• 1 beef brisket
  • 12 can beer
  • small can chipotle peppers in adobo sauce
  • salt to taste
  • corn tortillas
  • lettuce, shreded
  • shredded cheese queso
  1. Place brisket, fat side down, in slow cooker with beer. Cook on low until fork tender. 4-6 hours.
  2. Remove brisket from slow cooker; shred beef with a fork. Season with salt
  3. Blend chipotle peppers in adobo sauce until smooth; add to brisket. Serve on corn tortillas with shredded lettuce and cheese or queso.

Game Day Recipes Grill Recipes Main Entree Recipes Meat Recipes Mexican Recipes Party Recipes Side Dish Recipes Spicy Hot Recipes
  • 1 pkg. chicken wings
  • 2 canola oil
  • 1 Pinch of flour (optional)
  • 2 butter
  • 3 McCormick lemon pepper seasoning
  • 1/4 olive oil
  1. Wash chicken and pat dry
  2. In a saucepan, heat canola oil to 350° F. If you have a thermometer you can add a pinch of flour, when it dances you know your oil is hot enough. Add wings and cook until they reach an internal temperature of 165° F or about 15 minutes. They should be golden brown.
  3. Combine olive oil and butter in a separate bowl. Microwave for 45 seconds; add the seasoning and mix together. Add the wings into the mixture and toss. Serve.

Asian Recipes Chicken Recipes Game Day Recipes Side Dish Recipes
  • 3-6 jars marinated artichoke hearts, drained
  • 3/4 fresh Parmesan cheese, grated (divided use)
  • 1 garlic salt
  • 1 fresh lemon juice
  • 8 cream cheese, softened
  • 3 Athens Mini Fillo Shells
  1. Preheat oven to 350° F.
  2. Combine artichoke hearts, 1//2 cup of Parmesan cheese, garlic salt and lemon juice in food processor. Pulse until finely chopped. Add cream cheese and mix well.
  3. Fill each fillo shell with mixture, using a Ziploc or pastry bag. Place shells on baking sheet; sprinkle with remaining cheese.
  4. Bake for 15-20 minutes.

Fish Recipes Healthy Eating Recipes Italian Recipes Side Dish Recipes Vegetable Recipes
  • 1 cinnamon
  • 2 vanilla
  • 1/4 Grand Marnier liqueur
  • 1/2 milk
  • 3 eggs
  • 4 of Texas toast
  • 1 butter
  • 1 Powdered sugar, to taste
  1. In a dish, combine cinnamon, vanilla and liqueur. Whisk to incorporate the vanilla and eliminate the lumps of cinnamon. Add milk and eggs; whisk together. Submerge Texas toast in mixture for 5 seconds
  2. On a warmed griddle or pan, melt butter; add the bread and cook each side for 2 1/2 minutes.
  3. Slice in half diagonally and sprinkle with powdered sugar.

Breakfast Recipes Dessert Recipes Muffins, Breads & Pastry Recipes
  • 1 pkg. cream cheese, softened
  • 1/4 cilantro, finely chopped
  • 1 pkg. shredded cheddar cheese
  • 4 green onions, chopped
  • 1 Hormel Real Bacon Bits
  • 1 garlic powder
  • 15 medium jalapenos, halved lengthwise and seeded
  1. Preheat oven to 350° F.
  2. Mix first 6 ingredients thoroughly.
  3. Stuff jalapeno halves with mixture and place on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes, or until peppers are tender.

Dessert Recipes Game Day Recipes Mexican Recipes Party Recipes Side Dish Recipes Spicy Hot Recipes Vegetable Recipes