Killer BBQ Pulled Pork Sandwiches

Follow the recipe HERE for the Pork
Follow the recipe HERE for the Homemade buns
1 Bottle of the best BBQ sauce you can find! (We love Spencers Brand from Oklahoma)

Start with making the homemade buns. Then follow the recipe for the pork. Since this recipe makes so much pork, I divide it into thirds. So I use the 1/3 of the pork for these babies! Then I dump my bottle of BBQ sauce and stir to mix. Then add it to the buns. Yummo!

I could eat these all day! They were amazing! I do think the sauce added the special touch. It had a kick of sweetness and spice!

Spaghetti Sauce

1 pound lean ground beef (We used pork sausage)

½ cup chopped yellow onion

3 ¾ cup tomato sauce (2 15 oz cans)

2 – 4 ounce cans of sliced mushrooms (Didn't use mushrooms)

1 teaspoon cider or red wine vinegar

2 teaspoon granulated sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

Parmesan cheese and fresh basil (for optional topping)

Preparation

Crumble the ground beef into a large skillet and add the chopped onion. Brown the beef and onion until done. Drain off liquid. Return heat and add all the remaining ingredients. Simmer 15 to 20 minutes, stirring occasionally, while you boil the pasta according to the package directions. Toss together with, or spoon over cooked pasta, top with grated Parmesan cheese and fresh basil.

Makes 6 to7 – ¾ cup servings.

I haven't found the perfect recipe for spaghetti sauce yet. But this was o.k. considering. Once I find "The one" I will be replacing this.

Soft Garlic Knots

Original Recipe From Annie's Eats

For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1 ¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup + 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

2 tbsp. melted butter

½ tsp. Italian seasoning

Directions:

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Homemade Hotdog/Hamburger Buns

Original recipe from Real Mom Kitchen

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces if making buns or 12-14 equal pieces for rolls, and form into desired shape. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden

Easy Homemade Caramels

Recipe From Sister's Cafe

1/2 cup butter (not margarine)

1 1/2 cups light corn syrup

2 cups brown sugar

1 1/2 cups heavy whipping cream, divided

1-1 1/2 tsp vanilla extract

mixed nuts, optional

1. Begin by melting butter in large heavy pan over medium-low heat. Add brown sugar, corn syrup, and half of cream (3/4 cup). Cook over medium-low heat, stirring gently, until sugar dissolves.

2. Cook, stirring occasionally, until candy thermometer reaches 224°. Add rest of cream gradually. Turn up stove to medium heat and continue to cook. At this point I wash down the insides of the pan with a pastry brush and water to get rid of any sugar crystals (left alone they may cause your caramel to turn to sugar). Don't worry about drops of water getting in the caramel - it will boil off.

3. Just before it reaches 240° (or 236° for high altitude), add in vanilla. Allow it to come back to a boil and remove from heat as soon as it reaches 240 degrees. **check tips. If you like nuts, add them about 1 minute before the caramel is done - if you add them earlier they will over cook.

4. Immediately pour into a buttered 9x13-inch pan. Allow to cool, use a spatula to remove caramel onto a cutting board, and cut caramel into small squares. Wrap in waxed paper or plastic wrap.

She recommends:

1. Don't stir it when it gets close to the end. In fact, it needs minimal stirring at all!

2. Do not touch or disturb the caramel at all once you've poured it into the 9X13 - wait patiently for it to set up.

3. Although SLC is high altitude, I have found that 236 degrees is too soft. I prefer 240 degrees. Remember that the hotter it gets, the harder the caramel will be. Also, it depends on a lot more than just the temperature...so I would suggest checking your caramel the old fashioned way: drop a tiny bit into ice water and if it forms a ball that is the right consistency you like, it's ready. I like it to form a solid ball but still be soft enough to squish between your fingers.

4. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That's perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.

* I once had a recipe extremely similar to this and I was so sad that I haven't been able to find it. But low and behold those fabulous ladies at Sisters cafe have the recipe posted on their blog. Don't be intimidated by these...just follow these instructions and you can do it!

