Sunday, August 18, 2013

Crock Pot - Chipotle Pulled Pork

It's has been a busy couple of week. Not to jump the gun but I am in the beginning stages of starting a new career and the prep is time consuming; more to come on that. 

Anyway I decided to take a break and share a receipt that has received rave reviews from family and friends. What make it so good is the fact that it is cooked slow making it very tender. Hope you enjoy the Chipotle Pulled Pork!!



  • Cut roast in half and place in your slow cooker.
  • Sprinkle with steak seasoning and add water.
  • Cover and cook on low for 8 to 10 hours or until meat is tender.
  • In a saucepan, combine jelly and peppers.
  • Cook over medium heat for 5 minutes (heated through).
  • Remove meat from slow cooker, discard cooking liquid.
  • Shred pork with forks and return to slow cooker.
  • Top with jelly mixture, cover and cook on low for 30 more minutes or until heated through.
  • Spoon meat onto roll and enjoy.

Thanks for visiting,

Wednesday, August 7, 2013

How to fill a cupcake


I remember how excited I was when I found this Wilton’s No.230 Round “Bismarck” Decorating Tip. I love to make deserts for our Saturday night church meeting and am always looking for new recipes. This tip allows me to easily add filler to any cupcake.  

This time I decided to make chocolate cupcakes with chocolate icing and a vanilla filler. This readymade icing is my go too filler. It tastes a lot like marshmallow which doesn’t overpower the cupcakes when they are iced. They are really good without topped icing too.

After you have made your cupcakes let them cool completely. Fill an icing bag with your filler (icing in this case). 

Because I think learning to do this is best by actually seeing it done Here is a link to a Wilton video showing how to fill cupcakes. Below are my photos. Hopefully between the two it will make sense. 

After filling all the cupcakes I iced them with chocolate. To make it simple I used an icing bag and star tip.

 Here is a look at the inside of the cupcake after the filling and icing.

To add a little color I used Wilton sprinkles....

Thanks for visiting,

UPDATE: 8/15/13


Monday, August 5, 2013

Dried Hot Peppers

 I don’t know about you but it seems like September here. The weather is in the mid 80’s, the humidity has dropped along with the first set of leaves and the vegetable garden seems to be coming to an end. Even though it’s only the beginning of August, all of these are signs of September.  Now I’m not complaining because Fall is my favorite time of year. I just wasn’t ready to can. I have already put up tomatoes and this weekend I started drying the chili peppers.  Here are a few still on the vine.


Last year I found a Magic Chef Food Dehydrator at the thrift store for $10, a steal. 

Apparently, this dehydrator is no longer sold but I found enough information online and was able to figure it out.  For those interested, I have posted the instructions at the end of this post as well as a link to them here.  Enjoy!



·         1. Wash the cover and trays of the 470 dehydrator with warm, soapy water and a sponge and allow them to dry before you use the unit.
·         2. Slice the foods you want to dry. Keep the thickness between 1/4 inch and 3/4 inch. If your food is extremely moist, you can pat it dry with paper towels to help the drying process.
·         3. Plug in the power cord. Turn on the unit at the base and preheat the dehydrator for 5 to 10 minutes before loading the trays with food.
·         4. Place your sliced food onto the trays in a single layer.
·         5. Allow the food to dry; to check to see if it is dry, remove a few pieces and cut into the middle. The outsides should be slightly crisp and the insides should be leathery but dried. Drying times vary from four to 18 hours, depending on slice thickness, the type of food and how many trays you use.
·         6. Turn off and unplug the dehydrator when the food has dried. Store food in plastic bags or storage containers and refrigerate.


 Thanks for visiting,