Crockpot Dr Pepper Pulled Pork

I am a big fan of pulled pork and Dr Pepper.  Together they are delicious, and I really love that I put this in the crockpot and let it go for a few hours and not worry about it.  You can feed a group of people or just a few and have leftovers to freeze.  My favorite way to eat them is with coleslaw on top.  I'll have to post that recipe the next time I make them.

Crockpot Dr Pepper Pulled Pork
3-5 lb pork roast

celery salt
onion salt
Lawry's season salt
garlic powder
liquid smoke
12 oz Dr Pepper
1 cup bbq sauce, your choice
(I use Sweet Baby Rays)

Place meat in the crockpot
Sprinkle liquid smoke and cover meat thoroughly
Sprinkle seasonings over meat
Turn over meat and repeat
Pour in can of Dr Pepper
Cook roast 4 hours on high OR 6 hours on low
Reserve 1/4 cup of liquid and drain the rest
Shred roast by pulling apart with two forks
Stir in the reserved liquid and bbq sauce until desired consistency
(I use very little bbq sauce to begin with so others can decide how much they want later)
Serve with extra bbq sauce if desired

Giant Ice Cream Cookie Sandwich

So here is my so long to summer!  For fun I decided to take my favorite chocolate chip cookie recipe and split it in half and bake two large cookies on pizza pans.  Then we put a whole gallon of our favorite ice cream between.  It was epic!  The kids loved it.

Giant Ice Cream Cookie Sandwich

1 chocolate chip cookie recipe, homemade or store bought
(*my favorite is at the bottom)
1 gallon ice cream of your choice, softened
ice cream toppings, optional

Preheat oven to 350°F
Split chocolate chip cookie batter in half
Spread one half of the mixture into a large circle on a pizza pan
Spread the other half of the batter into a large circle on the other pizza pan
Bake for approx 15 minutes
Cool completely
Turn over one of your large cookies onto the pizza pan
Spread softened ice cream over the cookie
Place second cookie on top
Cut into pie shaped pieces and decorate with ice cream toppings of your choice

*Chocolate Chip Cookies
Adapted from {365ish days of pinterest}

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg, beaten
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Preheat oven to 350°F
In a large bowl beat butter until smooth
Add both sugars and combine completely until light in color
Stir in the egg and vanilla
Combine the flour, cornstarch, baking soda, and salt
Fold in chocolate chips
Using a cookie scoop drop onto cookie sheets about an inch apart
Bake for 8-10 minutes until just set but not brown
Remove and cool on wire rack

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Caramel Apple Salad

I love the combination of caramel and apples, but it's usually thought of as a treat for the fall.  Well not anymore!  The combination of the caramel candy and  crunchy apples pairs perfectly with the light and tangy cream cheese caramel filling.  So good!

Caramel Apple Salad

4 oz cream cheese, room temperature
3/4 cup thick caramel topping
2 Tbl sugar
pinch of salt
1 ctn cool whip
3 fuji apples
1 Tbl lemon juice
1/2 cup water
12 fun size milky way bars, chopped

In a large bowl use a mixer to combine cream cheese, 1/2 cup of caramel, sugar, and salt
Gently fold in cool whip
Core apples and cut into desired size chunks
In a small bowl mix water and lemon juice together and add apples
Drain off water and blot apples dry with a towel
(This will keep the apples from turning brown)
Fold apples and candy into cream cheese mixture
Drizzle remaining 1/4 cup of caramel on top
If desired reserve some of the candy for a garnish on top
Refrigerate until ready to serve

Chicken Parmesan Casserole

A simple but delicious weeknight casserole the whole family will like!  I am a big believer that food doesn't have to be fancy to taste good.

Chicken Parmesan Casserole

2 heaping cups rotini pasta
2 boneless skinless chicken breast, cubed
salt and pepper to taste
1 (24oz) jar favorite tomato pasta sauce
2 cups mozzarella, shredded
1/2 cup panko bread crumbs
1 Tbl unsalted butter
1/4 tsp garlic salt (or to taste)

Boil pasta according to package directions
In a large pan cook chicken with salt and pepper until no longer pink
Add jar of tomato pasta sauce
In an 8x8 baking dish layer half the noodles with half the sauce/chicken and half the cheese
Then pour in remaining pasta, remaining sauce/chicken, and cheese
In a small bowl melt butter in the microwave for approximately 30 seconds and slightly cool
Add bread crumbs into zipper plastic bag
Add garlic salt to crumbs
Poor in butter and zip the bag shut
Shake and massage the bag until crumbs are coated
Spread crumbs evenly over cheese on top
Bake at 350°F for 20-30 minutes or until cheese is melted and crumbs start to brown

Bacon & Ranch Tortellini Salad

With summer on the way I've got a new pasta salad to share.  I made it for this past Mother's Day to go with my Slow Baked Brisket.  It was so good, there was just only one problem...there wasn't enough!  I think next time I will double it.

Bacon & Ranch Tortellini Salad

2 19 oz bags Tortellini, cheese filled
1 cup frozen peas & carrots, thawed
8 slices of bacon, cooked and crumbled
1/3 cup green onions, diced
1 1/2 cups mayonnaise
1 pkt buttermilk ranch dressing and seasoning mix

Prepare tortellini according to package directions
Cool completely
Add peas, carrots, bacon, and green onion and toss together
In a small bowl combine mayonnaise with seasoning mix
Combine mayonnaise mixture with tortellini mixture completely
Store in refrigerator

Crockpot Korean Beef

I seriously get so excited when I find a new crockpot recipe that we really like around here.  Those kind of recipes are my go to on Sundays.  I love how tender the meat gets and the sweet and savory flavor of the sauce.  It pairs perfectly with fluffy white rice!

Crockpot Korean Beef

2 lbs stew meat
1/2 cup soy sauce
1/2 cup brown sugar
1 Tbl sesame oil
2 tsp garlic, minced
1 tsp ground ginger
1/4 tsp black pepper
1 Tbl cornstarch

green onion for garnish
rice of choice

In a small bowl whisk together soy, sugar, oil, garlic, ginger, and pepper.
Place meat in crockpot and pour sauce over top
Cook for 4 hours on high OR 6 hours on low
For the last hour of cooking, mix cornstarch with 2 Tbl of water
Pour into crockpot to thicken sauce
Serve over your favorite rice and garnish with green onion

Recipe Lion 2015 Top Blogger

So excited that this last year I was not only a Recipe Lion 2015 Top Blogger, but I also was one of the All Free Slow Cooker Recipes Top 100 Best Slow Cooker Recipes!

Marble Fudge

I posted this a few years ago, but wanted it upfront because this is my favorite treat to make and give this time of year.  I always send some to work with my husband.  It is THE most smooth and delicious fudge I have ever made.  The secret is the cream cheese!

Marble Fudge
Adapted from {Betty Crocker}

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square