SLOW COOKER MEXICAN PULLED PORK

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A different spin on the traditional bbq sauced pulled pork. Found at Real Mom Kitchen.

2 (8 oz) cans tomato sauce

1 T. chili powder

1 T. ground cumin

2 T. brown sugar, divided (optional)
1/2 tsp. cayenne pepper
1/2 tsp. salt
3 cloves garlic, minced
1 lb. pork (use your favorite boneless cut here, sirloin roasts, country style ribs, etc)

tortillas or buns and toppings of your choice

In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined. Submerge the pork into the slow cooker. Cook on low for 8 hours. Remove the pork from the slow cooker and shred the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. If desired,  mix in the remaining 1 T. of brown sugar for extra sweetness. Serve in tortillas with your favorite taco toppings or in buns.

I haven't tried this yet, but I bet the additional of bbq sauce to this would be good.

GERMAN CHOCOLATE CAKE
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My Mom's favorite cake!

1 pkg. German baking chocolate (find it with the chocolate chips)
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
1 c. shortening
4 egg yolks, unbeaten, reserve whites
1 tsp. vanilla
2 1/2 c. cake flour
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk

Melt chocolate in boiling water. Allow to cool. Preheat oven to 350. Cream butter, sugar, and shortening until fluffy. Add egg yolks, one at a time, beating well after each. Add melted chocolate and vanilla. Sift together flour, salt, and soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites. Pour into 3 greased and floured round pans or 1 9 X 13 pan. Bake 30-40 minutes. When cool, frost with Coconut Pecan Frosting.

COCONUT PECAN FROSTING

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter or margarine
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Stirring constantly, heat until thickened-about 12 minutes. (This scorches very easily!) Add coconut and pecans. Continue stirring until thick enough to spread. Frost in between layers and the top and sides of your layer cakes, or top of 9 X 13.

HOMEMADE GRANOLA BARS
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The great thing about this recipe is that it can be customized to what you like or what you already have on hand. Great for taking on car trips, after school snacks, or your summer activities. (You might want to leave out the chocolate and add more dried fruit if you plan on taking them somewhere that the heat will melt the chocolate!)

½ cup dry roasted salted peanuts
½ cup roasted sunflower seeds OR other chopped nuts
1 cup raisins, dates, OR other chopped dried fruit

1 cup chocolate chips

2 cups rolled or instant oats

2 cups toasted rice cereal (such as Rice Krispies or Kix)

¼ cup wheat germ (optional)

½ cup creamy or crunchy peanut butter

½ cup packed brown sugar

¼ cup light corn syrup

¼ cup honey

1 teaspoon vanilla

Coat a 9x13 pan with cooking spray. Combine nuts, sunflower seeds, dried fruits, chocolate chips, oats, cereal, and wheat germ (if using) in a large bowl. Combine peanut butter, brown sugar, corn syrup, and honey in a medium sized bowl; microwave until bubbling, 1 - 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated. Transfer mixture to greased 9x13 pan and press down firmly. (It helps to spray your fingers with cooking spray.) Let stand for 1 hour to harden. Cut into bars.

To store, you can wrap each in plastic wrap or put in ziplock bags and keep at room temperature for up to 1 week or freeze up to 1 month. Thaw at room temperature.

FIESTA RAVIOLI
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This meal comes together super fast. Use whatever taco toppings your family likes. It is also a great way to use up leftover taco meat. I use the cheese ravioli and just add the flavored taco meat in with the sauce.

1 pkg. (25oz.) frozen beef or cheese ravioli (we like walmart's)
1 can (10oz.) enchilada sauce (sometimes I also make this at home instead)
1/2 c. salsa
1-2 c. shredded monterey jack or cheddar cheese
1/2 c. sliced olives
1/2 c. chopped tomato
1/4 c. chopped green onion

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli; add to sauce and gently toss to coat. Top with cheese, olives, tomato, and green onion. Cover and cook over low heat for 3-4 minutes or until cheese is melted. Serve with sour cream.

PRETZEL CRUSTED KEY LIME SQUARES

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This was the recipe I made for my family on the Fourth of July. It was a hit! I found it at Cookies and Cups.


Crust:
3 c. salted pretzels, crushed
6-8 T. melted butter (I used 6 but a little more might make them less crumbly)
3 T. sugar

Filling:
2 large egg yolks
1 14 oz. can fat free sweetened condensed milk
1/2 c. key lime juice (I use bottled Nellie & Joe's)
1 oz melted white chocolate

Preheat oven to 350°. Spray an 8x8 square pan with cooking spray. In a food processor grind pretzels until they are fine crumbs. (You don't want dust, but you don't want chunks or it won't stay together). You will end up with about 1 1/2 c. of crumbs.  In a bowl combine your pretzel crumbs, butter, and sugar. Press firmly into your prepared pan (slightly up the sides) and bake for 10 minutes or until golden. I doubled this recipe for a 9 X 13 sized pan. I had some crust crumbs left over but the filling seemed to be just the right amount for the pan. Allow the crust to cool. For the filling, combine eggyolks, sweetened condensed milk, and lime juice. Stir until well mixed. Pour into crust and bake for 12-15 minutes or until just set. Cool completely and drizzle with white chocolate. Refrigerate until ready to eat, at least an hour. Cut into squares when ready to serve. Store in the refrigerator.

SUMMER VEGETABLE MEDLEY

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This is a very tasty summer veggie recipe from Taste of Home.

1-2 medium zucchini, sliced to 1/4 inch thick

1 medium yellow squash, sliced to 1/4 inch thick

3 ears sweet corn, cut from cob
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
10 fresh mushrooms, sliced thin
1/3 c. butter, melted
1 tsp. parsley
1 tsp. basil
1 tsp. chives
3/4 tsp. salt
1/2 tsp. pepper

In a bowl, combine zucchini, squash, corn, peppers, and mushrooms. Add butter, parsley, basil, chives, salt, and pepper. Toss to coat. To grill: pour into a disposable foil pan and cover with foil. Grill over medium heat for 5 minutes. Stir well and recover. Grill for 5 minutes more or until done to your liking. To bake: pour into a casserole dish, cover, and bake at 350 until tender-crisp, about 15 minutes.