Milky Way Cake

How can you hate a recipe that starts off like this? This is one of my mother's recipes. I have no idea where she got it, but my aunt and uncle specifically requested the recipe a couple of weeks ago after my Mom's memorial service, so here it is!

Milky Way Cake

6 Milky Way bars
1/4 lb. butter
1 c. chopped pecans
1 c. shortening
2 c. sugar
4 eggs
1 1/4 c. buttermilk
2 t. vanilla
2 1/2 c. flour
1/2 t. baking soda

Preheat oven to 325 degrees.

Combine candy, butter and nuts in a saucepan. Place over low heat until melted. Set aside.
Cream sugar and shortening well. Add eggs, one at a time. Combine milk and vanilla and add alternately with dry ingredients. Fold in the candy mixture. Pour into a greased and floured Bundt pan and bake for an hour and a half. (Note, this pan is too full. It either makes too much batter or my pan is too small.)

Allow the cake to cool before removing from the pan. This is what happens when you are impatient and try to unmold the cake when it's still hot. It looks terrible, but it still tastes fantastic.

Slow Cooked Sweet Barbacoa Pork

About two weeks ago, someone on the GP board posted a link to Gina's Skinny Recipes and I've been cooking recipes from there ever since. Tonight I made this barbacoa pork, cilantro lime rice and Cuban black beans. Holy cow, it was good! In fact, I've made about ten recipes from this site and they have all been great. All of her recipes have the Weight Watchers point counts and most of them have the calories and other nutritional information.

The only I change I made in the pork was to use a regular Diet Coke instead of Coke Zero.

Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes

Marinade:

* 2.5 lbs pork loin roast, all fat trimmed
* salt and pepper
* garlic powder
* 6 oz Coke zero
* 1/4 cup brown sugar (unpacked)
* 1/4 cup water

Step 2

* 8 oz Coke zero
* 6 oz can sliced green chilies
* 8 oz tomato sauce
* 1 chipotle chile in adobo sauce
* 1/8 tsp garlic powder
* 1/8 tsp cumin
* 1/8 tsp chipotle chili powder (to taste)
* salt and pepper to taste
* 1/3 cup brown sugar (unpacked)


Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Blueberry Coffee Cake

My mother-in-law came over earlier today because she wanted to meet Rex, our cat. I like to make a little something whenever she comes over because that's just the way I was raised. Plus, I'm good at it and I like to show off. I got this recipe from allrecipes.com.

Ingredients
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. vegetable oil
3/4 c. white sugar
1 egg
1/2 c. milk
1 c. blueberries (I used frozen ones from last summer)

1/3 c. flour
1/2 c. white sugar
1/2 t. cinnamon
1/4 c. butter, softened

Directions
Preheat the oven to 375. Grease and flour a 9" pan. In a small bowl, mix flour, baking soda and salt. Set aside.

In a medium bowl, whisk oil, sugar and egg. Stir in the flour mixture alternating with the milk until just incorporated. Fold in the blueberries.

Pour batter into prepared pan and top with streusel. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs (I find it's easiest to do this with your hand).

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.