BBQ Chicken Sandwish :)

Ingredients

• 2 (4 pound) whole chickens, cut up
• 1 1/2 cups ketchup
• 3/4 cup prepared mustard
• 5 tablespoons brown sugar
• 5 tablespoons minced garlic
• 5 tablespoons honey
• 1/4 cup steak sauce
• 4 tablespoons lemon juice
• 3 tablespoons liquid smoke flavoring
• salt and pepper to taste
• 12 hamburger buns
• 3 cups prepared coleslaw (optional)

Directions

1. Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Cresent Dogs

Ingredients

• 8 hot dogs
• 4 slices American cheese, each cut into 6 strips
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

Directions

1. Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3. Bake 12-15 min or until golden brown.

Pasta Lasagna

Ingredients

• 1/2 pound penne pasta
• 1/2 pound lean ground beef
• 1 (26 ounce) jar pasta sauce
• 1 (15 ounce) container ricotta cheese
• 8 ounces shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
4. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
5. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
6. Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Nutritional Information

The BEST chili!!!

Ingredients

• 2 pounds lean ground beef
• 1 onion, chopped
• 2 red bell peppers, seeded and diced
• 2 jalapeno peppers, seeded and diced
• 4 cloves garlic, minced
• 1/2 cup chili powder
• 1/4 cup ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (6 ounce) can tomato paste
• 4 (15 ounce) cans kidney beans with liquid
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 quart water, divided
• 1/4 cup all-purpose flour
• 1 tablespoon rice vinegar

Directions

1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.

The BEST Cupcake ever!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
•  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Roasted Garlic Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• Ground black pepper
• 1 cup all-purpose flour
• 1/2 cup olive oil
• 1 large onion, finely diced
• 6 large carrots, cut into 1-inch pieces
• 2 medium potatoes, cut into 1-inch pieces
• 3 cups Prego® Roasted Garlic & Herb Italian Sauce
• 1 3/4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
• 16 ounces uncooked egg noodles
• 1/4 cup butter
• 1 (11.25 ounce) package Pepperidge Farm® Texas Toast Garlic

Directions

1. Season the beef with the black pepper. Coat the beef with the flour.
2. Heat 1/4 cup oil in an 8-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Remove the beef from the saucepot.
3. Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, sauce and broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the beef is fork-tender.
4. Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat.
5. Meanwhile, preheat the oven to 425 degrees F for the bread. Bake the bread according to the package directions.
6. Place the noodles into a serving platter. Spoon the beef mixture over the noodles. Serve with the bread.