Tripp's Pork Shoulder Roast

aka Pork Butt Roast or Boston Butt?  is that right?

Pork shoulder/butt roast, whatever size you want

1/2 cup brown sugar 

1/2 cup paprika

1/4 cup salt

1/4 cup chili powder

1/4 cup dry mustard

1/4 cup garlic powder

1/4 onion powder 

3 tablespoon black pepper

He often throws some baking cocoa in there too, maybe just 1/8 cup or less

Mix all that together, after cutting off the fat rub the whole thing with the rub and put it in the fridge overnight. Cook on 225 for 10 hours, when it comes out let it sit, still covered for about 15 minutes before you mess with it. He said the key is when you put it in the oven to have it completely covered and sealed in tin foil so no air can escape.

Peppermint Whipped Cream

• 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
• 2 cups of whipping cream

1. Unwrap your candy canes and place them in a blender or foodprocessor. I like to break them into pieces as I add them to the blender.
2. Process until the candy canes util they are a fairly fine powder.
3. In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
4. Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

Marshmallow Whipped Cream

• 1 cup of whipping cream
• 1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
• dash of vanilla
• 1-2 cups mini marshmallows (I use 1 1/2 cups)

1. In a bowl, whip cream until firm.
2. Blend in sugar and vanilla.
3. Fold in marshmallows.  Use immediately to top cups of hot coca if desired.  Or place in the fridge for a few hours and the marshmallows will puff up and soften.  This is the way I like to use it.

Sweet Slow Cooker Hot Chocolate

Ingredients

• 1½ cups heavy cream
• 1 (14 oz) can of sweetened condensed milk
• 2 cups milk chocolate chips
• 6 cups milk (I used Skim)
• 1 tsp vanilla extract

Instructions

1. Add all the ingredients to your slow cooker and stir until the condensed milk is well blended into the mixture.
2. Cover and cook on low for 2 hours - whisking it every 30 minutes.
3. Once the 2 hours is up give it a final whisk and serve. Makes about 12 (1 cup) servings.

http://realmomkitchen.com/9832/sweet-slow-cooker-hot-chocolate/