S'mores Squares

1/3 cup butter
1 (10 oz) bag marshmallows
1 box golden grahams
1 cup chocolate chips

Grease a cake pan and rubber spatula, set aside.  Melt butter in large nonstick pan over medium heat.  Add marshmallows and melt, stirring frequently.  Once no lumps remain add golden grahams. Stir till evenly distributed.  Mix in chocolate chips. Pour into prepared pan.  Use prepared spatula to press into place.  Let cool till firm and slice into squares.

Frozen Fruit Cup

6 oz oj concentrate
3 cups water
1/2 cup lemon juice
1-2 cups sugar - to taste
Mix together to make juice base

Skin, core,  and slice
Peaches  (about 15)
Pears    (about 15)

Wash and halve grapes (about 2 lbs)
1 cup crushed pineapple

Add all fruit to juice.  Portion into freezer bags/containers and place in freezer.  To serve, thaw slightly and spoon into cups.  Add lemon lime soda till fruit is covered.

Sweet and Sour Sauce for Meatballs

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1 can (20 ounces) pineapple chunks or tidbits

reserved pineapple juice

water
2 Tablespoons cornstarch

3 Tablespoons vinegar

1 Tablespoon soy sauce

1/2 cup packed brown sugar

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice to measure 1 1/3 cups. Pour into saucepan and add cornstarch and stir until smooth.  Then add vinegar, soy sauce, and brown sugar mix again until smooth

Cook over medium heat until thick, stirring constantly.  Mix in reserved pineapple and meatballs before serving or serve sauce on a bed of rice and add meatballs and pineapple on top.   

Spicy Shredded Pork

Via the Pioneer Woman

Prep Time 20 Minutes        Difficulty Easy Cook Time 4 Hours            Servings 8

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• ¼ cups Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.
To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)
Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.
Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.
Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa …

Teriyaki Pork Roast

Stuffed German Pancakes

1 cup milk
6 eggs
1 cup flour
1/4 tsp. salt
1/4 cup melted margarine or butter

Preheat oven to 400 degrees

Mix together milk, eggs, flour, and salt, making sure to blend well.
Slowly blend in melted butter, you don't want to cook the eggs yet!
Grease muffin tins and fill cups 1/2 full with batter.
Bake for 15 minutes, or until puffy and golden brown on top.

While the pancakes are baking, chop and saute any combination of the following ingredients
Mushrooms
Onions
Ham
Spinach
Bell Peppers


When the veggies are cooked (onions translucent, mushrooms darkened and soft) Fill pancakes with the sauteed mix, sprinkle with grated cheese, and enjoy!

Lemon Crinkle Cookies

From LDSliving.com

Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
1/8⅛ teaspoon baking soda
1-½ cup all-purpose flour
½ cup powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.