Pulled Pork Sandwiches

1 large Boston butt pork roast
1 bottle regular barbecue sauce
1 bottle thick sweet and spicy barbecue sauce
1 bag shredded cabbage
Coleslaw dressing
Hamburger buns

Place pork roast in a large slow cooker the night before. Pour the bottle of regular barbecue sauce over the meat, cover, and cook on low until the next afternoon. Pour the meat and sauce into a colander to drain the sauce from the meat. Shred the meat with two forks; cover the meat with the thick, sweet barbecue sauce. In a separate bowl, combine cabbage and coleslaw dressing. Pile meat and coleslaw on hamburger buns.

This is another Worldwide Ward Cookbook recipe. We LOVED this! For the regular BBQ sauce we used Jack Daniels. For the other we used Kraft Thick n Spicy Honey. The coleslaw isn't the greatest and I didn't love it plain, but when you put it on the sandwich it really makes it delicious! Also, the recipe calls for hamburger buns, but we used Rhodes rolls instead. These sandwiches are amazing and the recipe made enough for dinner and then lunch the next day!

Chicken Tortilla Soup

2 Tablespoons butter
1/2 cup green bell pepper, chopped
1 cup onion, chopped
1/2-1 teaspoon ground cumin
3 15 oz cans chicken broth
1 3/4 cup thick and chunky salsa
1 cup frozen petite white corn
1 can black beans
3 chicken breasts, cooked and shredded
Tortilla strips or chips
Garnishes for topping: cilantro, sour cream, avocado, shredded cheese

Melt butter in saucepan and add green peppers, onions, and cumin. Simmer until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for 5 minutes. Add chicken, heat through, and serve with tortilla strips or crushed tortilla chips. Top with garnishes of your choice.

This is another recipe from the Worldwide Ward Cookbook and it is delicious! I have had several different versions of taco soup and this is my favorite! For salsa, I used Pace chunky salsa. Also, I only had 10 oz cans of chicken broth which made my soup thicker than what the recipe calls for. We loved this soup and the best part is it makes enough for two nights!

Tater Tot Casserole

3 cups tater tots
1 pound lean ground beef
1 16 oz can green beans
2 cans cream of mushroom soup
1/2 cup water
1 cup cheddar cheese, shredded

Arrange tater tots to cover the bottom of a 9x13 inch baking dish. Brown the ground beef, drain, season with fresh pepper, and place over the tater tots. Combine green beans, soup, and water in medium bowl. Pour the mixture over the beef. Bake at 350 degrees for 20-25 minutes. Sprinkle shredded cheese over the top and bake for an additional 5 minutes.

I got this recipe from the Worldwide Ward Cookbook. It is yummy and very easy! It's a great thing to make if you need to throw something together quick.

Easy Stuffed Peppers

4 green or red peppers, halved and de-seeded

1 Package of Spanish rice, cooked

Red onion, chopped

Sliced mushrooms- we used fresh, you could also use canned

1 can black beans, drained

Cheddar cheese

Preheat oven to 400 degrees.

Place halved peppers in a casserole dish. Cook in the microwave for about 5 minutes to soften.

In a skillet, cook the mushrooms and onions in a little bit of butter, until tender.

Add the Spanish rice to the mushroom and onions.

Add the black beans.

Mix together and fill the pepper halves with the mixture.

Top with cheese and bake for 20-30 minutes.

Serve with a salad and some bread. This recipe is very easy and our whole family loved it. This recipe is very versatile; you can use a different type of rice or use different veggies. Enjoy!

Turkey and Stuffing Pie

3 cups prepared stuffing (I use Stove Top)
2 cups cubed cooked turkey or deli sliced turkey cut up
1 cup grated Swiss cheese
3 eggs
1/2 cup milk

Press the stuffing onto the bottom and up the sides of a well greased 9 inch pie plate. Top with turkey and cheese. Beat eggs and milk and pour over cheese. Bake at 350 for 35-40 minutes. Let stand 5-10 minutes before serving.

I LOVE this recipe. It is super easy and super delicious. It is Thanksgiving dinner in a casserole. I use fresh deli meat for this recipe and it is wonderful. I can't wait to use left over Thanksgiving turkey! Hope you like it!

Chocolate Chip Cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crisco
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Preheat oven to 375
Beat crisco, granulated sugar, brown sugar, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Beat flour, soda, and salt into mix. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7-9 minutes

People always ask me for this recipe, so here it is! It is the Nestle Tollhouse recipe but I replace butter with regular crisco. This makes the cookies fluffy instead of flat.

Yummy Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
1 15-oz can pumpkin
2 teaspoons ground cinnamon
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 3-oz package cream cheese, softened
1 teaspoon vanilla
1 tablespoon milk or cream
6 tablespoons butter, softened
3 cups powdered sugar
dash of salt

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray; set aside.
In large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25-30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt in a medium bowl until smooth. Frost cake and cut into squares.
Makes 18-24 squares.

This recipe comes from a cookbook called "52 weeks of proven reciptes for PICKY kids" by Jill McKenzie. They are delicious, addicting, fattening :) and fun for fall. Sorry no picture...but enjoy!!