Dr. Pepper Pulled Pork

1 pork butt (pork shoulder) (6-7 pounds)
1 7 ounce can chipotle peppers in adobo sauce
2 cans Dr. Pepper
2 tablespoons brown sugar
1 onion, peeled and quartered

Directions:
Place the onion in a Dutch oven or large baking dish. Place the pork butt on top of the onion fatty side up. Pour the chipotle peppers and sauce over top the pork. Add the Dr. Pepper and brown sugar. Cover and bake in a 300 degree oven for about 6 hours (if you have time or think about it turn the meat halfway through cooking). After 6 hours of cooking check to see if the meat shreds easily, if not cook longer. (I am sure this could be made in a crock pot as well.)

recipe and photo from Dinah's Dishes

Applesauce-Spice Cupcakes

Ingredients:
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce
1 cup pecans (about 4 oz.) toasted

Preheat oven to 350ºF. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined. Stir in toasted pecans.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).

Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 3 days; bring to room temperature before serving.

Sour Cream Coconut Cake with Coconut Cream Cheese Frosting

3 large eggs
1 (8-ounce) container sour cream
1/3 cup water
1 (8.5-ounce) can cream of coconut
1/2 teaspoon vanilla extract
1 (18.25-ounce) package white cake mix

Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings

Coconut Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 (16-ounce) package powdered sugar, sifted
1 (7-ounce) package sweetened flaked coconut
Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

Harvest Apple Salad with Poppy Seed Dressing

Ingredients:
baby mixed greens
crumbled feta cheese
slices of fresh pear (Bartlett or Bosc or your favorite)
apple chips
dried cranberries
poppy seed dressing*

Directions:
Place the mixed greens in a salad bowl, top with feta cheese, fresh pear slices, dried cranberries, and apple chips. Serve salad dressing on the side. (You can toss the mixed greens with the dressing and then add the toppings but I have found if you let everyone dress their own salad you can save any leftover salad for later.)

*Poppy Seed Dressing
Ingredients:
1/3 cup honey
3/4 teaspoon salt
1/3 cup vinegar (I like white balsamic or apple cider vinegar.)
1 tablespoon dijon mustard (yellow mustard can be substituted)
1/3 cup canola oil
1 teaspoon poppy seeds

Directions:
Combine all ingredients in a pint sized jar. Seal the jar and shake vigorously until everything is combined. Store in the refrigerator. Shaking when ready to use.

recipe and photo from Dinah's Dishes

Easy Monster Cookies

1 pouch chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) peanut butter cookie mix
1 1/2cups quick-cooking oats
1 cup butter or margarine, softened
3 eggs
2 cups M & M's

1. Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3. Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.

White Chili

Ingredients:
4 cans white beans (navy or great northern)
1 quart chicken broth
1/2 – 1 cup chopped onion
2 cloves garlic, minced
1 – 4 oz. can diced green chilies
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
4 cups cooked chicken, shredded
1 can Rotel
1 can white corn (you can also use frozen corn)

Directions:
Saute onions and garlic in 1/4 cup of chicken broth until the onions are soft and transparent. Stir in seasonings to combine with the onions then add remaining ingredients. Bring chili to a boil and then reduce heat and simmer to blend flavors.

This can also easily be made in a crock pot. Just saute your onions and garlic and then add everything to the crock pot to simmer.

Another yummy recipe and picture from Dinah's Dishes

Roasted Brussel Sprouts Salad

For salad:
1/2 cup of pine nuts
shaves of parmesan (enough to cover salad)
6 belgian endives
3 heads of radicchio lettuce
1 lb of brussel sprouts
2 tablespoons olive oil

For dressing:
1/4 cup of good balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon garlic (use garlic press)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup of good olive oil

Prepare dressing contents and place in container with lid. Refrigerate.

Preheat oven to 450 degrees. Cut bottom of each brussel sprout and slice them into 1/4 inch slices. Spread on baking sheet and drizzle with 2 tablespoons of olive oil. Lightly salt and pepper. Bake for 10-15 minutes until cooked but still slightly crunchy. Some browned pieces are good - they make a great taste in the salad. Remove from oven and set aside. If you plan to serve the following day, put the brussel sprouts in a bowl with lid and refrigerate.

While brussel sprouts are baking, toast the pine nuts by putting them in a nonstick skillet and browning them on medium heat. Stir constantly because they will burn easily.

Cut endive and radicchio into bite size pieces.

Immediately before serving toss endive, ridicchio and brussel sprouts with dressing. Shave parmesan thickly over salad and cover with toasted pine nuts. Mmm! Mmm!