Shortbread Cookie Recipe for Pig Lovers

Written by Lillian Tram on May 25th, 2014


Everyone loves Shortbread Cookies!


Shortbread Cookie Recipe


Iced shortbread cookies are an absolute favorite of mine and I am sure you will agree that these pink piggys look positively scrumptious.  With some cute pig shaped sprinkles, you can make these cookies even more pig-tastic!  These are from Amazon – aren’t they adorable?!


Pink and White Pig Sprinkles


Shortbread Cookie Recipe


  • Cooking spray, if you do not have parchment paper on hand
  • 2 cups of unsalted butter, room temperature
  • 1 1/2 cups of confectioners’ or powdered sugar
  • 2 tablespoons of pure vanilla extract
  • 4 cups of southern all-purpose flour, plus a bit more for rolling out the dough
  • 2 teaspoons of baking powder – check the date to make sure it’s fresh enough for shortbread


Line your baking sheets with parchment paper or use a generous amount of cooking spray.  Using the paddle attachment on your mixer, beat butter and sugar on high until fluffy.  Add pure vanilla extract and continue to beat until combined well.

In another bowl, stir the flour and baking powder together and add the flour mixture to the butter mixture – slowly while the mixer is on a low speed.  Stop beating when the flour is mixed in.

Do NOT over beat or your cookies will be tough rather than soft!

Form the shortbread dough into a round shape and cover in plastic wrap.  Refrigerate for one hour.

Preheat your oven to 350 degrees and lightly flour a smooth surface to roll out the dough to one quarter of an inch in thickness.

Use a delightful pig shaped cookie cutter to cut the shortbread cookies.  Next, carefully transfer the pig shaped cookies to the prepared baking sheets and place them about one half inch apart.  Combine the dough scraps and continue to cut cookies until all the dough has been used.

Bake until light brown around the edges, approximately ten to twelve minutes. Cool on baking sheets for about ten minutes, then transfer to wire racks before icing cookies.

When the cookies are cool, dip them face down in the pink icing, recipe below. Set cookies on the parchment paper to allow the icing to harden before decorating.


Icing Recipe for Pig Shaped Shortbread Cookies


  • 2 cups of confectioners’ or powdered sugar, sifted well
  • 1/4 cup of whole or 2% milk
  • 1 teaspoon of pure vanilla extract
  • Pink food coloring


In a large mixing bowl, whisk together the following ingredients: powdered sugar, milk, and vanilla extract.  Tint with food coloring until you get the perfect pink pig color and mix well.


These shortbread cookies will be a family favorite and it is very doubtful they will last long.  This recipe is much cheaper than purchasing overpriced shortbread cookies in your favorite grocer’s bakery.  In addition, it is not likely you would find these adorable pig shapes!


Do You Love  the Way Shortbread Cookies Seem to Melt in Your Mouth?

Marranitos – Mexican Pig Shaped Cookies

Written by Lillian Tram on May 23rd, 2014


Need a Recipe for Your Pig Shaped Cookie Cutter?




Have you ever heard of “Gingerbread Pigs?”  If so, you were probably hearing about traditional marranitos cookies which are shaped like pigs and are quite delicious. The marranitos cookie offers a spicy brown flavor thanks to the recipe’s need for rich molasses. This recipe is the perfect way to utilize your adorable piggy cookie cutters!


These Mexican cookies are rich and decadent, offering a soft cake-like texture that is very similar to a shortbread cookie.  The spices used in this recipe create a deeply flavorful treat, accentuated by the traditional dark unrefined sugar called piloncillo.  Marranitos cookies are wonderful alone or with a warm beverage such as coffee or Mexican Hot Chocolate – called Champurrado.  The following recipe will yield approximately 40 pig shaped cookies.


