Friday, August 14, 2015

Easy Crock Pot Pork

This recipe makes delicious shredded pork that can be used for so many things. We have used it for burrito bowls, tacos, and pulled pork sandwiches. 

Easy Crock Pot Pork Recipe


Pork Shoulder Roast
3 limes
5 cloves minced garlic
1 diced yellow onion
Garlic salt, pepper, oregano, cumin


Place pork in crock pot and season very liberally with seasonings on all sides. Put garlic, onion, and juice of three limes on top. Cook on low for 8 hours. Shred pork with two forks and mix with juices in crock pot.

That's it! 

Saturday, July 25, 2015

Magic Cookie Bar Pie

I LOVE this recipe because it takes about 5 minutes and is so simple. I made this around the holidays to give as treats for friends and to bring to holiday gatherings. It made baking so easy and without all the mess.


  • 1 prepared graham cracker crust
  • 1 (14oz.) can Sweetened Condensed Milk
  • 2/3 cup butterscotch morsels
  • 1 cup flaked coconut
  • 1 cup semi-sweet chocolate chips


Preheat oven to 350 degrees F.

Pour entire can of condensed milk evenly into the graham cracker crust.  Layer the remaining ingredients, in the order listed.  Place pie pan on a baking sheet (this will help the pie bake more evenly) and bake for 35 minutes (edges will be bubbly and brown).  Cool to room temperature on a wire rack (for several hours), then serve.

Homemade Brownie Mix

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 cup sugar

Wet Ingredients
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla

  1. Mix dry ingredients together and place in a jar or container.
To Make Brownies
  1. Add wet ingredients and Mix until well combined. Grease a 9×13 pan. Spread batter evenly and bake at 350 for 20-25 minutes or until done.

**Gluten Free** Use your favorite gluten free flour mix in place of the all purpose flour and add 1 tsp xanthum gum.

Slow Cooker Refried Beans

2 cups dry pinto beans, rinsed and sorted for stones and sad-looking beans
1 medium white or yellow onions, diced
4 cloves garlic
1 jalapeno, seeded
4-5 tablespoons bacon drippings (or lard or vegetable oil, but really, the bacon drippings)
salt, pepper, and cumin, to taste
Place the beans the pot of a slow cooker and fill the pot with 6 cups of water. Add remaining ingredients. Cover and cook on high for 4 hours. Turn heat down to low and cook for another 2 hours.
When the beans are tender, drain the liquid. Use a hand mixer and blend until the desired consistency is reached (I like mine pretty smooth).
Add 1 cup cooked rice, shredded cheese, sour cream, salsa and other seasonings to taste, if desired. 
Makes 8 1/2-cup servings.

Gluten Free Banana Muffins

  • 3 medium banana's (ripe and smashed really well)
  • 1¾ cups gluten free flour mix
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • ½ cup coconut oil, melted
  • ½ cup milk, warmed (rice, almond or soy would work too)
  • ¼ cup light brown sugar
  • 1 tablespoon vanilla extract
  • large handful of chocolate chips

  • *For the Topping*
  • ⅓ cup sugar
  • ½ tablespoon cinnamon
  • ½ teaspoon pumpkin pie spice

  1. Pre-heat your oven to 400°. Grease and flour your muffin tins (you could use the paper liners too but I didn't have any so I just greased and floured ours).
  2. Mash your bananas on a plate and set aside.
  3. In a large mixing bowl combine your flour, baking powder, cinnamon, apple pie spice and a dash of salt. Mix together.
  4. In a separate mixing bowl combine your sugar, melted coconut oil, warmed milk, brown sugar and vanilla extract. Mix together until all sugar lumps have dissolved (I used a hand mixer to make sure everything was incorporated well).
  5. Combine your mashed bananas with your wet mixture and pour into the dry mixture. Fold over and over until mixed and all white powder lumps have been mixed in. Try to do this in the least amount of folds as possible. If you fold your mixture too much your muffins will become rubbery.
  6. Fill your muffin tins about ¾ of the way full and place in the oven. I baked ours for "about" 15 minutes but times will vary depending on how full you fill your tins and how hot your oven runs. Watch the tops of your muffins and when they start to brown then check them with a toothpick. If it comes out clean with just a few crumbs on it then they are done. If you get any gooey mixture on the toothpick put them back in for another 3 minutes and check again.
  7. Leave the muffins in the tins for about 10 minutes. Remove to a wire rack to continue to cool completely. When you're ready to serve dip the tops of the muffins in your sugar, cinnamon and apple spice mixture.
  8. Then just serve and enjoy!
  9. --> I really recommend letting these cool completely before eating. I'm usually a huge fan of eating right when something comes out of the oven but these were really great once they cooled down and had the sugar on the top!

Brown Rice Flour Pancakes



1 cup Brown Rice flour
1 T. Sugar
2 t. baking powder
1/4 t. salt
1/4 t. cinnamon
1 cup milk
1 egg, egg substitute, OR 1 banana
1 T. coconut oil
1/2 t. vanilla


Combine wet ingredients until smooth and them add wet ingredients. Brown on skillet and serve with coconut oil and pure maple syrup.


Tuesday, February 3, 2015

Quinoa Enchilada Casserole

I made this recipe and served it over rice and a dollop of sour cream. It tasted wonderful! It reminds me of a Chipotle Burrito Bowl. The next day I put some left overs on a bed of lettuce and made a Southwestern salad. It tasted fresh and delicious. This would also be wonderful for dipping with tortilla chips. Enjoy!

Quinoa Enchilada Casserole Recipe


1 cup quinoa, cooked
1 (10 ounce) can enchilada sauce
1 (4.5 ounce) can green chiles, drained
1 cup sweet corn kernels
1 cup canned black beans, drained and rinsed
2 T. chopped fresh cilantro
1/2 t. cumin
Salt and pepper, to taste
1 1/2 c. shredded Colby Jack cheese, divided
1 diced avocado
1 diced tomato


In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees. Lightly oil a 9x13 baking dish.

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, and cumin; season with salt and pepper, to taste. Stir in 1 cup cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheese has melted. (About 15 minutes).

Serve over rice and garnished with avocado and tomato, if desired.