Who watched the first episode of Game of Thrones Season 7 last night? I was enthralled from start to finish. I mean that first scene almost had me in tears. You go, Arya Stark! I especially loved the scene of Daenerys Targaryen finally coming home to Dragonstone. The silent joy and resolve of that moment was one of the most moving parts of this entire series.
I just can’t wait to see what happens for the rest of this season! Will Jon Snow and Daenerys meet? Will he find out the truth about his past? Will little Arya get her chance at revenge on Cersei, or will Jamie beat her to it? Will we see more of Ed Sheeran? (seriously, what was that all about?) All these burning questions and only 6 more episodes!
I like to make a special dinner for GoT night. This week it was one of our old favorites re-imagined. Pulled pork with an extra spicy bite and just a hint of sweetness seems more than fitting. Definitely give this one a shot the next time you sit down with friends or family to another thrilling episode!
- 3-4 lbs Pork Loin Roast
- Pork Rub- I created my own with 1/2 cup brown sugar and 1 Tbsp each: garlic salt, paprika, red pepper flakes and black pepper.
- 1-2 liter of Dr. Pepper
- 3 Serrano peppers- the smaller the pepper the more heat you get
- 2 Jalepenos, plus more if you want some for a raw topping
- 1 Green Pepper
- 1-2 Cup of Jack Daniels Spicy BBQ sauce.
These ingredients will give you a nice little mild to medium spicy bite. If you really want to kick it up a notch you can get 2 of the following: cayenne pepper, tobasco pepper or habanero peppers.
Rub the pork rub onto your roast and let it sit for 5 minutes. In your slow cooker add the roast fat side down. Slice the peppers at least in half and add to the slow cooker. Pour in the Dr. Pepper in so that the roast is at least 3/4 submerged. Pour 1/2 Cup of BBQ sauce onto the roast.
Cook for 6-8 hours on low.
Once your meat is tender carefully move the roast into a large bowl. The meat should easily pull apart with a fork. Shred the roast and add 1/2 cup BBQ sauce.
Toast your buns and add your favorite toppings such as Colby Jack Cheese, Jalapenos, Onions, or Cole Slaw. Don’t forget to top it with even more BBQ sauce to your taste!
Check out an awesome dessert with the Cookies of Fire and Ice here!
And the Halloween baking extravaganza continues!!! I’ve made these swirled cookies a few times now and they are just so much fun! What does everyone like doing for Halloween? My big party days are over. Now we just like to take the dogs over to my parents house and have a fun evening playing games and making good food.
I am pretty excited to dress up this year. The last couple years have been kind of just last minute throw together from what I already had in my closet. Quite a few years ago Levi and I were a big hit at work as Ken and Barbie, and now the time has come again……. we are both in town and working on Halloween! Hooray!! Time for another iconic couples costume. We’ve been pondering for quite some time and finally landed on one…… but I won’t give it away just yet! Update……we did Sheldon and Amy! It was really fun!
Back to the cookies…. they don’t take very long to put together and you can do your Halloween decorating while you’re waiting for dough to chill. They also only take about 8-10 minutes in the oven 🙂
Happy Halloween everyone!!
- 1 Cup Softened Butter
- 1 Cup White Sugar
- 1 Egg
- 1 Tbsp Vanilla Extract
- 1/8 tsp Almond Extract (optional….you can add any flavor to these really! I like to give a sugar cookie a little something extra for taste)
- 1 1/2 tsp Baking Powder
- 1/2 tsp salt
- 3 Cups Flour
- Bright green and neon purple food coloring
- 1 package Halloween sprinkles
In a stand mixer beat the butter and sugar until it’s light and fluffy. Add the egg and extracts. Mix well. Add in the salt and baking powder, mix in and then add the flour and mix until you have a crumbly dough.
Split the dough in half. Add some neon purple food coloring to one half and bright green to the other. I used Wilton food color. Wrap each dough ball in cling wrap and put in the fridge for an hour.
Roll each dough out to your desired thickness. The thinner it is you will have more cookies that are smaller in size. The easiest way to roll it out is between 2 layers of cling wrap.
Brush a small amount of water on your bottom dough to help the layers stick together. Place the other layer on top and decide if you’re going to roll it long ways or short ways and make a tight roll.
The best way I’ve found to get the sprinkles on the cookies is to line a deep cookie sheet with cling wrap and pour sprinkles along the edge. Lightly press the cookie roll into the sprinkles on all sides. Wrap the roll up in the cling wrap and place in the fridge for another 15 minutes.
Preheat over to 350.
Slice the cookie roll with a sharp thin knife or wire or unflavored dental floss. Arrange on a cookie sheet and bake cookies for 8-10 minutes. You can tell a sugar cookie is done cooking when the cookie doesn’t look moist or shiny. The bottom will be lightly browned.