Scott’s BBQ Chicken Nachos

Ingredients

Tortilla Chips

Fiesta Blend Shredded Cheese

Lawry’s Season Salt

Ranch Style Beans

John Soules Fajita Chicken

Head Country BBQ Sauce

Grape Tomatoes

Sour Cream


Directions

Cut Chicken into bite size pieces and coat with BBQ Sauce & set aside Line a baking sheet with parchment paper Add a layer of Tortilla Chips Sprinkle Tortilla Chips with Lawry’s Season Salt Cover Tortilla Chips with Fiesta Blend Cheese Add desired amount of BBQ Chicken and Ranch Style Beans Place in pre-heated 350 degree oven until cheese is completely melted Top with sliced Grape Tomatoes Add desired amount of Sour Cream

This is Scott’s version of Rib Cribs Chicken Nachos. You can also sub the chicken with Fajita Steak as well.

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Fast Parmesan Potatoes

 

Need a quick alternative to opening canned veggies for Dinner? This is it!


Ingredients

5 Handfuls Little Potato Company Potatoes

1/2 Cup Water

1/2 Cup Butter

Lawry’s Season Salt

Parmesan Cheese


Directions

Cut Potatoes into bite size pieces. Add to microwave safe bowl with Water. Microwave about 10-12 minutes checking and stirring about half way through. Drain if necessary. Microwave butter until melted and stir into potatoes. Add Lawry’s Season Salt and Parmesan Cheese to taste.

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Recipe on a Tea Towel

  • Difficulty: Super Easy
  • Print

Ingredients

Linen Tea Towel

Scanned Image of Recipe

Transfer Paper

Directions

Invert scanned image

Print on Transfer Paper

Iron Tea Towel

Place printed Transfer Paper face down on Tea Towel and iron for several minutes over the Transfer Paper.  Peel Transfer backing from Tea Towel to reveal completed project. 

This particular example is a recipe written by my Great Grandmother. These make excellent heirloom gifts!

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Kris’ Broccoli Pasta Salad

Ingredients


1 Box Tri Colored Rotini Pasta
1 Head Fresh Broccoli
1/2 Red Onion
2 Cups Fiesta Blend Cheese
2 1/2 Cups Mayo
1/2 Cup Sugar
2 TBSP Red Wine Vinegar or Apple Cider Vinegar
Pinch of Salt

Directions


Cook Pasta until al dente.
Cut Broccoli into florets
Chop Onion
Stir together Mayo, Sugar, Vinegar and Salt to make dressing
Add cooked, cooled Pasta, Broccoli, and Cheese to a large bowl and stir in dressing until well coated. Chill until ready to serve and then stir.

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Elsie’s Pumpkin Bars with Cream Cheese Frosting

Ingredients


Pumpkin Bars:

Mix together:
4 Eggs
2 Cups Sugar
1 Cup Oil
1 15 oz. can of Pumpkin

Add:
2 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Ginger
1/2 tsp Nutmeg

Once all ingredients are combined, bake in a 15 x 10 Jelly Roll pan at 350° for 30 minutes.

Cream Cheese Frosting:

8 oz. Cream Cheese at room temperature
1 stick of Butter at room temperature
1 lb. of Powdered Sugar
1 tsp Vanilla
1 pinch of Salt

Mix well and spread over cooled Pumpkin Bars.

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Grandma Hoffman’s Strawberry Pie

Ingredients


1 10 Inch Pie Shell
1 3oz box of Strawberry Jello
1 1/2 Cups of Sugar
3 tablespoons of Cornstarch
1 1/2 Cups of Water
2 1/2 Cups of Sliced Frozen Strawberries

Directions


Bake Pie Shell according to package directions
Place Strawberries in baked Pie Shell
Add Strawberry Jello, Sugar, Cornstarch and Water to a small saucepan. Bring to a boil while stirring constantly. Once thickened, pour over strawberries in pie shell. Place in refrigerator until it sets like Jello. Top with Whip Cream before serving.

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