Pork Carnitas

These are SO good! I love cooking the meat this way. It gives it that nice crunch to it. I have started searing a lot of my meat before serving it, such as pulled pork. It just makes it amazing!

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Ingredients

• 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 2 1/2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub in salt and pepper.
2. Combine the rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
4. Slow Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
2. Repeat in batches (takes me 4 batches) - don't crowd the pan.
3. Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat - see Note 4c).
4. If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt.

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

4. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits!

5. MAKE AHEAD:
a) For overnight or up to 3 days, the best option is to shred the meat without pan frying, keep the juices separate, refrigerate, then pan fry to make it golden and reheat the meat, pouring juices over while it is browning per recipe.

b) To brown the meat ahead, the meat actually holds up pretty well in terms of staying crispy. It's even pretty good refrigerated overnight - but a) is definitely better. Keep the juices separate and pour it over just before reheating the pork. You can reheat in the microwave, quickly reheat in the pan or if you have loads, in a foil covered roasting pan in the oven at 180C/350F for around 8 - 10 minutes.

c) To FREEZE: This holds up great in the freezer. Pour the juices over the pulled pork (pre browning) and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the recipe to brown the pork.

6. STOVETOP PRESSURE COOKER - use a rack to elevate it from the base OR add 3/4 cup of water. Then once the pork is cooked, remove it then simmer to reduce to around 2 cups of liquid.

7. Nutrition per serving, pork only, assuming 12 servings. This is overstated because it does not take into account the fat that is discarded. Also most pork shoulders purchased from the supermarket and butchers have been trimmed i.e. they don't have a super thick layer of fat on the surface.

Spicy Smoked Sausage Alfredo Bake

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

Directions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

https://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

Cheese Stuffed Jalapeno Meatballs (Smoked)

I've pretty much been dreaming of these since I made them. I did some with jalapeno and some without for the kiddos. I loved these! I usually only eat left overs once maybe twice, I ate these at least 4 times! We smoked ours on our traegar. I've been dying for decent weather again to be able to make these.

http://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs

Ingredients

• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS Jeff’s original rub (purchase recipes here)
• 4 oz cream cheese
• Jeff’s original barbecue sauce

Instructions

1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.

Smoked Sausage & Beer Cheese Soup

I didn't use beer. I just used chicken broth instead. If you have gingerale you could substitute that. My family all loved this so much.

Ingredients

• 1 lb smoked sausage
• 2 Tbsp unsalted butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cups chicken broth
• 6 russet potatoes, peeled and cut in 1” cubes (about 5 cups)
• 1½ lbs Velveeta, cut into ½” cubes
• 1 cup whole milk
• 1 cup heavy cream
• ½ cup beer
• 1/4 tsp black pepper

Instructions

Dice sausage, onions and celery. Melt butter in a large Pot (I use my dutch oven) and saute onions, celery and sausage for 5 minutes over medium high heat. Add Chicken Broth and Potatoes. Bring to a boil. Reduce heat to medium then cook for 12 minutes. Mash Potatoes slightly with a Potato Masher. Add Milk, Cream, Beer, Velveeta and Black Pepper. Continue cooking for about 10 minutes, stirring occasionally, until the Velveeta is completely melted and soup is heated through and potatoes are tender to your liking. Garnish with Parsley and enjoy!

http://www.auntbeesrecipes.com/2013/12/smoked-sausage-cheesy-potato-soup.html

Roasted Pork Tenderloin

Roasted Pork Tenderloin Recipe

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat.

Ingredients

• 1 tsp sea salt, or to taste
• ½ tsp freshly ground black pepper
• 1 tsp Italian Seasoning
• 1 tsp garlic powder
• 1 tsp ground coriander
• 2 Tbsp oil (vegetable oil, avocado oil or extra light olive oil - should have a high smoke point).
• 1 Pork Tenderloin (about 1½ lb)

Instructions

1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Notes

It doesn't need a sauce, but it is also really good served with A1 or BBQ sauce. 

https://natashaskitchen.com/easyrecipe-print/35918-0/

Pork Egg Roll in a Bowl

This was really good, especially for how basic it was.

