Fajitas

Ingredients:

Chili

Ingredients:
2 Tbsp. vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, chopped
2 lb. ground beef
1/4 cup chili powder
3 Tbsp. cumin
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
3 roma tomatoes, diced
1 or 2 8 oz. cans tomato sauce
1 15 ounce can beans (I use drained black soy beans or undrained chili beans.)
cilantro, shredded cheese, sour cream

Directions:
Cook the peppers, onion and garlic in oil until slightly tender. Add ground beef and spices and cook until meat is completely browned. Drain excess fat. Add tomatoes, tomato sauce and beans and simmer for about 10 minutes, stirring occasionally. Garnish with cilantro, cheese and sour cream.

Lemon Cookies

Ingredients:
1 lemon cake mix
1 egg
4 oz. frozen Cool Whip
powdered sugar

Directions:
Mix together the cake mix, egg and Cool Whip. Roll dough into 1 inch balls; roll in powdered sugar, and place onto a greased cookie sheet 2 inches apart. Bake at 350 degrees for 10 minutes.

Jessica's Sweet Potato Casserole

Ingredients:
3 or 4 sweet potatoes, peeled and cut into chunks
1/2 cup butter
1/4 cup sugar
1/4 cup milk
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Sugared Pecans
mini-marshmallows

Directions:
Boil sweet potatoes until tender, about 20-25 minutes, then mash. Mix in the butter, sugar, milk, cinnamon, nutmeg and vanilla. Spread into a 9 x 9 baking dish; top with Sugared Pecans (recipe follows) and mini-marshmallows. Bake at 350 degrees for 20-25 minutes.

Sugared Pecans
Ingredients:
1 egg white
1 Tbsp. water
2 cups pecan halves
1/2 cup sugar
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg

Directions:
Mix all ingredients together and spread onto a greased baking sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Slow Cooker Pulled Pork and Creamy Coleslaw

Slow Cooker Pulled Pork Ingredients:
4-5 lb. pork butt or shoulder roast
dry rub (see recipe below)
3/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 bottle of your favorite barbecue sauce (we like Sweet Baby Ray's or Original Dinosaur BBQ)

Directions:
Rub pork with dry rub; let pork sit in the refrigerator for at least 2 hours or overnight. Place pork in slow cooker; mix together apple cider vinegar and brown sugar and pour over meat. Cook on low
for 10-12 hours or on high for 5-6 hours. Remove meat from the slow cooker; set aside juices. Shred meat and mix in barbecue sauce. Add juice as desired and return to slow cooker on warm until reheated. Serve on rolls topped with coleslaw.

Dry Rub ingredients:
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. paprika
1 Tbsp. salt
1/2 tsp. cayenne pepper

Mix together; I use about half this recipe for the pulled pork.

Creamy Coleslaw Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. sugar
2 tsp. lemon juice
2 tsp. prepared yellow mustard
1/2 tsp. celery salt
1/4 tsp. black pepper
16 oz. coleslaw mix

Directions:
Stir together first seven ingredients in a large bowl. Add coleslaw mix and mix well. Chill.

Spinach and Artichoke Dip

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, chopped
1 cup mayonnaise
1 cup grated parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Directions:
Mix together all of the ingredients except for 1/2 cup of Monterey Jack cheese in a greased 1 quart baking dish. Sprinkle remaining cheese over the top. Bake at350 degrees for 30 minutes. Serve with raw veggies or tortilla chips.

Artichoke Dip

Ingredients:
1 (14 oz.) can artichoke hearts, drained and chopped
1 clove of garlic, chopped
1 cup mayonnaise (not light)
1 cup grated parmesan cheese

Directions:
Combine ingredients in a greased 1 quart baking dish. Bake at 350 degrees for 45-50 minutes or until lightly browned. Serve with raw veggies (red peppers are our favorite) or tortilla chips.