Michelle's Coleslaw

Ingredients:

1 bag (14 oz) coleslaw mix

1/2 cup mayo

3 T canola oil

1/4 cup sugar

1 T apple cider vinegar

1/4 tsp. salt

1/2 tsp. celery seed

1 tsp. onion powder

1 chopped green apple

Combine all ingredients.

Meatballs

Ingredients:

1 (24 oz) pkg. frozen meatballs
2 (14 oz) cans jellied cranberry sauce
2 (20 oz) bottles of BBQ sauce

Directions:
Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth.  Add meatballs and stir until well coated.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks.

http://www.sixsistersstuff.com/2012/08/slow-cooker-bbq-cranberry-meatballs.html

Pulled Pork

Ingredients:

1 (2 lb.) pork tenderloin (pork shoulder or butt can also be used)

1 

(12 ounce) can of root beer

1 (18 ounce) bottle of BBQ sauce

8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.  Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker.  Pour the barbecue sauce over the pork and stir to combine.  Serve immediately or keep warm in slow cooker until ready to serve.  Serve on hamburger buns.

http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060

Mac and Cheese

Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 Tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it). In a medium bowl, combine milk with melted butter.  Add in salt and dry mustard powder. Pour in uncooked macaroni and Velveeta. Next add in 2 cups of shredded mixed cheeses and give it all a good stir. Pour the mixture into your prepared baking dish.  Cover with aluminium foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark. Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese. Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden). Serve warm.

http://www.thecountrycook.net/2012/01/homemade-macaroni-and-cheese.html#mfwtmMJVoBGvdPlY.03

It's fall.... the perfect time for SOUP!!!!

Thank you so much to all of those who supplied these yummy soups for our wonderful Soup Exchange Activity. If you'd like the recipes for any of the soups, please find them below. 

Lemon Oreo Truffles

Serves: Makes about 24 truffles

Ingredients

• 1 package Lemon Oreos
• 8 oz cream cheese, softened
• 3 cups white chocolate melting chips

Instructions

1. Pulse Oreos, filling and all in a food processor until finely ground.
2. Beat together the Oreo crumbs and softened cream cheese until smooth.
3. Roll mixture into balls using a generous tablespoon per ball.
4. Freeze balls for 30 minutes.
5. Place white chocolate in a deep bowl. Microwave for 10 seconds at a time until smooth, stirring after each time.
6. Dip balls into white chocolate and place on parchment paper to harden.
7. If desired, tint some white chocolate yellow with food coloring and drizzle truffles.
8. Keep truffles refrigerated.

http://chocolatewithgrace.com/lemon-oreo-truffles/

Caramel Corn

1 lb. pkg. brown sugar
1 cup Karo syrup
1/4 lb. butter or margarine
1/2 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
6 quarts popcorn; popped

Mix together sugar, syrup, butter and salt. Bring to a boil. When boiling starts, add milk. Cook to soft ball stage*, stirring constantly. Add vanilla. Remove from heat and pour evenly over popcorn. Mix until evenly coated.

*Soft ball stage is when you drop some caramel into a glass of cold water and it forms a ball, but does not completely harden.

Courtesy of Ashley Calaway and served at Relief Society Meeting in May 2011.