RECIPES

Chocolate and Peanut Butter Mini Pretzel Sandwiches

1 bag mini pretzels
1 cup creamy peanut butter
2 TBSP butter, softened
3/4 cup packed brown sugar
1/2 cup powdered sugar
1 bag milk chocolate or semi-sweet chocolate morsels

In a stand mixer or with an electric hand mixer, cream together the peanut butter and butter. Then add sugars and mix well.  Make sure peanut butter mixture is at a good consistency to roll into balls. You do not want it to be sticking to your hands. If it is, add more sugars. Roll all of the mixture into small teaspoon size balls and place on a parchment lined baking sheet. Next, sandwich them between two pretzels then put them in the freezer for up to 30 minutes.  Meanwhile, melt the chocolate in a bowl over a pot of boiling water.  Stir until it is smooth. Remove pretzel sandwiches from the freezer and dip half into the chocolate. Return it to the lined baking sheet.  Put pretzels in the refrigerator until the chocolate sets.

Balsamic Honey Pulled Pork

2 1/2 - 3 pounds boneless pork shoulder roast
1 large onion, chopped
1 medium green bell pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 TBSP Worcestershire sauce
1 TBSP Dijon mustard
1 clove garlic, minced
1/2 tsp ground black pepper
1/4 tsp salt or to taste

Trim fat from meat. If necessary, cut meat to fit into your slow cooker. In the cooker, combine onion and pepper. Add meat; sprinkle with thyme and rosemary.  Pour broth over meat.

Cover and cook on low for 9 to 10 hours or high heat for 4 1/2 to 5 hours.

Meanwhile, for sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to a boil then reduce heat to simmer uncovered for 20 to 25 minutes or until slightly thickened. Stir occasionally.

Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Cook on low setting for 1 hour. 

Serve on hamburger buns with coleslaw.

Ham Sammies
This sandwich is Gary's favorite thing to eat. It is tangy and creamy and sure to fill you up!


1 Package King Hawaiian Sweet Rolls, 12 count
Swiss cheese
Your favorite deli ham
1 Onion, finely chopped or grated
1 1/2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 Cup salted butter

In a small pan, saute onions in butter until they are soft.  Next add the mustard and Worcestershire sauce and mix well. Remove from heat.  Slice the entire package of Sweet Rolls horizontally but do not cut into individual rolls. Put half of the onion mixture on the bottom part of rolls.  Then add the cheese then ham to the sandwich. Cover with the top of the rolls.  Spread the remaining onion mixture all over the top of the sandwich. Bake on 375 for about  to 10 minutes or until cheese is melted. ENJOY!

Buffalo Chicken Dip (Our Sunday Football Special)
2 cans chicken (10 or 12 oz. each)
3/4 cup Frank's Buffalo Hot Sauce
2 packages of cream cheese (8 oz. each)
1 cup Ranch dressing
1 1/2 cup shredded cheddar cheese

In a medium pan, on medium heat, add drained chicken and hot sauce and heat through. Next add cream cheese and stir until melted. Add Ranch and cheddar and stir until melted. Remove from heat and enjoy with tortilla chips or celery sticks. 

Gary's favorite snack when watching the 49ers. 

Gooey Rolo Cookies

1 box of fudge cake mix

1/3 cup oil

2 eggs

1 bag of Rolo candies

Mix together cake mix, oil and eggs in a medium bowl. Unwrap about 20 to 25 Rolos and set aside. Form cookie dough around individual Rolos and place on a greased cookie sheet. The cookies will expand quite a bit so leave enough room between each to bake.  Bake at 350F for 8-10 minutes. Sprinkle a little powdered sugar on top. Let cool and you have a yummy cookie with a gooey middle!