Crock Pot Pulled Pork with Buzzy's Butt Scratch

I have no idea why we picked this recipe except for the title caught my eye. It sounded funny and silly.   Pork butt is a less expensive cut, but cooking it as a very low temperature ensure a tender and juicy roast and it dissolves all the fat.  This crock pot recipe  will be nice on a weekend when you are outside working on the house or yard all day and you can come inside to a fully cooked meal.

Crock Pot Pulled Pork
1 6-7 pound port shoulder roast or Boston butt
1 batch Buzzy's Butt Scratch (see recipe below)
3-4 drops Liquid Smoke (optional)

• Rinse roast with cold water than pat dry with paper towels.  Using your hands, rub roast with Buzzy's Butt Scratch until evenly coated.   
• Cover rubbed roast with plastic wrap and refrigerate overnight is possible.  It's not a deal-breaker if you can't but it's SO much better if it can soak up the flavors of the rub overnight.
• Place the roast, fat-side down(is applicable), in a large crock pot.  Cover and cook on high for 4 hours. Do not add water.
• Add Liquid Smoke to the broth that has been created form cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.
• Remove broth from crock pot to use or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.
• Remove roast from crock pot.  The meat will "pull" away from the fat, blade bone and connective tissue in sections.  Discard fat, bone, etc.  and shred or cut the sections of meat as preferred. 

Buzzy's Butt Scratch
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
All all ingredients to a small bowl and stir until combined.




Tupps Tidbits: Toss or serve with barbecue sauce.  This makes a large amount of meat.

Shredded pork from the crock pot is rich and tender.  The whole roast fell apart.  Didn't need to shred it.  We enjoyed it with barbecue sauce and pickles added to the sandwiches.  KEEPER in our house!


where did we find this one?  www.southyourmouth.com

Corn Dog Muffins

Simple cornbread baked in muffin tins with a hot dog in the middle.  Simple, fun and kid-friendly and these are not fried, they're baked!

Ingredients

• 1/4 cup shortening
• 1 cup yellow cornmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 Tbs baking powder
• 1/2 tsp baking soda
• 6 whole hot dogs

Preparation
Preheat oven to 425 degrees.

Combine cornmeal, flour, and salt in a mixing bowl.  In a separate bow, combine, buttermilk, milk and egg. Add baking powder and baking soda to the wet ingredients.  Stir in the dry ingredients.  Add 1/4 cup melted shortening, slightly cooled, stirring constantly.

Grease muffin tins (whatever size you want) and fill them a little more than half full with batter.  Cut a hot dog into pieces, small rounds if using mini muffin tins, 1-inch slices using larger muffin tins.

Bake until cornbread is done, about 10 - 12 minutes.  Remove from the pan and serve with ketchup and mustard.

Tupps Tidbits:  you can use sour milk in place of buttermilk

The recipe was easy and delicious!  Next time we will make these in mini muffin tins and serve as an appetizer.  These are not sweet, if you would like a little sweetness to them, you should add a couple tablespoons of sugar.  KEEPER in our house!

where did we find this one?  thepioneerwoman.com

Pasta Salad

This Italian pepperoni pasta salad is ideal for summer picnics, camping and potlucks.  It offers pasta, veggies, cheese and pepperoni fill with a zesty Italian dressing. It is easy to make, easy to transport and easy to enjoy!

Ingredients:
1 lb box of small shell macaroni

3/4 cup olive oil
3 tbsp white sugar
2 tbsp ground Oregano
1 7 oz jar chopped green olives, drained
1/2 cup white vinegar
4 oz chopped salami
4 oz chopped pepperoni
4 oz diced provolone cheese
Chopped green onions to taste; 1-2 bunches
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small can sliced black olives, drained


Directions:
Cook macaroni till done, drain
In a bowl dissolve sugar in vinegar, then add the oil and oregano
Put everything else together with the pasta
Add the mixture of vinegar and oil
Mix well

Chill for 24 hours before serving

Tupps Tidbits:  You can use different kinds of macaroni.  We used Garden Rotini.  Pepperoni minis are made just for this type of recipe.

One of the reasons we like this pasta salad is because of the chucks of cheese and pepperoni. Laziness won and we got the Hormel mini pepperoni so we didn't have to cut the pepperoni.  KEEPER in our house!
  

where did we find this one?  Deanna's sister

Frappe

What is the definition of a Frappe?  A frozen, fruit-flavored mixture that is similar to sherbet and served as a dessert or appetizer.  The word is derived from a French word, meaning "to Chill" .  Frappe's are loved internationally  and celebrities have helped to popularize the appeal to these  iced drinks. A "smoothie"  has a very similar definition and the electric blender made it very popular in the United States in the 1940's.
This looks like an easy recipe to make on your very own delicious Frappe or Smoothie, whichever you prefer to call it!

Ingredients:

1 cup water

1 cup fat-free milk

2/3 cups thawed orange juice concentrate

3 Tbs. honey

1/2 tsp vanilla extract
1 cup ice cubes
1 cup frozen unsweetened mix berries

Directions:
Place all ingredients in a blender; cover and process until blended. Serve immediately.

Tupps Tidbits:  Have fun trying your favorite fruit and let the blender do it for you!


