Kat's Recipe Box

Well, as I never actually really liked pulled pork to being with I had no idea what a good recipe for it consisted of. I found this recipe last year and decided to try it because I knew it was something my husband would like and it only had 4 ingredients and looked easy. This recipe has been used over and over again in the year since I came across it and has been the center of many family functions since then. I actually was asked to make it for my sister in laws bridal shower and I got many compliments on it. Of course Kevin always puts his own spin on things with his hot sauce but even I have come to really like this dish and my son eats it as well.

1 boneless pork shoulder
1 jar of Heinz chili sauce
3 packages of McCormick Sloppy Joe mix
½ cup of beef broth
lemon pepper
garlic salt
olive oil

In a large skillet, heat about 2 tablespoons of olive oil. I always cut of excess fat off of the pork as I don’t want to chew on a big bite of fat. Sprinkle meat with lemon pepper and garlic salt and place into hot oil, browning meat on all sides. Once the meat is browned on all sides, place into a crock pot.

Meanwhile, combine the chili sauce, sloppy joe mix and beef broth and mix well. Pour over meat and cover and cook for 8 to 10 hours on low setting or 3 to 4 hours on high setting. Use a large fork and shred meat in crock pot before service.

Kevin puts a few dashes of hot sauce on his, the rest of us like it plain.

Serve on your favorite sandwich rolls or hamburger buns.

Just tried this cake yesterday, and there in none left today…It was so yummy I am going to make another one this week for my weekend get together.

1 (18.5 oz) box white cake mix
1 3oz. box of strawberry Jell-O
10 oz. package frozen strawberries thawed and pureed
4 large eggs
½ cup vegetable oil
½ cup water
Strawberry cream frosting – recipe below
Preheat oven to 350 degrees. Grease two 9” cake pans.
In a large mixing bowl, combine the cake mix, Jell-O. Add the strawberries, eggs, oil and water; mix on medium speed until smooth. Pour into cake pans and bake until a wooden pick inserted into the center of the cake comes out clean. Let cool in pans for about 10 minutes then remove from pans and cool on wire racks until completely cooled.

Strawberry Cream Frosting

½ cup softened butter
1 (8oz) package of cream cheese at room temperature
1/3 cup of frozen strawberries, pureed
½ tsp. strawberry extract
7 cups of confectioners’ sugar
In a large mixing bowl, beat the butter and cream cheese until smooth. Beat in strawberry puree and strawberry extract. Gradually add confectioners’ sugar beating until smooth.

Frost cake with a thick layer of frosting between cake halves and put remaining frosting on top. Be sure cake is completely cooled before frosting. Do not over beat frosting.

Well, for this recipe I needed a little help from my Uncle Mike. I had a wine question and I know nothing about wine. Tonight’s dinner called for a Chardonnay and I swore I had some at home collecting dust, but what I really had was Riesling…what the heck is that? Anyway, this is where Uncle Mike comes into play. I called him for some sage wine advice and knowledge, my question, can I use the Riesling, what I learned, Riesling is sweeter. So after Uncle Mikes Google search he surmised that I could use the Riesling. Dinner was a hit…thanks Uncle Mike.

2 lbs. turkey breast cutlets cut into bite size pieces
1 ½ cups sliced fresh mushrooms
1 cup frozen pearl onions
1 small fennel bulb chopped into small pieces
1 tsp. chopped garlic
1 tablespoon Herbes de Provence
1 can cream of mushroom soup
½ cup white wine
1 tsp. salt
½ tsp. ground pepper
1 box of frozen puff pastry shells

Combine the above ingredients in a large bowl except puff pastry and stir. Place into a crock pot and cover and cook on low heat for about 3 ½ to 4 ½ hours.
About a half hour before serving, bake the puff pastry in a preheated 400 degree oven according to package instructions. Serve in pastry shells.

A few years ago, I worked as an HR Manager for a Wholesale Nursery that was run by a wonderful family…not sure if I should mention their name or not…hmmmm…lets wait to hear from them. Anyway, I ran into Don and Kathy, the owners who I hadn’t seen since I left my job at the Nursery. The main offices were housed in a ranch house with a full kitchen of which I made great use. I used to get into the office in the morning and either bake a cake or make my apparently famous Sausage, Egg and Cheese Muffins. As I was talking to Don he reminded me that I used to do this and asked if I could come back and make him some so as they are his favorites; I told him I would post it on my web site. It was wonderful to see you and Kathy again Don…keep in touch. I would love to make you some more muffins.

1 package of sausage links
3 green onions (as I recall, Don asked me to leave these out but I really like them so the choice is yours)
2 eggs
1 ½ cups of shredded cheddar cheese
2 tubes of buttermilk hungry Jack biscuits
Salt and pepper
Preheat oven to 350 degrees

1. Cook sausage in a skillet over medium heat until browned and cooked thru.
2. Meanwhile, take tubes of biscuits and separate each biscuit into two biscuits and press down each half into a cupcake tin and pressing up the sides. The cup cake tins do not need to be buttered as there is a lot of butter in the biscuits and they will not stick.
3. Mix, two eggs, salt and pepper to taste in a bowl and add green onion if you so choose and add cheese. My family likes cheese so sometimes I add 2 cups.
4. Remove sausage from skillet and slightly cool and chop links into smaller pieces. This is also a preference, my family likes the chunks of sausage where some might like is a little more finely chopped.
5. Take a spoonful of sausage and place into the bottom of the biscuit and then top with the egg and cheese mixture. I use a cookie scoop the get the right portion into the biscuit.
6. Bake for about 8 to 10 minutes or until the biscuit edges are lightly brown and egg looks to be set.

Remove, serve and enjoy!

Sometimes, the biscuits may stick around the top due to the egg and cheese so I just use a knife to loosen around the sides.

Coming from a long line of potato lovers and not being one myself it was always a challenge to find a potato that I actually liked, with the exception of French fries. It is extremely simple to make and you can always jazz it up to fit your tastes. My brother has taken these potatoes with him to an Eagles game for his tailgating breakfast. He put his own spin on it by adding Cajun seasoning…(I think that is what he added. Let me know Tim)

1 small bag of red skinned potatoes, cut into bite size pieces
¼ of olive oil
2 garlic cloves, minced
Kosher salt

Oven 350 degrees

Cut the potatoes into bite size pieces and place in a bowl. Add olive oil, garlic and kosher salt. The amount of salt depends on what you like. Toss together and spread out on a baking sheet and bake for about 45 minutes flipping once halfway thru.

I usually leave the potatoes in until they are well browned and crispy. I have even added fresh chopped rosemary for a change. Warning, your whole house will smell like garlic!

I prefer the kosher salt and use it in all of my cooking but there is no need to go our and buy it if you don’t have a need for it. Regular salt should do.