Barbecued Pulled Pork Sandwiches

Barbecued Pulled Pork Sandwiches
Joy Hogan

2 1/2 pound pork roast
Barbecue seasoning or rub
1 bottle (14 oz.) of your favorite barbecue sauce
1 tsp. brown sugar
1 T lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

1. Place the roast in the Crock Pot. Sprinkle with seasoning or rub. Cover; cook on low for 10-12 hours or on high for 5-6 hours or until done.

2. Remove the roast from the stoneware. Shred the meat with two forks. Pour out any liquid in the stoneware. Return the pork to the stoneware and add the barbecue sauce, brown sugar, lemon juice, and onion. Cook on high for 1 hour or on low for 2 hours.

3. Serve the pork on hamburger buns or hard rolls.

Pumpkin Bars

Pumpkin Bars
Laurel Holler

2 Cups Flour
4 eggs
1 2/3 Cups Sugar
2 tsp. baking powder
l tsp. baking soda
l Cup Salad oil
2 tsp. cinnamon
l/2 tsp. nutmeg
l/2 tsp. allspice
l tsp. salt
1 one pound can pumpkin pie filling (Beat till light and fluffly)

Mix dry ingredients and add to wet ingredients. Put in ungreased
jelly roll pan. Bake for 20 minutes at 350 degrees.

Icing
8 oz. pkg. cream cheese (softened)
l/2 cup margarine
l tsp. vanilla
3 l/2 cups powdered sugar

Frost after cooled. May cut up and freeze. Not stackable. Can double the icing if you want or need more.

Italian Chicken Alfredo

Italian Chicken Alfredo
Laurel Holler
For the Crock pot

4 boneless Chicken Breasts (skinless) or chicken breast tenders
l pkg. Italian Salad Dressing mix (7oz.)
l/4 cup water
l pkg. (8oz.) cream cheese
l can cream chicken soup
l can (l7oz.) mushroom stems pieces drained
2 Cups hot cooked spaghetti or noodles
l/2 tsp. dried parsley

l. Place chicken in crockpot
2. In small bowl combine salad dressing mix and l/4 cup water. Pour mixture over chicken
3. Cook on low for 3 hours covered.
4. In medium bowl, soften cream cheese with electric mixer. blend in soup, stir in mushrooms.
Pour mixture over chicken stirring to combine juices.
5. Cook l to l l/2 hours more till sauce is creamy.
6. Serve over spaghetti, noodles or fettucini
7. garnish with parsley.

Really good leftover because sauce is thicker.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

This is from Giada De Laurnetis/ Food Network. It comes together easily and my family (husband, 3-yr-old, 1 yr-old) really likes it. I substitute spinach for the parsley.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Recipe Courtesy of Giada De Laurentis
From Kristin Groves

cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temp, lightly beaten
2 tblsp whole milk
1/2 cup crumbled feta cheese
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 pound ground turkey, dark meat preferred

Pre-heat oven to 375.

Spray a 9x5 in cha loaf pan with cooking spray.

In a large bowl, stir together bread crumbs, parsley, sun-dried tomatoes, additional garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine.

Pack the meat into the loaf pan. Cook until internal temp is 165 degrees, around 45 min. Remove from oven and let sit 5 additional minutes.

Nanny's Pumpkin Bread

A family favorite of ours...a favorite fall tradition.
Mary Lawrence

Nanny's Pumpkin Bread (from Darrin's grandmother, Edith Lawrence)

5 eggs
1 1/4 c vegetable oil
1 15 oz can pumpkin
2 c flour
2 c sugar
2 pkgs (3 oz each)cook and serve vanilla pudding mix
1 tsp baking soda
1tsp cinnamon
1/2 tsp salt

Beat eggs in large mixing bowl. Add oil and pumpkin, beat until smooth.Combine remaining ingredients, gradually beat into pumpkin mixture. Pour batter into 2 greased loaf pans. Bake at 325 for 75-80 minutes. Cool on wire rack.

Sandy's Mexican Chicken

Sandy’s Mexican Chicken
Deanna Estes
From: Crock-Pot, 5 Ingredients or Less Cookbook

2 to 4 chicken breasts
1 medium onion, chopped
1 can (10 ¾ oz) condensed
Cream of chicken soup -- undiluted
1 can (10 oz) Mexican-style Diced tomatoes*
with green chiles -- undrained
1/2 lb Velveeta, cubed

1. Place chicken, onion, soup and tomatoes with chiles in Crock-pot.
Cover; cook on LOW 6 to 8 hrs OR on HIGH 4 hrs.

2. Break up chicken into pieces. Add Velveeta
Cook on HIGH until melted.

Serve over spaghetti

* I substitute:
1 can “Mexican Recipe” Stewed Tomatoes
with jalapenos, garlic and cumin -- drained
(Pureed in mini food processor)
1 small can green chilies (undrained)

Tuna Noodles Romanoff

Tuna Noodles Romanoff
Deanna Estes
From: Cleora’s Kitchens cookbook

8 oz. Noodles
2 T. butter
1 can of tuna (or 2, depending on your taste)
1 cup cottage cheese, small curd – Blend in mini food processor if you like a smoother texture
3/4 to 1 cup sour cream
1/2 cup parmesan cheese
1/2 teas salt
1 teas Worcestershire sauce
Onion powder to taste

Cook noodles in a 3 qt Corning dish. While the noodles are cooking, mix together the sour cream, cottage cheese, salt, Worcestershire and onion powder. Drain noodles, stir in butter, cottage cheese mixture and parmesan and then add tuna. Sprinkle chives on top and crumbled crackers. Bake in 400 deg oven for about 10 minutes or until crackers are golden brown.

We like canned biscuits with this casserole so I just put the casserole in the oven at the same temp as the biscuits and bake until the biscuits are done.