Crockpot Sweet Pork

I never measure when I throw things together sorry...
1 pork roast (I used loin roast)
1 can coke (not diet)
1/2 c ketchup
1/4 c brown sugar
ground mustard (3-4 shakes)
cumin (3-4 shakes)
black pepper to taste (maybe 1/2 tsp)
Sriracha chili sauce to taste (maybe 1 tsp.)
onion salt to taste (3-4 shakes)

Mix everything except roast in crockpot with a whisk. Add roast. Cook on low for 6-8 hours. Shred in sauce.

Notes: My roast was probably under 2 lbs. I cooked it on high for 5 hours and then low for 5 hours. It was a little dry by the time we had dinner. I should have cooked it in my smaller crockpot on Low.

Aunt Janeal's Sugar Cookies

Sugar Cookies:
2 Cups softened butter
2 Cups white sugar
6 Cups flour
2 Tbsp vanilla
1 tsp lemon extract
1 tsp baking soda
3 eggs

Cream butter and sugar, add eggs, add in vanilla and lemon. Slowly mix in soda and flour. Refrigerate for at least an hour. Bake at 350 degrees for 8-10 min.

Butter Cream frosting:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt (I would use less if you are using salted butter)

Peach Crisp

Filling:
4 large peaches sliced
1/4 sugar
T. flour
1/2 tsp of cinnamon
1/8 tsp of ground ginger

Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/4 cup butter softened
dash of salt
1 tsp. cinnamon

Arranged sliced peaches in 9x9 baking pan, sprinkle sugar, flour, cinnamon, and ginger over the top and gently mix.

In a bowl add softened butter, oatmeal, flour, salt, cinnamon. Cut together until butter is well mixed in. Sprinkle topping over peaches and bake at 375 degrees for 45 min.

Serve with whipped topping or vanilla ice cream. Also great cold.

Baked Honey Lime Chicken Taquitos

adapted from Sweet Treats and More who adapted from Plain Chicken

makes 12 taquitos

12 corn tortillas

2 cups cooked and shredded chicken (2 large breasts) (I boiled my chicken tenders (5) with onion salt, garlic salt, pepper)

1/2 cup shredded cheddar or Colby jack cheese

(I also added a green onion and a dash of chili powder)

Olive Oil (I used cooking spray)

Salt & Pepper

Honey-Lime Sauce:

2-3 limes, juiced (taste your sauce after one lime and add more juice if you want) (I used 2 limes, maybe next time I will add a little zest and some cilantro)

1/3 cup honey (Next time I will use a little less honey)

1/2 teaspoon cumin

1/2 teaspoon garlic

3 tablespoons sour cream (fat free works too)

Preheat oven to 425.

1. In a small bowl whisk together the juice of 2-3 limes, honey, cumin, garlic, and sour cream. In another bowl pour the honey-lime sauce over the shredded chicken. Let it marinade for 20-30 minutes.

2. Mix the cheese in with the chicken mix, and add a dash of salt and pepper.

3. Place a damp paper towel over one corn tortilla and microwave for 20-30 seconds, until the tortilla is soft and moist, and doesn't crack when you roll it.

4. Place a spoonful of chicken on one end of the corn tortilla and roll it up tightly.

5. Repeat until all corn tortillas are rolled.

6. Place the taquito seam-side down on a lightly greased baking sheet. (oops, forgot to grease the pan. Didn't stick too bad)

7. Lay taquitos next to each other, but not touching. Brush a little bit of olive oil over the tops of the taquitos and sprinkle with salt. (Again, I used cooking spray instead of olive oil)

8. Bake at 425 degrees for 15-20 minutes.

Pizza Pasta

1 box mini farfalle pasta (cooked according to package)
1 can Hunts Garlic and Herb sauce
1 lb. bulk sausage of your choice
1 stick pepperoni cut lengthwise and diced
1 cup grated mozzarella
1/4 cup grated parmesan
1/4 cup sour cream
1/4 yellow onion diced

Sauce:
brown sausage and drain if needed. Add onion and pepperoni. Saute until onions are softened. Add Garlic and Herb sauce, heat to low boil. Stir in sour cream and turn down to low or simmer.

Drain pasta and stir in sauce and cheese.

Kahlua Vodka Cake

My friend made this cake for bunko. It was so good topped with whipped topping.

