Always a huge hit at our house, and so great for taking to potluck dinners.
Slow-Cooker Cherry Cobbler
2 cans sliced pears -- drained
1 can cherry pie filling
1/4 tsp. almond extract
1 box yellow cake mix
1/4 cup oats
1/4 cup sliced almonds
1 Tbsp. brown sugar
1/2 cup butter -- melted
Vanilla ice cream
In a greased slow-cooker, combine pears, pie filling, and almond extract. In a bowl, mix cake mix, oats, almonds, and brown sugar. Stir in melted butter. Sprinkle over fruit. Cook on low for 2 1/2 to 3 hours. Serve with ice cream.
Sunday, October 29, 2017
Monday, October 9, 2017
Cinnamon-Apple Crescent Rolls
My son asked for these for breakfast on his birthday this week. Since I had to dig out the recipe, I thought I'd share it here. I kind of made this up myself, based on some recipes I'd read but that had too much sugar for my taste.
Cinnamon-Apple Crescent Rolls
2 cans of refrigerated crescent rolls
2 apples -- sliced
4 Tbsp. of butter -- softened
2 Tbsp. brown sugar
1/2 Tbsp. ground cinnamon
Preheat oven to 350. Combine everything but the rolls in a small bowl and mix until smooth. Separate the dough into triangles like you would for making crescent rolls. Spread a layer of the cinnamon butter on the widest end of each triangle. Place an apple slice on top of the cinnamon butter and roll them up around the apple like you would to make crescent rolls. Place on an ungreased baking sheet and bake 10-15 minutes or until golden.
Cinnamon-Apple Crescent Rolls
2 cans of refrigerated crescent rolls
2 apples -- sliced
4 Tbsp. of butter -- softened
2 Tbsp. brown sugar
1/2 Tbsp. ground cinnamon
Preheat oven to 350. Combine everything but the rolls in a small bowl and mix until smooth. Separate the dough into triangles like you would for making crescent rolls. Spread a layer of the cinnamon butter on the widest end of each triangle. Place an apple slice on top of the cinnamon butter and roll them up around the apple like you would to make crescent rolls. Place on an ungreased baking sheet and bake 10-15 minutes or until golden.
Wednesday, October 4, 2017
Cuban Pork
When I saw that Cowboy had selected this for one of our recipes this week, I got pretty excited. I really love this one, and we haven't had it for a while. It's too hot in the summer to use the Crock Pot much, but now that it's fall, we can use it more without heating up the house all day.
Do please note that the meat is supposed to sit in its marinade overnight in the fridge. Plan accordingly.
Cuban Pork
1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole
In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.
Do please note that the meat is supposed to sit in its marinade overnight in the fridge. Plan accordingly.
Cuban Pork
1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole
In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.
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