1 5 pound Pork Butt Roast
1 Tablespoon liquid smoke
3 Tablespoon Sea Salt
Directions : Rub meat all over with sea salt and place in crock pot. Add liquid smoke. Cook on high for 4-5 hours or on low for 8-9 hours. Shred and enjoy!
1 Can Pineapple Juice Concentrate
1 Can Orange Juice Concentrate
2 T Lime Juice or Lime Juice Concentrate
2 Two-Liter Bottles Lemon-Lime Soda
1 Can Pineapple rings
1 Cup Frozen Strawberries
Mix all ingredients together and sip away!
White Chocolate Raspberry Cheesecake
2 cup Oreo cookie crumbs (with frosting)
1 tablespoons white sugar
1/4 cup butter, melted
8T Seedless raspberry preserves or jam
2 cups white chocolate chips
1/4 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 bar of white chocolate (can use the kind with chocolate cookie crumbs in it)
In a medium bowl, mix together cookie crumbs, 1 tablespoons sugar, and melted butter. Press cookie mixture into the bottom of 10 inch springform pan.
Heat up raspberry preserves in microwave for 15-20 seconds and stir well.
Preheat oven to 325 degrees F (165 degrees C). Heat white chocolate chips in microwave in 30 second intervals, stirring after each 30 seconds. (This should only take 2 or 3 turns in the microwave. Stir completely and don’t overheat!) Stir in cream with a whisk or fork and heat for 30 more seconds ONLY if it loses its smooth texture.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.Place pan with about 1 inch of water on rack below where cheesecake will bake to help avoid cracks in your cheesecake. Bake for 55 to 60 minutes, or until filling is set. Turn off oven, crack open the door and let cheesecake set for one hour. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Use remaining raspberry preserves to decorate the top by placing them in a small pastic bag, snipping off the corner and making a zig-zag pattern. Carefully shave white chocolate curls over the top of the cheesecake using your vegetable peeler. Keep refrigerated until right before serving.
Pina Colada Pie
1/2 cup shredded coconut
2 cups crushed vanilla wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon vanilla or coconut flavored extract
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
Preheat oven to 350 degrees
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in vanilla extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.