I have seen several variations of this recipe. I try to add whatever vegetables are hiding in the fridge to this when I make it.
This one does take a little time to make so be sure to start it with enough time to get it finished before dinner! I usually start this while the kids are down for naps.
I did make this in the crockpot
What’s better than Laura’s Sweet Pork? Sweet Pork Quesadillas made from the leftovers! These are so easy to make and we love them here. Everyone looks forward to leftovers the day after I make the sweet pork. Continue reading “Sweet Pork Quesadillas”
This is another favorite from the Real Mom Cookbook. I have included the link to the original recipe as well as we have changed the recipe a little bit.
My kids like this with Cheesey Potatoes, Cole Slaw, and some rolls. The leftovers are delicious when used for Sweet Pork Quesadillas. Continue reading “Laura’s Sweet Pork”
I love this recipe! It is good with or without the bacon or ham, and with or without the extra cheese. Continue reading “Cheesey Potatoes”
I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.
I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!
Pickled Eggs
Ingredients:
Directions:
Drain beets, reserving 2 cup juice.
Place beets and eggs in a gallon size glass jar.
Bring the sugar, water, vinegar, and beet juice to a boil.
Pour over beets and eggs; cool.
Add water, if needed, to cover the eggs.
Cover tightly and refrigerate for at least 24 hours before serving.
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