Just like our favorite Mexican restaurant, and easy to make. This recipe makes a lot, so you can use the meat to fill burritos, enchilada, tacos, or add to salad.
Ingredients
6 (approx) pounds Port butt/shoulder
1 19oz. Red Enchilada Sauce
1 can Dr. Pepper or (20oz)
1 tsp. Salt
¼ tsp. Garlic salt
1 ½ c. Brown sugar
1 tbsp. Fresh cilantro, chopped
Preparation
*Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.
Wednesday, August 6, 2008
Thursday, May 8, 2008
Easy Cheesecake
Crust:
1 1/2 cups crushed graham crakers
3 tablespoon sugar
1/3 cup melted butter
Filling:
(4) 8oz packages of cream cheese (room temp)
4 large eggs
1 teaspoon vanilla
1 1/2 white sugar
Mix graham crackers, butter, and sugar in a bowl and then press into the bottom of a spring foam pan. (I made it easy and bought one already made. I can never get the crust to turn out right.)
Beat sugar and cream cheese together until fluffy. Then add one egg at a time and mix well. Then add vanilla and plave on top of graham cracker crust. Bake at 350 degrees for 50 minutes. Then turn off the oven and let cheesecake rest in the oven for another 10 minutes. Cool on rack and then refrigerate.
1 1/2 cups crushed graham crakers
3 tablespoon sugar
1/3 cup melted butter
Filling:
(4) 8oz packages of cream cheese (room temp)
4 large eggs
1 teaspoon vanilla
1 1/2 white sugar
Mix graham crackers, butter, and sugar in a bowl and then press into the bottom of a spring foam pan. (I made it easy and bought one already made. I can never get the crust to turn out right.)
Beat sugar and cream cheese together until fluffy. Then add one egg at a time and mix well. Then add vanilla and plave on top of graham cracker crust. Bake at 350 degrees for 50 minutes. Then turn off the oven and let cheesecake rest in the oven for another 10 minutes. Cool on rack and then refrigerate.
Monday, April 7, 2008
NUTELLA ROLLS
Have you ever tried Nutella? If not, you have NO idea what you are missing. It is wonderful. I just found this recipe that I HAVE to try tonight for FHE.
crescent rolls
Nutella (it's a hazelnut spread; found near the peanut butter)
optional: banana
optional: powdered sugar
Don't knock it 'til you try it. Spread out a crescent roll triangle, drop a dallop of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Do this with as many as you want to make and place them on a baking sheet. Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden and look baked.
crescent rolls
Nutella (it's a hazelnut spread; found near the peanut butter)
optional: banana
optional: powdered sugar
Don't knock it 'til you try it. Spread out a crescent roll triangle, drop a dallop of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Do this with as many as you want to make and place them on a baking sheet. Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden and look baked.
Thursday, March 27, 2008
Sweet Potato Fries
Cut Sweet potatoes into thick strips ( I usually do about 5 oz)
In a container, mix 1 teas olive oil and 1 teas each of red pepper flakes, cinnamon, sea salt and black pepper. Add the sweet potatoes to the container and cover... shake! Transfer to baking sheet and bake at 425 degrees for 30 minute.
Thanks to my Sister In Law Pam for this submission. It sounds really good.
In a container, mix 1 teas olive oil and 1 teas each of red pepper flakes, cinnamon, sea salt and black pepper. Add the sweet potatoes to the container and cover... shake! Transfer to baking sheet and bake at 425 degrees for 30 minute.
Thanks to my Sister In Law Pam for this submission. It sounds really good.
