Chicken Enchiladas with White Sauce

I search Pinterest.com a lot for recipes because I can't stand eating the same thing over and over again (I honestly don't even like leftovers).  I am always trying new recipes and I think I drive my family crazy!  oh well ;)  they get to eat new things a lot and can't ever say I am dull.. maybe sometimes bad, but never dull! HA!
I came across a recipe from Joyful Momma's Blog of Chicken Enchiladas with a white sauce and they are definitely a top contender for the best enchiladas I've ever made.  They are extremely easy to make and very good.  I have passed this recipe on A LOT because once I make them for someone, they want the recipe too! (yes, they are that good)..

10 flour tortillas (taco size)
2 C. cooked, chopped or shredded chicken
2 C. Monterey Jack Cheese or *Pepperjack
3 Tbsp. Butter
3 Tbsp. Flour
2 C. Chicken Broth
1 C. Sour Cream
1 - 4oz can diced Green Chillies

Preheat over to 350 degrees...
use a 9"x13" glass baking pan (or a little larger if you have one)
Mix Chicken and 1 Cup cheese, divide and roll up into the 10 tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook for 1 minute.
Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chillies.  Do NOT bring to a boil, you don't want the sour cream to curdle.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3-5 minutes to brown the cheese

*we use pepperjack cheese sometimes because it is a little spicier

Green Bean Casserole

This is another one of those awesome recipes that we have at Thanksgiving at my in-laws house.
Last year we did not go to their house for Thanksgiving, so I asked my mother in law if I could please have the recipe so I could make it down here for my family.  It was a success (as I suspected)! You can make it the day before and then put it in the fridge and then bake it when you need it.. The best kind of recipes, you get ahead :)

1 pound Mushrooms, sliced
3 large packages frozen French Beans (I just bought regular frozen green string beans)
1 can Mushroom Soup
2 cans Sliced Water Chess-nuts
1 Pint (16 oz) Sour Cream - I use Fat Free
1 tsp Salt
dash of pepper
few drops of Tabasco Sauce
1 Tbsp Worcestershire Sauce
1 pound Sharp Cheddar Cheese, Shredded

Preheat the oven to 350 degrees!
Saute mushrooms in a large frying pan in a little butter, you do not want them soggy.
Microwave beans one package at a time for about 9 minutes and drain.
In a large bowl add: soup, water chess-nuts, sour cream, salt, pepper, tobasco sauce, worcestershire sauce and stir together.
Add beans and cheese a little at a time.
Then mix in mushrooms.
Put in a 9"x13" baking dish, Bake uncovered for 1 hour or until golden on top.

Apple Goody

I don't know where my Oma got this recipe, but we love it. My Mom, Oma, Aunt and I all make this so often because it is requested so much by my family.  It is one of those recipes where people sneak back into the kitchen just to eat some more, especially the topping!

2 Cans Comstock Pie Sliced Apples, Heated

Topping:
1/2 C. Flour
2 C. Oatmeal
2 C. Light Brown Sugar
2 Cubes Butter, softened
1 tsp. Cinnamon

Preheat oven to 350 degrees..
Heat apples in a small pan over the stove.
Mix the "toppings" ingredients together.
Put the warm Apples in a 9" x 13" pan and then place "toppings" mixture on top.
Bake for 1 hour.

Slow Cooker Turkey Breast

I do not love turkey, nor do I ever want to cook one..
The thought of touching a turkey, cleaning a turkey and honestly, even looking at it grosses me out... So I opt to do an extremely easy and tasty turkey breast recipe that keeps the Hubby happy and me too!

6 (2x 3lbs is ok)  pound turkey breasts, boneless
1 envelope dry onion soup mix

Basically just (have someone else in the house) rinse and pat dry the turkey breasts and put them in the slow cooker, then I pour the envelope of the dry soup mixture all over them.
Cook on high for 1 hour and then low for 7.
It will be amazing.
I promise.

California Chicken

California Chicken could not be any easier to make.  Not only is it so tasty but it is usually easy because I typically have all of these ingredients on hand.

