BBQ Pork Sandwiches

3 lb pork roast.
3-4 whole garlic cloves
1 med onion
2 cups water
1 18 oz. bottle of sweet baby rays BBQ sauce (for later after the meat is all the way cooked and shredded)

Place the first 4 ingredients in the slow cooker and cook on low for 8-12 hours
Drain liquid, remove cloves and shred the pork with two forks. Make sure you remove any fat chunks.
Pour the BBQ sauce, salt and pepper to taste. Serve on Hamburger buns and enjoy!

Pudding Mix Cookies

Makes 3 dozen

4 1/2 cups of flour
2 t. baking soda
2 C. butter
1 1/2 c. packed brown sugar
2 t. vanilla
1 1/2 cup of milk chocolate chips
1/2 cup white sugar
2 (3.4oz) instant vanilla pudding mix
4 eggs
1 cup of M'n M's

Preheat the oven to 350. Cream together the wet ingredients and beat in the pudding mix. Stir in the eggs and vanilla. Mix together the dry ingredients and then blend in the wet ingredients. Stir in the chocolate chips and m'n'm's . Drop spoonfuls on the cookie sheet and bake @ 350 for 10-13 mins. Enjoy!

Beef and Broccoli

1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 10-14 once pkg. of frozen broccoli
1 1/2 cup of rice
1 can of cream of mushroom soup
1/2 cup of beef broth
1 T. worcestershire sauce
1 t. Italian seasoning
1 cup shredded mozzarella cheese
French fried onions

Brown ground beef with onion and garlic. Add broccoli and remaining ingredients, except the rice. Simmer for 15 mins. Cook Rice according to directions. Top the beef and broccoli mixture over the rice add the cheese and french onions and serve.

Parmesan Ranch Chicken

1/2 c. cornflake crumbs
1/2 c. Parmesan cheese
1 1/2 oz. dry ranch dressing mix

6 boneless chicken breasts
3/4 c. shredded Parmesan cheese
26 oz. marinara or spaghetti sauce

In shallow bowl, combine cornflake crumbs, 1/2 c. Parmesan cheese, and ranch mix. Coat both sides of chicken with mix. Place in 9 x 13 in. pan sprayed with nonstick cooking spray. Spray tops of chicken with nonstick cooking spray to keep moist. Bake at 350 degrees for 25-30 min. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken.

Chile Verde

1-2 lbs. boneless skinless pork (I like the picnic pork roast)
1-2 cans of Rotel (tomatoes with green chilies) - It depends on how spicy you like it.
1 large can Las Palmas Green Enchilada Sauce (28 oz.)
1 can of cream of mushroom soup
salt and pepper to taste
garlic salt to taste

Cook pork in crock pot with 1/2 cups water. Season with salt and pepper and garlic salt. Cook until the pork is done - 6-10 hours on low. Then add the rest of the ingredients - Rotel, enchilada sauce, cream of mushroom soup. Stir all together and serve. You can serve as a burrito or as a dip. I like it better as a burrito, on flour tortillas, topped with sour cream, cheese, and salsa.

Chicken Tetrazzini

4 cups diced chicken, cooked
4 cups chicken broth
1 small onion, chopped
1/2 lb. fresh mushrooms, sliced
8 T. butter
2/3 cup flour
2 cloves garlic
2 cups cream
1/4 cup sherry
1/2 cup grated Parmesan cheese

In skillet, brown mushrooms, onion, and garlic in 2 T. butter. Set aside.
In large saucepan, melt remaining 6 T. butter. Add flour and chicken broth. Cook, stirring continually until mixture thickens.
Add cream, sherry, vegetables, Parmesan cheese, and cooked chicken to the mixture.
Serve with your choice of pasta and salad or any other kind of vegetable.