Ingredients

• 2 tbsp sesame oil (get it here)
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• 5 green onions, sliced on a bias (white and green parts)
• 1 lb ground pork
• 1/2 tsp ground ginger (get it here)
• sea salt and black pepper, to taste
• 1 tbsp Sriracha or garlic chili sauce, more to taste
• 14 oz bag coleslaw
• 3 tbsp Coconut Aminos (get it here)
• 1 tbsp Rice Wine Vinegar (get it here)
• 2 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a large skillet over medium high heat.
2. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
3. Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.
4. Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
5. Top with green onions and sesame seeds before serving

White Trash Sliders

White Trash Sliders

View photos and entire recipe article HERE

Recipe by South Your Mouth

White Trash Sliders

1 pound ground beef

1 pound bulk pork sausage

1 pound Velveeta

1/2 teaspoon onion powder

1/2 teaspoon black pepper

24 slider buns or soft dinner rolls, toasted or steamed

Brown ground beef and sausage until cooked through.  Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).

Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.  

Serve on slider buns with lots of cheap beer.

*If you make this in a crock pot and heat it more than four hours, you may have to add a splash of milk as the mixture will thicken.

Stove Top Bacon Mac & Cheese

1 Lb penne pasta
1 package bacon, diced
2 cups heavy cream
3 cup sharp cheddar
3 cup jack cheese
1/2 cup parmesan cheese
1 onion, diced
2 Tbsp butter
2 Tbsp flour
2 tsp each creole seasoning, black pepper
1 tsp each garlic powder, onion powder
olive oil
salt for pasta water

Cook pasta according to package minus 1 minute. Drain pasta. Toss in olive oil and set aside.
In medium skillet cook bacon until crispy. Drain and reserve 2 Tbsp grease. Add butter and cook onion about 5 min. Add flour and cook a few min. Add seasonings (I halved them) and mix well. Reduce heat. Add heavy cream and cheese by the cup full mixing after each addition. Taste and adjust seasoning if needed. Add in pasta.

BLT Wraps

These were AMAZING! I could have eaten the whole thing myself. (I was kind and shared with the rest of my family though) I love me a good BLT and these were super easy and delish! Another pintrest win!


10-ish slices of bacon (I used a whole package) cooked and crumbled
10 grape tomatoes, halved (I used 2 tomatoes)
shredded lettuce
3 oz cream cheese, softened
1 Tbsp mayo
1 Tbsp dijon mustard
salt & pepper
 tortillas

Season the tomatoes with salt & pepper. Mix the cream cheese, mayo, and dijon together. Add bacon, tomatoes, and lettuce.

Serve in a tortilla.

*I didn't mix my lettuce in for fear of wilting so I just added it on top.

NGREDIENTS 10 slices bacon, cooked and crumbled 1 cup grape tomatoes, quartered Dash of salt and pepper 2 cups shredded lettuce 4 burrito sized tortillas 3 ounces cream cheese, softened (room temp is best) 1 tablespoon mayo 1 tablespoon dijon mustard DIRECTIONS In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper. In another small bowl, combine softened cream cheese with mayo and dijon mustard. Mix well. In a large bowl, combine bacon, lettuce, and tomato with the sauce. Divide the mixture evenly among the 4 large burrito sized tortillas. Place the mixture on the bottom 1/3 of the tortilla. Roll the wrap up tightly and cut in half on a diagonal. Best eaten fresh! Enjoy!

Recipe: http://centercutcook.com/blt-wraps/

NGREDIENTS 10 slices bacon, cooked and crumbled 1 cup grape tomatoes, quartered Dash of salt and pepper 2 cups shredded lettuce 4 burrito sized tortillas 3 ounces cream cheese, softened (room temp is best) 1 tablespoon mayo 1 tablespoon dijon mustard DIRECTIONS In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper. In another small bowl, combine softened cream cheese with mayo and dijon mustard. Mix well. In a large bowl, combine bacon, lettuce, and tomato with the sauce. Divide the mixture evenly among the 4 large burrito sized tortillas. Place the mixture on the bottom 1/3 of the tortilla. Roll the wrap up tightly and cut in half on a diagonal. Best eaten fresh! Enjoy!

Recipe: http://centercutcook.com/blt-wraps/

Pork Tenderloin w/ pan sauce

This was good. My family ate the whole thing!

1/2 c olive oil
1/3 c soy sauce
1/4 c red wine vinegar
juice of 1 lemon
1-2 Tbsp Worcestershire sauce
1-2 Tbsp fresh parsley, finely chopped
2 tsp dry mustard
pepper, to taste
4 cloves garlic, minced
1-1 lb pork tenderloin

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork and marinade in a ziplock bag, marinate for 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet sear each side for 2-3 min. Place in the oven and cook for 30-40 min or until the meat has reached 160 degrees. Let rest for at least 5 min before slicing.

Pan Sauce:
Pan scrapings from the pork
1/2 c. chicken broth
2-3 Tbsp reserved pork marinade
1-2 tsp butter

Place skillet back on stove over med heat. Add chicken broth and scrape all the browned pieces. Add the marinade and let it boil down for 2-3 min. Add butter and remove from heat, stirring until butter has melted. Pour over the pork.

