Cut Your Own and Save - Boneless Pork Roasts and Pork Chops (Buy whole at the club & cut!)

I've posted about this in the past, but it's something I do regularly and I thought it might be a good idea to mention it again not only as a reminder for my own adult kids but anyone stopping by my site as well.  If you haven't seen this topic before; I save oodles of money by cutting my own pork chops and pork roasts.

A boneless pork roast can cost between $13 - 25 depending on the size and where you live.  What if you could get two (2) pork roasts and between 12-15 boneless pork chops for the same price?  That's what I'm talking about.

Although the price of pork fluctuates, the price right now (January, 2017) is low again.  I found whole pork loins at my local Sam's Club for anywhere between $11-23.  (As a price comparison I later stopped by Publix and one small, tiny little, skinny marinated pork loin was $8.99.)  I picked up a pork loin at the membership club (chose a smaller one) for just under $12.  I cut 2 pork roasts and 12 pork chops from it.  For under $12.

I use a food vacuum sealer for my cuts but you could use heavy duty freezer Ziploc bags.  If you are interested in food vacuum sealers - note that I have a very basic, frugal version - a Weston Harvest Guard - which my husband got on clearance for me from our local Lowe's.  (He wasn't shopping for one and I didn't know I even wanted or needed one - but he came home with it and I've been in LOVE with it ever since.  That was about 3 years ago I think?).

If you are interested in food sealers I'm providing a link to Amazon to browse - but you can find them almost anywhere from your local membership club to Walmart.   My Weston has a 'no vacuum' seal option which is what I use when I want to seal meats or poultry in a liquid marinade.

Step 1:  Go to the store and choose your cut.

Step 2.  Cut

They used to put this cutting guide on the package but about a year or so again they stopped (at least where I buy them at did!)  Luckily at some point over the past couple years I had cut this out and saved it - and for one of my previous posts I had taken a picture of it.

It shows you how to cut the ends off the pork loin to make two roasts;  1 boneless pork rib roast and 1 boneless pork sirloin roast.  Then the center is cut into pork loin chops - the size of which is up to you but typically is about an inch wide.  I always get between 12-17 chops depending on the size of the boneless pork loin I buy to start with.

Step 3.  Package

Again, I like to seal mine with my food vacuum sealer, but you can seal then in freezer zip-lock style bags.
You can season or marinate them before sealing!
I usually seal our pork chops without seasoning and the pork roasts with whatever I'm in the mood for that day.
Sometimes a bbq sauce, other times about 1/3 cup lemon juice and some garlic, lemon garlic or garlic pepper seasoning, etc.  If you don't know what kind of pork roast you will want in the future or you want to a Southern Pulled Pork, etc. then just seal it unseasoned.


You might be interested in these food sealers through Amazon;
food sealers

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Is that a dessert wine? Cupcakes and Wine!

Honestly, I'm not sure where this came from originally... I found it long, long ago and kept it in my personal files.  It just so happens today is my daughter's birthday and we have cupcakes.  And wine.  And when I saw this old image in my personal saved files I just chuckled and thought;  Yeah, that's fitting!

For the record - we have a chardonnay and a rose' wine and the cupcakes are vanilla.  Apparently we've paired the wrong wines with the wrong cupcakes.  ;)

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Step-By-Step Photos of Melted Snowman Christmas Cookies

Reposting for 2016

Originally I was going to make these as cupcakes this year.  However, on the day I was making the snowflake cookie dough, I realized it would be just as easy to make a second batch of dough and just make the snowmen into the traditional cookies.  You can use any cookie dough you wish.  I used my favorite basic sugar cookie dough.   I used a flower shaped cutter that I sometimes cut 'off' the dough, so only half of the cookie cutter was on the dough.  I also over cut into each other and for the cookies that were full sized, I pulled and stretched them a little so each cookie was unique shaped.  I have no idea how others make their cookies or what they use, I've never read any recipe for them.  I've just always used my own favorite recipes to improvise.  For mine, you will need an edible rice or sugar paper for the little scarves, but I suppose you could use frosting as well.  (I use Wilton Sugar Sheet and chose red this year.  Use any color you wish!)

Sugar Cookies

 1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt

Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes.  On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks.


2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla

Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).

Royal Icing for the outline and nose

4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water

Beat 4-6 minutes on high.  (Add more or less water depending on stiff it is and how stiff you want it).  Will be very hard when it dries.

Fondant Heads (Halve this recipe or use the leftover in another recipe)

3 c powdered sugar
1 - 7 oz. jar marshmallow creme
1 t vanilla
1/4 t almond

Mix with a paddle attachment in an electric mixer or knead by hand, adding a bit more powdered sugar if you need to to keep it from being too sticky.  It will be like play-doh when it's ready.


Wilton Sugar Sheet

After you bake and cool your cookies, use a royal icing and small round icing tip to pipe around the outside of you puddled cookie.  Use the glaze icing to fill in the puddle.  Let harden completely and usually takes overnight.  During this time you can make your homemade fondant (or use store bought - White Rolled Fondant) and use it to form little round balls that will be the snowman heads.  Let them dry completely.  I put them on powdered sugar sprinkled foil.  They can take up to a day or two to dry depending on the humidity in your house.

You can use the royal icing tinted black for little eyes and dotted smiles, or use a toothpick dipped in food color.  Use royal icing tinted orange with the small round tip again to make the little carrot noses.  Cut the edible sugar sheets into strips about 1/4" - 1/2" inches wide (depending on how big you made your snowman heads) - you want the heads and scarves to complement each other.  I cut them randomly about 1 1/2" long.

Attach the scarves to the dry cookies with a dab of extra frosting.  Attach the heads the same way.  Let set to harden.  Do not stack and be careful handling.  Their little carrot noses might break off!

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