Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Directions
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean

Corn Dogs

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaaspoon pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1-2 packages of hotdogs or mini sausages
oil for frying

Directions
In a medium bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk. Place in refridgerator to chill until ready to use. Preheat oil in a deep saucepan or deep fryer. Dip hotdog into batter until well coated. Fry 2 or 3 hotdogs at a time until lightly browned. Drain on paper towel.

Comments:
Made these as mini corn dogs. Just cut the hot dog up into 1/2-1" pieces. Use a wooden skewer or a fork to dip the pieces in the batter and then drop into oil. The kids love them!

Lemon & Garlic Chicken

INGREDIENTS
1 head garlic
3 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives or green onion

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.
Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles or rice.
Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives/green onion. Spoon the sauce over the chicken and egg noodles/rice to serve.

Comments:

This was a great meal! If you only want a slight lemon taste I would recommend only using half the lemon juice. Otherwise this was very flavorful and definitely something we'll make again in the future.

Sante Fe Stew

Gound beef (about a lb or so)
Onion (chopped)
1 packet taco seasoning
1lb Velveeta Cheese cut into large chunks
2 cans Rotel drained
2 cans Pinto Beans drained
1 can Chili Beans drained (can also use 1 chili starter can but do not drain)
1 can kernal corn drained
2 cans tomato sauce (15oz cans)

Brown meat and onions in skillet. While meat is browning put all other ingredients (except taco seasoning) in large pot. Cook on medium heat allowing to heat through and cheese to melt. Once meat is browned add taco seasoning and mix well. Add meat, onion mixture to pot and mix well. Allow to finish heating through. Great served with tortilla chips!

Comments:
This was loved by my family. I only used 1 can of Rotel so it wouldn't be too spicy and it still had a ton of flavor. My medium pot almost wasn't big enough.

Po Man's Steaks

Ingredients:

1lb ground beef
6 red potatos
4 medium carrots, peeled and sliced
1 small onion, sliced
1 package onion dip mix
6 pieces aluminum foil
Any additional spices you think sound good!

Directions:
Wash red potato's to clean, do not peel. Slice each individually and place 1 sliced potato on each piece of aluminum foil. Mix ground beef and half of onion mix in a bowl. Once mixed make 6 even sized patties and place 1 pattie on top of potato's. Place a couple onion slices on top of each pattie. Evenly distribute carrot slices on top of onions. Sprinkle remaining onion dip mix on top of each. Close aluminum foil creating a pocket. Easiest is to pull 2 sides up and fold over top creating seam in middle. then fold ends toward center. Bake in oven at 350 for 30-45 minutes, until juices run clear and vegetables are tender.

Comments:
This was a big hit in our house. The only additional seasoning I added was a little bit of creole but it wasn't much. i couldn't even tell it was there. The meat had a great flavor and it was really moist.

Smothered Bacon Chicken

Ingredients:
4 skinless, boneless chicken breasts
8 slices bacon
8oz sour cream
1 can condensed cream of mushroom or cream of chicken

Directions:
Preheat oven to 350 degrees
Precook bacon until cooked through but not crispy. Allow to cool. Rub once side with brown sugar and lightly pepper.
Wrap each chicken breast with 2 slices of bacon each and place in glass baking dish
In small bowl mix the sour cream and soup. Cover the chicken with the soup mixture and bake uncovered for 40-50 minutes until chicken is cooked through.
Serve on top of rice or egg noodles.

Grilled Teriyaki Chicken

INGREDIENTS
1/3 cup water
1/4 cup sherry, or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.