6 Beach Blanket Barbie (18 page)

3
lbs. Boston butt pork roast, trimmed of fat

Sea salt

Black pepper

1
can beer or other liquid

1 to 1½ cups barbecue sauce

1 lb. seasoned frozen French fries

1 cup shredded sharp cheddar cheese

Additional barbecue sauce

Green onions, chopped

Season pork roast with salt and pepper. Place in slow cooker and pour can of beer (or other liquid) over top. Cook on low for at least 8 hours.

Once the pork is done, carefully remove from the slow cooker and remove all the visible fat.

Use two forks to shred the meat by inserting the forks into the meat and pulling in opposite directions.

Toss with barbecue sauce, adding enough to reach desired wetness.

Bake or fry the French fries as directed on the package and top with shredded cheese.

Broil until the cheese is melted and top with two cups of the pulled pork.

Drizzle with additional barbecue sauce and top with chopped green onions.

1 can (14 oz
. approx.) salmon, drained, bones and skin removed

1 package (8
oz.) cream cheese, softened

4
tbs. salsa

2
tbs. parsley

8 flour tortillas

In small bowl
, combine salmon, cream cheese, salsa, and parsley. Spread about 2 tbs. onto each tortilla. Roll each tortilla tightly. Wrap in plastic wrap. Refrigerate 2–3 hours. Slice each tortilla into bite-sized pieces.

8 o
z. cream cheese, softened

8
oz. Havarti cheese, grated

2
cans (approx. 14 oz. each) artichoke hearts, diced

8
oz. crab meat, fresh or canned

2
cups Parmesan cheese, grated

1 cup sour cream

2 tsp. horseradish (add more if you like it hot)

Mix and bake at 450 degrees for 30–45 min.; stir after 20 minutes.

Serve with baguette slices, tortilla chips, or crackers.

6 med
ium potatoes, boiled and skinned (boil in skin until very done. When skin begins to crack, rinse with cool water and then peel skin away; it should peel very easily.)

8 hardboiled eggs (I sometimes use up to 12)

2 cups mayonnaise

1 cup
hot dog relish (yellow)

Combine in large bowl. Season to taste. I use Lawry’s salt, pepper, and paprika.

Crust:

¼ cup light corn syrup

2
tbs. brown sugar

3
tbs. butter

2½ cup Rice Krispies
cereal

Combine corn syrup, brown sugar, and butter in saucepan. Cook over medium heat until it boils. Pour over Rice Krispies. Stir together and then press into buttered pie plate.

Topping:

½ cup peanut butter

½ cup chocolate fudge sauce

3
tbs. corn syrup

(Note
: I often make extra topping and pile it on thick. It’s up to you.)

Mix together and spread ½ on piecrust. Layer in softened ice cream. I use vanilla, but coffee or chocolate works as well. Spread other half of topping over top.

Freeze for 2–3 hours.

3 cups raspberries

1 prepared angel food cake

Filling:

1 cup whipping cream

3
tbs. sugar

4
oz. cream cheese

3 squares (1 o
z. each) white baking chocolate, melted

1 carton (8 oz.) frozen whipped topping (such as Cool Whip)

Bake cake according to directions. Cut cake into cubes. Set aside.

Wash and sort raspberries. Set aside.

In a mixing bowl
, beat cream until peaks form. Gradually add sugar. Beat until stiff peaks form. Set aside.

In another mixing bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth.

Combine the cream and cream cheese mixture.

In a deep glass bowl
, layer cake cubes and raspberries on bottom. Add filling layer. Add second layer of cake, raspberries, and filling. Top with frozen whipped topping. Garnish with raspberries.

Kathi Daley
lives with her husband, kids, grandkids, and Bernese mountain dogs in beautiful Lake Tahoe. When she isn’t writing, she likes to read (preferably at the beach or by the fire), cook (preferably something with chocolate or cheese), and garden (planting and planning, not weeding). She also enjoys spending time on the water when she’s not hiking, biking, or snowshoeing the miles of desolate trails surrounding her home. 

Kathi uses the mountain setting in which she lives, along with the animals (wild and domestic) that share her home, as inspiration for her cozy mysteries. 

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athi Daley@kathidaley

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