Italian Food: December 2016

Dr Pepper Pulled Pork (Crockpot) + VIDEO

Dr. Pepper Pulled Pork is incredibly moist, tender, and delicious. Loaded with flavor from a homemade barbecue sauce and Dr. Pepper. Dr. Pepper? Yep. You would never believe all the flavor that DP imparts into this pork.

It must be 'that' season already. We have had so many requests for our 'favorite' pulled pork sandwich recipe. We get at least 1 comment/email/message about this recipe every day.

Last night Chad asked me to make my pork for this weekend. So, I decided to share it with you so you can experience the Best Ever Simple Crockpot Pulled Pork Sandwich recipe too!

Chad is from Iowa and he calls this the best pulled pork ever. That is a ringing endorsement! Loaded with flavor from a homemade barbecue sauce and Dr. Pepper. Dr. Pepper? Yep. You would never believe all the flavor that DP imparts into this pork.

How good is it? So good that when I make it this weekend... I won't change a thing! For real.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Best Ever Simple Crockpot Pulled Pork Sandwiches:

Try our Kansas City Barbecue sauce. It is divine in this recipe!

What you will need to make Best Ever Simple Crockpot Pulled Pork Sandwiches:

Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite pulled meat slow cooker recipes:

Chipotle's Famous Barbacoa
Slow Cooker Italian Beef Sandwiches
3- Ingredient Slow Cooker Cheater Pork Carnitas

See how easy this Best Ever Simple Crockpot Pulled Pork Sandwich is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Best Ever Simple Crockpot Pulled Pork Sandwiches

The Best Ever Simple Crockpot Pulled Pork Sandwiches are incredibly moist, tender and delicious. A simple recipe, loaded with flavor from a homemade barbecue sauce and Dr. Pepper. Dr. Pepper? Yep. You would never believe all the flavor that DP imparts into this pork.

Ingredients

5-pound pork butt, trimmed of visible fat
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
3 cups Dr Pepper
3 cups KC Style Barbecue Sauce, divided (or your favorite)
12 hamburger buns, split and lightly toasted
12 pickle slices

Instructions

Combine spices in a small bowl, mix well. Massage spice mix into pork and place in crockpot. Pour soda over pork. Cook on low 5-7 hours, until pork is tender and pulls apart easily.
Drain completely, shred pork using 2 forks, add 2 cups barbecue sauce and cook on low for one hour. Serve on toasted bun with a pickle slice and more of the remaining 1 cup barbecue sauce.
Enjoy!

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Sumber https://www.theslowroasteditalian.com

Easy Sloppy Joe Recipe - Just 15 Minutes!

This Easy Sloppy Joe recipe is miles away from ordinary with a special ingredient added to really kick this simple recipe up a notch. This hearty meal is ready in just 15 minutes these can be on your table any night of the week!

Chad and I have really caught this travel bug. It is actually funny because we are the type of people that enjoy 'home life' so much.

We generally prefer eating at home over eating out. Entertaining at home is our favorite way to get together with friends.

But, for the last few months, we can't seem to get enough of traveling and touring the best food each city has to offer. It has been amazing.

And the bug has bitten us again so we are working extra hard so we can take a few days off to head to Sedona. Have you ever been?

It is so amazing! I can't wait to share our trip with you. I am sure we will have some fabulous food photos and red rock mountain photos to share with you.

We are going to catch a glimpse of what fall really looks like. We only have 2 seasons in Phoenix: hibernating season and tourist season, and neither of them offers pretty colored trees.

Of course in the hub bub of getting ready for the trip, Lazy Day cooking is king!

I had a hankering for Sloppy Joe's and not a lot of time to prepare dinner so I put a quick and easy spin on my regular recipe and came up with these sensational Joe's.

My favorite meatloaf has a sweet ketchup topping that is out of this world! I add balsamic vinegar for a little zip and I tell you it adds just the right touch of sweet/tangy and a hint of smokiness. Combining those flavors with my sloppy Joe's really kicked them up a notch.

Chad and I devoured these Lazy Day Sloppy Joe's every time I made them and I know you are going to love them too.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make this Easy Sloppy Joe Recipe:

I like to butter the buns and toast them in the oven. It adds great texture and flavor to the sandwich.

