Root Beer Pulled Pork

This is the best shredded pork.  My husband even loved it enough to take leftovers to work and he doesn't like pork!

2 lbs. boneless pork shoulder roast
1 yellow onion sliced into rings
2 cups root beer
1-2 tbs Tabasco (I used 1 tsp - enough for us)
1 cup chili sauce
1/2 tsp vanilla


Place roast in crock pot, layer with onions and pour remaining ingredients over the top.  Cook on low about 8 hours until meat will shred.

http://crockpot365.blogspot.com/2011/03/slow-cooker-rootbeer-pulled-pork-recipe.html

Peanut Butter bars

This is a recipe I found in the Davis County School district newsletter when i was in high school. The lunch room used to sell these and I LOVED them.

I always look for this recipe on this blog and forget that I only have it on my family blog. so i'm posting it now.

This recipe is for a large 18X13 inch pan.


Make sure to half the recipe if you are using a 9X13 inch pan!


Cream together:
1 C sugar
1 C brown sugar, packed
1 C butter, softened

Add and combine:
1 tsp vanilla
2 large eggs
1 C peanut butter (I prefer chunky because I like peanuts, but original recipe calls for creamy)

Add and mix with above mixture:
2 C flour
1 tsp baking soda
1 tsp salt

Add last:
2 C oats (I prefer whole oats, but the original recipe called for quick oats)

Spread dough on greased cookie sheet cake pan.

Bake 350 degrees for 20-23 minutes until golden brown.

While hot, spread 1 ½ C creamy butter on top. This layer should be thin. It is easier to spread the peanut butter if you microwave the it for about 15 seconds so it is hot and thin.

Cool so that peanut butter is solid again. It helps if you place pan into the refrigerator for 10 minutes after they are completely cooled off so the peanut butter will become very solid.

Spread chocolate frosting on top. This layer should be thicker than peanut butter layer.

Cut into bars.

Hershey’s Cocoa Best Frosting
18X13 pan:not needed to double frosting recipe.

½ C butter
4 TBS Hershey’s Cocoa
1 tsp vanilla well.
4 TBS milk
4 C powdered sugar

1. Melt butter over low heat in medium saucepan.
2. Gradually add all other ingredients and mix well. Make sure you put frosting onto peanut butter bars immediately because this recipe sets rather quickly.


I made one pan, cooked them, and then watched and listened as Ben begged for some! I finally gave in and gave him some and then decided we better just make some for ourselves. Peanut butter is not Tyson's favorite thing. He thinks it's okay for sandwiches, but not for dessert. So I hold back on making peanut butter treats a lot because I know he won't really eat them. At least I know the kids and I will enjoy them! We'll probably take a bunch of these to friends because this a big pan of treats!

Kate's chocolate chip cookies

this is a great recipe. nice, chewy cookies. they don't taste like coconut, just have an extra little chew to them.

Coconut Oatmeal Crispies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
Cream that all together then add:
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Mix, then add:
1 cup oats
1 cup coconut
1 cup chocolate chips

Bake at 350 for 10-12 minutes

Creamy Chicken and wild rice soup

I found this recipe on a chat forum and made it with some left over turkey breast. it was SO good. better as a left over too. I'm making it again tonight and wanted a place to find it. I had to search all over for it today.

I wish people would post on this board! i really miss it. I use so many recipes from here.

Creamy Chicken and Wild Rice Soup
Ingredients
4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg quick cooking long grain and wild rice w/ seasoning packet
2 stalks celery, chopped
3 carrots, chopped
1 small onion, chopped
Fresh garlic, minced (3-4 large cloves)
Olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
1. Saute carrots, celery, onion and garlic in olive oil until tender.
2. In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons , to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.