Pork Shoulder Roast

When I was cleaning out my freezer I came across a pork should roast that had been in there for a few months. It had been given to me by someone, but as I'd never cooked a pork shoulder...I left it in the freezer until such a time where I would gain the courage to make it for dinner.

The time had arrived. I figured worst case scenario, it doesn't turn out and the dogs will eat it. That was not meant to be!

I researched some recipes and determined the best way to cook it and then proceeded with creating the following recipe (I didn't get a picture of it when it came out of the oven, but it looked fancy and delicious!):

Season Pork Shoulder Roast

1 Pork shoulder roast (mine was 7 lbs and had a bone-do they come without a bone?)

1 small Onion- quartered

2 Carrots- peeled and cut up into desired size (I threw in some pre-cut organic baby carrots)

2 cups Water

Garlic Salt

Pepper

Thyme

Place pork shoulder in a roasting pan (Click here to see the pan I used.). Season with salt, pepper  and thyme. Turn roast over-fat side should be on top- and season the top of the roast.

Place carrots and onion around roast. Add water. Back at 400*F for 15 minutes, reduce heat to 325*F and back for 4-6 hours more or until tender and falling off the bone. Let roast sit for a few minutes before cutting.

Side ideas: mashed potatoes, sauerkraut, applesauce, mac & cheese, green beans, corn, dinner rolls, or any other personal favorite!

Leftover ideas: barbecue pulled pork sandwiches, pulled pork nachos, shepherds pie, pork pot pie, pork sandwiches, pork enchiladas, pork, rice and bean dinner, chili, pizza, omelet with pork, cheese and any other delicacy you like with your omelet. Do you have any other ideas?

My notes:

I used one small onion and a two handfuls of carrots as I am the only one who will eat them. However, for larger portions it should be no problem to add more.

You can also throw in some potatoes to bake with the roast as well- just be aware that the cooking time may increase. I felt like mashed potatoes when I did this so I didn't put any in.

As for the range on the cooking time- that will vary depending on how many veggies or potatoes you use. I put mine in around 10:30 in the morning and had it baking until 4:00 pm- that's the total baking time, including the 400*F time. I then let it sit in the oven as even though the meat was perfect...it was too early for dinner!

You can use the drippings to make a gravy, but it be super fatty. The meat should be tender and juicy enough that any additional gravy isn't necessary.

Servings- the final product, all cut up, filled my 3 Quart Princess House Bake, Serve and Store dish!

Now that I have overcome my fear of making a pork shoulder roast...with so many leftovers the decision is up in the air: should I try and new recipe- I'm thinking Pulled Pork Nachos- or be content with enjoying it as is, a simple seasoned, luscious pork dinner?

Cookie day!

At last the day has arrived! It's time to get oodles and oodles of delicious cookie making going! What I have planned is my cut out cookies-with loads of butter-cream frosting and sparkly sprinkles, the ultimate chocolate chip cookies, white velvet cookies-also with frosting and sprinkles, rice krispsy treats and apple bread.

I did get a a head start yesterday by making Cookies & Cream Fudge-which is: Out. Of. This. World. DELICIOUS!!!! Imagine Oreo cookies with just the right amount of cookie and dream....I mean cream.

It's very simple to make and a wonderful treat of you-and if you decide to let share-your family and friends to enjoy!

Cookies and Cream Fudge

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 2 cups (12-oz. pkg.) White morsels
• 1 jar (7 oz.) marshmallow creme
• 1/2 cup finely crushed cream-filled chocolate sandwich cookies
• 1 teaspoon vanilla extract (optional)
• 1 cup crumbled cream-filled chocolate sandwich cookies

Directions

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. 

 Tip:

The 9 inch pan makes a super think fudge so this year I not only doubled the recipe, but I poured the fudge into 2- 15 inch cookies sheets. This made the perfect thickness and allowed for cutting the perfect sized piece. Trust me...this is one rich fudge-you'll want it to me a tad thinner than it would be by putting it in a smaller pan.

Happy baking!

Ultimate Cookie

One more day and then I will be in the midst of a baking frenzy! While I am looking forward to it I know it will be an exhausting day! But I already have my night planned for the perfect chill...a night at the movies with friends, popcorn and the new Hobbit film!

Here is one of the cookie recipes I will be making tomorrow. I love this recipe! You can make HUGE cookies and they turn out perfect! There have been days where I make a batch and get 24 large cookies. I eat like, 2 or 3. My brother comes home between 4-6 from work and all but a few are gone by the time I go to bed at 9:30/10:00 pm.

Now whenever I tell anyone that these are THE ultimate chocolate chip cookies...they roll their eyes. But they always end up asking for the recipe and agreeing with me! Try them and you may find your new favorite chocolate chip cookie!

