slow cooker pork roast with gravy

Dinner doesn't get any easier than this or more comforting.  Throw 4 ingredients into a slow cooker and force yourself to buy a container of already-mashed mashed potatoes.  Grab a fruit tray and dinner is served!

slow cooker pork roast with gravy (adapted from dinners, dishes & desserts) 
3-4 pound pork loin roast
1 packet onion soup mix (I bought mine at Trader Joe's- no MSG and fewer ingredients)
2 cups chicken broth
1 packet pork gravy mix 

Place pork loin, onion soup mix and chicken stock into a slow cooker.  Cook on high for 8-10 hours.   Shred pork.  Serve over mashed potatoes.

Hershey's "perfectly chocolate" chocolate frosting

This is the best chocolate frosting!  I remember when I was a kid I always requested a chocolate cake with chocolate frosting for my birthday.  This is the same chocolate frosting my mom always made and she found the recipe on the back of  the Hershey's cocoa powder just like I did this morning.  Mmmmm!!!

Hershey's "perfectly chocolate" chocolate frosting
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract 

Melt butter (I used the microwave).  Stir in cocoa powder.  Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.

guacamole stuffed chicken breasts

Introducing my new favorite thing to eat- guacamole stuffed chicken breasts!  I took a picture before baking know that afterwards I wouldn't want to prolong eating them and I was right.  I served them with a salad and green beans.  I could eat this meal all over again.  Right now.

guacamole stuffed chicken breasts (adapted from the wholesome dish) 
3 giant boneless, skinless chicken breasts, filleted
1 container guacamole
2 large eggs
1 cup plain panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray

Preheat oven to 400 degrees.
Use a mallet to pound each chicken breast thin and flat.  Set aside.
Divide the guacamole between the chicken pieces and spread it into a thin layer.  Roll up the chicken, starting with the skinniest edge. 
In a shallow bowl, whisk the eggs.
In a separate bowl, add the breadcrumbs and spices.  Stir to combine.
Roll the stuffed chicken in the eggs.  Let the excess egg drip off.  Press and roll the chicken in the breadcrumbs.  Shake off the excess breadcrumbs.  Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray.  Discard the remaining egg and breadcrumbs.
Bake for 30 minutes or until the chicken is cooked through and its coating is golden brown and crispy.

mini pancake kabobs

I saw these and they were so cute I had to make them.  Next time I will replace the banana with a slice of peach or strawberry but the banana was all I had on hand this time.  The kids went crazy for them, even my husband. Wait!  I just saw on the blog I heart naptime that they used  Nutella and strawberries- I totally should've used that.  That's what I'm doing next time.

mini pancake kabobs (I heart naptime)
pancake batter (follow directions on package)
fruit
peanut butter or nutella
syrup for drizzling

There's not much to tell.  I made some Krusteaz pancake mix and used a teaspoon to drop the batter into the skillet.  I made the little pancakes then alternated pancakes, peanut butter and bananas on a fancy toothpick then drizzled some syrup on top.  Next time I will alternate pancakes, nutella and strawberries!

easy homemade salsa

Don't not make this recipe simply because I am not a photographer and can't make foods look as delicious as they really are. I was so glad I had seen this recipe and purchased the ingredients because I had forgotten about it until just minutes before the missionaries came to dinner.  It's delicious.  My son asked, "Can you just always make salsa?"  With a recipe like this the answer is yes.

easy homemade salsa (dinners, dishes and desserts)
1 large can whole tomatoes
2 teaspoons cumin
1 teaspoon onion powder
1-2 teaspoons garlic powder
1 teaspoon salt
1/2 jalapeno, minced (I used one but I should've used two!)

Put everything into the blender and process until smooth.  That's it!

Store in an air tight container in the fridge for 1-2 weeks.  I doubt it will last that long in this house!

black and blueberry crumble

My friend Deon dropped this by one evening as a thank you for my husband going to scout camp.  We saved it until the morning and when my husband returned the family enjoyed it together.  This crumble was a big hit and the consistency was perfect.  It was like dessert for breakfast.

black and blueberry crumble (my friend Deon)
filling
3 cups fruit
2 tablespoons lemon juice
1 tablespoon sugar, optional

crust and topping
1 1/3 cups brown sugar
1 cup flour
1 cup oats
1/2 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon salt

Press crust into pan and bake for 12 minutes at 375 degrees.  Add fruit minus the juice.  Add topping and bake 12-15 minutes.  Should be golden and bubbly. 

therese's whole wheat dinner rolls

Hall of Fame!  My friend Therese and her daughter stopped by Sunday afternoon with these rolls as a thank you.  Doesn't food make the best thank you?!  I've always thought so.  It was sort of embarrassing that as we stood at the doorway chatting that my kids started eating the rolls.  My kids loved them so much I had to try them and before you knew it the entire family was eating rolls in front of them, eating while talking.  I hope instead of thinking our manners were atrocious it was more of a compliment.  I asked for the recipe right away because I know how difficult it is to find a whole wheat roll recipe that is light and fluffy and delicious.  These rolls are insanely good.

therese's whole wheat dinner rolls (my friend Therese)
3/4 cup plus 3 tablespoons warm water
2 tablespoons dry milk
3 1/2 tablespoons honey
2 teaspoons fast rise  yeast
1 teaspoon salt
3 tablespoons butter, cut into thin slices
3 cups whole white wheat flour

Add all the ingredients, except for the flour, into bread mixer. Once yeast is activated, add flour and mix for at least 8-10 minutes on high. Add more flour if dough is still sticky. Shape dough into crescent shapes and place on prepared cookie sheet.  Spray the tops of the rolls with cooking spray or butter and lightly cover rolls with plastic wrap. Let rise for 45 minutes then bake in preheated 350 degree oven for 12-20 minutes or until just slightly golden. Makes about 12 rolls. Enjoy!    

 

Tips from Therese's sister who developed this recipe (Therese gets the credit because she made them for us!):

*I prefer using white wheat flour instead of red wheat flour. It makes a more delicate texture for the rolls. I also grind it fresh before every batch.

*You can let the dough rise once before shaping it into rolls and then again after the dough is in the roll shape but I’m usually too busy for this extra step and I think they turn out just fine with just one rising.

* Try not to overcook the rolls.

*I always double this recipe because my kids devour them so fast!