Servings 8

Ingredients:

1/2 pound sliced bacon, diced

1/2 pound ground beef

1 medium onion, chopped

5 garlic cloves, finely chopped (not minced)

1 teaspoon chili powder

1/2 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can pork and beans

1 (16 ounce) can kidney beans, rinsed and drained

1 (15-1/4 ounce) can lima beans

1/2 cup barbecue sauce

1/2 cup ketchup

1/2 cup sugar

1/2 cup packed brown sugar

2 tablespoons prepared mustard

2 tablespoons molasses

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a large skillet cook bacon until crisp; remove to a plate (drain the bacon fat but leave a small amount in the skillet)

To the same skillet cook the ground beef and onion until meat is no longer pink; drain fat.

Add in chopped garlic, chili powder, crushed chili flakes and cooked bacon; continue cooking until the meat is browned (this may take about 10 minutes).

Transfer to a greased baking dish.

Add in all of the beans and mix well.

In a small bowl combine the remaining ingredients; stir into beef and bean mixture.

Cover and bake at preheated oven for 45 minutes.

Uncover and continue to bake 15 minutes longer.

Servings 4-6

Ingredients:

• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup dry roasted peanut halves
• 1 celery rib, diced
• 6 bacon strips, cooked and crumbled
• 1 small red onion, chopped (about 1/3 cup)
• 1/2 cup mayonnaise
• 1/8 teaspoon garlic powder
• 1/4 cup prepared zesty Italian salad dressing
• salt and fresh ground black pepper, to taste

Directions:—————————-

• Pat the thawed peas dry as possible using paper towels then place into a large bowl.
• Add in peanuts, celery, bacon and onion.
• In a small bowl combine the mayonnaise with garlic powder and Italian dressing; pour over salad and toss to coat.
• Season with salt and pepper, then refrigerate until serving.

Taste Tester Notes: for some heat add in some sliced jalapeno peppers into the chili bean mixture, amounts listed are only a guideline feel free to adjust to taste

Servings 4

Ingredients:

3 cups crushed nacho tortilla chips, divided

1 (15 ounce) can chili with beans (use mild or spicy, I prefer spicy)

1 (4 ounce) can chopped green chilies

1 cup sliced black olives, drained, divided

1 cup sour cream

1 cup shredded cheddar cheese

1 (4-1/2 ounce) jar sliced mushrooms, drained

1 large tomato, chopped

3 to 4 green onions, chopped

1 large tomato, chopped

shredded lettuce

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease an 8-inch square baking pan.

Spread about 1-1/2 cups (or more) crushed tortilla chips into the bottom of the baking dish.

In a bowl combine the chili with green chilies an 1/2 black olives; spoon over the crushed tortilla chips.

Spread the sour cream over the top.

Sprinkle with shredded cheddar cheese, mushrooms, chopped tomato, green onions, then remaining crushed tortilla chips, olives,

Bake uncovered for about 20 minutes or until heated through.

Top with shredded lettuce.

Notes from our test kitchen: to make things easier you can omit the first 8 ingredients and use a boxed brownie mix (for a 13 x 9-inch pan)  adding in 1 more egg for a more cake-like texture, if desired add in 1/2 to 3/4 cup chopped walnuts into the cake batter

Ingredients:

3/4 cup butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

1-1/3 cups all-purpose flour

1/4 cup unsweetened baking cocoa, sifted

1/2 teaspoon baking powder

1/2 teaspoon salt

3 to 4 cups miniature marshmallows (for a thicker marshmallow filling use 4 cups)

TOPPING:

1-1/3 cups semisweet chocolate chips

1 cup peanut butter

3 tablespoons butter

2 cups crisp rice cereal

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl the cream butter and sugar until light and fluffy.

Add eggs and vanilla; beat until well combined.

In a bowl combine the flour with cocoa, baking powder and salt; gradually add to creamed mixture.

Spread into prepared baking pan.

Bake in preheated oven for 22-25 minutes or until cake tests done.

Sprinkle with marshmallows then return to oven for 2-3 minutes longer.

Using a knife dipped in water spread the melted marshmallows evenly over top

Cool completely.

For topping; combine the chocolate chips with peanut butter and butter in a small saucepan; cook and stir over low heat until blended.

Remove from the heat then stir in cereal.

Spread over bars immediately.

Cool the Refrigerate