Cathy's crock pot Pulled Pork

Pork roast
3/4 cup brown sugar
2-3 tsp worsteshire sauce
tsp ginger powder
tsp dry mustard powder
apple juice
large bottle Sweet Baby Ray's Honey bbq sauce
sliced provolone cheese (smoke flavor added is best)
Pioneer rolls - (like hoagie rolls)

Mix the brown sugar, worsteshire sauce, ginger and mustard into a paste. Rub over roast, and place in crock pot. Pour apple juice over roast, until just covered. Cook on low over night for lunch the next day, or all morning and afternoon for dinner. Remove roast, and empty crock pot of all but about a half cup of the juice/drippings. Replace roast, and add bbq sauce. With fork, break apart roast, and coat with sauce. Simmer on warm until ready to serve. Serve on buns with the cheese.

Texas Egg Rolls

1 package egg roll wrappers
2 packages cream cheese - softened
approx 1/2 small can diced jalapenos and all the juice
Oil for deep frying
Pepper jelly

With mixer, blend the cream cheese, jalapeno juice and jalapenos. Spoon about a tablespoon of mixture into each egg roll wrapper, and fold according to package. Deep fry until golden brown. Serve with pepper jelly. You can either warm the jelly in the microwave, and dip the egg roll, or spoon it on cold. I prefer the mild version (green), Bill prefers the red.

Zuppa Toscana

I don't know who all posts on this blog, or if you're all in Southern California or what...but up here in North Idaho we are entering soup season! This is a copycat Olive Garden recipe, but honestly, I like this version better.

1 lb Italian sausage

2 large russet baking potatoes, sliced lengthwise once and then in 1/4 inch slices

1 large onion, chopped

1/2 can bacon bits (I'm sure real bacon would be fine as well)

2 cloves garlic, minced

2 C kale or swiss chard, chopped

2 cans chicken broth

1 quart water

1 C heavy whipping cream (I used regular and it was fine)

Cook sausage in a 300° oven for approximately 30 minutes. Drain and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot, and cook on medium heat until potatoes are done.

Add sausage and bacon. Salt and pepper to taste.

Simmer for another 10 minutes and then add kale and cream.

Heat through and serve.

Tomato Corn Pie (sounds strange, tastes amazing)

Tomato Corn Pie

This seems like a lot of work but it was too delicious not to share and I think the next time I'll make it, it'll go a lot faster since I already know what to do. The crust is a biscuit-type and would also work well for a chicken pot pie. My husband and I LOVED it. Enjoy! (Taken from here).

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter, lift dough and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired, gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Hash brown quiche

Frozen or refrigerated hash browns
butter
grated cheddar cheese
grated swiss cheese
cooked bacon pieces
diced canadian bacon
approx 1 Cup milk
approx. 6 eggs
salt
pepper

Spray bottom of 9x9 pan with cooking spray. Add hash browns about 1 inch deep. Salt and pepper lightly, then brush with melted butter. Bake at 425 degrees for about 25 minutes until golden brown. Remove pan from oven. Add grated cheeses and meats. Beat together the eggs, milk, salt and pepper. Pour over potatoes, cheese and meat. The egg mixture should just cover potatoes. Sprinkle a little shredded cheddar cheese over top. Bake at 350 degrees for about 25-35 minutes, until eggs are set.

Banana chocolate chip bread

1/2 Cup applesauce
1/2 Cup softened butter
4 eggs
2 1/2 Cup sugar
1 Cup sour cream
1 T. baking powder
4 Cup flour
1 tsp baking soda
1 tsp salt
1 tsp pure vanilla extract (NOT imitation)
5 bananas mashed
3/4 Cup chocolate chips (regular or mini)

Mix in order of appearance. Bake in loaf pans for 50 min at 350 degrees. When tooth pick comes out clean, or center springs back at a touch, place in freezer for 1 hour. Store in ziplock bag in the fridge. I think it tastes best having sat overnight. Makes 3 regular loaves, or 5 mini loaves.

Billy's favorite White Salad

This is a salad in the loosest of terms:

4 C buttermilk
2 sm boxes instant vanilla pudding
1 (16 oz) tub cool whip
5 bananas cut in slices
2 lbs strawberries scliced

In a large bowl with mixer, blend buttermilk with pudding for 2 min. Fold in cool whip. Stir in bananas and strawberries. Chill and serve.

