Rootbeer Pulled Pork Sandwiches

Super Easy and Yummy recipe.

2 lb. Pork tenderloin
1 Can root beer
1 Bottle of your favorite BBQ Sauce

In a slowcooker, add rootbeer and pork tenderloin. Cook all day, this will make the pork super tender! After cooked, drain rootbeer, and add bottle of BBQ sauce. Serve and Enjoy!

You can use any type of soda...like dr.pepper or pepsi if you'd like!

Mozzerella Puffs

Ingredients


1 (7.5 ounce) package refrigerated buttermilk biscuit dough
1 teaspoon dried oregano
3 ounces mozzarella cheese, cut into 3/4 inch cubes
2 tablespoons pizza sauce

Directions

-Preheat oven to 375 degrees F (190 degrees C).
-Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
-Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
-Bake in the preheated oven 10 to 12 minutes, or until golden brown.

Too Much Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips (1 bag)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Sweet and Sour Meatballs

2lb Hamburger
2 eggs
1cup dry bread crumbs
1/2 c. chopped onion
1tsp seasoning salt
2tsp Worcestershire sauce
2tsp sugar

Combine the above ingredients and roll into 1 inch balls. Place on baking sheet and bake in preheated oven at 400 for 15 minutes.

For the Sauce

• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

1. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
2. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Serve over rice and ENJOY!!

Cheeseburger Macaroni

This has become one of our favorites!

Ressurection Rolls

Ingredients:

Refrigerator Crescent Rolls

Large Marshmallow

Melted Butter

Sugar Cinnamon Mix (About 4 parts sugar to 1 part cinnamon)



Directions:

Preheat oven to 400 degrees and line a muffin tin with cupcake wrappers.

Open the tube of crescent rolls and pull them apart. Roll a marshmallow in the melted butter, then into the cinnamon-sugar mix. Wrap it tightly in a triangle of the crescent dough, making sure any openings are entirely sealed around the marshmallow. Dip the top of the roll into the butter, then in the cinnamon and sugar mix, then place in a paper-lined muffin tin with sugar/cinnamon on top. Repeat until all crescents are used. Bake in preheated oven for 16-18 minutes, or until the tops of the buns are golden brown. Allow the rolls a few minutes to cool.



The Lesson  (talk about each thing with your family as you make the rolls):
The marshmallow represents Jesus Christ.
The butter/cinnamon sugar represents the oils and spices that were used to anoint the body of Christ. The crescent rolls represent the cloth that Jesus' body was wrapped in after death.
The oven represents the tomb.
Once the rolls are baked they become hollow, representing that the tomb is empty and Jesus has risen! 

Shredded French Dip Sandwiches

Ingredients

1 (3 pound) boneless beef chuck roast, trimmed
1 (10.5 ounce) can condensed French onion soup, undiluted
1 (10.5 ounce) can condensed beef consomme, undiluted (I found some made by Campbell's Soup)
1 (10.5 ounce) can condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 French or Italian rolls, split

Directions

1. Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

2. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.