 This was a awesome refreshing drink after a walk this week.  It was packed full of healthy natural sugar.  Loved it!  KEEPER AT OUR HOUSE!

Where did we find this one? tasteofhome.com

Jalapeno Popper Chicken

This recipe has everything we love about jalapeno poppers, the cheese, the heat, the crispy coating and then it combines it with chicken and I think it might make a satisfying meal out of a favorite appetizer of ours!

Ingredients:
1 pkg. cream cheese ( 8 ounces)
1/2 cup shredded cheddar cheese
2 jalapeno peppers (seeded and minced)
4 bacon strips (cooked crisp & crumbled)
4 boneless skinless chicken breast halves
1 cup Panko bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
2 Tbs. grated Parmesan cheese
1 egg
1 tsp water
3-4 Tbs. vegetable oil

Instructions:

1. In a bowl combine the cream cheese, cheddar cheese, bacon and jalapeno peppers and mix thoroughly.
2. Cut a pocket horizontally though the thickest side of the chicken breast - being careful not to cut all the way through.  Fill with 1/4 of the cream cheese mixture, close the opening with tooth picks.
3. On a plate combine the bread crumbs, garlic powder, onion powder, pepper, and Parmesan cheese.
4. Beat the egg and water together in a shallow bowl.
5. Dip the stuffed chicken breasts into the egg mixture, then roll in the Panko bread crumbs coating thoroughly.
6. Using the oil in a large skillet over medium heat, brown the chicken breasts on both sides, and place on a baking sheet sprayed with non-stick or covered with aluminum foil.
7. Bake at 350 for 30 minutes or until juices run clear.

Tupps Tidbits:  In step 3,  when combining the bread crumbs & etc, I like to use a pie plate

It was delicious!  It could have used a hair more flavor by adding more bacon & jalapeno but it was excellent and simple.  Next time we will double the bacon & jalapeno but the recipe is a great starting point for those with less heat-tolerance. This is a KEEPER in OUR HOUSE!

where did we find this one?  cullyskitchen.com

Chicken & Mushroom Penne Pasta

We are getting closer to mushroom hunting, picking, mushrooming season, so if this is a a keeper, keep it in mind.   Looks like an easy weeknight meal without many ingredients.

1 Tbs. cornstarch
1 cup fat-free reduced-sodium beef broth
2 Tbs. balsamic vinegar
6 slices bacon, cut into 1-inch pieces
1 1/2 lb boneless skinless chicken breasts, cut into strips
1 1/2 tsp Italian seasoning
3/4 l/b sliced fresh mushrooms
1/3 cup chopped Italian parsley, divided
2 1/2 cups penne pasta, uncooked
1/2 cup shredded Italian 5 Cheese Blend

MIX  first 3 ingredients until blended

COOK and stir bacon in large skillet on medium heat until crisp.  Remove bacon from skillet with slotted spoon, drain on paper towels.  Discard all but 1 Tbsp drippings; reserve half in skillet.  Set remaining reserved drippings aside for later use.

ADD chicken to reserved drippings in skillet;sprinkle with Italian seasoning.  Cook 5 minutes or until chicken is evenly browned, stirring occasionally.  Remove from skillet

HEAT remaining drippings in skillet.  Add mushrooms; cook and stir 2 minutes.  Return chicken and bacon to skillet along with the broth mixture and 1/4 cup parsley; cook 10 min. or until chicken is done and sauce is thickened, stirring frequently.  Meanwhile, cook pasta as directed on package, omitting salt.

DRAIN pasta.  Add to ingredients in skillet, cook and stir 1 min.  Top with cheese and remaining parsley.

Tupps Tidbits: use your largest skillet since the pasta gets added at the end

This created many of dishes, I did not like the flavor at all, and the the bacon made it very greasy. Tupps thought it was "OK" at best.  It definitely needs more spice, maybe garlic if we ever tried it again.  This is NOT a keeper in our house!

Where did we find this one?     www.kraft.com

Crispy Shrimp Cakes

Since we just got back from Florida, this recipe seemed a bit fitting to try.  Shrimp cakes (and crab) are common all over on the Gulf coast either sauteed, baked, deep-fried, grilled or broiled .  They are usually served as an appetizer or with coleslaw & corn on the cob. The cakes very in size, from no bigger than a small cookie to as large as a hamburger. They are popular along the coast where crabbing and shrimping industries thrive.

Ingredients

1 pound peeled and deveined medium shrimp, finely chopped

1/2 cup mayonnaise

1/2 cup bread crumbs

1 large egg

1 Tbs. prepared horseradish

1 Tbs. chopped chives

kosher salt and pepper

Directions

1. In a large bowl, mix together the shrimp, mayonnaise, breadcrumbs, egg horseradish, chives, 1 tsp salt, 1/4 tsp pepper.  Form the mixture into 8 patties.  Chill until firm, at least 30 minutes.
2. Heat 3 Tbs. of the oil in a large nonstick skillet over medium-high heat.  In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.

Tupps Tidbits:  we used more breadcrumbs then what  the recipe called for , do not chop the shrimp too small, you do not want to "puree" it....add some Old Bay seasoning!

Quick, easy ALL star recipe. The cakes were crispy just as the title states. They did not crumble and we both thoroughly enjoyed them and looking forward to making them again.  KEEPER in our house!

Where did we find this one??? realsimple.com