Cathy's salsa (pico de gallo)

6-8 vine ripened tomatoes, diced
1 white onion, diced
1 bunch cilantro finely chopped, mostly leaves
1 small can diced green chiles

1 T vinegar
1 T ketchup

Seasonings to taste:

salt
pepper
garlic powder
onion powder
cumin
chili powder (opt)

Cheesy potatoes

1 bag frozen or refrigerated hash browns
1 can cream of potato soup
1 tub sour cream (16 oz)
10 oz shredded cheddar cheese
dash salt
dash pepper
dash garlic powder
dash onion powder (opt)

Mix all ingredients except hash browns. Stir in hash browns. Place in a 9x9 or 9x13 pan. Bake on 350 covered with foil for 45 min. Remove foil, stir. Add a sprinkling of cheese, and bake for an extra 10-15 min.

Bags of Gold

Hearty tomato soup:

1/4 cup finely chopped onion
1/8 tsp garlic powder
1/2 tsp basil leaves
2 T butter
1 package softened cream cheese
2 cans condensed tomato soup
1 soup can milk

Bags of gold:

Bisqiuck dough mixed according to package
cubed cheddar cheese


Make bags of gold by covering cheese cube with biscuit dough and shape into a small ball (not too large, as they expand). In medium saucepan, cook and stir onion and butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk. beat with wire wisk until smooth. Add garlic and basil. Add bags of gold. Heat , but do not let boil. Gently stir until dough is cooked through.

Minestrone Soup - Crock Pot

I got this recipe from my Aunt who had a catering business for many years.
1/2 pound sausage
3 lg carrots, sliced
2 stalks celery, sliced
1 small onion, diced
1 can tomato sauce
3 cups caned tomatoes, undrained (diced)
3 cups water
1 can red kidney beans, drained
1 can green beans, undrained
3 beef bullion cubes
1/4 teaspoon basil leaves
1/2 teaspoon oregano
1/2 teaspoon parsley
1 fresh clove of garlic, minced
1 cup dried macaroni noddles
grated parmesan cheese

In fry pan brown sausage then drain. place sausage and next 13 ingredients in crock pot. Simmer 8 hours on low. Add the macaroni noddles about 20 minutes before serving. sprinkle cheese on top and serve.

Harvest soup (or so I call it)

Since it is harvesting time I seem to make this soup a lot. I don't have a real set recipe for it but I'll give you a round about recipe and you can do whatever you'd like to it. (It is really good for freezing)

1 pound ground beef (browned)
1 or 2 cans (8 oz) tomato soup
1 or 2 cups chicken broth (I add as little or as much of this as I want depending upon how much soup i want to make)
1 can petite tomatoes (fresh work too)
1/2 onion
Vegetables from the garden/freezer/can (my favorites are zucchini, corn, green beans, carrots)
Taco seasoning to taste (I like to use a mixture or regular and hot to spice it up a bit or I'll add a jalapeno or cajun seasoning for spice)

Combine ingredients and bring to boil. Continue boiling until vegetables are tender.

Taco Braid

Tonight's Dinner is a Taco Braid. Zane and I love this.

Filling:
1 pound lean ground beef
1/3 sliced mushrooms
1 can (8 oz) tomato sauce
1-2 Tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced olives
2 pkg refrigerator crescent rolls

Prepare braid by combining rolls and rolling out dough as seen in picture. With pizza cutter cut strips a few inches long.

In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Place mixture down center of prepared braid. Braid edges over top. Brush with beaten egg. Bake 25-30 minutes at 375

JELLO-O Magic Mousse

Grandma Naef use to make this for us when we were kids. I use to love watching the "magic" occur as the jello separates from the whipped creme. It was easy to make and tasted so yummy and refreshing too!!

INGREDIENTS:
3 cups boiling water 1 (16 oz) Cool Whip
1 pkg (8 oz) Jello-O


DIRECTIONS:
1. Stir boiling water into dry geletin. Stir till dissolved. Reserve 1 cup of the whipped topping, refrigerate. Add remaining whipped topping to geletin, stir with wire whisk until whipped topping is complete melted and mixture is well blended (Mixture will be thin)

2. Pour into 6 dessert glasses

3. Refrigerate for about 8 hours till firm. Watch for the "magic" happen.... Top with the reserved whipped topping just before serving.

