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Bring your S’mores indoors, and cool down with a S’mores Milkshake. A toasted marshmallow milkshake topped with graham crackers and chocolate!

Quick and Easy Recipe for Caramel Puff Corn, just like caramel corn without the kernels.

A versatile restaurant-style pork that freezes beautifully and can be used in salads, tacos, burritos, tostadas, or quesadillas. Your fiesta night will never be the same! Ingredients for the pork: 2 lbs of pork (You can use boneless pork ribs, pork chops, pork roast, pork butt, or pork shoulder) 4 cans of Coca-Cola (Do not use diet) 1/4 C. Brown Sugar 1 tsp of garlic salt 1/4 c. water 1 can of diced green chilis 10 oz. can of enchilada sauce 1 C. brown sugar Instructions: Put the pork in a gallon-size freezer bag. Add two cans of Coke, 1/4 C. brown sugar. Marinate for at least 2-3 hours or overnight. Drain the marinade and put pork, garlic salt, and a can of Coke in a crock pot on high for 3-4 hours or low for 8 hours or until it shreds easily. Be careful to ensure that the pork does not get too dry. Remove pork from the crock pot and discard the remaining liquid. Shred pork. In a blender or food processor, blend 1/2 can of Coke chilis, enchilada sauce, and 3/4 C. brown sugar ( You are welcome to add a little more depending on how sweet you like it.) Put shredded pork back into the crock pot and pour blended sauce over the top. Mix well. If the sauce is too thick, add Coke a little at a time to thin. Heat through. This pork freezes well, so you can make a little extra and freeze for a busy day!

Need something sweet quick? This Food Club ® Peach Cobbler has you covered.