Tuesday, April 30, 2013

Crockpot Pork Carnitas

I made this last week and we really liked it.  I did not broil(the last step of the recipe) and thought this was perfect.  I served it with cheddar cheese, sour cream and salsa.
Crockpot Pork Carnitas

  3.5 lbs boneless pork roast
  1 tsp kosher salt
  1/2 tsp ground black pepper
  1/2 cup orange juice
     6 Tbsp lime juice (approximately 2 limes)
  1 cup salsa,
  3 cloves garlic, minced
  1 tsp cumin
    1 tsp garlic powder
  1 tsp paprika
  1 tsp chili powder
    1 tsp oregano
    1/2 tsp cinnamon
    1 Tbsp brown sugar

1.     Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot.  Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.

2.     Combine orange & lime juices, salsa, minced garlic, & spices in a bowl.  Pour over the roast.

3.     Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)

4.     Pre-heat broiler.  Remove roast when meat is tender & shreddable.  Shred meat & place on a foil lined baking sheet.  Pour juices from the crockpot over the meat mixture.  

5.     Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy.  Turn meat over & repeat until desired char/caramelization is achieved.  Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.  

Yields 12+ servings

Monday, April 29, 2013

Cinnamon Toast Toffee Crunch

This is SOOOOO very good!  I used peanut butter cinnamon toast crunch, since that was what I had opened.  Took this to school last week and everyone liked it.  I did not toast the almond and still really liked it.  I HAD to take this to school to get it out of the house!
Cinnamon Toast Toffee Crunch


4 cups Cinnamon Toast Crunch® cereal
1 cup butter
1 cup packed brown sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
¾ cup chopped pecans or sliced almonds, toasted

1.      Heat oven to 350°F.

2.      Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.

3.      In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.

4.      Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.


Sunday, April 28, 2013

Strawberry Milkshake Cupcakes

I made these as treats for my 'boy's at school and the teachers, also.  They really DO takes like a strawberry milkshake!
Strawberry Milkshake Cupcakes

For the Strawberry Milkshake Cupcakes:

(makes 18 cupcakes)

  • 5 tablespoons unsalted butter, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1/4 cup strawberry milk powder (I used Nesquik's)

For the Strawberry Milkshake Buttercream Frosting:

(makes enough for 18 cupcakes, plus a little extra)

  • 3 3/4 cups confectioner's sugar, sifted
  • 11 tablespoons unsalted butter, at room temperature
  • 4 tablespoons whole milk
  • 1/3 cup strawberry milk powder (again, I used Nesquik's) 

For the Strawberry Milkshake Cupcakes:

  1. Preheat the oven to 325 (F) and prepare your muffin tin by lining with paper muffin cases.
  2. In a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4 cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking powder and 1 teaspoon baking powder until they form a crumb-like, sandy consistency.
  3. In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2 eggs, and 1/4 cup strawberry milk powder.
  4. Turn your mixer to its slowest speed, and gradually pour half of the liquid mixture (from the third step) into the butter/flour/sugar mixture (from the second step) and mix until just combined. Turn off the mixer and scrape down the sides of the bowl. Once the batter from the sides of the bowl have been incorporated, turn the mixer back on to its slowest speed and gradually pour in the remaining liquid, continuing to mix until just combined. Use a rubber spatula to give the batter a few more mixes by hand to ensure that the batter is smooth and combined.
  5. Use a cookie scoop to spoon 2 tablespoons of batter into the prepared cases (or, if you don't have a cookie scoop, fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the preheated oven or until the sponge bounces back when lightly touched.
  6. Allow the cakes to cool slightly on a cooling rack, before turning out on to the rack to cool completely.

For the Strawberry Milkshake Buttercream Frosting:

  1. Using a freestanding electric mixer with a paddle attachment (or, a handheld whisk), gradually beat together 3 3/4 cups confectioner's sugar with 11 tablespoons butter on a low speed until combined and there are no lumps of butter.
  2. In a small liquid measuring bowl, whisk together 4 tablespoons whole milk and 1/3 cup strawberry milk powder.
  3. Gradually pour the milk mixture (from the second step) into the sugar and butter mixture (from the first step) and mix on a low speed until the liquid mixture has been combined into the sugar and butter. Then, turn up the mixer and beat the mixture for 5 minutes, until the frosting is light and fluffy. Do not over beat, or the mixture will be too liquidy and runny!
  4. Frost using a decorator tip, or just a knife


Saturday, April 27, 2013

Apple Coffee Cake in the Crock Pot

I made this the other night.  I liked that it used biscuit mix.  It was very easy to put together.  I used one VERY large apple.  This was very moist and tasted great.  Will make again.  I do have another crockpot apple cake recipe on the blog--a bit different than this one.
Apple Coffee Cake in the Crock Pot

2 cups biscuit mix

2⁄3 cup applesauce

 ¼ cup milk

 2 tablespoons sugar

 2 tablespoons butter, softened

 2 apples, peeled cored and diced

 1 teaspoon cinnamon

 1 teaspoon vanilla

 1 egg , lightly beaten

 Streusel Topping

 ¼ cup biscuit mix

 ¼ cup brown sugar

 2 tablespoons firm butter

 1 teaspoon cinnamon

 ¼ cup nuts, chopped (optional)

1.Combine first 9 ingredients in a large bowl

 2.Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot).