Marranitos Ingredient List


2 1/2 cups of packed grated piloncillo (dark brown sugar)
1/2 cup of butter or shortening, room temperature
4 large eggs, room temperature
2/3 cups of whole milk
3 teaspoons of vanilla bean paste
3 teaspoons of baking soda
3 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 1/2 cups of molasses
1/2 cup of pure honey
10 to 12 cups of all-purpose flour, may vary slightly depending on geographic location

Marranitos Recipe


Beat the piloncillo and butter in a large bowl until combined.
Add 2 eggs, milk, and vanilla bean paste; beat again until smooth.
Add the following ingredients and beat well: baking soda, cinnamon, ginger, molasses, and honey. 

Add in 6 cups of the flour and beat well. Slowly add the additional flour, using a wooden spoon once the dough becomes stiff.
The dough will be a little crumbly. Once you have added as much of the flour, quickly use your hands to knead in the rest.
You need a consistency in the dough that can be rolled out.
Place a sheet of plastic wrap on the counter and turn out the dough.
Shape the dough into a large oval and wrap in plastic. Refrigerate for at least one hour at minimum.
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
Cut the refrigerated dough in half and re-wrap one half; place the wrapped half back inside the refrigerator.
Roll the remaining dough out onto a lightly floured surface. Dough should be about ¼” thick.
Use your favorite pig-shaped cookie cutter to cut out the Mexican cookies.
Place cookie cut outs on the paper covered baking sheets. Re-roll dough and cut more cookies until all of the dough is used.
Repeat these steps with the other section of dough that is in the refrigerator.
Brush a thin coat of the remaining two beaten eggs on the cookies before putting them in the oven.
Bake in the middle of the oven for approximately fifteen minutes or until cookies turn gold around the edges. Marranitos should be cooked through.
Remove cookies from the oven and place them on a rack to cool. Keep these scrumptious cookies completely covered so they will remain soft and delicious.

With this simple and delightful recipe, you can enjoy the same cookies found in traditional panaderias, or Mexican bakeries.  Remember that baking soda is the leavening agent in this recipe so the amount used will make pigs fatter or skinnier. The small amount of shortening helps to keep these pig cookies moist.


Have you ever eaten a Marranitos Pig Cookie?


Would You Try a Bacon Cupcake?

Written by Lillian Tram on May 22nd, 2014

At Last, A Cupcake for Bacon Lovers!


Bacon Cupcakes


This is an amazing way to celebrate the love of bacon!  Shown here is a Maple Bacon Cupcake, topped with icing and lean delicious bacon crumbles. While it may seem odd to pair sugary sweet icing and cake with salty bacon, the two flavors seem to complement each other quite well. This particular cupcake combination can be found in many small cupcakerias and bakeries across the US.


Below is the recipe for delicious maple flavored cupcakes.  As you make these wonderful cupcakes, maple syrup can be used to create some impressive recipes. Maple syrup is probably most often used in cookie recipes so be sure to consider this the next time you need some easy finger foods.  For this recipe, choose either Grade A or Grade B maple syrup (Grade B will yield a slightly stronger flavor). Please do not substitute regular pancake syrup for real maple syrup – it will be a disappointment.


Maple Cupcake Recipe


3 cups of all purpose flour
2 tsps of baking powder
1/2 tsp of salt
1 cup of real butter, room temperature
1 1/2 cups of dark brown sugar
4 large eggs, room temperature
2 tsps of real vanilla extract
2/3 cup of buttermilk
2/3 cup of real maple syrup


Preheat your oven to 350 degrees and gather your ingredients.

Line muffin tins with paper cupcake liners.  A nice chocolate or tan color will look wonderful.

Using a medium sized mixing bowl, whisk together the first three ingredients: flour, baking powder and salt.

In a second, larger mixing bowl, cream together the real butter and brown sugar until light. Dark brown sugar will give your cupcakes a stronger molasses flavor than light brown sugar.

Beat in the four large eggs, one at a time. Follow with real vanilla extract.

Stir in the buttermilk and your real maple syrup.

Gradually you should blend in the flour mixture, stirring just until the batter is combined well.

Divide the batter evenly into the prepared muffin tin of cupcake liners. Fill approximately half way for perfectly shaped cupcakes.

Bake cupcakes for approximately 15-18 minutes, or until a toothpick inserted into the center of a middle cupcake comes out clean.

