Recipe for the day ~ Slow Cooker Carolina BBQ

Slow Cooker Carolina BBQ

(Courtesy of All Recipes)

Ingredients:

1 (5 lb) Bone-in pork shoulder roast

1 Tbspn salt

ground pepper to your liking

1 1/2 cups apple cider vinegar

2 Tbspns brown sugar

1 1/2 Tbson hot pepper sauce

2 tspns cayenne pepper

2 tspns crushed red pepper flakes

Directions:

Place the pork shoulder into the slow cooker

Season with salt and pepper

Pour the vinegar around the pork

Cover and cook on low for 12 hours

Pork should easily pull apart into strands

Remove the pork from the slow cooker and discard any bones

Strain out the liquid BUT save 2 cups

Discard any extra

Shred the pork using tongs or two forks

Return to the slow cooker

Stir the brown sugar, hot pepper sauce, cayenne pepper and red pepper flakes into the reserved sauce

Mix into the pork in the slow cooker

Cover and keep on LOW setting until serving

 ***Just to let you know your house is going to smell like vinegar while the meat is cooking***

***Serve on a bun with some coleslaw and sprinkle with hot sauce***

Thought for the day

GOOD MORNING ~ Thought for the day ~ “It is good to love many things, for therein lies the true strength, and whosoever loves much performs much, and can accomplish much, and what is done in love is well done.” ― Vincent van Gogh

Recipe for the day ~ Peaches 'N Cream Pie

Peaches 'N Cream Pie

(Courtesy of All Recipes)

Ingredients:

3/4 cup all-purpose flour

1 (3 ounce) package NON-instant vanilla pudding mix

3 Tbspn butter

1 egg

1/2 cup milk

2 1/2 cups canned sliced peaches, syrup reserved

1 (8 ounce) package cream cheese

1/2 cup white sugar

1 Tbspn white sugar

1 tspn ground cinnamon

Directions:

Preheat oven to 350

Drain peaches and reserve the syrup; set aside

Combine flour, mudding mix, butter, egg and milk; beat well

Pour into a greased 8 or 9 inch pie plate

Arrange drained peaches on top of mixture, just to the edges

Cream together softened cream cheese, sugar and 3 Tbspns reserved peach syrup

Spoon mixture carefully on top of peaches, just to the edges

Sprinkle sugar and cinnamon on top

Bake at 350 for about 30 to 35 minutes

Do NOT over bake 

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Thought for the day

GOOD MORNING ~ Thought for the day ~ “Human sympathy has its limits.” ― F. Scott Fitzgerald, The Great Gatsby

Recipe for the day ~ Spaghetti Carbonara

Spaghetti Carbonara

(Courtesy of Kraft Foods®)

Ingredients:

1 lb spaghetti, uncooked

8 slices Oscar Mayer® bacon, chopped

1 onion, finely chopped

4 oz (1/2 of 8 - oz package) Philadelphia Cream Cheese®, cubed

1/2 Kraft® Zest Italian Dressing

3 Tbspn Kraft ® Grated Parmesan Cheese

Directions:

Cook spaghetti as directed on package

Meanwhile, cook and stir bacon and onions in a large skillet on medium-high heat for about 8 minutes or until bacon is crisp and onions are tender, stirring occasionally

Remove from skillet; drain

Wipe out skillet

Drain spaghetti

Immediately add to skillet with all remaining ingredients

Toss until cream cheese is completely melted and mixture is well blended

Thought for the day

GOOD MORNING ~ Thought for the day ~ “…There is the heat of Love, the pulsing rush of Longing, the lover’s whisper, irresistible—magic to make the sanest man go mad.” ― Homer, The Iliad

Recipe for the day ~ Mandarin Chicken Pasta Salad

Mandarin Chicken Pasta Salad

(Courtesy of All Recipes)

Ingredients:

1 tspn finely chopped, peeled fresh ginger

1/3 tspn rice vinegar

¼ cup orange juice

¼ cup vegetable oil

1 tspn toasted sesame oil

1 (1 ounce) package dry onion soup mix

2 tspn white sugar

1 clove garlic, pressed

1 (8 ounce) package bow tie (farfalle) pasta

½ cucumber – scored, halved lengthwise, seeded and sliced

½ cup diced red bell pepper

½ cup coarsely chopped red onion

2 diced Roma tomatoes

1 carrot shredded

1 (6 ounce) bag fresh spinach

1 (11 ounce) can mandarin orange segments, drained

2 cups diced cooked chicken

½ cup sliced almonds, toasted

Directions:

To make dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic until well blended

Cover and refrigerate until needed

Bring a large pot of lightly salted water to a boil

Add the bowtie pasta

Cook for about 8 to 10 minutes or until al dente

Rinse under cold water

Place pasta in a large bowl

To make salad, toss the cucumber, bell pepper, onion, tomatoes, carrots, spinach, mandarin oranges, chicken and almonds with the pasta

Pour dressing over the salad mixture and toss again to coat evenly

Serve immediately