Red Pepper Creme

Finding meals that Lucy sits down and eat with ease is a little tough. My sweet girl will try any thing, and I love that, but we have to fight her every meal to actually sit and finish her food. But anything pasta she will usually eat 4 helpings of... seriously :) This is our news pasta dish that Lucy has been enjoying.

All you need is...

12 oz Fettuccine noodles (tube pasta works great too and children eat tubes better)

2 Red Peppers sliced

3 clovers minced garlic

3/4 tsp cayenne pepper

1 cup sour cream (I use fat free)

3/4 cup chicken broth

3/4 cup Parmesan cheese

salt/pepper to taste

Directions

1. Start boiling noodles

2. Saute sliced pepper with minced garlic and cayenne.

3. Stir in sour cream and chicken, simmer, remove from heat and add parm cheese.

4. Drain noodles and toss together... add salt and pepper to taste.

We loooove this dish... the red peppers add just the right taste.

Creamy Fudge

I'm not a big fudge person. Most of the time it is crumbly and chalky. The holiday season rolls around and fudge always seems to make it on the goodie plates, then they usually end up at the bottom of the garbage can at my house. I loooove goodie plates, but fudge always a miss for me.

So, this last Christmas season I made it my goal to find the best fudge

recipe out there... and to my happiness, I did.

All you need is...

1 (7 oz.) jar marshmellow creme

1 1/2 cup white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 tsp salt

2 cup milk chocolate chips

1 cup semisweet chocolate chips

1 tsp vanilla extract

Directions

1. Get about an 8x8 pan and line it with foil.

2. Over medium heat, melt marshmallows, sugar, evaporated milk, butter, and salt. Full boil 5 mins and make sure you stir.

3. Remove from heat and pour in ALL the chocolate chips (milk choc and semi-sweet). Stir until the chips have all melted and smoooooth. Add vanilla in when smooth.

4. Pour into pan, then put in fridge for 2 hours.

This really is the best fudge that I have EVER tried. All I know is that I am not going to wait till Christmas to make this again :)

Sausage Broccoli Casserole

Okay, I should probably worn you before you read any further.... the recipe that I am about to share is HIGH ADDICTIVE! It has made our family's 10 Most Deadly Dishes. (Our list of meals that we love, but love too much... so we can only make them once in awhile).

But, in all seriousness.... this is our

new favorite dish and is hard to stop eating and I don't ev

en like broccoli.

All you need is...

1 Jar Alfredo Sauce (16 oz.)

1/3 cup milk

1 lb. Italian Sausage - browned

9 oz. chopped broccoli - steamed

8 oz. egg noodles - cooked

1 cup shredded Cheddar Cheese

1/4 cup shredded Cheddar Cheese (for top)

Directions

1. Preheat oven to 400*

2. Combined all ingredients EXCEPT THE 1/4 CUP CHEESE.

3. Pour into 13x9 pan.

4. Sprinkle remaining 1/4 cup cheese on top.

5. Cook for 10 mins or until cheese is melted.

Baby Shower Cake - Jungle

Gotta love babies... especially the baby showers. I love the decorations, the food, chatting with the ladies... I love it all. This last shower that I threw I decided that I was going to step it up a notch and make my first baby shower cake. I was really surprised how easy it was to do. Seriously, this is my first cake!

I simply used box mixes, but instead of cooking them in circle pans, I cooked them in Cheesecake Pans to help that be perfectly even, plus they cool faster since you can take the side off while they cool. I used a Buttercream frosting too (for the first ti

me) and again... SUPER EASY! :)

All it was is...

Shorting 1/2 cup

Butter 1/2 cup (1 stick)

Powder Sugar 4 Cups (add one as a time)

Vanilla 1 tsp (clear vanilla if you want it to be white)

Milk 2 TBS

I doubled the frosting for this cake and it was plenty.

Mix shorting, butter (soften), vanilla till cream. Then add sugar one

cup at a time. The frosting will be a little stiff at this point, so now you will add the milk... this will make it the perfect medium stiffness. If you want to add color to the frosting... DO NOT ADD LIQUID DIE. It will ruin the stiffness... use coloring paste. They sell it a Walmart or Michaels and such.

