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Chocolate Cake Mix Waffles (only 4 Ingredients)
The easiest waffles you'll ever make and they're oh so deliciously decadent!

#CakeMix #Eggs #Nutella #Strawberries #VegetableOil

Servings: 6
Ready in: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

Ingredients:
1 (16.5 oz) pkg Devil's Food Chocolate Cake Mix (I used Duncan Hines)
1 cup water
1/3 cup vegetable oil
3 large eggs

Instructions:
1. Preheat a waffle iron (I recommend using medium heat). Prepare batter according to directions on package.
2. Spray waffle iron with non-stick cooking spray and pour amount listed from waffle iron manufactures instructions into waffle iron and cook according to time listed on instructions. Serve warm with desired toppings.
3. For optional Nutella Sauce:
4. Whisk together 3/4 cup Nutella with 4 Tbsp milk (or more to thin as desired) until smooth. Warm in microwave if desired. Drizzle over waffles.
5. These waffles are also good with sweetened whipped cream and fresh strawberries.

cookingclassy ...read more

Cryptolepis
Parts Used
The root is usually the part used medicinally. The leaves can be used medicinally but rarely are. The root of the plant is generally about the thickness of a pencil, and has a light tannish color on the thin exterior bark and a brilliant yellow on the interior. It’s pretty. The root is exceptionally bitter due to the many alkaloids present.

Preparation and Dosage
Cryptolepis can be prepared as a powder, capsules, tea or tincture.

• Powder: For bacterial infections of the skin and wound sepsis, liberally sprinkle cryptolepis powder on the site of infection as frequently as needed.

• Tincture: 1:5 (ratio of plant material to alcohol/water mix), 60 percent alcohol, 20 to 40 drops, up to four times daily

For resistant staph: In the treatment of severe systemic staph infection, the usual dose is 1⁄2 teaspoon to 1 teaspoon, three times daily. (I prefer to not use dosages this high for more than 60 days. That is usually sufficient.)
For malaria: 1 teaspoon to 1 tablespoon, three times daily for five days, repeat in 14 days

• Tea: Use 1 tablespoon cryptolepis in 6 ounces of water to make a strong infusion.

As a preventive: Drink 1 or 2 cups daily.
In acute conditions: Drink up to 6 cups daily.

Note: While the herb will work if infused in cold water, studies have found that the hot-water extraction is more effective. It is nearly as strong as the alcohol tincture.

• Capsules:
As a preventive: Take 3 “00” capsules, two times daily.
In acute conditions: Take up to 20 capsules daily. ...read more

Pulled Pork (Slow Cooker)
/This is my go-to pulled pork recipe! It's super easy to make, amazingly tender, and deliciously flavorful. Put it in the slow cooker in the morning and come home to a dinner that's practically ready after work. /

#AppleCiderVinegar #AppleJuice #BarbecueSauce #BrownSugar #CayennePepper #GarlicPowder #Paprika #Pepper #Pork #Worcestershire

Servings: 8 people
Ready in: 10 hours 25 minutes
Prep: 10 minutes
Cook: 8 hours 15 minutes

Ingredients:
1 1/2 Tbsp salt
1 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp garlic powder
1 tsp cayenne pepper
4 pound boneless pork shoulder roast (aka Boston Butt roast)
2 cups apple juice
2/3 cup apple cider vinegar
2 Tbsp Worcestershire sauce
1/2 Tbsp liquid smoke
1 1/4 cups BBQ sauce (I like to use Bullseye)

Instructions:
1. In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
2. Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
3. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
4. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
5. Cover slow cooker and cook on low heat 8 - 10 hours.  
6. Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.  
7. Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
8. Serve in buns with coleslaw if desired.

Notes:
I like to serve with this coleslaw HERE. I like to add some blue cheese crumbles to it as well it pairs deliciously with the pork.
Serve with fresh bakery buns for best results. Skip those down the bread isle.
Recipe source: adapted from Food Network. ...read more

Jalapeno Poppers
Oven baked and absolutely delicious! Fresh spicy jalapeno peppers are stuffed with a rich cheese filling and finished with crispy seasoned panko and flavorful bacon. After one taste I think you'll agree that this is the best way to make them!

#Bacon #Cilantro #CreamCheese #Garlic #GreenOnions #Jalapeno #MontereyJackCheese #PankoBreadCrumbs

Servings: 6
Ready in: 40 minutes
Prep: 25 minutes
Cook: 15 minutes

Ingredients:
12 medium (1 lb.) jalapeno peppers, halved
7 oz. cream cheese, softened*
1 cup (4 oz.) shredded Monterey Jack cheese
6 slices bacon, cooked and finely chopped, divided
3 1/2 Tbsp thinly sliced green onions, divided**
2 1/2 Tbsp finely chopped cilantro
1 tsp minced garlic (1 clove)
Salt and freshly ground black pepper
1/2 cup panko bread crumbs
1/4 tsp (heaping) chili powder
2 tsp olive oil

Instructions:
1. Preheat oven to 400 degrees.
2. Wearing food grade gloves remove seeds and ribs from jalapeños. You can do this by hand (fastest method) - just using your thumb to scrape it out. Or you can do this with a pairing knife (just be careful not to cut through peppers bottom side).
3. Transfer peppers cut side up to an 18 by 13-inch baking sheet.
4. In a medium mixing bowl add cream cheese, Monterey Jack cheese, 2/3 of the bacon (4 slices), 2 1/2 Tbsp green onions, cilantro, garlic, and season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping.
6. In a small mixing bowl using a fork stir together panko, chili powder, salt to taste and olive oil until mixture is evenly coated.
7. Sprinkle panko evenly over each pepper.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 - 18 minutes.
9. Garnish with remaining 2 slices of finely chopped bacon, and 1 Tbsp green onions. Serve warm.

Notes:
*Cream cheese can be softened in the microwave in a microwave safe bowl, about 10 - 15 seconds per each side.
**I use the small/thin green onions in the bunch for garnish. They aren't chives just green onions.
These can be prepared a day in advance. Just store in fridge, keep panko topping separate and add when ready to bake. Increase bake time by about 3 - 5 minutes.
 

cookingclassy ...read more