4-6 boneless, skinless chicken breasts (or 6-8 tenders)
olive oil
onion powder
salt
pepper
1-2 avocados in slices
1-2 tomatoes in slices
8 oz package of Monterey Jack or Pepper Jack cheese in slices

Preheat oven to 375.
Put a little shake of onion powder, salt and pepper on each side of each piece of chicken breast.
Cook chicken in the oil until browned on each side and almost cooked through.
Place the chicken in a 9"x13" casserole pan or on a cookie sheet.
Place 2 slices of tomatoes and 1-2 slices of cheese on each piece of chicken.
Put the chicken in the oven and bake approximately 10-15 minutes, place avocado on top of chicken and serve!

I usually make bisquits or some kind of rice pilaf or noodles to go with this for the kiddos.

Banana Rum Cake

I have always wanted to try a rum cake.. 
I love cake and I love rum so why not combine the two for the best dessert ever?!

Cake

1 box package yellow cake mix

1/4 teaspoon baking soda

1 cup dark rum

1/2 cup water

2 eggs

2 mashed bananas

1/3 cup chopped pecans

Frosting  

1/3 cup butter, softened

5 cups confectioners' sugar

4 teaspoons vanilla extract

5-6 tablespoons dark rum

Chopped Pecans

Directions

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. 

In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Beat on medium speed 2 to 4 minutes until completely combined.

Divide into prepared pans. Bake at 350 degrees F for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.


Frosting:
Combine butter with the confectioners sugar. Blend thoroughly. Stir in vanilla and rum.

Zesty Chicken Pot Pie

I got this recipe from a Philadelphia Cream Cheese Best Loved Recipes Book and it is pretty good.
I have only made it once, just last night, but it actually turned out great.. Next time I might add a little more veggies and chicken just to see the difference.
But I cook for a tough crowd and they all liked it a lot.  Even my dad, who doesn't even like pot pie, liked it.

12oz Neufchatel Cheese
1/2 Cup Chicken Broth
3 Cups Cooked Chicken, chopped or shredded
20 oz any Frozen Veggies, thawed
1 env. Good Seasons Italian Salad Dressing and Recipe Mix
1 Pie Crust (bought in refrigerated section of grocery store)

1. Preheat oven to 425 degrees.
2. Place cream cheese in a large saucepan with broth and cook on low until cream cheese is completely melted.  Stir frequently with a wire wisk.
3. Add chicken, veggies and salad dressing mix and stir well.
4. Spoon mixture into a 9" pie plate.  Cover with pie crust and seal the edges.  Cut several slits into crust to allow steam to escape.  Place pie on baking sheet..
5. Bake 25 - 30 minutes or until golden brown.

I did the math and if you take 1/8 of the pie it is 307 calories.

Chicken Picatta with Green Beans and Mashed Potatoes

I LOVE Chicken Picatta more than most italian dishes, I would say that Chicken Parmesan is a close second, but I could really just eat chicken picatta for the rest of my life and be happy.  I love chicken and I love lemony flavors.  So this is my take on Chicken Picatta - I must say I didn't really measure anything because I can't cook so tediously, so this is an idea of what to do.

Chicken Cutlets; already thinly sliced (albertsons sells it like that)
Milk in a bowl, enough to dip all the chicken in and get both sides wet.
Flour with Salt and Pepper in another bowl to dip the chicken in.
2 ish Tablespoons Lemon Olive Oil for the frying pan.
1 Lemon for juice and zest
White Wine if you want :)
A steam bag of Green Beans
Potatoes

Just cook the green beans while the rest of the food is cooking - very easy.

Potatoes - cut them into small chunks and then boil them in salty, peppery and garlic powder water.  Drain them and mash them with sour cream, minced garlic and butter.  I like mine with potatoes chunks in them and the skin on, so make sure to wash and scrub them extremely well.

Chicken -
If you couldn't buy them already thinly sliced use saran wrap or parchment paper and pound them to an all around even thickness.
Put milk in a small bowl and dip the chicken in the milk, make sure both sides of the chicken are wet and dip in the flour mixture.  (I put the flour mixture in a bigger bowl so I can really make sure all the chicken pieces get fully covered).
Place the floured chicken on a plate before placing in the pan.

