Ingredients for 2 Large Salads 2 15oz cans Garbanzo Beans 1/2 Cup Your Favorite BBQ Sauce 4 Cups Chopped Romaine 1 Cup Frozen Corn, Thawed 1/4 Chopped Red Onion 4 Scallions, chopped 1 Avocado, Chopped 5 Tbsp Tahini 1 1/2 Tbsp Fresh Lemon Juice Salt and Pepper to Taste 2 Tbsp Fresh
Ingredients: 1 Bell Pepper, Diced 1 Medium Onion, Diced 1-2 Jalapenos, Diced 4 Garlic Cloves, Minced 15 oz can Black Beans, Drained and Rinsed 15 oz can Kidney Beans, Drained and Rinsed 3/4 Cup Dried Lentils 1 Cup Frozen or Canned Corn 15 oz Can Tomato Sauce 1 Quart Vegetable Stock 3/4 Cup Salsa Verde
Ingredients- 1 Pound Mezzi Rigatoni 1 Medium or Two Small Zucchini, Diced 1 Red Pepper, Diced 4-5 Garlic Cloves Olive Oil Salt and Pepper 5 oz Fresh Baby Spinach 8 oz Portobello, Sliced 1 Pint Cherry Tomatoes 1 Bunch Asparagus, Trimmed and Cut 1/2 Inch Pieces 2 Cups Heavy Cream 1 Cup Parmesan, Plus some
Ingredients: 1 Pound Bag Pretzel Nuggets, Crushed 1 Pound Thick Sliced Bacon, Chopped, Cooked Crispy 1 Cup Whole Peanuts Bottom Layer- 1 Cup Unsalted Butter, Melted 2 Cups Light Brown Sugar, Packed 2 Eggs 2 Tsp Vanilla 1 3/4 Cups Flour 1/2 Tsp Baking Powder 1 Cup Peanut Butter Top Layer- 2 1/2 Cups Granulated
Ingredients: 4 slices of bread Room Temp Butter 3 Hot Dogs 2 Slices Cheddar, 1 Slice Provolone, 1 Slice Swiss Your family’s favorite extras! Method: Liberally butter one side of each bread slice and set aside. Cook the hot dogs and split length-wise. In a large skillet, heat some extra butter and place the
Ingredients: 1/2 Cup Popcorn Kernels Pan Spray 2 Cups Spanish Peanuts, Roasted and Salted 2 Sticks of Butter 2 Cups Brown Sugar 1/2 Cup Light Corn Syrup 1/2 Tsp Baking Soda 1 Tsp Vanilla Extract Method: In a large pot that has a lid, spray the pan with pan spay and heat on high. Add