4 lbs Red Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Shurfine Shredded Cheddar Cheese -Divided
4 oz Shurfine Cream Cheese -Cubed
1 Cup Shurfine Sour Cream
½ Cup Milk
½ Cup Butter-Melted
1 lb Shurfine Bacon –Cooked and Crumbled -Divided
¼ Cup Green Onions –Thinly Sliced
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
Preheat oven to 350 degrees. Lightly grease a 13x9 pan with cooking spray. Bring a large pot of water to a boil; add potatoes and a generous amount of salt. Cook potatoes until fork tender. Drain potatoes and place directly back into hot pot.
Mash potatoes with the butter and milk until lump free. Then stir in the cream cheese, sour cream, half of the cheddar, half of the bacon, garlic powder, salt and pepper.
Transfer the potato mixture to the prepared 13x9 pan, pressing into an even layer. Bake for 25 minutes, top with remaining cheese, bacon and green onions. Bake for an additional 5 to 10 minutes.
2 ½-3 lb Tri-Tip Roast
2-3 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Preheat oven to 350 degrees. Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature.
Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.
Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 45 minutes or until internal temperature reaches 135 degrees.
Remove from the oven and let the roast rest for 15 minutes under tented aluminum foil. Carve into thin slices against the grain when serving.
4lb Boneless Pork Roast
1 Cup Shurfine Cola
1 Large Sweet Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
½ Tablespoon Garlic Powder
1 Teaspoon Pepper
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub pork roast down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roast on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.
Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain.
Turn slow cooker to warm add in BBQ sauce to taste. Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.