Sliders

These make for a pretty good appetizer or even for dinner. If you are having a party for teens, or a football party these will be a hit.

SLIDERS

(makes 20-24)

Ingredients:

*2 pounds ground beef

*1 teaspoon garlic powder

*1/2 teaspoon seasoned pepper

*1 envelope onion soup mix

*1/2 cup mayonnaise

*2 cups cheddar cheese, shredded

*24 mini-hambuger buns or dinner rolls

* 1/2 cup hamburger dill pickles (optional)

Directions:

~Preheat oven to 350 degrees.

~In a large bowl mix, ground beef, garlic powder, seasoned pepper, onion soup mix.

~Cook in a large skillet, over medium-high heat, until no longer pink. Crumble up while cooking.

~Remove from heat and drain any excess grease.

~Stir in mayonnaise and cheese into beef mixture. Do not return to burger.

~Line a cookie sheet with aluminum foil, and spray with a cooking spray.

~Lay the bottoms of the rolls on the aluminum lined cookie sheet.

~Spread beef & cheese mixture on the bottom half of each roll.

~Cover with tops of rolls.

~Cover the rolls with another sheet of aluminum foil, sprayed with cooking spray.

~Bake for 30 minutes.

~Serve with pickles if desired.

Variations:

-substitute mayonnaise for chipotle mayonnaise.

-add 1 teaspoon to mayo before adding to beef.

-add 1/4 cup onions to beef mixture before cooking it.
-add bacon, crumbled & cooked.

Buffalo Chicken Wings

These will be a hit at any party. Make them has hot or mild as your taste buds like. Homemade Bleu Cheese dressing will only make it better.

BUFFALO CHICKEN WINGS

(serves 10)

Ingredients:

*Oil for deep frying

*1/2 cup butter

*1/2 cup hot sauce

*1/2 teaspoon black pepper

*1/2 teaspoon garlic powder

*1 cup flour

*1/2 teaspoon corn starch

*1 teaspoon paprika

*1 teaspoon salt

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon cayenne pepper

*20 chicken wings

Directions:

~Mix together in a small bowl, 1 cup flour, 1/2 teaspoon corn starch, 1 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder,  1/4 teaspoon cayenne pepper.

~Place 20 chicken wings in a 9x13 glass pan.

~Sprinkle the flour mixture over the wings, making sure they are evenly coated.

~Cover and refrigerate for 1 1/2-2 hours.

~In a small sauce pan, combine the 1/2 cup butter, 1/2 cup hot sauce, 1/2 teaspoon garlic powder and 1/2 teaspoon ground black pepper.

~Heat over medium-low heat, until butter is melted and mixture is blended.

~Remove from heat, and set aside until read for use.

~Heat oil to 375 degrees.

~Oil needs to be deep enough to cover the wings.

~Remove chicken from flour mixture, shaking off any loose flour.

~Carefully place chicken wings in hot oil for 10-15 minutes, or until parts of the wings begin to turn brown.

~Remove wings from oil, place in a large serving bowl, add the hot sauce and mix well.

~Serve plain or with bleu cheese dressing (I make my own), and some celery.

Beef Stroganoff

This is a good comfort food. Very filling, and something a little different on the dinner table. I do not add any salt to this recipe due to the beef broth, worcestershire sauce & the brine.

BEEF STROGANOFF

(serves 6)

Ingredients:

*1/2 cup kosher salt (optional)

*2 quarts water (optional)

*2 pounds roast, chuck or sirloin

*1 teaspoon ground black pepper

*1/2 cup butter

*1/2 medium sweet onion, chopped

*1 garlic clove, minced

*1/4 tablespoons flour 

*1 (32 ounce) can beef stock

*1 teaspoon prepared mustard

*1 1/2 teaspoons worcestershire sauce 

*8 ounces fresh mushrooms, sliced

*1/3 cup sour cream

*1/3 cup chicken stock

*1 teaspoon pepper

Directions:

~Remove any fat or grizzle from roast.

~Slice into strips about 1/2 inch thick.

~In a large bowl mix 2 quarts water & 1 cup kosher salt.

~Place roast into salt water and brine for 2-3 hours. (This step makes the meat very tender, but it is optional)

~Remove roast from salt water and rinse well.

~Rub 1 teaspoon pepper over roast.

~In a large skillet over medium heat, melt butter.

