Pulled Pork & filling:

4-5 pound pork butt or shoulder
¼ cup brown sugar
1 Tbsp Ground Cinnamon
1 Tbsp kosher salt
½ tsp ground black pepper
¼ cup butter, softened
½ tsp Tones Cinnamon
Approx. ¼ cup of your favorite BBQ sauce, plus more for drizzle
(suggested Sweet Baby Rays Hickory & Brown Sugar)

Roll Dough:

½ cup milk (2%)
½ cup butter
½ cup warm water
1 envelope Fleishman’s Active Dry Yeast
¼ cup granulated sugar
1 large egg plus 2 large egg yolks
1½ tsp salt
4 -4½ cups King Arthur Unbleached All-Purpose Flour, plus more for dusting work surface
Egg wash (1 egg beaten with 1 Tbsp water)

1. Preheat oven to 300°F. Start with roasting the pork. Mix the brown sugar, 1 T ground cinnamon, kosher salt, and black pepper. Coat the outside of the pork roast with this mixture. Place roast in a large roasting pan and roast uncovered  at 300°F for 6-8 hours, or until the meat is tender and pulls off easily. When done, let roast rest until it cools off a little. Then shred with two forks, discarding fat and gristle.  Set pulled pork aside.

2. Heat the milk and butter in a small saucepan or in the microwave until butter melts. Remove pan from heat and set aside until the mixture is lukewarm (about 100 degrees).

3. In the bowl of a standing mixer fitted with the paddle, mix together the warm water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour, and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth, about 10 minutes. Scrape the dough into a large lightly oiled bowl, turn to coat, then cover bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk (1 ½ to 2 hours.)

4. After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with a short side facing you. Mix the ¼ cup softened butter with the ½ teaspoon cinnamon and spread over the surface of the dough. Squeeze about 1/4 cup bbq sauce all over butter. Spread a healthy layer of pulled pork over the surface of the dough, leaving a 1-inch open strip on one of the short sides. Roll the dough and when you get to the end, pinch it to seal.

5. Preheat oven to 350°F. Butter a metal 9 x 13-inch cake pan. With a sharp serrated knife, evenly cut roll into six equal slices and evenly place them swirl side up in the pan (2 rolls x 3 rolls). Cover with plastic wrap and allow to rise until puffy and almost doubled (about 1 hour). Gently brush with egg wash before placing in oven.

6. Bake rolls at 350°F for 40-50 minutes, or until the dough reaches 185°F-190°F on an instant read thermometer. Remove from oven and allow to cool in pan 10-15 minutes.
Drizzle with your favorite barbecue sauce and serve.

Makes 6 hearty rolls.

Shared from Food Pusher (online)

1 1/2 lb. ground beef browned
3 jars Ragu Chunky Garden Style Sauce
1 large container small curd cottage cheese
3 cups mozzarella cheese
2 eggs
1 small box dry lasagna noodles

1. Combine browned ground beef and sauce.
2. Add small amount of water to one jar (we are getting extra sauce out),
then pour into next jar, then pour into last jar.
3. Add that to ground beef mixture.
4. In another bowl, combine cottage cheese, eggs, and 1 cup of mozzarella cheese.
5. Spray a 15×10 pyrex baking pan or you can use a foil lasagna pan, with pam.
6. Spread half of the sauce mixture in bottom.
7. Top with one layer of noodles.
8. Spread all the cheese mixture.
9. Top with one layer of noodles.
10. Spread remaining sauce mixture on top.
11. Cover with foil and refrigerate 8 hours or over night.
12. Bake the next day at 350 degrees for 1 hour and 20 min.
13. Take foil off and add the remaining 2 cups of mozzarella to the top and bake 10-15 minutes longer.

Shared from the kitchen of Trista Sperle
Note from Trista: “I’ve been making this recipe by memory for a long time.
It always seems to be a favorite of my little tribe.”

1/2 cup creamy peanut butter
1/4 cup butter
1 cup milk chocolate chips
1 tsp vanilla
9 cups Chex cereal
2 cups powdered sugar
1 cup M&Ms red and pink
sprinkles of your choice

1. Combine peanut butter, butter, and chocolate chips in a microwavable bowl.
2. Microwave for 1 minute, then stir until melted and creamy.
3. Add vanilla and stir.
4. In a large bowl with a cover, pour chocolate mixture over cereal.
Cover and shake until cereal is evenly coated.
5. Sprinkle powdered sugar over cereal. Cover and shake until evenly coated.
6. Add M&Ms and sprinkles of your choice.

Shared from the kitchen of Traci Heerwald

3 cans black eyed peas
1 lb. sausage
½ cup celery
½ cup bell pepper
½ cup onion
1-½ tsp. garlic powder
2 Tbsp. chili powder
1 Tbsp. sugar
1 medium can of tomatoes
Salt and pepper

1. Brown sausage and drain.
2. Add celery, pepper, & onion and sauté until tender.
3. Add peas, tomatoes, & seasonings.
4. Simmer approximately 1 hour until done.

Shared from the kitchen of Clint Lively, husband of Shelley Lively

1 cup of butter
1 cup of brown sugar
½ cup of sugar
2 eggs
1½  tsps of vanilla
1 tsp salt
1 tsp baking soda
½ tsp baking powder
2¼ cups of flour
2 cups of chocolate chips
¾ cup of pecans (optional)

1. Preheat oven to 375 degrees.
2. Cream butter, brown sugar, & sugar together in a bowl.
3. Mix in eggs & vanilla.
4. Stir in salt, baking soda, baking powder, & flour until just combined.
5. Add chocolate chips and pecans (optional) and stir until blended.
6. Place on baking sheet and bake for 8-10 minutes until golden brown

Shared from the kitchen of Amy Ingram, wife of Bobby Ingram

4 – 2 lb Large Sweet Potatoes (peeled & quartered)
1/2 cup Brown Sugar (packed)
1/2 cup Oleo or Butter
1/8 tsp Salt
1/4 cup Almond Flavor Liqueurs*
*2 Tbsp Water & 1/2 tsp Almond Extract can be substitued for 1/4 cup almond flavored liqueur

1. In 3-qt saucepan place potatoes.
2. Add enough water to cover and bring to full boil.
3. Cook over medium heat, stirring occasionally until potatoes are fork tender (20 to 25 minutes).
4. Drain and set aside (keep warm).
5. In 10-inch skillet, place brown sugar and butter.
6. Cook over medium heat until glaze is formed.
7. Stir in almond flavoring and salt.
8. Continue cooking until mixture comes to a full boil and glaze is slightly thickened (1-2 minutes).
9. Gently stir in sweet potatoes and continue cooking.
10. Stir occasionally until heated through (5-8 minutes) and serve.

Shared from the kitchen of Vicky Littke (November 2011)

1 stick butter
1 cup sugar
1 cup flour
2 tsp. baking powder
¾ cup milk
2 14 oz. cans peaches (mostly drained)

1. Preheat oven to 375⁰
2. Melt butter in baking dish in the pre-heating oven.
3. Mix together sugar, flour, baking powder and milk and pour into the melted butter.
4. Add peaches into the center of the mixture, do not stir.
5. Bake for 45 minutes or until golden brown.

Shared from the kitchen of Elsie Avery, Great Grandma of Traci Heerwald

¼ cup butter
1 – onion, finely chopped
1 – tbsp minced garlic
1 – 16 oz pkg of sausage
1 – 16 oz pkg of ground beef
1 – 14.5 oz can of diced or petite diced tomatoes
1 – 29 oz can of tomato sauce
2 tbsp brown sugar
1 tsp salt
½ tsp pepper
1 tsp Italian Seasoning
1 tsp basil
½ tsp oregano
2 bay leaves

1. Sauté the onion in butter for 2 minutes.
2. Add sausage, ground beef, and garlic. Cook until meat is browned.
3. Add the rest of the ingredients and cover with lid to simmer for 2 hours.
4. Remove bay leaves before serving.
5. Serve over spaghetti noodles or use it to make lasagna or stuffed shells.
6. Leftover sauce can be frozen and used in future meals.

Shared from the kitchen of Laci Sawatzky

– 4 avocadoes
– 1 tomato (chopped)
– ½ white onion (chopped)
– 2 tsps garlic salt
– fresh lime juice (to taste)

1. Combine all ingredients and smash to preferred consistency.
2. Chill for approximately 1 hour in refrigerator.
3. Serve with tortilla chips or on desired entrees.

Shared from the kitchen of Aaron Pritchard, father of Jordan Pritchard

– 12 – 14 cups French bread
– 8 large eggs
– 2 cups 2% milk
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 2/3 cup brown sugar
– 1 cup strawberries (sliced)
– 1/2 cup blueberries
– 1-2 tbsp powdered sugar
– maple syrup (to desired taste)

1. Grease a 9×13 casserole pan with vegetable oil or butter.
2. Cut up French bread into cubes and add to pan (fill up to ~3/4).
3. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole pan.
4. Slice strawberries and top casserole with strawberries and blueberries.
5. Wrap the casserole with saran wrap and refrigerate for four hours or overnight.
6. Pre-heat oven to 350 degrees F and bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done, bake for longer.
7. Sprinkle with powdered sugar.
8. Serve with maple syrup and enjoy!

