Cowboy Cavier

                                                                              

Great dish for anytime! Pasta, Chicken, Beans, Corn, & Peppers in a Balsamic Vinaigrette Dressing!

3 Pounds Cooked White Meat Chicken Diced

18 Ounces Tri Color Rotini Pasta Cooked & Drained

40.5 Ounces  Canned Black Beans Drained

39 Ounces Hanover White Corn with Poblano Peppers Drained, If you cannot find Hanover Brand just use canned White Corn & add some diced Poblano Peppers about 3/4 of a cup.

1/2 Cup Diced Red Onion

1 Green Pepper Diced

2 Cans 10 Ounce Each Canned Tomatoes with Green Chilis Drained

15.5 Ounce Can Black Eyed Peas Drained

16 Ounces Balsamic Vinaigrette Dressing

Cook your chicken in enough water to cover on simmer until done. Remove from water Cool the Dice.

Cook Pasta according to package directions, Drain.

Put everything except dressing in a large deep bowl & stir well. Now pour dressing over everything stirring until combined well. Chill at least 4 hours best overnight! Good served with Tortilla Chips! ENJOY!

Crockpot Beef Nacho Dip

                                                                         

                                                                                       

This dip is delicious! It made a huge crockpot full! It served about 35 people! We went through 4 family sized bags of tortilla chips! It is beefy, cheesy and has refried beans too! Enjoy!

4 Pounds Ground Beef

1 Can 16 Ounce Refried Beans

1 Can 10.5 Ounce Cheddar Cheese Soup

1 Packets of Taco Seasonings

1 Jar 24 Ounce Salsa

3 Pounds Shredded Cheddar Cheese

16 Ounce Sour Cream

In large pot brown the ground beef. Drain very well. Return to the pot. Now add the packets of taco seasonings and the water as per directions. Cook and simmer. Now add everything but the sour cream. Stir and cook until well combined and cheese is melted. Now stir in the sour cream and blend well. I mixed this up the day before and refrigerated overnight. The next day spooned the dip into the crockpot and cook on low 3 hours until everything is hot and melted. If you are using it right away just put in crockpot and cook on low for 1 hour then keep dip on warm. Serve with tortilla chips! Really good! Feel free to cut the recipe in half for smaller groups. 

Crock Pot Pizza Dip

                                                                           

This recipe is a version of the Foodtastic Mom's Pizza Dip! Yummy Cheesy, Saucy, and lots of Pepperoni in this delicious crockpot dip!

 

 

4, 8 Ounce Blocks of Cream Cheese at room temperature

2 Packets of Good Seasons Italian Seasoning 6 Ounce Size

1, 23 Ounce Jar Marinara Sauce, use your favorite

1 Pound Thin Sliced Pepperoni I cut into quarters

4 Cups of Italian Cheese Blend Shredded Cheese

Parsley 

I large Bowl beat cream cheese and 2 Cups of the shredded Italian Cheese together, Spray with cooking spray your crockpot. Spread the Cream Cheese mixture over the bottom. Now brown your Pepperoni until lightly crisp. Drain well. pour Marinara Sauce over the cream cheese mixture. Spread Pepperoni over the sauce then lightly stir it into the sauce. Now cover the top with the remaining 2 cups of shredded cheese. Sprinkle with parsley. Cover and cook on low for 3 hours. Serve with sliced Italian bread or your favorite crackers or bread! This is a large amount you may easily divide the recipe in half!  Great for appetizer, party dip or just because! 

Easy Pumpkin Crumb Cake

                                                                          

This is an easy but spectacular dessert!

1 Box Yellow Cake Mix

1, 15 Ounce Can of Pumpkin

1 Teaspoon Cinnamon, Cloves, and Ginger

Follow the directions on the box of cake mix, then add the can of pumpkin, spices,  and beat well. Pour into a prepared 10 X 15 cake pan. Now mix up those crumbs!

CRUMBS:

1 Cup Brown Sugar

1/2 Cup Granulated Sugar

1/2 Teaspoon Salt

1 Tablespoon Cinnamon + 1 Teaspoon Each of Ginger and Cloves

1 Cup Melted Butter + 1 Teaspoon Vanilla

2 and 1/2 Cup Flour, more if needed

Stir together Sugars, Salt and spices together add melted butter and vanilla stir well.  Gently fold in Flour with large fork. If too wet add more flour, You want to gently fold the flour in to make large soft crumbs, adding more flour only if the batter seems to wet, weather will affect the crumbs so you might need to add the extra flour, but you do not want this to be too dry. Now gently sprinkle the crumbs over your cake batter. Bake in a preheated 350 degree oven for at least 30 minutes. Check to see if there is any wet batter on the end of a toothpick. If wet batter bake and check every 5 minutes, mine took 45 minutes. Once baked let cool. Serve with whipped cream or ice cream! Delicious!

