I’m sure you noticed that the calendar looks different. I’m trying something new. It bugged me that if I used the Google calendar, I couldn’t get it to only show the month I wanted. I wanted my calendar to be static. I mean, it only makes sense that the October meal plan should always show the month of October, right?? So here is the awesome calendar my husband made for me. He’s the best-est 🙂
So my family has made one or two of these pizzas for Halloween every year for the past 15 years. We like the fun, cutesy, corny Halloween stuff (none of this zombie, gorey, gross stuff that seems to be popular!).
Make yourself a pizza using this yummy crust recipe and decorate it with toppings to make it look like a Jack-o-lantern.
Prep Time: 2 minutes Cook Time: 8 hours
Yield: 2 lbs pork
Serving Size: 1 Cup Each
- 1 Pork Shoulder/Butt (approx 2 lbs)
- 1 Old El Paso Sauce Packet (Roasted Garlic
- 1 Cup Root Beer (A&W)
- 2 Cups Light Brown Sugar
Ingredients for Serving:
- Black Beans
- Ranch Dressing (or make your own Creamy Tomatillo Dressing!)
- Place the pork in a slow cooker. Mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. Cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). Place the meat back in the sauce and cook on low for an additional 2 hours.
- Serve immediately homemade or store bought fresh tortillas with lettuce, rice, any cheese, beans, dressing, cilantro and limes
I’ve seen a lot of recipes that use Dr. Pepper or Coke but my family doesn’t drink these so I thought I’d try a recipe using Root beer! Carrian over at Oh Sweet Basil who is the mastermind behind this recipe said that with this roasted garlic sauce Root Beer seemed to bring out the best flavor.
Have any of you people ever had the privilege of eating at J-Dawgs? Some of you are probably thinking, what in the world is J-Dawgs?? But those of you who have been to Provo, UT are probably salivating now 😉 J-Dawgs started as a simple little hot dog stand started by a BYU student and has been a thriving business ever since. Side note: I lived right behind the original J-Dawgs stand (which also happened to be behind the most wonderful place ever called “SmartCookie”. SmartCookie = heaven on earth).
Anyways, what made them so successful was its “secret sauce.” Put that on a hot dog and BAM! Suddenly it’s the most amazing hot dog you’ve ever eaten in your life. Here is a copy cat version of the recipe!
- 1 pkg Beef bun length hot dogs
- 1 pkg hot dog buns (get some good quality ones!)
- 3/4 C ketchup
- 3/4 C barbeque sauce
- 1/4 C honey
- 1 tsp apple cider vinegar
- 1 tsp soy sauce
- 1/2 tsp onion powder
J Dawg Directions
- Mix up sauce by mixing all “sauce” ingredients together
- Put hot dogs on the grill
- Once you flip them, cut them in a crisscross pattern (as shown in the picture)
- Put hot dog in a bun and SMOTHER it with the sauce.
- BAM! You now have an incredible copycat JDawg. Enjoy!
Original Sauce recipe found here: http://www.yourhomebasedmom.com/jdawg-sauce/
YIELD: MAKES ABOUT 6 BURRITOS
- 2 sweet potatoes, peeled and cubed small
- 1 red pepper, diced small
- 1 small red onion, diced small
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, rinsed and drain
- ¼ cup chopped cilantro
- 2 teaspoons fresh lime juice (from about 1 lime)
- 2 cups shredded cheddar cheese
- 6-8 burrito-size tortillas
- Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Place the coated veggies onto a large baking sheet and roast for 18-20 minutes, stirring after about 10 minutes. You want the veggies tender but not mushy. Let the vegetable mixture cool.
- Put vegetables in a large bowl and gently mix with the black beans, cilantro and lime juice. Add additional salt and pepper to taste, if needed.
- Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
- Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
Adapted slightly from this recipe at Mel’s Kitchen Cafe
Yield: 4-6 servings | Prep Time: 15 minutes | Cook Time: 15 minutes
- 1 pound dried fettuccine
- 5 tbsp. olive oil
- 6 cloves garlic, minced
- 1/2 cup sundried tomato halves, sliced
- 1 (14.5 ounce) can of petite diced tomatoes, drained
- 4 tbsp. tomato paste
- 2 tsp granulated sugar
- 2/3 cup plain yogurt
- 1/3 cup light sour cream
- 2 cups baby spinach
- Salt & pepper, to taste
- Milk for thinning (if needed)
- Crushed red pepper flakes (optional)
- Freshly grated Parmesan (optional)
Optional: I cooked and cubed 1 chicken breast and added it to the recipe. I liked the additional substance.
- In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain and set aside.
- In a small bowl, combine the plain yogurt and light sour cream, mix together with a spoon and set aside.
- While the pasta is cooking, in a large skillet, add the remaining 4 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté about 2 minutes.
- Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
- Swiftly whisk in the yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
- Season the sauce with salt and pepper to taste.
- Add in the baby spinach. Once the spinach has wilted, add in the cooked pasta and turn off the heat.
- Toss to coat the pasta. If the mixture seems too thick, thin it by slowly adding milk until you’ve reached your desired consistency.
- Top with crushed red pepper flakes and/or parmesan, if desired. Serve hot!
Recipe adapted from this recipe at Table for Two.