New Attempts turn into "Hopefully" new holiday traditions, Part 1

So, this year I made some holiday goodies- snickerdoodles and other cookies, Kahlua and 4 different kinds of chocolate truffles...  And I have decided that next year its just Kahlua and truffles!!!  Although, the Kahlua I will make late spring/early summer...  only because it really should age, and the longer the better! :)  I did an online search for a good yet easy Kahlua recipe (some recipes take 2 months just to make it- that doesn't include aging!)  So I searched, and I searched... most recipes call for instant coffee- but I don't care for instant coffee, and wanted a "real" coffee taste in my Kahlua!  So, I finally found a recipe that looked like it was easy to make, it used ground coffee and had LOTS of positive comments about it (if there's one thing I learned- if comments on the recipe are available ALWAYS read them... they can be really helpful!!!).  I decided to try it!  So- here's the Kahlua recipe that I used (from another blogger- www.cupcakeproject.com).  I will say this recipe filled an old champagne bottle PLUS a rum bottle... I would suggest having dark bottles that have screw on lids....  makes it easier to store! :)  Oh, and I used Burnett's vodka... its only $9 at the liquor store here in Baker... Next time (if I can afford it, I will try Everclear...)

Homemade Kahlua

Makes about 1.5 liters

• 6 cups brewed coffee (Use your favorite kind! I used Goshen coffee since I know that Bride and Groom 3.0 and many of my coffee connoisseur friends love it.)
• 1 pound light brown sugar
• 3 1/2 tablespoons vanilla extract
• 1/2 liter of vodka (If you have access to a pure grain alcohol like Everclear, you may want to use that. I simply used SVEDKA Vodka and it worked just fine.)

1. While the coffee is still hot, mix in the brown sugar.
2. Let cool.
3. Mix in vanilla and vodka.
4. Serve over ice, in mixed drinks like a frozen mudslide, or use to make a cupcake (post coming soon).

Read more: http://www.cupcakeproject.com/2009/12/homemade-kahlua-using-your-favorite.html#ixzz1halXlnyb

Enjoy!

Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)

Catching up and another recipe

So, apparently today is the day I am using to get caught up on my blog...  I haven't posted anything in awhile, and had 3 recipes to share!  The last few weeks have been extremely crazy-busy ones, since I've been helping a neighbor in their garden and canning over 300# of tomatoes... (with another neighbor!)!  That doesn't include the pears, peaches, apples and peppers we've done either.  We made salsa, spaghetti sauce and LOTS of just plain canned 'maters...  But, my pantry is full and I'm happy! :)  Anyway... onto last night's dinner recipe! :)

I have a recipe from a friend of my moms for chicken casserole.  Its kinda plain, so I decided to spice it up a bit!  Here it is!

"Spicy" Chicken Casserole

1 pkg Keebler Club crackers
1 stick (1/2 C) butter (I used Smart Balance), melted
Combine; press 1/2 of mixture into bottom of 9x9 baking pan

3-4 chicken breasts, cooked and cubed
Layer on top of cracker crumbs

1 can Cream of Chicken soup
1 C sour cream (I didn't have enough sour cream, so I made up the difference with some mayo and goat yogurt)
1/2 C water
1/4 C poblano peppers, finely chopped
1/4 C anaheim peppers, finely chopped
Combine and pour over chicken; sprinkle with remaining crackers mix.

Bake at 350 approx. 30 minutes, until bubbly and brown.

Enjoy!

Anybody thirsty?

I have had a watermelon sitting on my counter for over a month now... Why I haven't used it, I don't know... guess I wanted to use it for something "special"... so, last night, I decided to make a Watermelon daiquiri... Then decided to add mint... WOW!!  Was it refreshing!!!  Now I can't wait for summer to get here so I can get FRESH watermelon and try it!!!  So, here is the recipe for a Watermelon-Mint Daiquiri!

Watermelon-Mint Daiquiri

Watermelon (use as much or as little as you want)
2-3 sprigs fresh mint
2 oz rum
ice

Combine all in blender and blend until smooth.  Adjust to taste.

Enjoy! :)

The Joy of Knowing Where Your Food Comes From...

To me, there is nothing better than eating my family's homegrown, grassfed beef, or eating a chicken that I raised myself.  I know exactly what they've been eating, I know that they are hormone free and the tasted is just better!  This fall, I have had the opportunity to help a neighbor out, and pick fresh produce and preserve it for the winter- beans, bell peppers, anaheim peppers, poblano peppers and tomatoes- lots and LOTS of tomatoes.  I am very thankful that my pantry will be stocked this winter, my freezer is full and our grocery bill will be less than normal! :)

So- as I was processing peppers last week, I decided to make some stuffed bell peppers.  I didn't have/use a recipe, I just started adding things to a skillet and hoped it would taste good!  Man, oh man!!!  Was it delicious!!!  So, here is my recipe:

Chicken Stuffed Bell Peppers

4 bell peppers, tops cut off and seeded
2 chicken breasts, diced and sauteed with salt and pepper (I cooked them in EVOO till they were golden brown on the outside)
1 onion, diced
3 cloves garlic (to taste), minced
2 poblano peppers, finely chopped
2 anaheim peppers, finely chopped
1/4 tsp red pepper flakes (to taste)
1 can cream of mushroom soup
1 C chicken broth/stock
Salt and pepper to taste
1 C shredded cheddar cheese

Saute onions and garlic in EVOO (in same pan that you cooked the chicken in) until soft, add a couple tablespoons of the broth to deglaze the pan.  Add poblano and anaheim peppers and saute until soft.  Add red pepper flakes and chicken.  Combine soup and broth in a bowl and add to chicken mix in pan.  Bring to a simmer, salt and pepper to taste.  Place bell peppers in a baking dish (open side up!)- spoon filling into peppers to fill to top.  Bake at 375 for 12-15 minutes until bell peppers are cooked through- top with cheese the last couple minutes to melt cheese.

Enjoy!

Barbecue Sauce- for the season that's ALMOST over....

So, tonight I tried a TOTAL experiment!  I knew we were having ground beef-somehow...  just not sure what I was going to make with it... I could've made stuffed zuccini, but we just had that last week...  I thought about hamburgers, but I don't have any buns, didn't want to make any and I'm REALLY trying to cut back on the wheat/gluten again.  So... I had a pound of ground beef defrosting on the counter...  what to do?  I also had a bowl of over-ripe apricots that my neighbor had given me...  what to do with those?!  Wait a minute- how about an Apricot BBQ sauce?!  PERFECT!!!  So, I went online and started looking for recipes... most of them called for apricot preserves... I just wanted to use the apricots before they went bad here people!!!  So, my next thought- make up something!  So- here is the end product... a VERY easy barbecue sauce that uses REAL apricots... NOT preserved ones!!  Hope you enjoy!!

Chipotle Apricot "Barbecue" Sauce

1/2 onion, chopped
2 Tbs oil (I used a mix of coconut and olive oils)
3 cloves garlic, minced (I used a garlic press)
5-6 Apricots, chopped
1 can diced Tomatoes, drained
2 Tbs Apple Cider Vinegar
1Tbs brown sugar
1/4 C catsup
1/2 tsp chipotle pepper powder (more or less to taste!  Chipotle powder is pretty spicy- so use a little and make sure you taste it before adding more!)

Saute onions in oil until soft.  Add garlic and saute for 1-2 minutes.  Add tomatoes and apricots.  Stir to mix well.  Add vinegar, sugar catsup and chipotle pepper powder.  Stir well and let simmer on low until thick and saucy.  Serve over meat.

I served this over hamburger patties with grilled corn on the cob and grilled zucchini.  But, this would be EXCELLENT over chicken, seafood, pork or over meatballs (pour sauce over meatballs before baking!).  I know I will be making this sauce again- I think Aaron will demand it!

Enjoy! :)

Belated Promised Blog Post

So, I neglected to put up the promised blog post a couple weeks ago.  Tonight's post is an attempt to make up for it (I will eventually post the recipe from dinner that night a couple weeks ago!).  My family (on dad's side) is from England.  My dad is a naturalized citizen, so I am technically first generation American!  Growing up, we always enjoyed "English" meals- roast beef and yorkshire puddings, boiled beef and taters, Christmas cake (fruit cake on steroids- that actually tastes AMAZING!) and various other sundry meals and food items.  One of my favorite has always been Mince Meat.  And no, I'm not talking about mince pie (yuck!!!  I still remember my first and most likely LAST taste of mince pie!), I'm talking MINCE MEAT people!!  A wonderful, and delicious beef and veggie gravy over mashed potatoes!  Its heaven!!  So, in honor of my Gran (dad's mom who passed away from cancer a month ago tomorrow) we are having Mince Meat for supper tonight- and I am passing along a childhood favorite!  So, here is the "recipe" (by now you should have figured out I don't really cook according to "recipes"- unless is something that I believe CANNOT be done any other way!!) and I hope it leaves you with as many fond memories as it has me!

