Crockpot Carnitas

5 lb boneless pork shoulder, trimmed of visible fat and cut into 2 inch chunks (or larger)
          * if want chunks of pork in tacos, cut in 2 inch or bigger chunks
1 Tbsp salt
½ cup salsa verde
2 cloves garlic, sliced thinly
1 onion, cut in half then cut into quarters (or slices, doesn't matter)
½ tsp freshly black pepper
½ tsp crushed red pepper flakes
corn tortillas

Preparation

1 Place pork chunks, salt, salsa verde, garlic, onion, black pepper and crushed red pepper flakes into the bowl of a slow-cooker and toss to coat the pork in all the seasonings. Cook for 7 hours on low or 3 hours on high. (I haven't tried cooking for 3 hours.  Just cook for 7 hours on low)


2 When the pork is done cooking, remove pieces with a slotted spoon to an oven-safe baking dish and shred with two forks into smaller pieces.

If would like a little crispy - Move an oven rack on the top slot closest to the broiler, and turn on the broiler. Bake/broil the meat for 5-7 minutes, until the top starts to crisp up. While meat is broiling, heat up your corn tortillas in the toaster oven over low heat. When done, remove from oven and let cool slightly, about 2-3 minutes.

I've also pan fried carnitas for like 4 minutes on one side and toss and brown a bit more on other side

Got this recipe from:
http://www.msn.com/en-us/foodanddrink/recipes/slow-cooker-carnitas/fd-92a90d86-3e77-55dd-9fe0-92c0aed8b492?form=PRFDSB

Cajun-Baked Catfish

--**Not Tried Yet**--

2 cups cornmeal
2 tsp salt - recommend only using 1 tsp
1 Tbsp pepper
8 (3-4 oz) catfish fillets
2 Tbsp Cajun seasoning
1 to 2 tsp seasoned salt
1/4 cup butter or margarine, melted

Garnish: lemon wedges

Combine first 3 ingredients. Dredge catfish fillets in cornmeal mixture; place fillets, skin sides down, on a greased baking sheet.
Combine Cajun seasoning and seasoned salt; sprinkle over fillets. Drizzle with butter.
Bake at 400° for 30 minutes or until golden and fish flakes with a fork. Garnish, if desired.


Note: For a twist, substitute 1 tablespoon lemon pepper for 1 tablespoon Cajun seasoning.

Got this recipe from:
http://www.myrecipes.com/recipe/cajun-baked-catfish-10000000351541/

Oven Fried Catfish

--**Not Tried Yet**--

1 cup buttermilk
2 Tbsp hot sauce
4 catfish fillets
2 Tbsp olive oil
1 cup flour
1 cup yellow corn meal
2 tsp crab boil seasoning, preferred brand: Old Bay

Season the catfish filets on both sides with salt and pepper. Mix together buttermilk and hot sauce in a 8x8 casserole dish. Add the catfish fillet, making sure they’re completely covered by the liquid. Let sit for 15 minutes.

Meanwhile, heat oven to 475 degrees.

Coat a sheet tray with the olive oil. Add to the oven and heat while you prep the remaining ingredients.

Whisk together the flour, cornmeal, and crab boil in another casserole dish. Remove the catfish from the buttermilk, letting excess drip off, and dredge on both sides with the cornmeal mixture. Transfer to the hot baking dish. Repeat with the 3 remaining fillets. Bake for 6 minutes, then carefully flip the catfish, and continue cooking for 5 minutes more, or until cooked through and golden.

Got this recipe from:
http://www.pauladeen.com/recipes/recipe_view/oven_fried_catfish/

Cajun Catfish

--**Not Tried Yet**--

1/2 cup nonfat buttermilk
1 Tbsp and 1 tsp Dijon mustard
1 cup cornmeal
1 1/2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp freshly ground pepper
4 catfish fillets (1 1/4 lbs) Large catfish fillets best to cut in half (only need 2 if large)
4 lemon wedges

Directions:

1. Preheat oven to 400 degrees. Lightly oil a wire rack large enough to hold fish in a single layer. Place the rack on a baking sheet.

2. Whisk buttermilk and mustard in a medium bowl until smooth. Combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, cayenne pepper, and black pepper in a shallow dish. Dip each fillet in the buttermilk mixture, turning to coat. Transfer to the cornmeal mixture, turning to coat completely. Place the fillets on the prepared rack; they should not touch.

