- 3 to 5 pound Pork Butt or Shoulder Roast
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon salt
- 12 ounces Mexican beer
- 1 large orange sliced
- 4 tablespoons vegetable oil divided use
- 1 tablespoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon cayenne pepper
How to Make It
- Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
- Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
- Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.
MEATBALLS:
- 2 t Olive Oil
- 2 Red Onions finely chopped
- 1.3 kg Lean Ground Beef ( 3 pounds )
- 1 t Dijon Mustard
- 1 t Dried Oregano
- 1/4 t Ground Cumin
- 1 t Coriander Seeds crushed
- 2 cups Breadcrumbs fresh
- 3 Eggs large
- Salt and Black Pepper to taste
- 2/3 cup Cheddar Cheese grated
SAUCE:
- 1 TB Olive Oil
- 1 Red Onion finely chopped
- 1 Red Bell Pepper chopped
- 1 Yellow Bell Pepper chopped
- 2 TB Fresh Garlic crushed
- 2 Red Chilies de-seeded and finely chopped
- 1/2 t Paprika
- 1/3 cup Tomato Sauce (Ketch-Up)
- 1/3 cup Worcestershire Sauce
- 1/3 cup Cider Vinegar
- 1/3 cup Molasses
- 2 TB Dijon Mustard
- 1.5 cups Coffee hot, strong
- 1 cup Cherry Tomatoes halved
- 1 TB Parsley chopped
How to Make It
- Pre-heat the oven to 240 deg C ( 460 deg F ) – spray a large roasting dish with cooking oil
- Meatballs: Heat the Oil in a large skillet – saute the Red Onion until soft – remove from skillet and leave to cool completely
- Place the Ground Beef, Mustard, Oregano, Cumin, Coriander seeds, Breadcrumbs and the Eggs in a large mixing bowl – add the cooled Onion – season to taste with Salt and Black Pepper and mix thoroughly
- Divide the Meatball mixture in eight equal portions – roll into balls (the balls will be slightly bigger than a Tennis ball) – make and indentation in each Meatball – divide the Cheese in eight and press into the indentations – press the Meatballs to close securely
- Arrange the Meatballs in the prepared roasting dish – bake 49 – 45 minutes or until golden – remove from the oven
- Sauce: Meanwhile, using the same skillet – heat the Oil for the sauce – saute the Onion, both Bell Peppers, Garlic, Chili and Paprika until soft stir in the Tomato Sauce, Worcestershire Sauce, Cider Vinegar, Molasses, Mustard, Coffee and Tomatoes – reduce heat to medium low and simmer until the sauce has thickened ( about 20 minutes )
- Spoon away most of the fat in the Meatball roasting pan – pour over the Sauce and return to the oven for 5 minutes or until heated through
- Remove from the oven – sprinkle with Parsley and serve
- 2 lbs cauliflower florets cut in bite size pieces
- 1 box (8 ounces) cream cheese softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar finely shredded
- 1 1/2 cups Monterey Jack cheese finely shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices crispy cooked bacon coarsely chopped
- 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
- Salt and Pepper to taste
How to Make It
- Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
- Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
- In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
- Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
- 1 1/2 cups fresh bread croutons
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 garlic powder
- 1/4 teaspoon onion powder
- 1/2 fresh grated Parmesan cheese
- 2 large chicken breast cut in half lengthwise
- 4 large slices mozzarella cheese 1/8 inch thick
- 12-16 stalks asparagus
- 1 egg beaten
- 2 tablespoons olive oil
- Optional: marinara sauce
How to Make It
- In mini food processor or large Ziploc bag crumble croutons. Add oregano, basil, garlic powder, onion powder and 1/4 cup Parmesan. Pulse or shake to mix. Pour in shallow bowl.
- Pound chicken to 1/8 inch thick. Place 1 slice of mozzarella, 1 tablespoon Parmesan and 3-4 stalks of asparagus on each piece. Roll up lengthwise and secure with toothpicks.
- Place beaten egg in shallow bowl. Dip chicken in egg and roll in bread crumbs.
- Preheat oven to 350 degrees. Heat olive oil in large ovenproof skillet over medium heat. Brown chicken on all sides. Cook chicken in oven for 10 minutes uncovered or until cooked through. If serving with marinara; warm marinara and drizzle over the top.
- 6 eggs hard boiled
- 2 green onions thinly sliced
- 1/3 cup mayonnaise
- seasoning salt & black pepper to taste
- 12 romaine heart leaves
- 12 slices crisp bacon
- 24 grape tomatoes
How to Make It
- Shred hard boiled eggs using a large cheese grater (or chop with a knife).
- Combine eggs, mayonnaise, green onion, seasoning salt & pepper.
- Slice grape tomatoes in half.
- Place 1 slice of bacon in each lettuce leaf. Divide egg mixture over romaine leaves.
- Top with tomatoes and additional salt & pepper if desired.
FOR THE BREAD:
- 1 cup (125 g) all-purpose flour, plus more for greasing the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 cup (200 g) sugar
- 6 tablespoons (85 g) unsalted butter, room temperature, plus more for greasing the pan
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup (212 g) 100% pure pumpkin (about half of one 15 oz. can)
FOR THE MAPLE GLAZE:
- 1 tablespoon unsalted butter
- 2 tablespoons pure maple syrup
- 6 tablespoons (45 g) powdered sugar
- Pinch of kosher salt or sea salt
How to Make It
Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that’s okay.
With the mixer on low, beat in flour mixture until incorporated.
Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).
- 1 64oz bag frozen fully cooked beef meatballs (about 60) OR fully cooked homemade meatballs (using 2 pounds of ground beef, rolled small, freeze them before adding to crock pot)* ~cut recipe in half for a smaller group~
- 1 32 oz jar grape jelly
- 1 18-20oz jar of BBQ sauce
How to Make It
- Pour sauces in your 6 quart crock pot and stir until completely combined.
- Add the frozen meatballs (homemade or store-bought) and stir until they are coated with the sauce.
- Cook on high for 3 hours and then turn to warm for the duration of the party/pot luck.
- You can serve these as an appetizer or serve over rice with a side of veggies for a main dish.
