The Kelly's White Chili

I always liked my White Chili recipe just fine, but when Darcy came over and made hers, I was hooked! So much Bacon-y goodness! So here's the official Kelly White Chili recipe. It works great for camping, especially if you pre-cook the bacon and chicken. Double the recipe is plenty for a crowd of horse- campers!

Ingredients:

1 lb Chicken (breast preferred) cubed
1/2 lb bacon - chopped - (easiest if you use scissors and cut into 1/4-1/2 inch pieces)
1 medium Onion (chopped)
1 1/2 tsp Powdered Garlic
1 Tbsp Oil
2 cans White Beans (I use a variety, butter beans, white beans, white kidney beans and garbanzo beans. Darcy says drained and rinsed. I just dump them in straight from the can.)
1 can (~15oz) Chicken Broth
2 (4oz) cans chopped Green Chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup Sour Cream
1/2 cup Heavy Whipping Cream 

Directions:

• Fry chopped bacon pieces in pan first until just crispy. Remove from pan to paper towels to drain. Clean pan so that White Chili does not end up looking dirty.
• Heat oil in pan.  Add onion and saute 1-2 minutes.  Add garlic and chicken and saute until onions are clear and chicken is slightly done.
• Add the canned ingredients and spices to the pan. Stir and simmer for 30 minutes
• 5-10 minutes before serving, add the sour cream and whipping cream. Serve with Cornbread or French bread.

Mini Shepherd's Pie

Combined and changed a few recipes to come up with this little savory for a friend's bridal shower.

Ingredients:
1 box puff pastry, brought to room temperature
1 pound ground beef
1/2 yellow onion, chopped
4 stalks celery (or 2 cups chopped)
2 carrots, diced
1 packet onion soup mix
2 tablespoons red wine vinegar
2 tablespoons Bragg's Amino Acids or soy sauce
2-1/2 cups mashed potatoes (can be instant if desired, I used sour cream and chive flavored)

Directions:
Preheat Oven to 350 degrees

Brown ground beef in a large pan. When most pink is gone, add chopped onion and carrots. Cook about 5 minutes, and add celery, onion soup mix, red wine vinegar and amino acids (or soy sauce). Cook over medium high heat, stirring occasionally. Stir in 1/2 cup of the mashed potatoes. When thickened, remove from heat and let rest.

Roll out each puff pastry on a floured surface, aiming for a rectangle 12"x16" or larger. Cut into 12 equal squares from each pastry. Lay each square in a muffin pan cup and press in lightly. Divide meat filling between pastry cups (approx 3 Tbsp-1/4 cup each), and top with about 2 Tbsp mashed potato. Bake for 15-18 minutes at 350 degrees

My first time making these, I only used the mashed potato in the mix. But topping with mashed potato is what makes this Shepherds pie, rather than just mini meat pies.

Garfield's favorite - Lasagna!

Meaty - cheesy deliciousness! Adapted from a recipe on Allrecipes.com - as usual, my way is better! At least - that's what my family says.

Ingredients:

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 32 ounce jar of spaghetti sauce
• 1 cup water
• 16 ounces cottage cheese
• 16 ounces ricotta cheese
• 3 cups shredded mozzarella
• 2 eggs
• 3/4 cup grated Parmesan cheese
• 2 teaspoons dried parsley or Italian seasoning
• pinch of salt
• pinch of ground black pepper
• 9 lasagna noodles

Directions:

• In a large skillet over medium heat brown the Italian sausage and ground beef. You really want to chop up the meat small, chunks make for too-thick or uneven layering.  Drain the grease if desired. Add spaghetti sauce and water, and simmer for 5 minutes.
• In a large bowl, mix together the ricotta cheese, cottage cheese, 2 cups of the mozzarella cheese, eggs, 1/2 cup of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. 
• Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

This can be made a day ahead of time, and kept refrigerated overnight - but plan to let it sit on the counter for an hour or so before cooking - and you may have to cook for a full hour covered, before the 10 minutes uncovered.

