MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.

ELOTE - MEXICIAN STREET CORN

6 ears corn, or 5 cups kernels (try and use white corn)
4 tablespoons soften butter
Zest of 1 lime
1 tbsp. lime juice
⅓ c. sour cream

¼ c. mayonnaise
1 large bag Flamin' Hot Cheetos, crushed
½ cup of crumbled cotija cheese
Hot sauce (Valentina, Tapatio or Cholula)

In a small bowl, combine the melted butter and lime zest.
In another bowl, combine lime juice, sour cream and mayo

If using full cob --
Brush butter mix on corn, grill for 10 minutes turning once.
Brush with the mayo mix, roll in cotija cheese
Drizzle with hot sauce
Roll in cheetos

If using kernels (fresh, frozen or canned) --
Mix corn with butter mix, oven roast, pan fry or microwave.
Scoop into bowls
Top with mayo mix, cheese, hot sauce and cheetos

NOTES
The finer your hot cheetos are, the more will stick on the corn.

SUGAR COOKIE BARS FOR A GROUP

1 cup butter (room temp)

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

Pinch of salt

½ tsp baking soda

FROSTING

1 cup butter (room temp)

2 tsp vanilla or almond

3 cups powdered sugar

Pinch of salt

3 TBL milk

Sprinkles (optional)

Preheat oven to 375 degrees

Line jelly roll pan (10x1x15) with parchment paper. Grease the sides.

Beat butter until creamy.

Beat in sugar.

Beat in eggs one at a time until well mixed.

Beat in vanilla.

Whisk together the flour, salt and baking soda then gradually mix into the wet ingredients.

Dough is very very stiff.

Crumble the dough onto the prepared pan and press down firmly and evenly.

Bake for 15 minutes, until edges are slightly browned.

Let cool.

Frost & top with sprinkles.

LUNCH LADY PEANUT BUTTER BARS FOR A GROUP

 1 cup sugar

1 cup brown sugar 1 cup butter

1 tsp vanilla

2 eggs 2 ½ cups peanut butter (divided)

2 cups rolled oats (not quick) 2 cups flour

1 tsp baking soda

1 tsp salt

FROSTING:

½ cup butter

¼ cup milk

1-2 tsp vanilla

3 TBL cocoa

2-3 cups powdered sugar (2 ½ cups seems to be perfect)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, and 1 cup peanut butter and stir to combine.

3. Add the remaining ingredients and mix together.

4. Spread dough on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until very light brown).

5. While hot spread the other 1 1/2 cups peanut butter on top - it helps to drop spoonfuls all over the top of the bars, then spread after the peanut butter has started to melt. DO NOT try to spread before peanut butter has melted, you’ll rip your bars apart. Also, don’t be alarmed if the peanut butter drops into the bars when dropping it on.

6. Let cool until the peanut butter has become solid again (you can throw them in the fridge so they set up faster).

7. While cooling, mix together frosting ingredients with a hand mixer and then spread on top of bars.

FREEZER PEAR SAUCE

8 Pears, peeled, cored and cut into 1" chunks

1/4 cup water

2 tsp lemon juice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp vanilla
1 TBL brown sugar (optional)(I never add this)

CROCK POT INSTRUCTIONS
Put everything except brown sugar into a 2 qt. crock pot. Cook on low 4-5 hours, stirring every 90 minutes. Use a stick blender to make smooth or eat chunky!

Can add brown sugar but I never do!

Can easily triple this recipe in a 6qt. crock pot!




STOVE TOP INSTRUCTIONS

Put everything into large pot. Cook on medium heat until soft enough to puree, about could be anywhere from 45 minutes to 2 hours depending how soft your pears were to start. Puree up with stick blender, traditional blender or food processer.

Place in freezer containers. Let cool before placing in freezer, or you can just eat it right away. Oh, and no need for sugar, but if you like it sweet, add brown sugar after you get it all mashed and pureed up. 

SIMPLE BAKED CHICKEN PARMESAN

2.5 cups marinara sauce
1 cup mozzarella
1/2 bunch basil fresh chopped (I usually just sprinkle on dried)
4 chicken breasts, butterflied
Salt & Pepper
1.5 cup panko bread crumb
1 cup parmesan cheese fresh grated
3 tablespoons parsley
1 teaspoon dried oregano

In an 8x8 baking dish spread sauce evenly on the bottom, then layer mozzarella and basil evenly on top.

Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella/basil.

In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour.

Serve with pasta and enjoy!

FATTY

1 lb. ground sausage or beef
12-16 oz bacon slices weaved together
Filling of choice

Roll ground meat flat between 2 pieces of cling wrap
Top with filling of choice
Roll up jelly roll style
Seal the ends so all filling is completely enclosed
Wrap bacon weave around the "jelly roll" & secure with toothpicks
Smoke at 250 for about 2 1/2 hours until internal temperature is 165 degrees*

Filling options, let your creative juices flow
Cheese
Peppers
Onions
Mushrooms

*if you desire, once the roll reaches 160 degrees, brush it with BBQ sauce then continue to cook until done at 165 degrees

HOT APPLE CIDER

2 qt. Apple Cider

Juice of 2 oranges

Juice of 2 lemons (1/4 cup)

15 whole cloves (1/4 cup)

6 cinnamon sticks

1 TBL honey

1 TBL ground allspice

1 tsp ground cinnamon

3-4 TBL butter

Simmer all except butter

Strain

Stir in butter

Drink up!