Baked Beans

55 Oz Baked Beans
1 Medium Onion, Chopped
1/4 Cup Brown Sugar
1/4 Cup Molasses
1 Tsp Salt
1/8 Tsp Black Pepper
1/4 Cup Barbecue Sauce
1 Tbls Dried Mustard
15 Oz Canned Diced Tomatoes
6 strips of Bacon

Mix everything together except bacon. Lay bacon across top. Bake at 275 degrees uncovered for at least 2 1/2 hours. Bake longer if possible.

Casey's Potato Salad

6 Russet Potatoes
6 Red Potatoes
6 Hard Boiled Eggs rough chopped
3 Dill Pickles diced into bite size pieces
1/3 Cup Vinegar
1 TBS Mustard
Best Food Mayo
Salt
Pepper

Cut red potatoes in half, cut russets to similar size boil until tender. Peel russets and cube all potatoes into bite size pieces. Mix Vinegar, mustard, mayo, salt and pepper and pour over potatoes and stir well. Add pickles and eggs and mix well. Chill.

Baked Beans

55 Oz Baked Beans
1 Medium Onion Chopped
1/4 C Brown Sugar
1/4 C Molasses
1 TSP Salt
1/8 TSP Pepper
1/4 C Barbecue Sauce
1 TBS Mustard
15 Oz Stewed Tomatoes

Mix everything together and bake at 275 degrees for at least 2 1/2 hours uncovered.

Erica's Balsamic Dressing

1 Cup Extra Virgin Olive Oil
4 TBLS Country Dijon Dressing
1 TSP Salt
1/8 Cup Maggi Seasoning (liquid)
3/4 Cup Balsamic Vinegar
1/2 Cup Water
1/2 Onion Grated
1 TBLS Crushed Garlic
Pinch of Sugar

Blend together in blender

Pizza Dough

1 1/2 cups warm water
2 tablespoons olive oil
4 1/4 cups all purpose flur
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dry yeast

Place all ingredients in the order listed in bread machine. Use dough setting. When done roll dough onto a lightly floured surface and roll out to desired size and shape. Bake at 500 degrees for 10 - 15 minutes watching closely.

Moscow Mule Cocktail

Ingredients
1 1/2 cups Mint-Flavored Vodka, recipe follows
1 1/2 cups Ginger Simple Syrup, recipe follows
2 cups sparkling water
Garnish: fresh mint sprigs, lemon slices, lime slices


Directions


For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.

Mint-Flavored Vodka:
2 large bunches fresh mint
One 750-milliliter bottle vodka


Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.

Ginger Simple Syrup:
1 cup sugar
One 3-inch piece fresh ginger, peeled and chopped


In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Creamy Chicken and Sun Dried Tomato Pasta

8 oz bow tie pasta
2 chopped shallots
1 clove minced garlic
1 tblsp Olive Oil
2 whole chicken breasts diced bite size
1/4 cup chicken broth
1/4 cup chopped fresh basil
1 tblsp chopped parsley
1 10 oz alfredo sauce
3/4 cup sundried tomatoes
1/3 cup milk
1/2 cup parmesan cheese
1/4 tsp pepper

Start pasta. Cook and drain.

Cook shallots and garlic in olive oil. Add diced chicken and cook through. Add broth, basil and parsley. Combine everything in a bowl. Sprinkle with additional cheese. Bake covered for 15 minutes. Uncover and bake additional 10 minutes.

Homemade Ice Cream in a Bag

Ingredients
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag


Instructions
1.Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3.Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

Madison's Favorite Pasta Salad

1 lb Rotini
3/4 lb Mozzarella, cubed
1 package Salami, cubed
1 Orange Bell Pepper, cubed
1 Yellow Bell Pepper, cubed
1 package Grape Tomatoes
1 can Olives, sliced in half
1 bottle Bernstein's Cheese and Garlic dressing

Cook pasta.
Prepare rest of ingredients.
Toss drained pasta with vegetables, cheese and salami.
Toss with dressing according to taste.

Beef Enchilada's

1 lb. lean ground beef
1 small onion chopped
1 can enchilada sauce
10 corn tortillas
2 cups shredded cheddar
1 can black olives sliced

Preheat oven to 350 degrees. In a medium skillet cook ground beef and onion until beef is evenly browned and onion is tender.

