Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

1 18oz. bottle original BBQ sauce 1 boneless pork shoulder (3 lbs.) 1 1/2 cup orange juice Label: Slow-Cooker Orange-BBQ Pulled Pork Sandwiches Pour BBQ sauce and orange juice over meat in slow cooker; cover with lid. Cook on LOW 8-10 hours or on HIGH 4-6 hours. Remove meat from slow cooker; cut into small pieces or shred with fork. Make sure to remove any fat. Return to slow cooker; stir to evenly coat meat with sauce. Serve on sandwich rolls. 12-5-13

Mississippi Roast

Recipe already on blog. Label (12) Mississippi Roast Place meat in crockpot, sprinkle with powder, place butter & peppers on top. Cook on low for 8-10 hours. 12/05/13

Crockpot Ranch Porkchops

6 Boneless Porkchops 1 Ranch Dry Season Packet 1 Can of Cream of Mushroom or Cream of Chicken Soup 1 Can of water or milk Mix well combine in crockpot and cook on low for 4-6 hours. Label (24) Crockpot Ranch Porkchops Place in crockpot and cook on low for 4-6 hours. 12/05/13

Calzones

24 rhodes rolls 1 cup pizza sauce any of your favortie pizza toppings Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone.Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times. Need 24 labels: Calzones: Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce. 12-5-13

Cranberry Meatballs

Label(24) Cranberry Meatballs. Place in pan or crockpot & heat until warm. Serve over rice. 12/5/13

Beef Stew

2 pounds cubed beef stew meat 

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled 

4 cups water

1 teaspoon dried rosemary 

1 teaspoon dried parsley

1/2 teaspoon ground black pepper 

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces 

4 stalks celery, cut into 1 inch pieces 

1 large onion, chopped

1 Tablespoon Ketchup

1 Tablespoon A1 sauce                                                                     

2 teaspoons cornstarch                                                                     

2 teaspoons cold water

1/4 cup flour

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 teaspoon of pepper

Label (12): Place cubed meat in bag with  last four ingredients shake it up. Cook until brown.  Add 4 cups water and 4 cubes bullion.  Simmer about an hour on low.  Add the rest of the ingredients and cook until warm (vegies are cooked so don't overcook them). 

Creamy Tomato and

Ingredients 2 large Cloves Of Garlic Minced 2 Tbsp Olive Oil 2 10¾ oz Cans of Condensed Tomato Soup ¼ cup Sun Dried Tomatoes, chopped or 2 Tbsp Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbsp Italian Seasoning ½ tsp Salt ½ tsp Pepper 1 9 Oz Package Of Cheese Filled Tortellini ½ cup Shredded Parmesan Cheese, for garnish Directions Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it does not get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese Label: Heat soup to a simmer. Add tortellini and cook until done,about 2-3 minutes. serve in bowls and top with fresh Parmesan Cheese.