Ingredients:
Pork Roast
1 cup salsa
1 cup brown sugar
1 tsp. cumin
1 can Coke
Put pork roast in crock pot. Add rest of ingredients. Cook on low 6-8 hours or high 3-4. Works great served over rice, salad, or as taco's etc. I LOVE this recipe! It's so delicious and flexible! Enjoy!
Thursday, October 28, 2010
Wednesday, July 22, 2009
Apple Bread
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 teaspoon Baking Powder
3 slighly beaten Eggs
3 cups shredded, peeled cooking Apples (4 medium)
2 cups Granulated Sugar
2/3 cup Cooking Oil
1 teaspoon Vanilla
Sifted Powdered Sugar (optional)
Grease and flour three 7 1/2x3 1/2x2 -inch or two 8x4x2 -inch loaf pans; set aside. In a medium bowl combine flour, baking soda, salt, cinnamon, and baking powder; set aside. In a large bowl combine eggs, shredded apples, granulated sugar, oil and vanilla. Add the flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Spoon the batter into the prepared loaf pans. Bake in a 325 degree oven for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks. Wrap and store overnight before slicing. If desired, dust with powdered sugar.
Note: Golden Delicious, Rome, Granny Smith, Jonathan, or Newtwon Pippin apples are good choices for this bread.
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 teaspoon Baking Powder
3 slighly beaten Eggs
3 cups shredded, peeled cooking Apples (4 medium)
2 cups Granulated Sugar
2/3 cup Cooking Oil
1 teaspoon Vanilla
Sifted Powdered Sugar (optional)
Grease and flour three 7 1/2x3 1/2x2 -inch or two 8x4x2 -inch loaf pans; set aside. In a medium bowl combine flour, baking soda, salt, cinnamon, and baking powder; set aside. In a large bowl combine eggs, shredded apples, granulated sugar, oil and vanilla. Add the flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Spoon the batter into the prepared loaf pans. Bake in a 325 degree oven for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks. Wrap and store overnight before slicing. If desired, dust with powdered sugar.
Note: Golden Delicious, Rome, Granny Smith, Jonathan, or Newtwon Pippin apples are good choices for this bread.
Monday, June 29, 2009
Salmon Baked with Brazilian Rub
4 salmon filets (5-6 oz. each)
1/2 large orange, zest and juice only
1/2 large lemon, juice only
salt and pepper, to taste
2 T. brown sugar
1 T. chilli powder
1 large garlic clove, minced
2 T. butter, melted
Combine orange juice, lemon juice, salt and pepper in large shallow dish. Add salmon filets and marinate at room temperature for 20 minutes. Preheat oven to 425. Line shallow baking dish with aluminum foil and grease with a little of the melted butter. In a small dish, combine orange zest, brown sugar, chilli powder and minced garlice. Rub the marinated salmon with brown sugar mixture. Place in the pan and drizzle with remaining melted butter. Bake for 8-12 minutes.
1/2 large orange, zest and juice only
1/2 large lemon, juice only
salt and pepper, to taste
2 T. brown sugar
1 T. chilli powder
1 large garlic clove, minced
2 T. butter, melted
Combine orange juice, lemon juice, salt and pepper in large shallow dish. Add salmon filets and marinate at room temperature for 20 minutes. Preheat oven to 425. Line shallow baking dish with aluminum foil and grease with a little of the melted butter. In a small dish, combine orange zest, brown sugar, chilli powder and minced garlice. Rub the marinated salmon with brown sugar mixture. Place in the pan and drizzle with remaining melted butter. Bake for 8-12 minutes.
Easy Chicken Taquitos
2 cups cooked, shredded chicken
1 can (10 oz.) mild enchilada sauce
1 cup shredded mexican blend cheese
1 can (4 oz..) diced green chilies
1 tsp. garlic salt
3/4 cup vegetable oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 5 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas jellyroll fashion. Place seam side down on a cookies sheet sprayed with vegetable cooking spray. bake at 400 F for 15 minutes or until desired crispness.
