Quick and Easy Recipes

Slow Cooker Pulled Pork
2/3 cup Lea & Perrins Worcestershire sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 Tbsp yellow mustard
2 Tbsp white vinegar
3-1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces.

In a 6 quart slow cooker like Crock Pot, mix all ingredients except pork. Once combined add pork, turning to cover. Cook in low for 8-10 hours, or until internal temperature of meat reaches 165 degrees.
Remove pork and shred with 2 forks. Return pork to slow cooker and stir unto sauce. To serve, spoon 1/2 cup onto a sandwich bun.

Easy Cinnamon Twists

This is one of our family's new dessert favorites.

All you need is a 12 ounce package of ready-made biscuits (we used Grands Jr), granulated sugar, butter, cinnamon, powdered sugar and water!

Ready? Here we go.

Preheat oven to 400 F.

Prepare cookie sheets or baking pan with non stick cooking spray. We use baking stones that are non-stick.

Place the biscuits a few inches apart and flatten them with the palm of your hand until each one is about 4 inches in diameter.

Place a pat of softened butter on each round and spread with a spoon.

Mix 1/3 cup granulated sugar and 1 teaspoon cinnamon together then sprinkle evenly over all the biscuit rounds.

Cut each biscuit in half. Put the buttered and cinnamon sides together (so it's like a sandwich). Then twist a couple times and tuck the ends under.

Sprinkle any extra cinnamon sugar on top.

Bake for 10-12 minutes.

While that's baking, mix 1/2 cup powdered sugar with a small amount of water and/or milk in a small bowl.
After the cinnamon twists have cooled a bit, spoon drizzle the sugar topping over them. Serve warm.