BBQ Pulled Pork Sandwiches

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

*I also add an envelope of lipton onion soup mix and some crushed garlic*

DIRECTIONS

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1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Squash Medley

Ingredients:

1/4 cup butter

Yellow Squash

Zucchini

Onion

2 Tbs. lemon juice

4 tsp chicken bullion

Directions:

Slice all veggies.  In a large saucepan melt butter.  Add all ingredients.  Cover and cook over medium heat until veggies are tender.  Stir occasionally.

FROM: Mom

Mac & Cheese

Ingredients:

 1 1/2 c macaroni

2 tsp salt

2 c milk

4 Tbs. butter

3 Tbs. flour

1/2 tsp salt

1 c cheese

Directions:

Make a white sauce of milk, flour, butter and 1/2 tsp salt.  Add cheese and stir until melted.

Cook mac according to package directions.

Place alternate layers of macaroni and sauce in buttered baking dish.  Sprinkle top with grated cheese.

Bake at 400 degrees for 20  minutes.

Can add ham!

FROM: Mom

Turkey on the Grill

Ingredients:

1 part wesson oil

2 parts 7-up

1 part soy sauce

1/2 tsp horseradish

1/4 tsp garlic powder

Directions:

Wisk all ingredients together and pour over chicken/turkey.  Marinate in fridge 18-24 hours.  Cook on low heat on grill.

FROM: Mom/ Uncle Greg

Chocolate Chip Coconut Oatmeal Cookies

Ingredients

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips

Instructions
Preheat oven to 350 degrees.  Combine flour, baking soda and salt in a bowl and set aside.  In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil.  Mix until well blended and add in flour mixture.  When well combined, add in oats, coconut, and chocolate chips and mix until combined.  Use a cookie scoop to portion dough into balls and place baking sheets.  Bake for 9-11 minutes or until edges are set and centers still appear soft.  Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.  Yields: 2 dozen.

FROM: Our Best Bites