Deviled Eggs - Refreshed

1 Dozen boiled eggs, peeled

• Use older eggs
• Start hot! Boil water and then add the eggs gently
• Reduce to a low simmer for 13 minutes for large eggs.
• Cool rapidly in an ice bath
• Crack eggs all over, then set back in ice bath while you crack the rest.
• Run under cold water to peel

Halve eggs lengthwise with a non-serrated knife.  Gently remove yolks and place in medium sized mixing bowl.  Mash yolks and add:

3 Tbsp Mayonnaise
1 tsp prepared mustard
1 tsp sugar
1 tsp vinegar
1 Tbsp minced celery

Mix thoroughly and put in piping bag with large star tip. Place whites onto serving plate and sprinkle with salt. Pipe yolk mixture into halved whites and serve sprinkled with paprika or minced chives.

Ham Fried Rice

5 cups cooked, cold white rice (day old or leftover rice works best!)

1 Tbsp sesame oil (can substitute vegetable oil)

2 Tbsp vegetable oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 cup diced ham

1/2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, and onion. and  Stir fry until tender. Lower the heat to medium low, mix in garlic, then push the mixture off to one side and pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

S'mores Squares

1/3 cup butter
1 (10 oz) bag marshmallows
1 box golden grahams
1 cup chocolate chips

Grease a cake pan and rubber spatula, set aside.  Melt butter in large nonstick pan over medium heat.  Add marshmallows and melt, stirring frequently.  Once no lumps remain add golden grahams. Stir till evenly distributed.  Mix in chocolate chips. Pour into prepared pan.  Use prepared spatula to press into place.  Let cool till firm and slice into squares.

Frozen Fruit Cup

6 oz oj concentrate
3 cups water
1/2 cup lemon juice
1-2 cups sugar - to taste
Mix together to make juice base

Skin, core,  and slice
Peaches  (about 15)
Pears    (about 15)

Wash and halve grapes (about 2 lbs)
1 cup crushed pineapple

Add all fruit to juice.  Portion into freezer bags/containers and place in freezer.  To serve, thaw slightly and spoon into cups.  Add lemon lime soda till fruit is covered.

Sweet and Sour Sauce for Meatballs

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1 can (20 ounces) pineapple chunks or tidbits

reserved pineapple juice

water
2 Tablespoons cornstarch

3 Tablespoons vinegar

1 Tablespoon soy sauce

1/2 cup packed brown sugar

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice to measure 1 1/3 cups. Pour into saucepan and add cornstarch and stir until smooth.  Then add vinegar, soy sauce, and brown sugar mix again until smooth

Cook over medium heat until thick, stirring constantly.  Mix in reserved pineapple and meatballs before serving or serve sauce on a bed of rice and add meatballs and pineapple on top.   

Spicy Shredded Pork

Via the Pioneer Woman

Prep Time 20 Minutes        Difficulty Easy Cook Time 4 Hours            Servings 8

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• ¼ cups Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.
To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)
Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.
Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.
Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa …

Teriyaki Pork Roast