Crock Pot Pork Carnitas

***The perfect pork to use for tacos! Would be super tasty with some guacamole and a tortilla!***

Ingredients:

3-4 lb pork shoulder roast, 15 oz bottle green taco sauce, 4 cloves minced garlic, 1/2 sliced sweet onion 1 TBSP chili powder, 2 tsp dried oregano, 2 tsp cumin, 2 tsp salt, 1/2 tsp cayenne pepper, 1 cup beef broth (or water), 1/2 cup milk (DO NOT ADD TO THE CROCK POT),

Cut the roast into 3-4 large pieces. Pierce the meat all over with a knife. Place in a greased crock pot. Stir together taco sauce, garlic, onion, chilic powder, oregano, cumin, salt, cayenne, and broth/water. Pour over pork, turning pork pieces to coat each one. Cover the crock pot and cook on low for 8-10 hours. Remove meat pieces from cooking liquid and shred. Place shredded meat on a cookie sheet lined with tin foil that has been sprayed with vegetable oil. Pour 1/2 cup of the cooking liquid and 1/2 cup of milk over the pork. Bake in a 275 degree oven for about 45 minutes or until the edges are browned and crispy.

Copycat Reese's Peanut Butter Bars

I recently made this recipe from TheFrugalGirls.com. Warning: this is NOT a diet friendly recipe, but it is sooooo good. Pretty good copycat. No cooking involved!

2 cups finely crushed graham crackers (approx 2 sleeves)

2 sticks butter, melted

1 1/4 cups peanut butter

2 cups powdered sugar

1 bag milk chocolate chips (11.5 oz)

In a mixing bowl, combine graham cracker crumbs, powdered sugar, melted butter, and 1 cup of the peanut butter. 

Spread mixture into a 9x13 ungreased baking dish. Set aside. 

Place chocolate chips and remaining peanut butter in a microwave safe bowl. Microwave for 45 seconds, stir. Microwave another 30 seconds, stir until smooth. If necessary, microwave one more time. 

Spread chocolate over peanut butter mixture in pan. 

Refrigerate for three hours to set. Then eat! Store leftovers in the fridge. 

Zucchini Bread w/pineapple

2 eggs

2 cups sugar

1 cup vegetable oil

2 tsp vanilla

3 cups flour

1 tsp salt

1/2 tsp soda

1/2 tsp baking pwd

2 tsp cinnamon

1 1/2 tsp nutmeg

2 cups shredded zucchini

1 can (8 oz) crushed pineapple (I put pineapple in bullet to liquidify)

2 cups chocolate chips

In a mixing bowl, beat eggs, sugar, oil and vanilla.  Combine dry ingredients and stir into egg mixture.  Fold zucchini, pineapple,e and chocolate chips.  Pour into greased and floured pans.  Bake at 350.  Small loaves bake in about 18 min. 

Brunch Sandwiches

***Adapted from Giada's recipe***

Combine the following in a mixing bowl:

6 hard boiled eggs, peeled and chopped

1/2 cup mayo

4-6 oz crumbled blue cheese, depending upon your level of love for the blue 

Zest from 1 1/2 lemons

1/4 cup or more chopped chives

Salt and pepper to taste

To assemble the sandwiches, toast your sandwich roll or bun, spread egg salad on and top with a slice of cooked, crunchy bacon.

Becky's Broccoli Salad

***Becky suggested using the food processor to cut up the broccoli, and it was so nice!***

Ingredients:

8-10 cups chopped broccoli

1/2 red onion, chopped small

1/2 lb bacon, cooked and crumbled

3/4 cup craisins

3/4 cup sliced almonds (I toasted mine to be fancy)

Toss together.

Dressing:

1 cup mayo

1/2 cup white sugar

3 TBSP red wine vinegar

Salt and pepper to taste

***

Combine all dressing ingredients and pour over salad and toss to coat. Allow to chill for 3 hours before serving.

Barbecue Roasted Mixed Nuts

Spice Mix:

1 1/2 tsp salt

2 tsp brown sugar

1 tsp paprika

1 tsp sugar 

1/4 tsp garlic powder

1/4 tsp dry mustard

1/8 tsp ground cumin

1/8 tsp ground ginger

1 lb mixed nuts

1 egg white

Instructions:

Combine spices. Whisk egg white until frothy and toss in nuts, coating them with the egg white. Stir in the spices, mixing well to coat all nuts.

Spread onto parchment paper on baking sheet in a single layer. Bake at 350 for 25 minutes, stirring occasionally.

Shipwreck Casserole

2-3 potatoes, thinly sliced

1 small onion, sliced into rings

1 lb hamburger, cooked and drained

1 can tomato soup

1 can pork and beans

1 cup grated cheese

In a casserole dish or Dutch oven, place potatoes and onion in the bottom. Salt and pepper. Then add cooked hamburger. Then add the pork and beans, followed by the tomato soup. Finally, add grated cheese on top. Bake at 350 degrees for 20-25 minutes or until potatoes are soft. If cooking in the Dutch oven, place the correct number of coals on top and bottom to achieve 350 degrees. I use the following guidelines:

8": 16 coals (11 on top, 5 on bottom)

10": 21 coals (14 on top, 7 on bottom)

12": 25 coals (17 on top, 8 on bottom)

Note: I used an 8" Dutch oven. I only used 2 small potatoes, and the pot was very full. If you make in a 12", you will have oodles of room. You can use larger potatoes, or even double the recipe.