Sunday

Sunday dinner in our condo is my favorite I adapted/used today's recipe from here.

3 teaspoons sweet paprika 

2 teaspoons dry mustard- I used normal mustard

1 teaspoon dried oregano

1 teaspoon dried thyme

1 + 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper, optional

1 teaspoon onion powder- didn't have any! Used a little minced

1/2 teaspoon garlic powder

1 (6-ounce) can tomato paste

1 + 1/2 cups beef broth

1/2 cup cider or white wine vinegar

6 tablespoons dark brown sugar- Light worked great

1 + 1/2 cups sliced onions

6 cloves garlic, finely chopped- I had a jar of garlic, who just has cloves lying around all the time?

3 pound boneless pork loin roast, trimmed of visible fat- I used chops

Instructions

1. In a large crock pot whisk everything except the onion, garlic and pork together until well combined. Stir in onion and garlic add the pork roast (you can cut the pork roast in half first for a shorter cooking time).
2. Cook on high 4-6 hours or until you can shred the pork easily with two forks. Remove to a dish for easier shredding. Mix well to coat thoroughly with sauce. Serve on rolls with coleslaw or pickles, or use as a filling for tacos, burritos or in chili.

We made some mashed potatoes and green beans instead of putting it onto rolls and it was delicious. 

Now dessert is where it gets exciting. 

I adapted this recipe. 

Raspberry Pretzel Jello Salad

Pretzel/ Graham crust:
3/4 cup crushed pretzels

3/4 cup crushed grahams
1/2 cup sugar
1 cube butter, melted

Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. whipping cream (or just use  Cool Whip)

Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

HEAVEN.

(To-die-for) Mint Brownies

Hey Everyone! Hope you're all doing well! I had an awesome weekend down in St. George watching my best friend run her first 5K! The wind was fierce and cold and my hands started to get red and hive covered... but I wouldn't have had it any other way. SO PROUD of her.

Alright. What you actually wanted... I know the real reason you follow my blog anyway.

For the brownies:

1 cup soft butter

2/3 c cocoa

1 ½ cup flour

1 cup brown sugar

1 cup white

^mix well^

(this is super thick and cookie-dough like before adding the eggs, don't ruin your mixer!)

4 eggs- one at a time

tsp vanilla

bake in 9x13 abt 25-27 mins

(Again, I apologize but I am awful when it comes to amounts but I'll do my best.) 

For the Mint Frosting:

¼ cup butter

1-2 cups powdered sugar

1 TB milk

make creamy

shake of salt

1tsp peppermint extract

(Vanilla if you wish)

You really have to be the judge on your frosting. If you think you need more add more milk and powdered sugar, its really all up to you.

Chocolate topping: 

melt ¼ cup butter

1 cup chocolate chips

Pour on the cooled brownies after the frosting has set so you don't smear it together!

Arissa was sick after running her race so I ran her some brownies and some icy hot, looking like this.
The things we do for each other!

Rice Pudding

So I don't know what my issue is lately but I've been craving rice pudding like no ones business. I attempted a recipe I found around 11PM and it was awful and never thickened and didn't quite cook all the way. Good flavor but awful consistency.
SO! I had my sister dig through my mom's recipe cupboard and search for the best (in my opinion) rice pudding I've ever made.

2 ½ c.milk

2/3 c. min rice

1/4 c sugar.. + more

1 TB butter

1 tsp vanilla

½ tsp nutmeg

touch of cinnamon

drop of lemon extract

1/8 tsp salt

In a saucepan simmer on low-medium for about 6 minutes, stirring occasionally (be sure you don't burn the milk on the bottom of the pan)

Mix together:

<egg yolk

<2 Tb milk

Pour some of the hot milk mixture to the egg mixture, stirring together...

Beat the egg into the rest of the mixture and cook on low for 1 minute to thicken... 

Now the recipe says this:

Cook until rice is tender about 20 mins low heat...

Because that's how my mom cooks, not very specific and does it herself anyway!

So let it simmer, set on low... then remove from heat and let it stand for 20-30 minutes

Serve warm or chilled

(it's better warm, personally)

Enjoy!

The Scoop

Alright alright I'll start my blog. I've been hassled for too long and it's time to start giving you some recipes so when I leave you can still enjoy my homemade creations.