Thursday, December 31, 2009
Tuesday, December 22, 2009
This was so easy and SOOOOOO yummy. My hubby and I both gave this recipe 5 out of 5 stars.
2 lb Pork Roast
1 cup of salsa( I used a peach salsa)
a dash of garlic salt
a dash of pepper
Liberally cover roast with garlic salt and pepper, then set into crock pot. Pour salsa over the top of the roast. Let simmer on low for 7 - 8 hours.
I started mine at 9am, and by 3:30 it was done but my roast was a little under 2 lbs. I shredded the meat with a fork and let it cook for another 30 minutes.
I served this on soft tacos with lettuce and shredded cheddar cheese.
Sunday, December 20, 2009
Dark Chocolate Fudge Cookies
1 package (18 - 1/4 oz) Chocolate Cake Mix
1/2 cup butter, softened
1 tbs water
2 tablespoons confectioners sugar
1 cup dark chocolate chips
in a large bowl, mix cake mix, butter and water. Add eggs and chocolate chips, mix well. Add additional water if necessary(1 tsp at a time) You don't want it to be TOO sticky or it will be a pain to roll.
Shape into 1 inch balls, then roll into confectioners sugar. Place 2 inch apart on ungreased baking sheets
Bake at 375 for about 8 - 10 minutes or until cookes have set.
Let sit on pan for 2 minutes, then move to wire racks to cool completely.
Dust with powdered sugar again if desired, not necessary though.
For my own sanity I have never bothered to figure out the calorie count, because..well, it would ruin the entire cookie enjoyment process.
Tuesday, December 15, 2009
My husband's rating: 5 of 5
This is my version of a recipe that I found in a better homes and garden recipe.
BBQ Fruit Pork Chops
6 boneless pork chops
1 tsp thyme
1 7 ounce package of dried berries and apples
1 medium sized green pepper
3/4 cup of bbq sauce
1 dash of worcestshire sauce
1/4 cup of apple cider vinegar
Place chops in crockpot
Sprinkle thyme over top of porkchops
add dried fruit and green pepper.
Mix liquid ingredients together and pour over fruit/peppers. Mix until all fruit and peppers are covered in sauce and evenly covering top of porkchops
Cover and cook on low-heat for about 4 - 4 1/2 hours
Monday, December 14, 2009
The recipe was easy to put together. It smelled amazing all day. The chicken practically fell off the bone, and it was very juicy. If I did this recipe again, I'd probably add more herbs and seasonings.
I served this with rice and peas.
- 8 ounces mushrooms, halved
- 1 cup frozen pearl onions
- 1/2 cup chicken broth
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
- Chicken broth (optional)
- 1/4 cup chicken broth
- 2 tablespoons all-purpose flour
- Hot cooked mashed potatoes (optional)
- Fresh parsley sprigs (optional)
1. In a 5-1/2- or 6-
quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.
4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.