4 lb. pork roast
1 can french onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
KC Masterpiece BBQ sauce to thicken it
Brown roast in pan. Mix the sauce ingredients in bowl. Put roast in slow-cooker and pour sauce over. Cook on high for about 5 hours. I checked meat after 4 hours. If it falls apart then it is done.
Remove roast and shred with forks. Add back into juices and serve on buns.
Monday, June 22, 2009
Saturday, June 20, 2009
2/3 cup slivered almonds
1/4 cup packed brown sugar
2/3 cup butter, softened
1-1/2 cups sugar
3/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 cups mashed ripe bananas (3 to 4 medium)
1 cup (8 ounces) sour cream
1 cup vanilla or white chips
In a small bowl, combine almonds and brown sugar; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream. Fold in chips. Spread into a greased 9x13 baking pan. Sprinkle with reserved almond mixture.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.