our first house

we bought an old house. 1933 is when it was built to be exact. it has great bones but doesn't have the most stellar details or charm but that's ok - we're excited to add them and make it our own! we will be restoring original elements into this house and making it into a home.

round 1: the essentials to make it livable 

painting

there is minimal wallpaper so that shouldn't take too long to get off (hopefully) but we do need to paint all the walls and ceilings. we will be painting the baseboards and ceiling white and all the walls everywhere a light gray like in the pictures shown below. it'll add a little bit of contrast without darkening the house or being distracting. 

this bathroom is a bit modern (which is not what we'll be doing) but the color scheme (walls, floors, cabinets, countertops, etc.) is going to be similar in the house.

we're going to be having a painting party this week and have invited family and some friends to come help. hopefully it gets done in a snap! should be interesting!

hard wood flooring
we pulled back the carpet in the corners and know there is hardwood floors throughout the living room, hall, and bedrooms. it's hard to tell from corners of a room what condition the rest of the wood floors are in. we may have to have them refinished before we move in.

this we plan on having a professional do. kind of not willing to spend that kind of energy or time on this and potentially screw it up. we have a few other repairs that will need to be made by a plumber and an electrician too before we move in. 

kitchen and bathroom flooring
turns out the kitchen and bathroom do not have hardwood floors under the carpet but there's also no linoleum or asbestos either. who puts carpet in a kitchen and bathroom anyway?? we plan on doing long black slate tiles on the floor in both the kitchen and the bathroom like this...

and we'll see how this goes but we plan on doing this part ourselves. yikers! kinda nervous but eager to learn. i'm probably going to be doing most of it myself as eddy has concentrated summer school going on.

cleaning

give everything a once and twice-over and we'll be ready to move in. there was a lil' old lady that lived there that had a cat and we don't really need our kitties getting sick (or ourselves). excited to clean it up and start adding our own germs to the house. 

so... to sum it all up: hardwood floors, dark tile kitchen, light gray walls with white trim. i can see it now!

round 2: the get-it-more-livable phase

kitchen back splash
well right now there is none. there is a LOT left to be desired in the kitchen. as with any kitchen or house we could pour a ton of money into it BUT we're not going to. we're going to make it as cute as it we can with the stuff it already has. maybe in time we'll feel the need to rip everything out and make it more functional but not yet.

just like in these pictures, we plan on using white subway tiles with black edging tiles and black tiles for the details. we're again going to attempt to do the tile work ourselves. we'll see how that goes!

i LOVE this kitchen. not necessarily the floors but the tilework and details that make it more 1930s and 40s style which i am obsessed with. 

bathroom shower tile surround

right now there is only a bathtub upstairs; no shower. that might be ok for a few but not for most and not for us. we're going to have a plumber put in the shower head before we move in and then work on putting the tile in.

we plan on using white and black subway tile just like in the kitchen. one thing about this house - we want to make it classic and flow well.

kitchen and bathroom countertops
right now there is light laminate and while we'd love to just tear out all the kitchen cabinets and countertops we really need to just make them work without pouring much money into it. and for them to work it's going to require me putting in a little work to make them decent looking. at one of the apartment properties i used to help at they refinish the laminate countertops with this stuff. it really does look pretty good so that's what i'm going to do. a very inexpensive semi-permanent fix.

kitchen and bathroom cabinets

right now the cabinets are a dark laminate brown. very 70s. i'm going to paint them and update the hardware. perhaps painting all white but i'm really considering painting white on top with a dark khaki tan on bottom. we'll just have to see once the other elements are in play if that will look good. the picture below gives a general idea of what i'm looking at. the bottom cabinets shown are a little more chocolate brown than what i would want. 

round 3: the non-essentials

inside
we're looking at adding a stackable w/d upstairs, crown molding, replacing the mirror closet doors, updating lighting, and other fixtures and smaller details. over time i think the house will go from ok, to good, to great. time, hard work, and some money. that's all we need... right??

