Ham and Cheese Pockets

A harvest time and cattle work day favorite around the Dietrick house has always been hot ham and cheese pockets. I originally got the idea from these hot sandwiches the cafeteria at school used to make. They were always my favorites, so I started re-creating them.

They’re so easy to mix up and change up to whatever your own tastes are.




bread dough—(my go to dough recipe here)  or 4 cans Pillsbury artisan pizza dough

deli meat- your choice (I use ham, obviously)

Cheese slices- your choice

1/2 stick melted butter

make dough according to recipe or open cans (I’ve been known to do both depending on what time and energy allows.)

roll fairly thin because the dough will rise while cooking.

Cut dough into apx 4×2 rectangles

place meat and cheese into dough (works best if you roll them together)

Roll dough around meat and cheese like a burrito and pinch ends closed

bake 350* until bread is a nice golden color

brush with butter as soon as they come out of the oven

serve hot or cold.

(Can roll in foil and pack in an insulated bag and they’ll stay warm for hours)


makes about 20 rolls.






In The Field Meal- Homemade Pizza Pockets

I’ve been meaning to post this for a couple days and just haven’t got around to it…

As my last post was about harvest- what better thing to follow up than with an “in the field meal” recipe? If your crew is anything like mine- handheld, easy to eat while still being able to drive equipment- and NOT a plain old ham and cheese sandwich is ideal. (tall order, huh?) I’ve had to get kind of creative with some of the meals I take.

This Pizza Pocket was the perfect handheld! They took around an hour and a half to prepare start-finish (that includes time for dough to rise)


I use the same bread dough recipe that is used in my strawberry sweetrolls (Stick around and you will see I use this recipe for basically everything.) but I’ll go ahead and give it again.


Bread Dough: 


2 tbsp active yeast

2 cups warm milk

2 large eggs + white of one more egg (if you’re using farm fresh that are much smaller go ahead and use the entire third egg)

1/4 cup sugar

1 tsp salt

5 tablespoons salted butter, softened

6 cups flour


  • Combine sugar, milk, and yeast. Let sit for 5 minutes (should be frothy when you check it)
  • Mix in eggs, salt, and butter until well combined
  • add flour one cup at a time up to 4 cups. Dough should be tacky, but not sticking to the edge. add 1/4 cup flour until you reach the consistency you want.
  • Move dough from mixing bowl to a large greased and lightly floured bowl and let rise for 1 hour.
  • After that hour is up, dump dough onto lightly floured surface and knead lightly. (only 3-4 times)
  • Roll out and cut into rectangles (apx 4×7 in) (or to desired size)


Meat Filling


1 lb hamburger

1 package mini pepperonis

Seasonings to taste (I used oregano, garlic powder, salt, pepper, red chilli flakes, basil, and package of italian seasoning.)

2 small cans tomato paste

1.5 of those tomato paste cans of water

2 pkgs McCormick Spaghetti Sauce Seasoning

Shreddded Motzerella cheese


Brown the hamburger with your seasonings, add pepperonis, tomato paste spaghetti sauce seasonings and water. Cover and let simmer 5-10 minutes.

Preheat oven to 375 degrees

put mozzarella cheese (however little or much you like, my bunch likes their cheese) and the meat sauce mixture (I used an ice cream scoop as my measurement) onto one end of the dough, leaving enough space to fold it over and close up. seal edges and use a fork to press (mainly it’s just pretty, not necessary)


Bake for about 10 minutes or until light golden browned. brush the tops with garlic butter and serve. (Or wrap in foil and take to the field)

…and I forgot to take a picture of the cooked product. I’m blaming pregnancy brain.





Y’et Yet Chilli Pork Salad- Easy weeknight recipe

So, I’m the master at “winging it” when it comes to cooking. 9 out of 10 times I have no idea what I’m going to cook- I’m the worst meal planner. That being said- I almost always have a fairly nutritious and edible meal on the table every night. I also hate grocery shopping. I hate it. Which means, a lot of times I have a lot of varying ingredients that may or may not go together, usually they don’t.

I had set a pork shoulder out yesterday morning, not fully knowing what I was going to do with it, but figured I’d wing it when I got home. Ya’ll this was one of my best improvised meals in a long time!

