Smothered Sweet Pork Burritos

Ingredients:

 For Burritos:

2 1/2 lbs pork roast (Shoulder or Butt)
salt & pepper to taste
1 tbsp oil
1-2 tsp liquid smoke
1/2 cup water
1/2 cup packed brown sugar
2 (15oz each) green enchilada sauce
1/2 tsp taco seasoning (garlic powder, onion powder, cumin, chili powder, salt & pepper)
dash of hot sauce (optional) or tbsp of chipotle in adobo sauce
1 (15oz) can black beans (rinsed and drained)
1/2 cup cilantro (chopped)
8 oz monterey jack or cheddar cheese or combination
6-8 flour tortillas (burrito sized)

For Cilantro Lime Rice:

 1/2 tbsp butter
1 cup long grain white rice
2 cups chicken broth (or water and 2 bouillon cubes)
1 tsp house seasoning or taco seasoning
juice and zest of 1 lime
2 tbsp chopped cilantro
1/4 tsp cumin

 Directions:

 Trim any fat off of roast. Cut the pork into 2-3 large pieces - season all sides.
Heat oil in large skillet - brown the pork. Transfer pork to slow cooker
Add the liquid smoke and 1/2 cup of water
Cook on low for 8 hours or on high for 4.
While the pork is cooking prepare the rice. Melt butter in skillet add the rice. Stir letting rice cook for about 1-2 minutes. Add the broth, seasoning and lime juice and zest. Bring to a boil then cover, reduce heat and cook for 15-16 minutes. Remove from heat and let sit for 10 minutes.
(make ahead and refrigerate for burrito assembly later)
Remove the pork from the slow cooker and shred.
Toss the pork with the brown sugar, 1/2 cup of green sauce, chili powder and seasonings. Add the hot sauce or chipotle in adobo sauce.
Stir in beans, rice and cilantro
Lightly grease a 9x13 dish with cooking spray and spread about 1/2-3/4 cup of the green sauce on the bottom
Warm tortillas slightly. Scoop about 1/2 cup of the meat mixture into each tortilla. Sprinkle with cheese. Roll up burrito style.
Place seam side down in pan. Pour the remaining sauce over the burritos and sprinkle cheese
Bake at 350 degrees for 15-20 minutes - just until heated through and the top is bubbly and slightly golden
Serve immediately

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!!

Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage
5-7 slices of bacon
5 medium potatoes
2 c Kale (chopped)
1 c heavy whipping cream
1 qt water
2 14 oz cans of chicken broth (or 6 bouillon cubes in 28 oz water)
1/2 large onion - diced
2-3 cloves of minced garlic
2 tsp red pepper flakes
salt & pepper to taste

 Directions:

 Crumble sausage onto a baking sheet. Bake it in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces.
Slice the potatoes between 1/8th and a 1/4th. - cut them evenly so they cook the same amount of time
Dice up the onion and mince the garlic. Throw the taters, onion and garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping it small.
Add the sausage, bacon, red pepper flakes and salt and pepper (to taste) to pot. Simmer for another 10 minutes.(stir occassionally)
Turn the heat to low and add in the kale and heavy cream. Let the soup heat back through and then serve. Serve with grated parmesan cheese on top! YUM!

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!!

Lemon Loaf

Ingredients:

      Cake:

1 box yellow cake mix
5.1 oz instant pudding & 2 tsp lemon extract
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 oz sour cream
6 tbsp fresh lemon juice (about 2-3 lemons)

    Lemon Topping:

1/2 stick butter, softened
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon extract

Directions:

Loaf:

preheat oven to 350 degrees. Line 2 loaf pans with foil and spray with cooking spray. Set aside.
Combine all of the wet ingredients (for loaf) and whisk until combined
Place all dry ingredients in a bowl, add about 2 cup of wet ingredients. Beat on low speed for about 15 seconds.Then add the remainder of the ingredients. Beat for another 15-20 seconds. DO NOT over beat.
Divide batter between the two pans
Place in the oven and bake for 45-55 minutes or until golden brown.
Remove from oven and let rest in the pan for 5 minutes

Icing:

Beat the butter, powdered sugar, lemon juice until smooth and supple
Spread evenly of top of both loaves
allow the glaze to harden up before slicing

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!!

Cherry Cream Cheese Bars

Ingredients:

 1 cup butter (softened)
2 cups sugar
1 tsp salt
4 eggs
1 tsp vanilla extract & 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
2 cans (42 oz) cherry pie filling

Cheesecake Layer:

1 8oz pkg  cream cheese (softened)
1/4 cup sugar
1 egg

 Glaze: 

1 cup powdered sugar
1/2 tsp vanilla and almond extracts
2-3 tbsp milk

Directions:

 Preheat oven to 350 degrees
With your mixer, cream together butter, sugar and salt until light and fluffy. Add in the eggs one at a time. Beating well after each addition. Add in the extracts and then gradually add in the flour and baking powder.
Spread about 2 1./2 cups of this batter into a greased 15x10x1 baking sheet.
In a medium bowl beat together cream cheese, sugar and egg. Add this on top of first layer of batter. Then spread out the cherry pie filling.
Drop the remaining batter by spoonfuls over the filling. Bake for about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
Once the bars have cooled, glaze with mixture  - powdered sugar, extracts and enough milk to reach drizzling consistency. Drizzle over top of bars.

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!!

Peanut Butter Oatmeal Energy Bites

Ingredients:

1 cup oats
2/3 cup toasted shredded coconut
1/2 cup peanut butter
1/2 cup mini chocolate chips
1/3 cup honey
1 tbsp Chia seeds
1 tsp vanilla

Directions:

Combine all ingredients in large bowl.
Roll and make bake - sqeezing tightly (but not too tight).
Refrigerate until firm - 10-20 minutes
Store in air tight container and store in refrigerator
Lasts for one week in refrigerator - can store in freezer for up to 3 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!!