Slow Cooker Pineapple-Pork Tacos

*These were so tasty; though, I've got to be honest, it was all the great toppings that really got me going.  I easily ate 3 myself.  I think this would work really well with leftover pork roast. Any pork shoulder roast I saw at the store was easily more than 1 pound so I ended up using country pork ribs (a less-expensive fatty cut).  The fat in the ribs didn't work as well in a crock pot, but after I trimmed them up, it was still good...next time I make pork roast, I'm going to save some just for these tacos!


Adapted from Betty Crocker

Ingredients:
1 1lb boneless pork shoulder roast, trimmed
1 package (1 oz)  taco seasoning (I used 2 T of the taco seasoning mix)
1 can (8oz) pineapple tidbits in juice, drained
2 t lime juice
1 package taco shells

Garnishes:
cheddar cheese
lettuce
tomato
sour cream
salsa
avocado
cilantro

Directions:
1.  Spray slow cooker with cooking spray.  Place pork in slow cooker; sprinkle with taco seasoning mix. (Here I added the pineapple juice, can use a little chicken stock--just drain after cooking, then add seasoning mix).  Cover, cook on low for 7 to 9 hours or until pork pulls apart easily with fork.
2.  Remove pork from slow cooker; shred pork.  Stir in pineapple and lime juice.
3.  To serve, divide pork among taco shells and top with garnishes.

Challah Bread Dough

*This made such a beautiful and delicious bread!  I love making dough in my bread machine--so simple and the bread came out perfectly cooked.


Bread ingredients:
2 large eggs (at room temperature) plus enough warm water to equal 1 1/2 cups
1/4 c oil
2 T sugar
2 t salt
4 1/2 cups bread flour
2 t active dry yeast (or 1 1/4 t bread machine yeast)

Glaze: 2 beaten egg yolks plus 1 T water
Topping: 1 1/2 T poppy seeds

Directions:
1.  Place bread ingredients into bread machine and run on dough setting.
2.  Place dough on a lightly floured surface.  Divide into thirds, making 3 13-inch long ropes with tapered ends.  Pinch ropes together at one end, braid together.  Pinch together at other end and secure braid.
3.  Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or until double in size.
4.  Combine glaze ingredients and brush onto braid.  Sprinkle with poppy seeds and bake at 350 degrees for 25 minutes, or until done.

Pumpkin Cinnamon Rolls

Adapted from Allrecipes

Ingredients:
1/4 cup warm water
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
3/4 cup white sugar
1 (15 ounce) can pumpkin
3 T olive oil
1 egg, beaten
2 t pumpkin pie spice
5 cups all-purpose flour, or more if needed

Filling:
1/4 cup melted butter
1 cup brown sugar
1 T pumpkin pie spice
2 t cinnamon
1/2 t nutmeg
1/2 c raisins

Icing:
1/2 t vanilla extract
3 ounces cream cheese, softened
2 T butter, melted
1 cup confectioners' sugar

Directions:
1.  Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

2. Preheat the oven to 350 degrees F. Grease 11x16inch baking dish.

3. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar, spices, and raisins, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.

4. Bake in preheated oven until lightly golden brown, 30 to 40 minutes.

5. Mix icing and spread on rolls while still warm.

*This was a fun way to have pumpkin, but I will admit, I like regular cinnamon rolls better.  Great icing!

Pumpkin Chocolate chip Bread

Ingredients:
3 cups sugar (this seemed a bit excessive to me, next time I'll half it)
1 can (15 oz) pumpkin
4 eggs
2/3 c oil
2/3 c apple juice*
3 c flour
3 t cinnamon
2 t ginger
1 t ground cloves
2 t baking soda
1 1/2 t salt
1 c chocolate chips (to be added last)*

*A variation of this recipe would be to add orange juice and sweetened dried cranberries in place of these ingredients.

Directions:
Combine wet ingredients.  Mix well.  Combine dry ingredients.  Add to wet.  Beat until just moistened.  add the chocolate chips (or cranberries).  Pour batter into greased and floured pans (I would use parchment paper on the bottom of your pans).  Bake at 350 degrees for 40-50 minutes.  Cool in pans for 10 minutes.  Makes 6 mini loaf pans for 2 large loaf pans.

*A sweet dessert bread.  My kids and I liked it--my husband doesn't think pumpkin and chocolate chips go together (his loss!).

Turtle Bread

*My 5 year old brought me her recipe book one Sunday morning and begged me to help her make this--who can resist such a request?  The bread was delicious!  We all loved it.  You could easily just shape this into a simple loaf or make into other animal shapes if desired--say maybe a bear.  This would go great with any meal, the bread's flavor was wonderful.

Ingredients:

2 1/2-3 cups flour

1 package quick-acting active dry yeast (or 2 1/4 t bread machine yeast)

1 T sugar

1 t salt

1/2 c water

1/3 c milk

1 T margarine/butter

1 egg

2 raisins

Directions:

1.  Mix 1 1/2 cu flour, yeast, sugar, and salt in a large bowl.

2.  Heat water, milk, and margarine to 125-130 degrees (or just until little bubbles are forming, but yet boiling); stir into yeast mixture.  Stir in egg.  Stir in enough or remaining flour to make the dough easy to handle.

3.  Sprinkle a surface lightly with flour.  Turn the dough onto the surface; knead until smooth and elastic, about 5 minutes.  Cover and let rise 20 minutes.

4.  Lightly grease a cookie sheet.  Shape a 2-inch piece of dough into a ball for head.  Shape 4 walnut-size pieces of dough into balls for feet.  Shape 1 walnut-size piece of dough into tail.  Shape remaining dough into a ball for body; place on cookie sheet and flatten slightly.  Attach head, feet and tail by placing 2 end of each under edge of body to secure.  Press raisins into head for eyes.  Cover and let rise 30 minutes.

5.  Heat oven to 400 degrees F.  Make crisscross cuts in body, 1/4 inch deep, to look like a turtle's shell.  Bake until golden brown, 20-25 minutes.

Makes 1 turtle bread.

Golden Oven Omelet

Adapted from Allrecipes

Ingredients:
1/4 cup butter or margarine, melted
18 eggs
1 cup milk
1 cup sour cream
1 t salt
1 t dry mustard

Directions:
Pour butter into a 13 inch x 9 inch baking dish.  In a mixing bowl, beat eggs, milk, sour cream, and salt until smooth.  Pour into pan.  Bake, uncovered at 325 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand 5 minutes.

*This is a simple eggs dish.  I actually cut the ingredients in half, cooked in a smaller pan, added leftover potatoes, ham, and green pepper.  This served 6.  Use the ingredients as a guideline and make whatever kind of omelet you'd like.

Egg and Potato Casserole

*My husband first had this at a work celebration and brought home the recipe.  It has been a treat for us ever since.

Use a 9x13 pan that has been sprayed with Pam on the bottom

Ingredients:
1 ½ pkgs. (24 oz) Shredded has browns (thawed)
1/3 c melted butter
2 c medium cheddar cheese, grated
2 c Swiss cheese, grated (may use mixed cheese or mozzarella)
2 c diced him (if you want to do sausage, you can cook Jimmy Dean sausage and add to recipe)
1 c milk
6 eggs, beaten
½ tsp season salt

Directions:
Press hash browns in bottom of pan forming a crust.  Brush melted butter on top of hash browns. Alternated ham and cheese, sprinkle with season salt.  Mix milk, eggs, and pour over mixture.  Let stand overnight and bake 350 degrees in oven for 40 minutes to 1 hour.  Serves 12-15 people.