Green Chili Pork Burritos

As always, I'm cooking Mexican food in some form or fashion. This is a quick and easy way to turn out some flavorful meat. I used it in burritos but you could serve it over rice and it would be great. The leftovers are wonderful and it freezes great after it's cooked. It's simple enough to use a smaller roast and a smaller can of enchilada sauce, too. An all-around easy and yummy dish!

Green Chile Pork Burritos



1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste

In your crock pot, place the diced onion and the garlic.

Lay your roast down on top of the onion and garlic.

Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.

Cook on low 8 hours or high for 6 hours, turning roast over once half way through.

Shred meat with two forks.

Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.

Roll up burrito style.

Top with another spoonful of meat mixture and some more cheese.

Warm in the oven or microwave to melt the cheese on top, then serve!

 
The line up.

 
Put the onion and garlic in the bottom of your crock pot.

 
Place your pork roast on top.

 
Pour in the green chile sauce, 
add the diced green chilies 
then the cumin, salt and pepper.

 
Let it cook! I cooked mine on high 
for about 5 hours then turned it down 
to low for a couple of hours. 
Shred the meat when it's done.

 
Warm a large flour tortilla. Put 
about 3/4 cup of the meat mixture 
on top, then add some cheese.

 
Fold in the sides.

 
And start rolling from the bottom.

 
See?

 
Add some more cheese and sauce 
on top and you're good to go!

Spicy Italian Sausage Grilled Pizzas

You know the 4th of July is coming up, right? How many of you are going to be grilling that day? If you are, why not think about grilling up some pizza to go along with the hamburgers and hotdogs? These are SO easy to do using Mama Mary's Gourmet Pizza Crusts™! I used the Thin & Crispy variety and I have to say, perfection on a plate! The crunchy crust the grill gave them was terrific! And this was SO easy! I cooked up some Italian sausage for ours, but depending on what ingredients you choose, you could get by with NO cooking at all. And if you want to get really creative, have a pizza bar and let everyone make their own!! Give them a try this coming holiday weekend!!! Simple and delicious! 

Click HERE to get the coupon.


Click HERE to visit Mama Mary's website for more great recipes and ideas.

Click  HERE to "like" Mama Mary's Facebook page.

Spicy Italian Sausage Grilled Pizzas



2 Mama Mary's Thin & Crispy Gourmet Pizza Crusts™
2 cups pizza sauce
2 red bell peppers
1 large red onion
1 clove garlic ~ minced
1 pound Italian sausage
1 heaping teaspoon of red pepper flakes
1 8-ounce ball of mozzarella cheese ~ grated
1 - 2 cups cheddar/jack cheese ~ grated
1/2 cup grated Parmesan cheese

Spread pizza crusts with pizza sauce. Set aside.

In a large skillet, cook sausage with the red pepper flakes and the garlic until sausage is done. Remove to a small bowl.

In the same skillet, add about a tablespoon of olive oil, then add the peppers and onion and saute for about 10 minutes.

Sprinkle each pizza with some of the mozzarella cheese.

Then add half the veggies mix on top.

Then the sausage mixture. 

The divide the remaining cheeses between the pizzas.

Preheat your grill to medium heat for 10 minutes.

Carefully place the pizzas on the grill and allow to grill for 5 - 10 minutes until the bottom of the crusts have golden grill marks.

Turn the grill off, and close grill to allow the cheeses to melt and pizzas to warm through.



 
The line-up!

  
 Cook the sausage with the minced 
garlic and the red pepper flakes.

 
Remove the meat from the pan 
then add the veggies to the pan and 
allow to cook for about 10 minutes.

  
 Spread the sauce, sprinkle the mozzarella cheese...




 ...then add the meat mixture...

  
...then the rest of the cheese!

  
Grill and enjoy!!

