Pulled Pork Sandwiches!

Tuesdays are busy days in my house.  It's the day that I am snack lady for our local kids club at our church.   Around 60 kids come to this event each week and they come hungry.  I really enjoy interacting with the kiddos and feeding them their snacks.  But days like this supper sometimes suffers.  Crock pot to the RESCUE!

This week I had a lovely pork shoulder roast from our local butcher shop.  I was excited to make Pulled Pork sandwiches with it.  I didn't have time to smoke it on the BBQ like I would like to do someday....but this version is REALLY GOOD TOO!  I used Club House Seasoning mix for Pulled Pork and threw it in the Crock pot.  6 hours later after a busy day I came home to an easy put together meal.

 After you "pull" the pork with forks to make a shredded beautiful meaty mess to put on the toasted bun, you are supposed to top it with coleslaw.  But not just ANY coleslaw.  Authentic North Carolina style coleslaw.  Apparently in the States there is a big deal when it comes to pork sandwiches and what you top them with.  I thought I would try this....and it is good!

 This is a very easy to make coleslaw.   Take half a head of cabbage and shred it up good.  Next you combine:  1 cup cider vinegar
                  1/4 cup plus 1 Tbsp ketchup
                  1/8 cup packed brown sugar ( or a bit more if you like it sweeter)
                  2 1/2 tsp of salt
                  1 tsp of hot red pepper flakes
                  1 tsp of ground black pepper
                 3/4 cup of water
   Taste to see if you like it, and adjust seasoning.  Sauce should be piquant, but not quite sour.

Pour over the cabbage and let marinate for 30 minutes.  Then enjoy on top of your yummy pulled pork sandwiches!!!!!

MY Favorite Snaps! - Ginger Variety

Today is my baking day.  My husband goes back to work tomorrow and he needs his lunch filled with home-baked goodness.  I usually make a batch of muffins (see previous posts for some of our favourites) and a batch of cookies or squares.  So I was busy whipping up Blueberry Bran muffins and Gingersnap cookies.

I have been in the cookie doldrums lately....sick of chocolate chip, sick of everything.  I didn't bake cookies for about 3 weeks. We ate Dad's cookies and Oreos.....  But then I discovered Joy the Baker's site and was inspired to make some jam cookies.  Very good...I think I will post it once I have perfected it.

 This is a recipe I have perfected!! They are amazing!  This recipe comes from David's auntie Helen.  She then passed the recipe onto Mickey, my mom in law, who then passed it on to me!!! YAHOO!  I wasn't really happy with my previous version as they were too dry... but THESE.....so moist and chewy and gingery.  The Best.  

see how crinkly and snappy they look!

First cream sugar and butter

Add egg and molasses - use the fancy kind...not blackstrap

 Mix in dry ingredients. Blend on low speed till combined.

Roll into balls and shake in sugar...or roll in sugar...which ever you like best.

so nice :)

place on parchment (or ungreased) covered baking sheet. Do not press the balls down.  They will spread on their own!  

Bake 350 degrees for 8 - 10 minutes!

So if you are in the mood for some spicy chewy little snaps bake these babies up!  In a snap!  Here is the recipe!


3/4 cup of soft butter or margarine
1 cup  white sugar

1 egg
1/3 cup of fancy molasses

Cream sugar and butter, mix in egg and molasses.

2 cups all purpose flour
2 tsp of ground ginger
1 tsp of cinnamon
1/2 tsp of salt

Add dry ingredients to same bowl as wet.  Mix until well combined.

Roll into balls and shake or roll in white sugar.  Place on parchment covered or ungreased cookie sheet. Bake at 350 degrees F. for 8-10 minutes.  Let cool a minute before removing from sheet.

Chili Chili

I know Spring is "in the air" but I am from Northern Alberta people.....Spring isn't really official around here.  We wear our splash pants, rubber boots and our winter coats in the time frame that other parts of the country get SPRING!  I would love to make a salmon salad with lemon risotto and eat strawberry tarts.  (hmm....maybe I should....sounds good)  but on the weekends when I am not entertaining I like to keep my cooking simple and relaxed.  And as I look at the overcast skies above and feel the chill in the air I immediately think of comfort foods like soups, stews, and chilies.  Upon looking at my freezer it becomes apparent that I need to use some of my hamburger.....chili it is!

