"Crock Pot" BBQ Pork in a Blanket

I would say I got this recipe from Pinterest but the recipe really sucked. It said things like, "Make BBQ pulled pork WITHOUT sauce. Add sauce to the pork." ...why the emphasis on no sauce if we're just going to add it? Also, thanks for the instructions on how to make the pork. At that point, I skimmed over the "recipe" and decided to just wing it.

So the idea for this recipe is from Pinterest.

I call it "Crock Pot" because you cook the meat in the crock pot but you finish the meal in the oven. I'm not a very experienced cook so when I got a "recipe" that didn't tell me how to cook the pork, I went to what I know. I will share the recipe for my version of my mom's tacos later but that's where I got the idea for how to cook the pork.

"Crock Pot" BBQ Pulled Pork in a Blanket

1-2 lb Pork Roast

20 oz Bottle Sprite

1 C Barbecue Sauce

1 Tube Croissant Dough

1/4 C Shredded Cheddar Cheese

Notes on ingredients:

We use that size of roast for the two of us and we always have leftovers, which I eat in sandwiches. You can go bigger or smaller depending on how much you want. We usually get shoulder roast, but again, you can get whatever you want and it will be fine. We've used different kinds and had it turn out the same.

Use your favorite barbecue sauce. I always go for the sweet ones but you would be happiest with your favorite. I also made up the amount, it depends on how much you want.

We get the buttery croissant dough, the one that comes with 8 rolls.

I made up the amount on the cheese too. You just want enough to sprinkle on top, I don't put any on mine.

Put your roast in your crock pot and pour the Sprite over it.

Cook on low for 8-9 hours.

Drain Sprite and shred pork.

Add enough barbecue sauce to cover the pork.

Preheat oven, following your croissant tube instructions.

Spray your pan with non-stick spray.

Drop some pork on the croissant dough and wrap it around the pork. (You should have leftover pork, don't over fill the rolls.)

Sprinkle cheese over the rolls if desired.

Bake according to the croissant instructions.

Not the most genius recipe but it's delicious. It's also not very specific because most of it is up to you. I'm not the most beautiful with my wrapping of the rolls but they work. We serve these with fries or tater tots. 

Root Beer Pudding Cookies

okay...so i SWEAR these cookies were called 'root beer float cookies'...but, apparently, they are not.

i found these cookies from Chef in Training's blog...so far, her recipes are great!

that being said...i did tweak these cookies a touch...because 1 tsp of root beer concentrate didn't seem like enough...  and because the first time i made them, i didn't think i had that concentrate and we couldn't find it at the store so we got this stuff:

then i got home and saw, that i did, indeed, have root beer concentrate...but then when i was making the cookies...after adding more of that stuff, i thought...why not?  so i squeezed a lot of the dessert topping in...then added more flour to compensate.

so.  then comes time to share recipes...and that is tricky...because i eyeball...so maybe start with the basic recipe and tweak it yourself?  ha!  add more concentrate at least!

what i did differently:  i used french vanilla pudding mix...2 tsp. of root beer concentrate...1 tsp. of vanilla...not quite 1/4 c. Root Beer Float Dessert Topper...dash of salt...and about 1/4 c. more flour... but remember you're high altitude, so you need to add an extra 2 TBS flour regardless...i did NOT grease the cookie sheets and it was just fine, i let them rest on the pan while the next batch was in the oven, then moved to the cookie rack, i had zero sticking issues, don't grease...i didn't roll into balls, i used my small scoop from pampered chef, i get about 3 1/2 dozen from this recipe...

 do NOT overcook... if you go to her blog, you'll notice her cookies are much lighter than mine...mine look like chocolate...but, that's the extra concentrate...it's fine...just don't think you're eating chocolate or your mouth will be confused...

Root Beer Pudding Cookies

by Chef in Training

3/4 c. softened butter

3/4 c. light brown sugar (packed)

1/4 c. sugar

1 small box instant vanilla pudding mix (DRY...do not prepare)

2 eggs

1 tsp Root Beer concentrate

2 1/4 c. flour

1 tsp. baking soda

1-2 c. white chocolate chips

Cream butter and sugars together.

Beat in instant vanilla pudding, mix well.

Add eggs and root beer concentrate and beat until well incorporated.

Add flour and baking soda and beat until well incorporated.

Stir in white chocolate chips.

Roll into 1" balls and place on greased cookie sheet.

Bake at 350 degrees for 8-10 minutes.

Poppy Seed Chicken

i found this recipe on sistersstuff.blogspot.com

it is one of my favorites.

i have changed it from what they do, but it's good as the original also (for the original, click on the link above).

i have made it with low/reduced fat sour cream and healthy whatever cream of chicken soup...got used to making it that way and last time, i made it with the real stuff...it was super creamy and rich...so, maybe try reduced fat, even though there's crap in there...play around, make it yours...i would NOT use sticky rice for this...enjoy!!!

Poppy Seed Chicken

4-6 chicken breasts cooked and cubed

sliced mushrooms (optional)

2 cans cream of chicken soup

2 c. sour cream

1 1/2 sleeves Ritz Vegetable crackers

1 cube butter

2 TBS poppy seeds

Spray casserole dish with PAM.  

Layer cubed chicken on bottom.

Layer sliced mushrooms on top of chicken.

Mix soup, sour cream, and 1 TBS of poppy seeds together, it will be thick, spoon this over the mushrooms.

Crush your crackers (i use my blender), mix in 1 TBS of poppy seeds, mix in melted butter with fork until well combined.  Then sprinkle this over the top of the soup/sour cream mixture.

Bake uncovered at 350 degrees for 30 minutes.

Serve over rice.

Mom...Write That Down...

One of my daughters told me I need to write down my recipes...make a cookbook for them...

I'd been thinking about that, so it was nice to hear it from her...

And, to help in my prep for that...I thought, might as well blog them!

Understand, this is NOT one of those food blogs with awesome pictures and witty side talk...it's just going to be a sharing of recipes that I love.  And perhaps the girls will post recipes that they find and love...