Cream Cheese, Sausage, Rotel Dip

Recipe from Sentry

1lb of spicy pork sausage (browned and crumbled)
1 can of Rotel Hot (or just Rotel if you want it more mild)
1/4 cup or so of hot sauce (Cholula, Franks or hot sauce of choice)
1 Jalapeno sliced into rings (seeds, white flesh, and the pepper itself)
1 8 ounce package of Philadelphia cream cheese

Combine in slow cooker (preferably with a cooking liner) and cook on low stirring often.

Eat with your favorite tortilla chips or fried cheese 'crackers' (if you're keto).

Classic Pheasant Bake

Classic Pheasant Bake

https://www.nodakoutdoors.com/pheasant-recipes.php

Ingredients:

1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
Four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
1 can fried onion toppers

Directions: Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9×13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.

Pheasant meat is a great alternative to chicken. Try it in soups, hot dishes and other meals that call for chicken. A fall weekend isn’t complete without some wild game, and with dishes like these and so many more, the preparation possibilities are endless for the finest fowl…in our outdoors.

Greek Salad

https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted


For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Rhubarb Strawberry Cobbler

https://www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/?_cmp=ROTD4pm&_ebid=ROTD4pm4%2F22%2F2016&_mid=94941&pmcode=IPKDV07T

Ingredients
1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Directions
Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts1 serving: 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

Hatch Green Chile Wonton Garnished with Cilantro

https://iamnm.com/fried-cheesy-hatch-green-chile-avocado-wontons-%E2%80%A2-recipe/?fbclid=IwAR1GwBiRPBURTVkdVFc50cz_sfBLneU0vUTbWPvDvEzSAstVgs9AIv6JHtU

Hatch Green Chile Wonton Garnished with Cilantro

Ingredients
4 c Monterey Jack cheese; shred
6 oz Green chiles; diced (a bout 2/3 cup)
6 oz white onion (diced very finely)
1 lb Frozen wonton skins; thawed
1/2 large avocado
1 Peanut oil
Salt

Preparation

Combine cheese, chiles, onion, avocado; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat procedure with remaining wonton skins and the remaining mixture of ingredients. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve with guacamole or chile con queso.

Brownies made with Chocolate Syrup

HERSHEY'S SYRUP BROWNIES

o 1/2 cup butter ( no substitutes, melt in microwave)
o 1 cup granulated sugar
o 4 eggs 
o 1 teaspoon vanilla extract
o 1 cup flour
o 1 (16 ounce) cans Hershey's syrup
o 1 cup chopped nuts (optional)

Icing
o 3 cups confectioners' sugar
o 1/2 cup butter, melted ( no subs)
o 4 tablespoons cocoa
o 4 tablespoons milk
o 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
3. Add vanilla extract.
4. Add flour, mix well.
5. Add Hershey syrup, mix well.
6. Add chopped nuts, if using.
7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
8. When the brownies are almost done baking, prepare icing.
9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
10. In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
11. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency.
12. Let brownies cool completely before cutting into squares.

Vomacka, Czech dill soup

Czech Vomacka Soup

1/4 cup butter
1 cup chopped onions
1 cup chopped carrots
1 cup diced celery
3 cloves of garlic chopped
1/4 cup flour
1 -49 1/2 oz. can of chicken stock
1 tbsp of dill weed or more to taste
ground pepper to taste
2 tbsp chicken base.
3 cup diced potatoes
3 cup of green and yellow beans (fresh are best)
1 cup sour cream and 1 cup milk
2 tbsp cider vinegar
Sauté the following ingredients together: Butter, chopped onions, chopped carrots, diced celery and garlic.
Then add: flour, chicken stock, dill weed (I always use more, almost double it), ground pepper to taste, chicken base.
Mix all the above ingredients together well in large stock pot.
Then add: diced potatoes, green beans (fresh are best)
Mix together and then temper in to the hot liquid: sour cream and milk
Add last: cider vinegar
Season to taste. You can always use more dill weed and cider vinegar, and add a little salt.

Green Chili Cheese Rolls

From AmishHeart

Get a big bowl. Pour in 2 cups of hot water. Chunk up a stick of butter, put in the bowl, and stir till it melts. Add 1/3 cup sugar, 2 tsp salt, and stir. Add 1/2 cup cold water and 6 Tablespoons yeast. Let sit 5 minutes till yeast is soft. Add 3 cups of flour and mix. Add two eggs and mix. Add 3 more cups of flour and mix, then knead. Cover and let it rise a bit. Then add some grated cheese (I like sharp cheddar) and hot chili. I use the cooked chili's that we do up for the freezer every summer. You can use the canned chopped green chili peppers. Use as much cheese and chili as you like. Spray or grease a muffin pan. Make 2 inch balls out of the dough. You can add a little more flour if it's too sticky. Put 3 of the balls in each of the muffin cups. Let rise. Bake in a 350 oven for 15-17 minutes. I used the big muffin cup pan tonight and it made 16 of them. Just make the balls a little bigger or a little smaller depending on the size of your muffin tin. Right when they come out of the oven, brush the top with melted butter. You'll have to run a knife around the side to get them out. The cheese tends to stick. 

I make plain ones for the kids. Can make cinnamon/sugar ones, too. But the green chili cheese rolls are a staple in this house.