Crock Pot Pulled Pork Sandwiches

With Fall upon us, I love busting out my crock pot. It just feels like the season of comfort food and the crock pot is a great way to make those hearty dishes without too much effort. Dump the ingredients, turn it on and walk away.

Crock Pot Pulled Pork Sandwiches

1 - three to four pound boneless pork roast

1 - white onion

garlic powder (I never measure this, just sprinkle it on until the whole roast is covered well)

water

20 oz. or so of the best barbeque sauce you can find. (I use Sweet Baby Ray's - Honey Barbeque)

large hamburger buns or rolls

Place the pork roast into the crock pot. Cover entire roast with garlic powder (however much you prefer). Cut up onion and place in crock pot. Next, pour water over the entire roast, just enough to cover it. Put the lid on and turn the crock pot on low. Cook for eight hours. Yes, EIGHT HOURS! So be sure to start early! After eight hours remove the crock and dump all the water out. I use a colander to do this so I don't lose any of the onioney goodness. Place the onions and the roast back into the crock pot. Cover the roast with barbeque sauce. You can use a little or a lot depending on how you like your pulled pork. Place the lid back on the crock pot and let it cook for another hour on low. When it's done, grab a bun and serve it up sandwich style!

A Little Bit of Editing and a Touch of Martha

Hey Cowgirls (and Cowboys),

O.k., so back to my previous post of Great Grandma's recipe box. I stand corrected, that recipe was actually written by my Great Grandpa, not my Great Grandma. I guess I should have figured that by the printing, but it didn't dawn on me until I placed an informative phone call to my Grandma. His writing is distinct, and i am sure that we will get to see more recipes written in his hand in the future.

So on to today's post.....

My youngest daughter has been suffering from a miserable virus for the past few days and won't let her mama out of her site. I have been expected to couch surf right along with her. Today while she was sleeping on my lap, I got the rare opportunity to change the channel from SpongeBob to catch the Martha Stewart Show. The menu said it was called Martha Stewart Good. The whole show had a specific theme, and the one I was watching was all about cookies. I should never underestimate the power of Martha, she made about five or six different cookies during the show and I am feeling as if I might have missed out by not buying Martha Stewart's Cookie Book. The recipes were awesome and I didn't have access to pen and paper (hence sleeping, drooling, feverish child on lap) so I had to go to her website to check out some of the cookies she mentioned. This is the one that I am currently obsessed with and am really jonesing for as I write:

Alexis's Chocolate Chip Cookies - Super chewy and crispy all at the same time!!!!
3 1/2 cups all-purpose flour
1 1/2 teaspoons table salt
2 teaspoons baking soda
1 pound (4 sticks) unsalted butter, room temperature (I think salted would be better, personally)

3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.
Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.
Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes (the show said 12 - 15 minutes so just keep your eye on them), rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

Let me know how they turn out!

Cranberry Salad

I come from a long line of great cooks and bakers. The best of the best! Every family reunion is just chuck full of good dishes and desserts that would satisfy even the pickiest of sorts.

I just recently came into temporary possession of my Great Grandma's recipe box. I was so excited to get ahold of this wooden pea green wonder and delve into all of my Grandma's good cooking. Let me tell you, this thing is stuffed to the gills! I will only share the recipes that have been handwritten by her. I will keep it just as she has written it and try to define anything that is unclear. This is the first recipe that I found in Great Grandma's recipe box and one that reminds me of Fall. I remember eating this on several occasions, and it was delish....

Cranberry Salad

1 - 1lb. can whole cranberry sauce (save 3/4 cup of liquid)

1/2 cup boiling water

1 - 3oz. pkg strawberry jello

1 tbsp. lemon juice

1/4 tsp. salt

3/4 cup mayonnaise

1 apple diced

1/4 cup chopped walnuts

Heat cranberry sauce: mix liquid, boiling water, and Jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened, add mayonnaise. Beat with rotary beater (hand held egg beater) until fluffy. Fold in reserved cranberries, apple and nuts. Stir and chill until slightly thickened and pour in mold. Makes six servings.

Heart of A Cowgirl

Just wanted to say how much I love this blog, Heart of A Cowgirl. Thought you might enjoy it too!

Whole Foods Is Fab-U-Lous!!!!!

Ahh, Whole Foods Market. What can I say about Whole Foods Market except that it is the best place since sliced bread! I walked into Whole Foods to pick up a couple of necessary Scout items. We always purchase her Tofutti ice cream, her Van's egg and dairy-free waffles and her vanilla soy pudding but as I was perusing the aisles, I found a few items that I really couldn't live without all residing in the baking aisle. The first one was the 365 Everyday brand Oatmeal Cookie Mix. This mix has no egg, no dairy and is clearly marked that they make good practice on any cross-contamination issues of allergens. Nice. The second thing that I found was 365 Everyday brand Corn and Muffin Mix. Again, no dairy, no eggs and safe for Scout. So normally, I try to avoid package foods. No, I am not a health nut psycho. I just don't think it's that good to always be munching on something out of a box, but sometimes that just has to go out the window when you need something quick and easy.

So the Oatmeal Cookie Mix, here's how easy: Dump the mix in mixing bowl. Add 8tbsp. of dairy free margarine (you know that I always use Nucoa) and about three tablespoons of applesauce instead of eggs that it calls for. Pop them in the oven for however long the box tells you (or longer because my oven is lame) and these cookies came out great. I know that you will really enjoy them.

So the Corn and Muffin Mix gives you two options, you can either make corn muffins or cornbread. I opted for the muffins because kids can handle them easier and they look like cupcakes which always peaks their attention. Again, super easy, dump mix into mixing bowl. I don't have the box with me because I discarded it a bit to premature, but follow the box mix. When it tells you to add an egg substitute it for 3 tbsps. of applesauce and substitute the whole milk with soy. Scout loved them. Peanut didn't like them. I couldn't try them because they contained soy so see what you think and let us know.

I also purchased a 365 Everyday Pound Cake Mix. This mix has no egg or dairy, but this one I haven't experimented with yet, because it calls for eight eggs. I don't want to use all applesauce because I don't want it to taste like a giant apple so maybe even tofu this time. Something to keep its consistency going.

I also have to tell you what great customer service I had at Whole Foods. I not only had to pick a few items for the Scout, but I was also in some desperate need, and I mean desperate, because I drink it every morning faithfully, was some Oregon Chai Tea Original. I love this stuff. Unfortunately, I think I have drained the surplus at both of the major supermarkets close to our house, so I went in search. Whole Foods was also out saying the manufacture didn't have it in stock. They had the vanilla and the de-caf and the pre-mix which I don't really like, but totally out of the Original. I did spot one called "Vegan" and flipped the box over so I could see the ingredients. It has the exact same ingredients as the Original minus the honey. Well, I guess I could add my own honey and they have a ton of them, so I put it in my basket. I asked the nice guy that worked there when they expected to get more of the Original in and he said that it would probably be a couple of days but that he would be glad to order me some. I love stores with great customer service. Even better then that, he said they have what's called the "Try It" program where if your normal brand is out of stock and you want to try a different brand before you commit to it, the store will let you try it for free. I was able to take home a carton of the Vegan Chai Tea absolutely free so I could try it out to see if I liked it. This is why I love Whole Foods!

We Are Back!

Whew! How have you guys been? It has been a while. Kim and I have been busy being mommies and have not had very much time lately to devote to our beloved blog. Luckily, school is out for summer vacation and I have been cooking it up with a few new recipes that I think that you are going to like. I also procured my great-grandmothers recipe box over the summer! I am so excited to share all of the fantastic recipes that I found. So thank you all for sticking with us while we have been away. We appreciate all of your emails and hope to get the ball rolling again here with our blog. Keep writing in with your recipes and questions. We love to here from you!

