Southwest Skillet

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 3/4 cup chopped onion
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup uncooked instant rice
• 1/2 cup water
• 3 tablespoons chopped green bell peppers
• 2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 cup corn chips
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 in a skillet, cook beef and onion until meat is browned; drain.
• 2 add next 8 ingredients; mix well.
• 3 bring to a boil.
• 4 reduce heat; cover and simmer for 20 minutes, stirring occasionally.
• 5 remove from the heat.
• 6 sprinkle with the corn chips and cheese.
• 7 cover and let stand for 3 minutes or until cheese is melted.

Mashed Garlic Potatoes Champ

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs russet potatoes, peeled and quartered
• 3 garlic cloves, peeled, ends trimmed
• 1 1/2 teaspoons salt, divided
• 1/4 cup extra virgin olive oil
• 3 bunches scallions, cleaned, trimmed and chopped into 1/2-inch pieces

Recipe

• 1 place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with water just to cover. bring to a boil. reduce heat; cook until potatoes are fork tender, about 20 minutes. drain into colander, reserving cooking water.
• 2 while potatoes are cooking, cook scallions in small covered saucepan in boiling water with remaining 1/2 teaspoon salt until tender, about 5 minutes. drain; shock in ice water to stop cooking. drain.
• 3 in mixer bowl, mash potatoes with potato masher, using fork tines to mash garlic if necessary. beat with electric mixer, adding oil and reserved potato cooking water as needed for creamy consistency. add salt and pepper. stir in scallions.
• 4 cover bowl. set in skillet with 2 inches simmer water to hold for serving, up to 1 hour. serve with butter or a small pitcher of extra-virgin olive oil if desired.

So Easy Turkey Chili

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 64 ounces chicken stock
• 3 (15 ounce) cans great northern beans
• 1 cooked rotisserie turkey breast, shredded
• 1 (16 ounce) jar medium salsa
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can low salt corn niblets, drained
• 1 (8 ounce) bag shredded cheddar cheese
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 1 pinch black pepper, to taste
• 1 cup tortilla chips, crushed fine

Recipe

• 1 place all ingredients into a large pot, bring to a boil and quickly turn down to low heat, stirring to blend in the melting cheese.
• 2 remove from heat and let stand 5-10 minutes to allow the chili to thicken slightly before serving.
• 3 serve with tostados or tortilla chips, sour cream, and more grated cheddar, enjoy!

Southwest Stuffed Bell Peppers

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large green bell peppers
• 3 minced garlic cloves
• 1 cup chopped sweet onion
• 1 medium tomato
• 1 lb ground beef
• 2 teaspoons finely chopped cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups steamed rice
• 1 cup shredded monterey jack pepper cheese

Recipe

• 1 preheat oven to 375 degrees f.
• 2 slice tops off peppers and save.
• 3 cut peppers in half lengthwise so they will lay flat.
• 4 remove seeds and veins.
• 5 steam tomato over boiling water 5-10 minutes or until the skin can be removed easily.
• 6 remove skin while still warm, then when cool enough to handle remove seeds and dice.
• 7 (or sub one 10 oz can steamed diced tomato) in a medium frying pan, cook garlic in 2 tbsp olive oil over medium heat for 5 minutes or until it starts to turn light brown.
• 8 add onions and continue to cook about 5 more minutes or until well wilted.
• 9 place everything except the cheese and the peppers themselves in a large mixing bowl and mix well.
• 10 in a greased baking dish, place 4 pepper halves open side up.
• 11 place beef mixture in each and shape until even with open end and top of pepper.
• 12 bake uncovered 35 minutes.
• 13 remove from oven and sprinkle cheese evenly over each pepper.
• 14 bake an additional 5 minutes or until cheese is all melted.

Quick Mexican Cornbread

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups self-rising cornmeal
• 1/2 cup self rising flour
• 3/4-1 cup buttermilk
• 2 eggs, beaten
• 1/4 cup corn oil
• 1/2 cup corn kernel
• 3 -4 green onions, diced
• 1/2 cup diced red pepper
• 1 -2 jalapeno, diced
• 1 cup sharp cheddar cheese, cut into smallish chunks

Recipe

• 1 preheat ovent o 350 degrees.
• 2 mix all ingredients together well.
• 3 grease a cast iron skillet and pour in bread battter.
• 4 bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
• 5 **selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
• 6 flour.
• 7 this works with corn meal as well.

Lamb And Green Chili Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless lamb, cut into 1/2 inch cubes
• 1 tablespoon cooking oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 (4 ounce) cans chopped green chilies
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 -3 tablespoons salsa
• 1 teaspoon ground cumin
• 1/2 cup shredded cheddar cheese

Recipe

• 1 in a large skillet, saute lamb in oil until no pink remains; drain.
• 2 add the beans, soup, tomatoes, chilies, rice water, salsa and cumin; cook and stir until bubbly.
• 3 pour into an ungreased 2-qt baking dish.
• 4 bake, uncovered, at 350 for 30 minutes or until bubbly.
• 5 sprinkle with cheese, let stand a few minutes before serving.

Simple Black-eyed Pea Salsa

Total Time: 2 hrs 32 mins Preparation Time: 2 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 2 (8 ounce) cans black-eyed peas (drained and rinsed)
• 1/4 cup red bell pepper, and
• green bell pepper (seeded and diced)
• 1/2 small onion (peeled and diced)
• 1 1/2 cups salsa (i use hot)
• 1/4 cup fresh cilantro (minced)
• 1 teaspoon lime juice
• 1/8 teaspoon ground cumin

Recipe

• 1 mix all ingredients together in a bowl.
• 2 cover and chill 2 hours in the refrigerator.
• 3 let the dip sit at room temperature 30 minutes before enjoying!

Grilled Flank Steak With Red Pepper Pesto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 garlic clove, crushed (to taste)
• salt
• fresh ground black pepper (to taste)
• 1 1/3 lbs flank steaks
• 1 tablespoon olive oil
• 1 large red bell pepper, seeded and finely chopped
• 1 shallot, minced
• 1 garlic clove, crushed
• 1/8 teaspoon salt
• fresh ground black pepper, to taste
• 1 cup roasted red pepper, chopped
• 1 tablespoon balsamic vinegar
• 20 basil leaves, chopped
• 1/4 cup pine nuts, toasted, chopped

Recipe

• 1 mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. cover and refrigerate for 1 hour or overnight.
• 2 meanwhile, heat the olive oil in a medium skillet over medium heat. add the raw red pepper, shallot, and garlic and season with salt and pepper. cook until the peppers soften, about 5 minutes.
• 3 add the roasted red peppers and vinegar and cook for 5 minutes more.
• 4 remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. it should be served at room temperature.).
• 5 preheat the grill to high heat.
• 6 grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. let the steak rest on a carving plate for 1 or 2 minutes before slicing.
• 7 slice the steak on the bias and serve it with the red pepper pesto.
• 8 for an asian twist: substitute 1 tablespoons soy sauce for the balsamic vinegar. also, add 1 tsp.minced ginger and dijon mustard to the marinade.