Set cupcakes out of warm muffin pans and onto a wire rack to cool before frosting. Do not leave them in the pan to cool.

Yield: 24 regular cupcakes or 48 mini cupcakes

Choose Your Favorite Icing


Once your cupcakes have cooled, it is time to make some icing. Check out the following icing recipes where you can choose from a Buttercream that is Maple flavored or a Vanilla Chai Buttercream icing which will also complement the flavor of this cupcake. Choosing the Maple flavored icing will result in a stronger, more authentic flavor. It is recommended to choose whichever will please your palate. 


Maple Buttercream


1 cup of real butter, room temperature
4 tbsps of maple syrup, room temperature
4-6 tbsps of milk, room temperature
4-6 cups of powdered confectioners’ sugar


In a medium size mixing bowl, combine butter, maple syrup, milk and 3 cups of confectioners’ sugar in a large bowl. Beat at medium-high speed until the mixture is smooth.

Add the remaining amount of sugar in gradually until frosting becomes thick enough to spread without effort. (You may not need all of the sugar.)

If the icing is too dry, add some additional milk – a little at a time – until icing reaches the desired consistency.

Spread or pipe the icing onto cooled cupcakes.


If You Prefer a Vanilla Flavored Icing…


This is a wonderful Vanilla Chai Buttercream icing recipe that can easily be piped or spread onto the cupcakes. The flavor is absolutely sinful and the frosting has tiny flecks which will add to the character and appearance of this magnificent, delicious cupcake.  This recipe will make four cups. For impressively iced cupcakes with peaks that are piped on, you may need to double the recipe.


 Vanilla Chai Buttercream Icing Recipe


 Bacon Cupcake Icing


1/2 cup of half and half

2 black tea bags

2 cups of butter at room temperature

8 cups of powdered confectioners’ sugar

1 tsp of Ground Cinnamon

1 tsp of Ground Ginger

1/2 tsp of Ground Cardamon

1/2 tsp of Ground Cloves

4 tsps of real Vanilla Extract


Measure the half and half into a microwave safe mixing bowl and heat for 50 seconds.

Remove bowl from the microwave and place the two tea bags in the half and half to steep.

Mix the real butter for one minute with an electric mixer on medium speed.

Add the following ingredients: powdered sugar, cinnamon, ginger, cardamom, cloves and vanilla extract.

Mix on low speed until the powdered sugar is mixed into the butter; then, increase mixer speed to medium and add the tea flavored half and half (discard the tea bags).

If icing is not at the desired consistency, add more powder sugar – a little at a time – until the desired consistency is reached.

Use immediately or store for up to one month in an air-tight container in the refrigerator.


Pretty Please with Bacon on Top 


making bacon cupcakes

Are you ready to make some candied bacon for your delicious garnish?  Preheat your oven to 325 degrees.  All you will need is some good quality brown sugar cured shoulder bacon , one cup of dark brown sugar, and 6 tbsp of real maple syrup.

Line your baking sheet by spreading parchment paper out to lay the bacon out. Mix the real maple syrup and dark brown sugar together. Brush this sweet mixture onto both sides of the bacon.

Bake the bacon in the oven, basting every few minutes with the brown sugar and maple syrup mixture. Be sure to flip bacon over several times to reapply the sweet mix.

After your cupcakes have been iced, strategically place prepared candy bacon crumbles on top of your delicious maple cupcakes. Take some pictures because you are going to want to show these delicious treats off. 



National Chip and Dip Day plus Recipe!

Written by Lillian Tram on March 23rd, 2014

Today is Sunday, March 23rd – Happy Chip and Dip Day! 

Celebrate this All American Snack today!

Do you know why chips and dip became a popular snack in America? During the Great Depression, many people who entertained frequently had to give up the luxury of maids and cooks. Because of its simplicity and easy preparation, this became the go-to for party snacking among middle class families.

