Crock Pot Pulled Pork

3 Tbsp Brown Sugar

2 Tsp Paprika

1 Tbsp Dijon Mustard

1/2 Tsp Cumin Powder

Dash of Salt and Pepper

1- 3 to 4 Pound Pork Shoulder, trimmed of excess fat

2 Tsp Vegetable Oil

1/2 Cup Apple Cider Vinager

3 Tbsp Tomato Paste

Buns

Barbecue Sauce and Coleslaw, for serving

Combine 1 Tablespoon brown sugar, the paprika, dijon mustard, cumin, salt and pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer onto a plate or cutting board; whisk in 3/4 cup water into the drippings on the skillet. Transfer the liquid in the 5 to 6 quart crock pot.

Add in the vinegar, tomato paste, the remaining 2 tablespoons of brown sugar and 2 cups of water to the slow cooker and whisk to combine. Add the pork, cover and cook on low for 8 hours.

Remove the pork and transfer onto a cutting board. Strain the liquid into a sauce pan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, add salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Jan 17, 2013 - Dessert Recipes    1 Comment

Sex in a Pan

Crust:

1 Cup Hazelnuts, roasted and crushed

3 Tbsp Sugar

1/2 Butter, melted

1 Cup Flour

3 Tbsp Instant Coffee

Cheesecake Layer:

1 – 8 oz Pkg Cream Cheese

1 Cup Powder Sugar

1 Cup Whipped Cream

Chocolate Pudding Layer:

1 – 170g Pkg Chocolate Pudding

3 Cups Milk

Topping:

3 Cups Whipped Cream

2 Tbsp Powder Sugar

Chocolate shavings

Preheat the oven to 350 degrees.

Mix up the pudding in a medium bowl, according to the directions on the package. Place in the fridge to set while you prep the other layers.

Mix the hazelnuts, butter, sugar and flour in a bowl until completely blended, make sure there are no dry spots. Press into a 9×13 inch pan. Bake for 20 minutes.

Once it is finished take out of the oven and let cool completely.

Whip one cup of whipping cream in a small bowl, to add to the cream cheese. Whip 3 cups of whipping cream in a separate bowl and place in the fridge until needed later on.

Using an electric mixer blend together the cream cheese, powder sugar and the whipped cream. Once it is all smooth pour over the crust and spread evenly.

Once the chocolate pudding has set spread it over the cream cheese layer carefully so you don’t mix the two layers together.

Next you will spread the whipped cream you did up earlier, and again spread it carefully so not to mix the layers. Finally top it off with some chocolate shavings.

Then you want to place it in the fridge for at least 2-3 hours so it will set up. Leaving it in over night is ideal.

All that’s left to do now is serve and enjoy :)

Dec 20, 2012 - Cupcakes Recipes    No Comments

Candy Cane Cupcakes

3 Cups Flour

4 Tsp Baking Powder

2 Tsp Salt, plus a pinch for the egg whites

3/4 Cup Butter

2 Cup Sugar

4 Eggs, seperated

2/3 Cup Milk

2 Tsp Vanilla

1/4 Candy Cane, crushed

Icing:

2-3 Cups Icing Sugar

1/4 Cup Milk

Peppermint Extract

Food Colouring (optional)

3 Tbsp Candy Cane, crushed (optional)

Mix together the flour, baking powder and salt in a bowl and set aside.

With an electric mixer beat the butter and sugar until light and fluffy. Add in the egg yolks and beat until everything is blended. Alternate between adding in the dry ingredients and the milk.

At this point the dough will seem thick. Beat the egg, with a pinch of salt, until stiff peaks form. Fold into batter along with the crushed candy cane, until you don’t see anymore white from the egg whites.

Spoon into the cupcake wrappers and fill about 3/4 full.

Bake at 350 degrees for 25 minutes.

To make the icing:

Beat the butter until light and fluffy, will turn a light cream colour. Alternating between the two, slowly add in the powder sugar and milk.

Add in the peppermint extract and food colouring (I used pink) then whip until everything is blended, making sure to scrap down the sides to get all the sugar mixed in.

