that’s one of the main ingredients. You can call it whatever you want, I guess! I make this is big batches because it’s also night to put the chicken cold on a sandwich the next day.
A big thanks to Kimberly Gonzales, who pinned this recipe so it showed up in my stream. Also, thank you to The Enchanted Cook, who first posted this recipe. My version is a little difference, but thanks still goes to them for the inspiration!
Disclaimer: I am not the biggest fan of sweet potatoes. I have an especially adverse reaction to the stick gooey that people drizzle over tip. Yuck. So when my roommate, Leighann, said she was trying a new sweet potato recipe for Thanksgiving instead of making regular white potatoes, I was a little bummed
But to be honest? These were pretty good! I would still rather have regular potatoes, like these oven roasted onion potatoes, but if your family likes sweet potatoes, this is a great recipe to test out.
Leighann pinned this recipe from Annie Hodgdon. They are originally from For the Love of Cooking.
