Ingredients

1 to 1.5 pounds tomatillos (choose nice big ones)
5 large garlic cloves
1 big jalapeno
1 big Poblano chili (a.k.a. Pasilla chili)
Can of Spray Olive Oil
1/2 cup chopped cilantro leaves (basically one bunch without stems)

3 pounds pork shoulder, cut into 2-inch cubes (don’t use pork loin, its too dry)
Kosher Salt
Freshly ground black pepper
Olive oil
1 cup chopped onion (about 1 large onion)
3 garlic cloves, peeled and finely chopped
1 Tbsp of dried oregano
2 cups chicken stock (I use organic, low salt, may not need it all)

1. Prepare a large baking sheet by covering it with foil and spraying lightly with Olive Oil.
2. Remove husks from tomatillos, rinse well and dry. Cut each one in half and lay cut side down on the baking sheet.
3. Cut jalapeno and poblano in half (so they lay flat), trim pith and remove seeds. Lay flesh side down on the same baking sheet. HINT: Wear tight fitting rubber gloves to avoid getting the oil in your eyes later!)
4. Pull off most of the husk (but leave the last layer) of the garlic cloves and put them on the pan too.
5. Sprinkle everything in the pan lightly with kosher salt and broil for about 7-10 minutes until the skins are all very dark, nearly blackened.
6. When sufficiently broiled, toss the peppers into a bowl and cover with plastic wrap for about 10 mins (this makes the skins easier to get off).
7. Put the roasted tomatillos into a blender or food processor. Squeeze the yummy roasted-ness out of the garlic with your fingers and add to the processor as well.
8. Skin the chiles (the skin should pull right off but might need a small paring knife to help you along) and chop roughly. Toss the chiles and the chopped cilantro into the processor and pulse the concoction until well blended. Set aside.
9. Sprinkle the pork cubes lightly with kosher salt and pepper.
10. Heat some olive oil in a skillet and brown the pork on all sides. Don’t crowd the pan. Do it in batches if you have to.
11. As the pork cubes come out of the pan – toss them into your slow cooker.
12. When all the pork is browned, add a little more oil and saute the onions and garlic until wilted. Add to the slow cooker.
13. Dump the tomatillo/pepper/cilantro mixture into the slow cooker, add the oregano and toss everything together.
14. Add enough chicken stock to just cover the pork cubes (too much and you will end up with soup when its done). Toss again.
15. Cook on low at least 8 hrs, 10 if you have time.

Chow down with some warm tortillas, rice and beans

NOM!

Spanakopita (Greek Spinach Pie)

Serves 6 (9 squares).

Filling

2 lb. Fresh spinach (or 20oz frozen, thawed and well drained)
1 cup green onions, chopped
4 eggs, lightly beaten
4 oz. Feta cheese, crumbled (1 cup)
1 cup low fat cottage cheese
3 tbsp. Parmesan cheese
2 tbsp. Fresh parsley, minced
1 tsp. Dill
1/4 tsp. Nutmeg
1.4 tsp. Salt
1/4 tsp. Pepper

1.Wash the spinach well, cut off the stems and break into small pieces.
2.Put the wet chopped spinach into a large Dutch oven and cover and cook until wilted – about 5 minutes.
3.Rinse the cooked spinach under cold water and squeeze out all the water. Place in a large bowl.
4.In a skillet, sauté the green onion until soft. Add to the spinach.
5.In another bowl, beat the eggs lightly. Add the crumbled feta cheese, cottage cheese, Parmesan, minced parsley, dill, nutmeg, salt and pepper. Add this to the spinach-onion mixture and mix well.

Assembly

1 lb package of filo pastry (usually purchased frozen)
1/4 cup olive oil

1.Preheat the oven to 375 degrees.
2.Lightly oil an 11 in x 13 in glass baking dish
3.Unwrap the package of filo pastry, lay out flat on your counter and cover with a slightly damp cloth. Be sure to cover the pastry immediately after pulling off each sheet.
4.Line the prepared dish with 6 sheets of filo, brushing each sheet lightly with olive oil.
5.Spread the spinach filling over top evenly, pressing into the corners.
6.Fold the edges of the filo pastry over the top to “tuck in” the spinach filling.
7.Place 6 more filo sheets on top, one at a time, brushing each with olive oil. Carefully trim off the edges which fall over the dish and tuck the cut edges into the pan.
8.With a knife, gently score the top 2-3 layers of the filo into 9 serving squares.
9.Place in the over and bake for 45 minutes. Let stand for 10 minutes before cutting.