Thursday, February 14, 2008
Taco Soup with Whole Tomatoes
1 lb ground beef
1/2 cup chopped onions
17 oz can corn with juice
1 pkg dry taco seasoning (1/4 cup)
28 oz can whole tomatoes with juice
14 oz can kidney beans with juice
8 oz tomato sauce
1-2 cups water
Corn chips, grated cheddar cheese, sour cream for garnish
1. Brown beef and onions in skillet. Drain.
2. Combine all ingredients except cheese and chips in crock pot.
3. Cover. Cook on low 4-6 hours.
4. Ladel into bowls. Top with cheese, sour cream and chips.
1/2 cup chopped onions
17 oz can corn with juice
1 pkg dry taco seasoning (1/4 cup)
28 oz can whole tomatoes with juice
14 oz can kidney beans with juice
8 oz tomato sauce
1-2 cups water
Corn chips, grated cheddar cheese, sour cream for garnish
1. Brown beef and onions in skillet. Drain.
2. Combine all ingredients except cheese and chips in crock pot.
3. Cover. Cook on low 4-6 hours.
4. Ladel into bowls. Top with cheese, sour cream and chips.
Carmel Popcorn or Popcorn Balls
We use this when we need a quick snack for Young Womens. It is really chewy, just the way that I like it.
2 sticks of butter
2 cups of brown sugar
1 3/4 cups of corn syrup
1 can sweetened condensed milk
8-10 quarts of popped popcorn
Bring butter, brown sugar, corn syrup to a boil, stirring constantly. Add the sweetened condensed milk slowly, stirring constantly. Continue stirring and boil for 3 to 4 minutes. Pour over popcorn and stir. Can be shaped into balls.
2 sticks of butter
2 cups of brown sugar
1 3/4 cups of corn syrup
1 can sweetened condensed milk
8-10 quarts of popped popcorn
Bring butter, brown sugar, corn syrup to a boil, stirring constantly. Add the sweetened condensed milk slowly, stirring constantly. Continue stirring and boil for 3 to 4 minutes. Pour over popcorn and stir. Can be shaped into balls.
Green Beans with a Twist
My sister makes these for Thanksgiving dinner. They are fabulous!
4 Cans of Green Beans - Drained
4 slices of bacon - precooked and chopped
1 cup brown sugar
1/2 cup apple cider vinegar
Fry bacon and let sit on paper towls. Cook and dissolve vinegar and sugar and add bacon and beans. Cook 20-30 minutes on thes stove.
4 Cans of Green Beans - Drained
4 slices of bacon - precooked and chopped
1 cup brown sugar
1/2 cup apple cider vinegar
Fry bacon and let sit on paper towls. Cook and dissolve vinegar and sugar and add bacon and beans. Cook 20-30 minutes on thes stove.
Saturday, February 2, 2008
Paradise Punch
From TLC's Take Home Chef.
Serves 2
Ingredients:
2 small pineapples
Serves 2
Ingredients:
2 small pineapples
4 passion fruits
1 guava
Crushed ice
2 cups/460 ml sparkling apple cider
Method:Cut the tops off of the pineapples. Using a pineapple slicer, remove the flesh from the two pineapples, keeping the pineapple rinds intact. Transfer the pineapple slices and juices to a blender and set the pineapple casings aside. Scoop the flesh and seeds from the passion fruit and guava and add them to the pineapple mixture in the blender.Blend until a smooth, thick puree forms. Strain the puree through a fine meshed strainer and into a pitcher. Discard the solids from the strainer.Fill the pineapple casings halfway with crushed ice. Divide half of the strained juices between the pineapple casings. Add ½ cup/115 ml of sparkling cider to each pineapple casing and stir to blend.Serve with umbrella straws. Replenish the pineapple casings as desired with more ice, strained juices and apple cider.
Vanilla, Pear and Cinnamon Crumble
I got this off the show on TLC named Take Home Chef.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Tuesday, January 29, 2008
Ham Chowder
1 family-sized can of cream of chicken soup
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk
Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk
Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.
Monkey French Toast
1 small banana
1 tbsp. honey
1/4 c. peanut butter
4 slices of bread
2 eggs, beaten
splash of milk
1 tbsp. butter
Combine banana, honey and peanut butter. Spread on bread and make a sandwich. Combine eggs and milk and dip the sandwich in it. Heat butter in a skillet and cook the sandwiches.
1 tbsp. honey
1/4 c. peanut butter
4 slices of bread
2 eggs, beaten
splash of milk
1 tbsp. butter
Combine banana, honey and peanut butter. Spread on bread and make a sandwich. Combine eggs and milk and dip the sandwich in it. Heat butter in a skillet and cook the sandwiches.
