Pizza-style Pasta

Mom's critique: This is the first time making this, even though it has been in my recipe stash for a decade.  All I can say is WOW.  This was SO SO easy, and so SO good.  If you like a little extra spice, use the hot Italian sausage instead of the mild. This one will be on our regular "do over" list. Final Grade: A

Wade's critique: This is a very easy recipe it requires you to be there the whole time  doing something for the recipe. In total this recipe takes about 28 minutes to make, bake,  and serve. It is really good with raspberry lemonade. This get an : A-

    

Pizza- style pasta
1(16-oz.) package mostaccioli, cooked and drained as package directs.
1/2 lb. italian sausage 
1 cup sliced fresh mushrooms
1(14 1/2-oz.) can fresh cut diced tomatoes
1 T dried italian seasoning 
2 cups shredded mozzarella 

Preheat oven to 450* F. In nonstick skillet, over high heat, brown sausages and mushrooms about 8 minutes. add tomatoes and Italian seasoning; cook an additional 2 minutes.  Place half cooked pasta on 12" round pizza pan, or in 13x9" baking dish.  Sprinkle with 1 1/2 c. cheese, then add remaining cooked pasta.  Top with tomato mixture and remaining cheese.  Bake for 5 minutes and serve immediately.  Refrigerate leftovers.  Serves 4-6.

BBQ pulled pork sandwiches

We have had a lot of foreign foods lately and it seems like this is the most domestic food we have had in a while. It is a pretty easy recipe if you have a crock-pot (which by the way are amazing) but good food does take a little time to make, so start this one early. Remember, patience is a virtue.

Wade's critique: This recipe was a very easy but delicious and it didn't take long at all to prep. it but it takes some time for it to cook. This easily gets a: B+

Mom's critique: Very easy prep. The end result was good, but I would definitely go the extra mile and get the sauce she recommends. Our sauce was a bit bland (Walmart brand Honey Bbq sauce). I am also going to use the pickles and coleslaw next time to see how it affects the final product. Final grade: B (but will regrade this one once I try it with a new sauce)

BBQ Pulled Pork Sandwiches

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

1-1 1/2 bottles BBQ Sauce

About 12 high-quality rolls

Memphis-Style Coleslaw

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.