Pulled BBQ Pork

This is a great recipe. It is a family favorite. My mom started making this last year while we were at the cabin. The taste is amazing and plus it makes great leftovers. This dish also feeds a fairly large group of people. You can't go wrong making this dish. You'll have people in the kitchen wondering what's cooking when it gets close to being done.


Ingredients
3 lbs pork shoulder ( butt )
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 package McCormick's Slow Cooker BBQ Pulled Pork seasoning

Directions
1. put pork in crock pot.
2. mix seasoning ketchup b-sugar and vinegar
3. pour over pork
4. cook 8 hours on low
5. remove pork and let cool slightly
6. shred
7. add back to cooker..
8. heat 5 minutes....
9. serve on kaiser rolls or hamburger buns with cole slaw an pickles.

Enjoy!

Tin Foil Dinner

Right now is the perfect time to start collecting recipes for camping. Why make camping food dull and weird tasting, when camping is all about simplicity. You don't want to go overboard on the cooking because it takes out the fun of the entire experience. My recommendation to you is to find recipes that are simple, that don't take long to cook or something that you can pre-cook at home.

Materials:
Wood
Matches
Tin foil

Ingredients:
hamburger (thawed)
package of onion soup mix (dry)
carrots (pre-cooked)
potatoes (pre-cooked)
other vegetables (pre-cooked)

Directions:
1. Take enough tin foil to make a pouch.
2. Place all the ingredients in the middle
3. Take the onion soup mix and pour enough to give it flavor
4. Seal tin foil pouch with another piece of foil or leave enough room to roll the open edge.
5. Stick down by the embers of the fire to cook
6. After a minute or so check and turn over (you are just waiting for the hamburger to be cooked)


Enjoy!

Banana Crumb Muffins

Have you ever been awakened by the smell of something fresh baking in the oven. I have, and it is a bit of heaven. Your senses are filled with the sweet smell of fresh muffins that have just come out of the oven. You think to yourself, this is going to be a good day.

I love to make muffins while at the cabin. There is nothing like fresh mountain air combined with the sweet and savory smell of muffins. It is so fun to have the muffins baking and then slowly, one by one everyone starts to get up and see what is cooking. It is always fun to have breakfast at the table in the morning with everyone there.

Tip:
To make it easier to remove the muffin from the paper cup, spray just once in the paper cup. This will help keep the muffin intact.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Enjoy!

BACON AND CHEESE QUICHE HOME FRIED POTATOES

Bacon and Cheese Quiche:

1 9 in. Pillsbury pie crust
1 T. butter
12 bacon slices, crumbled
1 bag mixed cheese
4 eggs
2 C. heavy cream
3/4 t. salt

Preheat oven to 425 degrees. Spread crust into pie plate or quiche plate. Spread crust with butter. Sprinkle bacon and cheese on crust. Beat eggs w/ rest of ingredients. Pour into crust. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 min.

Home Fried Potatoes:

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Once and a while at my house we like to shake things up at the dinner table. When my mom and I found this recipe, we knew it was going to be an instant hit. Plus the Quiche made great leftovers not just for dinner, but for breakfast also. A great thing about this recipe is that it can be doubled to make 2 quiche's and be cooked at the same time in the oven. This is great for when you might be entertaining for breakfast, lunch or dinner. I hope that you enjoy it as much as we have.

Enjoy!

Breakfast Parfait

Start your day off right with a medley of summer berries, fresh fruit and crunchy granola, served up with a dollop of vanilla yogurt and drizzled with honey. This is a great way to step away from the ordinary breakfast. Quick, easy, and tasty are the only ways to describe how great this recipe is. Impress your friends by creating this stylish and tasty breakfast treat. They will have no idea that it only took you a matter of minutes.

If you get tired of the same fruit, try something new. The sweet nectar's of the different fruits will make your taste buds come alive.

Go ahead, give it a try. Sweeten up your breakfast.

Ingredients
1 cup (250 mL) fresh fruit or berries (see list below)
1/2 cup (125 mL) plain or vanilla-flavored yogurt
1/2 cup (125 mL) granola or other whole-grain cereal
1 tbsp. (15 mL) honey or your favourite fruit jam

Cooking Instructions
Spoon half of the fruit or berries into the bottom of a parfait glass or other ice cream sundae-type dish. Top with half of the yogurt, and sprinkle with half of the cereal.
Repeat with remaining fruit and remaining yogurt.
Add a decorative drizzle of honey or a dollop of jam and sprinkle the top with the rest of the cereal.
For a finishing touch decorate with a single, perfect berry or slice of fruit. Beautiful!

Other Fruits To Add:
Strawberries
Raspberries
Blueberries
Peaches
Pears
Cherries
Apples
Nectarines
Pineapple
Mango
Papaya
Kiwi
Banana

Pecan Crusted Chicken Salad

Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.

You and your family or guests will absolutely love the flavor of this salad. It is a sensational hit at the dinner table. Being easy to prepare, this salad only takes 15 min of preparation time and in 25 minutes to cook the salad is ready to eat after you toss it together.

Ingredients:
1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing


DIRECTIONS
1-Preheat oven to 400 degrees F (200 degrees C).
2-Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
3-Bake chicken 25 minutes in the preheated oven, until juices run clear.
4-Cool slightly, and cut into strips.
5-On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

Enjoy!

Strawberry Spinach Salad

This salad will make your taste buds explode. It is so delicious. In my family we like to have this dish along with our hot off the barbecue grilled chicken. This salad is the perfect mixture of sweet, salt and flavor. Just thinking about how good strawberries taste, will start to make your mouth water. What I especially like about this recipe is that the dressing is light. It is light in texture and taste.

When you make this salad, you should know that there is quite a bit of dressing made. There is enough dressing that if you used twice the amount of salad mix the taste and texture of the dressing doesn't change.

If you are taking this salad to a party, I suggest that you not put the dressing on till you get there. If the dressing sits on the spinach leaves too long then the leaves lose their crunch.

Also, if you want to try a different fruit, I would suggest raspberries, peaches, blueberries and other varieties of softer fruit.


Salad
1 bunch spinach, rinsed
10 large strawberries, sliced

Dressing
1/2 cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

In a large bowl, mix the spinach and strawberries.
In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.