Pulled Pork Sandwiches

On busy nights (like tonight) crock pot meals save my day.  This one is especially good, with a little kick of cayenne pepper (but not too much, I am pure white girl), added with the sweet of brown sugar and the sour of vinegar.  Taste bud heaven. And so so so easy!


Pulled Pork Sandwiches

Everyday Food/May 2008

Servings: 8 Prep Time: 10 min Cook Time: 2 hr 40 min

Calories: -- Points: --

Ingredients

		1/4 cup Light Brown Sugar
		1/2 to 1 tsp Cayenne Pepper
		coarse Salt
		coarse Ground Pepper
		3 lbs Boneless Pork Shoulder
		1 1/2 cups Cider Vinegar
		8 Hoagie Rolls
		Barbecue Sauce
		4 Garlic Cloves (Minced)

Directions

1. In a small bowl, combine sugar, cayenne, 1 tbsp salt, and 1 tsp pepper.

2. Place pork in a crock pot, rub with spice mixture.

3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on low 4 to 6 hours, until pork is tender and separates easily when pulled with a fork.

4. With 2 forks shred meat. Add store bought barbecue sauce. Pile pork on rolls and serve.

Additional Notes

--

Exported from Menu Planner

The Very Best Pancake Recipe

Flour Mixture

8 cups all purpose flour

6 Tbsp + 2 tsp baking powder

3/4 cup sugar

2 Tbsp + 2 tsp salt

Batter Mixture

2 1/3 cups flour mixture

2 eggs

2 cups milk

4 Tbsp unsalted butter (melted and cool)

1. Combine all the ingredients for the flour mixture in a large bowl. Mix well. Transfer to a sealable jar/bag. Can store mixture up to 6 months in pantry.

2. For pancakes: Whisk together eggs, milk and butter (we melt the butter, then add the cold milk, which cools the butter and doesn't cook the egg when you add it). Add the flour mixture. After a gentle (and this is literal) stir, let batter sit for about 5 minutes. With pancake batter, use a fork to stir, and don't worry about having lumps in it. If you stir it too much, your pancakes will come out flat.

Enjoy!

(courtesy of Real Simple, circa 2002 or 2003 sometime)

Beef Stroganoff

This is one of my family's favorites, they know it by the name of "pink pasta", which you will understand once you make it.  This is one my mom made often growing up, and it's one of my favorites too.  I will also use stew meat, instead of sirloin steak, as it is a bit expensive.  When you cook the meat, remember that you are essentially braising it, and so the fewer turns in the hot pan then the more tender and tastier the steak will be.  Also, I will use the bigger bag of egg noodles, that is more like 16 oz's.  We generally have a lot of sauce left over, and it's a meal that tastes almost better the second time around.

Ingredients

		2 lbs Sirloin Steak
		1/4 cup Butter
		2 cans Beef Broth
		1/3 cup Onion (Minced)
		1/4 cup Ketchup
		1/2 tsp Garlic Salt
		1/3 cup Corn Starch
		2 cups Sour Cream
		8-10 ounces Wide Egg Noodles

Directions

1. Cut meat into slices and strips. Melt butter and add onions, cook until softened, about 3 minutes.  Scoop to the side of the pan and then add steak, and brown. Start cooking noodles. Keep 2/3 of broth, add remainder to the steak, then add ketchup and garlic salt. Simmer for 15 minutes.

2.  Take remaining broth mixture and add corn starch, add to meat mixture. Heat to boiling.

3.  Add sour cream and let heat.  Serve

Exported from Menu Planner

Rocky Road Brownies

I made these when we had the missionaries over on Thurs, and as always, they were a hit!  The kids especially love the marshmallows on top, and I don't use the nuts.  I also don't use the parchment, it is a big pain, and it never fits right in the pan.  One of my favorite desserts from Everyday Food, June 2008.

Servings: 16 Prep Time: 10 min Cook Time: 45 min

Calories: -- Points: --

Ingredients

		1/2 cup Butter (Cut into pieces plus more for pan)
		1 bag Chocolate Chips (Semisweet, 12 oz)
		1/2 cup White Sugar
		1/2 cup Light Brown Sugar
		1/2 tsp Salt
		2 large Eggs
		3/4 cup Flour (Spooned and leveled)
		1 cup Miniature Marshmallows
		1/2 cup Nuts (Chopped, cashews, pecans, or walnuts)

Directions

1. Preheat oven to 350. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides; butter paper.

2. In a heatproof bowl set over, (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)

Exported from Menu Planner

New Format

I've decided to try something different with my blog. I am going to be posting weekly recipes of some of my favorite foods. I'd love to hear what you think of the recipes, if you like them, if your family likes them, whatever. Thanks!

Pork Chops with Carrots and Potatoes

This is one that my mom made continually while I was growing up. Lately, it has also become a crowd pleaser in my own home.

2 to 4 bone-in pork loin chops

2 tbsp butter

1 onion, chopped

3 to 5 carrots, peeled and chopped

3 to 5 potatoes, peeled and chopped

3 cups water

3 chicken bullion cubes (alternately you can use 3 cups chicken broth)

Salt and pepper

Melt butter in large skillet, add onions and let cook about 2 minutes. Salt and pepper pork chops, move onions to the side of skillet, and brown pork chops, about 5 minutes per side. Add water and bullion, carrots and potatoes. Bring to a boil, cover and let simmer 1 to 1.5 hours. Serve and enjoy.

I like to eat the potatoes mashed up in the broth, so if you like more broth, use 4 cups water and 4 bullion cubes.