Pulled Pork and Dinner Rolls

Per the request of a very dear co-worker, I've decided to post what I made yesterday even though neither recipe is my own.

Slow Cooker Texas Pulled Pork, compliments of AllRecipes.com. I used a frozen pork butt instead of a pork shoulder but didn't have any issues with it shredding. I also didn't add thyme...it wasn't missed. I think what really made this recipe was the BBQ sauce. One of the last times I was in Austin my friend took me to Rudy's. Oh.my.gosh. I was in heaven! Since then she's sent me a few bottles of their famous BBQ sauce which I used in this dish. I seriously can't explain how wonderful it made this pulled pork taste! Rudy's has a very nice kick to it and you should probably order some if you decide to make this. Link: http://www.rudys.com/

I prefer sweeter rolls with pulled pork so I made Sweet Dinner Rolls from AllRecipes.com. I threw all of the ingredients into my bread machine and an hour and a half later they were ready to be rolled and baked. Since I didn't feel like making crescents I ended up with 20 good size dinner rolls...brushed with melted butter and salt. Since this made so many rolls I sent several home with my dad who ended up eating four just on his drive home. I guess I know which rolls I'll be making for Thanksgiving this year!

Pumpkin Seeds

This is a great recipe for lightly seasoned pumpkin seeds. If you want more flavor, it may be better to double or triple the seasonings.

Ingredients:

• 3 Tbsp. olive oil or melted butter
• 1 tsp. Lawry's Seasoned Salt
• 1/4 tsp. garlic powder
• 4 tsp. Worcestershire sauce 
• 2 cups raw pumpkin seeds
• Water
• Salt

Directions:

Preheat oven to 275°

Soak pumpkin seeds in salt water 8 hours to overnight; strain and dry on paper towels. 

Combine olive oil, seasoned salt, garlic powder, Worcestershire sauce, and pumpkin seeds in a small bowl. Place in a baking dish and bake for one hour; stirring every 15 minutes. Store in an airtight container.

Homemade Pizza

I love this pizza crust because it's so versatile and can easily be used to make breadsticks. It's also great when you want homemade pizza but don't want to waste a lot of time in the kitchen.

Ingredients:

• 2 1/4 tsp. active yeast or 1 (0.25) oz. package
• 1 tsp. sugar
• 1 cup warm water
• 2 1/4 to 2 1/2 cups flour
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 8 oz. can of pizza sauce - Dei Fratelli is my favorite
• 3 cups cheese - I typically use mozzarella, but I forgot to unthaw it so I opted for a mix of cheddar and monterey jack 
• Chili powder
• Parmesan cheese
• Toppings - I used 1 lb. cooked Italian sausage, pepperoni (about 20 pieces), onion, and green pepper

Directions:

Preheat oven to 450°

Dissolve the yeast and sugar in warm water; let stand until it becomes frothy (10 minutes). Combine oil, salt, Italian seasoning, and garlic powder; add to yeast mixture. Stir in flour and mix until smooth. Let the dough rest for about 5 minutes. Roll out onto a greased pizza pan or stone. Add toppings and sprinkle with chili powder and parmesan. Bake for 20 minutes. 

Depending on how you like your crust, you can either throw it in the oven for a few minutes prior to adding your toppings or add all of your toppings and then bake for a softer crust. 

If adding Italian seasoning and garlic powder to the dough doesn't sound appealing to you, then add it to your pizza sauce instead. 

Macaroni and Cheese

I'm not a huge fan of processed foods, but sometimes you have to give in. This version of mac and cheese is one of those times. Who would have thought that the elementary school macaroni and cheese would be something you'd crave as an adult? I really like to mix this recipe up depending on my mood - I'll add fresh jalapenos from the garden, ring bologna, bacon, broccoli, ham, and the list goes on...

I couldn't wait to eat so I apologize for the missing mac and cheese :)

Ingredients:

• 5 Tbsp. butter, divided
• 1/4 cup flour
• 1 cup milk, room temp (I use 1%)
• 1 tsp. ground mustard
• Salt and pepper to taste (I typically omit the salt until the dish is done and I know for sure it's needed)
• 1/2 lb. Velveeta, cut into cubes
• 2 cups macaroni (or another small noodle), cooked
• 1/2-3/4 cup shredded cheese (I use whatever I have left - cheddar, monterey jack, pepper, etc.)
• 12 Townhouse Crackers, crushed

Directions:
Heat oven to 350°

Heat a saucepan to medium heat and melt 3 Tbsp. of butter. Whisk in flour. Slowly stir in milk. Continue to cook and stir until thick. Mix in ground mustard, salt, and pepper. Add Velveeta and continue to stir until melted. Stir in cooked macaroni noodles. Spray a 2 quart baking dish with cooking spray and add macaroni mixture. Sprinkle with cheddar cheese. Melt 2 Tbsp. butter and mix with crushed Townhouse crackers. Sprinkle on top of casserole. Bake approximately 20 minutes or until bubbly.

If you divide this into 9 servings, then it's 8 WW Points+ per serving.