Ingredients

• 1 box of your favorite fudge brownie mix (or your favorite brownies from scratch)
• 1/2 c. white Karo (corn) syrup
• 1/4 tsp. salt
• 10 large marshmallows (exactly 10 or the consistency is off)
• 2 c. coconut
• 1/2 tsp. vanilla
• roasted almonds, chopped
• 1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

Instructions

• Mix up your brownie mix and pour into a sprayed 9x13 inch pan.
• In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut, vanilla, and chopped almonds. Stir well and dollop this coconut mix all over the top of the brownie mix, it doesn't need to be completely covering the top, just evenly distributed.
• Bake the brownies according to the regular directions.
• When there is about 5 minutes left, begin melting the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth.
• When you remove the brownies from the oven, drizzle all over with the melted chocolate and sprinkle with some extra coconut flakes.

Ingredients

• 3-4 Lbs. lean roast beef
• 1 pkg. onion soup mix
• 2-3 c. water
• 2 c. Pace Picante sauce (or your favorite picante sauce)
• salt and pepper, to taste

Instructions

• Sear the roast on all sides. Add to crock pot and sprinkle with onion soup mix and add 2 c. water. Cook in crock pot on low for 7-8 hours, keep an eye on it and add more water as necessary. Make sure there is always about 1-2 cups of liquid in there. Do not let the water cook out!
• After meat is cooked, remove beef from Crock Pot and shred, removing any excess fat.
• Return the meat to the crock pot and add picante sauce & salt and pepper. Cook on low for another 30 minutes. Meat should be moist and juicy.

Ingredients

• 1/2 c. milk
• 1/4 c. flour
• 6 eggs
• salt and pepper, to taste
• 1 cup shredded cheddar cheese
Your favorite omelette toppings (such as):
• bacon or sausage or ham
• tomatoes
• onions
• peppers
• spinach
• avocado

Instructions

• Preheat oven to 450 degrees. In a medium size bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9x13 glass pan lined with cooking spray.
• Bake in preheated oven for about 6 to 7 minutes, the layer of egg should be fully cooked, no runny spots.
• Top the egg with cheese and your favorite omelette toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
• Remove from oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of rolls you want.
• Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Ingredients

For the Meatballs:
• 1 1/2 lbs. ground beef
• 2/3 cup cracker crumbs
• (1/2 red bell pepper, finely chopped)
• (1-2 tsp. red pepper flakes)
• 2/3 cup chopped onion
• 1/4 cup milk
• 2 tsp. salt
• 1 tsp. pepper
• 1 egg
• 2 tsp. ginger
For the Rest...
• 4 Tbs. Cornstarch
• 1 cup brown sugar
• 1/3 cup soy sauce
• 1/4 white vinegar
• 1/3 cup ketchup
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 can pineapple tidbits, divided into juice and tidbits

Instructions

• Mix meatball ingredients together and roll into meatballs. Brown and cook over medium heat in large skillet until cooked through (Or you can roll them and bake them in the oven at 425 for 13-14 minutes).
• In a small mixing bowl, mix cornstarch and brown sugar. Drain pineapple juice into brown sugar mixture with soy sauce, vinegar, and ketchup.
• Add meatballs, peppers, and pineapple tidbits to crock pot and pour sauce over.
• Cook on low for 2-4 hours or until sauce is thickened. Serve over rice.

Ingredients

• tri-tip roast (about 2 pounds)
• 2 Tbsp. olive oil
Rub Ingredients
• 1/2 tsp. kosher salt
• 1/2 tsp. celery salt
• 1/4 tsp. pepper
• 1/4 tsp. granulated garlic
For The Homemade BBQ Sauce:
• 1 Tbsp. Vegetable oil
• 1 tsp. minced garlic
• ¾ c. ketchup
• ½ c. cider vinegar
• ¼ firmly packed brown sugar
• 3 Tbsp. Worcetershire sauce
• 1 ½ Tbsp. Yellow mustard
• 2 tsp soy sauce
• ½ tsp chili powder
• Tabasco sauce (to taste)

Instructions

• Let the tri-tip sit out at room temperature at least 20 minutes before grilling. Then mix together the rub ingredients in a small bowl. First rub the meat in the olive oil then rub all over with the spices. Grill over medium heat, we like to do 10 minutes on each side of direct heat, then another 30 minutes of indirect heat.
• When there is about 15 minutes left, baste the tri-tip with half of the bbq sauce- recipe below.
• Let the meat sit for at least 5 minutes after removing from the grill before cutting into it. Cut into thin slices and serve with the remaining bbq sauce for dipping.
For The Homemade BBQ Sauce:
• In a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute or until the garlic turns golden. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer about 15 minutes. Divide the sauce in half (you will use half to baste the tri-tip and the other half for dipping).