we have an apartment downstairs that needs a few things to get it up to code too... lots to do lots to doooo! we'll just have professionals do that though so i'm not too worried about it. we're just going to wait for the current renters to move out to make the changes.

outside
i want to paint the front door and screen doors, we need to fix the chimney, level the ground in the front yard, do lots of yard work, remove the pavers in the front walkway and pour cement, and we want to add a firepit in the backyard and maybe eventually a hot tub! we need to have the low hanging power lines in our back yard moved. we're planning on focusing on the outside stuff starting next spring.

and that's it... ugh. i'm choosing not to be overwhelmed. i'm just excited to get started. one thing at a time. :)

chicken tortilla soup

Chicken Tortilla Soup
(great freezer meal option!)

Our Rating: ★★★★★

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced (spicy! - if you want to cut down the spice factor use 1/2 serrano)
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Toppings: Monterey Jack cheese - shredded, seasoned tortilla chips

Directions:
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts and shred. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Top off with a generous helping of shredded cheese and seasoned tortilla strips.

6 servings of approx. 1.5 cups

Freezing:

If making this for a freezer meal just put all raw ingredients (minus toppings) in a gallon freezer bag and freeze flat. Label the bag with cooking instructions. Once ready to use let thaw in fridge for 24 hours. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe given to pincookie.com. The original recipe can be found HERE.

crock pot chicken fajitas

Chicken Fajitas
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
2 peppers (your favorite) - cut into strips
1/2 onion - diced
1 1/2 pound chicken breast
1/2 cup chicken broth
taco seasoning packet
1 tsp. chili powder
1/2 tsp. paprika
1 tsp. salt
You will also need tortillas, and toppings of your choice: cheese, sour cream, shredded lettuce or cabbage, avocado, etc.

Directions:
Cook all ingredients (minus tortillas and toppings) in a slow cooker on high for 3-4 hours or low for 5-6 hours. When it's cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas with your favorite toppings.

Freezing:
If making into a freezer meal, put all raw ingredients (minus tortillas and toppings) into a gallon sized freezer bag. Label the bag with the instructions. Freeze so that the frozen contents of the bag can be placed directly into the crock pot without thawing. Once ready to eat just put frozen contents of bag in crock pot and cook as directed. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Comfortably feeds 4 adults

Photo credit and recipe goes to savingyoudinero.com. The original recipe can be found HERE.

crock pot hawaiian chicken

Crock Pot Hawaiian Chicken
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
2-3 large boneless, skinless chicken breasts
½ cup white sugar
½ cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½ cup of pineapple juice (use what’s in the can)
½ can of large pineapple chunks

½ tsp. salt

Directions:
Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before serving. 

If making into a freezer meal, put all raw ingredients (including chicken) into a gallon sized freezer bag. Freeze so that the frozen contents of the bag can be placed directly into the crock pot without thawing. Once ready to eat just put frozen contents of bag directly in crock pot and cook as directed. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe go to savingyoudinero.com. The original recipe can be found HERE.

white chicken chili

White Chicken Chili

(great freezer meal option!)

Our rating: ★★★★★

Ingredients:

1.25 lbs boneless chicken thighs (or breasts)

2 cans (15.8 oz) great northern beans - rinsed and drained

1 can (15.5 oz) white hominy - rinsed and drained

1 envelope (1.25 oz) taco seasoning mix

1 can (4.5 oz) chopped green chilies

2 can (10.75 oz) cream of mushroom

optional toppings: green onions, cheese

Directions:

1. Cover and cook on low 6-8 hrs or high 4-5 hrs.

2. Before serving, stir gently to break up chicken pieces.

3. Garnish with desired toppings

6 servings 1.3 cups each

This recipe took 2nd place in the ward chili cook off out of about 20 chilis! :)

Freezing:
If you want to make this a freezer meal just put everything raw (minus the toppings) into a gallon sized freezer bag and lay flat in freezer. Label the bag with cooking instructions. Let thaw in fridge for 24 hours before putting it into your crock pot once you're ready to use. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe given to Betty Crocker and the original recipe can be found HERE. 

baked creamy chicken taquitos

Baked Creamy Chicken Taquitos
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
1/2 c. (4 oz) cream cheese (light works fine in this recipe)
1/3 c. green salsa
1 T. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. dried cilantro
2 T. sliced green onions
2 c. shredded cooked chicken (I use canned chicken and it works great)
1 c. grated Pepperjack cheese
about 20 (6 inch) flour tortillas
salt
cooking spray

Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.

Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. 

Cook:

Place seam side down on the baking sheet. Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a "salsa ranch" dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it's also great with cilantro ranch dressing, guacamole, sour cream or salsa.

Freeze:

If making these into freezer meals I recommend only using small flour tortillas as opposed to corn. Use better quality flour tortillas to avoid tortillas splitting or breaking (I learned that the hard way!). Load the tortillas with the prepared mixture following the same instructions above and put directly into gallon sized freezer bag instead of cooking. Label the bag with cooking instructions. I personally like to make a couple batches of these so they last us a while. Whenever we're hungry and don't want to make anything we just take a couple out and throw them in the oven using the same cooking instructions. Great for lunch or dinner!   

Photo credit and recipe goes to sixsistersstuff.com. The original recipe can be found HERE.

crock pot teriyaki chicken

Crock Pot Teriyaki Chicken

(great freezer meal option)

Our Rating: ★★★★½

Ingredients:

1 lb chicken 

1 c chicken broth

1/2 c soy sauce

1/3 c brown sugar

3 minced garlic cloves

cornstarch

sesame seeds

Directions:

Place all ingredients in the crock pot and cook on low for 5-6 hours or low for 3-4 hours. Remove chicken. Dissolve 4 teaspoons of cornstarch in 5 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice and steamed vegetables.

Freezing:

If you want to make this a freezer meal just put everything raw (minus the cornstarch and sesame seeds) into a gallon sized freezer bag and lay flat in freezer. Label the bag with cooking instructions. Let thaw in fridge for 24 hours before putting it into your crock pot once you're ready to use. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :) You will still need to cook as directed and then add the cornstarch mixture following the same directions.

crock pot pulled pork bbq sandwiches

Crock Pot Pulled Pork BBQ Sandwiches

(great freezer meal option!)

Ingredients:

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
9 oz. (1/2 bottle) favorite barbecue sauce (I like Sweet Baby Ray's)
Barbecue sauce, for serving

Directions:
Slice the onion and place 1/2 in crock pot. Put in the roast and cover with the other half of the onion. Pour the ginger ale over the contents of the crockpot. Cover and cook on low for about 6-8 hours. Turn roast over after 3-4 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 2-3 hours on low.

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

Serves 5.

Freezing:

Cook as directed. Freeze ready-made sandwiches - a scoop of meat on a bun, individually well-wrapped with plastic wrap. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minutes in the microwave or in the oven tightly wrapped in foil at 400 degrees for approx.15-20 min or until cooked through.

Photo credit and recipe to food.com. The original recipe can be found HERE.

broccoli cheese soup

Broccoli Cheese Soup

(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
1 c. carrot, finely chopped
1/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1/2 c. fresh broccoli, cut in small pieces
1 3/4 c. chicken broth
2 c. milk
1/4 c. flour
1/2 t. paprika
1/2 t. salt
4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese

Directions:
In stockpot, heat first 6 ingredients to boiling. Reduce heat and simmer for 15 minutes or until vegetables are tender.

Combine milk, flour, paprika and salt in a bowl. Add to broth mixture. Cook until thick and bubbly.
Add cheese and stir until melted. 

Freezing:

Cook as directed. Once sufficiently cooled pour into gallon or quart sized freezer bags. Freeze flat in the freezer. Thaw in the refrigerator once you are ready to use. Warm up in a saucepan until hot. Do not boil. Serve with your favorite bread.