1 (18.25 ounce) box yellow cake mix (with pudding in mix)
1 small box instant chocolate pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup vodka
1/4 cup Kahlua or other coffee-flavored liqueur

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a mixing bowl, combine cake mix, pudding mix, eggs, oil, water, vodka and Kahlua; beat for 10 minutes by hand or 5 minutes with electric mixer. Bake in prepared pan 55 to 60 minutes, or until cake tests done.

Cool in pan for 5 minutes, then invert on wire rack to cool.

Once cake is cooled, poke holes in cake with a chopstick and slowly pour icing over cake.

2 Ingredient Fudge

1 bag chocolate chips

1 tub of frosting

Too many combinations to imagine!

Melt chocolate chips in microwave in 40 sec intervals stirring each time until melted.

Mix in tub of frosting, microwave for 1 minute.

Spread into a buttered 8x8 pan. (I lined mine with buttered wax paper, which makes it easy to transfer to a cutting board. If it gets stuck let it sit in a shallow sink with warm water to loosen) I also am impatient and put it in the freezer to harden. When it reaches room temperature it is soft and creamy.

Cut in squares and serve!

*I have also heard of others adding a teaspoon of vanilla for a homemade taste. I left it out of the combination below.

**Betty Crocker frosting has also been said to make a firmer fudge.

Try this combination that resembles an Almond Joy: Semi sweet chips, coconut pecan frosting (I added mini marshmallows to the bottom of the pan and mixed a few in on top) YUM!

Creamy Chicken and Rice Soup

2 cans of chicken broth + 1 can of water

2 cans of cream of chicken

2 carrots diced

1 celery stock diced

1/2 a white onion diced

1 lg. potato diced

3/4 cup uncooked rice

1 tsp basil

1/2 tsp thyme

dash of rosemary

1/2 tsp garlic salt

salt and pepper to taste

2 tbsp sour cream

olive oil

2 chicken breasts or 4 chicken tenders diced

Heat oil in large pot or dutch oven. Add chicken and start to brown. Add onion, carrots, and celery. Cook until vegetables tender and chicken is cooked through. Add chicken broth, water, cream of chicken, basil, thyme, rosemary, and garlic salt. Add potatoes and rice, cook until tender. Remove from heat and stir in sour cream. Salt and pepper to taste.

Peanut Butter Syrup

• This syrup is a nice change up from the usual maple. It tastes like peanut butter cookies.
• 
  
• 1/2 cup maple syrup
• 1/4 cup peanut butter
• 
  
• In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth.

Cinnamon Sugar Pretzels

My friend made these last year at Christmas time and I couldn't stop eating them. So addicting!

2/3 cup vegetable oil
1/3 cup cinnamon sugar
1 lb bag mini pretzels

4 oz white chocolate (or Almond Bark)

Mix oil and cinnamon sugar in large microwavable dish. Add pretzels and toss to coat. Microwave on HIGH for 5 minutes (stirring every 30 seconds), or until oil's absorbed. Spread on cookie sheets to air dry. Melt white chocolate and drizzle over the top. Store in airtight container.

Breakfast Pizza

1 envelope Better Crocker pizza dough (made as directed)

1/2 lb. bacon (chopped)

1/2 lb. sausage (ground)

1 packet country gravy (can serve remainder as dipping sauce)

2 cups shredded cheese (cheddar and monterey jack)

1 1/2 cup cooked shredded hashbrowns

5 eggs

1 tbsp. milk

cooking spray

flour

Preheat oven as directed on dough package. In a skillet cook bacon and sausage, drain on paper towels. Using same skillet brown hashbrowns. Make dough as directed. Spray cookie sheet with cooking spray. Press dough on to cookie sheet. Using a floured rolling pin roll dough toward edges, being careful not to get holes in the dough. Spread 1 cup country gravy over dough. Sprinkle hasbrowns, meat, and cheese over the layer of gravy. In a bowl beat eggs and milk together and pour over the top, careful not to run over the edge of the dough. Bake for 15 minutes on the middle oven rack. Cut into squares using a pizza cutter.

I think we are going to make this a regular dinner at our house! YUMMY!

Pumpkin Crisp

1 16oz can pumpkin
3 eggs
1 15oz can condensed milk
1/2 cup brown sugar
4 tsp. pumpkin pie spice

1 cake yellow mix
1 cup chopped nuts (optional)
2 sticks (1/2 pound) melted butter

Beat pumpkin, eggs, condensed milk,
sugar and pumpkin pie spice until smooth.

