Barbecued Tri Tip in Crockpot

2 lbs. Beef Tri Tip
1 large onion
3/4 cup barbecue sauce ( from a bottle)
2 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. black pepper

Trim all fat from meat and put in crock pot; top with onion slices. Combine remaining ingredients in a small bowl and pour over meat. Cover and cook on high for 4 hours or on low for 8 hours...Remove meat from crock pot and slice, spoon onions and sauce over the meat...


This was Great!! With going back to school this is super easy, Thank goodness for Crock pots!! Enjoy

Pink, Pink Velvet Cupcakes

Ingredients

• 1 cup butter, softened
• 1-1/4 cups sugar
• 1/8 teaspoon pink paste food coloring
• 3 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 
  WHITE CHOCOLATE GANACHE:
• 2 cups white baking chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• Pink coarse sugar and edible glitter

Directions

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
• Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

Coffee and Orange Martini

Ingredients

• Ice cubes
• 1/4 cup strong brewed coffee, chilled
• 1 ounce vodka
• 1/2 ounce orange liqueur
• 1/2 ounce hazelnut liqueur

Directions

• Fill a mixing glass or tumbler three-fourths full with ice cubes. Add remaining ingredients; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Serve immediately. Yield: 1 serving.