Salted Caramel Hazelnut Chocolate Chunk Cookies by

Do any of you follow Bakerella? She's the Cake Pop Queen. I subscribe to her website so I can get all her updates and see what yumminess she bakes. She does WAY more than cake pops. Anyway...the other day this recipe came in my email and I knew right away I'd be making these! I love salted caramel anything so these were a perfect fit for me. I didn't want to run around town looking for the chocolate wafers she used in her recipe so I just used Nestle's chocolate chunks and they worked fine. If you're more of a chocolate aficionado then by all means, use the wafers. Also, I didn't see where she added where to add the flour mixture to the dough in her recipe so I added it where I thought it seemed logical. Also...worked great. I added the link to her original recipe on her website (which she may have edited) at the bottom if you want to check it out. But...really..make these soon! SO good! 
 
Salted Caramel Hazelnut 

Chocolate Chunk Cookies



2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup butter, softened
1 cup brown sugar
1/3 cup sugar
1/2 cup Salted Caramel Hazelnut Spread (Jif brand, I found it at Walmart)
2 eggs
1 teaspoon vanilla
16 oz. semisweet chocolate baking wafers (I used Nestle's semi-sweet chocolate chunks)
Sea salt for sprinkling

Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.

In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.

Add eggs and vanilla and mix until combined.

Add flour mixture.

Stir in chocolate wafers/chunks. Chill dough for 30 minutes.

Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.

Bake for 10 minutes. Let cool and enjoy while melty. (I baked mine for 12 minutes.)

Note: The wafers are made by E. Guittard and the salted caramel hazelnut spread is made by Jif.

Bakerella's recipe says this yields 2 dozen. I guess I made my cookies a little smaller than she made hers because I was able to get about 3 1/2 dozen from this recipe.

Here's the link to Bakerella's RECIPE !!!

 

Here's the ingredients.

 

Combine the flour, baking soda, 

and salt together with a wire whisk.

 

In a mixer, cream butter, sugars, and 

hazelnut spread until light and fluffy.

 

Add eggs and vanilla and mix until combined.

 

Add flour mixture.

 

Stir in chocolate wafers/chunks.

 

Chill!

 

Scoop and bake!

 

These are yummy, let me tell ya'!!

Red Pepper Jack Enchiladas

More Mexican food? You bet! A few weeks ago I posted a recipe for my homemade enchilada sauce. When I used it, I made these yummy enchiladas but if you want, you can always use a ready made sauce. These are easy to switch up. Use all cheddar cheese if you want but we loved the little kick of the pepper jack cheese. Super good and super easy!

Red Pepper Jack Enchiladas



3 boneless, skinless chicken breasts ~ Cooked and shredded
1 8-ounce package pepper jack cheese
2 cups shredded cheddar cheese
4 cups enchilada sauce
1 4-ounce can diced green chilies
Salt and pepper to taste
Flour tortillas ~ about a dozen or so

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a large bowl, combine the shredded chicken, 2 1/2 cups of the enchilada sauce, green chilies, and salt & pepper.

In a medium bowl combine the cheeses.

Working inside your pan, place about 1/2 cup of the chicken mixture on a flour tortilla and top with a handful of cheese.

Continue until all of the chicken mixture is used.

Spread the remaining cup of enchilada sauce over the rolled enchiladas and top with any remaining cheese.

Cover with foil and bake 30 minutes.

Remove foil and bake another 10 minutes.


 
Our ingredients.

  
Combine the chicken, 2 1/2 cups 
of the enchilada sauce, the green chilies 
and the salt and pepper.

  
Combine the cheeses.

  
Working inside your pan, add a scoop 
of the chicken filling and some cheese 
onto a warmed flour tortilla. Roll up!

  
Continue until all of the chicken 
mixture has been used then pour 
the remaining enchilada sauce over 
the top and sprinkle with remaining 
cheese. Bake it up!

  
Serve with a dollop of sour cream!! Delish!

Carrot Cake Whoopie Pies

I've had this recipe for a while and am just now getting around to making it. I think whoopie pies are so fun and different. I love carrot cake too, so putting them together just made good sense. My problem came when I went to my pantry to make them, I only had a yellow cake mix to work with. Spices to the rescue! With a little doctoring, I was able to improvise and get a perfect spice cake flavor. These cookies are so good and easy to make. They make about 2 dozen cookies that are perfect for lunches or snacking! #1 Son ate the majority of these. I went to get something out of the fridge the day after I made them, and the supply was very depleted. He finally fessed up that he'd been the one chowing down! Boys!!!

