Wednesday, December 29, 2010
She was right. The pork loin was sooooo tender and the gravy it made was great, too. Plus and this is a big plus, it was so easy.
I used the half of the pork loin that I froze last month. Weight? No idea.
1 package onion soup mix
1 C Coca-Cola Classic (all recipes I read said not to use diet)
salt and pepper
Salt and pepper meat and place in bottom of crock pot.
Add soup mix and Coke.
Cook on low for 8 hrs or high for 4 hours.
Pour liquid from crock pot into a sauce pan.
Season with salt and pepper and add a dash of Kitchen Bouquet. Bring to a boil.
Remove a cup of juice and add corn starch or flour to thicken. Return liquid to sauce pan and cook until desired consistency is achieved.
Pull pork apart with a fork. Pour gravy over pork and mash potatoes.
Sorry, no photos. I was too busy eating to take photos....LOL.
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I find that these little recipe booklets have some very good recipes in them. I make sure I send in for these whenever I run across an offer for a free booklet.
Thursday, December 23, 2010
Macaroon cookies are one of my favorites so I thought I give would them a try.
4 Cups of sweetened flake coconut (14 oz package)
1 Cup sweetened and condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
Combine all ingredients into a bowl. Drop by spoonfuls onto a parchment paper lined cookie sheet. Bake 9-12 minutes in a 350 degree oven or until the edges are lightly brown.
They are currently cooling and smell wonderful. I can not wait to taste these delectable treats.
Update.....They are wonderful tasting.
Wednesday, December 22, 2010
I've always liked rice krispies treats and these are sorta like them but different.
I, of course, changed up the recipe slightly. I added some peanuts to the recipe and I also used rice chex instead of corn chex cereal.No Bake Peanut Butter Drop Cookies
6 cups rice or corn chex cereal (I also bought the generic brand)
1 cup Karo Light Corn Syrup
1 cup sugar
1 1/4 cups creamy peanut butter. I used a little crunchy peanut butter to make the 1 1/4 cups.
2/3 cup milk chocolate chips
Pour cereal into a bowl and set aside.
Stir corn syrup and sugar together in a large sauce pan over med/high heat until dissolved and boiling. Remove from heat and stir in peanut butter until creamy. Add chocolate chips and stir until chips are melted.
Pour mixture over cereal and mix until all pieces are coated.
Drop by heaping spoonful onto waxed paper. I placed them in the fridge for 5 minutes to set up.
Store in an airtight container.
Saturday, December 18, 2010
Bag of Rolos
Bag of small salted pretzels
Pecan halves (I ran out of pecans so I made some with walnut halves, cashews, and peanuts)
Preheat oven to 350 degrees
Place tin foil on a cookie sheet (I tried parchment paper and the tin foil worked better). Lay out pretzels then place an unwrapped Rolo on top. Put cookie tray in the oven for no more than 5 minutes. Do not let the Rolos get too soft.
Remove the cookie sheet from the oven and place the nuts on top. I found that I barely had to squish (technical term) them because the weight of the nut made it sink into the chocolate and caramel.
I also made some with peanuts placed on the pretzels first, then a Rolo. After I removed them from the oven, I added 2 or 3 more peanuts to the top.
The recipe called for you to let them cool for 1 hour before storing but I found they were still kind of soft after 1 hour. I remedied this by putting them in the fridge for 5 minutes. This seemed to do the trick and I was then able to place them in a sealed container without them sticking to one another.
Very tasty. Next time though, I would sprinkle with coarse sea salt while the Rolos were still soft but tasty none the least. I preferred the salted pecans the best.
For a twist...the next time I am going to cut a date in half (lengthwise), then place a Rolo on top. Place in oven for 5 minutes. Then top with a pecan. If I decide to get out of my pajamas tomorrow...I'll go to the store and get some more pecans and then try this recipe.