BBQ Chicken Salad Wraps

After ordering this a couple times at Red Robin I decided to attempt it at home.  It was a hit and Husband approved.  Another fast and simple meal.
Ingredients:

• 1 package Tyson Grilled&Ready precooked chicken
• 2 tablespoons BBQ sauce
• Spinach Tortillas
• 1 medium diced tomato
• 1 package coleslaw with dressing
• 1 large avocado sliced or chopped
• 1/2 cup shredded cheese
• Jalapeno Ranch dressing
• Romaine lettuce

Directions:  In a small bowl mix chicken with BBQ sauce.  Microwave tortilla for 15 seconds to warm.  Spread Jalapeno ranch over tortilla.  Layer chicken, tomato, avocado, lettuce, coleslaw, and cheese.  Fold up both sides of tortilla and roll up as a burrito.
Cookers Note:  Next time I think I will add in some corn salsa or just corn and black beans.

Easy Apple Cinnamon French Toast

I fell in love with Apple Cinnamon French Toast in Florida.  We went out for breakfast one day and I ordered this and it was fantastic.  This was my attempt  and it was really good and easy.
Ingredients:

• 1 package Hormel Country Crock Cinnamon Apples (at Safeway they are located by the roasted chickens)
• 2 eggs
• 1/2 cup milk
• 6 pieces bread
• 1/2 teaspoon vanilla
• maple syrup

Directions:  Break eggs into medium bowl beat with fork.  Stir in milk and vanilla.  Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.  Dip one piece of bread into bowl and coat each side evenly.  Transfer to griddle or skillet and cook until golden brown.

Spicy Mac N Cheese

I make this recipe every year for Thanksgiving and Christmas and it is always a hit.  Its creamy, spicy, and delicious.  Really easy to make and I usually only have to go to the store for pepper jack cheese.
Ingredients:

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 dash cayenne pepper
• 1/4 tablespoon pepper
• 2 cups grated pepper jack cheese
• 1 cup grated cheddar cheese
• 1 can green chilies
• paprika

Directions:  Boil macaroni in large pot until cooked.  In saucepan melt butter over medium heat and stir in flour.  Let sit for a minute and add all of cold milk stirring with a whisk.  Season with pepper, cayenne, and add chilies.  Add cheese sauce to drained macaroni and stir together in large pot.  Add to baking dish and top with cheddar cheese and add paprika for color.  Bake at 350 degrees until cheese is melted.
Cookers Note:  You can also microwave to melt the cheese however I like it a little crisp.

Cruch Apple Pie

I came across this recipe on Paula Deans website.  I changed it up a bit but for the most part its a semi homemade version of Paula Deans!  This recipe also makes two pies.
Ingredients:

• 2 packages refrigerated pie crusts
• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• Dash Salt
• 3 1/2 cups peeled, chopped cooking apples
• 1/4 cup applesauce
• 1 tablespoon lemon juice
• 2 tablespoons butter, chopped into small pieces

Crunch Topping:

• 6 tablespoons all-purpose flour
• 2 tablespoons sugar 
• Dash salt
• 2 tablespoon butter, at room temperature

Directions:  Preheat oven to 425 degrees.  Line 2 9 inch pie pans with a sheet of pie crust.  In a medium bowl stir apples, applesauce, salt, sugar, flour, and cinnamon.  Place mixture into each pie pan and top with butter pieces.  With the remaining pie crust cut into strips and apple to the top of the pie in a lattice design.  In a small bowl combine all topping ingredients and cut with a fork until it is a crumble mixture.  Sprinkle mixture to the top of each pie.  Sprinkle lemon juice to the top of each pie as well and bake for 45 minutes or until golden brown.

Cookers Note:  I served my pie with homemade whipped cream.  Whip 1 cup heavy whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla until peaks form. 

Buffalo Chicken Pizza

I re-created this pizza after ordering it from a local restaurant.  The restaurant serves it with chicken and blue cheese however, I hate blue cheese and my girlfriend is a vegetarian so we ordered half without blue cheese and the whole thing without chicken.  I like pizza but I never crave it and I had been craving this pizza ever since I tried it.  This recipe is really simple and so good.  HUSBAND APPROVED.
Ingredients:

• 1 Boboli thin pizza crust
• Red Hot buffalo sauce
• 2 cups mozzarella cheese
• 1 package Tyson Grilled&Ready precooked chicken

Directions:  Pre-Heat oven to 425 degrees.  Spread desired amount of buffalo sauce to pizza crust.  Top with chicken and cheese.  Bake 12-15 minutes and enjoy.

