Saturday, January 30, 2010


Southern Pulled Pork


1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Friday, January 29, 2010



1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, softened


4 eggs
1 cup dark corn syrup
1/4 cup butter or margarine, melted
2 cups salted roasted whole almonds, coarsely chopped
6 oz dark or bittersweet baking chocolate, chopped

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.

2. In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with wire whisk until smooth. Stir in almonds and chocolate. Pour over crust.

3. Bake 25 to 30 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.


Much like the center of a pecan pie, the center of these bars is very moist and may even look raw. Not to worry—that's how they should look.

Wednesday, January 27, 2010


Skillet Breakfast
(Serves 8 to 10)

1/2 stick butter (or more if needed)

10 medium-size potatoes, cooked and diced
1 large onion, diced
1/4 cup diced green pepper (optional)
1/2 teaspoon celery seed
1/4 teaspoon herb seasoning salt
1/4 teaspoon pepper
8 jumbo eggs
1/4 cup milk
1/4 pound cheddar cheese, shredded
ham or crumbled cooked bacon (optional)


In 12-inch cast-iron skillet melt butter over medium heat. Brown potatoes. Add onion to skillet. If desired, add green pepper. Add celery seed, herb seasoning salt, and pepper. Whisk eggs with milk.

After potatoes are browned (add more butter if needed), pour egg mixture on top, tipping skillet so egg is distributed to edges. When egg is set, cut in squares and turn over to brown. Add shredded cheese on top. Cover and let cheese melt. You can serve with a slice of cooked ham on the side; or if you wish, add crumbled cooked bacon to egg mixture before pouring on top of potatoes.

Tuesday, January 26, 2010

Caramelized Baked Chicken


3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic,
minced salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.