Thursday, March 29, 2012

Kahlua Pork

If you long for the days to be sitting on a beach somewhere with Pacific Islanders and enjoying the scrumptuous flavors of the Polynesians, then this recipe is for you. Kahlua pork is the staple food of any good luau. However, if you can't be at a luau, here is the next best thing. [Make this, curl up on your couch, and just close your eyes. You will be whisked's SO EASY!]

Use any 5-6 lb shoulder pork roast
2-3 oz. of Colbin mesquite Liquid Smoke (in the BBQ or marinade section)
A few pinches of Sea Salt (Hula Salt is best, because it's finer and absorbs better--You can find it at some of the Walgreen's in their Hawaiian food section. If you can't find it, though, sea salt will do.)

Get your crockpot out (easy, right?) and throw your pork in (or if you don't want to be violent, you can gently place it, it doesn't matter). Pour your Liquid Smoke over the pork and then sprinkle the outer sides of the pork with the salt. Don't cake it on, just sprinkle enough to make a slight coating (a couple to a few pinches will do...maybe a 1/4 cup???).

Cook on high for five to six hours...and then just walk away (need I remind you, I said this was easy, right? I was serious!). Okay, when your meat is done, just pull it apart with a fork. If you have bones in your meat, this would be the time to take them out (I don't want your faux vacation turning into a trip to the ER). Now, you're gonna have a good bit of juice in your pork. At this point, you can be done with your cooking...OR...may I suggest?....take one more step to make this pork TRUE Kahlua pork:

Shred some cabbage...oh, 1/4-1/2 head will do (I like doing mine three parts pork to two parts cabbage). Place it in your crock pot and let it cook for about 30 minutes more (until cabbage starts getting slightly soft) and then turn your pot off. The remainder heat will finish cooking it. Check to see if you have a lot of juice. If you do, pour some out. If not, you're good to go. You can always add more mesquite or salt to your desired taste, if you desire.

Eat your pork over sticky rice. Yum! OH...and, you're welcome! I just gave you a low cost vacation to the islands. ;) Sorry, no lei included.

Friday, December 30, 2011

Mock Red Lobster Cheese Biscuits

These actually are more golden in color, but I'm having to take photos with my phone and the coloring is slightly off. Anyway, these biscuits are YUMMMMY! They are similar to Red Lobster's cheese biscuits. Oh, yeah--amazing! Let me tell you, this is a great variation instead of your ordinary side of garlic bread, and if that wasn't's easy peazy too!

Mix 4 cups of all-purpose flour, 1 cup of shredded cheddar cheese, and 1 1/3 cup of cold water to make a somewhat stiff dough. Line pan with parchment paper and place scoops on it. Bake at 375 for 10-12 minutes.

While biscuits are cooking, mix a garlic spread that will be brushed on them when they come out:
1/2 cup butter, melted
1 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/8-1/4 tsp of dried parsley

Whalah! Fine dining at home!!!

Fruit Dip

This is an amazing fruit dip and can be used with a variety of things, but my family loves to drown strawberries in it the most. The best part: it's super easy and it puts a smile on the family's face!

1 small tub of cool whip
1 small instant vanilla pudding package
1 can of cream of coconut (found in the liquor section)

Mix together. That's it!!! It can be served right away for a creamy concoction or refrigerated to form a more stiffened dip. Both are AMAZING!!!

Thursday, August 18, 2011

Oreo Peanut Butter Dip

I can't remember where I found this recipe from, but I just made it last night and it is so freaking good. Another good thing about this recipe is it stores really well. So go ahead. Make a big batch. Put it in your canning jars. And save for those later day uses.

1 1/2c (16oz jar) creamy peanut butter
1c white chocolate morsels
1/2c nutella
12 oreos, crushed

Mix P.B., morsels and nutella. Microwave for 1 minute. Stir, and keep microwaving in 30 sec intervals until all creamy. Fold in crushed oreos. Serve with fruit, pretzels, graham cracker, animal crackers...etc...

Wednesday, June 15, 2011

Mint Chocolate Chip Icecream

Ahhhhhh!!!! My favorite store bought icecream is Bryers Mint Chocolate Chip. I wanted to see if I could get something close to it. I used 17 oz. total of crushed Andes mints (2 bags) with my base recipe. (Crush the mints and let it kind of dissolve into the milk mixture so that the icecream absorbs the mint flavor and you're only left with slivers of chocolate.) It turned out WONDERFULLY! My husband actually likes it better than Bryers. It's so creamy, and has just the right touch of mint chocolate. Yummmmmm!!!! It's sure to be a hit for those who love this type flavor!