Pour in a greased 9x13 pan

Sprinkle dry cake mix over pumpkin mixture

Sprinkle nuts (optional)

Drizzle butter

Bake in a preheated 350 oven for one hour.

Garlic Cheese Bread

1 Loaf french bread
2 cloves garlic
1/2 mayonnaise
3/4 cup Parmesan cheese
1 cup Monterrey jack/Cheddar blend grated cheese
1/2 stick of butter softened
chopped olives (optional)

Preheat oven to 350. Using serrated knife, cut french bread in half length wise. Using a rubber spatula spread half of mixture on each side of bread. Bake on cookie sheet until bubbly and golden brown. (sorry I didn't time it...maybe 10 min?)

Health Snack Options

Browsing around last night, I decided to look for some healthy snack options. I get burned out on string cheese and almonds. I think I will enjoy them a lot more when I can add in some others once in a while.

6 whole-wheat crackers with peanut butter

1 small pear and a small handful almonds

6 ounces of yogurt

2 cups of popcorn

1/2 cup of sugar-free pudding

1/2 cup of no-sugar-added ice cream

1 cup of berries and 1/2 cup of low-fat cottage cheese

1 small protein bar with around 15 grams carbohydrate

1 small apple with peanut butter

1/2 turkey sandwich on whole-wheat bread

Veggies dipped in hummus

1/2 cup yogurt mixed with 1/2 cup cottage cheese

6 whole wheat crackers with laughing cow cheese triangle

Note: By drinking a glass of water when eating a high fiber snack, it alows the fiber to expand keeping you fuller longer.

Here are some examples of some lower (under 15g) carbohydrate snacks:

Handful of almonds, walnuts, or pecans

Celery stalks with peanut butter

String Cheese

1/2 cup of low-fat cottage cheese

Hard boiled egg

Veggies and low-fat dip

Sugar-free jello

Cheeseburger Soup

Ingredients:

1/2 pound ground beef

dash of Worcestershire

3 1/2 cups diced potatoes

1 cup chopped carrots

1 cup chopped onion

3/4 cup chopped celery stalk

3 cups chicken stock

1 teaspoon dried basil

1 teaspoon dried parsley

5 tablespoons butter

10 ounces American cheese / Velveeta, cubed

1 1/2 cups milk

1/4 cup flour

1/2 teaspoon each of salt and pepper

Sauté the ground beef and chopped onion in a large pot over a medium heat until browned (optional: to ground beef add a dash of Worcestershire, garlic salt, onion salt, pepper). Drain and set aside.

In the same pot, add butter, chopped celery, chopped carrots, parsley and basil and sauté. When the vegitables are tender, add flour and let cook for a minute. Now add the chicken broth. Whisk together. Add diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender. Reduce the heat and add cubed cheese and milk. Stir until melted.

When the cheese has melted remove the pot from the heat.

(Optional) Original Cheeseburger Soup: Serve with a spoonful of sour cream in each bowl.

Fall is Here

I don't know about you, but I love anything pumpkin. Fall is a favorite season at our house. We love having yummy soups, wassail, and pumpkin desserts. See a few of our family favorites below!

Pumpkin Mousse

Ingredients

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup fat-free whipped topping, divided

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.

~Taste of HOme

Pumpkin Fudge

1 tablespoon plus 3/4 cup butter, divided

2 cups sugar

3/4 cup packed brown sugar

2/3 cup evaporated milk

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground nutmeg

1 package (10 ounces) cinnamon baking chips

1 jar (7 ounces) marshmallow crème

1 cup chopped pecans (optional)

1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.

Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).

Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.

~Taste of home

Simple Pumpkin Chocolate Chip Cookies

1 box spice cake mix
15 oz. canned pumpkin
1 cup mini chocolate chips

Combine all ingredients and drop by teaspoons onto cookie sheet (cookie scoop works well). Bake for 12 minutes at 350 degrees. Super Easy!!

Creamy Italian Chicken

Serve this flavorful crockpot chicken recipe over rice or noodles.

Cook Time: 6 hours

Total Time: 6 hours

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1 stick of butter, or for less fat 1/3 cup water
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
• 1 can (4 ozs.) mushroom stems and pieces, drained (optional)
  
• Hot cooked rice or noodles (I like fettuccine)
  

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.