Spicy Salsa With Sultanas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 (15 ounce) can black beans, drained, rinsed (lazy gourmet)
• 1 cup fresh mango, chopped small (sage)
• 1/2 cup fresh pineapple, chopped small (crafty lady 13)
• 1/2 cup sultana (sydney mike)
• 1/2 cup dried cranberries (momluvs6)
• 1/2 cup corn kernel
• 1/4 cup jicama, diced
• 1/4 cup red bell pepper, chopped small
• 1/4 cup orange bell pepper, chopped small
• 1/4 cup spring onion, chopped small
• 1/4 cup fresh cilantro, chopped (folkdiva)
• 3 tablespoons green chilies, minced (deantini)
• 2 limes, juice of, zest of, minced (tarteausucre)
• 1/4 teaspoon ground cumin, to taste
• 3/4 teaspoon crushed red pepper flakes, to taste (dr. jenny)
• 3/4 teaspoon ground cinnamon, to taste
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste

Recipe

• 1 put first 13 ingredients into a large, covered bowl & toss to combine well.
• 2 season with cumin, red pepper, cinnamon, salt & pepper & toss again to combine well.
• 3 cover & refrigerate at least 1 hour before serving. serve cold or at room temperature.

Southwest Summertime Cooler (orange-mint Iced Tea)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 2 quarts cold water, divided (8 cups)
• 12 tea bags or 4 family-size tea bags
• 1/4 cup fresh mint leaves, loosely packed
• 4 cups orange juice (reconstituted frozen orange juice concentrate is fine)
• 2 -8 tablespoons honey (according to your preference for sweetness, 8 tablespoons = 1/2 cup)
• 8 -10 sprigs fresh mint, washed thoroughly
• ice cubes or crushed ice

Recipe

• 1 in a medium saucepan, bring 1 quart water to a boil.
• 2 remove from heat, and while water is still bubbling, add tea bags and 1/4 cup mint.
• 3 cover and let steep 8 minutes, then remove and discard tea bags and mint.
• 4 put remaining quart of cold water into a large pitcher or insulated jug.
• 5 add hot tea to cold water.
• 6 let cool to room temperature.
• 7 add orange juice, honey, and mint sprigs, and mix well.
• 8 store in refrigerator & serve over ice.

Country-style Baked Ham And Potatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/4 lbs smoked ham
• 2 -3 tablespoons prepared mustard
• 4 medium potatoes, sliced
• 2 medium onions, sliced
• 1 tablespoon butter or 1 tablespoon margarine
• 1 dash salt
• 1 dash black pepper
• 1/2 cup chicken broth
• 1/2 cup half-and-half
• 4 tablespoons sharp cheddar cheese, grated
• 3 -4 tablespoons chopped fresh parsley

Recipe

• 1 grease a 1 1/2 quart baking dish.
• 2 saute' onion in butter until soft but not browned.
• 3 place half of the potatoes in a thin layer in the bottom of the baking dish.
• 4 cover with half the onion.
• 5 place ham on top. spread with mustard.
• 6 cover with remaining onion. sprinkle with salt and pepper.
• 7 cover with potatoes. add broth.
• 8 bake at 350f for about 40 minutes.
• 9 add half and half. sprinkle cheese on top.
• 10 continue baking at 375f until potatoes are tender and cheese is melted, about 15 minutes.
• 11 sprinkle with parsley. serve immediately.

Pseudo Cinncinnati Chili

Ingredients

• Servings: 4
• 8 ounces thin spaghetti
• 1 teaspoon vegetable oil
• 1 lb beef, ground
• 1 large onion, 1 cup chopped
• 1 large green bell pepper, 1 1/2 cups chopped
• 2 cans small tomato sauce, 8 ounces each
• 2 teaspoons bottled garlic, minced
• 2 teaspoons worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon cinnamon, ground
• 1/8 teaspoon allspice
• 1/8 teaspoon clove, ground
• to taste cayenne pepper
• salt
• 1 (15 ounce) can red kidney beans
• 1/4 cup sharp cheddar cheese, shredded

Recipe

• 1 bring 2 1/2 quarts of unsalted water to a boil in a soup pot. when the water reaches a rapid boil, add the spaghetti and cook until tender 7 to 9 minutes.
• 2 meanwhile heat the oil on high heat just until hot. using your fingers crumble the ground beef into the skillet. immediately wash your hands with soap and hot water.
• 3 peel and coarsely chop the onion, adding it to the skillet as you chop.
• 4 stir the meat occasionally.
• 5 rinse and seed the pepper and cut ii into 1/4 inch dice. cook, stirring frequently until the ground beef is finely crumbled and completely browned, about 2 minutes reduce the heat to medium.
• 6 add the tomato sauce, garlic, worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves.
• 7 stir to mix well.
• 8 reduce the heat to simmer, and continue to cook, stirring from time to time, until the pasta is done. season with cayenne pepper and slat, to taste if desired.
• 9 meanwhile, rinse and drain the beans, and place in a microwaveable safe bowl.
• 10 cover with a paper towel and microwave 1 minutes at high or until heated through.
• 11 to serve, divide the spaghetti among 4 serving bowls.
• 12 top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. serve at once.

