Slow Cooker Pulled Pork

I used a boneless pork shoulder (can be $0.99/lb, check for sales)
About 1/6-1/4 lb per person

I ordered buns from Hamilton Home Bakery (small hamburg buns, $2/doz)

So, sear pork in a hot pan on all sides about 1 min each side, then put into slow cooker, add some broth about 1 cup to the pan you seared in, to get all those flavor bit from the pan, pour over pork. Add chopped garlic, onion, and salt and pepper to taste. I used 3 small onions for the 9 lb piece. Add cumin, about 1 tbs, and then the secret seasoning is sazon GOYA con Culantro y Achiote, it is a little orange box in the mexican foods aisle, (looks like knox gelatin box). About 1 packet per lb. AWESOME flavor. Put foil over, then the slow cooker lid, to seal and DO NOT OPEN for 8 hours. Shred with fork, dump liquid, then I added about 1 bottle BBQ sauce for the 10 lbs I cooked, very little, goes a long way.

Broccoli Cheese Soup
 www.mykitchencafe.blogspot.com

1 can chicken broth
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)

2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)

Crispy Chicken Wraps
adapted from Cook’s Country for
 www.mykitchencafe.blogspot.com

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas

1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Apple Cider Pudding Cake

www.mykitchencafe.blogspot.com

Cake:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
1 cup packed brown sugar
1/3 cup milk
2 tablespoons melted butter
1 teaspoons vanilla
2 cups chopped Granny Smith apples

Boiling Mixture:
1 cup apple cider (apple juice can be substituted if apple cider can’t be found)
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup brown sugar

Streusel:
1/4 cup flour
1/4 cup brown sugar
2 tablespoons cold butter

Butter an 8x8 inch square baking dish. Heat oven to 350 degrees.

In a bowl combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, milk, melted butter and 1 teaspoon vanilla. Stir in dry ingredients until just combined. Gently fold in apples. Spread in prepared pan.

In a small saucepan, bring apple cider, 1/2 teaspoon cinnamon, 1 teaspoon vanilla and 1/2 cup brown sugar to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes. Meanwhile, put streusel ingredients in food processor (you can use a bowl and cut in butter with a pastry blender or fork) and pulse until butter is cut up and mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8-10 minutes more (until a toothpick inserted into the top layer of the cake comes out clean or with a few moist crumbs).

Serve warm with a scoop of vanilla ice cream (don’t let the cake sit too long or some of the pudding will be asorbed in the cake topping - I would recommend eating it within 20-30 minutes of it being baked).

Recipe Source: Cammee, a MKC reader

Slow Cooker Italian Beef for Sandwiches
adapted from allrecipes.com for
 www.mykitchencafe.blogspot.com

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Chicken Enchiladas (Jessica Larsen) From Stay at Home Retreat, Aug 26-29

2 chicken breasts, stewed (or you can use a rotisserie chicken , or canned chicken in a pinch)
1 dozen flour tortillas
1 can cream of chicken soup
1/2 can chopped green chilis
2 cups grated cheddar cheese
1 16 oz sour cream broth from chicken, or 1 can chicken broth

Boil chicken breasts, and keep broth Mix soup, sour cream, chilis, and 1 1/2 cups of cheese, then add appx 1 cup chicken broth. Heep 1/2 of above mixture, without chicken. Put chicken in other half of sauce. In a 9 X 13 pan, spread 1/4 of plain sauce, to prevent sticking. Put chicken mixture in tortilla, one at a time. Roll and place in pan, seam side down. Pour remaining sauce (plain) over mixture. Sprinkle remaining cheese. Bake 350 for 25 minutes.

Marinated Asparagus (Donna Gale) From Moda U Graduation

1 lb. asparagus, trimmed,1/4 cup cider vinegar, 1/4cup soy sauce,2 T sugar,2 T olive oil, In a large skillet, bring 3 cups water to a boil.Add asparagus cover and boil for 3 minute. Drain and immediately placeasparagus in ice water. Drain and pat dry. In a large resealable plasticbag. combine the vinegar, soy sauce, sugar and oil. Add the asparagus, andseal bag and turn to coat. Refrigerate for up to 3 hours. Drain anddiscard marinade. I some time sprinkle with pecans or toasted pine nuts.

Chicken Tortilla Soup (fantastic friday, july 24th, 2009

* 4 split (2 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 2 cups chopped onions (2 onions)
* 1 cup chopped celery (2 stalks)
* 2 cups chopped carrots (4 carrots)
* 4 large cloves garlic, chopped
* 2 1/2 quarts chicken stock, preferably homemade
* 1 (28-ounce) can whole tomatoes in puree, crushed
* 2 to 4 jalapeno peppers, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
* 6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Cheddar Corn Cake (fantastic friday, july 24th, 2009)

* 3 cups all-purpose flour
* 1 cup yellow cornmeal
* 1/4 cup sugar
* 2 tablespoons baking powder
* 2 teaspoons kosher salt
* 2 cups milk
* 3 extra-large eggs, lightly beaten
* 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
* 8 ounces aged extra-sharp Cheddar, grated, divided
* 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
* 3 tablespoons seeded and minced fresh jalapeno peppers ( I skipped this step)

Directions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Chilean Dulce de Leche layer Cake (fantastic friday july 24th, 2009)

I yellow cake mix, prepared
1 can dulce de leche (found in the mexican section at meijer)

for cream on top, mix 1 small carton heavy whipping cream with 1 box of white chocolate pudding mix. do not add any milk or sugar. It will be thick. Garnish with strawberries.

Pineapple Chicken
By: Emily Stokes (made by Jessica Larsen, fantastic friday 5-29-09)

2 lb partially frozen chicken breast(easier to cut), cut into chunks

1 can pineapple (crushed or tidbits work best), with juice

1 small onion quartered

3/4 cup teriyaki sauce

2-3 TBS lemon juice

Put into crock pot, in that order, for 4-6 hours on low. shred chicken with fork. Serve over rice with stir fry veggies!

Banana Split Cake

By: Jessica Larsen

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

Press into bottom of 9X 13 pan

Then mix 2 pkgs cream cheese softened, and 3/4 cup sugar, mix well, spread over crust

Next layer can be any fruit, but I used 1 can crushed pineapple, drained well, 1 qt strawberries sliced, and 4 bananas sliced.

Mix 2 small pkgs vanilla pudding with 2 cups milk. mix well. fold in 1 cup cool whip, then spread over fruit. Spread remaining cool whip on top. Top with chopped pecans, and then fridge for 2 hours.

Serve with a drizzle of hersheys syrup!!!

Oatmeal Cake

By: Carol VanSipe

350 degrees

Add 1 cup oatmeal to 1.5 cups boiling water. let set until cool

1 cup brown sugar

1 cup white sugar

1/2 cup lard or butter

cream those ingredients together

Add 2 beaten eggs, 1 tsp soda and t tsp vanilla. Add 1.5 cups flour, 1/2 tsp cinnamon. Mix together and put into greased and floured pan. Bake 35-40 minutes

Frosting

Bring to a boil, and stick on cake.  1 cup brown sugar, 1/2 cup cream, 1 stick butter, 2 cups coconut, 1 cup nuts, and 1 teaspoon vanilla.

Enchiladas Suizas