Microwave Carmels
My girls gymnastics coach made these for the kids and they are really good. I was very surprised when I found out that they were made in the microwave.
1 cup butter
2 cups granulated sugar
2 cups dark corn syrup
2 cups heavy cream
In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
Blend in the sugar, corn syrup and 1 cup of the heavy cream.
Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
Gradually blend in the remaining cream.
Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
Pour into greased Pyrex baking dish and allow to cool 3 hours.
Cut into squares and wrap each individual piece in waxed paper.
1 cup butter
2 cups granulated sugar
2 cups dark corn syrup
2 cups heavy cream
In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
Blend in the sugar, corn syrup and 1 cup of the heavy cream.
Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
Gradually blend in the remaining cream.
Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
Pour into greased Pyrex baking dish and allow to cool 3 hours.
Cut into squares and wrap each individual piece in waxed paper.
Stroganoff Stew
1 lb stew beef, browned and cubed
2 cups of water
1 can cream of mushroom soup
1 tsp onion powder
¼ tsp garlic powder
1 tsp worstershire sauce
1 8 oz container sour cream
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd.
2 cups of water
1 can cream of mushroom soup
1 tsp onion powder
¼ tsp garlic powder
1 tsp worstershire sauce
1 8 oz container sour cream
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd.
Teriyaki Wings
10-15 chicken wings or drumettes
½ cup soy sauce
¼ cup brown sugar
1 tbsp oil
Preheat oven to 425° F. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear.
½ cup soy sauce
¼ cup brown sugar
1 tbsp oil
Preheat oven to 425° F. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear.
Meat and Cheese Pita Sandwiches
Open pita pockets and fill with your favorite meat and cheese sandwich fillings. Try to cook extra meat the night or two before and save for this lunch so you can have something fresh for these sandwiches. Add your favorite grated cheese, veggies and sandwich spread.
Meatball Subs
1 lb ground beef
½ cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup meatless spaghetti sauce
grated mozzarella cheese
hoagie buns
Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 ½ inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
½ cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup meatless spaghetti sauce
grated mozzarella cheese
hoagie buns
Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 ½ inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
Thursday, January 24, 2008
Strawberry Burritos
1 cup cold milk
1 small box instant vanilla pudding
1 – 8 ounce Cool whip, thawed
1 pint strawberries, chopped or same amount of blueberries or raspberries
1/2 cup sugar
1 tablespoon cinnamon
10 flour tortillas (small – med)
1/2 cup butter or margarine
Melt the butter in a microwave safe bowl. Heat for 30 seconds and check, heat for another 30 seconds if necessary. Set aside. Pour milk into mixing bowl. Add pudding mix. Whisk until well blended. Let stand for 5 minutes. Fold in 2 cups cool whip. Stir in the berries. Keep a few back to decorate the burritos. Mix the sugar and cinnamon together. Brush both sides of tortillas with butter. Sprinkle one side with sugar mixture. Bake tortillas on ungreased cookie sheet at 350° for 5 to 7 minutes. Let stand 5 minutes. Put a spoonful of the pudding mixture into center of the cooled tortilla. Roll up. Top with extra berries and whipped topping.
Makes 10 servings
1 small box instant vanilla pudding
1 – 8 ounce Cool whip, thawed
1 pint strawberries, chopped or same amount of blueberries or raspberries
1/2 cup sugar
1 tablespoon cinnamon
10 flour tortillas (small – med)
1/2 cup butter or margarine
Melt the butter in a microwave safe bowl. Heat for 30 seconds and check, heat for another 30 seconds if necessary. Set aside. Pour milk into mixing bowl. Add pudding mix. Whisk until well blended. Let stand for 5 minutes. Fold in 2 cups cool whip. Stir in the berries. Keep a few back to decorate the burritos. Mix the sugar and cinnamon together. Brush both sides of tortillas with butter. Sprinkle one side with sugar mixture. Bake tortillas on ungreased cookie sheet at 350° for 5 to 7 minutes. Let stand 5 minutes. Put a spoonful of the pudding mixture into center of the cooled tortilla. Roll up. Top with extra berries and whipped topping.
