MATT'S DUTCH OVEN BAKED BEANS

53 oz can pork and beans

2-15oz cans black beans

1 pound bacon

1 sweet bell pepper

1 small onion

1/2 cup ketchup

1/2 cup maple pancake syrup

1 1/2 cups brown sugar

2 teaspoons liquid smoke

1 tablespoon mustard

   Brown bacon until crunchy in Dutch Oven and drain about half of the grease off. Crush/break bacon into small pieces. Chop onion and pepper into desired size of pieces and add to bacon on medium heat. Cook just long enough to soften the onions and peppers slightly. Add the rest of the ingredients and heat until it just begins to simmer (keeping it stirred). Allow it to cook on low to medium heat, just barely simmering, for about 15 minutes. Let stand and cool to desired serving temperature. Enjoy!

DUTCH OVEN CHEESY BAKED POTATOES

1 pkg. bacon ends and pieces
12 +or- red potatoes cut in about 1/4 inch slices
1 24oz tub of sour cream
1 32oz block of Velveeta cheese slice in 1/4 inch thick slices
1 green pepper chopped (optional)
1 onion chopped (optional)
1 tub of mushrooms chopped or sliced (optional)

Cook bacon ends and pieces in dutch oven. Cut out fat from bacon while cooking it. Pour off 1/2 to 2/3 of grease. Add potatoes (onion, pepper, and mushrooms if desired) and cook until potatoes are almost completely cooked. Spread about 16oz of sour cream, or more if you prefer, on top of potatoes. Then lay slices of Velveeta on top of sour cream (about 3/4 of block or more if you prefer). Continue to cook until sour cream and Velveeta are cooked/melted. Serve and Enjoy!
P.S. Matt won his family's dutch oven contest with this recipe last year! :D

YUMMY Chicken Tacos

YUMMY Chicken Tacos

Chicken Breasts (Or White Fish)
Johny's Jamaica Me Sweet Hot & Crazy Marinade
Shredded Cabbage
Sliced Avocado
Shredded Cheese
Cilantro
Corn Tortillas

Special YUMMY white sauce
/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste

Marinade chicken in Johny's and BBQ. Warm corn tortillas. Pile on the toppings you like and top with white sauce. So yummy.

Snickerdoodles

These are Monica's famous snickerdoodles. They are the best when she makes them. Yum.

2 T sugar
1 T ground cinnamon

1 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla extract

2 3/4 c flour
1 t baking soda
1/2 t salt
2 t cream of tartar

Combine 2 T sugar and 1 T cinnamon in a small mixing bowl.
Cream shortening. Gradually add 1 1/2 c sugar, beating well. Add eggs; beat well. Stir in vanilla.
Add flour, soda, salt and cream of tartar to creamed mixture; mix well.
Shape dough into 1-inch balls and roll in reserved cinnamon mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees for 6 minutes.

Recipe from Christmas Cookies book by Oxmoor House.

Apple Muenster Salad

Salad:
Romaine lettuce
spinach leaves
1 pound Muenster cheese, cubed
cashews
apples, cubed (I prefer Gala; the original calls for Granny)

Dressing:
3/4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. apple cider vinegar
1/2 T. chopped onion
Blend above then slowly add 1 c. vegetable oil
Add 1 1/2 T. poppy seeds before serving (or sprinkle over salad to keep the dressing from turning black)

Shrimp Pasta

1 pound of linguine
sea salt

1 pound of shrimp
1/4 cup of olive oil
6 cloves of garlic, minced
1/2 cup of white wine
3 tablespoons of butter
1 lemon, juiced
2 tablespoons of parsley
1/2 teaspoons of salt
1/4 teaspoon of black pepper

Begin by bringing a large pot of water to boil.

Prepare all of your ingredients before you add the pasta to the water - the sauteing will go very fast. Peel and devein the shrimp. Mince the garlic and parsley. Juice the lemon.

Add 1-2 tablespoons of salt to the boiling water, then add pasta. Stir the pasta as it cooks to make sure it doesn't stick together. It will cook for about 5 minutes. When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.

Meanwhile, In a large saute pan heated on medium, add olive oil and garlic. Saute for just 30 seconds until the garlic begins to bubble. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces. Add butter. Add shrimp. Cook the shrimp for just a minute, then turn them to cook for 1 more minute*. *If you are using very large shrimp it may take a little longer.

Lower the heat to a low simmer. Add lemon juice, parsley, salt pepper and cooked pasta. Toss together and serve.

Drain pasta in a colander. Do not rinse with water this will remove the pastas natural starches. Mix pasta and shrimp sauce together. Add salt, pepper, and lemon to taste.

My visiting teacher brought me this after I had surgery. LOVE IT!
Recipe courtesy of Christa Sabebin

Slow Cooker Messy Chicken

4 Boneless/skinless Chicken Breasts
1 Cube butter, melted
1 pkg dry Italian Salad dressing mix

1 Can Cream of Chicken soup
1 8oz pkg Cream Cheese

Place Whole chicken breast in the slow cooker. Pour melted butter over chicken. Sprinkle dressing mix over butter and chicken. Cook on low for 6 hours.

A half hour before serving, remove chicken and dice or shred. Return back to slow cooker. Stir in cream cheese and soup until it resembles a saucy consistency. Let flavors meld for 15-30 min. Serve over rice.

(Is so yummy just with the chicken and rice, or you could do a Hawaiian Haystacks type meal and put different toppings on with it.)

Recipe Courtesy of Emilee Hunter