Recipe Blog

Slow Cooker Pulled Pork


1 pork shoulder roast
1 can of root beer soda
1 cup of barbecue sauce (your choice)


  1. Place pork shoulder in crock pot. Pour root beer over top, followed by barbecue sauce.
  2. Cook on low for 8 to 10 hours.
  3. When roast is done, remove from crock pot. Let it rest for 10 minutes, then shred with 2 forks.
  4. Place meat in serving bowl. Mix about 1/2 cup of the remaining juices back into the meat (more if necessary) and serve with extra bbq sauce.

Ingredients & Instructions for Alabama White Barbecue Sauce:

2 cups of mayonnaise
1/2 cup apple cider vinegar
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
2 teaspoons horseradish

Combine in a bowl, cover and chill before serving. Delicious on top of pulled pork sandwiches!



Submitted by Angie B.


Cheesy Spinach Egg Rolls

2 tbsp olive oil
16 oz frozen spinach (thawed and drained)
Half a medium onion, diced
1/2 tsp garlic powder (or a minced garlic clove)
8 oz cream cheese (softened)
1/4 cup sour cream
1/4 cup ranch salad dressing
3/4 cup shredded cheese (preferred kind)
Salt and pepper to taste
2-3 cups vegetable oil (or preferred oil)
Package of egg roll wrappers
Small bowl of water

1. In a pan, sauté the onion in olive oil on medium for 10 minutes.
2. Add garlic and spinach. Continue to cook for 5 more minutes, stirring occasionally.
3. Turn off heat and stir in cream cheese, sour cream, ranch, salt, and pepper. Let the mixture cool off for a while and then add all the shredded cheese. Mix well.
4. Place oil into a dutch oven or heavy bottom skillet; heat over medium to warm oil.
5. Taking one egg roll wrapper, place it like a diamond facing you. Add about 1/4 cup filling or less into the center of the wrapper. Dip your finger into the bowl of water and run finger along the edges of the wrapper. Fold the side closest to you over the filling, pull down the two sides onto the top of the fold, and then roll the rest of the egg roll over. Press on edges to ensure the edges are sealed. Repeat for all egg rolls. (You can easily find videos of this online if confused about the process.)
6. Place 4 egg rolls carefully into the hot oil. Fry each for 2-3 minutes or until golden brown, then (carefully) flip over and cook 1-2 more minutes or until golden brown. Remove and set aside on paper towels to remove the excess oil. Repeat for all the egg rolls.
7. Serve warm and refrigerate any leftovers.

Spinach Egg Rolls

Submitted by Jessica L.

Cookie Dough Dip

8 oz. package of cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup mini chocolate chips
1 cup toffee bits

1. Whip together cream cheese and butter with electric mixer. Add all remaining ingredients and mix until well-combined.
2. Eat right away or allow to chill in refrigerator for an hour.
3. Serve with Graham crackers or apple wedges.


Submitted by Colleen S.

Baked Jalapeno Poppers

24 Jalapenos peppers, tops removed, halved and de-seeded.
1 lb. of Italian Sausage, spicy or mild.
8 oz. cream cheese, softened
1 cup Parmesan cheese
Pepper Jack or Colby Cheese, to sprinkle on top.

1. Blanche Jalapenos for 1 minute or place in oven at 425 F for 5 minutes.
2. Cook and crumble Italian Sausage. Put in food processor and pulse a couple times.
3. Add cream cheese and Parmesan cheese to sausage and pulse to mix.
4. Arrange Jalapenos in baking dish.
5. Pipe mixture on top of Jalapenos. Sprinkle with Pepper Jack or Colby cheese.
6. Bake at 425 F for 15 minutes, then broil 2-3 minutes.

These can be made ahead and refrigerated to bake later. Try grilling them too!

Jalapeno Poppers

Submitted by Nancy B.

Carrot Hummus


  • 4 medium carrots (about 14 ounces), peeled and chopped into quarters
  • 1 1/2 tsp. sweet paprika, divided, plus more for seasoning
  • 1/2 cup plus 2 Tbsp. olive oil, plus more for drizzling
  • Kosher salt
  • 3 garlic cloves, peeled
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 Tbsp. tahini
  • Juice of 2 to 3 lemons
  • 1 tsp. ground cumin


Preheat oven to 425°. Place carrots on a rimmed baking sheet with ½ tsp. paprika, a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 30 to 40 minutes, adding garlic cloves during final 10 minutes. Let cool.

Meanwhile, place chickpeas in a food processor with olive oil, tahini, lemon juice, cumin, remaining 1 tsp. paprika, and salt to taste. Add ¼ cup water and blend until smooth.

Once carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, season with paprika, and serve with chips. Hummus will keep in an airtight container in the fridge for up to 7 days.

Carrot Hummus

Submitted by Angie B.


Crock Pot Breakfast Casserole


12 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1 pkg frozen shredded hash browns, 30 oz, thawed
2 cups cubed ham, fully cooked
1 onion chopped
4 cups cheddar cheese, shredded


  1. In medium bowl, whisk together eggs, milk, salt and pepper together.
  2. Grease a 5-6 quart slow cooker. Place a third of the hash browns on the bottom, followed by the ham, onion and cheese. Repeat layers twice.
  3. Pour egg mixture over the top. Refrigerate overnight or cook immediately.
  4. Cook, covered, on low until set and edges of casserole begin to brown, 4-5 hours. Turn off the slow cooker. Remove insert and let stand, uncovered, 30 minutes before serving.


Submitted by Angie B.

Creamy Spinach Brunch Casserole


12 eggs
8 oz frozen creamed spinach
1/2 cup cooked bacon, broken into pieces
1/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp salt
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese


1. Heat oven to 350 degrees F. Spray with cooking spray or butter a 9 x 13 pan.
2. In a large bowl, whisk the eggs. Add sour cream, garlic powder, salt and pepper. Afterwards, stir in spinach, bacon and 1/2 cup of each cheese.
3. Pour mixture into pan and top with remaining cheese.
4. Bake for 45 to 50 minutes or until cheese is melted and egg is baked through.

Spinach Brunch Casserole

Submitted by Jessica L.