Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, August 30, 2011

With all the cupcake hulla-balloo going around these days, I decided to try my hand at Key Lime Cupcakes. Yum. I made them on the medium sized side, which turned out perfect. Two or three little bites of the these little guys is perfect for me. And the frosting? Oh yeah...Key Lime with marshmallow cream? A dream, I tell ya. Even #1 son who is not a citrus-y kinda guy, loved them. He almost didn't believe me when I told him there was key lime juice in the cupcakes AND frosting! Sweet little treasures, these.

Key Lime Cupcakes with Key Lime Marshmallow Frosting

¾ cup self rising flour
½ cup + 2 tablespoons all purpose flour
½ cup butter – room temp
1 cup sugar
2 eggs
½ cup milk
½ teaspoon vanilla
1 tablespoon Key Lime juice
2 teaspoons Key Lime zest

Preheat oven to 350 degrees. Line muffin cups with cupcake wrappers.

Combine flours in a small bowl and set aside

In a large mixing bowl, cream butter on medium speed until smooth. Add the sugar and beat until fully…about 2 – 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flours, alternating with the milk, vanilla and Key Lime juice. Do not overbeat. Scrape down the sides of the bowl. Sppon batter into liners, filling about ¾ full. Bake for 20 – 25 minutes or until toothpick inserted comes out clean.

Cool cupcakes in tins for 15 minutes then remove to a wire rack to cool completely before frosting.

Makes about 18 regular sized cupcakes.

Key Lime Marshmallow Frosting

1 cup butter – room temp
1 7-ounce container Marshmallow Fluff
2 ½ cups powdered sugar
½ teaspoon vanilla
1 tablepoon Key Lime Juice

In a mixing bowl, cream butter. Add Marshmallow Fluff until incorporated. Slowly add powdered sugar until blended then add vanilla and Key Lime Juice. Beat until fluffy.

Enough frosting for 12 – 18 cupcakes.

Here's what you'll need. 
When I decided to make these, 
I did not have any key limes or even regular limes. 
To intensify the flavor, grate some lime zest into the batter.

Cream the butter and sugar until fluffy.

Add the eggs, one at a time.

Add the flour alternately with the milk, 
vanilla and key lime juice. 
Here's where you would add the key lime zest, 
if you were using it.

Don't overbeat, but mix it well.

Put into your cupcake liners.

Bake it up!

Here's the frosting ingredients.

Whip the butter until fluffy then 
add the marshmallow fluffy stuff.

SLOWLY add the powdered sugar.

Then add the vanilla and key lime juice. 
You can add some key lime zest here, too. 
About a tablespoon or so would be great! 
And it would give the frosting a little texture and flecks of color.

Yummy frosting!

Isn't this cute? I used a Wilton tip #21. 
I started in the center of the cupcake and 
swirled out to the edges creating this rose effect.

Monday, August 29, 2011

This post will be a little different in that I have NOT cooked this personally. BUT....I have it on GOOD authority...from Jeff the Chef himself...that this is a KILLER recipe for any kind of meat. The night he cooked for us, he used a pork tenderloin so that's what we'll use today in this recipe. I have no step-by-step photos of the process but it's pretty straightforward. If you have any questions, just post them here and I will contact Jeff the Chef and try to get them answered. If you make this....prepare to swoon! The meat is like buttah......melts in your mouth.

Jeff the Chef's Pork Tenderloin

1 pork tenderloin
McCormick Meat Tenderizer - Seasoned
Allegro Original Marinade

A pork loin comes in two pieces. Cut each piece in half, lengthwise.

Sprinkle the meat with tenderizer. Place in a dish, cover and let set in the fridge for 24 hours.

After 24 hours, pour half of the marinade over the meat and let it marinate for 8 hours.

Throw on a hot grill. Do not throw out the marinade. Baste the meat with the marinade every time you turn it. Allow to cook until no longer pink…or barely pink.

Here’s the website for the marinade. Check out the “Where to Buy” tab to find a store near you.


This is a "googled" image of a pork 
tenderloin being sliced in half lengthways. 
These are not my hands. 
I do NOT have man-hands.

Here's a picture of the meat 
tenderizer you'll need and also the marinade. 

