BBQ Pork Sandwiches

Source: Allrecipes
Ingredients:
1 (14 oz) can beef broth
3 pounds boneless pork ribs
1 (18 oz) bottle bbq sauce

Directions:
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.

Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in bbq sauce.

Bake in the preheated oven for 30 mins or until heated through.

Rating: A+
Super Easy! Everyone loved them, included me which is a lot to say for someone who isn't a huge meat eater.

Timmy’s Tiger Wings

Source: Timothy
Ingredients:
oil for deep frying
1 cup Frank’s hot sauce
1 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
20 chicken wings

Directions:
Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, and inch or so deep. Combine the hot sauce & brown sugar in a small saucepan on low heat. Stir together and heat until butter is melted and mixute is well blended. Remove from heat an dreserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Rating: A+
Best Wings! The sauce is amazing!

Pear Martini

Source: Angela S.
Ingredients:
1 bottle of Sprite
1 bottle of White Grape Juice
1 bottle of White Cranberry Juice
1 bottle of Pear Vodka

Directions:
Mix & Serve

Rating: A
Super easy, and always goes fast!

Velveeta Spicy Spinach Dip

Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, not thawed
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

Directions:
Place spinach in large microwaveable bowl. Microwave on HIGH 5 min. Stir in remaining ingredients. Microwave on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve hot with Wheat Thins, assorted bread cubes, or chips.

Rating: B+
Made for a party, and guests seem to enjoy. Easy app!

Easy Bierocks

Source: Marcia H.
Ingredients:
1 pkg frozen Texas Rolls (Rhodes Brand)
1.5-2 lbs hamburger
2 bags of shredded cabbage
1 medium to large yellow onion, chopped
All Spice
Salt
Pepper

Directions:
Thaw rolls according to package directions. Cook hamburger and onion until brown and drain grease. Add shredded cabbage, all spice, salt and pepper to taste. Reduce heat and cover until cabbage is tender. Add more salt and pepper to taste. Drain and cool. Spray cookie sheets (will probably take about 4) with Pam. When meat is cool and dough is thawed; roll rolls flat and fill each with two heaping tablespoons of meat/cabbage mixture. Pinch shut and place on cookie sheets seam side down. Leave plenty of room b/t as dough will rise. Let set to raise - about 1-2 hours until dough has raised to double in size. Bake at 30 degress 18-20 minutes or until golden brown. Remove from oven and brush with butter. Remove from cookie sheet to continue cooling. Store or freeze in plastic bags. Can reheat in microwave, toaster oven, or oven. I put cheese on mine.

Rating: A+
Tim had 5 and was considering 6. One of my favorite dishes:)

Ramaki

Source: Grandma C.
Ingredients:
1/3 c soy sauce
2 T brown sugar
1 T Dijon mustard
package of bacon
2 8oz whole water chestnuts (drained)

Directions:
Mix soy sauce, brown sugar, & mustard in small bowl. Soak chestnuts for 20-30 mins in mixutre. Cut bacon into thirds, and wrap each chestnut and poke with a toothpick. Place on broil pan and broil for 8-10 minutes, then flip chestnuts and broil an additional 8-10 minutes.
Soak toothpicks in water to keep from burning.

Rating: A
Always a staple at Christmas.

Family-Size Chicken Pot Pie

Ingredients:
1.5 lb boneless skinless chicken breast or thighs
12 oz baby red potatoes, quartered (about 2 cups)
1/2 lb baby carrots (chopped in half)
2 cans (14oz each) chicken broth
1 lb fresh asparagus spears, trimmed, cut into 2 inch pieces
5 tablespoons butter or margarine
1 box (10.6 oz) Pillsbury refrigerated Italian garlic with herb breadsticks
1 cup chopped onions (1 large)
6 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1.5 cups whipping cream or milk
1 tablespoon finely chopped fresh rosemary leaves
1 package (8oz) sliced fresh mushrooms (3 cups)

Directions:
Heat oven to 350. Spray bottom only of 13x9inch glass baking dish with cooking spray. In 5-6 qt Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover and simmer 18 mins. Add asparagus, cook 2 mins longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups of broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

In 3-qt saucepan, melt butter and half the garlic butter from breadsticks box over medium heat. Cook onions in butter 2 mins. Using wire whisk, stir in flour and seasoned salt. Cook stirring constantly, about 1 min or until flour bubbles. Do not let flour turn brown.