 3.Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter.

 4.Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

Friday, April 26, 2013

Honey Butter Pork Tenderloin

This was DELICIOUS! I doubled the recipe since we were having company and cooked it a bit longer since I had more meat in the oven. Super easy to make.

Honey Butter Pork Tenderloin

4 tbsp butter
2 tbsp honey
1 1/2 lbs pork tenderloin (trimmed)
1 tsp Cajun seasoning
3/4 tsp black pepper
3/4 cup water

Heat oven to 375. In a oven proof pan melt together the butter and honey.  Rub the pork tenderloin with black pepper and Cajun seasoning.  Brown the pork tenderloin in the honey butter. Place the pan in the oven and cook for 15 to 20 minutes or until the pork is cooked to desired doneness. Remove the pork tenderloin, place on cutting board and let it rest before cutting.  Add water to the pan and mix, bring the liquid to a simmer and let cook for several minutes. Slice the pork tenderloin and serve with the sauce.

Thursday, April 25, 2013


When I made this batter, I knew I could get at least 18 rolls out of it.  I probably could have made 24 or 30 regular sized dinner rolls.  These will make great hamburger buns!

Carol from Taste of Home BB

2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)

2 Tbsp. granulated sugar

2 c. warm milk (110-115 degrees)

2 eggs

2 tsp. salt

4 1/2-5 1/2 c. bread flour

2 c. (8 oz.) shredded cheddar cheese

1/2 c. chopped seeded jalapeno pepper


1 egg

2 tsp. water

In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 c. flour. Beat on medium speed for 3 minutes.

Stir in cheese, jalapeno and enough of the remaining flour to form a firm dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 45-60 minutes.

Punch dough down. Turn onto a lightly floured surface; divide dough into 12 pieces.(Beth made 18 rolls and put in a jelly roll pan) Shape each piece of dough into a roll. Place in (2) greased 9x9x2" round baking pans OR in (1) 13x9x2-inch baking pan. Cover; let rise until doubled, about 30 minutes.

Combine egg and water; brush lightly over rolls. Bake @ 375 degrees for 16-20 minutes or until golden brown.

Remove rolls from pans to wire racks. Serve warm. Makes 1 dozen jumbo rolls.


Wednesday, April 24, 2013

Easy Addicting Corn

This was one of the best corn recipes I have made. Everyone asked what was in it! Will make this again for sure.   I doubled the recipe since I KNEW everyone would like it.

Easy Addicting Corn 

1 Bag of Frozen Corn – 16 oz
2 Tablespoons of Butter
1/3 Cup of Parmesan Cheese

1/4 Teaspoon of Garlic Powder

1/2 Teaspoon of Pepper

1/2 Teaspoon of Paprika

1. Over Medium Heat Melt Butter In A Medium Size Skillet.

2. Add frozen corn ( do NOT add extra water)

3. Cook for about 5 -7 minutes – stir every 2 minutes. Add seasoning keep stirring till all corn is well coated.

4. Add cheese – stir for about 10 seconds

Tuesday, April 23, 2013

Roasted Mozzarella Potatoes

These were easy to make and put together. They tasted great, too!

Roasted Mozzarella Potatoes

5 - 6 cups Yukon Gold potatoes, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil, plus more for greasing pans

coarse salt and fresh black pepper

1 teaspoon dried Italian seasoning, crushed between fingertips

1 + 1/2 cups sour cream

1 heaping cup fresh shredded mozzarella cheese

  1. Preheat oven to 400 degrees F. Generously grease a large baking sheet or roasting pan.
  2. Add the potato cubes and drizzle with the oil, sprinkle with salt, pepper and the Italian seasoning. Use your hands to massage the oil and seasonings into the potatoes. Make a single layer of them and bake until fork tender 25 - 35 minutes.
  3. Remove the potatoes from the oven to a mixing bowl. Toss with sour cream and taste - season with additional salt and pepper if needed.
Grease an 8x8-inch casserole pan and add the potatoes. Sprinkle the cheese over top. Bake about 20 minutes or until cheese is melted and golden

Monday, April 22, 2013

Cinnamon Chip Coffee Cake

I made this to take to church for Sunday School treats.  It wasn't done at 45 minutes, so I baked it 10 more minutes.  I should have taken it out at 50 minutes.  I thought it was a bit dry, but that didn't hinder anyone from eating it!
Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

3/4 cup applesauce

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cups (10 ounce package) cinnamon chips

1 cup chopped pecans


3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.


