Saturday, January 31, 2009
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Friday, January 30, 2009
Note: The boys love having friends over. One of the easiest menus when the boys are having friends is a pizza menu. Just grab some quick $5 pizzas from the pizza shop down the street and whip up a couple of these fruit pizzas. Boys are happy and stuffed! (This is also great to serve when there are lots of spicy foods at a football party.)
1 package refrigerated sugar cookie dough
1 8 oz. package cream cheese, softened
1/2 tsp. lemon or orange extract
3 cups fruit (bananas, strawberries, maraschino cherries, orange segments, blueberries, whatever you want!)
1/2 cup orange marmalade, pineapple preserves or strawberry preserves
Preheat oven to 350 degrees. Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles starting at the center and working your way out. Slightly warm marmalade and brush over fruit. Serve immediately.
Variation: If you are a chocolate lover... Use a brownie mix instead of the sugar cookie. Drizzle chocolate over the fruit at the end instead of the marmalade. If you are cooking for a crowd, make one of both!
Thursday, January 29, 2009
MICROWAVE chocolate, corn syrup and butter in large microwaveable bowl on HIGH 2-1/2 min., stirring after 1-1/2 min. Blend in vanilla.
ADD cereal; mix well. Cool 10 min. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely.
USE decorating gel to add "lacings" to "footballs." Let stand until gel is firm.
Wednesday, January 28, 2009
Note: Tried and true, this is one of my all time favorites. I have to drag myself away when this is being served. It is just addicting to me.
Mexican Layered Dip
1 can refried beans
2 ripe avocados
2 Tbsp lemon juice
1/2 tsp. garlic salt
1/2 pkg taco seasoning
1 cup sour cream
1 bunch green onions
sliced black olives
salsa or tomatoes
Spread refried beans in 9x13 inch dish. Mix together avocados, lemon juice, and garlic salt; spread over beans. Mix taco seasoning with sour cream and spread over avocado mixture. Cut up onions and spread over taco mixture. Spread shredded cheddar cheese and drained sliced olives. Put salsa or tomatoes on top.
Tuesday, January 27, 2009
Potato Skins Recipe
6 small to medium sized russet baking potatoes
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Scrub the potatoes clean and then bake the potatoes in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately. Serves 4 to 6. YUM!
Monday, January 26, 2009
1 Vidalia onion, skin removed
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
Peanut oil, for frying
Heat oil in a deep-fryer to 350 degrees F. Whisk together the egg and the milk in a medium sized bowl. In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
For more great recipe, hop on over to Tempt My Tuesday Tuesday and visit my friends Lisa and Lana.
Red Lobster Style Biscuits
2 cups Bisquick baking mix
1/2 cup shredded cheddar cheese
1/2 cup melted butter or margarine
2/3 cup milk
1/4 tsp. garlic powder
Preheat oven to 450 degrees. Combine Bisquick, milk and cheese. Stir until it forms a soft dough. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased baking sheet. Mix melted margarine and garlic and brush lightly over biscuits. Bake at 450 degrees for 8-10 minutes or until golden brown. Brush remaining garlic butter over warm biscuits before removing them from the baking sheet. Makes 12 biscuits.
Friday, January 23, 2009
Creamy Orange Jalapeño Dressing
1/3 cup crema Mexicana
3 tablespoons frozen orange juice concentrate
3 tablespoons milk
1 tablespoon TABASCO brand Green Pepper Sauce
In a small bowl, whisk all ingredients until well blended. Cover and refrigerate until serving time. Serve over salad greens.
*A mixture of half sour cream and half whipping cream may be substituted for "crema Mexicana" in this recipe.
Thursday, January 22, 2009
Copycat Cheesecake Factory Romano Chicken
2 chicken breasts
1/2 cup flour
2 Tbsp romano cheese (you can use Kraft in a jar)
salt and pepper to taste
1 egg beaten
2 tsp. water
Whisk together the egg and the water. Pound out the chicken breast to 1/2 inch thickness. Season the flour with salt and pepper and coat the chicken lightly. Then dip in egg and cover with shredded Romano cheese. Place in frying pan on medium high with a little bit of oil Cook until golden brown.
Wednesday, January 21, 2009
8 oz cream cheese, softened
14 oz jar pizza sauce
1/3 cup onion, finely minced
2 cup mozzarella cheese
1 can sliced black olives, drained
Preheat oven to 350 degrees. Press cream cheese into bottom of a 9 inch pie pan. Spread pizza sauce over cream cheese. Top with onion, cheese, olives and pepperoni. Bake at 350 degrees for 25 minutes. Serve with corn chips.
