I'm sorry it has been so long since I've posted anything! I am having computer problems right now, and I should be up and running in about a week. Check back then for some great recipes I've been trying! Thanks!
Thursday, February 26, 2009
Thursday, February 5, 2009
This french toast is sooooooo good and is really worth the wait and extra time! I've always used artisan sourdough bread for this and it's really delicious, but I'm sure Texas toast (the thick sliced bread) would work well too. I love making this when I have guests because it's more impressive than having cereal for breakfast :) and because you do all the prep work at night so you just pop it in the oven in the morning, so quick and easy.
Overnight Caramel Apple French Toast
1 c. brown sugar
1/2 c. butter
2 Tbs. light corn syrup
2 large Granny Smith apples, peeled, cored, and sliced thin
1 c. milk
1 tsp vanilla
9 slices sourdough bread, french bread, or Texas Toast bread (3/4" thick)
In small pan cook brown sugar, butter, and syrup until thick, about 5-7 minutes. Pour into ungreased 13X9 baking dish. Arrange apples on top of caramel. Beat eggs, milk and vanilla together. Dip bread slices in egg mixture. Place on top of apples. Pour excess egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 35-40 minutes.
Loosen sides and then invert onto baking sheet or large serving dish. Enjoy!
This is a very basic and simple coleslaw. I am really trying to branch out and make vegetable dishes :) Most everyone liked it, I would encourage you to add a little sugar at a time until you attain your perfect level of sweetness because the whole amount called for in this recipe may be too sweet for some. I took out about a cup of the prepared coleslaw mix and added in about a cup of chopped red cabbage to add some color.
1 16oz. bag coleslaw mix
2 Tbs. diced onion
2/3 c. Miracle Whip or Mayo
3 Tbs. vegetable oil
1/2 c. white sugar (start with 1/4 c. and add a little more at a time to suit your taste)
1 Tbs. white vinegar
1/4 tsp salt
1/2 tsp poppy seeds
Combine the coleslaw mix and the onion in a bowl. Whisk together remaining ingredients, pour over coleslaw and stir to combine. Cover and refrigerate two hours before serving.
I was searching for a new pulled pork recipe and I found this one on the internet. It turned out to be so good! It was so moist and flavorful, exactly what I wanted. I served it on store bought rolls, I brushed melted butter and a little sugar on the top and baked for about 5 minutes until they were hot and nicely browned.
Slow Roasted Pulled Pork
3 lb. boneless pork loin roast NOT frozen
1/2 c. flour
3 garlic cloves, minced
salt and pepper to taste
1 c. water
1 8 oz. can tomato sauce
8 oz. green chilies, diced
1 c. BBQ sauce
1/2 onion, sliced
3 Tbs. chili powder
1 tsp dried Oregano
1 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp black pepper
hot sauce to taste
1/2 c. cilantro, chopped
Combine flour and salt and pepper. Rub over whole roast. Place in slow cooker. Whisk together remaining flour, water, and garlic. Pour in slow cooker. Cook overnight on low heat.
The next day shred the pork, it should fall right apart, remove any fatty pieces.
Add remaining ingredients through hot sauce. Stir gently to incorporate and let cook on low an additional 4 hours.
Serve with chopped cilantro and extra BBQ sauce.