Fun Bubbles

Materials

• Drinking straws
• Tape

• Dishwashing liquid
• Light corn syrup (or glycerin)

 

Instructions

1. Instead of a traditional bubble wand, use a number of drinking straws bound together with a few pieces of tape.
2. Dip one end of the bundle into a shallow dish of bubble solution (you can make your own by combining 1 cup of water with 1/3 cup of Dawn or Joy dishwashing liquid and 2 tablespoons of light corn syrup or glycerin), then blow through the straws, being careful not to let the solution run down the straws to your mouth.
3. The cluster of straws will produce scores of diminutive bubbles.

Slow-roasted pork with Cabbage and Carrots

This was really easy to make, good, and a great value.  I think it cost about 13 dollars to make and it's enough for two meals.

3.5 pound boneless pork shoulder
medium head cabbage, cored and thinly sliced
5 carrots, thinly sliced
olive oil
salt and pepper

preheat oven to 325.  Heat 1 tbsp olive oil in dutch oven over medium.  Season pork with salt and pepper.  Add pork to pot and cook, turning occasionally, until browned, about 12 minutes.  Cover and roast in oven until fork tender, about 3 hours.  Transfer to cutting board and let rest for 10 minutes, then shred.  Pour off extra fat from dutch oven.  Add carrots and cabbate and cok over medium-high heat, stirring occasionally, until cabbage is wilted, 8-10 minutes.  Season with salt and pepper and serve with pork.

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken Enchiladas

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Slow Cooker Taco Soup

Ingredients

• 1 pound ground beef
• 1 pound bulk hot pork sausage
• 1 (28 ounce) can crushed tomatoes
• 1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as Mexicorn®), drained and rinsed
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can kidney beans, rinsed and drained
• 1 (1 ounce) package ranch dressing mix
• 1 (1 ounce) package taco seasoning mix
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
• 1/2 cup chili sauce
• 2 fresh jalapeno peppers, diced
• 1 (12 fluid ounce) can or bottle dark beer
• ground black pepper to taste

Directions

1. Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
2. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
3. Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours

Moroccan Dinner

• 2 clove(s) garlic, finely chopped
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) tandoori or garam masala spice blend
• Kosher salt
• 1 medium butternut squash (about 2 1/2 lb), peeled and cut into 1-in. pieces
• 2 red bell peppers, cut in 1-in pieces
• 1 medium onion, chopped
• 1 3/4 pound(s) boneless leg of lamb, trimmed and cut into 1-in. pieces (I used a boneless pork roast..you could really use any kind of meat or chicken)
• 1/4 cup(s) fresh cilantro, chopped

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Directions

1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
2. In a small bowl, combine the garlic, oil, spice blend, and ½ tsp salt. On one of the prepared baking sheets toss the squash, peppers, onion and 1 Tbsp of the garlic-spice mixture. Roast on the upper rack for 10 minutes.
3. Meanwhile, on the second baking sheet toss the lamb with the remaining garlic-spice mixture. Move the vegetables to the bottom rack and place the lamb on the top rack. Roast until the lamb is cooked through and the vegetables are tender.
4. Gently toss the vegetables, lamb and cilantro together before serving.

Read more: Moroccan Lamb Recipe at Woman's Day - Woman's Day

Slow Cooker Cranberry Pork

This was a really great and easy recipe.  A good way to use those pork roasts that are always on sale :0)  I served with instant mashed potatoes and steamed peas.  YUM
Ingredients

• 1 (3 pound) boneless rolled pork loin roast, halved
• 2 tablespoons vegetable oil
• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup sugar (I would cut this to 1/3 cup next time)
• 3/4 cup cranberry juice (I didn't have any so I used chicken broth)
• 1 teaspoon ground mustard
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 cup cornstarch
• 1/4 cup cold water
• salt to taste

Directions

1. In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degrees F. Remove roast and keep warm.
2. In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.