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A few favorite recipes. Hope you enjoy them ~



Ingredients:

1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
 

Ingredients:
- 1 lb. extra-lean ground beef
- 1 cup Shredded Cheddar Cheese with a
TOUCH OF PHILADELPHIA
- 8 Crackers, crushed (about 1/3 cup)
- 2 green onions, chopped
- 1 egg
- 2 Tbsp. milk

- HEAT oven to 400°F
- MIX ingredients until well blended; shape into meatballs.
- Place in pan sprayed with cooking spray.
- BAKE 17 to 20 min. or until meatballs are done.
- FILL buns with meatballs, lettuce, tomato & condiments.

Dough:
- 1 1/2 C hot water
- 2 tbl sugar
- 1 tbl salt
- 2 tbl butter, softened
- 4-5 C flour
- 1 tbl yeast

Topping:
-3 tbl butter melted
- 1/2 tsp salt
- 1/2 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast.
Add salt, butter, and 2 cups of flour. Mix the dough on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray
and cut the dough into 12-14 pieces.
Roll those pieces into long snakes. Spray 2 large cookie sheets with cooking spray
and lay the bread sticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees.
Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with the
1 1/2 tbl of melted butter and sprinkle them with salt.
Return them to the oven and heat to 400 degrees.
Once it's preheated to 400 degrees bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with 1/2 tsp garlic powder.
When the bread sticks are golden brown, remove them from the oven
and brush them with the butter/garlic mixture.

 

INGREDIENTS:
- 3 cups sugar
- 3/4 cup butter or margarine (or 1-1/2 sticks)
- 1 small can (5 oz) evaporated milk (2/3 cup)
- 1-1/2 pkg. (12 squares) semi-sweet baking chocolate, chopped
- 1 jar (7 oz) jet puffed marshmallow creme
- 1 cup chopped walnuts
- 1 Tsp vanilla

DIRECTIONS:
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart
heavy saucepan on medium heat, stirring constantly.
Boil on medium heat until candy thermometer reaches 234 degrees F, stirring
constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow creme until melted; stir in vanilla and walnuts.
Spread immediately in foil-lined 9 inch square pan.
Cool at room temperature at least 4 hours; cut into 1 inch squares.
Store in airtight container.

Makes 3 lbs. or 40 2 square servings


* Check out Sassy's Recipe Sharepost  to see more recipes ~