Sweet Pulled Pork- crock pot

Sweet Pulled Pork
(from mmcafe.blogspot.com)

• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1 T. vinegar
• 4 T. soy sauce
• 3 lbs. pork butt (I used what they had at the store, which is something sirloin)

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks.
Meanwhile mix ketchup, brown sugar, vinegar, and soy sauce until blended. Return shredded pork to crock pot and pour sauce mixture over pork roast and cook on low for an additional 1-2 hours. Serve over your favorite rice or on hoagie rolls and be amazed!
Serves 6.


I wasn't sure what to think about this recipe- I didn't know if the pork would turn out more bbq-ey or more ketchup-ey. Luckily, neither. It was a mostly sweet, a little sweet n sour flavor. All my kids ate it happily, which is rare. It didn't need any extra sauces or toppings though I imagine you could do whatever you wanted. I felt like rice instead of rolls, and we enjoyed that even though my kids aren't rice eaters!

The best pancakes and syrup ever, must-try!

Yogurt Pancakes with Homemade Syrup
(from favfamilyrecipes.com)

For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain Mountain High brand yogurt (or 2 c. buttermilk)
1/2 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good

 "pancake batter" consistency.

For the syrup:
1 1/2 cups white sugar
1 cup plain yogurt (we like the Mountain High brand)
1/2 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce
 to a simmer and stir constantly for 5 minutes. Add baking soda and
 vanilla. Remove from stove and serve over pancakes, waffles or
 french toast. (The syrup will be thin-- this is normal. After it cools off
 a bit it thickens up. Store any extra syrup in the fridge for

 later use.)
**The baking soda will make it boil high so make sure you use
 a large pot.***

I've had this recipe bookmarked forever because I don't make pancakes
 that often. But the addition of yogurt in both the pancake and syrup was
 a different enough idea that I was intrigued, and I was amazed!  The
 pancakes were definitely pancakes, but more moist.  They even taste 
good plain.  The syrup is simply amazing and even though I'm not sure 
how healthy the recipe is with the butter and all, the yogurt balances it all 
out with its protein and bacteria!  

Oatmeal Chocolate Chunk Bars

Oatmeal Chocolate Chunk Bars
(from melskitchencafe.com)

• 1 3/4 c. flour (I used 1 c. white, 3/4 c. wheat flour with great results)
• 3/4 t. soda
• 1/4 t. salt
• 1 c. oatmeal
• 3/4 c. butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1 t. vanilla
• 12 oz semi-sweet chocolate chunks

Preheat oven to 375.  Whisk together dry ingredients and set aside.  Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients.  Stir in chocolate chunks.  Press into greased 9x13 pan and bake for 18-20 minutes until light golden brown.  You can also double the recipe and press into 11x17.


I tried these at my neighbor's house and she used 3/4 c. wheat flour, and it was really good!  Makes it a little healthier, and the kids and I don't even notice.  I also shaved off a tablespoon or two of butter.  The pan was gone in no time.

Chicken and Artichoke Soup

Chicken and Artichoke Soup
(cucinafamiglia.blogspot.com)

• 4 chicken breasts, shredded
• 1 onion, chopped
• 2 cans cream of chicken soup
• 2 cans cream of celery soup (I used all cream of chicken, what I had)
• 1 8 oz jar of artichoke hearts, chop finely
• 1/2 box sliced mushrooms (I didn't have these and still good)
• 1 can diced green chilies (I skipped to make kid-friendly)
• 1 quart half and half
• 1 pound pepper jack cheese, grated
• salt and pepper to taste

Poach chicken, then shred (or if you freeze your shredded chicken, this works great for it). In your stock pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, mushrooms and artichokes. Simmer for about 20 minutes. Add cheese and stir until cheese is melted.  

We enjoyed this thick and creamy soup.  We'll make it again!

Coconut Caramel Cookies

Coconut Thumbprint Cookies with Salted Caramel

(from bakerchick.com)

Makes 54 cookies 3 sticks unsalted butter, room temperature 1 cup white sugar 1 1/2 tsp. pure vanilla extract 3 1/2 cups all purpose flour 1/2 tsp salt 2 large eggs beaten 12 ounces sweetened flaked coconut 44 small soft caramel candies (12 oz.)  6 tablespoons heavy cream Flaky Sea Salt (good, though optional) Preheat oven to 350. Beat together butter and sugar with  mixer  on medium speed until it is pale and fluffy, then add vanilla.  With mixer on low, add flour a little at a time 1/2 tsp salt and  beat to combine. Using plastic wrap, press dough together to  make it a bit flat, and roll into 1 1/4-inch balls.  (I recommend  doing all the rolling before you start the dipping.)  Using a spoon, dip each ball into the beaten egg, let excess egg drip  off, and then roll in coconut. (I had to use my fingers/the spoon to  help make sure all the dough balls were covered  evenly with coconut. Don't worry if you get messy!) Place balls on parchment-lined baking sheet and press an indentation  of your thumb into each cookie. Bake for 10 minutes, then remove  sheet from oven and re-press indentations (I used the handle of a spoon).   After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.  (Cookies will be hot- do this quickly!) For caramel: Place unwrapped caramels and heavy cream in a small  saucepan over low heat. Cook, stirring constantly, until the caramels  have melted and the mixture is smooth, 4-6 minutes.  Spoon caramel into the indentations of each cookie and sprinkle with sea salt.  If the caramel starts  to harden, rewarm it on low heat!  (Store in airtight containers for up to 2 days.) Recipe from Martha Stewart Living Feb 2012 These cookies weren't that hard to make, though prep time is a bit longer!   They turned out well, so I was happy.  If you like coconut and a buttery  shortbread cookie, topped with caramel, then you'll want to try these.

Another vanilla ice cream recipe.

Vanilla Ice Cream
(from allrecipes.com)

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 tablespoon vanilla extract

Directions

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

I am still figuring out my ice cream ingredients, trying to see how using different-fat ingredients changes taste and texture of ice cream.  Our family loved the vanilla ice cream recipe we have on here that used straight milk (though it doesn't freeze that well- it's a little icy), and this one is more delicious.  I used 4 c. half and half, no cream.  Next time I'll use the cream to see if it freezes better.  It's wonderful straight out of the ice cream maker, but it is a little icy when it freezes.  But it is SO yummy fresh.  I love how easy it is to make ice cream.

Healthy but great tasting Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce
(from allrecipes.com)

• 2 large red bell peppers
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil
• 2 cups half-and-half ( I used fat-free, as well as many of the reviewers- it was great!)
• 1/4 cup grated Romano cheese (I used Parmesan)
• 4 tablespoons butter
• salt and pepper to taste

Directions

1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.( I skipped steps 1 and 2 and just pureed about 1/2 cup jarred yellow and red peppers- find them in the condiments/pickle aisle)
3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. ( Add a tablespoon of flour and mix well- this step should thicken the sauce for later)
4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Honestly- the kids didn't love this one.  They are so used to their plain alfredo sauce that they couldn't appreciate this sauce.  However, I can't discard this recipe because I thought it was very easy, a lot different than our usual, and it has a great flavor you can use in different pasta dishes.  Therefore, I'm keeping it on file!  I didn't think it was too spicy, but it had a definite subtle peppery  flavor.