Monday, September 27, 2010

Sweet Pulled Pork

This recipe was contributed by Rachel Nielson.

This is one of our "staple" company meals.  It is a yummy and EASY pork recipe.

Trim the fat off of a pork tenderloin or pork roast.  Put it in a crockpot.  For every two pounds of meat, add 1 cup of salsa and 1 cup of brown sugar.  Let it cook for 4-5 hours on high.  You can cook it longer on low.  When about 1 hour remains, shred the pork with a fork--during the final hour, it will soak up all the juices.  YUM.

The original recipes says that you can serve it on buns or in tortillas.  We love it in tortillas topped with lettuce, tomato, sour cream, etc--the usual fixin's.  It would also be yummy on a salad.

This Tomatillo Cilantro Ranch dressing is also amazing on it.  We spoon it on to our tacos/burritos:

Combine in a blender:

1 c. buttermilk
1 c. mayo
1 pkg DRY ranch dressing mix
1-2 cloves garlic
juice from 1 lime
2 tomatillos
cilantro to taste

This makes a TON of dressing, so I usually half it.


Saturday, September 18, 2010

Our Mama's Zucchini Bread

This recipe was contributed by Sarah McKenna.  This is our Mama's divine zucchini bread.  Diet food it is not.  Delicious it IS!

Zucchini Bread

3 cups flour
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 cup sugar
1 cup brown sugar, firmly packed
1 cup canola oil
1 Tablespoon vanilla
2 cups zucchini, grated
(1/2 cup nuts, chopped --- optional)

In a large bowl, thoroughly beat eggs, sugar, brown sugar, canola oil, and vanilla.  Stir in dry ingredients.  Blend in grated zucchini (and nuts).  Pour into two greased and lightly floured (Baking PAM!) bread loaf tins.  Bake at 325 degrees for 60 to 70 minutes.

Thursday, September 16, 2010

Breakfast Casserole

This recipe was contributed by Sarah McKenna.  I got it from my friend Michelle Leinwebber.  It is super yummy and easy!  The only time consuming part is the bacon, and if you're willing to spend a little bit more moolah you can make that easier by buying the microwavable, or even pre-cooked, bacon.  It is great for a brunch or breakfast because you can put it together the day before and store it in the fridge overnight so you can stick it in the oven in the morning.  If you do prepare it the night before there is no need to thaw the hash browns before you put it together.

Breakfast Casserole

1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Pepper, to taste

1.  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.

2.  In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

3.  Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.