Waldorf Chicken

I found this recipe years ago in a Betty Crocker cookbook - and don't make it as often as I should - but it's really tasty! Serves 6

Ingredients:

• 6 boneless, skinless chicken breast halves
• 1 cup unsweetened Apple juice
• 1 Tablespoon Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 Tablespoon cornstarch
• 2 cups chopped apples
• 1 cup diagonally cut celery
• 3 tablespoons raising
• 1 tablespoon sliced green celery Optional

Optional:

• bed of salad greens, or cooked rice to serve on

Directions:

1. Place chicken, 1/2 cup apple juice, lemon juice, salt and ginger in a large skillet. Heat to boiling. Reduce heat to medium low. Cover and Simmer until chicken is cooked through, about 20 minutes.  Remove chicken to a plate and place in low oven to keep warm.
2. Mix remaining apple juice & cornstarch. Add to liquid in skillet. Heat to boiling, stirring constantly. Boil and stir one minute, then add remaining ingredients and heat through. 
3. Serve chicken topped with sauce and fruit mixture, on salad greens or rice

Fauxton Soup

This is one of my diet recipes, but the whole family enjoys it. It tastes much like a wonton soup, but with no wonton wrappers, hence it being "Faux-wonton". If you're dieting, this makes 5 servings, and each serving counts as 1 protein and one vegetable.

Ingredients:

• 1 pound ground chicken breast
• 2" piece of fresh ginger root, grated
• 1/2 cup chopped white or yellow onion
• 1/2 cup chopped cilantro
• 1/2 teaspoon chili powder
• 4 cloves garlic, minced
• 4 tablespoons coconut oil
• 5 cups low-sodium chicken broth (any broth is fine if you're not dieting!)
• 2 cabbages, thinly sliced
• 1/2 cup chopped green onion

Directions:

1. Combine ground chicken breast, grated ginger root, chopped white or yellow onion, cilantro, chili powder and garlic in a mixing bowl. If you have a kitchen-aid mixer - use it with the paddle attachment, it works great!
2. When well combined, divide the chicken mixture into meatballs of about 1 tablespoon each. You can use a cookie scoop, or roll by hand. Place on plate or parchment paper until all mixture is formed into meatballs.
3. Heat coconut oil in a stock pot over medium heat. Add meatballs, turning frequently to brown evenly. When all meatballs are evenly browned, add 1 cup of water and turn heat to medium low. Cover and simmer 15 minutes, or until meatballs are cooked through.
4. Add broth and cabbage. Bring to a boil and then simmer and additional 15 minutes, or until cabbage is tender. Garnish with Green onion and serve.

Marie's French Onion Soup

Paul recently reminisced about his Mom's French Onion Soup, so I asked for her recipe. It's largely made from Julia Child's recipe, but with some alterations. It was great on this cold winter day.

Ingredients:

• 5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
• 1 tablespoon cooking oil (I used coconut oil)
• 2 tablespoons butter (but have 4 Tablespoons on hand if possible)
• ¹⁄₂ teaspoon sugar (Truvia for baking)
• 1 teaspoon salt
• 3 tablespoons flour
• 6 cups beef stock
• 1 cup wine (dry red or white, I used Pinot Grigio and enjoyed it)
• 1 bay leaf
• salt and pepper
• 6-12 ounces Swiss cheese (sliced or grated)
• 4 ounces parmesan cheese, grated
• 2 -3 tablespoons cognac
• 8-12 slices French bread, about 1 inch thick (We're partial to sourdough)- plan on 1-2 croutes per serving, depending on your bowls or ramekins. Or if you love bread like me - double the croutes and fill your bowl with bread before adding soup!  :-)
• 4 tablespoons olive oil, for toasting bread

Directions:

