Sweet Pork Fajitas *KK's Cooking Class*

• 24 fajita sized tortilla
• 2 cups shredded cheddar cheese 
• 1 boneless pork shoulder or butt roast (3 lbs)
• 1 Old El Paso Roasted Garlic Sauces Packet (I think I got the roasted tomato and it was really good, just very sweet)
• 1 3/4 C A&W Root beer
• 1 3/4 C brown sugar
• 1 yellow onion
• 2 cloves garlic
• 1 green, yellow, orange, and red bell pepper
• 1 teaspoon cumin
• 1/2 teaspoon salt

1. Trim fat and cut roast into fourths
2. Mix root beer, sugar, and sauce packet together
3. Place mixture and meat in crock pot
4. Let it go for however you want (I did 6-8 hours)
5. Last hour of cooking slice veggies into thin strips
6. Heat oil and spices in large skillet on medium heat. Add veggies and saute until cooked but slightly firm
7. Place in crock pot

*From KK's cooking class*

Fruit Salad and Cinnamon Chips

• 2 kiwis diced
• 2 golden delicious apples, diced
• 1 C frozen raspberries
• 1 lb strawberries chopped
• 1 Tbs brown sugar
• 3 Tbs orange marmalade
• 10 medium sized flour tortillas
• cooking spray
• cinnamon sugar

1. in a large bowl, gently mix the fruit, sugar and marmalade. Cover and chill for 15 min
2. preheat over to 400 
3. spray one side of each flour tortilla with cooking spray. Cut into wedges and place on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray
4. bake in oven 8-10 min

*From KK's cooking class*

Broccoli Rasin Salad

Ingredients

• 1/4 lb cooked, crumbled bacon
• 1/2 large head of broccoli
• 1/4 C chopped onion
• 1/4 C raisins 
• 1/4 C chopped pecans or walnuts
• 1/4 C & 2 Tbs mayo
• 1 Tbs vinegar
• 1/4 C sugar 

1. Cut broccoli into small florets. Peel, quarter lengthwise, and cut the stem into 1/4 in pieces
2. Combine broccoli, onions, raisin, nuts, and bacon. In a small separate bowl, make dressing of mayo, vinegar, and sugar
3. Pour dressing over salad
4. Refrigerate until ready to serve

*From KK's cooking class*

Raspberry Streusel Muffins

Muffins:

• 3 C flour
• 1 C sugar
• 4 tsp baking powder
• 1 C milk
• 1 C melted butter
• 2 beaten eggs
• 2 C fresh or frozen raspberries
• Paper muffin liners 

1. Preheat the over to 375 and line the muffin tins iwth paper liners. If using a dark pan lower the oven temp by 25 degrees and watch baking time. You will probably need a litter longer
2. Prepare streusel topping and set aside (below)
3. Combine dry ingredients in a large bowl
4. Combine milk, butter, and egg in a small bowl
5. Pour wet ingredient into flour mixture, and stir just enough to combine
6. Spoon half batter into muffin cups
7. Put 4 raspberries in each cup
8. Spoon the rest of the batter over raspberries, leaving room for streusel topping
9. Sprinkle topping onto batter
10. Bake 25-30 min

Pecan Streusel Topping:

• 1/2 C chopped pecans
• 1/2 C flour
• 1/2 C packed brown sugar
• 1/4 melted butter

1. Combine pecans, brown sugar and flour in a small bowl
2. Add melted butter, and stir until it resembles crumbs
3. sprinkle over muffins before baking

*From KK's cooking class*

Chipotle Guacamole

This recipe came straight from Chiptole's website. Haven't tried it yet, but had to post it before I forgot;)

THIS IS ALL YOU’LL NEED:

• 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/4 tsp kosher salt

 

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Banana Bread in a Bundt

2 C flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1 1/2 C banana (5)
1 C sugar
1/2 cup oil or melted butter
1/4 nuts

bake at 350 for 45 min in bundt pan

recipe courtesy of vicki

Tiff's Homemade Lemonade

For 1 gallon of delicious, pucker-you-up lemonade:

6 Cups of freshly squeezed lemon juice
        (My lemons are pretty sour. If you use a sweeter variety, like Meyer, you will need less simple syrup.)
2 Cups of simple syrup
       -Measure 2 Cups of water and bring to a boil
       -Add 2 Cups of granulated sugar and stir until sugar disolves (1-2 minutes)
       -Remove from heat and allow to cool. Does not have to reach room temperature, but must be mildly
         warm to avoid cooking the lemon juice when they mix together.
8 Cups of water

If you prefer sweeter lemonade, use equal measurements of lemon juice to simple syrup. For example, 1 Cup lemon juice and 1 Cup simple syrup (1 Cup water with 1 Cup sugar) and about 3 Cups water. This will make about 1 quart of sweet lemonade.