Day: June 3, 2024

Old-Fashioned Strawberries & Cream Ice Box Cake


Ingredients

3 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1/4 cup + 2 Tablespoons powdered sugar

20 sugar cookies (bake in advance or use store-bought – you can use gluten-free, sugar-free, or whatever you want)

Approximately 1 1/2 lbs strawberries, trimmed and sliced

Directions

Place your bowl and the whisk attachment of an electric mixer in the freezer for at 10 minutes before starting the process.

Add heavy whipping cream to your chilled bowl and whip on medium speed until peaks form and your whipping cream looks like a whipped cream consistency.

Add vanilla and powdered sugar to the whipped cream and mix.

In an 8 x 8 baking dish, build your cake:

Start with a thin layer of whipped cream. Top with a layer of cookies and then add another layer of whipped cream. Add strawberries and repeat these layers until you reach the top, finishing with a layer of whipped cream. Decorate the top with sliced strawberries.

Cover with plastic wrap and refrigerate for at least 8 hours (overnight). This will allow the whipped cream to fully set and the cookies to soften, so that you can easily cut pieces (squares) out of the cake for serving. This makes for a delicious summer treat!

Variations: You can also use graham crackers in place of the sugar cookies. Going for a red, white and blue theme? Add some blueberries!

Original Credits: Gluten-Free Strawberry Shortcake Icebox Cake

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Easy Slow-Cooked Pork Street Tacos


Ingredients

Pork Tenderloin (I prefer to use Smithfield brand. You can use any flavor for this)

Water (enough water to cover the tenderloin in the slow cooker)

Taco seasoning (your favorite brand)

Oil or grease (bacon grease works well for this) – 2-3 Tablespoons should work.

Flour or corn tortillas (whatever your preference)

Toppings: (choose your favorites, but suggestions include sour cream, shredded cheddar cheese, avocado, chopped onion, fresh cilantro, diced tomato, salsa, guacamole, hot sauce, etc.)

Directions

Place the pork tenderloin in the slow cooker/crockpot and pour enough water in so that the meat is completely submerged in the water. Cook on low for 5-6 hours. Do not cook longer or the meat runs the risk of being overcooked. Pork can become tough if it is overcooked. If you have less time to cook, cook on high for 3-4 hours. Note: The tenderloin DOES NOT need to be thawed if cooking on low for for 5-6 hours. I often throw my frozen, unthawed tenderloin right into the crockpot. I find it comes out even more tender than when I thaw it out first.

When the meat is done, use tongs to remove the meat from the slow cooker, and shred the meat using a fork and/or a knife, if necessary. I sometimes find that just pulling it apart with tongs works, too.

Heat a large frying pan over medium heat. Add your oil or bacon grease.

When the oil/grease is heated, dump your shredded meat in and sprinkle your favorite taco season onto the meat, so that it is heavily coated. Add 2-3 ladle-full of reserved water from the crockpot to the meat and stir. Cook over medium-high heat until the moisture has evaporated (5 minutes or so).

Remove the meat from the heat and build your tacos!

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