Homemade Pizza Sauce Made with Fresh Picked Tomatoes

                                                                          

                                                                                          

This is FRESH Pizza Sauce made with tomatoes from my garden! Delicious and easy!

5 Large Tomatoes Peeled and Cored

1 Tablespoon Chopped Garlic

Salt to taste

Sugar to taste

Vinegar to taste

1 Tablespoon Of Chopped Parsley

1 Tablespoon Of Italian Seasonings 

Peel and core your tomatoes, puree in blender until smooth. 

In a sauce pan add your prepared tomatoes and seasoning EXCEPT the salt, sugar and vinegar. Cook on a low simmer stirring often to prevent the sauce from sticking. This will thicken in about 1 hour. Now taste and add salt, sugar if needed then taste again adjust to suit your taste. If to sweet add a little vinegar and taste adding more if needed. This will make 1 and 3/4cups of great sauce and makes one large pizza! It was delicious! 

Chicken Ranch Macaroni Salad

                                                                               

What a lovely change from regular Macaroni Salad! 

 

  1, 16 Ounce Box Elbow Macaroni cooked according to package directions.  Helpful Hint I cooked mine in the broth from the chicken!

2 Pounds Boneless Skinless Chicken Breast

1, 16 Ounce Bag Frozen Broccoli Cauliflower Carrot Medley Cooked in the Chicken Broth from the chicken

Water, Enough to cover the chicken on your stovetop along with 1 Teaspoon Salt & 1 Tablespoon Crushed Garlic

2 Ribs Celery Chopped

1 Small Onion Chopped

1 Green Bell Pepper Chopped

1 Cucumber Peeled & sliced thin

24 Ounces of your favorite Ranch Dressing

Cook Chicken in enough water to cover along with the salt & garlic. Simmer until cooked about 45 minutes. Meat Thermometer should test chicken temperature at 165 degrees. Remove from pot & let cool until you can handle the chicken to dice into bite sized pieces. Now in the broth add the frozen vegetables and cook those about 8 minutes. Remove them from the broth and place them in a deep bowl. Add the diced Chicken.  Now dump into the pot of broth the Macaroni & cook according to the package directions. If you need more liquid just add water. Once cooked drain well. Now chop the fresh vegetables and add them  to the bowl. Once Macaroni's are cooked drain them & add them to the bowl. Stir well. Now add your Ranch Dressing Stir well and chill. Chill at least 4 hours, overnight is best. You may want to add 2 hard boiled eggs chopped to the recipe. I had people who do not like hard boiled eggs so I did not add them, but for me I would. Enjoy this main course Macaroni Salad! 

Corned Beef Hash

Delicious Homemade Corned Beef Hash!

2 Pounds Corned Beef, Leftover or make fresh! I had a 2 pound Corned Beef Brisket frozen on hand. I just thawed and simmered on my stovetop covered in water with the packet of spices that come with the brisket. I simmered this for 2 hours covered with lid. Let meat cool then dice into bite sized pieces. Discard the broth.

6 to 8 Potatoes peeled and cubed, again in nice size pieces.

1 Medium to Large Onion peeled and chopped

1 Tablespoon Minced Garlic

2 Tablespoons Chopped Parsley

6 to 8 Uncooked Eggs if you like, I was not using eggs this time

Pepper to taste

Do not add salt until Hash is done. Taste and see if any salt is needed, then salt if desired.

4 Tablespoons Butter, unsalted is preferred. I only had salted butter on hand it was perfect.

1 Tablespoon Vegetable Oil.

Melt butter with the oil in a large deep skillet. Add the potatoes, onion, parsley & garlic. Fry stirring often. You want the potatoes to have a nice brown crust. Now add the diced Corned Beef. Stir in the beef  and fry covered stirring often. Once potatoes are soft and everything has a bit of a brown crust you have Corned Beef Hash! At this point taste and see if your hash needs salt, add accordingly! Feel free to break eggs onto the top cover and cook until eggs are softly set. I was not feeling like an egg this time, so I just dished up the hash when it was ready! Serve 6 Nice sized servings SO GOOD!