Spaghetti Stuffed Garlic Bread (from Ashley Peterson)

Ingredients:

• 12 Rhodes rolls or 1 loaf of Rhodes break
• Spaghetti noodles
• Spaghetti sauce
• Hamburger
• 8 oz mozzarella cheese cut into cubes (can just use string cheese)
• 1 egg white
• Garlic bread seasoning from Our Best Bites:
• 1/2 cup Parmesan cheese
• 2 teaspoons salt
• 2 Tablespoons garlic powder
• 2 teaspoons each of: oregano, basil, marjoram, and parsley
• Combine all ingredients and store in fridge for easy go-to garlic bread seasoning

Directions:

1. Roll out a large piece of parchment paper. Put your rolls/bread dough on it and let it thaw. It takes about 5 hours to thaw completely.

2. Once thawed, roll out your dough into a 12x16 inch rectangle. Cover it with plastic wrap and let it sit for 10-15 minutes.

3. While you're letting your dough set, cook your spaghetti noodles and brown your hamburger.

4. Let the noodles cool down until they're just slightly warm. Drain the hamburger then put it back in the skillet and add the sauce. Warm it up but don't let it get super hot.

5. Place your noodles and sauce in the middle of your dough rectangle. Top with mozzarella cheese cubes.

6. Cut slits in your dough that are about an inch and a half apart.

7. Braid your dough... Fold the bottom and top slit in towards the filling. Then braid by putting left over right, then right over left, etc. until you get to the last strip. Then, just tuck it under the folded over dough.

8. Brush with egg white and then sprinkle the garlic seasoning on top.

9. Transfer your bread loaf to a cookie sheet, parchment paper and all.

10. Bake at 350* for 30-35 minutes, making sure your dough is cooked all the way through. Slice and serve. 

Cornbread, Toasted Pine Nut, and Dried Cranberry Stuffing (from Brooke Romney)

INGREDIENTS

9 x 13 pan of baked cornbread (I’ve done homemade and Jiffy, both work just fine. If you use Jiffy, you will need 2 boxes. You can make it the day before and let it get dry)

1 lb. of pork sausage–mild with sage variety

1 large onion, chopped

4 large celery stalks, chopped

1 C. pine nuts, lightly toasted in a hot pan

3/4 c. dried cranberries

2 T. finely chopped fresh sage or 1 1/2 tsp. dried

1 1/2 C. chicken stock

1. Fry sausage in a large skillet until brown. I like it in small pieces. Remove from pan to a large mixing bowl, leaving oil and drippings in pan.  

2.Saute the onion over medium heat in the sausage pan with the drippings, add celery after about 2 minutes. Cook until onions are translucent (I like the onion and celery well cooked). Add to sausage mixture in bowl. 

3. To the bowl, add crumbled, baked corn bread, cranberries and pine nuts and stir. Add stock. Mix all ingredients together well.  

4. Pour into a greased 9 x 13 baking dish. Cover with foil and bake on top rack for 30 minutes at 350 degrees. Remove foil and bake for another 30 minutes until the top is crunchy and brown (don’t let it burn).

Pork Carnitas (from Kate Remington)

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Prep Time: 10 mins
Cook Time:  10 mins
Total Time 10 hrs 10 mins

Course: Dinner

Cuisine: Mexican

Servings: 12

Calories: 228kcal

Author: Karina - Cafe Delites

Ingredients

Carnitas

• 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
• 3-4 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried oregano (or Mexican oregano)
• 1 tablespoon ground cumin
• 1 large brown or white onion , cut into wedges
• 8 cloves garlic , smashed
• 2 limes , juiced
• 2 large oranges , juiced (or 3/4 cup natural orange juice)
• 3/4 cup coke (Original or Mexican coke is ideal)*
• 2 bay leaves

Instructions

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

TO CRISP IN THE OVEN:

• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

TO CRISP ON STOVE:

• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

TO SERVE:

• Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!

Notes

*Coke with cane sugar instead of corn syrup is ideal, however you can use any coke. Alternatively, substitute with chicken broth (chicken stock).**If you don't like the sound of this particular carnitas recipe, try my tomato based crispy pulled pork!

Nutrition

Calories: 228kcal | Carbohydrates: 7g | Protein: 28g | Fat: 8g| Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 282mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 16.2mg | Calcium: 51mg | Iron: 2.5mg

Shredded Barbecue Pork (from Rebecca Widdison)

Shredded Barbecue Pork Recipe

Cook a 2-4 lb pork roast in a crock pot 6-8 hours until the roast shreds easily. 

Shred the roast

In a pot combine the following and bring to a boil:

1/2c. melted magrine 

1c. brown sugar

1 1/3c. Ketchup

1Tablespoon mustard 

1/2c. vinegar

2/3c water

4T soy sauce

4T worhersire sauce

1/4t pepper

2t salt

Pour over the shredded pork then put under the broiler approximately 3-5 minutes stirring often. 

Pumpkin Patch from Michele Barker

1 large can pumpkin
6 eggs
1 1/2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups sugar
12-13 ounce canned milk

Sprinkle on top:
1 box yellow cake mix (dry) SPRINKLE DRY CAKE MIX evenly over the top
1 cube of butter (melted)

Preheat oven to 350 degrees.  Crack eggs into pumpkin and beat.  Add all other ingredients except topping and mix well.  Pour into greased 9" x 13" pan.  Sprinkle dry cake mix evenly over the top, then drizzle melted butter over cake mix.  Bake for 55-70 minutes.  Check for doneness using a toothpick or knife in the center.  Garnish with whipping cream.

Autumn Stew (from Ellie Litchfield)

1 can pinto beans - drained
1 16 oz can whole tomatoes with juice
1 1/2 cup frozen corn
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1/4 tsp cloves
 4 Tbsp olive or corn oil
1 lg onion-diced
2 cloves garlic, finely chopped
1 Tbsp paprika
2 cup chicken broth
3 cup canned yams-drained
2 serrano chilies (to taste)
cilantro or parsley to garnish

Heat oil in skillet.  Saute onions for 4 minutes until soft.  Add garlic, cook 1 minute more.  Add spices now to season the oil.  Stir well.  Add 1/2 cup broth and simmer for a couple of minutes.  Add tomatoes, yams, beans, and corn.  Simmer and add rest of broth.  Mince chilies.  Season with chilies to taste.  Avoid seeds - too hot!  Garnish with chopped cilantro or parsley.

Portugese Stew (from Christine Bown by Rachel Ray)

1 Tablespoon olive oil
3/4 pound Spanish Chorizo (*or I use mild Italian Sausage)
1-2 cloves garlic, finely chopped
1 28 ounce can stewed tomatoes
1 14 ounce can chickpeas, drained
1 quart chicken stock
1 large bunch flat-leaf Tuscan kale, stemmed and cut into 1/2 inch strips or coarsely chopped.

Remove casing from sausage and dice.  Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot.  Add chorizo and render 1-2 minutes.  Add garlic and stir 1 minute.  Add tomatoes, chickpeas, and stock, wilt in kale.  Simmer until ready to serve.

*I add some grated parmesan on top and serve with garlic bread.