We have had the famous Chili's dish when we've eaten out and it's delicious! Since I can't afford to feed my family of 5 there often, we make it at home and it's just as yummy and cheaper!
I use my homemade bbq sauce and it's delish! I'll be posting that recipe soon.

Monterey Chicken

 

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 c. bar-b-que sauce ( I use Bull’s Eye)
• 1/4 c. real bacon bits
• 1 c. colby and jack cheese, shredded
• 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
• Sliced green onions
• Pepper

Preparation

1. Preheat oven to 400 degrees
2. Pound out chicken breasts to flatten
3. Season with pepper
4. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil
5. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits
6. Place in oven and bake until cheese is melted (about 5 minutes)

Loaded Baked Potato Soup

The pic may end up in the middle of this post. It won't move for me how I want. They make this at Disneyland (I've never eaten it there before) but if it's really as good as this was it's amazing! We made it twice in a week cuz we loved it so much. I usually have to add more water/broth to cover the potatoes.

Ingredients

1. 1 pound bacon , roughly chopped
2. 1 medium yellow onion, diced
3. 1 large carrot, peeled and diced
4. 3/4 cup diced celery
5. 4 large russet potatoes, peeled and diced
6. 4 medium red potatoes, diced
7. 1/4 cup flour
8. 2 cups chicken or vegetable stock
9. Coarse salt and freshly ground pepper, to taste
10. 4 cups heavy cream

Instructions

1. In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish.
3. In bacon fat, cook onions, carrots, and celery until the onions are translucent.
4. Add potatoes and cook for 4 minutes, stirring occasionally.
5. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.
6. Add chicken stock and half of the bacon.
7. Season with salt and pepper.
8. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.
9. Mash some of the potatoes for thicker, creamier texture.
10. Add whipping cream and simmer for 5 minutes.
11. Adjust thickness by adding water or stock.
12. Soup should have a creamy consistency.
13. Season to taste, and garnish with toppings.

Pot Stickers

 

These are amazing. I had never made potstickers until this and they were not as hard as  I thought they would be. They were yummy!

 

 

1/4 small head Napa cabbage, finely chopped (about 2 cups)

3/4 teaspoon kosher salt

1/3 pound ground pork 

1 small carrot, coarsely shredded (about 2 tablespoons)

2 scallions, thinly sliced (about 1/4 cup)

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon soy sauce

2 teaspoons Asian (toasted) sesame oil

1/2 egg, lightly beaten

1/8 teaspoon freshly ground black pepper

wontton wrappers

1/4 cup canola oil

In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.

In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.

 

Squish and stir everything until it is mush.

Then, you start stuffing and you sing a little pot sticker stuffing song (it goes like this "wikwikiwikiwiki" in a very high Sam voice). While singing the song, you get a bowl of water and a plate or platter.

Take a round or oval (oval is ideal) wrapper. Stay away from square ones. Stick some gunk (about a spoonful) in the middle. Then take some water and paint it around the outside with your finger and stick it together. Then, pleat/crimp it so it looks pretty and stays better.

Sara says Sam wants them crimped and looking pretty and you can't put them in rows of 4 because that is the worst number in Chinese and it means death. And let's face it, death and potstickers don't go together.

To cook, heat 1/4 cup of oil a big skillet that has a lid. Take the pot off the heat and arrange the pot stickers standing up in a circle around the edge of the pan. Cook for 2-3 minutes until the bottoms are browned. Pour in 1 cup of water and tilt the skillet to distribute the water. Cover with the lid and cook for 7-10 minutes. They will be crisp and golden. Add 2 more tablespoons of water if it all evaporates before you get done cooking. Remove lid and cook until steam is gone. Move the pot stickers to a plate. Yay!

Dipping sauce: I like to mix rice wine vinegar and soy sauce with a little bit of zested ginger. You can also do soy paste/ thick soy sauce. Sam likes that.

These don't keep well. 

Baked gnocchi with bacon, tomato, and mozzarella

 This is the original post.

We loved this! I didn't measure everything exactly and it was still delicious. I did use a packaged gnocchi (found at Walmart) simply due to time constraints. It was still good!

