BBQ bt Chris Perkins

Ingredients:

1 pork butt roast, about 10 pounds

1 Sweet Baby Ray’s BBQ Sauce 32 oz

Slow cook pork butt roast with 1 c. water on low for 8 hours

Drain water, pull pork apart

Mix in Sweet Baby Rays

Stuffed Spinach Balls bt Chris Perkins

Ingredients:

2 (10oz) packages frozen spinach, thawed and well-drained

1 small onion, very finely chopped (I used a food processor)

2 ¼ c. stuffing with herbs (I used Pepperidge Farm)

6 eggs, beaten

½ c. melted butter

½ c. Parmesan cheese

2 tsp. garlic salt

1 tsp black pepper

(For more zest, use 3 tbsp of zesty mustard. I didn’t use when prepared)

Directions:

1.     Mix all ingredients until well combined. Form into about 1” balls; place on a baking sheet sprayed with Pam.

2 Bake at 350 for 20 minutes. Makes about 60 balls. 

Taco Bites from Heather Goodman

Ingredients

·       Two packages prepared phyllo cups (30 total)

·       ½ pound ground beef

·       ½ packet taco seasoning

·       Cheddar or Monterey jack cheese

·       Salsa

·       Sour cream

Instructions

·       Preheat oven to 400

·       Brown ground beef and drain.  Add ¼ cup water and half packet of taco seasoning, stir and simmer about 10 minutes

·       Put phyllo cups on baking sheet.  Fill with taco meet and sprinkle cheese of choice on top.  Bake at 400 for 3-5 minutes

Serve with salsa, sour cream, and 

Strawberry Shortcake Mini Trifles from Heather Goodman

Ingredients

·       20 tall plastic shot glasses

·       20 mini sampling spoons

·       About 15 strawberries

·       Loaf pound cake (I used half of a 10oz Sara Lee frozen butter pound cake)

·       3.5oz box of vanilla instant pudding mix (you will have leftovers)

·       Spray bottle of whipped cream

Instructions

·       Mix vanilla pudding using box’s instructions for pie filling.  Put in fridge, but only leave in for 15 minutes

·       While waiting for pudding, cut about five ¼ inch wide slices of the pound cake.  Cut each slice into 8 chunks (small enough to fit in the bottom of the shot glasses)

·       Dice 6-7 of the strawberries, the rest cut in halves or quarters depending on their size (they will be sitting on top once you’re done)

·       Lay out shot glasses and put one piece of pound cake in the bottom of each

·       Once pudding is semi-firm, remove from refrigerator and put about a teaspoonful of pudding in the shot glasses on top of the pound cake

·       Sprinkle diced strawberries on top of pudding

·       Put another small chunk of pound cake on stop of strawberries

·       Top with whipped cream and larger chunks of strawberries

·       Stick in the little spoon for a cute effect J

Sarah Rodger's Brownie Dessert

Brownie Mix 

http://lehirollermills.com/product/double-fudge-brownie-mix-2lb-bag/

Hot fudge sauce recipe that I did last night.  I over cooked it a little which is why it was so super thick

http://www.marthastewart.com/353349/hot-fudge-sauce

This is my mom's fudge sauce recipe. It's usually my go-to recipe but I didn't realize I didn't have evaporated milk until right before I was about to make it so I had to use the other one 😊

Hot Fudge Sauce

(Suzie Shepherdson)

1 square unsweetened chocolate

1 cube butter

3/4 cup canned milk

2 cups powdered sugar

Melt butter and chocolate together

Add milk and sugar simmer 5 minutes.

Pesto chicken salad by Lauren Browning

Shredded chicken

Plain Greek yogurt

Avocado

Pesto

Cashews

Grapes

Lemon juice

Add avocado and Greek yogurt and spoonful of pesto to chicken until it is a consistency you like, slice grapes and crush cashews and add. lemon juice to taste. I used season salt and lemon pepper for seasoning. 

Liz Upton's Chicken Panini:

Blacken chicken, bake, and slice (paprika, pepper, whatever you want)
Add asiago cheese and onion, and garlic mayo (below), then press on any type of bread you like.

Garlic mayo spread: 1 cup mayo, 1/2 tsp cumin, 1/2 tsp chilli powder, 1 clove garlic mined up. (I add more cumin- to taste).