Smothered Burritos

3 lb pork roast or pork country style spare ribs
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/4 cup brown sugar
2 cups salsa verde
1 can green chiles
4-6 burrito size tortillas
shredded cheese

Place your pork in the crock pot and sprinkle the cumin, chili, onion, and garlic powder, and brown sugar over the top of the pork. Pour about a cup of water around the pork to keep in moist. You can also pour a can of lemon-lime soda instead of water to give it more flavor. Cook on low heat for 7-9 hours.
After meat is done, shred and put about 1/3 cup of meat in the middle of each tortilla. (You don't want to use all of the meat, you will use the rest to put over top of the burritos.) Fold up burrito style. Place in a 9x13 baking dish. Sprinkle with shredded cheese and broil on high 2-3 minutes. Mix the remaining shredded pork with chiles and green sauce. Pour over the top of the burritos and then sprinkle with cheese. Place back in the oven and broil until cheese is melted. You can serve these with sour cream, lettuce, tomatoes or anything else you like on burritos! Enjoy!

Slow Cooker French Dip Sandwiches

2-3 lb. beef roast
2 - 14 oz. cans beef broth
2 packets onion soup mix
2 cups water
hoagie buns
swiss cheese

I found a cheap rump roast that worked and tasted great! Brown roast on each side. This should only take a few minutes on each side. Salt and pepper it as you brown it. Next place the roast in the crock pot, add 2 cups water, 2 cans broth, and packets of onion soup mix. Cook on high for 4-6 hours or on low 8-10 hours. Before you shred the beef, take out the roast and empty the juice from the crock pot. You can use this as the au jus. Shred the beef. We like to heat the buns up by buttering them, then browning them on an electric griddle. We add swiss cheese to the sandwiches and slice up some potatoes to make homemade fries which go great with these sandwiches. Enjoy!

White Chicken Chili

2 large chicken breasts
1 - 15 oz. can white beans (with juice)
1 - 4 oz. can diced green chilies
2 - 14 oz. can chicken broth
1 - 15 oz. can white corn (with juice)
1 clove garlic minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup onion (sauteed)
2 limes
sour cream
tortilla chips
shredded cheese

In large pot mix beans, chilies, broth, corn, garlic, onion, and seasoning. Shred the cooked chicken breasts and add to the pot. Heat through on the stove.

Serve with fresh squeezed lime juice, tortilla chips, sour cream, and cheese.

Zesty BBQ Chicken

(Sorry for the crappy picture)

3 large chicken breasts
1, 12 oz bottle of BBQ sauce
1/2 cup zesty Italian dressing
1/4 cup brown sugar
2 TBSP Worcestershire sauce

Put chicken in crock pot. In a bowl mix the other ingredients together until mixed well. Pour over chicken. Cook on high for 3-4 hours or on low 6-8 hours.

Chicken Cordon Bleu

(Picture and recipe from The Girl Who Ate Everything, with a few things of my own added)

2 Chicken breasts (cut in half-length wise to make thinner)
Deli sliced ham (about 2 pieces for each piece of chicken)
Swiss cheese (1 slice for each piece of chicken)
1 cup Italian Breadcrumbs
2 TBSP butter (melted)
1 cup Parmesan cheese (1/2 for breadcrumb mixture, 1/2 for sauce)

For Parmesan Dijon Cream sauce-
2 TBSP Butter
2 TBSP Flour
1 cup milk
1 TBSP Dijon mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 tsp chicken bullion

Place chicken in a 9x13 greased pan. Place the ham slices on each piece covering the chicken, next place the cheese on top of the ham. Mix the breadcrumbs, Parmesan cheese and butter together until mixed. Sprinkle the breadcrumbs over the chicken. Bake at 350 degrees for 30-35 minutes or until chicken is done and breadcrumbs are brown.

When the chicken is almost done start your cream sauce by melting the 2 TBSP butter in a medium sauce pan. Add the flour and whisk for about a minute. Slowly add the milk, whisking quickly the entire time. Next add the bullion and salt. Bring this to a bubble, stirring constantly. Take off the heat and add the Worcestershire sauce, Dijon mustard, and Parmesan cheese until mixed. This will go over the chicken when finished.

This was a super easy and yummy recipe! We loved the cream sauce, it gave it extra flavor! Enjoy!

California BLT

Bacon
1 Large Tomato
1 Avocado
Romaine Lettuce
Sprouts
4 TBSP Mayo
1/2 Lemon
Ciabatta Bread
Swiss or Provolone Cheese

Preheat oven to broil. While oven is heating up, cook bacon until crispy. (Cook however much bacon you will want for each sandwich.) Set aside. Next mix the Mayo and squeeze the juice from the half lemon in to the mayo and mix together until smooth. Cut Ciabatta bread in half and place cut side up on a cookie sheet. Place a piece of cheese on the top slice. Broil for about 30 seconds or until cheese is melted. Cut up your vegetables and set aside. When bread is out of the oven spread the mayo mixture on the bottom slice. Add the bacon over the mayo, then lettuce, tomatoes, avocado, and sprouts. Sprinkle vegetable with salt and pepper.
This is a super yummy sandwich with a little lemony kick! We loved it! Enjoy!

BYU Mint Brownies

From BYU Magazine

1 Cup Butter
1/2 Cup Cocoa
2 TBSP Honey
4 Eggs
2 Cups Sugar
1 3/4 Cup Flour
1/2 TBSP Baking Powder
1/2 tsp Salt
1 Cup chopped walnuts (I left these out)
12 oz. chocolate frosting (I used the mint frosting recipe below and just left out the mint flavoring and green food coloring and added 1/3 cup of cocoa.)

Mint Icing-
5 TBSP Butter
dash of salt
3 TBSP Milk
1 TBSP Light Corn Syrup
2 1/3 Cup Powdered Sugar
1/2 tsp. Mint Extract
1-2 drops green food coloring

Melt butter and mix in cocoa. Let cool. Add honey, eggs, sugar, flour, salt, and baking powder. Mix well. Add nuts. Pour batter in to a greased 9x13 pan and bake at 350 for 25 minutes. Cool.

Prepare mint icing. Soften Butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk slowly until consistency is a little thinner than cake frosting.

Spread mint frosting over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from freezer and carefully add the layer of chocolate frosting.

These are amazing brownies. Enjoy!