Shared from the kitchen of Kristina Kunsman

– 16 oz (2 pkgs) cream cheese (softenend)
– 1 pkg dry ranch dressing seasoning mix
– 1 cup whole dill pickles (chopped)
– 1 cup deli style ham (chopped)
– 1 diced green onion (optional)

1. In a medium missing bowl, mix together the cream cheese and ranch dressing. Mix until smooth.
2. Add chopped pickles, ham, and green onions (optional) and mix well.
3. Chill in refrigerator for 1 hour.
4. Serve with crackers or chips.

Shared from the kitchen of Keri Staggs

1 lb. Hamburger
2 C Hot Sauce (or salsa of your choice)
1 can chili beans (or ranch style beans)
3 C tortilla chips crushed
½ C green onion chopped
2 C cheddar cheese shredded

1. Cook hamburger until no pink, stir in salsa cook out liquid, stir in beans.
2. Layer crushed chips on bottom of 9×9 baking dish.
3. Pour meat mixture over chips.
4. Top with onions and cheese.
5. Bake in over at 350* 20 minute or until bubbly

Shared from the kitchen of Carla Dickey

3 Tbsp. butter
4 cups mini marshmallows
6 cups Rice Krispies Cereal
non-stick cooking spray
3 candies (long, soft, like twizzlers, gummi worms, or sour straws)
Fruit Roll-ups™ (green would be most realistic looking, but might be difficult to find)
candies (Swedish fish)

1. Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the rice krispies.
2.Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the rice krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the rice krispies into a thin (less than 1/2″) even layer.
3.Arrange a few fruit roll-ups (the ‘nori’) on top of the rice krispie treats.
4. Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or gummi worms would also work well.
5. Lift up the edge of the wax paper and begin to roll the rice krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
6. Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining rice krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
7. Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the rice krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
8. To make ‘nigiri sushi’: Using your hands, mold portions of the rice krispie treats into small oblong clumps. Place a swedish fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.

Serve with a bowl of chocolate syrup “soy sauce”.

Shared from the Internet

1 (1-lb) roll breakfast sausage (cooked & crumbled)
1 (8-oz) cream cheese (softened)
1 (10-oz) can Rotel diced tomatoes and green chilies (drained very well)
2 (8-oz) cans refrigerated crescent rolls

1. Preheat oven to 375ºF.
2. Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together.
3. Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles.
4. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
5. Bake for 15 minutes, or until golden brown.

– It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
– I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
– Can substitute low-fat cream cheese if you prefer.
– Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
– You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
– I find it easier to cut the crescent rolls in half with a pizza cutter.
– I use a small cookie scoop to scoop the filling on to the crescent rolls.
– These bites taste great hot out of the oven or cooled to room temperature.

Shared from the kitchen of Brenda Burton

1 cup sugar
1 cup shortening
2 eggs
1 ½ cup flour
3 cups quick oats
1 cup brown sugar
1 tsp baking soda
1 tsp vanilla
1 tsp salt
1 tsp cinnamon
1 cup of raisins

1. Cream sugars and shortening.
2. Mix in eggs and vanilla.
3. Sift flour, salt, baking soda, and cinnamon.
4. Fold into creamed mixture.
5. Stir in oats, nuts, and raisins.
6. Roll into small balls and place on greased cookie sheet.
7. Flatten with a fork and bake at 350 for 10-12 minutes.

Shared from the kitchen of David & Karen Schoenhals

1 lb ground beef
2 cloves garlic
1 taco seasoning mix packet
32 oz frozen diced hash browns (can get with onions & peppers)
2 cups shredded cheese
16 oz Velveeta
Lettuce, tomatoes, sour cream, or jalapenos (optional as toppings)

1. Brown ground beef, taco seasoning, and garlic, then add to slow cooker.
2. Pour in frozen hash browns, Velveeta, and 1 cup shredded cheese.
3. Stir all ingredients together and top with remaining shredded cheese.
4. Cook on high for 2-2 ½ hours or low for 4 hours. (If you are able, stir one time halfway through cooking.)
5. Once finished cooking, stir thoroughly to incorporate cheese throughout.
6. Serve with your favorite toppings.

Shared from the kitchen of Taylor Veal