Makes 6 servings

Ingredients:

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 6 oz tomato paste
• 1 onion, chopped
• 1 1/2 cups beef broth
• 1/4 cup red wine
• 3 potatoes, diced
• 4 carrots, sliced
• 2 stalks celery, chopped
• Handful parsley

Directions:

1. Place meat in slow cooker.
2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Ingredients:

• 1 1/2 lb baby red potatoes
• 3lb cooked brisket
• 1/2 onion
• 1/4 cup Stubbs bbq sauce
• 2tbs Angeos seasoning
• 3/4 cup red wine
• 1 can black beans
• 1tsp Cracked pepper
• 1 tsp Parsley
• 1/2 cup milk
• 3 tbs corn starch

Directions:

1. Cook in Crockpot on high for 4 hours.

Ingredients:

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 pound ground Italian sausage
• 48 ounce Marinara Sauce
• Italian seasoning, salt, and pepper
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 4 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees. Grease a cast iron pan with olive oil.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti.
3. Heat a large skillet over medium heat; cook and stir beef and sausage until meat is browned. Stir in spaghetti sauce.
4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into cast iron pan. Top with half the mozzarella and meat sauce. Repeat layers. Cover with aluminum foil.
5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
6. Sprinkle with Italian seasoning, salt, and pepper.

Ingredients:

• Chicken breasts pounded & folded over
• Cream cheese
• Diced jalapeños

Directions:

1. Wrap bacon around chicken.
2. Cook at 400 for 40 min, flipping every 10.
3. Broil for 3 minutes to crisp.

Ingredients:

• 5 celery ribs
• 3 carrots
• 1 medium onion
• 1 whole chicken
• 2 quarts water
• 2 teaspoons kosher salt
• 1 teaspoon course ground black pepper
• 2 lbs shredded pork (pork shoulder)
• 3⁄4 cup tangy barbecue sauce (North Carolina style)
• 1⁄2 cup ketchup
• 1⁄4 cup Worcestershire sauce
• 2 cups peeled and chopped potatoes
• 1 (10 ounce) package frozen lima beans, thawed
• 1 (32 ounce) package frozen whole kernel corn, thawed
• 1 cup mirepoix (diced Celery, Carrot and Onion sauteed in butter)
• 1 bay leaf
• 1 (28 ounce) can whole tomatoes
• Tabasco sauce

Directions:

1. Cook 2 lbs pork shoulder in crockpot until it can be shredded (6 hours).
2. Dice 1 celery stalk, 1 carrot and ½ onion, then sauté in butter.
3. Cut remaining celery, carrots, and onion in half; combine water, vegetables, chicken, salt, pepper, in a large stockpot.
4. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
5. Bone and shred chicken.
6. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
7. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
8. Remove and discard bay leaf.