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PULLED PORK Sandwiches (slow cooker)
* 1 (14 ounce) can beef broth * 3 pounds boneless pork ribs * 1 (18 ounce) bottle barbeque sauce

Directions 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Shrimp and Mushroom linguini
* 1 (8 ounce) package linguini pasta * 2 tablespoons butter * 1/2 pound fresh mushrooms, sliced * 1/2 cup butter * 2 cloves garlic, minced * 1 (3 ounce) package cream cheese * 2 tablespoons chopped fresh parsley * 3/4 teaspoon dried basil * 2/3 cup boiling water * 1/2 pound cooked shrimp

Directions 3. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain. 4. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. 5. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
Toss linguini with shrimp sauce, and serve.

Better than BLEEP cake!
* 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare * 1 (20-ounce) can crushed pineapple * 1 1/3 cups sugar * 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare * 1 1/2 cups heavy cream * 1 cup flaked, sweetened toasted coconut
Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

CREAM CHEESE FROSTING * 2 (8 ounce) packages cream cheese, softened * 1/2 cup butter, softened * 2 cups sifted confectioners' sugar * 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Pumpkin Ginger Cupcakes
* 2 cups all-purpose flour * 1 (3.4 ounce) package instant butterscotch pudding mix * 2 teaspoons baking soda * 1/4 teaspoon salt * 1 tablespoon ground cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon ground allspice * 1/4 teaspoon ground cloves * 1/3 cup finely chopped crystallized ginger * * 1 cup butter, room temperature * 1 cup white sugar * 1 cup packed brown sugar * 4 eggs * 1 teaspoon vanilla extract * 1 (15 ounce) can pumpkin puree

Directions 6. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. 7. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Peanut Butter cookies
1 cup chunky or smooth peanut butter (i used extra chunky! …yum!)
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 egg

1. mix above ingredients (do not overbeat)
2. scoop a heaping teaspoonful of cookie dough & roll into balls
3. dip fork in sugar & flatten cookie; making an intersecting pattern
4. baked at 350 for 9-10 minutes (cookies will naturally be pale. do not overbake!)…...

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