Macaroni And Cheese With Crunchy Garlic Bread Cubes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 lb rotini pasta or 1 lb shell pasta
• 1/2 cup butter
• 1 garlic clove, pressed
• 1/4 teaspoon seasoning salt
• 1 french baguette, cubed
• 1 small onion, minced
• 2 tablespoons flour
• 3 cups half-and-half
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon sugar
• 1/2 teaspoon mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 12 ounces velveeta cheese, cubed
• 1/2 cup colby, shredded
• 1/2 cup monterey jack cheese, shredded
• 1/2 cup muenster cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1/2 cup parmesan cheese, grated

Recipe

• 1 butter a 15x11 baking dish.
• 2 boil pasta firm. drain (do not rinse) and toss with 2 tablespoons of butter. pour in buttered baking dish.
• 3 melt remaining butter in saucepan. add garlic and sauté for 3 minutes.
• 4 pour half of garlic butter over bread cubes and season them with ¼ teaspoon seasoned salt.
• 5 add onions to remaining ½ of butter in saucepan and caramelize onion.
• 6 add flour and stir to make a paste.
• 7 stir in half and half and bring to a simmer, stirring frequently. season with ½ teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce.
• 8 stir in velveeta cheese until melted.
• 9 combine shredded colby, monterey jack, muenster, sharp cheddar, and swiss cheeses. set aside 1/2 cup for topping.
• 10 remove velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted.
• 11 pour cheese sauce over pasta and gently stir. cover with remaining ½ cup of shredded cheese mixture and bread cubes. sprinkle bread cubes with parmesan cheese.
• 12 bake 20 to 30 minutes uncovered at 350 degrees.

Egg Salad! Creamy Smokey Hot (as In Spice) !

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 10 large hard-boiled eggs, peeled and chopped
• 10 slices bacon, cooked and crumbled
• 1/3 cup sweet onion, finely chopped
• 1/4 cup celery rib, finely chopped
• salt
• black pepper
• cilantro
• 1/2 cup mayonnaise (or to taste)
• 1 chipotle chile in adobo, chopped (seeds removed if you can`t handle it all that spicy)
• cucumber, slices (optional)
• lettuce (optional)
• tortilla (optional)
• bread (optional)

Recipe

• 1 mix the salad ingredients together.
• 2 serve as any of the options discribed in the description.
• 3 enjoy!

Southwest Steak & Beans (crock Pot)

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs flank steaks
• 1 onion, chopped
• 3 garlic cloves, minced
• 16 ounces chunky salsa
• 1/2 teaspoon dried oregano leaves
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 15 ounces black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups hot cooked rice

Recipe

• 1 trim excess fat from steak.
• 2 place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
• 3 mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
• 4 top with drained black beans.
• 5 cover slow cooker and cook on low for 7-9 hours until meat is tender.
• 6 remove meat from slow cooker and slice into thin strips against the grain.
• 7 turn heat to high and return beef to slow cooker along with sliced peppers.
• 8 cover and cook on high for 30 minutes, until peppers are tender.
• 9 serve with rice.

Jen's Southwestern Baked Spaghetti (vegetarian/vegan)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 8 ounces spaghetti, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, canned)
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced (may use less, i love garlic!)
• 1/2 teaspoon cumin
• 1/2-1 teaspoon oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 (8 ounce) cans tomato sauce
• 3/4-1 cup shredded cheddar cheese (or use daiya)
• 1 tablespoon olive oil
• cilantro, chopped

Recipe

• 1 preheat oven to 425 degrees. spray 9x13 casserole dish. have cooked spaghetti ready to go.
• 2 saute onion, bell pepper and garlic in olive oil until tender. add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
• 3 add black beans and corn to mixture. cook for 2 minutes.
• 4 add tomato sauce. cook for 2 minutes.
• 5 mix spaghetti with the bean/tomato mixture.
• 6 spread into casserole dish.
• 7 sprinkle with daiya cheese or cheese.
• 8 bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
• 9 remove from oven and let stand for 5 minutes.
• 10 top with cilantro and serve.

Southwest Tortilla Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 link chorizo sausage
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 (1 1/4 ounce) package taco seasoning
• 2 tablespoons sazon goya seasoning (optional)
• 1 jalapeno pepper, chopped (you can remove the seeds for less heat)
• salt and pepper
• 1 (10 1/2 ounce) can cheddar cheese soup
• 1/2 cup milk
• 1 (14 1/2 ounce) can tomatoes and green chilies, diced
• 1 (14 1/2 ounce) can black beans
• 1 (14 1/2 ounce) can corn
• 1 cup sharp cheddar cheese, grated
• 1 cup monterey jack pepper cheese, grated
• 1 cup salsa
• 18 corn tortillas
• cooking spray
• sour cream
• black olives
• onion, chopped
• lettuce, shredded

Recipe

• 1 preheat oven to 375 degrees.
• 2 remove chorizo sausage from casing, place in large skillet and saute over med-high heat.
• 3 once sausage has started to release fat, add the onion, jalapeno, and garlic.
• 4 as onions become translucent add the ground beef and cook until browned.
• 5 drain about 2/3 of the fat from the pan then add taco and sazon seasonings.
• 6 stir to combine and let simmer on low.
• 7 empty can of soup into a bowl and add 1/2 the can of milk, mix well, set aside.
• 8 heat tortilla on both sides. i used a griddle, but a non stick pan will work as well. once heated, cut into fourths.
• 9 spray a 9x13 baking dish with cooking spray. arrange tortilla pieces to cover the bottom of the pan.
• 10 add meat mixture over the tortillas, spread evenly.
• 11 now layer the following ingredients: tomatoes, corn, beans, and soup mixture.
• 12 arrange a layer of tortilla's to cover casserole.
• 13 pour cup of salsa over tortillas just enough to cover.
• 14 bake in oven for about 20 minute then add the shredded cheeses and bake another 10 min, until cheese has melted and is bubbly.
• 15 i served with chopped onion, chopped black olives, and a dollop of sour cream.

Southwest Steak And Pepper Sandwich

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (2 -3 lb) flank steaks
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 tablespoons olive oil
• 3 bell peppers, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons brewed coffee
• 1 teaspoon brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon balsamic vinegar
• salt (to taste)
• ground pepper (to taste)

Recipe

• 1 combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. generously coat both sides of the flank steak.
• 2 heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. when the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. remove the steak to a cutting board and tent with foil and allow to rest.
• 3 add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. cook until softened to desired tenderness.
• 4 toss in the garlic and cook for 30 seconds. combine the coffee, sugar, worcestershire, and vinegar in the skillet with the peppers and onions. salt and pper to taste. reduce heat to a simmer and reduce for several minutes.
• 5 while the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. if it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.
• 6 on a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.

