February 26, 2008 at 6:38 am (Main dishes)
Another crockpot recipe….
Btw. Reynolds makes Slow Cooker Liners, these are GREAT!! Makes clean-up so easy! You can find the liners with the aluminum foil and plastic wrap, and they come three liners per box.
3 medium-size thin-skinned potatoes (about 1 1/2lbs total), peeled and diced.
1 large onion, finely chopped
1 smoked ham hock (about 1 lb)
1 Tbsp dry dill weed
2 tsp grated lemon peel
1/4 tsp ground white pepper
2 1/2 cups chicken broth
1 Tbsp corn starch
1/2 cup whipping cream
In a 3-quart or larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 – 8 hours)
Lift out ham hock and let stand until cool enough to handle. Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed. Return puree to cooker.
In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham, tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times, for 20 more minutes. (Makes 4-6 servings)
Note: We usually cut up the ham before cooking to save more time later. No need to get a blender or food processor dirty either, you can just squish some of the potatoes with a fork against the inside of the slow cooker until the soup is as thick as you like.
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February 26, 2008 at 6:36 am (Side Dish)
4 sweet potatoes, peeled and cooked until tender
1 stick butter or margarine
1/2 cup brown sugar
1 Tbsp each, cinnamon and nutmeg
3 eggs
Sweetened condensed milk to taste
TOPPING:
1 cup chopped pecans
1/2 stick butter or margarine, melted
Mix all ingredients with a mixer until well blended. Place in casserole dish. Top with pecans and melted butter or margarine. Bake at 350 degrees for 15 minutes.
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February 26, 2008 at 6:35 am (Dessert)
2 Tbsp unsalted butter
2 1/2 cups unsweetened shredded coconut
2 large eggs
3/4 cup sugar
Preheat oven to 350F. Line two baking sheets with parchment paper.
Melt butter in a medium saucepan. Remove from heat and add shredded coconut, mixing well with a rubber spatula.
In a large bowl, beat eggs with an electric mixer on medium speed, just to blend. Beat in sugar, then increase the speed to medium-high and beat until light and fluffy. Stir in coconut until thoroughly mixed.
Drop rounded teaspoons of the batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Bake for 10 minutes, until the tips of the cookies are pale gold. Slide the parchment paper with the cookies on them onto wire cooling racks and let the cookies cool completely.
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February 26, 2008 at 6:33 am (Main dishes)
This is a great crockpot recipe that even my picky eaters like.
3 1/2 lbs boneless pork shoulder roast (Boston Butt), cut in 2 1/2-inch chunks, trimmed of visible fat
2/3 cup + 2 Tbsp cider vinegar
1/4 cup grated onion
2 tsp minced garlic
4 tsp hot-pepper sauce
1 1/2 tsp Worcestershire sauce
1/2 tsp each salt and pepper
1 cup bottled BBQ sauce (we use KC Masterpiece Original)
8 Hamburger buns
In gallon-size Ziploc bag, combine pork, 2/3 cup vinegar, onion, garlic, 2 Tbsp hot-pepper sauce, Worcestershire sauce, salt and pepper. Seal bag. Refrigerate overnight or up to 24 hours; turn bag a few times.
Transfer pork and marinade to a slow-cooker. Cover. Cook on low for 7-8 hours, until meat is fork tender. Drain in colander over bowl; reserve 1/2 cup skimmed cooking liquid.
In large bowl, using two forks, shred pork. Add reserved cooking liquid, BBQ sauce, and remaining vinegar and hot-pepper sauce until moistened.
Serve on Hamburger buns with cole slaw on the side.
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February 26, 2008 at 6:30 am (Drinks)
Ever have to throw out those yucky brown, overripe bananas? This is the perfect use for them. My kids beg me to buy bananas and then NOT eat them just so I “have” to make banana milk.
3-4 very ripe bananas
1 Tbsp. sugar per banana (or to taste)
Cinnamon (my now-not-so-secret-anymore ingredient)
Milk
Peel bananas, brake into chunks and put into a blender. Add sugar and sprinkle with cinnamon. Pour in milk and fill blender almost to the top. Use less milk if you have less bananas. Blend until well mixed and pour into glasses.
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February 26, 2008 at 6:27 am (Dessert)
They always say “eat dessert first”, so I wanted to start off with a dessert recipe. This one was sent to me by my sister-in-law Daneen.
1 cup chopped pecans or walnuts
1 box yellow cake mix
1 (3oz) package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
GLAZE:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi rum
Pre-heat oven to 325 degrees. Grease and flour 10″ tube pan or 12-cup bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate and prick top with fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
For glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 min., stirring constantly. Remove from heat. Stir in rum.
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