~Place beef in melted butter and brown beef.

~Push beef to one side of skillet (or remove temporarily).

~Add onions & garlic, cook for a couple minutes.

~Push to side with the beef (or remove temporarily).

~Stir in flour into the juices on the empty side of the pan.

~Pour in beef broth and bring to a boil, stirring constantly. (add beef & onions back if removed at this time)

~Lower heat and stir in mustard & worcestershire sauce.

~Cover and simmer for 2-3 hours, until beef is tender.

~Add mushrooms, sour cream & chicken stock, stir, and simmer for 10 minutes, or until mushrooms are done.

~Stir in 1/2 teaspoon pepper.

~Serve over cooked egg noodles (I like to make my own) or rice.

Pop Tarts

I know it's much easier just to go buy a box of pop tarts, but it's near as tasty as homemade. This is yet another recipe that the kids and you can enjoy making together.

(Regular Size)

(Mini Size)

POP TARTS

(makes 9 or 18 mini)

Ingredients:

*2 cups all-purpose flour

*1 tablespoon sugar

*1 teaspoon salt

*1 cup butter, cut into small chunks

*1 large egg

*2 tablespoons milk

*1 egg, lightly beaten, for brushing on dough

Directions:

~In a large mixing bowl, whisk flour, sugar & salt together.

~Cut in the butter until crumbly, the mixture should hold together when you squeeze it.

~Mix in the egg & milk, mix well.

~Divide the dough into two equal parts.

~Place dough on a lightly floured surface.

~Roll one of the doughs about a 9x12 inch rectangle about 1/8 inch thick.

~Take a pizza cutter of knife and cutdough into 3 inch x 4 inch rectangles.

~Transfer the rectangles to a baking sheet that has been lined with parchment paper.

~Brush the lightly beaten egg on each of the rectangles.

~Spoon one tablespoon of your filling into the center of each rectangle, leaving a 1/2 inch space around the edges.

~Roll & cut the second piece of dough out as you did with the first one.

~Place the second piece of dough atop of the first.

~Using your finger, press around the edges of each pop tart, sealing the dough well.

~At this time press the tines of a fork around the edges of the pop tarts.

~Prick the top of each pop tart several times with a fork. (this allows the steam to escape)

~Refrigerate, uncovered for 30 minutes.

~Preheat oven to 350 degrees.

~Remove pop tarts from refrigerator and bake for 30-35 minutes, or until they are a golden brown.

~Allow to cool on pan.

Fillings:

`Brown Sugar Filling:

Mix together: 1/2 cup light brown sugar, 2 teaspoons cinnamon & 4 teaspoon flour

`Berry Filling: (strawberry, raspberry, blueberry etc)

In a small saucepan: whisk together, 1 tablespoon cornstarch & 1 tablespoon water. Combine 3/4 cup strawberry or raspberry jam. Bring to a boil and simmer, for 2 minutes, stirring often. Remove from heat and let cool.

Other ideas for fillings:

`Nutella

`Chocolate Chips

`Peanut Butter Chips

Spinach Feta Quiche

Quiche, such a nice light dinner and fun to say too. Make your own crust or pie a refrigerator crust.

SPINACH FETA QUICHE

(serves 8)

Ingredients:

*1/2 cup butter

*2 cloves garlic, minced

*1/4 cup onion, chopped small

*1 (10 ounce) pacage frozen chopped spinach, thawed & drained

~1 (6 ounce) package feta, crumbled

~1 (8 ounce) package cheddar cheese, shredded

~1/2 teaspoon salt

~1/4 teaspoon pepper

~1 (9 inch) unbaked pie crust

~4 eggs beaten

~1 cup milk

Directions:

~Preheat oven to 375 degrees.

~In a medium pan, melt butter over medium heat.

~Saute garlic & onion until lightly browned.

~Stir in spinach, feta & 1/2 cup cheddar cheese.

~Mix well.

~Add salt & pepper.

~Place pie crust into a pie plate or tart pan.

~Spoon spinach mixture into pie crust.

~In a medium bowl, whisk egg and mile together.

~Pour into the pie crust, making sure the egg mixture is mixed well with spinach mixture.

~Bake for 15 minutes.

~Remove quiche from oven and sprinkle with remaining cheddar cheese.

~Return to oven and bake another 35-40 minutes.