What is great about this frosting is that you don't have to refrigerate it. So, you can start working on a cake a couple days in advance and it will still be great. In fact, I like the frosting to sit out and get a little more stiff after the cake is frosted.

Once you have the cake frosted you can then decorate it how you please. I used Candy Melts to make the leafs. I simply melted some green candy melts and drew them on wax paper with a picture of the leaf below. Once cooled, you peel them up a

nd glue them on (with more melted candy). They will stay really well.

The animals on top, I used my Cricut to cut out cute little animals. I cut them out and glued tooth picks to them, that helped me stick them on top.

The sides I decorated with the candy melts again. I simple grabbed some extra Candy Melts and glued them to the sides with melted Candy Melts.

I had a lot of fun with this cake and it tasted fantastic! I used a couple tools that helped make it easier to do things.

A cake lifter really helped me move the cakes from the pans

to the tray I was serving it on. Truly helpful. Also, a flat spatula made it possible to evenly spread the frosting through out the cake.

Double Chocolate Brownie Cake

I was looking for a yummy brownie dessert for my sweet toothed husband and stumbled across this tasty little dish. Not only it is really yummy, but not your common cake and super easy. All you need is...

1 (18.25 oz) package Devil's Food Cake mix
1 (3.9 oz) package Instant Pudding mix - make sure its the 3.9 oz box for desserts, there are several sizes offered at the stores and they are all Instant Pudding though.
4 eggs
1 cup sour cream (I used fat free)
1/2 cup vegetable oil
1/2 cup water
2 cup semisweet chocolate chips (I used butterscotch chips)

1. Preheat oven to 350* degrees and grease and flour a 10 inch Bundt pan. Make sure it is really well greased and such your cake wont come out... or in my case... it will rip in half and you will have to start all over again. Crappy for me... but my husband and daughter were waaaay happy to have 2 cakes :)

2. In a large bowl put cake mix and pudding mix together. Once they are mixed make a nice hole/well in the middle where you can put the eggs, sour cream, vegetable oil, and water. Beat on a loooow speed for a min. Scrape the sides and mix on medium speed for 4 mins. Now you can stir in the chocolate chips and pour into the bundt pan.

3. Bake in the oven for 50-60 mins, use a toothpick to see if the cake is done. The melted chocolate chips might make it seem like it isn't cooked, but use your judgment. Once cooked, take out and let cool. You will really need it to cool for a while cause the cake will settle and have a less chance of ripping.

4. Now the rest is up to you. You can use whatever sauce that you want to top your cake off. You can do anything as simple as canned frosting. Simply soften/melt the frosting and pour as much over the cake as you want. Or you can make a fudge sauce or a yummy carmel sauce. I used the canned frosting and topped that off with fresh cut strawberries.

This cake has endless possibilities. I have used different sauces and different cake mixes. I did a Yellow Cake with Chocolate frosting and butterscotch chips. I am going to try next a Confetti Cake mix with a strawberry sauce.

Bacon Wrapped Smokies - Appetizers

Bacon....good. Little Smokies.... good. So, why not put them together, right!? Well, someone did and it was beautiful. This last holiday I made this recipe and it was a hit. Everyone loved it and arteries got clogged, like any good holiday food should do. All you need is.

1 Lbs of bacon, sliced into 1/3 strips
1 (14oz) of cocktail weenies
3/4 Cup brown sugar

1. Preheat oven to 325* degrees.

2. Wrap a cocktail weenie with a piece of the bacon and secure it with a toothpick.

3. When all are rolled and pinned, sprinkle all with the brown sugar.

4. Cook the wraps now for 40 mins, until the sugar is bubbly.

These are a really nice appetizer for holiday feasts and parties. Super easy, not expensive to make, and they fly off the plates fast :)

Congo Sqaures - Blondies

My mom was always really sweet with baking treats and goodies for us kids. One of my favorite treats was Congo Squares, a yummy mixture of a chocolate chip brownie. (I have also heard them called Blondies) Sounds yummy? Yea, I know! If you now have the itch to bake these little guys, all you need is...