Carrot Cake Whoopie Pies



1 spice cake mix OR 1 yellow cake mix, spices added (recipe follows)
1 3-ounce package vanilla instant pudding
1 cup grated carrots
1/4 cup chopped pecans ~ for sprinkling

Heat oven to 350 degrees. Spray two cookie sheets with cooking spray.

Prepare cake mix as directed on package, except reduce water to 1/3 cup.

Stir in one of the dry pudding mixes and the shredded carrots.

This is not a stiff batter but not as loose as cake batter.

Using a small cookie scoop, drop batter 2 inches apart onto prepared cookie sheets.

Sprinkle half with nuts.

Bake 14 to 16 minutes or until toothpick inserted comes out almost clean.

Cool on baking sheets for a couple of minutes.

Remove to wire racks; cool completely. Fill with cream cheese filling ~ recipe follows.


Cream Cheese Filling

1 8-ounce package cream cheese, softened
1 cups milk
1 3-ounce package vanilla instant pudding
1/2 cup powdered sugar (optional, if you want a sweeter filling)

Beat cream cheese in medium bowl of a mixer. Slowly add milk until blended. Add dry pudding mix and
mix well. Chill in the fridge for about 30 - 60 minutes until it's firmed up.

Spread about 1 tablespoon of filling onto bottom side of each plain cookie then cover with nut-topped cookie.

Wrap individually and store in the fridge.


How to make a yellow cake mix into a spice cake mix

1 yellow cake mix box
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Mix all together and bake cake as usual.

 
Let's do this!

 
In a mixing bowl, combine the cake 
mix and the spices. Make the cake 
 according to the box EXCEPT use 
ONLY 1/3 cup of water. (If you're 
using a spice cake mix, eliminate the spices.)

 
Then add the shredded carrots 
and ONE of the pudding mixes.

 
Using a small cookie scoop, 
scoop out cookies dough. I 
pressed mine a little flat with 
the palm of my hand. Sprinkle 
half the cookies with pecans. Bake!

 
Mix up the filling by combining 
the remaining pudding mix, 1 cup 
milk, the vanilla and cream cheese.

 
Put a nice sized scoop of filling on 
the flat side of one baked cookie 
(no pecans) then press a cookie (with pecans) on top.

 
I was able to get about 2 dozen sandwich cookies.

 
Wrap individually in plastic 
wrap and store in the fridge.

 
Very yummy!

10 Kid Friendly Recipes

We can't forget the kids, can we? I tried to choose 10 recipes that I thought kids would enjoy. But I'm pretty sure adults would enjoy them, too. There's a little something for everyone!!!

Click HERE for recipes and Pinterest!

Creamy Fruit Salad

I'm almost embarrassed to post this. Almost but not quite. It's SOOOO easy but SOOOO good! I made this for christmas dinner and got rave reviews all around. I used canned fruit..and a few blackberries I found in my freezer... because that's what I had...and I'm not a big canned fruit girl....so I can only imagine what this would be like using all fresh fruit. And you can use any kind of fruit...get creative! Just think what lots fresh berries would taste like in this! But...I'm a BIG fan of berries and anything resembling cream so that would work just fine for me! Kids will love this! It doesn't make a ton so it's nice for a small family dinner but it can be easily doubled!! Give it a try! 

Creamy Fruit Salad 

 

• 3 pounds mixed fruits, cut into chunks


• 1 package (3 ounces) vanilla or French vanilla pudding, not instant


• 1 1/3 cups pineapple juice


• 1 1/3 cups orange juice

Preparation: 
Put chilled fruit into a large serving bowl and set aside. In a saucepan, combine pudding mix and juices. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour the sauce over the fruit and mix well. Refrigerate until chilled. 

(I didn't post a ton of pictures with this recipe because it's SO easy...and you guys are SMART!) 

 
Here's all you need...

 
Make the pudding with the juice...no milk!! 
Pour the cooked pudding mixture over the fruit and stir.

 
Serve!