~Allow to cool for 10 minutes before cutting.

Soft Pretzels

I went on a quest to find a good homemade recipe after having the most delicious homemade pretzel at "Jo Jo's Pretzels" in Shipshewana, IN. This one is pretty good.

SOFT PRETZELS

(makes 8)

Ingredients:

*1 1/2 cups warm water

*1 tablespoon sugar

*2 teaspoons kosher salt

*2 1/4 teaspoons active dry yeast

*4 1/2 cups flour

*4 tablespoon butter, melted

*2 1/2 quarts water

*2/3 cup baking soda

*1 large egg yolk beaten

*1 tablespoon water

*1/8 cup kosher salt or pretzel salt for topping

Directions:

~In a small bowl, combine 1 1/2 cups warm water, 1 tablespoon sugar and 2 teaspoons salt.

~Sprinkle 2 1/4 teaspoons yeast over water.

~Let sit for 10 minutes to allow yeast to proof.

~Put 4 1/2 cups flour into a large bowl.

~Make a well in the center.

~Add4 tablespoons melted butter and yeast mixture.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth, or use the dough hook on your mixer.

~Lightly oil a large bowl.

~Place pretzel dough in bowl & turn to coat.

~Cover with a clean damp cloth or plastic wrap and let rise in a warm draft free area until doubled in size (about 1 hour)

~Preheat oven to 450 degrees.

~Line to baking pans with parchment paper or a silicone mat and spay with a cooking spray.

~Bring 2 1/2 quarts water & 2/3 cup baking soda to a rolling boil in a large pot.

~While you are waiting for the water to boil, turn the dough out onto a lightly oiled surface.

~Divide the pretzel dough into 8 equal pieces.

~Roll each dough into a 24 inch rope.

~Twist rope into a pretzel shape.

~Mix 1 large beaten egg & 1 tablespoon water together.

~Gently place pretzel dough into the boiling water for 1 minute, turning after 30 seconds.

~Remove pretzel from water.

~Place on parchment lined baking sheets.

~Brush top of each pretzel with egg wash.

~Sprinkle with desired amount of kosher salt.

~Bake for 13-15 minutes, or until dark golden brown in color.

~Remove from oven and place on a cooling rack for 5 minutes.

Variations:

-substitute salt for fresh grated parmesan or asiago cheese.

-substitute kosher salt for cinnamon sugar.

Cube Steak & Gravy

Easy, easy recipe. A few minutes of prep work, and then just let the steaks simmer for a few hours. Can't get much easier than that.

CUBE STEAK & GRAVY

(serves 4)

Ingredients:

*4 medium russet potatoes, cut in 2-inch slices

*1 1/2 cups mushrooms, sliced

*4 (4 ounce) cube steaks

*1 teaspoon minced garlic

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1/4 cup all-purpose flour

*1/3 cup vegetable oil

*3 cups beef stock

Directions:

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Remove steaks from baggie, shaking excess flour from steaks.

~Heat oil in a large skillet, over medium-high heat.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Pour beef stock into the skillet to almost cover the steaks.

~Stir in salt, pepper, & garlic in the beef stock.

~Bring to a boil.

~Reduce heat to medium-low.

~Cover, and simmer for about 2 hours.

~Add sliced potatoes & mushrooms, and simmer for 1 hour, or until potatoes are fork tender. 

Slow Cooker Directions:

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Remove steaks from baggie, shaking excess flour from steaks.

~Heat oil in a large skillet, over medium-high heat.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Place steaks into slow cooker.

~Pour 3 cups beef stock into the slow cooker to cover the steaks.

~Stir in salt, pepper, & garlic into the beef stock.

~Add potatoes and mushrooms (I just cut the potatoes in half when I use the slow cooker)

~Cook on high for 4-5 hours, or low for 6-7 hours.

Instant Pot Directions:

~Put instant pot on sauté mode.

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Drizzle 1 tablespoon olive oil in instant pot once it's hot.

~Remove steaks from baggie, shaking excess flour from steaks.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Add beef stock and deglaze bottom of pan.

~Add salt, pepper, and garlic.

~Pressure cook for 30 minutes.

~Quick release.

~Add mushrooms and potatoes.

~Pressure cook for another 15 minutes.

~Slow release for 10 minutes and then quick release.