Peanut Butter Fingers

1/2 c. butter

1/2 c. sugar

1/2 c. brown sugar

1 unbeaten egg

1/3 c. peanut butter

1 c. quick cooking rolled oats

12 oz. milk chocolate chips

1/2 t. vanilla

1 c. sifted flour

1/2 t. baking soda

1/2 t. salt

Cream butter and sugars. Add eggs, peanut butter and vanilla. Sift together dry ingredients and add to sugar mixture. Spread in 9 x 13 " pan. Bake at 340 degrees for 15-20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. then spread out to form a layer of chocolate.

Frosting:

1/2 c. powdered sugar, sifted

1/4 c. peanut butter

4 T. milk

Combine sugar, peanut butter and milk. Drizzle over chocolate. Cut into bars and serve.

*These are fantastic! This is something I don't make too often, but when I do everyone loves them!

Yummy Cake Brownies

2 c. flour

2 c. sugar

2 sticks margarine

3 T. cocoa

1 c. water

2 eggs

1/2 c. buttermilk (or use 1/2 c. milk combined with 1 t. vinegar)

1 t. soda

1 t. vanilla

1/2 t. salt

nuts

In bowl, mix together flour and sugar. In saucepan, melt margarine, cocoa and water-bring to boil 2 minutes. Pour over flour mixture. Beat eggs, buttermilk, soda, vanilla, and salt. This will be runny. Bake on a greased sheet. (I like to make this in a jelly roll style pan). Bake at 350 degrees for 30 minutes. Add nuts if desired.

Frosting:

1 stick margarine

2 T. cocoa

1/3 c. milk

1 lb. powdered sugar (4 c.)

1 t. vanilla

Melt margarine, cocoa, and milk. Bring to a boil. Pour over powdered sugar. Add vanilla. Mix well. Spread on top of brownies while hot.

*I also like to sprinkle chopped pecans on half of the sheet of brownies. We have those who like 'em, and those who don't. These are great for church functions or large crowds.

*We also like to eat these warm out of the oven with a scoop of vanilla ice cream. Yum!

Egg Rolls with Thai Dipping Sauce

• Recipe From HERE
• 
  
• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)
• 
  

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired

Thai Dipping Sauce

recipe found HERE

• 3/4 cup water
• 2 teaspoons cornstarch
• 1/3 cup seasoned rice vinegar
• 1/4 cup brown sugar
• 1 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon fresh ginger, grate
• 2 cloves garlic, smashed
• 1/2 teaspoon crushed red pepper flakes

1. 1

   Whisk together all the ingredients in a small saucepan.

2. 2

   Bring to a boil, whisking all the while until it thickens.

3. 3

   Remove from heat and cool to room temperature

Chocolate Peppermint Kiss Cookies

1 box Chocolate cake mix

2 eggs

1/2 c. butter or vegetable oil

Hershey's peppermint kisses

Preheat oven to 350 degrees

Mix the chocolate cake mix, eggs, and butter until well blended.

Bake at 350 degrees for 8-10 minutes.

Place a peppermint kiss on top of each cookie right after they come out of the oven.

Cool.

Sprinkle a little powdered sugar on top.

Enjoy!

Snow-Whipped Potato Boats

Recipe From The Lion House Christmas Cookbook

6 large baking potatoes

3 slices bacon, cooked crisp and crumbled

1/2 cup sour cream

1/2 cup milk

1 tsp salt

1/8 tsp pepper

4 green onions, chopped

1/2 cup grated cheddar cheese

Preheat oven to 400ºF. Wash potatoes and rub skins with vegetable oil. Bake for 1 hour, or until potatoes are fork-tender. Remove potatoes from oven and reduce oven heat to 350ºF. Cut a slice from top of each potato and scoop out pulp. In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper, and green onions. Whip until fluffy. Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon. Bake 10 minutes. Makes 6 servings.

My Kids LOVED these. It's basically like twice baked potatoes. Yum!

Homemade Bisquick Mix

Original Recipe From Safely Gathered In

2 c. flour
2 teaspoons baking powder
1 t. salt
1/3 c. shortening

Combine dry ingredients. Add shortening and mix with pastry blender until even crumbs are made. Keep in covered container in refrigerator. Use in any Bisquick recipe.

This is a quick and easy way to make a biscuit topping for all your cooking needs!

Moist Meatloaf

1 1/2 lb. ground beef

1 c. evaporated milk

1 egg, beaten

3/4 c. cooking oats

1/4 c. chopped onions

1 t. salt

1/4 t. pepper

Topping:

1/3 c. ketchup

1 T. brown sugar

1 T. mustard

Combine ingredients, place in loaf pan. Top with topping.

Bake at 350 degrees for 40-45 minutes or until meat is cooked fully.

We have four different versions of meatloaf we just can't get enough of. Because of the evaporated milk this meatloaf is very moist. My favorite part is the topping!

Substitute For Evaporated MIlk

No need to pay a premium for those little cans of evaporated milk. You can make your own in two minutes or less.

Prep Time: 2 minutes

Ingredients:

• 2/3 cup non-fat dry milk
• 3/4 cup water

Preparation:

Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.

Yield: 1 cup (8 ounces)

I have a fabulous meat loaf recipe that called for evaporated milk. I had only minutes to get it all together. This was a huge time saver, and I couldn't tell any difference. This is a good use for that dry milk powder you have sitting on your shelves for food storage.

Lion House Pumpkin Bread

Recipe found HERE

Ingredients:

1 and 1/3 cups vegetable oil

5 eggs

1 16-oz. can pumpkin

2 cups flour

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. ground nutmeg

1 tsp. baking soda

2 3-oz. packages instant vanilla pudding mix

1 cup chopped nuts

Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.

I love Lion House Pumpkin Bread! We like to make a plain loaf of pumpkin bread, and the other with milk chocolate chips and chopped walnuts or pecans. Yum!

Chewy Brownie Cookies

AKA Cow Pies

2/3 c. shortening

1 1/2 c. brown sugar

1 T. water

1 t. vanilla

2 eggs

1/3 c. cocoa

1/2 t. salt

1/4 t. baking soda

1 1/2 c. flour

2 c. chocolate chips (We added peanut butter chips)

Heat oven to 375 degrees. In a large bowl, beat shortening, brown sugar, water, and vanilla until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture. Stir in chocolate chips. Drop by rounded spoonfuls onto greased cookie sheet. Bake 7-9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Cool 2 minutes. Place cookies on cooling rack. Cool completely.

I really like these cookies. I haven't had them before. I was just a little dissapointed at how flat they were. So instead of chewy brownie cookies, I've decided to call them cow pie cookies.

Oatmeal Pancakes

1 egg

1 c. milk plus 1 T. vinegar

1/2 c. oats

1/2 c. flour

2 T. oil

1 T. sugar

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

(we like to add frozen blueberries)

Add the vinegar to the milk and let it sit about 5 minutes. Mix all ingredients thoroughly. Makes about 12-14 pancakes.

Warning: This is a really thin batter. I have to add just a touch more flour to my batter to keep it from running everywhere. But it is perfectly normal for it to be runny.

I was given this recipe from my sister in law. We've loved these and make them often.

Deer Valley Turkey Chili

• 
  
• Recipe adapted from Reluctant Gourmet
• 2 cans Rinsed black beans
• 1/2 cup unsalted butter
• 1/2 jalapeño pepper chopped (Clean out the seeds)
• 2/3 cup chopped celery
• 2/3 cup chopped red bell pepper
• 1 Large Leek (white part only) (I used several green onions because that's what I had on hand)
• 2 Garlic cloves, minced
• 2 teaspoons dried oregano, crumbled
• 1/4 cup corn flour
• 1 teaspoon cayenne
• 2 1/2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoons salt
• 1 tsp. Pepper
• 1/8 cup Sugar
• 4 1/2 cup chicken stock
• 2 1/4 cup frozen corn, thawed
• 4 cups diced cooked turkey or chicken
• Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro

Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, (about 10 minutes). Reduce heat to low.

Add the flour and spices, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

My sister told me about this recipe so I just had to try it.

5 stars from the Guymons! This was absolutely amazing.

Needless to say little Briggy had 3 bowls.