Pulled Pork Chili Baked Potatoes

1-1 1/2 pounds cooked smoked pulled pork, shredded

2 cans Hormel chili with beans

1/2 cup medium pace picante sauce

shredded cheese of choice

4 large Idaho potatoes

Clean potatoes, them lightly coat with olive oil.  Puncture multiple times and bake on a cookie sheet for 50+ minutes, until done. Combine shredded pork, chili and picante sauce in a large pot.  Cook on medium/low, until everything is warm.  Remove potatoes from the oven, split down the middle and place each in a large bowl.  Lightly mash each potato, cover in the chili mixture and then top with shredded cheese.

Brisket Bread

1 French Baguette
2 full garlic heads
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 stick of unsalted butter
2 tablespoons buffalo sauce
Cubed pieces of smoked BBQ brisket
Mozzarella & Parmesan blend shredded cheese

Preheat oven to 400 degrees F. Add olive oil and minced garlic to sauté pan and cook for 1-2 minutes, until you can smell it.  Remove from heat. In a bowl mix together: softened butter, roasted garlic and oil, buffalo sauce, Italian seasoning, smoked brisket, and stir all together. Cut French Baguette in half and spread the mixture we just prepared all over the bread with top with Mozzarella & Parmesan shredded cheese. Bake at 400 degrees for 15 minutes and then broil for an extra 1-2 minutes to get extra crispy.

Brisket Beef Stroganoff

1 pound cooked and shredded brisket beef tips
1 packet of Lipton Onion Soup Mix
(1) can Cream of Mushroom Soup
(1) 8 ounce Can of Mushrooms Drained
1 clove garlic, minced
8 ounces Sour Cream
Cooked Egg Noodles

Mix together all the ingredients except sour cream and noodles in your 4 quart crock pot. Cook on low for 4 hours or until brisket is tender. Before serving, stir in sour cream. Serve over cooked egg noodles.

Dole Whip

Ingredients:

1 Cup Dole Pineapple Soft Serve Mix

3 Cups cold water

Directions:

Whisk the pineapple soft serve mix into the cold water. Pour into a standard ice cream maker. Mine takes 20 minutes to get the perfect whip texture. If your machine is different, monitor it until it solidifies.

Gold Bars

Craig grew up eating these at school in Albuquerque.  A friend shared the recipe on Facebook and the rest is history!

2 cups crunchy peanut butter

2 cups Rice Krispies

2 cups powdered sugar

4 tablespoons melted butter

2 tablespoons light corn syrup

1 1/2 cups chocolate chips (melted)

Mix peanut butter, Rice Krispies, powdered sugar, melted butter, and light corn syrup until well blended.  Press mixture evenly into a 9 x 13 inch pan that has been lined with plastic wrap or lightly oiled.  Melt chocolate in a double broiler.  Spread evenly over mixture in the pan.  Chill in the fridge until set, not hard.  Cut into desired servings and then return the pan to the fridge to harden completely.  Remove from pan and store in an air tight container in the fridge until you are ready to serve. 

Tiffany's Chicken Noodle Soup

My sister Tiffany makes this for Christmas every year and Craig can't get enough of it!

1 onion, diced

3-4 stalks of celery, diced

4-5 carrots diced or cut into small discs

2 cloves minced garlic

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning

5-6 bone in, skin on chicken thighs

1 carton chicken broth

3/4 carton water

1 large bag egg noodles

Combine onion, celery, carrots, butter and garlic in the bottom of an Instant Pot, set to saute.  Saute for several minutes until vegetables are soft.  Add salt, pepper and Italian seasoning.  Place chicken thighs on top and add chicken broth and water.  Close up Instant Pot at cook on high for 8 minutes.  Let the Instant Pot naturally release for a few minutes then quick release. Remove chicken and add noodles.  Turn Instant Pot back to saute. While the noodles are cooking, shred the chicken and then add back into the pot.Mix and serve once noodles are done cooking!

Easy Fry Bread

One of our family favorites for football games!

4 cups of all-purpose flour

5 teaspoons baking powder

2 teaspoons salt

2 cups of water (plus more if needed)

vegetable oil for frying

Combine flour, baking powder, salt and water into a bowl.  Mix until well combined.  Add a tablespoon or more of water if the dough seems dry.  Pour mixture into a greased bowl, cover with plastic wrap and allow to rise for at least 20 minutes.  

Add vegetable oil to an oversize stock pot, placed on a large burner. Heat to 350 degrees ad then reduce heat to low, continuously making adjustments to keep the temperature near 350 degrees.  

Oil rolling pin and work surface (a silicone mad works great) and roll golf ball sized pieces of the dough into 1/4 inch thick discs.  Poke a hole in the center of the disc with your finger.  Gently drop the disc in the oil.  Fry for 60-90 seconds, and flip when light golden brown.  Repeat and  then remove from the oil.  Place in a pan or basket lined with paper towel to drain.

Serve with refried beans, taco meat, shredded lettuce, shredded cheese and salsa.  Also tastes great with honey and powdered sugar!