BRIE BITES

24 Philo Shells
24 tsp Jam (any flavor or try honey or brown sugar)
6oz Brie cut into 24 equal pieces


Spread shells on a baking sheet
Fill with brie
Top with jam, fruit, honey or sweetener


Bake at 350 for 10 minutes

CHEESE ENCHILADAS

12 corn tortillas

28oz Enchilada Sauce or 1 batch It’s a 10 Enchilada Sauce (under sauces on blog)

4 cups grated cheese

Heat oven to 350 degrees.

Put approximately ¾ cups enchilada sauce in the bottom of a 9x13 baking dish.

Warm 6 tortillas at a time for 45 seconds, wrapped in a damp towel in the microwave to make them pliable. Keep them in the damp towel while assembling.

Dip 1 tortilla in sauce, put ¼ cup cheese on tortilla, roll up and put seam side down in baking dish. Repeat with remaining tortillas.

Pour all remaining enchilada sauce over top of the finished enchiladas and top with remaining cheese.

Bake 25 minutes covered. Uncover and bake an additional 5 minutes.

These can be made ahead of time and either frozen or just kept in fridge until ready to cook. To cook frozen enchilada, thaw overnight in fridge before cooking.

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.