Recipe came from the book "Don't Panic, Dinner's in the Freezer" and the original recipe is also posted online HERE.

chair reupholstery

So I did my own dining room chairs reupholstering. I was gung-ho about it, bought my seersucker white and tan striped fabric online, it came in the mail and then... it sat around for months. Such is life! Finally, with a little last minute motivation I got the staple gun out and got it done. I love how it turned out! No more nasty stained seats to be embarrassed about. Brand spanking new!

...and I realize I've been gone for pretty much a lifetime. But that doesn't mean I haven't been doing anything. :) Stay tuned. Eventually I will post again. Promise!

golden pork chops

This is a perfect Sunday dinner meal. The definition of comfort food. My husband and I loved this. I've literally never cooked with pork chops until now. I've been wanting to try preparing other types of meats besides the typical chicken, hamburger, and pork roast. I have a couple pork chops left so maybe another recipe will be coming soon when I try something else with them.

Golden Pork Chops

Our Rating: ★★★★

Ingredients:
4 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper

1 tablespoon crushed minced fresh garlic
1/2 tablespoon butter or margarine
1/2 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Directions:
Preheat oven to 375 degrees F (190 degrees C).

Put butter, garlic, onion, and mushrooms in a large frying pan. Saute the vegetables on medium until soft. Move to medium mixing bowl. Mix in soup.

Rinse pork chops, pat dry, and season with seasoned salt and pepper. Brown them in same pan used to saute vegetables. Place them in a 9x13 inch baking dish. Cover with soup and vegetable mixture.

Cover with foil, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes (note: time could be less or more depending on the thickness of the chops). Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

My comments:

I added a few more seasonings to the pork chops to my liking. This is best served with mashed potatoes because the remaining sauce works perfectly as gravy! I also served with a side of corn. We will definitely be having this again!

Photo credit and recipe go to allrecipes.com. The original recipe can be found HERE.

diy framed screen earring holder

Me and my good friend Kristi made these earring holders a couple weeks ago. Probably couldn't have been a more easy project and it turned out great!

Here's how mine turned out... :)

We bought frames from the D.I. for $1 each

We sanded them and painted them. Kristi painted hers all turquoise and I color-blocked mine with a creamy white and turquoise. As you can see below I used black masking tape to make a clean line with the turquoise.

We had an electric staple gun which we had used for the first time... as you can see some of the staples were a little iffy but effective! I'm sure using hot glue would be effective as well.

We also stapled on the ribbon to hold it up.

We also glued large beads on the back corners to set the holder a little further off the wall so the earrings don't hit the wall when they poke through.

And here's Kristi's :)

super creamy zesty italian crock pot chicken

Zesty Italian Crock Pot Chicken

Our Rating: ★★★★

Ingredients:
4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese
1 can cream of chicken soup
1 tbsp. margarine
1 packet zesty Italian seasoning (we use 1½ for extra flavor)
4 cups cooked rice
optional 2 cups sauteed or steamed vegetables (i sauteed some Kroger brand key largo blend frozen vegetables)

Directions:
Put frozen chicken breasts, soup, and margarine into crock-pot.

Cook on low 3-4 hours. After about an hour open crock-pot, add cream cheese and zesty Italian seasoning, Stir everything together.

When complete, shred or cut chicken into chunks. serve over steamed rice with vegetables of your choice.

My comments:
After you cut or shred chicken you may want to let it sit in the sauce for 10 minutes or so to let it soak in.

Others have substituted the rice for pasta noodles. Bowtie and angel hair pasta is supposedly very good but I haven't tried it yet.

Crock-pots vary so therefore your cooking time may vary also. Cook until chicken is cooked all the way through and tender.

Recipe is from kraft.com. The original recipe can be found HERE.

latest craft ideas & inspirations

Haven't quite gotten onto the Pinterest craze yet but here's a few things I suppose I would "pin" if I were on there a little more. Some ideas I'd like to try out along with a couple inspirational rooms. i got these ideas from apartmenttherapy.com.

