Shreaded Pulled Pork

2-3 lbs Porkloin Roast
1 Can Chicken Broth
2 tsp. Rosemary leaves
Garlic salt (to taste)

Combine all together in crock pot. cook for either 4 hours on high or 6 hours on low. Shred with forks before serving.

Great with rice!

Variations: add chopped green peppers (canned) or salsa verda for pork taco salad.

Freeze extra for a quick meal later on:

Texas Sheet Cake

Texas Sheet Cake

The secret is out in my ward that I cook. We recently had a change in my bishopric and the ward clerk’s wife was in charge of planning a FHE dinner the next night and needed some help with dessert. I was cornered into making a Texas Sheet Cake. I loved this dessert when I was on my mission. Here is a different version from one of the sisters in a ward I served in: Kelly's Texas Sheet Cake. Kelly (the sister, not me) is an amazing cook. I actually discovered this recipe days before I was asked to make a cake for FHE so I was already excited to have Texas Sheet Cake again. 

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Cake:

2 Cups Flour

2 Cups Sugar

1 tsp. Baking Soda

1 Cup (2 sticks) Butter

4 tbsp. Cocoa Powder

1 Cup Water

2 Eggs

½ Cup Buttermilk

1 tsp. Vanilla

1.      In a pan, mix butter, cocoa and water. Bring to a boil.

2.      Meanwhile mix flour, sugar and baking soda in a large bowl.

3.      Pour chocolate mixture over dry ingredients and stir together.

4.      Then add eggs, buttermilk and vanilla.

5.      Pour into large greased jellyroll pan. Bake at 350°F for ~20 minutes.

Frosting:

1 box (3 ½ Cups) Powdered Sugar

1 Cup Walnuts (Optional)

1 tsp. Vanilla

½ Cup Butter

4 Tbsp. Cocoa Powder

1/3 Cup Buttermilk

1.      Melt butter and add cocoa powder and buttermilk. Let boil.

2.      Add dry ingredients and thoroughly blend.

3.      Pour over cake after it comes out of the oven and it is still warm.

Stuffed Shells

Stuffed Shells-half of the recipe

1 box of Jumbo Shells

1 16 oz Ricotta cheese

1 egg

1 garlic clove chopped finely or 1 tsp garlic powder

2 tsp Parsley

1 tsp. Basil

1 Jar Prego Spaghetti Sauce

3 cups grated mozzarella cheese

2 tsp Oregano

Parmesan Cheese

1.      Preheat oven to 375°F

2.      Cook jumbo shells according to directions on packaging. Cool on wax or parchment paper.

3.      While noodles are cooking prepare ricotta cheese mixture by mixing ricotta cheese, egg, garlic, parsley and basil in a small bowl. Add 1 tbsp. Parmesan cheese. Add 2 cups of mozzarella cheese.

4.      Heat Spaghetti Sauce.

5.      When noodles are cooled enough to handle, open the shell (I find it easiest to press the top and bottom of the shell towards each other. This opens the shell up.) Fill shell with 2 tbsp. cheese mixture. You can freeze the shells at this point for an easy dinner later on.

6.      Cover the bottom of a 9x13 pan with about ½ of the spaghetti sauce. Line up shells on top of the sauce. Cover shells with remaining sauce then remaining mozzarella cheese. Sprinkle Parmesan cheese and parsley on top. Cover with aluminum foil. Cook in oven for 35 minutes or until the shells in the middle are cooked thoroughly, removing foil for the last 5 minutes.