Fav! Fav! Fav meat dish! Every time I make it, visions of white beaches and fresh pineapple come to mind....ahhh Hawaii. Well here is a way to bring a little island flavor to your kitchen.
6 to 10 lb pork shoulder roast
1/3 bottle liquid smoke
1/8-1/4 c. sea salt (depending on the size of the roast)
Score criss-cross pattern on top of roast about 1/4 inch deep. Rub sea salt into cuts. Sprinkle roast with liquid smoke. Seal roast in roasting bag and place in a roasting pan. Bake at 325 degrees for 5-6 hours or until meat falls off the bone. Remove from roasting bag and trim fat. Shred meat and serve with rice.
Tip: I usually buy my meat at Sam's Club where I can get a boneless pork roast that is already divided into manageable sections.
Wednesday, August 20, 2008
Tater Tot Bake
This is a recipe from a book I got in my last ward. I really like it because casseroles are super easy and fun!
Ingredients:
1/2 lb ground beef
2 c. frozen peas (I like petite peas)
1/2 (32oz) pkg tater tots
1 (10.75oz) can cream of mushroom soup
1/2 c. milk
1 1/2 c.shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. In large skillet over medium heat, brown the ground beef. Drain excess fat. Spread beef and peas evenly over the bottom of a 2-quart casserole dish. Arrange tater tots evenly on top. In small bowl, stir the soup and milk until smooth; pour over tater tot and beef layers. Sprinkle cheese evenly over the top. Bake in preheated oven for 40-45 minutes, until cheese is bubbly and slightly brown.
Tip: Chris likes tater rounds better than tots (they are smaller and cook quicker). Double check that the tater tots are cooked through after the 45 minutes because sometimes it takes little longer.
Ingredients:
1/2 lb ground beef
2 c. frozen peas (I like petite peas)
1/2 (32oz) pkg tater tots
1 (10.75oz) can cream of mushroom soup
1/2 c. milk
1 1/2 c.shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. In large skillet over medium heat, brown the ground beef. Drain excess fat. Spread beef and peas evenly over the bottom of a 2-quart casserole dish. Arrange tater tots evenly on top. In small bowl, stir the soup and milk until smooth; pour over tater tot and beef layers. Sprinkle cheese evenly over the top. Bake in preheated oven for 40-45 minutes, until cheese is bubbly and slightly brown.
Tip: Chris likes tater rounds better than tots (they are smaller and cook quicker). Double check that the tater tots are cooked through after the 45 minutes because sometimes it takes little longer.
Funeral Potatoes
Since moving to this ward, we have had four funerals and I've made potatoes for each one so here is my favorite recipe! It is so easy that I usually make a second pan for my own family.
Ingredients:
1 (10oz) can cream of chicken soup
2 lbs frozen shredded potatoes
1 pt. sour cream
2 cups grated cheddar cheese
1 tsp salt
2 T chopped onions (opt)
1/4 tsp pepper
1/3 c. milk
In large mixing bowl, mix all ingredients,thoroughly. Pour into greased 9x13 baking dish. Bake at 350 degrees for 50 minutes.
Tip: When mixing ingredients, put the potatoes in last or it will be really hard to evenly mix.
Ingredients:
1 (10oz) can cream of chicken soup
2 lbs frozen shredded potatoes
1 pt. sour cream
2 cups grated cheddar cheese
1 tsp salt
2 T chopped onions (opt)
1/4 tsp pepper
1/3 c. milk
In large mixing bowl, mix all ingredients,thoroughly. Pour into greased 9x13 baking dish. Bake at 350 degrees for 50 minutes.
Tip: When mixing ingredients, put the potatoes in last or it will be really hard to evenly mix.
Chicken & Rice Dinner
I got this recipe when Chris and I were first married and have cooked it on and off ever since. It is quick (only about 15 minutes) and tastes great!
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice
2 cups chopped broccoli
Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: For creamier dish, use 1 1/2 cups rice.
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice
2 cups chopped broccoli
Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: For creamier dish, use 1 1/2 cups rice.
Alfedo Chicken Pasta Toss
I found this recipe online and loved it. My kids will actually eat it...shocker!!!:)
4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves
1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.
2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.
4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves
1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.
2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.
Amish White Bread
This is one of my favorite bread recipes. It only makes two loaves which is perfect for my family and it has a subtle sweet taste which I love...imagine that!:) If you would prefer to have a more traditional taste you can cut back on the amount of sugar you add, but I personally like it the way it is!
Ingredients:
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Ingredients:
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Citrus Pie
I got this recipe from a sister in my ward. She brought some to an activity and it was gone within minutes. This is a great dessert during those hot summer months when you want something cool and refreshing.
1 can lemonade concentrate
1 pt. vanilla ice cream
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours. Store any leftover pie in freezer.
Tip: You can also double this recipe and put it in a 9x13 pan. I personally like crushed Nilla wafers as the crust rather than graham crackers.
1 can lemonade concentrate
1 pt. vanilla ice cream
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours. Store any leftover pie in freezer.
Tip: You can also double this recipe and put it in a 9x13 pan. I personally like crushed Nilla wafers as the crust rather than graham crackers.
Pumpkin Roll
This is one of my favorite holiday recipes. I like it so much that I make it all year round. It does take a little bit of effort, but the results are well worth it!
Ingredients:
Cake-
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
Filling-
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Directions:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Ingredients:
Cake-
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
Filling-
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Directions:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
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