Favorite Recipes

• In a mediium saucepan, melt the butter & chocolate over low heat.
• Remove from heat and allow to cool for 30 minutes
• Pour melted butter/chocolate mixture into mixing bowl
• Beat in sugar
• Blend in eggs one at a time, beat until ribbon stage is reached. *
• Add Vanilla
• Stir in flour and mix well
• Spread batter in a greased 9 " round baking pan.
• If desired, the baking pan can be lined with parchment paper to make it easier to remove brownies when they are done baking.
• Bake at 350 degrees for 30 minutes
• Caution: do not overbake!
• Remove from oven and allow to cool
• After brownies have cooled for at least 1 hour, cut into 8 slices

Optional Brownie Pizza Toppings

• a simple glaze can be made from powdered sugar (1 cup powdered sugar, 2 tsp vanilla and 2 - 4 tablespoons of milk blended together)
• powdered sugar can be sifted over the top of the brownie
• raspberry sauce from the grocery store can be drizzled over the top of the brownie pizza
• for even more chocolate flavor, chocolate sauce can also be drizzled over the brownie pizza

• pour olive oil on one side of pork roast , covering the top and the sides
  
• sprinkle at least 1 tablespoon Texas BBQ seasoning over the top of the meat, rub in
  
• flip meat over and repeat the olive oil and Texas BBQ seasoning steps. Be sure to coat the sides of the meat also.
  
• allow the meat to marinate at room temperature for at least 30 minutes or in the refrigerator for several hours.
• place meat on grill, right over the flame and sear each side for 2 minutes. Then move meat farther away from the flames and continue to cook for approximately 1 hour.
  
• Meat is cooked when the internal temperature reaches at least 170. Use a meat thermometer to check the temperature
  
• remove from heat and place on cutting board. Allow to cool slightly before slicing
  

• line the baking sheet with parchment paper. The parchment paper will make clean up a breeze! If you don't have parchment paper, spray the pan with cooking spray or pan spray.
• In a large saucepan, bring the water to boil
• Add the brown sugar and the pumpkin pie spice
  
• Bring the mixture to a full boil over medium heat. Stir occasionally
• Once the boiling stage is reached, allow syrup to boil for 5 minutes without stirring
  
• remove from heat, add pecans
  
• Stir the mixture until it begins to sugar.
  
• Once the pecans are coated, pour onto the prepared baking sheet
  
• spread nuts so that they don't clump together.
  
• Toast in a 350-degree oven for 15 to 20 minutes
• cool completely before storing in an airtight container
  

• Spray the inside of the slow cooker with pan spray. Add one can of diced tomatoes to the slow cooker.
  
• Add 1 pound of browned ground beef to the diced tomatoes. Stir the ingredients together. If using already browned ground beef that has been frozen, thaw it out ahead of time.
  
• Add 1/2 cup water and stir
  
• Drain & Rinse 1 can of Black Beans and add to the slow cooker
  
• Add 5 Tablespoons of the Chili Mix to the ingredients in the slow cooker
  
• Mix all ingredients together in the slow cooker, plug in and turn to low.
  
• cook on low for 4 to 5 hours.
  
• Prepare bowls of assorted toppings for the Chili . Toppings can include shredded cheese, sour cream and corn chips. If your family likes black olives, they could be used also
  
• serve in bowls and let everyone add toppings to their own bowl
  

• drained crushed pineapple
  
• after draining the crushed pineapple, measure out 1 cup.
• cut the onion in half, chop one of the halves and refrigerate the other half to use at a later time.
  
• chop the fresh cilantro and the parsley
  
• dice the jalapeno pepper into small pieces if you are planning on using it.
• Combine all the ingredients in a bowl
  
• add the lime juice and the honey and mix well, refrigerate for at least 30 minutes
• place the salsa in a serving bowl
  

• Approximately 14 graham crackers will be needed to make 2 1/2 cups of crushed graham crackers
  

Preparing the Springform Pan

• Line the bottom of the springform pan with parchment paper
  
• use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.
• Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.

Preparing the Crust

• place the graham crackers in the plastic bag and zip shut
  
• using a rolling pin, crush the graham crackers
  
• Place the graham cracker crumbs in a bowl and add the melted butter. Blend with a fork until all crumbs are covered
• Place the crumbs in the prepared pan . Using a spatula , press the crumbs firmly in the bottom and about 1/2 way up the sides of the pan.
  
• place the pan the freezer for an hour
• after an hour, you will be ready to fill with the filling of your choice
  
• once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan
  
• Add decorative sprinkles if desired to the top of the cheesecake, slice and serve
  

• Combine seasoning packet with the sour cream & mayonnaise.
• Chill for at least 4 hours to allow the flavors to blend
• Stir the dip mix again before adding to the bread bowl or other serving container
• Serve chilled with assorted cut vegetables, crackers, bread cubes or tortilla chips.

• Mix together all ingredients. Blend well
  
• cover and refrigerate for 1 to 2 hours to allow the herb flavors to blend.
• Serve with assorted crackers or sliced baguette or bread.
• Refrigerate leftover cheese spread. Spread should last up to two weeks in the refrigerator.