Bagels

When you taste a fresh hot homemade bagel you may never want to go back to store bought. The kids love to help out with this recipe. Especially when they get to stick holes in the dough and swing it around their fingers.

               (Everything, Cinnamon Crunch, Raisin Cinnamon Crunch and Cheese Bagels picured)

BAGELS

(makes 12)

Ingredients:

*2 cups warm water
*3 tablespoons granulated sugar
*2 1/2 teaspoons dry active yeast

*2 teaspoons salt

*5-6 cups bead flour
*4 quarts boiling water
*1 tablespoon granulated sugar
*1 teaspoon vegetable oil (for greasing bowl)
*3 tablespoons cornmeal

Directions:
~Place 2 cups warm water, salt, and 3 tablespoons sugar into a large mixing bowl or stand mixer.

~Allow to mixture to proof (about 5 minutes).
~Gradually add in 4 cups flour and the salt.
~Mix with dough hook or hands until mixture comes together.
~Mix in remaining flour, 1/2 cup at a time (I normally only have to add 1cup).
~Knead for about 5 minutes, until dough is smooth and no longer sticky.

~Grease a large bowl with butter or vegetable oil.
~Place dough in greased bowl, turning to coat all sides.
~Cover and let rise in a warm draft free,  and allow dough to rise until double in size (about 1 hour).
~Punch down dough and remove from bowl.
~Divide dough into 12 equal pieces.
~Roll each piece of dough into a ball.
~Flatten ball, and poke a hole in the middle of the dough.
~Place the dough on your finger, twirl dough to make the hole a little larger.
~Place bagels onto a lightly greased surface.
~Cover with a clean damp towel.
~Allow to rise for 20-30 minutes.
~Grease cookies sheets.
~Sprinkle with corn meal and set aside.
~Preheat oven to 400 degrees.
~Bring 4 quarts water and 1 teaspoons sugar to a boil.
~Carefully place dough into boiling water, 2 at a time, cooking for 30 - 40  seconds on each side (I use a slotted spoon to flip them.
~Remove bagels from water and dip in your favorite topping.
~Place onto prepared cookie sheet with the topping face up (blueberry & raisin are done differently).
~Bake for 25 - 30 minutes, or until well browned.
~Remove from oven and allow to cool on a wire rack.

(choose toppings)

*ASIAGO BAGEL: 1/4 cup asiago cheese, grated

*MIXED CHEESE BAGEL: mix together, 1/8 cup grated asiago cheese, 1/8 cup grated parmesan cheese 1/8 cup grated sharp cheddar cheese

*EVERYTHING BAGEL: mix together, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon garlic salt, and 1/4 teaspoon onion powder

*SALT BAGEL: 3 tablespoon kosher salt

*SESAME BAGEL: Mix 1/8 cup olive oil and 1/4 cup sesame seeds.  Spread on bagel with a pastry brush after bagel is boiled.

*CINNAMON CRUNCH BAGEL: mix together,  1/4 granulated sugar, 1/4 brown sugar and 3 teaspoons cinnamon

*GARLIC BAGEL: this is the only topping you put on after the bagel is baked.  1 tablespoon garlic, minced and 3 tablespoons olive oil.  Remove bagels from oven.  Brush garlic olive oil mixture over top of hot bagels.  Return to oven and bake for 5 minutes.

*BLUEBERRY BAGELS:  blueberries need to be added before bagels are cooked. 1 cup of fresh blueberries, added near the end of the kneading process.  You may have to add a little more flour after the blueberry are added.

*RAISIN BAGELS: raisins need to be added before bagels are cooked.  1 cup of raisins, added near the end of the kneading process.  Gradually knead in the raisins by hand, a few at time.  You may have to separate the raisins with your fingers, so that they are spread through out the dough evenly.

Juicy Burgers

This makes for one tasty juicy burger. Make a few oven fries or potato salad to go with this, and yummy.

JUICY BURGERS

(makes 4 burgers)

Ingredients:

*1 pound ground beef

*3 garlic cloves, minced

*1/4 cup onion, chopped fine (optional)

*2 tablespoon olive oil

*1 1/2 teaspoon salt

*1 teaspoon seasoned pepper

*1/2 teaspoon dried basil leaves

Directions:

~Preheat stovetop grill, over medium-high heat.

~In a medium mixing bowl, mix ground beef, garlic, onions, olive oil, salt, seasoned pepper, & basil.

