Baked Beans

1 can kidney beans
2  cans pork-n-beans
1 can black beans
half a green pepper
1/4 of an onion
couple of shakes of Worcestershire sauce
3 bacon (uncooked)
1 squirt across the 9x13
couple spoonfuls of brown sugar
fill with BBQ sauce (I suggest Head Country!)

Bake at 350 for 1 hour

This came from Molly Warr

Cream Cheese Frosting

8oz cream cheese
1/4 cup butter
2 1/2 cup powered sugar
1 tsp hot water for consistency.

Beat together and enjoy!

Gooey Cake

Crust
1 yellow cake mix
1/2 cup melted butter
1 egg

Mix and press into bottom of 9x13 pan

Topping

8oz softened cream cheese
4 cup powdered sugar
1/2 cup melted butter
1 tsp vanilla
2 eggs

Mix and pour over crust. Bake at 350 degrees for 30-40 min. Turn pan around half way through.

I got this from Molly Warr.

Iced Italian Cream Cake

Ingredients

Cake:

1/2 cup (1 stick) unsalted butter, plus more for greasing

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda 

1/2 cup vegetable shortening 

2 cups sugar 

5 large eggs, separated 

1 cup buttermilk, well shaken 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1 cup sweetened shredded coconut 

Cooking spray

Italian Cream Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) butter, at room temperature 

1 pound confectioners' sugar 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1. For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
2. Sift the flour and baking soda together and set aside.
3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
4. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
5. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
6. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
7. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

https://www.foodnetwork.com/recipes/iced-italian-cream-cake-2138765

Smothered Honey Lime Chicken Burritos

Ingredients 

• 1 Package Fresh Flour Tortillas

• 1 Rotisserie Chicken meat removed and shredded
• 1/4 Cup Lime Juice
• 1/3 Cup Honey
• 6 Cloves of Garlic minced
• 1 Tablespoon Chili Powder
• 2 Cups Cooked Cilantro Lime Rice
• 1-2 Cup Shredded Colby Jack Cheese
• 1-2 Cups Shredded Mozzarella Cheese
• 1 Can Pinto Beans drained and warmed
• Salsa or Pico de Gallo for serving
• Cilantro chopped for garnish

For the Sauce

• 1 16 ounce Jar Herdez Salsa Verde
• 1 Cup Heavy Cream or to taste

Instructions

• In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap.
• Prepare the rice and beans.
• Meanwhile, in a medium bowl, whisk together the slasa verde and heavy cream. Set aside.
• Heat the tortillas until pliable. Fill with rice, beans, chicken, and a sprinkle of colby jack cheese. Fold up both ends and roll tightly to close.
• Place the burritos on a baking sheet and spoon the sauce over each one. Sprinkle with mozzarella cheese and bake at 350 degrees for 20-30 minutes or we like to have the fillings all warm and then just stick the burritos under a broiler to melt the cheese.
• Serve with pico de gallo, cilantro or even sour cream

https://ohsweetbasil.com/smothered-honey-lime-chicken-burritos-recipe/

Easy Blueberry Ice Cream

A found this recipe and it was easy to make and easy for the kids to do it. I wanted to share so I could also have it again later.

2 1/2 cups (300g) fresh blueberries
2 tbsp sugar
grated zest and juice from 1 lemon
1 1/4 cup heavy cream
16 oz natural milk yogurt (unsweetened)
2 tbsp confectioners' sugar

Place blueberries in a pan with the sugar, lemon zest and juice. Bring to a boil and then simmer for 4-5 minutes until the berries have popped.

Remove from heat and press berries through a fine sieve into a bowl, leaving a blueberry syrup. Let cool.

Place the cream in a large bowl and whip with an electric mixer until starts to thicken.

Using a metal spoon, fold in the yogurt and confectioners' sugar until smooth. Add the berry sauce and stir to combine.

Pour into a freezer safe container and freeze for 4-5 hours. Every hour take a fork and break up the ice crystals. 

Beef Broccoli Pie

1 lb hamburger
1/2 onion chopped
2 Tablespoons flour
3/4 teaspoon salt
1/4 teaspoon garlic
1 1/4 cup milk
3 oz cream cheese
1 egg
10 oz chopped broccoli, cooked
Monterrey Jack or Pepper Jack cheese
2 pie crusts

Cook broccoli

1/2 cook bottom pastry

Brown meat and onion, drain off fat.
Stir in flour, salt, garlic, milk, and cream cheese.
Add egg and cooked broccoli.
Fill pastry shell, add cheese on top, top with second pie shell.
Slit top.
Cook at 350 for 40-45 min.