Variations: You can vary this recipe just as you would vary the topping on your pizza!
Monday, January 19, 2009
Note: Tomorrow is the inauguration and there has been a lot of discussion and reflection about President Abraham Lincoln. President Lincoln is special to our family because my husband (and boys) are related to him through my MIL's side of the family. Big Guy was named after President Lincoln's wife's maiden name, Todd. In honor of her today's recipe is Mary Todd's white cake. Mary Todd baked the white cake for Abraham Lincoln when they were courting and continued baking it when she became First Lady.
Mary Todd Lincoln's White Cake
1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a bundt cake pan. Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well. Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean.
Turn out on a wire rack and cool. When cool, sift confectioners sugar over top.
For more great Tempt My Tummy Tuesday recipes, visit Lisa and Lana right now!
Saturday, January 17, 2009
Copycat Aunt Jemima's Pancake Mix
2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
Friday, January 16, 2009
Thursday, January 15, 2009
Little Guy's Chocolate Sauce
1/2 stick of butter
1 cup of marshmallows (packed)
1/2 cup chocolate chips
Melt butter in sauce pan. Add marshmallows and stir until melted. Add chocolate chips and continue stirring until melted. Serve immediately warm.
Little Guy served this with fresh sliced apples and marshmallows. We all agreed that this would so great over ice cream too!
Wednesday, January 14, 2009
Monday, January 12, 2009
White Chocolate Macadamia Muffins
1 3/4 C All Purpose flour
3/4 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 C milk
1/4 C butter, melted
3/4 C vanilla or white chips
3/4 C chopped macadamia nuts
1/2 C vanilla or white chips
2 T heavy whipping cream
Preheat oven to 400*. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients until just moistened. Fold in the chips and nuts. Fill paper-lined muffin cups 2/3 full. Bake for 15-18 minute or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
For glaze: In a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm muffins.
Grab a recipe and get your day's exercise by running over to Lisa and Lana's for Tempt My Tummy Tuesday!
Copycat Applebee's Fiesta Lime Chicken
4 boneless, skinless chicken fillets
1 c shredded cheddar/monterey jack cheese blend
2 c crumbled tortilla chips or fried tortilla strips
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 tsp garlic
1 tsp liquid mesquite smoke
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp lime juice
1/4 c mayo
1/4 c sour cream
1 T milk
2 tsp minced tomato
1 1/2 tsp white vinegar
1 tsp minced canned jalapeno slices
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco
1/8 tsp salt
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne
1/8 tsp cumin
Dash ground black pepper
Combine marinade ingredients in a zip-top bag and add chicken. Seal and chill for 2-3 hours or overnight. Make the Mexi-ranch dressing by combining all of the ingredients in a bowl. Mix well until smooth, then cover and chill until needed.
When you're ready to prepare the entrée, preheat to oven to high broil. Also, preheat grill to high heat. When grill is hot, cook the chicken 3-5 minutes per side or until they're done.
Arrange grilled chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece (you'll have plenty left over), followed by 1/4 c shredded cheese. Broil chicken for 2-3 minutes.
Spread a bed of 1/2 c tortilla strips on each plate. Top with a chicken breast and serve with rice and pico de gallo or salsa.
Sunday, January 11, 2009
Chicken Tortilla Stew
1 rotisserie chicken, shredded (about 6 cups) or 4 to 5 cooked, boneless, skinless chicken breast halves
3 14-oz cans reduced sodium chicken broth
2 10-oz cans mild red or green chili enchilada sauce
1 12-oz can evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired. Makes about 6-8 servings.
Saturday, January 10, 2009
Crockpot Potato Chowder
8 cups diced potatoes
1/3 cup diced onions
6 regular bouillon cubes
6 cups water
1 can cream of chicken soup
1 8 oz package cream cheese
1/2 lb bacon, cooked and crumbled
shredded sharp cheddar cheese
Combine potatoes, onions, bouillon cubes, water and chicken soup in crockpot. Cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to soup and blend well.
Spoon into bowls and top with bacon and cheese.
Friday, January 9, 2009
Homemade Snickers Bars
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup Creamy Peanut Butter
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
Thursday, January 8, 2009
Rotel Chicken Spaghetti
6 chicken breasts
3 bouillion cubes
4 Tsp. butter
1 bunch of green onions, diced
1 box of whole wheat angel hair pasta
1 can Rotel tomatoes (hot or mild - your choice)
1 large block of Velveeta cheese, cut into cubes
2 Tbsp. worcestershire sauce
Place enough water in pot to cover chicken breasts. Bring water to a boil. Add three chicken bouillion cubes, butter, green onions and chicken. Salt and pepper the water. When chicken is done, remove from water, but do not empty water. Shred the chicken and set aside. Bring water back to a boil and add Rotel tomotoes. Add angel hair pasta. When pasta is almost finished cooking turn heat down to low, add Velveeta cheese and worcestershire sauce. Stir gently until cheese is melted. Pour into greased casserole dishes and bake for 350 degrees until bubbly.
