Crock Pot Pork Loin

Jer's Aunt made this slow cooker pork at a family get-together in Bear Lake. It was so delicious, I had 3 helpings and had to have the recipe. It's super easy and great all by itself, on a bun or with rice and black beans in tortillas. Super yum!

Ingredients:

1 pork loin
1 cup brown sugar
1 can tomato sauce - 8 ounce
1 can El Pato tomato sauce - 8 ounce (in the Hispanic foods aisle)

[1] Throw it all in a crock pot. Put it on low for 5 hours.

[2] After 4 hours the pork should be ready to shred with a fork. It should pretty much fall apart with little effort. Most of the juice will be gone - mix up what there is left to coat the shredded pork.





That's it! Voilá! Perfect slow cooked pork loin.

Banana-Chocolate Chip Muffins

Muffin mix can be sooo expensive! But I love basically eating cupcakes for breakfast, so I finally found a terrific, from-scratch muffin recipe and thought I'd share. =) This should make 2 dozen muffins. (I use one of those cookie baller scoop thingies to measure out the amount I put in each cup.)

Ingredients:

2 ripe bananas
2 eggs
1 cup packed brown sugar
1/2 cup margarine, softened
1 tsp vanilla
2 1/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips (I used semi-sweet.)

Preheat oven to 350 degrees

[1] Mash bananas in a medium bowl. Add eggs, brown sugar, margarine and vanilla and beat until well blended.

[2] In a large bowl, combine flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients. Pour in chocolate chips and the banana mixture. Stir just until blended.

[3] Spoon into greased muffin pan. Bake at 350 for 15-17 minutes. Remove from pan and let them cool. Enjoy them warm!



I think that the next time I make these I will add a third banana. They didn't have a strong banana taste and I think it would make them moister, too. Other than that, we loved these muffins! I made 18 regular ones and 12 mini muffins that the kids each had 4 of right away. Super fun morning snack!