Preheat the pan with the lemon olive oil in it and make it really hot.  Place all the chicken in the pan at the same time.  Make sure that oil makes that popping/bubbling sound so you know it's cooking perfectly!  Turn them over after 3-4 mintes and cook a few more minutes.  Cut a slice in a thick piece to make sure they are cooked all the way. Take the chicken out and cover with aluminum foil.

Pour the juice of one lemon and zest of the lemon too into the pan, turn down the heat a little.  Add a little white wine if you want...  Stir to break up all the pieces of cooked food on the pan and cook down a little so it's slightly thicker..  Pour over the chicken and serve..

This is just my take on chicken picatta, my family loved it and I did too.  I will definitely make this again and again and again.

Mary's Fresh Cranberry Salad

Darlene, my mother-in-law, made this with Thanksgiving dinner and it was so good!  My sister-in-law and I were talking about how delicious it was for days afterwards.

1 pound Cranberries, ground or finely minced
1 cup Sugar
10.5 oz package of miniature marshmallows


Mix all 3 ingredients and let stand overnight.


2 cups Chopped Apples
1 cup Chopped Nuts (walnuts or pecans)
1 pint Whipping Cream (whipped to stiff peaks)


Add apples, nuts and fold in whipped cream.  Chill.


Seriously, this is delicious, I ate a lot of it every day until it was gone. (which was only like 2-3 days because we were chowing it down.)

Apple Streusel Squares

I got this recipe from Eagle Brand - the condensed milk brand, and it is AMAZING!  I sometimes like cheesecake, it definitely can't be plain though..  Apparently it has to be super elaborate and extremely tasty for me to make it twice. (Besides josh's {my brother} favorite mini oreo cheesecakes that I make for him anytime he wants).  


But seriously, I love this recipe.  It takes some time to make these but it is so well worth it.  I think I gain 15 pounds every time I make these because I hoard them I love them so much.

• 2 cups graham cracker crumbs
• 3/4 cup butter, melted
• 1/2 cup finely chopped pecans
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 large eggs
• 1 (21 oz.) can apple pie filling
• 1/2 cup firmly packed brown sugar
• 1/2 cup All Purpose Flour
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold butter
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans

• HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.

• COMBINE graham cracker crumbs, butter and finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.

• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.

• COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.

• BAKE 35 to 40 minutes or until golden. Do not overbake.

Macadamia-Coconut Cookies

This is a Sandra Lee recipe from her Semi-Homemade Collection.  I have a lot of her cook books. I love them. Sandra Lee makes everything so easy and it is all pretty tasty. 

This is a really easy recipe and I could not be happier with the results of it.  
When I was pregnant I made a batch of these and practically ate the whole thing before Jason got home from work... haha - I told him I gave some away... I just didn't tell him that the person I gave them to was his baby, in my belly :)

1 package sugar cookie mix

1 egg

1 stick butter, melted  

¾ C. flaked sweetened coconut

½ C. chopped Macadamia Nuts

Preheat oven to 375F.

In a large mixing bowl combine all ingredients.  Stir until soft dough forms. 

Drop cookie dough by Tbs. onto ungreased cookie sheet. 

Bake 10-14 minutes or until edges are light golden brown.

Remove from oven and cool 1 minute.

Tater-Topped Casserole

I found this recipe on kraftfoods.com and I think it is so simple and tasty.  This is an easy one to make after I get off work as long as I buy all the ingredients before I go to work.  Everyone eats this up like it's leaving forever.

1.5 pounds Ground Beef
1 Onion, Finely Chopped
1 Can (10 oz) condensed cream of mushroom soup (or any flavor you like - I don't like mushrooms)
1/4 Cup Milk
1 Cup Frozen Mixed Vegetables
1 Cup Shredded Cheddar Cheese
Enough tater tots to cover the top of this casserole.

Heat Oven to 375 degrees.

Brown meat and onions in a large skillet, stirring occasionally and drain.  Place in a 13" x 9" casserole dish.

Mix soup and milk; pour over meat mixture.  Top with vegetables, cheese and then tater tots.

Bake 45 minutes or until potatoes are golden brown and casserole is hot!!

YUMMY!!!