Friday, August 26, 2011

This recipe is really easy and is great for breakfast OR dessert! Make sure you have a little sweetened whipped cream or vanilla ice cream because even though this dish has cream in it, it's always good to have it on the side, too!!

Peaches and Cream 
Breakfast Casserole

1 cups old-fashioned rolled oats  - pulsed in a food processor a few times
½ cup chopped pecans (optional)
2/3 cup light brown sugar  - divided use
1 29-ounce can – drained and 1 15-ounce can peaches - undrained
2 large eggs
2 teaspoons vanilla extract
1 cup cream 

Preheat oven to 350°. Grease an 8-inch square baking dish.

Combine the rolled oats (and pecans, if using) and 1/3 cup brown sugar in a small bowl and set aside.

Distribute the peaches evenly in the pan then sprinkle with remaining 1/3 cup brown sugar.

Mix the eggs, vanilla, and cream in a bowl then pour over the peaches.

Top with the rolled oat mixture.

Bake for 35-40 minutes, or until the oats are browned and the peaches bubble up around the edges of the pan.

Serve hot or at room temperature with vanilla ice cream.

Get started with this!

Pour the peaches (remember to drain the BIG can) 
into your prepared casserole dish. 
Then sprinkle with 1/3 cup brown sugar.

Mix the cream, eggs and vanilla.

Then pour that over the peaches.

Sprinkle with the whizzed oats 
(oops, my oats didn't get whizzed), 
remaining 1/3 cup brown sugar...
and the pecans, if you're using those.

Mmmm....warm and delicious! 
I served mine with some homemade 
ice cream straight from the ice cream maker!

Thursday, August 25, 2011

If you're a regular follower here on SFFS, you know we love meatballs and pizza. So when I saw Giada make something similar to this the other day, I figured I'd switch it up and try my hand at it. I wasn't thrilled with her ingredients list so I made it more to our liking. And we liked it! A lot. So easy to prepare. And great for leftovers, too.

Pizza Meatballs

1 green pepper
1 small onion
2 cloves garlic
1 tablespoon tomato paste
1 cup finely shredded mozzarella cheese
2 teaspoons crushed red pepper flakes
1 teaspoon Italian seasonings

Rough chop onion and pepper. Combine chopped veggies and the rest of the above ingredients in a food processor. Pulse until well blended.


1 pound ground beef
1 pound Italian sausage
1/3 cup bread crumbs
¼ cup milk
1 egg
1 teaspoon salt
½ teaspoon pepper
Contents from food processor
Mozzarella cubes

Combine these ingredients, except mozzarella cubes, in a large bowl. Shape into golf ball sized meatballs. Using your thumb, make an indentation into the meatball. Place a mozzarella cube inside then close meatball, making sure cheese is enclosed.

In a large skillet, cook meatballs over medium heat. You may have to do this in two batches if your skillet is not REALLY big. Or, you could place the meatballs on a cookie sheet and cook them in the oven at 375 for about 30 minutes.

After meatballs are almost done, pour a jar of marinara sauce over them. Heat on the stovetop over medium heat for about 30 minutes. Sprinkle with Parmesan cheese and serve over noodles.

Here's everything you'll need.

Rough chop the onion and pepper then 
throw them in the food processor along 
with the garlic, tomato paste, 
1 cup of mozzarella cheese, red pepper flakes
and the Italian seasoning.

Give it a whirl!!

Dump the mixture in a large bowl along 
with the meats, egg, breadcrumbs, 
milk, salt and pepper. Mix it well.

Have you ever seen these Mozzarella Pearls? 
Aren't they cute? Perfect for this recipe 
but of course you can use just cubed mozzarella.

Form your meatball then put an 
indentation on one side with your thumb.

See? Just like that.

Then put a piece of mozzarella cheese in the little hole.

Then cover it up.

Repeat until all meatballs have been made 
then throw them in a skillet with a little olive oil. 
Brown them on all sides. You may have to do
this in two batches if your skillet isn't big enough.

When all the meatballs have been browned, 
place them all back in the skillet and cover with marinara sauce.

Allow them to cook for 30 minutes or so,
then cover with Parmesan cheese.
Serve over noodles. 
So yum!!

Tuesday, August 23, 2011

Val's Apple Pie

It's no secret that apple pie is not my number one choice in a dessert. It's good...just not my first choice. But, I have family members who LOVE it...and that's why I make it. It's almost always on the table at Thanksgiving because my mom loves it and IT Guy always enjoys it, too. This pie is one of the best I've ever had. I use my apple peeler/corer to cut the apples very thin so I can pile them up. Save this recipe for when you need to pull out the big guns to please someone.

Val’s Apple Pie

2 pie crusts
5 – 6 cups apples
1/3 cup sugar
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch
1 ½ tablespoons butter – cut in small pieces
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons heavy cream
Cinnamon/sugar for sprinkling

Preheat oven to 450 degrees.

Peel and core apples. Slice thin.  Pour lemon juice and vanilla over apples and stir. Set aside.

Place 1 pie crust in the bottom of a 9-inch pie pan.

Combine sugars, cinnamon, nutmeg and cornstarch. Sprinkle over apples and stir gently. Place them in the pie crust. Dot with butter.

Place 2nd pie crust over apples then crimp edges to seal. Brush heavy cream over top crust then sprinkle with cinnamon/sugar. Prick upper crust to vent.

Place pie pan on a cookie sheet then bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for another 35 – 45 minutes until done. If crust starts to brown excessively, cover with foil the last 15 minutes or so. Allow to set for a while before slicing.

Here are the goodies you'll need. I made pie crusts but of course you can buy premade and use those.
Here are the goodies you'll need. 
I made pie crusts but of course 
you can buy premade and use those.

Slap one pie crust in the pan.
Slap one pie crust in the pan.

Peel the apples. I love my apple peeler/corer! Do you have one? They're awesome.
Peel the apples. I love my apple 
peeler/corer! Do you have one? 
They're awesome.

They peel the apples like this.
They peel the apples like this.

And make the apples look like this. Fun, huh?
And make the apples look 
like this. Fun, huh?

Combine all the dry ingredients and sprinkle over the apples. Toss to coat.
Combine all the dry ingredients 
and sprinkle over the apples. Toss to coat.

Then gently put the apples in the prepared pan. Dot with butter.
Then gently put the apples in 
the prepared pan. Dot with butter.

Cover with the second pie crust. Pinch the edges to seal. I cut out some designs with leftover crust. Brush the top with heavy cream then sprinkle with some cinnamon/sugar.
Cover with the second pie crust. 
Pinch the edges to seal. I cut out 
some designs with leftover crust. 
Brush the top with heavy cream 
then sprinkle with some cinnamon/sugar.

Bake it up!
Bake it up!

Allow to cool then gobble up! Don't forget the ice cream!
Allow to cool then gobble up! 
Don't forget the ice cream!

Monday, August 22, 2011

This recipe came about as I was lying in bed one night thinking of what to have for dinner the next day. I think supplies were getting low but I knew I had chicken in the freezer and some tortillas in the fridge. As I am not one to run to the grocery store every day, it dawned on me that we would be having something with chicken and tortillas. As a side, I fried up some tortillas for chips so I wouldn't have to run to the store (see comment above) to buy chips. And really, who doesn't love homemade chips, anyway. Along with the chips, was a luscious bean dip. Overall, a successful dinner. Plus I didn't have to go to the store!! Yay, me!

Spicy Chicken Crock Pot Tacos

3 - 4 chicken breasts
1 cup chicken stock
2 tablespoons taco seasoning ~ recipe follows

Place frozen chicken breasts in the crock pot. Pour chicken stock over chicken. Sprinkle taco seasoning over chicken. Allow to cook for 6 - 8 hours until tender. Shred meat when fully cooked. Serve with tortillas and taco fixin's.

Taco Seasoning Mix
  • 2 teaspoons  onion powder
  • 2 Tbsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. crushed dried red pepper flakes
  • 1-1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoram
  • 1 Tbsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. cornstarch
  • 1 teaspoon garlic powder
  • 1 tsp. ground cumin
Mix all spices into a small bowl. Store in a jar in the pantry.

Here's what you need. 
I used the frozen chicken breasts 
from the store that come bagged. 
I always keep them on hand 
for throw-together dinners like this.

Place the chicken in the crock pot. 
Then pour the chicken stock over the chicken 
then sprinkle with the seasonings.

Let 'er rip for several hours then 
shred and serve on tortillas.

Yum, yes?