Tuesday, October 1, 2019

Dr. Pepper pulled pork

1 pork butt/pork roast, 4-5 lbs
Salt, pepper and garlic powder
1 onion sliced
1 can Dr. Pepper
3/4 cup barbecue sauce
Rolls and coleslaw for serving

Line the crockpot with onion slices

Rub the pork roast with seasoning and add to the slow cooker

Pour Dr. Pepper or Rootbeer on top 

Cook on high 4-5 hours or low for 7-8 hours.

The meat will be very tender, using two forks shred and place back in the juices.

Add the barbecue sauce to taste,  Allow to cook an additional 30-60 minutes if desired.

Serve with crusty rolls and coleslaw.

Notes:  if the pork produces too much juice, remove some before adding the pork back into the juice.

Crockpot Chipotle Corn Chowder

3 cups corn (3-4 ears of corn if fresh)
8 small red potatoes, roughly chopped
3 cloves garlic, minced
2 Chile’s in adobo sauce, diced
1 tsp adobo sauce
2 Tbsp flour
1 tsp oregano
1 tsp thyme
1 tsp onion powder
6 cups vegetable broth
1 cup plain Greek yogurt, room temp to prevent curdling
1 cup shredded cheddar cheese
Salt and pepper to taste

Place corn, potatoes, garlic, Chile’s, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into crockpot.

Turn on and cook 7-8 hours on low or 3-4 hours on high

Turn off and fold in the Greek yogurt until fully incorporated.  Stir in cheese until melted.  Season with salt and pepper to taste.

Black Bean Tortilla Soup

4 cups (32 oz) vegetable broth (low sodium)
1 15 oz can retried beans
2 15 oz cans black beans, drained and rinsed
1 15 oz can corn, drained and rinsed
1 10 oz can rotella tomatoes
1 4 oz can diced green chilis
1 10 oz can red enchilada sauce
1 onion, diced
1 green pepper, diced
Salt and pepper to taste

Garnishes for serving

Shredded cheese
Sour cream
Lime wedges
Tortilla chips

Add vegetable broth and refried beans to crockpot, mix together until beans are dissolved
Add black beans, corn, rotella tomatoes, green chilis, enchilada sauce, onion and green pepper.  Salt and pepper.  Cook on high 4 hours, reduce to warm until ready to serve.  Serve with garnishes to taste.

Rocky Road Fudge

Bourbon Balls

1/4 cup (1/2 stick) butter, at room temperature
1 pkg (16 oz) confectioners’ sugar, sifted
1 cup finely chopped toasted pecans - to toast a bit of olive oil  and put into oven for about 7 minutes, checking often.
2 Tbsp Pure Vanilla Extract
1/4 cup bourbon
3 pkgs ( 4 oz each) dark chocolate baking chocolate (I used chips and they melt when you are eating)
36 pecan halves, (1/2 c)

Blend butter and sugar until the consistency of cornmeal.  Stir in pecans, vanilla and bourbon.  Using 1/2 tbsp (1/4 oz scoop) scoop out balls.  Place on parchment paper lined tray.

Freeze 15 minutes or until firm.  Roll into smooth balls.  Store in freezer until ready to dip in chocolate

Melt chocolate as directed on pkg.  Remove 12 balls from freezer.  Using a toothpick or fork, dip each ball into melted chocolate then immediately top with pecan 1/2.  Place on parchment paper lined tray.  Freeze 5 minutes or until chocolate is firm.  Repeat dipping with remaining balls.  Store in airtight container in the refrigerator.

Serve balls at room temp.  (I like them colder)

Thursday, November 29, 2018

Sweet Potato Cassarole

4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
1/2 cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined.  The mixture does not need to be completely smooth – lumps are ok.  Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.  Stir in the pecans.  Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes.  Let the casserole sit for a few minutes before serving.

Thanksgiving 2018 at Stephanie's

Cream Cheese Stuffed Mushrooms

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
 1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Barb Lawry made these to bring to Stephanie's Thanksgiving 2018. Denise really liked them. Barb put more garlic in than the recipe called for.