Kahlua Pork and Crunchy Caramel Apple Pie

KAHLUA PORK IN A SLOW COOKER

1-6 pound boneless pork butt

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon hickory liquid smoke

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke all over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred. 4. Serve.

This pork is so easy. I served it with a pineapple-marshmallow-mandarin orange salad, a green salad, rice, Rhodes rolls and maple butter. 

CRUNCHY CARAMEL APPLE PIE

Serves: 10

Pastry for a single deep-dish pie shell

1 cup sugar

6 tablespoons flour

2 teaspoons cinnamon

1/4 teaspoon salt

12 peeled and thinly sliced applesauce (I use half sweet apples and half tart apples)

1 1/2 cups packed brown sugar

3/4 cup flour

3/4 cup quick cooking rolled oats

3/4 cup cold butter

3/4 cup caramel ice cream topping

3/4 cup chopped pecans

1.    Prepare pastry for a deep-dish single-crust pie. (In a hurry use a refrigerated pie crust such as Pillsbury) 2. Place in deep dish pie plate and trim and crimp the edge. 3. In a large mixing bowl, stir together the 1 cup sugar, 6 Tablespoons flour, cinnamon and salt. 4. Add peeled apple slices and gently toss until they are well coated. 5. Transfer mixture to pie shell, pile high and push down a bit. 6. For Crumb Topping: Stir together brown sugar, 3/4 cup flour and oats. 7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. 8. Sprinkle over apple mixture and press down, covering the apples completely. 9. Place cookie sheet under pie to prevent dripping and Bake at 375 degrees for 50 minutes until golden and bubbly. 10. Remove from oven. 11. Drizzle generously with caramel topping and sprinkle with chopped pecans. 12. Cool on a wire rack and serve. 13. Add vanilla ice cream on the side, if desired.

  

Shared by Julie

Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda