1 medium zucchini, chopped

15 oz can diced tomatoes, fire roasted

15 oz corn, frozen

1/4 C onion, chopped

1 Tbsp olive oil

1 pack sweet n low

1/4 C Monterrey jack cheese, shredded

Salt, pepper, & garlic salt

1. Throw first 6 ingredients in a large sauce pan & cover over low heat for 15-20 minutes, stirring occasionally.

2. Add salt, pepper, & garlic salt to taste.

3. Add cheese. Cover and let cheese melt. Serve

24 oz fresh Mushrooms

1/2 C butter

pkg Hidden Valley Ranch dressing 

garlic powder to taste

Parmesan cheese

1. Put mushrooms in crock pot and set to low. Melt butter and mix with dry seasoning. 

2. Pour butter mixture over mushrooms and cook on low 3-4 hours. 

3. Stir occasionally so mushrooms are saturated set on low and cook 3 hours.

4. Add Parmesan cheese. Add salt or garlic powder only if needed.

1 lb dried pinto beans

6 strips bacon chopped

4 cloves garlic, minced

1 can fire roasted tomatoes

1 medium onion, chopped

1 medium green onion, chopped

1 (12 oz) can beer, I used Modelo

1/2 bunch cilantro, chopped

2 jalapeno peppers, minced

Seasoning:

1 tsp onion powder

1 1/2 tbsp salt

1 tbsp garlic powder

1 tbsp cumin

1 tsp pepper

1 tbsp liquid smoke

1 tbsp garlic salt

1 tbsp fajita seasoning

1. Rinse & pick over beans. Put beans in crock pot with enough water to cover. Cook on high for 4 hours. Add water as needed.

2. Fry bacon. Add bacon & the rest of the ingredients into the crock pot. Cook for 4 more hours on low.

3. Before serving, take out 2 cups of beans & mash with a potato masher. Add beans back to mixture. This will thicken the beans up a little. Mash more if you want it thicker. Beans freeze well.

1 lb hash brown, frozen

1⁄2 C butter melted

10 oz cream of chicken soup

4 oz sour cream

4 oz French onion dip

1⁄2 C onion, chopped, sauteed

1 tsp salt

1⁄4 tsp pepper

Ritz cracker

2 C cheddar cheese, shredded

1. Preheat oven to 350 degrees Fahrenheit.

2. Spray an 11 x 14 baking dish with cooking spray.

3. Mix hash browns, melted butter, cream of chicken soup, sour cream, French Onion dip, sauteed onion, and salt and pepper together.

4. Pour into baking dish & bake for 45 minutes.

6. Top with Ritz crackers and cheese for the last 5 minutes.

1 pack bacon

2 onions, white

Black Pepper & Nature's Seasoning

Sriracha

1/3 C Dukes mayo

2 tbsp Sriracha Hot Sauce

1 tsp lime juice

1/2 pack sweet low

1 tsp liquid smoke

Garlic salt to taste

1. Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.

2. Brush onion with hot sauce. Wrap each onion ring with bacon.

3. Cover the onion rings with pepper and Nature's Seasoning . Smoke, grill or bake for about 1 1/2 - 2 hrs at 250-350 degrees.

4. Mix dip ingredients together and chill for 20 minutes before serving.

1 lb brussel sprouts

5-6 slices applewood Bacon

cashews

cranberries

1 tbsp maple syrup

2 1/2 tbsp balsamic vinegar

1. Cook bacon till crisp. Save the grease. 

2. Cut brussels in half & drizzle with bacon grease. Saute to your liking.

3. Add cashews & cranberries. Saute for a few more minutes.

4. Once done, add maple syrup and balsamic vinegar.

4 baked potatoes

1 tbsp olive oil

sea salt, cracked

1. Wash and dry each potato. Brush olive oil onto the potato and salt. Flip and repeat. 

2. Cook directly on oven rack on 425 degrees for 30 minutes.

4 jalapenos, large whole 

4 slices bacon

3 tbsp leftover chicken, shredded

4 oz cream cheese

1/4 C cheddar cheese, shredded

1/2 tbsp garlic, minced

1 green onion, chopped

Natures Seasoning, to taste

1. Cut top off jalapenos. Remove seeds and ribs, leaving jalapeno whole.

2. In a medium size bowl, mix chicken, cream cheese, cheddar, garlic, and green onion together.

3. Stuff pepper & wrap completely with a slice of bacon. Season jalapeno with Natures Seasoning.

4. Cook in oven for 30 minutes on 375 degrees or grill till bacon is crisp & jalapeno is charred.

1 (10 oz) package frozen chopped spinach(cooked according to package directions then hand squeezed dry to remove excess moisture)

