Abby’s Pork Roast

I got this recipe from my good friend Abby a few years back (I don't know where she got it) and although it has an official name at our house we just call it “Abby’s Pork Roast” if I give it another name my kids just look at me blankly. I think this is supposed to be a slow cooker version on the Kalua Pork that they cook in Hawaii but since I have never been there I am not sure how close it comes. All I can tell you is this is fantastic!

You do have to plan ahead for this one, it cooks for a very long time (20 to 24 hours) but it is so worth it in the end. The ingredient list is so short and no I didn’t forget anything, there really are just 3 ingredients.

The original recipe called for Hawaiian Sea Salt but I couldn’t locate that locally so I use Himalayan Pink Salt and it works wonderfully. I have used regular kosher salt and it is okay but I don’t recommend it (too salty and just missing something), look for a nice red or pink salt for this it is worth the effort. I buy my pink salt at Cost Plus World Market so if you have one near by be sure to check out their spice/ seasoning aisle lots of fun stuff there and the prices are usually really good.

For the pork roast for this you want something that will hold up to the long cooking time, think the type of cut you would use for a pot roast. I have even used bone-in country style ribs a few times and they worked out wonderfully too. The important thing here in my opinion is to use a roast with the bone in. The bone provides so much flavor that you really do need it there.

Abby’s Pork Roast

1 (6 pound) pork butt roast (or whatever size will fit snuggly in your slow cooker)

1 1/2 tablespoons Hawaiian sea salt or Himalayan Pink Salt

1 tablespoon liquid smoke flavoring 

I have changed up the method a bit from what Abby originally told me so here is 

how I do it.

Put the roast in the slow cooker sprinkle with the salt and the liquid smoke. Cover and 

cook on low for 20 to 24 hours. The roast will create its own juices over the cooking 

time. If in the morning when I get up and check on the roast I find that the top of 

the meat is not under the liquid I turn the meat (it will fall apart) over and push it 

as much as 

possible under the liquid. 

This roast is going to completely fall apart and that is the idea. 

The next day this will make the best pork sandwiches, just heat the leftover meat up 

put into a bun, cheese is optional but does taste wonderful. 

My Creamy Potato Salad

I was in the mood for potato salad this week so I decided to dust off my favorite recipe for Creamy Potato Salad and share it with you. I have to say this is such an easy going recipe; I change it up depending on what is in the refrigerator that day. So here is what went in the bowl today.

I love the addition of the pickle juice to the mayonnaise mixture and have been doing that for many years (we won’t go into how many years here, but it has been decades) it really gives a nice mellow flavor.

Like I said earlier I change this out all the time so don’t worry if you don’t have some of the extra ingredients or don’t like them feel free to substitute what you have and love. As long as the basics: the potatoes, mayonnaise and amount of veggies remain about the same you really can’t go wrong. If you don’t like dill use your favorite herb in its place (tarragon is fantastic by the way) Use whatever pickles you have on hand, they all taste great in here. So feel free to play with this one and enjoy!

Creamy Potato Salad

2 pounds of Yukon Gold potatoes (or red potatoes) cut into bite size pieces

1 ½ cups mayonnaise

2 Tablespoons pickle juice (right from the jar of pickles)

1 Tablespoon mustard (I prefer a brown mustard or grainy mustard)

½ teaspoon salt

¼ teaspoon fresh ground pepper

1/8 teaspoon dry dill weed

½ cup shredded carrot (about 1 medium carrot)

¼ cup diced pickles (whatever is in the fridge) I used Bread & Butter pickles today)

¼ finely chopped onion

¼ cup sliced black olives

¼ chopped celery

4 hard cooked eggs, chopped

Combine the mayonnaise, pickle juice, mustard, salt, pepper and dill weed in a large bowl. Add in the carrots, pickles, onion, olives, and celery stir to combine well. Be sure to taste at this point and adjust the seasonings to your liking. Carefully fold in the potatoes and eggs just until they are coated with the dressing mixture. Cover and chill in the refrigerator for at least 4 hours before serving.