The Pork Shoulder was thin sliced, so I seasoned in with Serendipity brand seasoned salt, cumin, and pepper then browned it just until there was a nice sear on the outside. Then pulled it out of the pan and let rest for a few minutes (mainly because my toddler was screaming for a drink, but it sounds better to say it was intentional.) I then sliced the pork into thin strips and put in a baking dish with a touch of olive oil and about 1/2 cup of Y’et Yet Chilli blend (see photo) covered and baked on 350 for 30 minutes. The pork shoulder was so tender and juicy!


(picture from amazon)

While that was baking I sauteed sweet peppers in olive oil with red pepper flakes, minced onion, and minced garlic, warmed up a can of pinto beans and some rice I had left over from the previous night’s meal. I also chopped some lettuce and grated some cheese.

Once the pork was ready, I put the lettuce, beans, rice, cheese, peppers, and meat in a bowl and served. My husband topped his off with sour cream and salsa as well. I have one picky eater of a husband, and even he loved supper. It was a win-win for all

unnamed (2)






Pork Shoulder

1 lb pork shoulder

1 tbsp Serendipity seasoned salt

1 tsp cumin

1 tsp pepper

1/2 cup Y’et Yet Gourmet Chilli Mix

1 tbsp Olive oil

Season raw pork shoulder with Serendipity, cumin and pepper and brown in skillet (about 3 minutes on each side on medium high heat)
Remove pork from skillet and slice into thin strips (think fajita meat strips) and place in an oven-safe dish with the olive oil and chilli mix. cover and bake for 30 minutes at 350 degrees.

Sweet Peppers

7 sweet peppers

2 tbsp olive oil

1 tbsp red pepper flakes (give or take according to your tolerance to spice)

1 tsp minced garlic

1 tbsp minced onions

pour olive oil, red pepper flakes, minced garlic, and minced onions into pan and heat up just a little, add sweet peppers and saute until peppers are soft.



Serve over lettuce with pinto beans, (black beans would be good too) rice and cheese, add sour cream and salsa as desired.

total time spent cooking: apx 45 minutes



Strawberry Sweet Roll: Recipe

So Saturday was the annual Spring Fling festival in my community. A group I’m in had a bake sale which I had originally planned to bring cinnamon rolls to. Like many of my projects, I thought I had PLENTY of everything I needed to make my intended recipe. However, once I got home and got started I realized I only had about a teaspoon of cinnamon.

I live far enough from town that driving back just isn’t feasible. So… I winged it. I had strawberry jelly and strawberry preserves and strawberries (my child as well as myself are strawberry junkies, don’t judge.)

I followed my normal cinnamon roll/ bierox/ rolls/ everything that involves bread recipe (see below) then, instead of butter, cinnamon and sugar- I had a mixture of strawberry jelly, strawberry preserves, and strawberries. (I’m terrible at measuring so…I’ll get you as close as I can.) topped off with cream cheese icing and fresh strawberries.

   (I’m not the best photographer)

Bread dough: 

2 tbsp active yeast

2 cups warm milk

2 large eggs + white of one more egg

1/4 cup sugar

1 tsp salt

5 tablespoons salted butter, softened

6 cups flour
Mix sugar, milk and yeast together. Let sit for 5 minutes then mix in eggs, salt, and butter until well mixed, add flour one cup at a time up to 4 cups dough should be tacky, but not sticking to the edges of bowl. Add 1/8 cup flour until yay consistency is reached.

Move dough from mixing bowl to a greased and lightly floured bowl and let rise for 1 hour.

After dough has risen, place on lightly floured surface and kneed 4-6 times (do not kneed too much!) roll out, add filling, roll up and cut into 1.5 inch disks and place in 2 9×13 pans (will make 16 rolls) (I never do anything in perfect dozens) cover and let rise for 45 minutes.

Bake for apx 10 minutes on 350 degrees F or until rolls are very, very lightly browned.

Strawberry filling 

18 oz strawberry preserves

(Apx) 12 oz strawberry jelly

1 package strawberries diced

Mix ingredients together and smear on dough generously

Cream cheese glaze 

2 packages cream cheese

5 cups milk

1 1/2 cup powdered sugar

2 tsp vanilla extract

Mix until smooth, pour in ziplock and cut a small corner off, drizzle over rolls.
*rolls do freeze well. Once rolls are completely cooled, wrap individually in plastic wrap and freeze. To re-heat, place in microwave 25-30 seconds and serve!