Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

Servings 6

INGREDIENTS:

1 (22 ounce) package frozen mashed potatoes (such as Ore-Ida)

1 (6.5 ounce) container Alouette brand garlic-and-herb spreadable cheese (or similar brand)

1/2 cup light cream

4 cooked bacon slices, crumbled (can use more)

1 teaspoon seasoning salt

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

1-1/2 cups shredded Cheddar cheese,

chopped green onions, optional

INSTRUCTIONS:————————————————

Servings

INGREDIENTS:

soy bacon (such as Morning Star, use as much as you like)

1 large onion, finely chopped

4 large garlic cloves, minced

2 teaspoons crushed chili flakes

2 (28 ounce) cans Bush’s vegetarian baked beans

1/4 cup bottled Heinz chili sauce

2 tablespoons Worcestershire

2 tablespoons prepared yellow mustard

1-1/2 tablespoons smoked paprika

1/2 teaspoon ground cumin

brown sugar, to taste (optional)

salt and fresh ground black pepper.

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2 to 3-quart baking dish.

In a large skillet over medium heat, cook soy bacon until limp but not crisp.

Stir in onion and cook until soft and translucent and soy bacon is crisp, about 5 minutes more, adding in the garlic and chili flakes the last few minutes.

Spoon mixture into prepared baking dish.

Stir in baked beans, chili sauce, Worcestershire, mustard, paprika, and cumin.

Add in brown sugar to taste (or you can omit completely if you like).

Season with salt and pepper to taste.

Bake beans, uncovered, until bubbly throughout with a bit of browned crust around the edges of dish (about 45 minutes).

I use my Freezer Pasta Sauce that I keep frozen to make this and other recipes, you can use your own favorite pasta sauce for this recipe

Servings 8

INGREDIENTS:

1 pound (scant) uncooked penne pasta

1 pound spicy Italian sausages, casings removed

5 cups prepared favorite pasta sauce

pizza pepperoni, sliced in half (use as much as you like)

4 cups shredded shredded, divided

INSTRUCTIONS:————————————————-

Grease a 13 x 9-inch baking pan.

In a medium saucepan cook the sausage meat until browned (crumbling with a spoon while browning).

Add in the prepared pasta sauce; bring to a simmer.

Reduce heat to low and simmer partially covered for about 1 hour (season with salt and pepper about halfway through cooking.

About 10 minutes before the sauce is finished cooking;  cook the penne in boiling water to only about halfway (the penne must not be cooked until soft it will cook more in the oven — my pasta package cooking time states 15 minutes, I only cook half that time) ) drain and place in a large bowl.

Mix in the pasta sauce/sausage mixture, then pour over pasta and toss to coat.

Place half of the sauce/pasta mixture in the baking dish.

Top with half (2 cups) of the mozzarella cheese.

Place remaining sauce/pasta mixture over top.

Top with the pepperoni slices and half of the remaining (1 cup) shredded cheese.

Bake in a 350 degree F oven (bottom rack) uncovered for 20 minutes.

Remove and sprinkle remaining 1 cup of shredded cheese, then return to oven for another 10 minutes or until hot and bubbly.

Servings 8-10

INGREDIENTS:

spicy chorizo sausage, sliced (use as much as you like)

oil, as needed

1 large onion, chopped

4 garlic cloves, minced (garlic lovers can use more)

1/3 cup packed dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons finely chopped chipotle chile, canned in adobo sauce

5 (16-ounce) cans navy beans, rinsed and drained

1 (18-ounce) jar barbecue sauce

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Taken from my Favorites folder!

This may be made ahead and refrigerated until ready to bake

Servings 8

INGREDIENTS:

5 tablespoons butter, divided

5 pounds russet potatoes, peeled (do not cut potatoes, leave whole while boiling)

12 to 14 large whole garlic cloves

1-1/2 cups heavy (33-35%) whipping cream

1 cup freshly grated Parmesan

4 ounces cream cheese,  softened or room temperature

1 large green onion, finely shopped

salt an fresh ground black pepper

INSTRUCTIONS:—————————————————–