More Pulled Pork Please! — Pulled Pork Philly Sandwiches

For the past few months I have been trying to organize my recipes. I have stacks upon stacks of books, printed off recipes, and binders of typed up or clipped recipes that need to be consolidated, broken up into categories, and just put in some sort of order so I can find what I’m looking for without having to go through everything. It never fails, no matter what recipe I am looking for, a new one, a tried and true one, or one that I’m still trying to perfect, it will be the very last recipe in the very last pile I look.

As I have progressed on this journey I have made some interesting discoveries. First, I have an unbelievable amount of Breakfast & Brunch recipes. So many that I will need at least one three-inch binder to hold just the ones I’ve made and that have been accepted as tried and true.

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Chicken Spiedies – A Heart Healthy Sandwich?

When I can get boneless, skinless chicken breasts for $.99 per pound, I stock up. To buy 50 or 60 pounds is not out of the question. Obviously this isn’t something everyone can do, but with a chest freezer, an upright freezer, and two refrigerator freezers, I am sure to make room for as much as I possibly can.

The Recipe That Started It All – Buffalo Chicken Firecracker Wraps

When Grace came home from a local restaurant raving about an unbelievably good Buffalo chicken wrap she’d had, how could I not try to duplicate it. There was no way Hubby or I were going to go out to try it, so making it at home to enjoy this newfound wonder was a must.

Shaved Beef Greek Pitas

Although Hubby and I enjoy eating traditional Greek Gyros out, and I had decided to give up trying to duplicate this meal at home (I have to have something we can still go out and enjoy at a restaurant), it’s just not in me to leave well enough alone. Thus my recipe for Shaved Beef Greek Pitas.

Loose Pepperoni Pizza Burgers

One of my favorite things to have in the refrigerator is leftover spaghetti sauce. I don’t know about you, but when I make homemade spaghetti sauce, I make a large pot. I figure if I’m going to go to the trouble of making it, why not make a lot of it. It doesn’t take any more time to make eight quarts than it does to make two.

Besides the obvious of using leftover sauce to serve spaghetti more than once or freezing the sauce for when you don’t have the time to make homemade sauce and jarred is just not going to cut it, I like to use it for various sandwich-style meals. One such option would be pizza burgers.