All Rolled Up Cinnamon French Toast

Make Candice's White Bread With A Twist - sliced
Eggs
Milk
Cinnamon
Sugar and Cinnamon Mixture
Beat eggs with milk and lots of cinnamon in a shallow dish. Coat sliced bread on both sides with egg mixture. Place 2-3 Tbsp butter and several spoonfuls of the cinnamon and sugar mixture in a frying pan. Mix and let caramelize. Place coated bread in hot frying pan and fry until golden brown on both sides.

Shredded Green Chili Pork

1 lb. Pork Loin
1/2 Onion - finely diced
7 oz. Can diced green chilies
1/2 c. water
1 Tbsp Jalapenos - finely diced
Salt and Pepper

Place water, pork loin, finely diced onion, green chilies, and jalapenos in crock pot. Cook low for 6 hours. Shred pork when done. Great filling for tacos, enchiladas, burritos or tamales.

Sunburst Cake

Sunburst Cake
1 Lemon cake mix
1/4 cup sugar
4 eggs
3/4 cup oil
1-10 oz. can of mandarin oranges with juice
Combine all ingredients.
Pour into 9X13 pan. Bake at 350 degrees for 30-35 minutes or until done. Let cool and top with frosting.
Frosting:
Fresh whipped cream
Top with strawberry

Sheepherder's Delight

Growing up, I can only remember my dad cooking one of two things, meatloaf and sheepherder's delight. He used to tell us how he learned to cook it over a campfire from an old sheepherder.

1 lb. sausage
2 lb. frozen diced potatoes
Oil for frying
1 onion, chopped
1 green pepper, optional
Salt and Pepper, to taste

Start with two large skillets or frying pans. Crumble sausage into one of the hot skillets and brown. Start potatoes in another deeper pan with oil according to package directions. When the sausage has browned, add onions and green peppers, cook for a few minutes until done, reduce heat to low until potatoes are done. When potatoes are cooked through and golden brown, combine with sausage, onion, and pepper mixture. Salt and Pepper to taste.

Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.

Crock pot Tamales

1 pork roast, cut into four pieces (about 2 lbs.)
1/2 onion, chopped
1 c. Rosarita Enchilada sauce
sprinkle of black pepper, to taste
1/2 - 1 c. water

Cook pork roast for 3 hours on high. Add onion, pepper and enchilada sauce and continue to cook on high for another hour. Shred pork, add water, drop masa dough by 2 Tbsp. scoop on top of meat mixture (like a dumpling). Continue to cook on high until done, about 1 1/2 - 2 hours.

Masa dumplings
2 c. Maseca (Instant corn masa mix)
2 c. warm chicken broth (2 c. hot water + 2 tsp. chicken base or bouillon)
1 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening

Cream shortening with baking powder and salt. Add Maseca 1 cup at a time until crumbly like pie crust dough. Slowly add broth while mixing. Let sit to allow mixture to thicken.

Throwdown Chili

2- 15 oz. cans black beans

2- 15 oz. cans white beans

1- 16 oz. can kidney beans

1- 16 oz. can pinto beans

3- pints bottled tomatoes, diced

2- 4 oz. cans green chilies

8 jalapenos, roasted

1 lb. ground beef

1 large onion, chopped

1 pkt. chili seasoning

1/4 c. brown sugar, loose- not packed

1/4 c. ketchup

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. water

Roast jalapenos by slicing in half lengthwise, take out seeds and place on a cookie sheet. Cover loosely with foil and bake at 400 degrees for 30 minutes. Place in a ziploc bag and let cool. Peel as much of the skins off as you can and then chop the peppers. Brown the ground beef with the chopped onion. Drain and rinse all of the beans. Drain tomatoes. Combine all ingredients in a large crock pot and cook on low for 8 hours.