Saturday, June 27, 2009

Crockpot Pork Sammies

Recipe From: Melissa's Bargain Blog
It has been so hot lately! I don't like using the oven because it heats up the house, so the crock pot has been the way to go. This pork was really good and Sam will eat just about anything on bread/rolls.
2-3 lbs boneless pork roast (I used a pork loin)
2 onions (chopped)
18 oz bottle BBQ sauce (of your choice)
1/4 cup honey
dollar rolls

Place meat in slow cooker. Add onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it. Serve it plain or toast the rolls open faced with provolone cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

Fresh Strawberry Pie

Recipe From: Stephanie's Kitchen Blog
I love fresh fruit pies! This is a great recipe! Pie Ingredients:
1 graham cracker crust pie shell (see below)
2 pints fresh strawberries
3/4 cup white sugar
1 1/2 tbsp cornstarch
1 cup boiling water
3 tbsp strawberry Jello gelatin

Mix together the sugar and corn starch (make sure to blend corn starch in completely). Add to saucepan of boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix and stir until smooth. Let mixture cool to room temperature. Place strawberries in pie shell (position berries with points facing up). Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter (melted)

Mix graham cracker crumbs, sugar, melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Banana Applesauce Bread

Recipe From: Katy 3rd Ward Cookbook
I've never tried subsituting applesauce for butter...but it is a great way to make banana bread healthier. I didn't particularly like it right out of the oven, but the next day I couldn't stop eating it!Ingredients:
1 cup sugar
2 eggs
2 bananas (mashed)
1/2 cup applesauce
2 tbsp milk
1/2 tsp nutmeg
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda

Mix sugar, eggs, bananas, applesauce, milk and nutmeg in a large mixing bowl until thoroughly blended. Stir in flour, salt, baking powder & baking soda. Pour into greased loaf pan. Bake for 35 minutes at 350, then reduce heat to 325 for 25 minutes or until toothpick comes out clean. Let cool 10 minutes and remove from pan. If making mini muffins bake at 350 for 13-15 minutes.

Crockpot Cream Cheese Chicken

Recipe From: Our Recipe Club Blog
Not a great picture or a great recipe, but it is tasty and reminds Blake of his family's chicken and rice meal.
4-6 Boneless, skinless chicken breasts
8 oz cream cheese (at room temperature)
2 cans of Cream of Chicken soup
1 pkg dry Italian seasoning (sometimes I use onion soup mix)

Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice.

Monday, June 22, 2009

BBQ Pork Ribs

Recipe from: On My Menu Blog
This was a freezer meal from a swap group. The flavors were really good.
Boneless Pork Spareribs
1 cup ketchup
2 cup water
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 tsp salt
1 tsp celery salt
1 tsp chili powder

Mix all ingredients and boil for 3 minutes. Allow to cool. Place ribs in 9X13 baking dish and pour 2 cup of sauce over ribs. Bake at 350° for 1 hour (or 300°-325° for 2-3 hours). Baste ribs while baking.

Crock Pot Mango Chicken

Recipe From: The Sister's Cafe Blog
This is a recipe that mimicks Rumbi Island's Mango Chicken and Rice. I've never had the original, so I'm not sure what we comparing. It was just ok, but nice because it was in the crock pot.
4-5 chicken breasts (boneless and skinless)
1 can corn (drained)
1 can black beans (drained and rinsed)
3 cups mango salsa
cumin (to taste)
Lemon Pepper (to taste)

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices. Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired.