Pulled Pork Barbeque

Living in the Midwest, the price of some meats are very reasonably priced.  When boneless pork loin goes on sale, I like to pick up the biggest one I can (usually in the 7-8 pound range).  I cut it in half and put half into the freezer to use at another time.  When I used to make a pork loin in the oven for dinner, Lauren would always tell me that it tasted really dry. I would overcook it, because I heard pork should always be well done.  I got adventurous one day and pulled my 2 1/2  quart crockpot out, cut the pork into 6-8 equal-sized pieces and covered it with a 14-ounce can of beef broth. Using beef broth with pork might seem odd, but believe me it ends up tasting delicious!  I put it on the high setting and within 4-6 hours I had well done and juicy pork. I then drained off all the liquid (be careful because the liquid is hot), used a large spoon to break up any remaining big pieces of pork and added an entire 18-ounce bottle of barbeque sauce.  Stir in the sauce thoroughly and cook about another 15 minutes or until heated through. I have a personal preference for Sweet Baby Ray's barbeque sauce, but you can use whatever flavor or kind you prefer.  This recipe easily serves 6-8 people.  Next time you're having a picnic, try making this instead of the usual burgers and hot dogs.  Your family and friends will be very impressed (and you can spend more time with your guests, because you won't be standing over a hot and smoking grill)!

Fruit "Parfait"

I love the spring and summer seasons!! So many fresh fruits are readily available and they are so delicious.  My daughter, Lauren, prefers fruit over just about any kind of junk food.  Wish I could say the same about her little brother! Dominic does love strawberries though :)  I think this idea is a great way to make fruit look really appealing.  I also used a six-ounce container of vanilla yogurt and layered it.   You can use whatever fruits you have on hand (you could also use canned fruit, just drain the liquid out) and/or skip the yogurt if you want.  I had to hurry to take the picture above because Dominic was waiting on the side to start plucking off the strawberries!!  If you wanted to make it special for the hubby, significant other, friend or a special guest, you could put the fruit in a wine or champagne glass.

Cinnamon Coffeecake

In another life I must have been a cinnamon stick.  I LOVE everything and anything cinnamon and so does my family!  While looking through an 1959 edition of "Betty Crocker's Guide to Easy Entertaining" that belonged to my mother-in-law,  I found a recipe for "Butter-Ball Coffee Cake."  It used just a handful of ingredients so I decided to try it.  I altered the recipe slightly (using one can of biscuits (not two like the recipe said) and leaving out the nuts).  I also decided to change the name to "Cinnamon Coffeecake" because that's what I would classify it as! 

It was so incredibly easy that I made it up in less than five minutes.  It takes about 15-20 minutes to bake, which is great because I made them last Friday morning when I really didn't feel like having a bowl of cereal for breakfast but had a taste for something with cinnamon!

Ingredients:

1 package refrigerated  biscuits (8 count) - any
    brand (I used Pillsbury Grands)
1/4 cup unsalted butter (melted)
3/4 cup white sugar
1 tablespoon cinnamon

Preheat oven to 375 degrees and lightly grease a 9-inch pan with cooking spray.  In one bowl, melt the butter.  I used a microwave to melt the butter, you can also do over the stove in a small saucepan.  In a separate bowl, mix the sugar and cinnamon together.  Take each biscuit and dip first in the melted butter and then in the sugar and cinnamon mixture, making sure to thoroughly coat each biscuit.  Place in pan and bake for 15-20 minutes or until toothpick inserted into one of the biscuits comes out clean.  Let cool about 10 minutes.

Ham and Lentil Soup

I bought a ham that was close to ten pounds for Easter.  There were only four of us for Easter dinner, so as you can imagine, we have TONS left over! This week, I experimented with using lentils along with the leftover ham in some soup.   I ate lentils for the first time about a year ago.  You can also make this soup without the ham if you want to go vegetarian.   Don't be shy about using spices.  I used to be when cooking and then decided adding a little spice here and there gives food that extra zip. The weather where I live this week has been more like winter than spring, so it was nice to take the chill off by having some of this hearty soup!

