Potluck favorites
Peach Caprese Salad with balsamic cherries
Ingredients
Pulled Pork
INGREDIENTS
¼ cup light brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns
2 tablespoons butter, or as needed
1 tablespoon kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 (4-pound) pork shoulder
• 1 c. cherries, pitted & quartered
• 5 peaches, pitted & sliced
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• 1 small shallot, minced
• 6 oz. mozzarella,sliced
• 12 basil leaves
• Salt & pepper
Combine cherries, balsamic, oil, shallot, salt & pepper in a bowl. Put in fridge for 30 min.
Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.
Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.
No-Bake Cookies
Ingredients
• 2 c. sugar
• 1/2 c. milk
• 8 tbsp. unsalted butter
• 1/4 c. unsweetened
cocoa powder
BroccoliSalad
• 3 c. old-fashioned rolled oats
• pinch salt
• 1 c. peanut butter
• 1 tbsp. vanilla extract
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, let boil for 1 minute. Add peanut butter and cook until melted (3-5 minutes)
Remove from the heat. Stir in vanilla, salt and oats, stir.
Drop teaspoonfuls onto parchment. Let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container.
•5c.smallbroccoli orets
•3/4c.raisins
•1/2c.sun ower seeds