3. Bake for 20 minutes or until it is flaky. Serve hot with lemon wedges.


Got this recipe from:
http://www.livingwellatmarketstreet.com/2014/03/quick-cajun-catfish.html

Southern Fried Catfish

--**Not Tried Yet**--

2 to 3 pounds of catfish fillets, cut into strips
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon of Old Bay seasoning, or to taste, optional
1/2 cup of self rising flour
2 cups of all purpose yellow cornmeal
Canola oil for frying
Hot sauce, for the table

Rinse the fillets and pat dry. Cut into half crosswise and then cut each fillet into three to four strips lengthwise. Season fish on both sides with salt, pepper, Cajun seasoning and Old Bay. Preheat the fryer to 375 degrees F and let the fillets rest while the fryer heats up.

Whisk the flour and cornmeal together in a large bowl until well blended. Dip the catfish fillets in the mixture until well coated, shake off any excess and set aside. Once the oil is heated up, drop the fillets into the fryer with the basket lowered, but only a few at a time so as not to overcrowd them. Fry for about 4 to 6 minutes, or until fish floats and is golden brown. Drain on several layers of paper towels before transferring to a platter or individual plates.

Cook's Notes: You may substitute cornmeal mix if you prefer, however it does already contain salt, leavening and flour, so omit the self rising flour and reduce the salt you would use with all purpose cornmeal. I recommend White Lily Buttermilk Cornmeal Mix. May also use a deep, heavy bottomed pot, or large iron skillet, and enough vegetable or canola oil to fully cover the fillets.

Homemade Tartar Sauce: I don't really have a "recipe," but what I do is mix up mayo, chopped pickle, finely minced onion, lemon juice & then add salt, pepper & a little garlic powder. Taste and adjust.




Got this recipe from:
http://www.deepsouthdish.com/2009/03/southern-fried-catfish.html#ixzz3BcMlx87a

Chicken Tacos - CrockPot

6 frozen chicken breasts
1 cup salsa
1 packet of taco seasoning
1/4 cup ranch dressing
18 hard or soft tacos


Directions:


Place the frozen chicken breasts in a Crock-Pot. Add the salsa and taco seasoning and cook on low for 6 hours, or until chicken shreds easily with the back of a spoon. Shred all of the chicken and add the ranch dressing.

Fill hard or soft tacos with cheese and garnish with a Mexican blend of cheese, shredded lettuce, and diced tomatoes.

No Bake Cookies - (BatMan Cookies)

2 Tbsp butter (stick)
2 Tbsp cocoa powder
1/2 c milk
2 c sugar
1/2 tsp salt
1 tsp vanilla
3/4 c peanut butter
2 c oatmeal

Measure everything first! Bring butter, cocoa, milk, and sugar to a boil, stirring constantly.

Remove from heat and quickly add everything else. Stir together with large spoon. Drop down spoonful's on wax paper.

Let cool for 10 minutes and enjoy!

Snickerdoodles

1 1/2 c sugar
1/2 c stick margarine or butter
1/2 c shortening
2 large eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon

Preheat oven to 400.

Mix sugar, margarine, shortening, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Shape dough into 1 1/4" balls. Mix 1/4 cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture and place on ungreased cookie sheet.

Cook for 8-10 minutes.

Caramel Corn by Sandee Traasdahl

Cook to softball stage:
1/2 lb. butter
1 1/4 c brown sugar
1/2 c karo syrup

Then add:
1/2 can sweetened condensed milk
1/2 tsp vanilla

Then pour over:
3 bags of light butter popped popcorn

Mix well and spread out to cool

Two-Tone Fudge from Cindy Atwood

1 tsp vanilla
1 stick butter
1/2 c chopped walnuts (optional)
2 c packed brown sugar
1 c white sugar
1 can evaporated milk
1 jar marshmallow cream
1 12 oz bag of chocolate chips and butterscotch chips

Make recipe twice using different types of chips.

Combine brown sugar, white sugar, butter, and canned milk
Bring to full rolling boil stirring constantly
Boil 10 mins over medium heat while stirring
Remove from burner, add marshmallow cream, vanilla, bag of chocolate chips, and nuts if used
Mix until all melted
Pour into 9x13 buttered pan
Put in fridge to set
Repeat recipe using butterscotch chips
Pour on top of completely set chocolate chip recipe and let set
Cut into 1" squares

Soda Cracker Pie

14 small soda crackers
1 tsp baking powder
1 cup chopped nuts
3 egg whites
1 cup sugar
1 tsp vanilla
1 cup whipping cream
4 Tbsp powder sugar
1/2 tsp vanilla

Preheat oven to 350.

Crush crackers fine. Add baking powder and nuts. Mix well and set aside.

Beat egg whites until stiff, adding sugar gradually. Add vanilla. Stir in cracker mixture.

