One Pork roast (about 5 lbs.)
2-3 cans Dr. Pepper (not diet)
1 1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 cup salsa (medium)
Put pork roast in crock-pot with 1 can Dr. Pepper, 1/4 c. water and 1/4 c. brown sugar and season with some garlic salt, pepper and season salt. Cook until it shreds easily (anywhere between 4-8 hrs.) Remove pork from crock pot and drain any liquid left in the pot. Shred pork and get rid of all fat.
In blender, blend 1 can Dr. Pepper, green chilies, salsa and one cup brown sugar. If it is kind of thick, add more Dr. Pepper.
Put shredded pork back in crock-pot and cover with sauce. Cook on low for 1 hour.
Optional: you can marinate pork roast in 1 can Dr. Pepper and 1/4 c. brown sugar for a few hours or overnight in Ziploc bag. I never have had time to do it and it always turns out good.
Ingredient list: (listed in the quantities needed to serve 50-60 people)
Pork Roast or Loin - 25 lbs.
Dr. Pepper - 10-15 cans
Brown Sugar - 6 1/4 cups
Garlic Salt - to taste
Sliced green chilies - 5-small cans
Salsa - 15 cups
Monday, October 5, 2015
Wednesday, June 17, 2015
Chicken Chili with Black Beans and Corn
1 TB oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 c. chopped green bell pepper
1 c. chopped onion
1 TB Paprika
1 1/2 tea. Oregano leaves
1 tea Cumin
1 tea Garlic Powder
1/4 tea Red Pepper, crushed (optional)
1 can 15 oz. black beans, drained and rinsed
1 can 15 oz. Great Northern beans, drained and rinsed
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn
Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add seasonings and mix well.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 20 min.
Crock pot: Put all ingredients in except omit the oil. Cook on high 2 hrs. or low 4 hrs.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 c. chopped green bell pepper
1 c. chopped onion
1 TB Paprika
1 1/2 tea. Oregano leaves
1 tea Cumin
1 tea Garlic Powder
1/4 tea Red Pepper, crushed (optional)
1 can 15 oz. black beans, drained and rinsed
1 can 15 oz. Great Northern beans, drained and rinsed
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn
Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add seasonings and mix well.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 20 min.
Crock pot: Put all ingredients in except omit the oil. Cook on high 2 hrs. or low 4 hrs.
Sunday, May 24, 2015
Salsa Chicken Fajita Pizza
1/4 c. lime juice,
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional
In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional
In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.
Monday, February 2, 2015
Can't-Eat-Just-One Cinnamon Rolls
1 pkg. (1/4 oz.) active dry yeast
1 TB sugar
1/4 warm water (110 degrees)
1 cup 2 % milk
1/3 cup instant vanilla pudding mix (half of a 3.4 oz. pkg.)
1 egg
1/4 c. butter, melted
1 tsp. salt
3 to 3 1/2 c. all-purpose flour (plus a little more)
Filling:
3/4 c. sugar
1 TB cinnamon
1/4 c. butter, melted
Chopped walnuts or pecans, Optional
Frosting:
1 1/2 c. confectioners' (pwd.) sugar
1/2 c. butter, softened
2 tsp. vanilla extract
1 tsp. water
1. In a bowl, dissolve yeast and 1 TB sugar in warm water. In a bowl beat milk and pudding mix on low speed 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and 2 c. flour; beat on medium until smooth. Add rest of flour and stir in enough flour to form a soft dough. (May need more than recipe calls for.)
2. Turn onto a floured surface; (or knead in mixer) knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. For filling, in a bowl, mix sugar and cinnamon. Punch down dough; divide in half. Roll each into an 18x10" rectangle. Brush each with 2 TB. butter; sprinkle with half of the sugar mixture. Sprinkle with chopped nuts if desired. Roll up, starting with a long side; pinch seam to seal. Cut each into 12 slices.
4. Place in a greased 9x13" baking pan. Cover; let rise in a warm place until doubled, about 45 min. Preheat oven to 350 degrees.
5. Bake 20-25 min. or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over warm rolls.
Makes 2 Dozen +
1 TB sugar
1/4 warm water (110 degrees)
1 cup 2 % milk
1/3 cup instant vanilla pudding mix (half of a 3.4 oz. pkg.)
1 egg
1/4 c. butter, melted
1 tsp. salt
3 to 3 1/2 c. all-purpose flour (plus a little more)
Filling:
3/4 c. sugar
1 TB cinnamon
1/4 c. butter, melted
Chopped walnuts or pecans, Optional
Frosting:
1 1/2 c. confectioners' (pwd.) sugar
1/2 c. butter, softened
2 tsp. vanilla extract
1 tsp. water
1. In a bowl, dissolve yeast and 1 TB sugar in warm water. In a bowl beat milk and pudding mix on low speed 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and 2 c. flour; beat on medium until smooth. Add rest of flour and stir in enough flour to form a soft dough. (May need more than recipe calls for.)
2. Turn onto a floured surface; (or knead in mixer) knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. For filling, in a bowl, mix sugar and cinnamon. Punch down dough; divide in half. Roll each into an 18x10" rectangle. Brush each with 2 TB. butter; sprinkle with half of the sugar mixture. Sprinkle with chopped nuts if desired. Roll up, starting with a long side; pinch seam to seal. Cut each into 12 slices.
4. Place in a greased 9x13" baking pan. Cover; let rise in a warm place until doubled, about 45 min. Preheat oven to 350 degrees.
5. Bake 20-25 min. or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over warm rolls.
Makes 2 Dozen +
Sweet and Salty Party Mix
3 cups each Corn Chex, Rice Chex and Wheat Chex,
3 cups miniature pretzels
1 cup dried cranberries
1 cup sliced almonds
1/2 c. butter cubed
1 cup brown sugar
1/4 c. corn syrup
1/4 teaspoon baking soda
Place cereal, pretzels, cranberries and almonds in a greased 6 quart slow cooker; toss to combine. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat.
Cook, covered, on low 1 hour, stirring halfway. Spread onto waxed paper; cool completely. Store in airtight containers.
or
Combine dry ingredients in a large bowl and toss to mix. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat. Spread onto a cookie sheet and bake at 250 degrees for 20 min., stirring halfway. Spread onto waxed paper to cool. When I doubled the recipe, I made extra saucepan mixture (2 1/2 x) to have enough to coat the dry ingredients.
makes 16 servings (3/4 c. each)
3 cups miniature pretzels
1 cup dried cranberries
1 cup sliced almonds
1/2 c. butter cubed
1 cup brown sugar
1/4 c. corn syrup
1/4 teaspoon baking soda
Place cereal, pretzels, cranberries and almonds in a greased 6 quart slow cooker; toss to combine. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat.
Cook, covered, on low 1 hour, stirring halfway. Spread onto waxed paper; cool completely. Store in airtight containers.
or
Combine dry ingredients in a large bowl and toss to mix. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat. Spread onto a cookie sheet and bake at 250 degrees for 20 min., stirring halfway. Spread onto waxed paper to cool. When I doubled the recipe, I made extra saucepan mixture (2 1/2 x) to have enough to coat the dry ingredients.
makes 16 servings (3/4 c. each)
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