Neck Bones W/ Potatoes

INGREDIENTS

• 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
• 1 onion cut up
• 3 lbs. peeled quartered potatoes
• seasoned salt to taste
• pepper to taste
• 1 ts garlic powder
• 1 ts onion powder
• 8 cups of water
• 4 stalks of celery

INSTRUCTIONS

1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans

• 
  
• 1 lb package dried northern beans,
• 1 smoked ham hock or Turkey wings or meat of your choice
• 2 teaspoons onion powder
• 2 teaspoons chili powder 
• 2 teaspoons paprika 
• 2 teaspoons garlic powder 
• 2 teaspoons cumin
• 2 teaspoons seasoning salt 
• 6 to 8 cups water
• 1 teaspoon black pepper 
• 1 diced onion

Rinse and sort the beans for any pebbles. Add the the rinsed beans, all of the seasonings, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread. (If the water boils out ) add more and adjust seasonings.

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,

Optional seasonings: salt, pepper, I like to use hummus and turkey

1. Heat a small skillet over medium heat. Grease with butter or oil.
2. In a bowl, crack one egg and mix well with a fork.
3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan

1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
2. Carefully flip with a large spatula and let cook another 30 seconds.
3. Remove from pan and repeat with as many eggs as desired.
4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Cinnamon Roll Cake

cake

1. 1 1/2 cups flour
2. 1/2 cup granulated sugar
3. 2 tsp baking powder
4. 1/4 tsp salt
5. 3/4 cup milk
6. 1 egg
7. 1 tsp vanilla
8. 1/4 cup butter, melted

Cinnamon Swirl

1. 1/2 cup butter, softened
2. 1/2 cup brown sugar
3. 1 Tbsp flour
4. 1 Tbsp cinnamon

Cream Cheese Frosting

1. 1 cup powdered sugar
2. 2 Tbsp butter, softened
3. 4 oz cream cheese, softened
4. 1 Tbsp milk
5. 1/2 tsp vanilla

Instructions

1. Preheat oven to 350 degrees F. Grease an 9x9'' baking dish.
2. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer.
3. Make the cinnamon swirl topping by creaming all ingredients together until smooth.
4. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
5. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a squirt bottle like I did--j

Cream cheese frosting

PERFECT FOR CUPCAKES AND CAKES

WHAT YOU WILL NEED

(16oz) cream cheese, room temperature

1 1/2 c

powdered sugar

1 tsp

vanilla extract (i use pure not imitation)

1 c

heavy whipping cream 

HOW TO MAKE IT

1Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Macaroni Salad

• 1½ cups Macaroni, Salad Macaroni or Other Small Pasta
• ⅓ cup Celery, chopped
• ⅓ cup Onion, chopped or  1-2 teaspoon of onion powder
• ⅓ cup Dill Pickle, chopped
• ¾ cup Mayonnaise or Vegan Mayonnaise
• 1 tablespoon Vinegar or Dill Pickle Juice
• 2 tablespoons Mustard, we use yellow
• ¼ teaspoon Salt or to Taste
• ¼ teaspoon Pepper
• ¼ teaspoon Dried Chives
• ¼ teaspoon Dried Dill Weed
• ¼ teaspoon Dried Parsley

1. Cook pasta according to directions, drain and set aside.
2. Chop the celery, onion and pickles. Mix with the cooked pasta.
3. In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, chives, parsley, and dill weed.
4. Mix the dressing with the pasta and vegetables until well combined.
5. Refrigerate until ready to serve

shredded pork burritos

Ingredients
4 cups prepared pulled cooked pork
2 cups barbecue sauce, preferably home made
2 cups yellow rice or 2 cups Spanish rice, prepared to package directions
4 burrito-size flour tortillas
1 cup shredded cheddar cheese
cooking spray

Directions
Preheat oven to 340°F.
coat oven save baking dish with cooking spray.
mix pork and barbecue sauce together, reserving 1/4 cup.
Please tortillas in oven on middle rack for 3 minutes.
Lay tortilla on flat surface.
Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
Roll tortilla around ingredients and place in baking dish.
Repeat with other 3 burritos.
Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.