Smashed Potatoes

Ingredients:
Red potatoes
Olive oil
Salt
Pepper
Rosemary (fresh or dried)

Directions:
1. Preheat oven to 400 degrees and cover a baking sheet with aluminum foil
2. Cut potatoes in half then boil until tender
3. Place potatoes cut side down on the baking sheet then smash with a potato masher just until they flatten but don't break apart.
4. Drizzle each potato with olive oil and season generously with salt and pepper. Then sprinkle on the rosemary.
5. Bake in the oven until lightly brown and slightly crispy. About 20 min.

you can add cheese before you bake them.

Chicken Roulade

Ingredients:
Boneless skinless chicken breast
Spinach
Shredded Parmesan cheese
Minced garlic
Salt, pepper and seasoning salt.
Stove top stuffing mix (follow directions on box)

Yield: Each chicken breast can feed one to two people depending on the size of the breast.

Directions:
1. Bring a large pot of water to boil. Save for chicken

2. Follow package directions for stuffing mix. Before stuffing is completely finished, add in you desired amount of fresh spinach and allow it to wilt. Mix in a generous amount of shredded Parmesan cheese and allow it to melt through out the stuffing mixture. Add in a small spoon full of minced garlic and season to taste. Set a side.

3. Place chicken breast between two pieces of plastic wrap and pound with a meat tenderizer until thin. Remove top layer of plastic wrap and season both sides with salt, pepper, and season salt. Then, spoon some of the stuffing mixture on to one side of the chicken. Slowly roll up the chicken like a paper towel roll and wrap in plastic wrap twisting the ends like a candy wrapper. Repeat with each piece of chicken. Next, wrap each chicken roll in aluminum foil just like you did with the plastic wrap.

4. Place each wrapped chicken roll in the pot of boiling water. Let boil for 18 minutes then remove. Allow to cool for a few minutes before unwrapping. Slice each roll in to pieces and serve with rice or potatoes.

I don't have a picture of one of my Roulades, but this picture shows what it should look like. These are really simple but look very fancy.

Other stuffing ideas: Broccoli, bacon, and cheddar cheese. Asparagus and Parmesan cheese. Or any other combination your family likes.

Pasta with Tomatoes, Basil, and Chicken

2 boneless, skinless chicken breast halves

3 ripe tomatoes, chopped

2 garlic cloves, minced (isn't that word fun to say? and doesn't it make you think of fairies?)

2 Tbsp. fresh parsley, chopped

2 Tbs. fresh basil, chopped

1/2 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. lemon juice

1 Tbsp. olive oil

6-8 oz. uncooked linguini

1/4 c. Parmesan cheese

Using the flat side of a meat mallet, pound chicken breasts until properly humiliated (1/2-inch thickness). Season chicken on both sides with salt and pepper (to make them feel better). In a large heavy skillet, heat 1 1/2 tsp. oil over medium-high heat. Add chicken and sear until well browned on both sides and cooked to an internal temperature of 170 degrees farenheit (does anybody actually take its temperature?), about 5 minutes per side.

In second skillet, heat one tablespoon of olive oil, simmer the tomatoes, garlic, parsley, basil, sugar, salt and pepper over low heat, stirring constantly until sauce is cooked. Add lemon juice until heated. Toss cooked chicken into the sauce. Keep warm.

Cook linguini according to package directions. Spoon sauce over hot linguini and sprinkle with cheese. Serves 2 giants or a regular family with picky eaters.

This recipe came in a King Soopers ad in the mail. I thought it was yummy.

Shredded Beef (for tacos or pitas)

1 Rump Roast (small one usually feeds my family of four for 2-3 meals, larger one can feed 6 adults plus kids)

Beef Broth (enough to almost cover roast in crock pot)

Seasonings- cumin, oregeno, garlic powder, salt, pepper, chili powder

Put roast in crock pot, pour beef broth over and season liberally. Cook on high for 6-8 hours or low for 8-12 hours. You amy want to check flavor after meat is cooked and add more seasonings if needed.

The roast should flake apart easily and can then be used for tacos, nachos, enchiladas, pita pockets. It's delicious and easy!

Dad's Homemade Bread - perfected!

