|2 qt||Half-n-half or heavy whipping cream|
|2-3 lbs||Shredded cheddar (either all yellow or part white)|
|1/4 lb||fresh fried bacon, crumbled|
|1 cup||Croutons (soaked in melted butter)|
|Paprika (to taste)|
|Onion Powder (to taste)|
|Garlic Powder (to taste)|
|Garlic Powder (to taste)|
|White pepper (to taste)|
American or Cheddar Cheese, grated
Eggs, beaten slightly
Spread cheese evenly in greased 8" square pan. Dot with butter. Combine cream, salt, pepper and mustard. Pour half of this mixture over cheese. Pour beaten eggs into baking dish. Add remaining cream mixture.
Bake at 325 ° F for about 25 minutes.
This can be mixed the night before, covered and kept in refrigerator.
Serves 6 - 8.
I double the recipe and put it in a 9" x 13" glass pan and don't think it serves 6 to eight unless you double the recipe. I almost always prepare it the night before. One time when I did not have enough room in the refrigerator to store the flat pan overnight, I put all of the ingredients except the butter and cheese in a blender and stored the blender in the refrigerator overnight. I just blended it in the morning. That worked too and you could not tell the difference in taste.
|5 lbs||Boneless Boston Butt Pork Roast|
|1 (7 oz can)||Chipotle Chiles in Adobo Sauce|
|FRUITY LIME SALSA|
|1 (8 oz can)||Crushed pineapple, drained|
|2 cups||Papaya, peeled and diced|
|1 cup||Kiwifruit, peeled and diced|
|1/3 cup||Red Onion, finely chopped|
|½ cup||Cilantro, Fresh, chopped|
|3 TBSP||Lime Juice, Fresh|
|Preparation of Meat|
1. Trim Fat from roast, cut roast in half crosswise. Combine paprika and thyme, salt and pepper, and garlic; stir well. Rub spice mixture over surface of roast halves; place roast halves in croc-pot. Combine water, chipotle chiles, and onion in a food processor or blender; process until smooth. (If you want the dish to be less spicy remove some of the adobo sauce from the chiles.) Pour chile puree over pork. Cover with lid; cook on high for 1 hour. Reduce to low and cook 9 hours, or until pork is very tender.
2. Remove pork from croc-pot; let stand for 10 minutes. Shred pork with two forks; set aside.
3. Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return liquid and pork to the croc-pot; stir well. Cover with lid and cook on high for 15 minutes or until warm.
Serve with flour tortilla, Fruity Lime Salsa and Plain Greek Yogurt.
Preparation of Fruity Lime Salsa
1. Combine all ingredients in a bowl; stir well. Cover and chill2 to 24 hours.
Often I will replace the pineapple and papaya with a large can of tropical fruit salad. You just have to dice the fruit pieces a bit smaller then they come in the can
|5||Granny Smith Apples, peeled and chopped|
|2 tsp||Baking powder|
|Mix Granny Smith apples with 5 TBSP sugar and cinnamon. Set aside.|
Mix eggs, 2 cups sugar, baking powder, vanilla, oil, and flour.
Bake in well greased bundt pan for 1 hr 15 min.
|1 TBSP||Corn Syrup|