2 more recipes - S'more bars and Pulled Pork

S'more Cookie Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs (approximately 7 full graham crackers)

1 tsp baking powder

1/4 tsp salt

2 1/2 large (4.4 oz.) Hershey milk chocolate bars

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 4.4 oz. Hershey’s bars should fit well side by side, and then add a few thin strips of chocolate from the remaining bar so a single layer of chocolate covers the dough completely.  Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

BBQ Pulled Pork Sandwiches

(This recipe turned out SO much better than the recipe I've used in the past.  Liquid smoke makes all the difference!)

INGREDIENTS:

 3 to 4 pounds boneless pork shoulder (Do NOT use pork tenderloin)

1/4 teaspoon fresh ground pepper

 1/4 teaspoon salt

 2 cups water

 1 tablespoon hickory flavored liquid smoke

 2 cups barbecue sauce

DIRECTIONS:

 Rinse the pork shoulder and pat dry. Rub salt and pepper a bit of lawry''s seasoned salt over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks, discarding any layers of fat. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html