Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011

Pumpkin Cookies *Best Ever!*

PUMPKIN COOKIES

*best ever!*

1 cup butter, room temperature 
1/2 cup sugar 
1/2 cup firmly packed brown sugar 
1 cup canned pumpkin 
1 egg 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/4 teaspoon salt 
Penuche Glaze 
3 tablespoons butter 
1/2 cup firmly packed dark brown sugar 
1/4 cup milk 
1 1/2-2 cups confectioners' sugar 

•  Preheat oven to 350 degrees. 
• Have ready some ungreased baking sheets.
•  In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract. 
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze. 
• For Glaze:. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. (Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.)

recipe directly from Food.com

Sesame Flank Steak Lettuce Wraps

SESAME FLANK STEAK LETTUCE WRAPS

1 lime, zested and juiced
5 tblsp low-sodium soy sauce
3 tblsp brown sugar
2 tblsp sesame oil
2 tblsp rice wine vinegar
2 garlic cloves, minced
1 tsp crushed red pepper [optional]
1 flank steak (2 pound)
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

• In a medium bowl, stir together lime zest and juice, and next 6 ingredients.
• Place steak in a resealable plastic bag. Add half of lime mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining lime mixture.
• Preheat grill to medium-high heat. Remove steak from marinade and discard the marinade.
• Grill steak for 8 to 10 minutes per side or until meat thermometer registers 155 degrees F or desired doneness. Remove from heat, let stand for 10 minutes before slicing across the grain.
• Serve steak in lettuce leaves with desired toppings and remaining lime mixture.

recipe from "Cooking with Paula Deen" July/August 2012 issue

Chocolate Banana Coffee Cake

Can you tell I've had an access of ripe bananas in stock?

CHOCOLATE BANANA COFFEE CAKE

1 1/4 cup all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 bananas, soft and mashed
1/2 cup sour cream
1/2 cup butter, softened
1 cup sugar
1/2 cup light brown sugar
2 eggs
1/2 packet Starbucks Instant Coffee "Via"
1 tsp vanilla

• Preheat oven to 350F, and grease a 10-inch Bundt pan. 
• In a large mixing bowl, combing flour, cocoa, baking soda and salt. 
• In another small bowl, mix bananas and sour cream. 
• In yet another bowl, beat butter and sugars together until fluffy. Add eggs to the butter mixture, 1 at a time, mixing in between. Beat in espresso and vanilla. Beat in flour mixture, alternating with the banana mixture.
• Pour batter into bundt pan and bake for 50 minutes. Let cool before removing from pan.

Veal Chops & Spaghetti Squash

VEAL CHOPS WITH THYME AND ROSEMARY

2- 8-oz veal loin or rib chops about 1-inch thick1 tablespoon of vegetable oil3 tablespoons vegetable oil3 cloves garlic, minced2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme

• Preheat the oven to 250°F.
• Season the veal chops well with salt and pepper.
• In a small bowl, mix 1 tablespoon of vegetable oil with the garlic, rosemary and thyme spread the mixture over both sides of the chops.
• Heat an oven-proof skillets over medium high heat.
• Heat oil over high heat and when hot, place the chops in each skillet and sear the meat for approximately 3 minutes per side.
• Serve warm and with the spaghetti squash.

SPAGHETTI SQUASH

• Preheat oven to 375 degrees F.
• Slice spaghetti squash in half across the smaller width. Remove the seeds and "guts" using a big spoon.
• Invert the squash sides on a cookie sheet and cook for 45 minutes.
• Remove squash from oven and let cool for 15 minutes or until easy to handle.
• Use a fork and scrape out the squash and place into a bowl. 
• Sprinkle a couple tablespoons of brown sugar and a few tablespoons of butter and mix thoroughly until it is all melted.
• Serve warm with veal chops.

Grilled Lamb with Brown Sugar Glaze

Why don't we just call this "lamb week" since it seems that it is the only thing I'm cooking recently! Goes to show how much we LOVE it!

GRILLED LAMB

with BROWN SUGAR GLAZE

1/4 cup brown sugar
2 tsp ground ginger
2 tsp dried tarragon
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
4 lamb chops

• In a small bowl, mix first 7 ingredients until well blended.
• Rub over chops and place on plate. Cover and refrigerate for 1 hour.
• Preheat grill on high.
• Place lamb chops on grill and cook for 5 minutes on each side, or to desired doneness.

Look later on this week for recipes for the veggies!

FBF: Chicken You Won't Believe

FLASH-BACK FRIDAY

CHICKEN YOU WON'T BELIEVE

Click on image to see full post from 6/2011

Banana Foster

A delicious and very simple dessert to serve while grilling out with friends!



