Saturday, October 13, 2012

Crockpot Bar-B-Que Pork Loin

Is anything really better for a chilly Fall day than Bar-B-Que? Nope!
But since time and space are limited for me right now, I'm making mine in the crock pot.

I thought I'd share a quick and easy recipe with you.


1 Boneless Pork Loin (about 2 pounds)
1/3 Cup Chicken Broth
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 bottle of your favourite Bar-B-Que sauce


In a small bowl mix the spices together. Rub into Pork Loin.
In Crockpot, pour the broth and add garlic. Stir. Add the pork loin and cover.
Cook on HIGH for three hours, then shred / pull apart the loin, pour Bar-B-Que sauce over it and stir.
Reduce heat to LOW for another two to three hours.

Serve on buns or over yellow rice!


Wednesday, October 3, 2012

'Tween the Hedges Dip!

This is my family's go-to dip for game days and holidays! Whether we're rooting for the Bulldogs, the Yellow Jackets, the Eagles, the Falcons, or the Braves -- this Georgia Family is always ready with the best dip!


8 ounces brick of Philadelphia Cream Cheese, cubed 
3 large cans of chili with beans 
1 Large Jar of Medium-to-hot chunky salsa 
8 ounces package Colby & Monterey Jack Shredded Cheese 
*1 jalapeno, seeded, and diced fine. OPTIONAL! 


Empty all 3 cans of chili into bowl with jar of Salsa. Stir together well. 
Spread chili and salsa mixture into a 9 X 9 casserole dish. 
Spread shredded cheese over top of the mixture, then fold in evenly with a spatula. 
Sprinkle cubed Philadelphia Cream Cheese pieces evenly over the mixture. 
Press down so that only the top of the cube is visible. 

*If you like your dips H*O*T, add the seeded, diced Jalapeno! 

Bake at 350 for approx. 35 minutes until mixture is hot and bubbly. 
Give a couple of thorough stirs and serve hot with chips, tortillas. 
Or use as a topping for burgers, dogs, tacos, etc!

Serves 6! (If you're lucky!) ;)