Pulled Pork

2 pieces of Costco pork sirloin tip roast (the package comes with 4 pieces at Costco)

1 can of Mexican style tomato sauce (yellow can) (Walmart sells them at the international, mexican section)

1 can of Mexican style tomato sauce (green can)  (Walmart sells them at the international, mexican section)

2 cans of tomato sauce

1 -1/2 cups brown sugar

4 big cloves garlic whole

Put everything in the crock pot making sure the pork is rinsed and pat dried, then cook on low for 8 hours.  Throw away the garlic cloves from the crock pot.  Meat should easily fall apart with a fork.  Shred and put back in the crock pot.

Adam's Chili

This is one of Bart's chili's he won his chili cook off with one year. It is super hot, so make at your own risk. 

Ingredients:
1 16 oz can Diced Tomatoes
1 small can tomato past
1 lb beef (ground or stew meat)
~1/2 lb smoked "Cure 81" ham, diced into medium sized chunks
1 package (1/2lb) Hormel maple flavor links (w/o casing)
1/2 - 1/4 bottle Jack Daniels Original recipe BBQ sauce
2 Garlic cloves, minced
1 medium sweet onion, chopped
2 Tbps Cayenne Pepper
Chili Powder
3/4 Tbsp Cumin
1 Tbps Lemon Juice
1/3 cup brown sugar
Salt to Taste
3 cans Beans (Black, Pinto, Red Kidney - or other favorite variety)
1 Tbps prepared mustard or 1/2 tsp mustard powder
 
Optional:
   1 tsp Paprika
   1 sm can Jalapeno peppers
   1 package mushrooms
   1 Tbsp white pepper
   1/2 White cooking wine

Prepare the Beans:
If using canned beans, drain the cans of beans, place beans into a strainer
and rinse them twice.  Set aside.
If using dry beans, let soak for 72 hours (3 days), changing water every 24
hours. After 72 hours, using new water, and NO salt, boil on low for about 8
hours, then drain and set aside - start cooking chili immediately after
setting beans aside.

Cook sausage in skillet, about 1/2 through, (optional - add mushrooms, white
pepper, white wine), then add garlic and onion.
- Reserve about 1/2 clove of garlic for Beef and 1/4 of the onion which
will be used - If the onion is really strong, you may only need 1/2 of the
onion.
Right before the sausage is done, chop links into 4 chunks, let cook for
about another minute and set aside.

Place the beef into a skillet (not with the sausage), add BBQ sauce, add the
1/2 reserved garlic clove, add the reserved onion, add the cumin.
Brown the beef.  Add the cooked beef mixture into your Chili Pot.  Add in
Tomatoes and tomato paste.  Add prepared beans.

Add mustard, coat the top of mix with a nice thin layer of cayenne pepper
and again with chili powder.  If desired, add paprika.  Stir gently.
Add lemon juice, brown sugar, and salt.  Add diced ham and sausage mixture -
it is best to add all or most of the drippings from the sausage mixture.

Add desired HEAT: jalapeno peppers, habanera peppers, chipotle pepper, red
chili pepper, etc. NOTE: Melt in sharp cheddar cheese if the chili gets too
hot.

It is best to let it sit overnight in the refrigerator to allow the flavors
to fully mix.  Serve with corn bread, tortilla chips, sharp cheddar cheese,
sour cream, or guacamole.

Cream Corn

This is Kimberly's Cream Corn she shared from her brother-in-law at Thanksgiving one year:

2 10 oz package of petite corn frozen

8 oz of whipping cream

8 oz of milk

1 tsp of salt

½ tsp accent seasoning salt

2 TBS flour

6 tsp sugar

pinch white pepper

2 TBS melted butter

2-3 TBS parmeasan cheese

MIX all but the flour and butter bring to a boil. Then turn to low and simmer for 5 minutes. Mix flour and butter together stir into corn mixture let simmer for one minute. Pour into dish and sprinkle with parmasean cheese. Put it under the broiler to toast cheese.

Cowboy Caviar

1 can SHOE Peg corn
1 can black-eyed peas
2 chopped tomatoes
2 chopped avocados
1 bunch cilantro
1 bunch green onions
1 pgk Zesty Good Seasons Italian dressing (prepare per pkg)
1 can black beans

Combine all ingredients; Serve with tortilla chips.

White Sheet Cake

1 ½ boxes golden vanilla cake mix

1 white chocolate pudding mix (3 oz.)

6 eggs

¾ cup water

¾ cup oil

1 ½ cups sour cream

    Mix all the ingredients together

    Pour on greased cookie sheet

    Bake at 350º for 25-30 minutes or until golden brown.  Let cool completely.

Topping:

2 ½ cups whipping cream

¼ cup sugar

1 tsp. vanilla

1 cup milk

1 white chocolate pudding mix (3 oz.)

Begin whipping cream and as that is whipping, whisk together milk with pudding until it is just mixed and pour into the cream that is whipping.  Add sugar and vanilla.  Mix until thick.  Can serve with fresh fruit.

Crock Pot Turkey Breast

This recipe is from a choir member from the Utah Baroque Ensemble:

 

1 turkey breast, defrosted if frozen

2 Tb olive oil

3 stalks celery

1 large onion

fresh sage leaves

 

Rinse turkey breast.  Drizzle with olive oil and salt.  Chop onion and celery.  Put half of chopped vegetables in bottom of crock pot.  Enter turkey.  Add rest of vegetables and 10-15 fresh sage leaves.  Cook for 7 hours on low.

(I actually start mine on high for an hour or so, then turn it to low. Also, it may take an hour or so longer, depending on the size of the turkey breast).

Book Club Chicken Salad

6-8 chicken breasts (or one rotisserie chicken)

sugared almonds:
8 ounces slivered almonds
4 tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix    (I just use a Spring Mix)
1 head iceberg lettuce
1 pound bacon, cooked and crumbled
1 Cup craisins
1 cup shredded mozzarella cheese

dressing: (1/2 this)
½ red onion, or less if onion is large
2 cups sugar
4 tsp dry mustard
1 tsp salt
1 cup red wine vinegar
1 cup vegetable oil

Chicken Roll Ups

I haven't made these since before I was married, Dustin reminded me of them and I've been craving it ever since.

Chicken Roll Ups:
1 8 oz Cream Cheese
2 Tbs Butter (or margarine)
1/3 of a Dry Ranch Packet
3 Cooked Chicken Breasts (use enough so it is more chicken then sauce.)

Roll Chicken sauce in a Crescent Roll and bake at 350° for 10-15 mins until golden brown.

BBQ Sauce

Meat Ball Marinade

BBQ Sauce

Bar B-Que Sauce

2 - 2 1/2 cans peeled tomatoes or 2 qt. tomatoes peeled & pured in blender.
1/2 cup lemon juice
1/3 c. red wine vinegar
1 12oz. can tomato sauce
2 med. onions diced small
2 cloves garlic diced
2 T. Adolph unseasoned tenderizer
1 T. Garlic salt
10-15 whole pepper corns
1 T. molasses
1 or 2 Bay leaves
1/2 c. Kraft Hickory flavored Bar-B-Q sauce
1 T. ground pepper
1 T. Paprika
1/3 c. Worchestershire Sauce
1/2 C. Catsup

Mix ingredients together and simmer.
Use as a sauce for meatballs.