Ingredients

• 4 eggs
• 2 cups white sugar
• 2 (12-ounce) cans evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 tablespoon pure vanilla extract
• Whole milk

Directions
With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well. You can also add chocolate or caramel syrup to the mix to change flavors, as well as cookie pieces, pecans or other nuts, or your favorite topping to make a new creation.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

Ingredients

• 6-8 large handfuls of corn tortilla chips
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups pepper jack cheese, shredded
• 1 (15 oz) can of chili (your favorite brand works)
• 1/2 cup sliced black olives
• 1/2 cup sliced, pickled jalapeños
• 1/2 cup diced tomatoes
• 3/4 cup sour cream
• 2 green onions, diced
• salsa

Directions

• Preheat the oven to 400 degrees F.
• In an oven safe pan or baking sheet lay half of the chips, then top with half the can of chili, 1/2 of the cheddar cheese, and 1/2 of the pepper jack cheese. Repeat the layering; chips, chili, cheese.
• Bake in the oven for 5-10 minutes, or until the cheese is melted and gooey.
• Quickly top with the black olives, jalapeños, diced tomato, sour cream, and green onions. Serve hot with a side of salsa. Enjoy!

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Ingredients

• 4 bell peppers sliced in half length-wise and de-seeded (see note)
• 1 lb taco seasoned ground beef browned 
• 15 oz black beans drained and rinsed
• 16 oz salsa
• 1 cup frozen corn
• 2 cups mexican shredded cheese divided
• 2 cups of microwaveable brown rice cooked
• Sour cream
• Diced tomatoes

Directions

• Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
• Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup of mexican cheese, and the cooked rice in a large bowl.
• Divide the mixture among the peppers. Bake for 30 minutes.
• Add the remainder of the cheese to the top of the peppers and bake for 5 more minutes.
• To serve top with sour cream and diced tomatoes. 

Recipe Notes : You can also just cut the tops off of the four peppers and make four big peppers rather than 8 half peppers. 

 Ingredients

• 2 large eggs
• 1/4 cup canola oil
• 1 cup packed brown sugar
• 1/2 cup applesauce
• 1 1/2 cups skim milk or whatever milk you like
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tbsp. ground cinnamon
• 3 cups old fashioned rolled oats
• 2 tsp. baking powder
• Optional: your favorite toppings fruit, nuts, chocolate chips, etc.

Directions

• Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
• In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
• Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
• Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Recipe Notes: Don't skip the muffin liners for this recipe.

​INGREDIENTS:

• 3 tablespoons vegetable oil
• 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
• 1/2 cup sliced onions
• 1/2 cup sliced red bell pepper
• 1/2 cup tomato juice
• 2 tablespoons taco seasoning mix
• 1 cup salsa
• 8 (1/2 inch thick) slices French bread
• 2 cups shredded Cheddar cheese

DIRECTIONS:

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.