A Basket of Hot Doughy Delights

9:29 PM ByFiled UnderGiveaways

I Love Bread.

Period. End of story.
I love, adore and am quite passionate about hot, buttery, melt in your mouth, carbohydrate laden, yeasty, buttery, tongue tantalizing doughy, puffy, hot, fresh from the oven, pockets of delight.
I have written about Sister Schubert’s and my love and delight in them before, their cinnamon rolls, yeast rolls and dinner rolls.
sister schubert's rolls

The amazingly generous people at Sister Schubert’s have given me a basket like the one pictured above to give to one of you lucky readers. (YAY THEM)

This custom hand-painted basket comes complete with two pans of rolls and your choice of one of the following: Sister Schubert’s own Cranberry Nut Bread; Fly-Off-the-Plate Pancake Mix with Blackberry Patch Syrup; or Cinnamon Pecan Coffee Cake Mix with Blackberry Patch Fruit Butter. These baskets also include Mook’s Cheese Straws, 2 packs of Red Diamond Estate coffee and a hand-decorated, seasonal cookie.

Have you ever had Sister Schubert’s?  What is your favorite product of theirs?  What is your favorite bread delight? Cinnamon rolls, pigs in a blanket, yeast rolls, dinner rolls, buttermilk biscuits???  What tickles your tastebuds?

This contest runs until 11:59PM CST, March 17th.

For one entry: Leave a comment, answering one of the above questions.

For an additional entry: Tweet this, and leave a comment about your tweet

For 2 additional entries: go to Sister Schubert’s site and tell me something about their website that impresses you.

38 Comments

Pulled Pork BBQ Sandwiches

7:45 AM ByFiled UnderMain Dishes, Mouthwatering Monday

pulled pork bbq sandwich
sorry about the crummy picture, I still don’t have my camera back from Canon

Today’s MWM recipe is for pulled pork and it is a bit spicy, juicy, tender and fills your house with an unbelievable smell that makes your mouthwater all day long and your taste buds tingle in anticipation.

Pulled Pork
(crockpot recipe)

  • 1 (3 to 4lb) boneless pork shoulder roast
  • 2 Tbsp yellow mustard
  • 1/4 C Rachel’s Meat Seasoning
  • 1 bottle Miller Lite
  • 1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices)
  • 8 large hamburger buns
  • *onions and pickles
  1. Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer.
  2. Seal the bag and refrigerate overnight to marinate.
  3. First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours.
  4. Resist the urge to dive face first into the crockpot.
  5. When the roast is done, drain the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
  6. Add the bbq sauce to the pork in the crockpot and stir to mix.
  7. Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.
  8. Serve on toasted hamburger buns with sliced onions and pickles* not necessary

These are simple, delicious, truly tonguegasmic and a delightful treat for any get together or just family game night.

If you’re playing along with Mouthwatering Mondays, THANK YOU!, sign the MR. Linky with your name and the URL for your MWM post, not your generic URL, snag your tonguegasmic button and link back here, then go visit other MWM participants and get some yummy new recipes and meet other foodies like yourself!!

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New York Strip with Sauteed Onion Rings

8:38 AM ByFiled UnderMain Dishes, Mouthwatering Monday

New York Strip with Sauteed Onion Rings

Today’s Mouthwatering Monday is a double doozie edition! (remember those cookies, nom nom nom)

This might be one of the most tonguegasmically, flavor rich, perfect steaks I have ever eaten, much less made.

  • 2 (12 oz) New York Strips (I prefer strips, you use what you like)
  • 1 (12 oz) bottle of Shiner Bock Beer (or Newcastle, Sam Adams.. just dark beer)
  • 1/4 C Worcestershire Sauce
  • 1/4 C Rachel’s All Purpose Seasoning
  • 4 to 5 dashes Frank’s Buffalo Wing Sauce
  1. Put the steaks and all the ingredients into a large ziploc baggie and smoosh (technical cooking terms here people) it all around so that everything is coated.
  2. Put in the refrigerator and marinate for at least 2 hours. Make sure that you move the bag around so that both steaks get equal coverage in the sauce.
  3. When you are ready to cook the steaks, take them out of the fridge and let them come to just about room temperature.
  4. We like our steaks just between rare and medium-rare so I cooked these in a Tbsp of butter, lightly sprinkled both sides with more meat seasoning, for about 4 1/2 minutes on each side.

Sauteed Onion Rings for extra tonguegasmic enjoyment

  1. Slice your onion into thin rings and separate them. (I use only the 4 or 5 biggest rings)
  2. Then place these rings in an ice water bath until you are ready to use them.
  3. Dip the rings in your buttermilk and then dredge them in your flour/seasoning mixture and place them on a wire cooling rack.
  4. In a medium skillet over medium-high heat melt 1 Tbsp of butter and then toss in the onion rings.
  5. Cook until the breading is golden brown

Serve on top of your steaks.

I served all this with garlic bread and Ranch Mashed Potatoes

If you are participating in MWM make sure to link back here, sign Mr. Linky with your MWM post url, not your site’s generic URL. Snag a tonguegasmic button and make sure to visit other participants to meet other food lovers and gather new recipes for yourself! and Thank you for joining in the Tonguegasmic fun! Please play by the rules or I’ll have to 86 your post from Mr Linky

*Pa Pa passed away a little after Noon on Saturday. The stroke was massive and the hemmoraging in his brain was immediate. He never knew what hit him and he went peacefully with all of his family by his side. He is now in Heaven with his Father rejoicing by making a joyful noise. We will be on the road again tomorrow night to return to Victoria for his memorial service on Thursday.
Thank you from the bottom of my heart for all of your thoughts, prayers, e-mails, DM’s, tweets and kind words. Thank you.

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