I made this last week and it sure was a huge hit with my girlfriend Katie. It was so easy to make too. At my local grocery store they usually have fresh pizza dough for sale for about a buck. Of course you can make your own pizza dough, but this is a great quick fix. You can also usually go to a pizzeria and purchase dough already made. I used orange and yellow peppers on this, but you can use red or green as well. I used McCormick Herb Garden seasoning, but you can easily substitute your own blend of spices. Feel free to experiment and try different flavors and combinations.

1/2 lb. pizza dough
1/4 small onion, sliced thin
1/4 orange pepper, sliced thin
1/4 yellow pepper, sliced thin
1/2 small tomato, sliced thin and each slice cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon McCormick Herb Garden seasoning blend

Let the dough get to room temperature if it was refrigerated. Preheat the oven to 400 degrees F. Lightly flour the dough and start working with it using your hands to spread it into a thin layered circle. Place the dough on a baking sheet that has been lightly oiled. In a small bowl, mix together the olive oil and herb seasoning. Brush the surface of the dough with the herb-oil mixture. Arrange the sliced onions, peppers and tomato over the dough. Drizzle with a little more of the oil mixture. Bake in the oven for about 20 minutes or until the dough becomes crispy and lightly browned. Use a pizza slicer to cut into pieces and serve.

1 (8-pound) pork shoulder (with bone)
3/4 cup pork rub
1 quart Vinegar-BBQ Mopping Sauce

Rub the pork shoulder all over with the pork rub. Cover and refrigerate overnight.

The next day, take out the pork shoulder and let it sit for about 30 minutes at room temperature. Preheat the oven to 300 degrees F. Place the pork, skin side up in an aluminum pan and place in the oven. Cook for 3 hours. After 3 hours, start mopping the pork with the Vinegar-BBQ Mopping Sauce about every 20 minutes. Cook for another 2-3 hours.

Remove the pork from the oven and transfer to a cutting board. Let rest for about 15-20 minutes. Remove the outer skin and any excess fat and discard. Cut large chunks from the bone and shred using 2 forks, or you can chop it up. Toss every 3 cups of shredded pork with 1 cup of the Vinegar-BBQ Mopping Sauce.

Serve on soft hamburger rolls with dill pickle slices and coleslaw on the side.

3 cups cider vinegar
3/4 cup sugar
2 tablespoons brown sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground black pepper

Heat the vinegar and sugars in a medium saucepan over medium heat until the sugar dissolves completely. Stir in the remaining ingredients. Raise the heat until the mixture just starts to simmer and then remove from the heat. Stir well and set aside or refrigerate until use.

Makes about 1 quart

1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons granulated garlic
2 tablespoons dried oregano
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon celery salt

Mix together and store in an airtight container until use.

1 head green cabbage, finely chopped in a food processor
2 large carrots, finely chopped in a food processor
3/4 cup real mayonnaise
2 tablespoons sour cream
2 tablespoons grated red onion
2 tablespoons sugar, or more to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
salt and freshly ground black pepper

Combine the chopped cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste. Adjust seasoning if necessary.

2 medium eggplants, peeled
18 oz Ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 tsp salt

Preheat oven to 400 degrees F.
Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of Ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
Bake in oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.
SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.