Pork & Potato Stew

1 24oz. jar salsa verde
1½ lbs. cubed boneless pork loin
1 lb. peeled and cubed Russet Potatoes
1 large can green chile enchilada sauce
1 cup chopped onion
2 tsp. Taco Seasoning
Directions
Prep: 15 minutes Cook: 1½ hours Serves: 6

Brown pork and onions. Next, Stir together 24oz. jar salsa verde,
1 lb. peeled and cubes potatoes, 1 can green chile enchilada sauce,
and 2 tsp. Taco Seasoning in a large stockpot. Bring to
a boil; reduce heat and simmer, covered, for 1 hour. Remove
cover and simmer for 30 minutes more or until sauce is thickened
and pork is tender.

Pulled BBQ Chicken

This was a redo for our family, which is a rare opportunity.
4-5 frozen boneless skinless chicken breasts
2 TBS Brown Sugar
1 1/2 TBS Worcestershire Sauce
1 12oz. Bottle BBQ- I like Jack Daniels #7

Turn on crock-pot and mix brown sugar, Worcestershire sauce and about 1/2 the bottle of BBQ sauce together. Add the chicken and pour the remainder of the BBQ sauce over the chicken.  Cook on low for 3-4 hours.  Turn chicken over- (if home) I usually then turn it up higher after about 5 hours of cooking time  and pull apart the chicken using two forks.  I then let it cook a little while longer then serve on buns.  You can cook it at a higher temp,but I put it in when I leave for work, so I use the lower setting to cook it all day.

Mexican Lasagna

I was going through old recipe files and came across this one. can't remember where I found it but I plan on making it this week.

Mexican Lasagna

ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 10 (6 inch) corn tortillas
• 1 cup prepared salsa
• 1/2 cup shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Butterscotch Caramel Fruit Dip

I can't take credit for this amazing recipe, but I will say it is a new favorite of mine- Thanks Karri

2 containers soft cream cheese
2 cups powdered sugar
2 teaspoons vanilla
Whip together and spread into a dish.
Pour Mrs. Richardson's Butterscotch Caramel topping over the cream cheese mixture. Sprinkle with Heath toffee bar or the Heath toffee baking bits.

Serve with apple slices or strawberries- I think the apples taste the best

Berry French Toast

Got this yummy recipe from my friend Berta-

Ingredients

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

6 servings


I used the frozen bag of mixed berries from Costco. I tripled the recipe for BB, but still cooked it in 3 pans. And I used a couple of whole eggs where it called for just whites. ( 3 egg whites, 2 whole eggs)

Snicker Salad

Snicker Salad

8 apples cut up bite size

1 large container of cool-whip

1 bag of miniature snickers, cut in 1/2½

Mix together and chill

Pumpkin Cream Cheese Muffuns

Fall is my favorite time of year to bake. There are so many wonderful recipes out there that incorporate pumpkin. I think these come awfully close to Starbuck's muffins.

Ingredients
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.