Crockpot Dr Pepper BBQ Boneless Ribs & "Revolutionary" Mac & Cheese

We all know how fantastic Dr Pepper is.....and how much we love it in this household.  So to discover that I can cook with it has been an amazing feat for our taste buds.  This round I made Crockpot Dr Pepper BBQ Boneless Ribs that I got the idea for from here.

Ingredients:

1 lb boneless Pork Ribs

1 can Dr Pepper

9 oz BBQ Sauce

Season Salt, to taste

Directions:

Season ribs with Season Salt & place in the crock pot.  Pour Dr Pepper & BBQ Sauce over the ribs and stir to mix.  Cover & cook on low for 4 hours.  The last hour that your ribs are cooking, start in on your "Revolutionary" Mac & Cheese.

Ingredients:

2 cups Elbow Pasta

2 1/2 cups 2% Milk

1 cup shredded Cheddar Cheese

1/4 tsp Spicy Brown Mustard

Directions:

In a saucepan, combine the Pasta & Milk.  Bring to a simmer & reduce heat to low.  Cook for 20-25 mins until the Pasta is soft.  Stir regularly and whatever you do DON'T LET THE MILK BOIL!  I was trying to do 3 other things at the same time as I was trying to cook and I was deathly afraid that my Milk would start boiling....luckily, it did not.  When the Pasta is done cooking, turn off the heat & add Cheese, leaving a little extra for later.  Stir to combine.  Stir in the Spicy Brown Mustard, cover & let sit for a few minutes.  At this point, you can probably take your Ribs out of the crock pot & get 'em ready for eatin'.

Then give your Mac & Cheese one more good stir & pour in a baking dish.  Sprinkle the remaining Cheese over the top and bake at 350 degrees until cheese is melted.

Notes:

I used to believe that only cheese & bacon could make everything better......Dr Pepper is officially added to that list.  

DON'T TRY TO DO 5 THINGS AT ONCE WHILE COOKING WITH MILK.  I can't stress enough how AFRAID I was the whole time I was multi-tasking & cooking this Mac & Cheese.  Just the thought of Milk boiling & curdling ::gag::

Y'ALL ENJOY!!!!

Until next time.....

-Samantha

Brown Sugar & Balsamic Glazed Pork

I found this recipe for Brown Sugar & Balsamic Glazed Pork on, you guessed it, PINTEREST!  I had this one pinned to my Crock Pottin' board.

Ingredients:

ROAST-

1 1/2 lb Boneless Pork Loin

1 tsp Sage

1/2 tsp Pepper

1/4 tsp Minced Garlic

1/2 cup Water

GLAZE-

1/2 cup Brown Sugar

1 tbsp Corn Starch

1/4 cup Balsamic Vinegar

1/2 cup Water

2 tbsp Soy Sauce

Directions:

Combine all Spices and rub over the Roast.  Place Roast in the crock pot with 1/2 cup Water.  Cook on low for 5 hours then switch to high for 1 hour.  While the roast is cooking on high, combine the ingredients for the glaze in a saucepan.  Heat and stir until the sauce thickens then brush over the roast for the remainder of the cook time.  Serve with some of the glaze poured over the top of your serving.

Y'ALL ENJOY!!!!

Until next time.....

-Samantha

Cream Cheese Enchiladas

After the semi-success of my first batch of Enchiladas (they were pretty tasty....but they fell apart), I thought I'd try my hand at them once again.  This time around, I found some Cream Cheese Enchiladas to try out.  I chose these because 1.) I had them pinned on my Yum board on Pinterest & 2.) I thought the corn would add an interesting flavor/texture to the "same ol' Chicken Enchiladas".


Ingredients:
2 cups cooked, shredded Chicken (2 boneless, skinless Chicken Breasts)
5 oz Cream Cheese
1/4 cup Sour Cream
2 cups Salsa
1 cup shredded Cheddar Cheese
1 cup shredded Pepper Jack Cheese
1 cup frozen Corn Kernels
1/2 tsp Chili Powder
1/2 tsp Cumin
Pepper, to taste
7 Flour Tortillas

Directions:
Season Chicken Breasts with Pepper and bake at 350 degrees for 30 mins.  Then use 2 forks to shred the Chicken.  In a bowl, cream together your Cream Cheese & Sour Cream then add 1/2 cup of Salsa & 1/2 cup of each of your Cheeses.  In another bowl, mix together the Chicken, Corn, Chili Powder, Cumin & Pepper.  Then add the Chicken & Cheese mixtures together & stir to combine.

Spread 1/2 cup Salsa in the bottom of a 9x13 baking dish.  Place 1/3 cup of the filling in the center of a tortilla & spread straight down the middle.  Roll it up and place seam side down in your baking dish.  Do the same for the remaining 6 Tortillas.  Pour the remaining 1 cup of Salsa over the top and sprinkle with the rest of both Cheeses.  Bake in a preheated 325 degree oven for 25 mins & VOILA!

Notes:
I will probably use 1 oz less Cream Cheese next time around
These DID NOT fall apart!  Imagine my excitement  :)


Y'ALL ENJOY!!!!


Until next time.....


-Samantha