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1 1/2 cups Monterey Jack cheese, shredded 3 - 4 cups Spaghetti sauce Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles, sauce, half the Mozzarella and half the Jack cheeses. Repeat and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans. To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.
Cream Cheese Chicken 1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Cheesy Ham & Potatoes 1 24-ounce bag frozen shredded hash browns 1/2 cup minced onion 2 10.75-ounce cans cream of celery soup 1 8-ounce package cream cheese 1 1/2 cups Monterey Jack cheese, shredded 1 1/2 cups cubed ham 1/4 t pepper Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.
shredded 2 cups frozen corn 2 cups frozen green beans 2 cups carrots.5 oz can Italian tomatoes 2 Tbl Worcestershire sauce 1 tsp basil 1 Tbl sugar 1 tsp salt 1/4 tsp pepper Place beef in slow cooker. heat and serve . Cover and cook on Low for 8 to 10 hours or on High for 6 hours. chopped 2 tsp garlic. basil. Remove from slow cooker and allow to cool completely.Beef & Vegetable Soup 1 lb beef stew meat. salt and pepper. sugar. Label and freeze. garlic. To serve: Thaw. green beans and carrots. corn. minced 2 cups cabbage. Add onion. sliced 4 cups hot and spicy tomato vegetable juice 1 14. Pour into slow cooker and stir to combine. stewed tomatoes. Combine tomato vegetable juice. Place in freezer bag or in containers for individual servings. Worcestershire sauce. cubed 1/2 cup onion. shredded cabbage.
diced 2-3 cloves garlic. sour cream. cream of chicken soup. melt the butter over medium heat. Add the thawed hash browns. kosher salt 1/4 tsp. shredded sharp cheddar cheese 3/4 tsp. Remove from heat. cheese. butter 1 28-oz. salt. In a skillet. Spread the mixture into a 9×13″ dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Add the onion and garlic and sauté. freshly ground black pepper Preheat oven to 350. Makes 6-8 main dish or 10-12 side dish servings. thawed 2 c. sour cream 1 10-oz. bag shredded hash brown potatoes. . minced 1-2 Tbsp.Funeral Potatoes 1 small-medium onion. and pepper and combine. can cream of chicken (or cream of mushroom) soup 2 1/4 c.
Beat in butter. granulated sugar and brown sugar. softened (1 1/2 sticks) 1 C chocolate chips 1 C chopped pecans (you are welcome to make it without nuts) Preheat oven to 325° F. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. . Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream. Spoon into pie shell. Stir in morsels and nuts. Beat eggs in large mixer bowl on high speed until foamy.Chocolate Chip Cookie Pie 1 unbaked 9-inch pie crust 2 large eggs 1/2 C flour 1/2 C white granulated sugar 1/2 C packed brown sugar 3/4 C real butter. Beat in flour.
chili powder. Add green salsa. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Then roll it up as tight as you can. Place pan in oven and bake for 15-20 minutes at 425 degrees.Place 2-3 T of chicken mixture on the lower third of a tortilla. lime juice. .Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken 1 C grated pepperjack cheese small flour tortillas kosher salt Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.Place seam side down on the baking sheet. Stir to combine and then add cilantro and green onions. cumin. onion powder and granulated garlic. Add chicken and cheese and combine well.
or whisk by hand until there are no lumps. Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. Flip and finish cooking. To thaw. Makes 12-14 8″ crepes . leave at room temperature.Basic Crepes 2 eggs 2 Tbs canola oil 3 Tbs sugar (omit if making savory crepes) 1 C flour 1 1/3 C milk Combine all ingredients in a blender and blend on low speed until combined. Pour just enough to coat the bottom of the pan and cook until the edges are browning and the middle is set.
they are super easy to frost and defrost in about a half an hour. Makes 36 cupcakes. For cupcakes: fill paper liners 3/4 full and bake according to box directions. turn them out and wrap the plastic around them. floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions. Once they are frozen. cool for 5 minutes on wire rack. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. For Cake: Pour into greased. . then add wet ingredients. Beat for two minutes until fluffy. then cover with two sheets of plastic wrap (in a “+” sign). Tip: When cakes come out.Easy White Cake 1 box white cake mix 1 1/3 cups water 1 cup all-purpose flour 2 Tbs vegetable oil 1 cup granulated sugar 1 cup sour cream 3/4 tsp salt 1 tsp vanilla extract 4 egg whites 1 tsp almond extract Mix all dry ingredients with a whisk.
leaving some chunks. Ladle the jam into the prepared containers. . leaving about 1/2″ at the top for expansion. sugar 1 package fruit pectin 3/4 c. Top with lids and allow to stand for 24 hours at room temperature. With a potato masher or in a food processor. Refrigerate for up to 3 weeks or freeze for 1 year. water in a small saucepan. sugar and allow to stand for 10 minutes. crushed) ripe strawberries 4 c. Measure out 2 c. water Wash and dry the freezer-safe containers and set aside. bring to a boil over high heat and stir for 1 minute. of berries into a large bowl. Makes 40 oz.Strawberry Freezer Jam (2 c. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved. Stir in exactly 4 c. whisk the pectin into 3/4 c. mash the berries. Stirring constantly. While the berries and sugar are co-mingling.
Freezer instructions: Freeze for up to 3 months. thinly slice. cook 1 minute. stir pasta. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout. Remove foil and plastic from pan. whisking. Let stand 5 minutes before serving. Heat oil over medium-high heat in a large skillet. uncovered. 3 to 5 minutes per side. gradually add milk. about 25 minutes. Place foil back on pan and bake for about 1 ½ hours. cook. Divide pasta mixture between baking dishes. Add tomatoes. preheat oven to 400. Butter two shallow 2-quart baking dishes. Bake. While whisking constantly.Baked Cheesy Chicken Penne 6 tablespoons butter. Add chicken and pasta to pot. and top with cheese. finely minced baking dishes 6 cups whole milk 1 pound penne rigate a bit undercooked 1 cup sliced oil-packed sun-dried 1 teaspoon olive oil tomatoes 2 chicken breast 1 1/2 cups shredded provolone 1/2 cup plus 2 tablespoons flour 1/2 cup freshly grated Parmesan Preheat oven to 400. bring to a simmer and alow sauce to thicken. 1 minute. plus more for 6 garlic cloves. . take the pan off the heat and and gradually stir in provolone and Parmesan. season with salt and pepper to taste. Remove foil. \ In a pot melt butter add flour and garlic. cook chicken until opaque throughout. To bake. until top is golden and bubbling.
Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Let the garlic saute for about 30 seconds.. Let stand for at least 10 minutes before using. and salt in a blender. In a non-stick sauce pan. . It will continue to thicken upon standing. Then add milk mixture to the pan. Add the cheese. Process until smooth and set aside. melt butter on med-high heat and add garlic. If you have leftovers in the fridge. stir it up and then cover immediately.Guiltless Alfredo Sauce 2 C low-fat milk 1/3 C (3 oz) low fat cream cheese 2 T flour 1 t salt 1 T butter 3 garlic cloves 1 C grated Parmesan cheese Toss the milk. flour. When it’s nice and thickened remove the pan from the heat. Just re-heat and add a little milk and it will be back to normal again. the sauce will thicken almost into a solid. cream cheese.
white sugar ½ c. cold water ½ c.Teriyaki Sauce 1 Tbsp. combine sugar. and black pepper. When sauce comes to a full boil. minced ½ tsp. You can store it in the fridge in an air-tight container for up to 2 weeks. black pepper In a medium saucepan. While sauce is heating. combine cornstarch and cold water. ground ginger ¼ tsp. soy sauce. vinegar. add cornstarch mixture and stir until sauce is thickened and bubbly. soy sauce ¼ c. cornstarch 1 Tbsp. . cider vinegar 1 clove garlic. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. ginger. garlic. Remove from heat and use any way you darn well please.
Bake for 40 minutes. Make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking. turn the oven down to 400 to cook the pie. potatoes. in the oven. . Cook the bottom of the pie crust first.Chicken Pot Pie 1 pie crust 3 chicken breasts ½ bag frozen cubed potatoes 2 can Cream of Chicken soup 1 bag frozen peas and carrots 1 sweet onion . Saute the onion in butter until it is translucent and tender. Whisk the egg in a small bowl and baste over the top crust. peas and carrots. Trim fat from chicken and cook until done. After cooking. Combine the shredded chicken. When the chicken is done shred it into bite size pieces. onions and the 2 cans of Cream of Chicken soup in a large bowl.diced butter egg Heat oven to 450. Pour into the already-cooked pie crust and add the top crust.
. chopped green onions (about 1 decent-sized bunch) 1 c. If you’re cooking it from the freezer. jar would work in a pinch) 2 chicken breasts. green onions. Cover with aluminum foil and bake at 350 for 20 minutes. To Freeze: cover tightly with plastic wrap and aluminum foil. chopped chicken) 6 oz. mozzarella. If you cook it from the refrigerator. divided Toss pasta and sauce with chopped chicken. bake at 400 for about 90 minutes. and 1/2 c. penne or bowtie pasta cooked 1 recipe Guiltless Alfredo Sauce (1 16-oz.Baked Chicken-Bacon Alfredo 8 oz. jar marinated artichoke hearts. mozzarella cheese. shredded mozzarella cheese. Season to taste. preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. drained and chopped 1/2 c. chopped 1 14-oz. (1/2 package) cooked bacon. grilled and chopped (about 2 c. artichoke hearts. bacon. Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c.
your skillet is too hot and you need to reduce the heat. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). If you want medium tortillas. When the dough is fully combined. trying to maintain as much of a round shape as possible and roll to desired thickness with rolling pin. shaping in a circle as you go. If you want small tortillas. remove from mixer and divide into portions. very hot water 1/4 c. Add hot water. you’ll get around 6. spray your work surface with non-stick cooking spray. Preheat a non-stick or cast-iron skillet to medium-low heat. Place raw tortilla on preheated skillet. then you’ll probably get around 10-12. Shape portions into round balls. shortening In a heavy-duty mixer. If you get little blistery bubbles. fat. Press your palm against the surface of the dough ball. Kosher salt 1 c. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave. . flip the tortilla over and cook for another 30-45 seconds or so. then you’ll probably get 8 or so for large tortillas. If necessary. combine flour and salt. When you start to see them.Flour Tortillas 2 1/2 c. You’re looking for big. flour 1 tsp. slow-bubbling bubbles.
. Heat in a medium saucepan over medium until hot.Speedy Tomato Soup One 10-ounce can petite diced tomatoes 1/4 cup finely chopped white onion 3 T milk 3 T cream cheese 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt Combine all ingredients in a blender and puree until smooth.
cream cheese. thawed and drained well 2 cloves fresh garlic. hot sauce. minced 1/2 Cup reduced fat mayonnaise 8 oz softened cream cheese 1 teaspoon Hot Sauce 1 Cup fresh grated parmesan cheese 13 oz can artichoke hearts. pepper. Bake for 25-30 minutes or until hot and bubbly. . parmesan and artichokes. salt. Cook garlic for 1 minute then remove from heat. Add the mayonnaise. Pour into a small baker or 2 individual smaller bakers. Transfer to a large mixing bowl and combine with spinach. Top with shredded cheese.Cheesy Spinach Artichoke Dip 10 oz of frozen spinach. drained and coarsely chopped 1 1/2 Cups shredded mozzarella cheese Heat oil into a medium skillet over medium heat. mix until well combined.
Add the flour. whisking to avoid lumps. cook together for a minute or so. remove from the heat. When the milk is ready. Bring mixture to a boil and continue whisking. Add the macaroni to the cheese sauce. grated Melt 5 1/2 T of butter over medium high heat in a sauce pan. Lower heat and simmer for about five minutes until it thickens. using your hands to pat it down. Cook for about 35-40 minutes in a 350 degree oven until golden brown and bubbly. Add the milk. Just cook until the butter is melted. as soon as it’s melted. shredded 7 ½ Tbs Butter. Remove from heat. Season to taste. This will happen quickly. divided ½ Cup mascarpone cheese ¼ Cup plus 2 Tablespoons Flour ¾ Cup bread crumbs 3 Cups milk ¼ Cup Parmesan Reggiano. and melt together in a separate pan. mix it well. and when it’s nicely incorporated. stirring. Add the Parmesan cheese. .Gourmet Mac & Cheese 1 1/2 cups elbow macaroni al dente 2 ¼ Cups gruyere. combine 2 Tbs butter and the bread crumbs. While the milk is simmering. add the mascarpone cheese and gruyere and whisk it in. Sprinkle the bread crumbs on the top. spoon it out into a cooking dish.
