Reese's Touchdown Chili

Ingredients

• 1 lb of hamburger


• 1/2 lb of ground sausage


• 5 slices of bacon


• 1 can black beans


• 1 can chili beans


• 1 small can Bush's baked beans


• 2 can diced tomatoes


• small can of green chilies


• small can of sliced black olives


• 1/2 bag frozen corn


• 1/2 cup salsa


• 1/2 red pepper, diced


• 1/2 green pepper, diced


• 1/3 onion, diced


• dash of worcestershire sauce


• 1 T taco seasoning


• dash of Tabasco sauce

Cook your bacon in a frying pan. Remove from pan and drain on paper towels. Drain most of the bacon grease. In that same pan, brown hamburger and sausage together. Drain grease if you have a lot.

After meat is done, transfer the meat to a large dutch oven, or other large sauce pan. In that pan, saute onions, peppers and frozen corn. While vegetables are sauteing, cut up bacon into bite size pieces. Add bacon to the pot. To add a little flavor, you could a splash of white wine to the pot.

Open all of your cans. Make sure to rinse off the black beans and let them sit for a few minutes. Now you are ready to add all of your canned items. Add in salsa, taco seasoning, worcestershire sauce and tabasco.

Put pot on low heat and let simmer for at least 15 minutes. When ready to serve on table, you can add sour cream and shredded cheese on top. This is also good to eat with corn chips.

I've made this lots of times and it always goes over well! Enjoy!

Reesie's Chicken Mushroom Stroganoff

Ingredients

1 lb ground chicken
1/2 red onion diced
1 pkg baby Bella mushrooms sliced
1/2 red pepper diced
1 tsp minced garlic (from a jar)
1 tsp Old Bay seasoning
1/2 tsp seasoning salt (use what you have on hand)
1 tsp Worcestershire sauce
1 cup white wine
1 pkg (12 oz.) frozen chopped broccoli
1 can chicken broth
1 can creamy chicken and mushroom soup
1 6 oz. container of greek plain yogurt
1/2 pkg of egg noodles

Directions
1. Brown ground chicken in a little bit of olive oil in a large frying pan. Season meat with Old Bay seasoning and seasoning salt.
2. Start your noodles cooking in a large pot of boiling water.
3. Add onions, mushrooms, pepper to your meat, once meat is no longer pink. Saute veggies until soft.
4. Add package of frozen broccoli. Saute until done.
5. Add wine to the chicken and vegetable mixture. Let saute for a 5 minutes.
6. Add chicken stock, yogurt, and cream soup. Mix well. Reduce to low heat and let continue to stay warm until noodles are done.
7. Strain noodles.
8. Serve stroganoff over a plate of noodles. If you want to, you can add more seasoning at the table.

Options:
Could serve with bread and butter to make a yummy supper.
Use leftover meatballs instead of ground chicken.
This recipe will work well with ground beef.

Reesie's southwestern egg rolls

1/2 lb chicken green onion red bell pepper 1/2 bag spinach 2/3c frozen corn 1/2 black beans rinsed drained 1 small can of green chilies taco seasoning chili powder (option, adds more spice) 1 1/2 c shredded mexican cheese wonton wrappers oil 2-3 T salsa Directions: 1. Cook chicken in the oven or frying pan. 25-30 minutes at 375 degrees. 2. While chicken is baking, chop onion and pepper. Get corn and beans ready. Gather up all other ingrediants. 3. When chicken is done (160 degrees), cool down in the fridge. 4. When chicken is cooled, chop chicken in a small dice. 5. Heat vegetable oil in frying pan. Saute onions, peppers, spinach & chilies. 6. Mix in chicken, corn, black beans & salsa. 7. Remove from heat. Sprinkle cheese on top of the mix. 8. Put mixture in wonton wrappers, roll up and seal with water. Fry until golden brown. Dip in ranch/salsa dip. Yumm!

Reesie's chocolate zucchini bread

3 Eggs
1cup oil
1 cup white sugar
1 cup brown sugar
1/4 cup honey
2 tsp baking powder
1 tsp salt
1 tsp soda
3 tsp vanilla
3 cups flour
3 tsp cinnamon
3 cups grated zucchini
1/2 cup cocoa
1 cup walnuts

Mix eggs, oil, white sugar, brown sugar, honey & vanilla together. For your dry ingredients, blend together flour, cinnamon, cocoa, salt, baking powder and soda. Then when your wet mixture is combined well, add in your zucchini. Now you can stir in your dry ingredients.

This recipe will make 2 large loaves or 4 small loaves. Spray your pans with cooking spray. Fill each pan evenly. Place in a 350 degree preheated oven. Bake for 45-60 minutes.

A yummy a way to serve this would be to top each warm slice with butter, or whipped cream, or even sliced strawberries! Yum!

