I’ve been wanting you share this one with you for awhile. I just keep forgetting!! The pictures are even from my old house. Ya, I don’t miss those counters. I LOVE my new counters…
I digress… You want the recipe.
Gather your ingredients:
Chop up your pork loin into cubes and place in your slow cooker.
Dump everything else in on top.
Let cook on low for 8 to 10 hours. Stir every once in awhile.
Once it’s done, use two forks to shred all the meat and then add your favorite BBQ sauce until its the consistency and taste you want.
To freeze, let cool and then use the purple cup method to fill quart freezer bags. Add additional sauce to the bag as desired.
This is so yummy! A girlfriend brought it to a small group several years ago, and it has become a House of Hills staple. I grab pork loins when they are on sale, make some and freeze it.
Slow Cooker BBQ
- 1 pork tenderloin package (2 loins) – cut into 3″ pieces
- 1 packet dry onion soup
- 1/2 cup ketchup
- 1 tsp dry mustard
- 1 tbsp Worcestershire sauce
- Your favorite BBQ sauce to taste
Combine the first 5 ingredients in slow cooker. Cook on low all day (8-10 hours) or high for 5-6 hours. Then, shred pork with 2 forks and add BBQ sauce to taste.
We typically serve it on buns. However, I’ve put it on a baked potato, and it was divine. I’ve thought of making nachos with it too.
A few months ago a co-worker asked if I’d ever made a Coca-Cola cake. I was intrigued. I hadn’t ever even heard of Coca-Cola cake. He suggested that maybe I might like to try making one. (My co-workers are often suggesting I should try different recipes as they usually get the leftovers.) So, when I stumbled across this Coca-Cola cake recipe, I bookmarked it. I had actually looked at the Coke website for a recipe. Their recipes seemed too complicated for me. I’m a Betty Crocker NOT a Martha Stewart.
A few weeks ago, one of the women in my small group suggested that maybe I should make a cake for her birthday which was coming up soon. (Do you notice a theme here. People always suggesting things. Guess they know I love to cook.) I thought, “Hey! I should make that Coca-Cola Cake I found awhile back.” And, that’s just what I did.
It was a HUGE hit, both with the small group folks (Except for my one girlfriend who doesn’t like Coke. Who lives in the ATL and doesn’t like Coke?) and the co-workers.
I thought I’d share the recipe with you.
- 1 box Devil’s Food Cake Mix
- 1 small box (3-4 oz) INSTANT chocolate pudding
- 4 eggs
- 1/2 cup oil
- 10 oz Coca-Cola (NOT diet)
Whisk together the cake mix and pudding. Add eggs, oil and Coca-Cola and mix until combined. Pour into a greased 9×13 pan and cook at 350 for 30 minutes. Let it cool for 10 minutes before flipping it onto a cookie sheet or platter.
- 1/2 cup butter, softened
- 16 oz powdered sugar
- 2 Tbsp unsweetened cocoa powder
- 2 tsp vanilla (recipe called for 1 1/2 – I always put more)
- 1/8 cup Coca-Cola
- 1/4 tsp salt
Beat butter on low speed with mixer. Slowly add the powdered sugar. Add remaining ingredients and beat until smooth.
You can cut the cake in half and ice as a layered cake. (That’s what I did.) Or, you can just ice the cake.
It was REALLY good! So good that people who ate it at the office when I wasn’t there even emailed and called me to tell me how good it was. I’m thinking they want me to make that one again.
If you want to go a little crazy, the author of the original post even lists several other soda and cake mix combinations that might be yummy.
Do you use Coca-Cola (or any other sodas) in one of your recipes?
When we moved from our old neighborhood, my amazing friends had a party for us where they made their favorite recipes and then gave me a recipe book with all those recipes inside. They also signed the inside of the recipe book with loving notes. Do they know me or what!? How sweet – right?
Tonight I opened up my recipe book to make something for Small Group. I would say it was a success. This is what the plate looked like after the group left.
I totally forgot to get a before picture. But, you get the idea. It was good. Like, really good. And, it was quick and easy to make. My favorite type of recipe for Small Group night.
7-Layer Taco Dip
- 1 can refried beans (I used the regular sized one)
- 16 oz carton sour cream
- 1 pkg taco seasoning
- 1 jar salsa
- Guacamole (I used a small container from the produce section.)
- 1 small can sliced olives
- Shredded lettuce (I used 3/4 a pre-shredded bag.)
- Shredded Mexican blend cheese (I used about 1.5 cups, but I like LOTS of cheese.)
Mix the sour cream and taco seasoning together in a small bowl. Assemble your ingredients and then layer them in a 9×9 pan or a lovely platter in the following order.
- Refried beans
- Sour cream mixture
- Shredded lettuce
Refrigerate for at least an hour to let the flavors blend. Serve with tortilla chips or Fritos. I served with the “scoop” form of both.
Ya, it was yummy. I shall be making it again. I really liked serving it on the platter. It made the layers thinner so it was easier for us to all stand around and just scoop off the platter while we chatted. Oh, not that we did that, because that would be rude. We TOTALLY all served ourselves some on individual plates…right, that’s what we did.
Do you have a favorite recipe that an amazing neighbor/friend has shared with you?
Chicken Mandarin Salad
- 3 cups diced, cooked chicken (I like to cook one in the crock pot or buy a rotisserie.)
- 1 cup diced celery
- 2 Tbsp lemon juice
- 1 Tbsp minced onion (I use Tastefully Simple Onion Onion.)
- 1/2 tsp salt
- 1/3 cup mayonnaise
- 1 cup seedless grapes (I chop mine in fourths.)
- 11 oz can drained Mandarin oranges
- 2 oz pkg slivered almonds – toasted
Combine chicken, celery, lemon juice, onion, and salt.
Chill for several hours or over night.
Right before serving, add mayonnaise, grapes, oranges, and toasted almonds.
I typically serve this AMAZING chicken salad with mini-croissants. SO GOOD! Great meal for a warm summer day!