feeding a crowd

Broccoli Salad

| Kissablelipsbymikaila

Ingredients:

  • Salad:
    • 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
    • 1/2 pound bacon, fried & crumbled
    • 2/3 cups raisins
    • 1 small red onion, chopped
  • Dressing:
    • 1 cup mayonnaise
    • 1/2 cup sugar
    • 1 1/2 Tablespoons white vinegar

Directions:

  1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
  2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
  3. Pour the dressing over the broccoli mixture. Stir well.
  4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.
~Recipe adapted from twotwentyone.net

Sweet Pork (Cafe Rio)

| Kissablelipsbymikaila

Ingredients:

  • 3 pounds pork shoulder/butt
  • 16 ounces Coca-Cola soda (not diet), divided
  • 1/4 cup water
  • 1 teaspoon garlic salt
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (4 oz.) can diced green chilies
  • 1 (10 oz.) can red enchilada sauce
  • 3/4 cup packed brown sugar

Directions:

  1. Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola (I used a measuring cup) and water around pork. (It does not need to cover roast). Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8-9 hours.
  2. Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
  3. In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
  4. Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
  5. Serve pork in burritos, salads and tacos!

~Adapted from life-in-the-lofthouse.com