BEER CAN CHICKEN

Remove bag of giblets
Rinse & pat dry
Inject if desired
Rub with olive oil and spice rub of choice
Put on can
Smoke at 425, 60-90 minutes until 165degrees internal.

Good Rub:
1 tsp each: paprika, brown sugar, tarragon
1/3 tsp each: salt, pepper, garlic powder
Pinch: chili powder

Butter injection
1/2 cup melted butter
1-2 TBL seasoning

CORN FLAKE RANCH CHICKEN

4-6 chicken breasts (boneless & skinless)
1 cup crushed corn flakes
1 cup grated Parmesan (fresh or powder from green can)
1 envelope ranch dressing mix
1/4 cup melted butter

Mix corn flakes, cheese, ranch in bag.
Dip chicken in melted butter.
Shake in bag to coat.
Pour any leftover coating over chicken.
Bake 45 minutes at 350 degrees (until internal temp is 165)

SMOKED BONELESS SKINLESS CHICKEN BREASTS

Season as desired
Smoke at 250 for 1.5 hours or until 165 degrees in the thickest part of breast

BUTTERNUT SQUASH

1 Butternut squash, peeled, seeded & cut into 1” cubes
Olive oil (about 2 TBL)
2 cloves minced garlic
S&P to taste

Mix all together and roast 25 to 30 minutes at 400 degrees

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.