Whoever coined this holiday loves food as much as I do. The best way to celebrate National Chip and Dip Day  is with something related to pigs, right? I’m thinking bacon!  And, I have the perfect recipe in mind! It’s a piggy-licious  dip recipe to serve with your favorite chips – or better yet, make some tasty homemade chips instead! And of course we will call it…

Pig and Dip Recipe

For the Pig aka Homemade Chips: 

2 large russet potatoes, cleaned – sliced into rounds, skin on

16 ounces (4 cups) shredded Colby, cheddar or your favorite cheese blend

12 slices of bacon, cooked – chopped into small pieces

1/3 cup finely chopped chives or green onions, optional

Nonstick cooking spray

Salt, optional

Preheat oven to 375-400 degrees.

Line the baking sheet with aluminum foil then spray with nonstick cooking spray.

Lay the dry potato rounds on the foil and spray them with cooking spray also.

Sprinkle each round with cheese and bacon pieces.

Bake eight to ten minutes or until cheese is melted.

Remove from oven to sprinkle with parsley and salt.

Transfer the cheesy chips to a cooling rack and allow to cool for five to seven minutes.

Serve with tasty dip, recipe below.

For the Dip:

2 Tablespoons of Ranch Dressing

6 Generous Tablespoons of sour cream

1/2 teaspoon of chipotle chili powder

1/4 teaspoon of cayenne pepper

1/4 teaspoon of salt

1/4 teaspoon of garlic powder

 Combine all of these ingredients and mix well. Cover and refrigerate until time National Chip and Dip Day …or anytime you are craving the flavor of Pig and Dip! This appetizer recipe easily serves a family of four quite nicely.

Life is hectic. If you don’t have time to make your own homemade chips, grab a bag or two from the local supermarket or gas station to celebrate National Chip and Dip Day. There are so many delicious choices to eat with this tasty dip recipe!

What is your favorite brand and flavor?

Spice Up Taco Night with Bacon Taco Shells

Written by Lillian Tram on November 11th, 2013


Taco night is always a favorite dinner ritual for many families, and is a quick and easy meal solution that everybody can enjoy.  While surfing the net, we found a spectacular way to have taco night with a twist that any pork-lover is sure to appreciate – with bacon taco shells.  Having your taco shell made completely out of crispy, delicious bacon strips a unique way to have your tacos and integrate your love for bacon simultaneously!


There are a few ways to successfully craft a bacon taco shell; however the method shared on Dude Foods yields a nicely defined taco shell that’s actually shaped like the traditional shells.  The shell consists of a simple technique where approximately 10 to 12 pieces of bacon are overlapped using a “weave” style technique.


Read more »

Bacon Makes Everything Taste Better!

Written by Lillian Tram on August 6th, 2013

Easy Mu Shu Pork Wraps (Some assembly required)

Written by Cookin Bill on August 6th, 2013

I’m sure that if you have visited a Chinese restaurant, you have seen Moo Shu Pork or Mu Shu Pork on the menu. I would call it the original stir-fry wrap. It is meat (specifically pork), scrambled eggs, and vegetables rolled up in a mandarin style pancake.
This traditional Chinese dish was introduced to America in the 1960’s and has been a staple ever since. The origin of the words Mu Shu or Moo Shu is a descriptive term for the Sweet Osmanthus, an ornamental tree that produces small and fragrant yellow and white blossoms. The blossoms look like the scambled eggs used in the recipe.
The traditional mu shu was served on a Mandarin pancake, but many North American Chinese restaurants now substitute Mexican style flour tortillas as the wrap. And so am I.
One of the other ingredients used in a mu shu pork wrap was day lily buds.Those are pretty hard to come by. We are substituting sliced cabbage. I bought a pack of cole-slaw ingredients to use in this recipe. Chinese restaurants also use sliced cabbage in this recipe. Read more »

California PLT

Written by Cookin Bill on July 29th, 2013

This is a simple recipe that I made up from watching several cooking programs on the Food Channel and PBS. Full disclosure, I watch them all the time to get cooking information and ideas. The famous chef, Jacque Pepin assembled a PLT on his PBS program with aioli as a spread on the bread. On her cooking program, The Barefoot Contessa, Ina Garten assembled a BLT with avocado. However, I will use avocado guacamole in this recipe.


