Memphis style slow cooker pulled pork

1 (2 pound) pork tenderloin

1 (12 fluid ounce) can or bottle root beer

1 (18 ounce) bottle your favorite barbecue sauce (I like Sweet Baby Ray's honey barbeque sauce)

8 hamburger buns, split and lightly toasted

1 bag shredded coleslaw cabbage

Kraft coleslaw salad dressing

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns and top with coleslaw.

Mashed Sweet Potatoes

7 lbs sweet potatoes (make sure you have a large pot!)
Peel, cube and boil until soft.
Drain and add:
5 Tbsp. butter
1 Tbsp. vanilla
4 tsp. lemon juice
2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon (Mine may have had a bit more because I didn't measure
it.)
1/2 tsp. pepper
1 1/2 C. milk
1/2 C. brown sugar
Mash and enjoy. (I added some extra cinnamon on the top before I served)

Easy recipe and so good! 

Makes...a ton.  :) 

Asian Chicken Salad

2 bags coleslaw mix
2 boneless chicken breasts, grilled or boiled

Dressing:
1/4 cup oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons granular Splenda or equivalent liquid Splenda
pinch of red pepper

Place coleslaw in a large bowl. Whisk all of the dressing ingredients in a measuring cup and toss with the salad to coat. Cut chicken into pieces and add to mixture. Chill about an hour and toss again well.

Makes 6 servings


Per Serving: 218 Calories; 14g Fat; 12g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs

Red Pepper Relish

4 medium red peppers, diced
3/4 C. sugar
1/2 C. apple cider vinegar
2T cornstarch
1/2 tsp. salt

Simmer for 45 min. and refrigerate fr 2 hours. Serve over softened cream cheese with crackers. Yum!

Pudding Cookies

1 C butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding (the big package)
2 eggs @ room temp
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
2 cups chocolate chips (or whatever add in you would like)

Preheat oven to 375 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 375 F for 9 min. on a metal pan

Goulash

This is very tasty and freezes well.  Totally a keeper!

Goulash
1lb ground beef/turkey
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

 
1. Brown ground beef/turkey with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef/turkey.  
4. Transfer to a 9x13 and bake at 350 for 30-40 min.

If using as a freezer meal:  Instead of step 4, transfer to 2 ungreased 8X8 freezer baking dishes and top with cheese.  Cover with foil and place in ziploc freezer bag.  Label and freeze. Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Great Harvest Pumpkin Chocolate Chip Bread

2 1/2 cups white flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
3 cups sugar
1 cup semi-sweet chocolate chips

Preheat oven to 350°F degrees . Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, sugar, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake for 60 min.