1. Heat a large Soup pot or Dutch oven over medium-low heat. Add 1 Tbsp. coconut oil, 2Tbs butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook on medium low for about 20 minutes until they are very tender and translucent.
2. To brown or caramelize the onions turn heat under pot to medium or medium-high heat. Add 1/2 tsp sugar or sugar substitute and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly (this took about another 20 minutes, but I may have had the burner too low)
3. Once caramelized, reduce heat to medium-low and add 3 Tbsp.p flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (I added another 2 Tbsp. butter here).
4. Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. If your pan is non-stick to begin with - it shouldn't be an issue. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes, while preparing the croutes.
5. To make the "croutes" (toasted bread), heat oven to 325 degrees F. Drizzle or use a pastry brush to apply olive oil to both sides of the bread slices. Place on parchment paper on a baking tray, and toast in oven for 10-15 minutes each side. In the last 5 minutes of cooking, add 1/2 slice of Swiss, 1 slice of provolone or a slice of gruyere. Remove from the oven when the cheese is melted and bubbly.
6. Check the soup for seasoning, and add salt and pepper if desired. Remove the Bay leaf.  Add a few ounces of the Swiss cheese directly into the soup and stir. Add the 2-3 Tbsp. cognac.
7. Ladle soup into individual bowls and top with cheesy croutes. Sprinkle with grated parmesan and allow cheese to melt. Enjoy!

Slow Cooker Mongolian Beef

I adapted this one from a recipe posted at The Recipe Critic. It might be my new favorite crock-pot meal! It worked best for me to prepare everything the night before, and just pop it in my Crock-pot on my way out the door in the morning.

Ingredients:

• 2 pounds Flank Steak
• 1/3 cup Almond Flour
• 2 Tablespoons Olive Oil
• 1 teaspoon Minced Garlic Cloves
• 1/4 cup Dried Minced Onion
• 1/4 teaspoon Dried Ginger
• 3/4 cup Bragg's Amino Acids
• 3/4 cup Water
• 1/2 cup Splenda Brown Sugar
• 1 cup grated carrots
• 1 cup snow peas
• Chopped Green Onion for garnish

Directions

• Cut Flank Steak into thin strips. In a large ziplock, add flank steak pieces and almond flour. Shake to coat.
• If prepping in advance, add all ingredients but snow peas and green onion to the ziplock and leave overnight in the fridge. In the morning empty ziplock bag contents into slow cooker.
• OR If prepping in the morning, add olive oil, minced garlic, minced onion, dried ginger, amino acids, water, Splenda and carrots to slow cooker and stir. Add coated flank steak and stir again until coated in the sauce.
• Cook on high 2-3 hours or on low 4-5 hours until cooked through and tender. Add Snow peas in last hour of cooking. Serve over rice or riced cauliflower. Garnish with green onions.

Chicky Muffins

Chicky is my Aussie friend (AKA Clarissa), and this recipe came from her experiments in healthy eating. Two teeny muffins make a great filling breakfast. They are high in fiber and very low in fat. Clarissa's are even healthier than mine, because I use the whole egg, but she uses just the egg white.

Ingredients:
3/4 cup oat bran
1/2 cup shredded or flaked coconut
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons Splenda Brown Sugar
2 teaspoons splenda
1 egg
1/3 cup nonfat milk
cooking spray or mini muffin cups.

Directions:
Preheat oven to 375 degrees.
Spray mini muffin tins with cooking spray, or line with muffin cup papers.
Combine all ingredients. Divide into 12 mini muffin cups.
Bake for 12 minutes, or until golden brown.
Cool on wire racks.

Roasted Potatoes

Everything is easy once you make it your own. I used to be intimidated by oven roasted potatoes until I realized it comes down to three basic parts. Mix and match to make your own favorites.

