Sunday, October 9, 2016

She Loves Wine's Incredible Pulled Pork

CROCKPOT  best to do overnight on a weekend

4 - 5# pork Butt (Aldi)
Lee & Perrins Worcestershire  Sauce
Garlic Powder
Fresh Cracked Pepper
Lawrys Seasoned Salt

Remove wrapping from pork butt, it will wrapped in twine, leave twine on.
Rinse under cold water and place fat side up in crockpot.

Douse top of roast with Worcestershire sauce.
Sprinkle generous amount of garlic POWDER on top of roast, followed by black pepper and 2 tsp of seasoned salt. 

Cover and cook on low 10 - 12 hours. Do NOT add liquid, it will make plenty.
Remove twine from roast and discard. Remove fat.
Return roast to CROCKPOT and shredd with two forks.

Adjust seasonings.I usually add more garlic powder and pepper. I usually add more garlic powder and pepper. Salt can be added at the table, if needed.

Let shredded pork cook another hour to absorb seasonings. If it's not super tender, let it cook until it is. Allow pork to cool in its own juice. Refrigerate. Skim fat off.

Use or package in freezer bags for future meals.

If adding BBQ sauce to your pork, make sure to include some of the natural juices to keep it moist. If making a sandwich as is, make sure to use a slotted spoon or your bun will be soggy!

Tip- if you like coleslaw on your pulled pork sandwich, pick some up at KFC.

Saturday, October 8, 2016

Savory Seasoned Saltines

Every time I take these to something people want the recipe. 


Big 2 quart ziplock bag
I box unsalted saltines
I packet salad dressing - ranch or Italian (or 2 heaping TBSP Onion Chive Dip Mix from Amish Market)
I  1/4 c Canola oil
1 tsp garlic powder
2 - 3 Tablespoons crushed red pepper flakes

Empty saltines into big  ziplock bag
Mix dry ingredients with canola oil 
Pour over crackers
Close bag leaving some air
Turn bag to coat crackers 
Turn every 5 minutes for 30 - 60 minutes
Store in bag overnight
Store in air tight container with paper towels on bottom and in between layers to absorb excess oil


My Old Fashioned Good Brown Stew

Old-Time Beef Stew

From Better Homes and Gardens Cookbook


  1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
  2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.

Nutrition Facts (Old-Time Beef Stew)

  • Per serving:
  • 389 kcal cal., 
  • 13 g fat 
  • (4 g sat. fat, 
  • 82 mg chol., 
  • 338 mg sodium, 
  • 37 g carb., 
  • 5 g fiber, 
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Sunday, July 24, 2016

German Cucumber Salad

No Time To Cook? Go to Aldi & Pick Up Cranberry Almond Chicken Salad

Put it on crackers, fill pita bread, top a salad... It's surprisingly good! 

I think adding some green onion and more cranberries and celery would also be good.

Eric's Strawberry Shooters


Strawberries, cleaned, tops cut off
Hershey's Chocolate Syrup
Redi-Whip whipped topping

Fill strawberries - layer: amaretto, chocolate syrup, top with whipped cream 

Easiest to fill if strawberries are placed in a clean egg carton.

Dorketos a safe alternative to Doritos

Keto Doritos Safe Cheat-oh ~ Dorketos ~
Prep time
Cook time
Total time
Dorketos: An easy and safe cheat recipe for low carbers created by geeky game designers.
Recipe type: Appetiser
Cuisine: American
Serves: 16
  • 1 cup shredded colby jack cheese
  • 1 Tbl. fresh lime juice
  • ½ tsp taco seasoning
  1. Heat oven to 350 degrees.
  2. Cover large baking sheet in baking parchment.
  3. In a small bowl toss cheese with taco seasoning and lime juice.
  4. Make small mounds of cheese using a tablespoon on baking sheet keeping them about 2" apart. (Mounds will spread as they bake and crisp.)
  5. Bake 10-12 minutes, till Dorketos are golden brown - brown. Do not under cook or they won't be crunchy.
  6. Remove from oven and allow to cool and 'crisp up'. Slide chips onto a paper towel to absorb the grease on the bottom.
  7. Serve when completely cool.
Microwave instructions. Place mounds on a piece of parchment in the microwave. microwave them in 15 second intervals until they are browned but not burned. Allow to completely before serving.
Nutrition Information
Serving size: 1 chip Calories: 25 Carbohydrates: 0.4

Kendra's Mixed Fruit Chicken Salad

2 lbs of Chicken cooked with 2 tablespoons of minced garlic and cooled (diced)
4 stalks of celery diced
1 medium purple onion diced
1 small can pineapple tidbits - drained
2 red delicious apples diced
1 cup dried cranberries
1 ½ cup Hellman’s Mayo

Mix everything together and chill for 1 hour.

