Crock Pot Pulled Pork with Root Beer BBQ Sauce

Roast:
2 1/2-3 lbs Pork Sirloin Roast or Boneless country style Pork Ribs
1/2 tsp salt
1/2 tsp pepper
2 medium onions, cut into thin wedges
1 cup A&W Root Beer
2 T minced garlic

Sauce:
3 cups A&W Root Beer (about 2, 12oz cans)
1 cup chili sauce
1 onion diced
1 green pepper diced
2 T prepared mustard
4 tsp Worcestershire sauce
Several dashes of hot pepper sauce
1/4 cup brown sugar
1-2 tsp kosher salt
2 cloves fresh garlic minced
2 tsp fresh savory herb minced
2-4 tsp hickory seasoning liquid smoke

Other Ingredients:
hamburger buns
tomato
lettuce

Add the pork into the crock pot, with all the ingredients for the Roast. Cook on high for 5-6 hours. Meanwhile add all the ingredients for the sauce together in a large sauce pan. Simmer on medium heat to a rolling boil; boil for 1 1/2 hours or until sauce is thickened, stirring occasionally. After pork is done, drain off excess liquid and shred with fork. Add the BBQ sauce. Stir to mix. Spoon meat onto a bun and add sliced tomato and lettuce leaves. Serve warm.

Provo Macey's Recipe

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Coconut Lime Cake

1 cup shredded coconut
Juice of 2 limes (or more)

Spread coconut on a plate, juice limes over the coconut and allow them to sok up the juice for a couple of hours.

3/4 cup sugar
1 1/4 cup flour
1 1/2 tsp baking powder
3 large eggs, slightly beaten
3/4 cup butter, room temperature

Sift flour, sugar and baking powder; stir in eggs, butter and coconut with lime juice, bet until just combined. Spread batter evenly between 2 greased floured 8" cake pans; bake for 30-35 minutes at 325 degrees. Cool in pans 10 minutes; remove and cool completely on cooling racks before frosting.

Cream Cheese Frosting:

6 oz cream cheese
1/2 cup butter, room temperature
2 tsp vanilla
2 cup powdered sugar

Beat cream cheese till fluffy; beat in butter and vanilla, then powdered sugar. Spread over bottom layer of cake, then add top layer and frost top and sides of cake. Garnish with lime peel.

Acquired by Elaine Allred

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Janet's Pasta Salad

1lb rotini pasta twists, white and rainbow, cooked in salted water. Do not overcook.
2 cup chopped chicken or turkey
2 T chopped fresh Italian parsley
1/2 cup thinly sliced green onions
3 oz baby spinach leaves
2 cans (11oz) mandarin oranges
1/2 cup sliced almonds

Toss ingredients together; add oranges last. Toss with chilled salad dressing.

Dressing:
2 T sesame seed, lightly toasted in oven (350 degrees about 5-7 min.)
1/2 cup canola oil
1/4 cup soy sauce
1/2 cup Italian wine vinegar and/or white vinegar
3 T sugar
1/2 t salt
1/4 t pepper

Rochester Stake Enrichment Recipe 2008

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Pasta Salad

8 oz pasta - cooked
1 oz peperoni
2 oz cheese or shreeded crubmled fetta
2 Tbsp black olives (if desired)
1 cup tomatoes- cherry cut in half
1/2 cup green pepper diced
1 sliced red onion
2 Tbsp chopped fresh basil

Mix all together and chill before serving. Top with 1/2-1 cup of fat free dressing- whatever you like.


Acquired by Grandma Barbara Newbold

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Frozen Lime Pie

2 eggs
1/2 cup sugar
1 cup half and half
1/3 cup lime juice
2 Tbsp lime peel
1 small drop green food coloring
1 pint (2 cups) vanilla ice cream

Beat all ingredients, pour into plastic bowl, freeze till partially frozen. Beat partially frozen filling, pour into pie plate of graham crust, continue freezing.

Graham Crust:

18 graham squares (9 whole crackers)
1/4 cup sugar
4-5 Tbsp melted butter

Crush grahms with rolling pin. Sift in sugar, then stir in butter. Press into bottom/sides of pie plate, bake at 375 for 6-9 minutes or freeze until firm. Cool crust completely before adding chilled fillings.


Acquired by Elaine Allred

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Prize Winning Baby Back Ribs

INGREDIENTS:
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

DIRECTIONS:
1. Preheat grill for high heat.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Submitted by: BONNIE Q. at Allrecipes.com

My additions: if you aren't grilling and want to bake the ribs just wrap them tightly in foil and bake on 425 for about 4hrs then continue with step 5 above. An easy way to know if your meat is ready- gently twist one of the bones. It should turn easily and the meat should fall right off.

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Cornbread

3 eggs
1 stick real butter
1 1/2 cups milk
3/4 tsp. baking powder
3 cups regular bisquick
1 cup sugar
3 heaping Tbsp. yellow cornmeal

Beat eggs. Add milk and melted butter. Mix all dry ingredients together and stir into liquid ingredients. Place into greased 9x13 pan. Bake at 350ºF for 35 minutes.

Acquired by Jen Gladwell

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