Thursday, May 19, 2011

Mexican Style Pork

An easy crock pot recipe via my friend M! A get it going before work & ready to each when you return kinda thing. I am looking for more & more recipes like this! M says it's only 7 WW points~ I'll take that too!

Mexican Style Pork

1 lb pork roast
1 20 oz jar of salsa
1 4.5 oz can of green chiles
1 15 oz can of black beans, drained
1 c shredded Mexican cheese blend

Combine the pork, salsa and chiles in the crock pot. Cover and cook on low for about 6 - 8 hours or until pork is soft and tender ~ maybe 7 hours on low, 1 on high.

Take out pork and shred it with two forks. Place it back in the crockpot. Stir in the beans and cook another 5 minutes or until they are hot.

Drizzle some cheese over.

Monday, May 9, 2011

Sugar Cookie Fruit Pizzas

I've always wanted to make a fruit pizza. For Easter I was looking for a little munchie ~ making these was great. Bite sized. I'd use this again as an appetizer or for a summer party.

Sugar Cookie Fruit Pizzas
Source: Taste of Home

1/2 cup sugar
1 TBSP cornstarch
1/2 cup unsweetened pineapple juice
1/4 cup water
2 TBSP lemon juice
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 3/4 cup whipped topping
12 sugar cookies ( 3 inches)
1 cup fresh blueberries
1 cup chopped peeled kiwifruit
1/2 cup chopped fresh strawberries

For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; Cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Yield 1 dozen.

Beef Sandwiches

This is one of my mom's recipes. It's served me well for football Sunday's & for little gatherings. The meat turns out just perfect. It kinda became a joke because a couple years ago I took this with me to a couple outings and it just became known as 'the meat'. So, yes, give 'the meat' a try!

Beef Sandwiches
Source: Mom

3 lb. boneless beef round steak, 1 inch thick
2 TBSP chili powder
2 TBSP brown sugar
3 cloves garlic, crushed/minced
1 TBSP hot pepper sauce
2 medium onions sliced, in rings
12 oz. chili sauce ( I use Heinz brand)
10 crusty rolls, split

Heat oven to 325. Place 28X18 piece of heavy duty foil in shallow roasting pan. Place steak in the center of the foil.

In a small bowl, combine chili powder, brown sugar, garlic and hot pepper sauce, mixing until well blended. Spread on both side of the steak. Top with onions and chili sauce. Bring two opposite end of the foil up over the steak, seal with double foil. Seal end of the foil to close. (Make sure it's sealed really well! I've made the mistake of not having it sealed well enough). Bake in 325 oven for 1 1/2 to 2 hours until beef is tender.

Remove onions and juices to medium saucepan. Bring to a boil, cook and stir 3 minutes.

Meanwhile, trim the fat from the steak. Carve crosswise into thin slices, arrange on a serving platter. Top with onion mixture. Serve with crusty rolls.