1/4 cup butter, melted
1/3 cup brown sugar
2 tblsp rum
4 medium bananas 
Vanilla Icecream

• Slice bananas into 1/2 inch rings.


• In a small bowl, combine first 3 ingredients and then mix with banana slices.


• Create a 3-layer aluminum foil pocket and poor banana contents inside. Seal completely.


• Grill over medium heat for about 7 minutes. Remove and serve with scoops of icecream.

Monkey Bread--Different Version!

Saw this on pinterest.....of course...and OF COURSE I had to try it!! I have my own version of monkey bread, but this version is wonderful! My advice--make 2 batches...they go quick!

Recipe is from Nicole and Hannah with All Things Delicious but images are my own.

MONKEY BREAD

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

• Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
• Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees for approximately 20 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter and serve.

Daring Bakers Challenge: Povitica

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Daring Bakers Challenge 

POVITICA 

(1/2 Batch)

Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)

To activate the Yeast:1 Teaspoon Sugar
½ Teaspoon All-Purpose (Plain) Flour
¼ Cup Warm Water
1 Tablespoon Dry Yeast

Dough:
1 Cup Whole Milk
6 Tablespoons Sugar
1½ Teaspoons Table Salt
2 Large Eggs
¼ Cup Unsalted Butter, melted
4 cups All-Purpose Flour, measure first then sift, divided

Topping:
¼ Cup Cold STRONG Coffee
1 Tablespoon Granulated Sugar
Melted Butter

Half Batch Filling Ingredients
3½ Cups Ground English Walnuts
½ Cup Whole Milk
½ Cup Unsalted Butter
1 Whole Egg, Beaten
½ Teaspoon Pure Vanilla Extract
1 Cup Sugar
½ Teaspoon Unsweetened Cocoa Powder
½ Teaspoon Cinnamon

To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, ¾ cup sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all of flour8. Divide the dough into 4 equal pieces
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches in diameter.
19. Spoon 1 to 1.5 teaspoons of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.24. Lift the edge of the cloth and gently roll the dough like a jelly roll.25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.27. Brush the top of each loaf with a mixture of ½ cup of cold STRONG coffee and 2 tablespoons of sugar. If you prefer, you can also use egg whites in place of this.28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.29. Preheat oven to moderate 350°F/180°C/gas mark 4.30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.32. Remove bread from oven and brush with melted butter.33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Cranberry and Apple Cake

I saw Barefoot Contessa make this on the Today Show a week back, and I knew I had to make it. And it was fabulous. Its defiantly on my "to make" list for Thanksgiving!

This recipe is taken directly from Barefoot Contessa, but the images are my own.

CRANBERRY AND APPLE CAKE

• 
  
• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

[I discovered, since I used a deeper dish than recipe called for, that it needed more time--it was a bit dough-y in the middle. So increase your cooking time to 1-1/2 hours if you choose to cook in a similar dish]

Apple Pastry

Its Apple-picking season, so what does that mean? A LOT of apple recipes! Yaahoo! Here's my first one..I've made it several times over just a matter of days, and discovered the best way to make it. Oh, did I mention that its EASY? No? Ok...ITS EASY!

APPLE PASTRY

3 apples, peeled, cored and thinly sliced
3 tablespoons sugar
1-1/2 teaspoon cinnamon
2 cans of Pillsbury roll-out pastry sheet
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1 teaspoon milk
1 egg

Toss the apples with the sugar and cinnamon in a large bowl. Set aside.

Roll out the pastry sheets, one on top of the other, on a lightly floured surface. Lightly use a rolling pin to make them a little bit bigger, staying in the same rectangle shape. Remove it from the counter and place on a large jelly-roll pan.

Place apples in the middle, mounding them up pretty high. Cut the sides and follow instructions here:

I found this on Pinterest!

Make an egg wash mixture: whisk egg and 1/4 cup of water together. Lightly brush over the top of the pastry. Lightly sprinkle a little more granulated sugar over top.

Bake in an oven at 350 degrees F for 45-50 minutes, or until the top is lightly browned.

Let cool for about 20 minutes. Mix together the powdered sugar, vanilla and milk and drizzle over the top.

This is wonderful served just like this, or make it even BETTER with a scoop of ice-cream! Enjoy!

We sure did!

This recipe is easy to multiply! And you might want to--our disappeared (the first time) in 5 minutes, and in 3 minutes the second time! =D

Blueberry Muffins

Believe me when I say these are the BEST blueberry muffins EVER! I've tried many, many different recipes, but I always end up coming back to this one. So its the best!

