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Recipes
Pulled Pork Barbeque with Coke
By CorbettCook
Cut roast in half; place in a slow cooker
- 1 (3 pound) boneless pork loin roast 1 1/2 teaspoons seasoned salt 1 teaspoon garlic powder 1 cup barbecue sauce 1 cup regular cola 8 sandwich rolls, split
Pulled Pork Barbeque with Coke
By CorbettCook
Cut roast in half; place in a slow cooker
- 1 (3 pound) boneless pork loin roast 1 1/2 teaspoons seasoned salt 1 teaspoon garlic powder 1 cup barbecue sauce 1 cup regular cola 8 sandwich rolls, split
Rocky Road Parfaits
By CorbettCook
Sugar-free pudding and light whipped dessert topping make these chocolately parfaits healthful enough to enjoy ofte...
- 1 4-serving-size package fat-free, sugar-free, reduced-calorie chocolate or chocolate fudge instant pudding mix
- 2 cups fat-free milk
- 1/2 cup frozen light whipped dessert topping, thawed
- 1/4 cup unsalted peanuts, coarsely chopped
- 1/4 cup tiny marshmallows
- Chocolate curls (optional)
Pudding - Coconut Oil
By CorbettCook
(5) Cook as directed on package (6)Divide into 4 containers--each will have 2 tablespoons of oil
- (1) box of 1.5 OZ sugar free chocolate
- pudding mix (the mix that you cook--NOT INSTANT).
- (2) 1 1/2 cups soy milk (instead of the listed 2 cups milk)
- (3) 1/4 cup MCT oil
- (4) 1/4 cup coconut oil (to measure this solid oil--put 1/2 cup water into the measuring cup & submerge the oil on a spoon until the water level in the cup reaches 3/4 cup).
Creamy Caesar dressing
By CorbettCook
In the container of an electric blender, combine all ingredients and process until well blended
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- a tsp. anchovy paste
- 1/8 tsp. salt
- 1/2 cup grated parmesan
- 2 tsp. dijon mustard
- 1 tsp. chopped garlic
- 1/8 tsp. ground white pepper
Pumpkin Cupcakes With Maple–Cream Cheese Frosting
By CorbettCook
Make the cupcakes: 1. Preheat the oven to 350° (175°C)
- 1 stick unsalted butter, room temperature, plus more for greasing pans
- 1 cup firmly packed dark-brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
- Frosting
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
Classic Caesar Salad
By CorbettCook
Mash garlic with salt using the side of a knife blade to make a paste
- 1 garlic clove
- 1/2 tsp. kosher salt
- 2 tbs. lemon juice
- 1 tbs. mayonnaise
- 1 tsp. dijon mustard
- 1/2 tsp. worcestershire
- 1/2 tsp. anchovy paste
- 1/2 tsp. black pepper
- 1/4 c. olive oil
- 3 tbs. parmesan, shredded
- 8 cups chopped romaine
- parmesan shavings
Coon Cheese Appetizer
By CorbettCook
Melt together cheese and butter with almonds
- Package of Coon Cheese
- Stick of butter
- Slivered almonds
- English muffins
Ritzy Chicken Casserole
By CorbettCook
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish
- 2 sleeves Ritz crackers
- 1 can cream of chicken soup, or cream of mushroom
- 1 cup sour cream, regular or reduced fat
- 1/2 cup chicken broth
- 4 to 6 boneless chicken breast halves, cooked
- 4 ounces melted butter
Beef Brisket in Beer
By CorbettCook
Trim fat from roast. Cut to fit crock pot
- 3 pounds lean beef roast
- 2 onions, sliced
- 1 bay leaf
- 1 cup beer*
- 1/4 cup chili sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water