Strawberry Mousse Pie

Ingredients

• 1 small box of strawberry jello (3oz)
• 1/4 cup boiling water
• 1/4 cup room temp water
• 1 tub of cool whip (8oz)
• 1 premade graham cracker crust
• 1 pkg. fresh strawberries

Directions

1. Chop half of your strawberries into bit sized pieces and set aside.
2. Mix the box of jello with 1/4 cup boiling water to dissolve.
3. Once dissolved, add 1/4 cup room temperature water and mix well.
4. Once at room temperature, Slowly fold the liquid jello into the cool whip (mix well).
5. Fold your chopped strawberries into the mixture.
6. Scoop the mixture into your crust and place in the fridge to set.
7. After atleast 3 hours (or more, overnight is even better).
8. Take your pie out of the fridge. You can now use the other half of your strawberries as a decorative topping for your pie (optional). Use them whole or cut them into slivers (as shown above).
9. Serve with whipped cream (optional).

Bon Appétit!

 

Crock Pot Pulled Pork

 

Ingredients         

 

• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 bottle favorite barbecue sauce (I like Sweet Baby Ray's) barbecue sauce, for serving (optional)

 

Directions

 

Prep Time: 30 min | Total Time: 1 day

   

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce (as much as you want... but not too much).
5. Continue to cook for another 4 to 6 hours on LOW.
6. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP

Freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.  

NOTES

1) Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

2) I have a, smaller crock pot. The above times work perfectly for me. But if you have a bigger crock pot, you may need to revise times downward. after the barbecue sauce is added. At least a couple of hours for it all to meld, but keep an eye on it when cooking for the first time and you be the judge.

3) You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat.


Bon Appétit!