~NOT my Mama's Brunswick Stew ~

1 15-16 oz pkg Lloyds BBQ beef
1 15-16 oz pkg Lloyds BBQ pork
1 15-16 oz pkg Lloyds BBQ chicken

2 large cans diced tomatoes ( use the juice and tomatoes) 
2 med. cans cream style corn
2 med cans whole kernel corn (Drain this corn)
1 med onion, chopped
1/4 cup Worcestershire sauce
1/2 can or 1/2 box of chicken broth
Optional you can just use 1 cups of can of water.
1 bottle hickory smoked flavored BQ sauce ( To Taste)
1/4 cup red bull hot sauce (or to taste)
Serve with Saltine Crackers or corn bread
Mix all ingredients together.
Cook over low to medium heat, until corn and onions are done.
Stir and scrape bottom of pot "very" often because corn is starch and will stick.
Will make about a gallon and a half... you will need very large pot. Freeze any extra in zip lock bags when cooled or place stew into Ball quart jars leaving head space for expansion when frozen and put into freezer with no lid. After frozen put lid and band on and place back into freezer. DO NOT TRY and SEAL LID.
Tighten loosely.

~the ultimate chocolate lasagna~

stuff you need:
1 package regular Oreo cookies
6 Tablespoon butter, melted
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1 12 ounce tub Cool Whip, divided
2 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1-1/2 cups mini chocolate chips

what to do:
crush the Oreo cookies (you can use a food processor or a large ziplock bag and crush them.
 **when the Oreos have turned into fine crumbs, you are done** :)

in large bowl mix Oreo crumbs and (6) tablespoons of melted butter (use fork to mix) place mixture in a 9 x 13 baking dish and press into bottom of pan - making a crust **I like glass dish to see final product** place pan in refrigerator while you work on additional layers

mix cream cheese (with mixer) until it is light and fluffy - add (2) tablespoons of milk and 1/4 cup of sugar...mix well stir in 1-1/4 cups cool whip - spread mixture over the crust - place back in refrigerator 

combine chocolate pudding with 3-1/4 cups cold milk - whisk for several minutes until pudding starts to thicken - spread over cream cheese mixture - place back in refrigerator for at least 5 minutes to allow the pudding to thicken

spread remaining cool whip over the top sprinkle mini chocolate chips over the top place in freezer for 1 hour or refrigerator for 4 hours before serving

**made this for a family BBQ - it was easy to make the night before and everyone LOVED it**