Southwest Style Cream Of Chicken Soup

Total Time: 1 hr 55 mins Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 1 whole chicken
• 7 cups water
• 3 small onions, cut into quarters
• 2 medium tomatoes, peeled and cut into wedges
• 1/2 teaspoon crushed dried hot red chile
• 1/2 teaspoon ground cumin
• 2 cups whipping cream
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup fresh cilantro stem

Recipe

• 1 rinse chicken, pull off and discard lumps of fat.
• 2 in a 6-8 quart pot, combine chicken, water and onions. bring to a boil over high heat; then reduce heat, cover and simmer until meat pulls easily from bones, about 1 hour. lift out chicken and let cool. shred meat and set aside; discard skin and bones.
• 3 boil broth over high heat, uncovered, until reduced to 4 cups. pour broth through a wire strainer and set aside. for that last part, don't do what i did and pour it through the wire strainer right down the drain because then you just went through all that for nothing. also, if your husband is holding the strainer, don't pour it over his hand because he'll get kind of upset -- did that one time too.
• 4 anyway, return the onions left in the strainer to the pot, along with the tomatoes, dried red chiles and cumin; stir over medium heat until tomatoes mash easily (don't use your fingers, a big spoon works well -- learned the hard way), about 10 minutes. add broth, cream and chicken and bring up to a boil. season to taste with salt and pepper.
• 5 ladle into bowls and top with cilantro.

Macaroni And Cheese Soup With Ham ( Crock Pot)

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 3 cups stock (i used turkey stock that i had from thanksgiving bird) or 3 cups broth (i used turkey stock that i had from thanksgiving bird)
• 3 cups water
• 2 (11 ounce) cans cheddar cheese soup
• 1 lb velveeta cheese
• 2 cups shell pasta (dry small shells are best)
• 1 lb cubed ham

Recipe

• 1 combine stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
• 2 boil the shelled macaroni al dente, drain and pour into crock pot.
• 3 add ham, blend lightly.
• 4 crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
• 5 let simmer for about half an hour, then serve.

Grilled French Bread

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1/4 cup margarine or 1/4 cup butter
• 2 tablespoons snipped fresh parsley
• 1 clove garlic, minced
• 1/8 teaspoon ground red pepper (optional)
• 1/4 cup grated parmesan cheese
• 1 loaf unsliced french bread (16-ounce)

Recipe

• 1 in a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper.
• 2 heat over medium heat until margarine is melted.
• 3 stir in parmesan cheese.
• 4 cut french bread in half lengthwise.
• 5 place bread, cut side down, on an uncovered grill directly over medium coals.
• 6 grill about 2 minutes or until toasted.
• 7 turn cut side up.
• 8 brush with margarine mixture.
• 9 grill for 1 to 2 minutes more.
• 10 to serve, cut into 2-inch slices.

Southwest Snackers

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 14 ounces saltine crackers, is 4 tubes
• 1 (1 ounce) package ranch dressing mix
• 2 tablespoons crushed red pepper flakes
• 1 1/3 cups canola oil

Recipe

• 1 place crackers in sealable container. sprinkle with pepper and dressing then.
• 2 pour on oil.
• 3 close container then shake.
• 4 flip gently until oil is absorbed. let stand for a few hours.

Leftover Roast Beef Casserole

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups leftover cubed roasted beef
• 1/4 cup sliced green onion
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can cream of celery soup
• 1/4 cup milk
• 1 cup whole kernel corn, thawed
• 1 egg, lightly beaten
• 1/4 cup cracker crumb
• 2 tablespoons chopped pimiento, drained
• 1 teaspoon dried parsley flakes or 1 tablespoon chopped fresh parsley

Recipe

• 1 in a large skillet over medium heat, brown leftover beef and onion in hot oil. stir in soup and milk; heat through. spoon meat mixture into a 1-quart baking dish. combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. bake leftover beef casserole at 350° for 15 to 20 minutes.

Southwest Steak Jambalaya

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups uncooked rice (i used boil-in-bag, minute rice would also work)
• 1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!)
• 1/4 onion, cut into large pieces with layers separated
• 1/4 cup lime juice
• 1/4 cup butter (not margarine)
• 2 tablespoons olive oil
• garlic powder
• chili powder
• paprika
• cilantro
• curry
• salt
• pepper

Recipe

• 1 cut up steak into 1/4-1/2 inch cubes.
• 2 pour oil into a pan and dump the steak pieces in.
• 3 pour the lime juice over the top of the steak and let it soak in a few minutes.
• 4 season the steak with garlic powder, curry, and chili powder.
• 5 put the onion pieces in the pan with the meat.
• 6 sautee the meat and onion mixture until the onions are cooked, make sure to mix thoroughly while cooking so the the seasonings get evenly distributed.
• 7 cook rice according to package directions.
• 8 when the rice is done, add the butter to it and season with garlic powder, chili powder, paprika, cilantro, curry, salt and pepper.
• 9 add the meat and onion mixture to the rice, mix thoroughly, and serve.

Southwest Shredded Beef Brisket

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 6
• 1 lb beef brisket
• 2 large onions, peeled and sliced
• 1 quart canned beef broth
• 4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
• 4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
• 2/3 cup olive oil
• 1/2 cup fresh lime juice
• 8 ounces monterey jack cheese, cut into 1/4 inch cubes
• 1/2 cup wine vinegar
• 1 1/2 teaspoons salt
• 2 cloves crushed garlic
• 1 cup coarsely chopped red onion
• 3/4 cup minced cilantro
• 1 head romaine lettuce, separated
• 3 medium tomatoes, wedged
• 2 ripe avocados, peeld,pitted,and sliced
• 5 radishes, sliced paper thin
• 12 -18 small flour tortillas

Recipe

• 1 lay the brisket, fat side up in a large dutch oven.
• 2 scatter the onion over it.
• 3 pour in broth and add cold water to cover the meat by 3 inches.
• 4 set over medium heat and bring to a boil.
• 5 cover, lower the heat and simmer, adding additional boiling water as necessary.
• 6 total cooking time is approx.
• 7 4 hours.
• 8 (turn brisket halfway through cooking) remove from heat, uncover, and let stand until broth is cool enough to handle.
• 9 pour off and strain broth, reserving 1 1/2 cups.
• 10 trim fat from brisket and throw away.
• 11 shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• 12 in a bowl, combine the beef and broth, let stand covered at room temperature.
• 13 meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• 14 drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• 15 in a large bowl toss together beef, diced cheese, and chipotle mixture.
• 16 add red onion, cilantro, chile strips, and toss.
• 17 line a large serving platter with the outer leaves of romaine lettuce.
• 18 pile the meat onto the lettuce.
• 19 garnish around the meat with the tomato wedges and avocado.
• 20 scatter the radish slices all over.
• 21 serve with warm tortillas.