What you will need to make this Easy Sloppy Joe Recipe:

10" Skillet- I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite lazy day dinner recipes:

5-Ingredient Lazy Day Chili
3-Ingredient Lazy Day Mac and Cheese
2-Ingredient Slow Cooker Salsa Chicken

See how easy this Easy Sloppy Joe recipe is to make. Watch the video!!!

Yield: 6Author: Donna Elick

Easy Sloppy Joes

Easy Sloppy Joes are miles away from ordinary with a special ingredient added to really kick this simple recipe up a notch. This hearty meal is ready in just 15 minutes these can be on your table any night of the week!

prep time: 5 minscook time: 10 minstotal time: 15 mins

Ingredients

1 pound lean ground beef
1 1/4 cups ketchup
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon coarse ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
6 hamburger buns

Instructions

Cook ground beef, in a 10" skillet over medium-high heat. Drain any excess liquid. Add remaining ingredients. Add 1/4 cup water. Stir until combined. Cover and reduce temperature to simmer, for 5 minutes. Remove cover and stir.
Serve sloppy Joe mixture on hamburger buns and enjoy!

DONNA'S NOTES

I like to butter the buns and toast them in the oven. It adds great texture and flavor to the sandwich.

https://zeromediasystem.blogspot.com//search?q=lazy-day-sloppy-joes

Sumber https://www.theslowroasteditalian.com

No-Knead Roasted Garlic Skillet Bread + VIDEO

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made!

Baked bread is something that has always intimidated me - from rising, kneading, proofing, and all of the calculations that you need to work through to get perfect, bakery-style bread at home - it is just too much for the way I like to cook.

I love rustic, easy, and delicious recipes - ones that are adaptable to what you have on hand, can be changed up easily, and don't follow too many fussy rules. I have never been good with following rules!

This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls!

This easy roasted garlic bread bakes right in a heavy skillet, but is based off my Easy No Knead Bread recipe on Sweet C's - which is loaded with rosemary and other savory herbs! There is also a cheesy jalapeno no knead bread recipe that is one of my personal favorites, especially with sliced turkey or chicken for a spicy kick at lunch!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

HELPFUL TIPS TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

Weigh your flour. While I do have the amount of flour listed in cups below if you don't have a kitchen scale, you will get absolutely perfect results with a scale. Flour's weight can vary wildly depending on so many different factors (altitude, brand, humidity in the air, bleaching, your measuring cups...) so I find it is best to weigh my ingredients.
Let the dough rise fully. Don't rush your rise - that is what is getting us light, chewy, and delicious bread, without all the work! (Unless you're at altitude, in which case, see the section below.)
Don't skip preheating the skillet! This helps the bread's crust crisp, and will help your bread rise quickly.

WHAT YOU WILL NEED TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

Active Dry Yeast - This is my favorite. It is really important to have a really good yeast and it should be fresh. I keep mine in the freezer in a mason jar for optimum freshness.
Cast Iron Skillet - There are a ton of brands out there, but this is my trusty inexpensive go-to.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite bread recipes:

The Best Ever Challah Bread
Red Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls

See how easy this No-Knead Roasted Garlic Skillet Bread is to make. Watch the video!!!

Yield: 8

Author: Courtney O'Dell

Easy Roasted Garlic No Knead Skillet Bread

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made! Perfect for Thanksgiving!

Prep time: 3 hourCook time: 45 MTotal time: 3 H & 45 M

Ingredients

600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups (473.18mL) lukewarm water
1 1/2 tablespoons salt
1 envelope dry active yeast (7g, about 2¼ teaspoons)
1/4 cup lightly roasted garlic - whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
1 tablespoon celtic sea salt (optional, but great sprinkled on top for extra crunch).
2 teaspoons Italian herb seasoning blend (rosemary, oregano, thyme), optional for topping

Instructions

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.
Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.
If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.
Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.
Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