2T yeast
5 1/2 c water
1/2 c sugar (i always add an additional 1/2 c of splenda--sugar substitute)
1/2 c oil
2 1/2 t of salt
flour 50/50 white/whole wheat 14+ cups
optional:
1/2-1c of gluten (wish I had it here) use it unless you want to knead bread a lot.
1-4 eggs
1/2 of powdered milk

directions:
warm water 110-120 deg F approx
add sugar and yeast, mix, wait for a few minutes to make sure the yeast is working.
add sugar subs, oil, and any opptional items.
add 1/2 of flour and mix well
add salt (i understand if salt is added to early in the process it kills the yeast, not sure if this a "wives tale" or not)
add flour a cup or so at a time and mix and knead, I u se my hands (wash first) and used to use rubber gloves, but don't anymore.
stop adding flour when lump is still tacky (the lump begins to pull away from the pan edge and from your hands)

knead, 10 minutes (unless using gluten, then can reduce the kneading)
oil coat a large pan, put lump in pan, make sure a thin coat of oil is on the exterior of the lump (facilitates rising)
cover with plastic bag set in semi warm place and let rise until lump is double in size, usually takes an hour or so.
grease 4 large bread pans or 5-6 smaller ones and divide the lump and knead and shape into loaves for each pan.

let raise another hour until double in size or so.

bake 1/2 hour 350-400 deg F depending on the type of crust you want.

Ice Cream Pie

25 Oreo cookies
4 T melted margerine
1/2 gallon chocolate chip mint ice cream
1 jar chocolate Hershey's fudge topping
1 9 oz container whipped topping

Blend cookies in blender until they are crumbs. Press into a 9x13 pan
Pour melted butter over crumbs, mix and spread evenly over bottom of pan. Put water on palm to keep crumbs from sticking to you. Slice ice cream about 1/2" thick and arrange on top of crumbs. Slightly warm fudge topping in can to pouring consistency and pour over ice cream. Spread whipped topping over fudge and sprinkle with more cookie crumbs or chocolate. Put this together quickly so as not to melt ice cream. Can be made a day ahead, and will keep well in the freezer for several days.

Shepherd's Pie

Bottom layer all mixed together:
1 lb ground beef, previously browned
1 can tomato soup (if it's too thick, add another half can)
1 can green beans or favorite veggies
dried onion, other favorite seasonings to taste

Top layer:
Mashed potatoes with melted cheese on top

Bake in oven until warmed all the way through and cheese is melted - 350, about 25 minutes

Salsa Chicken

This is a recipe that my mom used a lot on Sundays. Its hard to type out because it is done more by feel then by exact amounts.

She would get out enough boneless skinless chicken to feed the family. Place the chicken frozen or thawed in crock pot. Pour Pace Salsa over the chicken until fully covered (be generous). Cook on medium heat for 4-6 hours. Once cooked, shred chicken and use in tacos.

Banana Bread

Ingredients:
1 C sugar
1/2 C butter or margarine
3 mashed bananas
1 egg
1 t baking soda
1 1/3 C flour

Directions:
Cream sugar and margarine. Add egg and mashed bananas. Add flour and soda; mix well. Put in a greased pan and bake 1 hour at 350 degrees. Makes one loaf or 4 small pans.

tip: I use bananas that are past ripe when making banana bread, it always turns out sweeter!

Creamy Potato Soup

Ingredients:
1/2 onion diced
2 T margarine or butter
1/2 t salt
5-6 medium potatoes cut into bite size pieces
1 1/2 C water
1 T chicken soup base

8 oz cream cheese
1/4 C flour
3 C milk

optional:
4 carrots chopped

Toppings:
grated cheddar cheese
bacon pieces
green onions chopped

Directions:
1. Saute' onions and butter in large pot. Add salt and potatoes and saute also for 1 minute. Add water and soup base. Bring to a boil and simmer for 15 minutes, or until potatoes are cooked. (If adding carrots, do so while simmering)

2. While simmering, in separate bowl, blend cream cheese and flour together.

3. After potatoes are cooked add cream cheese mixture to pot and stir until smooth. Add milk. Heat until warm and creamy.

Easy Bisquits

Ingredients:
2 cups all-purpose flour
1 T baking powder
1 t salt
1 T white sugar
1/3 cup shortening
1 cup milk

Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn our onto a floured surface, and knead 15-20 times (do not over knead, this will harden the dough). Pat or roll dough out to 1 inch thick. Cut biscuits with large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13-15 minutes in the preheated oven, or until edges begin to brown.