2 C white rice (use cold rice for this) 

1⁄3 C melted butter

2 C shredded cheddar cheese 

3⁄4 C grated Parmesan cheese

1⁄3 C chopped onion

2 cloves garlic minced

3 large eggs, beaten

3⁄4 C milk 

1⁄8 tsp cayenne pepper

1⁄2 tsp pepper

seasoning salt to taste

1⁄4 C grated Parmesan cheese, for topping (add on the last 5 minutes of baking) 

1. Set oven to 350°F. Generously grease a 11 x 7-inch baking dish.

2. In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine. Season with salt, pepper and cayenne to taste.

3. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese. Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

4. Top with mozzarella cheese the last 5 minutes of baking (if using).

Note: for a more fluffier texture casserole, 4 eggs may be used.

1 lb green beans

1 lb bacon

black pepper, cracked

Cavender's Greek Seasoning

garlic salt

1. Wrap 3-4 green beans with half a piece of bacon and put onto a slotted cooking dish. (if it is not slotted, it will end up damp and greasy)

2. Sprinkle with seasonings and cook at 375 degrees for 30 minutes.

12 oz thickly sliced bacon

1 onion, thinly sliced

8 garlic cloves, halved lengthwise

2 pds Brussels sprouts

salt and pepper

1. In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

2. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside.

3. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.

4. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

1 box broccoli and cheese rice, cooked

10 oz box frozen broccoli, thawed and water squeezed out.

3/4 C shredded cheddar cheese

1/4 C ranch dressing

2 eggs, lightly beaten

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

french fried onions

1. Mix all together. Put into muffin pan. Cook at 350 degrees for 15 minutes.

2. top with french fried onions and return to oven for 5 more minutes.

cabbage, shredded

4 tsp butter

Morton's Natures Seasoning

salt & pepper to taste

1. In a deep skillet, heat butter. Add in shredded cabbage and cook till tender.

2. Season with Morton's Natures Seasoning, salt and pepper.

cabbage, quartered

4 tsp butter

4 slices of bacon

1 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

2 tsp Parmesan

1. Cut cabbage into 4 wedges.Place each wedge on heavy duty (doubled foil.)

2. Spread the cut sides of the cabbage wedges with the melted butter.Mix spice mix and sprinkle wedges with the mixture.

3. Wrap a bacon strip around each wedge. Close foil tightly and grill, covered on medium heat 40 minutes, turning twice, or until cabbage is tender.

head of cabbage, shredded

2 tbsp butter

4 tbsp soy sauce

1 1/2 tsp rice vinegar

1 1/2 tsp honey

1 1/2 tsp sesame oil

1 tbsp sriracha

Nature's Seasoning to taste

1. Whisk together soy sauce,rice vinegar, honey,  sesame oil, sriracha, and a minced clove of garlic. 

2. Heat a large skillet or wok to medium high, then swirl it with oil to coat. Add the cabbage and 2 tbsp butter and cook until the cabbage is almost tender, about 5 minutes. Nature's Season to taste.

3. Pour the sauce into the skillet and cook for 2-3 minutes more, or until the cabbage is soft and the sauce has reduced a bit. 

5 potatoes, cubed, boiled & drained

3 stalks celery, chopped

1/2 onion, chopped

2 eggs, boiled, chopped

2 tbsp dill relish

1/2 C Mayo

3 tbsp mustard

1 tbsp sugar

2 tsp paprika

1.2 tbsp salt

2 tbsp cumin

1 tsp garlic powder

1 tsp garlic salt

1. Add all in a bowl. Mix well to desired texture.

2. Refrigerate at least 2 hours.

Pickled Jalapenos

2 cloves garlic

2 C jalapenos

1/2 tsp oregano, dried

1/2 tbsp salt

3/4 C white vinegar

3/4 C water

24 oz mason jar

* Optional 1 tsp sugar (if less spicy peppers are desired)

1. Wash and dry a 24-32 oz capacity mason jar.

Slice your peppers into discs, discarding the stem.

2. Bring water and vinegar to a boil in a medium saucepan. Add peppers, sea salt, garlic, oregano, and sugar.

Skip the sugar if you want supremely spicy jalapenos.