You ask yourself what is the P in the PLT. It’s prosciutto, of course. Prosciutto is a thinly sliced, dry-cured ham from Italy. It’s also called Parma ham. When prosciutto is served uncooked it is called prosciutto crudo. Prosciutto that has been cooked is called prosciutto cotto. I will be using prosciutto cotto in this recipe. When cooked, the prosciutto tastes a lot like country ham. Delicious! Read more »

Cote de Porc Normand

Written by Cookin Bill on March 1st, 2013


Most people have heard of the region of Normandy in France. In history, it is well known for the D-Day invasion in World War II. However, many people do not realize that Normandy is rich in gastronomical history and has many wonderful food products from the region.


The former duchy of Normandy is administratively divided into two parts. Upper Normandy and Lower Normandy are the two regions. Upper Normandy is primarily an industrial area and is gastronomically tied to the sea because it faces the English Channel. Lower Normandy is inland and is primarily an agricultural area famous for its farms and orchards. Read more »

Arista al Ramerino

Written by Cookin Bill on February 21st, 2013


Mmm…Roasted pork loin with rosemary sounds good doesn’t it? The Italians call it Arista al Ramerino. That sounds complicated and sexy, huh? Actually, this is a very simple recipe. All you need is a pork loin, some butcher’s twine, garlic, and rosemary. All of which you can pick up at the supermarket. Oh, and of course an oven.


Roasting poultry or meat dates back to pre-historic times, when cavemen discovered that by putting meat on a stick and holding it over a fire made it easier to eat and it tasted better. To roast any meat, you must cook it in dry heat, either over a live fire or in an oven.

Read more »

Schnitzel . . . Gesundheit

Written by Cookin Bill on February 11th, 2013

When you hear the word schnitzel, you want to say gesundheit. Well at least I do! Actually schnitzel is an Austrian-German word to describe a thinly sliced cutlet of meat that has been breaded and then sautéed.


Breaded meat cutlets have been sautéed in oil and/or butter throughout the world. It is prevalent in every country in Europe, common in the Middle East, and even done in Africa. The side dishes vary, according to the country. Read more »

The Best Bacon Bouquet You Can Make

Written by Lillian Tram on February 2nd, 2013


Valentine’s Day is right around the corner, believe it or not, but don’t worry, fellas! If you’ve got a girlfriend (and if she’s anything like me!), chances are she wants two things for the special day: a set of nice, beautiful roses, and something tasty to eat. Well… what if I told you that there was a way that you could give her both of those things at once? And no, I’m not talking about having her eat the roses, silly…


I’m of course talking about a BACON BOUQUET! That’s right – a bouquet of what looks like roses, but instead of being actual flowers and plants, well, it’s bacon! What’s not to love about that?


Read more »

Sweet and Spicy Thai Basil Pork Stir Fry

Written by Cookin Bill on January 25th, 2013


The other day, in the middle of a cold winter, I was wondering what would be comfort food from elsewhere in the world. Not your usual meat and potatoes from Europe, but something from, say, Asia. I specifically thought of something I usually like to make and treat myself that comes from Thailand. That was sweet and spicy Thai basil pork stir fry.


Stir frying meats and vegetables is a basic cooking technique from all over Asia, but the ingredients I use in this recipe are indigenous to Thailand. I love the way Thais use fish sauce, chili paste, curry, coconut milk, basil, cilantro, peanuts, and lime in so many of their dishes. The, what I call sweet heat, in their dishes tantalize the tongue and often clear your sinuses. And I love it. Read more »


Written by Cookin Bill on January 16th, 2013


When you’ve gone to your favorite Mexican restaurant and ordered the usual #2 dinner combo, did you ever think about looking around the menu for another selection? One selection available in many Mexican restaurants is carnitas.


Carnitas means “little meats” in Spanish. They are bite-sized pieces of meat, usually pork, that have been grilled or fried and then braised in a spicy broth. The meat used comes from sliced or cubed Boston butt or picnic ham. The cuts of meat are heavily seasoned before being fried or grilled. The seasoning often used are chili powder, garlic, cumin, onion, oregano, coriander, cinnamon, marjoram, thyme, and/or bay leaf. Read more »

Braised Pork Chops

Written by Cookin Bill on January 8th, 2013

A PIG IN A POT, mmmm good!


