Monday, October 31, 2011

Tis' The Season to be Spooky!

A few weeks back, I was looking for cupcake holders or wrappers....but of course, I am a crafter and thrifty to boot, and all the ones I saw required lots of $$$ to create. So I came up with my own thrifty version, super easy, no special tools required, but you do need a Dollar store or "Dollarama" like we have here. The toppers I made a couple years ago, again super easy, but for now I'll just post about the wrappers.
You will need black cardstock, 8.5 x 11 (standard), a ruler, pencil, glue, tape and the die cut shapes from the dollar store.
Got it at Michael's, you need 1 sheet for every 5 strips
I made the strips slightly curved and about 1.5" wide.
Dollar store foamy die cuts, perfect for this project.
As you can see, I just rigged the whole thing with tape.
I added a bit of scrap paper on the back of the eyes too, just because it looked better.

Can you guess?? BRAINSSSS! Thereis a story behind this too.
David is going as Dorothy's scarecrow and I am Dorothy....he needs a brain, that's where the brain cupcakes came in.
Frankie and his bones!

Anyhow, we had a great time and there is only 4 cupcakes left!
Happy Halloween!

Thursday, October 20, 2011

BBQ Pulled pork in the crock pot

There are days when cooking is really not in the cards, but I really love to try to make supper at home most days, even when on a very tight schedule. The Crock Pot is my life saver! BBQ pulled pork has got to be the easiest of the recipes out there, since you can pretty much throw in all the ingredients, run away for 8 hours and have a perfect meal ready when you come home. I've tried a few recipes, but finally came up with one I can throw together with what we almost always have in the fridge and pantry.

3-4 lb pork roast trimmed
2 medium sized onions thickly sliced
1 1/2 cups of apple juice
1/4 teaspoon ground cloves
1/4 teaspoon all spice
1/2 teaspoon cumin
1/2 teaspoon garlic powder or 1 teaspoon garlic salt
1 cup BBQ sauce of 1 cup ketchup and 2 tablespoons of molasses

I basically put the sliced onions on the bottom of the crock pot, put the roast on top of the onions, then sprinkle and cover with the rest of the ingredients covering with the  BBQ sauce last. Set on high for 8 hours or low for 12, depending how long you plan to be away I suppose, cover and walk away. It's done when the meat basically can be pulled apart with a fork.  Drain some of the juice/fat from on top if there seems to be too much. You can pull apart right in the pot or transfer it into a serving dish and the add some of the sauce at the bottom. Serve on buns or totillas, coleslaw and pickles make good sides, but you can have any salad and veggies, whatever makes you smile.


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