Sweet Pork

I have tried a lot of recipes and finally found one that I like, that tastes like the sweet pork at Costa Vida (and that other place). This is really good, it makes me forget how much I detest pork!!! This is a combination of a few recipes I've found online.


Ingredients:

2 pounds pork
3 1/2 cups of Coke (or Dr. Pepper I guess)(NOT DIET)
1 1/4 cup brown sugar
garlic powder
1 can green chiles
1/4 cup water
1 can enchilada sauce (has to be Macayo's, all the other ones are gross)



Put the pork in a ziploc bag to marinade. Add 2 cups of Coke and 1/4 cup of brown sugar. Marinade for at least 2 hours or overnight.

Drain marinade and put pork, 3/4 cup Coke, water in crockpot. Put garlic powder over the meat. Cook on high for 3-4 hours or low for 8ish hours. Remove pork from crock pot and drain any liquid left in the pot. Shred the pork then put it back in the crockpot.

Blend 3/4 cup Coke, green chiles, enchilada sauce and 1 cup brown sugar until smooth. Pour over meat in crockpot, mix it all up and cook for another hour or two.

You can use this for a salad, burritos, quesadillas, or NATCHOS! Yum!!!

Peanut Butter Bars

I made these for Thom's birthday, since he doesn't like cakes or anything and I know he likes peanut butter! They are REALLY good and super easy.



Ingredients:

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp. peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, powdered sugar and 1 cup of peanut butter until well blended. Press evenly into the bottom of a greased 9X13 pan.

In a medium bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Recipe courtesy of Allrecipes

S'Mores Brownies

I made this yesterday for the adults and the kids got 'baby smores' (golden grahams, chocolate chips and mini marshmallows 'roasted' on a toothpick over a votive candle-cute). They are pretty fantastic.

Ingredients:

1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 tsp. vanilla
1 cup roughly crushed graham crackers
12 big marshmallows

Preheat oven to 350. Butter 9X13 inch baking pan. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium bowl over a heavy saucepan of boiling water (double boiler). Stir chocolate and butter until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted in center comes out clean, about 30 to 40 minutes (closer to 40 for me).

Recipe found at Joy the Baker.

Williams Sonoma Chicken Pot Pie

This is SO GOOD!! It comes together really fast too, if you use a few "cheater" ingredients!! I make two pies (one with peas, one without), pretty soon I will have to make three or four to satisfy all my hungry guys!!

1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)

Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!

Homemade Peanut Butter

Why haven't I ever done this before? So so so delicious, you can regulate the sweetness, it's not full of ingredients like store bought, and CHEAPER!!! This will be it for me for now, although I admit I will always store some store bought in my year's supply "just in case".

Ingredients:

15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil

Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.

Recipe courtesty of Alton Brown, Food Network.

Cranberry Pork Roast

I made this for dinner yesterday, YUM YUM YUM!!

Ingredients:

1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 cup dried cranberries
½ cup sugar
½ cup cranberry juice or ½ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Low Fat Carrot Cake

This is delicious, I love it!!

Ingredients:

6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

Cranberry Bars

Delicious!!

Ingredients:

1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Recipe courtesy of allrecipes.

Tater Tot Casserole

The kids love this.

Ingredients:

1 can cream of mushroom soup
1 soup can of milk
1 lb. hamburger, cooked and drained
1 tbsp. minced onion
Salt and pepper to taste
8 oz. grated cheddar cheese
Tater tots
Green beans (I try adding these every once in awhile)

Mix cooked and drained hamburger with soup and milk. Add onion, salt and pepper. Put in a greased 9X13 pan. Sprinkle with 1 cup of cheese. Layer entire pan with tater tots. Bake at 350 for 30 minutes. Take out of oven and put 1 more cup of cheese on top, then bake for 5 more minutes.

Southwestern Egg Rolls

These are delicious.

Ingredients:

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Recipe courtesy of allrecipes.

Chicken Cheese Chowder

I REALLY love this soup.

Ingredients:

4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
1/2 tsp. celery salt
1/4 tsp. ground pepper

In a large pot combine chicken broth, potatoes, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Season with salt and pepper.
Add chicken, heat through and enjoy.

Pork Chalupas

Ingredients:

3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt

Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?

Spagetti Chicken

Thom and I loved this, the kids were pretty wary of it.

Ingredients:

10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning

Put in crockpot on high for 3 hours.

Melt in saucepan:

1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese


Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.