Cookies-n-Cream Icecream

I tried to do a cookies-n-cream with crushed oreos. The taste was fine, but the look of it was a little disturbing. Hahaha! Apparently, the oreos just kind of dissolved into the milk and turned the color brownish-black. Next time I make this, I will NOT put the oreos in until the icecream has firmed a bit during the churning process. That way it will not only taste good, but look good too!

Use the base recipe with a pack of double stuff crushed oreos.

Tuesday, June 7, 2011

Reese's Cup Blizzard Icecream

This experiment turned out AMAZING! It tastes JUST like a Blizzard! OMG!
Noah devoured the churn paddle, and when my hubby got home, my hubby was in Blizzard heaven. His favorite candy is Reese's Peanut Butter Cups, so I knew he would love this concoction...SCORE! Mary has now suggested that I do Butterfinger. ;)

Use the same 6 qt. base recipe with 4 pkgs of Reese's cup (8 pack) smooshed up, and 1/4 cup of smooth honey peanut butter. Stir it well so all of the peanut butter dissolves.

It is YUM-YUM!!!!

Monday, June 6, 2011

Banana Icecream

Okay, here's the recipe for everyone's favorite: 6-8 large bananas (or more), smooshed
2 (12 oz) cans of evaporated milk
1 (14 oz) can of condensed milk
1/4 cup sugar
1 (8 oz) packet of vanilla icecream mix (Junket or Rival--I use Rival creamy vanilla)
(Mix all of these together; then pour into the canister.)
1 quart carton of heavy cream
(Add cream and use the churn's badder blade and just kind of slush it around to mix)
whole milk
(Pour milk in until it reaches the "fill" line; slush around as well for several seconds)

*Basically, this recipe is used when making pretty much any flavor of icecream--use all of the same ingredients, just substitute an equal amount of fruit (or candy) each time. Plus, when adding milk at the end, you can half and half some sort of juice with it to give it some extra flavor (like the blueberry recipe posted). So if you're making pineapple or something, just use half juice with the milk. Got it? Be creative! Come up with a cool concoction and let us know what you did. My mom likes doing Tuti Fruity and mixing an assortment of fruits too.

Churn away!

Oh, when you are done making your icecream, pour them into one quart tupperware containers to freeze (this is a good size when storing so you can easily soften later). They will harden pretty well in the freezer, so when taking them out, put in the microwave for about 30 seconds (all microwaves are different so adjust as needed) and it will soften it to the perfect consistency! Yummmm! All your friends coming over will LOVE you! ;)

I also calculated pricing. It comes out to be about the same as what stores charge, maybe just a little bit more. For the 6 quarts that I make, it costs me about $15. Most icecream in the store is sold in 1.5 quart containers. That makes my homemade icream at a cost of $3.75 for the same size purchased in stores. Let me tell you, tastes sooooo much better!!! ;)

Thursday, June 2, 2011

Homemade Icecream

I haven't had a REAL icecream churn in like four years! The only one that I've ever seen here in Vegas was the one that you freeze the canister, put the ingredients in, and then refreeze. Uhhh....yeah! That does not work very well. Not to mention, it doesn't make much. Wellllll....I was strolling through Wal-Mart, and what'ya know...there was a HUGE icecream churn for sale...6 quarts...YES...and only $27!!!! You better believe that thing landed in my cart quicker than an Ethiopian running for a chicken leg. ;) Hahaha! I rushed to get me some ingredients to start my fun.... I made Black Cherry, Strawberry, Banana, Grape, and Blueberry. I plan to make Pineapple, Peach, Mint Chocolate Chip, and Cookies-n-Cream.

This used to be my favorite: Heavenly Banana...

(It's also the favorite of most people who taste it...It's awesome!)
But now I have a new love: Entrancing Blueberry (I know. I know. Hard to believe, but true)...

Okay. Here's my recipe for this wonderful new concoction. Remember it yields 6 quarts:

1 12oz pkg of frozen blueberries
1/4 cup sugar
(simmer on stovetop until sugar melts and a tiny juice forms...NOT until it's warm)
1/2 can of blueberry pie filling
2 cans of evaporated milk
1 can of condensed milk
1 carton of heavy cream
1 pkg of vanilla icecream mix (Junket or Rival)
(Mix all of these ingredients together. Put into the icecream churn canister. There will be space to add more ingredients before it reaches the "fill" line.)
Ocean Spray Blueberry Juice
(The space that is left in the canister needs to be filled with half juice and half milk.)

Churn away, Peeps. It's amazing!

Sunday, May 29, 2011

Creamy Chocolate Frosting

I found this recipe on, it was super quick to make and really light tasting. You will need:
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

1.Sift sugar and cocoa together in a bowl.
2.In a separate bowl, cream butter, then beat in sugar mixture alternately with milk.
3.Add in vanilla. Beat until light and fluffy.
**I didn't have evaporated milk so I used regular 2% and it turned out fine.