Spice it Up

Per Jessica's request, I'm adding a pic of me and the hubs from last Halloween. Easiest costume (and quite funny)... cut out labels from spice containers, glue them in a row, pin to chest... spice rack! :)

I don't know about you, but I can always use some fresh ideas in the kitchen. These recipes have been passed along from several friends, and I have used them all many times. I would love to hear how it goes if you try them. Next time around, perhaps I will post the recipe for Grandma Hood's Chocolate Cake. If you know me well, you know Grandma Hood's cake. :)

BBQ Pork

(I have to give credit to Andrea (one of my OKC pals) for this one. Thanks for passing this along! I miss you!)

1 (3-4 lb) shoulder pork roast

1 (18 oz) bottle Head Country BBQ Sauce

1 (12 oz) can of Coke (regular coke, not diet)

Place pork roast in crock pot, pour BBQ sauce and coke over roast. Cover and cook on low for 6-8 hours or until roast pulls apart easily.

Serve on buns.

It just doesn't get much easier than that!

Notes: I usually get the larger bottle of BBQ sauce. That way I can use some for the roast, and then we have extra to drizzle onto our sandwiches. Head Country BBQ Sauce is made in Oklahoma, and I was so glad to find it in stores here when we moved back home. This is great served with baked beans or chips. It's quite tasty, super easy, and my kids even eat it!

Cream Cheese Dip

(This is a great dip to serve at showers, and this comes from my dear friend Becky.)

Three packages of cream cheese

1 packet of Ranch dressing buttermilk mix

Lawry's Seasoned Pepper

Mix up the cream cheese and ranch packet. Sometimes mix them up in a gallon size bag, because it's easier to mash it around that way.

Fill bowl with cream cheese and then generously sprinkle the seasoned pepper on top.

Serve with Wheat Thins.

Note: I am not a big fan of pepper, but that seasoned pepper is good stuff!!

Baked Sandwiches

-2 dozen King's Hawaiian Rolls (they come in a package of 12 (They are in the deli section at any major grocery store.)

-Mesquite smoked turkey breast slices or the turkey breat of your choice (I get this fresh sliced from the deli, and I use almost 1 slice on each sandwich or a little less so I usually ask for 24 slices.)

-Swiss cheese in slices like what you'd put on a sandwich. I buy the 6 oz pack.

The dressing:

1 stick butter, melted

3 tbsp sugar

3 tbsp honey mustard

3 tbsp poppy seeds

I make the sandwiches first. Cut each roll in half and stuff with about 1 slice turkey and about a quarter slice of Swiss cheese.

Use a 9x13 pan and the sandwiches will fit perfectly (they should be tight together)

Then make the dressing and brush/pour over top of the sandwiches. Then bake at 350 degree's for 15 minutes. You can make the sandwiches ahead of time, but make the dressing and bake the sandwiches right before serving so the bread doesn't get soggy.

Notes: I have made this for lunch when we've had family in town. They are super tasty and reheat well, too. I usually just split the rolls as a whole group, and then lay the turkey and cheese. In other words, I don't try to fold up the turkey slices and place them on each individual roll. Once they're baked, they're easy to cut, even if the turkey is overlapping. However, if you want it to look nice and pretty for a shower, then you may want to do it the "right" way. I have also experimented with different meat/cheese combinations, and it's always been good. I think the dressing makes these tasty, no matter what. And I almost forgot to give props... This sandwich recipe comes from Beth, who is a good friend of Staci's. She brought them to Staci's baby shower, and I immediately fell in love (with the sandwiches, not Beth... although she is quite nice). :)