Crock Pot Carnita Tacos

Ingredients:

* 2-3 pound pork shoulder roast
* 1 medium onion
* 3-5 cloves garlic
* Salt and pepper to taste
* 1/2-2 teaspoons Italian seasoning
* Corn tortillas
* Shredded cheese
* Shredded lettuce
* Jalapeno or chili peppers, seeded, sliced
* Diced tomatoes
* Cilantro
* Sour cream
* Salsa
* Avocado, peeled, pitted, sliced

Method:

Carnita is Mexican for small meat. Crock pot pork is perfect for shredding, creating small meat.

Spray crock pot with non-stick spray (or use slow cooker liners). Place roast in crock pot; peel and quarter onion, peel garlic cloves; place garlic and onion on top meat. Cover and cook on high 1 hour, reduce heat to low and continue to cook 6-8 hours or until meat falls off bone.

Discard garlic and onion. Remove meat from crock pot, remove bone and shred meat by pulling part with forks. Season meat juices to taste with salt, pepper, Italian seasoning (or other seasonings of choice); return meat to juices.

Serve with shredded pork in warm tortillas with shredded cheese, lettuce, peppers, tomatoes, sour cream, etc.

Crock Pot Cooking Tips
1. Use a less lean, bone-in cut of meat (fat & bone provide flavor which can be removed later) shoulder, butt, chuck roast, etc
2. Add seasoning at the end of cooking (less salt is needed; long cooking times drain herbs of their flavor)
3. Cook meats with onion and fresh garlic cloves placed on top of meat
4. Food should touch sides of crock pot and other pieces of food
5. Fill crock pot at least 1/2 full - preferable 3/4 full
6. Don't peak - every time the lid is lifted it allows steam and heat to escape, which will increase cooking time by 15-30 minutes
7. To ease clean up A) fill crock pot with hot water immediately after removing food; B) spray inside of cock pot with non-stick spray; or C) use slow cooker liners

From KSL

French Chocolate

1 jar 916oz.) hot fudge sauce (Mrs. Richardson's is the best)
1 pint whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract*
3 quarts milk heated

Heat hot fudge in the microwave until warm and thin enough to pour, but not too hot. In a mixing bowl, whip the whipping cream and add powdered sugar and vanilla when cream begins to thicken. When cream is at the soft-peak stage, slowly add hot fudge sauce, continuing to whip the cream and chocolate together. Serve by spooning desired amount of French chocolate mixture into a mug and adding heated milk. Stir until combined.

Serves 8

* Can use mint, orange or almond in place of vanilla.

Nougat Candy

1 Tbsp unsalted butter

1 10oz bag mini marshmallows 

1 bag white chocolate chips 

1 box Dots cut each one in half 

Microwave butter, marshmallows and chocolate chips 30 seconds then stir and do that again 4-6 times until it's smooth then add the dots. 

Pour in a Pyrex dish lined with parchment paper. I then take a little sandwich bag and grease it and push the mixture where it needs to go in the pan. Put in the refrigerator for 2 hours then cut it up and wrap in wax paper. 

Nana’s Chocolate Sauce

 Small (Pint size)

1 cup sugar 

1/2 cube butter (4 Tablespoons)

1 cup cream

1/4 cup unsweetened cocoa powder 

Mix all ingredients together and bring to a rapid boil. Remove from heat and serve.

Large (Quart size )

2 cups sugar

1 cube butter

2 cups cream

1/2 cup cocoa

Mix all ingredients together and bring to a rapid boil. Remove from heat and serve.

Egg Drop Soup

We halfed this recipe except for 1/4 cup water mixed with 1 1/2 tablespoon of corn starch 

6 cups water

Chicken bullion one teaspoon per cup of water

3 large eggs, beaten

3 tablespoons cornstarch, dissolved in ¼ cup water

Step 1

Bring water to a gentle boil; stir in bouillon.

Step 2

While stirring, add cornstarch and water mixture; stir to thicken the soup.

Step 3

Brooklyn style Pour beaten egg into soup with large spoon  flick gently back and forth spoonful by spoonful until eggs are used up. Mix if needed in folding action.

Easy Breakfast Casserole Recipe

 This Breakfast Casserole comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!

Ingredients

1 pound Sausage

6 Eggs

2 cups Milk

1 teaspoon salt
1/2 teaspoon pepper

1/2 package Frozen Hashbrowns
15oz
2 cups Cheddar Cheese shredded - IR you can use your favorite

Instructions

-Preheat the oven to 350 degrees.

-Crumble sausage into a skillet on the stove and brown completely. Remove from heat.

1 pound Sausage

-In a large bowl, mix eggs and milk together and whisk well.

6 Eggs, 2 cups Milk

« Add salt and pepper to this mixture

and stir.

1 teaspoon salt, 1/2 teaspoon pepper

-To a 9×13 dish, add frozen hashbrowns, sausage, and cheese - stir together in the dish

1/2 package Frozen Hashbrowns,

2 cups Cheddar Cheese

-Pour the egg/milk mixture into the

dish.

-Bake at 350 degrees for 45 minutes

- covered with foil. Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and

cheese is melted.

Notes

Make ahead: You can easily make this casserole the night before and bake in the morning. Just cover in the fridge and take out while your oven is preheating. You may need to increase the baking time by 10-15 minutes.

Baking Tip: This casserole is done when the edges are set and lightly brown and the center only jiggles slightly. Make sure there is no

"watery" eggs in the center before removing from the oven.

188.4k

Storage: Cover the entire casserole with foil or a lid to your baking dish and refrigerate for up to 3 days.

Reheat: Reheat in the microwave.

Freeze: This casserole can be frozen. First bake your breakfast casserole and once it has completely cooled, place in an airtight container or ziplock bag. When ready to warm up, place in oven and bake at 350 degrees until warmed through about 20 to 25 minutes.

Easy Potato and Bacon Breakfast Casserole

 4 c. Southern/country-style hash browns (cubes), I like the ones with peppers.

1 12-oz. package bacon

1 1/2 c. pepper jack cheese

1 1/2 c. cheddar cheese

1 bunch green onions, chopped (I don’t add if using peppers)

3 eggs

1 c. milk

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9x13" baking dish.Mix the cheeses together and sprinkle it over the potatoes.

When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they're tender and fragrant.

Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate

overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown.