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Saturday, December 20, 2014

Mint Chocolate Heaven

These tasty cookies came from my friend Angel

3/4 cup butter
1 1/2 c brown sugar
2T water
2 c. chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
2 box Andes Mint
Over low heat, cook butter brown sugar and water until Melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chips are melted. Pour into mixing bowl and let stand for 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating until blended. Chill dough for 1 hour. Line cookie sheets with foil. Roll teaspoonful into balls. Place 2 inches apart-- bake approx. 10 min. (350 degrees) Immediately place mint on each hot cookie. Wait 30-45 seconds and then spread melted mint over entire surface of cookie.

Saturday, December 13, 2014

Pulled Pork with Cornbread Topping

  • 1/2 cup bottled barbecue sauce
  • 1/2 cup chicken stock
  • tablespoons chili powder
  • 1 1/4 pounds boneless, country-stylpork shoulder ribs, cut into 6 pieces
  • onion, halved and thinly sliced
  • 1/3 cup creamed corn
  • egg
  • tablespoons sour cream
  • 1 8 1/2 ounce box  corn muffin mix
  • scallion, chopped
  1. Preheat the oven to 300 degrees . In a large, heavy ovenproof pot or Dutch oven, whisk the first 3 ingredients. Add the pork and onion and bring to a simmer over medium; cover. Roast until the pork is tender, 1 3/4 hours. Remove the pot from the oven and increase the heat to 400 degrees . Using 2 forks, shred the pork in the pot.
  2. In a bowl, stir the creamed corn, egg and sour cream, then gently fold in the muffin mix and scallions. Spoon the batter to cover the pulled pork. Bake, uncovered, until cornbread is golden and tester comes out dry, 20 to 25 minutes.
  • Complete step 1 in a slow cooker on low, 3 1/2 hours. Shred the pork and return to the slow cooker. Spread the batter on top and cook on low until cornbread is golden and tester comes out dry, about 2 3/4 hours