Creamy Tomato Basil and Italian Sausage Soup 2 Tablespoons extra virgin olive oil 1 lb Italian Sausage 10 fresh basil leaves. about 5 minutes. chiffonade 1 Speedy Tomato Soup Recipe Pinch of salt and pepper Place olive oil into a medium sized dutch oven over medium heat. . Simmer until ready to serve. Cook sausage until browned. Cook until warm then reduce heat to low. Stir in basil leaves. and salt and pepper. tomato soup.
Chicken Teriyaki Stir-fry 1 package Wel Pac Chuka Soba Stir-Fry Noodles 3-4 Tablespoons Canola or Vegetable oil 3-4 Cups prebagged stir fry vegetable mix 2 large chicken breasts. cooked and shredded 3 Tablespoons Teriyaki Sauce 1 1/2 Tablespoon soy sauce Cook noodles according to package directions. When hot. add stir fry veggies. . Reduce heat to medium-low and stir in chicken. Gently toss to combine. Heat oil into a large skillet or wok over medium high heat. cooked noodles. Stir and cook for 5 minutes or until softened. Drain and set aside. Teriyaki sauce and soy sauce.
use 2 forks to shred into bite size pieces. pressing to the bottom.Creamy Crockpot Chicken and Broccoli Over Rice 3-4 boneless chicken breasts 1 14oz can cream of chicken soup 1 14 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon Cajun seasoning ¼ teaspoon garlic salt seasoning 1 Cup sour cream 6 Cups broccoli florets. Whisk until smooth. Makes 4-6 servings . Place chicken in. chicken broth. salt. Cover lid and cook on low for 6 hours or on high for 3 hours. Cajun and garlic seasoning into a crockpot over low heat. Serve over steamed rice and sprinkle with cheese. lightly steamed. When chicken is cooked. just fork tender 1 Cup shredded cheddar cheese Place soups. Stir in sour cream and broccoli.
just add additional chocolate over white areas. If not smooth. With cookie scoop. 12 cookies .Peanut Butter. Stir in heavy cream until shiny and smooth. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. add a touch more cream until smooth and shiny. **If marshmallow cream starts peeking through a few minutes after coating with chocolate. place marshmallow cream over peanut butter layer. Marshmallow. Spoon chocolate over cookies. Chocolate Covered Oreos 12 Oreo Cookies 12 teaspoons peanut butter 12 Tablespoons Marshmallow Cream ½ Cup semi-sweet chocolate chips 2 Tablespoons heavy cream Place Oreos onto a wax paper covered baking sheet.** Place in refrigerator to chill for 30 minutes and serve. spreading carefully around edges. spreading gently. Place entire baking sheet of Oreos into freezer for 30 minutes or until firm. Keep any leftovers in refrigerator. Spoon peanut butter evenly over Oreos.
Add an egg and pulse until combined. Makes 12-14 cookies . Bake for 15-17 minutes or until cooked through and edges start to crisp. Unwrap all Reeses cups and place into a food processor.Reeses Peanut butter Cup Cookies 24 snack size Reeses Peanut Butter Cups. With the heel of your hand. press each cookie down to about 1/2 inch thick. With a medium cookie scoop. Let cool for 15 minutes on baking sheet before removing to cooling rack. Pulse until smooth and combined. scoop dough onto a silpat or parchment lined baking sheet. usually comes in a pack of 8 1 large egg Preheat oven to 350 degrees.
Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream Preheat oven to 350 degrees F. Makes about 18 cookies . Bake for 12-15 minutes or until baked through. You want to see the marshmallow cream not fully incorporated. almost like swirled through. scoop dough onto a parchment or silpat lined baking sheet. Slowly stir in the marshmallow cream until just combined. With a small-medium cookie scoop. In a large bowl mix the peanut butter and egg until well combined with a spoon.
baking powder and salt into a large bowl. Add dry flour mixture and stir until well combined. Set aside. Make sure you don’t over bake. . You can use the back of your spoon to help incorporate the two together. Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish. Mix well. light brown sugar 3 eggs 1 teaspoon vanilla 11. and chocolate chips.5 ounce package milk chocolate chips Sift flour. softened 1 lb. Bake at 350 degrees for 30 minutes or until top is golden brown. Add vanilla. Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears.Congo Bars 2 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter. Add eggs one at a time to butter mixture and stir well after each egg.
