Sunday, December 22, 2013

Mexican-style Sweet Pork

This one was in the first Our Best Bites recipe book. I don't see it on their website.

Again, I have taken some culinary license to suit our tastes. I'm giving you the tweaked version; if you want the original, let me know.

Mexican-Style Sweet Pork

4 lbs. boneless pork shoulder roast (I usually use the pork loin roast at Costco - less fat)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chili powder
1 tsp. onion powder
2 (10 oz.) cans red enchilada sauce
3/4 C. brown sugar, divided
1/2 C. salsa
1 small (7 oz.) can Coke (or about 3/4 C.)

Mix together salt, pepper, chili powder and onion powder. Rub all over roast. In a hot pan, sear the pork roast on all sides until the meat is golden brown.

In the pot of a large slow-cooker, mix together enchilada sauce, 1/2 C. brown sugar, salsa and Coke. Add pork roast; cover and cook on low for 7 hours.

Remove pork and shred, discarding any remaining fat. Add additional 1/4 C. brown sugar to slow-cooker and turn heat to high. Add shredded meat and simmer with lid off for 30 minutes.

Cilantro-Lime Ranch Dressing

Jeff requested this at our Christmas gathering. The original recipe is from As usual, I've tweaked it a bit for our tastes!

Cilantro-Lime Ranch Dressing

1 pack (1oz.) Ranch Dressing Mix
1 C. mayonnaise
1/2 C. milk (I use 1% with great results)
1/3 to 1/2 C. salsa verde, to taste
Juice of 1 lime (at least 2 - 3 Tbs.)
1/2 C. roughly chopped cilantro (I usually use more)
Cholula, or similar hot sauce, to taste (a few dashes)

Add all ingredients to a blender or food processor. Process until well mixed or to desired consistency

Monday, December 16, 2013

Kiss Cookies

We've always called these "Kiss Cookies", but I mostly see them called Peanut Butter Blossoms. For Garret and I, I like to make the cookie dough balls and then freeze them before cooking. Once frozen, I put them in a labeled gallon baggie and store them in the freezer. Then I can cook only as many as we want at a time. I usually need to add a minute or two to baking time. I use the same recipe to make PB Cup Cookies - just put the balls of dough in a mini-muffin cup pan and add an unwrapped mini PB cup when they're still hot from the oven. SOOO good! Kiss Cookies
1 C. sugar
1 C. brown sugar
1 C. butter
1 C. peanut butter
4 Tbs. milk
2 tsp. vanilla
2 eggs
3 ½ C. flour
2 tsp. baking soda
1 tsp. salt
1 pkg. Hershey’s Kisses, unwrapped

Cream together sugars and butter. Add peanut butter, milk, and vanilla. Beat eggs, then add to mixture. Mix in flour, baking soda, and salt. Roll into 1-inch balls. Roll cookies in sugar, if desired, then bake at 350ยบ for 10 – 12 minutes. As soon as they come out of oven, push an unwrapped Kiss into the center of the cookie.
Approx. 9 dozen

Tuesday, November 26, 2013

Lion House Pecan Pie

I think the theme you have up there is darn cute...after all, the blog IS about food.

Here's my first contribution just in time for Thanksgiving:

  Lion House Pecan Pie

Pastry for 1- crust pie   (be sure to bake in  9 inch shell - an 8 inch shell will overflow)
3 eggs - slightly beaten
2 cups plus 3 tablespoons sugar
1/2 tsp salt
1/2 cup plus 1 1/2 tablespoons dark corn syrup
1/2 tsp vanilla
1 1/2 tablespoon butter - melted
1 1/2 cups pecans

In a large bowl, slightly beat the eggs, then add sugar and whisk together with a wire whisk.  Add salt, corn syrup, vanilla and butter. Mix well.
 Place pecans in bottom of an unbaked 9-inich pie shell arranging them however you like.. Pour filling evenly on top of pecans and bake at 350 degrees for 50 - 60  minutes or until filling is set.  Allow to cool completely before cutting

Gramma Suey note:  this is the pie I'm making this year - I've always used the Karo syrup recipe in the past.  We prefer a recipe with dark Karo rather then white Karo because the dark syrup has more flavor.

Friday, November 22, 2013

Okay, this is a start. I'd love some ideas for a title and theme. I just pulled a couple of things out of my hat to get us going.