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Restaurant Style Salsa

Published January 15, 2016 | By admin
Submitted by: Manda Jackson Lot # 1377
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Submitted by: Manda Jackson Lot # 1377
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Instructions
  1. Blend all ingredients in food processor or blender until smooth!

Texas Two-Step Coleslaw

Published January 14, 2016 | By admin
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Mix together the coleslaw ingredients.
  2. In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.

Baked Beans

Published January 14, 2016 | By admin
Servings 12-24
Cook Time 4-6hours
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 12-24
Cook Time 4-6hours
Instructions
  1. Brown the sausage and sauté minced onions, drain.
  2. Mix all ingredients together in crockpot.
  3. Heat for 4-6 hours on high or 8-12 on low. Serve.

Homemade Cheesy Potatoes (*no canned soup in this recipe*)

Published January 14, 2016 | By admin
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!

Brussels Sprouts with Bacon, Garlic and Shallots

Published January 14, 2016 | By admin
Servings 2
Cook Time 30minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 2
Cook Time 30minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussels sprouts; sauté 4 minutes.
  4. Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth, and bring to a boil.
  6. Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  7. Remove from heat; stir in salt and pepper.

Spanish Yellow Rice

Published January 14, 2016 | By admin
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
Ingredients
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Instructions
  1. Heat oil in a medium saucepan on medium-high heat.
  2. Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
  3. Add rice, broth, turmeric, and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
  4. Reduce heat to medium-low, cover, and simmer 15 minutes.
  5. Remove from heat and let rest 5 minutes.
  6. Sprinkle with fresh cilantro for a little extra flavor.
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