Yogurt Pie

This is my Oma's recipe - it's simple, yet delicious.  It is also so simple because you can change the flavor just by buying a different flavor of yogurt.  This is my Dad's favorite dessert I think.  Everytime you ask what he wants for dessert, it's this!  Not a cold weather dessert though, definitely eat this one in the summer :)

1 Graham Cracker Crust (pre-made)
8 oz Cool Whip
1 Yogurt with Fruit (any flavor you want)

Mix yogurt into cool whip and put it in the pie crust.
Freeze!!
Enjoy!!

Zucchini Walnut Muffins

Again, not sure where I got this one exactly but I love it.  

Last time I made them I used whole wheat flour - definitely not as good, but still tasty if you're looking for a healthier approach.  My sister-in-law was here while I was making them and told me I should have used half whole wheat flour and half regular white flour so I can get used to the flavor of the whole wheat before going full force..  so next time I will try that.  

But othewise this recipe is amazing.  I make a huge batch of these and they last for a week or two for breakfast and snacks :) 

Ingredients

3 ¼ C. FLOUR                                             1 TSP. GROUND NUTMEG

1 TSP. GROUND CINNAMON                  1 C. VEGETABLE OIL

1/3 C. WATER                                            1 TSP. LEMON JUICE

1 C. CHOPPED WALNUTS or Pecans                    1 ½ TSP. SALT

2 TSP. BAKING SODA                               3 C. SUGAR

4 EGGS; BEATEN                                       2 CUPS GRATED ZUCCHINI

Directions

Preheat oven to 350F.

In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix Wet Ingredients into dry, then fold nuts in.

Bake around 35 minutes, keep checking them though, take out when golden brown and rise.  

Sweet Potato Waffles

I don't know who loves these more, me because I know how much work goes into these and they taste so delicious, or Jason because he loves sweet potatoes and waffles - so the combo of both is heaven for him :)

Ingredients

1 ½ C. peeled & cubed, Sweet Potatoes

2 C. Flour

1 Tbs. Baking Powder

½ tsp. Salt

6 Egg Whites @ room temp

1 C. Milk

¼ C. packed Light Brown Sugar

¼ C. Butter, melted

1 Tbs. Grated Orange Rind

Directions

Put cubed Sweet Potatoes in a steamer basket and steam for 20 minutes.  Mash and set aside.

In large bowl, whisk together flour, baking powder & salt; set aside.

In another bowl combine Sweet Potatoes, milk, brown sugar, butter & grated orange rind.  Stir the sweet potato mix into flour mixture and thoroughly combine. 

Beat egg whites until stiff peaks form.

Gradually fold egg whites into batter 1/3 C at a time. 

The batter will be thick!

Place in waffle iron and cook til golden brown.

Beef Lasagna

I really like this lasagna, I think it's tasty and it is always a crowd pleaser.  I make this most of the time when people come over for dinner, it takes some time to put it together and cook it, but it is well worth it.  I love it!  Again, I've made it many times, I have tweaked this recipe to what my family loves.  

Ingredients:

1.5 Lbs. LEAN GROUND BEEF                              1 LARGE ONION

2 15-OZ CANS TOMATO CHUNKS (OR 1 28-OZ CAN)                         1 6-OZ TOMATO PASTE

1 TSP. SUGAR                                                                                            1 TSP. OREGANO

¼ TSP.  GARLIC POWDER                                                                       ½ TSP. PEPPER

8 WHOLE LASAGNA NOODLES, UNCOOKED                                       3 C. LOW-FAT COTTAGE CHEESE

8 OZ. LOW-FAT MOOZZARELLA CHEESE, SHREDDED

Directions:

Preheat oven to 350F.

Peel & chop onion.  In a large skillet, brown the ground meat & onion together over medium heat.  Use a cooking spoon to break the meat up into little bits.  Carefully pour the meat into a colander to drain off fat & return to skillet.

Add the tomatoes to the skillet w/meat mixture.

Add tomato paste, sugar, oregano, garlic powder, and pepper to the skillet.  Stir everything until well mixed together.

Spoon about ½ the sauce into a 9” x 13” baking dish & spread it around with a spoon so the bottom of the dish is covered. 

Put 4 uncooked noodles in a single layer on top of the sauce and spread all of the cottage cheese over the noodles.