Pour 1/3 cup of the sauce in the bottom of a 9X13 baking dish.

On each tortilla place ground beef, olives and cheese (reserving some cheese for top) and place in baking dish.

Pour remaining sauce over top and sprinkle with remaining cheese.

Bake 20 minutes.

White Chicken Enchilada's - Christi M.

2 Cups Cooked Chicken Shredded
4 oz. Green Chiles, diced
12 ounces Green Chili Salsa
1/2 tsp. Salt
2 Cups Heavy Cream
10 Flour Tortiallas
8 oz. Monteray Jack Cheese, Shredded

Mix chicken, chiles and salsa in a bowl. Dip tortillas in salt and cream mixture. Roll tortilla's with 1/3 cup chicken mixture inside each tortilla. Place in baking dish and pour cream over the top. Sprinkle with the cheese. Bake 350 degrees for 20 - 25 minutes.

You can make ahead of time but do not pour the cream over until ready to bake.

Serves 8

Boilermaker Tailgate Chili - Allrecipes.com (Rhonda Heath)

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (15 oz) cans diced tomatoes with juice
1 C water
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
1 green chile peppers, seeded and chopped
4 cubes beef bouillon
1 bottle beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS:
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Lemon Chicken - Sheryl R.

4 chicken breast (boneless and skinless)
Seasoned Salt
Italian Seasoning
1 Tbsp of Oil
2 Tbsp of Butter
3 cloves of garlic minced
4 tbsp of lemon juice
2tsp or 2 cubes - chicken bouillon
Parsley

In a frying pan add oil and heat. Sprinkle chicken with seasoned salt and Italian herbs to taste and then brown the chicken on both sides. Once browned remove from pan and add butter, garlic, chicken bouillon, and lemon juice. Add approx 1 to 1 ½ cups of water allow to come to a boil. Then add chicken back in and simmer for approx 35 min or till chicken is full cooked . Add chopped parsley last 5 min of cooking.

I always sever with rice and a salad…

Chicken Pasta Salad - Sheryl R.

1 pkg of Bow Tie or Spiral Pasta Cooked, Drained and Cooled
¼ cup of sesame seeds toasted (optional)
6 cups of Romaine Lettuce or Spinach
1 bunch of Green Onions Chopped
¼ Cup of Parsley
3 cups of Shredded Cooked Chicken Breast

Dressing
½ cup of vegetable oil
1 tsp of sesame oil
1/3 cup of soy sauce
1/3 cup of rice wine vinegar
3 tbsp of sugar
¼ tsp of pepper
½ tsp of ground ginger

Cook chicken set aside and cool. Cook pasta and set aside to cool. Mix all the dressing ingredients and set aside. Chop the salad, onions, parsley, shred the chicken mix in the pasta add the dressing and sprinkle the sesame seeds. Mix thoroughly and serve.

Note- I will shred my chicken and put it in the fridge to cool sometimes I add a little dressing and let the chicken marinade.

Also you can mix the chicken, pasta, onions and the parsley with the dressing and put it in the fridge in advance, then mix the lettuce in when ready to eat later. This salad can be eaten without adding the lettuce or spinach and is great made ahead so everything marinades.

Garlic Mashed Potatoes - Sheryl R.

5 lbs of unpeeled red potatoes (Quartered)
3 cubes of butter
1/2 cup of parmesan cheese (Grated fine)
8-10 cloves of Garlic
2 1/2 tsp of salt
2 1/2 tsp of Italian herb spices

Boil the potatoes and the garlic. Drain and add the rest of the ingredients mash and serve.

these are Amazing - don't add milk trust me.......

Beef with Broccoli - Sheryl R.

