Pulled Pork

This pulled pork is so easy to make, and it tastes SO GOOD!!

Place refrigerated (shouldn't be frozen) pork tenderloin (or any other pork cut that would work for pulled pork) into the slow cooker with one can of root beer. Cook on high for 4 hours or until internal temperature of pork is 170 degrees.

Remove pork from slow cooker and place into a large container. Use two forks and start pulling the pork apart.

Add the barbecue sauce to make it as saucy as you like. We used this PC Bold Original bbq sauce, but we also enjoy PC Sweet Baby Ray's.

Put on a bun, and dig in! Pulled pork goes really well with coleslaw, in case you've never tried that before. :)

Banana Muffins

Yummy banana muffins! Possibly the best you will ever eat!

3 large bananas
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
chocolate chips

Mash bananas. I used an electric beater - much quicker!

Add sugar and egg. Mix together. Add melted butter.

Add dry ingredients together. Mix well.

Add chocolate chips. so many as you want. :)

Spray Pam into the muffin tin. Pour mixture into tins. (I use the large muffin tins)

Bake at 350 F for 20 minutes or until toothpick inserted into the center of a muffin comes out clean. It takes about 25 minutes in my oven.

Let the muffins cool for at least 10 minutes before taking them out of the tins. The Pam spray allows them to come out quickly and easily.

Just a tip for storing them: I don't have a container large enough to fit these muffins, so I individually wrap them in cling wrap so that when Jeff needs a quick bite to eat before an appointment, or wants to take a snack on the road with him without worrying about melting or going bad, he can just grab one of these out of the fridge and he's got a snack!

Enjoy!

Chicken Cordon Bleu

This chicken cordon bleu is SO simple to make!

You take chicken breasts and slice them down the middle to make a pocket of sorts. Fill that pocket with swiss cheese and ham.

Combine 1/2 cup of flour, 3 tbsp paprika  1 tbsp black pepper, 1 tbsp garlic powder in a container.

Dip chicken breasts into the mixture to coat.

You can put toothpicks through the chicken, if you wish, to keep the ham and cheese from falling out. I didn't have any issues with that.

Brown both sides of the chicken in a lightly oiled frying pan.

Bake the chicken at 375 F for 20 minutes, or until chicken is cooked through.

Meanwhile, cook the fettuccine noodles according to the package directions.

Make alfredo sauce. I used the package that you just add milk and butter. It's easier that way.

Voila! Yummy chicken cordon bleu with fettuccine alfredo. You can add green beans or asparagus or broccoli to this dish as well, if you wish - whatever floats your boat!

Manicotti

I've always loved manicotti, but had never really tried to make it. When I was younger, I helped my mom stuff the noodles, and they just completely fell apart; I remember getting so frustrated! But it was easier this time.

Filling:
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
2 tbsp dried basil or 6 tbsp fresh basil

Refrigerate for 15-20 minutes.

Boil the noodles as per the directions on the box.

Lay the noodles to dry on paper towels.

Pour two cups of spaghetti sauce in a 9" x 13" pan.

Stuff the noodles with the filling. Place in pan. Pour the remaining spaghetti sauce over the noodles.

The recipe stated that you would be able to fill 12 noodles with the filling, but I was able to only get 8 filled when I ran out.

Bake in the oven at 350 F for 30 minutes. Top with 1 cup shredded mozzarella cheese. Cook for another 10-15 minutes, or until the cheese is melted and the sauce is bubbly.

Serve and gobble up!

Dry Chicken Rub

The title of this recipe is, I think, misleading. The rub for this chicken is dry, the chicken doesn't turn out dry. I'm just putting that out there.

1 tbsp garlic powder
1 tbsp onion powder
2 tbsp paprika
2 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp cayenne pepper
2 tsp dried sage
2 tsp dried thyme leaves
1 tsp ground coriander
1 tsp celery seed
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground ginger

These ingredients combined are the dry rub.

1 whole chicken (4 lbs)
6 cloves garlic, crushed
2 onions, quartered

Empty out the inside of the chicken, then place the garlic cloves and onion into the cavity.

Bake at 350 F for 2 1/2 hours or until the juices run clear and the internal temperature of the chicken is 165 F.

It is our custom to serve this chicken with mashed potatoes and garlic carrots. YUM!

Chewy Chocolate Chip Cookies

I have searched for years for a great chewy chocolate chip cookie recipe. I've tried at least five different recipes over the years, but have never been overly pleased with any of them. But then I found this one! YUM!

3/4 cup butter (room temperature)
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
3 eggs

Beat these all together with an electric beater until smooth.

2 cups flour (see the note at the bottom of the post)
1 tsp baking soda
1 tsp salt
1 cup chocolate chips

Add these ingredients and mix all together. Of course, I put in more chocolate chips than the recipe calls for. Bake at 375 F for 8-12 minutes, depending on how large you make them. They are perfect!


NOTE: If you are using all-purpose flour, you may want to use 2 1/4 cups of flour.
         If you are using bread & pastry flour, you will want to use about 2 3/4 cups of flour.
         If you are using blending flour, you will want to use only 2 cups of flour.

Cheeseburger Soup

This soup doesn't actually taste like a cheeseburger, but it's super cheesy and there is hamburger in it, hence: cheeseburger soup!

1/3 lb ground beef
3/4 cup onion, chopped
3/4 cup carrots, shredded
3/4 cup celery, chopped
1 tsp dried basil
1 tsp dried parsley
4 tbsp butter
3 cups beef broth
4 cups potatoes, peeled and cubed
1/4 cup flour
3 cups Cheddar cheese, cubed
1 1/2 cups milk
1/4 cup sour cream

In a dutch oven, melt 1 tbsp butter or margarine over medium heat. Cook and stir vegetables and beef, until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.

In a small bowl, melt the remaining butter and stir in flour. Add the milk, stirring until smooth.

Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When the cheese is melted, add sour cream and heat through. Do not boil

Serve and devour!