Shredded Pork

                                   Prep Time: 5 Minutes Cook Time: 6 Hours Difficulty: Easy Servings: 18
Ingredients

 1 whole Large Onion
 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
 Salt And Freshly Ground Black Pepper
 4 cans Chicken Broth or water
 2 Tablespoons Brown Sugar
 1 tbsp Cumin
 1 tbsp garlic powder

Instructions

Preheat oven to 300 degrees. OR USE A SLOW COOKER  Either way works fine
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. (OR SLOW COOKER)
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour in cans of broth (or water). Add brown sugar & spices to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken and Vegetables Pasta Bake

                                       Prep time 20 mins Cook time 30 mins Total time 50 mins Serves 8-12
Ingredients

 1 pound penne pasta
 2 tablespoon butter
 4-6 cooked chicken breast-halves, cut into bite size pieces
 3-6 garlic cloves, minced
 2/3 cup vegetable or chicken broth
 salt and fresh ground pepper, to taste
 ½ teaspoon garlic powder
 1 teaspoon dried Italian Seasoning
 4 teaspoons all-purpose flour
 2 cup milk
 1 (8-oz package) cream cheese
 1 cup shredded mozzarella cheese
 ½ cup shredded parmesan cheese
 1 pckg frozen veggies of choice.

Instructions

1. Preheat oven to 350.
2. Cook penne pasta according to the instructions on the box.
3. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
4. Add to skillet and stir. Then Stir in milk.
5. Cook and stir until thickened and bubbly.
6. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
7. Remove from heat.
8. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
9. Transfer to a 3-quart casserole dish.
10. Cover with foil and bake for 30 to 35 minutes, or until heated through.
11. Remove foil, stir mixture and sprinkle with cheeses.
12. Continue to cook for 8 to 10 minutes, or until cheese is melted.
13. Remove from oven and let stand 5 minutes.
14. Serve.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Basic White Sandwich Bread

                                                                                      Makes 2 loaves
Ingredients:

2 teaspoons active-dry yeast       1 cup (8 oz) warm water       2 tablespoons (1 oz) unsalted butter 1 cup (8 oz) milk - whole, 2%, or skim             2 tablespoons white sugar                1 tablespoon salt 5 1/2 - 6 1/2 cups all-purpose flour

Directions:

Pour the water into the bowl of a standing mixer or large mixing bowl and sprinkle the yeast over top. Let this stand for 5 minutes until the yeast is dissolved.
Melt the butter in the microwave. Stir in the milk, sugar, and salt. Pour 1 cup of flour and the milk mixture over the yeast. Stir until this comes together into a loose, lumpy batter.
Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir until a floury, shaggy dough is formed.
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes. Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.
Sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.
Grease two loaf pans or film them with non-stick cooking spray. Shape each ball of dough into a loaf and transfer to the loaf pans. It's important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior.
Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
Heat the oven to 425° F about halfway through the second rise.
Slash the tops of the loaves with a serrated knife and put them in the oven.
Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.
Loaves will keep at room temperature for several days. Loaves can also be wrapped in foil and plastic, and frozen for up to three months.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Pioneer Woman's Delicious Chocolate Pie

                                                    Prep: 30 mins Level: Easy    Cook: - Serves: 8
Ingredients

4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell

Directions:

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until
stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and
1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is
cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat
the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the
whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the
four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the
pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it
out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at
least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!