Prep 15 min
Cook time- 6 min

1 pound of Rump Steak partially frozen
6 Tbsp of Soy Sauce
1 1/2 Tbsp of Corn Starch
1 1/2 Tbsp of Rice Wine or Dry Sherry
1 1/2 Tsp Sugar
1 1/2 Cups of Fresh Broccoli
6 Tbsp of Oil Divided
2 Tsp of Ground Ginger or more if Desired

1. Trim fat from steak and cut in thin strips across the grain

2. Combine the meat, soy sauce, corn starch, sherry, sugar, and ginger. stir well and let meat defrost.

3. Cut broccoli in even small flowerets. peel the stalks and cut into thin strips (optional i use more flowerets)

4. Heat 2 tbsp of oil in wok- Add broccoli sprinkle with a little salt.-cook the broccoli till dark green. DO NOT cook longer than 2 min remove and set aside.

5. Add remaining oil to pan- stir fry beef mixture for about 2- 4 min add the broccoli back in mix well heat for about 30 sec. and then serve. Do not leave on the heat the broccoli will get mushy. Serve with rice.

Spanish Rice - Pioneer Woman Cooks

2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped

Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Sour Cream Enchilada's - Pioneer Woman Cooks

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper

Preparation Instructions
Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Salsa Baked Goat Cheese - Chaos in the Kitchen Blog

Salsa Baked Goat Cheese
serves 4, prep 10 min, cook 20 min, adapted from Salsas That Cook

1/4 cup pine nuts or coarsely chopped walnuts or pecans
4 oz goat cheese, softened
3 oz cream cheese, softened
2 cups Roasted Jalapeño-Tomato Salsa below or other favorite salsa
Chopped fresh cilantro, for garnish

1.Preheat oven to 350°F.
2.Toast the nuts on a baking sheet in the oven until lightly browned, about 7 minutes (the pine nuts will brown quicker than either of the others).
3.In a bowl, thoroughly combine cheeses and nuts.
4.Scoop it into the center of a baking dish, forming it into a flat disk. Pour salsa over and around cheese.
5.Bake cheese mixture just to warm it all the way through, 10 to 15 minutes.
6.Sprinkle with cilantro and serve with dippers.

It is great served warm or cold and can be made in advance.

Roasted Jalapeño-Tomato Salsa
makes about 2 cups, prep 10 min, cook 30 min, adapted from Salsas That Cook

1 1/2 pounds plum or roma tomatoes (about 10 medium)
1 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced into 1/4 inch thick rings
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

1.Heat the broiler. Place whole tomatoes and jalapeños on a broiler pan or baking sheet.
2.Broil for about 6 minutes, until darkly roasted and even a bit blackened.
3.Flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. Allow to cool.
4.Set the oven to 425 degrees. On a separate pan or baking sheet, combine the onions and garlic.
5.Roast in the oven, stirring occasionally, until browned and soft, about 15 minutes. Allow to cool.
6.Add jalapeños, onions, and garlic to a food processor and pulse to chop. Scoop out into a bowl.
7.Add tomatoes to the processor and pulse to a rough puree.
8.Pour tomatoes into the bowl with jalapeño mixture and stir. Add water if needed to thin.
9.Stir in cilantro, salt, and vinegar. Taste and re-season if necessary.

Three jalapeños in this recipe is HOT. If you can’t handle hot, slice the jalapeños open vertically and remove the seeds before roasting or reduce the amount of jalapeños all together. We have come to really love this salsa and make it often. Three jalapenos for a double batch is the perfect amount of heat for us. If you are making this in order to make the salsa baked goat cheese be sure to make a double batch so you have extra for snacking! This salsa is also fantastic over a cheesy omelet or in migas.

Lazy Bolognese-Style Lasagna - Rachael Ray

•Salt and pepper
•1 pound wavy lasagna noodles, broken into irregular pieces
•2 tablespoons extra virgin olive oil (EVOO)
•1 1/2 pounds ground beef
•1 onion, finely chopped
•2-3 large cloves garlic, finely chopped
•1 small carrot, finely chopped or grated
•1 sprig rosemary, finely chopped
•A sprinkle of ground cloves
•1/4 cup tomato paste
•1 cup white wine or an additional 1 cup beef stock
•2 cups beef stock
•3 tablespoons butter
•2 rounded tablespoons flour
•2 cups whole milk
•Freshly grated nutmeg, to taste
•Freshly grated Parmigiano Reggiano cheese

Serves 4

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.

In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.

Pre-heat the broiler and position a rack in the center of the oven.

In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top