Mexican Pulled Pork

I had a ton of pork roasts in the freezer and wanted a new, creative way to use them, so I started thinking of what would go good with it. I came up with this gem. It's a definite keeper especially when I can just put it in the crock pot and it does the work for me. You can use the meat any way you want, but we opted to put it in tortillas as pulled pork tacos. Absolutely delicious and used ingredients I had on-hand. Try it and you won't be disappointed!

4-6 pound pork roast
2 cups salsa
1 (6oz) can tomato paste
1 (4oz) can diced green chilies
1/2 cup water
1/2 onion sliced long and thin
1 packet taco seasoning

Mix salsa, tomato paste, chilies, water, onion, and taco seasoning. Pour half the mixture in the bottom of crock pot. Place pork roast in crock pot. Pour rest of salsa mixture over top. Cook on high for 4-6 hours. Shred and put in tortillas.

Chocolate Mousse Filled Snickers Cupcakes

These are absolutely, positively the most delicious cupcake I've ever had. You should make them immediately. They might seem too "chocolatey" and sugary, but in fact they're not. They're perfection. Don't fight it...just give in and indulge in the most sinful, delectable cupcake you've ever tasted!!

Cake:
1 box Devils Food cake mix
1 small box chocolate fudge pudding mix
4 eggs
1 cup milk
1 cup sour cream
1/2 cup vegetable oil

Mousse Filling:
2 cups whipping cream
2 cups melted chocolate chips

Butter cream Frosting:
1 stick butter, softened
2 1/2-3 cups powdered sugar
1/4 cup cocoa
1/2 t vanilla

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

2. To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form. Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. You might need to add a tablespoon or 2 of milk to get the consistency you need. Spread over cupcakes then top with chopped Snickers.

*From Picky Palate

Crispy Onion Chicken

This recipe calls for honey mustard and at first I was wondering how I would change that, but decided to go for the original recipe. It was delicious! It gave it a nice tang. This is just too easy to not try...so just do it.

4 boneless, skinless chicken breasts

4 Tbsp. honey mustard

1 c. crushed French's Fried Onions

Coat the chicken with honey mustard. Roll in the crushed onions. Place on a foil lined baking sheet. Bake at 375 degrees or until juices run clear. It's that easy. Now do it.

*From Mandy's Recipe Box

Oreo Cheesecake Cookies

Sorry for the gap in posts. We moved to Vegas and I got in a cooking rut. So weird how your greatest hobby can turn into the last priority on the list. But I'm back!! I found these on Tasty Kitchen and made them for a dinner group and got rave reviews. I must admit that they were pretty tasty. I don't know if you've ever tried Chocolate Creme Oreos, but if you haven't you must. They should be illegal! If they are around it's big trouble for me cause I can eat probably 20 without even blinking. I've made the switch to using them for everything and anything that requires Oreos...including my appetite:) Enjoy these cause they'll go fast!!

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1 t vanilla
1 cup flour
1/2 cup mini chocolate chips (or I just used regular and chopped them up)
1 cup Oreo cookies, crushed

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Enjoy!

*From Tasty Kitchen

Roasted Italian Cheese Potatoes

I've always been a fan of roasted red potatoes. Such a great go-to easy recipe that goes with so many things. Naturally, when I saw this one I knew I had to try it. The end result is fantastic! A perfect twist on an original goodie.

2 1/2 lbs red potatoes, cut into medium size chunks

1 pack (1/3 ounce) Good Seasons Dry Italian Dressing Mix

1/4 cup oil

1 cup shredded parmesan or asiago cheese

Preheat oven to 400 degrees. In a large bowl mix potatoes, dressing mix and oil. Place in 9x13 pan and spread out evenly. Bake for 40 minutes, turning after 20 minutes. For the last 5 minutes, sprinkle cheese on top and put back in oven until cheese is sufficiently melted.

*From Tasty Kitchen

Peanut Butter Truffle Brownies

These are the most perfect thing I've ever made. Period. The truffle filling is SO smooth and delicious. In my mind there is nothing better. You must try it. I got RAVE reviews. It's my new go-to recipe for brownies.

For the Brownies:

1 (18.3oz) box fudge brownie mix

Water, vegetable oil, and eggs as instructed on box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 T milk

Topping:

1 cup semi sweet chocolate chips

1/4 cup butter, cut into pieces

Heat oven to 350 degrees. Grease the bottom of a 9x13 cake pan. Make brownies according to box directions. Cool completely.

In a mixer, beat filling ingredients until smooth and fluffy. Spread over brownie base.

In a small microwavable bowl, place topping ingredients. Microwave on high for 30-60 seconds and stir till smooth (I do this on the stovetop on low.) Spread over filling. Refrigerate at least 30 minutes or until set. Cut and enjoy!! Store in refrigerator.

*From Betty Crocker

Spanish Style Quinoa with Chicken

Who has had Quinoa before? Not me. I've always thought it was an interesting grain that I wanted to try, but never have. It actually is extremely healthy for you and is packed with protein. It tastes like a really small brown rice granule - delicious, but with texture, just the way I like it. My mom is always in for some obscure natural grain so on a girls night we made it. Let me just tell you...it was DELICIOUS!!! I absolutely LOVED it! You bet I'm making this over and over and over. At first I was thinking that it was chick food, but was surprised to see that the next day when I was looking for it in the fridge for lunch...my dad had taken it to work! Evidently men like it too...and he's a meat and potatoes kind of guy. Pretty impressive, if you ask me. It's packed with flavor, but a surprisingly extremely healthy dish! You know I wouldn't post some health-conscious dish if it was delicious. Trust me!!

3/4 lb skinless, boneless chicken breasts

1 carrot, split lengthwise

4 cups water

4 chicken boullion cubes

1 cup quinoa, rinsed

Put chicken, carrot, water and boullion cubes in a sauce pan and bring to a boil over medium heat. Skim, cover and simmer for 10 minutes or until chicken is done. Remove chicken and carrot, strain broth and return 2 cups of broth to the saucepan. Add quinoa, cover and cook for 15 minutes. Remove from heat, fluff with fork, cover and set aside. While quinoa is cooking, cut chicken into bite size pieces. Dice carrot. Set aside

2 T olive oil

1 cup chopped onion

1 small green pepper, chopped

2 cloves garlic, minced

1 lg. tomato, peeled, seeded and chopped (I used a can of unsalted petite diced tomatoes)

1/2 t paprika (I omitted)

1/4 t ground cumin

1/2 t pepper

1 can black beans, drained and rinsed

2 T salsa

In a large skillet, heat oil over medium heat, add onions and cook for 5 minutes. Add green peppers, garlic and tomatoes and cook for 10 more minutes covered. Stir in paprika, cumin and pepper. Add chicken, carrots and beans and simmer for 5 minutes to blend flavors. Toss with quinoa and salsa. Heat through. Serve immediately. Delicious!

*From the Highland Ward Cookbook