Ingredients:
2 pounds ground beef
1 pound 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 (6 ounce) can tomato paste
1 large onion (chopped)
3 stalks celery (chopped)
2 green bell peppers (seeded and chopped)
2 green chili peppers (seeded and chopped)
1 tablespoon bacon bits
4 beef bouillon cubes
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon garlic (minced)
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (or any hot sauce)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

Cooking Instructions:

Step 1: In a large stock pot over medium-high heat add ground beef and Italian sausage. Break into small pieces with a spatula and cook until browned. Drain off any excess fat.
Step 2: Add spicy chili beans (with the sauce), chili beans, diced tomatoes and tomato paste. Next, add in onion, celery, green peppers, green chili peppers, bacon bits, beef bouillon cubes and beer. Season the chili with chili powder, garlic, oregano, Worcestershire sauce, cumin, hot pepper sauce, basil, salt, pepper, cayenne pepper, paprika, and sugar. Mix well. Cover and simmer for 2 hours stirring occasionally.
(Makes 12 Servings)

Cooking Instructions:

Step 1: Press pie crust into a lightly greased 9” pie dish. Pre-heat the oven to 425 degrees. In a small bowl mix together sugar, salt, cinnamon, ginger, and ground cloves.
Step 2: In a large bowl beat eggs. Stir in pumpkin puree and sugar/spice mixture. Gradually stir in evaporated milk until mixture is well combined and smooth. Pour mixture into pie shell.

Step 3: Bake for 15 minutes at 425 degrees. After 15 minutes reduce temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
Step 4: Cool for 2 hours.

Cooking Instructions:

Step 1: In a large bowl mix yogurt, lemon juice, cumin, cinnamon, black pepper, cayenne pepper, ginger, and salt. Add chicken bits and mix well, cover and refrigerate for 1 hour. After 1 hour thread chicken bits onto skewers. Discard the marinade.
Step 2: Lightly oil grill grates and pre-heat the grill to high heat. Put chicken onto the grill and cook until juices run clear (about 5 minutes on each side).
Step 3: In a large skillet melt butter over medium heat. Add garlic and jalapeño peppers and sauté for 1 minute. Add 2 teaspoons of cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and heavy cream. Bring to a boil while stirring reduce heat and simmer for 20 minutes or until the sauce has thickened. Add grilled chicken to the sauce and simmer for 10 minutes. Serve with white rice and garnish with cilantro.
(Makes 4 Servings)

Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees and grease 10 muffin cups (or line with muffin papers). In a large bowl mix 1 ½ cups flour, baking powder, baking soda and salt. In a separate bowl beat together bananas, sugar, egg and melted butter. Stir banana mixture into the flour mixture just until moist and combined. Spoon batter into prepared muffins cups.
Step 2: To make streusel- in a small bowl mix brown sugar, 2 tablespoons flour, and ground cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle streusel over the top of the muffins.
Step 3: Place into the oven and bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

Cooking Instructions:

Step 1: Pre-heat the oven to 450 degrees (or if using a box mix or recipe, whatever temperature it calls for baking at).
Step 2: Spread the pizza sauce evenly over the crust. Top with mozzarella cheese, ham, pineapple and onions.
Step 3: Bake pizza in the oven until the crust is golden brown and the cheese has melted.

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees and grease two 9” round baking pans (or one 9×13” baking pan.
Step 2: In a large bowl combine flour, cocoa, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Into the well add eggs, coffee, buttermilk, vegetable oil and vanilla extract. Beat for 2 minutes on medium speed or until well combined.

Step 3: Pour batter into baking pans (if using two 9” round baking pans evenly divide the batter between the two). Place into the oven and bake at 350 degrees for 30-40 minutes or until a tooth pick comes out clean. Remove from the oven and allow to cool for 10 minutes. After 10 minutes remove from the baking pans and finish cooling on a wire rack.
Step 4: While the cake is cooling, to make the cream cheese frosting- In a medium bowl cream the cream cheese and butter until creamy. Mix in vanilla extract and then beat in the confectioner’s sugar, a little at a time until you have reached your desired spreading consistency. Fill and frosting the cake with the cream cheese frosting.

Cooking Instructions:

Step 1: Cook pasta noodles according to package directions. When pasta has finished cooking, drain and put into a large serving dish.
Step 2: While pasta noodles are cooking. Place a saucepan over medium-high heat and add safflower oil, garlic, vinegar, sugar, soy sauce, sesame oil and chili sauce. Bring to a boil and stir until sugar dissolves. Remove from heat and pour sauce over pasta and toss to coat. Garnish with green onions and sesame seeds.
(Makes 6 Servings)

Cooking Instructions:

Step 1: To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.
Step 2: In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled.  Top enchiladas with red sauce and with the remaining cheese.

Step 3: Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.
(Makes 6 Servings)

Cooking Instructions:

Step 1: Preheat the oven to 375 degrees. Put sliced apples into the bottom of a 8 or 9 inch lightly greased baking dish.
Step 2: In a bowl combine brown sugar, flour, oats, cinnamon, nutmeg and butter. Mix until well combined. Spread the oat/brown sugar mixture over the sliced apples.
Step 3: Place into the oven and bake for 35 minutes.
(Makes 4 Servings)

Ingredients:

Cooking Instructions:

Step 1: In a small bowl combine all chicken seasoning ingredients and mix well. Season chicken breasts well on both sides with seasoning mixture. Cook chicken in a grill pan or outdoor grill (or cook it any way you choose). Cook chicken until its fully cooked and cut into small pieces. Set aside.

Step 2: To make Alfredo Sauce-  In a small saucepan melt butter over medium heat. Blend in salt, pepper and flour. Stir in milk and Romano cheese. Simmer stirring constantly until the mixture becomes thick. Remove from heat. Cover and set aside.
Step 3: To make garlic butter- In another small sauce pan melt butter. Blend in garlic, salt and rosemary. Cook while stirring constantly until garlic is tender. Remove from heat and set aside for cooling.
Step 4: Pre-heat the oven to 400 degrees (or according to box pizza crust instructions). To assemble pizza- lay out pizza crust on a 16” pizza pan. Spread cooled garlic butter over the entire crust except the edges. Spread on the Alfredo sauce. Top with chicken, mushrooms and broccoli florets. Top with cheese. Bake in the oven at 400 degrees for 20 minutes (or according to box mix directions) or until the crust is browned.
(Makes 4 Servings)