Triple Baked Beans by Connie Alti

Serves: 12

Ingredients
16 oz can kidney beans, drained
16 oz can large lima beans, drained
16 oz can green lima beans, drained
32 oz can pork & beans
1 lb bacon
2 large onions, diced
1/2 tsp dry mustard
1 tsp garlic powder
1/2 cup vinegar
1 cup brown sugar

Directions

1. In a large fry pan, cook bacon to crispy.  Reserve the bacon.  To bacon grease in pan, add onions, mustard, garlic, vinegar and brown sugar. Simmer for 20 minutes. 
2. Mix in the beans and the reserve bacon.  Either pour mixture into a 9x13 pan (sprayed with Pam) and bake for 60 minutes on 350 degrees F.  This can also been cooked in a slow cooker on low for 6 hours.

Cheese Potatoes by Euba Melhem

Servings: 12

Ingredients
1 (2 pound) bag of frozen hash browns
1/2 cup chopped onion
1 pint sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups grated cheese
1 tsp. salt
1 tsp. pepper
2 cups Ritz cracker crumbs
1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees, with the rack in the middle.
2. Mix corn flakes and butter and reserve to the side.
3. Slightly thaw the potatoes.  Mix the rest of the ingredients and pour into greased 3 quart casserole.  Spread reserved topping over the top.  Bake for 1 hour.

Option: use corn flakes instead of Ritz crackers for topping.

Slow Cooker Carolina Barbecued Pork by Linda Warner

Makes: 10-12 servings

Ingredients
3 lg onions, diced
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4-6 pound) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp worcestershire sauce
1 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne

Directions:

1. Place onions in slow cooker.
2. Combine brown sugar, paprika, salt and pepper, and rub all over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
4. Cover; cook on low 8-10 hours (or on high 4-6 hours). When meat is falling apart, remove from slow cooker and shred. Pour all the juices into a large bowl and allow fat to rise to the top. Remove as much fat as you like. Put meat and onions back into slow cooker and drizzle the remaining vinegar mixture over all and cook about 1/2 hour more. While the meat is finishing, boil down the juices on the stove top. 
5. Serve on buns. Pass remaining vinegar broth mixture to drizzle over sandwiches.