Ok so I published this old post

So there is a new recipe it was just an old post I never published it is for Pineapple Casserole, which is an awesome side dish for pretty much anything. There is a link on the side bar or you can just scroll down I think it is datred April 11th atually.

Becky's Ultimate Chocolate Frosting

So this is my Aunt's awesome frosting,...... next I just need to get he chocolate oatmeal cake recipe off of her. Hope you enjoy this on any cake or brownies.

1/2 stick butter-room temp
1/2 stick cream cheese-room temp
1/2-3/4 C cocoa
1/3 C milk
2 2/3 C powdered sugar

Blend butter and cream cheese with hand mixer; add rest of ingredients and beat until smooth and creamy

Georgia Pulled Pork with Mustard-Vinegar Sauce

If you want real, good BBQ and don’t have a smoker or time to watch the grill you should try this recipe. With this you just put it in the oven and check on it 5-8 hours later. I love the sauce, though it can be a little spicy. If you want, don’t add the sauce to the pork and leave it dry, though I do find it dries out a little after time in the fridge. This recipe also freezes great and can just be reheated in a crock-pot or saucepan, the day of serving. Enjoy this great BBQ and try it with coleslaw on top….my favorite.

Serving Size: about 12 Sandwiches

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1/2 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for at least 1 hour or overnight, covered, in the refrigerator. (I prefer overnight) Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

Will Update Soon

So I have started working and more cooking for the summer. I am going to try to recreate the BBQ nachos we had in Memphis and then move on to some more recipes for ya'll. I'll get back to posting more recipes soon, hopefully some more summer recipes.

Broccoli Salad

So I think this really is one of my favorite salads. With fresh broccoli, bacon, sunflower seeds, and raisins in a tangy mayo dressing....Well lets just say I would eat it for breakfast.....but I am not one that's big on traditional meals at traditional hours, so maybe you guys want to just stick with adding it to your next lunch or dinner. Its also great to take to potlucks. For the broccoli I usually use the florets and smaller bite sized tops, but if you don't want to waste you can thinly slice and julliene the stems, or run it through a mandoline if you have one.

Fresh broccoli, bite sized, at least two bunches
Cooked and crumbled bacon
Sunflower seed meats
Raisins

DRESSING:
1 C. Miracle Whip(I insisit on this, but you may substitute, but maybe add a little more sugar)
1/4 C. white sugar
2 T. white vinegar

Mix the dressing and toss with all ingredients. Let sit for several hours or overnight for full flavor development.

Grandma's Meatballs

So these meatballs are amazing, I love them with mashed potatoes and the sauce is so sweet and tangy all at once, it really is just a wonderful confort food. I hope you guys all enjoy this great recipe from my Grandma Swan.

1/2 med. onion, chopped
1 lb. ground beef
1/2 C. rolled oats (Old fashioned or Quick Cooking)
1/2 tsp. salt
1/4 tsp. pepper
1 egg

TANGY TOMATO SAUCE:
1-8oz can tomato sauce
1/4 C. brown sugar, packed
2 T. yellow mustard

Mix onion, ground beef, oats, salt, pepper, and egg. Shape into 12 balls. Put in heated high sided frypan or cast iron skillet; brown on all sides. Mix sauce. Pour over meatballs and cook for atleast 10 minutes.

Toasted Coconut Pie

Well I haven't posted lately, and I am sorry to all that actually read this, but the last couple weeks of the semester have been upon us and I am sure that it is not just me that is extremely busy. This pie is extremely simple to make and great for something quick to whip up. By using a premade pastry crust from Pillsbury or some other brand, you can save a whole lot of time and it tastes just as great.

1 pkg premade pie crust

MIX TOGETHER:
3 beaten eggs
1 1/4 C. sugar
1/2 C. melted butter
1 T. lemon juice
1 tsp. vanilla

STIR IN:
1 1/3 C. shredded coconut

Pour into an unbaked pie shell and bake 40-45 minutes at 350. Cool before serving.