Mom's Meatloaf ~ by Sarah

Wes and I had a hankering for meatloaf, so I called Mom and she gave me the rundown on how she makes her delicious version.  Very easy and very delicious!

Ingredients:
2 lbs. ground beef
2 eggs
1 c. oatmeal
5 or so butter crackers, crumbled
1 can cream of mushroom soup
a few dashes of Worcester sauce
a long squirt of ketchup
salt, pepper, seasoned salt, garlic salt
1 packet dry onion soup
barbecue sauce

Directions:
Combine all of the above ingredients except the barbecue sauce and mix well.  Pat into a 8x8 or 9x9-inch baking dish.  Top with barbecue sauce in a pretty design.  (The barbecue sauce was my idea.  Mom tops hers with ketchup, but Granddad tops his with barbecue sauce and I like that topping better!)  Bake at 350 degrees for a good hour.  Delish!

BBQ Pork Loin and Jasmine Rice~by Kelsey

My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself.  It is simple, makes good left overs, and is easy to transport for tailgating, etc.

Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing.  I used white rice the first time and it just didn't work.  Then I found out that there is actually JASMINE rice, so make sure you get that!)

Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it.  Cook on low all day, or on high half the day.  When you are ready to eat, grab a couple forks and shred the pork in the slow cooker.  It should pretty much just fall apart as you stir it around.  Cook the rice according to the package directions and based on how many servings you need.  Spoon the pork and sauce over the rice and enjoy!  Trust me, you won't be sorry that you made this!

Pulled Pork Sandwiches ~ by Sarah

When I make a pork roast, I am more excited about dinner the next night.  I use whatever roast we have left over to make pulled pork sandwiches.  I love, love, love them!  They are quick and easy and a great way to utilize leftovers.

Ingredients:
leftover pork roast (I cooked mine using the Three Packets and a Roast recipe for pork roasts.)
barbecue sauce
salt and pepper to taste
hamburger buns

Directions:

Shred pork roast with two forks.  (I usually do this the night before, after we're done eating, when the roast is still warm--it's easier to shred.)  Put meat in pot over medium heat.

Make sure this is the barbecue sauce you're using.  If it's not, don't follow my recipe until you go get some!  Kidding.  Kind of.

Dump some sauce on the meat, salt and pepper, then give it a taste to see if you think it needs more sauce.

Mix well and begin to heat it over medium heat.  Stir occasionally.

Serve on hamburger buns (we always buy whole wheat, but any variety will work).  I put them under the broiler to toast them a bit, first.

If you're watching your waistline, you can do what I do.  I put mine on a sandwich thin instead of the big, carby, hamburger bun.  I actually like this better because I love the meat the most, so the taste isn't overpowered by all the bread.