Ingredients:

2 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
14.5 ounce can diced and peeled tomatoes (undrained)
1/2 teaspoon marjoram
1 teaspoon black pepper
1/2 teaspoon basil
1 cup dry lentils
10 cups water
2 cups cooked ham (cubed)

In the bottom of a large stockpot put the margarine.  Turn on medium heat and slowly melt the margarine.  After the margarine is melted, add the onions and celery and continue cooking until almost tender.  Add the carrots, tomatoes (I used no-salt), marjoram, black pepper, basil, lentils and water.  Mix together well and simmer on medium heat for about 30-45 minutes or until the veggies are soft, stirring occasionally.  Add the cubed ham and simmer on medium heat another 15 minutes.  Remove from heat and enjoy!  Note:  this soup becomes pretty thick, feel free to add more water if you like a thinner soup.

Peanut Butter and Oatmeal Bars

Oatmeal and peanut butter are two ingredients that put together into a bar is sure to be delicious.  My daughter is in high school and also does sports.  Her days are long and she usually comes home very hungry and looking for a snack. She ate these bars recently and told me they were "addictive."  As a mom, I'm glad to hear that she loved them so much!! These bars would also be super for breakfast along with a glass of milk.

Ingredients:


½ cup white sugar
1 cup light brown sugar
1 cup margarine (softened)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter (crunchy or smooth)
2 large eggs (slightly beaten)
1 cup white flour
1 cup whole wheat flour
2 cups old fashioned oatmeal
1 cup chocolate chips (semi-sweet or dark chocolate)

Preheat the oven to 375 degrees and lightly grease a 9 x 13 inch baking pan with cooking spray.  Cream the sugars and margarine together (either by hand or with electric mixer).  Add the salt, baking soda, vanilla extract, peanut butter and eggs and mix well.   Add the flours and oatmeal about ½ cup at a time and mix well.  Last, add the chocolate chips. Bake for 35 minutes or until toothpick inserted in the middle comes out clean and the bars are slightly brown.  Remove from oven and let cool on rack 30 minutes.  Cut into rectangles or squares.

Breakfast Casserole

Between the kids hunting for the eggs and baskets left by the Easter bunny and for some, getting ready for church,  it can be pretty busy on Easter morning. It's great to have a casserole that is sure to satisfy everyone in your family for breakfast.  The beauty of this recipe is that it can be prepared the night before!!  While the kids are hunting for Easter eggs and looking through their baskets,  pop this casserole into the oven.  By the time they are done, the casserole will be too. You can make this egg casserole with sausage or bacon or if you prefer, it can be made without meat.  My own mom has served this casserole at many a holiday breakfast.  I would much rather be enjoying a cup of hot coffee and watching my kids look through their baskets, than be in the kitchen scratching my head wondering what to feed everybody!!

Ingredients:

6 large eggs (beaten)
2 cups milk
6 slices white or wheat bread (cubed)
1/2 pound sausage or bacon
1 cup cheddar cheese (shredded)

Directions:

Lightly grease a 9 x 13 inch pan with non-stick cooking spray. Cook sausage or bacon, drain off the fat and set aside.  In large bowl, beat the eggs with a fork.  Add the milk to the eggs.  Cut the bread into bite-sized  cubes and add to the egg and milk mixture.   Crumble the sausage or bacon into small pieces and add along with the cheese.  Mix together well with large spoon until all ingredients are thoroughly covered.  Pour entire mixture into the pan and cover with foil or plastic wrap.  Put in refrigerator overnight.  When ready to serve, preheat oven to 350 degrees, remove foil or plastic wrap and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean and the casserole is set in the middle.  Let cool for 15 minutes. Serves 6-8 people.