The Best of MomAdvice
Tip-top recipe sensations from featured chef Amy Clark, who goes by the handle MomAdvice online.
Perfectly Pulled Pork Sandwiches
- 4 pounds Boston butt, or pork shoulder
- 12 ounces root beer, 1 can
- 18 ounces barbecue sauce, your favorite
- 8 hamburger buns, split and lightly toasted
Place pork in a slow cooker; pour root beer over meat. Cover and cook on low until well cooked and the pork shreds easily (I cooked mine for eight hours). Shred the meat and drain the root beer from the slow cooker. Return meat to cooker; stir in barbecue sauce and toss gently. Serve over hamburger buns. (Preferably with root beer floats!)
Sugar and Spice Nuts
- 3/4 cup sugar
- 3 tablespoons water
- 1 egg white, lightly beaten
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves, ground
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 cups pecan halves
- 1 1/2 cups whole almonds
Preheat oven to 250 degrees. In a large bowl, mix together everything but nuts. Add the nuts and stir until coated well. Spread evenly onto a greased cookie sheet or baking pan. Bake for 45 minutes, stirring every 15 minutes. Spread out on waxed paper to cool. Store in an airtight container.
Amy's Version of Starbuck's Pumpkin Spice Latte
- 2 cups milk
- 1 cup coffee, very strong
- 2 teaspoons vanilla
- 2 teaspoons sugar, or one packet of sweetener
- 1 teaspoon cinnamon, plus extra for dusting
- 2 heaping spoonfuls canned pumpkin
Pour all of the ingredients into a pot and heat over medium-high heat until the coffee is steaming hot. Pour into mugs and top with whipped cream and cinnamon. Enjoy!
Chicken Wings with Honey Barbecue Sauce
- 3 pounds chicken wings
- 1 cup honey
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/4 cup barbecue sauce
- 1/8 cup vegetable oil
- 1 clove garlic, minced (or 1 tbsp. bottled minced garlic)
Season frozen wings with salt and pepper. Place on broiler pan and broil 12-15 minutes on each side.
Transfer wings to a slow cooker. Combine remaining ingredients and pour Honey Barbecue Sauce over wings.
Cook on high for two hours or on low for four hours.
Dairy-Free Butternut Squash Soup With Toasted PecansAn easy weeknight butternut squash soup that has the perfect balance of spice and creaminess without the extra calories!View Recipe
- 1 leek, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 medium butternut squash, peeled, seeded and cut into cubes
- 1 potato, cooked and cubed
- 4 cups chicken or vegetable broth
- freshly ground black pepper & sea salt
- 1/8 teaspoon ground nutmeg
- 1 pinch curry powder
- 1/3 cup toasted pecans
Heat oven to 400 degrees. Pierce the skin of the squash and the potato with a fork a few times. Place them on a cookie sheet and roast them for one hour. Pull them from the oven and set them aside to cool.
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts. Heat oil in a large saucepan over medium heat. Add leek and saut until they start to turn golden, 8 to 10 minutes.
Add chopped garlic to the pot and saut for one more minute. Grab your potato and squash from the cookie sheet peel the skin from the potato and dice. Set aside.
Next, cut your squash in half. Scoop out the seeds and discard. Using a spoon, gently spoon out your squash for your soup. The squash should easily pull away from the skin.
Add your squash, potato, broth, and seasonings to the pot and bring the mixture to a boil. Reduce heat and simmer for ten minutes. Let soup cool slightly. In a food processor or with a handheld immersion blender, pure the soup until smooth or to your own desired texture.
Season to taste with salt and pepper. Toast pecans at 350 degrees on a baking sheet for five minutes. Watch carefully to not burn them. Scoop soup into soup bowls and top with a sprinkling of toasted pecans.
No-Bake Energy BitesNo-bake energy bites are a fun snack to have on hand when you are craving a treat with a little sweetness. My recipe for these includes wheat germ and ground flax seed, both which can be healthy additions to your bowls of oatmeal, mixed into your smoothies, or even added as a salad topper for your week. The best part is that it doesn't require an oven or mixer, making these an easy treat to make...and to eat! Did I mention it tastes an awful lot like cookie dough too? Yum!View Recipe
- 1 cup oatmeal
- 1/2 cup peanut butter, Substitute for other nut butter as well
- 1/3 cup honey
- 1 cup wheat germ
- 1/2 cup ground flaxseed
- 1/2 cup mini chocolate chips
- 1 teaspoon vanilla
- pinch salt
Mix everything above in a medium bowl until thoroughly incorporated.
Let chill in the refrigerator for half an hour.
Once chilled, simply roll into balls.
Store in an airtight container and keep refrigerated for up to one week.