Gradually stir in 2 cups reserved chicken broth; heat to boiling. Boil & stir 1 min. Reduce heat to low. Stir in whipping cream; cook 4-5 mins, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

Seperate breadstick dough into 10 strips. Pinch 2 strips together, forming 1 long strip; repeat, making 2 additional strips, and use these longer strips for the 13 inch length of baking dish. Create lattice pattern over mixture by twisting and gently stretching each strip of dough over mixture, tucking ends of strips under. With cover removed from remaining garlic butter, microwave on high 5 secs to soften. Lightly brush butter over strips.

Bake 30-40 mins or until bubbly around edges. If necessary, loosely cover with foil after 20mins to prevent excessive browning.

Rating: B+
Not as crazy as the length of the directions seems. However, I didn't use mushrooms or rosemary. I also used just regular Pillsbury refrigerated garlic/italian breadsticks, and just added garlic butter when directed.

Jelly Roll

Recipe thanks to Courtney R.
Ingredients:
1 lb. grated sharp cheddar cheese
3/4 C Mayo
1 med. onion-chopped fine
1 clove garlic-chopped fine
1/2 t. Tabasco

1 C. Jalapeno strawberry preserves or chipotle jelly
Ritz crackers

Directions:
Mix first 5 ingredients Press into a lightly sprayed mold and chill overnight. Mix preserves & serve with crackers.

Potato Smashers

Recipe thanks to Kraft Foods
Ingredients:
8 small new potatoes
1/2 cup water
4 slices bacon
2 Tablespoons Italian Dressing
1/2 cup Shredded Cheese

Directions:
Place potatoes and water in 2qt microwaveable dish. Microwave, uncovered on high 10 mins, or until potatoes are tender. Let stand 5 mins. Meanwhile cook bacon in large nonstick skillet on medium heat 8-10mins, or until crisp, turning frequently. Drain on paper towels.
Drain potatoes, place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2 inch in thickness.
Heat dressing in skillet on medium heat. Add potatoes; cook 4 mins or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese, and bacon. Cover skillet with lid. Cook an additional 2 mins or until cheese is melted. Serve with sour cream

Crunchy Chicken Dippers

Recipe thanks to Kraft Foods
Ingredients:
2 eggs
2 lbs boneless skinless chicken breast cut into 1 inch wide strips
4 1/2 cups Post Honey Bunches of Oats Cereal, finely crushed
1 cup bbq sauce or ranch

Directions:
Prehead oven to 350°. Beat eggs lightly in shallow dish or pie plate. Dip chicken in egg, turning over to evenly coat both sides of earch strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray. Bake 25 mins or until chicken is cooked trhough. Serve with bbq sauce or ranch.

Cocktail Meatballs

Recipe thanks to Jonny R.
Ingredients:
3 bags of frozen meatballs
2 cups ketchup
2 cups brown sugar
2 tablespoons liquid smoke

Directions:
Mix ketchup, brown sugar, & liquid smoke in small bowl. Mix with meatballs. Heat on low for 4-6hrs in crockpot.

Puppy Chow

Ingredients:
1 box of rice squares
1/2 cup peanut butter
1 cup semi sweet
2 cups powder sugar

Directions:
In saucepan on low heat, melt chocolate, add peanut butter & mix until smooth. Remove from heat, add to cereal & stir. Cover with powder sugar.

Rating: A
I'd add more peanut butter & chocolate for a full box of cereal.