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.