Good with Coleslaw
Coleslaw http://www.recipething.com/recipes/show/33398-quick-coleslaw

Source: Kelseys Essentials

Ingredients:

• 1 (5 to 7-pound) pork shoulder
• 1/2 cup light brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 1/2 teaspoons cayenne pepper
• 2 onions, coarsely chopped
• 2 cups low-sodium broth or water
• 1 cup cola
• Shredded Pork Serving Variations, follows

Directions:

1. Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.

2. Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.

3. In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.

4. When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

5. *Cook’s Note: This recipe is so versatile for entertaining because it can be served in so many different ways. It’s comfort food that is easy to serve and pleases the masses.

6. Shredded Pork Serving Variations:

7. Shredded Pork Salads (my favorite): Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing, recipe follows. Serve with a quick coleslaw on the side as well, recipe follows.

8. Shredded Pork Sandwiches: Serve the shredded pork on toasted potato buns.

9. Shredded Pork Tacos: Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.

Source: Kelseys Essentials

Ingredients:

• Cake
• 3 cups flour
• 3 cups sugar
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (3 sticks) butter
• 3/4 cup cocoa powder
• 1 1/2 cups hot water
• Frosting
• 1/2 cup (1 stick) butter
• 1/2 cup smooth peanut butter
• 4 cups powdered sugar (confectioners' sugar)
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, optional
• Sheet Cake Variations, follows

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.

2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.

3. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.

4. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.

5. For the frosting:

6. In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.

7. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.

8. Cook’s Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.

9. Sheet Cake Variations:

10. Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.

11. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.

12. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.

Source: Kelseys Essentials

Ingredients:

• Cake
• 3 cups flour
• 3 cups sugar
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (3 sticks) butter
• 3/4 cup cocoa powder
• 1 1/2 cups hot water
• Frosting
• 1/2 cup (1 stick) butter
• 1/2 cup smooth peanut butter
• 4 cups powdered sugar (confectioners' sugar)
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, optional
• Sheet Cake Variations, follows

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.

2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.

3. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.

4. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.

5. For the frosting:

6. In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.

7. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.

8. Cook’s Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.

9. Sheet Cake Variations:

10. Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.

11. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.

12. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.

“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”

Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein

Source: Whole Foods newsletter

Ingredients:

• 3 green onions, trimmed
• 1/2 avocado, peeled and pitted
• 1/2 cup orange juice
• Salt and ground black pepper to taste
• 3 ounces spring greens or mesclun mix
• 1 cup sliced fresh strawberries
• 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Directions:

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.