Southwest Stuffed Chicken Breasts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• breadcrumbs
• 4 whole green chili peppers (canned)
• provolone cheese
• 2 eggs

Recipe

• 1 pound chicken breasts out flat.
• 2 place a slice of provolone cheese and a green chili in the center of the breast.
• 3 roll up the breast and insert toothpicks through them to hold them shut.
• 4 dip in egg and roll in the breadcrumbs.
• 5 pre-heat oven to 350 degrees.
• 6 bake on 350 degrees for approximately 20-25 minute.

Crunch Cinnamon Bars

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 cup butter, softened
• 1 cup sugar
• 2 cups flour
• 1 tablespoon cinnamon
• 2 small egg yolks, slightly beaten
• 2 egg whites, slightly beaten
• 1/2 cup sugar
• 1 1/2 tablespoons cinnamon
• 1/2 cup pecans, chopped

Recipe

• 1 blend first four ingredients; add egg yolk.
• 2 press mixture into 15x10 pan.
• 3 for topping, mix sugar and cinnamon; add slightly beaten egg whites and spread over top.
• 4 sprinkle with chopped nuts.
• 5 bake at 350 degrees for 25 to 30 minutes.

Southwest Stir Fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 envelope fajita seasoning mix (1 -1 1/2 ounces)
• 1/2 cup water
• 2 tablespoons cooking oil
• 12 ounces chicken (cut into strips)
• 1 medium green pepper
• 1 small zucchini (biased sliced)
• 1/2 onion, chopped
• 2/3 cup salsa
• 1 teaspoon chili powder
• 1/2 cup frozen whole kernel corn
• 1/2 cup cooked black beans
• 8 flour tortillas
• 1/2 cup reduced-fat mexican cheese blend or 1/2 cup colby-monterey jack cheese

Recipe

• 1 make marinade---------------.
• 2 mix fajita mix, oil and water.
• 3 add chicken to marinade.
• 4 let stand for 15 minutes.
• 5 spray a large skillet with non stick cooking spray and heat on medium heat.
• 6 add green pepper, zuchini, and onion.
• 7 sautee until crisp tender.
• 8 set vegetables aside.
• 9 drain chicken and discard marinade.
• 10 cook chicken in skillet for@ 4-5 minutes.
• 11 add vegetables to skillet, and add salsa and chili powder and stir together.
• 12 add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• 13 microwave tortillas for 30 seconds to heat.
• 14 cover them prior to microwaving.
• 15 serve mixture on warm tortillas and top with cheese.

Orange Grove Pie

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 1 (6 ounce) can orange juice concentrate, partially thawed
• 1 pint vanilla frozen yogurt, softened but not melted
• 1 (8 ounce) container cool whip lite, thawed
• 1 (9 inch) graham cracker crumb crust (reduced fat if available)
• orange slice, for garnish (optional)
• orange zest, for garnish (optional)

Recipe

• 1 beat orange juice concentrate in large bowl with electric mixer on low speed about 30 seconds; spoon in frozen yogurt, beat until well blended.
• 2 gently stir in cool whip till smooth; freeze, if necessary, until mixture will mound.
• 3 spoon into crust; freeze 4 hours or overnight.
• 4 let stand at room temperature 15 minutes or until pie can be cut easily; garnish wish additional whipped topping, orange slices and orange zest.
• 5 cooktime is actually chill time.

Easy Baked Eggs

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 dozen egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup lean ham, chopped
• 1/2 cup onion, chopped
• 1/4 cup red pepper, chopped
• 1/4 cup green pepper, chopped
• 1 (8 ounce) package cheddar cheese, shredded
• 6 ounces frozen hash browns, thawed

Recipe

• 1 beat eggs, salt and pepper.
• 2 add other ingredients and mix together in a 9x13 pan.
• 3 bake at 350 degrees for 35 to 40 minutes.

Mom's Old Fashion Brisket And Vegetables

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 6 lbs beef brisket
• 2 tablespoons kosher salt
• 2 teaspoons fresh ground black pepper
• 1 tablespoon garlic, minced (4 cloves)
• 2 teaspoons dried oregano leaves
• 1 lb carrot, peeled and cut into 2-inch chunks
• 8 stalks celery, cut into 2-inch chunks
• 6 yellow onions, peeled and sliced
• 3 lbs potatoes, russet peeled and cut into big chunks
• 6 bay leaves (fresh or dried)
• 1 (46 ounce) can tomato juice (we use v-8)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 place the brisket in a heavy roasting pan. in a small bowl, combine the salt, pepper, garlic, and oregano. rub the mixture on the brisket. pile the carrots, celery, onions, potatoes and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (the tomato juice will react unpleasantly with the aluminum foil if they touch.).
• 3 bake for 3 1/2 hours, or until the meat is tender. remove the meat from the pan and keep it warm. place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• 4 to serve, remove bay leaves, slice the meat across the grain. serve with the vegetables poured over top of the meat.

Southwest Shrimp Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 head lettuce, washed and shredded
• 1 (15 1/2 ounce) can black beans, drained
• 1 (15 1/2 ounce) can sweet corn, drained
• 1 lb fresh shrimp, shelled and deveined
• 2 cups lime tortilla chips, broken into pieces
• 2 avocados, diced
• 2 stalks green onions, diced
• 2/3 cup barbecue sauce
• 2/3 cup ranch dressing
• salt and pepper

Recipe

• 1 mix together barbecue sauce and ranch dressing. measure out 2/3 cup dressing to be used for marinating shrimp. reserve the remainder for the salad dressing.
• 2 marinate shrimp in the 2/3 cup barbecue/ranch dressing mixture for 15 minutes.
• 3 drain shrimp and discard marinade. lightly season shrimp with salt and pepper. grill shrimp for 3-4 minutes each side. toss together shrimp with remaining items, including the reserved dressing.

Grilled Fresh Sweet Corn On The Cob In Husks

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ears sweet corn
• ice cold water

Recipe

• 1 gently peel husks back to within 2 inches of the base.
• 2 remove silk and smooth husks back into place, completely covering kernels.
• 3 fill a sink with ice water and soak corn for 30 minutes.
• 4 drain and shake off excess water.
• 5 the cold water stop the sugars in the corn from turning to starch.
• 6 preheat grill.
• 7 generously oil the grill to prevent sticking.
• 8 grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
• 9 open carefully and brush on melted butter and season with salt or check out my herbed butter.