Velveeta Cheese Quick Pasta Dinner - Originally obtained out of Kraft Food & Family Magazine and modified by me (Deb) to make it taste better!

1 pkg. of Velveeta Shells and Cheese Dinner (12 oz.)

2 Tbsp. Italian dressing

1 cup of broccoli florets

1 cup of red pepper

1 cup of yellow pepper

1 cup of frozen baby peas

1 handful of chopped fresh basil - the recipe calls for dried, but the fresh makes it taste better

3 Tbsp. Parmesan cheese

Prepare pasta as directed on box.

Heat dressing in a skillet on medium heat. Add broccoli and peppers; cook and stir approximately 5 minutes or until done. Stir in peas; cook until heated through. Add pasta mix and basil to the veggies and mix. Top with the Parmesan! Super quick and really great dinner in a dish.

Lavender Ice Cream

Prentiss sent us this wonderful Lavender ice cream recipe. She made this wonderful ice-cream for a bridal luncheon that she hosted and said that it was a huge hit. The shower was garden themed and she made a rosemary-rubbed pork tenderloin, green beans, and butternut squash soup. Her mother also made a lavender pound cake. Yum! I wish I was there! I thought that this was a great recipe as we start to anticipate Spring coming on. My lavender doesn't look so hot right now, but I know it will be great in a few months. I really want to try this recipe so I think I might have to buy some from our local Whole Foods Market and give it a whirl. Thanks Prentiss for another great recipe!!!

Lavender Ice Cream

2/3 c Half n Half

3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)

2/3 c Sugar

4 Egg yolks

2/3 c Heavy whipping cream

Cold Dried Lavender flowers for garnish (optional)

In a saucepan, slowly heat half n half to approximately 200 F.
Remove from heat and add lavender. Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm.
Return half n half and stir in sugar until dissolved.
In a separate bowl, lightly whisk egg yolks.
Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly. Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon. Remove from heat again and stir in heavy whipping cream. Chill in refrigerator until thoroughly cooled (2 hours - overnight).
Process in any ice cream machine. Freeze if necessary.
Sprinkle dried flowers when serving for garnish.

Welcome 2009!!

Happy New Year to all the Cowgirls and Cowboys out there! We hope that you had a fantastic holiday season. Both Kim and I have been busy with our families and all of the holiday festivities and have not had one moment to post any great recipes. We know most of you out there understand. This time of year is pure craziness!

So this recipe was given to me by my good friend Michele. We were both talking one day after school got out about good baking ideas for the holidays and she told me about a recipe for Girl Scout Cookies. Of course I love Girl Scout Cookies and am so bummed every year when our freezer somehow strangely eats up the last box, especially those thin mints - I know all of you can relate to the freezer eating part. Anyway, she says that I can make those delicious cookies at home using super simple ingredients. I was intrigued, so I asked if she would mind sharing her recipe with all of us, and she did!!!!

You gotta try this one out. Tastes just like a thin mint and super easy to make. Please check out Michele and her husband Johnny's iron art blog at: http://www.wattiron.blogspot.com/. Johnny makes incredible pieces. I have one of their yard birds sitting out in my front yard as we speak.

Girl Scout Cookies

1 pkg. of (Borden Eagle Brand Candy Coating) or any other melting chocolate used for candy. I haven't tried my daughter's vegan chocolate chips for this, but I am sure they would work as a dairy free, vegan substitute.

2 tsp. peppermint extract - Note to self: Try to stock up on this stuff before the holiday rush. I had to go to three different stores on December 23rd in search of this.

2 pkg. Ritz crackers - Yep, I said Ritz! I love those round buttery crackers. We buy them by the palette at Costco.

Melt chocolate in microwave or pan. If done in pan, make sure to continually stir while cooking. Add peppermint extract and stir. Dip crackers into chocolate. You can use some small tongs or a skewer to do this. Cool them on wax paper.