3. Reduce heat to lowest setting and simmer for about a minute before removing from heat. Allow to cool (approx. 10 minutes or so) then pour into your mason jar.

4. Slap on the lid and pop in the fridge. 

2 potatoes

olive oil

sea salt

cracked pepper

Cavenders greek seasoning

Nature's seasoning

1 tbsp butter

2 tbsp ranch

1/4 C shredded cheese

2 tbsp green onion

Real bacon bits

1. Brush potatoes with olive oil & sea salt. Bake on 420 degrees till soft.

2. Cut in half & spoon out insides into a bowl. Leave enough in the potato for it to stay in tack.

3. Sprinkle the inside of the potatoes with Cavenders.

4. Add butter, ranch, cheese, green onion, Natures seasoning, & cracked pepper to the bowl, mix well. 

5. Spoon mixture into potato skins. Top with real bacon bits. Return to oven for 5 more minutes. 

1 lb asparagus

1 lb mushrooms

1 clove garlic, minced

2 tbsp sesame oil

pinch red pepper

salt & pepper to taste

Sauce

1/2 C vegetable broth

2 tbsp low-sodium soy sauce 

1 tsp sesame oil

2 cloves garlic, minced

2 tbsp butter

1. Make the sauce: add all ingredients to a small bowl and stir to combine. Set aside.

2. Halve or quarter the mushrooms, and cut the asparagus into 1-2 inch pieces. In a large skillet or wok over med-high heat, add 2 Tbsp. sesame oil.

3. When hot, carefully add the mushrooms and cook for about 2 minutes. Add the asparagus. Stirring often, cook for 3-4 minutes.

4. Add the sauce and cook for a couple more minutes, or until vegetables reach desired tenderness.

16 oz frozen stir fry vegetables

1/2 tbs olive oil

2 minced clove garlic

1/4 C onion

4 tbsp soy sauce

3 tbs oyster sauce

1 tbsp sriracha sauce

garlic salt to taste

1.Saute onion and garlic in olive oil till tender. Stir in frozen veggies and cover.

2. Mix soy sauce, oyster sauce, and sriracha sauce and mix into veggies. Season with garlic salt to taste.

3. Remain covered till tender. Serve. I like to throw in my extra veggies in the fridge. I have used carrots, cabbage, and mushrooms.

2 tbsp butter

1/4C onion, diced

4oz mushrooms

2 cloves garlic, chopped

1 tsp thyme, chopped

1/2C heavy cream

1/2C parmigiano reggiano, grated

salt & pepper, to tatste

1 handful parsley, chopped

1pd green beans

1. Melt butter in a pan over medium heat, add onions and saute till tender.

2. Add garlic and thyme and saute about a minute. Add mushrooms and saute until caramelized.

3. Add cream and parmigiano reggiano, season with salt & pepper and simmer until thickens.

4. Meanwhile, steam green beans until tender. Mix parsley into sauce.

5. Serve green beans covered in mushroom sauce.

Ranch Potato Salad

2 1/2 pds cooked potatoes

1 small celery rib, diced

4 green onions, diced

1 1/2 C cheddar cheese, cubed

4 eggs, hard boiled & chopped

Dressing:

6 tbsp dill relish

3/4 C ranch

3/4 C mayo

1 1/2 tsp prepared mustard

1 tsp garlic powder

salt & pepper to taste

1. In a large bowl, combine the cooked cubed potatoes, celery, green onions, cheddar cheese and chopped eggs; toss to combine.

2. In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.

3.Season with more salt and black pepper to taste. Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).

bunch asparagus, ends cut

1/2 tbsp olive oil

2 cloves garlic, minced

1/2 C chicken broth

2 tbsp butter

dash red pepper

salt, pepper, garlic salt to taste

1. Heat olive oil in a skillet on medium heat. Add garlic and red pepper and cook for a minute. 

2. Add asparagus and saute for a few minutes. Add chicken broth and cover with lid. Cook for 5 minutes or until broth is cooked down and asparagus is aldente.

3. Add butter and season to taste.

3 potatoes, boiled and smashed

2 tbsp butter

2 tbsp sour cream

1 tbsp horse radish

Salt & pepper, to taste

Chives & parsley

Mix together & serve.

10 oz bag frozen corn

3 tbsp cilantro, chopped

1/4 C mayo

1 tsp chili powder

2 tbsp lime juice

1. Boil corn in chicken broth till tender.

2. Combine corn with the rest of the ingredients. Serve