Thanksgiving Sangria

• 1 bottle Pinot Grigio 
• 2 1/2 cups Apple Cider
• 1 Cup Club Soda
• 1/2 cup Ginger Brandy
• 3 Honey Crisp Apples (diced)
• 3 Pears (diced)

1. Mix Wine, Brandy & fruit together and let sit overnight
2. Add Apple Cider and Club soda when ready to serve
3. Enjoy!

Monkey Bread

• 16-18 unbaked Dinner Rolls
• 1 (3oz) package Regular Butterscotch pudding mix (Not Instant)
• 1/2 cup Brown Sugar
• 1/2 cup Pecans (optional)
• 1/2 cup Raisins (optional)
• 1 Stick of Butter - Melted

1. Night before place frozen dinner rolls into a well greased Bundt Pan
2. Sprinkle box of Pudding mix over Dinner Rolls
3. Sprinkle Brown Sugar over Dinner Rolls
4. Add Pecans/Raisins if used
5. Pour melted butter over everything
6. Wrap tightly with saran wrap and place on cookie tray (to catch any overflow)
7. Let sit overnight 10-12 hours
8. Preheat oven to 350
9. Bake in oven 30 minutes
10. Allow to cool 5 minutes
11. Turn over pan onto Serving Platter and serve

Ham & Cheese Pie

• 2 Cups Cooked Cubed Ham
• 1 Cup Cheddar or Swiss Cheese
• 1/3 Cup Chopped Onion
• 4 Eggs
• 2 Cups Milk
• 1 Cup Bisquick
• Salt & Pepper

1. Preheat Oven to 400
2. Spray Pie Pan with Pam
3. Put Ham, Cheese and Onion in Pan
4. Beat Eggs, Milk, Bisquick, salt and pepper together
5. Pour into Pan over Ham & Cheese Mixture
6. Bake until Golden Brown & Knife inserted in center comes out clean
7. Roughly 35-40 minutes
8. Cool 5 minutes before serving

Peach Slush

• 9 Cups Water
• 2 Cups Sugar
• 6oz Frozen Lemonade
• 6oz Frozen Orange Juice
• 2 Cups Peach Schnapps
• Gingerale

1. Boil Water and Sugar - cool
2. Add Frozen Lemonade, Orange Juice and Schnapps
3. Freeze overnight
4. Scoop out 1/2 of Peach Slush in glass with 1/2 Ginger Ale
5. Enjoy!

Pulled Smoke Pork - Crock Pot

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper


1 (6-8 pound) bone-in pork shoulder

½ teaspoon liquid smoke (optional)
2 cups barbecue sauce


1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Vanilla Creme Filling Recipe

Ingredients:

• 1 cup of shortening
• 1 cup confectioner's sugar
• 1 cup white sugar
• 1 tsp Vanilla Extract

Directions:
Using an electric mixer, whip shortening in a medium bowl with confectioners' sugar and white sugar until creamy, 5 to 10 minutes

Perfect for filling donuts & cupcakes

Hoagie Dip

Ingredients:

• 1/2 pound of Ham
• 1/4 pound Genoa Salami
• 1/4 pound of American Cheese
• 3 Tablespoons of Mayo
• 2 Tablespoons of Vegetable Oil
• 1/2 cup Medium Onion (diced)
• Shredded Lettuce
• Diced Tomatoes
• Oregano - To taste
• Loaf of Italian Bread - Cubed

Instructions:
Cut meat and cheese into small pieces, mix in mayo, oil, oregano and onion.  Allow to sit and absorb the flavors.  Mix in Lettuce and tomato before serving

Serve with cubed Italian bread as a dip