How To Make and Store Bread Dough For Cooking Later

If you want to make this bread for a party, a big dinner, or to have on hand without all of the prep work, you can pre-make the dough and save it in the refrigerator or freezer until you need it!
To have the best bread from pre-prepped dough, I like to make the bread all the way through the first rise.
When you would ready your bread for a second rise, tightly wrap the dough ball in plastic wrap (take care to get rid of any extra air bubbles), and place into a fridge immediately if you will be baking the bread in the next 2 days.
If freezing, wrap the dough tightly in plastic wrap (be extra sure to have a tight seal on the dough for the freezer - air pockets could cause freezer burn), and then pop that plastic wrap into a gallon sized plastic bag. I like to have it in plastic wrap inside a plastic bag because it helps stave off ice crystals even more - just like how placing ice cream container into a gallon sized plastic bag helps prevent ice crystals from forming, and makes it easily scoop-able!
When it is time to make your bread, remove from fridge or freezer, and place on a lightly floured sheet of parchment paper in a warm, dry place. Let dough come to temperature, and fully rise a second time (rise should be 1.5 - 2 hours, defrosting time will be anywhere from 1 hour - 3 hours, depending on numerous factors).
After the secondary rise, complete final dough resting period and baking instructions as listed in recipe below.

High Altitude No Knead Bread Adjustments

Since I live in Colorado, I am aware of the effect altitude has on my baking. While there are a lot of complicated answers to the how to cook bread at high altitude question, this bread is pretty easy to get right, from sea level to the mountains.
Add extra water. Add teaspoons full of water, 1 at a time, and mix into dough until it is slightly sticky to the touch (could be up to two tablespoons, but to prevent needing to add more flour, add teaspoons one by one.)
Reduce the rising time. Let the bread rise fully (1.5-2 hours for the first rise), and then only 1 hour for the second rise. If you are at very high altitude, you can skip the final resting period as well, and pop the bread into the oven after the second rise.
In the video for this recipe, you will notice my hands are slightly sticky from the dough - that is because I live at 5,000+ feet, and have found it works the best!

https://zeromediasystem.blogspot.com//search?q=easy-roasted-garlic-no-knead-skillet

Sumber https://www.theslowroasteditalian.com

Pizza Tortellini Pasta Salad + VIDEO

Pizza Tortellini Pasta Salad is a like a party in your mouth! It's a blend of your favorite pizza toppings in a fabulously zesty and tangy summer pasta salad. This simple recipe is sure to be your new obsession!

When I start thinking about summer my mind is flooded with memories of amazing barbecues, unforgettable beach parties and family get-togethers.

Weekends at the beach, pig roasts at sunset and family fun that would go into the wee hours of the morning. As far back as I can remember there were always tables of food at every gathering. I mean we are Italian, but we grew up in a little southern town in Florida.

Which meant not only did we know how to roast a pig but there was amazing food and sweet tea at every event. I mean nothing goes better with a summer meal than iced tea.

Of course there were more side dishes than you could count and naturally I gravitated to the pasta salads. My love for pasta, and especially tortellini has turned into this near dedication to turn all of my favorite meals into a pasta salad.

Our Pizza Tortellini Salad is a fusion of my favorite pizza with bacon, pepperoni and black olives with a fabulous summer salad. They come together to create the most spectacular summer salad yet!

It all starts with a rainbow of vegetables, bacon, pepperoni, black olives, mozzarella and Parmesan cheeses and tender cheese tortellini, of course. But the real magic is the dressing. A homemade zesty Italian dressing with a little kick from red pepper flakes is the perfect complement to this fun Pizza Tortellini Salad.

This pasta salad is so summery and refreshing. I could not stop eating it. I did manage to share it with family and friends though. What can I say, I love to feed people. And they all loved it and asked for the recipe! That is the mark of a great recipe. I know you are going to love it too.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Pizza Tortellini Pasta Salad:

Salad is excellent the next day. This is a fantastic make-ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. If you use all of the dressing initially your pasta may soak up all the dressing.

What you will need to make Pizza Tortellini Pasta Salad:

Large Pot-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite pasta salad recipes:

Southern Style Macaroni Salad
Hawaiian Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Muffaletta Tortellini Salad
Bacon Ranch Tortellini Pasta Salad

See how easy this Pizza Tortellini Pasta Salad is to make. Watch the video!!!