Southwest Taco Dip

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1/2 lb ground beef
• 1 cup frozen corn
• 1/2 cup salsa
• 1/2 cup mild taco sauce
• 1 (4 ounce) can diced mild green chilies (optional)
• 1/2 cup chopped onion (optional)
• 1 (4 ounce) can slieced ripe olives, drained
• 1 cup shredded mexican blend cheese
• tortilla chips
• sour cream

Recipe

• 1 brown gound beef in nonstick skillet over med-high heat, sitting to break up meat. drain fat. spoon meat into slow cooker.
• 2 add corn, onion, salsa, taco sauce, chilies, and olives to slow cooker; mix well; cook on low 2 to 3 hours.
• 3 just before erving, stir in cheese. serve with tortilla chips and sour cream.
• 4 tip: to keep this dip hot through an entire party, simply leave it in the slow cooker on low.

Jen's Beer Chili

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1 lb ground beef
• 1/2 lb ground lamb
• 1 medium onion, chopped
• 1 (16 ounce) can mild chili beans
• 1 (16 ounce) can canned spicy chili with beans
• 1 (16 ounce) can diced tomatoes with green chilies
• 1 (16 ounce) bottle pace medium thick & chunky salsa
• 2 tablespoons ground cumin
• 3 tablespoons dark chili powder
• 1 dash oregano
• 1 dash garlic powder
• 1 (12 ounce) bottle beer (a very hoppy beer, such as an india pale ale is best)

Recipe

• 1 1. cook the ground beef and lamb. drain and discard the fat.
• 2 2. add precooked meat to a large pot with all the other ingredients.
• 3 3. cook on low heat for at least an hour. a longer cook time is better. stir frequently so it doesn't burn!
• 4 4. serve with cheese and tortilla chips or crackers.
• 5 note: this can also be cooked in the crock pot. less chance of burning it. it also freezes well!

Mexican Saffron Rojo Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup chopped onion
• 1 1/2 cups uncooked rice
• 1 cup chopped red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (12 ounce) can tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

• 1 saute onions in a heavy saucepan until golden.
• 2 add rice; stir briskly to quickly coat with oil.
• 3 stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
• 4 cover, bring to a boil, and then reduce heat to low.
• 5 cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).

Quick Mexican Rice

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium onion
• 1 garlic clove
• 1/2 teaspoon salt
• 1 tablespoon bacon drippings
• 1 (8 1/4 ounce) can stewed tomatoes
• 1/2 cup chicken broth
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1 cup minute rice

Recipe

• 1 cut onion in half. finely chop 1 half. cut the other half in very thin slices. mash garlic with salt to make a paste.
• 2 heat bacon drippings in a medium saucepan. add chopped onion and garlic paste. cook and stir until onion is tender. add stewed tomatoes, chicken broth, chili powder and cumin. mash tomatoes with a masher or the back of a spoon. bring mixture to a boil. stir in rice and sliced onion.
• 3 cover and let stand over very low heat 15-20 minutes or until liquid is absorbed. use an asbestos heat diffuser if necessary to maintain very low heat.

So Good Ham Veggie Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup corn
• 2 zucchini
• 1 (10 ounce) package frozen broccoli
• 1 medium onion (i prefere vidalia)
• 1 tablespoon chives
• 2 cups chopped ham
• 6 tablespoons butter
• 32 ounces chicken broth
• 1 cup water
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 paprika
• 1 1/2 teaspoons salt
• 1/2 lb velveeta cheese
• 1 (16 ounce) package frozen hash browns (shredded)
• chopped crispy bacon (for topping)

Recipe

• 1 melt the butter in a large soup pot (non-stick is preferable).
• 2 saute onion, chives, broccoli, zucchini, and corn in melted butter for about 7-10 minutes. the onions and broccoli should be soft before your next step.
• 3 add ham, chicken broth, water, potatoes (hashbrowns), and spices (feel free to put your favourite spices in).
• 4 heat to a boil and then reduce heat and simmer until you potatoes are soft. about 20 minutes or so.
• 5 add velveeta cheese (or cheese of your taste) at this point and keep stirring until it is all well blended and cheese is melted.
• 6 top with additional cheese and bacon pieces.
• 7 enjoy.

Scoot's Chick N' Dumplins

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 14
• 1 whole chicken
• 1/2 cup butter
• 1 -2 tablespoon basil
• 4 (10 ounce) cans buttermilk biscuits
• 1 dash salt & pepper, to taste

Recipe

• 1 in a large pot cover chicken with water add butter, basil, and salt and pepper.
• 2 cook chicken until done about 1 hour on medium heat. remove chicken to cool. pull meat off bones and return meat to the pot. reheat broth and pinch off biscuit dough into broth. cook until biscuits suit you.
• 3 serve with corn bread. yum!

Peanut Butter Fingers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 cup powdered sugar
• 1 cup peanut butter
• 2 tablespoons butter, melted
• 3 cups rice krispies
• thin powdered sugar frosting
• fine coconut or ground peanuts

Recipe

• 1 combine sugar, butter, and peanut butter in a large bowl.
• 2 mix well.
• 3 add rice krispies.
• 4 put in greased pan and chill.
• 5 cut in bars and roll finger length.
• 6 dip in a thin powdered sugar frosting.
• 7 then roll in fine coconut or ground peanuts.
• 8 keep in refrigerator till used.

Southwest Meatloaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs ground beef
• 3 eggs
• 1 cup breadcrumbs
• 4 garlic cloves, minced
• 1 small red onion, minced
• 2 -3 plum tomatoes, chopped
• 1 1/2 cups shredded monterey jack cheese
• 1/4 cup brown sugar
• 1/4 cup cilantro
• 1/4 cup worcestershire sauce
• 2 tablespoons hot sauce
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 mix all ingredients together well.
• 2 bake at 350f for 45 minutes.
• 3 increase oven temperature to 425°f
• 4 bake for 15 minutes more.
• 5 let rest 10 minutes before serving.

