Melting Tip

So how many of you have melted chocolate in the microwave, and how many of you have failed at it? Seriously every time I try to melt chocolate in there it comes out hard as a rock (I have tried it every way, people, it just doesn't work). Well here is my NO FAIL, SUPER EASY, NEVER GO BACK TO YOUR OLD WAY, way to melt chocolate!!

So get a frying pan, and put your chocolate in it, make sure it is in small chucks. Turn on your stove top to Low or to a 1 setting.

Stir frequently and pretty soon your chocolate will be melted beautiful and smooth and to the perfect consistency! Easy, right???



Coleslaw

Until about 2 years ago I would not TOUCH coleslaw, gag!! But one time at a BBQ joint I tried some coleslaw on top of my pulled pork sandwich, and loved what it did to my sandwich! The crunch and extra taste it gave to it was a fantastic addition, but I still would not eat the stuff plain. Well, my husband loves to use our smoker, and so lately he has been making some amazing pulled pork, so last night I made this Coleslaw and it is amazing!! I have even been eating it by the spoonfuls, by itself, it is that good!! Give it a try, hope you like it as much as we do!!

The measurement below makes for a pretty runny coleslaw, so if you like it a little more dry add more cabbage and carrots.

Coleslaw

Ingredients:
1/2 head of green cabbage, finely chopped
1/2 head of red cabbage, finely chopped
2 carrots, finely julieanned or peeled
1 Tbls grated onion
2/3 cup Mayonnaise
3 Tbls vegetable oil
1/4 cup white sugar
1 Tbls white vinegar
1/4 tsp salt
1/2 tsp poppy seeds

1. Combine cabbages, carrot, and onion in a large bowl.
2. Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

***Here is a tip for getting your carrots nice and thin for this recipe, after you peel the carrot, cut the carrot into about 3 inch sections and your your peeler and peel the carrot into strip, it make it the  perfect consistency for this recipe!***

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Adapted from: Sandi Johnson via All Recipes.com