½ Cup Shurfine Butter -Melted
1 Egg-Lightly Beaten
1 Cup Milk
1 Cup Flour
1 Cup Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
4 Pints Strawberries-Rinsed and Tops Removed
4 oz Shurfine Cream Cheese-Cubed
Preheat oven to 350 degrees. Pour melted butter into a 13x9 glass pan.
In a mixing bowl mix the egg, milk, flour, sugar, baking powder and salt. Pour over the butter in the 13x9 pan, do not stir.
Place the strawberries in a single later on top of the batter. Dot the cream cheese over the strawberries.
Bake for 45 minutes or until golden brown and bubbly.
4lb Boneless Pork Butt
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 both pork roast down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roasts 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.
8 Boneless Skinless Chicken Thighs
16 oz Bottle Shurfine Ranch Dressing
2 Cloves Garlic-Minced
½ Tablespoon Dried Rosemary
Salt and Pepper to Taste
Season the chicken breast with salt and pepper.
In a large bowl mix together; ranch dressing, garlic and rosemary. Place chicken breast into the ranch marinade and coat entirely. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat grill to medium heat.
Grill chicken breast 6-8 minutes per side or until internal temperature reaches 165 degrees.