- 1 lb. pork stew meat
- 1-2 tbsp. olive oil
- 1 can HOT Hatch chilis
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp course ground pepper
In skillet heat oil, add pork and cook till meat is done. Add remaining ingredients and saute on medium until well heated.
Serve with flour tortillas.
- 1 bag frozen chicken tenderloins or breast
- 1 can of Hot Hatch green chilis
- 1 can Mild Hatch green chilis
- 1/2 c. chopped onion
- 1 can white queso cheese
- 1 can evaporated milk
- ground cumin to taste
- paprika to taste
- pepper to taste
Place all ingredients in a slow cooker, best if chicken is still frozen.
Slow cook for 6-8 hours on low. Serve with flour tortillas, chop up chicken and soup it, or can be layered into a casserole for enchiladas.
- 1 box of noodles, (elbow, spiral, etc.),cooked, drained, cooled
- 1 c butter
- 1 small box Velveeta, cubed
- 1 lg can evaporated milk 12oz., (Carnation is the creamiest)
- 2 pkg of cheddar/jack shredded cheese
Cook pasta according to package directions. Drain, place back in pot stir in butter till melted, let sit to cool completely* in a large bowl.
Add Velveeta and 1 pkg of shredded cheese and stir till well blended through the pasta. (*let pasta cool so not to melt the cheeses, this prevents the cheese from being distributed evenly throughout the pasta).
Pour into casserole dish, add can of milk(poured evenly over pasta.), sprinkle top with extra cheese.
Bake at 350 degrees for at least 30 minutes or till golden and bubbly.
In a large mixing bowl add the pumpkin, brown sugar and eggs. Mix on med to low until eggs are beaten and all is smooth. Reduce speed, while mixing on a low speed, add baking powder, pumpkin spice and sugar till well mixed. Still on low gradually add a cup of flour at a time, scraping sides and bottom of bowl after each cup, till well blended.
At this time you may need to move mixture to a larger bowl so to have enough room to fold in the coconut and chocolate chips. Fold in chips and coconut with a spoon or spatula, spoon drop onto parchment paper covered cookie sheet(parchment works best for even cooking, try Reynolds) or a greased cookie sheet.
Bake on 350 degrees for 12-14 minutes.
Makes 7-8 dozen.