Mennonite Girls Can Cook.
Pulled Pork with Root Beer BBQ Sauce
Makes several servings
2-3 pound pork loin roast
1 can root beer
1 bottle barbecue sauce
1. Place pork roast in slow cooker. Pour can of root beer over the meat. Cook on low for 8 hours.
2. Drain juices. Shred pork and return to slow cooker. Stir in heated barbecue sauce and keep warm in slow cooker until ready to serve.
Source: Mennonite Girls Can Cook
Tuesday, September 14, 2010
Sunday, September 12, 2010
Well, I just flattened mine with my hands, so no sandwich sitting for me, but I'm sort of a grouch that way.
It is important to let the flavors develop while this chills in the fridge. I made the recipe as called for, but there are additional ingredients listed at the end of the recipe that you can add to give it a twist. I happened to have a butter and garlic dipping sauce leftover from a pizza order, so I dipped my sandwich in that and it was amazing. Ready for the recipe?
Saturday, September 11, 2010
Made this one last night. Super delicious. It has a lot of great players: beer, cheese, hot dogs, spicy mustard and ketchup. How could you go wrong?
My sauce initially didn't thicken at all. I added a bit of cornstarch, which was mixed with a small bit of cold water and stirred, then added to the hot milk mixture. (Probably about 2 tbsp. cornstarch added to 1/4 cup water)
Note: If you'd like, you can broil or saute your hot dogs first to give them an extra crispy skin.
Mac and Cheese Dog Casserole
4-6 servings, recipe from Rachael Ray
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy pre-shredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)
1. Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente.
2. Preheat broiler and set rack 12 inches from heat.
3. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
4. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
Friday, September 10, 2010
Vintage Victuals is a great food blog with ultra comforting recipes. Whilst trolling through the archives, I came across her recipe for a Broccoli-Cauliflower Bake. Ultra yum.
I added half a package of sliced mushrooms and subbed a can of cream of celery for the mushroom soup, only because I wanted to use what I had on hand rather than buying more ingredients. The result was extremely delicious and became and instant favorite for our house.
Makes 4-6 servings
- 1 head broccoli, washed and separated into florettes
- 1 head cauliflower, washed and separated into florettes
- Salt and pepper to taste
- 1 can condensed cream of mushroom soup (light version works too)
- 1 cup sour cream (low-fat sour cream or no-fat plain yogurt also work)
- 1/4 cup grated parmigiano reggiano cheese
1. Preheat oven to 350 degrees. Arrange broccoli and cauliflower in a greased 9 x 9 casserole dish or a 9" pie dish. Sprinkle with salt and pepper. In a bowl, whisk together condensed soup and sour cream. Pour this mixture over your veggies. Sprinkle with parmigiano reggiano cheese. Bake for 30 minutes, or until veggies are tender and sauce begins to turn golden brown.
Recipe from Vintage Victuals
Thursday, September 9, 2010
Back when I was still extremely large and pregnant with my son, I started craving sangria. As you may know, sangria is an alcoholic beverage, and I am way too uptight to even take a sip of alcohol during pregnancy. I found a great substitution over at Heritage Schoolhouse.
I was pleasantly surprised at the taste of this punch. While not exactly a traditional sangria flavor (since there is no wine in it), it really did the trick of satisfying my craving. This is a perfect summer drink to enjoy at the end of a long day.
maraschino cherries and juice
1. Put cherries, juice, lemon, lime and orange slices in a pitcher. Let chill in the fridge for several hours.
To serve: Pour equal amounts of prepared punch and ginger ale over ice in a large glass.
Recipe from Heritage Schoolhouse
Tuesday, September 7, 2010
Makes 20-25 cookies
1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1/4 cup plus 2 Tbsp. confectioners' sugar
1 1/2 Tbsp. milk
1. Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.
2. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.
3. Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.
4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.
Recipe courtesy of Everyday With Rachel Ray magazine.
Monday, September 6, 2010
Bookmark this one for the holidays. Trust me. These are in my top 3 favorite cookie recipes of all time category.
Soft and Chewy Ginger Cookies
Makes about two dozen
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Recipe from Allrecipes
Saturday, September 4, 2010
If you have a sweet tooth I am betting you will enjoy this side dish. We enjoyed it so much that we made this twice in one week. Now, given the ingredients you won't want to eat like this on a regular basis, but for comfort food to indulge it, it hits the spot.
The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won't even worry about making a special trip to buy frozen corn for this.
Sweet Fried Corn
Makes 2 servings
4 tablespoons butter
1 can of corn,drained
2 tablespoons white sugar or honey (I used honey)
1/3 cup heavy cream (I used Whole Milk)
1/2 teaspoon black pepper
1. In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove and serve hot.
Recipe from Food Network
Friday, September 3, 2010
If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.
The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.
Thursday, September 2, 2010
The rain and storms are already moving in for a lot of us as Fall approaches. A great treat to have on hand is a do it yourself Hot Chocolate Mix. If you are a marshmallow fan I recommend keeping them separate from the mix when storing, otherwise they will get stale.
Wednesday, September 1, 2010
Grandmother Paul's Sour Cream Pound Cake
Makes one pound cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
Recipe from Paula Deen