BBQ PORK
From Sonya Troyer
Pork Loin (or Chicken Breast*)
Put meat in crockpot.
Pour 1 can of Coke over the loin.
Cover and cook 8 hours on high.
Drain excess juice off.
Shred, then add your favorite BBQ sauce!
*If using chicken breasts, put chicken in crockpot.
Cook 6-8 hours until it shreds easily.
Add your favorite BBQ sauce.
We make sandwiches using hamburger buns!
CREAM CHEESE DANISH
From Roy Reid (From Janice Kidd)
2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla
Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.
Mix until smooth the cream cheese, sugar, egg, and vanilla.
Spread cream cheese mixture evenly over the crescent roll layer in the dish.
Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture. Press the seams together if possible. As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.
Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.
Bake until browned at 350 degrees for 20-30 minutes. Watch carefully.
If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.
Janice Kidd's note: Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge. I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'
CHOCOLATE MACAROONS
From Lucy Reid (From Aunt Juanita Stevenson)
Melt to smooth paste shortening size of an egg.
Cream:
1 cup sugar
2 unbeaten eggs
1 cup plus 1 T. sifted flour
2 T. cocoa
1 t. vanilla
1 t. baking powder
dash salt
1 1/2-2 cups coconut
Mix well and set in refrigerator until cold or overnight.
Make into balls the size of an English walnut and roll in powdered sugar.
Bake on cold cookie sheet 8-10 minutes at 350 degrees.
ORANGE DELICIOUS
From Lucy Reid (From Aunt Claribel Willoughby)
1 can frozen orange juice concentrate
1 1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 t. vanilla
1 tray ice cubes
Mix in blender, adding ice slowly.
CRAZY CAKE
From Lucy Reid (From Fran Ruble)
1 1/2 cup flour
1 cup sugar
3 T. cocoa
1/2 t. salt
1 t. soda
Sift ingredients into loaf pan.
Add:
1 T. vinegar
1 T. vanilla
5 T. melted shortening
Pour 1 cup cold water over all and mix well.
Bake at 350 degrees for 35-45 minutes.
GRANDMA NANCY'S CHICKEN SALAD
From Angie Reid (From Mom, Nancy Ionoff)
4 chicken breasts, cooked, chopped
1/2 cup mayonnaise
1/2 cup sour cream
Salt, pepper, to taste
Grapes, chopped
Slivered or chopped almonds
Mix together and add more sour cream and mayonnaise, if needed.
BEST CARROT CAKE
From Angie Reid (from Grace Denhoff)
Preheat oven to 350 degrees.
2 cups flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 t. vanilla
2 cups grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 cup pecans, chopped (or walnuts)
Line 3 cake pans with waxed paper; lightly grease, flour. Set aside.
Stir together the first 4.
Beat eggs and next 4 at medium speed til smooth.
Add flour mixture, at low speed until blended.
Fold in carrots and next 3.
Pour batter into cake pans.
Bake at 350 for 25-30 minutes, until wooden pick inserted comes out clean.
Drizzle buttermilk glaze evenly over layers. Cool in pans on wire racks 15 minutes.
Remove from pans; cool completely on wire racks.
Frost with cream cheese frosting.
