Ingredients

• 1 tablespoon canola oil
• 2 pounds ground beef
• 1 large onion , finely chopped
• 4 cloves garlic , minced
• 1 cup beer or beef stock
• 1 (15 oz) can dark red kidney beans
• 1 (15 oz) can light red kidney beans
• 1 (28 oz) can tomato sauce
• 1 (28 oz) can crushed tomatoes
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper

​Directions
​

1. In a large skillet heat oil over medium high heat. Add ground beef and onions. Cook until browned and onions are tender. Add garlic, and cook for 2 minutes. Drain any fat. Pour into crock pot.
2. Add all of the remaining ingredients to the crock pot. Stir well.
3. Cover and cook on low for 6-7 hours.

Directions

1. In a large bowl, add in one cup of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), white sugar, brown sugar, vegetable oil, the egg, and vanilla.
2. Beat until completely smooth. Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both types of chocolate chips.
3. Now with everything layered on top, beat together all of the ingredients until just combined.
4. Cover tightly and chill the dough for at least one hour up to 10 hours. Chilling is not necessary but it gives you the bigger pumpkin bakery-style cookies.
5. When ready to bake, preheat the oven to 350 degrees and line a large tray with parchment paper. Place 6 mounds of the dough on the cookie sheet. Scoop the dough to make a higher ball of dough rather than a wide ball of dough. Use about 3 tablespoons to 1/4 cup dough to get large bakery style cookies.
6. Don't do more than 6 cookies or they will run together.
7. Bake for 12-15 minutes (slightly under-bake for best results of getting a soft and chewy cookie) and remove. 
8. These cookies have a more developed pumpkin flavor by the second day or after chilling.

Recipe Notes
If you want a strong pumpkin flavor use another teaspoon of pumpkin pie spice. 

​Ingredients: 

• 1 pound Italian sausage
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

Directions:

1. Heat oven to 375°F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
3. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hash brown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Ingredients

• 1 (16-ounce) Johnsonville Italian Sausage
• 1 (8-ounce) package cream cheese
• 1 (16-ounce) package processed cheese product (like Velveeta)
• 1 (15-ounce) can whole kernel corn, drained
• 2 (10-ounce) cans diced tomatoes and green chilis (mild or hot), drained
• 1/2 teaspoon garlic powder

Directions
​Slow Cooker Instructions:

1. In a large skillet, brown the ground sausage. Drain any grease away. Cut the cheeses into cubes. Add the sausage, cheeses, drained whole kernel corn, drained tomatoes with chilis, and garlic powder to the bowl of a slow cooker. Cover and set to low. Cook until the cheese have melted then turn to warm. Serve alongside corn or tortilla chips.

Ingredients:

• 2 lbs of ground beef
• 1 tbsp dried minced onions
• 1 tbsp of minced fresh garlic
• 2 tbsp of Worcestershire sauce
• 12 dinner rolls or potato rolls
• 6 slices of Colby and Monterrey Jack Cheese

Topping:

• 4 tbsp of unsalted butter melted
• 1 tsp of minced fresh garlic

Directions:

1. In a large bowl, combine ground beef, minced garlic, dried minced onions, and Worcestershire sauce.
2. Divide meat into 12 even portions.
3. Roll each portion into a ball.
4. Between two pieces of plastic wrap, flatten each portion with a rolling pin until about 1/4 to 1/2 inch thick. You want the burgers just slightly larger than your dinner rolls as they will shrink to the perfect "bun size" as they cook.
5. In a preheated nonstick pan, cook burgers on medium-high heat. Once one side begins to brown, flip the burger with a spatula and continue cooking until cooked all the way through. Cooking times will vary. Burgers will be done meat is no longer pink in the center. 
6. Once burgers are cooked, slice dinner rolls in half and place one burger patty inside.
7. Take one cheese slice and fold in half, place half a slice of cheese on each burger before place the dinner roll top back onto the burger.
8. Combine melted butter and teaspoon of garlic. After placing all of the assembled mini burgers onto a baking sheet, brush the tops of the dinner rolls with the garlic butter mixture. Cover baking tray with aluminum foil and bake in the preheated 350°F oven for 5 minutes until rolls are soft and cheese is melted.
9. Serve burgers with your favorite toppings (examples: mustard, ketchup, lettuce, tomatoes, etc.)

Directions

1. Preheat oven to 450.
2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
3. Season and grill chicken. Set aside to cool.

For sauce:

1. In a skillet, melt butter and oil.
2. Add garlic and shallot. Cook for 2 minutes.
3. Add flour and cook for 1 to 2 minutes stirring frequently.
4. Add wine (or beer or broth). Stir.
5. Add milk slowly and stir.
6. Season to taste.
7. Add basil.
8. Stir and cook for 2 more minutes over medium heat.
9. Remove from heat.

   
​ Final Steps:
     1. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
     2.Spread sauce over dough.
     3.Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
     4. Bake at 450 for 15 minutes