Ingredients:

• Potatoes, cut into bite sized pieces. These can be Idaho, Red, Baby Red, Yukon Gold, Fingerling...and potatoes you want. I've never met a potato that didn't taste good roasted! I usually use an average of 2 small or 1 large potato per person. You can always have leftovers!
• Cooking liquid, your choice. I've tried cream, white wine, broth, olive oil, other cooking oils or butter. You'll want about 1/4 cup of liquid for every 4-6 potatoes.
• Spices or herbs or flavoring. Almost anything you like the taste of will complement potatoes. Some of my favorites are: a packet of onion soup mix, a packet of Ramen spices, a few tablespoons of Mrs. Dash, and packet of Barbecue sauce spices. Get creative, it is almost impossible to mess this up!

Directions:

1. Preheat oven to 450 degrees. 
2. Put the liquid and the spice in a large ziplock bag and mix by agitating the bag.
3. Add potatoes, seal and shake to coat the potatoes in the seasonings.
4. Pour into a 9x13 oven safe dish. IF your cooking liquid is not oil based, it is best to spray the dish before you add the potatoes.
5. Bake for 30-45 minutes, or until you can mash a potato with a fork.
6. Allow to cool 5 minutes before serving.

This evening, my family had red potatoes, roasted with olive oil and onion soup mix. And if the empty dish says anything, it was a good choice! I'd love to hear your favorite combinations!

Don't Waste Gravy!

Time saver twist...If you make Tangy Pot Roast or any other gravy recipe, and are left with a bunch of gravy in the crockpot when the meat is gone, throw that gravy in a Tupperware and put it in the freezer for another night. Today I was caught unprepared when it came time to make dinner, and I ended up pulling off a pretty good meal anyway. The trick was my leftover gravy!

I grabbed some pork chops from the fridge, and the frozen block of gravy from the freezer. I could have used chicken, or steaks. I put the pork chops into a skillet to brown and microwaved the gravy to thaw it. After the pork chops were browned, I put in enough gravy to cover them, and covered the skillet. I let them simmer while I cut up and roasted some red potatoes, and threw some frozen peas under the hot tap to thaw and heat. Presto! Comfort food, ready in 35 minutes.

I'll throw my recipe for roasted potatoes up on the blog next. Like all my favorite recipes, it includes three ingredients!

Saucy Chicken and Peaches

As regular readers will know, I get many of my recipes passed to me from my sister, Mercy. She even sent me a whole cookbook put together by her church group. This is one of the gems I found in that cookbook, and it was submitted to the book by my awesome sister!  I had forgotten to post it to the blog until I was talking about it with my friend Carrie tonight.

Saucy Chicken and Peaches

Ingredients:

• 4 boneless/skinless chicken breasts
• 1 teaspoon oil
• 2 c. canned peaches (1 large can)
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1/2 to 1 teaspoon basil

Directions:

1. Heat oil in large skillet over medium high heat until hot.
2. Add chicken, cook 4-5 minutes. Turn chicken over, cover and cook another 4-5 minutes until juices run clear.
3. Remove from skillet; keep warm. You can also cut the chicken into bite-sized pieces to cook more quickly and for better serving sizes for small appetites.
4. Meanwhile, drain peach syrup into glass measuring cup. Add water to make 1 cup of liquid.
5. Whisk cornstarch, brown sugar, vinegar, soy sauce and basil into peach liquid.
6. Pour liquid into hot skillet. Cook and stir until thickened and bubbly.
7. Gently Stir in Peaches and chicken.
8. Serve over hot rice.

Mercy's family likes the sauce so much, she makes double. Then she saves half of the peaches in custard cups for the kids to eat cold.

Banana Streusel Muffins

I've always been a big fan of banana nut bread, but when I needed to whip up a dessert for a recent potluck, I spied the very ripe bananas sitting on the counter and decided they needed to become a sweet, rather than a bread. I found a recipe for banana streusel muffins on food.com and altered it to create the recipe below.

