Monday, September 20, 2010

Lala's Purple Pepper Pulled Pork

Came up with this recipe today, hope you like it!

1 1/2-2 lbs Pork Roast
1 1/2 cups Barbeque Sauce
1 cup water
2 tbsp. Worcestershire Sauce
Purple Bell Pepper

Salt and pepper the pork, then sear the pork roast in a hot pan on all sides, then place directly in a crock pot on low setting.  Then pour in the barbeque sauce, wocestershire sauce, and the water.  Dice the pepper, and add to the pot.  Cover, and cook for 5-6 hours on low.  

Place pork alone in a shallow bowl, pull the pieces apart with a fork, or two.  

Pour the broth from the crock pot into a blender, and puree.

Pour the broth over the pork, stir, and cover for 30 minutes

Reheat, and your pulled pork is ready!

Lala's Carrot Zucchini Cake

Lala's Carrot Zucchini Cake

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
3 eggs
1 c. oil
2 1/4 c. sugar
3 tsp. vanilla
1 c. water (as needed)
1 c. grated zucchini
1 c. grated carrots

Preheat oven to 350 F. Add all ingredients except the water, zucchini, and carrots to a large bowl.  Beat with a mixer, and add the water slowly until a loose batter forms.  Then add in the zucchini and carrots.  Fold them into the batter until well combined.  Grease a 9X11 pan, and place in the oven.  Bake for 30 at 350 F, then decrease temp to 325 F. for 25-30 more minutes (until a tester inserted in the middle of the cake comes clean. Cool, and glaze if desired. 

Monday, September 13, 2010

Amazing Ricotta Lemon Cheesecake Recipe

Made this today with a recipe from Sorrento Velvety Smooth Ricotta Cheese.  

Enjoy, this airy, light, fluffy, delicious cheesecake recipe!


1 cup graham cracker crumbs
4 cups (2 lbs.) Sorrento Ricotta Cheese
1¾ cups sugar
5 large eggs, separated
6 tablespoons flour
1 tablespoon vanilla
½ cup heavy cream, whipped
Rind of lemon, grated
Rind of orange, grated

Preheat oven to 400°F. Butter sides and bottom of 10" springform pan. Dust with graham cracker crumbs. Beat ricotta cheese, 1 cup sugar and egg yolks. Add flour, vanilla and orange and lemon rind. Beat egg whites with remaining sugar until stiff. Combine with whipped cream. Fold into ricotta mixture. Pour into prepared pan. Bake 10 minutes at 400°F, then 1 hour at 325°F. Crack open oven door after baking time and cool to room temperature (at least two hours).

Wednesday, September 8, 2010

A visit with a snake

Today, my dad found a garter snake on the walk to our house.  He brought the new friend in to meet the boys.

Here are some pics

Of course they wanted to keep him, but we sent him back to his home where dad found him.  They have a new best friend that they will look for every time they walk up to mom and dads.

Saturday, September 4, 2010

Our New Floor Is Installed

Today we had our new floors installed by my FABULOUS brother in law and his friend.  We are so happy with the results.  Here are the before and afters to share!

Now all we have to do is install the thresholds, and the baseboard molding this week






Thanks for looking!


Wednesday, September 1, 2010

Some new photos, and a wonderful magazine to share

Today is the August Launch of The Rhythm of the Home Magazine.  Hop over and see all of the AMAZING tutorial,s and interviews that make the magazine so special.  Oh...and Julia is the Associate Editor over at the magazine, so that makes me love it more...HEHEHE

Oh, and I added my Crochet Capelet pattern to the issue, so you can grab that if you like too!

Here is the link to the magazine:

Capelet Pattern:

Here are some pictures of some beauty I captured recently. They make me smile!

Hop over to my flickr for more images!