Pulled Pork Chili
Two 14 ½ oz. cans fat-free reduced sodium chicken broth
Two 14 ½ oz. Cans chili-ready diced tomatoes, undrained
15 ½ oz. Can red kidney beans, rinsed
15 oz. Can black beans, rinsed
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
2 ½ lb. Boneless pork shoulder
8 oz. Shredded cheddar cheese
1 ¼ cups sour cream
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat and cover with lid. Cook on low 10-12 hours or high 7 hours. Remove meat from slow cooker; shred meat and return to slow cooker, stir to mix. Spoon into bowls; top with cheese and sour cream
Nilla Turtle Cookie Balls
Nilla Turtle Cookie Balls
8 oz. Cream cheese, softened
70 vanilla wafers, finely crushed
3 tablespoons caramel ice cream topping
16 oz. Semi-sweet chocolate, melted
¼ cup chopped pecans
Mix cream cheese, crushed vanilla wafers, and ice cream topping until well blended. Shape into 42 one-inch balls and freeze 10 minutes. Dip balls in melted chocolate and place in a single layer in a shallow waxed paper lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm
8 oz. Cream cheese, softened
70 vanilla wafers, finely crushed
3 tablespoons caramel ice cream topping
16 oz. Semi-sweet chocolate, melted
¼ cup chopped pecans
Mix cream cheese, crushed vanilla wafers, and ice cream topping until well blended. Shape into 42 one-inch balls and freeze 10 minutes. Dip balls in melted chocolate and place in a single layer in a shallow waxed paper lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm
Eggnog Truffles
Eggnog Truffles
5 four-ounce white chocolate bars, chopped and divided
3 tablespoons butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
8 ounces cream cheese, softened
¼ cup all-vegetable shortening
In a large bowl combine 2 chopped white chocolate bars and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Stir in nutmeg and cinnamon. In another large bowl beat cream cheese at medium-high speed with mixer until creamy. Beat in melted white chocolate mixture until smooth. Cover and chill overnight or until mixture is firm enough to roll. Roll mixture into about 15 1 1/2” balls. In a large bowl combine remaining 3 chopped white chocolate bars and shortening. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Using a fork, dip each ball into melted white chocolate mixture. Shake off excess and place on wire rack. If you want, spoon excess melted white chocolate into pastry bag and pipe decorative lines across each truffle. Sprinkle ground nutmeg on truffles, if desired.
5 four-ounce white chocolate bars, chopped and divided
3 tablespoons butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
8 ounces cream cheese, softened
¼ cup all-vegetable shortening
In a large bowl combine 2 chopped white chocolate bars and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Stir in nutmeg and cinnamon. In another large bowl beat cream cheese at medium-high speed with mixer until creamy. Beat in melted white chocolate mixture until smooth. Cover and chill overnight or until mixture is firm enough to roll. Roll mixture into about 15 1 1/2” balls. In a large bowl combine remaining 3 chopped white chocolate bars and shortening. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Using a fork, dip each ball into melted white chocolate mixture. Shake off excess and place on wire rack. If you want, spoon excess melted white chocolate into pastry bag and pipe decorative lines across each truffle. Sprinkle ground nutmeg on truffles, if desired.
Apple Cranberry Salad
Apple Cranberry Salad
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon sugar
3 apples (2 red and 1 green) chopped
½ cup chopped walnuts
¼ cup dried cranberries
1 stalk celery, thinly sliced
Mix mayo, sour cream and sugar in a medium bowl. Stir in remaining ingredients. Refrigerate 2 hours
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon sugar
3 apples (2 red and 1 green) chopped
½ cup chopped walnuts
¼ cup dried cranberries
1 stalk celery, thinly sliced
Mix mayo, sour cream and sugar in a medium bowl. Stir in remaining ingredients. Refrigerate 2 hours
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