Chipotle Pulled Pork

Source: sixsistersstuff.com

2 pound pork shoulder roast (or butt roast)
1/2 cup ketchup
1/2 cup brown sugar
1/2 yellow onion (diced)
1 (8 ounce) bottle Chipotle sauce
8 hamburger buns

Spray a slow cooker with cooking spray.
Place the roast in the slow cooker and pour the ketchup, brown sugar, onion, and Chipotle sauce over top.
Cook for 4-6 hours on high, or 8-10 on low.
Remove meat from slow cooker, and shred.
Return to the slow cooker, stir, and cook on low until ready to serve on buns.

Cheesy Ham and Potato Soup

Source: sixsistersstuff.com

8 red potatoes (cubed)

1/2 onion (diced)

3 carrots (sliced)

1 cup frozen peas

2 (8 ounce) packages cooked diced ham

2 (14.5 ounce) cans chicken broth

salt and pepper, to taste

6 Tablespoons butter

6 Tablespoons flour

2 cups milk

2 cups shredded sharp cheddar cheese

In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth.

Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).

Add salt and pepper to taste.

In a small saucepan, melt butter over medium-low heat.

Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).

Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).

Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.

Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Fall Apart Slow Cooker Pot Roast

Source:  sixsistersstuff.com

Roast:

3 pound chuck roast

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet Au Jus gravy mix

5 pepperocini peppers (sliced)

1/4 cup butter

1/2 cup beef broth

Gravy:

2 Tablespoons butter

2 Tablespoons flour

1 1/2-2 cups drippings from slow cooker

Place pot roast in greased slow cooker.

Top with ranch dressing mix, gravy mix, pepperocini peppers, and pats of butter.

Pour beef broth over roast.

Cook on low for 8 hours

Gravy

In a saucepan over medium heat, melt your butter.

Stir in your flour creating a roux for your gravy.

Slowly pour in strained liquids from slow cooker while whisking.

Continue whisking over medium heat until desired consistency is reached.

Gravy will thicken over time.

Oven Baked BBQ Ribs

Source:  sixsistersstuff.com

2 1/2 pounds baby back pork ribs
1 Tablespoon garlic powder
1 teaspoon pepper
2 Tablespoons salt
1 cup BBQ sauce

Place ribs in a large pot and fill with water until ribs are completely covered. You may need to cut the ribs into smaller sections to fit into the pot.
Add garlic powder, pepper and salt to pot and bring to a boil.
Boil for 40 minutes, or until ribs are tender.
Preheat oven to 325 degrees F.
Remove ribs from pot and place in a 9x13-inch baking dish.
Brush BBQ sauce over ribs.
Cover dish with foil and bake for 1 hour, or until internal temperature of pork has reached 160 degrees F.
Brush on additional BBQ sauce before serving, if desired.

Slow Cooker Beef Tips and Rice

Source:  sixsistersstuff.com

2 1/2 pounds beef stew meat

1 1/4 cups water

2 beef bouillon cubes

1 (10.5 ounce) cream of mushroom soup

1 onion (chopped)

2 (.87 ounce) packages brown gravy mix

3 cups cooked rice

Spray slow cooker with non stick cooking spray. Turn onto Low setting.

Place stew meat in the bottom of the slow cooker.

In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.

Then add in the soup, chopped onion, and gravy mix packets.

Stir until combined and pour over the beef in the slow cooker.

Gently stir until all the meat is covered.

Cover with lid and cook on low setting for 6 hours.

If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.

Serve over cooked rice.

Sheet Pan Teriyaki Chicken and Vegetables

Source:  sixsistersstuff.com

8 boneless skinless chicken thighs
3 cups broccoli florets
2 cups sliced carrots
2 cups sugar snap peas
Salt and pepper, to taste
1 cup low sodium soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons sesame oil
3 teaspoons minced garlic
1 teaspoon grated ginger
1 Tablespoon cornstarch
1 Tablespoon water
2 teaspoons sesame seeds

Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
Garnish with sesame seeds before serving, if desired

Easy No Knead Overnight Artisan Bread

Source:  ourbestbites.com

3 cups all-purpose or bread flour, more for dusting

1/2 teaspoon instant yeast

1 1/4 teaspoons salt

1 1/2 cups warm water (about 110 degrees, like warm (not hot) bath water)

In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Dough will be dotted with bubbles. Flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands. Let rest about 30 minutes.

While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot. Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.

Fanciest bread ever!  The timing is the only tricky part.  If you want it ready at 6:00 pm  here's what you need to:

10:30 pm start bread - this gives it 18 hours

4:25 take out of bowl/form ball

4:30 start rising

5:00 put in oven

5:40 lid off to brown

5:55 out of oven