~Divide into 4 equals patties.

~Cook for about 4-5 minutes on each side, or to desired doneness.

Cinnamon Rolls

When baking these, the smell alone will bring your neighbors running with a fork & plate in hand. They are so good.

CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm (but not hot) water

*1 tablespoon granulated sugar

*1 (.25 ounce) active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce package instant vanilla puddling

*1 cup very warm (but not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all purpose will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*4 teaspoons ground cinnamon

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 butter softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*1 1/2 teaspoons milk or heavy cream (a little more if needed)

Roll Directions:

~In a large mixing bowl, water, sugar and yeast, mix slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in melted butter, vanilla pudding, milk, egg, salt, and flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10 minutes by hand (until dough is smooth and elastic).

~Place in a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area for 1 to 1 1/2 hours or until dough is doubled.

~Place on a lightly floured surface, cover with a clean towel and allow to rest for 10 minutes.

~Roll Dough out into a 17x10 inch rectangle.

~Spread with softened butter.

~Sprinkle evenly with brown sugar.

~Sprinkle evenly with pecans

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan (I use a little larger pan)

~Slice into 16 1-inch slices and place in prepared pan.

~Cover with a clean damp towel and allow to rise untiled double about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes or until done.

Frosting Directions:

~In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth (add a few more drops of milk if needed).

~Spread on warm rolls.

Split Pea Soup

This is a great healthy soup. Something to warm you up on a cold snowy day.  Add ham to it if you would like.

SPLIT PEA SOUP

(serves 8-10)

Ingredients:

*1 (16 ounce) bag dried split peas, rinsed and any bad peas removed

*2 tablespoons vegetable oil

*3 medium carrots, chopped small

*3 celery stalks, chopped small

*1 medium onion, chopped

*3-4 small potatoes, diced small (about 1 cup)

*2 garlic cloves, minced

*8 cups chicken stock (or vegetable stock to make it vegetarian)

*1 tablespoon dried parsley

*1/2 teaspoon dried basil

*1/2 teaspoon dried thyme

*1 teaspoon ground black pepper

*1 teaspoon salt

*1 bay leaf 

*2 cups chopped ham (optional)

Directions:

~In a large dutch oven or stock pot,  heat up 2 tablespoons vegetable oil.

~Once oil is hot, add 3 medium chopped carrots, 3 chopped celery stalks, and 1 medium onion, cook for about 3 minutes stirring constantly.

~Add 2 minced garlic cloves and cook for another minute, stirring constantly.

~Add 2 cups rinsed peas (16 ounce bag) and 8 cups chicken stock.

~Bring to a boil, then reduce heat to low.

~Cover and simmer for 2 hours, stirring every once in a while.

~Add in 1 cup chopped potatoes (no need to peel), 1 tablespoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 bay leaf until well mixed.

~Cover and cook for another 1-2 hours, stirring once in a while (cook until potatoes and peas are tender).

~Add the 2 cups chopped ham for the last 20-30 minutes of cooking.

~If you want the soup smooth, carefully put into a blender and blend until desired consistency.

Sausage Potato Casserole

How about a little something different for dinner tonight? This is pretty good and very simple to make.

SAUSAGE POTATO CASSEROLE

(serves 4)

Ingredients:

*2 teaspoons olive oil

*1 pound sweet Italian sausage, cut into 2-inch pieces

*2 tablespoons olive oil

*3 large potatoes, peeled and sliced thick

*1 large green bell pepper, seeded and roughly chopped

*1 large red bell pepper, seeded and roughly chopped

*1 large onion, sliced

*1/2 cup chicken stock

*1 teaspoon Italian seasoning

*1 teaspoon salt

*1/2 teaspoon black pepper

Directions:

~Preheat oven to 400 degrees.

~Heat 2 teaspoons olive oil in a large skillet over medium heat.

~Add sausage, stirring every minute or so, cooking until no longer pink.

~Remove sausage from pan and put into a 9x13 inch baking dish.

~Put 2 tablespoons olive oil into the large skillet and add potatoes.

~Cook until golden brown and almost tender, flipping occasionally.

~Remove the potatoes from skillet and put in the dish with sausage.

~Add vegetables to skillet and sauté until they begin to soften.

~Remove from skillet and add to baking dish.

