Potato Egg, Bacon & Cheese Breakfast Tacos Recipe

Ingredients

• 6 eggs
• 1 pat of butter (optional)
• 1⁄2 cup heavy whipping cream (optional)
• 1⁄2 pound cheddar cheese
• 2 medium potatoes
• Onion
• 1⁄2 pound hickory-smoked bacon
• 6 tortillas

Directions

1. In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.
2. Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.
3. In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.
4. Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.
5. Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!

Pizza Soup Recipe

Ingredients

• 1-1/4 cups sliced fresh mushrooms
• 1/2 cup finely chopped onion
• 1 teaspoon canola oil
• 2 cups water
• 1 can (15 ounces) pizza sauce
• 1 cup chopped pepperoni
• 1 cup chopped fresh tomatoes
• 1/2 cup cooked Italian sausage
• 1/4 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• Shredded part-skim mozzarella cheese

Directions

1. In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
2. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese. 

Yield: 4 servings.

Pizza Soup with Sausage Recipe

Ingredients

• 1 teaspoon vegetable oil
• 1 1/4 cups sliced fresh mushrooms
• 1/2 cup finely chopped onion
• 1 can (15 ounces) pizza sauce
• 1 cup chopped pepperoni
• 1 cup chopped seeded fresh tomatoes
• 1/2 cup cooked Italian sausage
• 1/4 cup grated Parmesan cheese
• Shredded mozzarella cheese

Directions

1. Heat oil in a large saucepan over medium heat.  Add mushroom and onion and sauté until tender, about 3 minutes.
2. Add 2 cups water, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning.  
3. Bring to a boil, then reduce heat, cover, and simmer, stirring, occasionally, 20 minutes. 
4. Before serving, stir in Parmesan.  Garnish with mozzarella.

Yield: 4 servings.

Shrimp Chowder Recipe

Ingredients

• 1 large yellow onion, finely chopped
• 1/4 cup low-sodium chicken broth
• 12 ounces peeled and deveined fresh or thawed frozen medium shrimp
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 3/4 cups 1% milk
• 1 cup of half and half cream
• 1/2 teaspoon Worcestershire sauce.

Directions

1. In a large saucepan over medium heat, combine onion and broth.  Bring to a boil, reduce heat, and simmer, covered, until is tender, about 5 minutes.  Add shrimp, salt, and cayenne and cook until shrimp are pink and opaque, about three minutes.
2. Add milk, half and half, and Worcestershire sauce, if desired.  Cook, stirring often, over medium heat until heated through.

Serves 4

Corn Dog Recipe

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters
• 16 wooden skewers

Directions

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Taco in a Bag Recipe

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 4 (2.5 ounce) Doritos Nacho Cheese Chips
• 2 cups shredded lettuce
• 1 chopped fresh tomato
• 1 cup shredded Cheddar cheese
• 1/3 cup salsa
• 1/2 cup sour cream

Directions

1. Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Chocolate Caramel Apples Recipe

Ingredients

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 10 ounces semi-sweet chocolate chips
• 2 tbsp shortening
• 2 cups chopped candy bars, chocolate, or nuts

Directions

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.