Ingredients:
Muffins:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3-4 bananas mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 3/4 cup chopped walnuts (optional)

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions:

1. Preheat Oven to 375 degrees
2. Lightly grease 10 muffin cups, or line with paper liners. I wanted bite size treats, so I used 36 mini muffin cups (without nuts, probably just 30-32).
3. In a small bowl, mix together flour, baking soda, baking powder and salt.
4. In another bowl (or stand mixer bowl), beat together bananas, sugar, egg and melted butter. Add nuts if desired.
5. Stir the flour mixture into the banana mixture.
6. Spoon batter into prepared muffin tins. be sure to only fill cups 2/3 full. You need room to place the topping or it will fall off the muffin and caramelize the pan!
7. In a small bowl, mix together brown sugar, flour and cinnamon.
8. Add melted butter and stir until well blended.
9. Spoon evenly over muffins.
10. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Enjoy!

Kaiserschmarrn - Our Austrian favorite!

On the way home from picking up our Austrian exchange students, Danielle asked a barrage of questions of them, one of which was, "What is your favorite food?" Marcus replied "pizza". Florian though, replied "Kaiserschmarrn", and set us all giggling and asking "what?!"

We later did some research and found that Kaiserschmarrn (or The Emperor's Mishmash) is a kind of scrambled pancake, caramelized and served with plum preserves. Its not very hard to make, and it is always a crowd favorite around here. We change things up a bit for simplicity, so this is an Americanized version.

Ingredients:

1 cup milk
5 eggs
1 teaspoon vanilla
1/4 cup sugar
1 cup flour
pinch salt
1/4 cup butter, melted
1/4 cup powdered sugar
1/2 cup raisins (optional)
jam, jelly or preserves (optional)

Directions:

In a medium mixing bowl, combine milk, eggs, vanilla, and sugar until well-mixed. Blend in flour in small amounts, until it is a smooth batter.

Heat a medium to large skillet to medium heat. Spray skillet with cooking spray. Pour 1/2 cup batter in to skillet and cook 5-6 minutes or until the pancake has set and the bottom is golden brown, usually about 4 or 5 minutes. Turn and cook 3 minutes more, or until this side is also golden brown. Remove to a plate and allow to cool while you cook more pancakes.

As pancakes cool, cut or tear them into bite sized pieces. Drop pieces into a large nonstick pot. When all pancake are cut and torn, stir in raisins, melted butter and powdered sugar. Heat on medium, stirring constantly, until hot and well mixed.

Serve topped with additional powdered sugar, and jam of your choice if desired. This recipe serves about 4.

In case you're wondering, the true Austrian version includes soaking the raisins in rum for half an hour and cooking them in the pancakes. And then it is served with Plum preserves.

Chicken Mozzarella

Easy Italian favorite!

Ingredients:

• 1 egg, beaten
• 1 cup breadcrumbs
• 4 boneless, skinless chicken breast halves
• 1 (14.5 oz) can pasta-ready chunk tomatoes w/ olive oil, garlic & spices
• 4 slices mozzarella cheese

Directions
Dip chicken breast halves in egg and dredge in bread crumbs. Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes each side or until golden brown. Drain. Pour tomatoes with juice over chicken. Bring to a boil. Reduce heat to medium low. Cover; cook for 20-25 minutes or until chicken is tender and no longer pink inside. Place cheese slices over chickenand tomatoes. Cover. Cook 1-2 minutes more or until cheese is melted. Serve over rice or pasta. A side of steamed spinach makes a nice veggie addition.

Ham & Cheese Oven Omelet

This is a great dish for a brunch. I'm going to try it with bacon instead of ham, since my sweetie prefers the crispy stuff!

Ingredients:

• 8 eggs
• 1 cup milk
• 1/2 tsp seasoned salt
• 3 oz smoked sliced ham, beef or corned beef (maybe bacon, I'll let Sweetie decide if it works!)
• 1 cup shredded cheddar cheese
• 3 Tbsp finely chopped onion

Directions:
Beat eggs, milk and salt in medium bowl. Stir in other ingredients. Pour into greased 8x8 dish. Cook uncovered in 325 degree oven until omelet is set and top is golden brown.

Old Fashioned Beef Stew

Just found Stew meat on sale at my local supermarket, so I think it's a good time to prepare this classic winter favorite!