Coconut Cupcakes with Coconut Frosting

I came up with this recipe a year or so ago when I needed to find a dairy free cupcake. I served them at a family party and not only did no one guess they were dairy free, I got a request for the recipe. I think that means they were a huge success!

When you get to the part of the recipe that tells you how many cupcakes you are going to get it is a large range. There are a few factors in this one being the size of the muffin/cupcake pan you use. Also I have found that the brand of coconut milk I use has some effect too. If the coconut milk is runny (almost watery) in consistency you will get fewer cupcakes, if the coconut milk is thick the batter will end up with more volume (more air) and you will get a few more. If you stick to one brand of coconut milk you will have consistent results. Either way they are fabulous!

Coconut Cupcakes

1 ½ cups all purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup vegetable shortening

2/3 cup coconut milk

1 teaspoon vanilla

2 eggs

Prepare muffin pan with cupcake liners and set aside.

Preheat oven to 400 degrees Fahrenheit

In large bowl of mixer combine flour, sugar, baking powder and salt. Add shortening and coconut milk and beat for 2 minutes. Add vanilla and eggs and beat 2 more minutes.

Fill prepared muffin cups with batter, filling about ½ full. (I use an ice cream scoop to do this step)

Bake at 400 degrees for 18 to 20 minutes. Cool in pan about 10 minutes and then move to a rack to cool completely.

Coconut Frosting

2 cups sifted confectioner’s sugar

¼ vegetable shortening

2-3  Tablespoons coconut milk

1 teaspoon vanilla

Shredded coconut, as desired

Blend the sugar and shortening together completely and add the coconut milk and vanilla to make a smooth spreadable frosting.  If your coconut milk was really thick you may need to add a Tablespoon of water to the mixture.

Spread cupcakes with frosting and sprinkle with (or dip into) coconut as desired.

12-18 cupcakes

Note this can also be baked in a 9” square cake pan- in that case bake at 350 degrees Fahrenheit for 40 to 45 minutes

Beef and Veggies over Noodles with Peanut Sauce

This is the perfect dish for a night when you are in a hurry to get dinner on the table fast! I prepped the veggies while the water was coming up to a boil and it took only 15 minutes from the time the pasta was dropped into the boiling water until I had dinner ready to go on the table. The sauce isn’t spicy at all but you can certainly bump up the amount of hot sauce to your taste.

Beef and Veggies over Noodles with Peanut Sauce

8 ounces un-cooked spaghetti

1 pound ground beef

4 green onions chopped

8 ounces of fresh pea pods, cut in half

1 red bell pepper cut into strips

Salt to taste

1 ½ cups chicken broth

A few shakes of Tabasco (or to your taste)

2 teaspoons cornstarch

½ cup creamy peanut butter

Peanuts to garnish (about ¼ cup)

Cook the spaghetti as directed on the package and drain

Brown ground beef in a large skillet breaking the meat up when it is cooked through. Add the veggies and salt and cook another 3 or 4 minutes until the veggies are crisp tender.

Combine the broth, Tabasco and cornstarch, stir well to combine completely and add immediately to the meat mixture along with the peanut butter. Stir to combine everything together. Cook a minute or two until thickened and bubbly. Add the cooked spaghetti and combine.

Serve with the peanuts as garnish.

Cranberry-White Chocolate Scones for Breakfast

One of the favorite breakfasts in our house on busy mornings are scones, I love them because I make them in the afternoon or evening for the next  morning. My kids love them because they can grab them as they run out the door. This Cranberry-White Chocolate version was the choice for today. I know your family will love them too.


I make my scones with my food processor making them even easier to mix up.

Cranberry-White Chocolate Scones

1 3/4 cups all purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon grated fresh ginger
zest of 1 lemon
1/3 cup cold butter (cut up into small pieces)
1 large egg beaten
4 to 6 Tablespoons half & half
1/2 cup white chocolate baking chips
1/2 cup dried cranberries

Heat oven to 400 degrees Fahrenheit.