~Pour chicken stock over the vegetables and sausage.

~Sprinkle Italian seasoning, salt, & pepper over mixture.

~Gently stir.

~Bake for 25 minutes.

Cuban Pork Chops

This is a pretty tasty way to make pork chops. I love the blend of flavors in this pork chop recipe.

CUBAN PORK CHOPS

(serves 4)

Ingredients:

*1/2 cup fresh squeezed orange juice

*1/4 cup fresh squeezed lime juice

*2 teaspoons dried oregano leaves

*1/2 tablespoon minced garlic

*1 teaspoon ground cumin (use gluten free if needed)

*1/4 cup olive oil

*4 butterflied pork chops, thinly pounded

*1 teaspoon salt

*1/2 teaspoon black pepper

*8 slices Swiss cheese

*8 slices boiled ham

*12-16 slices hamburger dill pickles

*1/2 cup orange juice

*1/4 cup lime juice

*1 teaspoon dried cilantro

*1/4 teaspoon salt

*1/8 teaspoon black pepper

Directions:

~Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 teaspoons dried oregano, garlic, cumin, 1/4 cup olive oil.

~Place pork chops into a gallon size zip-loc bag.

~Pour citrus mixture over pork chops and seal bag.

~Let marinate in refrigerator for 1-2 hours, turning a few times.

~Remove pork from the marinade and pat dry.

~Discard marinade

~Place cast iron pan or stove top griddle over high heat.

~Place pork chops cut side up.

~Season with 1 teaspoon salt & 1/2 teaspoon pepper.

~Place 1 slice of cheese, 2 slices of ham, pickles, and 1 more slice of cheese over one half of the each of the pork chops.

~Fold over pork chop. (you may need to use toothpicks to keep it together)

~Brush the top with olive oil.

~Place the chops on the hot pan, oil side down.

~Grill 4-6 minutes or until the bottom is golden brown and the cheese is melted.

~Turn the pork chops and cook another 4-6 minutes.

~Whisk together 1/2 orange juice, 1/4 cup lime juice, dried cilantro, & olive oil.

~Spoon over hot pork chops just before serving.

Variations:

-add sliced jalapeno peppers between the ham & cheese.

-add grilled onions between the ham & cheese.

Indian Spicy Chicken

Look out, this is not for those who don't like spicy foods. I personally think it's very good. Put it a some rice and it makes for one tasty dinner.

INDIAN SPICY CHICKEN

(serves 4)

Ingredients:

*1 tablespoon onion powder

*1 tablespoon garlic powder

*1 tablespoon ground ginger

*2 teaspoons ground cumin

*2 teaspoons ground cayenne pepper

*2 teaspoons ground turmeric

*2 teaspoons coriander

*2 teaspoons white pepper

*2 teaspoons paprika

*2 teaspoons kosher salt

*4 chicken boneless, skinless breasts

*2 tablespoons vegetable oil

Directions:

~Combine all the oil with all the spices in a small bowl.

~Pound chicken breasts with a meat mallet, to about 1/2 inch thick.

~Rub spice paste on both sides of chicken.

~Let set for at least 15 minutes.

~Heat stove top grill to medium high heat.

~Grill 4-5 minutes on each side, or until slightly charred and cooked through.

Cheddar Red Skin Potatoes

Very easy to make. It's cooked half way in the microwave and the rest in the oven. Quick and good.

CHEDDAR RED SKIN POTATOES

(serves 4)

Ingredients:

*6 red skin potatoes, quartered

*1/2 cup butter, sliced

*1/2 pound bacon, cooked & crumbled.

*1/2 teaspoon salt

*1/2 teaspoon black pepper

*1/4 teaspoon garlic powder

*1/4 teaspoon crushed rosemary

*1 1/2 cups cheddar cheese

*1/4 cup green onions, chopped (optional)

*1/4 cup sour cream (optional)

Directions:

~Clean & cut the potatoes into bite size cubes.

~Add potatoes & butter into a microwave/oven proof pan (I use a glass pie plate).

~Preheat oven to 350 degrees.

~Microwave on high for 5 minutes.

~Season with salt, pepper, garlic powder & crushed rosemary.

~Bake in oven for 20 minutes.

~Remove from oven and set sit for 5 minutes.

~Add bacon & cheese and mix well.

~Return to oven for 5 minutes until cheese is melted.