Now there is a little joke in my family about my thoughts on chili.  I tease others about making chili that has no chili powder in it thus not making it chili.....Chili NO Chili.  Alas, my own joke has kicked me in the butt as I have come to adore a Chili No Chili recipe of my own....my Tuscan chili ( previously blogged about).  So when I make chili I get asked, "Are you making Chili Chili.....or Chili NO Chili?"   Today it is Chili Chili!

The exciting thing about today's post is that I am using my new camera to document my recipe.  I know EVERYONE has their mom's chili recipe already but I thought this might be an easy recipe to practice my food photography on.  Let me know what you think!

 The Grocery List:  Brown Beans, Diced tomatoes, Tomato paste, kidney beans, mushrooms, lean burger, fine diced onion, celery, peppers, and then the Chili powder.

 brown your burger and add veggies.  Saute for a few minutes.

add your beans and mushrooms

add your tomatoes, chili powder ( I used about 1 Tbsp and a half) and the paste.

add a splash of vinegar....don't really know why, but rumour has it that this helps reduce the gas index that goes along with chili......

 Simmer for 20 - 30 minutes to meld the flavors and serve with baked potatoes, biscuits, cheese and sour cream.  YUM!

CoffeeBiscotti - My Culinary Musings: Muffin Man Goes Bananas...and goes on a Date...

CoffeeBiscotti - My Culinary Musings: Muffin Man Goes Bananas...and goes on a Date...: I am out of my yummy Applesauce Spice Muffins and we NEED more MUFFINS! So after a crazy morning with the chillins it is time for some ther...

Muffin Man Goes Bananas...and goes on a Date...

I am out of my yummy Applesauce Spice Muffins and we NEED more MUFFINS!  So after a crazy morning with the chillins it is time for some therapy....baking therapy.... We will just ignore the fact that there is part of an apple pie from my mom in law and a 1/2 pan of brownies already in my pantry....MUST BAKE!

Today I am baking up some Banana Chip Muffins.  These are a big favourite with all my guys in my family.  My oldest told me HE LOVES the chocolate muffins.  We won't tell him that there is banana goodness in there too.  I am also posting a Chocolate Date muffin here as well.  Not only does it go with my title it ties in with the theme of chocolate chips and something good for ya.  Dates!  I am kinda proud of this recipe as it was one I played with and it worked out!  So here are some new muffin recipes for you to try this wintery weekend.

Banana Chip Muffins

1 and 3/4 cup of flour
1/2 cup of sugar
3 tsp of baking powder
1/2 tsp of salt
1/2 cup of choco chips

Measure these ingredients in a bowl and mix thoroughly.

1 egg
1/4 cup of oil
1/4 milk
1 cup mashed bananas ( 3 medium)

Beat egg until frothy.  Mix in oil, milk an bananas.  Pour into dry ingredients.  Stir only to moisten.  Fill greased muffin tins. Bake at 400 degrees oven for 20 -25 minutes.

Chocolate Date muffins

1 and 1/2 cups of chopped dates
3/4 cup of boiling water
1 tsp of baking soda

Combine dates, water, and soda in a bowl.  Set aside

1 and 3/4 cups of flour
1 tsp of baking powder
1/2 tsp of salt
1/2 cup of chocolate chips

In a second bowl, combine flour, baking powder, salt and chips.  Stir well and set aside.

2 eggs
3/4 cup of packed brown sugar
1/4 cup of oil
1 tsp of vanilla

In a mixing bowl beat eggs until frothy.  Slowly blend in sugar, oil and vanilla.  Stir in date mixture.  Pour all of this into dry ingredients.  Stir to combine.  Fill greased  muffin tins 3/4 full.  Bake in 400 degree oven for 20 - 25 minutes.