Crockpot Pineapple Pork Roast

Pineapple Pork Roast
Ingredients

3 pound Pork Roast
1 15 oz can of crushed pineapple with juice
¼ C packed brown sugar
¼ C soy sauce - (I used light to reduce the sodium)
2 – 3 cloves of minced garlic
¼ - ½ tsp salt
¼ - ½ tsp of coarsely ground black pepper
1 tsp of dried rosemary (optional)
2 Tablespoons Cornstarch dissolved in ¼ C of cold water (to thicken sauce after cooking)

Preparations

Prepare the sauce by mixing all the ingredients except the pork roast and cornstarch in a bowl. 
Place the roast in the crock pot and pour the sauce on top. Cook on high 5-6 hours or low for 7-8.
Remove the roast from the crock pot when done, set aside and keep warm. 

Prepare the cornstarch and whisk into the sauce in the crock pot to thicken.
Add the roast back into the crock pot and let cook an additional 15 minutes more.

Linen Spray

Homemade Linen Spray

1 teaspoon essential oil (I like lavender)

1/4 cup witch hazel (you can substitute this with vodka, cetyl alcohol or stearyl alcohol)

3 1/2 cups water

Just spray on your sheets every morning when you make the bed. You can use this on tablecloths or any linens. It dries quickly and leaves a wonderful scent that smells so good when you turn down your sheets at night.

The witch hazel or alcohol is used as an emulsifier to keep the oil and water from separating. You can make it without, but you'll need to shake it very well to get it to mix together without leaving oily spots. I recommend using the emulsifier.

Maddox (Batter) Rolls

Maddox (Batter) Rolls

1 T active dry yeast
¼ C warm water
¼ C sugar
1/3 C shortening
1 t salt
3/4 C scalded milk
½ C cold water
2 eggs, beaten
3½ C flour

Dissolve yeast in ¼ C warm water. Combine with sugar, shortening and salt. Add scalded milk, cold water and beaten eggs. Stir in dissolved yeast. Add flour. Mix well. Batter will be soft! Cover and let rise in warm place 45-60 minutes. Stir down. Spoon into greased muffin tins, filling half full. Cover and let rise 45-60 minutes.

Bake at 400° for 15-20 minutes or until lightly browned. Makes 18 rolls.

Dairy Free: Waffles

2 cups all-purpose flour
1 cup whole wheat flour
2 ½ cups substitute milk (I use coconut or almond)
2 Tbsp. canola oil
¼ cup brown sugar
1 tsp. baking powder
¼ tsp. salt

Dairy FREE: Honey Spread

3 T coconut oil (melted)
1 T canola oil
1 T honey
a sprinkle of cinnamon (to taste)

Use a fork to whisk ingredients and then place in freezer for 10 minutes. Whisk again and place in freezer for 15 minutes. Whisk until smooth and refrigerate.

Funeral Potatoes

Ingredients:

1 Bag of frozen hash brown potatoes (cubed, not shredded)
2 C of white sauce (homemade)
2 teaspoons of chicken bouillon mixed in
1 small container of sour cream (8 oz)
French's fried onions (2 T - 1/4 C depending on taste), crushed
Corn Flakes (about 1/2 C smashed into crumbs)
2 T butter + extra to grease pan
1-2 C sharp cheddar cheese, shredded (to taste)

Instructions:

Pre-heat oven to 400*

Make white sauce and add bouillon while cooking
Put potatoes in very large bowl. Add white sauce, salt & pepper, sour cream, onions, and cheddar cheese
Spread potatoes into 9x13 pan or casserole dish.
Melt butter and combine with corn flake crumbs.
Sprinkle buttered crumbs on top of potato mixture.

Bake at 400* or until "melty and bubbly" (about 40-45 minutes)

Best Breadmaker Wheat Bread

1 1/4 C Warm Water
1 T oil
1 T vinegar
1 t salt

Combine ingredients in breadmaker.

Add:

2 3/4 C whole wheat flour
1 T yeast
1/3 C sugar
1/4 C wheat gluten
2 T instant dry milk
1/4 C potato flakes

Bake as per your breadmaker instructions.