Saturday, October 29, 2011

Crock Pot Pork Loin

Basically, one pork loin (because it is just the 2 of us I tend to get the small ones - 10-15 oz.

Mix together:

1/3 cup water
2 T brown gravy mix (I use low sodium)
2 T Onion Soup Mix
3 T soy sauce.

Mix all ingredients together.

put pork loin into crock pot
smear 1-2 T crushed garlic over pork loin,
pour the other ingredients over the pork loin

Cook on HI for 4 hours or low for 6 hours

Watch that it does not cook dry (I tend to have to add 1/4 water after 2 hours on high or 4 hours on low) My crock pot cooks almost at a boil on BOTH settings LOL!)

Anyway, it is soooo good. The gravy is just to DIE for and the loin is moist and tender.

I like this recipe because I can scale it down for smaller loin (10 oz) or scale it up for large 4 lb loin.

Thursday, October 27, 2011

Cool Whip Cookies

1 (8 oz.) Cool Whip, thawed
2 eggs
1 pkg. lemon cake mix, dry (you can use any other)
1/3 c. confectioners sugar

Beat together the cool whip and eggs. Add the cake mix and continue to mix. Dough will be very thick. Refrigerate for 1 hour. Drop by 1/2 teaspoonfuls into a bowl of confectioner sugar and roll to coat. Place on cookie sheet and bake at 350 for 8-12 min. till bottoms are golden brown. These don't look like they're done, but they are.

Tastes great!

Yield: I got 93 cookies

I cooked mine for 12 minutes.

by: sandi

AuntCarol's Pie Crust – Never-Fail Type

This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –


• 1 egg
• 3/4 teaspoon salt
• 1 tablespoon WHITE vinegar
• 7 tablespoons water
• 1 cup shortening (CRISCO)
• 3 cups flour

BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).

ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.

Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling – and REMEMBER all fruit pies should be baked on the lowest rack in your oven –

Sunday, October 16, 2011

Spaghetti Alla Carbonara

Ingredients for 4 people
1. 400 g spaghetti
2. 200 g smoked bacon,
3. 4 eggs
4. Grated Parmesan cheese 80
5. 40 g Butter
6. Oil
7. Salt and pepper


1 Cook the spaghetti in boiling water and a little salt for about 5/7 minutes.They have not to be too cook.
2 Meanwhile, diced bacon or pork bacon, melt them in a pan with a little oil, browning started to add a little water and cook over moderate heat for about 10 minutes.

3 Beat the 4 eggs eggs in a bowlas to make a common pancake, and add the grated Parmesan and a generous pinch of black pepper. Prepare a deep pan to disolve the butter and put inside the drained pasta, the bacon prepared with the greasy sauce.
4 Mix gently with two forks do not break the spaghetti, then add the eggs with cheese, stir until the eggs resulting coagulated. Serve immediately, piping hot.

Note : Everytime you cook spaghetti never they must be broken before to be dive in the water to be cooked.



300 gr. biscuits (ladyfinger)
500 gr. mascarpone chees
4 eggs
7 tablespoons sugar
1 cup espresso coffee
Unsweetened cocoa powder
Beat the egg yolks and 5 tablespoons of sugar, mascarpone cheese and (add 3 tablespoons of rum if you wish but is optional), then the whipped egg whites. Mix coffee, (rum )and 2 tablespoons of sugar, dilute with a little water and soak the biscuits. In an alternative press a layer of biscuits in one of the cream mixture until you run out the ingredients. Chill for at least 1 hour. Sprinkle with cocoa.
Usually I do it without rum so can be eaten from the children too
The meaning of the name of this dessert is : keep me up.

by Rossana

Sunday, October 2, 2011

Chocolate Candy Bar Bread Pudding

Try making Chocolate Candy Bar Bread Pudding with your favorite chocolate candy bar. The popular ones are peanut butter and creamy coconut, but the options are endless! Cooking Time: 2 hr

2 cups packed brown sugar
1/3 cup unsweetened cocoa
1 cup milk
1/2 cup butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
5 cups torn firm white bread
1 cup chopped chocolate-coated caramel and creamy nougat bars
Caramel topping
Additional chopped chocolate-coated caramel and creamy nougat bars Instructions
1. In a medium bowl, stir together first 6 ingredients until blended. Stir in bread and candy. Pour into a lightly greased 3-to 4-quart slow cooker.
2. Cover and cook on LOW setting 2 hours, or until center is set but still jiggles. Top each serving with caramel
topping and additional chopped candy.

by: Vickie