Let stand about 20 seconds and stir until smooth. heat cream and butter until just before the boiling stage. semi-sweet chocolate morsels 3/4 cup heavy whipping cream 6 Tbsp butter In a small saucepan. .Chocolate Ganache 12 oz. Pour over the chocolate morsels.
Set baking sheets on a rack to cool. Continue this process until all the cookies have been sandwiched with cream. on top of the cream. With moistened hands. Preheat to 375°F. salt. Dunk generously in a large glass of milk. Place another cookie. gradually beat in the sugar and vanilla. baking soda and powder. Continue processing or mixing until dough comes together in a mass. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Bake for 9 minutes. or on low speed. add the butter. to work the filling evenly to the outsides of the cookie. In a food processor. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. or bowl of an electric mixer. unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature. . To make the cream. unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven. pipe teaspoon-size blobs of cream into the center of one cookie. place butter and shortening in a mixing bowl. rotating once for even baking. While pulsing.Homemade Oreos Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar [see recipe note] 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature. cocoa. in a pastry bag with a 1/2 inch. and at low speed. To assemble the cookies. and sugar. thoroughly mix the flour. equal in size to the first. Lightly press. and then the egg. round tip. slightly flatten the dough.
While beating add the milk mixture and the vanilla.Cupcake Frosting & Filling 3T Flour ½ cup Milk ½ cup Butter ½ cup Sugar 1t Vanilla Extract or other flavor Whisk together flour and milk in a small sauce pan on medium heat. . Beat as high as you can for at least 7 minutes. Beat the butter and sugar until well combined and fluffy. Whisk continuously until it starts to thicken and look like pudding. Put through a mesh strainer and cool completely.
Loosen cake from rim of pan. Add eggs one at a time until blended. or until center is almost set. nuts. to 1 hour 30 min. melted 4 packages Cream Cheese 1 cup Sugar 1 can (15oz) Pumpkin 1T Pumpkin Pie Spice 1t Vanilla 4 eggs Heat oven to 325 degrees. Pour into crust.Spiced Pumpkin Cheesecake 38 Ginger Snaps finely crushed ¼ cup Nuts finely chopped ¼ cup Butter. Bake 1 hour 20 min. Beat cream cheese and sugar with mixer until blended. . cool before removing rim. Refrigerate 4 hours. Mix crumbs. and butter and press onto bottom of 9” pan. Add pumpkin spice and vanilla.
season with salt and pepper. and hot sauce. Add the chicken. Top with tomatoes and serve.Chicken Salad w/ Yogurt Ranch Dressing ¼ cup Olive Oil 1 clove garlic grated 3T Lemon Juice 1T White Wine Vinegar Salt & Pepper 1 cup greek yogurt Ranch Dressing mix A few dashes of Hot Sauce 1 pound diced/shredded chicken 1 small red bell pepper diced 1 small red onion diced 1/3 cucumber diced 2 small celery ribs sliced on an angle 2 plum tomatoes seeded and diced In a large bowl. and celery. bell pepper. combine the EVOO. cucumber. garlic. ranch. onion. Stir in yogurt. lemon juice and vinegar. .
Slow Cooker Mole-Style Pulled Pork 1 (10. Top with the tomatoes and cilantro. chili powder. seeded and chopped 1/4 cup chopped fresh cilantro leaves Stir the soup. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Using 2 forks.5 ounce) can Campbell's® Condensed French Onion Soup 1/4 cup water 1 tablespoon chili powder 1 tablespoon brown sugar 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 (4 pound) boneless pork shoulder roast 2 tablespoons semi-sweet chocolate pieces 12 (8 inch) flour tortillas. Add the pork and turn to coat. shred the pork. Fold the tortillas over the filling. . brown sugar. warmed 6 plum tomatoes. Place about 1/2 cup pork mixture onto half of each tortilla. Add the chocolate to the cooker and stir until melted. Remove the pork to a cutting board. Return the pork to the cooker. water. cumin and cinnamon in a 6-quart slow cooker.
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