Fruit Salad

1 can mandarin oranges (save juice from can)

1 can pineapple chunks (save juice from can)

1 jar maraschino cherries, optional (discard juice)

Assortment of "soft" fruit: bananas, kiwi, berries (chopped to same size as other pieces)

1/2 c. mandarin orange juice

1/2 c. pineapple juice

1 box of cook to serve vanilla pudding (do NOT use instant, it will not work!)

Put all fruit in large bowl making sure to drain all canned fruits well. Mix pudding mix and juices from oranges and pineapple. Bring to boil and stir often. The mixture will turn a bit thick and a clear, yellow color. Cool this mix completely & pour over fruit. You can vary the amount of pudding you want to include. Mix gently. Refrigerate and serve when chilled!

BBQ Pork Sandwiches

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Erin's BBQ Chicken Quesadillas

Ingredients:
tortillas

2 chicken breasts, shredded

shredded cheese

1/2 red onion, sliced

bbq sauce

Directions:

Place tortilla in skillet. Top with chicken bathed in bbq sauce, cheese and onion. *You may add additional bbq sauce depending on your preference* Heat until lightly brown. Fold tortilla in half and place on serving dish. Repeat until all ingredients are used up. I also like to 'pipe' bbq sauce across the top by putting sauce into a ziplock bag and snipping the tip (just the tip, just for a second...) to draw designs along the tops of the quesadillas. Enjoy! :-)

Potato Salad with Country Ranch Dressing

3 lbs round red potatoes, cut in 1-inch pieces

1 small red onion, cut in wedges

6 cloves garlic, minced

2 tbsp. olive oil

1 cup frozen whole kernel corn

¾ cup mayonnaise

2 tbsp. cider vinegar

1 1-oz envelope dry ranch salad dressing mix

¼ tsp. cayenne pepper

1 stalk celery, bias slice

3 hard boiled eggs, peeled and chopped

1 avocado chopped

1. Preheat oven to  425^oF  .  Place potatoes, onion, and garlic in a 15x10x1 baking pan.  Drizzle olive oil; toss to coat.  Roast uncovered 20 minutes.  Stir vegetables; add corn.  Roast 15-20 more minutes or until vegetables are tender and browned. 

2. For dressing, in large bowl whisk together mayo, vinegar, dressing mix, and cayenne pepper.  Add roasted vegetables, toss to coat.  Stir in celery, eggs, and avocado.  Season to taste with salt and pepper.  Transfer to serving dish.  Sprinkle with parsley.  Serve warm or chilled.

Blue Cheese & Bacon Mini Corn Dogs

1 cup all purpose flour

2/3 cup yellow corn meal

2 tbsp. sugar

1 ½ tsp. baking powder

½ tsp. dry mustard

¼ tsp. salt

1 tbsp. shortening

¾ cup milk

¼ cup blue cheese

1 egg

3 slices bacon, cooked and finely crumbled

6 jumbo beef or turkey franks, cut in half crosswise

12 wooden skewers

Fresh Italian flat leaf parsley

Oil for deep frying

Dip: honey mustard, mustard, ketchup or blue cheese dressing

1.  In a large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt.  Cut in shortening until mixture resembles fine crumbs.  In a blender, combine milk, blue cheese, and egg; cover and blend until almost smooth.  Add egg mixture to flour mixture along with bacon; mix well.

2.  Heat 1 inch of oil in a heave 10-inch skillet over medium heat to 365^oF.  Pre-heat will take about 15 minutes.

3.  Insert skewers into ends of franks.  Holding onto skewers, spoon mixture onto franks & slightly spread to completely cover.  Place coated franks , 3-4 at a time, on their sides in hot oil.  Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off.  Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly.  Remove and drain on baking sheet with paper towel.  Keep warm in 200^oF oven.

Watermelon Cooler

3 cups coarsely chopped seeded watermelon

¾ cup sugar

½ cup lightly packed mint leaves

2 cups white grape juice

1 tsp finely shredded lime peel

¾ cup fresh lime juice chilled

4 cups (32 oz) club soda, chilled

Garnish with mint sprigs or watermelon wedges

1.  Place watermelon in a blender or food processor.  Cover and blend until smooth.  Strain watermelon puree through a fine mesh sieve, discard pulp.

2.  In a large bowl, combine sugar and mint.  Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl.  Add grape juice, lime peel, lime juice, & watermelon puree, stirring until sugar is dissolved.  Stir in club soda.