Homemade Hostesss Cupcakes

These were so much fun to make and everyone raved about them.  I am not a fan of chocolate cake but I actually did enjoy these.  Such an easy show off recipe.
Ingredients for Cake:

• 1 box devils food cake
• Water, eggs, and oil as directed on box
• 1 can easy Pillsbury easy frost or vanilla whipped frosting if you have a decorating pen kit.

Ingredients for frosting:

• 3/4 cup heavy whipping cream
• 1 cup semi-sweetened chocolate chips
• 1 tablespoon corn syrup

Directions: Bake cake as directed and cool.  Using the Pillsbury easy frost squirt frosting into the middle of the cupcake until it starts to crack a little at the top.  See picture below.  Add chocolate chips to a medium bowl then bring heavy cream to a soft boil in a sauce pan.  Once heated add to chocolate chips and stir until melted then add corn syrup.   Once cupcakes are cooled completely dip the tops into the frosting.  Frosting will harden as it sits.
Cookers Note:  I used a decorating icing tube to make a hostess cupcake design on some of mine and I also just made a little circle design on some.

Fast and Easy Chili

       Chili over rice
This meal is semi-homemade, really fast, and delicious.  You can turn this recipe into an all day thing if you would like however, I opt for the fast way.  I like to serve mine over rice or spaghetti noodles.  You can also serve it in a bowl topped with cheese and onions.  It is fantastic either way.
Ingredients:

• 1 package ground meat of choice
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 can chili beans
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 can corn, drained
• 1 small can diced green chili's
• 1 package chili seasoning mix
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 cup grated cheese

        Chili Mac
Directions:  In large saucepan cook meat in pan with 3/4 onions and diced green chili's.  Add in chili beans, tomatoes, corn, and seasoning mix.  Heat and enjoy.  Serve over rice, noodles, or plain with grated cheese and onions on top.  If freezing let cool and add to freezer ziploc bag.

Beef Yakisoba

This was delicious!  I am so glad I stumbled across the Yakisoba/Stir Fry noodles in the vegetable aisle.  If I am remembering correctly they are located by the fresh mushroom packages and the fresh veggie bags.
Ingredients:

• 1 pound flank or sirloin steak cut into small strips marinated in 2 tablespoons stir fry sauce
• 1 small onion chopped
• 1 large Zucchini cut in half circles
• 1 package stir fry frozen vegetables of your choice
• 2 packages teriyaki flavored yakisoba/stir fry noodles
• 1/2-1 tablespoon Sriracha
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons olive oil

Directions:  Chop onion and cut zucchini.  Heat yakisoba noodles in microwave for two minutes venting the package as directed.  Heat two tablespoons olive oil in large skill and add frozen vegetables, zucchini, and onion.  Meanwhile heat one tablespoon olive oil in medium skillet and add steak strips cooking to your desire.  Add noodles, sriracha, oyster sauce, one packet of teriyaki flavoring from noodes, and soy sauce to vegetables and stir. Finally add steak to the top of yakisoba and serve.

Mini Cheesecakes

I made these for my husbands holiday party this year and as far as I know everyone liked them.  Its always a good sign when no leftovers are brought home.  A little time consuming but easy to pull together.
Ingredients:

• 3 8 oz packages cream cheese
• 2 cups white sugar
• 2 eggs
• 2 teaspoon vanilla
• 8 oz sour cream
• 1 can cherry pie filling
• nilla wafers

Directions: Preheat oven to 350 degrees and line cupcake pans with paper liners.  In large bowl cream together cream cheese, 1 cup sugar.  Add in the eggs one at a time then add vanilla.  In a ziploc bag add about 30 nilla wafers and crumble them.  Add the nilla crumbs to a small bowl and add 2 tablespoons melted butter and mix together with a fork until it becomes a crumble.  Cover the bottom of each cupcake pan with crumble and flatten to form a crust.  ( my melon baller seemed to work the best for this)  Then fill each cupcake tin about 3/4 way full with cream cheese batter.  Bake in oven for 30 minutes.  While cupcakes are baking in a small bowl add 1 cup sugar, 8 oz sour cream, and 1 teaspoon vanilla together for topping.   Let cupcakes cool about 5 minutes and the centers will drop down a little and add the topping to each cupcake and bake for 5 more minutes.  Cool cupcakes completely then add cherry pie filling to the top of each.  Serve cold and enjoy.
Cookers Note:  You can use low fat cream cheese and sour cream for a lighter version.  Also you can substitute the pie filling to any kind you prefer.  I also think they would taste fantastic with mandarin oranges or pineapple.

