Michelle Cannon's Mexican Night

Lemonade
5 qts water
3 c sugar
1 Tbsp lemon extract
1 Tbsp citric acid

Black bean salsa
1 15 oz can black beans drain and rinse
1 15 oz can black eyed peas drain and rinse
1 c corn
1/2 c chopped onion
1/2 c chopped green pepper
1 jalepeno pepper chopped and seeded
1 large tomato chopped
1-2 c zesty italian salad drssing
1/2 tsp garlic salt
Combine and cover. Refrigerate 1-2 hours

Chili Con queso
3 lb velveeta
1/4 c half and half
3 small can green chilies
3 jar pimento's
1 green pepper diced
1/2 c diced onion
1 tsp garlic powder
1-3 tsp chopped jalepenos
1 lb spicy sausage cooked and drained
Melt in microwave dish for 3 min. Stir and continue in microwave until melted

Chili Rellanos
1 can fire roasted whole green chilies- about 12 chilies
Monterey Jack cheese cut in strips small enough to fit into chilies trying not to tear chilies
Dip stuffed chilies in egg mixture:
7 eggs
4 Tbsp flour
dash salt and pepper
Separate eggs. Whip whites till stiff, whip yokes separately and add flour and salt. Fold together and add more flour as needed as you dip.
Fry in hot oil, on both sides, until brown. Let sit on paper towel. cover and keep warm in low oven. Poyur sauce in between layers and over top and bake on 350 for 5 min.
Sauce:
saute 1 diced onion in olive oil
add 1 qt tomates
1 can chicken stock
1-2 tsp chicken bouillon paste
simmer till boil andpour over rellanos in pan.

Spanish Rice:
1/2 onion chopped
1 bell pepper
Garlic clove crushed
1 c long grain rice
1 can diced tomatoes with juice
1 tsp chili powder
1/4 tsp cumin
1/2 tsp salt
1 1/2 c beef broth
1/4 c water
1 can black beans
Saute onion, pepper and garlic cloves together in olive oil. When tender add remaining ingredients to boil and then simmer with lid until rice is tender. Add the black beans at the end so they heat through.

Spicy Creamed Corn
2 Tbsp unsalted butter
1 large yellow onion chopped
2 jalapeno pepper seeded and chopped
1 small red pepper chopped finely
2 garlic cloves chopped
2 10 oz boxes frozen corn kernels
2-4 Tbsp flour
1 1/2 c chicken broth
1/2 c cream
1/4 c fresh flat leaf parsley
2 Tbsp chopped cilantro
Preheat skillet with 2 Tbsp olive oi land butter. Add onions, peppers, jalepenos, garlic, corn, salt and pepper. Sprinkle with flour adn continue to cook for 1 minute. Whisk in broth and cream. Bring the corn to simmer and then lower heat to medium low adn cook until it is thick and creamy, about 5-10 min. Finish the spicy corn with parsley and cilantro.

Decadent Chocolate Pie
2/3 c butter softened
1 1/4 c sugar
1/2 c corn syrup
2 eggs
1 1/4 c flour
1/2 c cocoa
1/2 tsp salt
3 Tbsp milk
2 cup chopped walnuts optional
Ganache:
1 c heavy cream
8 oz semisweet chocolate chopped
Cream butter and sugar till fluffly. Beat in corn syrup. Add eggs one at a time. Combine flour, cocoa and salt. Add gradually to creamed mixutre alternately with milk. Beat well after each addition. Fold in nuts. Spread batter into greased 10 in springform pan. Bake 325 for 40-45 min or until toothpick inserted 1 in from side comes out clean. Cool on wire rack. cool on wire rack.
For ganache, in sauce pan bring cream to boil. Remove from heat, stir in chocolate until melted. Set aside till cool. Remove brownie from pan. Place a wire rack over waxed apper and set brownie on rack. Pour ganache over brownie; spread over top and let drip down sides. Refrigerate till ganache is completely cooled. Top with chocolate shavings or fresh fruit.

Raspberry sauce:
1 12 oz frozen raspberries
1 1/2 tbsp cornstarch
1/2 c water
1/3 c sugar
1/2 tsp vanilla
In small saucepan sitr together cornstarch and sugar. Add water and 1 cup of berries. Cook over medium heat stirring constantly till boils. Cook mixture for additional minute, then remove from heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Strain through sieve for a smooth sauce and remove seeds.