Put 4 uncooked noodles on top of the cottage cheese and spread the rest of the sauce over the noodles.

Sprinkle the mozzarella cheese over the top of the sauce and cover the pan tightly with foil.

Bake for 1 hour, at the end of an hour remove the foil and cook for 15 minutes.

Let the Lasagna sit for another 15 minutes to cool, then cut and serve.

Spinach, Chicken and Cheese Lasagna

I found this recipe on allrecipes.com or something and I tweaked it a little to taste better.  This is the new "Wednesday Night Recipe" haha. Jason wants it every Wednesday - well, he wants it once a week and I first made it on a Wednesday so now it's the Wednesday night meal :) haha!!

1 Jar Spaghetti Sauce

2 eggs

1 pint ricotta cheese

1/2 teaspoon salt

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup Parmesan cheese

8 ounces sliced mozzarella cheese

2 Cups Chicken; Cooked and Shredded

8 lasagna noodles

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.

In a medium bowl, beat the eggs and combine them with the ricotta, salt, spinach and 1/4 cup of the Parmesan cheese.

Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the chicken, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.

Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.

Mile-High Enchilada Pie

INGREDIENTS

8 (6-inch) Corn Tortillas

1 jar (12 oz.) prepared Salsa

1 can (15 ½ oz) Black Beans, rinsed & drained

1 C. Shredded Cooked Chicken (or more)

1 C. Shredded Monterey Jack Cheese w/Jalapeno Peppers

DIRECTIONS

PREPARE FOIL HANDLES** FOR SLOW COOKER; PLACE IN SLOW COOKER.

PLACE 1 TORTILLA ON BOTTOM, TOP WITH SMALL AMOUNT OF SALSA, BEANS, CHICKEN AND CHEESE.  CONTINUE LAYERING USING REMAINING INGREDIENTS, ENDING WITH CHEESE.

COVER; COOK ON LOW 6-8 HOURS OR ON HIGH 3-4 HOURS.

PULL OUT BY FOIL HANDLES. 

**FOIL HANDLES: TEAR OFF THREE 18X2 INCH STRIPS OF HEAVY FOIL AND CRISSCROSS FOIL STRIPS IN SPOKE DESIGN & PLACE IN SLOW COOKING TO MAKE LIFTING ENCHILADA PIE OUT EASIER.

Honey Cornbread Muffins

I have no idea where I got this recipe from but I could make them for Jason and My Mom daily and they'd eat them all because they are so delicious.  Again, very easy to make, I like easy and tasty so that's really all I'll post!

1 C. Yellow Cornmeal

1 C. All-Purpose Flour

1 Tbs. Baking Powder

½ C. Granulated Sugar

1 tsp. Salt

1 C. Whole Milk

2 Large Eggs

½ Stick Butter, melted

¼ C. Honey

Preheat oven to 400˚F

Into a large mixing bowl, mix cornmeal, flour, baking powder, sugar, and salt.  In another bowl, whisk together whole milk, eggs, butter, and honey.  Add the wet ingredients to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-Cup muffin tin.  Evenly divide the cornbread mixture into the papers.

Bake for 15 minutes, until golden.

Chicken Tamale Casserole

I got this recipe out of Cooking Light Magazine and I think it's great.  This is an easy go to casserole because it is so easy to make and it tastes so good.
Sometimes I use green enchilada sauce instead of red because I like that taste better :)


1 cup (4 ounces) preshredded 4-cheese Mexican blend
cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken



1. Preheat oven to 400°.


2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.


3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour
enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


Yield: 8 servings
CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg;
CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN
18.9g; FIBER 2.5g

Oma's Carrot Cake

This is my Oma's recipe – Everyone loves this one! 

So easy, so tasty!

Ingredients:

2 C. FLOUR                                         

2 TSP. BAKING SODA

2 TBS. CINNAMON                             

½ TSP. SALT

3 EGGS                                               

¾ C. VEGGIE OIL

¾ C. BUTTERMILK                                

2 C. SUGAR

1 SMALL CAN PINEAPPLE CHUNKS   

2 C. GRATED CARROTS

3 ½ OZ. COCONUT                            

1 C. NUTS

Directions:

PREHEAT OVEN TO 350F.