Bacon Egg and Cheese Burritos

Growing up my mom always made us breakfast burritos before school.  They are simple, delicious, and easy to eat on the go.  My husband was not accustomed to breakfast burritos so he jokes with and me and says "just because you are Mexican doesn't mean you have to put everything in a tortilla."
Ingredients:

• Tortillas
• 6 eggs
• 1/2 package bacon
• shredded cheese
• 1/3 cup milk
• salt and pepper
• Salsa

Directions: In medium bowl whisk eggs, milk, and salt and pepper.  Cook bacon on skillet or griddle.  Scramble eggs in separate pan.  Place cooked eggs on heated tortilla with two pieces of bacon.  Sprinkle with cheese and salsa.  Fold the bottom of the tortilla up and fold the two sides over the top of the bottom making a burrito.  Wrap in a paper towel and enjoy.
Cookers Note:  I also make these with ham, Jennie-o Sausage, or turkey bacon.  For the ham and sausage I dice the meat up and cook it into the eggs then sprinkle with cheese and salsa.

Christmas Eve Dinner

This is the follow up to my previous picture for Christmas Eve Dinner.  I served Garlic Crusted Prime Rib, Sharp Cheddar Scalloped Potatoes, Sauteed Green Beans with Bacon, and Garlic Cream Cheese Crescent Rolls.  I had to go all out for my Nephews first birthday and of course Christmas Eve.  I have never attempted any of these recipes and I loved them all.
Garlic Crusted Prime Rib Ingredients:

• 1 5 pound Prime Rib Roast
• 2 tablespoons olive oil
• 1 teaspoon pepper
• 1 teaspoon minced garlic
• 1/2 teaspoon salt

Directions:  Preheat oven 500 degrees.  Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, and pepper. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.  Roast for 20 minutes at 500 degrees then reduce heat to 325 and roast for another 65-75 minutes.  Let sit out for 10-15 minutes before serving.  You can leave the roast in longer however, I like mine medium rare.
Shard Cheddar Scalloped Potatoes Ingredients:

• 2 pounds yellow potatoes peeled and thinly sliced
• 6 table spoons butter
• 6 tablespoons flour
• 3 cups milk
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 2 cups sharp cheddar cheese
• 1 cup cheddar cheddar cheese
• paprika

Directions:   Add potatoes to a large pot with cold water and bring to a boil.  Cook for about five minutes and drain.  In saucepan melt butter over medium heat and stir in flour.  Let sit for a minute and add all of cold milk stirring with a whisk.  Season with pepper and cayenne.  Bring to a soft boil and reduce heat and stir in sharp cheddar slowly.  Place half of the sliced potatoes in a 9 by 13 greased baking dish.  Cover with 1/2 the cheese sauce then add the remaining potatoes and add the remaining cheese sauce to the potatoes.  Sprinkle with cheddar cheese and dash with paprika for color.  Bake at 350 degrees for an hour. 

Sauteed Green Beans with Bacon Ingredients:

• 2 (16 oz) Package fresh cut green beans
• 10 slices bacon
• 1 teaspoon vanilla

Directions:  Cook bacon on a large skillet on medium heat and brown each side.  Remove bacon from skillet leaving the drippings.  Crumble the bacon and place back in skillet.  Add vanilla and green beans and cook and stir until tender. 
Garlic Cream Cheese Crescent Rolls Ingredients:

• 1 package crescent rolls
• 1 small package light cream cheese
• 1/2 tablespoon garlic spread

Directions:  Preheat oven to 375 degrees.  In a small bowl add cream cheese and garlic spread and mix with a fork.  Unroll crescent rolls and spread cream cheese mixture onto the rolls.  Roll up as directed on package and bake for 13 minutes or until golden brown.

Uncle Ben's Ready Rice

Uncle Ben's Ready Rice is fast and amazing.  My favorite kind is the Rice Pilaf with Orzo pasta pictured above.  They have 14 different flavors and two come in Family size.  These are great when cooking for two or for cooking dinner with limited time.  You just squeeze the bag to separate rice, tear a slit to vent, and cook on high for 90 seconds.  They also have five flavors in whole grain!!

