Sloooooow Cooking

Hey all,

Well, I'm certainly remiss in my posting duties. Bad blogger, bad. Anyway. I messed up somewhere and the stupid raspberry torte I've been trying to post here for ages isn't forthcoming today either. Somehow I lost the cable I needed to plug my camera in. I'm still promising it, just not today (how many times have I said that already?).

Anyway, I have a delicious (and super easy) slow cooker recipe for you:

Slow Cooker Root Beer Pulled Pork Sandwiches

(now this is NOT my recipe, I heard of it somewhere and made my own modifications of course. If I recall where I ran across it I'll be sure to update you)

Ingredients

1 pork roast (I picked the nicest looking one that fits into my slow cooker)
1 bottle root beer
1 cup BBQ sauce (I used Diana's Hickory Smoke Sauce)
6 kaiser rolls or hamburger buns


Directions

Put pork roast in slow cooker. Cover with root beer. Cook on high for 8 hrs or as long as it takes for the pork to break apart easily when you jab at it with a wooden spoon (my highly scientific test).

Pull pork out of slow cooker, dump liquid. Tear pork apart into bits using 2 forks(removing fat or bones or what-have-you). Add 1/2 cup root beer and 1/2 cup of BBQ sauce. Mix. Adjust sauce and rootbeer to your own tastes. Put on buns. Eat. Thank me later.


There you go, deliciously rootbeer-y sandwiches.

AND as a special bonus, if you call right now, we'll give you TWO recipes for the price of one!!!

So a friend of mine was looking for a good pumpkin cookie recipe. I happened to have one handy that I've never tried. She tried it and confirmed it was good. She used her own cream cheese style icing though and I'll try to get that recipe out of her for you because it sounds delicious.

Here's that recipe, it comes from the Taste of Home Christmas recipe cookbook:

White Chocolate Pumpkin Dreams

1 cup butter
1/2 cup each sugar + brown sugar
1 egg
2 tsp vanilla extract
1 cup canned pumpkin
2 cups flour
3 1/2 tsp pumpkin pie spice (or whatever spices you like best)
1 tsp each baking powder + baking soda
1/4 tsp salt
1 pkg (11 ounces) vanilla or white chocolate chips
1 cup chopped pecans

Frosting:
1/2 cup brown sugar
3 tbsp butter
1/4 cup milk
1 1/2- 2 cups icing sugar

1. Cream butter and sugar until fluffy, beat in egg vanilla and pumpkin. Combine dry ingredients then gradually mix into cream mixture. Stir in chips and pecans.
2. Drop by tsp 2in. apart on ungreased cookie sheet. Bake at 350 for 12-14 min or until firm. Cool.
3.For frosting combing brown sugar and butter in saucepan. Boil, cook over medium heat for 1 min until slightly thickened. Cool for 10 mins. Add milk, beat until smooth. Beat in enough icing sugar to reachhh desired consistency. Smooth over cooled cookies.