1 can (10 oz.) mild enchilada sauce
1 cup shredded mexican blend cheese
1 can (4 oz..) diced green chilies
1 tsp. garlic salt
3/4 cup vegetable oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 5 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas jellyroll fashion. Place seam side down on a cookies sheet sprayed with vegetable cooking spray. bake at 400 F for 15 minutes or until desired crispness.
Friday, May 29, 2009
Chocolate Raspberry Cheesecake Trifle
1 box white cake mix, prepared in advance as directed
1 8 oz package cream cheese, softened
1/4 cup powdered sugar
1 8 oz container frozen whipped topping, thawed
3 cup fresh raspberries
3/4 cup semi-sweet chocolate chips
Cut cooled cake into 1 inch cubes.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup raspberries, half of the cream cheese mixture and half of the chocolate chips. Repeat layers and top with remaining cup of raspberries.
Refrigerate.
*We also used chocolate pudding and strawberries.
1 8 oz package cream cheese, softened
1/4 cup powdered sugar
1 8 oz container frozen whipped topping, thawed
3 cup fresh raspberries
3/4 cup semi-sweet chocolate chips
Cut cooled cake into 1 inch cubes.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup raspberries, half of the cream cheese mixture and half of the chocolate chips. Repeat layers and top with remaining cup of raspberries.
Refrigerate.
*We also used chocolate pudding and strawberries.
Cheese Stuffed Shells
2 eggs
2 cups ricotta cheese
2 cups mozzarella cheese
1/3 cup Parmesan cheese
1/4 cup parsley
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
24 jumbo pasta shells, cooked and drained
1 1/2 jars spaghetti sauce
Mix together eggs, cheeses and spices.
Fill each shell with mixture.
Place filled shells in 9x13 pan. Pour sauce over shells. Bake at 350 degrees for 30-35 minutes or until bubbly.
*We used cottage cheese instead of ricotta cheese.
2 cups ricotta cheese
2 cups mozzarella cheese
1/3 cup Parmesan cheese
1/4 cup parsley
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
24 jumbo pasta shells, cooked and drained
1 1/2 jars spaghetti sauce
Mix together eggs, cheeses and spices.
Fill each shell with mixture.
Place filled shells in 9x13 pan. Pour sauce over shells. Bake at 350 degrees for 30-35 minutes or until bubbly.
*We used cottage cheese instead of ricotta cheese.
Monday, May 18, 2009
Brownie Bottom Cheesecake
Brownie Bottom:
8 tablespoons margarine
4 squares (1 ounce each) unsweetened baking chocolate
1 1/2 cup sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
Preheat oven to 325 degrees. Lightly grease and flour a 9 inch springform pan. Melt margarine and chocolate over low heat, stirring constantly. Remove from heat. Stir in sugar. Cool to lukewarm. Add eggs one at a time, mixing well after each. Blend milk and vanilla in. In seperate bowl combine flour and salt. Stir into chocolate mixture until just blended. Spoon evenly into springform and spead evenly. Bake 25 minutes. Remove.
Topping:
3 - 8 ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream
Beat cream cheese, sugar, and vanilla until well blended. Add eggs one at a time, mixing well after each. Blend sour cream in. Pour over brownie bottom. Bake 55-60 minutes or until center is almost set. Run knife around rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving.
8 tablespoons margarine
4 squares (1 ounce each) unsweetened baking chocolate
1 1/2 cup sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
Preheat oven to 325 degrees. Lightly grease and flour a 9 inch springform pan. Melt margarine and chocolate over low heat, stirring constantly. Remove from heat. Stir in sugar. Cool to lukewarm. Add eggs one at a time, mixing well after each. Blend milk and vanilla in. In seperate bowl combine flour and salt. Stir into chocolate mixture until just blended. Spoon evenly into springform and spead evenly. Bake 25 minutes. Remove.
Topping:
3 - 8 ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream
Beat cream cheese, sugar, and vanilla until well blended. Add eggs one at a time, mixing well after each. Blend sour cream in. Pour over brownie bottom. Bake 55-60 minutes or until center is almost set. Run knife around rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving.
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