MEXICAN PULLED PORK & PINTO BEANS

MEXICAN PULLED PORK & PINTO BEANS Food Recipes,

I love this versatile recipe. First of all it is all done in the crock pot in just a few hours with no need to pre-soak the beans and leftover possibilities are endless.

I make this with a 2 pound pork tenderloin, because it is nice a lean, but any pork roast will work. I have a large oval crock pot that tends to run a little hot, and this recipe is fall apart tender for me in 6 hours on low heat. Depending on your crock pot and the size of pork you use, it could take as many as 8 hours, but that is unlikely (just start checking for tenderness at 6 hours).

2 pounds (roughly) pork tenderloin
1 cup dry pinto beans (no need to soak)
(1) 4 ounce can of mild green chilies
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion
healthy pinch of dry red pepper flakes (optional , see note)

Brown the pork well and put it in the crock pot. Saute the onions & garlic in the same pan and then mix them with the dry beans, spices, canned chilies then pour over the meat. Add just enough water to mostly cover the beans & meat, it should look like this:
Make sure the liquid gets under the meat as well. After cooking on low for 4 or 5 hours, check the liquid level in the crock pot and add a little more water if necessary, but not too much. This liquid makes the best red gravy!!

Take the meat out of the crock pot when it gets fork tender (remove any fatty pieces and bones) and pull it apart. Thicken the liquid in the crock pot with a cornstarch and water slurry, then put meat back in with the beans and gravy.

On the first night, I like to serve this over rice or corn chips, cheese avocado & sour cream. On the second night, it makes killer burritos like this:NOTE: A word about the heat or spice in this recipe. My hubby doesn't like much "heat" in his food. He likes strong flavors, he just doesn't like "fire" as he calls it. I use a very small pinch of dry red pepper flakes when I make this for him. If you like a little more "fire", just up the dry red pepper flake ingredient.






MEXICAN PULLED PORK & PINTO BEANS FOOD RECIPES
By Coleen Marie

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ULTIMATE SHORTBREAD COOKIES

ULTIMATE SHORTBREAD COOKIES Food Recipes, These shortbread cookies melt in your mouth, they are super easy to make (with few ingredients) and they are foolproof!!

 I have been trying different shortbread cookie recipes for years and they have always been a pain. Either the dough is crumbly and hard to roll out, or the "easier" ones that you pat into a pan look ugly to me (lol) and then there are the ones that handle beautifully, but you don't get that melt in your mouth shortbread taste. Well, I'm happy to report that I have found a winner... todays recipe it is absolutely perfect!!

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2 cups of butter (room temperature)
1 cup of granulated sugar
4 cups all purpose flour
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
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In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
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Add the flour, one cup at a time, beating well between each addition.
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Roll the dough into two logs and wrap in plastic wrap, then chill until very firm.
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After "logs" are very firm, roll them in sprinkles nor nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes (mine were lightly golden in 18 minutes). Cool on baking rack.
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NOTE: The coconut extract isn't absolutely necessary, but its such a nice addition. The funny thing is, is that you do NOT taste coconut, but you do taste a richness and sweetness that is slightly reminiscent of those Danish cookies that come in a tin at Christmas (but even better). If you don't use coconut extract, just use all vanilla extract.
ULTIMATE SHORTBREAD COOKIES FOOD RECIPES
By Coleen Marie

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CHERRY CHEESECAKE PIE

CHERRY CHEESECAKE PIE Food Recipes, Last week, Debbie, over at Mocha Me, posted a raspberry cream cheese pie that sounded quick, easy and tasty. It had a chocolate crumb crust, a layer of fresh raspberries, a baked cream cheese filling and a chocolate drizzle.
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On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!

I didn't have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. I'm sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe).
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CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
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Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
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FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
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Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
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CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
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Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
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GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.




NOTE: When chilled, this cuts beautifully.
CHERRY CHEESECAKE PIE FOOD RECIPES
By Coleen Marie

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CARROT CAKE with PINEAPPLE

CARROT CAKE with PINEAPPLE Food Recipes, This recipe has been in my recipe box for so long, that it seriously needs to be replaced. It is covered with thumbprints and little vanilla splash stains that have accumulated over the last 30 years. Every time I see the card, it reminds me of the times I made this for my children and I can't bring myself to make a new card. It is a deliciously MOIST and easy cake.

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple (most of a 20 oz. can)
1 cup chopped pecans
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Mix the dry ingredients and set aside. With an electric mixer, beat eggs and oil until very well combined. Add the dry ingredients and beat until smooth. Stir in the nuts, grated carrots & pineapple (squeeze it dry then measure it...it will take most of a 20 ounce can). Stir until smooth.
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Pour batter into a greased and floured pan. Bake in a pre-heated 350 degree oven. If you are using a 9" x 13" pan, bake it for 1 hour. If you are using a large tube pan, like an angel food pan, bake it for 1 hour and 10 minutes. There is just a little too much batter for MY bundt pan, but if you have a BIG bundt pan, bake it for 1 hour and 10 minutes. Test for doneness with toothpick.
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Let baked cake rest for about 10 minutes, then turn it out of the pan.
CARROT CAKE with PINEAPPLE FOOD RECIPES
By Coleen Marie

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CLASSIC BREAD PUDDING

CLASSIC BREAD PUDDING Food Recipes, "Classic" recipes are classic for a reason; they are great old recipes. Bread pudding is one of those classic recipes that most people have a fond childhood memory of. It doesn't take any special ingredients, it is inexpensive and easy to make. It is total comfort food, so it works well for any family gathering or holiday.

10 slices of white bread cubed (see note)
¼ cup melted butter
1 teaspoon ground cinnamon
pinch of ground nutmeg
½ cup raisins (soaked)
6 eggs lightly beaten
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk
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Preheat oven to 375 and spray a 9" x 13" baking dish with cooking spray. Put your raisins in a small dish and cover them with boiling water and ½ teaspoon of rum extract (if you don't have rum extract, just leave it out, but its very good).
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Cube the bread (you can leave the crusts on or take them off, whichever you prefer). Place the bread cubes in the prepared baking dish and set aside.
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Heat the milk, sugar, butter and salt until the butter melts (I use microwave), add vanilla & spices and whisk in the beaten eggs (whisk while adding the eggs).
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Drain the raisins (throw away the liquid) and sprinkle them over the bread cubes. Pour the egg -milk mixture over the bread cubes. Let this sit for 15 minutes (important).
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Before baking, sprinkle the surface with a little cinnamon sugar (or just sugar) and bake 30-40 minutes (my oven takes 35 minutes). Bread pudding is done when knife inserted in the center comes out clean.

Serve warm (not hot) with whipped cream or ice cream.

NOTE: This recipe works better with bread that isn't super fresh/soft. Specialty breads like brioche or egg bread work well.

NOTE: When making this for company, I use raisin bread, and I let it sit out in the air for a couple of hours to remove some of the breads moisture. I don't add other raisins.

NOTE: I hope you will all go over to Sweet as Sugar Cookies and take a look. Lisa, is hosting the neatest "Sweets for a Saturday" post. Tons of sweet goods to inspire you!!!

CLASSIC BREAD PUDDING FOOD RECIPES
By Coleen Marie

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SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH

SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH Food Recipes, This is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as long as you make the sweet onion sauce a day ahead).

 1 pound boneless, skinless chicken tenderloins
.¼ cup soy sauce
¾ cup pineapple juice
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon dry mustard
¼ teaspoon white pepper
¼ cup brown sugar
2 tablespoons honey
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Bring everything but the chicken to a boil and simmer for about 5 minutes or until it starts to reduce. Cool completely and pour over the chicken, cover and refrigerate the chicken for about 30-60 minutes.
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When it's time to eat, take the chicken out of the marinade (throw marinade away) and grill or broil the chicken until done (don't over cook).
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Place chicken pieces in grilled bun & add favorite toppings. Drizzle with sweet onion sauce. Mmmmmmmmmmm!!! Makes about 6 sandwiches.

SUBWAY SWEET ONION SAUCE This is SO tasty and I find all sorts of uses for it. It is not overly onion-y and not overly sweet. Make it a day ahead of time to let the flavors blend and mellow.

½ cup light corn syrup
1 tablespoon finely minced vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
¼ teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
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Combine all ingredients and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight.

NOTE: If you don't have vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully, although the vidalia onion is best.
SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH FOOD RECIPES
By Coleen Marie

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RASPBERRY CHOCOLATE SHORTBREAD BARS

RASPBERRY CHOCOLATE SHORTBREAD BARS Food Recipes, These dainty bars are delicious. They have a super tender shortbread base, a layer of sweet jam, then a layer of sweetened cream cheese & white chocolate and finally, a soft chocolate frosting.

The recipe says to chill them, but I think they are even better when they've been out of the fridge for 30 minutes, although when you do that, they are a little messy on the fingers, but Oh! so worth it!! Any flavor jam will work well, I just think that raspberry and chocolate go so well together.

1 cup all purpose flour
¼ cup confectioners sugar
½ cup butter room temperature
½ cup raspberry jam
3 ounces cream cheese room temperature
2 tablespoons milk
1 cup white chocolate chips
3 tablespoons melted butter
3 tablespoons boiling water
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup confectioners sugar
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Preheat your oven to 375 and line a 9" x 9" baking dish with foil or parchment. Leave the ends extra long, so you can use them to lift the bars out of the pan after they chill. This is not a necessary step but it makes them easier to cut.
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Cut the butter into the all purpose flour + powdered sugar until crumbly. Press into the bottom of an ungreased pan and bake for 15 to 17 minutes or until lightly golden brown. Remove from oven and set aside.
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FILLING
Spread the jam over the baked cookie base. In a small bowl, beat the cream cheese and milk until smooth. Melt the white chocolate chips and add to the cream cheese mixture, mix until smooth. Gently spread over the jam (see note). Chill.
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FROSTING
Whisk together 3 tablespoons melted butter, 3 tablespoons boiling water, 3 tablespoons unsweetened baking cocoa, ½ teaspoon vanilla extract and 1 cup of confectioners sugar until smooth. Gently frost the chilled bars. Put back in fridge to set the frosting. Store completed bars in the fridge.

NOTE: I melted my white chocolate in the microwave, checking on it every 15 seconds or so. I gently spooned the white chocolate mixture on top of the jam layer (tablespoon at a time) then gently spread it out, so as not to keep the layers separate. Chill the bars thoroughly after you do this step. When chilled, then spread the chocolate frosting on.

NOTE: I haven't tried it, but I think this would double easily and bake in a 9" x 13" pan.

RASPBERRY CHOCOLATE SHORTBREAD BARS FOOD RECIPES
By Coleen Marie

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PEANUT BUTTER CLOUD PIE

PEANUT BUTTER CLOUD PIE Food Recipes, If you like peanut butter, this pie is a little taste of heaven on earth. It is super easy to make (even easier if you use a ready made Oreo crust). It is the perfect ending to any meal; it is not heavy at all and it is absolutely delicious frozen.

CHOCOLATE GRAHAM CRUST
1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.

NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).

NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.

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NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.

PEANUT BUTTER CLOUD PIE FOOD RECIPES
By Coleen Marie

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