3/4 cup butter, melted

2 1/4 cups packed brown sugar

3 eggs

2 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 tsp salt

2 cups semi-sweet chocolate chips

1 TBS vanilla extract

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Directions

1. Preheat oven to 325* degrees.

2. In large mixing bowl, combine butter and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in chocolate chips.

3. Pour batter into a 9x13 pan. Bake for 25 - 30 mins. When completely cool, cut into squares.

4. These can seem gooey if you don't let them cool AND set. I actually think they taste best the next day or at least a couple hours later. If you over cook them, they will look done, but then they will set hard and crunchy. So, even if they seem a little gooey try and trust them :)

I hope they turn out as good as when my mom makes them... because they are gooooood :) These are seriously my #1 favorite baked good.

Gourmet Grilled Cheese

I am not a grilled cheese kind of gal, but Curtis on the other hand.... oh yea. If I ever want to make Curtis happy all I have to do is throw some plastic wrapped cheese and wonder bread together and... BAM... best evening ever. Seriously... I'm am not over exagerating.

So, for his special birthday dinner, what do I decide to make... grilled cheese. But now how do I step it up a notch? Gourmet grilled cheese!!! All you need is...

Bakery bread

Pepper jack cheese

Colby jack cheese

Purple onion

Tomatoes

Pennie grill (optional)

Basil, garlic, oregano

First slice up your onions, throw them into a pan with a little bit of olive oil. Once those are starting to loosen up throw in your tomatoes. Add a couple dashes of basil, garlic powder, and oregano.... this is the most important part. Once those are cooked, set them aside.

Now cut your bread and cheese and get them ready for the Pennie grill or pan. Butter your bread and put in the cheese, onion, and tomatoes together and grill.

When the cheese is all melted you are good to go. This is seriously an amazing sandwich and it is the only meal that I have gotten a 10 out of 10 from Curtis.

Guitar Hero Cake

Curtis's birthday rolled up this week and so it came time for Curtis to let me know what kind of cake he wanted. He suggested something that was kind of simple, but I was excited so I asked him to pick something else. I wanted him to challenge me. So, he came back with his decision.... he wanted a Guitar Hero cake.
Well... I guess I got what I wanted.

So, I did it... and I have to say, that I was very happy with how it turned out. In the end it wasn't too bad.

First I took a couple pieces of paper and drew out a guitar that I was going to use as a stencil. Once I had it drawn, I cut it out and figured out how many cakes I would need. This one took two box cakes. One for the body of the guitar and one for the neck.

Once I cut out the cake I placed the pieces in the freezer until the sides were stiff..... you can't put the frosting on the cake very easily with all the crumbs falling off. Once it was frozen enough I put the white frosting on first and the placed it in the freezer again. Then I frosted with the black frosting. Do the black frosting last... it is easy to keep the black out of the white than the white out of the black. When the body of the guitar is finished attach the neck to the body and up the neck.

Since this cake is fairly large, you wont be able to keep the cake on a pan. I went to Michael's and got a foam board and covered it with tin foil. Not only did it hold the cake, but it was fun to write messages on the board when the cake was done.

But it was sure fun. Curtis was pretty excited about it. Definently a step up from last years Mario cake.

Vegetable Tacos

I have been looking for new ways to get more vegetables into the families' diet. I have a hard problem with this because I am the picky eater in the family when it comes veggies. But I have found a great new recipe that it so tasty and also great for the vegetables. All you need is...
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1 & 1/2 tsp olive oil
1 red onion slivers
1 zucchini diced
1 & 1/2 cups sliced mushrooms
2 tsp chili powder
1 tsp ground cumin
1 & 1/2 cup frozen corn kernels
2 TBS no-salt-added tomato paste
3/4 cup mild salsa
15 oz can black beans, drained
3 TBS chopped fresh cilantro
8 inch tortillas
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1. In a large skillet, heat oil until hot (not smoking) over medium heat. Add onions, zucchini, and mushrooms and cook until onions are tender and the juices are flowin.
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2. Stir in chili powder, cumin, and corn... cook for about 2 mins.
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3. Stir in tomato paste, salsa, black beans, and cilantro. Cook until heated through, about 2 mins.
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4. Now you can fill you tacos... top them off with sour cream and cheddar cheese.
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This is one of my new favorite recipes. Really easy, super tasty, and low calorie. YOU CAN"T GO WRONG! :)

Lemon Cookies

I am a huge fan of anything that is lemon, so hopefully some of you feel the same way. But whether you are looking for a yummy lemon fix or an easy cookie recipe you will like these, all you need...

