Pulled Pork

2 pieces of Costco pork sirloin tip roast (the package comes with 4 pieces at Costco)

1 can of Mexican style tomato sauce (yellow can) (Walmart sells them at the international, mexican section)

1 can of Mexican style tomato sauce (green can)  (Walmart sells them at the international, mexican section)

2 cans of tomato sauce

1 -1/2 cups brown sugar

4 big cloves garlic whole

Put everything in the crock pot making sure the pork is rinsed and pat dried, then cook on low for 8 hours.  Throw away the garlic cloves from the crock pot.  Meat should easily fall apart with a fork.  Shred and put back in the crock pot.

Book Club Chicken Salad

6-8 chicken breasts (or one rotisserie chicken)

sugared almonds:
8 ounces slivered almonds
4 tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix    (I just use a Spring Mix)
1 head iceberg lettuce
1 pound bacon, cooked and crumbled
1 Cup craisins
1 cup shredded mozzarella cheese

dressing: (1/2 this)
½ red onion, or less if onion is large
2 cups sugar
4 tsp dry mustard
1 tsp salt
1 cup red wine vinegar
1 cup vegetable oil

Chicken Roll Ups

I haven't made these since before I was married, Dustin reminded me of them and I've been craving it ever since.

Chicken Roll Ups:
1 8 oz Cream Cheese
2 Tbs Butter (or margarine)
1/3 of a Dry Ranch Packet
3 Cooked Chicken Breasts (use enough so it is more chicken then sauce.)

Roll Chicken sauce in a Crescent Roll and bake at 350° for 10-15 mins until golden brown.

Best Dinner Rolls EVER

This is my absolute favorite Roll recipe EVER! It's pretty much fool proof. You don't need any experience baking bread to get these to turn out great every time. I found it on Pinterest HERE from How Does She. If you want step by step instructions with pictures, head over there.

Ingredients

• 1 1/2 cups of milk
• 3/4 cup + 1 Tablespoon Sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups of warm water
• about 9-10 cups of all purpose flour
• at least 1 cup of butter

Instructions

1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
4. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Let the dough raise until it has doubled in size.
8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
10. Cut the dough into quarters using a pizza cutter.
11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough starting with the wide end of the triangle
13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
14. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
15. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Related articles

• Croissants
• Stuffed Croissants

BBQ Chicken Sliders

• 6 Boneless skinless chicken thighs (I'm going to use chicken breasts)
• 1 tsp Kosher salt
• Chicken broth
• 2 Cups BBQ sauce
• 12 - 16 mini rolls

In a large sided pot add chicken, salt and broth. Bring to a boil, reduce heat and simmer until done - approximately 20 minutes. Remove from heat, drain broth and allow to cool. With two forks, shred chicken in pot by pulling the pieces a part,. Add BBQ sauce, reheat the mixture and reduce. If too thick add a little chicken broth. Split rolls, add meat. Using a toothpick put a pickle on sandwich (Optional) and serve warm.

 

(This was a recipe featured on Good Things Utah the other day. I'll let you know how we like them.)