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Bone Suckin' Boston Butt Recipe
Bone Suckin' Crab Rollups
Bone Suckin' Pork Tenderloin and Pears
Sinful Deviled Eggs
Crab Artichoke Stuffed Mushrooms
Hot Pepper Peach Cheese Ball

Bone Suckin' Boston Butt Recipe
(Serves: 10-12)

Ingredients: Bone Suckin' Sauce, 16 oz. Jar Bone Suckin' Seasoning & Rub, 4 Tbsp Boston Butt, 5-6 lbs.

Directions: Rub both sides of Boston Butt with Bone Suckin' Sauce Seasoning & Rub. Place on grill, fat side up, to cook with indirect heat. Cook Butt at 275° for 3 to 4 hours, or until Butt is done.

Baste Butt with Bone Suckin' Sauce during last 15 minutes of grilling. Remove from grill and let rest for 15 to 20 minutes prior to serving. Trim remaining fat from Butt prior to serving. May be sliced or shredded and served as entree or on bun. Apply Bone Suckin' Sauce liberally to meat.

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Bone Suckin' Crab Rollups

Quick and easy recipe is great for parties or for yourself.

Ingredients: Bone Suckin' Sauce, 2 Tbsp. Bone Suckin' Hiccuppin' Hot, 1 tsp. Mayonnaise, 2 Tbsp Horseradish, 1 Tbsp. Lump Crab Meat, 8 oz. Flour Tortillas, 3

Directions: Mix first 5 ingredients together. Take one flour Tortilla and spread thin layer of Mayonnaise on it, add layer (not too thick) of Crab mixture. Roll up Tortilla and then slice in pieces and place on plate. Refrigerate until ready to serve.

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Bone Suckin' Pork Tenderloin and Pears
(Serves: 4)

Imagine your family walking in the door after a long day and smelling the wonderful aroma of the crock pot cooking this mouth watering recipe.

Ingredients: Bone Suckin' Sauce Thicker Style, 1 Cup Bone Suckin' Rib Rub, 1 Cup Hiccuppin' Hot, 2 Tbsp. (Spicy Version) Pork Loin, 1 Small 2-3lb. Durkee Six Pepper Spice, 1 Tbsp. (Spicy Version) Onion, 1 chopped Bartlett Pears, 2 Large peeled, cored & sliced Apple, 1 Large peeled, cored & chopped in large chunks

Directions: Place Pork Loin in Crock Pot. Mix together Rib Rub & Six Pepper Spice. Sprinkle all over meat, so it is well coated. Place onions, pears and apples all over top and sides of meat. Pour cup of Bone Suckin' Sauce over the top and cook on high for 4 hours. Add Hiccuppin' Hot to Spice it up. Serve over rice.

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Sinful Deviled Eggs
(Serves: 6-8)

Get ready for the family with this wonderful recipe! You will be the hit of the party.

Ingredients: Bone Suckin' Mustard, 9 Tablespoons Bone Suckin' Seasoning & Rub, to taste Mayonaise, 6 Tablespoons Apple Cider Vinegar, 1 teaspoon Hard-boiled eggs, 1 dozen

Directions: Place eggs on to boil slowly for approximately 15 minutes. While eggs are boiling, mix Bone Suckin' Mustard, Miracle Whip and vinegar.

When eggs are done, cool, peel and cut in half lengthwise. Remove yolks and mash with fork. Mix mustard mixture and yolks and place combined mixture back into egg white halves.

Sprinkle with Bone Suckin' Seasoning & Rub. Chill and serve.

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Crab Artichoke Stuffed Mushrooms

Ingredients: 3/4 cup Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese 8 oz. Fresh crabmeat, minced 4 large Portobello caps or stuffing mushrooms Fresh mozzarella cheese, shredded 1/4 cup Fresh tomatoes, diced

Directions: In a medium bowl, mix together the Artichoke Spinach Dip with Cream Cheese and crabmeat. Make sure to pick through the crabmeat to remove any shell pieces.

Remove stems and scrape out gills from mushrooms. Spoon artichoke mixture inside of each mushroom cavity.

Place mushrooms in a baking dish, add a thin layer of water and bake in a 375 degrees F oven about 12-15 minutes (until mushrooms are tender). Remove from oven and sprinkle with cheese.

Place in an oven or broiler for 2 minutes to melt cheese. Garnish top with diced mushrooms and serve.

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Hot Pepper Peach Cheese Ball

Ingredients: 16 oz. Cream cheese, softened 1/3 cup Robert Rothschild Farm Hot Pepper Peach Preserves 1 Tbsp. Onion, chopped 1 Tbsp. Jalapeno, chopped As needed Monterey Jack cheese, shredded, or favorite shredded cheese

Directions: Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead

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