Cooking Recipes

North Carolina-Style Pulled Pork Recipe

Ingredients <br>- 1 tablespoon mild paprika <br>- 2 teaspoons light brown sugar <br>- 1 ½ teaspoons hot paprika <br>- ½ teaspoon celery salt <br>- ½ teaspoon garlic salt <br>- ½ teaspoon dry mustard <br>- ½ teaspoon ground black pepper <br>- ½ teaspoon onion powder <br>- ¼ teaspoon salt <br>- 8 pounds pork butt roast <br>- 2 cups cider vinegar <br>- 1 ⅓ cups water <br>- ⅝ cup ketchup <br>- ¼ cup firmly packed brown sugar <br>- 5 teaspoons salt <br>- 4 teaspoons crushed red pepper flakes <br>- 1 teaspoon ground black pepper <br>- 1 teaspoon ground white pepper <br>- 2 pounds hickory wood chips, soaked <br><p></p>Directions <br>step 1: In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. <br>step 2: Prepare a grill for indirect heat. <br>step 3: Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. <br>step 4: Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. <br>step 5: In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving. <br>

Read More

Sawdust Pie Recipe

Ingredients <br>- 7 egg whites <br>- 1 ½ cups white sugar <br>- 1 ½ cups graham cracker crumbs <br>- 1 ½ cups chopped pecans <br>- 1 ½ cups flaked coconut <br>- 1 recipe pastry for a 9 inch single crust pie <br><p></p>Directions <br>step 1: Mix together the egg whites (unbeaten) and sugar. Stir in the graham cracker crumbs, pecans and coconut. Stir together by hand until well blended. <br>step 2: Pour into an unbaked pie shell. Bake in preheated 325 degree F (165 degrees C) oven until glossy and set (about 25-30 minutes). DO NOT OVERBAKE! Center should be gooey. Serve with sliced bananas and whipped cream. <br>

Read More

Freezer Caramel Drizzle Pie Recipe

Ingredients <br>- 2 (9 inch) prepared graham cracker crusts <br>- 6 tablespoons butter <br>- 1 (7 ounce) package shredded coconut <br>- 1 cup chopped pecans <br>- 1 (14 ounce) can sweetened condensed milk <br>- 1 (8 ounce) package cream cheese, softened <br>- 1 (16 ounce) container frozen whipped topping, thawed <br>- 1 (12 ounce) jar caramel ice cream topping <br><p></p>Directions <br>step 1: Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. <br>step 2: In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight. <br>

Read More

Savory Crab Stuffed Mushrooms Recipe

Ingredients <br>- 3 tablespoons butter, melted <br>- 24 fresh mushrooms <br>- 2 tablespoons butter <br>- 2 tablespoons minced green onions <br>- 1 teaspoon lemon juice <br>- 1 cup diced cooked crabmeat <br>- 1/2 cup soft bread crumbs <br>- 1 egg, beaten <br>- 1/2 teaspoon dried dill weed <br>- 3/4 cup shredded Monterey Jack cheese, divided <br>- 1/4 cup dry white wine <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. <br>step 2: Remove stems from mushrooms. Set aside caps. Finely chop stems. <br>step 3: Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. <br>step 4: Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. <br>step 5: Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. <br>

Read More

Bourbon Balls I Recipe

Ingredients <br>- 1 cup confectioners' sugar <br>- ½ cup butter, softened <br>- ½ cup finely chopped walnuts <br>- ½ cup chopped raisins <br>- 2 tablespoons unsweetened cocoa powder <br>- 2 tablespoons flaked coconut <br>- 2 tablespoons bourbon <br>- 2 ¼ ounces colored candy sprinkles <br><p></p>Directions <br>step 1: Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour. <br>step 2: Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container. <br>

Read More