Yield: SERVES 8Author: Donna Elick

Pizza Tortellini Pasta Salad

prep time: 15 MINScook time: 10 MINStotal time: 25 mins

Ingredients

1 (19 ounce) bag frozen cheese tortellini
1 English cucumber, cut into quarters and sliced
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
4 ounces cooked bacon, chopped
1 (2.25 ounce) can sliced black olives, drained
8 ounces mozzarella, cut into bite size pieces
1 (5 ounce) package mini pepperoni
1 ounce shredded Parmesan cheese
2 tablespoons fresh basil, chopped

Dressing

1/2 cup light tasting olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set add to a large serving bowl.
Combine dressing ingredients in a pint size mason jar. Seal and shake the living tar out of it. Pour half of the dressing over the warm pasta and toss to combine.
Add the remaining salad ingredients to the bowl and toss until well coated. Serve immediate or refrigerate until ready to serve. I like to reserve some of the basil and pepperoni to scatter on top when serving.

DONNA'S NOTES

Salad is excellent the next day. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. If you use all of the dressing initially your pasta may soak up all the dressing.

https://zeromediasystem.blogspot.com//search?q=pizza-tortellini-salad

Strawberry Banana Cheesecake Salad + VIDEO

Simple Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients. Rich and creamy cheesecake filling is folded into luscious strawberries and sweet banana to create the most amazing, glorious fruit salad ever! The flavor has been punched up with a secret ingredient and you are going to go nuts over this recipe! The king of the potluck table has arrived.

A few months back I put together this Summer Berry Cheesecake Salad. Well, needless to say it has gone completely crazy on our site. It is already the #2 recipe of all time.

Our readers have enjoyed it so much that I though it was time to whip up a twist on the über popular recipe. I have been on a pudding kick lately. I tell you I have been testing several recipes with pudding as a surprise ingredient.

It is crazy how much pudding mix amps up the flavor of a recipe. So, when I was thinking of ways to twist up the cheesecake salad, I knew I needed to use pudding. It really kicks it up a notch.

I combined cream cheese, pudding mix and coffee creamer to create a spectacular rich and creamy cheesecake filling. In the fruit mixture, I squeezed fresh lemon juice over sliced strawberries and bananas. That prevents the bananas from browning, but it also gives the cheesecake salad a little brightness and zing!

This new summer salad is so good it is sure to take the place of your favorite fruit salad. And say goodbye to Aunt Ida's ambrosia salad and HELLO to Strawberry Banana Cheesecake Salad. The new queen of the summer picnic table.

We couldn't stop eating it, and you're going to go bananas over it too! <- Sorry, pun intended. I couldn't help myself.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Strawberry Banana Cheesecake Salad:

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

What you will need to make Strawberry Banana Cheesecake Salad:

Electric Hand Mixer - I have had this one in my kitchen for ever (it seems like) at least 8 years.
Instant Cheesecake Pudding - this is my favorite to use in my cheesecake salads.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite cheesecake salads:

Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Snickers Caramel Apple Cheesecake Salad
Peach Cobbler Cheesecake Salad
Red, White and Blue Cheesecake Salad
Pina Colada Cheesecake Salad

See how easy this Strawberry Banana Cheesecake Salad is to make. Watch the video!!!

Yield: 16 (1/2 cup) servings

Author: Donna Elick

Strawberry Banana Cheesecake Salad

prep time: 15 Mcook time: 40 Mtotal time: 15 M

ingredients:

1 (8-ounce) package cream cheese, softened
1 (3.4 ounce) package instant cheesecake pudding, unprepared
1-1/4 cups Simply Pure Vanilla Coffee Creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, cut into coins
2 tablespoons fresh lemon juice

instructions:

How to make Strawberry Banana Cheesecake Salad

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined.
With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit.
Chill until ready to serve or serve immediately.

DONNA'S NOTES:

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate it in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Sumber https://www.theslowroasteditalian.com

Maid-Rite Copycat (Loose Meat Sandwiches) + VIDEO

The classic Maid-Rite is a loose meat sandwich made with perfectly seasoned, tender slow-cooked ground beef served on a warm slightly sweetened bun. We have tried to replicate it for years and at long last, we have the perfect crock pot recipe and it is one to keep! If you have never tried one, run (do not walk) to your kitchen and make this!

