Slow Cooker Pineapple Pork Recipe

 

Ingredients 

2-3 lb pork loin roast

1 sliced onion

2 tbsp extra virgin olive oil

½ cup dark brown sugar

¾ cup apple cider vinegar

½ cup honey

¼ cup soy sauce

2 tsp salt

3 minced garlic cloves

2 cups fresh pineapple chunks

Optional: 1 tsp crushed red pepper flakes

Preparation

Brown the pork loin roast in olive oil in a skillet.

Transfer the roast to a slow cooker, surrounding it with sliced onion.

Mix apple cider vinegar, soy sauce, honey, brown sugar, garlic, salt, and red pepper flakes (if used) to create a marinade.

Pour this marinade over the pork and onions in the slow cooker.

Add pineapple chunks around the roast.

Cook on low for 6-8 hours or high for 4-5 hours until pork is tender.

Optional: Thicken the sauce with a cornstarch slurry if desired.

CREAM CHEESE SQUARES

 

Ingredients

A yellow cake mix box.

2 large beaten eggs.

1/2 Cup.Of softened butter.

4 Cups.Of confectioner’s sugar.

An 8-oz box.Of softened cream cheese.

1 small spoon.Of vanilla extract.

HOW TO MAKE CREAM CHEESE SQUARES

Turn the temperature in the oven up to 350 degrees F.

Mix the cake mix, eggs, and butter together until everything is evenly distributed.

Make a cake layer by pressing the cake batter onto a 9×13-inch pan that has been buttered.

Combine the confectioner’s sugar, cream cheese, and vanilla extract in a mixing bowl and stir until the mixture is creamy and smooth.

On top of the cake mixture, spread the cream cheese and frosting mixture.

Put in oven and bake for 35 minutes. The next step is to cool fully before cutting into squares.

Cheesy Meatball Parmesan Casserole

Ingredients:

1 bag of frozen meatballs OR use prepared homemade meatballs cooked according to package directions

Pasta sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Italian seasoning to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Spread some pasta sauce into the bottom of a 3-quart casserole dish to prevent the meatballs from sticking. Arrange the precooked meatballs on top.

Pour more pasta sauce on top to cover the meatballs to your liking. Sprinkle with shredded mozzarella, parmesan, and some Italian seasoning to taste.

Bake for 15 minutes in the preheated oven.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

 

SWEET

No-Bake Lemon Eclair Cake

 

Ingredients:

For the Layers:

2 sleeves graham crackers (about 24 crackers)

2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed

For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream

Instructions:

Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:

In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and creamy.

SWEET

No-Bake Lemon Eclair Cake

 

Ingredients:

For the Layers:

2 sleeves graham crackers (about 24 crackers)

2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed

For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream

Instructions:

Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:

In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and creamy.

Layer the Dessert:

In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

Spread half of the lemon pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the lemon cream cheese mixture over the second layer of graham crackers.

Add another layer of graham crackers on top of the cream cheese mixture.

Spread the remaining lemon pudding mixture over the third layer of graham crackers.

Top with a final layer of graham crackers.

Top with Whipped Topping:

Spread the thawed whipped topping evenly over the top layer of graham crackers, ensuring it reaches

the edges of the dish.

Chill the Dessert:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the

graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, garnish the cake with lemon slices, fresh mint leaves, and additional whipped topping

or whipped cream, if desired.

Cut into squares and serve chilled.

Poppy Seed Bread Rolls Recipe

 

Ingredients:

For the Dough:

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1/4 cup sugar

1 tsp salt

1 cup warm milk (110°F/45°C)

1/4 cup melted butter

2 large eggs

2 tbsp poppy seeds

For the Egg Wash:

1 egg

1 tbsp water

Instructions:

Prepare the Dough:

In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the flour, sugar, and salt.

Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.

Stir in the poppy seeds.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.

First Rise:

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Rolls:

Punch down the risen dough to release any air bubbles.

Divide the dough into 12 equal portions and shape each portion into a round roll.

Place the rolls in greased baking dishes or muffin tins for a round shape.

Second Rise:

Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until they have doubled in size.

Prepare the Egg Wash:

In a small bowl, whisk together the egg and water.

Bake the Rolls:

Preheat your oven to 375°F (190°C).

Brush the tops of the rolls with the egg wash.

Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool and Serve:

Remove the rolls from the oven and let them cool on a wire rack before serving.

Enjoy your freshly baked poppy seed bread rolls! If you need any more recipes or have further questions, feel free to ask.

bacon egg cheese croissant

 

INGREDIENTS

2 croissants

2 eggs

4–6 slices of bacon

1 slice muenster cheese

1 slice american cheese

1/2 an avocado

ketchup

kosher salt

black pepper

DIRECTIONS

• Place Bacon on a sheet pan lined with foil, and  cook in a preheated 425F degree oven for 16 minutes.

• While the Bacon is cooking, slice  your  Croissants in half. A serrated knife works best here, since the jagged edges create a clean slice.

• Toast the Croissant halves until the insides are golden brown, in a pan over medium heat with a tiny drizzle of olive oil.
• Slice your Avocado and reserve half for each sandwich. I like to put ¼ of an Avocado on each sandwich.

• Fry your Egg to your liking in a nonstick pan. Place both the Muenster & American Cheeses on  top of the egg to melt. Remove from pan.

• Remove the bacon from the oven after 16 minutes. Spread Ketchup (or whatever condiment you like) on the bottom half of the Croissant.  Place your Egg and Cheese on top of the Ketchup, Bacon on top  of that, and the sliced Avocado to top it all off. Place the top half of the Croissant on top & serve immediately.

• Croissants contain a good amount of butter, so you will not need a lot of oil to toast them. Then butter within them works its magic beautifully.

• A serrated knife or a bread knife has a blade with ridges that helps to slice bread effortlessly.

• You can top this sandwich with any condiment you like. Chipotle Mayo was an after though to me, but it would have worked beautifully here.

Italian Sausage Meatballs

 

Ingredients 

2 pounds ground sausage

2 large eggs

1 and 1/2 cups breadcrumbs

1 cup grated Parmesan cheese

2 cloves garlic, minced

1cup lukewarm water

Instructions

 

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.

In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.

Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 

Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.

Toss with your favorite sauce and serve!