Mince Meat

1 lb ground beef
1 onion, chopped
3-4 med-large carrots, chopped
2-3 stalks celery, chopped
5-7 potatoes, cubed, boiled and mashed (or you can use instant if you prefer!) ;)
4-5 C beef broth/stock (I use beef broth powder and some onion soup mix!)
1-2 Tbs cold water
1-2 Tbs flour (same amount of flour as water to thicken gravy)

Brown ground beef and onion in a large saucepan.  Add chopped carrots and celery and stir to mix with beef/onions.  Add beef broth/stock. Bring to boil and simmer until carrots and celery are tender.  Mix cold water and flour to make a semi-runny paste.  Slowly stir into beef mix and let simmer till cooked to desired thickness.  If necessary, you can make and add more flour paste to thicken more, or add a little water to dilute gravy.  Serve over mashed potatoes with garlic bread (or whatever type of bread or rolls you prefer) on the side.

Enjoy!

Chocolate Craving

Ok, so I've had this MAJOR craving for brownies for over a week now.  But, not just ANY brownies... ooey, gooey, fudgy, chocolatey brownies!  And I finally got around to making a batch yesterday.  I found an AMAZING recipe on my favorite recipe site (www.allrecipes.com!)  and made them last night at like, 8pm!  But, boy... are they yummy!!!  Not too sweet, but very chocolatey!  These would be great with a cup o' joe or even a glass of wine for dessert (oh, and they're pretty good for breakfast too!)  Here's the recipe:

Fudgy Brownies II

4 (1 ounce) squares unsweetened choclate, chopped (I used cocoa powder mixed with Light Olive Oil and they turned out great!)
1/2 C butter
1 1/2 C white sugar
2 eggs
1 tsp vanilla extract (I usually double the amount in all my baking!)
1 C all purpose flour

Preheat oven to 350F.  Grease and flour a 9x9 inch square pan.  In a small saucepan over medium heat, melt butter.  Remove from heat and stir in the choclate until smooth and blended.  Mix in the sugar, eggs and vanilla, then stir in the flour until just blended.  Spread evenly into the prepared pan.  Bake for 25-30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.  Cool before cutting into squares.

Enjoy! :)

(not my picture- taken from www.allrecipes.com)

Success and Failure

We all have them... successes and failures... Somehow, someway we always learn from them.  God sees fit to teach us in all things.  So, what is my lesson from failed hot dog buns?  I'm not sure yet, other than a visit from my old friend Percy (Perseverance- a constant childhood companion of mine...).  "If at first you don't succeed, try, try again."  Ok, someday I will try my hand at gluten free hot dog buns again... Yes, they were a failure... ok, so not a TOTAL failure.  They tasted GREAT!!  But, OMG, were they DRY!!!  But, enough about my failure of last night... lets move on tp tonight's (hopeful) success!  (I will comment once we've eaten my "creation" and let you know how it actually was!!)

So, I'm back to cooking from my cupboard....  Once again, we have too much month at the end of our money... Luckily, Aaron (my DH) found spaghetti noodles on sale for $0.80 a box.  And I still have a couple chickens that he butchered last fall in the freezer.  So, what do you make with chicken and spaghetti noodles?  Chicken Spaghetti Casserole, of course!!  Here's the "recipe" (about the only thing I measured was the cream of chicken soup!).

Chicken Spaghetti Casserole

1/2 box of spaghetti noodles, cooked to al dente
1 whole chicken, cooked and diced (you can also use 3-4 chicken breasts if you have them)
1 box (12 oz) Cream of Chicken Soup (I used Pacific Natural's Organic soup, but you could use whatever Cream of chicken soup you desire or have on hand)
Minced Onion, Minced Garlic, Salt, Pepper, Worcestershire Sauce- to taste
Plain Yogurt (I used goat's milk yogurt)
Chicken Broth
Frozen veggies (whatever kind you like!)
Cracker or Bread Crumbs (I used CLUB crackers 'cause I had them in the cupboard)
Cheddar cheese, grated (optional- I can't eat cheese so I did not add)

Mis together soup, spices, and enough yogurt and broth to make a sauce.  Place noodles in bottom of 9x9 pan.  Top with chicken and frozen veggies.  Pour sauce over top.  Sprinkle with bread crumbs.  Top with grated cheese.  Bake at 350 for 20-30 minutes or till bubbly.  Allow to sit for 5-10 minutes then serve.