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration

1. Preheat oven to 375 degrees.

2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.

3. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Kapusta Recipe

I am a huge fan of Polish food and I know that probably sounds weird... cause us Polish people are not known for our culinary abilities, but more lack of... um... whit. But hey... the Polish people should be proud because I think we are the only civilization that has ever made a solar powered flash light, inflatable dart boards, and ejector seats in a helicopters.

But all jokes aside, I truly love Polish food because it tends to have easy instructions, cheap ingredients, and tasty dishes. One of my favorite dishes to make is my Polish Cabbage Casserole, because it takes about 15mins to prepare and costs about $6 total..... honestly, how can you beat that?

So, here is another yummy recipe called Kapusta that some of you might be brave enough to try. All you need is...

• 1 lb. Salt Pork (dice it)
• 1 medium cabbage head, cored and shredded
• 1 (16 oz) package medium egg noodles
• ground black pepper to taste

1. Place the diced salt pork in a large skillet over medium heat. Cook until the fat has melted down and the meat is cooked.
2. Add the shredded cabbage with the salt pork and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork juices.
3. Meanwhile cook the egg noodles in a pot of water and drain. When the cabbage has cooked completely, stir the egg noodles in with the cabbage and season with black pepper for taste.

I know the recipe doesn't call for much and while cooking it you may doubt the outcome, but this dish is surprisingly tasty. My husband was a huge fan and couldn't get enough and I thought it was a fun dish especially when you are tired of the normal day to day stuff.

Stuffed Shell Pasta

Is anyone else out there willing to admit that they are a pasta slut? Cause I am and I know it. Whether it is fettuccine, linguine, zitti, or penne I can safely guarantee that I will love it and later on crave it. Unfortunately my husband is the same way, so I have no one to help safe guard me against the sinister temptations of the carbo packed goodness that IS pasta! Curse those Italian devils!

So.... basically.... if I am going down, I am taking you all with me!!!!! And to prove it, here is a fantastic and easy recipe for Stuffed Shell pasta.

1 Package of jumbo pasta shells (16 oz)
4 Cups cottage cheese
12 oz mozzarella cheese, shredded
1/2 Cup grated Parmesan cheese
2 eggs, lightly beaten
Dash of garlic powder (to your liking... I used a several dashes)
1 tsp dried oregano
1 tsp dried parsley
1 (26 oz) jar of spaghetti sauce
1/4 Cup of Parmesan cheese (again)

1. Cook shells according to package directions. Place in cold water to cool down and drain.
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2. While shells are cooking mix together the cottage cheese, mozzarella cheese, 1/2 cup of Parmesan, eggs, and garlic powder. Rub the dried herbs (oregano & parsley) in the palm of your hand to pulverize them and then stir into the cheese mixture.

3. Spread 1/3 of the spaghetti sauce on the bottom of a 15 x 10 pan. Start stuffing the shells with the cheese mixture and place them in the pan. Spread remaining spaghetti sauce over the top of shells and sprinkle with remaining 1/4 cup Parmesan cheese.

4. Bake at 350* degrees for 25-35 mins or until bubbly. Let shells stand for 10 mins to let the melted cheese settle a little, if not it will be super runny, but still good.

Cornish Game Hens

I truly understand the meaning of, "slice of Heaven" now. This weekend my sister came into town and I wanted to do a nice fancy dinner for her.... so I went out and purchased some Cornish Game Hens. For all of you out there that don't know what those are, they are tiny little personal sized chickens that they sell whole. You can usually get them for about $2-$3 a piece.

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I have never personally cooked them before, so I was a little nervous that they would turn out okay... and guess what!?!! They were FREAKIN' FANTASTIC! Not only were they uber tasty, but looked fancy and really made the evening fun. All you need is...
Cornish Game Hens

Bottle of marinating sauce (you can choose whatever flavor you like)

Vegetables to bake with

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The hens come with instructions on the wrapping, so whatever your instructions say... follow those. The day before you are planning the dinner, simply place the marinating sauce (I used a lemon pepper garlic) and the hens into a plastic zip lock bag and let them marinate till you are ready to cook them.
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Place the hens in a roast pan or baking pan, place the marinating sauce from the bag in as well, and don't forget your veggies like potatoes, carrots, and onions. Feel free to throw in whatever you like. Follow the oven degrees and time your wrapping says... and there you have it.... a super fancy dinner for a cheap price and no work.

