It looks like homeade Chili

Saute 1 onion and add some ground beef (if you want, both are opinional). Add 1 large can of kidney beans, 1 large can of chili beans (if large cans can not be found 2 15oz cans will do), 2 15oz cans of Texas Style BBQ beans (or equivilant), 1 can of black beans (opinional), 1 can of stewed (spicy can be mexican or just spicy) tomatoes. Stir and heat through. 

Katy's Chicken Enchiladas

Take 1 onion and 1 green pepper and saute. Add chicken (as much or as little as needed) you can add precooked chicken or cook it now in the pan. When chicken cooked,  add 1 can cream of chicken soup and one can of enchiladas sauce. Add 1 cup of salsa (mild or spicy) and 1 handful of shredded cheese. Stir until cheese is melty, now spoon into tortillas, in pan. Pour remaining saucy stuff over enchildas and top with shredded cheese, put in over (350) until the cheese is melty. 

Serve and Eat

Jessica's CheeseCake

Crush two lines of Oreo's with 2 tblspoons (unless it looks like it needs more) of butter. 

Line pan with Oreo crust. 

• 1 cup sugar
• 3 tablespoons butter, melted
• 5 (8 ounce) packages Philadelphia Cream cheese, softened
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

1. 
   
   Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
2. 
   
   Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
3. 
   
   Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. 
   
   Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended..
5. 
   
   Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
6. 
   
   Refrigerate at least 4 hours before serving, Pour 1 large can of Cherry pie filling over cheesecake, serve. 

Barbecue Meatballs

Ingredients:

• 2 eggs
• 1/2 cup evaporated milk
• 1 cup dry bread crumbs
• 1 small onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• SAUCE:
• 1-1/2 cups water
• 2/3 cup packed brown sugar
• 1/4 cup chili sauce
• 3 tablespoons cider vinegar
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 1-1/2 teaspoons ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash Worcestershire sauce

Directions:

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. 
    In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed. Yield: 6-1/2 dozen. 

TF - Mac & Cheese

Step 1

Bring a pot of salted water to a boil over high heat.  Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain.  Preheat oven to 400 degrees F.  Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat.  Whisk in 3 tablespoons all purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming.

Step 2

Gradually whisk in 4 cups warm whole milk.  Whisk vigorously, and continue to cook until the mixture is thick and smooth.

Step 3

Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted.  Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan.  Mix well until macaroni is fully coated with the cheese mixture.

Step 4

Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 and 1/2 cups shredded sharp white cheddar cheese.  Bake for 30 minutes, or until hot and bubbly.

Step 5

As the Mac and Cheese is baking, heat a 2 count of olive oil in a saute pan.  Add 4 slices of bacon, cut crosswise into thin strips, 1 large onion (diced), 2 garlic cloves (smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.

Step 6

Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.

Step 7

Remove mac and cheese from the oven.  Scatter the top of the mac and cheese with the pea and bacon mixture.  The dish is now ready to serve and enjoy!

TF - Dad's Meatloaf

• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 bay leaves (substituted Oregano and Basil)
• 2 red bell peppers, cored, seeded and finely diced
• 2 tomatoes, halved, seeded and finely diced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12-ounce) bottle ketchup
• 1 tablespoon worcestershire sauce
• kosher salst and freshly ground black pepper
• extra-virgin olive oil
• 1 pound ground beef
• 1 pound ground pork
• 3 eggs
• leaves from 2 fresh thyme sprigs
• 3 slices white bread, crusts removed and torn into pieces
• 1/2 cup whole milk
• sea salt and freshly ground black pepper

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Cooking Instructions

Preheat the oven to 350 F.

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

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