Enjoy! :)

Coffee Cake- gluten free!

Ok- so here's another gluten free recipe.  A friend of mine had a post on Facebook this morning- "making coffee cake for breakfast"...  I decided that sounded REALLY good, so found a recipe on www.allrecipes.com for regular coffee cake.  I figured I could make it gluten free- with a few adjustments of course! :)  Here it is! :)

Gluten Free Streusel Coffee Cake

3/4 C white sugar
1/4 cup shortening (I used butter!)
2 eggs
1/2 C half and half
1 tsp vanilla
1/4 C potato starch
1/4 C tapioca flour
1/2 C white rice flour
1/2 C brown rice flour
2 1/2 tsp baking powder
1/2 tsp salt

Topping:
1/2 C brown sugar
2 Tbsp white rice flour
2 tsp ground cinnamon (I put in more, of course!)
1/2 C chopped walnuts (I didn't have any, so I omitted them and it turned out pretty good, although I'm sure it would be better with the nuts)
2 Tbsp butter, melted

Preheat  oven to 375.  Grease and flour a 9x13 inch baking pan.  Cream together the white sugar adn shortening.  Beat in eggs one at a time.  Stir in vanilla and half and half.  In a separate bowl, sift together flour, baking powder and salt.  Stir flour into cream/egg mixture.  In a small bowl stir together brown sugar 2 tablespoons flour, cinnamon and walnuts.  Stir in melted butter.  Spread half the cake batter in bottom of prepared pan.  Sprinkle half of the streusel mixture over the batter.  Spread the other half of the batter of the streusel mixture and top off with the rest of the streusel mix.  Bake in preheated oven for 25-35 minutes until a toothpick inserted into center of the cake come out clean.

Enjoy! :)

Homemade Gluten Free Bread

Ok- so in my last post, I told you all that I am eating as little gluten as possible.  Which means that I REALLY miss my mom's homemade bread.  But- being the experimenter that I am, I attempted mom's Best Bread in the World recipe- gluten free!  I halved the recipe (just in case it didn't work out!) and went at it with gusto!! :)  No one will ever be able to accuse me of being timid in the kitchen!! (Especially if they read this blog!) ;) :)

So, here's what I did (this is a half recipe- it makes one loaf):

1/2 C rolled oats
1 1/2 tsp salt
1/4 C honey
2 Tbsp butter, melted
1 1/2 pkgs yeast (3 3/8 tsp)
1/2 C oat flour
1/8 C potato starch
1/8 C tapioca flout
3/4 + 1/8 C White Rice flour
3/4  + 1/8 C brown rice flour
(The total amount of flour should equal 2 1/2 cups)
1 beaten egg yolk and sesame seeds (for top of loaf before baking)

Pour 1 C boiling water over oats in a large bowl.  Stir in salt, honey and butter.  Set aside to cool.
Meanwhile: Dissolve yeast in 1/6-1/3 C luke warm water; add yeast mix to cooled oat mixture- stir well.  Gradually stir in flours; knead about 10 minutes until smooth and elastic (you might want to omit this step- I think it helps if you DON'T knead gluten free breads); return to greased bowl.  Cover and let rise for 1 hour (I'm going to try a couple hours next time).  Punch down.  Shape into a loaf and place in greased loaf pan.  Allow to rise until dough just reaches the top of the pan.  Brush with beaten egg and sprinkle with sesame seeds.  Bake at 350 for 35-40 minutes.

I have done some research since I made the bread, and found that if you don't add any xanthan or guar gums to your breads, you can use a slurry made of flaxseeds and chia seeds.  I am going to try this method next time I make bread, and I'm also going to play with some different types of flour.  The rice flour has a very different texture than other flours.  So, we'll see how the next loaf turns out!  Until then-

Enjoy! :)

Pancakes anyone?

