Sausage Stuffed Tomatoes

1 Lb. Sausage (I use breakfast sausage)

4 oz. Vegetable flavored Cream Cheese

8 Medium - Small Tomatoes (they should be more firm)

1 Medium Onion chopped

4 oz. Mozzarella cheese slices

1. Preheat the oven to 350 degrees

2. Cut the tops of the tomatoes off and spoon out the middle (I use a melon baller)

3. Place the hollowed out tomatoes in a glass dish and discard the insides

4. Brown the sausage and onions until sausage is cooked through

5. Drain the fat from the cooked sausage

6. Mix the cream cheese into the sausage

7. Spoon the mixture into the tomatoes

8. Top each stuffed tomato with a slice of mozzarella cheese

9. Bake in the oven until the cheese in melted and golden brown (approx 15-20 min)

Pulled Pork

This recipe is from the blog "The Way the Cookie Crumbles".

Spice Rub
1 Tbs ground black pepper
1-2 tsp cayenne pepper
2 Tbs chili powder
2 Tbs ground cumin
2 Tbs dark brown sugar
1 Tbs dried oregano
4 Tbs paprika
2 Tbs salt
1 Tbs sugar
1 Tbs ground white pepper (I just used black pepper)

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke
2 cups barbecue sauce (I like Famous Dave's, Sweet and Tangy)

1. Mix all spice rub ingredients in a small bowl
2. Massage spice rub into meat (it works well to do this on a large cookie sheet with sides)
3. Wrap tightly in a double layer of plastic wrap
4. Refrigerate for at least 3 hours. For a stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated for about 2 days)
5. Unwrap roast and place in a slow cooker liner
6. Add liquid smoke and 1/4 cup of water
7. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender
8. Transfer roast to a cutting board or a large cookie sheet, discard the liquid
9. Pull by tearing meat into thin shreds with 2 forks or you fingers, discard the fat
10. Place shredded meat back in the slow cooker liner
11. Toss with 1 cup barbecue sauce (if you want it to be more saucy add more barbecue sauce)
12. Heat on low for 30-60 minutes, until hot
13. Serve with additional barbecue sauce

Tres Leches Cake

1 Cup white sugar
5 Egg yolks
5 Egg whites
1/3 Cup milk
1 tsp vanilla
1 Cup all-purpose flour
1-1/2 tsp baking powder
1 (14 oz) Can sweetened condensed milk
1 (12 oz) Can evaporated milk
1 Pint heavy whipping cream
4 Tbs powder sugar
2 tsp vanilla
Sliced fresh strawberries

1. Preheat oven to 350, butter and flower bottom of a 9 inch spring form pan
2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume
3. Stir in milk, 1 tsp vanilla, flower and baking powder
4. In a small bowl, beat egg whites until soft peaks form.
5. Gradually add remaining 1/4 cup sugar, beat until firm but not dry
6. Fold egg whites into yolk mixture, pour into prepared pan
7. Bake at 350 degrees for 45 to 50 min (for me it is only about 35 min so watch it closely)
8. Cook for 10 Min
9. Loosen edge of the cake with knife before removing side of pan
10. Cool completely, place on a deep serving plate
11. Use a meat test or some sort of fork to pierce the top of the cake
12. Mix together sweetened condensed milk, evaporated milk & 1/4 cup of the whipping cream
13. Pour the milk mixture over the cake very slowly until the cake seems to have fully been saturated by the milk mixture (you will probably have some excess milk mixture to toss)
14. Mix in with the remaining whipping cream the powder sugar and 2 tsp vanilla
15. Whip until it thickens and reaches spreading consistency (you may need to add more powder sugar, so add to taste)
16. Frost cake with whipped cream and top with sliced strawberries

Cheese Baked Potatoes

26 oz Country style hash browns
2 Cups shredded Colby cheese
1/4 Cup minced onion
1 Cup milk
1/2 Cup chicken broth
2 Tbs butter
1 Dash garlic powder
1 tsp salt
1/4 tsp pepper
4-6 Bacon Slices (cooked and chopped)
1 Cup shredded Colby cheese (for the top)

1. Mix together in a large pan all of the ingredients
2. Cook on the stove until all of the cheese is melted
3. Place in a 13"x8" pan
4. Top with 1 cup cheese
5. Cook uncovered in the oven at 450 degrees for about 40 min or until the cheese is toasted