MIX ALL INGREDIENTS TOGETHER WITH A SPOON & THROW IT IN THE OVEN!!!

Bake 55 minutes for cake in a 9" x 13" pan.

Bake 25ish minutes for muffin tin. (check often)

Use cream cheese frosting out of the baking aisle if you don’t want to make your own!

Berry Napoleons w.Sugared Wonton Wrappers

These are super easy to make and they are really good.  Jason thinks they are "weird" but he eats them every time I make them and always likes them.  


Cooking Spray
12 wonton wrappers
2 Tablespoons Sugar
1 cup Whipped Cream or Cool Whip
1 cup Raspberries, Blackberries or sliced Strawberries, or any combination of them.  
1 Tablespoon Powdered Sugar



Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter (or individual dessert dishes). Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries. Top with second wonton wrapper. Repeat layers (whipped topping, berries, wonton wrapper). Sift confectioners' sugar over top layer. Serve immediately. 

Prime Rib Roast

Jason and I went to Black Bull one morning for brunch and Jason decided that he loved Prime Rib enough that he thought we should buy a $40 cut of meat and I should attempt this beast!  Well let me tell you - it is AMAZING!  Make sure you buy a good cut from a reputable place because otherwise the meat is fatty and gross.  I've bought at Vons, Ralphs and Costco and again, I LOVE COSTCO!  It was the best cut and tasted the best!! I think we bought a 4 pound cut and it was gone in a day, everyone came over for dinner in my family and they devoured it in no time.  I will definitely keep this recipe for the rest of my life it is sooooo good!  


1-1/2 teaspoons minced Ginger
2 tablespoons and 2 teaspoons orange marmalade
2 cloves garlic, minced
1 tablespoon and 1-1/2 teaspoons soy sauce
1 tablespoon brown sugar (white sugar also works if you don't have brown)
1/8 teaspoon hot pepper sauce
1-1/2 teaspoons mustard
1/2 cup beer
1 (4 pound) prime rib roast
2 tablespoons olive oil
ground black pepper to taste

      Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.


Preheat oven to 400 degrees F (200 degrees C).

Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing. 

Slow Cooker Pulled Pork

Pulled Pork Sandwiches are one of my favorite kinds of sandwiches and it's good because they are so easy to make.  Plus you can change the flavor with this exact recipes just by changing what BBQ sauce you use or soda; simple and delicious!

Pork, any kind, up to 5-6 pounds
Garlic powder, salt & pepper to taste.
Enough Soda to cover pork in the slow cooker - I  always use Cherry Coke Zero
1 Bottle of your favorite BBQ sauce - (roughly 18 ounce bottle - this really determines your flavor so buy one you like)
Sweet Hawaiian Buns. (or whatever kind you like)

Put the pork in the slow cooker and season with garlic powder, salt & pepper.
Cover the meat with soda.
Cover and cook for 6-7 hours - until it shreds easily..
Drain the Pork and stir in the BBQ sauce, then Serve!

YUMMY!

Dr. BBQ's Sweet Potato Pie w. Jack Daniels

I have made this recipe for parties and it's always one of the first things to be completely gone!
I love this pie, although I HATE Jack Daniels.  You know the alcohol is there, but it isn't overwhelming.

3 large Sweet Potatoes
1/3 Cup Butter
1/3 Cup Sugar
2 Eggs; lightly beaten
2/3 Cup Half and Half
1 1/2 Oz Jack Daniels
1 teaspoon Vanilla
1 teaspoon Salt
2 Premade 9" Pie Crusts

Preheat oven to 350 degrees

Peel and cube sweet potatoes.  Place them in a large saucepan and cover with salted water.  Bring to a simmer and cook until soft, about 5 minutes.  Drain, mash and set aside to cool.

In a large bowl, cream together the butter and sugar.  Add the eggs, half and half, Jack Daniels, Vanilla and Salt.  Mix Well and add the Sweet Potatoes and mix until blended.

Pour into the pie shells and bake for 45 minutes or until a knife insterted in the middle comes out clean.  Allow to cool.  Serve at room temperature with whipped cream.