2- 2lb Boneless Mini 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 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.
2 lbs Boneless Chicken Tenders-Cooked and Shredded
1 ½ lbs Honey Ham-Sliced Thin and Diced
½ lb Swiss Cheese-Sliced Thin and Diced -Divided
2 ½ Cups Whole Milk
1 Onion-Finely Chopped
¼ Shurfine Flour
¼ Shurfine Butter
½ Teaspoon Ground Mustard
1 Box Shurfine Chicken Stuffing
1 Tablespoon Olive Oil
Salt and Pepper to Taste
Preheat oven to 375 degrees. Grease a 13x9 pan with non-stick cooking spray. In a small bowl prepare stuffing according to box directions, set aside. Start layering the chicken, ham and cheese into the prepared pan. First place the chicken on the bottom of the pan, then scatter half of the Swiss cheese over the chicken and finally top off with the ham. Set aside.
In a medium sauce pot over medium heat, cook onion in butter until tender. Stir in flour, dry mustard, salt and pepper. Cook about a minute then slowly add in the milk. Whisk the milk constantly until it is bubbly and thickened.
Pour the thickened sauce over the entire dish. Top with the prepared stuffing, and the rest of the swiss cheese. Lastly, dizzle the olive oil over the top of the stuffing and cheese. Bake for 25 minutes or until golden and bubbly.
4 lbs Russet Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Cabot Cheddar Cheese -Shredded & Divided
4 oz Shurfine Cream Cheese -Cubed
1 Cup Hood Sour Cream
½ Cup Milk
½ Cup Butter-Melted
1 lb Slab 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 with the 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.