After you ice the cupcakes sprinkle with crushed candy cane.

*I mixed the candy cane into the icing but it was really hard to pipe it, so if you just sprinkle it on after it makes it a lot prettier (:

Dec 20, 2012 - Dessert Recipes    No Comments

Cheesecake Filled Strawberries

1 Lb fresh strawberries ( about 16 )
4 Oz cream cheese, softened
¼ Cup powdered sugar
¼ Tsp vanilla extract
1/2 Cup Graham Cracker Crumbs

Cut the tops off of each strawberry and discard. Using a paring knife, hollow out each strawberry, removing the white interior.
In a mixing bowl, combine the cream cheese, powdered sugar and vanilla extract and beat with an electric mixer until thoroughly combined. At this point you can either transfer the cream cheese mixture into a piping bag and pipe it into each berry, or just fill each berry using a butter knife.
Dip each strawberry, cheesecake side down, into the graham cracker crumbs, coating the top.

Dec 16, 2012 - Hot Chocolate    No Comments

Pumpkin White Hot Chocolate

3 Cups Milk ( I used Almond Milk )

1 1/2 Cups White Chocolate Chips

4 Tbsp Pumpkin Puree

2 Tbsp Pumpkin Pie Spice

1/2 Tsp Vanilla Extract

Mini Marshmallows or Whip Cream to top it off

Bring milk to a boil in a medium pot. Add in the white chocolate chips, whisking constantly.

Once blended, add in the pumpkin puree and spice. Keep whisking until smooth, then add in the vanilla.

Give it a taste to see if its the right flavour for you.

You can always add more milk if too rich. I added an extra tbsp of pumpkin puree to give it a stronger flavour.

Pour into your favorite mug and enjoy (:

Serves 3

Dec 13, 2012 - Hot Chocolate    No Comments

Peanut Butter Hot Chocolate

2 Cups Milk ( I use almond milk… cause regular milk hates me )

3 Tbsp Hot Chocolate Powder

2 Tbsp Cocoa Powder

1/2 Cup Peanut Butter ( I used about  3/4 Cup, but I love peanut butter )

1 1/2 Tsp Cinnamon

1 Tsp Vanilla

Mini Marshmallows

In a small pot bring the milk to a gentle boil, whisking constantly.

Add in the hot chocolate powder and cocoa powder, whisking until all the clumps are gone. You can add more or less powder depending on your personal taste. You don’t even need to add the cocoa, you can just add more hot chocolate powder ( I add cocoa to make it more chocolaty, with out making it too sweet ).

Next add in the peanut butter, cinnamon and vanilla. Bring it to a boil, making sure to keep whisking, so the milk doesn’t burn, the peanut butter melts and everything is well blended.

Finally pour into your favorite mug ( I have too many to count ) and top with your mini marshmallows ( or whip cream ).

This recipe makes about 2 mugs ( depending on how big your mugs are )

Serves 2. Enjoy (:

Dec 6, 2012 - Dinner Recipes    No Comments

Curry Vegetables

2 Cauliflower Bunches

2 -3 Broccoli Bunches, depending on size

3 Medium Carrots, cubed

3 Cups Corn, Frozen or thawed

2 Tins Mushroom Soup

1 1/2 Cups Sour Cream

1/2 Cup Mayonnaise

3 Tbsp Curry [ feel free to add more if you love curry like me (: ]

2 Tbsp Sweet Basil

2 Cups Cheddar Cheese, Shredded

Bread crumbs
Pour the corn into a large bowl. Cut up the cauliflower, broccoli and carrots into bite size pieces and cook in your steamer, my steamer is quite small so I had to do this in small batches. If you have this same conundrum just pour them into the large bowl once they are cooked and soft, and set aside.

*Do not over cook or it will turn to mush, only cook the veggies until you can poke through them.

In a medium sauce pot combine the soup, sour cream, mayonnaise, spices and shredded cheese. Whisk together until smooth and well blended.

Once the veggies and sauce are done pour the sauce over the veggies and stir carefully making sure not to mush the veggies. Pour into casserole dish and sprinkle bread crumbs over top. I like quite a lot of bread crumbs on mine so that its more crunchy.

