4 lbs. boneless pork butt
1 Tbsp. coarse salt
1 Tbsp. liquid smoke
Place pork butt in slow cooker. Make slits with a sharp knife or fork. Rub salt on all sides. Then drizzle with liquid smoke.
Cook on low for 10-12 hours or until tender. Remove excess fat and shred.
Spoon leftover liquid over the pork before serving to keep it tender.
Dish soap (preferably clear)
Hydrogen peroxide
Baking soda
Mix to create a paste and cover stain. Gently rub into stain with a small brush and let sit for up to 24 hours. Launder as usual.
2 cups flour
2 cups sugar
1 tsp. baking soda
¼ tsp. salt
1 cup butter
1 cup water
½ cup sour cream
2 eggs
1 ½ tsp. coconut extract
FROSTING:
4 cups powdered sugar
½ cup butter
4 Tbsp. milk
1 tsp. coconut extract
1 ½ Tbsp. lime juice (fresh is best)
dash salt
1 ½ cups sweetened coconut
Preheat your oven to 375°. Place sweetened coconut onto a large cookie sheet and bake. Once golden brown, remove from oven and set it aside to cool.
Combine flour sugar, baking soda and salt in a large mixing bowl.
In a medium-sized sauce pan heat place butter and water over medium heat until melted. Pour over the dry and beat on medium speed for 2-3 minutes, or until the batter is glossy. Add sour cream, eggs, coconut extract. Mix until combined.
Spray a large cookie sheet with cooking spray and pour batter into the pan
and smooth with a knife. Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For frosting, place sugar in a large mixing bowl. Melt butter and milk in a small sauce pan then pour over the top of powdered sugar and mix. Add lime juice, extract and salt. The frosting should be thin enough to pour onto the cake so add more milk if necessary.
Frost cake and top with toasted coconut.
Chicken Breast
Pesto
Naan bread
Crumbled feta cheese
Spring mix
Cherry tomatoes
Balsamic vinegar
Season chicken breast with salt and pepper. Cook chicken breast in slow cooker on high for 4-5 hours or low for 6-8. Shred chicken and mix with any remaining broth. Mix with enough pesto until coated.
Spread additional pesto on top of naan bread. Spread chicken mixture on naan bread and top with cheese. Bake in oven at 400° for 10 minutes or until cheese is melted and bread is golden brown. Remove and top with spring mix, cherry tomatoes and balsamic vinegar.
2 large sweet potatoes, diced
Olive oil
Salt and pepper
¼ onion, diced
2 lbs. ground beef
2 Tbsp. ketchup
Shredded cheddar cheese
Shredded lettuce
Diced tomatoes
Cottage cheese
Pickles
Chick-fil-A Sauce
Toss sweet potatoes in olive oil and spread on a baking sheet. Bake at 425° for about 20 minutes, or until soft and golden brown.
Meanwhile, in a skillet, brown ground beef and onion. Season with ketchup and salt and pepper.
Assemble your bowl: sweet potatoes + beef mixture + cheese, lettuce, tomatoes, cottage cheese, pickles.
Drizzle with Chick-fil-A sauce.
60 oz. cream soda
1/2 Tbsp. butter extract
1 Tbsp. butterscotch syrup
Place in a Ninja ice cream maker.
Topping:
1/2 cup heavy
1/2 cup marshmallow fluff
1 Tbsp. butterscotch sauce
1/8 tsp. sea salt
Beat together and serve on top of butterbeer
Cube red or Yukon potatoes, place in instant pot on the trivet with 2 cups of water. Cook for 6-7 minutes. Release pressure and drain water. Add a stick of butter, garlic salt and parsley to taste.
