Slow Cooker Balsamic Honey Pulled Pork

I found this recipe here this month and couldn't wait to make it for our group! Hope you enjoy it! 

Ingredients:

3lb boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam 
1/4 cup hoisin sauce
1/2 cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion

Cooking Day: 
Thaw (or plan to cook longer!). Put all ingredients from freezer bag in crockpot. Cook for 9 hours on low. Remove from crock to shred (I use two forks), reserving sauce.

To Make Sauce: Mix 3T cold water with 1 T cornstarch--whisk until smooth.  Over med-high heat, combine reserved sauce and cornstarch mixture together. Bring to a boil and then reduce heat for about 3 min. Allow to thicken. Pour the sauce back over the pulled pork and mix. 

Serving Suggestion: 
Serve on slider buns topped with Asian Slaw. 

Serves 6

Favorite Ham Loaf

Ham Loaves

Ingredients:                                                        Sauce Ingredients (not provided):

1 pound freshly ground pork                                 3/4 cup brown sugar

1 pound freshly ground ham                                 1/2 cup water

1 cup bread crumbs                                             1/2 cup vinegar

1 egg                                                                  1 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon pepper

3/4-1 cup milk

Mix all ingredients together, shape in loaf or loaves. Freeze here.

On serving day:

Dust thawed loaves with flour 

Bake 1 large loaf for 1 hour, smaller loaves for 30-45 minutes at 350 degrees 

Make the sauce by mixing all ingredients in a sauce pan and bring to a boil

Pour sauce over the loaves and bake an additional 30-60 minutes

Erin's Fall Off the Bone Ribs

Fall Off the Bone Ribs in the Crock Pot... 
Thaw ribs & cut into individual ribs.
Place in Crock Pot and fill with water to barely cover all of the ribs.
Cook on low for 6 to 8 hours.
Remove ribs from Crock Pot and pat dry on baking sheet and smother in Sweet Baby Ray's sauce. Bake for 10 minutes at 300 and serve!

*Josie reports these ARE the best ever!

Ham and Egg Casserole ...Josie Hicks

Ham and Egg Casserole 

1 cup fully cooked ham, cut into small pieces
2 cups cheddar cheese
1/4 cup Parmesan Cheese
1 tablespoon flour
1/4 teaspoon Greek Seasoning (I used a little onion salt and a little garlic powder. I wanted onion powder but was out!)
1/4 teaspoon pepper, divided in half
1/4 cup butter, melted
12 eggs
1 cup milk
1/2 tablespoon Dijon mustard
Thaw, pour into 9x13, bake at 350 degrees 35 minutes or until a knife inserted in the middle comes out clean.

Ham Fried Rice...Elizabeth Morgan

Ham Fried Rice

By Elizabeth Lavy Morgan 

1/4 c. oil
6 c. cooked short grain rice (sticky or sushi rice)
1/3 + c. soy sauce
4 eggs, slightly scrambled
salt & pepper mixed into eggs, to taste
1 1/2 c. diced ham
12 oz. frozen diced vegetables

Heat oil over med. high heat in a large skillet or wok. Add in rice, breaking up any clumps. Once warmed, drizzle soy sauce over and mix in. Scrape bottom of pan frequently to rice from sticking. Make a hole in rice and pour eggs in center, allowing them to set before mixing into rice. Add in ham and vegetables and allow them to heat. Eat immediately or spread on a cookie sheet to allow to cool some before spooning into freezer bag.

This is completely cooked, so it may simply be defrosted in the microwave in the freezer bag to keep it from drying out. Cook until defrosted, breaking the rice up some after every few minutes. You may eat it straight from the microwave or toss it in a hot skillet for a few minutes after microwaving. When I (freezer friendz person) tested it out, I preferred it stir-fried 3-4 minutes in the skillet.

Honey mustard pork chops for grilling...Tanya Stewart

Honey mustard pork chops for grilling

Marinade:
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
5-6 (8 ounce) bone-in pork loin chops

Thaw, grill and enjoy!

Grilled Sausage and Peppers Rustica

Grilled Sausage and Peppers Rustica

Prepared by Melissa Wolfe for January swap

1 1/2 pounds Italian Sausage Links
4 tablespoons Extra virgin olive oil
1 each red, orange and yellow peppers, seeded & cut into 1" x 1/4" strips
SALSA MARINARA
1 can28 ounces Italian-style or plum tomatoes, including liquid
1 can10 3/4 ounces Tomato puree
1 teaspoon Garlic cloves, chopped finely
2 tablespoons Extra virgin olive oil
1/2 cup Basil, fresh, chopped finely, firmly packed
3/4 pound Ziti pasta
Parsley
Parmesan cheese, grated, to taste
salt and pepper, to taste



Directions
Bake or pan-fry sausage until fully cooked. Drain.
Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage.
Sauté pepper slices in olive oil until their crispness is lost, but not soft.
For Salsa Marinara (5 cups):
Do not puree the tomatoes, just break them up.
Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.
Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara.
Garnish each plate with parsley and grated Parmesan cheese.

Sausage Casserole

Sausage Casserole

by Josie HIcks

Sausage Casserole

• 1 pound bulk Italian pork sausage
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped

• 1 cup uncooked regular long-grain white rice
• 2 (10.75 ounce) cansCampbell's® Condensed Cream of Chicken Soup
• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup
• Vegetable cooking spray
  
  

  Directions

  
  
  1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice,soups and 1 can of water in the skillet.
  2. Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400 degrees F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.
  *note--3 cans of soup made this pretty "soupy" .  Consider adding more rice before cooking or serving over rice.

Glazed Meatloaf

Glazed Meatloaf...Elizabeth Morgan

for January swap

Ingredients

1Tbs olive oil
1½cups onion, chopped
3garlic cloves, minced
2large eggs
½cup milk
2tsp dijon mustard
1tsp hot sauce
1½tsp fresh marjoram, or ½ teaspoon dried, crumbled
1½tsp fresh thyme, or ½ teaspoon dried, crumbled
salt and freshly ground pepper
1lb chuck (ground beef)
½lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
½lb ground pork
1½cups fresh bread crumbs
¼cup fresh parsley, minced
½cup ketchup
¼cup light brown sugar
1½Tbs cider vinegar

Directions

1 Preheat oven to 350 degrees F. 2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. 3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. 4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside. 5 Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. 6 Transfer meat mixture to an oiled loaf pan.*NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier!*NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil...usually every other hole.Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set. 7 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! 8 Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as directed.WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.

Sesame Pork Ribs

Sesame Pork Ribs

By Cindy Bowcut Floyd on Monday, November 18, 2013 at 10:54am

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 TB cider vinegar
3 garlic cloves, minced
1 tsp salt
3 lbs. country style pork ribs
1 med onion
2 TB sesame seeds toasted

Arrange ribs in 9x13. Mix first 8 ingredients and pour over ribs.  Place sliced onion over the top.  Cook 5 or 6 hours at 225 degrees.  When ready to serve place ribs on platter and sprinkle with sesame seeds.
(I have done this in the crockpot too and it is fantastic.)

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