Friday, October 29, 2010

Pulled Pork

Found this recipe on Pennies on a platter but changed a few things to work in a crock pot. It was fabulous!! We ate it on white corn tortillas with cheese, salsa, sour cream and lettuce, but it would be great on a salad, in a burrito.. by it's self. Seriously tasty!!

Pulled Pork

One 5 to 7-pound pork shoulder roast (or butt roast as it’s called in my grocery store)
1 onion, quartered
1 Tbs chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 tsp dried oregano
2 tsp ground cumin
1 to 2 Tbs salt, to taste
black pepper, to taste
3 Tbs olive oil
2 Tbs white wine vinegar
1/2 cup water

Rinse the pork and pat dry. Pulse the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar in a food processor until thoroughly combined.

Place the roast into crock pot on low. Pour the marinade over the pork and, using your hands, rub into every nook and cranny. Flip the pork and repeat. Add 2 cups water to the pan. Cook for about 8 to 10 hours on low. About an hour before serving, shred and place meat back into juices and leave on low for another hour.

Sunday, October 24, 2010

Funeral Potatoes

Hash Brown Potato Casserole (funeral potatoes)
2 cups shredded cheese
1 can Cream of Chicken condensed soup
1 cup sour cream
1/2 cup chopped onion
1/4 cup butter melted
1/4 tsp salt
1/4 tsp pepper
1 32 oz package hash browns, thawed

Grease 9x13 pan. In a large bowl, combine cheese, sour cream, soup, onions and melted butter, salt & pepper. Mix well. Pour hash browns into pan, mix in soup mixture and mix well. Cover with tin foil, cook at 350 for 60 minutes. Sprinkle on more shredded cheese at least 10 minutes before done, if desired, can leave off tin foil.

Friday, October 22, 2010

Baked Potato Soup and Cheddar Herb Biscuits

This IS the BEST baked potato soup EVER!!! I found it on Our Best Bites blog and I swear I have never made anything from their site, I haven't loved. Try it, you won't be sorry!!

Baked Potato Soup

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Bake potatoes in oven. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

I paired the soup with these YUMMY biscuits! Found them on My Kitchen Cafe

Cheddar and Herb Biscuits


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Buttery Topping:

3 tablespoons melted butter

1/4 teaspoon dried parsley flakes

3/4 teaspoon garlic powder

pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Tuesday, October 12, 2010

Glazed Poppy Seed Bread

This was way way good! Thanks girls for posting some recipes, they all sound so good :)

I found this on my kitchen cafe :)
Glazed Poppy Seed Bread

*Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don't know exactly how many!)


3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 1/2 teaspoons butter extract or 1 tablespoon melted butter
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds


1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Monday, October 11, 2010

Pumpkin Squares

1 29-ounce canned pumpkin
1 1/2 cups sugar
1 12-ounce can evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
1 yellow cake mix
1 cup melted butter

Grease 9 x 13 pan. Set oven for 350 degrees.
Mix all ingredients except cake mix and butter. Pour into pan.
Mix yellow cake mix and melted butter. (It will be thick.) Drop spoonfuls evenly over pumpkin mixture.
Bake for 60 minutes. Let cool awhile before serving with whip cream.

Homemade Granola

(Recipe from my sister Meleece Orme)
3 cups oatmeal
1 cups coconut
1/2 cup wheat flour
1 Tablespoon cinnamon
1 can apple juice concentrate
3/4 cup almonds (optional)
3/4 cup pecans (optional)
1 cup dried fruit (optional)
(I've never put in the optionals:)

Mix dry ingredients, then add the juice and mix well. Spread lightly on lightly greased cookie sheet. Bake at 275 degrees for around 45 minutes, stirring at least every 15 minutes. (Cook more or less depending on how chewy or crunchy you like your granola.)

I like to serve mine over vanilla yogurt with fresh berries. Delicious! Enjoy.

Friday, October 8, 2010

French bread Chicken Sandwhich

I got this recipie from Our Family Treat blog
I have made this twice and love it. Maybe I didn't put enough chicken on the sandwhich the first time, but I had enough to freeze and make again with this amount of chicken.

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Cook in crock pot on high for four hours with chicken broth and Montreal Steak Seasoning
(feel free to add more chicken, chicken broth and Steak Seasoning for future dinners)
It is easier for me to shred the chicken in the crock pot so that it soaks up all the marinade. Chicken freezes well for future meals!

Cut French bread loaf long ways in half.
Spread Ranch dressing on both sides of the loaf.
then add layers...chicken, bacon, cheese, tomato and avocado.
Bake at 375 for 10 minutes, and then I like to broil it for another 2 minutes. Slice and serve.

Cheesy Manicotti

Yay I finally figured out how to copy and paste. Thanks Steph for the tip!

I got this recipie off Our Family Treat blog
I made it tonight and my kids could not get enough of it!

1 8oz manicotti shells
2 cups Spaghetti sauce (jarred or homemade)

Mix the following together;
1 C. cottage cheese
1 C. ricotta cheese
1 C. mozzarella
1 C. parmesan
1 Tbsp. basil
1 tsp. minced garlic
1 egg

Boil manicotti as directed on package. Make sure that they are al dente. Let cool. Then fill mancotti with cheese mixture. Line 9x13 pan with spaghetti sauce, place noodles in pan, pour over more spaghetti sauce. Cover with foil and bake at 350 for 15 minutes, remove foil, top with parmesan cheese and bake for an additional 10 minutes. Enjoy.

Sunday, October 3, 2010

Best Alaskan Salmon

Salmon (frozen salmon fillets from Costco are the best and they are all ready to cook)
butter, melted
maple syrup

Preheat oven to BROIL. Line cookie pan with foil. Place salmon fillet on top of foil. Mix ingredients and brush on top of fish. Place in oven close to the top. Broil until starts to brown and then cover with foil and continue cooking until fish is flaky.

Serve with steamed broccoli and wild grain rice or rice pilaf. Mmmmmmm.