Variations: Depending on your taste, this recipe is delicious if you want to add mushrooms or sweet peas at the end of cooking.
If you aren't sharing this recipe, you can put the extras of this recipe into a Ziploc bag and freeze until you need it.
Wednesday, January 7, 2009
1 large can pork & beans
1 cup brown sugar, firmly packed
1 medium onion
1 small to medium bell pepper, chopped fine
3/4 cup ketchup
1 Tbsp hot sauce
1 Tbsp mustard
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp oregano
Mix all ingredients except bacon in a 9 x 13 inch lightly greased glass baking dish. Lay bacon slices on top. Bake 350 degrees for 1 hour.
Variation: To make this dish a "meal", add 1 -2 pounds of cooked hamburger or turkey.
Tuesday, January 6, 2009
1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup diced process American cheese
Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside. Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes. Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined. Transfer to prepared baking dish. Bake 1 hour.
Monday, January 5, 2009
Applebee's Cheese Chicken Tortilla Soup
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
Crunchy Snickerdoodle French Toast
3 eggs, slightly beaten
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed*
12 (3/4-inch thick) slices French bread
Grease 15x10x1-inch jelly-roll pan. Combine half & half, eggs, sugar, cinnamon and vanilla in shallow bowl; mix well.
Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
Heat oven to 425°F. Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and syrup.
*We like Cinnamon Toast Crunch.
The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture. Once you’ve dipped the first one or two slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.
Sunday, January 4, 2009
Crunchy French Toast
2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal (we use a Corn Flake like cereal with blueberries in it)
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
Preheat oven to 400°F. Line a baking sheet with parchment paper. Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely. Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside. In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread. Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet. Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup. Makes 2 or 3 servings.
So, there we have lots of new kitchen gadgets. Yay! I cleared him out a drawer to keep all his gadgets in, but he has promised that I can use them whenever I want.
There are several that I bought for him that I have decided that any kitchen with kids might really enjoy!
push 'n' pull oven hook. (So much so that I went back and bought another one for myself!)
I'll admit it. I hate spoon rests. So finding this little pot clip was genius. Love it!!
lettuce knife when he attended The Viking Cooking School. Of course that meant that he needed one.
There are soooo many more gadgets and tools that he received, but those are just a few of my favorites. I can't wait to see what he cooks up in the kitchen this year!
Friday, January 2, 2009
One of those things was sweet tea. When we married I realized that no one had ever taught my husband the fine art of making sweet tea. Making sweet tea is definitely an art that is best cultivated in the south. If you have never been given the secrets to making sweet tea, let me share them with you, because no one should live deprived of a glass of delicious sweet tea.
First, always boil your tea in the same pot. My Mama always used a "whistler" kettle to boil her tea. You should definitely wash your pot, but it will retain some of it's "tea-ness" for the next boil. We use Lipton tea bags. We let the tea come to a boil or "whistle" and then turn off and let steep for about five minutes.
Second, before the tea is cooled you add your sugar. We pour our desired amount of sugar into the bottom of our gallon pitcher and then pour the hot tea over the sugar. Stir thoroughly to let dissolve. Squeeze out tea bags. Add cool water to finish filling gallon pitcher.
Last, put in refrigerator to let cool.
It sounds so simple doesn't it, but apparently it isn't because so many people get it so wrong. My sweetie makes the best tea now and when the tea pitcher is empty we all look to him to refill it.
The only thing we disagree on is where that empty tea pitcher should go. Any true Southerner knows that tea pitcher stays in the refrigerator. He wants to leave it out on the counter, but as he discovers... the results can be UGLY!
So for now I blame his forgetting this minor detail on his Yankee genes.
Thursday, January 1, 2009
Crockpot BBQ Pork
1 boston butt pork roast (whatever size you need for your family)
1 leftover cup of coffee
3 Tbsp. Worcestershire sauce
Put the pork roast in your crockpot. Pour coffee and Worcestershire sauce over the roast. Salt and pepper to taste. Cook on low for 8 hours until it falls apart. Take out of crock pot and remove all fat and bone. Shred and put back in crockpot and cover with desired amount of BBQ sauce. Cook on low for 1 hour.