Ingredients:
1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 green or red pepper, cut into strips
1/2 cup sliced onions
1/2 cup salsa
1/2 cup drained canned black beans, rinsed
6 flour tortillas (6 inch)
1-1/2 cups Cheddar Cheese

Directions:
1. Spray large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.

2. Add peppers and onions; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook an additional 3 min. or until heated through, stirring occasionally.

3. Spoon 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling. Spray second large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.

Ingredients:
1 lb. lean ground beef
4 slices Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

Directions:
1. Preheat oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Cool 10 min.

2.Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.

3. Bake 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

Ingredients:
4 flour tortillas (8 inch)
3/4 lb. ground beef
1 Tbsp. chili powder
1/2 cup Salsa
1 cup drained canned kidney beans, rinsed
4 cups torn spring or mixed salad greens
1/2 cup Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. Ranch Dressing

Directions:
1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

2. Meanwhile, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.

3. Place 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

This recipe is courtesy from Alton Brown. You know the guy who hosts the Good Eats and the Iron Chef on Food Network. Yeah, I love Alton Brown too. He gives some delicious recipes with some humor. If you’ve never seen Good Eats, one of my favorite shows, I suggest you tune into the Food Network channel on weeknights at 8pm.

Ingredients:
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions:
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

I have not had a chance to try this recipe that was given to me by my cousin. But it combines Lasagna (which all three of us love especially with extra cheese) and Mac & Cheese so it’s gotta be good.

Ingredients:
1 pkg. Macaroni & Cheese, prepared as directed on package
1-1/2 cups spaghetti sauce
1/2 lb. ground beef, cooked, drained
1 cup Shredded Mozzarella Cheese
2 Tbsp. Parmesan Cheese

Directions:
1. Preheat oven to 350°F. Spoon half of the prepared Dinner into lightly greased 8-inch square baking dish.

2. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.

3. Bake 20 min. or until heated through.

Ingredients:

1 can refrigerated crescent dinner rolls
1 package cream cheese, softened
1 1/2 teaspoons taco seasoning mix
1/3 cup finely shredded Cheddar cheese
1/4 cup whole kernel corn with red and green peppers, drained
2 tablespoons finely chopped green onions
Salsa, if desired

Directions:

1 .Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

2 . In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.

3 . Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

4 . Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

My husband loves ribs and when I found this recipe I just had to try it. He was a little reluctant since they are made in a slow cooker but after tasting them he was extremely happy that I fix them for him. I did eliminate the garlic cloves and onions since Mike doesn’t particularly like ether one.

Ingredients:

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Directions:

Spray inside of 4- to 5-quart slow cooker with cooking spray.

Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)

I got this recipe a few years back when I was at a Pampered Chef (I love them) party that my cousin had.

Ingredients

1/2 lb ground beef, cooked and drained
1 1.25 oz package taco seasoning mix
1 cup shredded cheddar cheese
2 tbsp water
2 8 oz pkgs. refrigerated crescent roll dough
1 med. green bell pepper
1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup whole pitted black olives, sliced
1 cup salsa
sour cream

Preparation

Preheat oven to 375 degrees
Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
Arrange crescent triangles in a circle on a 13″ round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper.
Place bell pepper in center of ring; fill with salsa.
Mound lettuce, onion, tomato and olives around pepper.
Garnish with sour cream.
Cut and serve.

Ingredients:

1 Box Jumbo Shells
1 bottle/jar Taco Sauce
1/3 pkg. Cream Cheese
1 lb ground beef
1/2 tsp Chili Powder
Tortilla Chips (about 1 cup crushed)
1 pkg Monterey & Colby Jack Cheese

Directions:

Boil the shells until tender and drain. Put in 1 to 2 tablespoons of butter and set aside. Brown the meat and drain. Add cream cheese and chili powder. Take a casserole dish & spray with Pam. Spoon ground beef mix into each shell. Put shells in casserole dish; pour taco sauce over shells. Cover with foil and bake at 375 degrees for 15 minutes. Take out and remove foil. Sprinkle chips over shells then sprinkle with cheese and return to oven for 15 more minutes.

I have never tried a chili burger before but I would love to. After doing some research online trying to find a decent recipe for a chili burger I found this one that sounds rather tasty.

Ingredients:

3 pounds ground round or sirloin
1 small onion
3 tablespoons chili powder (more or less to suit your tastes)
1 tablespoon cumin
1 tablespoon lime juice
1 tablespoon beer or Sangria (optional)
2 cloves garlic, minced
1 teaspoon oregano

Toppings:

refried beans
chopped onion
jalapeno
cilantro, chopped
nacho cheese
salsa

Directions:

Mix ground beef, onion, chili powder, cumin, lime juice beer or Sangria, garlic and oregano together in a bowl. Shape into 12 patties. Grill over hardwood coals (I use lump charcoal, better flavor than if you use smoke chips) until done to your preference. Serve on hamburger buns or hard rolls with your choice of toppings.