Ok, so I have been trying to follow a mostly gluten free diet.  Many people ask if I have Celiac disease, and no, I don't.  But, I feel SO much better when I DON'T eat wheat/gluten, that I have decided to avoid it as much as possible.  Granted, I do enjoy a slice of "regular" bread or other glutenous product now and again.  However, I have found some pretty good gluten free recipes, the lastest of which is a pancake recipe!  Actually, its not a gluten free recipe, but I changed it and made it gluten free- hope you enjoy these pancakes as much as my husband and I did... yes even Aaron liked them!!! ;) :)

Easy Gluten Free Pancakes (recipe adapted from allrecipes.com)

1/2 C white rice flour
1/4 C brown rice flour
1/4 C buckwheat flour
2 Tbs potato starch
2 Tbs white sugar
2 Tbs baking powder
ground cinnamon and nutmeg to taste
1/4-1/2 tsp vanilla
1 egg, beaten
1 C milk
2 Tbs oil (I use Light Olive Oil)

Mix dry ingredients together with whisk.  Combine milk, beaten egg, oil and vanilla; add to dry mixture.  Stir with fork till combined.  Let sit for a couple minutes (you can add a little more milk if it gets too "foamy").  Pour onto hot griddle/pan to desired pancake size (I usually use a 1/4 C measure).  Enjoy HOT with butter and syrup! :)

Enjoy! :)

Red Wine Spaghetti- YUMMY!!`

Ok- so I tried a new recipe tonight and it was amazing!!!  Next time I make it, I will make a few adjustments (notated in or after parentheses), but this was an amazing dinner! :)  Here's the recipe (this isn't necessarily a "bare cupboard" recipe, altho, I usually have everything on hand except the broccoli!).


Red-Wine Spaghetti With Broccoli (from epicurious.com)


Yield: Make 4 main-course or 8 first course servings
Active Time: 35 min
Total: 35 min


Ingredients:
1 3/4 lb. broccoli (I would add more)
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)- I used a Cabernet Sauvignion
1 tsp sugar
4 garlic cloves, finely chopped (2 Tbs)- I would add more
1/2 tsp dried hot red pepper flakes
1/3 C extra virgin olive oil (I am going to try coconut oil next time)
3/4 tsp salt
1/2 tsp black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 C)
(I would add some sort of meat- chicken, beef tenderloin or scallops)


Prep:

Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).

Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.

Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

When I make it next time and add the meat, I am going to marinate the chicken or beef for at least 24 hours, then grill on the barbecue.  I would then either slice and saute with the broccoli and garlic, or serve whole on top or next to pasta.  If I use scallops, I would saute in butter with a little of the wine, then serve next to the pasta.  I will let you know how adding the meat goes! :)

Enjoy! :)

(picture from epicurious.com)

Not really a "Bare Cupboard" meal... but its YUMMY!!

Ok, so I have to confess, this is not a bare cupboard meal, and I didn't "invent" it, but, boy! is it yummy!!!  I just HAD to share it with you! :)  I did however, substitute beef for the pork, and instead of buying a pot roast seasoning packet- I added my own spices.

This is from e-mealz.com.  They are a subscription service and will send you weekly meal plans.  My mom forwarded this on to me.  There are two recipes that go hand in hand, so I will share them both!  I have not tried the burritos yet (Friday dinner!), but the BBQ Nachos are TO DIE FOR!!!  And they are even better the next day for lunch! :)


EZ Slow Bake Burritos

3 lb pork roast*
1 can diced tomatoes, undrained
1 pkt pot roast seasoning mix
1 can pinto beans, drained
½ can chopped green chilies, drained
(½ t chili powder)
1 sliced med onion
1 pkg burrito size flour tortillas
8 oz shredded cheese
Sour cream


Cut roast in half so that you can remove ½ for meal #4. In crock pot, combine both roast
halves, tomatoes, roast seasoning pkt, beans, chilies, chili powder, and onion. Cook on low 4 to
6 hours. Remove / reserve ½ of the roast.  Leave other half in crock pot & shred the meat.
Stir ingredients together. Wrap meat mixture in tortillas. Garnish w/ cheese and sour cream.
*Reserve & shred remaining ½ pork for meal # 4.

BBQ Nachos


1 ½ lbs shredded pork roast, from meal #2
(Liquid Smoke)
1 lb Velveeta
1 bottle BBQ sauce
9 oz pkg tortilla chips


Sprinkle shredded pork w/ Liquid Smoke & warm in microwave. Melt Velveeta in a
saucepan on low. In separate saucepan, heat BBQ and thin slightly w/ water if too thick to
drizzle. For individual servings, layer in order: chips, meat, drizzled BBQ sauce, then drizzled
cheese.

Ok- so here are my variations:
Beef instead of pork
I added garlic powder, onion powder, oregano, basil and beef bouillon instead of the pot roast seasoning packet.

Enjoy! :)