THE ULTIMATE CHOCOLATE CHIP COOKIE
Makes 2 dozen large cookies

1 cup butter, melted (no substitutes)
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tablespoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
2-3 cups chocolate chips*

Stir melted butter and sugars; mix well. Stir in eggs and vanilla. Combine flour, soda and salt and stir into butter mixture. Stir in chocolate chips. Using an ice cream scoop, drop dough onto ungreased baking sheet, two inches apart. 

Bake in 325* oven for 12-13 minutes. DO NOT OVERBAKE! Let rest on cookie sheet 5 minutes, then transfer to wire racks.

Tips:

~*you can use any kind of chocolate-I've used chunks and I know of

 some people who've used cut up chocolate bars. 

 ~Mix by hand, do NOT use a mixer
~Only use a plastic or metal bowl, do NOT use glass
~MUST use real sugar and white flour! :-)

~It may look like the cookie isn't done when it comes out of the oven, but as long as you don't have it too thick it will be fine...be sure to let it sit for 5 minutes!

Enjoy!!!! And please be sure to share the cookies...your waistline will thank you! ;)

Holiday Fun!

Every year we all have traditions around the holidays that make it special for our family. For my family, there are movies, shopping, wrapping gifts, Christmas music and all sorts of homemade goodies!

I've already begun watching Christmas movies-including my favorite White Christmas-which generally is viewed at least four times from Thanksgiving to Christmas. I've got all my shopping done and will soon begin wrapping everything-which to me is even more fun than shopping!

The final piece of the holiday fun, before the actual holidays, is baking loads and loads of cookies! I've actually had to hold myself back from starting as I've set aside this Thursday as the day to do that project. And boy is it a project!

I've got at least 4-5 different goodies I'm planning on  making and then I have some friends coming over to assist in making some of their own recipes as well. Overall, I should have plenty to share with friends and family.

Here is our absolute favorite cut-out cookies recipe. One of the reasons I love it so much is that you don't have to refrigerate it. Yay! We've used it in our family since I was a little girl and trust me...it is the best! 

Cut-out Cookies

1 Cup Butter

1 Cup Sugar

1 Egg

3 Tbsp. Milk

1 Tsp Vanilla

3 Cups Flour

1 1/2 Tsp Baking Powder

1/2 Tsp Salt

Preheat over to 400*.

In mixing bowl cream butter and sugar. Beat in egg, milk, vanilla. Stir in flour, baking powder and salt until well mixed. Roll out dough and cut. Bake 5-8 minutes.

 It also taste delicious with this frosting!

Vanilla Butter Frosting

3 Cups Confectioner Sugar

1/3 Cup Butter (5 1/3 Tbsp)

1 1/2 Tsp Vanilla

About 2 Tbsp Milk

 Blend butter and sugar. Stir in vanilla and milk until frosting is smooth and of spreading consistency.

Use food coloring if desired.

Enjoy! :)

Spring then onto summer!!

I love this time of year! The sun is shining and the birds begin to sing, and the weather is warmer; for the most part at least!

When spring comes it means that it's time to start planning for the summer. While we do have groups and retreats who come to enjoy the beauty of Pennsylvania at His Thousand Hills over the winter; our busiest time is during the summer months. This will be the fourth summer that my mom and I have been at HTH. Each year the Lord shows me new things and allows me to grow while working at the camp. I do enjoy it and look forward to the summer/fall months!

One of my favorite delights during summer is all the fresh produce. I do enjoy having a garden, but I've learned that we've gotten so busy during the summer that I have no time to keep up with it! So I usually try to get some fresh fruit and veggies from the store or the Mennonite stand just down the street from us.

Here is a recipe I was able to try for the first time last year. It's quickly become a favorite for my mom and me. It's great for a full meal or just a side dish.


White Bean Orzo and Asparagus Salad

Oil- I use Grapeseed, Coconut or Olive oil

2 cups White Beans- I use 1 can of Cannellini beans

2 Cups cooked Orzo pasta

1 1/2 Cups Asparagus- raw & cut to the size you want

1/2 Red Pepper

1/4 sweet white onion, sliced thin- I've used regular yellow onion and the flavor is really great

1/4 Cup chopped fresh basil or parsley

1/3 Cup Balsamic vinaigrette


Heat oil in a large frying pan. Saute onion and red pepper. Add asparagus and cook until desired tenderness. Rinse beans. Add beans basil, parsley and balsamic vinaigrette to asparagus mixture. Heat through. Add the orzo pasta, heat through and serve.

I sometimes add a few different ingredients to this dish depending on what I have on hand. Mushrooms is a great addition as well as some nuts like almonds.

Sometimes I'll drizzle or substitute this basting oil in place of the regular oil. It is grapeseed and canola oil with garlic and a few other seasonings. It's delicious and adds some flavor. The only downside is that Wegmans is an hour away...so I try to use it sparingly!

It's a pretty simple dish and as mentioned earlier you can add whatever you want to make this dish more to your liking!

Time to eat!