Preheat oven to 350 degrees and bake for 25 minutes, or until edges are crisp.

Serve and enjoy.

Nov 14, 2012 - Dessert Recipes    1 Comment

Caramel Apple Cheesecake

Crust:

1 Cup Graham Cracker Crumbs

1/2 Cup Quick Cooking Oats

3 Tbsp Brown Sugar

1/4 Cup Butter, Melted

Filling:

2 – 8 oz Pkg Cream Cheese

1/4 Cup Brown Sugar

1 Egg, Lightly Beaten

3 Tbsp Sour Cream

1 Tsp Ground Cinnamon

1/4 Tsp Ground Ginger

1/8 Tsp Nutmeg

1 Lrg Apple, Peeled and Slices

*The Apples are to be sliced into small pieces, the size you would for an apple pie.

Topping:

3 Tbsp Flour

3 Tbsp Quick Cooking Oats

3 Tbsp Brown Sugar

3 Tsp Ground Cinnamon

2 Tbsp Butter, Cold

Caramel Ice Cream Topping

In a small bowl, combine the graham cracker crumbs, oats and brown sugar; stir in melted butter. Press into the bottom of a 6-inch spring form pan. Set aside.

Using an electric mixer, beat the cream cheese and brown sugar until smooth. Add in egg; beat on low until combined. Stir in sour cream, cinnamon, nutmeg and ginger.

Pour over crust. Arrange apple pieces over filling.

To make the topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices.

Bake at 350 degrees for 40-45 minutes, or until the center is almost set.

Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Refrigerate for 4 hours, over night is best.

When you cut and serve drizzle the caramel topping over as a garnish.

Serve and enjoy.

Nov 8, 2012 - Dessert Recipes    No Comments

Key Lime Cheesecake

Crust:

2 Cups Graham Cracker Crumbs

1/4 Cup Sugar

2/3 Cup Butter, Melted

Filling:

1 Envelope Gelatin, Unflavoured

1/2 Cup Lime Juice, Fresh is best

3/4 Cup Sugar

2 Eggs

2/3 Cup Cream Cheese, Soft

1 Cup Whipped Cream

1 1/2 Tsp Grated Lime Peel

Topping:

Whipping Cream

Lime Slices

Pre-heat the oven to 375 degrees

Mix together the graham cracker crumbs, sugar, and melted butter. Press evenly into a pie plate and bake for 8-10 minutes. Cool completely.

In a small sauce pot pour lime juice and sprinkle gelatin over, let soak for 5 minutes. Whisk in sugar and eggs, bring to a boil over medium heat. Reduce heat, boiling gently for 3 minutes, stirring constantly. Remove from heat.

In a bowl beat the cream cheese until smooth. Pour in the hot lime mixture, beat until smooth. Refrigerate for 45 minutes or until cool. While the mixture is in the fridge whip the whipping cream if not all ready prepared. Fold whipped cream and lime zest into the cream cheese mixture. Pour mixture into crust and chill for minimum of 2 hours, over night is best.

Garnish with whipping cream and lime slices. Serve and enjoy.

Nov 8, 2012 - Cookie Recipes    No Comments

Ice Cream Sandwiches

1 Cups Butter

1 1/2 Cups Sugar

2 Eggs

2 Tsp Vanilla

2 Cups Flour

2/3 Cups Cocoa

3/4 Baking Soda

1/2 Tsp Salt

2 Cups Chocolate Chips

Cream the butter, sugar, eggs and vanilla with an electric mixer until light and fluffy.

In a separate bowl mix together the flour, cocoa, baking soda and salt. Add to my creamed mixture.

Stir in the chocolate chips.

Drop teaspoon size balls of dough on a cookie sheet, press slightly with a fork.

Bake at 350 degrees for 8 to 10 minutes. Cool slightly before removing from cookie sheet.

Place a scoop of your favorite ice cream in between and enjoy.

Makes about 5 dozen.

*for extra flavour sub peanut chips instead of chocolate chip

**Or place a white chocolate wafer on top of cookie after taking them out of the oven, before they cool.

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