Sunday, April 21, 2013

Naughty Bars

These were super easy to put together--all in one bowl and uses the microwave!  They are DELICIOUS!  Everyone liked them.
Naughty Bars


2 sticks butter (1 Cup)     

2 Cups firmly packed brown sugar

2 tsp. baking powder

1/4 tsp. salt

1 tsp. pure vanilla extract

2 Cups all-purpose flour

2 large eggs

Preheat oven to 350°. Grease a 9x13-inch pan with butter and set aside. In a large microwave-safe glass bowl, melt the butter on high for 30 seconds (or until butter is almost completely melted), covering the bowl with a paper towel. Using a wooden spoon or sturdy spatula, mix in the brown sugar and stir until completely mixed. Add the baking powder, salt and VANILLA and mix well. Gradually add the flour and mix well—the batter will be stiff. Whisk the eggs well in a small bowl, and then add to the batter, mixing well one last time.

 Spread the batter in the prepared pan (a spatula works well for this) and bake until golden around the edges and the center is still soft, about 30 minutes. DO NOT OVER BAKE! Let cool completely before cutting into small squares. They go together quickly and there are NEVER any left over!



Saturday, April 20, 2013

Braided Spaghetti Bread

I saved this recipe months ago. I had leftover spaghetti noodles, so this was THE recipe to make. Don LOVED it! It was easy to put together. I used shredded cheese since that was what I had on hand. Will make this again soon!

Braided Spaghetti Bread


1 loaf frozen bread dough, thawed

6 oz spaghetti, cooked
1 1/2 cups thick spaghetti sauce
6 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Garlic Salt

1. Spray counter lightly with non-stick cooking spray. Roll loaf into 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

2. Cook spaghetti according to package instructions. Drain and let cool slightly. Mix with sauce.

3. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top cheese cubes.

4. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese, parsley, and garlic salt.

5. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.


Friday, April 19, 2013

Sourdough Peanut Butter Cookies

I found yet another recipe for my sourdough starter!  These are very good!
Sourdough Peanut Butter Cookies

1 cup sourdough starter

1 cup peanut butter

1 cup butter

1 cup brown sugar

2 cups flour Beth needed 3 plus cups

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

1/2 teaspoon salt


Mix peanut butter, butter, brown sugar and starter. Add remaining ingredients; form into small balls and press down with fork. Bake at 350 degrees F for 12 to 15 minutes on ungreased cookie sheet.

Yields 36 cookies


Thursday, April 18, 2013

Sourdough Chocolate Cake

I was looking for a recipe to make for 'move in day' for our friends.  We were helping them move into a new house.  This was DELICIOUS!  Don even said so! :-)  I loved finding another use for my sourdough starter.  I used a jelly roll pan and cooked it for 22-25 minutes.  After reading some reviews that said it made too much frosting, I halved the liquid and it was perfect.

Sourdough Chocolate Cake

1 cup "fed" sourdough starter
1 cup milk (whole milk or 2% preferred) or evaporated milk
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup unsweetened baking cocoa  
2 large eggs
6 cups confectioners' sugar
3/4 cup butter
1/2 cup plain yogurt or buttermilk Beth used 1/4 c butter milk
1 tablespoon cocoa powder
1 tablespoon hot water
1/3 cup semisweet chocolate chips
1 tablespoon milk
1 tablespoon corn syrup

1) Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
2) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, bundt or jelly roll pan.
3) In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
4) Add the eggs one at a time, beating well after each addition.
5) Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
6) Pour the batter into the prepared pan.
7) Bake the cake for 30 to 40 minutes,(More for bundt cake, less--22-25 minutes for jelly roll pan) until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
8) Remove the cake from the oven, and set it on a rack to cool while you make the icing.
9) Sift the confectioners' sugar into a large mixing bowl, and set it aside.
10) In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
11) Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
12) Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
13) Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
14) Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait till it's cooled.


Wednesday, April 17, 2013

Slow Cooker Scalloped Potatoes

We forgot to get a picture of these, but they were so good I didn't want to not post.  We doubled the recipe and it FILLED a 6 quart crockpot.  I didn't have 2 cans of potato soup, so used one can of celery soup.  We all liked these and will make them again.

Slow Cooker Scalloped Potatoes

Recipe adapted from Family Fresh Meals
Serves 12

1 cup sour cream
1 can condensed cream of potato soup
1 tbsp Worcestershire sauce
2 lb small red potatoes
1 1/2 cups shredded cheddar cheese
1/2 tsp paprika
3 tbsp chopped fresh chives for topping


Thinly slice potatoes and set aside.  Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.  Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.  Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.  Top with 3/4 cup of shredded cheese.  Repeat layer with remaining potatoes and cheese.  Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.