Put into greased pie pan and bake for 30-35 minutes.

Cool 2 hours.

Beat whipping cream and add powder sugar and vanilla. Spread over cooled pie. Let sit in refrigerator 6-8 hours or overnight.

Bran Muffins

[1 cup]	2 cups 100% Bran Buds
[1 cup]	2 cups boiling water
	Mix and let stand until cool

----------------------------------------------------

[1 1/4 cups]	2 1/2 cups sugar
[1/2 cup]	1 cup Crisco
[2 eggs]	4 eggs
[1/2 qt]	1 qt Buttermilk
	Mix and add to Bran mixture

----------------------------------------------------

[2 1/2 cups]	5 cups flour
[2 tsp]	4 tsp baking soda
[3/4 tsp]	1 1/2 tsp salt
[2 cups]	4 cups All Bran
	Mix all ingredients together and place in gallon container.

To make smaller batch, follow measurements in brackets.
Mix will keep 3-5 weeks in refrigerator.

To bake: Fill greased muffin tins 1/2 full and bake at 375 for 20 minutes.

French Toast

2 eggs
2 fl oz milk
2 fl oz heavy cream
2 tsp brown sugar
1 pinch ground nutmeg
1 tsp ground cinnamon
1/2 tsp vanilla extract
3 slices of bread


Mix all the ingredients in a pie pan. Soak bread on each side and place on heated griddle. Cook and serve. Butter and add syrup or whatever and serve.

Lasagna Rolls

1/2 c part-skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 Tbsp grated parmesan cheese, divided
1/8 tsp oregano leaves
1/8 tsp basil leaves
Dash garlic powder
4 curly edged lasagna noodles (12"x3" pieces), cooked according to directions on package
1/2 cup tomato sauce

Garnish
Italian (flat leaf) parsley leaves

Preheat oven to 350. Spray 2 individual casseroles with non-stick cooking spray.

In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 Tbsp parmesan cheese, and the seasonings. Mix well.

Place cooked lasagna on a damp towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole with 3/4 tsp parmesan cheese and bake until thoroughly heated, 35-40 minutes. Serve garnished with parsley.

Rolled Steak

Crumble bread (1/2 loaf or less)
1/2 onion
2 stalks celery, sliced
1 egg
1 tsp sage
salt
pepper
1/2 can of cream of mushroom soup
1/2 can of water
2 cans of golden mushroom soup
Large round steak, tenderized.

Preheat oven to 325.

Wet bread with 1/2 can cream of mushroom soup and 1/2 can of water, add onion, celery, egg, sage, salt, and pepper. Place steak in 9x13 pan. Put stuffing in a row down the center of the steak and roll the steak. Once rolled, stick with a few toothpicks to keep closed. Pour 2 cans of golden mushroom soup over the steak and all around in the pan.

Cook for 1 hour.

Pork Chops & Rice

4 pork chops, not too thick
1 cup rice
1 can cream of mushroom soup
1 can water

Preheat oven to 350.

Pork chops - salt and pepper both sides and place in 9x13 pan. Mix soup and water and pour over the pork chops. Put rice in and wet. Cover pan and cook for 1 hr.

Crock Pot - Pot Roast

2 1/2 lb. chuck roast
4 c beef broth
onion soup mix
3 garlic cloves
1/4 tsp Italian seasoning
1/8 tsp pepper
1 bouquet garnis
1 onion

Slice onions and place a layer of onions on the bottom of the crock pot. Place roast on top of onions. Add beef broth, onion soup mix, minced garlic, Italian seasoning, pepper, and the bouquet garnis to the crock pot. Place another layer of onions on top of the roast.

Cook on high for 6 hrs or on low for 10 hrs.

Susan's Parmesan Chicken

4 boneless/skinless chicken breasts
1 egg, slightly beaten
1 cup bread crumbs
3/4 cup spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 400. Spray 9x13 pan with cooking spray.

Dip chicken in egg, then bread crumbs, and then place in 9x13 pan.

Bake uncovered for 20 minutes.

Pour sauce over chicken and top with cheese. Bake 10 more minutes or until chicken reaches 170 degrees and is no longer pink. Serve over hot cooked pasta. We like over egg noodles either mixed with butter and parmesan cheese and garlic powder or with additional spaghetti sauce.

Sour Cream Chicken Enchiladas

2 cans cream of chicken soup
1 small can diced green chilies
1 can chunk chicken
1 can chicken broth
2 big scoops of sour cream
2 dozen corn tortillas
1 lb. shredded cheese
chopped onion (if desired)

Alternate method for chicken:
In pressure cooker, place 4 frozen chicken breasts with 2 cups of chicken broth. Pressurize pressure cooker to the second ring and maintain that for 11 minutes. Let pressure cooker depressurize slowly and then shred chicken. The broth in the pressure cooker takes the place of the can of chicken broth.