Makes 10 servings
Sunday, January 20, 2008
Crock Pot Brunch
This is easy and great tasting when you have overnight guests.
8 slices bacon
28 oz pkg frozen shredded hash browns, thawed
2 teaspoons EACH salt and pepper, or to taste
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup onion, diced
2 cups ham, cut into cubes
2 cups shredded cheddar cheese
12 eggs
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
Pam
Method
Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
8 slices bacon
28 oz pkg frozen shredded hash browns, thawed
2 teaspoons EACH salt and pepper, or to taste
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup onion, diced
2 cups ham, cut into cubes
2 cups shredded cheddar cheese
12 eggs
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
Pam
Method
Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Friday, January 18, 2008
Boneless Buffalo Wings
Submitted by Heather Jamison (my sister)
1 c flour
2 t salt
½ t pepper
¼ t cayenne pepper
¼ t paprika
1 egg
1 c milk
2 boneless skinless chicken breasts cut into strips
¼ c Frank’s Louisiana Hot Sauce
1 T margarine
Combine flour, salt, peppers, and paprika in a med bowl. In another bowl, wisk egg and milk together. Dip each piece of chicken into the egg mixture and then the flour mixture. Repeat the process so that each piece is double coated. Place chicken pieces onto a plate in the refrigerator for 15 min.
Lowfat version—cover a cookie sheet with aluminum foil. Spray well with cooking spray. Place the chicken pieces on the foil, and spray the top of the chicken with a layer of cooking spray. Bake about 10 minutes in a 400 degree oven, or until baked through. Mix hot sauce and melted margarine in a bowl, and add chicken. Toss the chicken to coat. Can serve with celery sticks and blue cheese dressing, or ranch dressing.
Normal version---fry chicken pieces in hot oil until each piece is browned. Mix hot sauce and melted margarine in a bowl and add chicken. Toss the chicken to coat. If you don’t like hot sauce, this is good tossed with honey barbecue sauce instead. (serves about 3 or 4—we usually triple this recipe)
1 c flour
2 t salt
½ t pepper
¼ t cayenne pepper
¼ t paprika
1 egg
1 c milk
2 boneless skinless chicken breasts cut into strips
¼ c Frank’s Louisiana Hot Sauce
1 T margarine
Combine flour, salt, peppers, and paprika in a med bowl. In another bowl, wisk egg and milk together. Dip each piece of chicken into the egg mixture and then the flour mixture. Repeat the process so that each piece is double coated. Place chicken pieces onto a plate in the refrigerator for 15 min.
Lowfat version—cover a cookie sheet with aluminum foil. Spray well with cooking spray. Place the chicken pieces on the foil, and spray the top of the chicken with a layer of cooking spray. Bake about 10 minutes in a 400 degree oven, or until baked through. Mix hot sauce and melted margarine in a bowl, and add chicken. Toss the chicken to coat. Can serve with celery sticks and blue cheese dressing, or ranch dressing.
Normal version---fry chicken pieces in hot oil until each piece is browned. Mix hot sauce and melted margarine in a bowl and add chicken. Toss the chicken to coat. If you don’t like hot sauce, this is good tossed with honey barbecue sauce instead. (serves about 3 or 4—we usually triple this recipe)
Breaded Ranch Chicken
¾ c crushed corn flakes
¾ c grated parmesan cheese
1 envelope ranch dressing mix
8 boneless skinless chicken breast halves
½ c melted margarine
Mix first three ingredients. Dip chicken in margarine, then roll in cornflake mixture. Put in greased baking dish. Bake uncovered at 350 degrees for 45 minutes. This is great served with a baked potato and vegetables!
¾ c grated parmesan cheese
1 envelope ranch dressing mix
8 boneless skinless chicken breast halves
½ c melted margarine
Mix first three ingredients. Dip chicken in margarine, then roll in cornflake mixture. Put in greased baking dish. Bake uncovered at 350 degrees for 45 minutes. This is great served with a baked potato and vegetables!
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