Slow-Cooked Pork and Beans

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .

Slow-Cooked Pork and Beans

1 boneless whole pork loin roast (3 pounds)

1 medium onion, sliced

3 (15-ounce) cans pork and beans

1 1/2 cups barbecue sauce

1/4 cup packed brown sugar

1 teaspoon garlic powder

Cut roast in half; place in a 5-quart slow cooker. Top with onion. Combine remaining ingredients and pour over meat. Cover and cook on low for 6 hours or until meat is tender. To serve, remove roast, shred with two forks. Return meat to slow cooker and heat through.

Makes 12 (1-cup) servings, each with 217 calories, 6 grams fat, 56 milligrams cholesterol, 404 milligrams sodium, 16 grams carbohydrate, 2 grams fiber and 24 grams protein.

Elsie’s Ambrosia

This is the recipe given to me by a dear friend. So good!

  

 

Elsie’s Ambrosia

 

1small container of cottage cheese (small curds)

1 Large Cool Whip

1small  box Jello

1 Large can of pineapples (cubes), drained

1 Large can of mandarin oranges, drained

 

 

Mix all together and chill before serving.

 

Other stuff you can add if you like, coconut flakes, marshmallows, cherries, nuts.

Creative Summer Days at 5 Minutes for Mom

 5 Minutes for Mom is hosting Creative Summer Days over at their blog. From June 10 – 18 they will have new ideas (and of course, giveaways!) to help keep your kids and the whole family busy, healthy, and happy!

The first offering is a give away of Rachel Ray’s Yum-O! The Family Cookbook. Go check it out HERE

 

CHOCOLATE-PEANUT BUTTER CARAMEL BARS

CHOCOLATE-PEANUT BUTTER CARAMEL BARS

Cooking spray

Brownie layer:

1 package fudge brownie mix 1/4 cup water

1/2 cup vegetable oil

2 eggs

Peanut butter layer:

3 cups powdered sugar

1 cup creamy peanut butter

2 tablespoons butter or margarine, softened

1/4 cup water

3/4 cup salted peanuts, coarsely chopped

Caramel-chocolate layer:

1 bag (14 ounces) caramels, unwrapped

3 tablespoons water

1 bag (11.5 ounces) milk chocolate chips

1. Heat oven to 350 degrees. Spray bottom only of 13-by-9-inch pan with cooking spray.

2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28-30 minutes, or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour.

3. In a medium bowl, combine powdered sugar, peanut butter, butter and water; mix well (if necessary, add additional water 1 teaspoon at a time until mixture is smooth).

4. Drop spoonfuls of peanut butter mixture over cooled brownie layer; spread evenly. Sprinkle with peanuts; refrigerate while making caramel layer.

5. Heat caramels and water in 1-quart saucepan over medium heat; stir frequently until caramels are melted. Pour caramel mixture over chopped peanuts; spread evenly. Refrigerate for 30 minutes or until caramel is set.

6. Melt milk-chocolate chips in an uncovered microwavable bowl on medium-high (70 percent) for 1 minute. Stir. Microwave for 20 additional seconds as needed, then stir. Continue until melted and smooth. Once melted, pour evenly over caramel layer and gently spread. Refrigerate 1 hour or until chocolate is set before cutting. Makes 24 bars.

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