BBQ Root Beer Pork

1 bottle quality root beer - IBC is my Root beer of choice
Pork tenderloin or loin
1 bottle BBQ sauce - Sweet Baby Ray's is my fave!
Salt and pepper
Buns

Cooking


1. Trim fat from pork and place in crock pot.

2.Pour bottle of root beer over pork. Season the meat with salt and pepper.

3. Cook on low for 7-8 hours.

4. Shred pork and mix with BBQ Sauce. Serve on a bun alongside chips and potato salad.

That's it!

Ice Cream Cone Cupcakes

1 package dry cake mix (any flavor) 24 cake cup ice cream cones water, oil and eggs per cake mix directions on box Preheat oven to 350F.Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors". Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting. Makes 18 to 24 cupcakes

GOLDEN GALUSHKA

   1/2 c. warm milk

   1/4 c. sugar
   1 pkg. dry yeast

Put together and let stand. 1 stick of butter, cut upPut butter into milk so it melts. In a kitchen maid mixing bowl add 1/2 cup sugar and 6 eggs, when mixed well, add milk and butter, then add milk and yeast. MIX WELL TOGETHER. Add 8 or 9 cups flour and knead about 10 minutes (until dough gets shiny and bubbly). Cover and let raise for 1 hour or doubles in size.
Flour board, pour dough out and cut with a very small juice glass into balls. Dip each ball into 1-3/4 pounds melted butter, then into ground nut and sugar mixture.

NUT AND SUGAR MIXTURE:

   4 to 6 c. ground walnuts
   2 to 3 c. sugar

Put into solid angel food cake pan and keep layering with dough balls and nut, sugar mixture (makes 2 pans).Bake at 350°F for about 1 hour.

Brandy Dijon Creme Sauce

Ingredients:
2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter

Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!

can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.

Thanks to my friend Andy Meyer for this recipe!

Moving on up!

I have now added T's Recipes to FeedBurner and it will also be publishing to my facebook :)

Now to get back to adding more and more of my treasured recipes into this blog, sadly I lost another one recently and it was not added here yet.

Yay for followers!

Wow!!! We have followers! Thank you all who have commented for doing so :)

It is nice to see others read and try out the same things we have comprised and worked on "tweaked" and even made our own. If you are wanting to add to our stuff, let me know.. I would be happy to add you too!

Kahlua Flourless Fudge Cake

Ingredients

7 extra large egg whites

1 cup sugar

1/2 pound unsalted butter, cut into small pieces

1/2 pound European bittersweet chocolate, broken into small pieces

1 Tablespoon pure vanilla extract

1 Tablespoon espresso

3 Tablespoons Kahlua

Preheat oven to 300 degrees. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serves: 8.