[THE BEST] BLUEBERRY MUFFINS

2 cups flour
1 tblsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
2 large eggs
1 cup milk
1/3 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1 tsp vanilla
1-1/2 cups blueberries (fresh or frozen)

Preheat oven to 400 degrees F.

Whisk flour, baking powder, salt and nutmeg together in a medium bowl. In a separate bowl, whisk together eggs, milk, sugar, butter and vanilla. Gently fold in the blueberries.

Divide between the [12] muffin cups. Bake for 18 minutes, or until toothpick inserted in the middle comes out clean.

Make one dozen.

2 Days left to enter!

Blueberry Crumble Pie

This is a fabulous recipe. However, the crust takes a ton of time and I would suggest just getting a pre-made crust from the store. There wasn't anything special about it. So I've edited this recipe as such.

BLUEBERRY CRUMB PIE

Filling and topping:
2/3 cup plus 3 tblsp sugar
2 1/2 tblsp cornstarch
1 tsp finely grated lemon zest plus 2 tblsp fresh lemon juice
5 cups (1lb 10oz) fresh blueberries
3/4 cup all-purpose flour
3 tblsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tblsp unsalted butter, melted, cooled slightly

Thaw out pie crust (if frozen)

For the filling: whisk 2/3 cups sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let the filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes.

Whisk flour, remaining 3 tblsp sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Preheat oven to 375 degrees F.

Spoon blueberry filling into crust, then sprinkle topping over.

Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast.

Let pie cool on wire rack.

Chicken you won't Believe

Yes, that is the name. It got that name from me telling my husband yeeeeeeeeeaaaaarrrrrrrs ago when I first made it "Hunny, you are NOT gonna believe this Chicken" And the rest is history. It remains in our top 5 all time chicken recipes! He was so happy to see I made this for dinner--he said it was too long since last time. So here it is!

CHICKEN YOU WON'T BELIEVE

Click HERE for printable recipe

4 boneless chicken breasts, thinly sliced
1/4 cup Dijon mustard
1/2 cup brown sugar
4 tablespoons cream cheese

Preheat the oven to 300 degrees F.

Pat dry the chicken with paper towel. Spread 1 tablespoon of cream cheese on one side. Then roll it up and use a toothpick to secure in place. Repeat with each chicken breast.

Place rolled up chicken in a greased glass pan. Spread the dijon mustard over each chicken. Then heavily sprinkle with brown sugar. [not pictured--sprinkle with chopped pecans to add extra crunch]

Cook, uncovered, for 1 to 1 1/2 hours, basting often with juices. Serve warm.

Click HERE for printable recipe
 
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Grilled Pocket - Peaches

This is super easy. No need to mess with the measuring. E-A-S-Y. 

GRILLED POCKET-PEACHES

1. Grab 2 peaches, cut in half and remove the pit.

2. Layer 2 sheets (12-by-12 inch) heavy-duty foil. Place both peach halves on top.

3. On each peach: sprinkle with a few blueberries, spoon of brown sugar, a teaspoon-ish of butter, and a dash of lemon juice.

4. Roll up the foil and seal tightly.

5. Grill, covered, on med-low heat (top shelf if cooking meat at same time) for about 20 minutes. Open carefully to let steam escape!

This is finger-licking good!

~Cook 1 whole peach per person. (a peach-pocket each!)

~I made "boats" with the foil, so no need to dirty a plate.

~Also a great idea for a grill-out!

BBQ Pulled Pork

Another delicious seasoning packet that I highly recommend. And its made with the slow cooker! You can cook it either on LOW for 8 hours, or HIGH for 4 hours. I suggest doing the LOW for 8 hours--it gets more of the "pulled pork" taste and look, and the juices are more like a sauce. The HIGH setting keeps it pretty chunky and not so stringy, and the juice isn't thickened.

BBQ PULLED PORK

I forgot to put it in in the morning, so this is the chunkier pork. HIGH for 4 Hours.

Get a 3lb pork shoulder roast, mix the seasoning with ketchup, brown sugar and apple cider and throw it in the crock pot and your done! Couldn't be any easier than THAT!

Perfect served on buns with a side of tater tots and corn on the cob!

I know this has been a really boring week--but life got crazy, and I haven't had much more time than that. Sometimes its good to have these meals on hand for just like times like this. I promise it'll get better! Promise! I have some great meals coming--and you don't wanna to miss out!

This is what I have been doing....by the way...Its part of the Corps of Engineers Spouses events during this big HOORAH--GO ENGINEERS (aka ENFORCE) week. I got to ride in a 113 vehicle (personnel transporter)

In case of a roll-over.....just roll with it! (says our driver)

I just thought this was a really funny picture, and I wanted to share it with all my wonderful readers. Things like this make me love being part of the Military family even more. =)