Ingredients
  • 1 beef brisket
  • 12 can beer
  • small can chipotle peppers in adobo sauce
  • salt to taste
  • corn tortillas
  • lettuce, shreded
  • shredded cheese queso
Instructions
  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.


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Ingredients
  • 1 pkg. chicken wings
  • 2 canola oil
  • 1 Pinch of flour (optional)
  • 2 butter
  • 3 McCormick lemon pepper seasoning
  • 1/4 olive oil
Instructions
  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
Ingredients
  • 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
Instructions
  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.


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Ingredients
  • 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
Instructions
  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.


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Ingredients
  • 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
Instructions
  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.


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