Recipes

For John and I, one of our favorite things to do is to cook together. We absolutely love it! I couldn't ask for anything more than spending quality time in the kitchen with my husband. Here are some of our favorites...




BBQ Pulled Pork (crock pot)
2 pounds Boneless Pork (Boston Butt Roast)
Sprinkle of cloves (dried)
Sprinkle of Seasoning Blend (see below)
½ large onion, sliced
1 ½ cups water
12-16 oz. BBQ sauce (Sonny’s Sweet BBQ Sauce is really good!)

Sprinkle the roast with cloves and seasoning blend. Place roast in crock pot and top with onions. Cover roast with water and slow cook (on high) for 8 hours. Remove pork, discard layer of fat as well as any water and grease remaining in pot. Use 2 large forks to shred and pull the meat apart. Return the meat to the crock pot along with barbeque sauce. Heat for 1-2 hours on low. Serve on your favorite roll.

Seasoning Blend:
½ tsp celery salt
1 tsp dried thyme
1 tsp dried basil
1 tsp oregano
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 Tb. dried parsley
2 Tb. salt
3 Tb. paprika


Stuffing Casserole
2 Chicken breasts & 2 thighs
1 family size can of cream of chicken soup
medium size tub of sour cream
1 box Stove Top Stuffing

Boil chicken, then shred. Make stuffing from box directions. Mix soup and sour cream in a bowl. Coat bottom of 9x9 casserole dish with gravy. Place shredded chicken in dish. Place another layer of gravy in dish. Place stuffing in dish. Place another layer of gravy in dish. Cook at 350 for 20-30 minutes.


Shepherd's Pie
1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or nib let corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350 degrees F. Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.


Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
eggs (as directed by cake mix)
1/3 cup oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped OR… SUBSTITUE Smucker’s caramel ice cream topping
3 Tbsp. milk instead of the milk & caramels

PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

IF USING ICE CREAM TOPPING… warm as directed on jar and drizzle over cake. This saves a LOT of time and is just as good!

Kraft Kitchens Tips- Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.
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