Burgess and Cannon couples night

Brad's Baked Beans:
1 pkg bacon ends, chopped up
1 purple onion chop
1 green pepper chop
5-8 garlic cloves
Chop up all and cook in frying pan or dutch oven. Add following:
1 can kidney beans
1 can black beans
1 can pinto beans
1 can pork n beans
1/4 c dijon mustard
2 Tbsp chili powder
1 bottle of fave BBQ sauce
1/2 c brown sugar
salt and pepper
Stir together to incorporate ingredients. Simmer on lowest heat possible without stirring for two hours. This lets all fo the flavors really come out and the extremely low heat prevents the beans from scorching on the bottom.

BBQ Beef Brisket
1/4 c paprika
1/4 c chili powder
1/2 c brown sugar
2 Tbsp sea salt
Combine ingredients and rub into all sides of your brisket to form a thick crust. tightly wrap the meat in foil several different ways to prevent leakage while cooking. Put up the meat for an overnight stay in the fridge. Bake at 200 for 1 1/4 hours per lb of meat. Do not oopen teh foil at any point. Let the meat rest for a long time, preferabbly until the next day, still wrapped in foil. Reheat the meat and slice it up across the grain and serve with your favorite BBQ sauce.

Fajian Style Barbequed Ribs
6 lbs baby back ribs
3 Tbsp sesame seeds
Salt
3 Tbsp chopped cilantro
Marinade:
2 stalks fresh lemon grass
1 can (14 oz) coconut milk
1/2 c coarsely chop fresh cilantro
1/2 c brown sugar
1/3 c soy sauce
1/4 c chopped shallots
2 Tbsp chop garlic
2 Tbsp chop fresh ginger
2 Tbsp toasted sesame seeds
2 Tbsp hoisin sauce
2 Tbsp Asian chili-garlic sauce
MAke marinadde and pull off and discard the tough outer layers of lemon grass. Trim and discard teh stem ends and coarse tops. Cut the tender stalks into chunks. In food processor or blender, combine the lemon grass and remaining mariande ingredients. Puree till smooth and set aside.
Rinse ribs and pat dry. Trim and discard excess fat. Cut ribs into sections that will lie flat in large roasting pan. Put the ribs in marinade in pan and mix to coat. Cover and chill at least 2 hours or up to 1 day, turning ribs occasionally.
Prepare grill for cooking over indirect heat. First oil grill rack. Heat grill to 350-400 with lid shut and then turn off one grill burner and lower other to med-high. Place drip pan under turned off burner- this is the indirect heat area.
Set the oiled rack in place. Lift ribs from pan and reserve marinade. Lay the meat on the grill over drip pan and cover the barbeque. Turn ribs as needed until well browned on each side- about 40 min total.
Meanwhile toast sesame seeds in dry pan over med high heat stirring frequently till golden brown and fragrant- about 5 min. Remove from heat and let cool. Bring reserved marinade to boil over high heat stirring occasionally for about 2 min. Season to taste with salt and pour into a bowl. Transfer ribs to platter and sprinkle with cilantro and sesame seeds with sauce alongside.

Dutch oven chocolate lovers delight:
1 1/2 c water
1/4 c cocoa powder
1 c brown sugar
1 10 oz bag mini marshmallows
1 chocolate cake mix- prepare as directed on box
6 oz semi-sweet chocolate chips
Line bottom and sides of 12" dutch oven with heavy foil. Mix water, cocoa powder and brown sugar together and pour into dutch oven. Add marshmallows adn spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over batter. Cover and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 60 min. Serve warm with whipped cream

Dutch oven Cookie Apple Cobbler
10 in Dutch oven
6 c sliced apples
2 Tbsp flour
1 1 /2 tsp cinnamon
dash fresh grated nutmeg
1 1/2 tbsp lemon juice
Combine ingredients and place in greased, foil-lined 10 in dutch oven. Top with sugar cookie dough.
Cookie Dough
3/4 c sugar
1/3 c butter
1 egg beaten
1 Tbsp milk
1 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
Combine sugar and butter. Add egg, milk and vanilla. Sift dry ingredients together. Beat into creamed mixture. Chill till ready to top apples. Pat dough into 10 in circle and place on top of apple mixture. Combine 1 Tbsp sugar and 1/4 tsp cinnamon. Sprinkle on top of dough. Bake 30-40 min until golden brown. Top with whipped cream.
350 degrees