VIDEOS

Crockpot Smothered Burritos
Ingredients: 2 lb. Stew Meat 1 can Red Enchilada sauce (28 oz.) 1 can Green Chiles (4 oz.) 1/2 onion, chopped 1 tsp Taco Seasoning 1/2 tsp Salt 1/2 tsp Pepper 6 Burrito Size Flour Tortillas 1 Can Refried Beans, (16 oz.) 2 cups Shredded Cheddar Cheese How to make smothered burritos in the crock pot: Add the beef, enchilada sauce, green chiles, onion, taco seasoning, salt and pepper to the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Warm the refried beans in the microwave. Place a spoonful amount of refried beans on each tortilla. Then top with the beef from the crock pot and sprinkle with the cheddar cheese. Roll the burritos tightly. Empty all the remaining sauce from the crock pot and place the burritos in the crock pot. Drizzle the sauce over the top of the burritos and cover with all the remaining shredded cheese. Cook on high for 20 minutes to warm the burritos and melt the cheese. Note: You can also bake the burritos if you prefer. Place them in a 9X13 dish, drizzle the enchilada sauce over the top of the burritos and then top with the shredded cheese. Bake at 350° F for 8-10 minutes until burritos are cooked through and cheese is melted.
Game Day Hot Dogs
BROWNED BUTTER PORK CHOPS WITH MUSHROOMS
INGREDIENTS 4 tablespoons unsalted butter 2 garlic cloves, minced 3 thick-cut, boneless pork chops 1 cup mushrooms, sliced 1 tablespoon dried oregano 1 tablespoon dried thyme 1/4 cup all-purpose flour 1 to 1 1/2 cups whole milk (can use heavy cream) Salt and pepper to taste INSTRUCTIONS In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F) Remove the cooked chops to a clean plate and tent loosely with foil. Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked. Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes. Serve and enjoy!
Rhubarb Upside Down Cake
Ingredients 3 cups sliced fresh or frozen rhubarb 1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 1/4 cup butter, melted BATTER 1/4 cup butter, melted 3/4 cup sugar 1 large egg 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2/3 cup whole milk Sweetened whipped cream, optional Directions • Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition. • Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.