Slow Cooker Pork Carnitas

3.5 lbs pork butt cut into chunks

2 tsp salt

1 tsp pepper

1 Tbsp oregano

1 Tbsp cumin

8 cloves garlic (chopped)

1 onion (cut into chunks)

3 bay leaves

Juice from 1 lime

Juice from 1 orange plus orange rinds

Add all ingredients to slow cooker.  Cook on low for 8 hours.  Remove meat and shred.  Place shredded meat on a foiled lined rimmed baking sheet.  Baste with cooking juices.  Broil for 5 minutes.

Matzo Crack

 4 - 5 lightly salted matzos
1 cup butter
1 cup plus 2 T brown sugar
1 tsp vanilla
1 bag dark (or milk) chocolate chips
1/2 cup chopped toasted pecans (optional) 

Preheat oven to 350 degrees.

Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper or Silpat.

Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.

Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.

Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares or just break apart with your fingers.

Store in an airtight container in the fridge and serve cold.

Puppy Chow

9 cups cereal (Chex or generic version)
1/4 cup butter
1/2 cup creamy peanut butter
1 cup chocolate chips
1/2 tsp vanilla
2 cups powdered sugar

Add cereal to large mixing bowl.

Melt butter, peanut butter, and chocolate chips on stove top or in microwave.

Remove from heat and stir in vanilla.

Pour over cereal and mix to coat evenly.

Pour chocolate covered cereal into large zip-topped plastic bag, add powdered sugar and shake well to coat.

Cinnamon Chip Quick Bread

Modified version of our beer bread.  Tastes great toasted or as French toast too!

3 cups self rising flour
1/2 cup sugar
12 oz cream soda
1/2 bag Hershey cinnamon chips

Mix flour, sugar and chips then slowly add cream soda.  Gently mix, batter will be lumpy.  Bake at 375 degrees for 50 minutes.

Beer Bread

3 cups self rising flour
1/2 cup sugar
12 oz. beer

Mix flour and sugar and slowly add beer.  Gently mix, batter will be lumpy.  Bake at 375 degrees for 50 minutes.

Easy White Icing

This is a great basic white icing for cake decorating.  It is very sweet so don't forget to add the salt!

4 cups powdered sugar
1 cup vegetable shortening
2 tablespoons water
1 teaspoon vanilla (use clear imitation vanilla for bright white frosting)
pinch of salt

Combine ingredients in mixing bowl.  Beat on low to combine then beat on medium speed for a full 5 minutes. 

Options:

If you are simply icing the cake (not putting the icing into pastry bags for decorating) then thin with about 3 T water or corn syrup.

Instead of 1 cup shortening, use 1/2 cup shortening and 1/2 cup butter (salted or unsalted, adjust additional salt to your taste) or use 1 cup butter.  However, if you need bright white, use all shortening.  Also, keep in mind that butter frosting can start to melt if your cake is sitting out in warm temperatures or it can get too soft in the pastry bag from the heat of your hands.

Caramel Chex Mix

2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
2 cups pretzels
1 cup nuts
3/4 cup brown sugar
3/4 cup butter

Combine Chex, pretzels and nuts in large bowl.  Boil brown sugar and butter for 2 minutes stirring constantly.  Pour over Chex mixture and mix well.  Pour into greased 9x13 pan and bake at 300 degrees for 15-16 minutes, stirring occasionally.  Remove from oven and stir mix as it cools to prevent from sticking together.