Stuey's Sausage Jalapeño Queso

2 pkg hot Jimmy Dean Sausage (cooked and chopped)
2 cans of Rotel
1 jar (12oz) jalapeños drained and chopped
2 pkg of Velveeta cubed

put in crockpot and stir

Better Than Sex Cake

1 Chocolate Cake mix (bake per direction)
1 Can Sweeten Condensed Milk
1 Jar Mrs Richardson's butterscotch, carmel, fudge sauce
1 Tub of Coolwhip
1 Heath Bar

Bake Cake per direction on box
poke holes in the cake as soon as its done add can of sweeten condensed milk the jar of Mrs Richardson's butter scotch, carmel fudge sauce poured. Let cool and soak in and frost with cool whip
Chop heath bar and sprinkle over top.

Taco Soup

Brown 1 pkg of hamburger meat add chopped onion.

            1 pkg taco seasoning

            1 can corn, undrained

            1 can diced tomatoes, undrained 

            1-2 cans of chicken broth

            1 can (undrained) each of: any kind you like: black, kidney, chili, great norther, pinto whatever

            1 pkg ranch fiesta dressing mix

Simmer till heated through

To serve: put scoops or corn chips in bottom of soup bowl. Top soup with sour cream and grated cheese

Buster Bar Dessert

1 Pkg Oreo's - Crushed
1/2 c. Margarine - melt and add to crushed oreo's, place at the of 9 x 13 pan

1/2 gal of vanilla ice cream - soften smooth out over cookie mixture

Add 1 pkg of spanish peanuts on top of ice cream. Place in freezer.

Topping: 1c. chocolate chips - melted
                3/4c. margarine
                3c. powder sugar
                1c. evaporated milk
                Bring to a boil - simmer 10 mins. Let mixture cool completely before adding to ice-cream.
Keep in freezer.  

Cajun Spice Crakers

1 Pkg of unsalted Saltines

1 Pkg of dry Hidden Valley Ranch Fiesta

2 1/2 t crushed red pepper

2 t garlic powder

1 1/2 C oil 

Mix up and serve with pineapple cream cheese

Jean's Sausage Balls

3 C. Bisquick
2 C. (8oz) sharp cheddar cheese (grated)
1 lb. Hot Sausage
1/2 C. Milk
1 t parsley (optional)

Mix well. Form into balls and place on cookie sheet.

350 degree til brown ( about 15-20 mins)

Pineapple-Teriyaki Chicken

  From EatingWell:  September/October 2008

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 1/3 cup dry sherry, (see Note)
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
• 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
• 1 teaspoon cornstarch
• 1 tablespoon butter

Preparation

1.     Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

2.     Meanwhile, preheat grill to medium-high.

3.     Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.

4.     Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.

Nutrition

Per serving : 360 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 83 mg Cholesterol; 39 g Carbohydrates; 22 g Protein; 1 g Fiber; 467 mg Sodium; 238 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat

Tips & Notes

• Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
• Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
• Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

http://www.eatingwell.com/recipes/pineapple_teriyaki_chicken.html

Grilled Fish Tacos

http://www.eatingwell.com/recipes/grilled_fish_tacos.html

From EatingWell:  May/June 2010

Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chili rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well-oiled before adding the fish.

6 servings, 2 tacos each | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

Adobo-Rubbed Fish

• 4 teaspoons chili powder, preferably made with New Mexico or ancho chilies (see Note)
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

• 1/4 cup reduced-fat sour cream
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 3 cups finely shredded red or green cabbage
• 12 corn tortillas, warmed (see Tip)

Preparation

1.     To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

2.     To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.

3.     Preheat grill to medium-high.

4.     Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.

5.     Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

Nutrition

Per serving : 318 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 110 mg Cholesterol; 29 g Carbohydrates; 31 g Protein; 5 g Fiber; 714 mg Sodium; 829 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 4 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Prepare coleslaw (Step 2) up to 4 hours ahead.

• Notes: Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished and considered best choices for the environment. For more information, go to seafoodwatch.org.
• Mildly spicy dried chilies, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chilies has more flavor than American-style blends. Look for whole dried chilies in the produce section of large supermarkets and New Mexico or ancho chili powder in the specialty-spice section of large supermarkets or online at penzeys.com.
• Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
• 2 ways to warm corn tortillas: 1. Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. 2. Oven: Wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.