Monday, July 25, 2011


I tried three new recipes last week and all were good. I thought I would just share in one big post.

Chocolate Stuffed Raspberries
Very easy. I stuffed two chocolates for each raspberry. Yummy.
Found recipe here.

Strawberry Bread
Makes 2 9x5" loaves*

3 cups frozen strawberries (without syrup)*
3 1/8 cups all-purpose flour
2 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon lemon zest (about 1 lemon's worth)
1 1/4 cups vegetable oil
4 eggs, beaten

Preheat oven to 350 degrees Fahrenheit. Generously butter and flour two 9 x 5 inch loaf pans.

Combine flour, sugar, cinnamon, salt, baking soda and lemon zest in large bowl (we used a Kitchen Aid mixer with the paddle attachment). Mix well. In a separate small bowl, blend oil and eggs together. Slowly add oil and egg mixture to flour mixture, blending until dry ingredients are barely moistened. Fold in the frozen strawberries and pecans (if using). The batter will be thick.

Divide batter into the prepared pans. Bake for about 55 to 60 minutes, or until tester inserted comes out clean. The loaves may take up to an hour and 15 minutes so don't stress if yours aren't done until after an hour in the oven. Let cool in pans for 10 minutes. Turn out the loaves and cool completely on a wire rack.

* I used one 9x5 pan and a muffin pan with 12 muffins. I think the muffins were better than the bread. I will be making all muffins next time I make this recipe.

*I used fresh strawberries instead of frozen.

Greyson loved the bread.

Sweet Pork Tacos with Cilantro Ranch Dressing
Adapted from Just Cook Already


2-3 pounds pork
3 cans coke {not diet}
1/4 cup brown sugar
dash of garlic salt
1/4 cup water
1 can sliced green chilies
1 can enchilada sauce
1/2 cup brown sugar


put the pork in a heavy duty ziploc bag to marinade. add about a can and a half of coke and about 1/4 cup brown sugar. marinade for a few hours or overnight.

drain marinade and put pork, 1/2 can coke, water, and garlic salt in crock pot on high for 3-4 hours {or until it shreds easily, but don't let it get too dry}. remove pork from crock pot and drain any liquid left in the pot. shred pork.

in a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar . if it looks too thick, add more coke little by little.

put the shredded pork and sauce in crock pot and cook on low for 2 hours.

drizzle with sauce

sauce ingredients:

1 cup salsa verde
1 package buttermilk ranch
1/3 cup cilantro
1/3 cup mayo
1/3 cup sour cream
1 teaspoon minced garlic
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 cup sugar


blend until smooth.

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