DIY home-made clocks

DIY scrabble decor

DIY modernized vases

Wooden chandelier decoration

Home theater room (seriously how cool is this?)

Craft room. Oh Pottery Barn, you get me.

 

chicken club pizza

Chicken Club Pizza

Our Rating: ★★★★★
Ingredients:
1 can (13.8 oz.) refrigerated pizza crust -OR- a pre-made pizza crust
1/4 cup mayo
1/2 cup ranch dressing, divided
1-1/2 cups shredded triple cheddar cheese, divided
1-1/2 cups finely chopped cooked chicken
8 slices bacon, cooked, crumbled
1-1/2 cups finely shredded lettuce
1 tomato, finely chopped
1 ripe avacado - sliced (optional)

Directions:
Heat oven to 400ºF.

Unroll pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min (I did not do this: I used a pre-made pizza crust; see picture below).

Mix mayo and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon.

Bake 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce, tomatoes, and avocado; drizzle with remaining dressing.

Feeds 3 hungry adults or 4 adults with breadsticks and salad or side.

Boboli pizza crust

Kraft Extra Virgin Olive Oil Greek Vinaigrette Dressing

Top pizza photo credit and recipe go to kraft.com. The original recipe can be found HERE.

peach shortcakes

Peach Shortcakes

Our Rating: ★★★★★
Ingredients:

1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. baking powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/3 c. plus 1 tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 T. lemon juice
1 c. thawed cool whip whipped topping

Directions:
Heat oven to 425ºF.

Mix flour, 2 T. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 3/4-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. meanwhile, combine peaches, remaining sugar and lemon juice.

Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.

Makes 8 shortcakes.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

creamy tomato & chicken spaghetti

Creamy Tomato & Chicken Spaghetti

Our Rating: ★★★½
Ingredients:

1/2 lb. spaghetti, uncooked
2 c. frozen stir-fry vegetables (i used fresh broccoli and cauliflower and carrots)
1 T. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 c. kraft zesty italian dressing
1/2 c. (1/2 of 8-oz. tub/bar) cream cheese spread
1/4 c. grated parmesan cheese

Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry (or fresh) vegetables to the boiling water for the last 3 min.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with parmesan.

4 servings of about 2 cups each.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

cheesy ham & apple panini

Cheesy Ham & Apple Panini

Our Rating: ★★★★★
Ingredients:

2 tsp. mayo
1 tsp. grey poupon dijon mustard
2 slices sourdough bread (I used regular white bread)
1 thin red onion slice
4 thin slices deli meat ham (I used hillshire honey ham)
6 thin apple slices
1 slice colby jack cheese
1 tsp. olive oil

Directions:
Heat panini grill. I used my George Foreman grill.

Mix mayo and mustard; spread onto bread slices. Fill with onion, ham, apples and cheese.

Brush outside of sandwich with olive oil.

Grill 3 minutes or until golden brown.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

tangy apricot pork

Tangy Apricot Pork

Our Rating: ★★★★★

Ingredients:

2-pound pork sirloin tip roast
1 c. apricot preserves
3 T. yellow mustard
3 T. worchestershire sauce
2 ¼ cups water (divided)

directions:
Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.

We made this along side THIS cheesy funeral potatoes recipe.

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.

cheesy funeral potatoes

Cheesy Funeral Potatoes

Our Rating: ★★★★★

Ingredients: 

1 26-ounce bag of frozen shredded hashbrowns (about 9 cups) 

1 can (10 ¾ oz.) cream of chicken soup 

1 c. milk 

3/4 c. sour cream 

1 c. cheddar cheese, shredded (i used 1 ½ to be extra cheesy!) 

1 tsp. salt 

1/8 tsp. pepper 

3 T. butter, melted (and divided) 

1/4 c. diced onion 

Directions: 

Melt 1 T. butter in small saucepan and saute onions until soft and onions start to carmelize. 

Mix soup, milk, sour cream, 2 tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking uncovered for an additional 20 minutes. 

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.