••••TACOS AL PASTOR🌮!!!!••••

(Source: closetcooking.com & photos also)

••••TACOS AL PASTOR!!!

••••TACOS AL PASTOR!!

Prep Time: 20 minutes Cook Time: 8 hoursTotal Time: 8 hours 20 minutes Servings: 6

Pork tacos al pastor with grilled pineapple and a pineapple salsa.

ingredients

• 4 dried guajillo chilies
• 2 dried ancho chiles
• 1 dried chipotle chili
• 1 pineapple, peeled and cored
• 1 white onion, diced
• 4 cloves garlic
• 1 tablespoon cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 (2 pound) pork butt or shoulder
• 12 small corn tortillas
• 1 cup cilantro
• 2 limes, cut into wedges (optional)
  

directions

1. Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in half and remove the seeds and stems.
2. Cover the chilies in boiling water and let sit until softened, about 5-10 minutes.
3. Puree the chilies, 1/2 of the pineapple (coarsely chopped), 1/2 the onion, garlic, vinegar, lime juice, cumin, oregano and salt in a food processor or blender until smooth optionally using some of the water the chilies were soaking in if needed.
4. Rub half the sauce over the pork and let marinate for an hour to overnight.
5. Place the pork and marinade in a slow cooker and cook on low for 8-10 hours.
6. Remove the pork, roughly shred, discarding any excess fat, mix in some of the juices along with half of the remaining sauce.
7. Serve the al pastor pork in tortillas with the remaining pineapple, onions and the cilantro with lime wedges and the remaining salsa on the side.
   

Option: Replace the dried chilies with 2-4 chipotle chilies in adobo sauce or ground chili powder or cayenne to taste.

Option: Slice the second half of the pineapple and grill it before cutting it into small pieces for the tacos.

Option: Add a couple of tablespoons of achiote to get a nice red colour.

****BEST CARROT CAKE EVER!!!****

(Source: google+ & photos also & C Margaret Hall Diggs 2020)

****BEST EVER CARROT CAKE!!!!
****YUMMY AND DELICIOUS!!!!

****GOOD FOOD HEALTH TIP!!****

(Source: google+ & photos also & healthfoodcorner.com)

****GOOD FOOD HEALTH TIP!!!

••••ROASTED BROCCOLI AND GRILLED CHEESE MELT🧀!!!!••••

(Source: twopeasandtheirpod.com & photos also)

••••ROASTED BROCCOLI AND 

••••GRILLED CHEESE 

••••MELT!!

Roasted Broccoli and Grilled Cheese Melt

Yield: 3-4 sandwiches

 

Prep Time: 5 minutes

 

Cook Time: 15 minutes

 

Total Time: 20 minutes

Ingredients:

Florets from 1 medium head broccoli (about 1/2 pound), chopped small
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Unsalted butter, softened
6 to 8 slices bread
1 cup cheddar cheese, shredded or thinly sliced

Directions:

1. Preheat the oven to 400 degrees F.

2. On a sheet pan, mix the broccoli, oil, salt, and pepper. Roast for 8 to 10 minutes, or until the broccoli is evenly roasted but not burnt. Remove from the oven and allow to cool.

3. Heat a skillet over medium-low heat.

4. Spread butter evenly on one side of each slice of bread. Dividing the ingredients evenly, layer cheese on the unbuttered side of half of the bread slices, then add chopped broccoli in the middle and more cheese on top so that the broccoli lies between two layers of cheese. This keeps the small pieces of broccoli from falling out as the cheese melts. Top each with another slice of bread, butter side out.

5. "Grill" in the skillet, turning sandwiches over once, until the cheese melts and the bread is evenly toasted.

Note-for gluten-free use gluten-free bread.

••••COOKIE BUTTER SCOTCHEROOS🍪!!!!••••

(Source: juliesatsandtreats.com & Cathy @ Lemon Tree Dwelling & photos also)

••••COOKIE BUTTER 

••••SCOTCHEROOS!!!

••••SO AMAZING!!!

Cookie Butter Scotcheroos 
4 c. crisp rice cereal
1 c. granulated sugar
1 c. light corn syrup
1 c. Cookie Butter or Biscoff Spread
1 c. semi-sweet chocolate chips
1 c. peanut butter chips

1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
2. Stir in cookie butter.
3. Add cookie butter mixture to cereal; mix until cereal is coated.    
4. Spread into buttered 9×13 inch pan.
5. Melt chocolate chips with peanut butter chips; stir to combine and spread over cereal mixture.
6. Chill until set.

••••SO YUMMY!!

••••TACO MUFFIN CUPS!!🌮!!!!••••

(Source: julieatsandtreats.com & photos also)

••••TACO MUFFIN CUPS!! THESE 

••••LOOK AMAZING!!

Taco Muffin Cups

Prep Time: 15 minutes

Cook Time: 12 minutes

Serving Size: 12 muffins

Ingredients

• 1 lb. ground beef
• 1 taco seasoning packet
• 2/3 cup water
• 1 cup black beans (canned)
• 1 can refrigerated pizza dough
• 1/3 of a 16 oz. block of velveeta (Mexican)
• 1/4 cup milk
• Toppings: 1 chopped tomato, shredded lettuce, sliced black olives, sour cream

Instructions

1. In a skillet, brown ground beef. Drain.
2. Add taco seasoning packet and water. Bring to a simmer. Let cook for about 5 minutes.
3. Remove dough from can and unroll. Cut dough into 12 squares. 
4. Spray a muffin tin with cooking oil spray.
5. Place a square of dough into each muffin cup and press down on bottom and up sides lightly.
6. Fill each cup with ground beef to the top of cup (about a 1/4 cup).
7. Bake at 425 for 10 to 12 minutes or until dough turns golden brown. Remove from oven. 
8. While muffin cups bake, melt cheese over medium heat with milk. Stir frequently.
9. To serve: Remove muffin cup from muffin tin. Top with cheese, lettuce, tomatoes, and olives. Serve with sour cream.
   

Notes

-Black beans are optional. They can also be added to muffin cups after filling if you have some that would prefer no beans. Just add about a teaspoon of beans to the muffin cups once you add the meat. -You can use regular Velveeta if you prefer less spice.

••••BIRTHDAY CAKE PUDDING🎂!!!!••••

(Source: thecookiewriter.com & photos also)

••••BIRTHDAY CAKE PUDDING!!! ••••CAN I HAVE MY BIRTHDAY ••••NOW??

Homemade Birthday Cake Pudding

 

Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Remember to allow your pudding to cool in the fridge and then strain it! This will get rid of any unwanted lumps.

Author: Kacey

Serves: 4

Ingredients

• 2 cups milk
• 4 tbsp. funfetti cake batter (dry mix)
• ½ tbsp. cornstarch
• 3 tbsp. granulated sugar
• ¼ tsp. salt
• 1 egg
• 1 tbsp. butter
• ¼ tsp. vanilla
• ¼ cup spinkles
  

Instructions

1. In a medium-sized saucepan add the cornstarch, cake mix, sugar, and salt. In a separate bowl, beat the egg until paler in colour: a good couple of minutes. Add in the milk and whisk to combine. Pour liquid into saucepan.
2. Cook mixture over medium heat, whisking often, until bubbles form and mixture thickens. Remove from heat and stir in butter and vanilla. Allow to cool slightly on stove top, stirring occasionally to prevent film.
3. Pour through a fine sieve and refrigerate until ready to serve. You can put the pudding in individual cups if desired. If lumps form after refrigeration, just push through a fine sieve again. Mix in sprinkles just before serving to prevent their colours from bleeding into the pudding.