Boneless pork chops braised in a crockpot is actually what I’m talking about.


The slow cooking of meat has been around since the Stone Age. Cave men realized that by slow cooking meat and fibrous roots they became tender and were easier to eat. The heat broke down the collagen in the muscle to tenderize the meat. Of course, being cavemen and not Alton Brown, they didn’t understand the science behind this.


Later cooks and chefs realized that by first searing the meat and then slow cooking it in a liquid tenderized the meat and added more flavor. The flavor depended on the spices and the liquid used for the braising.

Read more »

Making Quick and Easy German Potato Salad

Written by Cookin Bill on January 1st, 2013

How do you make quick and easy German potato salad? First be desperate for a side dish and have the necessary ingredients in your refrigerator and cupboard. Well that’s what happened to me. I was going to write a blog recipe on a roasted pork loin. Unfortunately, my oven went on the blink. Fortunately, the cooktop worked. Therefore, we have this recipe for German potato salad instead of roast pork.


Potatoes (kartoffels in German) have an interesting history in Europe. They were brought to Europe from South America by the Spanish because they were thought to be truffles. The word kartoffel comes from the Italian word tartufolo meaning truffle.


Read more »

Makin’ Mini Quiches

Written by Cookin Bill on December 24th, 2012


During this holiday season, you may need to make a fancy appetizer to bring to a party. A mini-quiche is the perfect appetizer. Just about everyone has tried quiche at one time or another. A quiche is described as an open-faced pastry crust dish filled with custard with meat, cheese, or vegetables.You may wonder from where did such a fancy dish come.


While the word quiche comes from the French “kueche” meaning cake, the German word “kuchen” also means cake. Some have argued that quiche originated in Germany. The custard used in quiche actually comes from England. English recipe books The Form of Cury, Custardes of flessh and Crustade written in the 14th and 15th century included recipes for custard.

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Makin’ Bacon Jam

Written by Cookin Bill on December 5th, 2012


Did you ever wonder about the difference between jelly, jam, preserves, and marmalade? While they all look somewhat similar in their jars on the grocery store shelfs, you may notice a subtle difference between them. This blog will actually let you know the difference and give you the recipe for a great “change of pace” jam. It also makes a great Christmas gift for your friends.


Jellies, jams, preserves, and marmalade are all made from crushed fruit.The definition of a jelly is a condiment made from fruit juice suspended in a pectin-based substance.

Read more »

So Easy It’s Cheatin’ Brunswick Stew

Written by Cookin Bill on December 2nd, 2012


Brunswick stew has been a staple of the Southern diet for well over a century. Most Brunswick stew recipes include various kinds of meat and include vegetables such as tomatoes, corn, lima/butter beans, okra, and potatoes. The stew is thick and hearty. As the old saying goes,” If it’s not stew, it’s soup.”


The claims of who invented the stew are from all over the South and another come from as far away as Germany. Folks from Brunswick County, Virginia claim that the chef of a state legislator invented the stew as far back as 1828. In Brunswick, Georgia there is a stockpot in front of the Brunswick/St. Simons Visitors center that states it was used to make the first Brunswick stew on July 2, 1898. The Virginia version uses chicken and rabbit (or whatever game they could shoot) as its meat source. It is tomato based, but it is thin and watery and has a less smoky flavor to it. The Georgia version also is tomato-based and uses pork as its primary meat source. It is also thicker than the Virginia stew and has a smokier flavor.


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Basic Southern-Style “Q” Sauce

Written by Cookin Bill on November 25th, 2012

In this blog, there is a recipe for a basic Southern-style barbeque sauce.


The history of barbeque sauce can be traced back as far as 239 BCE in China. Master Chef I Yin wrote that a sauce for meats should be harmoniously balanced between sweet, sour, salty, bitter, and pungent. Every country in Asia used that harmonious balance for sauces for meats with ingredients indigenous to their region. Many modern Asian sauces use ketchup and corn syrup as part of their base.