Southwest Chocolate Stack-ups

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup semi-sweet chocolate chips (such as hershey's)
• 1/2 cup reduced-fat cream cheese, softened
• 1/2 cup sugar, divided
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) container frozen fat-free whipped topping, thawed
• 1 tablespoon unsweetened cocoa (such as hershey's)
• 1/4 teaspoon ground cinnamon
• 6 (6 inch) flour tortillas, each cut into 4 wedges
• cooking spray
• 2 cups sliced fresh strawberries
• 1/4 cup miniature semisweet chocolate chips (such as hershey's)
• 8 tablespoons chocolate syrup (such as hershey's)

Recipe

• 1 preheat oven to 350°.
• 2 put 1/2 cup chocolate chips in a small glass bowl; microwave on high 2 minutes or until almost melted, stirring after 1 minute. set aside. place cream cheese, 1/4 cup sugar, & vanilla in a medium bowl, - beat with mixer at medium speed until well blended. add melted chips and whipped topping, stirring until well blended. cover and chill.
• 3 combine 1/4 cup cinnamon,sugar & cocoa, .put tortilla wedges on a baking sheet coated with cooking spray. coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. bake at 350° for 10 minutes. remove from pan & cool on a wire rack.
• 4 spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. sprinkle with 1 1/2 teaspoons minichips. drizzle 1 tablespoon syrup onto tortilla stack . repeat with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
• 5 these have to be assembled just before serving.

Mexican Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2/3 cup chopped onion
• 3 tablespoons bacon fat
• 1 cup raw converted rice (not instant)
• 1 cup chopped green pepper
• 1 teaspoon chili powder
• 1 cup ro-tel tomatoes
• 2 teaspoons salt
• 1 medium tomato, chopped

Recipe

• 1 in medium heavy skillet with tight cover, saute onion in bacon fat.
• 2 stir in rice, pepper, chili powder, ro-tel tomatoes and salt.
• 3 add 2 cups of water.
• 4 bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer.
• 5 if desired garnish with shredded cheddar cheese while rice is hot.

Mexican Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 garlic clove
• 1 cup rice (uncooked)
• 2 cups water, boiling
• 1/4 small onion
• 1 carrot (peeled and diced)
• 1/3 cup green peas
• 1 small potato, diced
• salt and pepper

Recipe

• 1 heat oil in frying pan.
• 2 slice garlic and fry to a light yellow in the oil; remove.
• 3 wash rice well and spread in frying pan.
• 4 cook until light yellow, stirring up from the bottom with a wooden spoon.
• 5 add remaining ingredients and simmer until rice and vegetables are tender, stirring occasionally.
• 6 if necessary, add additional boiling water.
• 7 rice must perfectly dry and tender, but not soft.

Southwest Crock Pot Lamb Tenderloin

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 lamb tenderloin
• 1 medium onion, chopped
• 1 -2 cup of new mexico green chili peppers or 1 -2 cup jalapeno, diced
• 2 -3 garlic cloves, minced
• 1 -2 teaspoon cayenne pepper (optional)
• 1 1/2-2 cups water

Recipe

• 1 place the lamb tenderloin in the crock pot.
• 2 place the remaining ingredients on top of the lamb tenderloin.
• 3 cook on low for approximately 8 hours.
• 4 if the water is low before the cooking time is up, add 1/2 cup of water at a time.
• 5 if there is water left over after cooking, drain the water.
• 6 shred with fork, then serve with tortillas or use as taco/burrito filling.

Homemade Spicy Tortilla Chips

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 2
• 1/8 teaspoon salt
• 1/4 teaspoon medium-heat chili powder
• 1 tablespoon fresh lime juice
• 16 inches flour tortillas
• nonstick cooking spray

Recipe

• 1 combine salt, chili powder and lime juice in a cup; mix well. brush lightly over each tortilla. cut each tortilla into 8 wedges. spread tortilla wedges in a single layer on a baking sheet sprayed with nonstick cooking spray.
• 2 toast in a preheated 400° oven for 7-9 minutes or until chips are lightly browned and crisp.
• 3 remove from oven. cool. chips will firm up as they cool.

Easy Bbq Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 teaspoon garlic powder
• 1 teaspoon chili powder (or more if u like it hotter)

Recipe

• 1 mix all ingredients well. will be gritty til it is cooked on whatever you use it on.

Macaroni & Cheese

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 12 ounces elbow macaroni, uncooked
• 7 tablespoons butter
• 6 tablespoons flour
• 3 cups skim milk
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 1/2 cups swiss cheese, shredded

Recipe

• 1 cook macaroni about 5 minutes and drain.
• 2 meanwhile, melt butter over medium heat in large saucepan.
• 3 whisk in flour and cook 1 minute.
• 4 gradually whisk in milk and add salt, mustard, garlic powder, and pepper.
• 5 cook, stirring constantly, until thicked and just beginning to boil.
• 6 reduce heat and simmer 5 minutes.
• 7 remove from heat.
• 8 add cheeses and stir until melted.
• 9 stir in macaroni and transfer to greased 2 1/2 quart casserole dish.
• 10 bake at 350 degrees for 25 minutes.
• 11 let stand 5 minutes before serving.

Simple Bird Nest

Total Time: 3 mins Cook Time: 3 mins

Ingredients

• 1 egg
• 1 slice bread
• 1 pinch salt (optional)

Recipe

• 1 turn a small cup open side down. use it to cut a hole in the bread.
• 2 fry it in a medium hot pan and toast for a few seconds on stove.
• 3 crack the egg into the hole.
• 4 let it cook 2mins. on one side.
• 5 flip it.
• 6 cook it for another minute
• 7 if you don't like a soft center, cook it for another minute or two.
• 8 i personally like to dip my bread in the egg!

Orange Jell-o Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 (6 ounce) box orange jell-o
• 2 (11 ounce) cans mandarin oranges (drained and juice reserved)
• 1 pint orange sherbet
• water

Recipe

• 1 drain juices from the mandarin oranges.
• 2 add water to the juice to make 2 cups.
• 3 heat to boiling in a medium saucepan.
• 4 add jell-o, dissolve completely, and turn heat to low.
• 5 add sherbet and continue stirring constantly, until melted and incorporated into the jell-o. mixture should be opaque.
• 6 carefully pour into a jell-o mold, bundt pan, or large enough bowl sprayed with a bit of non-stick spray.
• 7 add drained oranges to the jell-o mixuture.
• 8 cover and refrigerate until set, preferably overnight.
• 9 ***note- if you prefer the oranges to be distributed more throughout the salad, let the mixture chill a bit before adding the oranges.

Southwest Grilled Avocados

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 hass avocadoes, halved
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 8 ounces gold & corn, strained
• 1/2 tablespoon ground cumin
• 8 ounces black beans, strained
• 1/2 tablespoon chili powder
• 1 medium tomato, diced
• 1 tablespoon cilantro, chopped fine
• 1/2 medium onion, diced
• salt & pepper
• corn chips, to serve with

Recipe

• 1 heat grill to medium-high heat. remove pits from avocados and brush first with lemon juice, then extra virgin olive oil.
• 2 place avocados skin side down on grill for 2 minutes, turn and grill for 2 more minutes.
• 3 with a spatula, carefully remove avocados from grill and spoon salsa into seed pits.