Connie's Black Bean Salad

2 cans Black Beans, rinsed and drained
1 can corn, drained
2 avocados, chopped
3 roma tomatoes, chopped
½ cup fresh cilantro, chopped
2 cloves garlic, cleaned and minced
¼ c. olive oil
¼ c. lime juice (about 3 key limes)
½ tsp. ground cumin
Salt and pepper to taste

Combine all ingredients and let chill at least one hour before serving.  Serve with corn chips or tortillas. Enjoy!

Jan's Napa Salad - Award Winning!

Chop and put in a large bowl to chill :

1 or 2 Heads of Napa Lettuce – torn into bite-size pieces

green onions sliced – including the green tops

1 package of dried cranberries (optional) 


In a saucepan:

Melt butter and saute the Ramen noodles and sesame seeds over medium low heat until they are lightly browned.  Set aside and cool.

1 stick butter

2 tsp sesame seeds

2 packages of Ramen Noodles  (do NOT use seasoning, just the noodles)

1 small package of sliced almonds 


DressingMix in a shaker container or jar.  Shake and pour over chilled salad immediately before serving . Most likely you will not need all of this for 1 head of cabbage .  What seems like a lot will shrink down considerably . This salad does not keep well so plan to eat it all when you serve it or just add the dressing to individual servings.

1 cup vegetable oil

1 cup sugar 

½ cup rice vinegar 

4 tsp soy sauce 


For 6 people or less – I only use 1 head of napa cabbage. I often add left over chicken or shredded rotisserie chicken if I’m making this a main meal and serve with crusty bread.


When my sons were little I doubled the topping.  


Moser Roth Dark Chocolate Chili

This fine German Chocolate is available at your local Aldi store and goes well with RED WINE. 
Slip a package in your purse to take to your text wine tasting. You're welcome! 😀

Saturday, January 2, 2016

Peppermint Punch

Great for Christmas Parties and very easy. Be prepared to share the recipe!
 1 Half gallon Peppermint Ice Cream
1 cup whole milk
2 liters of chilled Ginger Ale

Makes 1large punch bowl - plan on 2 - 3 servings per person

 In a large punch bowl...first put in the ice cream, then add milk, then slowly add chilled Ginger Ale, stirring to melt ice cream melt into the mixture. It will foam up like an ice cream float it subsides, add more ginger ale.

 If it all does fit in your punch bowl, no worry, just add more ginger ale as you serve it.

 If desired, hang candy canes around your punch bowl.

ASSEMBLE 20 minutes before party.

Crustless Spinach, Bacon, Onion, Feta and Cheddar Quiche

Here you go..... I've been making this for years and I don't measure anything so I'll give you my guesstimates. You can't mess this up's a great basic recipe to make your own creation. 

 Deep quiche dish, mine is pottery so I grease it with bacon grease. Mom's is glazed, I don't grease that one. (Or use a cast iron skillet or deep pie plate) I made this for low carb high fat diet...

 8 strips of your favorite bacon cooked, not crispy (crumbled)
 I large onion, sliced into thin rings
 1 TBSP sugar (skip if you don't want to Caramelize onions or are diabetic)
 1 package frozen spinach, thawed and very well squeezed and drained 
 1 hefty tsp chopped garlic ( I use stuff in the jar) 
 1 hefty tsp dried Italian herbs 
 1 pint heavy cream 
 3 oz feta cheese with tomato and basil (half of the 6 oz pkg)
 2 cups sharp cheddar cheese shredded 
 3 large eggs well beaten (if I have an extra yolk or two around I will also add those) 

 Here we go: 
 Fry bacon in large skillet.... I do it in batches and leave grease in, just keep adding bacon, it cooks softer that way. Remove bacon to a plate covered with paper towels to drain and cool until you can crumble it. 

 To the skillet of bacon grease....add the large onion, sliced into rings....cook until they are limp and Caramelizing. I add the sugar and stir them constantly until well caramelized. DRAIN THESE WELL ON A LOT OF PAPER TOWELS.

 In a large bowl, beat 3 eggs well, add garlic and Italian herbs, heavy cream and add the well drained spinach and feta cheese. Set mixture aside. 

 Assemble quiche- 

 Bacon goes down first 
Top with cooked onions
Top with 2 cups shredded cheddar cheese 
Slowly pour egg mixture over the top and spread evenly. 

 Bake at 350 degrees for 35- 50 minutes or until butter knife inserted into the middle comes out clean.

 Remove from oven and let set 10-15 minutes before serving. 

 It's good cold.

 Low sodium version - use chicken instead of bacon and use Swiss cheese instead of cheddar 

 Other combos you might like (don't expect them to top bacon) 
       Sausage , broccoli cheddar 
       Sausage zucchini, cheddar 
       Add mushrooms, sun-dried tomatoes, left over potatoes...etc 

There's no real can't mess this up.
 I personally love the feta cheese combined with cheddar.