Pulled Pork – Jodi’s recipe
1 pork roast
1 medium onion
teriyaki sauce
favorite bbq sauce
Bag o’ buns

Trimmed the fat off of the pork roast.  Slow cook it 8-10 hours on low in a crock pot.  Add sliced onion while it’s cooking.  Take it out and drain it.  Then pull it apart with a fork.  Put it back in the slow cooker and dash with teriyaki sauce (optional) and add a whole bottle of bbq sauce and serve on warm toasty buns.
Brown Sugar Smokies – Murphy’s recipe
1 (16 oz) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

Preheat oven to 350 degrees F. Cut bacon into thirds and wrap each strip around a little sausage.  Place the wrapped sausages on wooden skewers, several to a skewer.  Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.  Bake until bacon is crisp and the brown sugar melted.

Grilled Peanut Chicken – Drew’s recipe
2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves (or tender strips)

Preheat grill for high heat.  In a bowl, mix the peanut butter, lime juice, soy sauce and cayenne pepper.  Lightly oil grill grate.  Place chicken on grate and brush with 1/2 the sauce.  Grill 6 to 8 minutes.  Turn chicken and brush with remaining sauce.  Continue grilling 6 to 8 minutes until chicken juices run clear.

Kickin’ Kabobs – Emilie’s recipe
Boneless, skinless chicken breasts (marinate as you please!)
Sirloin steak (marinate as you please!)
Tomatoes
Fresh mushrooms (medium size)
Onions (Medium size)
Bell peppers
Skewers (if wooden – let them soak in water so they don’t singe on the grill)

Cut the chicken and beef into cubed pieces.  Cut tomatoes and onions into quarters.  Cut bell peppers into slices and take seeds off.  You can either halve the mushrooms or keep them whole.  Put each ingredient on the skewer and sprinkle your favorite seasoning over it.  Make sure the grill is nice and hot and put the kabobs on.  Cook until chicken is done and steak is cooked to your liking.

**Sam said the veggies are delicious if you put them in bag and season them and add Italian dressing and let them marinate in the mixture over night.

Sweet and Spicy nuts – Sam’s recipe
Sweet Nuts:
2 egg whites, at room temperature (save yolks for other use)
1 cup packed brown sugar
1/4 cup (1/2 stick) butter, melted and cooled to room temperature
6 cups shelled cashews, walnuts, pecans, peanuts, almonds or macadamia nuts (or a mixture of your choice)

Preheat oven to 275 degrees F.  Have an ungreased 15-1/2 x 10-1/2 inch jelly roll pan ready.  Using an electric mixture, place egg whites into a large bowl big enough to accommodate the nuts.  Beat until the whites for soft peaks when beaters are lifted. Add brown sugar, a quarter cup at a time, beating well after each addition until mixture is stiff and glossy.  With a large spatula, stir in melted butter. Gently fold nuts into meringue mixture until they are evenly coated, taking care not to break nuts. Spread coated nuts evenly on ungreased jelly roll pan.  Bake about 1 hour, stirring every 15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy.  Let cool in pan, stirring occasionally to keep separate.  Pour cooled nuts into covered containers and store up to 2 months at room temperature.

Spicy Nuts:
4 tbsp. butter
6 cups shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or mixture of your choice)
2 tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic salt
1/2 tsp. cayenne pepper

Preheat the oven to 300 degree F. Add butter to a 15 x 10 x 2 baking pan; set the pan in the oven to melt the butter.  Remove the pan from the oven; add pecans, almonds, peanuts and Worcestershire sauce to the melted butter.  Gently stir until well mixed.  Baked the nut mixture until it is toasted, stirring occasionally, about 30 minutes.  Remove the nuts from the oven and sprinkle the mixture evenly with chili powder, garlic salt, and cayenne pepper.  Toss until well mixed.  Transfer the warm nuts to a bowl and serve immediately, or let cool and store them at room temperature in an airtight container until ready to serve.  Makes 6 cups of spiced mixed nuts.



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