Reesie's Chocolate Butterscotch Bars

1C. suger
1C.light corn syrup
1.c peanut butter
6.c rice krispies
6oz.chocolate chips
6oz. butterscotch

bring sugar and syrup to a boil in a large sauepan. Remove from heat.Blend in a cup of peanut butter,then add rice kispies. Press into a buttered 9*13 inch pan. melt over hot,not boiling water,chocolate and butterscotch chips. Spread over top and chill 5 min. or until top is firm.cut into bars.









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Reesie's Blonde brownies

Nigerdients:
2 1/4 cups all-purose flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 c firmy packed brown suger
3/4 c butter or margarine softened
3 Eggs
1 teaspoon vanilla extact
1 12oz package chocolate chips

perhat oven to 350 grease a 15 *10 pan
2. combine flour,baking powder and salt in a small bowl small beat sugar and butter in a large mixing large mixing bowl until creamy. Beat in eggs vanilla gradually beat in flour mixture. stir in morels. spread into prepared pan.

3.Bake for 20 to 25 minuters or until top is goden brown. cool in pan on wire rack

Reese's Strawberry Pretzel Dessert

Crust
2 cup crushed pretzels
1 cup melted butter
3 tbl spoon sugar
Method mix together and into bottom of 9+13 pan bake at 400 degrees for 7 minutes. Cool completely.

Cream Cheese Layer
Ingredients:
8 ounces of cream cheese, softened
half a can of sweetened condensed milk
12 oounces whipped topping
1/2 teaspoon vanilla
Juice of 1 lime (I used the juice in the bottle and this works just well)

Beat together cream cheese, condensed milk, vanilla and lime juice. Fold in whipped topping. Once your crust is cool, you can spread this mixture on top of the pretzel crust.

Strawberry Layer
6 ounces of Strawberry jello
2 cup boiling water (you can use the microwave for this)
20 ounces frozen unsweetened strawberry
1 small can chunk pineapple do not drain

Dissolve jello in hot water. Make sure your bowl is big enough and then add in the frozen strawberries and the canned pineapply plus the juice. Let set in fridge until runny, but not all the way set. Spread over cream cheese mixture and let jello salad set in fridge before serving. Enjoy!

Reesie's Jambalya

1 LB chichen breast-julienne cut
1 kielbasa or ring bologna {oriental cut }
1/2 red oion
1 green pepper- julienne
1 red pepper- julienne
3 stalks celery- oriental cut garlic
1 small can green chilies
1 small can black olives {drain}
2 cans tomatoes & wine
chicken broth

1. On one cutting board cut all vegetables set aside.
2.on a clean cutting board cut meat.First kielbasa then chicke4n last never cut vegetables and raw chicken or raw meat any kind on same cutting board.
3.in big pan saute and build your jambalya 1 meat chicken then bolgna when almost done 2.add onion pepper celery saute garilic 3.add green chilies,black oilves
4 wine reduce tomatoes chicken broth cook simmer serve over whit reice

Reesie's steelers chi wing meatballs

1 lb ground chicken
1/2c breadcrumbs
1/4 c diced onion
1/4 c diced celery
1/4 c diced green pepper
1 egg
Dash worcestershire
1/2 c BBQ sauce
Nature's seasoning

Dice the onion, celery and pepper.

In a small bowl whisk together egg, BBQ sauce and worcestershire.

In another bowl combine chicken, breadcrumbs and diced veggies.

Add liquid mixture to chicken mixture and mix well. Add more breadcrumbs if too wet.

Roll mixture into small balls. Place on cookie sheet. Bake at 350 degrees for about 20 - 30 minutes. The internal temp will be 155-160 degrees.

Serve with dipping sauce - BBQ, blue cheese, ranch, sweet sour. Put meatballs on a serving platter with celery sticks and baby carrots.

Reesie's sour carom chocolate swirl coffee cake

Ingredients: coffee cake
1/4 c. Finely chopped pecans
3 oz semisweet chocolate copped
1 c sugar
1/2 c butter softened
1 container 8 oz sour cream
2 tsp. Vanilla
3 eggs
2 c flour
1 1/2 tsp baking powder
1/4 tsp. Salt

Glaze
1/2 powdered sugar
1 Tbls cocoa
Coffee cold


Directions

Heat oven to 350 degrees. Generously grease 12 cup fluted pan. Sprinkle with pecans, tilting pan to coat all sides. Set pan aside. In 1 quart microwaveable bowl, place 3 oz. Chocolate. Microwave on high 30 seconds, stir. If necessary, microwave in 10 second intervals, stirring each time, until melted. Set aside to cool.

In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.

Spoon 2 c of the batter into cooled chocolate stir until mixed. Spoon half of the remaining batter into pan drop half of the chocolate batter into over the vanilla batter with table knife , gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl smooth top bake 38 to45 min. Or until toothpick inserted in canter comes out clean. Cool in pan 15 min. Invert onto serving platter

Reesie's sour cream chocolate swirl coffee cake