Wednesday, March 30, 2011

Real Simple Daily Recipe March 30, 2011

Slow-Cooker Pulled-Pork Tacos


Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m



  1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
  2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
  3. Twenty minutes before serving, heat oven to 350° F.
  4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
  5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
By Allison Fishman,  February 2009

 I can't eat pork but this sounded fantastic. Substitute a little pulled roast chicken...Yum!!!

Store all your left overs in Tupperware! Check out our new summer line for all your bbq needs. Cute new products & new colors.


Tuesday, March 29, 2011

April Fools Sushi Rice Krispies Nuggets Recipe

When my middle daughter was four years old I found this really cool recipe on making rice krispies sushi. She went nuts! Finding other foods that she could make look like sushi became one of her favorite 4-5 year old activities. So to honor her 4 year old spirit and April Fools day I give you:
April Fools Sushi Rice Krispies Nuggets Recipe

Food Network has some great April fools Day Recipes if you're into that kinda thing like I am...

April Fool's Day recipes via Food Network

My Favorite?

April Fool's Day Lasagna: Banana Pudding Cake.

I LOVE banana pudding cake and it's sooo cute!

Saturday, March 19, 2011

Easy Doughnuts via Real Simple Recipes

Easy Doughnuts



Serves 8| Hands-On Time: 15m | Total Time: 15m


  • 3/4 cup vegetable oil
  • 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon


  1. Heat ½ cup of the oil in a medium skillet over medium-low heat.
  2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
  3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
  4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
     This recipe makes 8 doughnuts, plus holes.
 I have been really under the weather lately (a huge reason why I haven't been posting a lot) so these donuts would hit the spot! Off to find some one to make them for me!