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This is one of the easiest meals I have made and definitely the fanciest and one of the tastiest! So honesty, how can you NOT want to try this :)

Chocolate Brownie Trifle

This Thanksgiving was the first Thanksgiving that I have been married and home, with our family... and once you are married and have a family, that is when you start to pitch in with the food and bring something. This year we were invited to my sister Carinne's house and she asked me to bring a pie. I have to admit... I was nervous because I have never made a pie before and I did not want to botch the Thanksgiving dessert... that would NOT bode well in our family :)

Lucky my sister took pity on me and could hear the sweat beads over the phone when she asked me. She quickly informed me that if I didn't want to bring a pie that would be fine and to just bring whatever I wanted and all I could think was... "Ohhh thank goodness!". I quickly decided to bring a trifle... and guess what! It turned out FABULOUS! All you need is...

Brownie Box Mix

2 Butterscotch Instant Pudding Boxes

8 oz of Cream Cheese (not too hard)

Nilla Wafers

Cool Whip

4 Chocolate Bars

1. Bake the brownies, but don't bake them trying to get them soft and gooey. You want them a little chewy so bake them the full time, probably an extra 5 mins or so, but you be the judge of how long... you know your oven. When they are finished let them cool nice and good. Then break them into large pieces for now.

2. Make the 2 boxes of pudding, once made, soften the cream cheese and mix that into the pudding.

3. Cut the chocolate bars into small little chunks.

4. Now when everything is diced, mixed, and cooled you can now start to layer your trifle. First grab a few chunks of brownies and start to crumble them into a lot smaller pieces. Remember that you will have two more layers, so don't use too much of anything. Once brownies are down, place a layer of pudding, then take some Nilla Wafers and crumble some over the placed pudding. I used about 6 or so cookies per layer. After the wafers are spread, then get some Cool Whip and layer (this will be a little difficult to get the cool whip to not pull up the wafers), when the whip cream is layered then take the chocolate chunks and start sprinkling.

5. Repeat step 4 two more times so there will be three layers. Make sure you end with whip cream and chocolate chunks on top to help make it look all fluffy and beautiful!

Peanut Butter Swirl Squares

With the holidays (and the pounds) arriving here soon, I figure that I can help us all prepare with some nice little sweets. I ran across this tasty and easy recipe for Peanut Butter Swirl Squares.... yummy?... I know! All you need is...

16 ounces white chocolate (can be chips)
12 ounces peanut butter smooth
16 ounces milk chocolate chips

1. Get a large baking pan, butter it and then set aside
2. Melt the white chocolate
3. When the white chocolate is melted mix the peanut butter to it until they are well blended. Pour the blended mixture into the pan.
4. Melt the chocolate chips and once melted pour over the pan mixture and swirl with a knife for that nice marble look.

Real simple, real easy, and real fast. I did have a problem with the mixing to give it that nice swirl look. I just don't have that gift of the marble effect... so I think next time I am just going to layer them. A fun little thing to do is to use a metal cookie cutter to cut out fun patterns, especially with Halloween coming up, you can make some ghostly creatures.

Marshmallow Cake

Lucy's birthday was this last Sunday and I was getting so excited over what kind of shape cake I would make her. After looking around and finding cakes that I thought would be to tough, I finally came up with a fun plumeria lei cake. All you need is...

Cupcakes
Large Marshmallows
Sprinkles/eatable glitter

Simply make a batch of cupcakes and frost them with whatever color you want. Then take some kitchen scissors and start to cut the marshmallows into lean slices. When you have the slices you want, take your eatable glitter/sprinkles and place them in the middle of the marshmallow. You should now have nicely colored petals. To assemble the plumeria, you will need 5 pieces for every flower. Make sure to let a little bit of room in the middle so you can place a candle. Now that you have all the cupcakes and flowers made, arrange the cupcakes to make them look like a lei.

Helpful Hint: Make sure to get your kitchen scissors a little wet to help you cut through the marshmallows without tearing them up. Don't get them too wet or else the water will make the marshmallows soggy.

