1 cup powdered milk
1 cup non-dairy creamer
1 cup Vanilla non-dairy creamer
2 1/2 cups sugar
1 1/2 cups instant tea granules (decaf is fine)
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
Mix all ingredients together. Store in an airtight container. To serve mix 2 or more heaping tablespoons into hot milk or water.
8 servings
1 (4-pounds) pork shoulder or pork butt (bone-in or boneless
11/2 teaspoons salt
1 teaspoon ground black pepper
3/4 cup orange juice, freshly squeezed
1/2 cup lime juice, freshly squeezed
Zest of 1 orange
Zest of 1 lime
1/2 cup olive oil
8 cloves garlic, chopped finely
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup chopped cilantro (lightly packed)
Instructions
Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
Serve with the remaining juices from the slow cooker or sauce. (See Note 2)
Notes
Note 1: You can marinate the pork for 4 hours in the refrigerator if time permits.
Note 2: Serve the Cuban pork with the juices (cooking liquid) from the slow cooker or make a sauce. Here is how to make a quick sauce.After removing the pork roast from the slow cooker, skim some of the fat off the top. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Mix until the cornstarch is dissolved. Turn the slow cooker to high. Stir in the cornstarch mixture and allow the sauce to cook on high for about 20 minutes (while the pork is in the oven). The sauce will thicken slightly. Serve with the Mojo Pork.
Servings: Makes 2 cups
1/2 cup Confectioners' sugar
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
4 teaspoons water
2 cups pecans
Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, sliced
1½ cups vegetable oil
2 3" cinnamon sticks
6 star anise pods
1 2" piece ginger, peeled, very finely chopped
¼ cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar
Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
From: All Recipes
12 servings
1 cup chopped pecans or walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
Step 2
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Step 3
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Step 4
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
RIBS
2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
DRY RIB RUB:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
SWEET AND SPICY BARBECUE SAUCE
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
PREPARE RIBS
Heat oven to 275 degrees Fahrenheit (135C).
If the ribs still have the thin membrane covering the back of the rack, remove it.
Season both sides of the ribs with a generous amount of the rib rub, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).
Wrap up the ribs with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.
MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
INGREDIENTS
6 original brats (I used Johnsonville)
2 (12 ounce) bottles beer (I used Blue Moon)
1 large yellow onion, sliced
3 garlic cloves, smashed and peeled
2 tablespoons unsalted butter
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon course black pepper
INSTRUCTIONS
Combine all ingredients in a slow cooker. Cook for 2 hours on high heat, reduce heat to low. Remove brats from slow cooker. Grill brats (or toss in a skillet) until you have sear marks (which gives you that yummy grilled taste) and place back in slow cooker until ready to serve.
Serve brats on a bun of your choice. Hoagie roll or big sesame seed buns are my favorite. Top with the crockpot beer onions and your favorite toppings (cheese, ketchup or mustard are our staples).
Serve and enjoy!
