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Friday, November 29, 2013


4 pork chops
2 carrots
2 potatoes
1 onion chopped
2 tablespoons shortening

Heat skillet on 250 degrees.  Add the shortening to your skillet. Take all the wrapper you can get off of the meat. Place face down on top of shortening. It's o.k if you cannot get the tray off , it will come loose in about 10 minutes. Place lid on skillet. Cut and peel your veggies. Add veggies to the skillet and now you can remove the foam tray from meat. Put cover on  and continue to cook another 15 minutes , then flip your pork chops, and seperate them. Add 1/2 cup water, seasonings  and continue cooking for 40 minutes with the cover on.


Monday, November 25, 2013


2 tablespoons butter
2 Tablespoons flour
1 slice chopped bacon
1 large onion, chopped (about 1 cup)
3 large potatoes, peeled and diced (about 3 cups)
1 carrot chopped fine
1 stalk celery chopped fine (about 1/4 cup)
2 Tablespoons green pepper chopped fine) optional
2 Tablespoons cream cheese
12-ounce can of evaporated milk (do not use lowfat milk)
3 cups milk
Black pepper to taste

In a large soup pot, heat the butter over medium heat and add the diced bacon, carrot, green pepper, celery, and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.

 Mix in the potatoes and flour, stir well until all veggies are coated with flour.

Add  all milk, pepper, and cream cheese. On lowest heat cook until the potatoes are tender, about 35 minutes. Do not boil. When the potatoes are tender  turn off the heat. Let this sit for at least 10 minutes. Serve with some shredded cheddar cheese on top for a stunning bowl of soup. You can make this soup up to a day or two  ahead if you’d like.My husband loves this with a grilleD ham and cheese with tomato sandwich. ENJOY!

Friday, November 22, 2013


If anyone has any interest in Glamping, Camping, or Vintage trailers, I want you to know you are all welcome to stop by Bitches with Hitches on Facebook .Even if you just dream of owning a vintage trailer, I would love to inspire you and be inspired. Guys don't be afraid to join, we love your input, even though we don't like to admit it.  I was introduced to Glamping a couple years ago. In case you haven't heard of it , the word comes from Glam ~Camping. The idea is to merge the outdoors and luxury together. I figure it's just like camping but with things you don't wish to go without. My can't go withouts are a comfy bed,fine linens, and china.

Last fall I went out on a limb and bought a vintage 1963 Shasta Airflyte. This summer I renovated her into a Cinderella Coach. It had always been a dream of mine to own one of these beauties, and I finally found one in my price range with good bones, no leaks, but in need of some tender loving care.O.K. who am I kidding...ALOT of TLC !

Here are some before, during and after pictures of my Tin Tiara. I hope you will all stop by and say Hi. Bitches with Hitches on Facebook

Glamping: Bitches with Hitches



Monday, November 18, 2013


3 lbs. baby back ribs
1 cup Sweet Bay Ray's barbecue sauce
1 medium onion diced
2 T. A1 sauce 
1/4 cup red wine
parsley for garnish

In a bowl mix all ingredients except for the ribs. Set aside.
Place ribs face down in a cast iron skillet, or baking pan witha couple tablespoons bacon grease (gives it a smokey flavor) or oil.Place in a preheated 300 degree oven for 1 hour. Remove pan, and flip ribs facing up. Brush or drizzle ribs with sauce, Place ribs in pan back in the oven and broil for 10 minutes. Remove from oven and let sit 15 minutes before serving.

Sunday, November 17, 2013



My most favorite decorating for the Holidays has to be the use of fresh greenery. I just love how it naturally spruces up my home. Wether you leave it simple or jazz it up with berries and bows, it is sure to be a showstopper.

I always find free tree trimmings at our local brush pile.While everyone is dumping them , I am hauling them away! Why spend lots of money on garlands already made up, when in one afternoon, you can create your own for FREE!

All you need is some wire , maybe some cable ties, and a cutter.

Grab a few branches, wire them together, and continue until desired length is achieved. Then for the end, just wire a bunch on backwards so the pretty part is the end. That's it! If some of your branches are short, or you need to go  back and fill in, I use cable ties for this, but wire works also.


Here are some decorating ideas using fresh garlands...

Thursday, November 14, 2013

Glamping: Bitches with Hitches


  I had the most AMAZING photographer doing a photoshoot for my little Cinderella. It was a day I will never forget.  I truly am flabbergasted and floored by the beauty of their photos and slideshow. Words honestly can’t express how happy I was to see them, and how grateful I am for their presence, patience in all our crazy foolishness, and coming into my life. Thank you, thank you, thank you !

  Not only are the pictures amazing, but this husband and wife team (Gloria and Ron ) are great people down to their core. The extra special time and effort they put into the shoot, pictures and video was above and beyond what I could have ever imagined. It was a joy for me to work with such dedicated and talented photographers. I love each and every picture, and will cherish them forever.Thanks for the memories, thanks for the fun .

To see lots more pictures of my photoshoot, and others  stop by their Facebook page, and tell em Suzy sent ya!


Smooches! xoxoxoxo

Wednesday, November 13, 2013

Naked Cake

 Cocoa~Pumpkin cake with Vanilla Pudding Butter~cream

I came up with this recipe because I was craving pumpkin something, and my hubby hates it.

So I added cocoa to mask the pumpkin, and to my surprise we both LOVE it.

 Best thing about a naked cake is the simplicity of the frosting. Anyone can do it, and it let's the beautiful cake be seen. Here's the recipe...

1 box  yellow cake mix
1/2 cup baking cocoa
1 small can pumpkin
1 tsp cinnamon
1 cup water
1 egg
 Blend these in a bowl until well combined. I just used a fork. Spread in two 8 inch  greased cake  tins. Bake at 350 degrees for 35 minutes. Let cool. Frost. 

1 small box instant vanilla pudding
1 cup milk
~Blend these together in bowl using a fork

Add 1/2 stick soft butter
~Mix using a hand mixer on high for 3 to 4 minutes until it is well mixed and a bit fluffy.

Smooth onto cooled cake using a spatula or butter knife.