* Exported from MasterCook *

Cherry Kisses

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : TNT

Amount Measure Ingredient — Preparation Method
——– ———— ———— ——— ——— –
1 cup butter — softened
1/4 cup sugar
2 cups flour
1/4 teaspoon salt
8 ounces maraschino cherries — coarsely chopped
3/4 cup chopped walnuts
powdered sugar

Preheat oven to 300ºF.

In a large bowl with an electric mixer on medium low, cream butter
and sugar until smooth and fluffy.

In a medium bowl, mix flour and salt. Add the flour mixture to the
butter mixture and blend until just mixed. With the mixer on low,
blend in the cherries and walnuts.

Roll dough into 1 inch balls with your hands and place on ungreased
cookie sheets.

Bake for 20-30 minutes until lightly golden brown.

Roll hot cookies in confectioners sugar and cool on rack.

Makes approx 2 dozen cookies.

Source:
“jacqueline austin on momsmenuplan”
- – - – - – - – - – - – - – - – - – -

* 1 (18.25 ounce) package yellow cake mix
* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 1/3 cups water
* 4 eggs
* 1/4 cup vegetable oil
* 2 cups flaked coconut
* 1 cup chopped walnuts
* 4 tablespoons butter
* 2 cups flaked coconut
* 2 teaspoons milk
* 3 1/2 cups confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 1 (8 ounce) package cream cheese

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners’ sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Cake:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoon vanilla extract
1 8 ounce can crushed pineapple with juice
3/4 cup chopped pecans

Frosting:
3 1/2 cups powdered sugar
8 ounces cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350. Grease and flour a 9x 13 inch pan

In a larg bowl, combine carrots, flour, white sugar, baking soda, baking powder, salt
and cinnamon. Stir in eggs, oil, vanilla, pineapple and 3/4 cup chopped pecans.
Spoon batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into
the center of the cake comes out clean. Allow to cool.

To make frosting: in a medium bowl, combine powdered sugar, cream cheese,
1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth. Spread on cooled cake.
You can either mix the pecans into the frosting or not. I usually sprinkle them on the top of the cake.

Enjoy!

Caramel-Frosted Hummingbird Cake

Prep 65 min Bake 20 min Cool 2 hrs Oven 350

INGREDIENTS

3 eggs, lightly beaten
3 cups all-purpose four
2 cups sugar
1 tbsp baking powder
1 tsp salt
¼ tsp ground cloves
2 cups mashed bananas (approx 5 medium)
1 cup cooking oil
1 ½ tsp vanilla
2 cups peeled, shredded uncooked sweet potatoes (about ½ lb)
1 8 oz can crushed pineapple, (juice packed) drained
1 recipe Caramel Butter Frosting (recipe follows)

PREPARATION

Let eggs stand at room temp 30 minutes. Preheat oven to 350F. Grease three 9 inch cake pans, Line bottom with waxed or parchment paper. Grease & flour paper: set aside.

In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.

Bake 30 minutes or until pick inserted near centers comes out clean. Cool pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.

Prepare Caramel Butter Frosting. Place one layer, flat side up on plate. Spread top only with 1 ¼ cups frosting. Stack and frost remaining Layers. Makes 16 servings.

Caramel Butter Frosting

In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stir constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in ½ cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once, frosting stiffens as it cool. Makes 4 cups.

The frosting hardens to seal in the moistness of the cake.

* Exported from MasterCook *

Creamy Tomato Tortellini

Recipe By :tamara, tamaras_recipe_haven
Serving Size : 0 Preparation Time :0:00
Categories : tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces tortellini, cheese-filled
2 cups frozen broccoli flowerets
1 can Italian-style tomatoes — undrained
4 ounces cream cheese — cubed
1 teaspoon italian seasoning
1/4 cup grated parmesan cheese

COOK pasta as directed on package, adding broccoli to
the boiling water for the last 3 min. of the pasta
cooking time.

MEANWHILE, cook tomatoes in large skillet on medium
heat 5 min. Add cream cheese and seasoning; cook 2 to
3 min. or until cream cheese is completely melted and
mixture is well blended, stirring frequently.

DRAIN pasta mixture. Add to tomato mixture in skillet;
mix lightly. Sprinkle with Parmesan cheese.

Substitute
Substitute your favorite frozen vegetable blend for
the broccoli.

Serving Suggestion
Serve this main dish with a mixed green salad for a
quick-and-tasty weekday meal.