Our Favorite Yummies

Crock Pot Pulled Pork

2011-02-01T11:32:00.002-06:00

Since It's so crappy here in NJ I decided to make a crock pot recipe.
I found one HERE but as usual added my own touches

You will need

3lbs Boneless Pork Loin { I leave the fat on until I'm ready to shred}

1 can of chicken stock {I use reduced fat}
1 medium onion slicked very thin
5 squirts of mustard {I use Guldens because it's what we have}
1/2 bottle of Stubbs BBQ sauce {I use Mild but you can use which ever you like}
salt and pepper
2 teaspoons of chopped garlic

Add onions, chicken stock and mustard in crock pot

place pork loin on top of onions and then add the salt and pepper, garlic and BBQ sauce.

that's it Let cook for about 8hrs. At hour 6 or 7 check pork for tenderness. It should be super easy to shred with a fork. shred the pork and let cook for about another 45 minutes.

Place inside of some yummy rolls.
I'm also making homemade mac n cheese to go along with it. {recipe to follow soon}

Overnight Egg Bake

2011-01-25T19:57:00.000-06:00

I got this recipe off of Kraft foods.com It is so yummy and super easy to make.

What You Need

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch) I used 2 Portuguese rolls I had in the house and cut them into pieces
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices OSCAR MAYER Bacon, cooked, crumbled
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided

These I added on my own
1 bundle Fresh Asparagus
1 small onion
WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.

POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.

HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.

This on weight watchers for 1 serving was 7 points! I also served a huge salad with it. My whole family liked it, which was a first

Red Velvet Cupcakes

2009-03-04T21:40:00.006-06:00

1 Cup (2 sticks) softened butter

1 3/4 cups sugar

2 eggs

2 TABLEspoons red food coloring

1/4 cup unsweetened cocoa powder

2 cups CAKE flour( i never knew this existed until this recipe)

1 1/2 cups ALL-PURPOSE flour

1TEAspoon salt

1 TEAspoon baking soda

2 TEAspoon cherry extract(your local candy store should have this , if not I used 4 TEAspoons cherry juice)

1 TEAspoon almond extract

1 cup buttermilk

1 cup sour cream

1 TABLEspoon white vinegar

Preheat oven to 350

Line muffin cups with paper liners

Cream butter and sugar on medium-high until fluffy.Mix in one egg at a time , making sure completely mixed. turn mixer off and add food coloring and cocoa powder. turn mixer on low and mix until all ingredients are just integrated. Beat on medium firm a few more minutes

Sift together flourS, salt, baking soda, and set aside. Stir buttermilk, cherry extract and almond extract together in a separate container. Add dry ingredients to the mixing bowl in THREE batches alternating with the buttermilk mixture ad ending with the DRY ingredients. Beat on medium until just combined. Add sour cream and vinegar and beat on low until combined.

Fill muffin cups 3/4 full and bake for 25-35 minuted until cupcakes are solid on top and toothpick comes out clean. Cool in pan for 5 minutes then cool completely on racks.

(makes about 24 cupcakes)

For the filling-

2 cups POWDERED (confectioners)sugar

2 TABLEspoons cocoa powder

1 8 oz. bar cream cheese

1 TABLEspoon butter, softened

separately-

1/2 cup POWDERED (confectioners) sugar

1/4 up chopped maraschino cherries

2 TEAspoons maraschino cherry juice

You can either mix them together or mix separately and layer them inside the cupcake. Otherwise you get a big brown glob.

In stand mixer ( LOVE my kitchen aid) mix together butter and cream cheese. Once mixed and fluffy add in cocoa powder and powdered sugar. Icing should be fluffy and soft. Will NEED refrigeration.

The second mixture you'll make like a glaze. Just add chopped cherries and and cherry juice to powdered sugar and mix with a fork until NO lumps.

After cupcakes have cooled cut a cone out of the top and fill with a small amount of chocolate cream cheese frosting(SUPER YUMMY) and top it off with a small amount of the cherry mixture. Place the cone part that was removed and place back on top. ( I didn't do this, instead I iced mine with the chocolate cream cheese frosting and made star cut out from fondant (that I colored and rolled myself) and put them on the top!

the were delish! the site I got these from is down so I cant even give any credit but boy are the good!

Caramel Apple Pudding Cake

2009-03-04T18:50:00.000-06:00

2 cups thinly sliced peeled tart cooking apples

3 TABLEspoons lemon juice

1/2 TEAspoon ground cinnamon

1/8 TEAspoon ground nutmeg( I used a little more bc I love the flavor)

1/4 cup raisins or dried cranberries

1 cup all purpose flour

3/4 cup PACKED brown sugar

1 TEAspoon baking powder

1/4 TEAspoon baking soda

1/2 cup milk

2 TABLEspoons butter, MELTED

1 TEAspoon vanilla

1/2 cup chopped walnut or pecan ( I had walnuts so I used them)

3/4 cup caramel ice cream topping ( I use tastefully simples Creamy Caramel)

1/2 cup water

1 TABLespoon butter or margarine

Grease a 2 quart square baking dish. Arrange apple slices in bottom. sprinkle with lemon juice, cinnamon and nutmeg. Top with raisins.

In large bowl combine flour, brown sugar, baking soda, baking powder. add milk, 2 TABLEspoons MELTED butter and vanilla. mix well. Stir in walnuts/pecans.

Spread batter evenly over apple mixture.

In small saucepan combine caramel topping, water and 1 TABLEspoon butter. Bring to boil and pour mixture over batter in dish.

Bake in a 350 oven about 35 minutes or until center is set. Serve warm with vanilla bean ice cream!!

Blueberry Cream Cheese Tarts

2009-03-04T17:11:00.001-06:00

Paula Deen's Blueberry Cream Cheese Tarts

2 8 ounce packages cream cheese,softened

1 cup sugar

1 teaspoon pure vanilla extract

2 eggs

12 vanilla wafers

1 21 ounce can blueberry filling,or other pie filling

Preheat oven to 350. Place a paper cupcake liner in each cup of a muffin pam. Beat cream cheese until fluffy. Add sugar, vanilla, beating well. Add eggs, one at a time beating until fully blended. Lay a vanilla wafer ,flat side down in each muffin cup. spoon cream cheese mixture over wafer. Bake 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top.

Yields 12 tarts