Tangy BBQ Keilbasa Sausage

Tangy BBQ Kielbasa Sausage
These little savory bite’s just scream Summer Time back yard get together to me. You can cook these in the oven, slow cooker or even on the grill!

Tangy BBQ  Kielbasa Sausage
2 lbs. Kielbasa Sausage~ sliced
1/2 C. White Vinegar
1/4 C. Ketchup
1/4 C. Sweet Baby Ray’s BBQ Sauce
1 1/2 C. Brown sugar ~packed
1 tsp. Black Pepper

Mix all the ingredients together .
You can then cook this in a slow cooker on low for 3 hours or
place into a 9×13 pan in a 350 degree oven for 45-50 minutes.

*This is great served warm or chilled.

EXCITING Announcment!!!



Lark's Country Heart

Many of you have been asking me for a long time, when will I have a Cook book published? Well a hard cover book is in the process….however in the mean time, I want to say THANK YOU for being such fabulous friends and readers by compiling my most popular recipes from the site for Y’all.  I am so thrilled to announce that you can now purchase the Lark’s Country Heart  “A Sampling of Lark’s Country Hearts Most Popular Recipes” in  e-book form through Amazon for ONLY $2.99!! With this e-book you will have my most popular recipes at your fingertips. You can download it to your Kindle or Laptop today!

**Inside this fabulous  e-book you will find recipes like~
Chicken Cordon Bleu Bites
Chicken Cordon Bleu Bites

Zesty Spaghetti Salad
Zesty Spaghetti Salad

Carrot Cake Pancakes
Carrot Cake Pancakes

Homemade Chicken Pot Pie
Homemade Chicken Pot Pie

Secret Ingredient Chocolate Chess Pie

Secret Ingredient Chocolate Chess Pie

Plus many, many more. I promise you wont be disappointed. You can go HERE to purchase my e-book. ~THANK YOU ALL again for all  your support. ~Lark


Homemade Sea Salt & Parmesan Pita Chips


 Simple Pita Chips2 Pitachips

Chips are my down fall…I love them! So when I find that I have some extra pita pockets after making my Steak or Chicken Gyro’s I don’t let them go to waste. These chips are fast and easy to make with  only 4 ingredients! I will warn you though, they are addicting.

Homemade Sea Salt & Parmesan Pita Chips
1 pkg. Pita Pockets ~ Wheat or white
Extra Virgin Olive Oil
Morton’s Sea Salt
Cracked Pepper
Shredded Parmesan Cheese

Preheat your oven on high broil.
Place the pita pocket on a cookie sheet pan. Brush on desired amount of olive oil, and sprinkle with salt, pepper and parmesan cheese. Then take a pizza cutter and cut into 8 triangle slices.
*If you want a crispy chip, just separate the pita round into (2) by cutting an opening in the pocket and separating. Proceed as listed above. Arrange the pieces to lay flat on pan NOT over lapping. Bake for 3-5 minutes. **Watching carefully so they wont burn. Let cool on pan before transferring to a cooling rack.  That’s it!  I can eat these plain or serve them with my Vidalia Onion Bacon Dip for a crowd. Enjoy~ Lark


Skillet Chili Cheese Fries

Skillet Chili Cheese Fries
Just the picture alone makes my mouth water, all over again!  These chili cheese fries are so crisp and loaded with some of my favorite toppings. Who says you have to have a 3 course meal for dinner? Some meals can be as easy as grabbing a frozen bag of fries and opening a can of chili. Seriously, these are a family favorite!
Skillet Chili Cheese Fries
1 Family Size Crinkle Cut French Fries
1 (15oz.) Chili with Beans
1 (15oz.) Nacho Cheese Sauce
Toppings~ Green Onions, Bacon, Sour Cream, Salsa, Jalapeno’s

Place a 12 inch cast iron skillet into the oven, turn on to 400 degree’s. This way the pan can also start heating up. When oven indicates it is at a 400 degrees, remove skillet from oven and place frozen french fries into skillet. Bake for 20 minutes or until crisp. While fries are cooking heat up chili and cheese sauce, as well as prep any toppings you desire.  When fries are cooked add chili, cheese sauce and toppings directly to the skillet. Serve hot.~ Lark

Fried Zucchini Stick’s

In our small town almost everyone has a garden of some size. We usually have several garden boxes growing as well. However with all the traveling we would be doing this Summer we decided not to plant them.  It was a hard decision to make, because we really enjoy fresh veggies in the hot Summer months. That being said, with all of the “green thumbs” in town it is not unusual to come home from running your errands to find a grocery bag hanging on your door knob filled with fresh grown produce. ~ Can I just say that I love seeing those bags on my door step! These Fried zucchini sticks are crisp, crunchy and full of flavor. You wont have a hard time using up all that zucchini.