~Top with green onions & sour cream if desired.

Navy Bean Soup

Bean soup is one of Bill's favorites. This is simple to make and makes a great dinner on a cold winter day.

NAVY BEAN SOUP

(serves 8)

Ingredients:

*6 cups water

*1 (16 ounce) bag dried navy beans

*6 cups chicken stock

*2 stalks celery, chopped

*2 medium carrots, chopped

*1 onion, chopped

*1 clove garlic, minced

*1 large meat ham bone (omit if vegetarian)

*1/2 teaspoon chicken granules

*1 tablespoon worcestershire sauce

*1 tablespoon dried parsley

*2 teaspoons garlic powder

*1/2 teaspoon salt (optional)

*1/2 teaspoon liquid smoke (optional)

*1 bay leaf

*1 teaspoon black pepper

Directions:

~Combine 6 cups water and beans in large bowl.

~Soak overnight.

~Drain.

~In a crock-pot, combine chicken stock, navy beans, onion, celery, garlic, ham bone, chicken granules, worcestershire sauce, parsley, garlic, liquid smoke and bay leaf.

~Cover and cook on high for 6-8 hours, or until beans are tender.

*If you haven't soaked the beans the night before, put them in a pot of water and bring to a boil. Turn off heat and let soak for 1 hour. Drain the water and follow the recipe as directed.

Instant Pot Directions:
~Rinse beans and rove any that are discolored, broken or floating.
~Set instant pot to sauté and add 2 tablespoons butter.
~Once the butter has melted add carrots and celery. and sauté for 2 minutes.
~Add a little  of the chicken stock to deglaze the pan.
~Add the remaining ingredients and stir well.
~Turn off the sauté mode and put on pressure cook mode.
~Pressure cook for 40 minutes.
~Do a natural release for about 20 minutes. It the pin hasn't dropped in 20 minutes then do a quick release.

Beef Enchiladas

It is time consuming, (only because of the time it takes to cook the roast)but definitely worth it. To make it easier, just pop the roast in the slow cooker in the morning.

BEEF ENCHILADAS

(serves 8)

Ingredients:

*1 1/2 pounds sirloin tip roast

*1/4 cup water

*1 cup beef broth

*1 tablespoon red wine vinegar

*1/2 - 1 tablespoon chili powder

*1/4 - 1/2 tablespoon ground cumin (use gluten free if needed)

*1/2 tablespoon ground oregano

*1 teaspoon butter

*1 medium onion, chopped

*2 garlic cloves, minced

*2 tablespoons chopped green chile peppers

*1/2 tablespoon all-purpose flour (use rice flour for gluten free)

*1 cup sour cream

*1 teaspoon cumin (use gluten free if needed)

*1 teaspoon oregano

*2 cups shredded Monterey Jack cheese, divided

*8 flour tortillas (use corn tortillas for gluten free)

*1 cup salsa (optional)

Directions:

~Place roast in a large stock pot that has a tight fitting lid.

~Pour 1/4 cup water over roast.

~Cover, and simmer on low for 30 minutes.

~Turn heat up to medium/high, and brown the roast.

~Once the water boils away, add the beef broth, vinegar, chili powder 1/2 tablespoon cumin, & 1 tablespoon oregano.

~Cover with lid, and reduce heat to low.

~Simmer for 3 hours, or until roast falls apart.

~Remove roast from pot, let sit for 10 minutes.

~Take two forks shred beef.

~In a large skillet, sauté the onion, green chilies & garlic in butter, until soft not browned.

~Mix in flour.

~Stir constantly for 2-3 minutes.

~Mix in sour cream, 1 1/2 cups Monterey Jack cheese, 1 teaspoon cumin, 1 teaspoon oregano.

~Cook on low for 10 minutes, stirring often.

~Set aside and let cool for about 10 minutes.

~Preheat oven to 375 degrees.

~Spread sour cream mixture down the center of each tortilla.

~Spread beef mixture.

~Roll up and place seam side down in a 9x13 inch baking dish.

~Pour sala over tortilla wraps.

~Sprinkle remaining Monterey Jack cheese.

~Bake in pre-heated oven for 30 minutes.

Variation:

-Cook meat in slow cooker on low for 8 hours.

-Substitute flour tortillas for corn tortillas.

Helpful Hint:

`Keep the broth from the roast to make taco soup with.