Crock Pot Root Beer BBQ Pulled Pork!

 

2-4 lb Pork roast or pork tenderloin

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

 

1. Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

* I served mine with,http://laneysfoodblog.blogspot.com/2010/10/tastes-like-my-moms-coleslaw.html  it was delish!*

$nbsp

White Bean Chicken Chili!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic (minced)
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) Diced tomato's with green chilies
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 small bag frozen corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatoes & chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

( I served this over rice with homemade yeast rolls)

Cinnamon Swirl Banana Bread!

Cinnamon Swirl Banana Bread

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla ( i used my homemade vanilla extract )
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Make sure to grease your loaf pan ( I used Pam) 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes or until tooth pick inserted in center comes out clean.

Apple Dumplings!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1/2 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Italian Sprinkle Cookies!!

*These are awesome with Coffee*



Ingredients

• 6 eggs
• 5 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons baking powder
• 1 cup shortening
• 3 teaspoons almond extract
• 1-1/2 teaspoons lemon extract
• GLAZE:
• 3-3/4 cups confectioners' sugar
• 1/2 cup warm milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Colored sprinkles

Directions

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
• Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.