Coca Cola Chicken

My friends mom would make this all the time growing up!  It is absolutely amazing!  I do not know her exact recipe but this one is incredibly close.  I often make this for dinner and serve with rice however, I think it is the perfect appetizer for any game day or family get together.

Ingredients:

• 1 1-2 pound package of chicken party wings/drummettes
• 3/4 cup Coca Cola
• 1/2 cup teriyaki sauce
• 1 tablespoon vegetable oil

Directions:  In a large skillet over medium heat add chicken and oil, stir for about 2-3 minutes.  Add all sauces and heat until sauce starts to boil stirring occasionally.  When sauce comes to a boil reduce heat to medium and let cook for about 15-20 minutes, stirring occasionally.  When sauce is completely caramelized and chicken is cooked throughout, serve!

Peanut Butter Sandwich Cookies

My brother and I share the same fascination for peanut butter so I wanted to make something extra peanut buttery for the both of us.  These are extremely rich and heavenly and did I mention the filling tastes like reese's pieces.  I found a recipe online for similar cookies but I shortened it up a bit to make them semi-homemade.
Ingredients:

• 2 packages ready to bake peanut butter cookies
• 1 1/4 cup powdered sugar
• 3 tablespoons margarine
• 3 tablespoons heavy whipping cream
• 1/4 teaspoon vanilla
• 1/2 cup creamy peanut butter

Directions:  Bake cookies as directed.  In medium bowl cream together sugar and margarine.  Add vanilla, peanut butter, and whipping cream and stir until smooth.  When cookies are done and cooled spread filling onto half of the cookies, then place the other half of cookies on top to form a sandwich.
Cookers Note:  I think this would taste great with oatmeal or chocolate chip cookies as well.  If you really want to make then fancy dip half of the cookie in melted chocolate.

Easy Jambalaya

This meal is perfect for a cold winter day.  It was a little time consuming but very simple.  If you love Jambalaya I am sure this will be a great recipe to add to your collection.  I found lots of recipes online for Jambalaya and threw this one together with my personal preferences.
Ingredients:

• 1 tablespoon olive oil
• 1 package Jennie-O smoked sausage, cut into bite size pieces
• 1 large onion chopped or diced
• 1 cup chopped celery
• 1 green pepper chopped
• 1/2-1 teaspoon Cajun seasoning (add to your preference)
• 1 cup un-cooked rice
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 pound shrimp
• salt and pepper for taste

Directions:  Heat olive oil in large saucepan on medium heat.  Add sausage to pan and brown, add onion, celery, and bell pepper, sprinkle with salt,pepper,and 1/2 teaspoon Cajun seasoning.  Cook until vegetables are soft.  Add rice and mix well with vegetables, then pour in tomatoes and chicken broth.  Bring to a simmer, then reduce heat to low and cover and simmer for 20 minutes.  After 20 minutes stir in shrimp and cook for 10 minutes or until shrimp are pink.

Tepan Yaki Steak with Homemade Shrimp Sauce

I love Japanese Steakhouses so I decided to attempt it at home.  I even made the shrimp sauce.  The sauce was great but not as good as Sakura or Mizu.  This was a great recipe for home and it definately satisfied my craving for Tepan Yaki and was about 1/2 the price of going out.  Also when cooking at home you can control the amount of butter and oil used!
Ingredients:

• 2 Steaks (Flank, New York Strip, whatever cut you choose)
• 1 package mushrooms (Sliced or whole)
• 1 package sprouts or 1-2 cups
• 2 medium zucchini cut however you choose (strips or circles)
• 1 medium onion chopped
• 1 tablespoon toasted sesame seeds
• 3 table spoons butter
• Olive oil
• 1 cup rice
• 1-2 tablespoons teriyaki sauce
• salt and pepper

Shrimp Sauce: I did a simple google search for this recipe and found several results.  I kind of just blended them all together to make my own.  These measurements might not be exactly what I did so feel free to add more or less of any of them to your liking.

• 1 cup mayonnaise
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon mustard or mustard powder
• 1 teaspoon soy sauce
• 1 teaspoon ketchup or tomato paste
• 1 teaspoon pepper

Directions: Melt two tablespoons butter in saute pan with 1 tablespoon teriyaki sauce add mushrooms, onions, and zucchini.  Sprinkle with sesame seeds and cook to your preference.  Meanwhile heat skillet with olive oil add 1 tablespoon butter if desired and cook steak to your preference season with salt, pepper, and sesame seeds, then cut into bite size pieces.  Add Sprouts to saute pan with the other vegetables and add another tablespoon teriyaki sauce. Meanwhile cook one cup rice in rice cooker. For Shrimp Sauce just blend all ingredients together in bowl.

