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Slow Cooker BBQ Vacation Meal

I grew up with a pretty big family. 6 aunts and uncles, 7 cousins, 2 sisters, parents, grandparents…all adding up to make our vacation rental search include “Sleeps 20+.” That’s right—we would all spend a fun- (and food!) filled week together at the beach. The family kept growing, but it was a tradition that we stuck with. Now that we kids have our own kids, we’re able to pitch in and help out with the meal-planning that comes along with prepping for these family vacations. What works for us? Each ‘sub-family’ chooses one night to handle dinner. And last summer, my sister-in-law turned me on to the easiest (and cheapest) vacation recipe I’ve ever come across.

Slow Cooker BBQ
8 lb. pork shoulder
2 bottles of BBQ sauce
That’s it.

Place the pork shoulder in the slow cooker when you wake up in the morning. Set it on the “Low” setting and allow to cook for 8 hours. (Go to the beach, hang out by the pool, do whatever you want!) Then remove the pork from the slow cooker, trim fat and pull it apart—I like to chop mine a little more finely. Return the meat to the slow cooker and pour the sauce in and stir up the pork. Allow to cook for another hour and serve as is or on hamburger buns!

Like I said…that’s it! An 8-pound pork shoulder will feed about 14 people—throw together a couple side dishes and you’ve gotten your ‘cooking night’ out of the way! Now go enjoy the rest of your vacation. 😉

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3 Ingredient Breakfast Casserole

The joke in my house (and with my extended family) is that, in the mornings, I always want to sleep “just 10 more minutes.” I’m not going to deny that—there’s no shame in my snooze-button game. Thankfully, my boss shared with me the most deliciously easy breakfast casserole recipe. The best part? There are only 3 ingredients and you can put it together the night before…which means you can steal a few extra minutes of shut-eye before getting up to set the breakfast table! 😉

What you’ll need:
2 cans of crescent rolls
2 lbs. of ground sausage (any flavor you like—I use one maple flavored and one regular, but feel free to spice yours up!)
1 block of cream cheese

Preheat your oven to 375 degrees. Unroll one can of crescent rolls and spread evenly across the bottom of a 9×13 glass baking dish. Bake according to the instructions on the can, until the crescent rolls are golden brown. While that’s baking, brown both pounds of the ground sausage. Stir in the cream cheese and pour the sausage/cream cheese mixture on top of the cooked crescent rolls. Unroll the other can of crescent rolls and spread the dough evenly on top. Either bake immediately until golden brown (again, according to the instructions on the can) or cover with foil and place in the fridge overnight!

This is ridiculously easy and so delicious—every time my boss brings it in to work, it gets gobbled up…and it’s made its way into my regular recipe rotation!