S'mores Crescent Rolls *

1 tube (8 oz) refrigerated crescent rolls
1/4 cup Nutella
2 whole graham crackers, coarsely broken up
2 Tbsp milk chocolate chips
2/3 cup mini marshmallows

Preheat oven to 375.  Unroll crescent dough; separate into eight triangles.  Place 1 tsp Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows.  Roll up and place on ungreased baking sheets, point side down; curve to form crescents.  Bake 9-11 minutes or until golden brown.  In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over crescent rolls.  Serve warm.

Roasted Tomato Basil Soup *

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp olive oil
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
2 yellow onions, chopped
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
1 (28 oz) canned crushed tomatoes
4 cups fresh basil leaves
1 tsp fresh thyme leaves
1 Tbsp dried oregano
1 quart chicken stock

Preheat oven to 400.  Toss together tomatoes, 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, oregano and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food processor or hand blender to a consistency of your liking.  Taste for seasonings.

**If soup is too acidic add sugar 1 Tbsp at a time.

Serves 6

Good Boy Dog Biscuits *

3 cups whole wheat flour
1 1/4 cups creamy peanut butter
1 1/4 cups chicken broth
1/2 cup oats
2 tsp baking powder
1 12 cups milk (room temperature)
1 tsp molasses

Preheat oven to 375.  In a medium bowl, mix flour, oats and baking powder.  In a larger bowl, combine milk, molasses and peanut butter.  Mix until smooth with a whisk or fork.  Stir in chicken broth.  Add flour mixture and stir until a soft dough forms.  If dough is too dry, add more chicken broth (one Tbsp at a time) until soft dough is formed.  If dough is too wet, add small amounts of flour and/or oats until soft dough is formed.  Drop small balls of dough (not bigger than a ping pong ball) onto greased cookie sheet.  Bake for 11-13 minutes or until cookies are golden brown.

Store in airtight container.  These dog biscuits are also freezable. 

Balsamic Rosemary Pork Loin *

2 1/2 pounds boneless top loin pork roast
1/2 cup fresh rosemary leaves
4 Tbsp garlic cloves, minced
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
2 1/2 pounds small red potatoes, cut into 1/2 inch pieces.

Preheat oven to 450.  In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper.  Pulse to a coarse wet paste.  Spread 3/4 paste on all sides of roast.  Place roast in baking pan big enough to hold roast with 3 inches around all sides.  Cook 15 minutes.  Meanwhile, in large bowl, mix potatoes and remaining paste.  Reduce oven to 350.  Place coated potatoes around roast.  Cook 50-60 minutes, tossing potatoes halfway.  Cook roast until internal temp reaches 150.  If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.  Remove from oven.  Let rest 10 minutes.  Slice and serve with potatoes.

Serves 6-8

German Chocolate Pie *

1 pkg (4 oz) Baker's german sweet chocolate
1/4 cup butter
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1 deep dish 9 inch pie shell, unbaked
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Preheat oven to 375.  Melt chocolate and butter in saucepan on very low heat, stirring constantly.  Remove from heat; gradually add milk, stirring until well blended.  Mix sugar, cornstarch and salt in bowl; beat in eggs and vanilla.  Gradually add chocolate mixture, mixing until well blended.  Pour into pie shell; sprinkle with coconut and nuts.  Bake 45-50 minutes or until top is puffed and browned.  (Filling will be soft, but will set while cooling.)  Cool at room temperature for 15-30 minutes, then refrigerate for at least 4 hours.

Serves 10

Cowboy Queso *

1 pound hamburger meat, cooked and drained
1 pkg (32 oz) Velveeta, diced
1 package taco seasoning
1 Tbsp sour cream
1 Tbsp cream cheese
1 Tbsp butter
2 cans rotel

Combine all in slow cooker and cook on low for 1 hour or until all is melted, stirring occasionally.  Can also cook in large pot on stovetop on low heat, stirring frequently to avoid burning.

Serves 20

Bean Soup *

8 cans of bean with juice; pinto, kidney, butter, northern (adapt to your preferences)
2 cans rotel, undrained
1 can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 pound breakfast sausage, browned and drained

Combine all ingredients in LARGE crockpot.  Cook on low for 6-8 hours.

Serves 12-16
(Freezes well)

Barbacoa Brisket *

1 Tbsp chopped fresh oregano
1 Tbsp dark brown sugar
2 Tbsp olive oil
1 Tbsp minced chipotle chiles in adobo sauce
1 Tbsp adobo sauce
1 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1 pound trimmed beef brisket
2 tomatoes, chopped
1/2 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
corn tortillas

Combine oregano, sugar, oil, chiles, adobo sauce, cumin, salt, pepper and garlic.  Rub mixture into brisket.  Arrange tomatoes, onion, bell pepper and jalapeno in the bottom of a large slow cooker.  Place brisket on top of the vegetables and drizzle any remaining spice mixture over brisket and vegetables.  Cover and cook on low for 8 hours.  Remove the brisket from the slow cooker and shred meat.  Return brisket to slow cooker and toss with vegetables.  Serve with corn tortillas.

Serves 4