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!