Sweet Pork Deliciousness

Unfortunately I do not have pictures of this for you, but trust me, it's delicious. So basically you make all different parts of the recipe and then wrap it all in a tortilla and eat it!! Here it is!

Pork

Ingredients
3.5 lbs pork roast
1 bottle taco sauce (8oz)
1T cumin
1C brown sugar
1 can coke (not diet)

Cook pork in pot on low for 6 hours (cover roast half with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about half in. in the bottom of the pot) Add ingred. To pork 3 hours before it is done.

Lime rice

Ingredients
In a saucepan, sauté:
2T butter
1 yellow onion
4 cloves garlic, minced

in a large pot, bring to a boil the following:
6 2/3 cups water
8t chicken buillion
½ bunch cilantro chopped
2t cumin
2 sm cans diced green chilies
1T lime juice
½ t pepper
3 cups rice (maybe half cup more, you'll have to play with it.)

Tomatilo dressing

Ingredients
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1C buttermilk
1 C mayo
1 to 2 tomatillos
½ to 1 clove garlic, minced
½ to 1/3 bunch cilantro, chopped
½ t lime juice
½ to 1 small jalapeno, seed removed
(blend in food processor and add to buttermilk dressing)

Black Beans

Ingredients
4 cups black beans
1 onion chopped
4 cloves garlic
8 cups water

cook in crock pot on low 10 hours add salt and salsa when done (to taste)


I hope that makes sense. The next time we make it, I'll take some pictures.

Scones: When Elephant Ears Go Wrong

I recently had a carnival night with my roommates and FHE sisters. Basically, we ate carnival food, hung out, and played Curses (click here to see our review on Curses). We had a grand ol' time. We had originally planned on making elephant ears, but we filled ourselves up on corndogs and peanutbutter carmel corn. Delicious. We did, however, attempt elephant ears the next day with a recipe I found on http://www.recipezaar.com/ (Danielle's called for powdered milk, which we did not have). The funny thing about this recipe is that it calls for eggs, but it never tells you when to add them in the instructions, so I forgot about them. They turned out more like scones, but were heavenly nonetheless. So much so, that we made them again a few days later. Here is the recipe as we made it:

Ingredients:

1 1/2 cups milk

4 cups flour

1/2 cup sugar

Oil (for frying)

1 tsp. salt

2 (1/4 ounce) packages yeast

6 Tbs butter/margerine

1 tsp cinnamon and 1/4 cup Sugar (combined)

Directions:
In small pan combine milk, sugar, salt and shortening. Heat only enough to melt butter. Do not boil. Remove from heat, and let cool to a temperature that won't kill the yeast. In a large bowl, combine cooled mixture with yeast; stir to dissolve yeast. Stir in flour 2 cups at a time, beating by hand until smooth. Place dough in a large greased bowl. Cover with a damp cloth and let rise in a warm place until doubled. Gently stretch out dough into flat circles of whatever size you wish them to be. Note: even though you flatten the dough, it will puff up a lot. Fry in oil until brown on bottom, then flip and brown other side. Drain on paper towels, and roll in cinnamon and sugar while still hot.

Elephant Ears

Once upon a time, Megan and I took part in the Strawberry Festival festivities in Marysville, WA. Together we shared the goodness of a well crafted Elephant Ear. Apparently they go by other names, but all the cool kids from Washington call them elephant ears; therefore, that's what they are really called :)

I have a recipe for said elephant ears. What it fails to mention is that you should smother each ear in cinnamon and sugar (preferably the powdered kind)! Here be yon recipe:

Ingredients:

2 cup Flour
1/2 cup Powdered Milk
1 tbsp Baking Soda
3/4 tsp Salt
2 tbsp Shortening
3/4 cup Warm Water
Hot Oil

Directions:

Mix all ingredients to form a ball of dough. Knead about 3-5 minutes by hand. Separate into egg size balls. With rolling pin, roll balls out flat on floured surface to about 1/8 inch. Fry in hot oil till lightly browned on both sides. Makes 12.

No Bake Cookies with Peanut Butter

I love me some good no bake cookies. But you know what I love even more? No bake cookies WITH peanut butter! Yum yum!!


Recipe:

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 lb margarine (or 1 cube butter)
1 tsp vanilla
Pinch of salt
1/2 cup peanut butter
3 1/2 cup outmeal

Directions:

Mix sugar, cocoa, milk, and margarine in saucepan. Cook until it starts to boil. Cool for a minute. Add vanilla, salt, peanut butter, and oatmeal. Stir well. Drop by spooful onto wax paper and let set.

IMPORTANT NOTE!!
So when I made these I was very impatiant and therefore didn't let the first mixture cool like I should have. Apparently that messes with things and the cookies will not completely set. They still taste good but it's more goop than cookie... So don't be impatient. And if you don't like peanut butter, no bake cookies without peanut butter are yummy too!!!

Decadent Biscuits

I got this recipe from my next door neighbor. I made them two days in a row, and my roommate could not stop telling me how "decadent" they were. They are super easy, super fast, and super delicious.

Ingredients:
2 cups flour
1 Tbs baking soda
2 tsp sugar
1/4 tsp salt
1/2 cup butter
1 cup milk

Preheat oven to 450 degrees. Combine ingredients in a medium sized bowl and stir until just mixed. Drop onto cookie sheet and bake for 8-10 minutes or until biscuits just start to turn a golden brown.

These will puff up quite a bit. I didn't realize this the first time I made them, so I ended up with rather large biscuits.

Peanut Butter Cookies

I stole this recipe from my lovely sister-in-law, Laura. The first time I ate one I couldn't stop eating them. There were at least two dozen and I, with the help of my brother Stuart, ate pretty much all of them in one night. Laura wasn't very happy... But that's how good they are!! When Megan and I made them, they turned out a little differently for reasons unknown to me. But they were still very good!!

INGREDIENTS:

1 cup Peanut butter
1 cup brown sugar
1 tsp baking soda
1 egg
1-2 cups chocolate chips

DIRECTIONS:

Mix Peanut butter, brown sugar, baking soda and egg.
Add chocolate chips and mix well.Drop onto greased cookie sheet.
Bake at 350’ for 9 minutes.
Be sure to cool for 5 minutes before moving to cooling rack - they're crumbly soft.

And then, of course, the only thing left to do is eat them!!! Just don't eat them like I do...

World's Best Chili

I absolutely love this chili! I hope you enjoy it too!

Ingredients:

1 lb ground beef

1/2 c chopped onion

1/8 tsp garlic powder

1 can diced tomatoes

1 can kidney beans

1/2 c water

1 (6 oz) can tomato paste

2 to 3 tsp chili powder

1/2 tsp basil

1 tsp salt

Directions:

Brown beef. Add onion and garlic powder. Drain and add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer 20 minutes.

I like to top it of with cheese and sour cream. And it's great with cornbread! I would recommend Krusteaz honey corn bread.

Some other things I've discovered about this recipe is that you can substitute two small cans of tomato sauce and don't add water if you do not have tomato paste. It'll turn out a little different, but it's still good. Sometimes I had more of the spices than the recipe suggests as well.

Delectable As Was The First!

This is a Martha Stewart recipe that my roommates tried out. The cookies are so soft! I love them. This recipe makes about 2 dozen cookies.


Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips

Directions

1. Preheat oven to 350.

2. Whisk together flour, salt, and baking soda.

3. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. (I only had to mix it for about one minute).

4. Beat in egg and vanilla.

5. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined.

6. Stir in chocolate chips by hand.

7. Cover, and freeze for 10 minutes. (I skipped this step)

8. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. (I didn't flatten them)

9. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

ENJOY!!!