Smoking meat was used by chefs in Europe to preserve meat and add flavor. Chefs in the Middle Ages use butter and vinegar to baste roasting or smoked meats. They often add herbs and spices to the butter.


The history of barbecue sauce in America has no specifically defined time line. It is said that Christopher Columbus brought a sauce back to Europe from Hispaniola (The Dominican Republic and Haiti) in the 15th century. Barbecoa was the term use for smoked meat by the Arawak natives in the Caribbean. They used the spices peppers, and other herbs to flavor their smoked meats.


Read more »

PigTurDucken Attacks!

Written by Lillian Tram on November 19th, 2012

So Thanksgiving is here, and I have just one question: where the hell did this year go? No, seriously, holiday stuff already? Are you kidding me, 2012?!


Anyways, we can’t fight it, so we might as well embrace it, right? Epic Meal Time rocks my socks off, and they love bacon, so we’re totally BFFs forever in another life. I found a video they did of an epic Bacon Thanksgiving that is just AMAZING!



It got me thinking, too. The TurDucken is popular nowadays, right? The chicken, cooked inside the duck, cooked inside the turkey is a staple at a ton of Thanksgiving feasts.


Well… what if that TurDucken was inside a PIG?! Call it a PigTurDucken and make it amazing! You could cook the chicken, inside the duck, inside the turkey, inside the pig, and have the best Thanksgiving you could ever imagine.

Read more »

How to Make Delicious Pulled Pork

Written by Cookin Bill on November 18th, 2012


My name is Cookin’ Bill and this is my first blog about something I really love to do. That is cooking, of course. One of my favorite foods is pork. So, today, I’m going show you an easy way to make pulled pork.


I’m sure you have had pulled pork sandwiches and have an image of rednecks standing around a smoker on their decks all day and night with a beer can permanently attached to their hand, waiting for this Southern delicacy to come out ready to eat.( Now there is nothing wrong with that method of cooking pork, especially if you need an excuse to drink beer all day.)


However, I think I have a better method for making pulled pork. I first use a crockpot to cook the pork, before I pull it and smoke it. The great thing about a crockpot is they’re relatively inexpensive (you can purchase one for as little as $20.00) and they’re very versatile.

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What you need to know about the bacon shortage.

Written by Lillian Tram on October 13th, 2012

Picture from Loveless Cafe @


So you may have heard about it , there’s a bacon shortage out there! Just a few months from now, there will be no more bacon in all of America, and all you bacon lovers are completely out of luck when it comes to bacon and ham!




Well… no.


There are changes coming up in the pork industry, but there’s no shortage that will turn into scarcity or anything worse. So for all you worried pork lovers out there, that European study released this summer was wrong; we are not facing a complete pork shortage and we will not stop selling pork in the next few months. Quite the opposite will take place, in fact.


However, all is not well in the land of pork. There’s a serious drought happening in America right now, and while there won’t be a bacon shortage, prices of bacon and pork products are going to rise pretty substantially in the next year, perhaps by as much as ten percent.

Read more »

Balsamic Roast Pork Tenderloins

Written by Lillian Tram on December 1st, 2011


Today I decided to make pork tenderloins after having a conversation with my mom. I found a simple 30 minute recipe by Rachael Ray online. While the recipe is simple (there are only seven ingredients), the combination of garlic (which I love in my cooking) and balsamic vinegar complements the pork nicely. It’s a quick and easy recipe and it’ll be one of my go-to dishes in the future. Try it and tell me what you think.


Get the recipe here.

Bacon Pig!

Written by Lillian Tram on November 7th, 2011


CNN brings up a valid question in this article: Does it always have to be turkey for Thanksgiving?  One chef had an idea to make an appetizer pig with bacon, pork, and sausages.  Peruse the pics and I think you’ll agree that the idea is just brilliant.  Now don’t get me wrong, I’m getting a little angina just looking at the pig.  But a pig made out of bacon and sausages?  My mouth is watering just thinking about it.  So spice up the holidays with some bacon pig!