Chicken Salad Santa Fe

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 cups shredded cooked chicken
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup chopped black olives
• 2 green onions, sliced thin
• 3 tablespoons fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/8 teaspoon cumin
• salt and pepper

Recipe

• 1 combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. in a small bowl, combine the mayo, sour cream, lime juice, and spices.
• 2 toss the vegetable/meat mixture with the mayo dressing. cover and chill until time for serving.
• 3 when serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.

Southwest Green Chile Corn Casserole

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 (14 ounce) cans corn, drained (preferably shoepeg)
• 2 (4 ounce) cans diced green chilies (if you live in nm, use a pint of frozen, roasted, chopped green chile's like bueno, i prefer mild)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter

Recipe

• 1 place all ingredients in slow cooker and cook on low for 3 hours.
• 2 this can also be baked in the oven at 350 for 30-40 minutes.

Lamb And Chorizo Burgers With Green Chile Mayo

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces chorizo sausage, casings removed, cut into 1-inch pieces
• 1 -1 1/2 lb ground lamb
• 1 tablespoon minced garlic
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons creole seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 slices monterey jack pepper cheese
• 4 hamburger buns
• 1 poblano chile
• 1 cup mayonnaise
• 1 teaspoon minced garlic
• 1 tablespoon freshly squeezed lime juice
• salt & fresh ground pepper, to taste

Recipe

• 1 to make the green chile mayo: heat the oven to 400 degrees f. place poblano on a foil-lined baking sheet. roast for 15 minutes, or until the skin is blistered and blackened. place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. peel, remove the seeds and finely chop.
• 2 combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. season to taste with salt and pepper. refrigerate for up to 1 week.
• 3 the make the chorizo burgers: preheat the grill to medium-high.
• 4 place the chorizo in a food processor, and process until finely chopped.
• 5 transfer the chorizo to a large bowl and add the ground lamb, garlic, worcestershire sauce, creole seasoning, salt and cayenne pepper.
• 6 using your hands, mix gently but thoroughly. form the mixture into four 1-inch-thick patties, about 8 ounces each.
• 7 place the patties on the grill and cook to a minimum temperature of 160 degrees f, 5 to 7 minutes per side.
• 8 transfer the burgers to a plate or platter and top each one with a slice of cheese.
• 9 toast the open buns on the grill, if desired.
• 10 place the burgers on the bun bottoms. generously top each burger with green chile mayo, and place the tops of the buns over the sauce. serve immediately.

Jelly Roll

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup cake flour, sifted (no exceptions)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs (room temperature)
• 3/4 cup sugar
• 1 teaspoon vanilla
• powdered sugar
• 1 cup jelly or 1 1/2 cups sweet whipped cream

Recipe

• 1 cover bottom of jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper.
• 2 preheat oven to 400°f.
• 3 sift first three ingredients together. set aside.
• 4 in a mixing bowl, beat eggs at high speed until foamy. add sugar slowly, a little at a time while mixer is running. beat until very thick and the color of mayonnaise.
• 5 gently fold in dry ingredients just until blended.
• 6 pour into was papered pan and spread evenly to edges.
• 7 bake 12 - 14 minutes until golden and cake is springy.
• 8 loosen edges and invert in a kitchen towel (cotton, not terry-cloth) predusted with powdered sugar.
• 9 peel off wax paper and roll towel and cake from a short side. cool on a wire rack.
• 10 unroll, spread a quality jelly of your liking to within 1/4 inch of edges, reroll without towel and place seam side down on platter. dust with powdered sugar and serve in 1 to 1 1/2" slices.
• 11 refrigerate leftovers.
• 12 lemon jelly roll variation: prepare as above substituting 1/2 tsp lemon flavoring for the vanilla and add 1 tbsp finely grated lemon zest. fill with lemon chess or lemon pie filling (cooled).

Mom's Homemade Potato Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 6 peeled potatoes (gourmet yellow fleshed)
• 6 eggs
• 2 tablespoons yellow mustard
• 1 cup mayonnaise
• 1 cup sweet relish

Recipe

• 1 peel, chop, and boil potatoes (the pieces should be a cubic centimeter).
• 2 hard boils the eggs.
• 3 in a large bowl combine mustard, mayo, and relish.
• 4 add the potatoes and mix with a wooden spoon.
• 5 cut up the eggs or crumble them.
• 6 add the eggs to the large bowl and you should have potato salad
• 7 let the mixture stand in the fridge for a few hours or until cold.
• 8 enjoy!

Grandma's Sourdough Pancakes

Total Time: 24 hrs 6 mins Preparation Time: 24 hrs Cook Time: 6 mins

Ingredients

• Servings: 8
• 2 cups milk
• 2 cups flour
• 1 teaspoon salt
• 1 cup sourdough starter
• 1 teaspoon baking soda
• 2 eggs
• 2 tablespoons sugar
• 3 tablespoons oil or 3 tablespoons melted butter
• 1 compressed yeast cake
• 2 cups all-purpose flour
• 2 cups water
• 1 tablespoon sugar

Recipe

• 1 1. night before: mix flour, milk, salt, and starter in large bowl. cover and let stand over night! (be sure to set aside 1 cup as future starter).
• 2 2. in morning: add soda, eggs, sugar, oil or butter. mix until lumps are gone.
• 3 3. cook on heated skillet until cakes are golden brown. serve with favorite syrup (grandma's choke cherry syrup is the best!).
• 4 starter: soften yeast in warm water.
• 5 stir in flour, water, and sugar. beat until smooth.
• 6 cover and let it stand at room temperature until mixture is bubbly. during this time stir 2-3 times daily. refrigerate or freeze.
• 7 important grandma tip:
• 8 do not wash starter container! sourdough, good sourdough, depends on this!

Southwest Fish Rub

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb tilapia fillet
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon lemon pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon smoked paprika

Recipe

• 1 rinse fish and pat dry.
• 2 mix the seasonings.
• 3 rub over fish.
• 4 cook as you want-.
• 5 broil, pan fry, grill.
• 6 if grilling- use a "flipper" basket to avoid sticking, fish breaking and falling into the grill.
• 7 400 degrees oven or grill- 1 lb takes 10-15 minutes- cook until fish flakes easily with a fork. (when i broil, i use about 1 tbls butter in pan to avoid sticking).
• 8 broil, pan fry, grill- only turn once.