Sunday, December 29, 2013

Make This!!

I found this recipe for shredded pork in the new Costco Connection magazine. It sounded too easy, but I had to try it for myself. Omid usually smokes a pork butt on his Traeger and it takes about 5 hours. I was curious to see if I could get the same result in my crock pot.
I didn't purchase a pork butt, but used a pork sirloin tip roast that came in a four pack from Costco. It was about 3 pounds.
I lined my crock pot with three strips of bacon, added salt to the pork roast, set it to low and forgot about it. When I woke up this morning, the kitchen smelled really good. After 16 hours, I tried to take the roast out of the crock pot with a BBQ fork and it totally fell apart. I had to take it out with tongs, in sections, it was so tender.
The roast shredded up so nicely, too. The result: not bad! I do prefer the smoked pork butt done in the Traeger, but this worked really well in a pinch and is perfect for BBQ sandwiches.  Make it!
Slow Cooker Kalua Pork via Costco Connection Magazine
3 bacon slices
5 lb Boston butt pork roast (I used a 3 lb sirloin pork roast)
1 1/2 Tbs red Hawaiian sea salt (I used Himalayan pink salt)*use less salt for a smaller roast!!

Line the bottom of a slow cooker with the strips of bacon. Evenly salt the pork with the salt. Put the roast in the slow cooker on low for 16 hours. Remove the meat & shred. Enjoy!

Saturday, December 21, 2013

Make This!!!

Egg & Bacon Casserole!

I work in the Special Services department of my school district. The ELL instructors and Special Services staff don't get to see each other very often, so when we do...we always make sure we meet over a delicious themed potluck.
My friend Janet brought this egg & bacon casserole (breakfast theme) to our potluck right before Thanksgiving. I have been begging her for the recipe and she finally emailed it to our group this week. I decided to make a half recipe for breakfast this morning.
 I was very surprised to read this recipe had croutons in it. Once it's baked & ready, you can't tell at all! Janet's recipe called for unseasoned croutons, but use what you have on hand. This is what I used.
You can measure out the croutons with a measuring cup (messy business) or just estimate that the amount of croutons needed will actually cover the bottom of your baking dish. *I lined my baking pan with foil for easy clean up.
I didn't have a block of cheese on hand, but what I do have is sliced Tillamook cheddar cheese. I grabbed a stack of six, sliced them into strips, then diced the strips into smaller squares.

While I was prepping my dish, I cooked the bacon in the oven. This way, I didn't have to babysit the bacon on the stove top. The bacon came out great and I think I will cook it this way from now on.
I placed ten strips of bacon on a foil covered cookie sheet, then put the tray in a cold oven. I turned the oven on to 375* and after twenty minutes, flipped the bacon over and set the timer for another 15 minutes.
By this time, I had my casserole all ready to go except for the bacon. I removed the bacon from the oven, turned it down to 325* and cut the bacon with kitchen shears, sprinkling it over the casserole.  

Ready for the oven!

After 45 minutes, it was done.

Make this breakfast casserole! It's yummy, easy & would be perfect for Christmas morning.

Egg & Bacon Casserole
1/4 cup butter, melted
4 cups unseasoned croutons (I used seasoned Focaccia croutons)
2 cups cheese, grated (any kind, I used cheddar)
2 cups milk
8 beaten eggs
1 T mustard (I used Beaver brand Hot Dijon mustard)
8-10 pieces of cooked bacon, crumbled
Place croutons in a 9x13 pan. Sprinkle butter and then cheese over croutons. Combine eggs, milk & mustard. Pour egg mixture over cheese and sprinkle with bacon. Bake at 325* for 40-50 minutes or until set. Let stand 10 minutes before serving.
*I added 1/4 cup of chopped green onions to mine to give it some color. Plus, I really like green onions.☺

Friday, December 20, 2013

Make This!!!

Raspberry Shortbread Bars!

These bar cookies are the perfect treat to take to a holiday potluck or add to your Christmas cookie tray.

I have made three batches in the last 24 hours. One as a tester, to make sure they were tasty (they were!!!) and two batches for work/school potlucks today.

Make these cookies!

Raspberry Shortbread Bars via The Baking Bargainista

2 1/4 cup flour
1 cup sugar
1 cup butter
1 egg
pinch salt
1/2 cup + 2 ounces raspberry jam

Preheat oven to 350*. Line a 9x9 pan with foil, and grease it lightly. Mix all ingredients except for the jam until well combined. Put 4/5 of the shortbread dough into the foil. Pat it down until you have an even crust. Spread  6 oz. of raspberry jam over the dough. Use more than you think you need! If you skimp on the jam, it will thin out too much and look watered down. Trust me on this! Take the remaining dough, tear off little chunks and sprinkle it evenly over the jam. Bake for 40 minutes or until the top is slightly golden. Let cool & cut into squares. Enjoy!
**I used a 9x13 pan instead of a 9x9 pan. I also over baked my first batch, as I didn't think they were done. They were! Make sure you take the shortbread out after 40 minutes!

Monday, December 9, 2013

Make This!!!

Dream Bars!

This recipe is an oldy, but a goody. I switched out the Crisco for coconut oil to make it a 'tad' bit healthier. I'm so glad I did! The shortbread crust tastes so buttery/coconutty.  Make these today! They bake up in no time at all.
Dream Bars
1/4 c coconut oil
1/4 c butter
1/2 cup brown sugar
1 cup flour

Preheat oven to 350*.  Mix coconut oil, butter & sugar together. Add flour.  Flatten into bottom of ungreased 13x9 pan. Bake 10 minutes. Spread with almond coconut topping.
 2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
2 Tbs flour
1 tbs baking powder
1 tsp salt
1/2 cup slivered almonds
1/2 cup shredded coconut
Mix eggs, sugar & vanilla. Add flour, baking powder and salt. Stir in coconut & almonds.
Return to oven and bake for 20-25 minutes.
Cool and cut into bars.