Dr. Pepper Pulled Pork
2-3 lb. Boneless Pork Butt
1/2 can of Dr. Pepper
2 tbsp.. Onion Powder
2 tbsp. Garlic Powder
4 tbsp. McCormick Brown Sugar Bourbon Seasoning
1 tbsp. Salt
1 tbsp. Coarse Black Pepper
place pork butt in a roaster pan (no rack). pour Dr. Pepper over the meat slowly, then add spices on the top only in order listed above. Cover with foil tightly place on the bottom rack at 250 degrees for 5 hours. Remove from the oven, and let it sit for 10 minutes, uncover, and drain the juice from pan into a bowl or cup and set aside. using 2 forks, remove the "fatty" sections and throw away, continue to pull the pork apart into shavings. slowly add the juice into the meat and mix (only enough to moisten, do not drowned the meat). Enjoy on baked potatoes, or on buns, top it with your favorite BBQ sauce (I like the Bourbon BBQ by KC's Masterpiece)
Mom's Spaghetti Sauce
2 lg. cans of hunts crushed tomatoes
3 small cans hunts tomato paste
1 Bell Pepper
1/2 of a lg. Onion
Extra Virgin Olive Oil
add tomotoes & paste into crock pot
fill one empty large can with water and add to sauce
1 tbsp. garlic salt, onion salt, oregano.. (you may add 1/2 tbsp of each later if not strong enough in flavor)
1 bay leaf
1/4 tsp. of black pepper
1/4 tsp. of sugar (this reduces the acidity in the tomatoes)
cook the sauce on high for 2 hours.
1 1/2 hours into cooking time,dice the onion & bell pepper
add a 1/4 cup of olive oil in a frying pan medium/high heat
saute peppers and onion together until they are soft and look translucent
pour all pan contents into the sauce
Cooking Time & Temperature
Cover & cook sauce on medium for 5 hours (stirring every hour)
Uncover and continue to cook on low for 3 hours. (stir in the 2nd hour)
you can put it on warm setting for another 2 hours for a much thicker sauce.
The secret to my moms sauce is to somewhat over cook it.. the longer you cook it.. the thicker it gets.. and tastier =)
1 pkg of boneless chicken strips or one pkg of chicken wings.
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 tbsp. minced garlic
Salt & Pepper
Coat the chicken in flour & Italian season and fry in olive oil and fresh minced garlic until it is slightly browned on the skin, pour the chicken in a baking pan with oil and garlic, lightly cover the chicken with marinara sauce (recipe on this page) and top with slices of bell peppers. Salt and pepper the top to taste and preference. Cook on 375 for 40 minutes or until the top is roasted (charred) and the bell peppers are soft.
This is an eyeballing cooking situation, time may vary according to your oven.
Stuffed Parmesan Encrusted Chicken
Bacon Cheese Balls
Creamy Tuscan Chicken
1 tablespoon butter
1 package (20 oz) boneless skinless chicken breasts
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 cup chopped fresh spinach
Prep & Cook
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned. In 3 1/2- to 4-quart slow cooker, place chicken breasts. In medium bowl, mix Alfredo sauce, sun dried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired!
Chicken Broccoli Bake
1 pkg Boneless/skinless chicken breast
16 oz sour cream
1 cn cream of chicken soup
1 cn brocolli cheese soup
1 pkg Kraft shredded american/chedder cheese
Plain bread crumbs
frozen chopped broccoli
Mortons natural seasoning
crisco olive oil cooking spray
in a large bowl. first wash, and cut chicken into small cubes or pieces add to bowl
add the uncooked broccoli (optional: use a food processor, or blender to make broccoli even smaller),3/4 bag of shredded cheese, soups, 3/4 of sour cream, and 1 cup of bread crumbs, season to taste... stir welll.. Pour contents of bowl into a baking dish. and flatten it. Top (lightly) with bread crumbs until coveredl... spray the top with cooking spray until bread crumbs are saturated.pepper & seasoning the top.
Bake for 1 hour @ 350
(bread crumbs are golden brown and chicken is cooked thru.)
This is my best friends favorite dish!! =)
Hawaiian Chicken & Herb Potatoes
3 russet potatoes
1can of pineapple juice frozen concentrate
1sm.can of dole pineapple chunks
1bottle of Lawry's Hawaiian marinade
perfect pinch all purpose season
McCormick steak house season (grinder)
butter flavored pam cooking spray
~You will need a blender or food processor~
Step 1. Prepare marinade
...Pour entire bottle of Hawaiian marinade into blender, add 1/2 of pineapple concentrate, and 3/4 of pineapple chunks, and 1/4 cup of sugar..blend.
Step 2. Prepare chicken
...Wash the chicken. Lay in a baking dish, pour the marinade mixture over all of the chicken until lightly covered. Do not drowned it. Add remaining pineapple chunks on top of the chicken sprinkle tiny amount of steak house seasoning (on large grind setting) on top.
Step 3. Prepare potatoes
... Wash potatoes, slice 1 inch slices, then cut slices into quarter pieces toss all into baking dish, spray potatoes with pam well. then sprinkle perfect pinch season until well covered.. mix the potatoes around, and sprinkle some more. Then sprinkle onion salt & steak house season (on small grind setting) evenly.. mix potatoes again and spray again with pam.
Step 4. Bake
...Place chicken on top rack, and potatoes on bottom rack in oven and cook on 325 for 40 minutes..baste the chicken every 10 minutes. Add more marinade at 30 minutes of baking. place both dishes on top rack and switch to broil mode for about 10 minutes at 325, this is only to grill the top of the food.
Serve: spoon excess marinade over chicken as desired.
Salt and pepper to taste & ENJOY! ;-)