Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Strawberry Lemonade Poke Cake

 1 pkg lemon cake mix
2 1/4 cup cold water
3 large eggs
1/3 cup vegetable oil
1 lemon, zested and juiced
1 (3 oz) pkg strawberry flavored gelatin mix
1 (3.4 oz) pkg instant lemon pudding mix
1/2 cup milk
8 oz cool whip

Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  Beat together cake mix, 1 cup water, eggs, oil and lemon zest and juice in a bowl with an electric mixer at low speed until combined.  Increase speed to medium and beat 2 minutes more.  Pour batter into prepared pan.  Bake according to package directions or until a toothpick inserted in the center comes out clean.   While cake is still warm bring 1 cup water to a boil in small saucepan.  Add strawberry gelatin mix; stir until dissolved.  Stir in remaining 1/4 cup cold water.  Use a toothpick to poke holes all over the cake.  Pour gelatin mixture evenly over top.  Chill until completely cool.  Stir together lemon pudding mix and milk in a bowl until slightly thickened.  Fold in whipped topping.  Spread pudding mixture over chilled cake.  

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Steak and Gnocchi Hash

 8 oz sirloin steak, cut into 1/2 inch pieces
Salt and pepper
5 Tbsp EVOO
12 oz gnocchi
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, sliced into rings
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp rice wine vinegar
1/4 cup chopped fresh parsley

Season steak with 3/4 tsp salt and a few grinds of pepper in a bowl.  Heat 2 Tbsp EVOO in large skillet over med-high heat.  Add gnocchi and cook, stirring occasionally, and reducing the heat as needed.  Cook until browned and crisp all over, 6-8 minutes.  Season with a big pinch of salt; remove to a plate.  Add 1 more Tbsp EVOO to the skillet.  Spread out steak pieces in pan and cook, turning, until well browned all over, 2-3 minutes.  Remove to another plate.  Add remaining t2 Tbsp EVOO to skillet.  Add onion, bell pepper, jalapeno, 1 tsp salt and a few grinds of pepper.  Cook, stirring until the vegetables have softened and browned, 5-7 minutes.  Add garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds.  Return gnocchi and steak to the pan and add half the parsley.  Stir until heated through, about 1 minutes.  Season with salt and pepper. Top with remaining parsley.

Serves 3

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.  

Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4

Chocolate Butterscotch Cookies

1 roll (16.5 oz) refrigerated sugar cookies 
1/3 cup packed brown sugar
1 tsp vanilla
3/4 cup old fashioned oats
1/2 cup butterscotch chips
2 Hershy milk chocolate bars (1.55 oz each), unwrapped and finely chopped

Heat oven to 350.  Spray cookie sheet with nonstick cooking spray.  Break up cookie dough into large bowl.  Add brown sugar and vanilla; mix well.  Stir in oats, butterscotch chips and chocolate.  Drop dough by rounded 2 tablespoonfuls 2 inches apart onto cookie sheets.  Flatten each with fingers to 1/2 inch thickness.  Bake 13-18 minutes or until cookies are slightly puffed and edges are golden brown.  Cool 1 minute and remove from cookie sheet.  

Chipotle Chicken Tacos

 Chicken & Marinade
1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper

5 boneless skinless chicken thighs

Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced

2 Tbsp pickled jalapenos, finely chopped  (more or less to taste)
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste

Put the ingredients for the marinade in a food processor and blend until smooth.  Coat teh chicken thighs in marinade and refrigerate for 1-4 hours.  After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees.  Let chicken rest for 10 minutes.  Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine.  Season with salt and pepper.  After chicken has rested, shred chicken with 2 forks.  Assemble tacos with chicken, lettuce and fruit mix.

Serves 3