Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients:
8 ounces chorizo sausage
2 cups frozen shredded hash browns
Salt and pepper to taste
8 eggs, whisked together with a splash of water
1 tablespoon butter
1 bunch green onions, chopped
1 cup light sour cream
1 7-ounce can green chilies (mild)
1 10-ounce can cream of mushroom soup
8 ounces green enchilada sauce or green salsa
8 12-inch tortillas
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded pepper jack cheese
Biscuits and Gravy Casserole
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )
For the Blueberry Cake:
For the Buttermilk Glaze:
So because Ice Pops come in so many flavors our family is making these with two black buttons. That way I don't have to worry about not having enough blue, red, green, orange, or purple hilts!
2T Honeyville Dehydrated Green Onion
1 cup Kosher Salt
1/4 cup Garlic Powder
1/4 cup Black Pepper
* 1/4 cup Onion Powder (I add this to my mix, Paula Deen does NOT)
Mix all ingredients together and store in an air tight contatiner. Good for up to 6 months.
I saw this on Food Network
Ingredients
Ingredients for Steak Kabobs:
1/4 cup fresh parsley leaves
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh oregano leaves (or substitute 1 teaspoon dried oregano)
3 garlic cloves, coarsely chopped
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds skirt steak, cut into 6 equal pieces
Recipe for 8x8 or 9x9 Pan
Serves 6
1 C. Sugar
1 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Vanilla Extract
1 C. Milk
2 C. Fruit, fresh, frozen or canned
2 tsp. Sugar to sprinkle on top of cobbler
5 ears fresh corn, husked
For the Spread:
1/4 cup mayonnaise
2 Tablespoons sour cream
Juice from one lime
For the Topping:
1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
Preheat the grill to medium heat (between 350-450 degrees F).
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.