Acorn Squash

I have never attempted to make squash before and bought this at the store because I thought it would add some decoration.  After sitting on the counter I decided I would attempt to make something with it.  My attempt was a success.  Really easy and delicious.
Ingredients:

• 1 tablespoon butter
• 1 tablespoon cinnamon
• 2 teaspoons brown sugar 
• 1 teaspoon vanilla

Directions:  Pre-heat oven to 350 degrees.  You will use 1/2 of all the ingredients on each side of the squash.  Cut squash in half then gently coat the inside of each squash with butter leaving a little in the center.  Sprinkle cinnamon and brown sugar over the butter.  Add 1/2 teaspoon vanilla to the center of each squash.
Cookers Note:  This would taste fantastic using pumpkin pie spice instead of the cinnamon.

Pumpkin Streusel Muffins

I love making these muffins because everyone thinks you spent all day baking.  These are so simple and perfect for any holiday party or gathering.  Impress your family and friends with this super easy recipe.
Ingredients:

• 1 package spice cake mix
• 1 15 ounce can pumpkin puree or pumpkin pie mix

Topping:

• 3 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 cup flour

Directions:  Pre-heat oven to 350 degrees.  In large bowl mix together cake mix and pumpkin puree or pumpkin pie mix.  I have only found the pumpkin pie mix in a 30 ounce can so I use 1/2 of it.  Fill 3/4 of greased or paper lined muffin tins full of mixture.  In a separate bowl, mix all the topping ingredients together with a fork to form a crumbled mixture.  Sprinkle topping on top of muffin mixture.  Bake at 350 for 25 minutes.

Stinkface Stew

I can not take any credit for this recipe at all.  This is all compliments of my sister Victoria also known as Stinkface.  My Mom and I took a trip down to Portland a couple weeks ago and my sister had prepared this for us.  When I first heard we were having stew for dinner I was appalled.  However, this was an amazing dinner.  Props to my sister for making a delicious meal. Also this picture was taken before it was cooked.
Ingredients:

• 2 packages ground buffalo (or whatever ground meat of your choice)
• 1 medium yellow onion
• 6 red or yellow potatoes
• 1 can tomato paste
• 1 can beef broth
• 1 can embasa carrots in escabeche

Directions:  Brown meat in pan.  Add tomato paste and beef broth to crock pot and stir until well blended.  Add embasa carrots, onions, and beef.  Heat on low for 8 hours, or high for 4 hours or until potatoes are soft.  Serve with sour cream on top if desired.
Cookers Note:  This stew is spicy.  My sisters served it with a scoop of sour cream on top to cool it down a little.  This makes a really big pot as well so I was able to freeze half and it tasted fantastic later.

Sweetface Turkey

First let me apologize for the terrible picture.  I took this picture for my brother to show him what he was missing and this was before I had the idea to start a blog.  However I wanted you to see how it looks in the pan while cooking.  I have never been a fan of turkey so I was really shocked to find myself getting a second helping.  This is extremely moist and delicious.  Also the leftovers make for a great turkey pot pie.
Ingredients:

• Whole Turkey, or Turkey Breast
• 1  1 pound bag baby carrots
• 6 full peeled carrot sticks
• 6-8 celery sticks
• 1 large sweet onion sliced or chopped
• 1 stick butter
• 1 tablespoon pepper
• 1-2 teaspoons cayenne pepper
• 1-2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 2 cups chicken broth

Directions:  Chop onion, celery, and add to bowl.  Sprinkle with pepper, cayenne pepper, garlic, and seasoning salt.  Marinate in bowl overnight.
Preheat oven to 325 degrees.  Remove neck and giblets from turkey, rinse, and pat dry.  Melt half the stick of butter and add to meat injector.  Inject the breast and thighs with butter.  Place peeled carrot sticks in the middle of the roasting pan.  Stuff turkey with half of the marinated celery and onions.  Place turkey on top of the peeled carrots.  Sprinkle the remaining vegetables around the turkey and add baby carrots.  Add two cups chicken broth and sprinkle with extra salt and pepper if desired.  Rub remaining butter over the turkey.  Cover turkey with foil and cook in oven until turkey temp is 180 degrees.  Baste every hour and leave uncovered for last 30 minutes.
Cookers Note:  You do not have to inject your turkey if you do not have a meat injector.  With leftovers I make a turkey pot pie. The vegetables are a great side dish as well, I always add some to my plate.
Directions  for Pot Pie:  Save chicken broth and vegetables from the roasting pan.  In sauce pan melt 2 tablespoons butter and whisk in 2 tablespoons flour.  Whisk until creamy and add in 1/2 cup chicken broth and 1 can cream of mushroom soup.  Add in more broth if needed.  Whisk until well blended and add in leftover turkey and vegetables (Celery, onions, and carrots).  You can add in other vegetables of your choice if you would like.  Pour into pie crust and add another crust on top.  Cut 4 slits on top of pie and cook at 350 degrees for about 1/2 hour.  I usually have enough for two pies.

Yummy Sweet Potato Casserole

I found a couple different recipes for this online and tweaked them together in my own way.  This dish is delicious.  I had been looking for a new recipe that did not involve marshmallows.  My husband loves the marshmallow recipe and last year he had me add extra on top.  To my surprise after 10 minutes of cooking some of the marshmallows had melted over the top and caught fire at the bottom of the oven.  I was so embarrassed that people actually witnessed this, I was determined to find a better tasting recipe without the marshmallows.  Mission accomplished!!  I was really suprised with the result and will be making this over and over.  This is not the best picture I was in a hurry to finish all my holiday cooking. P.S. the husband loved it as well, no more fires in the oven.
Ingredients:

• 4 large sweet potatoes or yams, peeled and cooked. ( I boil mine until soft)
• 1 cup sugar (you can substitute splenda)
• 1 cup melted butter
• 4 eggs
• 2 teaspoons vanilla

Pecan Crumble Topping:

• 4 cups brown sugar (I know this is a lot but you want it to cover the top of the 9 by 13 pan, substitute splenda brown sugar if you would like)
• 1 cup softened butter
• 1 1/3 cup flour
• 4 cups pecans (You can substitute for walnuts)
• 2 teaspoon Cinnamon ( I usually don't measure this just sprinkle until I feel it has had enough)

Directions:
Preheat oven to 375 degrees.
In a large bowl, beat together all the filling ingredients with an electric mixer. Pour into a greased, 9×13-baking dish.  In a separate bowl, mix all the topping ingredients together with a fork to form a crumbled mixture. Spread crumb mixture on top of casserole and bake in the middle of the oven for 35-40 minutes.  Remove from oven and allow casserole to cool for at least 10-20 minutes before serving.
Cookers Note: This is very very sweet, feel free to reduce the amounts of sugar if you would like.  This can easily be made the day before as directed, simply reheat in oven or microwave.  This would be amazing as a pie, 1/2 the recipe and layer as directed into pie crust.

Slow Cooker BBQ Pulled Pork

Crock Pots are amazing if you have a good recipe for it.  I love coming home from a long day of work with dinner ready.  This recipe is so simple and it tastes great.  It might not look pretty but it tastes good!!
Ingredients

• 1 Pork Shoulder Roast
• 1 large chopped onion
• 3 cups BBQ sauce of your preference (maybe less depending on roast size)
• salt and pepper for seasoning
• sandwich buns of your choice
• 1 package coleslaw + dressing (in bagged salad aisle)

Directions
Season roast with salt and pepper.  Fill bottom of slow cooker with 1/2 of the chopped onions. Place roast on top then add the remaining onions to top of roast.  Add about a cup of water to crock pot and cook on low for 8 hours. (Time may differ depending on size of roast)  After meat is cooked drain water leaving the onions and shred meat with fork.  Add BBQ sauce and cook for 30 more minutes until the BBQ sauce is warm. (3 cups BBQ sauce might be to much for some so add one cup at a time and taste to your desire)  Place BBQ meat and coleslaw on a bun and enjoy. 
Cookers note: I add cayenne pepper, paprika, and pepper to my coleslaw to add a little spice.

Cooking With Sweetface

I love cooking and I love trying new recipes whenever I can so, why not Blog about it? Cooking with Sweetface will be the recipes I try that end up tasting good. I am by all means not the greatest cook but I can hold my own in the kitchen.  I work full time so I am a huge fan of semi-homemade and lots of shortcuts in the kithchen, the faster the better. I am hoping this blog will inspire others to cook at home more and I am really hoping it will encourage me to cook more. I hope everyone will enjoy reading the recipes I post and who knows maybe even someone will try one.