Crockpot bbq

Source: Stephanie Ertel

Recipe type: Crockpot

Prep time:  5 mins

Cook time:  21 hours

Total time:  21 hours 5 mins

Serves: 10-12

 

Ingredients

• 3-4 lb boston butt pork
• ½ cup water
• salt and pepper
• 1½ cup BBQ Sauce

Instructions

1. Season your pork all over with salt and pepper (use as much or as little as you desire).
2. Place pork in crockpot and add ½ cup water.
3. Place lid on slow cooker and set to low.
4. Let cook for 20 hours (I put mine in the crockpot around 8pm).
5. Remove pork from crockpot to a large plate.
6. Reserve juice from crockpot in a bowl.
7. Shred pork and place back in the crockpot.
8. Mix BBQ sauce and ½ cup of juice; pour over shredded pork and mix (add more BBQ sauce and juice if not enough).
9. Place lid back on and cook on low for another hour.
10. Stir and serve on buns with additional BBQ sauce if desired.

Easy fruit salad

Source: Stephanie Ertel

Recipe type: dessert

Prep time:  5 mins

Total time:  5 mins

Serves: 12-24

 

Ingredients

• 6 cups of cut-up fruit (assortment of what you like) or fruit platter
• 1 box of vanilla pudding mix (size 5.7oz)
• 1 cup pineapple juice

Instructions

1. Place cut up fruit in a large bowl.
2. Sprinkle pudding mix over the top of the fruit.
3. Pour pineapple juice over the top.
4. Gently toss everything together until combined (the mixture will be gritty).
5. Cover the bowl with a lid or saran wrap and place in the fridge.
6. Let the fruit salad sit in the fridge for at least 30 minutes or longer (overnight is best).
7. After 30 minutes stir fruit salad and serve or cover up and place in fridge until ready to serve.

Notes

You can make this fruit salad the day before and keep cold in the fridge until ready to serve!

Graduation Caps

Source: Originally published as Graduation Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p213

Recipe type: Dessert

 

Ingredients

• 24 miniature peanut butter cups
• 1 tube (6 ounces) decorating frosting in color of your choice
• 24 After Eight thin mints
• 24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips

Instructions

1. Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.