In the bowl of the food processor combine the flour, sugar, baking powder, salt, fresh ginger and lemon zest and pulse the processor to combine. Add the cold butter and pulse until the butter is thoroughly mixed into the flour mixture (I think the best description I have ever  heard for this stage is that it should look like grated Parmesan cheese). Add the egg and half & half and pulse just until combined and the mixture forms a mass.

Remove dough from the food processor onto a floured surface. Add the dry fruit and chips and knead everything together. Try get the additions mixed through evenly but work quickly so the dough doesn't get tough. I try to not knead the dough more than about 10 or 12 times.

Pat dough into a thick disk about 8" across and cut into 6 wedges.

You can brush the tops of the scones with more half & half and sprinkle with sugar if desired. At holiday time it is fun to use the pretty colored sugars that are sold for decorating cookies.

Place on an un-greased baking sheet and bake for 15-16 minutes.

Serve now or in the morning.

Take 5 (Spice that is) Oatmeal Cookies

Never one to believe that rules are really rules, especially in the kitchen I had the thought that if Chinese 5-Spice is good with chicken and other savory dishes, why not put it in oatmeal cookies? Well, I did and it is (really, really good as a matter of fact) The magical taste mixture of spices really comes alive in sweet dishes and I am debating if the product might actually be better suited to that calling. For those of you not familiar with 5-Spice it is a combination of 5 spices, each brand varies a little bit but they are very similar. My jar says it has Fennel, anise, ginger, licorice roots, cinnamon and cloves, other brands may contain pepper or other ingredients. Don't worry about the getting the exact version I have any brand will work in this recipe and in any recipe calling for 5 Spice. Once you open the jar and take in the aroma you will be in love.

Don't worry, I will post some other recipes for the 5 Spice in the future so you won't have to use it just in these cookies (but I think it is worth the purchase price just to make the cookies)

Take 5 (Spice that is) Oatmeal Cookies

2/3 cup granulated sugar
2/3 cup dark brown sugar
1/2 cup butter
1/2 vegetable shortening
1 1/2 teaspoons Chinese 5 Spice 
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups old fashioned oats
1 cup all-purpose flour
1 cup chopped walnuts


Preheat the oven to 375 degrees Fahrenheit
Cream the sugars with the butter and shortening until well combined then add the 5 Spice, baking soda, vanilla, baking powder, salt and eggs. Beat to combine on medium speed or with a spoon. 
Stir in oats, flour and walnuts.

Drop dough by rounded tablespoonfuls onto an un-greased cookie sheet.
Bake 9 to 11 minutes or until light brown and starting to set in the middle.
Allow to set up on cookie sheet for about 1 minute then remove to cooling rack.
About 4 dozen cookies

Overnight Banana-Walnut French Toast

Since this is the beginning of Spring Break here I thought it would be a good day for a leisurely breakfast so I dug out this recipe. This would also be great for a weekend brunch. I love it for many reasons but the fact that it is put together in the afternoon and then sits in the fridge until time cook it in the morning puts it at the top of my list for a laze morning. All I had to do this morning was to heat the oven and put this in for 45 minutes, then we could enjoy.

Overnight Banana-Walnut French Toast

¾ cup packed dark brown sugar

¼ cup butter, melted

2 Tablespoons light corn syrup

¼ cup chopped walnuts

2 medium bananas

10 (approximately) slices cinnamon raisin bread

3 eggs

¾ cup half and half

½ teaspoon vanilla

Coat an 8”x 8” baking dish with butter or spray with cooking spray. In a medium mixing bowl combine the brown sugar, butter, corn syrup and walnuts until well mixed. Carefully fold in the bananas (trying not to break them up) then pour this mixture into the prepared baking dish.

Using the cinnamon raisin bread make 2 layers of bread, I used 4 full slices and 1 slice that was cut in half on each layer. You want to make a layer that fills the baking dish completely.

Combine the eggs, half and half and vanilla and pour this mixture over the bread. Cover with foil and refrigerate over night (no more than 24 hours) I like to make it in the afternoon for the next morning.

In the morning heat the oven to 325 degrees Fahrenheit.

Uncover the baking dish and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Serve portions upside down, spooning the sauce from the bottom of the dish over each serving.

4 servings