Kalua Pork in Crock Pot

Crock Pot Kalua Pork "Island Style"



Ingredients:

4 lbs Pork butt or shoulder, bone in or out

Hawaiian salt

Lillobit crush garlic (optional)

Liquid Smoke


Cooking Instructions:


Rub meat wit lillobit crush garlic an sprinkle wit Hawaiian salt. Place roast in da crock pot an pour 1/4 to 1/3 of da bottle of Liquid Smoke ovah it. Cook on hi up to 6 hrs. or until meat shreds easily.Wen pau, remove meat from liquid an let res lillowhile then shred. Skim fat off liquid an add back to da meat an serve.
Additional Comments:
Da liquid smoke adds dat "imu" taste dat da banana an ti leaf gives to da meat.Dis will work wit turkey as well. Season hind quarters an breasts same as pork. Garlic is optional. Cook da same. Be sure to keep da liquid as, foah turkey, dis is where mos of da salt is going to end up.

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Notice Adam (Cloud 9)

Nathan Scott McDonald

Adam and Tari are the proud parents of my newest grandbaby..... " Nathan Scott McDonald "

Tari is exhausted , mom and baby are doing great!! Adam is hanging out on Cloud 9

Caramel Corn

1 1/2 C. Brown Sugar
1 C. Light Corn Syrup
1 1/2 C. butter

Cook over medium heat bringing to a boil for 3 minutes and pour over 2 large bowls of popcorn.

Toll House Party Mix

Toll House® Party Mix

Prep Time: 50 Minutes
Ready In: 50 MinutesYields: 8 servings

"From the kitchen of Nestle. A great mix of cereal and pretzels for your next party."

INGREDIENTS:
2 cups crispy corn cereal squares (corn chex)
2 cups small pretzel twists
1 cup dry-roasted peanuts
20 caramels, unwrapped and coarsely
chopped
1 (11.5 ounce) package NESTLE® TOLL HOUSE® Milk Chocolate Morsels

DIRECTIONS:
1.COAT 13 x 9-inch baking pan with nonstick cooking spray.
2.COMBINE cereal, pretzels, peanuts and caramels in large bowl.
3.MICROWAVE morsels in medium microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.
4.
SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces.

ALL RIGHTS RESERVED © 2008 Allrecipes.com

Caramel Corn Snack Mix

Caramel Corn Snack Mix

INGREDIENTS:
8 cups popped popcorn
4 cups crispy rice cereal squares (RICE CHEX)
2 cups small pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

DIRECTIONS:
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a large bowl, combine the popcorn, cereal, pretzels and pecans.
3.In a saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low; cook without stirring for 5 minutes.
4.Remove saucepan from heat and stir in vanilla and baking soda. Pour over popcorn mixture and toss until evenly coated.
5.Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15 minutes. Transfer to large piece of parchment paper and cool completely. Break into chunks once cool.

Honey Glazed Chicken

Honey Glazed Chicken
2 lbs of diced uncooked chicken breast
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve over rice. I usually double the sauce ingredients and bake entire amount over chicken to serve over the rice. The sauce tastes so much better after it has baked in the oven it makes a nice thick sauce that compliments the chicken perfectly.

Parker's Demand for Allowance

You know things are serious when your 7 yr old thinks your a rip off for not paying enough allowance.

Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles (courtesy of Sisters Cafe)
1 lb whole wheat thin spaghetti noodles

2 Tablespoons sesame oil

1 garlic clove, peeled

1 (1 inch) piece of fresh ginger, peeled

½ Cup smooth peanut butter

¼ Cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon rice vinegar

1 teaspoon crushed red pepper flakes

1 Cup hot water

2 Tablespoons extra virgin olive oil

½ Cup finely chopped white onion

½ Cup finely chopped red or orange bell pepper

1 Cup cooked, shredded chicken breast

¼ Cup finely chopped cilantro leaves

1/2 teaspoon salt, or to taste

¼ Cup dry roasted peanuts, chopped

(optional)2 Tablespoons sesame seeds

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through

.4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Peanut Butter Pie

Frozen Peanut Butter Pie

4 ounces cream cheese, softened
1 cup confectioner’s sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 8 ounce whipped topping (such as Cool Whip), thawed
1 chocolate graham cracker crust (can use plain graham cracker crust)
1/4 cup finely chopped salted peanuts

Whip cream cheese until soft and fluffy. Beat in confectioner’s sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. With a wooden spoon, fold in whipped topping and pour into graham cracker crust.
Sprinkle with chopped peanuts. Drizzle with Chocolate syrup if desired. Freeze until firm.
Store in the freezer.
Happy Cooking!