Peanut Butter Cookie Lasagna

    Oh. My. Gosh. Nutter Butter goodness! A few friends of mine from my Gainesville days got together over the weekend for a little cookout. Frankie and I got some food together and made the trip up there for the day. My friend Shannon sent me this recipe and asked if I could make it! Of course I could and I did! Yum-o!!

Peanut Butter Cookie Lasagna

Ingredients:

- 1 package of Nutter Butter cookies, chopped into fourths

- 1 cup of peanut butter, melted

- 1 package of vanilla instant pudding mix

- 2 cups of cold milk

- 10 Reeses cups, chopped

- 1 (8 ounce) tub of cool whip

    Prepare pudding as directed and set aside. In a casserole dish (I used an 11x8 because 8x8 didn't seem large enough) place half of the chopped cookies. Drizzle the cookies with the melted peanut butter and top with half of the Reeses, pudding, and cool whip. Then, spread the rest of the cookies on top of cool whip layer, drizzle peanut butter, spread the rest of the pudding, and then the rest of the cool whip. Top with the rest of the Reeses and drizzle the rest of the peanut butter. Let refrigerate for a few hours. It's probably a good idea to do it a day ahead to let the cookies soften.

Slow Cooker Pulled Pork

    Another Super Bowl Sunday recipe! I think that it is safe to say that this is the best pulled pork that I have ever made. It has a spice to it! I could eat it all day and even without barbecue sauce! Starts with a dry rub and cooks all day, low and slow. So good!!!

Slow Cooker Pulled Pork

Ingredients:

  Dry rub for the pork:

- 1 and 1/2 teaspoons of cayenne pepper

- 2 tablespoons of chili powder

- 1 tablespoon of ground black pepper

- 1 tablespoon of ground white pepper

- 2 tablespoons of ground cumin

- 2 tablespoons of paprika

- 2 tablespoons of brown sugar

- 1 tablespoon of dried oregano

- 1 tablespoon of sugar

- 2 tablespoons of salt

    Combine all rub ingredients in a small bowl

- 1 (8 pound) bone-in pork shoulder

- 1/2 teaspoon of liquid smoke

- 1/4 cup of water

- 2 cups of barbecue sauce

    Pat the meat dry with a paper towel. I like to cut off as much of the fat on the outside of the shoulder as possible. Massage the spice rub all over the meat, using it all. Wrap the rubbed meat tightly in a double layer of plastic wrap. Let sit in the refrigerator for at least 3 hours, I let mine sit over night. Combine water and liquid smoke in the slow cooker. Unwrap the meat and place in the slow cooker. Set the slow cooker to low and cook for 8-10 hours. When finished, remove from the slow cooker, shred the meat from the bone and discard the fat. Toss the meat in your favorite barbecue sauce and enjoy!