HAHAHAHA Ginny (CD) - love your recipe. It's right in line with my baking abilities. :)

To those who want to use Spenda~ I substitute Spenda for sugar in just about everything. It doesn't taste any different than when I used sugar. And you use the same amount the recipe calls for.  And~ here's a couple of good recipes for the crock pot.

Pork chops Rice and Gravy~ Put your pork chops in, add a can of family size cream of mushroom soup and about 1/2 cup milk, and put it on low all day, or high for about 5 hours. When you get home, make as much rice as needed for your family and whatever veggie you want, and you pour the soup over the rice. It's very rich and very good.Bake some crescent rolls too if you like. Be careful, the pork chops will fall apart. I usually use boneless, like tenderloins for this recipe.

Swiss steak~~ Slice a round steak into large pieces, add 1 lg. can of tomatoes, slice up an onion, 2 or 3 bell peppers, potatoes. Put on low all day, or high 5-6 hours. Fix some corn or green beans for a veggie and dinner is done. I also bake crescent rolls.

Pot Roast~~ put cut up potatoes, carrots, onion, celery, mushrooms in crock pot, place the roast on top, add a pkg. of lipton onion soup mix or au jus and let it cook on low all day, or high for about 5-6 hours. Make a salad or rolls and there ya go!!

Better than Sex cake (hmmmmm!!!)

• 1 (18.25 ounce) package devil's food cake mix


• 1/2 (14 ounce) can sweetened condensed milk


• 6 ounces caramel ice cream topping


• 6 ounces hot fudge ice cream topping


• 3 (1.4 ounce) bars chocolate covered toffee, chopped


• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Take a wooden spood and poke holes in cake, but do not go all the way through to the bottom of the pan.  Let cake cool.


2. Pour sweetened condensed milk evenly over the cake, let this soak in before adding the next layer.


3. Now pour the caramel topping over the cake, followed by the hot fudge topping (you may have to warm this a bit to pour), and sprinkel chopped toffee on top.  Let this all soak in for a couple of minutes.


4. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping and hot fudge. Refrigerate and serve right from the pan!

You can even put pineapple chunks and banana slices on top of the whipped topping if you want a banana split type dessert.

Here is a good one for pernil  Pork meat. 

Roast Pork Shoulder, Pernil de Cerdo


 
Ingredientes:


 
 
1 -6 pound pork shoulder

1 tbsp. Goya Adobo with Pepper

7 Garlic cloves

¼ tsp. ground Black Pepper

1/2 tbsp. of crushed Oregano leaf

½ cup. Virgin Olive Oil

4 tsp. White Wine Vinegar

3 Envelopes Goya Sazón with Culantro and Achiote

 


 
Procedimiento:


 
 
Wash the pork shoulder. In a mixing bowl combine the rest of the ingredients.

With a sharp knife make incisions in different place of the pork shoulder. Put the mixture in the incisions and rub the marinate over the pork. Refrigerate over night.

Let it rest for 2 hours before putting it in the oven.

If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time and then cook it in the oven.

Turn the oven 10 minutes before you place the pork shoulder in the oven and set the temperature to 350ºF.

Cook the pork for 3 1/2 hours covered. Then uncovered the pork and raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted.

Serves 6

Quick and Easy Pumpkin Pie Squares

Published: 11/20/07, 2:07 PM EDT



 

Ingredients:



1 package 2-layer-size yellow cake mix



1/2 cup butter, melted and cooled



3 eggs



1 l6-ounce can pumpkin



1 5-ounce can evaporated milk (2/3 cup)



1/2 cup packed brown sugar



2 -1/2 teaspoons pumpkin pie spice



2 tablespoons granulated sugar



2 tablespoons butter, softened



1 teaspoon ground cinnamon or pumpkin pie spice



Whipped cream

Steps:

For anyone wanting to learn to make homemade Flour Tortillas.....

4 cups Flour

2 tsp salt

1 tsp baking powder

2/3 cup Crisco shortning1 1/8 cup hot water (boiling hot)

In a mixing bowl, add flour,salt,baking powder and shortning together. Mix this together so that  your shortning is cut into the flour mixture. Now slowly add the hot water and knead into a dough mixture. You don't want it to be sticky...but if you add too much water, just add a little extra flour.

After kneading the dough or "masa", you cover it with a warm hand towell for about 20-30 minutes. Afterwards, make small balls about the size of the palm of your hand.  Should make about 12 or more depending on how big you make the dough balls. Now with a rolling pin, you roll each one out...not too thin and not too thick.

Preheat your griddle as you would for pan cakes.

Place the tortilla on the griddle, turn it over every 30 seconds or when one side gets alot of bubbles you can flip it over. I usually set my electric stove burner at 5 to keep the temp just right.

Thank you for all the great recipies.