Soften tortillas in microwave, 1 minute for 12 tortillas. Mix cream of chicken soup, chicken broth, chicken, onions (optional), and chilies in bowl. Pour small amount mixture into square casserole pan. Tear up corn tortillas into fourths and layer into the pan, two tortillas deep. Top with cheese and more liquid. Repeat adding a layer of tortillas, cheese, and liquid until the pan is full and/or the mixture is all used.

Cook in microwave for 10 minutes. Add sour cream and cook an additional 5 minutes.

Roasted Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken -- as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

Way I cook it: Put in rectangle pan, cover and cook at 350 for about 1.5 hours until thermometer says done.  Can cook at 400 degrees.  Uncover and bake for a little bit to brown breast.

Original Recipe:  When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 for 5 hours (yes, 250 for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.

Update: This one freezes well. Take care because the chicken does start to fall apart, especially the legs and wings. It still tastes fantastic. The leftovers were great as soup and chicken salad.

Lasagna

1 box lasagna noodles
2 lbs cottage cheese
2 lbs orange cheese
2 lbs hamburger
48 oz tomato juice
1 onion diced or 3 Tbsp minced dried onion
1 1/2 Tbsp Oregano
1/2 Tbsp Italian Seasoning

Preheat oven to 450
Brown hamburger and drain fat.
Put tomato juice in big pot, add onion, oregano, and browned hamburger.
In large bowl mix orange cheese and cottage cheese together.

It's best to use a disposable aluminum lasagna pan from the store but a 9x13 cake pan can be used if you don't have one. You may make a mess in the oven using a pan with low sides. Start out by putting down a layer of sauce, then put down a layer of dry noodles, then put down a layer of cheese mixture. Repeat with sauce, noodles, and cheese until all the ingredients are used.

Cover pan with aluminum foil and bake for about 1 hour.

Magic Cookie Bars

½ c butter
1 ½ c Graham Cracker Crumbs
1 can Eagle brand milk
1 6 oz package of chocolate chips
3 ½ oz flaked coconut
1 c chopped pecans

Preheat oven to 350°
Melt butter in 9x13 pan.
Sprinkle crumbs over butter and spread evenly.
Pour milk over the crumbs.
Top with chocolate chips, coconut, and nuts.
Press toppings down gently into the crumbs.

Bake 25 minutes or until the coconut is golden brown.
Let cool and cut.

BBQ Sauce

1 c Ketchup
4 Tbsp Worcestershire Sauce
2 Tbsp Vinegar
2 Tbsp Sugar
2 Tbsp Minced Onion

Optional:
Couple squirts of mustard
Some crushed red pepper

Spaghetti Sauce

1 lb. hamburger
3 <8 oz> cans tomato sauce
2 <8 oz> cans of water
1 <6 oz> can tomato paste
28 oz can diced peeled tomatoes
2 Tbsp dried minced onions or 1/2 c chopped onion
2 Tbsp dried parsley flakes
2 Tbsp cornstarch
1 1/2 tsp salt
1/2 tsp minced garlic or 3 garlic cloves
2 tsp sugar
1 1/2 tsp Italian seasoning

In a small bowl, mix together all dry ingredients (parsley, cornstarch, salt, sugar, Italian seasoning, and dried onion flakes if you use them.
In a large pot that will be used for the sauce, brown hamburger. Add spices to hamburger to taste. Drain fat from hamburger.
Add seasonings and remaining ingredients to hamburger and bring to a boil. Simmer on low for at least 30 minutes. Sauce can be simmered for up to 2 hrs if covered. Stir occasionally to keep from sticking to the bottom and burning.

Hot Chocolate

1 <8 qt> box powdered milk or 6 c dried milk from cannery
1 <16 oz> Nestle Quik instant chocolate
6 oz Creamora
2 c powdered sugar

Options:
add small dried marshmallows

Grandma Patton's Enchiladas

1 dozen corn tortillas
1 ¼ lbs ground beef
1 pkg Enchilada sauce mix
½ cup chopped onion (or more)
1 lb. grated cheese
½ can El Pato sauce

Preheat oven to 350°
Cover bottom of 9x13 pan with sauce.
Lay out 6 tortillas.
Add meat, onion, cheese, and more sauce.
Lay out 6 more tortillas.
Add more cheese on top with more sauce.

Bake for 20 minutes.