A sneak peek...
We blessed Abby a few weeks ago. It was a wonderful day and I still need to post about it, which I plan on doing very soon. We had a fabulous dinner and I have had several requests for recipes. I think I have finally gathered them all from the various parties and am ready to share.
***I know it's a bit corny and cliche to post recipes on a blog, but this is faster and easier for me than getting copies of the different recipes to the folks who wanted them.
Pulled Pork Sandwiches
Pork Loin Roast
Kraft Original BBQ Sauce
Kraft Honey BBQ Sauce
Kraft Catalina Salad Dressing
Brown Sugar
**This is my dad’s recipe. He just adds everything and doesn’t really have set quantities, so this is the best I could do.
Slow roast the meat and shred it. (We cooked ours for about 10 hours on low.) You will add the sauces in a “parts” ratio. 3 parts Original BBQ Sauce, 2 parts Honey BBQ Sauce, 1 part Catalina dressing. We’ve always just made it in mass quantities, but I’m guessing for an average size roast to just feed a basic family, you would probably use 1 to 1 ½ bottle(s) of Original, ½ to 1 bottle of Honey, and ½ bottle of Catalina dressing. Add a few spoonfuls of brown sugar to taste. Serve on rolls or hoagie buns. Enjoy!!!
Cole Slaw
From DeAnn Anderson
1 bag of Cole Slaw (found by the bagged salads in the produce section)
1 bottle of Poppyseed salad dressing
1 bag of slivered almonds
Mix all ingredients together and enjoy! (You probably won’t use the whole bottle of poppyseed dressing. Start with about half and add to taste.)
Grandma Vone’s Famous Potato Salad
Mix together:
5 lbs potatoes (Peeled, cooked, and cubed)
1-1/12 dozen eggs (Hard-boiled and sliced)
2 cups mayo
1 cup Miracle Whip
1 can evaporated milk
1 bunch green onions
2-3 Tbs. mustard
Salt & pepper to taste
Corn and Bean Salsa
From Karen Luthi
2 cans of black beans (rinsed with water)
4 cans of Mexican* tomatoes (I blend them up in the food processor or blender with the cilantro)
*You can use whatever tomatoes you can find--even fresh.
1 bunch of cilantro (washed up)
1 red onion chopped (you can use a yellow or sweet if you don't have or like the red)
1 small bag of white sweet corn (or any sweet corn)
I add in a few drops of Tabasco or chop up some hot peppers
Start with 1 tsp of cumin then add what tastes good
about 1 to 2 tsps Lime or lemon juice ( I use fresh if I have it)
salt and pepper to taste.
You can leave out the corn and black beans and just do the salsa. You can use diced or dice up fresh tomatoes if you like it chunky. You can add jalapeno or other hot peppers chopped up too if you like it hotter.
This makes a big batch so you can either 1/2 it or quarter it for a really small batch.
Crab Dip
From Janalee Anderson
1- 8 oz. imitation crab meat, chopped
1/2 cup mayo
2 tbsp. lemon juice
1- 8 oz. cream cheese
1/4 cup celery, chopped
1/4 cup green onion, chopped
Mix together and chill. Serve with crackers. * Is also good to wrap in wontons and fry for crab wontons
Oreo Dessert
From Aunt Claudia
1 small pkg. French vanilla pudding
1 cup Milk
1 large tub of Cool Whip
1 pkg. Oreos
Mix together pudding and milk. Fold in whipped topping and crushed Oreos. Refrigerate and enjoy! (Seriously the world’s best treat! This is always a hit whenever we take it to parties or potlucks. We usually double the recipe.)
Chocolate Mint Cookies
From Mal Pal and Aunt Becky
1 Devil’s Food cake mix
2 eggs
½ cup oil
1 cup chocolate chips
1 package Andes mints
Mix all ingredients (except mints). Roll into balls and place on a greased cookie sheet. Bake for 7 minutes at 350. Remove from oven and place 1 mint on each cookie. Spread mint with a knife when melted. Chill in fridge or freezer.
Peanut Butter Cup Brownies
from Jandi Shorts
1 box brownies (Make according to package in 9X13 pan. Bake and let cool.)
Peanut Butter Frosting:
¼ C butter
2 ounces cream cheese
⅓ C peanut butter
½ t. vanilla
1-1½ C powdered sugar
1 T milk
Mix well and frost brownies.
Then top with crushed peanut butter cups and crushed peanuts.
(Optional - 1 sliced banana)
Then drizzle with chocolate sauce (I use melted chocolate frosting).
Poppyseed Cake
from Jan Phillips
Mix for 4 minutes:
1 yellow cake mix
½ c. warm water
4 eggs
Add:
½ c. warm water
2 pkgs. Instant butterscotch pudding
¾ c. oil
2 T. poppyseeds
Bake in greased, floured Bundt pan at 350 for 45 minutes.
Peanut Butter Rice Crispy Treats
from Lacey Kvarfordt
Mix together 1 c. corn syrup and 1 c. peanut butter. Stir in 6 cups of rice crispies and press into a 9x13 pan. Melt a bag of chocolate chips and a bag of either peanut butter or butterscotch chips in the microwave for about 30 seconds. Pour on top of rice crispies and refrigerate until frosting hardens.




