Carolina Mustard BBQ Sauce

• 1 cup yellow mustard
• 1/2 cup white or apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon worcestershire sauce
• cayenne, salt & pepper to taste

Combine ingredients in saucepan and stir over medium heat until smooth and begins to thicken.

Crock Pot Barbeque - Pulled Chicken or Pork

1 Boston Butt or approx 6 lbs. Boneless Skinless Chicken Breast
1/2 Cup Brown Sugar
a few garlic cloves, minced
salt
pepper
1/2 cup white vinegar - on pork
1/2 cup water

Put a splash of water in a crock pot with a large pack of chicken breast or a Boston Butt seasoned with salt, pepper, garlic and brown sugar. (Vinegar as well for the pork.) Set it on low and cook 8-10 hours. You can test it - when it's basically falling apart when you touch it with a fork, it's done. Drain into a colander and then return to crock and set in fridge just until it's cool enough to handle. Shred with a fork. On the pork you will have to clean out the fat. Sauce with your favorite BBQ sauce ( I prefer mustard on pork and tomato on chicken.) and set back on low heat. Serve when hot.

Quiche

1 pre-made pie crust
4 Jumbo Eggs
2 Cups Sharp Shredded Cheddar
3/4 cup half and half
fillings of your choice (favorites include 1/2 sauteed onion & 1/2 head blanched broccoli or 1 cup fresh spinach and 1 cup sliced fresh mushrooms)
salt and pepper to taste

• Pre-heat oven to 400.
• Place crust in quiche or pie pan.
• Fill with cheese an fillings.
• Whip eggs, half and half , salt and pepper for 1 minute.
• Pour into crust.
• Bake approx. 40 min. until quiche is firm and golden brown on top.
  

Minestrone

1 1/2 tsp. extra-virgin olive oil
veggies of your choice ( I usually do 1/4 head cabbage, 1 zucchini, 1 cup sliced mushrooms, 1 bunch asparagus, 1 cup broccoli florets, 2 diced carrots, 1 diced onion.)
2 garlic cloves, minced
2 boxes (32 oz) chicken stock
1 can diced tomato
1 can each kidney beans & chickpeas
8 oz. whole grain pasta
pepper to taste
2 tablespoons fresh basil

In a large saucepan, heat the olive oil over medium heat. Add the onion and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes and beans. Bring to a boil over high heat. Add cabbage, broccoli, asparagus. Reduce heat and simmer for 5 minutes. Add zucchini and mushrooms. Cover and cook for 5 minutes more.

Cowboy Eggs

I have seen this called many other names but we grew up calling it a cowboy egg, so I think we'll carry on the name. (We weren't as fancy back then, with the cookie cutters. We just tore out the center of the bread.) Dad made this for us our whole lives and recently my son saw something similar in a magazine. It's so easy! Here is what we did:

• Preheat the oven to 350.
• Spread margarine on a piece of wheat bread.
• Cut the center out with a medium cookie cutter.
• Crack egg into center of bread.
• Bake until egg is firm.

This method worked great but I think next time we'll do it the way my dad always did - on the stove top! It tastes a bit better that way - or maybe it was just the love he put into it that made it taste so good.

• Turn burner on to medium heat and warm medium skillet.
• Spread butter (I'm sure he used butter.) on both sides of bread.
• Rip out center of bread and place in skillet. Put the center piece in skillet as well.
  
• Crack egg into center and cook until white is almost set.
• Flip and cook for about a minute.
  

Aunt Mary's Granola

3 c Rolled Oats
1/2 c warmed honey
1/4 c wheat germ
1/3 c oil
as many or as few of the following as desired:
1 c nuts - any kind
1/2 c sunflower seeds
1/4 c sesame seeds
1/2 c coconut (optional)
1/2 c raisins or dried fruit (optional - I like dried cranberries.)

Combine ingredients in bowl and spread onto greased cookie pan. Cook at 250 degrees for 1 hour, stirring every 15 min.

Great as a cereal, in yogurt, as base to trail mix or by itself.

Pita Pizza

Ingredients:
Whole Wheat Pita
Pizza or Pesto Sauce
Mozzarella
Desired Toppings (pictured here - Kalamata Olives, Mushrooms, Roasted Red Peppers)

1) Preheat oven to 350.
2) Place pitas on cookie sheet.
3) Smooth a thin layer of sauce over pita.
4) Sprinkle with cheese.
5) Add toppings.
6) Bake until cheese is melted/browned and pita is crisp - about 7 min.