Low Carb Coleslaw

 Ingredients:

• 10 oz. bag coleslaw

• 1 cup mayonnaise

• 1/4 cup Swerve powdered sugar substitute

• 3 tbsp. White vinegar

Directions:

1. Empty bag of coleslaw into a large bowl.

2. In a small bowl, mix mayonnaise, powdered sugar substitute & vinegar until well blended.

3. Pour mixture over coleslaw and stir until all coleslaw is wet.

4. Refrigerate until it is served.

Best Burger Ever with Secret Sauce

When I found this Best Burger Recipe Ever with Secret Sauce I thought, "Yeah, right. Everybody thinks their burger recipe is the best." I must say I agree with Ashley Lynn Stock on this one! This burger recipe is juicy and delicious! I hope you enjoy this recipe as much as Papa Dukes and I have!

Burger Ingredients:

• 2 lbs. ground beef 85/15
• sesame seed buns
• 1/2 cup of grated Monterrey jack cheese
• 1/4 cup BBQ sauce
• season salt to taste
• cracked black pepper
• onion powder

 Burger Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings.
2. Shape patties that are about 1 inch thick.
3. Push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome.
4. Place a thin layer of butter on grill or frying pan.
5. Cook until done to your likeness.

Special Sauce Ingredients:

• 1/4 cup + 2 TBSP. of mayo
• 2 TBSP. ketchup
• 2 TBSP. sweet pickle relish
• 1 TBSP. worcestershire
• seasoned salt

Special Sauce Directions: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Brush melted butter onto sesame seed buns and sear.
Add burger fixins you like along with hamburger and special sauce.

NOW THIS IS ONE JUICY & TASTY BURGER!!!

Pearl Gibson's Potato Salad

When Bill and I first married we lived across the street from the sweetest couple, Don and Pearl Gibson. Pearl made THE BEST Southern potato salad I had ever tasted, so I asked her to teach me how to make it. Here is her recipe...

Ingredients:
5 lbs. potatoes
Mayonnaise or Miracle Whip
1 dozen eggs
sweet pickle relish
1 large onion, chopped
mustard
paprika

Directions:
1. Clean potatoes and cover with cold water in dutch oven.
2. Bring potatoes to a boil. Turn down temperature and cook until potatoes are done.
3. Prepare hard-boiled eggs while potatoes are cooking.
3. Remove potatoes from stove and add cold water.
4. Peel off skins and cut potatoes into bite-size pieces.
5. Remove shell from eggs.
6. Chop eggs and add to potatoes.
7. Add desire amount of sweet pickle relish. (I usually use an entire small jar.)
8. Add chopped onions.
9. Add enough mayonnaise or Miracle Whip to make the potato salad creamy.
10. Add salt & pepper for taste and mustard for color.
11. Sprinkle paprika on top of potato salad and chill until ready to serve.

Aunt Betty's Baked Beans

When Bill and I interviewed babysitters, we knew immediately that Betty Taylor was the one for our precious little Beth Ann. As we got to know Betty and her family, we grew to love them more and more. We spent many nights at their home enjoying a delicious meal with their family. We came to know Betty not only as the best babysitter, but also a great cook. If you like Southern style sweet baked beans, you will LOVE this recipe. It is often a requested dish at our picnics.

Ingredients:
32 oz. pork & beans
1 - 1 1/4 Tablespoons dried onions
1/4 box (4 oz.) brown sugar
1/2 - 3/4 cup ketchup
1/2 stick margarine

Directions:
1. Melt margarine.
2. Mix all other ingredients with margarine and pour in casserole dish.
3. Bake uncovered at 350 degrees for thirty minutes, stirring 2-3 times during baking.

Donna's BBQ Pork

Ingredients:
5-6 pound pork roast
1 cup white vinegar
1 cup cidar vinegar
1 Tablespoon sugar
1 Tablespoon crushed red pepper flakes
1 Tablespoon Tabasco sauce (I use Frank's.)
salt & pepper to taste
Sweet Baby Ray's original BBQ sauce

Directions:
1. Mix together all ingredients except the BBQ sauce.
2. Pour mixture over pork roast in slow cooker.
3. Cook 5-6 hours until done.
4. Shred with forks and serve.
5. Serve with Sweet Baby Ray's original BBQ sauce on the side.

Mama Sherri's BBQ Baby Back Ribs

I like to buy pork ribs in bulk. Then I cut them apart into serving sizes (2 ribs). I wrap them individually and freeze. This preparation really makes a difference when actually making the ribs. Ingredients: frozen ribs Celery salt Onion powder Garlic salt Sweet Baby Ray's original BBQ sauce Directions: 1. Layer frozen ribs in crockpot. Sprinkle each layer with spices. 2. Slow cook on low for 8-10 hours. (I usually put them in before I leave for school. They are ready for dinner, and I return to a great smelling home.) 3. About 15 minutes before dinner time, put ribs on broiler pan (rib side up). 4. Slather with BBQ sauce and put under broiler for 5 minutes. 5. Remove from oven and flip over ribs. 6. Slather with BBQ sauce and put under broiler again for 5 minutes. 7. Serve with your favorite sides.

Pasta Salad

Ingredients:
16 oz. Kraft Zesty Italian Dressing
16 oz. pasta (rotini or shells)
1/2 bottle McCormick Salad Supreme
1 cucumber, peeled and diced
2 tomatoes, diced
1 green pepper, diced

Directions:
1. Cook pasta according to directions on box.
2. Prepare vegetables.
3. Mix all ingredients and chill.

Tom & Wanda's Corn-on-the-Cob

This is the EASIEST way to make corn-on-the-cob! When finished, the corn is completely silk-free. It is delcious too!

Directions:

1. Wrap ear of corn (yes, with the shuck still on the corn) with a dry paper towel.
2. Put in microwave and cook on high for 2 1/2 minutes.
3. Turn ear of corn over and cook on high for another 2 1/2 minutes.
4. Shuck the corn as soon as it is removed from microwave; silks will come off easily while hot. ☺
5. Repeat process for each ear of corn.

If you plan on making several ears of corn, simply wrap each one with foil. Put in a cooler. With lid closed, the corn will remain hot for longer than an hour.