A few years ago Chad and I traveled to Iowa for his high school reunion. It was a much anticipated trip.

I have wanted to see Iowa for years, not just for the corn (although I would fly out just for that). Ever since I first met him he had spoke of his favorite places in Cedar Rapids, so we had a long list of things to see and do. Visiting a Maid-Rite restaurant was at the top of the list.

I remember hearing all about Maid-Rite's in just about every conversation about Iowa for as long as I have know him.

Interestingly, Maid-Rite has been an Iowa tradition since 1926 (and a mid-west staple for many years). A Maid-Rite is a loose meat sandwich made with perfectly seasoned tender slow cooked ground beef served on a warm bun.

First of all, it is definitely NOT a sloppy joe. It is an unformed burger, featuring beef slow cooked in seasoning liquid leaving you with the most tender seasoned beef.

Simply served on a warm slightly sweet bun. It is the most spectacular simple sandwich you will ever sink your teeth into. Truth be told, I didn't 'get it' until I had my first sandwich.

Many family members have tried to replicate the magic that is the Maid-Rite. Many have failed.

My father-in-law like the rest of Chad's family, grew up on Maid-Rite's Loose Meat Sandwiches and a few months back he informed my husband that at long last, he had a recipe that was the best Maid-Rite he had ever eaten, perhaps better than the original.

I was so excited to get to work on the recipe. A few tweaks here and there and Chad was over the moon! SCORE. The sandwich starts with lean ground beef, slow cooked in a mixture of onion, beef and chicken broth with vinegar, brown sugar and a hand full of other flavorful ingredients that are cooked in a crock pot, tenderizing the meat and infusing the flavors from the broth right into the beef.

Scoop your beef onto a warm bun and you have a Maid-Rite even better that the original. Customize your sandwich by choosing your toppings. I am a cheese gal, so I love cheddar cheese, onion, pickle and ketchup on mine. I realize that ketchup was not traditionally served with a Maid-Rite until recently, but I am a rebel like that!

Use you imagination and custom create your own favorite! Maid-Rite's and sweet corn are the plan for our party. Perfect combo.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

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Helpful Tips to make Maid-Rite Copycat:

Maid Rite is traditionally served with mustard, but I am not one to follow the pack. Try it with ketchup and pickles or your favorite topping.

What you will need to make Maid-Rite Copycat:

Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite slow cooker recipes:

Chipotle's Famous Barbacoa
Crock Pot Sriracha Honey Wings
Slow Cooker Italian Beef Sandwiches

See how easy this Maid-Rite Copycat is to make. Watch the video!!!

Yield: 8-12Author: Donna Elick

Maid-Rite Copycat Recipe

The classic Maid-Rite is a loose meat sandwich made with perfectly seasoned, tender slow-cooked ground beef served on a warm slightly sweetened bun. We have tried to replicate it for years and at long last, we have the perfect crock pot recipe and it is one to keep! If you have never tried one, run (do not walk) to your kitchen and make this!

prep time: 10 minscook time: 4 hourtotal time: 4 hours and 10 mins

Ingredients

1 cup warm water
1 tablespoon dried minced onion
1 teaspoon low sodium beef base (or a bouillon cube)
1 teaspoon low sodium chicken base (or a bouillon cube)
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons Worcestershire sauce
3 pounds lean ground beef, uncooked
8 hamburger buns
Optional toppings: cheese, ketchup, pickles, onions, mustard

Instructions

Set slow cooker to high. Add all ingredients (except beef). Stir to combine. Add beef and stir until all combined and beef is completely coated.
Cover and cook for 1 hour. Stir occasionally to break up ground beef. Uncover after 1 hour of cook time. Continue cooking on high for 2 ½ - 3 hours (with the lid off), until most of the liquid has cooked off. Continue to stir occasionally and break up any chunks of beef.
Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings. We love cheese, ketchup and pickles!
Serve and enjoy!

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