When life gives you lemons...

make some fresh squeezed lemonade!

22 oz fresh lemon juice (about 7 large lemons)
2 1/2 to 3 cups sugar
1 cup hot water
1 gallon cold water
strawberries (optional, but recommended)

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed.


(Fresh squeezed lemon juice can be frozen in a freezer safe container for up to 4 months! So get them while they're on sale and freeze the juice for when you need it!)

Tastes great if you add pieces of strawberries either to your glass of lemonade or to the entire pitcher of lemonade.

Grilled Potatoe Wedges

INGREDIENTS:

• 5 potatoes, peeled and halved
• 1/4 cup vegetable oil
• 2 tsp season salt
• 2 tsp garlic powder
• 1tsp onion powder

Directions:

1.	Preheat grill for high heat.
2.	Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
3.	Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
4.	Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.

PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min

Slow Cooker Texas Pulled Pork

INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast
* 1 cup barbecue sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed


DIRECTIONS

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Note: The pork can also be cooked on Low for 10 to 12 hours.

PREP TIME: 15 Min
COOK TIME: 5 Hrs
Serves 8-10