Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.

For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract

1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.

Southern Pulled Pork

Prep Time: 30 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 30 Minutes
Servings: 6

1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

1. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
2. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
3. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Out Of This World Spaghetti and Meatballs

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8

3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Golden Chicken with Noodles

Prep Time: 5 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 5 Minutes
Servings: 8

2 (10.75 ounce) cans cream of chicken soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves
4 cups hot cooked egg noodles
Chopped fresh parsley

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

*Or on HIGH for 4 to 5 hours.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.

Too Much Chocolate Cake

Servings: 12

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.