Ingredients:

• 1 pound Stew meat, cubed
• 2 Tbsp Flour
• 2 Tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp Tomato Paste
• 2 cups beef broth
• 4 cups sliced carrots
• 2 cups sliced celery
• 2 medium potatoes, thinly sliced
• 1 cup green beans
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Directions:
Coat beef with flour. Heat oil over med-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate. Add onions to pot. Saute for 6 minutes. Add garlic, saute 1 minute. return beef to pot. Stir in tomato paste & broth. Add enough water to just cover, boil. Reduce heat to low; simmer until beef is tender, about 60-90 minutes. Add veggies; cover partially;simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute.

Chicken Tortilla Soup

Similar to the dish at Chevy's by the same name, this spicy soup will clear out clogged nasal passages in a snap!

Ingredients:

• 4 (small) corn tortillas
• 2 Tbsp vegetable oil
• 3 boneless skinless chicken breasts (about 12 oz.), cut into 1/2 inch chunks
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 cans (about 28-30 oz) chicken broth
• 1 can diced tomatoes, undrained
• 1 can (4 oz) chopped green chilies, undrained
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded mexican blend shredded cheese

 Preheat oven to 400. Cut tortillas into 1/2 inch strips. lay out flat on baking stone. Bake 7-8 minutes or until crispy.  In a large pot, heat oil over medium high heat. Add chicken chunks and cook 3 minutes, stirring constantly. Add onion and garlic, chili powder and cumin. cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

Serve Soup over tortilla strips, topped with cilantro. sprinkle cheese evenly between bowls.

Makes 4 servings

Honey Walnut...Chicken

I usually see this dish prepared with Batter-dipped, Fried Shrimp, but since I'm not a big fan of shrimp, I made my own recipe for a similar dish. It's not as amazingly sinful as the entree from my favorite local Chinese place, but it's a bit healthier and every bit as tasty.

Ingredients:

•  1/2 cup mayonnaise
•  4 Tbsp honey
• 2 Tbsp Sweetened Condensed Milk
• 3/4 cup candied walnuts
• 1 pound boneless, skinless chicken breast, cut into small chunks 

Directions:
In a small bowl, combine mayo, honey and sweetened condensed milk. set aside. In a non-stick skillet or lightly oiled saucepan, stir-fry chicken pieces until no longer pink.  I usually cook them for 7-9 , minutes on medium high heat, and then cover, reduce heat to low and allow to cook through (about 5 more minutes). Combine with Candied walnuts and cooked chicken and serve over steamed rice topped with a handful of shredded lettuce.

Barbecue Pork Sandwiches

Here's a simple crockpot recipe for pulled pork sandwiches. Perfect for winter days like we've been having recently. You'll LOVE how yummy the house will smell when these are cooking.

Ingredients:

• 4 lbs. Boneless Pork Top Loin
• 1 large onion, chopped
• 1 can cola (can be diet if desired)
• 1 cup barbecue sauce

Directions:
Combine all ingredients in a crock pot. Cook covered, on high for 5-6 hours, or until meat is very tender. Shred pork with two forks. Serve on rolls. These are great served with potato skins for a football party.

Wendy's Pecan Puff Pastries

I altered this recipe from Pepperidge Farms' original, so if I've made these for you - this is how they're done.

Ingredients:

• 1 sheet of Pepperidge Farm Puff Pastry
• 1 cup brown sugar
• 1 cup crushed Pecans (can be part walnuts or almonds if desired)
• 4 Tablespoons butter, melted.

Directions:

Preheat oven to 400 degrees. Grease 12 muffin cups

Unfold Puff pastry sheet and cut into 12 rectangles. Roll each rectangle into a square that is approximately 3”x3”. Place each square into a muffin cup. Prick the botom of each crust with a fork.

Combine brown sugar, nuts and butter in a small bowl. Spoon mixture evenly into the pastry dough, (about 2 Tablespoons each).

Bake for 12 minutes at 400 degrees.