The Cookbook

Marshmallow Toast

White bread, sweetened condensed milk, and mini marshmallows.

Heat oven to 350*

Lay bread on cookie sheets and spread with 1 soup spoon of sweeetened condensed milk.
Top with mini marshmallows keeping in mind that they will puff and expand.
Bake for 5-7 minutes or until marshmallows are puffed and golden brown on top.
Let rest for 1 minute and serve to sugar deprived children, or hide and eat them youself!

Ninja Kat

Strawberry-Pineapple-Apple Crunch

The Crunch is just waaay too easy.

1 can stawberry filling
1 can crushed pineapple in juice
1 can (or 2) apple pie filling
1 yellow cake mix (store brand or cheep stuff is strangely better)
1 stick butter, melted

Layer in a 9"X 13" pan, strawberry first, then the pineapple with the juice, and the apple pie filling.
Sprinkle the cake mix on top, lumps are okay.
Pour butter as evenly as possible on top, and bake in a 350*
oven for 1 hour.
Cool for @ 10 minutes.
Serve with ice cream to cut the sweet. ;)

Ninja Kat

Dumplings

Boil a chicken until fully cooked. You can add veggies and seasonings to the water, but not too much, as you need to cook it down just a smidge.
Debone the chicken and return the bones and skin to the pot, and add just enough water to cover if needed.
Simmer for 1-2 hours to get all the good stuff out of them.
Drain bones and skin and veggies (if added), reserving the broth only. Keep at a simmer and add the chicken back into the pot.

Dumplings: 1 1/4 C flour
1 1/2 t baking powder
1/2 t salt
2 T butter (chilled and cut small)
1/2 C milk

Stir dry ingredients together, then cut butter into the flour mixture until it looks like coarse corn meal.
Stir in milk. Drop by spoonfuls into pot. Cook for 8 minutes.
I choose to have a floured counter and roll out the dumplings. I find that my family likes it better that way. Just use a pizza cutter to make small squares. I wouldn't roll out more than 1/4" thin. Same cook time.

Ninja Kat

Ninja Kat's Carnitas

You will need a pot to fit the piece of shoulder you are wanting to cook. If it is a large shoulder (7-10 lbs) you can cut it in half.

You need to start water boiling in which you have added 1/2 of a large onion, a head of garlic, peeled and the cloves broken, and salt as if for pasta. (You want it to taste of salt, but not too salty.)
When water boils, add the meat then.
Cover and simmer for 3-4 hours or until the meat falls apart when poked with a fork.
Shred meat and give a quick fry in oil.
Best bet is to use a wok and stir fry the stuff until well coated and still soft. For extra flavor, you can add chopped garlic to the oil.

PIG OUT!

Iffn that is too much of a pain, just crock pot it with the same seasonings, (porportions adjusted) and wok to finish.

Ninja Kat

Ninja Kat's Pot Roast

Preheat oven to 325*.

In a cast iron skillet, I put 1 T oil and then the roast (3 lbs) and sear. Take meat out and put in 1/4 onion, 1/4 bell pepper (coarsely chopped), and 2-3 stalks of celery just broken up. Let get translucent and then add 1/4 C carrots and 1/2 can diced tomatos. Simmer for just a minute or two, then add spices.

I usually use a combo of salt, pepper, 1/4 t cumin, 1/2 t Cecheres, and parsley. I would normally season the roast, but the spices may burn. I also season the roast now for good measure. ;-)

Put the skillet mixture in the bottom of an oven bag and place the seasoned roast on top. Deglaze the pan with either 1/4 C red wine or water. Pour onto roast.

I also get several potatos and cut them up and put them in the bag as well, along with more carrots.

3 hours and yum!

You can make a gravy with the leftover juices.

Ninja Kat