Ingredients (serves 8-10)

Directions

• 1 lb lean ground beef

• 4x 14 oz cans baked beans w/tomato sauce

• 1x 19 oz lentils, drained and rinsed

• 1x 4oz can diced green chiles

• 1 large onion, diced

• 1 cup BBQ sauce

• ½ cup brown sugar

• 1 heaping tbsp crushed garlic

• 1 tbsp chili powder

• 3 tbsp hot pepper sauce

1. Brown ground beef in a skillet over medium heat.

2. Combine ground beef with drippings and all other ingredients in a 3 ½ quart or larger slow cooker.

3. Set the slow cooker to auto or low in the morning and sample at noon. Ready to serve at half-time of the game.

Ingredients (makes 2 cups of dressing)

Directions

• 1 repurposed jam/salsa jar, 650ml or so

• Olive oil

• Grated parmesan cheese

• ¼ cup lemon juice

• ⅛ cup worcestershire sauce

• 2 tsp anchovy paste (optional)

• 1-2 tsp hot pepper sauce

• 1 garlic bulb minced

• Any brand of Ranch dressing or peppercorn Ranch dressing (regular or lo-cal but not fat free)

1. Pour yourself a glass of wine (or beer) and take a sip.

2. Pour olive oil into the jar to about the one inch level.

3. Add in about one inch of parmesan cheese and stir well.

4. Add in anchovy paste (optional), garlic, lemon juice,worcestershire sauce and hot pepper sauce.

5. Stir well while sipping wine/beer.

6. Add in Ranch dressing to the top of the jar and stir/sip well.

7. Refrigerate.

Ingredients 

Directions

• 1 pkg. (8 oz.) cream cheese, softened

• 1 cup sour cream

• 1 package vegetable soup mix

• 1 pkg. (8-10 oz.) frozen chopped spinach, thawed, well drained

• 1 can (8 oz.) water chestnuts, drained, chopped (optional)

• 2 round pumpernickel loaves

1. Blend all ingredients except the bread then refrigerate for a few hours

2. Hollow out one of the loaves and cut up remaining bread into bite sized pieces.

3. Fill hollowed out loaf with the chilled dip and serve on a platter with the bread pieces

Ingredients 

Directions

For the cake

• 1 cup pecans

• 1 yellow cake mix

• 1 packages vanilla instant pudding

• ½ cup each of water, oil & rum

• 4 eggs

For the sauce

• ¼ lb butter

• 1 cup brown sugar

• ¼ cup water

• 2 oz rum

1. Sprinkle the pecans into the bottom of a greased bundt pan.

2. Mix the cake mix, pudding powder, water, oil and rum together.

3. Beat in the 4 eggs and pour the batter into the pan.

4. Bake at 350℉ for 44 minutes

5. Boil butter, brown sugar, water and rum together in a saucepan.

6. Poke holes in the bottom of the cake while still in the pan.

7. Pour sauce over the cake and let soak in

8. Once completely cool, remove from pan onto a plate