Slow Cooker Pork Roast


2-3 lb. pork shoulder or sirloin roast
1 large sweet onion, coarsely chopped
1 1/2 tsp. dried thyme
1 tsp. dried marjoram
3 bay leaves
1 Tbsp. juniper berries, crushed
1 tsp. dried cilantro
1 Tbsp. cider vinegar
4-5 cups chicken broth

Pat roast dry. Cover roast with salt and pepper. Place in slow cooker. Add chicken broth to cover half the roast, onions and spices. Cook on low for 8 hours. Remove pork from slow cooker and allow to rest/cool for 10-15 minutes. Shred meat by hand or with two forks. Makes great taco/burrito filling or can be eaten on its own.


Bourbon Chicken


2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
3 garlic cloves, crushed
3/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (more or less to taste)
3/4 cup apple juice
1 cup light brown sugar
6 tablespoons ketchup
3 tablespoon cider vinegar
1 1/2 cup water
1 cup soy sauce

Heat the oil in a large skillet or wok. Add the chicken and cook until lightly browned. Remove the chicken from the skillet and set aside. Add the remaining ingredients, to the skillet, heating over medium heat until well mixed and dissolved. Add chicken to the sauce in the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice with extra sauce as desired.

Adapted from

Peach Margaritas


1 1/4 ounces tequila
2 ounce peach schnapps
2 ounces prepared prepared sweet-and-sour mix
1/4 cup granulated sugar
1 cup frozen peach slices
1/2 cup peach or mango mixer syrup
1 cup ice

Pour all ingredients in a blender. Blend. Serve in glasses rimmed with sugar and garnish as desired.

Adapted from

Jezebel Sauce


1/2 cup apricot jam
1/2 cup crushed pineapple
2 tablespoons Dijon mustard

Place the apricot jam, pineapple, and Dijon mustard in a blender or food processor. Blend/Process for about 15 seconds until sauce is well combined.

This sauce is great on grilled chicken and can be served on top of cream cheese with crackers as an appetizer.

Thanks go out to Dinners for a Year and Beyond for sharing this tasty recipe!

Deep Dish Pizza


1/2 cup olive oil
garlic powder
italian seasoning
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour, plus extra for counter
1 package instant yeast
1/2 teaspoon table salt

1 1/3 cups pizza sauce
3 cups shredded mozzarella cheese
your favorite pizza toppings

Place oven rack in lowest position and pre-heat oven to 200 degrees. While the oven heats, lightly grease a large bowl with cooking spray. Season 6 tbsp. olive oil with a good sprinkle (or two) of garlic powder and italian seasoning to taste. Coat two 9-inch cake pans each with 3 tablespoons of seasoned olive oil. Once the oven reaches the 200 degree temperature, turn it off.

In a small bowl, mix together milk, sugar, and 2 tablespoons olive oil. In standing mixer fitted with dough hook, mix flour, yeast, and salt. Turn mixer to low and slowly add milk mixture. Once dough starts to come together, increase speed to medium-low and continue to mix until dough is shiny and smooth (about 5 minutes). Place dough on lightly floured counter and gently shape into ball. Place in greased bowl. Cover the bowl with plastic wrap and place in the warm oven until dough doubles in size (about 30 minutes).

Place dough onto lightly floured counter and divide in two, and lightly roll each into a ball. Press or roll and shape each ball into 9-inch round and press into prepared cake pans. Cover again with plastic wrap and set in a warm spot until dough is puffy (about 20 minutes). In the meantime, pre-heat oven to 400 degrees.

Remove plastic wrap. Spoon 2/3 cup pizza sauce on each pizza, leaving a 1/2-inch border around the edges. Sprinkle each with 1 1/2 cups cheese and additional toppings of your choice. Bake until cheese is melted (about 20 minutes). Remove pizzas from the oven and let rest in pans for 5 minutes. Remove pizzas from pans and place on a cutting board. Cut each into 6-8 wedges.

Thanks go out to A Taste of Home Cooking for sharing this slightly adapted but very tasty recipe!

Laughing Cow Chicken


4 chicken breasts, pounded thin
8 wedges Laughing Cow Light Garlic & Herb cheese
cooking spray
1/2 cup bread crumbs
dried parsley
grated parmesan cheese

Lay each chicken breast out flat. Spread two wedges of cheese evenly over each chicken breast. Roll up and use toothpicks to seal. In a shallow bowl, mix the bread crumbs with a good sprinkle each of dried parsley and parmesan cheese. Spray each of the chicken rolls with cooking spray and dredge in the bread crumb mixture to cover. Place in a baking dish. Bake at 400 degrees for 15-20 minutes, then broil just until the crust is golden brown. Remove toothpicks before serving. Makes 4 servings.

Thanks go out to Macaroni and Cheesecake for sharing this slightly adapted but very tasty recipe!

Cranberry Margaritas


2/3 cup cranberry juice
1/3 cup sugar
3/4 cup fresh frozen cranberries, rinsed
1/3 cup lime juice
1/3 cup tequila
1/4 cup Triple Sec

Pour all ingredients except ice in a blender. Fill to the top with ice. Blend. Serve in glasses rimmed with sugar and garnished with a lime wedge.

Adapted from