 

 

 

 

 

Ingredients

• 500g store-bought gnocchi
• 250g bacon, chopped
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 1 400g tin chopped tomatoes
• 1 tablespoon tomato paste
• handful cherry tomatoes, halved
• 1 teaspoon sugar
• 2-3 tablespoons cream/yoghurt
• large handful fresh parsley, chopped
• salt & pepper to taste
• 100g mozzarella, sliced

Instructions

1. Pre-heat the oven to 200°c. (I did mine on 400 degrees Fahrenheit)
2. Bring a large pot of salted water to the boil.
3. In the meantime, make the sauce.
4. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
5. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
6. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
7. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
8. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
9. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
10. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
11. Remove from the oven and allow to rest for 5 minutes before serving.

Zuppa Toscana

This is a soup they serve at Olive Garden. It's my husbands 2nd love in life. ;)

1 lb. Italian Sausage
1/2 Tbsp red pepper flakes
1 large white onion, chopped
3 cloves garlic, minced
4 Tbsp crumbled bacon
8 c. chicken broth
2 c. water
1 c. half and half
2 large russet potatoes, sliced thin
3 c. kale, chopped
salt & pepper

In a large soup pot brown sausage with red pepper flakes. Drain any grease. Remove to a plate. Add onion, garlic, and bacon into pan. Saute, stirring frequently until onions are transparent. Add the broth and water to soup pot. Carefully pour in potatoes. Bring to a boil. Reduce heat to a simmer and let potatoes cook. Should only take about 10 min.
When potatoes are done add half and half and sausage. Cook until heated through. Add kale. Remove from heat and serve.

Creamy Avacado Pasta Salad

I found this recipe off Pintrest. I don't recall the actual site it came from.

6 slices bacon, cooked & crumbled (I used bacon bits)
1/2 lb. rotini pasta (I used radiatior pasta)
1/2 c. mayo
juice of 1 lemon
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp white pepper
1 tsp dill
1 c. halved cherry tomatoes
1 avocado, chunked

Cook pasta according to package. Drain. Meanwhile, mix mayo, lemon juice, and seasonings. Combine well. Add bacon, tomatoes, and avocado. Toss to coat. Add cooked pasta. Toss to coat. Refrigerate until ready to serve.

Loaded Baked Potato Dip

I have made this twice now. The first time I made it I couldn't eat it. I was on a special diet (for medical reasons) and couldn't eat dairy or salts. Which this recipe is chalked full of. I made it the first time for a game night at our Bishop's house. Everyone loved it so I knew it was one of the first things  I was going to try when I was done with my diet. Well, everyone was right. It was delicious!

16 oz sour cream
16 slices (12 oz pkg) bacon, cooked and crumbled
8 oz sharp cheddar cheese, shredded
1/3 c. thinly sliced scallions or chives

Combine all ingredients in a bowl. Refrigerate for at least one hour. Serve with potato chips or pretzel crisps. Dip can be stored for 1 week in the fridge.

*I used bacon pieces from Costco. I buy the lg bag and they are cooked and crumbled for you. :) Less mess and less time
I used chives, simply because I didn't have chives

We served this with Ruffles potato chips

Pork Chops & mushrooms

4 boneless pork chops, 1/2 in thick
2 medium onions, sliced
4 oz can sliced mushrooms, drained (I use fresh)
1 envelope dry onion soup mix
1/4 c. water
10 3/4 oz can golden cream of mushroom soup

Place pork chops in greased slow cooker. Top with onions and mushrooms.
Combine soup mix, water, and mushroom soup. Pour over mushrooms.
Cover. Cook on low 6-8 hours.

Paula Dean's Twice Bake Potato Casserole

8 med baking potatoes, approx. 5 lbs.
1-8 oz pkg. cream cheese, room temp
1/2 c. butter, softened
2 c. shredded cheese
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 c. chopped chives, for garnish
6 slices bacon, cooked & crumbled

Preheat oven to 350. Cook potatoes for 1- 1 1/2 hours or til soft. Allow to cool. Peel and mash potatoes. Add cream cheese, butter, 1 c. cheese, and sour cream. Stir well. Add garlic, salt, & pepper. Stir well.

Spray 9 x 13 pan. Place potatoes in dish. Bake at 350 for 30-40 min or heated through. Sprinkle remaining cheese over top and cook 5 min or til melted. Garnish with chives and bacon.

Cafe Rio Pork

This is delicious! We made burritos with it and then tomorrow we are doing salad with it. This makes enough for a couple of meals too.

5-6 lbs pork shoulder, butt, or a fattier type pork roast
1 can of coke (not diet)

Marinade in coke overnight.
Cook on low 8 hours.
Drain & shred

Add:
1 can (15oz) red enchilada sauce
2 cloves garlic, minced
1 small can green chilies, diced
1 c. brown sugar
(I mixed in a small bowl first then poured it over my pork)

Cook 30-60 more min.