BLACKBERRY AND CHIPOTLE PULLED PORK SANDWICHES
1 1lb 14oz container Recipe Ready Pulled Pork,
heated as directed on package.
6-8 sandwich rolls sliced horizontally.
BLACKBERRY CHIPOTLE SAUCE:
16oz or 3 cups pureed fresh or frozen blackberries
1-2 tsp olive oil
1 tsp minced garlic
11/2 -2 teaspoons chipotle chilies in adobe chopped or pureed
1/3 cup apple cider vinegar
¾ cup sugar
¼ tsp salt
½ tsp liquid smoke (optional)
Heat olive oil in a medium saucepan. Add garlic, and sauté until lightly browned. Stir in chilies, and mix quickly.
Stir in Blackberries and cook 1-2 minutes.
Stir in vinegar and mix until smooth.
Add sugar and salt, mix well.
Bring ingredients to a boil, reduce heat to a simmer and cook for about 8-10 minutes or until mixture has reduced by half. Stir in liquid smoke and cool until ready to use.
Sauce is also good served over cream cheese with crackers, or as a dipping sauce for meatballs, jalapeno poppers or sausages.
CABBAGE AND GREEN APPLE COLESLAW SANDWICH
1 14 oz bag ready to eat shredded cabbage and carrots or 6 ½ cups cabbage and ½ cup shredded carrots
8 oz can crushed pineapple drained, juice reserved
1 large granny smith apple chopped
½ cup sour cream
3 tbsp sugar
Juice of 1 lemon
In a large bowl toss apples with lemon juice.
Add pineapple, cabbage and carrots. Mix well.
In a small bowl, whisk together reserved pineapple juice, sour cream, and sugar.
Pour sour cream mixture over cabbage and mix well.
Refrigerate until ready to serve.
TO ASSEMBLE SANDWICH:
Place a generous serving of pulled pork on to sandwich roll.
Spoon Blackberry Chipotle Sauce on top of the meat, then top with Cabbage and Green Apple Coleslaw.
Makes 6- 8 sandwiches
MOLASSES BAKED BEANS
28oz cans baked beans
1/3 cup dark molasses
½ cup brown sugar
2 tbsp Ketchup
1 tbsp Mustard
1tsp Worcestershire sauce
In a large bowl combine all ingredients together until well blended. Pour into a 9×13 baking dish and bake in oven at 325 degrees for 1 ½-2 hours.
Or place in the crock pot and cook on high for 3-4, hours or low for 6-8 hours.
VANILLA FROSTED RASPBERRY HAND PIES
1 recipe for double crust pie dough or store bought ready to use pie crust
1 cup fresh or frozen raspberries
1/3 cup sugar
1 tbsp flour
Pre heat oven to 425 degrees.
Toss together raspberries, sugar and flour until well coated.
Using a sandwich cutter, cookie cutter, or small bowl, cut dough into approximately 3 1/2 inch circles.
Place a small amount of filling in the center.
Fold on crimp edges. Place on a lightly greased cookies sheet and bake for 15-18 minutes. Remove from sheet while pies are still hot. Transfer to a cooling rack.
¼ cup melted butter
½ cup powdered sugar
3 tsps water
½ tsp vanilla
In a small bowl whisk together butter, powdered sugar and water until smooth. Stir in vanilla.
Drizzle over slightly warm tarts.
SPARKLING PEACH SANGRIA
4 cups White Grape Peach Juice
2 cups club soda or ginger ale
Fresh peach slices
In a large pitcher combine juice with oranges, limes, peaches and raspberries. Chill. Just before serving add club soda and stir.
Serve over crushed ice.