Slow Cooker Recipes

When it comes to the kitchen, what can I say? I'm kind of lazy :) I find that the harder I work on a dish the less it will taste good to me. By the time it is done I am so sick of working that I just want the whole things to be over and done with. This would also explain why I love my crock pot so much! So, I was really excited when I stumbled upon this....
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23 Best Slow Cooker Chicken Recipes
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They have 23 yummy and diverse looking recipes that I am more than excited to try. Especially for the fact that they have chicken in them. I am always looking for great recipes that cooks chicken well. I don't know why, but I have a hard time making good chicken; chicken is my kryptonite!



So go check it out, if you are looking for some great slow cooker recipes.

Nintendo Cake

In our family we have the tradition of making shape cakes for people's birthdays. So when my husband's birthday was approaching I got all excited to ask him what kind of cake he wanted for his birthday. His face got all excited and then serious as he thought about what he wanted. He then blurted out, "I want a Mario cake!". I stood there waiting for more of an explanation. Then he says, "I want some kind of Nintendo Mario brothers cake.... like... Luigi... or Mario... ohoh! I know... I want one of the mushrooms from Mario. You know the ones that make you big or give you an extra life." For any of you who don't know what he is talking about... Mario Brothers is an old school video game when Nintendo first came out... my husband STILL likes to play it. :)

Well, I was excited. My first challenging shape cake. I had no idea where to start, so I basically just decided to jump in. But I have to admit that I was pretty darn happy with how it turned out. So, here is how you can make a Mario Brothers cake, but you can really use these ideas to make whatever shape cake you would like.

First I figured out what shape pan I should be using to give me the best area to work with. I decided to use two circle pans for the bubble mushroom top and a 9x13 pan for the stump (I did a double layered cake, which is why I used so much. If you are doing a single layer 2 circle pans or one 9x13 pan will be fine). While they were baking I took a piece of computer paper and started to sketch out the image of the Mario mushroom, trying to keep it to the size that would fit on the cake.

When the cake is done and cooled, take your image and see if it will fit well on it. Don't worry if the image is too big or too small, simply sketch over it and re-size it. Cut the image out when you have the new correct size and lay it on the cake. With the image on the cake, take a knife and cut around the image.

Once you have all the pieces cut out, go ahead and place them in the freezer to get them a bit frozen. Getting them frozen will make it easier to frost them with out ripping the cake up and getting crumbs in the icing. Once they are a little frozen, put a nice thin layer of frosting around them and place them back in the freezer. When that frosting is frozen a little, finish frosting them completely. Now you can finish decorating the cake.

The mushrooms come in mainly solid red and medium green, but also blue in the newer games. Remember to leave the spots on the mushroom white and color the rest of the top in with the color you chose. I made the mistake of messing that up. I accidentally colored the spots and left the top white. So, hopefully I won't make that mistake again.

So, if you have a child into video games this might be a fun idea for a birthday cake. What I also wanted to do was make really cute matching cupcakes. How cute would THAT have been!? But if you aren't wanting a Mario cake then this idea really is usable for many other shape cakes... sooooo HAPPY BAKING!

Shredded BBQ - Slow Cooker

I know summer is almost at an end and this is the time of year where I am tempted to start hot gluing the leaves to trees, but you can still hang onto a little piece of summer with this incredible slow cooked picnic BBQ. All you need is...

• 1 (3 lbs.) Boneless Beef chuck roast
• garlic powder
• onion powder
• salt & pepper
• 1 (18 ounce) bottle of BBQ sauce

1. Place roast into slow cooker. Sprinkle a few dashes of garlic and onion powder onto the roast and then season with salt and pepper. Pour BBQ sauce over meat.

2. Cook on slow for 6-8 hours. Pull the roast out of the cooker, shred it, and place back in the cooker for 1 hour.

This is seriously one of the best recipes I have tried in a while. Curtis went crazy over it, probably the best reaction I have had from him with any of my recipes. Heck, look at the picture... you can see him joking around while enjoying it... well actually... don't look.... it is a little disturbing :).

You can use the meat with buns like a Sloppy Joe or place it over rice and serve with veggies as we did. Both really good, but I actually think I liked it better over rice. If you come up with better things to serve it with, let me know... I would love to hear your suggestions. :)