Mexican Tator Tot Casserole

1 lb burger
1 small diced onion
1 clove minced garlic
1 oz taco seasoning
1-16 Mexican corn
1-12 oz black beans, rinsed and drained
1-12 oz shredded cheese
1-16 oz tator tots
1-12 oz (more) enchilada sauce

375 degree oven
9x13 pan

Cook burger, add onion, garlic, taco seasoning, corn and beans.  Cook and stir another 10 minutes.
Combine mixture with 3/4 cheese and tator tots.

Pour 1/3 enchilada sauce into bottom of pan.  Add mixture and lightly pat down.  Pour remaining enchilada sauce over mixture.

Bake 40 minutes
Sprinkle with remaining cheese and return to oven until cheese in melted

Graham Cracker Bars

 

 

Graham cracker squares

1 c brown sugar

1/2 c margarine

1 egg, beaten

1/2 c milk

1 c graham cracker crumbs

1 c coconut

1/2 c nuts, chopped

 

Line a 10x15 cookie sheet with graham crackers.  Have a like amount ready for top.

 

Bring to a boil the sugar, margarine, egg and milk.  Cook about 1-2 minutes, remove from heat.  Stir in graham cracker crumbs, coconut and nuts.

 

Spread over graham crackers and top with remaining crackers. 

 

Cut on scores of graham crackers

Pork & Potato Green Chili

 

2 t canola oil

2 fresh New Mexico or Anaheim chiles-seeded, stemmed and chopped

1 med onion, chopped

1 1/4 lbs. boneless pork shoulder (Boston butt), cut into 1/2 inch cubes

1 1/2 lbs. russet potatoes, peeled and cut into 1/2 inch cubes

1 jar (16 oz) tomatillo salsa (salsa verde)

1/4 c chopped cilantro if desired

shredded pepper jack cheese for topping if desired

In a Dutch oven or large saucepan, heat oil over medium-high. Add the chiles and onion and cook, stirring softened, 5 minutes.  Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes.

Add the potatoes, salsa and 2 c water; bring to boil. Reduce heat to medium, partially cover and simmer, stirring occasionally until the pork is tender, about 40 minutes.

Garnish with cheese and cilantro if desired.

Chocolate Pecan Bourbon Pie

1(9 inch) pie crust
2T heavy cream to glaze crimped pie edge (did not do this)

3 large eggs
1/2c plus 1T sugar
1 1/4 c dark corn syrup
1/2 t vanilla
1 t bourbon
5 T unsalted butter, melted and kept warm
1 1/2 c chopped pecans
3/4 c semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Brush edges of pie shell with heavy cream
3. To prepare the filling, combine eggs, sugar corn syrup, vanilla and bourbon in a large bowl
Beat with an electric mixer on medium speed. Be sure to scrape sides and bottom of bowl at least 2 times while mixing. Add warm melted butter and beat well
4. In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
5. Place on baking sheet and bake 40-45 minutes, or until the pie is firm. The edge the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it's removed from the oven. Transfer to a wire rack and let cool for 2-3 hours before serving.

This pie is best served at room temperature or warmed in a 350 degree oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap it can also be frozen for up to 2 weeks

Southwestern Sausage Potato Chowder

1 lb bulk pork sausage or spicy turkey sausage
1 lb unpeeled red potatoes, chopped
1 large onion
1 med red sweet pepper, chopped
1 med green pepper, chopped
1 jalapeno, chopped (more)
2 t ground cumin
2 cloves minced garlic
1/4 t ground black pepper
42 oz chicken broth

Shredded pepper jack cheese-optional
canned shoestring potatoes-optional

cook sausage until no longer pink; drain

in 4 qt slow cooker, combine cooked sausage and rest of ingredients (not cheese and shoestrings)
Stir in chicken broth.

Cover and cook on low 8-10 hours or high 4-5 hours

Serve topped with cheese and/or shoestring potatoes

Karen Z Bread Dressing

4 c diced celery
1 c diced onion
1 c unsalted butter
1 large pkg Brownberry Catherine Clark's sage and onion stuffing
1 t sage
1 t salt
1/2 t poultry seasoning
8-10 c bread stuffing
4-6 c chicken broth

Saute onion and celery in butter, don't brown

Crockpot on high for about 1 hour, then turn down to low for 3 hours. Keep extra broth handy in case it gets dry

Chicken Wraps

1 lb boneless chicken breasts, cut into bite sized pieces
1/2 lb bacon
20 oz pineapple chunks
18 oz teriyaki sauce
toothpicks

Wrap chicken bites with about 1/3 slice bacon, thread onto toothpick and top with pineapple chunk
Marinate for 4 hours or longer in teriyaki sauce.

Preheat oven to 375 degrees

Place bites onto parchment lined baking sheets. bake for 20 minutes or until chicken is done and bacon is golden brown. Drain. Serve

Could also cook on grill in aluminum pan