Just-Nith

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Double Delicious Cookie Bars

½ cup butter

1 ½ half cups graham cracker crumbs

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

1 (12 oz) package semi-sweet chocolate chips

1 cup peanut butter chips

Preheat oven to 350 (325 for glass dish). In 13 x 9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter. Pour the condensed milk over the crumbs. Top with chocolate and peanut butter chips and press down firmly. Bake  5 -30 minutes or until slightly browned. Cool and cut into bars. Store covered at room temperature.

This be my family recipes for Tassies, fill your mouth with them and reach Nirvana!

Pecan Tassies

Recipe makes about 2 dozen

3oz pack cream cheese

½ cup butter

1 cup flour

2 eggs

1 cup firmly packed light brown sugar

2 tablessppons melted butter

1 tablespoon vanilla

Pinch of salt

1 cup chopped pecans

Soften cream cheeses and butter together. Stir in flour and mix well. Chill 1 hour or longer in fridge. Shape into 24 balls and press in muffin tins and shape until it looks like a pie crust. Beat eggs slightly add brown sugar and butter mix well. Add the rest of the ingredients and blend. Put tablespoon of filling in each pie crust. Bake at 325 for 20-30 minutes.

Crock Pot Recipe Time! This Week: Brown Sugar Pulled Pork!

Okay, so first thing is first, lets make sure you've got the right utensils! Crockpot/Dutch Oven Check!, medium to large frying pan (preferably nonstick) Check!, Cutting Board Check! Knives Check! Forks, Check! Measuring Cup, Check! HUNGER, CHECK!

Shopping List! 2-3 pound Pork Shoulder/Boston Butt (Its the same thing O-O), 1 medium onio
n, 1 package of brown sugar, BUTTER, Apple Juice ( Get the good premium stuff for the win) SPICES (optional, get a bbq rub you like if you do) Buns (if you want sandwiches), BBQ SAUCE (about anything works but I like kc masterpiece hickory brown sugar or Sweet and Tangy for this)

Now that you have all your stuff, time to Cook!

+First wash that pig butt well in a clean sink, it is probably wrapped up in string LEAVE IT or else it might fall apart in the next step
+Put that pan on the stove and heat it up to medium to medium high heat with some butter. If you have spices, rub that pig all over before coming to the next step
+ ADD THE PIG, you want to give it a nice little cook on all sides to get it to start releasing its tasty juices
+Either while the pork is cooking slowly (FOR ADVANCED USERS) Or after the pork has been seared and set aside (EASY MODE) cut you onion up and add it to the crockpot. I personally saute lightly the onions and also put in quartered fingerling potatoes and baby carrots BUT THAT IS YOUR CHOICE.
+On top of the onions, and whatever else veggies you add, put a nice layer of brown sugar down. NOT A THICK CAKE OF DIABETIC GLORY, but not a thin dusting either, guess-timate as best you can.
+ADD THE PORK, this time to the crockpot. For extra win take a little apple juice, water, or sherry and add to the used frying pan, cook for a few seconds and pour in the tasty bits left from the pork.
+Add 1-2 cups of Premium Apple Juice, admittedly I just eye it but you want to cover the veggies at least and have enough liquid to keep the Pork moist. If later in the process the pot's liquid level becomes very low feel free to add more
+ MORE BROWN SUGAR, put like half a hand full ontop of the pork and rub it in.
+COOK, for 8 hours on low in a crockpot (EASY MODE) or for 5 hours at 350 degrees in a Dutch Oven (HARDCORE MODE)
+WAIT- If you get hungry check for more recipes with me,snack on some of those carrots if you bought any, or make some Fingerling Fries!
+IS IT DONE? Check it, chances are if you were patient then IT IS.
+DRAIN THAT BEAST, you can keep the liquid if you want for putting over the pork or as a dipping sauce, but I usually just toss it
+Set aside any veggies for a side or leave them with the pork as you prefer it.
+Return the pork to the Pot and shred it like you are Wolverine! I use the two fork method for ultimate results.
+Add your preferred sauce, mix it up nice, AND FEED YOUR FACE WITH TASTY PORK!

Yep, I'm in.