I'm back with pictures!! With Ryan being gone a lot for work, I haven't really been cooking all that much. I do have a few things to update though: crock-pot pork chops, apple pie, and vampire cookies.
Crock-Pot Pork Chops
I know this is a horrible photo. I started eating and then realized that I didn't take a picture. So, my half-eaten biscut was taken off and a brand new one place on my plate. The pork was super tender and falling apart, so that's why it doesn't look like an actual porkchop.
Directions:
I used a Crockery Gourmet seasoning packet for this recipe. They can be found at your local grocery store. I've only been able to find them in the Metro-Detroit area at Holiday Market and Kroger. After searching for a photo, apparently you can buy them through Amazon.com! The chicken and beef packets are great too!
Mix entire contents of packet with 2 cups of water. Add 1-2 lbs pork and the following vegetables coarsely chopped: 4 carrots, 4 celery stalks and 3 medium potatoes. Cover and cook on low setting for 7-8 hours. Do not stir, product will baste itself during the cooking process.
You read that correctly. Those are the only instructions! Super, super easy! I used butterfly pork chops, so there was no bone to deal with. The veggies are awesome cooked this way, and then I just added some Pillsbury Grands biscuts.
Apple Pie
Betty Crocker Big Red Cookbook - ninth edition
- Pastry for two-crust pie (see Betty Crocker cook book - pg 117)
- 1/3 to 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Dash of salt
- 8 cups thinly sliced peeled tart apples (8 medium)
- 2 tbls butter, if desired*
Directions:
- Heat overn to 425 degress F. Make pastry.
- Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strips of aluminum foil to prevent excessive browning; remove foil durin last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
Vampire Cookies
Inredients:
I used my own sugar cookie recipe instead of the one they provided.
- 1 1/2 cups butter, softened
- 2 1/2 cups white sugar
- 4 eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- Red food coloring
- ¼ cup red decorator’s sugar
- 24 pieces MILKY WAY® Minis
- 1 tube vanilla frosting
- Plastic wrap
- Electric mixer
- Large bowl
- Medium bowl
- 2 cookie sheet pans
Directions:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Add enough food coloring to tint the dough bright red. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. (When rolling sugar cookie dough, I use confectioner's sugar instead of flour to dust my rolling pin and rolling surface.) Cut into shapes with any cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
- Sprinkle the cookies with red sugar. Bake 6 to 8 minutes in preheated oven. Remove from oven and immediately press a MILKY WAY® Minis into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.
I think that's all the updating I have to do so far. Hope you enjoy!