Fried Zucchini1

Fried Zucchini Stick’s
3-4 Medium size Zucchini
3 Eggs~ beaten
2 Cups Panko Breadcrumbs
1/2 tsp. Garlic Salt
1/2 tsp. Onion Powder
1/2 tsp. Salt
1/4 tsp. Smoked Paprika

Heat oil in a cast iron skillet on medium heat. This is where I kicked it up a notch in flavor town. I had some bacon grease in the fridge just begging to be used…..so of course I fried my stick’s in bacon grease! Cut the zucchini length wise into quarters. In a shallow dish place the beaten egg. in another dish mix the remaining ingredients together. Dip squash into the egg and then roll into the bread crumb mixture.
Fried Zucchini2

Place into heated oil, fry even on all sides. * 
Watch the temperature of the oil carefully, because one the cast iron skillet heat up, it continues to get hotter and hotter. You might need to turn down the heat as you fry.
Fried Zucchini3

Place fried sticks onto a paper towel lined plate to drain off any excess oil. While they are still hot, sprinkle with sea salt and parmesan cheese if desired. Serve warm with Ranch dressing. ~ Lark




Vidalia Onion Bacon Dip

I love Onions. All kinds…red, yellow, white, green. Each variety of onion is used in different ways. However I have found that no matter what recipe I am making the one onion I find can be substituted for any other is the Vidalia Onion. It has a mild sweet flavor that can add a burst of favor to any dish. I created this dip while visiting the South, were Vidalia onions are grown. I found you could buy them EVERYWHERE. (Living in Nevada, they are only available for a couple months out of the year). Make this for your next get together and I am sure you will be asked for the recipe a dozen times or more. :)

Vidalia Onion Bacon Dip

Vidalia Onion Bacon Dip
2 Cups Vidalia Onions~ sliced thin
11/2 Cup Mayo
2 Cups Sharp Cheddar Cheese~ shredded
1 lb. Bacon~ cooked crisp & crumbled
1/4 tsp. Paprika
1 tsp. Worcestershire Sauce
1/2 tsp. Black Pepper
1/2 tsp.  Morton’s Salt

Preheat oven to 350 degree’s.
Combine all the ingredients together and spread evenly into a baking dish. Bake for 30-32 minutes. Serve hot with bread, crackers or pita chips. Delicious~ Lark


Skillet Blueberry Biscuits with Fresh Lime Glaze

Blueberry Biscuits1
This Summer I had the great opportunity to visit the South for the very first time. While visiting there I came to the knowledge that there is a deep desire to pass on traditions from family member to family member.
(Not to say that this is any different from what every person feels, however it just seems to be an understatement in EVERY family) Two items that come to the fore front of my mind that was mentioned time and again on my visit that would be passed through the generations are Pyrex & Cast Iron.  I think this is AWESOME! I am pleased to say that my own Mother has a few Pyrex dishes set aside for myself as well.  I can only hope that one day my own daughter will treasure the pieces I have acquired over my lifetime.  Before going to the South, I only had 1 cast iron skillet and a few large Dutch ovens.  So I was thrilled when I had the opportunity to visit the Lodge Cast Iron Manufacturing plant in South Pittsburg, Tennessee. Where I was more than happy to purchase (6) new pieces to add to my growing collection. I couldn’t wait to get home to start creating new recipes using them. This recipe is one of many that I have made a couple times upon my return. I can think of nothing better than a fruit filled, golden brown, fresh from the skillet biscuit that has been topped with a fresh lime glaze. ~Mouth Watering!

Skillet Blueberry Biscuits with Fresh Lime Glaze
2 Cups All Purpose Flour
1 TBSP. Baking Powder
1 tsp. Salt
1/4 Cup Sugar
1/2 Cup Butter~ cold
3/4 Cup Buttermilk
1 Cup Fresh Blueberries
1 tsp. Fresh Lime Zest

2 Cups Powdered Sugar
4 TBSP. Fresh Lime Juice
1 tsp. Lime Zest

Sift together the first 4 ingredients. Add cold butter cut into small pieces and blend with a fork. Slowly add in buttermilk, do not over mix. Fold in berries and zest.  On a lightly floured surface, pat out dough and cut into desired rounds. Place into a greased 10 inch cast iron skillet. Bake at 400 degree’s for 18-22 minutes.  While biscuits bake, mix together glaze. Brush glaze on hot biscuits.
Blueberry Biscuits2

Good Luck trying to just eat one! ~Lark