ROASTED CHICKPEAS (GARBANZO)

Found on the Big Man's World
thebigmansworld.com

1 can garbanzo beans that have been rinsed (if you use canned rather than cooked they will be crisper).  Once rinse put them in a towel to dry them.  When you rub them together the outer skin will come off.  Throw that part away.  You can then put them on a cookie sheet to roast and sprinkle with salt or use one of the recipes below.  Cook at 400 for 45 checking every 15 minutes and stir.  To ensure maximum crispiness, you can turn off the oven but crack the door and let them cool for an hour.  Store in airtight container.  If you don't have time after baked they can be taken out and eaten once cooled.

Lemon Black Pepper
2 T lemon juice
1 tsp lemon zest
1/4-1/2 tsp black pepper
1/2 tsp salt

Nacho Cheese
1/4 cup nutritional yeast
1 tsp paprika
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt

Ranch
1 T apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1/2 tsp salt

Another mixture:
1 tsp onion
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

SLOW COOKER TENDER BEEF FOR ENCHILADAS, NACHOS OR QUESADILLAS

Slow Cooker Tender Beef {For Enchiladas}

This is super, super yummy!  I made the meat days before the actual meal which was nice.  After being cooked I kept the meat and sauce in separate containers.  Then I heated the liquid up again and added the cornstarch.

http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

YIELD: MAKES ABOUT 16 ENCHILADAS (SEE NOTE ABOUT FREEZING}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

DIY BBQ SAUCE

BBQ SAUCE
This was easy and tasted yummy!  I used to put in crockpot with some chicken.

1 cup ketchup
2 T pure maple syrup
1 T Worcesheire
2 T Apple Cider Vinegar (I used white wine vinegar)
1 T mustard (suppose to be hot, I used regular - would like to try honey mustard)
1/2 tsp hot sauce

BBQ SAUCE
We liked!

12 oz Dr. Pepper (not diet)
2 cups ketchup
1 cup brown sugar
1 T worcestershire
1/2 tsp hickory smoke
1 tsp salt
1 tsp chili powder
1/2 tsp garlic powder

Whisk all together.  Get to a boil and then simmer for 5 minutes.