Pineapple Dream Squares

• 2 1/2 cups graham crumbs (2 sleeves) 
• 1/2 cup unsalted butter (for crust) 
• 2 cups of powdered sugar, sifted 
• 1/2 cup unsalted butter, softened (for filling) 
• 4 oz cream cheese, softened 
• 8 oz container Cool Whip 
• 20 oz can crushed pineapple, drained well 

Directions

1. Preheat oven to 300 F. 
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. 
3. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. 
4. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight

Tweed Squares

Cake Base:

• 2/3 cup butter
• 2/3 cup white sugar
• 1 1/3 cup flour
• 2 tsp, baking powder
• ½ tsp. salt
• ½ cup milk
• 1 tsp. vanilla
• 2 egg whites
• 2 tbsp white sugar
• 2 squares semi-sweet chocolate, grated (I recommend icy squares)

Directions:

1. Cream together butter and sugar
2. Add flour, baking powder, salt, milk and vanilla to creamed mixture
3. Beat together egg whites & additional 2 tablespoons of sugar.
4. Fold egg white mixture into creamed mixture.
5. Grate two squares of semi sweet chocolate, and fold into mixture.
6. Bake at 350F until golden brown.
7. Remove from oven and cool on wire rack.

Middle layer:

• 1/3 cup butter
• 2 egg yolks
• 1 cup icing sugar

Directions:

1. Beat together butter, egg yolks and icing sugar
2. Spread over top of squares evenly

Topping:

• 2 squares semi-sweet chocolate
• 1 tbsp butter

Directions:

1. Melt semi chocolate and 1 tbsp butter together
2. Drizzle over squares
3. Refrigerate 30min and cut into squares

Baked Potatoes

• 2-3 medium potatoes per person
• 2 tbsp melted butter
• Salt/Pepper
• Shredded cheese
• Crumbled bacon
• Green Onions (optional)

Directions

1. Preheat oven to 350ºF
2. Scrub the potatoes and poke holes around the skin
3. Bake for 1½ hours
4. Remove from oven and slice down one side of the potato but not completely in half
5. Pull the sides of the potato open gently and brush the butter inside the opening
6. Sprinkle some salt and pepper into the opening 
7. (Alternatively, mix the salt/pepper with the melted butter so when it is brushed on, it spreads evenly over the potato.)
8. Put some shredded cheese into the opening, packing it down and add the crumbled bacon
9. Continue baking until cheese is melted.
10. Sprinkle on some green onions as a topping (optional)

Potato Rounds

• 4-5 medium potatoes
• 2 tbsp melted butter
• Shredded Cheese (I use a bag of shredded Tex Mex)
• Well cooked and crumbled bacon

Directions

1. Preheat oven to 400ºF
2. Scrub potatoes clean and cut into ½ inch slices.
3. Brush the melted butter onto each side of the slices and place on an ungreased baking sheet
4. Bake for 15min, flip slices and bake for 15 more minutes until golden brown
5. Top with shredded cheese and bacon and continue baking until cheese is melted.

Blueberry Muffins

• 1½ cups Flour
• ¾ cup Sugar
• ½ tsp Salt
• 2 tsp Baking Powder
• ⅓ cup Oil
• 1 Egg
• ⅓ cup Milk
• 1 cup Blueberries

Crumb Topping

• ½ cup Sugar
• ⅓ cup Flour
• ¼ cup Butter
• 1½ tsp Cinnamon

Directions

1. Preheat oven to 400ºF
2. Combine Flour, Sugar, Salt & Baking Powder
3. Mix Oil, Egg & Milk then add to dry mixture
4. Fold in blueberries and Fill cups
5. Mix Crumb Topping with a fork and sprinkle over filled cups
6. Bake 20-25min or until done

Snowball Cookies

• ½ cup Butter
• ½ cup Milk
• 1½ cups Sugar
• 3 cups Rolled Oats
• 4 tbsp Cocoa
• ½ cup Coconut

Directions

1. Mix butter, milk & sugar. Boil.
2. Remove from heat, add oats and cocoa
3. Form balls and roll in coconut
4. Refrigerate

Modified BBQ Sauce Ribs

Sauce

• 1 bottle Kraft Hickory BBQ Sauce
• 1 ½ cups Brown Sugar
• 2 tbsp Garlic Pepper Salt
• 2 tbsp Onion Salt
• 2 tbsp Chili Powder
• 1 tsp Chipotle Tobasco Sauce/Tobasco Sauce/Luisiana Sauce(optional but recommended)

Ribs

• Boil ribs minimum of 45min
• Cut ribs and put into slowcooker
• Pour rib sauce over turning to coat
• Use baster to draw sauce from bottom and pour over ribs every half hour from start time and right before serving
• Leave on 'High' for at least 2 hours
• Turn to 'Low' for minimum of 1 hour
• Turn to 'Keep Warm' until ready to eat